Description
A natural sweet protein extracted from the arils of the West African katemfe fruit (Thaumatococcus daniellii). Approximately 2,000 to 3,000 times sweeter than sucrose on a weight basis, with a clean, lingering, licorice-tinged finish and pronounced flavor-enhancing properties.
Cream to light tan free-flowing powder. Highly water-soluble, stable across a broad pH range, and resistant to typical food processing temperatures despite being a protein.
We supply food-grade Thaumatin from manufacturers in China holding ISO, Halal, Kosher and other certifications relevant to the product and production.
Common market grades include Thaumatin 96% (the conventional commercial standard), Thaumatin 65% diluted with maltodextrin or lactose for ease of dosing, and Thaumatin liquid concentrate for beverage and dairy systems.
Bulk and reduced-MOQ shipments. Batch-level COA covering protein content, nitrogen profile, heavy metals, microbiology, and absence of common allergens.
Introduction
Thaumatin was first isolated in 1972 by Dutch researchers from the katemfe fruit, a West African plant traditionally used by local populations to sweeten palm wine and corn bread. It remains one of the sweetest substances known to science.
Industrial production uses aqueous extraction of katemfe arils followed by ultrafiltration, ion-exchange purification, and spray drying. Commercial Thaumatin consists primarily of two closely related proteins, thaumatin I and thaumatin II, each containing 207 amino acids stabilized by eight disulfide bridges.
Regulated as E957 in the EU, classified as Generally Recognized as Safe by the U.S. FDA for flavor modification, and approved by JECFA without a numerical Acceptable Daily Intake limit, indicating one of the most favorable safety classifications in food chemistry.
Two strategic positions define commercial use. As a sweetener at 5 to 50 ppm, Thaumatin delivers high-intensity sweetness with a slow onset and very long persistence. As a flavor modifier at 0.1 to 2 ppm, well below the sweetness threshold, it lifts existing flavor notes and masks bitterness, metallic, and astringent off-notes, particularly in caffeine, polyphenol, and mineral fortification systems.
The natural-origin label claim, combined with high regulatory acceptance and broad pH and heat stability, gives Thaumatin a distinct position among premium clean-label sweetener and flavor systems.
Where it is used
- Flavor modifier and bitterness masker in pharmaceutical syrups, chewable tablets, and oral solutions
- Sweetener and aftertaste corrector in stevia, monk fruit, and high-intensity sweetener blends
- Sugar-free chewing gum, mints, and lozenges; enhances mint and fruit notes at very low dosage
- Functional and energy beverages; masks bitterness of caffeine, taurine, and amino acid actives
- Pet food palatants; thaumatin is a recognized intake enhancer in dog and cat diets
- Dairy applications including flavored milks, yogurts, and protein shakes
- Savory applications such as soups, sauces, and seasonings where flavor lift is desired without added salt
- Animal feed premixes for piglet and calf starter rations
Technical data
| Item | Specification |
|---|---|
| Appearance | Cream to light tan free-flowing powder |
| Total protein (N × 6.25, dry basis) | ≥ 90.0% |
| Loss on drying | ≤ 9.0% |
| Sulfated ash | ≤ 2.0% |
| pH (1% solution) | 2.7 to 4.0 |
| Heavy metals (as Pb) | ≤ 3 mg/kg |
| Arsenic | ≤ 1 mg/kg |
| Total plate count | ≤ 1,000 CFU/g |
| Yeasts and molds | ≤ 100 CFU/g |
| E. coli and Salmonella | Negative |
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