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Thaumatin

Historydiscovered in the middle of the nineteenth century by the Briton Daniell
SynthesisThaumatin is a mixture of sweet-tasting polypeptides that can be extracted from the skin surrounding the seeds of the West African katemfe fruit. Approximately 6 g of Thaumatin can be obtained from 1 kg of fruit. The manufacturing process is very labour-intensive and therefore extremely expensive.
It is the only natural sweetener approved in the EU.
Sensoric features/sweetening powerlate-onset, intense, sustained sweetness
liquorice aftertaste
2,000-3,000-times
Characteristics
physiologicalis converted in the body like every other protein
due to the low dosage, calories are of no importance
toothfriendly and suitable for diabetics
technicalparticularly suitable as a flavour enhancer
sweetness unstable in cooking and baking. Flavour-intensifying effect remains unimpaired
good synergistic potential with other low-calorie sweeteners
ADI valueevaluated by JECFA: not specified
(Justification: when used in the context of good manufacturing practices (GMP) there is no discernible health risk with this substance; a numerical evaluation can therefore be dispensed with.
in the USA Thaumatin is classified as "GRAS" ( G enerally R ecognized A s S afe) by the FDA
Fields of applicationCoffee drinks
refreshing drinks and fruit juices
chewing-gum
yoghurts
jellies and jams

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