NEOHESPERIDIN DIHYDROCHALCONE - STATE OF KNOWLEDGE REVIEW

Neohesperidin dihydrochalcone (neohesperidine DC) is an intense sweete ner which is produced by hydrogenation of neohesperidin. It is several hundred times sweeter than sucrose and its sweetening profile in wate r is characterised by a delay before reaching its maximum intensity an d a licorice-like aftertaste. When used at low levels in combination w ith other intense or bulk sweeteners, neohesperidine DC enhances the q uality of the sweetness given to the food, as well as contributing ben eficially to its flavour and mouthfeel. Its stability properties have been evaluated in aqueous buffer solutions and in several foods and be verages, proving to be stable under most food processing and storage c onditions. International acceptance of neohesperidine DC was manifeste d by a favourable assessment and the allocation of an ADI by the Scien tific Committee for Foods of the European Union.