THAUMATIN TECHNICAL INFORMATION

BACKGROUND ON THAUMATIN
Thaumatin is a proteinaceous multifunctional food ingredient contained in the fruits of the plant
Thaumatococcus Danielli, which grows in the tropical rain forest area from Sierra Leone to Zaire in West
Africa.
Fruits of Thaumatococcus Danielli have been traditionally traded by West Africans and used to
Sweeten breads made of corn, to make palm wine palatable, to sweeten sour fruits.
In 1841 a British army doctor W F Danielli reported the fruits in a pharmaceutical journal. Van der Waals
et al isolated the protein in 1972 and the structure was determined in 1979.
It is the sweetest natural substance.

RELATIVE SWEETNESS
Approximately 2000-3000 times sweeter than sucrose (w/v)

METABOLISM
Metabolised by the body as any other dietary protein.
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THAUMATIN INFORMATION
Totally natural, intense sweetness
Thaumatin is a completely natural product, extracted from fruits by physical water based
extraction
Thaumatin is a pale-brown hygroscopic powder with a characteristic odour.
Thaumatin is up to 2,000 to 3,000 times sweeter than sucrose.
The flavor is characterized by a short delay at the beginning of perception of sweet taste
At concentrations much above 35 mg/l, thaumatin has a liquorice-like cooling taste and
aftertaste
Thaumatin increases the intensity of the perception of flavors and aromas of fruit, mint, coffee
and many other products.
Also affects the taste of peppermint, ginger, pepper and other substances associated with them.
A certain concentration of calcium ions is required for the perception of sweet taste, so it can be
concluded that and calcium channels are involved in the perception of sweet thaumatin
Synergistic effects with other low calorie sweeteners
Thaumatin is also used for its ability to mask the bitter and unpleasant taste metal ions such as
sodium, iron, potassium.
Mouthfeel improvement is another area of application, particularly in dairy and other low fat
foods, where the impression of creaminess can be enhanced by 0.52 mg/kg thaumatin.
Does not promote tooth decay.
Adds a unique element of what the Japanese industry describes as Umami or approximately
translated into English deliciousness.
Stability
The heat stability of thaumatin depends on the matrix. The freeze-dried solid is stable while, in
solution, the sweetness of thaumatin I is retained after being boiled for one hour at a ph value
below 5.5. At these acid ph values, the sweetener is claimed to be stable to heat processes
including pasteurization, canning, baking and UHT.
Detailed study of reaction kinetics in aqueous solution has shown the breakdown to be first
order (Coiffard et al. 1997). The maximum stability is apparently around ph 2, but this is more
acid than any foodstuff and the authors did not test the more relevant value of ph 3. In this
same study the stability of thaumatin was adequate but not impressive. Time for 10% loss at
20C was 43 days at ph2, 19.7 days at ph 4 and only 9.3 days at ph 6. These figures imply a shelf
life at ph 4 of about 60 days and at ph6 of less than 40 days, before 25% of sweetness is lost (a
degree of loss often used as an indicator of the limit of sweetness shelf life).
In purified form, however, the protein aggregates and loses its sweetening power at a
temperature of 70C at ph 7.0
Stable at a temperature of 120-140 C. Thaumatin is bake stable.
Thaumatin is sensitive to the action of SDS, guanidine and polar solvents -this leads to the loss of
sweet taste
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Stable in frozen and dried form

Common preservatives do not affect Thaumatin.
Dry Thaumatin products have a shelf life in excess of two years.
Thaumatin is stable at ph ranges between 2 and 8.
Thaumatin is stable in food and drink formulations.

Solubility
The solubility of thaumatin is high more than 20% can be dissolved in room temperature
water.
It is also readily soluble (10% or more) in most polar solvents such as ethanol, isopropanol,
glycerol and propylene glycol, provided the water content of the solvent is 20% or more.
Thaumatin is not oil soluble, but can be used with emulsifiers.
Structure

Polypeptide chain of 207 amino acids

Molecular weight of approximately 22,000
Isoelectric point of around 11.5, making it a basic protein
Hydrophilic
Eight di-sulphide bridges, making it unusually stable for a protein

LIMITATIONS
Delayed perception of sweetness; perception lasts a long time leaving a liquorice-like aftertaste at high
usage levels.

SAFETY
A multitude of animal and human studies have been conducted. No adverse reactions have been
observed. It showed no carcinogenic, mutagenic, teratogenic or allergenic effects,

APPLICATIONS
Food And Beverages

Chewing gum
Mouthfreshners (mukhwas)
Chocoloate/ indian sweets
Energy drinks/juices
Very effective with mint and fruit flavours.
Instant drink powders
Flavoured water/milk
Protein shake powders
In tea/coffee powders for better flavours (especially green tea)
Salt substitutes-low sodium salts to mask off notes
3

As a replacement of MSG
In masalas/ seasonings (indian/ chinese)
Beer- to mask bitter taste
Sugarfree products like jams and marmalades, confectionery
Dairy products like flavoured yogurt, ice creams, etc
Thaumatin is mainly used in the manufacture of soft drinks, alcoholic beverages where the
addition in small amounts (5 ppm -7) causes well rounding and enhanced taste in beverages.
It can enhance the umami taste in sauces, soups and savouries
As well as increasing the impact of a wide range of flavours.
Concentrations in the single digits reduce the bitterness of soya-containing foods, while similarly
low levels reduce the characteristic side-tastes of the steviol glycosides.
Non-food uses include pet food, where thaumatin enhances flavour and reduces bitterness, and
for flavour masking and sweetening of tobacco.

Pharmaceutical

For herbal liquids and tablets

In syrups to reduce amount of sugar
Health suppliments/powders
Vitamin products, analgesics, gargles, cold remedies, syrups Cough
The sweetener is particularly useful in masking the long-lasting bitterness of pharmaceuticals
such as analgesics, applications which sometimes demand levels up to 500 mg/kg.

Cosmetics

Toothpaste
Mouthwash
Dental floss
Mouth sprays
Lipstick/lip gloss- to mask bad taste

Flavour Industry
To enhance flavor and reduce the quantity of flavours used
To mask off notes

TASTE MECHANISM
Thaumatin has a demonstrable effect on various groups of taste receptors, in various species of animal,
for which it is used in feeding stuffs, as well as in man and is assumed to operate with the majority of
taste receptors. This feature is a result of its particular structure. In the analogy, often used, of flavour
molecules being keys and the taste receptors being locks, thaumatin appears to act as a master
key in its action with all taste receptors.
Thaumatins effect in operating with all the taste receptors is the major reason for its wide range of
applicability in situations requiring flavour modifications.
The electrical charge distribution on the thaumatin molecule is believed to be a major factor in the
mechanism of interaction with both the taste receptor and the flavour molecules. This is demonstrated
by the specific masking effects on the typically bitter unpleasant taste of metallic ions such as sodium,
iron, potassium and its simultaneous enhancement of other free ion, e.g. Chloride.
Its effect with more complex flavour compounds support the view that thaumatins mechanism
operates according to the relative nature of the individual molecules present. This is particularly evident
in its effect with flavours such as peppermint, ginger, cinnamon and coffee, which it enhances while
simultaneously reducing the fiery, peppery or bitter elements associated with them.
Thaumatins high and rapid solubility in water and its tendency to increase salivation are additional
physical features that increase the effect of flavours and aromas, particularly where physical contact
with the taste receptors is limited.

REGULATORY STATUS OF THAUMATIN (E957)

Thaumatin has been approved by the Joint FAO/WHO Expert Committee on Food Additives
(JECFA)(1985) and by The Scientific Committee on Food(SFC) of the European Commission(1988) now
the European Safety Authority(EFSA). Thaumatin is listed in table III of Codex General Standard Food
Additives (GSFA). It is permitted for use in food in general unless otherwise specified, in accordance with
GMP (Good Manufacturing Practices).
Thaumatin is authorized in EU as a sweetener under Directive 94/35/EC. It is also authorized as a flavor
enhancer in chewing gum, beverages and desserts under Directive 95/2/EC. Thaumatin is also approved
in all applications in Europe as a flavor preparation under Directive 88/388/EC. Thaumatin is classified
as GRAS (Generally Recognised As Safe) by the FDA (Food and Drug Administration) in the USA. With
regards to its ADI(Acceptable Daily Intake) there is no limit specified at all for Thaumatin. Approved by
the Flavour Extract Manufacturers Association (FEMA) as Generally Recognised As Safe in over 30
different food categories

NON-FOOD APPROVED USE OF THAUMATIN

Cosmetics and Toiletries: Includes toothpaste and mouthwash Approved under the INCI system for use
in all cosmetic and toiletry products.
Pharmaceuticals: Can be used in an individual product specific application basis based on existing
approved in Foods.(FEMA GRAS). Also drug master file created for use by individual companies for
approval purposes may be submitted for general approval in USA and a monograph as a
pharmaceutical excipient can easily be produced subject to demand. In the UK Thaumatin was approved
by the Committee on the Safety and Medicine (CSM) in 1981. Since then, it has been recognised as a
safe additive for medicines and used in drugs without any restriction In other countries, including
Canada, Australia and New Zealand, using Thaumatin in drugs has been approved.

REFERENCES
1. W F Daniell (1855) - Katemfe, or the Miraculous Fruit of the Soudan. Pharm J 14,158
2. J D Higginbotham, D J Snodan, K Eaton and J W (1983)Safety Evaluation of Thaumatin (Thaumatin
Protein) FD Chem Toxic 21:6
3. Japan Patent Office (1984) Disclosure No Sho 59 -14764 Method of improving Dipeptide Sweeteners

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