Sweet proteins are a class of plant-derived, naturally occurring proteins that are mostly sweet, sometimes thousands of times sweeter than sugar, and have no appreciable caloric value. They deliver sweetness without affecting blood sugar levels by stimulating sweet taste receptors on the tongue, making them a potential replacement for traditional sugar and artificial sweeteners. So far, eight sweet proteins have been identified, namely miraculin, monellin, thaumatin, mabinlin, pentadin, curculin, neoculin, and brazzein.
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