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Abstract
ABSTRACTThe degradation of neohesperidin dihydrochalcone (NHDC) in solution was studied at different temperatures (30–60°C) and pH values (l–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 temperatures. Results indicate NHDC would be stable throughout the normal shelf‐life of soft drinks and would also withstand pasteurization and UHT processes.
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