ProductName: Naringin Dihydrochalcone            
Molecular Formula: C₂₇H₃₄O₁₄
Molecular Weight: 582.56
Melting Point: 131-132 ºC 
Polar Surface Area: 236.06 Å²
Index of Refraction: 1.696
Molar Refractivity: 137.48 cm³
Molar Volume: 357.2 cm³
Surface Tension: 100.6 dyne/cm
Density: 1.63 g/cm3
Flash Point: 302.7 °C
Enthalpy of Vaporization: 139.66 kJ/mol
Boiling Point: 916.8 °C at 760 mmHg
Appearance: White
Solubility: Soluble in hot water.
Synonyms of Naringin dihydrochalcone (CAS NO.18916-17-1): 1-[4-[[2-O-(6-deoxy-l-mannopyranosyl)-d-glucopyranosyl]oxy]-2,6-dihydroxyphenyl]-3-(4-hydroxyphenyl)-1-propanone ; Naringin dihydrochalcone ; Naringin dihydorochalcone ; Nagingindihydrochalcone ; Naringin dc ; Naringindihydrohalcone ; 1-[4-[[2-O-(6-deoxy-l-mannopyranosyl)-d-glucopyranosyl]oxy]-2,6-dihydroxyphenyl]-3-(4-hydroxyphenyl)-1-propanone ; Senior saccharin      
Following is the molecular structure of Naringin dihydrochalcone (CAS NO.18916-17-1):

   Naringin dihydrochalcone (CAS NO.18916-17-1) of the product as a new type of sweetener can be applied to food, medicine and daily chemical industry.And because of its refreshing taste, flavor and lasting, and with a special fragrance, with excellent shielding effectiveness of bitterness, naringin-dihydro-chalcone especially for dairy products, fats and oils, frozen food, processed vegetables, jellies , jam, non-alcoholic beverages, chewing gum, toothpaste and mouth with tablets. Naringin dihydro-chalcone as a sugar substitute, but also can reduce the body's sugar intake, which is to prevent obesity and patients should not be sugar is undoubtedly a gospel.

Analytical Method of Naringin dihydrochalcone (CAS NO.18916-17-1): HPLC
  HPLC conditions: column ODS C18 (200 * 4.6) 5um; mobile phase: acetonitrile: water = 25:75; detection wavelength: 284nm; temperature: room temperature; injection volume: 10ul.

Naringin dihydrochalcone (CAS NO.18916-17-1), sometimes abbreviated to naringin DC, is an artificial sweetener derived from naringin, a bitter compound found in citrus
Naringin dihydrochalcon is a phloretin glycoside discovered at the same time as neohesperidin dihydrochalcone during the 1960s as part of a United States Department of Agriculture research program to find methods for minimizing the taste of bitter flavorants in citrus juices.
When Naringin is treated with potassium hydroxide or another strong base, and then catalytically hydrogenated, it becomes a dihydrochalcone, a compound roughly 300-1800 times sweeter than sugar at threshold concentrations