Calorie-free or low-calorie sweeteners have become
increasingly popular due to new attitudes regarding sugar. We’ve all seen the
yellow, pink, and white sugar packets and an array of different sugars in the
baking isle, but a new protein may begin to gain popularity as a low
calorie sweetener – brazzein. Brazzein is a fruit protein derived from West
African fruit, but the reason you don’t hear about it is because the isolation
of brazzein is very difficult. There is a new approach, however, that utilizes
yeast to over produce specific proteins that are involved in the formation of
brazzein. This approach was done by a specific yeast species where 2.6 times more
brazzein was produced and, according to a taste panel, the product was over
2000 times sweeter than traditional sugar. This is very useful research for
nutritionists, food chemists, biologists and those in the food industry and it
is only the beginning of brazzein.
See the full article at: http://www.medicalnewstoday.com/releases/312409.php
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