New technologies for taste modifying proteins

Taste-modifying proteins are a natural alternative to artificial sweeteners and flavour enhancers and have been in use in some cultures for centuries. Use has been limited by the stability and availability of these proteins, but recently advances in biotechnology have been made that will increase th...

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Bibliographic Details
Published in:Trends in food science & technology 1998-07, Vol.9 (7), p.275-280
Main Author: Witty, M
Format: Article
Language:English
Subjects:
Biological and medical sciences
flavor
flavor compounds
Food additives
food biotechnology
Food industries
foods
Fundamental and applied biological sciences. Psychology
General aspects
ingredients
literature reviews
modification
protein transport
proteins
receptors
tastes
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Summary:Taste-modifying proteins are a natural alternative to artificial sweeteners and flavour enhancers and have been in use in some cultures for centuries. Use has been limited by the stability and availability of these proteins, but recently advances in biotechnology have been made that will increase their availability. These include production in transgenic organisms and protein engineering to increase stability. Taste-modifying proteins will be available for much wider use in the food industry, and will reduce dependence on synthetic alternatives.
ISSN:0924-2244
1879-3053
DOI:10.1016/S0924-2244(98)00048-X