One of the mysteries of the English language finally explained.
A sweet-tasting protein isolated from a West African fruit (Thaumatococcus danielli, family Marantaceae), used as a sweetener in food.
- ‘The method includes the mechanical dissolution of the fiber parts containing thaumatin and, since the protein is very easy to dissolve in water, the aqueous extraction.’
- ‘Intense sweeteners permitted for use in Australian and New Zealand foods are acesulphame potassium, aspartame, cyclamates, saccharin, sucralose, alitame, thaumatin and neotame (code number yet to be finalised).’
- ‘In the above examples, the amount of thaumatin can be replaced by about 2.5 times the amount of monellin.’
1970s: thaumat- from modern Latin Thaumatococcus daniellii (name of the plant from which the fruit is obtained), from Greek thauma, thaumat- ‘marvel’ + -in.
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