| History | discovered in the middle of the nineteenth century by the Briton Daniell |
| Synthesis | 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. |
| Sensoric features/sweetening power | late-onset, intense, sustained sweetness
liquorice aftertaste
2,000-3,000-times |
| Characteristics |
| physiological | is converted in the body like every other protein
due to the low dosage, calories are of no importance
toothfriendly and suitable for diabetics |
| technical | 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 |
| ADI value | evaluated by JECFA: not specified
(Justification: when used in the context of good manufacturing practices (GMP) there is no discernible health risk with this 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 |
