Thumatin Powder

Description

Thumatin is a remarkable natural sweetener and flavor modifier derived from the arils of the fruit of Thaumatococcus daniellii, a plant native to the rainforests of West Africa. It exists as a white to cream - colored amorphous powder, boasting an odorless nature with an extremely sweet taste. On average, it is approximately 1600 - 3000 times sweeter than sucrose, though the degree of sweetness varies depending on the dilution concentration. For instance, at a 0.00011% dilution, it can be 5500 - 8000 times sweeter, while at 0.01% dilution, it is around 1300 times sweeter.

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Competitive Advantage

Natural Origin and Clean Label Appeal: As a natural sweetener derived from a plant, Thumatin meets the growing consumer demand for clean - label ingredients. It can be simply labeled as "Thumatin" in product ingredient lists, avoiding the negative connotations associated with artificial sweeteners. This natural origin also makes it suitable for consumers with dietary preferences for natural products, such as those following organic, vegan, or paleo diets.​

High Sweetness Potency and Cost - Efficiency: With a sweetness potency 1600 - 3000 times that of sucrose, Thumatin requires only minimal amounts to achieve the desired level of sweetness. This not only reduces the overall ingredient cost for manufacturers but also allows for the creation of products with significantly reduced calorie content. The low usage levels also mean that it has minimal impact on the texture, volume, or other physical properties of the final product.​

Exceptional Flavor - Modifying Properties: Thumatin is not just a sweetener; it is a powerful flavor enhancer and off - note masker. It can enhance a wide variety of flavors, both sweet and savory, and reduce the intensity of unpleasant or "aggressive" flavors. This unique property sets it apart from many other sweeteners, making it an ideal choice for products where flavor balance is crucial, such as in complex beverage formulations or high - end confectionery.​

Stability Across Conditions: Thumatin exhibits excellent stability under a wide range of pH levels (1.8 - 10) and temperatures, including those used in pasteurization and some high - temperature processing. This stability allows it to be used in a diverse range of products, from acidic fruit juices to baked goods that require high - temperature baking. It can maintain its sweetness and flavor - modifying properties throughout the manufacturing and storage processes, ensuring consistent product quality.​

Low - Calorie and Diabetic - Friendly: As a protein - based sweetener, Thumatin contributes negligible calories to the diet. It is also suitable for diabetics as it does not significantly impact blood glucose levels. This makes it an attractive option for manufacturers looking to develop low - calorie, sugar - free, or diabetic - friendly products, meeting the health - conscious consumer trends.​

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