|History||discovered in the middle of the nineteenth century by the Briton Daniell|
|Synthesis||Thaumatin 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 power||late-onset, intense, sustained sweetness|
|physiological||is converted in the body like every other protein|
due to the low dosage, calories are of no importance
toothfriendly and suitable for diabetics
|technical||particularly 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 value||evaluated 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 application||Coffee drinks|
refreshing drinks and fruit juices
jellies and jams