Thaumatin is a protein used mainly as a sweetener and flavour modifier.
In West Africa, the katemfe fruit has been cultivated and used to sweeten corn breads, sour fruits and palm wine for hundreds of years.
Thaumatin comes from the (Thaumatococcus Daniellii) Katemfe fruit which is native to the African rain forest.
The protein thaumatin is obtained from the seeds’ membrane within the shells of its fruits.
It is a very sweet compound up to 2,000 times sweeter than sugar. Because it is so sweet only small amounts are needed, hence keeping the calorie count to almost nothing, it is suitable for diabetics and unlike sugars does not cause tooth decay.
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Thaumatin is highly water-soluble, and stable to heating conditions, it is extracted with water and purified by selective ultrafiltration.