Thaumatin

Thaumatin powder is a protein that is isolated from the katemfe fruit, Thaumatococcus daniellii Benth, also called “the miraculous fruit of Sudan.” Katemfe is common in the West African rainforest zone. The fruit contains 1-3 black seeds surrounded by a gel and capped with a membranous sac, the aril, which contains the sweet material. This is used as a sweetener in cooking, flavoring palm wine, and making confections for children. It 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.

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Description

Thaumatin-Lyphar Biotech Co., Ltd

Product Name Thaumatin
Source Sudan, Africa Marantaceae herbs fruit
Specification 98%
Sample Available

Thaumatin-Lyphar Biotech Co., Ltd

Thaumatin-Lyphar Biotech Co., Ltd

Thaumatin is a low-calorie (virtually calorie-free) protein sweetener and flavor modifier. The substance 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 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 licorice-like aftertaste at high usage levels.
Thaumatin is highly water-soluble, stable to heating and stable under acidic conditions

Thaumatin-Lyphar Biotech Co., Ltd

(1). Thaumatin can be used as raw material to add to wine, fruit juice, bread, cake, cookies, candy and other foods;
(2). Thaumatin can be used as a food additive, not only to 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.

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Thaumatin-Lyphar Biotech Co., Ltd

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