| Type of Protein |
Sweet |
| Protein name |
Monellin |
| Companies producing this protein |
|
| Function (dairy alternative, colorant, texture, taste...) |
Sweet taste (Saraiva et al., 2023)
|
| Target application (cheese, infant formula, meat...) |
Could be used as a sweetener, but the native form of monellin is not commercially used because of its low stability. The protein could be modified to increase its stability (Farag et al., 2022).
|
| Purity requirement/purification values |
|
| Techno-functional properties |
Not very thermostable (Asr et al., 2022)
|
| Nutritional properties |
Low-calorie (Farag et al., 2022)
|
| Advantages |
Tested on animal models and concluded to be safe, showed no allergenic, cytoogenic or mutagenic properties (Novik et al., 2023)
|
| Challenges/risk factors |
|