| History | discovered in 1963 by Horowitz and Gentili |
| Synthesis | the source materials for the extraction of dihydrochalcon (DC) sweeteners are flavones, which are contained in the peel of citrus fruits. The Neohesperidine found in the peel of bitter oranges is converted into Neohesperidine Chalcone through alkali treatment. Chalcone is converted into dihydrochalcone through hydrogenation. |
| Sensoric features/sweetening power | liquorice/peppermint aftertaste
1,500 - 1,800-times, customary concentration 400 - 600-times |
| Characteristics |
| physiological | is absorbed by the body in insignificant amounts and so is practically calorie-free
toothfriendly and suitable for diabetics |
| technical | flour-like powder
mainly used as a flavour-enhancer
masks the bitter taste of other ingredients
very thermostable and therefore especially suitable for baking, cooking and pasteurised foodstuffs
very stable in watery solutions with pH values of 2-6
storage-stable
only low dosage necessary, otherwise too extreme liquorice/peppermint taste
high synergetic potential with other sweeteners |
| ADI value | 5 mg per kg of body weight |
| Fields of application | table-top sweeteners (tablets, spoon-for-spoon powders and liquid sweeteners)
carbonated and non-carbonated refreshing drinks
dairy products
puddings, desserts
ice cream and frozen desserts
sweets
chewing-gum
toothpaste, mouthwash
pharmaceuticals |
