Naringin Dihydrochalcone is produced by catalytic hydrogenation of naringin, the bitter flavonoid glycoside abundant in grapefruit and citrus peels. The resulting compound transforms from intensely bitter to intensely sweet — a remarkable chemical conversion. Naringin DC has a clean, refreshing sweetness with a slight menthol-like cooling sensation and lingering aftertaste. Like NHDC, it excels as a flavor modifier at sub-threshold sweetening levels, effectively masking bitterness in pharmaceuticals and functional foods. It is approved in China and several other countries as a food sweetener.