Food additives data book - wordpres

Sweeteners 992
NAME: Thaumatin
CATEGORY: Sweetener/ Flavour enhancer/ Flavour modifier
FOOD USE: Baked goods (desserts)/ Dairy products (milk powders, ice-cream, iced milk)/ Beverages/ Soft drinks/
Others (pet foods, animal feeds, chewing gum, salt substitutes, coffee-flavoured products, toothpaste,
mouthwash, MSG replacement, medication)
SYNONYMS: CFSAN Thaumatin/ CAS 53850-34-3/ Talin/ Katemfe
MOLECULAR MASS: 21,000–22,000 daltons
ALTERNATIVE FORMS: Thaumatin I/ Thaumatin II
PROPERTIES AND APPEARANCE: Cream-coloured powder. Lingering licorice aftertaste; odourless. Sweet taste (750 to 1600 times that of
sucrose by weight, 1300 to 2500 times that of sucrose in 5% to 10% sucrose range, 30,000 to 100,000
times sweeter than sucrose on a molar basis); delayed sweetness onset
MELTING RANGE IN °C: 172–174
SOLUBILITY % AT VARIOUS TEMPERATURE/pH COMBINATIONS:
in water: @ 20°C 60% weight/unit volume
in propylene glycol: @ 20°C 5% weight/unit volume
FUNCTION IN FOODS: Sweetener: 750 to 1600 times that of sucrose by weight; 1300 to 2500 times that of sucrose in 5% to
10% sucrose range; primarily in beverages and desserts.
Flavour enhancer (primarily used at below sweet-taste threshold); flavour potentiator: flavour
masking agent (in medicines); aroma enhancer; taste modifier
ALTERNATIVES: Aspartame (equivalent to thaumatin: acesulphame)
TECHNOLOGY OF USE IN FOODS:
Protein loses sweetness on heating and in pH