Dihydrochalcones are intensely sweet compounds obtained by the hydrogenation of chalcones found in naringin and neohesperidin two flavonones occurring naturally in grapefruit and oranges.

Neohesperidin dihydrochalcone was first prepared by Horowitz and Gentili in 1963 by alkaline hydrogenation of the bioflavonoid neohesperidin present in Seville oranges.

The sweetness levels of the dihyrochalcones vary, but the average is estimated to be about 1000 times sweeter than sucrose. The compound can be produced by certain chemical processes on naringin dihydrochalcone prepared from grapefruit feel.

Neohesperidin dihydrochalcone has flavor-enhancing,, flavor-modifying, bitterness and saltiness-suppression properties, an ability to improve sweetness quality and profile, and remarkable synergetic effects.

This class of compounds imparts a cooling effect as well as a lingering sweetness effect, desirable characteristics for use in chewing gum.

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