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