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Thaumatin is a mixture of sweet proteins occurring in the arils of the fruits of the African plant Thaumatococcus daniellii. Thaumatins I and II are the main components, but four more thaumatin molecules are known. The proteins may be extracted with water. Thaumatin is about 2,000–2,500 times sweeter than sucrose but has a lingering sweetness. In addition to its sweet taste, it has flavor-enhancing properties. It is freely soluble in water and of fairly good stability. In Europe, thaumatin is approved as E 957 for use as a sweetener. It is also approved in a variety of other countries, but in the United States, GRAS as a flavor enhancer only.

개요Thaumatin is a mixture of intensely sweet-tasting proteins extracted from the fruit of a West African plant, Thaumatococcus daniellii. The two major sweet-tasting proteins, thaumatin I and II (TI and TIl), were isolated by Van der WeI and his group at Unilever in 1972. Thaumatin is marketed in the UK by Tate & Lyle pIc as Talln, although the fruit of the plant has been used for centuries by the West Africans as a source of sweetness. It is also sold in Japan. Because of problems with stability, taste profile and compatibility, thaumatin is used primarily as a flavour enhancer, at levels below the sweet-taste threshold.

출처Reported found in the fruits of Thaumatococcus daniellii.

Thaumatin I and II proteins can be produced recombinantly in a wide range of hosts, including microorganisms such as bacteria and yeast, and in GM plants to enhance the organoleptic properties.

생산 방법Thaumatin is a naturally occurring intense sweetener isolated from the fruit of the African plant Thaumatococcus daniellii (Benth). Commercially, thaumatin is produced by aqueous extraction under reduced pH conditions followed by other physical processes such as reverse osmosis.