High Purity Naringin Dihydrochalcone 98% by HPLC
|FOB Price:||US $1 / kg|
|Min. Order:||1 kg|
|Min. Order||FOB Price|
|1 kg||US $1/ kg|
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- Model NO.: CAS No.: 18916-17-1
- Assay Method: HPLC
- Application: Health Care Products, Medicine
- Transport Package: 25kg/Drum
- Origin: China
- Certification: ISO, FDA, Kosher
- Application Form: Paste, Tablet, Capsule
- Trademark: Kingherbs
- Specification: KOSHER ISO: 9001
- HS Code: 2938909090
Specification: 98% Min HPLC
Appearance: Grayish white crystalline powder
CAS No.: 18916-17-1
Molecular Formula: C27H34O14
Molecular Weight: 582.56
Sweetness: 500-800 times than sugar
Naringin dihydrochalcone, sometimes abbreviated to naringin DC, is an artificial sweetener derived from naringin, a bitter compound found in citrus Naringin dihydrochalcone 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 300-800 times sweeter than sugar at threshold concentrations.
As a new-style sweetening agent, naringin dihydrochalcone(naringin DC) is 500-800 times sweeter than sucrose. Due to its many advantages like high sweet taste, low caloric, innocuity and safety, it can be used in edible, medicine and commodity trade. And because it tastes cleanlily, has long aftertaste and special faint scent and owns fine virtue of shielding bitterness. Naringin DC is in particular used for milky goods, fattiness and grease, freezed foodstuff, machining vegetable, jelly, comfiture, nonalcohol beverage, chewing gum, toothpaste and troche. Besides, it can substitute sugar for decreasing body absorption to sugar. It is really a evangel for fat person and patients who can not eat sugar.
1. As a Sweet agents in Food & Beverage.
2. As a Sweet agents in Feed
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