Thaumatin is a low-calorie sweetener and flavour modifier. The protein is regularly used basically for its flavour-modifying properties and never completely as a sweetener.
The thaumatins have been first discovered as a mix of proteins remoted from the katemfe fruit(Thaumatococcus daniellii Bennett) of west Africa. Some proteins within the thaumatin household of sweeteners are roughly 2000 times stronger than sugar. Although very candy, thaumatin’s style is markedly diverse from sugar’s. The sweetness of thaumatin builds very slowly. Perception lasts a very long time, leaving a liquorice-like aftertaste at excessive usage ranges.
Thaumatin is extremely water soluble, stable to heating, and stable beneath acidic situations.
1. White to cream-colored amorphous powder
2. Odorless. Sweet style, no odor, long time.
3. Extremely candy, its sweetness as sucrose 1600 instances the common, depending on the awareness of dilution: 0.00011 5500 ~ 8000-fold when: 0.001 to three,500 instances, 0.01 instances for the 1300, 0.02 to 850 instances.
4. The aqueous answer at pH 1.8 to 10 strong pH of the isoelectric factor of about eleven is because of protein denaturation and loss of warmth can take place sweetness, tannin combined experience will lose sweetness.
5. In the high awareness of salt answer will in the reduction of the wonder.
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