Thaumatin

Thaumatin is a low-calorie sweetener and flavor modifier. The protein is often used in the food industry for its sweetening and flavor-modifying properties. Thaumatin is derived from the katumfe fruit of the Thaumatococcus daniellii plant, native to West Africa.

History

Thaumatin was first discovered in the mid-19th century by a British explorer who noticed the sweet taste of the katumfe fruit. The protein was later isolated and named "thaumatin" in the 1970s.

Characteristics

Thaumatin is a protein that is approximately 2000 times sweeter than sucrose. It has a very sweet taste, which can linger in the mouth and has a slight licorice aftertaste. Thaumatin is heat stable, allowing it to be used in cooking and baking. It is also stable in acidic environments, making it suitable for use in acidic foods and beverages.

Uses

Thaumatin is used in a variety of food and beverage products, including chewing gum, soft drinks, and yogurt. It is also used in pharmaceutical products for its sweetening properties. In addition to its use as a sweetener, thaumatin is also used as a flavor modifier, enhancing the flavor of certain foods and reducing the bitterness of others.

Health Effects

Thaumatin is considered safe for consumption and has been approved for use in food products by the Food and Drug Administration (FDA) in the United States and the European Food Safety Authority (EFSA) in the European Union. However, as with all sweeteners, it is recommended to consume thaumatin in moderation.

See Also

• Sweeteners
• Flavor modifier
• Thaumatococcus daniellii
• Food and Drug Administration
• European Food Safety Authority

This article is a stub related to food. You can help WikiMD by expanding it!