Re‐evaluation of thaumatin (E 957) as food additive

Author:

,Younes Maged,Aquilina Gabriele,Castle Laurence,Engel Karl‐Heinz,Fowler Paul,Frutos Fernandez Maria Jose,Fürst Peter,Gürtler Rainer,Gundert‐Remy Ursula,Husøy Trine,Manco Melania,Mennes Wim,Passamonti Sabina,Moldeus Peter,Shah Romina,Waalkens‐Berendsen Ine,Wölfle Detlef,Wright Matthew,Batke Monika,Boon Polly,Bruzell Ellen,Chipman James,Crebelli Riccardo,Fitzgerald Rex,Fortes Cristina,Halldorsson Thorhallur,LeBlanc Jean‐Charles,Lindtner Oliver,Mortensen Alicja,Ntzani Evangelia,Wallace Heather,Civitella Consuelo,Horvath Zsuzsanna,Lodi Federica,Tard Alexandra,Vianello Giorgia

Publisher

Wiley

Subject

Plant Science,Veterinary (miscellaneous),Animal Science and Zoology,Microbiology,Food Science,Parasitology

Reference65 articles.

1. Agriculture and Environment Research Unit, University of Hertfordshire , Lewis KA and Tzilivakis J, 2021. Review and synthesis of data on the potential environmental impact of artificial sweeteners. EFSA supporting publication 2021;EN‐6918, 127 pp. https://doi.org/10.2903/sp.efsa.2021.EN-6918. Available online: https://www.efsa.europa.eu/en/efsajournal/pub/6918

2. Monoclonal antibodies to sweet taste proteins: II. Development of two different immunoassays for thaumatin and monellin;Bodani;Hybridoma,1993

3. Influence of pH on thermodegradation of thaumatin in aqueous solution;Coiffard;Food Research International,1997

4. Effect of the presence of gum arabic on the thermostability of thaumatin;Couteau;International Journal of Food Science and Technology,2003

5. Three‐dimensional structure of thaumatin I, an intensely sweet protein;De Vos;Proceedings of the National Academy of Sciences of the United States of America,1985

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