| Certification: | Coa, MSDS |
|---|---|
| Assay Method: | HPLC |
| Application Form: | Powder |
| Application: | Food, Health Care Products, Medicine |
| State: | Powder |
| Extract Source: | Thaumatin |
| Samples: |
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| Customization: |
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| {Product Name}: | Thaumatin |
| {Other Name}: | N/A |
| {Test Method.}: | HPLC |
| {Appearence.}: | White Powder |
| {Specification}: | 99% |
| {MOQ}: | 1kg |
Thaumatin Sweetener is a low-calorie sweetener and flavour modifier. The protein is often used primarily for its flavour-modifying properties and not exclusively as a sweetener.
The Thaumatin Sweetener were first found as a mixture of proteins isolated from the katemfe fruit(Thaumatococcus daniellii Bennett) of west Africa. Some proteins in the thaumatin family of sweeteners are roughly 2000 times more potent than sugar. Although very sweet, thaumatin's taste is markedly different from sugar's. Thaumatin Sweetener builds very slowly. Perception lasts a long time, leaving a liquorice-like aftertaste at high usage levels.
Function of Herbs Extract CAS 71396-29-7 Natural Organic 99% Pure Sweetener Thaumatin Powder
1. Thaumatin Sweetener can be used as raw material.
(1) Thaumatin Sweetener can be added in wine, fruit juice, bread, cake, cookies, candy and other foods.
(2) Thaumatin Sweetener can reprocess the specific products which contain medical ingredients through the biochemical method.
2. Thaumatin Sweetener can be used as food additives.
(1) Thaumatin Sweetener can improve the color, fragrance and taste of food.
(2) Thaumatin Sweetener can improve the nutritional value of food.
Application of Herbs Extract CAS 71396-29-7 Natural Organic 99% Pure Sweetener Thaumatin Powder
1. White to cream-colored amorphous powder,
2. Odorless. Sweet taste, no smell, long time.
3. Extremely sweet, its sweetness as sucrose 1600 times the average, depending on the concentration of dilution: 0.00011 5500 ~8000-fold when: 0.001 to 3,500 times, 0.01 times for the 1300, 0.02 to 850 times.
4. The aqueous solution at pH 1.8 to 10 stable pH of the isoelectric point of about 11 is due to protein denaturation and loss of heat can occur sweetness, tannin combined event will lose sweetness.
5. In the high concentration of salt solution will reduce the sweetness.
6. Easily soluble in water. Carbohydrate sweeteners share a synergistic effect and improve the flavor effect.
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