Neohesperidin Dihydrochalcone
The short version
A citrus-peel-derived intense sweetener with strong taste-masking effects — common in chewables and pharmaceuticals.
It's widely considered safe at the amounts used in food, so we mark it green. The Safety section below has the details.
Where it comes from
Produced by catalytic hydrogenation of neohesperidin, a flavanone glycoside abundant in bitter-orange (Citrus aurantium) peels. The hydrogenation reverses the bitter-to-sweet transformation. Developed in the 1960s.
How it's used
About 1500–1800× sweeter than sucrose, with a slow lingering finish reminiscent of liquorice. The combination of intense sweetness and bitter-masking makes it valuable in chewing gum, supplement coatings, pharmaceutical syrups, and as a flavor enhancer at sub-sweet doses (where it amplifies fruit, mint, and citrus notes).
Safety profile
ADI of 5 mg/kg body weight (EFSA 2010). Considered safe; the citrus-peel origin gives it longer historical dietary exposure than fully synthetic sweeteners.
Physical & chemical properties
Pale yellow crystalline powder. Moderately soluble in water (more soluble in alkaline media). Heat- and pH-stable across the food range.
Regulation worldwide
Permitted in the EU. Not approved as a sweetener in the US (where it has GRAS status as a flavor modifier only).
Educational information only. Not medical or dietary advice.