Brazzein
Our High Intensity Plant Protein Sweetener That Is 1000 Times Sweeter Than Sugar!
Magellan’s Brazzein is a natural plant protein sweetener made recombinantly using our globally patented process. The protein is originally found in a fruit called “Oubli” which grows only in the West African forests. Amongst all natural protein sweeteners, Brazzein is known to be the safest, most stable, and to have the closest taste to cane sugar.
Some of the key properties of our Brazzein are:
- 1000x sweeter than sugar.
- Zero caloric, zero bitter/metallic aftertaste.
- Zero insulin spike and side effects.
- 95% close to cane sugar in taste.
- Heat and pH stable. Stable after freeze drying.
- Natural molecule. Zero changes to amino acid sequence.
- 99% purity*.
- Flavour enhancer.
FAQs About Our Brazzein
Is it truly 1000 times sweeter than sugar?
Yes. It is famously known as a very high intensity protein known for its amplification effect. Based on the application, it is 500 to 2000 times sweeter than sugar!
Is it Safe for People with Diabetes and CVD Disorders?
Yes. Being a zero-caloric protein sweetener, it has low glycaemic index which ensures zero insulin spike and is deemed safe for Diabetic as well CVD patients. Additionally, it does not contribute to tooth decay unlike sugar and artificial sweeteners.
Source: ICSNP Research
Source: MDPI Foods Journal
Source: ICSNP Research
Source: MDPI Foods Journal
Do Brazzein Formulations Require Masking Agents?
No. Magellan’s Brazzein has zero bitter or metallic aftertaste and does not require masking agents. Its taste profile is approximately 95% close to sucrose with 99% protein purity.
Is it Stable for Application in Food and Beverage?
Yes. It retains stability within pH 3.0–9.0 formulations, at 80°C, and after freeze drying. It is known as one of the most stable protein molecules.
Is it a Flavour Enhancer?
Yes. It has a unique property of enhancing existing flavour profiles in the formulations, making it highly appealing for beverage applications.
Can it Replace Sugar Completely?
No. Sugar provides bulking and textural properties that cannot be fully replaced. However, Brazzein has strong potential to replace sugar in sodas, flavoured drinks, candies, and chewing gums.
If it is so good, why is it not available in the consumer market?
Brazzein is highly complex and difficult to produce recombinantly at commercial scale. Cost-efficient large-scale production remains the key barrier.
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