Thaumatin

Thaumatin is a high-intensity, low-calorie sweet-tasting protein isolated from the katemfe fruit (Thaumatococcus daniellii), native to West Africa. It is used as a sweetener and flavor modifier in foods and beverages, capable of imparting sweetness at very low addition levels. Estimates of sweetness range from about 2,000 to 3,000 times that of sucrose by weight, depending on concentration, matrix, and pH.

Chemistry and structure: Thaumatin is a plant protein that comprises two disulfide-bonded polypeptide chains, commonly referred to as thaumatin I and thaumatin II. The mature protein is stable to heat and retains sweetness across a range of pH values, making it suitable for various processing conditions.

Uses and regulation: Thaumatin is approved in the European Union as a sweetener under the designation E957 and is used in confectionery, beverages, dairy products, and baked goods, often in combination with other sweeteners to optimize flavor. Regulatory status varies by country, with some jurisdictions permitting its use as a sweetener or flavor enhancer and others limiting or restricting its use.

Production and safety: Commercial production historically relies on extraction from the fruit, though research has explored recombinant production to secure supply. Regulatory evaluations have generally concluded that thaumatin is safe for consumption within approved usage levels, with no major safety concerns identified in standard dietary contexts.

History and name: The protein was discovered in the 1960s during studies of Thaumatococcus daniellii. Its name reflects the genus Thaumatococcus, with the term thaumatin highlighting its remarkable sweetness.