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| | Neosperidin dihydrochalcone Basic information |
| | Neosperidin dihydrochalcone Chemical Properties |
| Melting point | 156-158 °C(lit.) | | Boiling point | 927.1±65.0 °C(Predicted) | | density | 1.61±0.1 g/cm3(Predicted) | | vapor pressure | 0Pa at 20℃ | | FEMA | 3811 | NEOHESPERIDIN DIHYDROCHALCONE | | storage temp. | Sealed in dry,Store in freezer, under -20°C | | solubility | Practically insoluble in water, freely soluble in dimethyl sulfoxide, soluble in methanol, practically insoluble in methylene chloride. | | form | crystalline | | pka | 6.85±0.40(Predicted) | | color | light yellow | | Odor | at 100.00 %. bland odor | | Odor Type | odorless | | Water Solubility | Insoluble | | Merck | 14,6452 | | Stability: | Hygroscopic | | InChIKey | ITVGXXMINPYUHD-CUVHLRMHSA-N | | LogP | 0.67 at 20℃ | | CAS DataBase Reference | 20702-77-6(CAS DataBase Reference) | | EPA Substance Registry System | Neohesperidin dihydrochalcone (20702-77-6) |
| WGK Germany | 3 | | RTECS | LZ5785000 | | HS Code | 29389090 |
| | Neosperidin dihydrochalcone Usage And Synthesis |
| Chemical Properties | Neohesperidin dihydrochalcone occurs as a white or yellowish white powder with an intensely sweet taste. The sweetness is about 1500-1800 times that of sucrose, and its sweetness time is slightly later than saccharin sodium and much faster than glycyrrhizin (5:7:23s). The sweetness retention time of the three is 42:57:133s, which is also between Between the two, it is closer to sodium saccharin. It is soluble in water, slightly soluble in ethanol, but insoluble in ether and benzene. | | Uses | Neohesperidin dihydrochalcone hydrate, is a flavonoid sweetening agent with potent antioxidant activity. It is antioxidant agent. artificial sweetener, especially in chewing gum and dentifrices. | | Uses | Preparation from Naringen, a flavanone glycoside occurring naturally in grapefruit. It is used as sweetening agent, especially in chewing gum and dentifrices. | | Production Methods | Neohesperidin dihydrochalcone is synthesized commercially from
either of the bitter-flavanones neohesperidin or naringin by catalytic
hydrogenation under alkaline conditions in a process first described
in the 1960s, in which neohesperidin is purified by recrystallization from water solutions.Neohesperidin dihydrochalcone is obtained
by the alkaline hydrogenation of neohesperidin. | | Definition | ChEBI: Neohesperidin dihydrochalcone is a member of the dihydrochalcones that is 3,2',4',6'-tetrahydroxy-4-methoxydihydrochalcone attached to a neohesperidosyl residue at position 4' via glycosidic linkage. It is found in sweet orange. It has a role as an environmental contaminant, a xenobiotic, a plant metabolite and a sweetening agent. It is a neohesperidoside, a disaccharide derivative and a member of dihydrochalcones. | | Preparation |
Neosperidin dihydrochalcone is produced from Neohespendin (an isomer of Hesperidin), derived from the peel of the Seville Orange.
| | General Description | Off-white crystals or powder. Insoluble in water. | | Air & Water Reactions | Insoluble in water. | | Reactivity Profile | Neosperidin dihydrochalcone is a ether-alcohol derivative. The ether being relatively unreactive. Flammable and/or toxic gases are generated by the combination of alcohols with alkali metals, nitrides, and strong reducing agents. They react with oxoacids and carboxylic acids to form esters plus water. Oxidizing agents convert alcohols to aldehydes or ketones. Alcohols exhibit both weak acid and weak base behavior. They may initiate the polymerization of isocyanates and epoxides. | | Fire Hazard | The flash point of Neosperidin dihydrochalcone has not been determined, but Neosperidin dihydrochalcone is probably combustible. | | Flammability and Explosibility | Not classified | | Pharmaceutical Applications | Neohesperidin dihydrochalcone is a synthetic intense sweetening
agent approximately 1500–1800 times sweeter than sucrose and 20
times sweeter than saccharin. Structurally it is an analogue of
neohesperidin, a flavanone that occurs naturally in Seville oranges
(Citrus aurantium). Neohesperidin dihydrochalcone is used in
pharmaceutical and food applications as a sweetening agent and
flavor enhancer. The sweetness profile is characterized by a
lingering sweet/menthol-like aftertaste.The typical level used in
foods is 1–5 ppm although much higher levels may be used in
certain applications such as chewing gum. Synergistic effects occur
with other intense and bulk sweeteners such as acesulfame K,
aspartame, polyols, and saccharin.
In pharmaceutical applications, neohesperidin dihydrochalcone
is useful in masking the unpleasant bitter taste of a number of drugs such as antacids, antibiotics, and vitamins. In antacid preparations,
levels of 10–30 ppm result in improved palatability. | | Safety | Neohesperidin dihydrochalcone is accepted for use in food products
either as a sweetener or flavor modifier in a number of areas
including Europe, USA, Australia, New Zealand, and several
countries in Africa and Asia. It is also used in a number of oral
pharmaceutical formulations.
Animal toxicity studies suggest that neohesperidin dihydrochalcone
is a nontoxic, nonteratogenic, and noncarcinogenic material at
the levels used in foods and pharmaceuticals.In Europe, an
acceptable daily intake of 0–5 mg/kg body-weight has been
established. | | storage | Neohesperidin dihydrochalcone is stable for over three years when
stored at room temperature.
Accelerated stability studies on aqueous solutions stored at
30–60°C and pH 1–7 for 140 days indicate that neohesperidin
dihydrochalcone solutions are likely to be stable for 12 months at
room temperature and pH 2–6.Solutions formulated with some
or all of the water replaced by solvents with a lower dielectric
constant are reported to have longer shelf-lives.
The bulk material should be stored in a cool, dry, place protected
from light. | | Regulatory Status | GRAS listed. Accepted for use as a food additive in Europe. |
| | Neosperidin dihydrochalcone Preparation Products And Raw materials |
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