Within our projects to develop new products, in the citrus extracts field we introduced 5 years ago the sweetener NEOHESPERIDINE DIHYDROCHALCONE (NHP-DC), which is approximately 1500-1800 times sweeter than sucrose (common sugar) at threshold limit concentration but the intensity depends on many factors such as pH and the product to which it is added.

A very important characteristic of NHP-DC is the synergistic sweetening effect in combination with sugar alcohols such as Xylitol, Isomalt, etc. and with other sweeteners such as Aspartame, Acesulfame-K, Saccharin and Cyclamate. The intensity of sweetness from a mixture, as above, is higher than the sum of sweetness expected from the sweeteners itself. This characteristic has many advantages including; reduced cost, reduction in the daily intake of any particular sweetener and also a more satisfactory sucrose-like taste.

The main applications of NHP-DC are:

Beverages: juices, milk and derivatives, water based flavoured drinks, alcoholic drinks (beer, etc.).
Desserts and related products: water based flavoured desserts, milk and derivatives, containing fruits, egg, cereals, fat.
Confectionery: chocolate based products, dry fruits, spreads, marmalade, jams, jelly, yoghourt, sweets, chewing-gum, cider, ice-cream, fruit preserves, sauces, bakery, low calorie food.
Savoury products: pâté, sauces and condiments, seasonings, mayonnaise, soups, fish and meat preserves. At very low levels (1-5ppm) it enhances the food flavour.
Cosmetics: tooth-paste, mouth-wash.
Pharmaceutical products: NHP-DC attenuates the bitter taste in drug formulations.
Feedstuffs: the addition of NHP-DC improves the feed taste and therefore increases the daily feed intake with reduced feeding time.