Food additives data book - wordpres

Flavour Enhancers 528
NAME: Thaumatin
CATEGORY: Flavour enhancer
FOOD USE: Chewing gum/ Dairy products/ Animal feeds/ Pet foods
SYNONYMS: CAS 53850-34-3/ Katemfe/ Talin
MOLECULAR MASS: 21,000–22,000
PROPERTIES AND APPEARANCE: Sweet-tasting basic protein extracted from the fruit of the tropical plant Thaumatococcus danielli.
750–1600 times sweeter than sucrose on weight basis; 30,000–100,000 times sweeter than sucrose on a
molar basis. Licorice aftertaste; strongly cationic. Relatively stable in solution and on heating. Noncarcinogenic;
favourable gestatory properties
Talin is extremely soluble in water; soluble in ethanol, propanol-2, glycerol and propylene glycol;
insoluble in acetone, ether and toluene
FUNCTION IN FOODS: Flavour enhancement of sweetness and certain flavour compounds (i.e. peppermint, ginger, cinnamon,
and coffee). Reduces fiery, peppery, or bitter elements associated with certain flavour compounds (i.e.
peppermint, ginger, cinnamon, and coffee). Non-nutritive sweetener. Savoury flavour; taste
modification; masking of bitter and unpleasant taste of metallic ions (i.e. sodium, iron and potassium)
ALTERNATIVES: For the licorice aftertaste and flavour enhancement associated with thaumatin: licorice root; licorice
root extract; ammoniated glycyrrhizin. For the sweetness potency and flavour enhancement associated
with thaumatin: sucralose; aspartame; ethyl maltol; glycine
TECHNOLOGY OF USE IN FOODS: Protein loses sweetness on heating, on splitting of sulphide bridges and also at pH