| Type of Protein |
Sweet |
| Protein name |
Truffle sweet protein |
| Companies producing this protein |
Mycotechnology |
| Function (dairy alternative, colorant, texture, taste...) |
Sweet taste (McFarland et al., 2024)
|
| Target application (cheese, infant formula, meat...) |
Intended use as a sweetener, but no products on the market yet (Mycotechnology, n.d.)
|
| Purity requirement/purification values |
Has been purified up to 98% (Nadal et al., 2021)
|
| Techno-functional properties |
No info on thermal stability or solubility |
| Nutritional properties |
Low calorie (McFarland et al., 2024)
|
| Advantages |
Predicted to be nonallergenic, nontoxic, and readily digestible (McFarland et al., 2024)
|
| Challenges/risk factors |
Production patented by Mycotechnology so not much public info available on the protein/process |