Brazzein is a sweet-tasting protein found in the fruit of the native West African Oubli plant (Pentadiplandra brazzeana). It is a soluble protein with a sweetness that is approximately 1500 times greater than sucrose. The protein is small in size, containing only 54 amino acids. It is stable over a wide range of pH (2.5–8) and survives heating at 80.
C for 4 h. Brazzein taste is similar to sucrose with no metallic after taste. It effectively reduces the after-taste of other sugar substitutes when used in combination. Brazzein is being studied by FDA for its potential use in food, but it is not currently approved for use. The potential to cause food allergy of brazzein and other novel proteins represents a concern that needs to be examined before it can be deemed safe .
Basic Information of Brazzein
Source: Pentadiplandra Brazzeana Baillon
Assay: 98%
Usage: Sweetening Agent
Appearance: White Fine Powder
The application of Brazzein
1. Brazzein Powder can be used as raw material.
(1) Brazzein Powder can be added in wine, fruit juice, bread, cake, cookies, candy and other foods.
(2) Brazzein Powder can reprocess the specific products.
2. Brazzein Powder can be used as food additives.
(1) Brazzein Powder can improve the color, fragrance and taste of food.
(2) Brazzein Powder can improve the nutritional value of food.