Thaumatin
The short version
A naturally sweet protein from West African katemfe fruit — 2000× sweeter than sucrose, with a slow lingering finish.
It's widely considered safe at the amounts used in food, so we mark it green. The Safety section below has the details.
Where it comes from
Extracted from the fruit of the West African katemfe plant (Thaumatococcus daniellii), where it is the source of the fruit's intense sweetness. Today produced by extraction (Tate & Lyle's Talin product) or recombinant fermentation.
How it's used
About 2000× sweeter than sucrose with a slow onset and lingering liquorice-like finish — used at very low levels (parts per million) in chewing gum, supplements (where it masks bitter actives), some dairy desserts, and beverages. Often used as a flavor enhancer at sub-sweetening doses rather than the primary sweetener.
Safety profile
ADI not specified — considered safe (EFSA 2015 re-evaluation). Digested as a normal dietary protein. Low allergenic potential.
Physical & chemical properties
Off-white powder, freely soluble in water. Heat-stable up to ~120°C (denatures at higher temperatures, losing sweetness). pH-stable across the food range.
Regulation worldwide
Permitted in the EU, UK, Japan (where it has been used for decades), Israel, and Australia. Not yet a direct food sweetener in the US (where it has GRAS status as a flavor modifier).
Educational information only. Not medical or dietary advice.