NEOHESPERIDIN DIHYDROCHALCONE STABILITY IN AQUEOUS BUFFER SOLUTIONS

The degradation of neohesperidin dihydrochalcone (NHDC) in solution wa s studied at different temperatures (30-60-degrees-C) and pH values (1 -7). Pseudo-first order kinetics were observed across the temperature and pH range. Maximum stability was at pH 3-5. These data may be used to predict sweetener stability to typical conditions prevailing during manufacture and storage of beverages and to food processing at high t emperatures. Results indicate NHDC would be stable throughout the norm al shelf-life of soft drinks and would also withstand pasteurization a nd UHT processes.