Thaumatin is a low-calorie (virtually caloriefree) protein sweetener and flavour modifier. The substance is often used primarily for its flavour modifying properties and not exclusively as a sweetener.

The thaumatins were first found as a mixture of proteins isolated from the katemfe fruit (Thaumatococcus daniellii Bennett) of west Africa. Some of the proteins in the thaumatin family are natural sweeteners roughly 2000 times more potent than sugar.  Although very sweet, thaumatin's taste is markedly different from sugar's.
The sweetness of thaumatin builds very slowly. Perception lasts a long time leaving a liquorice-like aftertaste at high usage levels.
Thaumatin is highly water-soluble, and stable to heating and stable under acidic conditions

1). Thaumatin can be used as raw material to add in wine, fruit juice, bread, cake, cookies, candy and other foods;
(2). Thaumatin can be used as food additives, not only improve the color, fragrance and taste, but improve the nutritional value of food;
(3). Thaumatin can be used as raw material to reprocess, the specific products contain medicinal ingredients, through the biochemical pathway.

Product Name: thaumatin sweetener

CAS NO.: 53850-34-3

Assay: 98%min

Plance source: Sudan, Africa Marantaceae herbs frui

 

More About thaumatin sweetener

Thaumatin is a low-calorie sweetener and flavour modifier.
The protein is often used primarily for its flavour-modifying properties
and not exclusively as a sweetener.

The thaumatins were first found as a mixture of proteins isolated from
the katemfe fruit(Thaumatococcus daniellii Bennett) of west Africa.
Some proteins in the thaumatin family of sweeteners are roughly 2000 times
more potent than sugar. Although very sweet, thaumatin's taste is markedly
different from sugar's. The sweetness of thaumatin builds very slowly.
Perception lasts a long time, leaving a liquorice-like aftertaste at high usage levels.



 

thaumatin sweetener is highly water soluble, stable to heating,
and stable under acidic conditions.

1. White to cream-colored amorphous powder

2. Odorless. Sweet taste, no smell, long time.

3. Extremely sweet, its sweetness as sucrose 1600 times the average,
depending on the concentration of dilution: 0.00011 5500 ~ 8000-fold when:
0.001 to 3,500 times, 0.01 times for the 1300, 0.02 to 850 times.

4. The aqueous solution at pH 1.8 to 10 stable pH of the isoelectric
point of about 11 is due to protein denaturation and loss of heat
can occur sweetness, tannin combined event will lose sweetness.

5. In the high concentration of salt solution will reduce the sweetness.

6. Easily soluble in water. Carbohydrate sweeteners share a
synergistic effect and improve the flavor effect.

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