Improved water solubility of neohesperidin dihydrochalcone in sweetener blends.
标题 | Improved water solubility of neohesperidin dihydrochalcone in sweetener blends. |
文章类型 | Journal Article |
发表年度 | 2001 |
作者 | Benavente-García, O., Castillo J., Del Baño M. J., & Lorente J. |
期刊 | Journal of agricultural and food chemistry |
卷 | 49 |
期 | 1 |
页码 | 189-91 |
发表日期 | 2001 Jan |
关键词 | Chalcone, Chalcones, Cyclamates, Drug Stability, Hesperidin, saccharin, Solubility, Sweetening Agents, Temperature, Water, 甜味剂 |
摘要 | Significant technological advantages in terms of sweetness synergy and hence cost-saving can be obtained if neohesperidin dihydrochalcone (NHDC) is used in sweetener blends with other intense or bulk sweeteners. The combination of NHDC with sodium saccharin or sodium cyclamate is an excellent method to improve the water solubility at room temperature of NHDC. In the case of NHDC-sodium saccharin, two different methods for blend preparation, a simple mixture and a cosolubilized mixture, can be used, with similar results obtained for solubility and solution stability properties. To improve temporally the water solubility of NHDC in combination with sodium cyclamate, it is absolutely necessary to prepare cosolubilized blends. |
Alternate Journal | J. Agric. Food Chem. |