Thaumatin is a very intense natural sweetener, which is extracted from West African katemfe fruit. It is found as a mixture of proteins isolated from the katemfe fruit (Thaumatococcus daniellii Bennett) of west Africa. Proteins in the thaumatin family of sweeteners are 2000-3000 times more potent than sugar. Although very sweet, thaumatin's taste is markedly different from sugar's. The sweetness of thaumatin builds very slowly. Perception lasts a long time, leaving a liquorice-like aftertaste at high usage levels. Thaumatin is highly water soluble, stable to heating, and stable under acidic conditions. Usually Thaumatin is used as flavour modifier and also helps to reduce the salt. It has good synergy effects when used together with other sweeteners. Available as Thaumatin pure min. 93% (typical value min. 97%) or as a blend e.g. 10% Thaumatin in Maltodextrin.
Xylitol is an organic compound with the formula (CHOH)3(CH2OH)2. This achiral species is one of three isomers of 1,2,3,4,5-pentapentanol. This sugar alcohol is used as a naturally occurring sugar substitute found in the fibres of many fruits and vegetables, including various berries, corn husks, oats, and mushrooms. It can be extracted from corn fibre, birch, raspberries, plums, and corn. Xylitol is roughly as sweet as sucrose with only two-thirds the food energy. Xylitol was first derived from Birch trees in Finland in the 20th century and was first popularized in Europe as a safe sweetener for people with diabetes that would not impact insulin levels. Today, commonly hardwood and maize sources are used as raw materials.