Thaumatin

Thaumatin is a naturally occurring sweet-tasting protein extracted from the arils (seed coverings) of the West African katemfe fruit (Thaumatococcus daniellii). It is one of the most potent natural sweeteners known, estimated to be 2,000 to 100,000 times sweeter than sucrose by weight, depending on the concentration. In food applications it functions primarily as a flavour modifier and sweetener intensifier rather than a bulk sweetener, due to its exceptional potency at trace quantities. It is used to enhance sweet and fruit notes in beverages, chewing gum, dairy products, and confectionery.

JECFA evaluated thaumatin in 1985 and classified the ADI as "not specified." As a protein, thaumatin is fully digested to amino acids during normal digestion, meaning it has no caloric contribution of consequence at the tiny concentrations used in food and presents no toxicological concern. Its safety profile is supported by its long history of traditional consumption in West Africa, where the katemfe fruit is eaten directly.

Thaumatin is approved in the EU and in many other markets as a sweetener and flavour modifier. It does not raise blood sugar, contribute calories at typical use levels, or affect insulin, making it potentially useful in products targeting diabetics or consumers following low-calorie diets. Unlike synthetic intense sweeteners, it is of entirely natural, plant-derived origin — a distinction that holds commercial relevance in certain market segments. Thaumatin is not widely used as a stand-alone sweetener because its pronounced licorice-like aftertaste at higher concentrations limits consumer acceptance, but at trace levels it effectively enhances other sweetening agents and rounds out flavour profiles.