Thaumatin - BENEO-Palatinit

Thaumatin
History
Synthesis
Sensoric features/sweetening power
discovered in the middle of the nineteenth
century by the Briton Daniell
Thaumatin is a mixture of sweet-tasting
polypeptides that can be extracted from
the skin surrounding the seeds of the West
African katemfe fruit. Approximately 6 g of
Thaumatin can be obtained from 1 kg of
fruit. The manufacturing process is very
labour-intensive and therefore extremely
expensive.
It is the only natural sweetener approved in
the EU.
late-onset, intense, sustained sweetness
liquorice aftertaste
2,000-3,000-times
Characteristics
physiological
technical
ADI value
is converted in the body like every other
protein
due to the low dosage, calories are of no
importance
toothfriendly and suitable for diabetics
particularly suitable as a flavour enhancer
sweetness unstable in cooking and
baking. Flavour-intensifying effect remains
unimpaired
good synergistic potential with other
low-calorie sweeteners
evaluated by JECFA: not specified
(Justification: when used in the context
of good manufacturing practices (GMP)
there is no discernible health risk with this
BENEO-Palatinit > Intense Sweeteners > Products > Thaumatin
http://www.beneo-palatinit.com/en/Intense_Sweeteners/Products/Thaumatin/
Page last modified on 2009-04-09 14:52
Page 1

substance; a numerical evaluation can
therefore be dispensed with.
in the USA Thaumatin is classified as
"GRAS" (Generally Recognized As Safe) by
the FDA
Fields of application
Coffee drinks
refreshing drinks and fruit juices
chewing-gum
yoghurts
jellies and jams
BENEO-Palatinit > Intense Sweeteners > Products > Thaumatin
http://www.beneo-palatinit.com/en/Intense_Sweeteners/Products/Thaumatin/
Page last modified on 2009-04-09 14:52
Page 2