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.