AmCASUCTIN Information - Thaumatine Information
* SUCTIN is used at low levels, therefore does not generally require reformulation of products
* SUCTIN is non-cariogenic
* SUCTIN has 4.2 Kcal/g, therefore contributes no calories when used at low ppm levels.
* SUCTIN is a completely natural product, extracted from fruits by physical water based extraction.
* SUCTIN is classified by JECFA and SCF as safe and has no maximum allowable daily intake (ADI)
* SUCTIN is digested by the body in the same way as any other protein.
Stability
* SUCTIN is retort stable at typical Fo values.
* SUCTIN is UHT and pasteurisation stable
* SUCTIN is bake stable.
* SUCTIN is not affected by common preservatives.
* Dry SUCTIN products have a shelf life in excess of two years.
* SUCTIN is stable at pH ranges between 2 and 8.
* SUCTIN is stable in food and drink formulations.
Solubility
* SUCTIN is freely soluble in water, solutions of up to 20 % w/v can be produced at pH3.
* SUCTIN is also soluble in aqueous alcohol, glycerol, propylene glycol and sugar alcohols.
* SUCTIN is soluble in 66% ethanol, pre-hydration allows solutions in up to 90 % ethanol.
* SUCTIN is not oil soluble, but can be used with emulsifiers.
* SUCTIN as GA90, is stable in the presence of commonly used colours in the food and drinks industry.
Structure
* Polypeptide chain of 207 amino acids
* Molecular weight of approximately 22,000
* Isoelectric point of around 11.5, making it a basic protein
* Hydrophilic
* Eight di-sulphide bridges, making it unusually stable for a protein .
P.S. Local food regulations should always be consulted with respect to specific applications and necessary declaration. Legislation may vary from country to country .Our products are sold subject to the understanding that prospective purchasers will conduct their own evaluation to determine the suitability of the products in their applications .