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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. [1], Castillo J. [2], Del Baño M. J. [3], & Lorente J. [4]
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 [5], Chalcones [6], Cyclamates [7], Drug Stability [8], Hesperidin [9], saccharin [10], Solubility [11], Sweetening Agents [12], Temperature [13], Water [14], 甜味剂 [15]
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 JournalJ. Agric. Food Chem.
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