Thaumatin consists of a mixture of polypeptides obtained from the seed coats (arilus) of the West African catamphic plant (Thaumatococcus daniellii). Thaumatin tastes about 2,000 - 3,000 times sweeter than sucrose. Thaumatin is authorised in the EU as a food additive under the number E 957.
The sweet, somewhat lacquerritz-like taste starts delayed, is lasting. Thaumatin lowers the taste thresholds for a number of aromatic substances and serves as a sweetener on the one hand and as a flavor enhancer (flavor-modifying substances) for sweets, e.g. chewing gum.
Thaumatin(s) belongs to a family of plant proteins that occur in many plants and are called thaumatin-like proteins. They belong to the family "Pathogenesis- related proteins of group 5" also known as PR5 family, so called plant stress proteins which the plant accumulates in response to infections or other stressors.