Brazzein is a naturally sweet protein found in the fruit of the West African plant Pentadiplandra brazzeana. It is known for being intensely sweet, estimated to be about 500 to 2,000 times sweeter than sucrose (table sugar) on a weight basis, depending on the concentration and application. Despite its sweetness, brazzein is low in calories and does not contribute to tooth decay, making it a potential alternative sweetener for use in food and beverages.
Key Characteristics of Brazzein:
- Sweetness: It is one of the sweetest known proteins, with a clean, sugar-like taste.
- Stability: Brazzein is heat-stable and remains sweet even after exposure to high temperatures, making it suitable for cooking and baking.
- Low-Calorie: It provides sweetness without the calories associated with sugar.
- Non-Cariogenic: Unlike sugar, it does not promote tooth decay.
- Potential Health Benefits: As a protein, it may be metabolized differently than artificial sweeteners, though more research is needed.
Applications:
Brazzein has potential uses in:
- Diet and low-calorie foods
- Diabetic-friendly products
- Oral hygiene products (e.g., sugar-free gum)
- Beverages and desserts
Challenges:
- Production: Extracting brazzein from its natural source is not economically viable on a large scale. Research is ongoing to produce it through recombinant DNA technology in microorganisms like yeast or bacteria.
- Regulatory Approval: It is not yet widely approved for use in many countries, though it is considered safe in some regions.
Brazzein is part of a growing interest in natural sweet proteins, which also include thaumatin and monellin, as alternatives to artificial sweeteners and sugar.
