THAUMATIN

Thaumatin is used in the preparation of condiments and sauces to provide a natural sweetening option.
As a flavour enhancer, Thaumatin can be used in dairy products, flavoured drinks and in certain chewing gums, among other things.
Thaumatin is employed in the preparation of ready-to-eat meals, offering a natural sweetening alternative for various dishes.

CAS Number: 53850-34-3
EC Number: 258-822-2
Molecular Formula: Not a single fixed formula (protein mixture; typically around C₁₈₀₀H₂₈₀₀N₅₀₀O₅₀₀S₁₀ depending on isoform)
Molecular Weight: Approximately 22,000 Da (varies slightly depending on isoform, e.g., Thaumatin I or II)

SYNONYMS:
Thaumatin, Thaumatin I, Thaumatin II, Talin, E957, Sweet protein thaumatin, Katemfe protein, proteins thaumatins, talin natural, thaumatin, thaumatin 10% on gum arabic, thaumatin 10% on maltodextrin, thaumatin 5% in aqueous glycerol, thaumatin 5% in aqueous propylene glycol, thaumatins proteins, E957, THAUMATIN, Thaumatin B, recombinant, 53850-34-3, N-[4-(4-cycloheptylpiperazin-1-yl)sulfonylphenyl]acetamide., N-[4-(4-cycloheptylpiperazine-1-sulfonyl)phenyl]acetamide, Proteins, thaumatins, N-(4-(4-cycloheptylpiperazine-1-sulfonyl)phenyl)acetamide, Neo san maruku ag, Neo san maruku dc, Thaumatin [BAN], Sansweet t 147, RefChem:897602, KNC9Q0EE6G, FEMA No. 3732, INS NO.957, HSDB 3927, INS-957, DTXSID101018112, EINECS 258-822-2, E-957, 258-822-2, Talin, N-[4-(4-cycloheptylpiperazin-1-yl)sulfonylphenyl]acetamide, 428847-42-1, Thaumatins, Oprea1_565606, Oprea1_669084, orb2564030, SCHEMBL31499483, MSK5114, CHEBI:175005, HY-N12659, MFCD00132420, STK171150, AKOS001637661, DA-58512, CS-1012562, ST45109962, N-[4-(4-cycloheptylpiperazin-1-yl)sulonylphenyl]acetamide, N-{4-[(4-cycloheptylpiperazinyl)sulfonyl]phenyl}acetamide, N-{4-[(4-cycloheptylpiperazin-1-yl)sulfonyl]phenyl}acetamide, N~1~-{4-[(4-CYCLOHEPTYLPIPERAZINO)SULFONYL]PHENYL}ACETAMIDE

Derived from the katemfe fruit, thaumatin is a natural sweetening protein that is approximately 2,000 to 3,000 times sweeter than sugar.
Thaumatin is commonly used in food and beverage products as a low-calorie sweetener.
Thaumatin is a low-calorie sweetener and flavour modifier.

Thaumatin 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.
Thaumatin is a naturally occurring sweet protein extracted from the fruit of the Thaumatococcus daniellii plant.

Thaumatin is a natural protein sweetener and flavor enhancer derived from the katemfe fruit (Thaumatococcus daniellii), native to West Africa.
With a sweetness level up to 3,000 times stronger than sucrose, only very small amounts of thaumatin are needed to achieve the desired effect.

Unlike many artificial sweeteners, thaumatin is not only sweet; it also helps improve the flavor profile of various products by masking bitterness and enhancing fruity or umami notes.
Thaumatin is a mixture of Thaumatin I and Thamatin II reported to be approximately 10,000 times sweeter than sucrose.

Thaumatin is a naturally occurring protein found in the katemfe fruit.
Thaumatin binds to the sweet taste receptors on the tongue, thereby providing a sweet taste.
Additionally, thaumatin acts as an enzyme inhibitor, which may explain its potential as a preservative and/or stabilizer in food products.

Furthermore, Thaumatin may act to have antioxidant properties, which may help to protect against oxidative stress and the formation of free radicals.
Overall, thaumatin has been studied extensively for its potential to provide a low-calorie sweetener alternative to sugar, as well as its potential to improve the taste, texture, and shelf-life of food products.

Thaumatin is an intensely sweet-tasting protein, 100 000 times sweeter than sucrose on a molar basis, found in berries from Thaumatococcus daniellii, a tropical flowering plant known as Katemfe.
Thaumatin is induced by attack by viroids, which are single-stranded unencapsulated RNA molecules that do not code for protein.

Thaumatin consists of about 200 residues and contains 8 disulphide bonds.
Like other PR proteins, thaumatin is predicted to have a mainly β structure, with a high content of β-turns and little helix.

Several stress-induced proteins of plants have been found to be related to thaumatins:
*A maize alpha-amylase/trypsin inhibitor
*Two tobacco pathogenesis-related proteins: PR-R major and minor forms, which are induced after infection with viruses
*Salt-induced protein NP24 from tomato
*Osmotin, a salt-induced protein from tobacco
*Osmotin-like proteins OSML13, OSML15 and OSML81 from potato
*P21, a leaf protein from soybean
*PWIR2, a leaf protein from wheat
*Zeamatin, a maize antifungal protein

This family is also referred to as pathogenesis-related group 5 (PR5), as many thaumatin-like proteins accumulate in plants in response to infection by a pathogen and possess antifungal activity.
The proteins are involved in systemically acquired resistance and stress response in plants, although their precise role is unknown.

The PR5K receptor protein kinase from Arabidopsis comprises an extracellular domain related to the PR5 proteins, and an intracellular protein-serine/threonine kinase domain.
Thaumatin, scientifically known as Thaumatococcus daniellii, is a natural sweet protein derived from the fruit of the West African plant.

Discovered in the 1970s, thaumatin has been recognised for its sweetness, which is approximately 2,000 to 3,000 times sweeter than sucrose.
Thaumatin's unique properties were first explored by researchers in the context of food and pharmaceuticals, leading to its classification as a natural food additive.

Thaumatin is a natural sweetener that has gained attention not only for its intense sweetness but also for its ability to blend seamlessly into various formulations.
As a protein, thaumatin exhibits a high level of solubility and stability, making it particularly valuable in food and healthcare products.

Thaumatin is often utilised for its flavour-enhancing properties as well as for its potential applications in providing a sweet taste without the associated calories of traditional sugars.
This makes Thaumatin attractive for inclusion in dietary products and health-focused formulations.

Thaumatin's approval by food regulatory authorities in several countries underscores its safety and efficacy as a natural sweetener.
Moreover, Thaumatin is commonly seen as an alternative to artificial sweeteners, aligning with the growing demand for clean-label products in the marketplace.

Thaumatin offers a few benefits, including its natural origin and its ability to provide intense sweetness without the need for a large quantity.
This makes Thaumatin a suitable alternative to artificial sweeteners for those seeking a more natural option.
Additionally, Thaumatin can help to mask off-flavors and improve the taste profile of various food products.

However, because of its high cost, and limited availability, Thaumatin is used on a small scale.
In some cases, thaumatin’s unique flavor profile may be perceived as artificial, and it leaves a licorice-like aftertaste.
Thaumatin is an approved sweetener in the EU (E957) and the USA.

In the United States, Thaumatin is classified as GRAS (Generally Recognised as Safe) by the FDA (Food and Drug Administration) and it is generally recognized as safe as a flavouring agent.
Thaumatins are allowed for use in multiple foods and beverages at application rates up to 200 mg/kg.

Thaumatin is nontoxic and makes an insignificant contribution to normal protein intake.
Therefore the WHO JEFCA in 1985 specified it to have no ADI.
Thaumatin won’t cause any spike or even a rise in human blood sugar level.

Thaumatin has a zero glycemic index, thus it is very suitable for diabetics.
Thaumatin is considered and classified as a nonnutritive sweetener, and it is recommended as an alternative to sugar for those who cannot consume nutritional sweeteners.

Thaumatin has many great benefits, such as its low-calorie content, its glycemic index of zero, its plant-based protein content, and its lack of bitter aftertaste.
Thaumatin showed no mutagenic or teratogenic effects and no allergenic effects were noted.
Thaumatin was considered acceptable owing to its lack of toxicity, combined with its being readily digested into normal food components.

Due to Thaumatin's intense sweetness, the amounts used are small.
Thaumatin is known to possess antihypertensive as well as anti-inflammatory properties.
Thaumatin is a protein, therefore it can cause digestive problems in some people, especially those with allergies or intolerances to certain proteins.

While thaumatin is considered to be safe for food use, the protein shares structural similarities with allergens found in apple and kiwi fruit and is resistant to gastric digestion.
These properties raise the potential that thaumatin could also be allergenic.

So far, there has been no evidence that thaumatin can provoke an allergic reaction.
Thaumatin at a recommended use range of 1 to 5 mg/kg complete feed is safe for all animal species with a considerable margin of safety.
With respect to this margin of safety, thaumatin can be administered simultaneously via feed or water for drinking.

Since the natural production of thaumatin is often too expensive, it may increase food and beverage manufacturing costs.
Generally speaking, thaumatin is perceived to be more expensive than traditional sugar substitutes.
However, Thaumatin is exceptionally sweet, so smaller amounts are needed to achieve the same level of sweetness as sugar in food.

Apart from being a low-calorie sweetener, thaumatin can also act as a flavor modifier in food applications.
Hence, such unique properties of this sweet protein make Thaumatin an attractive ingredient for the food industry.
It is important to consider that the cost-effectiveness of using thaumatin will also depend on factors such as the specific composition of the product, the desired level of sweetness, and the intended use of the product.

Nowadays, thaumatin has widely been used not only as a natural sweetener but also as a substance for flavor enhancers as well as masking unpleasant tastes in the food and pharmaceutical industries.
Thaumatin is a sweetener of natural origin with an outstanding sweetness.

But Thaumatin is also an excellent flavour enhancer.
In combination with steviol glycosides, Thaumatin is something quite unique.
Thaumatin is an odourless, cream-colored powder.

The taste characteristics are the slow onset of sweetness and a sweet aftertaste.
Thaumatin is soluble in water, and solutions of more than 60% concentration can be made.
Thaumatin is stable in freeze-dried form.

Thaumatin has good water solubility and stability during heating even in an acidic condition.
Thaumatin's sweetness is perceived more slowly than sucrose and lingers longer with a licorice-like after-taste.
Thaumatin must be blended with other sweeteners or sucrose to achieve a desirable taste.

Solutions of thaumatin are stable throughout a wide range of pH (2.5–10).
Thaumatin is heat- and pH-stable and synergistic when combined with other low-calorie sweeteners.
Thaumatin has a wide range of applications in food and drinks.

Thaumatin is a sweet-tasting protein with an intensity approximately 1,600 – 2,000 times greater than sucrose (it is even about 7 times sweeter than stevia).
Some sources say that Thaumatin is approximately 3000 times sweeter than sucrose.

The thaumatin protein consists of a single polypeptide chain of 207 residues.
Thaumatin elicits a sweetness 100,000 times higher than that of sucrose on a molar basis even at a low concentration of 50 nM.
Thaumatin comes from the West African Katemfe fruit Thaumatococcus daniellii.

Thaumatococcus daniellii is a large flowering herb that can grow up to 4 m high and has large, papery leaves up to 46 centimeters long.
It is commonly found in the rainforests of West Africa.

The fruit was called ‘katemfe’ or ‘miraculous fruit of Sudan’.
They are also known as miracle fruit, miracle berry, Yoruba soft cane, and African serendipity berry.
Its fruits are red, triangular, approx. 4 cm in diameter, covered with a soft and fleshy red aril, which is the part that contains thaumatin, and inside they contain up to 3 shiny black seeds surrounded by a transparent jelly.

In West Africa, the aril is traditionally used for sweetening bread, over-fermented palm wine and sour food.
T. daniellii is used medicinally in the Ivory Coast and Congo as a laxative, emetic, and for pulmonary problems.
The intense sweetness of the fruit of Thaumatococcus daniellii was first described by a British surgeon in the Pharmaceutical Journal (Daniell, 1855).

Interestingly, thaumatins only taste sweet to Old World Monkeys and Apes, including humans, although rats can experience the flavour enhancement of thaumatins and pig weight gain is greater if Talin is added to their feed.
Thaumatin is approved as a flavor enhancer.
and as a sweetener in many countries.

Thaumatin is a low-calorie protein sweetener, which makes it a solution to help brands make low-calorie products.
Thaumatin has an energy content of 17 kJ/g (4 kcal/g).
From a chemical point of view, Thaumatin is not a carbohydrate, but a mixture of closely related proteins that consist of a combination of many amino acids.

The chemical composition of thaumatin consists of a long chain of peptides and has the chemical formula C49 H78 N14 O19 S.
Five isoforms of the protein have been found in the fruit, namely thaumatins I, II, III, a and b, all of which are sweet.
Thaumatin I and II are the main forms.

The principal protein is thaumatin 1, while thaumatin 2 comprises no more than 45% of the mix.
Thaumatins I and II are each composed of 207 amino acids with eight intramolecular disulfide bonds.
Thaumatin is a 22 kDa sweet protein that was isolated from the arils of the katemfe fruit of Thaumatococcus daniellii Benth, comparable to casein.

These are proteins with isoelectric points in the range of 11.5–12.5.
There are no unusual side chains, atypical peptide linkages, or end-groups.
Extensive disulfide cross-linking confers to thaumatin thermal stability, resistance to denaturation, and maintenance of the tertiary structure of the polypeptide chain, which is critical to thaumatin’s technical function.

Cleavage of just one disulfide bridge results in a loss of sweet taste.
Thaumatin consists of a single chain of normal amino acids, including Alanine, Aspartic Acid, Glutamic Acid, Glycine, Leucine, Lysine, Methionine, Phenylalanine, Proline, Serine, Threonine and Tyrosine.

The results showed that these amino acids play significant roles in thaumatin sweetness.
Of these amino acid residues, Lys67 and Arg82 were particularly important for eliciting the sweetness.
The amount of thaumatins in arils of mature fruit is 30–55 mg/g of fresh weight (about 50% of total soluble protein), varying within a wide range depending on the degree of fruit maturity and origin.

The production of thaumatin evolved from the traditional plant extraction to a more relevant microbial production today.
Thaumatin was produced from the fruits of Thaumatococcus danielli through aqueous extraction.
Conventionally, the fruit is ruptured and extracted with water or a dilute aqueous buffer.

A process for the extraction of thaumatin from the fruit of T. daniellii, comprises the steps of skinning the fruit, drying the pulp and mechanically separating the arils from the remainder of the fruit, powdering or otherwise comminuting the dried aril and extracting the resultant powder with water in the absence of added salts.

The extract is concentrated by reverse osmosis or ion exchange chromatography, and then freeze-dried to produce thaumatin of high purity.
Currently, biotechnological production methods such as plant cell culture or microbial fermentation are used to meet the needs for commercial-scale production of natural sweeteners.

The process involves fermentation of the culture medium under controlled conditions using bacteria or yeast fungi, which may take from a few days to a few weeks, depending on the conditions and the microorganisms used.
The availability of thaumatin of plant origin is very limited, and it is notoriously difficult to produce by recombinant DNA methods.

Production has been attempted with Escherichia coli, Bacillus subtilis, Streptomyces lividans, Saccharomyces cerevisiae, and Aspergillus oryzae.
A synthetic gene for thaumatin II with fungal codon usage has been synthesized, but expression in Aspergillus niger gave poor yields.

The usage of transgenic plants has also been tested in a number of studies.
The attempts to produce sweet-proteins especially, thaumatin in potatoes, strawberries, etc. showed a lower level of accumulation.
A sufficient amount of the recombinant thaumatin is achievable from transgenic barley and tomato.

The invention relates to transgenic plants from barley containing more than 2 grams of thaumatin in 1 kg of kernel material.
Both methods mentioned above allow you to obtain a high-quality product that is suitable for use as a food additive.
One kg of fruit can produce 6 g of thaumatin.

This makes Thaumatin relatively expensive compared to other artificial sweeteners and not as widely used.
Thaumatin, an intensely sweet protein, crystallizes rapidly in the presence of tartrate ions.
The ease with which crystals form has led to the use of thaumatin over the past decade as a model system for the study of protein crystallization.

The protein is heat stable to 70 °C but loses its sweetness at higher temperatures.
The first isolation of thaumatin from the native plant was achieved by van der Wel and Loeve (1972).
Thaumatin has been used in Japan since 1979, and in the US it is used in chewing gum.

In Canada, Thaumatin is approved for use as a flavour enhancer.
Thaumatin was licensed for use in pharmaceuticals and food in the UK in 1983, except for baby food.
Thaumatin is an approved high-intensity sweetener and flavour enhancer in most countries.

Thaumatin is exceptionally sweet.
Aqueous solutions of thaumatin range from 1300 times sweeter than sucrose, when compared at a 13% concentration, to about 5500 times sweeter when compared to sucrose.

The taste bud responds to a thaumatin stimulus.
The threshold value of the sweetness of thaumatin to humans is around 10-8 mol/l.
However, Thaumatin's sweetness is perceived more slowly than sucrose and lingers longer with a licorice-like after-taste.

Thaumatin must be blended with other sweeteners or sucrose to achieve a desirable taste.
Thaumatin masks the bitter, unpleasant taste of sodium, potassium, and iron ions.
Thaumatin is a taste-modifying protein that functions as a natural sweetener or flavor enhancer.

Thaumatin may enhance the aroma and improve the flavors.
To achieve a taste closer to that of sucrose, thaumatin must be blended with other intense sweeteners or with sugars.
Synergism has been observed with saccharin, acesulfame-K, and stevioside, but not with aspartame and cyclamate.

Thaumatin is a natural high-intensity sweet protein extracted from the fruit of the West African plant Thaumatococcus daniellii.
Unlike synthetic sweeteners, thaumatin is a protein-based compound and is considered one of the sweetest naturally occurring substances, with sweetness approximately 2,000–3,000 times that of sucrose depending on concentration and application.

Thaumatin is a mixture of closely related proteins extracted from katemfe fruit.
Thaumatin is a super-sweetening sweetener of natural origin that is extracted from the plant Katemfe.
But it is as a flavour enhancer that thaumatin shows its true qualities.

Thaumatin is an umbrella term for the proteins extracted from the plant Katemfe (Thaumatococcusdaniellii).
Katemfe is a shrub with light purple flowers that can grow about 3–4 meters tall.
Thaumatin is extracted from the seed coat in the red triangular fruit that grows at the root of the Katemfe bush.

The largest and sweetest thaumatin proteins are called thaumatin I respectively thaumatin II.
These two do not differ significantly as the structure of amino acids is similar.
The Katemfe plant grows naturally in the West African rainforest.

The plant is found in Ghana, Togo and Sierra Leone, among others.
Thaumatin, which is marketed under brand names such as Talin, consists of two plant proteins extracted from the katemfe fruit found in West Africa.

Thaumatin is 2,000-3,000 times sweeter than sugar.
Used as a sweetener and to modify flavor, thaumatin can enhance or mask sour and bitter tastes depending on the other ingredients present.

Thaumatin is sometimes described as having a "licorice-like" aftertaste.
Thaumatin can be found in a variety of foods including beverages, buns and prepared foods such as hot dogs and frozen meals.
Thaumatin, a naturally sweet molecule derived from the fruit of the katemfe tree (Thaumatococcus daniellii), has grown legs due to its intense sweetness—up to 2,000 times sweeter than sucrose and more importantly its growing use as a positive allosteric modulator (flavor enhancer) in both sweet and savory foods.

Originating from West Africa, thaumatin has become a subject of interest not just for its sweetness but also for its potential applications in food, pharmaceuticals, and other industries with a focus of clean label sugar reduction.

USES and APPLICATIONS of THAUMATIN:
Thaumatin is used as a low-calorie sweetener and flavour modifier in foods and beverages.
Applications of Thaumatin: Beverages and Beverage Mixes, Carbonated drinks, Non-carbonated drinks, Oral care products, Chewable candies and tablets, Candies and Iced Sweets, Nutrition and Diet Products, Tabletop sweeteners, Processed fruit, Chewing gum, Cooking products.

Sweeteners and Sugar Substitutes: Thaumatin is utilized as a natural sweetener and sugar substitute in a wide range of food and beverage products, offering sweetness without added calories.
Beverages: Thaumatin enhances the sweetness of beverages such as fruit juices, soft drinks, sports drinks, and flavored water.

Confectionery: Thaumatin is used in confectionery products like candies, chocolates, and gum, providing a clean and natural sweetness.
Dairy and Dairy Alternatives: Thaumatin can be incorporated into dairy products like yogurt, ice cream, and milk alternatives to add sweetness without the need for excessive sugar.

Baked Goods: Thaumatin finds its place in baked goods such as cakes, cookies, muffins, and bread, reducing the reliance on traditional sugar.
Tabletop Sweeteners: Thaumatin-based sweeteners offer a convenient option for individual use as tabletop sweeteners in coffee, tea, and other beverages.

Condiments and Sauces: Thaumatin is used in the preparation of condiments and sauces to provide a natural sweetening option.
Health and Nutritional Products: Its zero-calorie nature and natural origin make Thaumatin a preferred choice for health and nutritional products, including dietary supplements and protein powders.

Functional Foods and Beverages: Thaumatin can be incorporated into functional foods and beverages to enhance their appeal to health-conscious consumers.
Ready-to-Eat Meals: Thaumatin is employed in the preparation of ready-to-eat meals, offering a natural sweetening alternative for various dishes.

As a flavour enhancer, Thaumatin can be used in dairy products, flavoured drinks and in certain chewing gums, among other things.
In sauces and snacks with umami and spice flavours, thaumatin can enhance these flavours.
As a sweetener, we can find Thaumatin in jams, marmalades, chocolate products, breakfast cereals and various forms of decorations and fillings, among other things.

But thaumatin can also mask bitterness and create synergy effects with other sweeteners.
Thaumatin is widely used in the food and pharmaceutical industries due to its dual function as a sweetener and flavor modifier.
In the food industry, Thaumatin is used in chewing gum, confectionery, flavored beverages, dairy products, desserts, and low-calorie foods.

Thaumatin is especially useful in masking bitter tastes in products containing artificial sweeteners, vitamins, or plant extracts.
In pharmaceuticals, thaumatin is used to improve the palatability of oral medications such as syrups, chewable tablets, and lozenges.
Thaumatin is also used in oral care products like toothpaste and mouthwash to improve flavor and mask undesirable tastes.

Thaumatin can be used as a sweetener in chocolate milk, hot chocolate made with dairy, strawberry milk, milkshakes, and ice cream.
Thaumatin, a sweetness enhancer, can reduce the quantity of added sugar in food and beverages.
Thaumatin’s application extends beyond sweetening.

Thaumatin is utilized in various sectors, including:
Food Industry: Thaumatin is used as a sweetener in beverages, desserts, and confections.
Pharmaceuticals/Nutraceuticals: Thaumatin is used to mask the taste of unpalatable compounds.

Personal Care: Thaumatin is used as a flavoring agent in oral care products.
Thaumatin is widely used as a sweetener and flavor modifier in food and pharmaceutical applications.
Thaumatin is not only used for sweetness but also for its ability to enhance flavors and mask bitterness.

Thaumatin is intensely sweet and is used at extremely low concentrations.
Unlike conventional sweeteners, Thaumatin's sweetness develops slowly and has a lingering aftertaste.
In addition to sweetness, Thaumatin is commonly used as a flavor enhancer.

-Super sweet
Thaumatin is one of the sweetest substances known to man, it is 2000–3000 times sweeter than regular sugar in normal use.
Thaumatin contains 4 kcal per gram, but because it is so potent, very small doses are needed.
This means that thaumatin is in practice a calorie-free ingredient.
Thaumatin is digested by the body just like any other protein.

-Sweet but slow
The taste is sweet but the onset is slow; it may take several seconds.
In addition, thaumatin leaves a liquorice-like aftertaste.
This means that thaumatin on its own does not reach all the way as a sweetener.
However, Thaumatin can be an excellent complement to other sweeteners.

-A proper masking agent
When it comes to masking metallic and bitter flavours, thaumatin can come in handy.
The sweetener saccharin has a metallic taste that thaumatin can dampen.
The bitterness from citrus fruits can also be cured by thaumatin.

A good example of when thaumatin really comes into its own is when it is combined with steviol glycosides.
Steviol glycosides are a sweetener of natural origin that are extracted from the stevia plant.
Steviol glycosides often carry a certain bitterness and liquorice-like aftertaste.

BENEFITS AND USES of THAUMATIN:
*Natural Sweetening Agent: 
Thaumatin provides a highly effective sweetening option without the calories associated with sugar, which is beneficial for those monitoring their caloric intake.

*Enhancement of Flavour: 
Thaumatin can enhance the sweetness profile of various products, making them more palatable, especially for individuals seeking reduced-sugar options.

*Low Glycemic Index: 
Thaumatin does not cause a spike in blood sugar levels, making it suitable for people managing diabetes and those looking for low-glycaemic alternatives.

*Multifunctional Role: 
Beyond sweetness, thaumatin can improve mouthfeel and textures in formulations, contributing to a more enjoyable sensory experience.

*Versatile Applications: 
Thaumatin is beneficial for use in a diverse range of healthcare formulations, including supplements and functional foods, due to its stability under various conditions.

*Compliance with Dietary Requirements: 
As a plant-derived ingredient, thaumatin is suitable for vegan and vegetarian diets, expanding its applicability in health-focused products.

*Antioxidant Properties: 
Thaumatin has been noted for potential antioxidant activities, which may contribute to overall wellness and support cellular health.

USES AND APPLICATIONS, BENEFITS, CHARACTERISTICS of THAUMATIN:
Thaumatin is a highly potent natural sweetener and flavor enhancer that plays a significant role in modern food technology, particularly in low-calorie and sugar-free products.
Its ability to provide intense sweetness at very low concentrations makes Thaumatin economically efficient, while its unique sensory properties allow it to improve overall flavor profiles and mask bitterness in complex formulations.

Thaumatin is especially valuable in beverages, confectionery, and pharmaceutical products where taste is critical.
Despite being a protein, Thaumatin contributes negligible calories due to the small amounts required.
Its stability in acidic environments and compatibility with other ingredients make Thaumatin a versatile additive, although care must be taken to avoid denaturation during high-temperature processing.

Thaumatin (also known as talin) is a low-calorie sweetener and taste modifier.
The protein is often used primarily for Thaumatin's 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) (Marantaceae) of West Africa.

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 concentrations.
Thaumatin is highly water-soluble, stable to heating, and stable under acidic conditions.

NATURAL SWEETENERS, THAUMATIN:
Thaumatin, derived from the Katemfe plant (Thaumatococcus daniellii), is a natural sweetener known for its intense sweetness, approximately 2000 to 3000 times sweeter than sugar.
Widely used in food and beverages, Thaumatin is valued for its natural origin and potency.
Its heat stability and low glycemic index make Thaumatin a favorite for sugar-free, low-calorie, and diabetic-friendly products.

Beyond sweetness, thaumatin enhances flavors and acts as a natural preservative.
While generally safe, adherence to recommended dosages is advised.
Thaumatin's versatility and safety make it a popular choice for enhancing flavor profiles and extending shelf life in a variety of food and beverage applications.

PHYSICAL PROPERTIES of THAUMATIN:
Thaumatin appears as a white to cream-colored powder that is odorless or has a very slight characteristic odor.
Being a protein, Thaumatin is soluble in water and forms stable aqueous solutions under appropriate conditions.
Thaumatin is stable in dry form but sensitive to environmental conditions such as temperature and pH when dissolved.

Thaumatin is generally stable under acidic conditions but may denature (lose structure) when exposed to high temperatures or extreme pH levels.
Thaumatin does not have a typical melting point like small organic molecules; instead, it denatures upon heating.
Its solubility in water is relatively high, but Thaumatin is insoluble in non-polar organic solvents.

CHEMICAL PROPERTIES of THAUMATIN:
Thaumatin is a protein composed of amino acids, stabilized by disulfide bonds, which contribute to its structural integrity and sweetness properties.
Thaumatin's sweetness is linked to its interaction with human taste receptors rather than simple chemical sweetness like sugars.
Thaumatin is sensitive to enzymatic degradation and heat-induced denaturation, as typical for proteins.

Thaumatin remains relatively stable at low pH (acidic environments), which makes it suitable for use in acidic foods and beverages.
Thaumatin does not participate in Maillard reactions in the same way as reducing sugars, but as a protein, it can undergo structural changes under heat and processing conditions.

CHARACTERISTICS of THAUMATIN:
Thaumatin is characterized by:
*Extremely high sweetness intensity (2000–3000× sucrose)
*Slow onset and long-lasting sweetness
*Strong flavor-enhancing and bitterness-masking properties
*Protein-based natural origin
*Effective at very low concentrations
*Caloric contribution is negligible due to very low usage levels

PHYSICAL AND CHEMICAL PROPERTIES (PARAGRAPH FORM)
Thaumatin is a water-soluble protein that appears as a white to cream-colored powder with high sweetness intensity.
Thaumatin does not have a defined melting or boiling point but instead undergoes denaturation when exposed to elevated temperatures.

Thaumatin is stable in dry form and under acidic aqueous conditions but sensitive to heat and alkaline environments.
Chemically, Thaumatin is composed of amino acids linked into a polypeptide chain with disulfide bonds that stabilize its structure.
Thaumatin's solubility is high in water and negligible in non-polar solvents, and its sweetness arises from specific interactions with taste receptors rather than traditional carbohydrate chemistry.

BENEFITS of THAUMATIN:
Thaumatin provides several advantages:
*Extremely high sweetness allows very low usage levels
*Natural origin (plant-derived protein)
*Thaumatin enhances flavor and masks bitterness effectively
*Suitable for low-calorie and sugar-free formulations
*Stable in acidic food systems
*Thaumatin improves sensory profile of complex formulations

FEATURES of THAUMATIN:
2000 to 3000 times sweeter than sugar.
Thaumatin tastes like sugar.
contains no calories
Thaumatin is stable under heat and over a wide range of pH conditions.
Thaumatin is not metabolized.
Thaumatin does not promote tooth decay.
Thaumatin is safe for diabetics to consume, just like non-diabetics.

FEATURES of THAUMATIN:
*Natural Origin: 
Thaumatin is sourced from the Katemfe fruit, providing a natural and plant-based sweetening solution.

*Flavor masking:
Thaumatin has the ability to mask or reduce the perception of undesirable flavors in certain foods and beverages.
This makes Thaumatin valuable for improving the taste of products that may have off-notes or bitter components.

PRODUCTION of THAUMATIN:
Extraction from Katemfe Fruit Thaumatin is extracted from the Katemfe fruit through a series of carefully controlled processes, including extraction, purification, and drying.
This yields a high-purity, naturally derived sweetener.

IS THAUMATIN ANTI-INFLAMMATORY?
Recent research suggests that thaumatin, a natural sweetener from the West African Katemfe fruit, may help reduce inflammation in the stomach.
When digested, Thaumatin breaks down into peptides that activate bitter taste receptors in the gut, which may lower levels of an inflammatory marker called IL-17A.
These findings point to possible health benefits beyond sweetness.

CAN THAUMATIN HELP DENTAL HEALTH?
Because thaumatin is naturally sweet but doesn’t raise blood sugar levels, it doesn’t promote tooth decay.
This makes Thaumatin a tooth-friendly alternative to sugar and a better option for supporting oral health.

THAUMATIN'S EFFECT ON GUT BACTERIA
While studies on thaumatin’s direct effect on gut bacteria are still emerging, its low glycemic index means it doesn’t feed harmful sugar-loving bacteria.
This may help support a more balanced gut environment compared to high-sugar alternatives.

IS THAUMATIN SAFE FOR DIABETICS?
Thaumatin is generally recognised as safe for individuals with diabetes, as it has no significant effect on blood glucose or insulin levels.
Because Thaumatin is intensely sweet and used in very small amounts, it contributes negligible calories and does not impact glycaemic control.

POPULAR AMONG THE INDIGENOUS PEOPLE, THAUMATIN:
For centuries, the fruit of the katemfe plant has been used as a sweetener by the West African people.
In 1839, the English army surgeon and botanist WF Daniell brought the fruit to England.
The sweetness in the fruit had remained when he returned, despite the long journey.
Daniell later published an article on thaumatin in a pharmaceutical journal.

But it would not be until the 1970s before researchers began to fully investigate thaumatin and its properties and commercialization could begin.
Since 1979, thaumatin has been an approved ingredient in Japan.

Then followed, among others, Great Britain and Australia.
In the EU, thaumatin is approved partly as a flavour enhancer and partly as a sweetener.
The designation is E957.

BIOLOGICAL ROLE of THAUMATIN:
Thaumatin production is induced in katemfe in response to an attack upon the plant by viroid pathogens.
Several members of the thaumatin protein family display significant in vitro inhibition of hyphal growth and sporulation by various fungi.

The thaumatin protein is considered a prototype for a pathogen-response protein domain.
This thaumatin domain has been found in species as diverse as rice and Caenorhabditis elegans.
Thaumatins are pathogenesis-related (PR) proteins, which are induced by various agents ranging from ethylene to pathogens themselves, and are structurally diverse and ubiquitous in plants:

They include thaumatin, osmotin, tobacco major and minor PR proteins, alpha-amylase/trypsin inhibitor, and P21 and PWIR2 soybean and wheat leaf proteins.
The proteins are involved in systematically-acquired stress resistance and stress responses in plants, although their precise role is unknown.

Thaumatin is an intensely sweet-tasting protein (on a molar basis about 100,000 times as sweet as sucrose) found in the fruit of the West African plant Thaumatococcus daniellii:
it is induced by attack by viroids, which are single-stranded unencapsulated RNA molecules that do not code for protein.

The thaumatin protein I consists of a single polypeptide chain of 207 residues.
Like other PR proteins, thaumatin is predicted to have a mainly beta structure, with a high content of beta-turns and little helix.
Tobacco cells exposed to gradually increased salt concentrations develop a greatly increased tolerance to salt, due to the expression of osmotin, a member of the PR protein family.

Wheat plants attacked by barley powdery mildew express a PR protein (PWIR2), which results in resistance against that infection.
The similarity between this PR protein and other PR proteins and the maize alpha-amylase/trypsin inhibitor has suggested that PR proteins may act as some form of inhibitor.

Within West Africa, the katemfe fruit has been locally cultivated and used to flavour foods and beverages for some time.
The fruit's seeds are encased in a membranous sac, or aril, that is the source of thaumatin.
In the 1970s, Tate and Lyle began extracting thaumatin from the fruit.

In 1990, researchers at Unilever reported the isolation and sequencing of the two principal proteins found in thaumatin, which they dubbed thaumatin I and thaumatin II.
These researchers were also able to express thaumatin in genetically engineered bacteria.
Thaumatin has been approved as a sweetener in the European Union (E957), Israel, and Japan.

CHARACTERISTICS of THAUMATIN:
As a food ingredient, thaumatin is considered to be safe for consumption.
Switching from using powdered thaumatin to liquid thaumatin reduced symptoms among affected workers.
Additionally, eliminating contact with powdered gum arabic (a known allergen) resulted in the disappearance of symptoms in all affected workers.
Thaumatin interacts with human TAS1R3 receptor to produce a sweet taste.
The interacting residues are specific to old world monkeys and apes (including humans); only these animals can perceive it as sweet

CRYSTALLIZATION of THAUMATIN:
Since thaumatin crystallizes very quickly and easily in the presence of tartrate ions, thaumatin-tartrate mixtures are frequently used as model systems to study protein crystallization.
The solubility of thaumatin, its crystal habit, and mechanism of crystal formation are dependent upon the chirality of precipitant used.
When crystallized with L- tartrate, thaumatin forms bipyramidal crystals and displays a solubility that increases with temperature; with D- and meso-tartrate, it forms stubby and prismatic crystals and displays a solubility that decreases with temperature.
This suggests control of precipitant chirality may be an important factor in protein crystallization in general.

HISTORICAL BACKGROUND of THAUMATIN:
Thaumatin has traditionally been used by local populations in West Africa for centuries.
The katemfe fruit, known for its sweet flavor, has been consumed in various forms, primarily as a sweetener and flavor enhancer.
The first scientific reports on thaumatin emerged in the 1970s when researchers isolated the sweet-tasting proteins from the katemfe fruit.

In 1972, thaumatin was first characterized and named by scientists who were intrigued by its unique properties.
It was later produced commercially, and in 1980, it gained GRAS approval for use as a food additive in several countries, including the United States.
Thaumatin’s ability to enhance flavor without adding calories made it particularly attractive as a sugar substitute, especially in the burgeoning reduced added sugar category.

CHEMICAL COMPOSITION of THAUMATIN:
Thaumatin a distant cousin of phenylalanine, is a complex protein made up of amino acids, primarily present as two distinct proteins: thaumatin I and thaumatin II, both GRAS.
These proteins interact with taste receptors (T5 and T6) on the tongue, producing an intense, lingering sweetness.
Unlike synthetic sweeteners, thaumatin does not have a bitter aftertaste, which has contributed to its gaining popularity with food formulators.

PHYSICAL and CHEMICAL PROPERTIES of THAUMATIN:
CAS Number: 53850-34-3
EC Number: 258-822-2
Molecular Formula: Not a single fixed formula (protein mixture; typically around C₁₈₀₀H₂₈₀₀N₅₀₀O₅₀₀S₁₀ depending on isoform)
Molecular Weight: Approximately 22,000 Da (varies slightly depending on isoform, e.g., Thaumatin I or II)
CAS Number: 53850-34-3
ECHA EC Number: 258-822-2
FDA UNII: KNC9Q0EE6G

MDL: MFCD00132420
Formula: unspecified
Appearance: cream crystalline powder (est)
Assay: 95.00 to 100.00
Food Chemicals Codex Listed: No
Soluble in: water
Insoluble in: acetone

Molecular Weight: 379.5 g/mol
XLogP3-AA: 2.4
Hydrogen Bond Donor Count: 1
Hydrogen Bond Acceptor Count: 5
Rotatable Bond Count: 4
Exact Mass: 379.19296297 Da
Monoisotopic Mass: 379.19296297 Da
Topological Polar Surface Area: 78.1 Ų
Heavy Atom Count: 26

Formal Charge: 0
Complexity: 551
Isotope Atom Count: 0
Defined Atom Stereocenter Count: 0
Undefined Atom Stereocenter Count: 0
Defined Bond Stereocenter Count: 0
Undefined Bond Stereocenter Count: 0
Covalently-Bonded Unit Count: 1

Compound Is Canonicalized: Yes
NACRES: NA.56
UNSPSC Code: 12352202
Form: powder
Biological source: plant (Thaumatococcus daniellii)
Mol wt: ~22 kDa
Physical state: solid
Color: No data available

Odor: No data available
Melting point/freezing point: No data available
Initial boiling point and boiling range: No data available
Flammability (solid, gas): No data available
Upper/lower flammability or explosive limits: No data available
Flash point: No data available
Autoignition temperature: No data available

Decomposition temperature: No data available
pH: No data available
Viscosity: Viscosity, kinematic: No data available
Viscosity, dynamic: No data available
Water solubility: No data available
Partition coefficient: n-octanol/water: No data available

Vapor pressure: No data available
Density: No data available
Relative density: No data available
Relative vapor density: No data available
Particle characteristics: No data available
Explosive properties: No data available
Oxidizing properties: No data available
Other safety information: No data available

FIRST AID MEASURES of THAUMATIN:
-Description of first-aid measures
*General advice:
Show this material safety data sheet to the doctor in attendance.
*If inhaled:
After inhalation: 
Fresh air.
*In case of skin contact: 
Take off immediately all contaminated clothing. 
Rinse skin with
water/ shower.
*In case of eye contact:
After eye contact: 
Rinse out with plenty of water. 
Call in ophthalmologist. 
Remove contact lenses.
*If swallowed:
After swallowing: 
Immediately make victim drink water (two glasses at most). 
Consult a physician.
-Indication of any immediate medical attention and special treatment needed.
No data available

ACCIDENTAL RELEASE MEASURES of THAUMATIN:
-Environmental precautions:
Do not let product enter drains.
-Methods and materials for containment and cleaning up:
Cover drains. 
Collect, bind, and pump off spills. 
Observe possible material restrictions. 
Take up dry. 
Dispose of properly. 
Clean up affected area.

FIRE FIGHTING MEASURES of THAUMATIN:
-Extinguishing media:
*Suitable extinguishing media:
Carbon dioxide (CO2) 
Foam 
Dry powder
*Unsuitable extinguishing media:
For this substance/mixture no limitations of extinguishing agents are given.
-Further information:
Prevent fire extinguishing water from contaminating surface water or the ground water system.

EXPOSURE CONTROLS/PERSONAL PROTECTION of THAUMATIN:
-Control parameters:
--Ingredients with workplace control parameters:
-Exposure controls:
--Personal protective equipment:
*Eye/face protection:
Use equipment for eye protection. 
Safety glasses
*Body Protection:
protective clothing
*Respiratory protection:
Recommended Filter type: Filter A 
-Control of environmental exposure:
Do not let product enter drains.

HANDLING and STORAGE of THAUMATIN:
-Conditions for safe storage, including any incompatibilities:
*Storage conditions:
Tightly closed. 
Dry.

STABILITY and REACTIVITY of THAUMATIN:
-Chemical stability:
The product is chemically stable under standard ambient conditions (room temperature).
-Possibility of hazardous reactions:
No data available