Pentadin is an aqaeous extract from the pulp of the plant Pentadiplandra brazzeana Baillon (Pentadiplandraceae) yielded a strong sweet-tasting material. Pentadin’s sweetness intensity of the whole protein was ˜ 500 times that of sucrose on a weight basis. This sweet principle was isolated by water extraction, ultrafiltration and gel filtration. The conclusion that this substance must be of a proteinaceous nature was based on amino acid analysis, characteristic UV-absorption spectrum and positive colour reaction with Coomassie brilliant blue. The mol. wt of the subunit of the sweet protein was estimated to be ˜ 12 000 daltons.
Basic Information of Pentadin
Source: Pentadiplandra Brazzeana Baillon
Assay: 98%
Molecular Weight: 12,000 Da
Appearance: White Fine Powder
Usage: Sweetening Agent
The application of Pentadin
Pentadin can be used as a natural low-calorie sweetener to replace certain sugars. They are also good for the response of insulin in people who are diabetic. Sweet tasting proteins can be used as naturally occurring low calorie sweeteners due to them having more sweetness and a lower calorie value than Sucrose. Pentadin is a naturally occurring form of a low-calorie sweetener and can be used as a substitute for commonly used sugars, such as sucrose, glucose, and fructose.
(1) Pentadin Powder can be used as raw material to add in wine, fruit juice, bread, cake, cookies, candy and other foods;
(2) Pentadin Powder can be used as food additives, not only improve the color, fragrance and taste, but improve the nutritional value of food;
(3) Pentadin Powder can be used as raw material to reprocess.