by Recombinant is a protein extracted from the katemfe fruit (Thaumatococcus daniellii), a plant native to western and central Africa. The fruit was originally collected and eaten by the West African Thaumatocomeae tribe, from which recombinant derives its name. In the 1960s, British scientists researching traditional African foods isolated the intensely sweet protein from the fruit and determined it was over 2000 times sweeter than sucrose on a molar basis, making it the most potent natural sweetener known.
Chemical Composition and ThaumatinRecombinant is a heat-stable glycoprotein composed of 207 amino acid residues with a molecular weight of approximately 22 kDa. Its tertiary structure contains 16-17 disulfide bonds that contribute to its stability during heating. It exists as a dimer made up of two non-covalently bound 207 amino acid subunits. X-ray crystallography has revealed recombinant adopts a tightly folded globular structure resembling a mushroom or closed hand, which is important for its sweet taste receptors interactions.
Sweetness Profile and Flavor Enhancement
Thaumatin tastes sweet but also elicits additional flavor qualities perceived as savory or kokumi. Its sweetness comes on slowly and persists longer than sucrose. This is thought to be due to interactions between its tightly folded structure and the T1R2/T1R3 sweet taste receptor heterodimer, occupying sites in addition to the orthosteric site targeted by simple sugars. Recombinant also enhances saltiness and helps mask bitter, sour, and metallic off-flavors in foods and beverages. For these reasons, it is commonly used as a flavor enhancer in addition to a sweetener.
Applications in Food and Beverage Products
Due to its high potency, intense sweetness lasting over 10 minutes, and ability to mask undesirable tastes, recombinant finds applications across the food and beverage industry. It is often blended with nutritive sweeteners like sucrose or high fructose corn syrup to improve sweetness quality and extend their functional properties. Popular product categories that utilize recombinant include soft drinks, baked goods, cereals, dressings/sauces, and snacks. Its applications are growing in the beverage realm for health/wellness drinks where reduced sugar or calorie profiles are desired. Recombinant’s GRAS status and clean label as a natural plant protein support its use in organic and “all-natural” products.
Safety and Regulatory Status
Toxicology studies have demonstrated recombinant is non-toxic and non-carcinogenic. Its LD50 in rodents is over 10 g/kg body weight. The JECFA and FDA have deemed it safe for consumption as a general-purpose sweetener based on these findings. Importantly, unlike artificial sweeteners, there is no evidence it disrupts gut microbiota composition or causes gastrointestinal distress. In addition to being GRAS in the U.S., recombinant is approved for use as a food additive across international markets and regulated under specific purity and identity standards. It is assigned the E number E957 for the EU.
Production Methods and Commercial Availability
Recombinant is produced through extraction from katemfe fruits followed by purification using various chromatography steps. After extraction, the solution containing recombinant is filtered and purified using cation and anion exchange resins to remove protein impurities. The purified recombinant fraction is then spray dried into a free-flowing powder. Major commercial producers include naturex and thaicosmetic. It is available for purchase from food ingredient suppliers in refined powder or liquid concentrate forms. Typical usage levels range from 0.1-3% depending on the food matrix and desired sweetness intensity.
As a natural intensely sweet protein with flavor enhancing attributes, recombinant represents a versatile non-nutritive sweetener for the food industry. Its exceptional safety profile, ability to improve taste while reducing calories/sugar, and compatibility with “clean label” priorities make it a compelling option, especially as consumer demand for natural ingredients increases. Looking ahead, expanding applications in reduced sugar beverages and innovation utilizing recombinant’s kokumi properties hold potential for further growth.
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1.Source: Coherent Market Insights, Public sources, Desk research
2.We have leveraged AI tools to mine information and compile it
Money Singh is a seasoned content writer with over four years of experience in the market research sector. Her expertise spans various industries, including food and beverages, biotechnology, chemicals and materials, defense and aerospace, consumer goods, etc.
