Thaumatin Protein

What is Thaumatin Protein?

Thaumatin Protein is also known as African arrowroot sweet and shaman. It is a natural sweet protein extracted from arrowroot. Arrowroot is a perennial plant of the arrowroot family, growing in the tropical rainforest forests near the Ivory Coast and Sudan in West Africa. 

The fruit is a reddish-brown triangular cone with 2 to 3 black seeds inside, and the head of the seeds is covered with a mucus-like white to pale yellow aril. The aril contains the intensely sweet protein summation. West Africa has used it as a sweetener in over-fermented sours and bread since ancient times.

What are the characteristics of Thaumatin Protein?

thaumatin like protein is a white to cream-colored, amorphous, odorless powder. The molecular weight is 22 KD, and the isoelectric point is between 11.5 and 12.5. There is a maximum absorption peak at 280nm, which is easily soluble in water, but not readily soluble in organic solvents, especially in acetone. Its stability is mainly affected by pH, temperature, and oxygen, and ions in the solution. 

Somma sweet is extremely sweet, 1600 times stronger than sucrose, and has a very low sweetness threshold. Soma is sweet and refreshing, has no peculiar smell, and lasts for a long time. The pH is stable in the range of 1.8 to 10. Because it is a protein, it can be denatured and lose its sweetness when heated.

Thaumatin will lose its sweetness after being combined with tannin, and its sweetness will be reduced in a high-concentration salt solution. It has a synergistic effect and improves flavor when used with sugar sweeteners. In addition, Thaumatin has good processing stability and is stable in pasteurized and baked goods and commonly used preservatives have no effect on it. It is tough to use in food and beverage formulations and has a shelf life of more than two years on dry products.

How is Thaumatin Protein produced?

1. Traditional extraction process:

Freshly picked arrowroot fruit needs to be stored at -20℃. Cut open the fruit and discard the seeds to get the pulp and aril mixture. The mixture was soaked in distilled water for 30 min and beaten to obtain a homogenate of the mixture. Homogenize at 4°C, stir and extract for 1 h, filter and discard the residue, and repeat this process twice. Then ultrafiltration, concentration, purification of the extract, and finally lyophilization to obtain the crude extract of Thaumatin. Purification can be continued if higher purity is required. Such as ion exchange chromatography, adsorption resin, size exclusion chromatography, etc.

Approval Status of Thaumatin:

In 1979, Thaumatin was approved for the first time in Japan as a natural food additive. In 1981, it was approved for use in medicines in the United Kingdom. It was approved for use in food as a sweetener in 1986. It has been approved for use in Europe as a sweetener and flavor enhancer since 1994. Similar approvals are regulated in Switzerland, Israel, Canada, Mexico, Hong Kong, Taiwan, Korea, Singapore, Australia, New Zealand, and South America. Subsequently, the U.S. Food and Drug Administration (FDA) and the Food Flavor and Extracts Manufacturers Association (FEMA) considered Thaumatin to be safe and approved its use in food.

Where to buy Thaumatin Protein?

Yansheng International Group Ltd. is a professional Thaumatin Protein manufacturer. We provide you with high-quality Thaumatin. You can contact us directly through this page or medical@ysgcn.com to buy

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