Thaumatin CAS:53850-34-3 Manufacturer Supplier

Thaumatin is a mixture of sweet proteins occurring in the arils of the fruits of the African plant Thaumatococcus daniellii. Thaumatins I and II are the main components, but four more thaumatin molecules are known. The proteins may be extracted with water. Thaumatin is about 2,000–2,500 times sweeter than sucrose but has a lingering sweetness. In addition to its sweet taste, it has flavor-enhancing properties. It is freely soluble in water and of fairly good stability.

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Application and Effect

Thaumatin is used in beverages and desserts, but its applications are limited because of its liquorice taste and delayed sweetness. In practice, therefore, thaumatin is more commonly used as a partial sweetener, mixed with other more rapidly tasting sweeteners.Thaumatin has been used in Japan since 1979 in a variety of products, where it has been shown to enhance and improve the flavour of coffee and of milk products. It is thus used in coffee-flavoured products, ice-cream, iced milk drinks-on-sticks, and spray-dried milk powders. It also enhances savoury flavours, and combinations of thaumatin with nucleotides, spices and/or other flavours may be used to replace monosodium glutamate, an ingredient of current concern with regard to safety.Thaumatin is a naturally occurring intense sweetening agent approximately 2000–3000 times as sweet as sucrose. It has a delayed-onset taste profile and long (up to one hour) licorice-like aftertaste. It is used extensively in food applications as a sweetening agent and flavor enhancer, and has potential for use in pharmaceutical applications such as oral suspensions.