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Abstract
Neohesperidin dihydrochalcone (neohesperidine DC) is an intense sweetener which is produced by hydrogenation of neohesperidin. It is several hundred times sweeter than sucrose and its sweetening profile in water is characterised by a delay before reaching its maximum intensity and a licorice-like aftertaste. When used at low levels in combination with other intense or bulk sweeteners, neohesperidine DC enhances the quality of the sweetness given to the food, as well as contributing beneficially to its flavour and mouthfeel. Its stability properties have been evaluated in aqueous buffer solutions and in several foods and beverages, proving to be stable under most food processing and storage conditions. International acceptance of neohesperidine DC was manifested by a favourable assessment and the allocation of an ADI by the Scientific Committee for Foods of the European Union.
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