中国食品添加剂2025，Vol.36Issue(9)：58-64,7.DOI:10.19804/j.issn1006-2513.2025.9.008
新橙皮苷二氢查尔酮的复配及复配甜味剂的研制开发
Formulation of neohesperidin dihydrochalcone(NHDC)blends and development of compound sweeteners
牛亦婷 1朱会绕 1谢新春 2胡国华1
作者信息
- 1. 华东理工大学,上海 200237
- 2. 武汉华甜生物科技有限公司,鄂州 436070
- 折叠
摘要
Abstract
The blending effects of Neohesperidin dihydrochalcone(NHDC)in combination with various high-intensity sweeteners,oligosaccharides,and sugar alcohols were investigated using sensory evaluation and electronic tongue measurements.The results showed that the combination of NHDC with acesulfame potassium(Ace-K),sucralose,or sodium saccharin demonstrated outstanding synergy and significant enhancement of overall sweetness intensity.When NHDC was combined with erythritol or isomalto-oligosaccharide,the resulting sweetener blends exhibited taste characteristics more closely resembling those of sucrose.关键词
新橙皮苷二氢查尔酮/复配/甜味剂Key words
neohesperidin dihydrochalcone(NHDC)/blending/sweetener分类
轻工纺织引用本文复制引用
牛亦婷,朱会绕,谢新春,胡国华..新橙皮苷二氢查尔酮的复配及复配甜味剂的研制开发[J].中国食品添加剂,2025,36(9):58-64,7.
