Thaumatin
Thaumatin is a
protein which is isolated from the
katemfe fruit of west
Africa (
Thaumatococcus daniellii Benth). There may be several related proteins in the plant; two main forms,
thaumatin I and
thaumatin II, are known.
The fruit contains 1-3 black seeds surrounded by a
gel, and capped with a membranous sac, the
aril, which contains the sweet material. This is used as a
sweetener in
cooking, in flavoring
palm wine, and in making confections for children.
Thaumatin is very sweet-tasting, with a slow onset, lingering sweetness and a
licorice after-taste. Sweetness potency relative to
sucrose is about 2000 x on a weight basis.