Is thaumatin better than stevia?

Thaumatin is not ideal for everyone, as the ideal sweetener depends on various factors, such as taste, formulation needs, processing conditions, cost, and regulatory approval. When considering food manufacturers, there are parameters that must be compared when choosing between thaumatin sweetener powder and Stevia sugars, such as sweetness intensity, sensory performance, dosage, stability, and appropriateness of application.

Thaumatin VS Stevia: Composition and Sweetness

There are different chemical formulae and formulation characteristics between Thaumatin and stevia sweeteners.

Thaumatin: A family of proteins extracted from a tropical West African plant, Thaumatococcus daniellii, that taste sweet.

The commercial stevia sweeteners are usually made with steviol glycosides, which are extracted from stevia leaves or synthesized according to permitted methods, such as rebaudioside A and stevioside.

The sweetness of Thaumatin is around 2000-3000 times as sweet as sucrose (Table sugar); some Steviol glycosides are about 200-400 times sweeter than sucrose. Performance will differ depending on grade and formulation.

The difference is that thaumatin is used for sweetening, flavor adjustment, and sometimes as an indicator of sweetness, whereas steviol glycosides are used primarily as sweetening ingredients.

The differences make it impossible to replace equal amounts of each with the other. Ingredients should be compared on a “perceived sweetness” basis, not by weight, when comparing whole ingredients.

Thaumatin or Stevia: Taste and Sensory Performance

The quality of sweetness is an important factor in determining whether or not an ingredient will be suitable for a specific product.

Thaumatin taste: depending on the concentration and food matrix, it can give a high level of sweetness which could be delayed until the experience has been completed, and then timidly released in the aftertaste.

Stevia taste: Steviol Glycosides have different taste properties. The flavour may be bitter or be of licorice quality in some grades, and may vary according to the different glycoside profiles.

Sensory testing: Test sweetness onset, intensity, persistence, and aftertaste in the actual formulation.

Formulators can consider options for blending together where permitted: Thaumatin and stevia can be evaluated together to consider alternative sweetness profiles.

Neither of these ingredients will provide a better flavour in every use. Reliable data for ingredient selection are obtained by structured sensory trials.

 

Thaumatin VS Stevia Dosage and Formulation

Dosing is important for both ingredients, but cannot be done directly because they are not equally sweet.

Consider the objective: Set a goal for inclusion level, desired product type, sweetness, and applicable regulatory limits before setting an inclusion level.

Do incremental trials: Make small increases or decreases in concentration and evaluate the sweetness of the finished product instead of the sweetness ratio alone.

Better distribution: When using small quantities in large quantities, uniformity can be achieved by use of validated premixing and controlled weighing.

Assess blends: Test blends of sweeteners together as a system since the combination of sweeteners can interact with respect to taste.

Take notes: Take notes on dosage, ingredient grade, mixing sequence, and processing conditions to ensure production consistency.

Supplier guidance can help its way in the beginning of preliminary trials but cannot be a substitute for regulatory verification and for finished product validation.

Thaumatin and Stevia Stability During Processing

Stability is influenced by the grade of the ingredients, processing conditions, and the formulation's environment.

Temperature: Measure heating time and temperature of beverages, baked products, and other processed foods. Since Thaumatin is a protein, it must be tested under the application conditions for the heat treatment.

Test each ingredient in the pH range that the product normally finds itself in, such as acidic drinks and fruit-flavored products.

Interactions between ingredients: Acids, flavourings, salts, and other elements may affect sensory performance and should be tested as part of the product development process.

Shelf life: Check the sweetness consistency and/or other quality parameters during storage under anticipated packaging and storage conditions.

It is not advisable to presume the same effect on all food matrices for both sweeteners. Pilot-scale testing can be used to validate laboratory results when scaling up to commercial production.

 

Food Applications for Thaumatin and Stevia

The selection will depend on the function that the ingredient will have in the final product.

Beverages: Steviol glycosides can be used to provide the primary sweetness, and thaumatin can be assessed to determine whether it can be used to enhance or modify sweetness or flavor.

Candy and Chewing Gum: Both ingredients may be suitable for certain candy and chewing gum products, depending on the taste profile and processing conditions desired.

Powdered blends: Stevia-based sweeteners may be used to enhance or be used as the major sweetener, and thaumatin can be considered as part of customized blends of sweeteners.

Specialty foods: A series of comparative tests might be needed for sauces, dessert preparations, and flavored concentrates to verify the correct ingredient for the sensory profile.

Local food additive authorisations and food additive use conditions continue to apply to all applications.

Cost, Quality, and Regulatory Considerations

Commercial suitability is the criterion to be considered, not the purchase price for B2B buyers.

Cost in use: Determine the cost to attain the target sweetness by blending ingredients and/or making any formulation changes.

Quality documentation: Check identity, assay, purity, and limits of any relevant contaminants, microbiological results, and batch-specific Certificates of Analysis (COAs).

Safety assessment: EFSA reevaluated thaumatin in 2021, and evaluated steviol glycosides in later evaluations. The categories and conditions for use of food that they are authorized to use are not always the same.

Provide consistency: Ensure that grade available, method of production, traceability, lead times, and documentation are ensured for each target market.

 

Is thaumatin better than stevia?

To sum up, there is no one right or wrong answer as to which of the two could be the best fit for your formulations. Thaumatin is a high-intensity sweetener and has potential for sensory modification, and steviol glycosides have a variety of sweetening possibilities. These should be chosen by the manufacturer based on the specific application, sensory testing, optimization of dosage, stability testing, cost-in-use analysis, and regulatory considerations.

 

In case you need a good sourcing choice or large-scale procurement, then you can reach us at the email info@scigroundbio.com or simply fill out your needs in the form below. We will respond to your query promptly and provide information about the products, pricing, and customization options available that will help your business.

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FAQ

1. Is thaumatin sweeter than stevia?

In general, by weight, yes. The sweetness intensity reported differs according to the grade of the ingredient, type of formulation, and the steviol glycoside.

2. Can thaumatin replace stevia in food products?

The dosage adjustment and sensory testing are required for direct substitution, which can be done as an alternative.

3. Which sweetener is better for beverages?

There is no one that's better than the other. This depends on the taste, acidity, processing conditions, cost, and/or permitted use.

4. Can thaumatin and stevia be blended together?

Potentially, where permitted. The combined sweetness profile, aftertaste, and stability should be tested in the manufacturer's laboratory.

5. How should B2B buyers compare thaumatin and stevia suppliers?

Analyse specifications, COAs, batch consistency, documents, cost-in-use, and reliability of supply.

References

1. EFSA Panel on Food Additives and Flavourings (FAF). (2021). Re-evaluation of thaumatin (E 957) as food additive. EFSA Journal, 19(11), e06884.

2. EFSA Panel on Food Additives and Flavourings (FAF). (2024). Scientific opinion on the extension of the authorisation of use of steviol glycosides (E 960a–d) and modification of the acceptable daily intake for steviol. EFSA Journal, 22(11), e9045.

3. EFSA Panel on Food Additives and Flavourings (FAF). (2023). Safety evaluation of steviol glycosides, predominantly Rebaudioside M, produced by fermentation using Yarrowia lipolytica VRM. EFSA Journal, 21(12), e8387.

4. U.S. Food and Drug Administration. (2023). How sweet it is: All about sweeteners.

5. U.S. Food and Drug Administration. (2024). Aspartame and other sweeteners in food.