NHDC-Gamma-Cyclodextrin Sweetening Composition for Cleaner Taste

Resolve Bottlenecks,
Find Innovative SolutionsGenerate Solutions

Solution Overview

Problem

Existing high-intensity sweeteners like neohesperidin dihydrochalcone (NHDC) face challenges with delayed sweetness onset and lingering aftertastes, limiting their use as sugar substitutes, and there is a need for compositions that provide a sweetness level similar to sucrose with reduced amounts of sweeteners.

Innovation Solution

A sweetening composition comprising neohesperidin dihydrochalcone and gamma-cyclodextrin in a molar ratio between 1.5:1 and 1:10, forming an inclusion complex that enhances sweetness intensity and reduces aftertaste, providing a taste profile closer to sucrose.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Quantity of substance

If neohesperidin dihydrochalcone is used as a high-intensity sweetener, then sweetness intensity is improved, but sweetness onset is delayed and aftertaste lingers

Engineering Contradiction:

Improvesweetness intensityVSAvoidsweetness onset time

Core Design Contradiction:

Quantity of substanceVSLoss of time

Solution Approach 1:

The patent introduces cyclodextrin as an intermediary substance that forms an inclusion complex with neohesperidin dihydrochalcone. This complex acts as a mediator that modifies the release kinetics of the sweetener, enabling faster sweetness onset while maintaining high sweetness intensity. The cyclodextrin-NHDC complex serves as a carrier that controls the release profile of the active sweetening component.

Inventive Principle:

Principle #24Intermediary (Mediator)

Solution Approach 2:

The patent creates a composite sweetening system by combining neohesperidin dihydrochalcone with cyclodextrin to form an inclusion complex. This composite material leverages the high sweetness intensity of NHDC while the cyclodextrin component provides kinetic control over sweetness release, resolving the contradiction between intensity and onset speed.

Inventive Principle:

Principle #40Composite materials

2Quantity of substance

If neohesperidin dihydrochalcone is used as a high-intensity sweetener, then sweetness intensity is improved, but lingering aftertaste increases

Engineering Contradiction:

Improvesweetness intensityVSAvoidaftertaste duration

Core Design Contradiction:

Quantity of substanceVSDuration of action of stationary object

Solution Approach 1:

Cyclodextrin serves as a temporal regulator in the sweetening process. By forming an inclusion complex with NHDC, it controls the release timeline of the sweetening action, allowing sweetness to peak quickly and then dissipate cleanly, thereby reducing lingering aftertaste while preserving initial sweetness intensity.

Inventive Principle:

Principle #24Intermediary (Mediator)

Solution Approach 2:

The patent changes the physical-chemical parameters of neohesperidin dihydrochalcone by incorporating it into a cyclodextrin matrix. This alters the release kinetics and temporal profile of sweetness perception, transforming the aftertaste characteristics from lingering to cleaner disappearance while maintaining peak intensity.

Inventive Principle:

Principle #35Parameter changes

3Quantity of substance

If minimum amount of sweetener is used to achieve desired sweetness level, then cost is reduced, but taste quality may deteriorate

Engineering Contradiction:

Improvesweetener amountVSAvoidtaste quality

Core Design Contradiction:

Quantity of substanceVSEase of manufacture

Solution Approach 1:

Cyclodextrin acts as a delivery intermediary that enhances the bioavailability and perceptible sweetness of neohesperidin dihydrochalcone at lower concentrations. This allows achieving desired taste quality with reduced sweetener amounts, as the complex form facilitates more efficient sweetness delivery to taste receptors.

Inventive Principle:

Principle #24Intermediary (Mediator)

Solution Approach 2:

The composite NHDC-cyclodextrin system provides synergistic effects where the combination delivers superior taste quality compared to NHDC alone at equivalent concentrations. This composite approach enables cost reduction through lower sweetener usage while maintaining or enhancing taste quality through the协同 action of both components.

Inventive Principle:

Principle #40Composite materials

Applied Scientific Principles

This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.

Function Achieved in This Case

The composition achieves a synergistic effect, requiring less NHDC for equivalent sweetness, reduces lingering aftertaste, and improves sweetness onset, offering a taste profile more similar to sucrose, suitable for various ingestible products.

Implementation Method 1

Methodology Applied

Scientific EffectInclusion complex formation:

Data Source

PatentEP3657960B1Sweetening compositions, products and uses thereof

Publication Date: 2025.11.12 HEALTHTECH BIO ACTIVES S L U

Figure 1~2
Figure 3~4
Figure 5

AI summary

The present invention relates to a sweetening composition comprising neohesperidin dihydrochalcone (NHDC) and gamma-cyclodextrin, to the use of the sweetening composition for sweetening ingestible products, namely, food products and pharmaceuticals, and to an ingestible product comprising the sweetening composition. Furthermore, the present invention also relates to the use of a composition comprising neohesperidin dihydrochalcone and a cyclodextrin selected from beta-cyclodextrin and gamma-cyclodextrin as taste-masking agent, to a process for masking unpleasant tastes in ingestible products, namely in food products and pharmaceuticals, and to ingestible products which comprise unpleasantly tasting substances and the taste-masking composition.