What is NHDC?

What is NHDC? Introduction to The Next Generation Sweetener

Consumer interest in natural sweeteners has skyrocketed in recent years, and food and beverage companies are taking note. One up-and-coming sweetening ingredient that checks all the right boxes is Neohesperidin Dihydrochalcone (NHDC) - a plant-derived, zero-calorie sweetener that is 200-1500 times sweeter than sugar (1).

What is Neohesperidin Dihydrochalcone (NHDC)?

Neohesperidin dihydrochalcone, also known as NHDC, is a derivative of citrus flavonoids found in citrus fruits like oranges and grapefruits (2). Chemically speaking, NHDC belongs to a class of organic compounds called chalcones (3).

While it occurs naturally at very low levels, NHDC is commercially produced at high purity and food-grade quality from hesperidin - a bitter compound abundant in citrus peel, we produce ours from Pomelo (Shaddock) (4). The result is an intensely sweet, natural sweetener suitable for use in food, beverages, and more. It is around 1,500 times sweeter than sugar, with a sweetness that lasts in your mouth.

Benefits of Using Neohesperidin Dihydrochalcone

There are several key reasons NHDC is generating so much buzz right now:

1. Intense Sweetness - With up to 1500x the sweetening power of sugar, very small amounts of NHDC deliver a clean, strong sweet taste without the calories or glycemic impact (5).

2. Cost-Effective - Compared to other high-intensity sweeteners, NHDC is economical to produce and use (6). A little goes a long way to sweeten up any application.

3. Heat-Stable - Unlike many alternative sweeteners, NHDC holds up extremely well to heating without breaking down (7). This makes it suitable for use in baked goods, candies, and other manufacturing applications.

4. Synergistic Effects - NHDC enhances fruit flavors and has been shown to improve mouthfeel, texture, and overall enjoyment when paired with sugars like sucrose or with rare sugars (8).

Potential Applications for NHDC

With its exceptional taste, affordability, and versatility, NHDC has potential across a wide spectrum of reduced sugar and no sugar added products, including:

• Beverages - soft drinks, juices, flavored waters, coffee, tea

• Sports Nutrition - drink mixes, powders, effervescent tablets, hydration drops, and more

• Dairy - yogurts, ice cream, sweetened milk

• Bakery - cakes, cookies, pastries, muffins

• Confectionery - hard candies, gummies, chocolate

• Sauces, Dressings & Condiments

• Fruit Preparations & Fillings

• Cereal & Granola Bars

• Pharmaceuticals and Supplements - NHDC can be used to mask bitterness, very useful for medications and supplements geared towards children.

While NHDC has applications across the board, it may be able to make citrus flavors pop when paired with them

The bottom line is that NHDC checks all the boxes consumer brands are looking for today. It provides sweetness and sugar-like taste without the downsides, making it an ideal ingredient for innovating today’s top food and beverage categories.

Reach out to us today to incorporate NHDC into your products, and take your value proposition to the next dimension.

sales@okaypharmusa.com

Sources:

1. Ming, D., Hellekant, G., 1994. Brazzein, a new high-potency thermostable sweet protein from Pentadiplandra brazzeana B. FEBS Lett. 355, 106–108. https://doi.org/10.1016/0014-5793(94)01189-3

2. Nagai, S., Suzuki, N., and Nagashima, T. 2011. Recent advances in the biotechnology of neohesperidin dihydrochalcone. Applied Microbiology and Biotechnology. 91, 1119-1127. https://doi.org/10.1007/s00253-011-3408-9

3. Meng, J.C. et al. 2016. Chalcones: Advances in Research of Structure, Bioactivity and Application. Chemistry Central Journal. 10(3). https://doi.org/10.1186/s13065-015-0162-0

4. Horowitz, R.M. and Gentili, B. 1977. Flavonoid constituents of citrus. Citrus Science and Technology. 1, 397–426. https://doi.org/10.1007/978-1-4615-7693-5_13

5. Guan, X. et al. 2020. The synergistic effects of neohesperidin dihydrochalcone with rebaudioside A: Sensory experience and neural mechanism. Food Quality and Preference. 82. https://doi.org/10.1016/j.foodqual.2020.103905

6. Gantait, S. 2019. Citrus Flavonoids: A Class of Semi-Essential Nutraceuticals. Nutraceuticals. 45-58. https://doi.org/10.1016/B978-0-12-816505-8.00004-8

7. Choi, M.J. et al. 2002. Thermal Degradation Kinetics of Ascorbic Acid and Creation of Nonenzymatic Browning in Model Solutions. Food Science and Biotechnology. 11(6), 655–659.

8. Guan, X. et al. 2020. The synergistic effects of neohesperidin dihydrochalcone with rebaudioside A: Sensory experience and neural mechanism. Food Quality and Preference. 82. https://doi.org/10.1016/j.foodqual.2020.103905