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Food additives data book - wordpres

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thermal stability is affected mainly by pH, presence of oxygen, and other soluble matter, especially<br />

polysaccharides. Talin can be pasteurised or UHT-sterilised in non-alcoholic beverages at pH 2.8–3.5<br />

Thaumatin is also combined with saccharin and L-glucose, with xylitol and others. Thaumatin<br />

admixed with glycyrrhizin and amino acids is marketed in Japan as San Sweet T-1 and T-100. It will<br />

remain stable indefinitely when freeze-dried or spray-dried, if stored under ambient conditions. It will<br />

also remain stable at 120°C in canning operations and under pasteurisation and UHT conditions.<br />

Thaumatin will impart licorice-like taste at higher levels; therefore, its use as the only source of<br />

sweetness is limited to applications where the required sweetness is less than the equivalent of 10%<br />

sucrose.<br />

SYNERGISTS: Synergistic with saccharin, acesulfame K. Talin, when used with either sucrose or Acesulfam-K or<br />

stevioside, showed some degree of synergism. Thaumatin also synergises with monosodium glutamate<br />

and 5¢-nucleotides to increase the flavour enhancement<br />

FOOD SAFETY ISSUES: No adverse effects in short-term tests. Not allergenic, mutagenic or teratogenic<br />

LEGISLATION: USA: CANADA: AUSTRALIA/PACIFIC RIM:<br />

Permitted in USA for Approved for use as follows: Japan: approved for use and<br />

use as flavour enhancer as sweetener and flavour considered as a natural food<br />

in chewing gum enhancer in chewing gum and<br />

breath freshener products at OTHER COUNTRIES:<br />

UK and EUROPE: 500 ppm; as bitterness masking World Health Organization –<br />

UK: approved for use agent in salt substitutes at ADI not specified<br />

400 ppm; as flavour enhancer<br />

and unstandardised flavour<br />

preparations at 100 ppm<br />

REFERENCES: Lewis, R. J., Sr. (1989) <strong>Food</strong> Additives Hand<strong>book</strong>. Van Nostrand Reinhold, New York.<br />

Krutosikova, A., and Uher, M. (1992) Natural and Synthetic Sweet Substances. Ellis Horwood Ltd.<br />

New York.<br />

Anonymous (1996) Thaumatin – the sweetest substance known to man has a wide range of food<br />

applications. <strong>Food</strong> Technol., 50(1), 74–75.<br />

Thaumatin 529

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