Sodium Saccharin (benzoic sulfimide) is an artificial sweetener with effectively no food energy that is about 300–400 times as sweet as sucrose but has a bitter or metallic aftertaste, especially at high concentrations. It is used to sweeten products such as drinks, candies, cookies, and medicines.

Based on the paragraph above can we conclude that "You would need to use more Sodium Saccharin than cane sugar in a recipe to make it sweet."?
It's impossible to say