Improved Water Solubility of Neohesperidin Dihydrochalcone in Sweetener Blends
- 7 December 2000
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 49 (1), 189-191
- https://doi.org/10.1021/jf000186l
Abstract
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 cyclamateThis publication has 3 references indexed in Scilit:
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