Tag: Protein sweeteners

According to product label information and third-party reviews, most of the popular Ryse protein powders and ready-to-drink shakes are sweetened with a combination of artificial sweeteners, primarily sucralose and acesulfame potassium. However, it is crucial to know that the sweetener profile depends entirely on the specific product, as their 'Natural Series' of plant-based protein uses stevia and monk fruit extract instead.

Derived from the West African katemfe fruit, thaumatin is a natural protein sweetener that is approximately 2,000 to 3,000 times sweeter than sucrose (table sugar) on a weight basis. This potency confirms that thaumatin is significantly sweeter than fructose, which is only about 1.2 to 1.8 times sweeter than sucrose. The vast difference in sweetness intensity is due to their distinct chemical structures and how they interact with the tongue's taste receptors.

Over the past decade, a remarkable amount of information has been uncovered about the molecular basis of taste, and a small but fascinating group of proteins that elicit a sweet sensation has been identified. While most people associate sweetness with sugars, there exists a unique class of proteins, such as Thaumatin and Monellin, sourced from exotic plants that offer a potent, low-calorie alternative.

Though touted as a natural, calorie-free alternative to sugar, brazzein faces considerable hurdles in production, cost-effectiveness, and consumer acceptance. It is a sweet-tasting protein found in the West African Oubli fruit and, while it avoids some pitfalls of artificial sweeteners, it still presents challenges that are critical to understand.