Thaumatin CAS 53850-34-3

CAS: 53850-34-3

MF: unspecified

Specification​: 99% min

Sample: Thaumatin Powder

Brand: Global Chemical

Appearance: Powder

Storage: Cool Dry Place

Shelf Life: 2 Years

Test Method: HPLC

Thaumatin Usage and Synthesis:

Thaumatin is a white crystalline powder at room temperature, non-qualitative and odorless, with a pleasant sweet taste and long duration. It has a very strong sweet taste and is on average 1600 times sweeter than sucrose. but depends on the concentration of dilution. Its aqueous solution is stable at pH 1.8~10, and its isoelectric point is about pH 11. It will also lose its sweetness when combined with tannin. The sweetness will be reduced in high concentration of salt solution. Very soluble in water, soluble in 60% ethanol, insoluble in acetone. With sugar sweetener It has a synergistic effect and improves flavor. The sweetness of Soma sweet is stable in the range of pH2-10, heating below 100℃ (or ultra-high temperature instant sterilization above 100℃) It is also stable to acid.

Pharmacokinetics of Thaumatin:

Thaumatin is a sweet protein extracted from a plant that grows naturally in the tropical rainforest forest near Ivory Coast, Sudan, West Africa. It is extracted from the aril of the fruit and the seeds together with cold Freeze-dried, crushed, sieved, seeds removed, dissolved in water at pH 2.5-4.0 and filtered out by ultrafiltration to remove the polymer protein from the solution. Then the protein is freeze-dried or spray-dried and obtained. Somatostatin is mainly composed of two proteins, Somatostatin I and Somatostatin II, both of which are composed of 207 amino acids in the form of straight chains. The two proteins differ only in five amino The two proteins differ only in five amino acid sequences. Somatostatin I accounts for about 96% of the extract and is the main component. Because it is a protein, it can be denatured and lose its sweetness when heated, such as at 80~100℃. If heated at 80~100℃, the sweetness will be reduced by more than 50%, but the effect of short time heating above 100℃ is not significant. It also loses its sweetness when combined with tannins. In high concentration of salt solution sweetness will Decrease.

Clinical Application of Thaumatin:

Thaumatin is a non-caloric sweetener and flavoring agent. It is extremely sweet, with an average sweetness of 1600 times that of sucrose, and is used for general food and health food. It has the ability to enhance flavor, It has the advantages of enhancing flavor, covering bitterness, improving taste (producing thick and creamy taste), and matching with other sweeteners. It is suitable to be used with cane sugar and other sugars in coffee, chocolate, gum Sugar, beverages, cold drinks, desserts, bakery products, etc. It has the effect of enhancing the flavor, and can be used in combination with spices, flavorings and seasonings to enhance the effect. Can improve some amino acids It can improve the bitterness of some amino acids, astringency of tannic acid, bitterness of caffeine, enhance the flavor of dairy products and cocoa, and can also enhance the effect of spices. With sugar sweeteners have a synergistic effect and improve Improve the flavor effect.