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Thaumatin is a low-calorie sweetener and flavor modifier. The protein is often used primarily for its flavor
-modifying properties and not exclusively as a sweetener.
The thaumatins were first found as a mixture of proteins isolated from the katemfe fruit(Thaumatococcus
Danielle 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 licorice-like
aftertaste at high usage levels.
Thaumatin is highly water soluble, stable to heating, and stable under acidic conditions.
Function:
No calorie sweetener, or flavoring agent.For general food and health food.Suitable for coffee, chocolate, gum sugar, beverage, cold drink, dessert, and baked products.Has an enhancement effect to the fragrance, and spices, spices, and seasonings use together, increasing the effect obviously. It can improve the bitterness of some amino acids, and tannic acids bitterness, enhance the flavor of dairy products and cocoa, and enhance the effect of spices.
Application:
(1) Thaumatin Sweetener can be used as raw material to add to wine, fruit juice, bread, cake, cookies, candy and other foods;
(2) Thaumatin Sweetener can be used as food additives, not only to improve the color, fragrance, and taste, but improve the nutritional value of food;
(3) Thaumatin Sweetener can be used as raw material to reprocess.
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