Home > Name List By n > Neosperidin dihydrochalcone Switzerland

CAS No 20702-77-6 , Neosperidin dihydrochalcone Search by region : Switzerland

  • Name: Neosperidin dihydrochalcone
  • Synonyms: 1-(4-((2-O-[6-Deoxy-alpha-L-mannopyranosyl]-beta-D-glucopyranosyl)oxy)-2,6-dihydroxyphenyl)-3-[3-hydroxy-4-methoxyphenyl]-1-propanone;neohesperidin dihydrochalcone from*citrus fruit; Neosperidin dihydrochalcone;Neosperidin dihydrochalcone;
  • CAS Registry Number:
  • Melting Point: 156-158 ºC
  • Density: 1.61 g/cm3
  • Refractive index: 1.684
  • EINECS: 243-978-6
  • Molecular Weight: 612.58
  • InChI: InChI=1/C28H36O15/c1-11-21(34)23(36)25(38)27(40-11)43-26-24(37)22(35)19(10-29)42-28(26)41-13-8-16(32)20(17(33)9-13)14(30)5-3-12-4-6-18(39-2)15(31)7-12/h4,6-9,11,19,21-29,31-38H,3,5,10H2,1-2H3/t11-,19+,21-,22+,23+,24-,25+,26+,27-,28+/m0/s1
  • Molecular Formula: C28H36O15
  • Molecular Structure:CAS No:20702-77-6 Neosperidin dihydrochalcone

Related products

Select to

20702-77-6 NEOHESPERIDINE DC (E-959)

  • Switzerland DKSH Switzerland Ltd. [Manufacturer]
  • Tel: +41 44 386 72 72
  • Fax: +41 44 386 72 82
  • Address:

    DKSH Switzerland Ltd.
    Wiesenstrasse 8 / P.O. Box 888
    8034 Zurich/Switzerland null,nullSwitzerland

Contact Supplier

Select to

1/1
References of Neosperidin dihydrochalcone
Title: Neohesperidin Dihydrochalcone
CAS Registry Number: 20702-77-6
CAS Name: 1-[4-[[2-O-(6-Deoxy-a-L-mannopyranosyl)-b-D-glucopyranosyl]oxy]-2,6-dihydroxyphenyl]-3-(3-hydroxy-4-methoxyphenyl)-1-propanone
Synonyms: 3,5-dihydroxy-4-(3-hydroxy-4-methoxyhydrocinnamoyl)phenyl-2-O-(6-deoxy-a-L-mannopyranosyl)-b-D-glucopyranoside; neohesperidin DHC; NHDC
Trademarks: Sukor (Calif. Aromatics & Flavor)
Molecular Formula: C28H36O15
Molecular Weight: 612.58
Percent Composition: C 54.90%, H 5.92%, O 39.18%
Literature References: Prepn from naringen, a flavanone glycoside occurring naturally in grapefruit: Horowitz, Gentile, US 3087821 and US 3375242 (1963, 1968, both to U.S. Secy. Agr.); Robertson et al., Ind. Eng. Chem. Prod. Res. Dev. 13, 125 (1974). Sweetening effect: Inglett et al., J. Food Sci. 34, 101 (1969). Chromatography: Gentile, Horowitz, J. Chromatogr. 63, 467 (1971); J. F. Fisher, J. Agric. Food Chem. 25, 682 (1977). Subchronic oral toxicity study: B. A. R. Lina et al., Food Chem. Toxicol. 28, 507 (1990). Review: P. J. Pratter, Perfum. Flavor. 5, 12-18 (1981).
Properties: Crystals from acetone, mp 156-158°. 1000 to 1500 times sweeter than sucrose; 20 times sweeter than saccharin.
Melting point: mp 156-158°
Use: Sweetening agent, especially in chewing gum and dentifrices.