seeds are encased in a membranous sac, or aril, that is the source of thaumatin. In the 1970s, Tate and Lyle began extracting thaumatin from the fruit. In 1990, researchers at Unilever reported the isolation and sequencing of the two principal proteins found in thaumatin, which they dubbed thaumatin I and thaumatin II. These researchers were also able to express thaumatin in genetically engineered bacteria. Thaumatin has been approved as a sweetener in the European Union (E957), Israel, and Japan. In the United States, it is generally recognized as safe as a flavouring agent (FEMA GRAS 3732) but not as a sweetener. Crystallization Since thaumatin crystallizes very quickly and easily in the presence of tartrate ions, thaumatin-tartrate mixtures are frequently used as model systems to study protein crystallization. The solubility of thaumatin, its crystal habit, and mechanism of crystal formation are dependent upon the chirality of precipitant used. When crystallized with L- tartrate, thaumatin forms bipyramidal crystals and displays a solubility that increases with temperature; with D- and meso-tartrate, it forms stubby and prismatic crystals and displays a solubility that decreases with temperature. This suggests control of precipitant chirality may be an important factor in protein crystallization in general. Characteristics As a food ingredient, thaumatin is considered to be safe for consumption. In a Swiss chewing gum production plant, thaumatin has been identified as an allergen. Thaumatin powder led to allergic symptoms in the upper airways in occupationally exposed individuals. After the factory replaced powdered thaumatin with a liquid form, all of the affected individuals became completely free of symptoms. Thaumatin interacts with human TAS1R3 receptor to produce a sweet taste. The interacting residues are specific to old world monkeys and apes (including humans); only these animals can perceive it as sweet. See also Curculin, a sweet protein from Malaysia with taste-modifying activity Miraculin, a protein from West Africa with taste-modifying activity Monellin, a sweet protein found in West Africa Stevia, a non-nutritive sweetener up to 150 times sweeter than sugar Lugduname, a sweetening agent up to 300,000 times sweeter than sugar References Further reading External links Sugar substitutes Protein domains Food science Plant proteins E-number additives