Thaumatin has a very high sweetness, why was it not widely used in the last century

Katemfe fruit extract - thaumatin is a glycoprotein, its sweetness is several thousand times that of sucrose, its calories are relatively low, and the price is also much cheaper than sucrose in terms of sweetness. What about less used in the last century?

Katemfe fruit extract - thaumatin is a glycoprotein, its sweetness is several thousand times that of sucrose, its calories are relatively low, and the price is also much cheaper than sucrose in terms of sweetness. What about less used in the last century?

In food production engineering, it is necessary to master the accuracy of the amount of sugar used. The higher the sweetness, the higher the requirements for the accuracy of the amount of sugar used. In the face of thaumatin, which is thousands of times sweeter than sucrose, a little difference in the amount used may lead to a big difference in the taste of food. Therefore, without high-precision technology, the use of thaumatin is very small.

Secondly, thaumatin is a protein, and heating will make it denatured and lose its sweetness, so it is not suitable for high-temperature sterilized food.

But with the development of technology and the diversification of food, thaumatin began to enter the food processing industry and is now approved for use in many countries. It is a promising natural food sweetener.