In the ever evolving and shifting landscape of food and beverage formulation, the demand for natural and healthier alternatives to nutritive sweeteners has led to the development of innovative solutions like Icon Foods’ ThauSweet® VRM. This unique sweetness and flavor modulator combines three key components: thaumatin (katemfe fruit extract), monk fruit extract, and cassava root fiber. Each component plays a vital role in enhancing flavors, particularly in sweet, umami, and savory applications, while also addressing off-notes and undesirable flavors. The following explores the intricate workings of each component, their interactions with taste receptors on the tongue, and how ThauSweet® VRM achieves a balanced flavor profile in various applications.
Thaumatin
Thaumatin is a natural protein-based sweetener derived from the katemfe fruit (Thaumatococcus daniellii) and is renowned for its intense sweetness—approximately 2,000 to 3,000 times sweeter than sucrose. The remarkable sweetness of this unique molecule enables its use in minute quantities without compromising taste integrity.
- Functionality: Thaumatin interacts with sweet taste receptors on the tongue, specifically the T1R2 and T1R3 receptor proteins, which are part of the sweet taste receptor family. When thaumatin binds to these receptors, it activates a cascade of cellular signaling pathways that ultimately lead to the perception of sweetness. The sweetness perception is not immediate; instead, it develops gradually, providing a lingering taste that can enhance the overall flavor experience and vanquish off-notes.
- Flavor Modulation: Beyond sweetness, thaumatin also exhibits flavor-modulating properties. It can effectively mask or cover bitter, astringent, and sour notes, which are common in certain food and beverage formulations particularly where adaptogenic compounds are concerned. The ability of thaumatin to modulate flavors is attributed to its complex molecular structure that allows it to bind not only to sweet receptors but also to other taste receptors, thereby influencing the overall taste experience. This modulation attribute can also enhance flavors allowing formulators to use less flavors thus reducing product cost. Flavors go further.
Monk Fruit Extract
Monk fruit extract, derived from the monk fruit (Siraitia grosvenorii), is another powerful natural sweetener. The sweetness of monk fruit is primarily due to mogroside V, which is the non-caloric glycosidic compounds that deliver sweetness without the caloric or blood sugar burden associated with sugar.
- Functionality: Similar to thaumatin, the proprietary monk fruit extract used by Icon Foods in ThauSweet® VRM, also activates the T1R2 and T1R3 receptors on the tongue, leading to a sweet perception. However, monk fruit extract has a distinct flavor profile that can complement both sweet and savory applications. Its sweetness is often described as cleaner than that of sucrose, largely because it lacks the aftertaste commonly associated with artificial sweeteners.
- Flavor Enhancement and Masking: Monk fruit extract not only contributes to sweetness but also enhances the overall flavor complexity of formulations. Its unique flavor profile can help to mask undesirable flavors, such as bitterness from certain raw materials or sourness from acidic ingredients. This property is particularly advantageous in beverages, where off-notes can detract from the overall product experience.
Cassava Root Fiber (Soluble Tapioca Fiber)
Cassava root fiber is a soluble fiber derived from the cassava plant. It serves multiple functions in food formulations, including acting as a bulking agent, stabilizer, and texture enhancer.
- Functionality: Cassava root fiber does not directly interact with taste receptors, but it plays an essential role in the overall sensory experience of food and beverages. By providing bulk, viscosity and mouthfeel, cassava root fiber enhances the perception of sweetness and texture by coating the tongue and conjoining the two sweetening compounds to bring the perception of sweet from the front of the palate, where monk fruit extract is precepted, to the back of the palate, where thaumatin comes on, making the taste experience similar to nutritive sugars.
- Balancing Sweetness: In formulations where sweetness might be overwhelming, cassava root fiber balances the flavor profile, and perception providing a more rounded taste. Its addition improves the overall texture, which in turn can influence the perception of sweetness and mouthfeel, contributing to a more overall satisfying sensory experience.
Mechanism of ThauSweet® VRM in Flavor Enhancement
ThauSweet® VRM operates on the principle of sweetness modulation, leveraging the strengths of its three components to create a harmonious flavor experience. The synergy between thaumatin, monk fruit extract, and cassava root fiber allows for a comprehensive enhancement of both sweet, savory, and umami flavors.
Sweetness Enhancement
The intense sweetness provided by thaumatin and monk fruit extract allows food and beverage manufacturers to reduce sugar content significantly while still achieving the desired sweetness level. This reduction is particularly beneficial for health-conscious consumers seeking lower sugar options without sacrificing taste.
- Taste Receptor Activation: When consumers taste products formulated with ThauSweet® VRM, the combination of thaumatin and monk fruit extract activates the sweet taste receptors, generating a robust perception of sweetness. This activation occurs through a series of signaling pathways that communicate the sweet sensation to the brain, creating an enjoyable taste experience.
Flavor Masking
The unique ability of both thaumatin and monk fruit extract to mask undesirable flavors, and enhance desirable ones, is a key advantage of ThauSweet® VRM. The interaction with taste receptors not only stimulates sweetness but also allows these compounds to suppress bitter, astringent, herbaceous, sour, and other off-flavors that may be present in certain ingredients.
- Mechanism of Masking: The masking effect occurs as the sweet compounds bind to taste receptors, effectively occupying them and preventing the binding of bitter or sour compounds. This competitive inhibition results in a more pleasant flavor experience, allowing manufacturers to formulate products with functional—but less palatable—ingredients, like adaptogenic compounds, without compromising taste.
Texture and Mouthfeel
Cassava root fiber plays a critical role in enhancing the texture and mouthfeel of products formulated with ThauSweet® VRM. By providing bulk and a creamy mouthfeel, cassava root fiber complements the sweetness provided by the other components.
- Sensory Experience: The combination of sweetness and improved texture creates a more satisfying sensory experience for consumers. The enhanced mouthfeel can help to round out sweet perceptions, providing a full-bodied flavor experience that appeals to the palate from beginning to end.
Above it complete sweetness sensory arc graph showing both onset and decay curves for ThauSweet®® VRM, sucrose, and sucralose. ThauSweet®® VRM exhibits a rapid onset and a prolonged, smoother linger, making it particularly well-suited for applications requiring early sweetness perception with a lasting finish.
Usage Levels
ThauSweet® VRM is approximately 15 times sweeter than sucrose. In most food and beverage applications where “no-added sugar” is the goal, usage can start at .55% of the total solution weight with titration up to 1.25% of the total weight or whenever the desired flavor is reached. ThauSweet® VRM pairs exceptionally well with sucrose when it can complement the sweetening of sugar thus expressing greater sweetness and making sugar go further in your application. If sugar reduction is the goal, the following chart illustrates usage levels in relation to sugar reduction.
| ThauSweet® VRM Sugar Reduction Grid for Food and Beverage Applications | ||
| Sugar in Grams | ThauSweet® VRM Percentage | Percentage of Sugar Reduction |
| 100 | 0.000% | 0% |
| 80 | 0.150% | 20% |
| 70 | 0.240% | 30% |
| 60 | 0.330% | 40% |
| 50 | 0.420% | 50% |
| 40 | 0.590% | 60% |
| 30 | 0.680% | 70% |
| 20 | 0.790% | 80% |
| 10 | 0.850% | 85% |
| 5 | 1.150% | 95% |
| 0 | 1.250% | 100% |
Icon Foods’ ThauSweet® VRM is a groundbreaking sweetness and flavor modulator that effectively leverages thaumatin, monk fruit extract, and cassava root fiber to enhance the flavor profiles of food and beverage formulations. The detailed interactions of these components with taste receptors on the tongue highlight their roles in creating a balanced and enjoyable flavor experience in any food or beverage formulation while maximizing flavor usage and saving money. By activating sweet taste receptors, masking undesirable flavors, bringing forward desirable flavors, and improving texture, ThauSweet® VRM stands out as a versatile and effective solution for achieving harmonious flavor profiles in sweet, umami, and savory applications. ThauSweet® VRM represents a significant advancement in the formulation of flavorful, low-calorie, low-sugar, better-for-you food and beverage products.
Since 1999 Icon Foods has been your reliable supply chain partner for sweeteners, fibers, sweetening systems, inclusions and sweetness modulators.
Reach out to your Icon Foods representative for ThauSweet® VRM samples, documentation and formulations guidance.
Request as Sample and Taste the Icon difference.