Reference

Artificial sweetener composition

Artificial sweetener composition. Huber, Ulrich; Vaterlaus, Bruno; Kossiakoff, Nicolas (Givaudan, L., et Cie. S. A., Switz.). Swiss CH 592418 31 Oct 1977, 3 pp. Addn. to Swiss 586,022. (German). (Switzerland). CODEN: SWXXAS. CLASS: IC: A23L001-236. APPLICATION: CH 73-14249 15 Aug 1974. DOCUMENT TYPE: Patent CA Section: 17 (Foods) Dihydrochalcones (I, R = b-neohesperidosyl or b-glucosyl, R1 = H or Me, R2 = H or OH) and gluconic acid or its salts are used as sweetening agents. Thus, 30 g sucrose, 8 g clouding agent, 5 g pectin, 4.5 mL 50% aq. citric acid, 200 mg naringin, 75 mg naringin dihydrochalcone (I, R = b-neohesperidyl, R1 = R2 = H) [18916-17-1], 400 mg Na gluconate [527-07-1], 10 mg synthetic grapefruit flavoring and water to 1 L were combined to give a bitter-sweet grapefruit-like beverage. Omission of the gluconate gave a beverage that did not taste sweet enough.

Neohesperidin dihydrochalcone sweetening compositions

Neohesperidin dihydrochalcone sweetening compositions. Eisenstadt, Marvin E. (Cumberland Packing Corp., USA). U.S. US 4085232 18 Apr 1978, 3 pp. (English). (United States of America). CODEN: USXXAM. CLASS: IC: A23L001-236. NCL: 426548000. APPLICATION: US 76-751269 17 Dec 1976. DOCUMENT TYPE: Patent CA Section: 17 (Foods) Sweeteners contg. neohesperidin dihydrochalcone [20702-77-6], naringin dihydrochalcone [18916-17-1], or their salts and without a menthol-like aftertaste and delayed sweeteners are prepd. by mixing vanillin [121-33-5] and cream of tartar with the sweeteners in a sugar base. The prepns. are much sweeter than table sugar and have a similar flavor. Thus, a mixt. of sucrose 99, neohesperidin dihydrochalcone 0.25, vanillin 0.25, and cream of tartar 0.5 lb has about 10-fold the sweetener of sugar alone.