Sweegen to launch excessive depth sweetener brazzein in 2022

The zero-calorie, heat-stable sweetener has been developed in collaboration with Sweegen’s companion Conagen, which has scaled it to business manufacturing.

Brazzein is 500 to 2,000 instances sweeter than common sugar, has “little to no bitter aftertaste, and helps to scale back candy linger, decreasing style modulation challenges within the pure sweetener house​,” in line with Sweegen.

It is secure in a variety of pH circumstances, retains its qualities after pasteurization, and is instantly soluble, making it ideally suited for sugar discount throughout a spectrum of meals and beverage functions, mentioned Conagen’s VP of innovation, Dr Casey Lippmeier.

“Brazzein is the primary product generated from our new peptide platform, which inserts nicely into our current world-scale, precision fermentation infrastructure. Peptides and small proteins like brazzein could be very troublesome to make economically.  However, now that we now have efficiently scaled this peptide, we count on extra sustainable, novel peptide elements will quickly observe.”

The firm is placing collectively a GRAS willpower for the sweetener, which will probably be listed on meals labels as ‘brazzein,’ Lippmeier informed FoodNavigator-USA: “Peptides made by fermentation have historically been troublesome as a result of the host tends to eat them sooner than they are often made.  We make our brazzein by fermentation with a number ​[the company is not disclosing which microbial host it is using at this stage] that obviates this drawback.”

Beyond stevia and monk fruit

While pure excessive depth sweeteners stevia and monk fruit have improved considerably in recent times as companies have homed in on the extra sugar-like (but in addition extra scarce) steviol glycosides resembling Reb M, formulators are all the time searching for different sweeteners which might be ‘present in nature.’

Proteins resembling brazzein (from the oubli berry), miraculin (from the ‘miracle berry’ or Synsepalum dulcificum​​), and curculin (from the fruit of Curculigo latifolia​​) can ship a extra sugar-like sweetness profile, however haven’t been commercialized (till now) because it’s not economically viable to supply significant portions by extracting them from fruit.

Conagen – which deploys artificial biology to ‘program’ microbes to precise proteins and different parts present in vegetation through the use of DNA sequences from the vegetation in query – is certainly one of a number of corporations growing fermentation-based processes to supply these sweeteners through microbial fermentation.

California-based Joywell Foods​ ​has not too long ago submitted a GRAS discover to the FDA​ ​for Miracle fruit (Synsepalum dulcificum), in pulp, powder, or protein varieties; whereas Roquette has teamed up with Brain Biotech AG​​ to develop brazzein sweeteners through microbial fermentation.

According to Lippmeier, Sweegen expects to be first to market with brazzein, nevertheless: “We count on to convey brazzein to market earlier than different corporations. Sweegen efficiently overcame the problem of scaling brazzein, as it’s troublesome to make economically.”

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