Neohesperidin Dihydrochalcone

                                   
"History

discovered in 1963 by Horowitz and Gentili

Synthesis

the source materials for the extraction of dihydrochalcon (DC) sweeteners are flavones, which are contained in the peel of citrus fruits. The Neohesperidine found in the peel of bitter oranges is converted into Neohesperidine Chalcone through alkali treatment. Chalcone is converted into dihydrochalcone through hydrogenation.

Sensoric features / sweetening power

liquorice/peppermint aftertaste

1,500 – 1,800-times, customary concentration 400 – 600-times

Physiological characteristics

is absorbed by the body in insignificant amounts and so is practically calorie-free

toothfriendly and suitable for diabetics

Technical characteristics

flour-like powder

mainly used as a flavour-enhancer

masks the bitter taste of other ingredients

very thermostable and therefore especially suitable for baking, cooking and pasteurised 

foodstuffs

very stable in watery solutions with pH values of 2-6

storage-stable

only low dosage necessary, otherwise too extreme liquorice/peppermint taste

high synergetic potential with other sweeteners

ADI-value

5 mg per kg of body weight

Fields of application

table-top sweeteners (tablets, spoon-for-spoon powders and liquid sweeteners)

carbonated and non-carbonated refreshing drinks

dairy products

puddings, desserts

ice cream and frozen desserts

sweets

chewing-gum

toothpaste, mouthwash

pharmaceuticals"