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CAS 53850-34-3

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Thaumatins

Description:
Thaumatins are a group of sweet-tasting proteins derived from the fruit of the Thaumatococcus daniellii plant, native to West Africa. They are classified as thaumatin I and II, with thaumatin I being the most studied variant. Thaumatins are known for their intense sweetness, estimated to be several thousand times sweeter than sucrose, making them a popular natural sweetener in food and beverage applications. These proteins are water-soluble and have a relatively low molecular weight. Thaumatins are also characterized by their stability under heat and a wide range of pH levels, which allows them to retain their sweetness in various formulations. Additionally, they are considered safe for consumption and are often used in low-calorie and sugar-free products. Beyond their sweetening properties, thaumatins may also possess flavor-enhancing capabilities, making them valuable in the food industry. Their unique characteristics and natural origin contribute to their appeal as a sugar substitute in health-conscious markets.
Formula:Unspecified
Synonyms:
  • A mixture in the ratio 2:1 of two polypeptides, thaumatin I and II, each consisting of 207 amino acid residues and having a molecular weight of about 22,000, extracted from the aril of the tropical fruit Thaumatococcus daniellii
  • FEMA No. 3732
  • Hsdb 3927
  • Ketemfe fruit extract
  • Neo San Maruku AG
  • Neo San Maruku DC
  • Plant proteins, talin
  • Proteins, specific or class, thaumatins
  • Sansweet T
  • Sansweet T 147
  • See more synonyms
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