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Neohesperidin dihydrochalcone

Details for Neohesperidin dihydrochalcone

Neohesperidin dihydrochalcone

Category:

Pharmaceuticals and Biochemicals

Neohesperidin dihydrochalcone
CAS NO: 20702-77-6
EC NO: 243-978-6
Molecular Formula: C28H36O15
Molecular Weight: 612.5764
Specification:
InChI: InChI=1/C28H36O15/c1-11-21(34)23(36)25(38)27(40-11)43-26-24(37)22(35)19(10-29)42-28(26)41-13-8-16(32)20(17(33)9-13)14(30)5-3-12-4-6-18(39-2)15(31)7-12/h4,6-9,11,19,21-29,31-38H,3,5,10H2,1-2H3/t11-,19+,21-,22+,23+,24-,25+,26+,27-,28+/m0/s1
Product description:

Product Name:Neohesperidin dihydrochalcone

Botanical Name:Citrus aurantium

Part Used: Fruit

Application: Natural Sweetener

Brief Info:1-99%

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Active Ingredient:Neohesperidin dihydrochalcone

CAS No.:20702-77-6

M.Formula C28H36O15   

M.Weight612.58  

Structural formula:

.....................................................................................................................................

Specification

(1)1-99% Neohesperidosyl dihydrochalcone

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Description

Neohesperidin dihydrochalcone, sometimes abbreviated to neohesperidin

DC or simply NHDC, is an artificial sweetener derived from citrus.

NHDC was discovered during the 1960s as part of a United States Department

of Agriculture research program to find methods for minimizing the taste of bitter

flavorants in citrus juices. Neohesperidin is one such bitter compound. When

treated with potassium hydroxide or another strong base, and then catalytically

hydrogenated, it becomes NHDC, a compound roughly 15001800 times

sweeterthan sugar at threshold concentrations; around 340 times sweeter than

sugar weightfor weight. Its potency is naturally affected by such factors as the

application in which it is used, and the pH of the product.Like other highly sweet

glycosides, such as glycyrrhizin and those found in stevia, NHDC's sweet taste

has a slower onset than sugar's and lingers in the mouth for some time.

Unlike aspartame, NHDC is stable to elevated temperatures and to acidic or basic

conditions, and so can be used in applications that require a long shelf life.

NHDC itself can stay foodsafe for up to five years when stored in optimal conditions.

The European Union approved NHDC's use as a sweetener in 1994. It has

not been approved as a sweetener in the United States. It is sometimes said

that NHDC is considered a Generally Recognized as Safe flavour enhancer

by the Flavour and Extract Manufacturers' Association, which is a trade group

with no legal standing. NHDC has never appeared on the FDA's GRAS listing.

It is particularly effective in masking the bitter tastes of other compounds found

in citrus, including limonin and naringin. Industrially, it is produced by extracting

neohesperidin from the bitter orange, and then hydrogenating this to make NHDC.

The product is well known for having a strong synergistic effect when used in

conjunction with other artificial sweeteners such as aspartame, saccharin,

acesulfame potassium, and cyclamate, as well as sugar alcohols such as

xylitol. NHDC usage boosts the effects of these sweeteners at lower concentrations

than would otherwise be required; smaller amounts of other sweeteners are needed.

This provides a cost benefit.

As a flavour enhancer, NHDC is used in a wide range of products and is indicated

by the E number E 959. It is noted particularly for enhancing sensory effects (known

in the industry as 'mouth feel'). An example of this is 'creaminess' in dairy foods

such as yogurt and ice cream, but is also widely favoured for use in otherwise

naturally bitter products. Pharmaceutical companies are fond of the product as a

means of reducing the bitterness of pharmacological drugs in tablet form, and it

has been used for livestock feed as a means of reducing feeding time. Other

products NHDC can be found in may include a wide variety of alcoholic beverages

(and nonalcoholic), savoury foods, toothpaste, mouthwash and condiments such

as ketchup and mayonnaise.

NHDC in pure form is found as a white substance not unlike powdered sugar.

In food it is used as a flavour enhancer in concentrations of around 45 parts

per million (ppm) and as an artificial sweetener at around 15-20 ppm.

Research has shown that at strengths of around and above 20 ppm,

NHDC can produce side effects such as nausea and migraine.

This is not widely documented, however is unquestionably known within the

food science communities that have worked with the product, and many recommend

wearing a surgical mask when handling pure NHDC.

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Certificate of Analysis

Items

Specification

Appearance

Fine white powder(Relate to Purity)

Odor

Characteristic

Taste

Characteristic

Paiticle size

Pass 80 mesh

Loss on drying

5%

Heavy metals

<10ppm

As

<1ppm

Assay

Result

Neohesperidosyl dihydrochalcone

99%

Total Plate Count

<1000cfu/g

Yeast & Mold

<100cfu/g

E.Coli

Negative

Salmonella

Negative

Synonyms: neohesperidin dihydrochalcone from*citrus fruit;Neosperidin dihydrochalcone;3,5-dihydroxy-4-[3-(3-hydroxy-4-methoxyphenyl)propanoyl]phenyl 2-O-(6-deoxy-alpha-L-mannopyranosyl)-beta-D-glucopyranoside;
Molecular Structure: Neohesperidin dihydrochalcone 20702-77-6
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