Improved Water Solubility of Neohesperidin Dihydrochalcone in Sweetener Blends

Significant technological advantages in terms of sweetness synergy and hence cost-saving can be obtained if neohesperidin dihydrochalcone (NHDC) is used in sweetener blends with other intense or bulk sweeteners. The combination of NHDC with sodium saccharin or sodium cyclamate is an excellent method...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2001-01, Vol.49 (1), p.189-191
Main Authors: Benavente-García, O, Castillo, J, Del Baño, M. J, Lorente, J
Format: Article
Language:English
Subjects:
Biological and medical sciences
Chalcone - analogs & derivatives
Chalcone - chemistry
Chalcones
Cyclamates - chemistry
Drug Stability
Fat industries
Food industries
Fundamental and applied biological sciences. Psychology
Hesperidin - analogs & derivatives
Hesperidin - chemistry
Saccharin - chemistry
Solubility
Sweetening Agents - chemistry
Temperature
Water
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Summary:Significant technological advantages in terms of sweetness synergy and hence cost-saving can be obtained if neohesperidin dihydrochalcone (NHDC) is used in sweetener blends with other intense or bulk sweeteners. The combination of NHDC with sodium saccharin or sodium cyclamate is an excellent method to improve the water solubility at room temperature of NHDC. In the case of NHDC−sodium saccharin, two different methods for blend preparation, a simple mixture and a cosolubilized mixture, can be used, with similar results obtained for solubility and solution stability properties. To improve temporally the water solubility of NHDC in combination with sodium cyclamate, it is absolutely necessary to prepare cosolubilized blends. Keywords: Neohesperidin dihydrochalcone; NHDC; sweetener blends; sodium saccharin; sodium cyclamate
ISSN:0021-8561
1520-5118
DOI:10.1021/jf000186l