Definition:

◣

◢

SWEETEST®Thaumatin Health Benefits:

SWEETEST®Thaumatin is a natural protein sweetener extracted from the fruit of the African sugar palm (Thaumatococcus daniellii). Consisting of 207 amino acids with a molecular weight of around 22 kDa, it is classified as a basic glycoprotein. It has an exceptionally high level of sweetness, ranging from 850 to 3,000 times that of sucrose depending on the dilution concentration, and delivers pure, enduring sweetness without a bitter aftertaste. Recognised globally as a safe sweetener (GRAS status), thaumatin is used extensively across the food, pharmaceutical and personal care sectors, particularly to meet contemporary health-conscious consumption trends for reduced-sugar products.

■ Source

SWEETEST®Thaumatin is primarily found in the aril of the African arrowroot fruit. This plant originates from the tropical rainforests of West Africa, such as those in Côte d'Ivoire and Ghana. It bears reddish-brown, triangular, conical fruits containing black seeds. Soma sweet is concentrated in the mucilaginous aril covering the seed surface. Local inhabitants have traditionally used it as a natural sweetener to offset the sourness of fermented foods. African arrowroot thrives in humid, warm climates, and 85% of global cultivation is concentrated in West Africa. In recent years, to mitigate supply chain risks, international enterprises have initiated pilot cultivation programmes in Southeast Asia, including in Malaysia and Indonesia.

Particularities of SWEETEST®Thaumatin:

Product Specifications:

SWEETEST®Thaumatin is available in the following specification and contents:

○

○

☑ SWEETEST®Thaumatin powder ≥93%

Product quality standards:

● GB 1886.321, Food grade, In-house

▶ Weight management and sugar control

▶ Suitable for all populations (except those with protein allergies)

SWEETEST®Thaumatin Applications:

SWEETEST®Thaumatin, with its core advantages of high sweetness (850-3000 times sweeter than sucrose), zero calories, natural properties, and flavour enhancement, finds targeted applications across food, dietary supplements, and multiple cross-industry sectors. It aligns with the consumer trend towards reduced sugar, natural ingredients, and health-conscious choices.

The primary use case for SWEETEST®Thaumatin is in food applications, where it is ideal for developing low-sugar/sugar-free products. It leverages flavour synergistic advantages to enhance product palatability, with distinct applications across different categories. In beverages, it is highly stable in acidic environments (pH 2-5.5) and can withstand UHT sterilisation at 135°C and extended storage without altering the inherent flavours (e.g. fruit or tea notes). When blended with acidulants such as citric acid or malic acid, it intensifies refreshing sensations while reducing the need for additional flavouring. In confectionery and chocolate products, its dental-friendly properties (it is not metabolised by cariogenic bacteria) align with the 'cavity-fighting sweets' positioning. Its prolonged sweetness (longer oral residence time) extends the freshness of chewing gum. When blended with polyols such as erythritol and maltitol, it improves chewability and prevents stickiness. In baked goods and pastries, its zero-calorie nature reduces the calorie content of products by 30-50 kcal per 100 g; its flavour-enhancing effect amplifies malt and dairy notes while reducing the need for high-calorie ingredients such as butter and cream. When blended with dietary fibres such as inulin and chia seeds, it maintains product volume without compromise.

In dairy products, it preserves the natural milk flavour profile and demonstrates excellent compatibility with probiotics without inhibiting the activity of bifidobacteria or lactic acid bacteria. Its lactose-free and carbohydrate-free nature makes it suitable for individuals with lactose intolerance and those managing their sugar intake. In ice cream formulations, it works with emulsifiers to prevent loss of sweetness during freezing.

SWEETEST®Thaumatin addresses the issue of a bitter taste in nutritional supplements while meeting low-sugar and low-burden requirements. It caters to fitness enthusiasts, individuals with chronic conditions and those in specific physiological stages. In protein supplements, it effectively masks the bean-like odour and bitterness of proteins, making mixed beverages more palatable. As it is zero-calorie, it imposes no additional caloric burden, making it suitable for dietary plans aimed at fat loss or muscle gain. When blended with natural flavourings such as strawberry or chocolate, it improves flavour harmony. It masks the unpleasant flavours and bitterness of vitamins (e.g. B vitamins) and minerals (e.g. iron, zinc and calcium) in vitamin and mineral formulations, improving product acceptance-particularly among children and the elderly. Its zero-sugar profile is ideal for individuals managing blood sugar levels, as it prevents supplement-induced glucose fluctuations. To ensure somatine stability in effervescent tablets, maintain an acidic environment (pH 4-5); in oral solutions, avoid co-formulation with alkaline components (e.g. sodium bicarbonate) to prevent denaturation. Somatine has various applications in functional supplement products that cater to specific demographic needs. In diabetes-specific supplements, it does not affect blood glucose levels. In weight-loss meal replacements, its zero-calorie property aids calorie control. When combined with probiotics, it does not inhibit probiotic activity, and no isolation is required. It is also more compatible than artificial sweeteners.

In addition to its use in food and supplements, SWEETEST®Thaumatin's natural, zero-burden and flavour-optimising properties extend into pharmaceuticals, oral care, pet food and other sectors.

SWEETEST®Thaumatin is a protein that provides only 4 kilocalories per gram. However, due to its exceptionally high sweetness (850-3,000 times that of sucrose), the amount used is extremely low (typically 0.001-0.025 g/kg when added to food), making its calorie content negligible per product. It contains no carbohydrates, including lactose and fructose. After consumption, it is broken down by proteases in the gastrointestinal tract into amino acids and participates in normal human protein metabolism. It neither converts to glucose nor is stored as fat in the body. Replacing sucrose with thaumatin substantially reduces empty calorie intake. Long-term use can help to narrow the calorie deficit, making it suitable for fat loss and body shaping, as well as for obese individuals. It does not stimulate ghrelin secretion, thus avoiding the issue of sweetness inducing appetite. Its zero-carbohydrate nature aligns fully with the 'strict sugar control' requirements of ketogenic diets, enabling its use in preparing keto-friendly cakes and low-carb beverages. This enhances dietary variety without compromising ketone production.

SWEETEST®Thaumatin is naturally extracted from the pseudocarp of the African arrowroot or produced via fermentation by genetically engineered microorganisms. It contains a recombinant sucralfate amino acid sequence that is identical to the natural product and contains no artificially synthesised chemical groups. The metabolites are essential and non-essential amino acids (e.g. aspartic acid and leucine), which are fully absorbed and utilised by the human body. Unlike aspartame, it contains no phenylalanine, making it safe for individuals with phenylketonuria (PKU) to consume. It is free from gluten and lactose, making it suitable for those with gluten or lactose intolerance. Unlike certain sugar alcohol sweeteners (such as erythritol and xylitol), Somatine does not ferment in the gut to produce gas. Excessive consumption does not cause bloating or diarrhoea, making it suitable for individuals with sensitive digestive systems.

▶ Oral health

Children and adolescents can enjoy the sweet taste of somatine-containing sugar-free chewing gum, sweets and breath fresheners while preventing tooth decay, safe in the knowledge that there is no harmful sugar residue. Unlike alcohol-based oral care products, Somatine does not disrupt beneficial oral flora. It also mitigates the harsh taste of mouthwashes and toothpastes, encouraging more frequent use of dental care products and indirectly supporting oral health. As there is no residual sugar after consumption, it does not corrode dental restorations (such as composite resin or porcelain), nor does it foster bacterial growth around orthodontic brackets. This reduces the risk of oral inflammation.

■ Physical and chemical properties

SWEETEST®Thaumatin is an odourless, amorphous powder ranging in colour from cream to brown. It is highly soluble in water (>100g/L), but insoluble in organic solvents such as acetone and ether. Its sweetness varies significantly with concentration: a 0.00011% solution is 5,500-8,000 times sweeter than sucrose, while a 0.02% solution is 850 times sweeter. Its isoelectric point is pH 11.5-12.5, indicating strong alkalinity. It is highly stable under acidic conditions (pH 2-5.5) and can withstand processes such as pasteurisation (85°C), ultra-high-temperature instantaneous sterilisation (UHT, 135°C) and baking (180°C). However, in alkaline environments (pH >7), heating at 80-100°C results in a loss of over 50% of its sweetness. At low concentrations (0.5 mg/kg), SWEETEST®Thaumatin enhances the flavour of mint, spices, and similar ingredients, reducing their perceived threshold by 30-90% and prolonging the cooling sensation. It is metabolised into amino acids in the human body, providing no calories, which makes it suitable for diabetics and individuals looking to manage their sugar intake. Caution is advised for individuals with protein allergies, but no special restrictions apply to patients with phenylketonuria (PKU) (as it contains no phenylalanine).

■ Production technology characteristics

Traditional somatine extraction involves freeze-drying the fruit, removing the seeds and then subjecting the aril to an aqueous extraction at a pH of 2.5-4.0, followed by ultrafiltration to eliminate impurities with a low molecular weight. Further purification via ion-exchange chromatography and gel filtration yields crude somatine with a purity of >95% through freeze-drying. However, this method relies on plant-based raw materials, has low extraction yields (0.2 mg/kg of fresh fruit) and high costs, and is significantly influenced by climatic conditions. In contrast, the genetically engineered process involves introducing the somatostatin gene into hosts such as Escherichia coli or Pichia pastoris to produce recombinant protein through fermentation. Somatine production using genetically modified barley achieves yields of 20 kg per hectare, equivalent to 3.3 tonnes of fresh fruit extract. This significantly reduces reliance on African raw materials. This process enables large-scale production without geographical constraints, reducing costs by 40% compared to traditional methods and achieving product purity of up to 99.5%. Cutting-edge techniques include pre-treating the raw materials with cellulase and pectinase enzymes to boost thaumatin extraction rates by a factor of 3.2. Coating thaumatin within carriers such as maltodextrin using spray drying or fluidised bed encapsulation enhances its stability during high-temperature processing (e.g. baking) by 40%.