Title: Alternative Sweeteners

98 Borrego and Montijano
Table 3 GRAS Use Levels for Neohesperidin Dihydrochalcone as
a Flavor Ingredient
Usual use Maximum use
Food category (ppm) (ppm)
Frozen dairy 2 3
Soft candy 2 3
Gelatin and puddings 2 3
Soups 1 2
Nonalcoholic beverages 2 3
Fats and oils 4 4
Milk products 2 3
Fruit juice 2 3
Fruit ices 1 2
Processed vegetables 2 3
Condiments and relishes 2 3
Jams and jellies 2 3
Sweet sauce 2 3
Imitation dairy 3 4
Hard candy 2 4
Chewing gum 4 5
below the sweetness threshold as specified in Table 3. Other countries, such as
Australia and New Zealand, have authorized the use of neohesperidine DC as an
artificial flavoring without any use limitation.
VII. ANALYSIS IN FOODS
High-performance liquid chromatography (HPLC) is the most effective analytical
method for precise and accurate analysis of neohesperidine DC, both as a raw
material (84) and in foodstuffs (29, 85). Other reported methods such as thinlayer
chromatography or ultraviolet spectrophotometry with and without chemical
derivatization lack adequate selectivity and are only useful for quality control
of the pure material. Neohesperidine DC has a different regulatory status, and
hence different conditions of use, depending on the area. It is therefore important
that it can be detected in products at the proposed level of use and that it be
possible to analytically differentiate between flavoring and sweetening use
levels.
HPLC methods to quantitate neohesperidine DC in foodstuffs have been
reported (86–88). Although these previous methods are useful starting points,