|Port:||Tian Jin/Shang hai port|
|Payment Terms:||L/C,D/A,D/P,T/T,Western Union,MoneyGram|
|Supply Ability:||30000 Kilogram/Kilograms per Month|
|Place of Origin:||Shaanxi China|
|Extraction Type:||Liquid-Solid Extraction|
|Color:||Light yellow powder|
|Shelf life:||2 Years|
|Test Method:||HPLC UV|
|Key words:||Africa Maranta fruit extract|
|Variety:||Africa Maranta fruit|
|Packaging Detail:||25kg per Drum, DIA 41cm *H50cm Air tight original sealed container, low relative humidity and dark conditions.|
Nature sweetener Africa Maranta fruit extract Thaumatin powder
A sweeter version of a widely used plant-derived sweetener is on the way now that researchers have found a way to make thaumatin even sweeter.
“Making natural sweeteners stronger could be a huge plus to the food industry, especially as there are concerns regarding the consumption of low-calorie sugar substitutes to prevent life style-related diseases,” says Tetsuya Masuda of Kyoto University.
Thaumatin, a protein derived from the fruit of an African tropical plant, is the sweetener of choice when it comes to “diet” beverages and gummy and jelly candies boasting natural ingredients. Thaumatin also masks bitterness and helps enhance flavour.
Replacing aspartic acid with asparagine made thaumatin 1.7x sweeter
Masuda and colleagues have analysed the structure of thaumatin with X-rays to determine which parts of the protein make it taste sweet to us. From these studies they found that the basic amino acids in thaumatin play a crucial role in eliciting “sweetness”, implying that substituting acidic amino acids with basic ones could make it sweeter. In this study, Masuda replaced aspartic acid with asparagine, making thaumatin 1.7 times sweeter than before. This also confirms the complex interaction between thaumatin and the sweetness receptor of the tongue, which was discovered in the early 2000s after long speculation by scientists. Sweetness is detected when positively charged molecules on the protein come in the vicinity of negatively charged molecules on the sweetness receptor.
“For a long time the mechanism in which we taste sweetness from thaumatin was a mystery, and for that reason it took very long to sweeten it up,” Masuda explains. “Now that we’ve taken steps in the right direction, I’m excited about developing applications for a stronger form of thaumatin.”
White crystalline powder
White crystalline powder
Ratio of absorbance
Loss on drying
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.