What is Thaumatin used for in food?

It is listed as a sweetener — the role Canada, Codex and the EU assign it. This page shows every function each regulator records, with the citation for each.

Where is Thaumatin permitted?

Of the seven regulators this site reads, Australia and New Zealand, Canada, the EU, Great Britain, South Korea and the Codex standard permit it. Each permission is for named foods at named levels, not a blanket one; the table on this page gives them with citations.

Yes. Thaumatin is not derived from animals, and is suitable for vegetarians. This page says what it is made from and how.

Thaumatin

Q: What is E 957?

E 957 is Thaumatin. Thaumatin is a sweet-tasting protein from a West African fruit, thousands of times as sweet as sugar by weight. It is used as much for its ability to enhance and prolong other flavours as for sweetness itself.

E number E957INS 957CAS 53850-34-3

Listed as a sweetener by Canada, Codex and the EU.

Listed as sweeteners (CA, EU, Codex) · flavour enhancers (Codex) · flavouring agents and adjuvants (US)

Canada: Sweetener — Health Canada, List of Permitted Sweeteners (List 9)
European Union: Sweeteners — Regulation (EC) No 1333/2008, Annex II, Part B, 2. Sweeteners (consolidated text 02008R1333-20260818)
Codex Alimentarius: Sweetener — CXS 192-1995 Table One, INS 957
Codex Alimentarius: Flavour enhancer — CXS 192-1995 Table One, INS 957
United States: Flavoring agent or adjuvant — FDA, Substances Added to Food: THAUMATIN

Thaumatin is a sweet-tasting protein from a West African fruit, thousands of times as sweet as sugar by weight. It is used as much for its ability to enhance and prolong other flavours as for sweetness itself.

Where it is and isn’t permitted

Status of Thaumatin by jurisdiction. Every jurisdiction this site covers is listed, including those where the substance does not appear.
Jurisdiction	Status	Scope and limits	Citation
Australia and New ZealandFood Standards Australia New Zealand	Permitted, with conditions	56 food categories no numerical limit (good manufacturing practice) Show every food category 0 Preparations of food additives — GMP 1.1.1 Liquid milk (including buttermilk) — GMPOnly UHT goats milk. 1.1.2 Liquid milk products and flavoured liquid milk — GMP 1.2.2 Fermented milk products and rennetted milk products — GMP 1.3 Condensed milk and evaporated milk — GMP 1.4.1 Cream, reduced cream and light cream — GMPOnly UHT creams and creams receiving equivalent or greater heat treatments. 1.4.2 Cream products (flavoured, whipped, thickened, sour cream etc) — GMP 1.5 Dried milk, milk powder, cream powder — GMP 1.6 Cheese and cheese products — GMP 10.2 Liquid egg products — GMP 10.3 Frozen egg products — GMP 10.4 Dried or heat coagulated egg products — GMP 11.1.1 Rainbow sugar — GMP 11.3.1 Dried honey — GMP 11.4 Tabletop sweeteners — GMP 12.1.2 Reduced sodium salt mixture — GMP 12.1.3 Salt substitute — GMP 12.5 Yeast and yeast products — GMP 12.6 Vegetable protein products — GMP 13.3 Formulated meal replacements and formulated supplementary foods — GMP 13.4 Formulated supplementary sports foods — GMP 13.5 Food for special medical purposes — GMP 14.1.1.2 Carbonated, mineralised and soda waters — GMP 14.1.2.1 Fruit and vegetable juices — GMPFor juice separated by other than mechanical means only. 14.1.2.2 Fruit and vegetable juice products — GMP 14.1.3 Water based flavoured drinks — GMP 14.1.3.3 Brewed soft drink — GMPNote: Section 1.3.1—5 does not apply. 14.1.4 Formulated Beverages — GMP 14.1.4 Formulated Beverages — GMPNote: Section 1.3.1—5 does not apply. 14.1.5 Coffee, coffee substitutes, tea, herbal infusions and similar products — GMP 14.2.3 Wine based drinks and reduced alcohol wines — GMP 14.2.4.1 Fruit wine products and vegetable wine products — GMP 14.2.5 Spirits and liqueurs — GMP 14.3 Alcoholic beverages not included in item 14.2 — GMP 2.1 Edible oils essentially free of water — GMP 2.2.1.2 Butter products — GMP 2.2.1.3 Margarine and similar products — GMP 2.2.2 Oil emulsions (<80% oil) — GMP 20 Foods not included in items 0 to 14 — GMP 3 Ice cream and edible ices — GMP 4.1.3 Fruits and vegetables that are peeled, cut, or both peeled and cut — GMP 4.3 Processed fruits and vegetables — GMP 5.1 Chocolate and cocoa products — GMP 5.2 Sugar confectionery — GMP 5.4 Icings and frostings — GMP 6.3 Processed cereal and meal products — GMP 6.4 Flour products (including noodles and pasta) — GMP 7 Breads and bakery products — GMP 8.2 Processed meat, poultry and game products in whole cuts or pieces — GMP 8.3 Processed comminuted meat, poultry and game products, other than products listed in item 8.3.2 — GMP 8.3.2 Sausage and sausage meat containing raw, unprocessed meat — GMP 8.4 Edible casings — GMP 8.5 Animal protein products — GMP 9.2 Processed fish and fish products — GMP 9.3 Semi preserved fish and fish products — GMP 9.4 Fully preserved fish including canned fish products — GMP	Food Standards Code, Schedule 15, S15—5and 55 further provisionsretrieved 2026-10-17
CanadaHealth Canada	Permitted, with conditions	highest permitted level 500 mg/kg 3 permitted uses Show every permitted use In: Breath fresheners; Chewing gum. Purpose: Sweetener. Limit: 500 ppm. — Health Canada, List of Permitted Sweeteners (List 9), item T.1(a) In: (Naming the flavour) flavour; Unstandardized flavouring preparations. Purpose: Sweetener. Limit: 100 ppm. — Health Canada, List of Permitted Sweeteners (List 9), item T.1(b) In: Salt substitutes. Purpose: Sweetener. Limit: 400 ppm. — Health Canada, List of Permitted Sweeteners (List 9), item T.1(c)	Health Canada, List of Permitted Sweeteners (List 9)and 2 further provisionsretrieved 2026-10-17
European UnionEuropean Commission / EFSA	Permitted, with conditions	15 food categories highest permitted level 400 mg/l Show every food category 1.4 flavoured fermented milk products including heat-treated products — 5 mg/lML = 5 mg/l. only as flavour enhancer. 11.4.1 table-top sweeteners in liquid form — quantum satisquantum satis. 11.4.2 table-top sweeteners in powder form — quantum satisquantum satis. 11.4.3 table-top sweeteners in tablets — quantum satisquantum satis. 12.6 Sauces — 5 mg/kgML = 5 mg/kg. only as flavour enhancer. 14.1.4 Flavoured_drinksML = 0,5 mg/l. only water based flavoured non-alcoholic drinks, as flavour enhancer only. 15.1 Potato- cereal- flour- or starch-based snacks — 5 mg/kgML = 5 mg/kg. only as flavour enhancer. 16 Desserts excluding products covered in category 1 3 and 4 — 5 mg/kgML = 5 mg/kg. as flavour enhancer only. 17.1 food supplements supplied in a solid form excluding food supplements for infants and young children’, — 400 mg/kgML = 400 mg/kg. only food supplements in chewable form. 17.2 food supplements supplied in a liquid form excluding food supplements for Infants and young children — 400 mg/lML = 400 mg/l. only food supplements in syrup form. 3 edible ices — 50 mg/kgML = 50 mg/kg. only energy-reduced or with no added sugar. 5.1 Cocoa and chocolate products as covered by Directive 2000/36/EC — 50 mg/kgML = 50 mg/kg. only energy-reduced or with no added sugar. 5.2 Other confectionery including breath freshening micro-sweets — 50 mg/kgML = 50 mg/kg. only cocoa- or dried fruit-based, energy-reduced or with no added sugar. 5.3 chewing gum — 10 mg/kgML = 10 mg/kg. only with added sugar or polyols, as flavour enhancer. Note 12: If E 950, E 951, E 955, E 957, E 959 and E 961 are used in combination in chewing gum, the maximum level for each is reduced proportionally. 5.4 Decorations, coatings and fillings, except fruit-based fillings covered by category 4.2.4 — 50 mg/kgML = 50 mg/kg. only confectionery with no added sugar.	Regulation (EC) No 1333/2008and 14 further provisionsretrieved 2026-10-18
Great BritainFood Standards Agency / Food Standards Scotland	Permitted, with conditions	15 food categories highest permitted level 400 mg/kg or mg/l Show every food category 1.4 Flavoured fermented milk products including heat-treated products — 5 mg/kg or mg/lML = 5. only as flavour enhancer. 11.4.1 Table-top sweeteners in liquid form — quantum satisquantum satis. 11.4.2 Table-top sweeteners in powder form — quantum satisquantum satis. 11.4.3 Table-top sweeteners in tablets — quantum satisquantum satis. 12.6 Sauces — 5 mg/kg or mg/lML = 5. only as flavour enhancer. 14.1.4 Flavoured drinks — 0.5 mg/kg or mg/lML = 0.5. only water based flavoured non-alcoholic drinks, as flavour enhancer only. 15.1 Potato-, cereal-, flour- or starch-based snacks — 5 mg/kg or mg/lML = 5. only as flavour enhancer. 16 Desserts excluding products covered in categories 1, 3 and 4 — 5 mg/kg or mg/lML = 5. as flavour enhancer only. 17.1 Food supplements supplied in a solid form, excluding food supplements for infants and young children — 400 mg/kg or mg/lML = 400. only food supplements in chewable form. 17.2 Food supplements supplied in a liquid form, excluding food supplements for infants and young children — 400 mg/kg or mg/lML = 400. only food supplements in syrup form. 3 Edible ices — 50 mg/kg or mg/lML = 50. only energy-reduced or with no added sugar. 5.1 Cocoa and chocolate products as covered by Directive 2000/36/EC — 50 mg/kg or mg/lML = 50. only energy-reduced or with no added sugar. 5.2 Other confectionery including breath refreshening microsweets — 50 mg/kg or mg/l(1) ML 50: only cocoa or dried fruit-based, energy-reduced or with no added sugar; (2) ML 50: only confectionery with no added sugar. 5.3 Chewing gum — several limits(1) ML 10: only with added sugar or polyols, as flavour enhancer; (2) ML 50: only with no added sugar. Note (12): If E 950, E 951, E 955, E 957, E 959 and E 961 are used in combination in chewing gum, the maximum level for each is reduced proportionally. 5.4 Decorations, coatings and fillings, except fruit based fillings covered by category 4.2.4 — 50 mg/kg or mg/l(1) ML 50: only confectionery with no added sugar; (2) ML 50: only cocoa or dried fruit-based, energy-reduced or with no added sugar.	Assimilated Regulation (EC) No 1333/2008and 14 further provisionsretrieved 2026-10-18
JapanConsumer Affairs Agency	No listing matchedThis site imports only Japan’s list of designated additives (Appended Table 1 to the Regulations for Enforcement of the Food Sanitation Act), matched by English name. Existing additives, natural flavouring agents and ordinary foods used as additives are permitted outside that list and are not imported, so an empty row does not show that Japan does not permit the substance.
South KoreaMinistry of Food and Drug Safety	Permitted, with conditions	Designated food additive: Standards and Specifications for Food Additives, Part III, 1. … Designated food additive: Standards and Specifications for Food Additives, Part III, 1. 일반식품첨가물 (general food additives), 토마틴 (“Thaumatin”, the English the Code prints beside it). Main use (주용도) of 토마틴: 감미료. Standard for use (사용기준) of 토마틴: (1) [to be used under the general standard for use in II. 2. 1), the minimum amount that achieves the technical effect, with no limit set for this additive in particular] “II. 2. 1)의 규정에 따라 사용하여야 한다.” The Korean is the standard as published. There is no official English translation of the current Code (the English version on MFDS’s website is the 2020 edition and has no legal effect); the English in square brackets is this site’s description of what each sentence does, not a translation of the foods or the levels. Compositional specifications (Part IV) are not imported, nor are the general standards in Part II, which apply to every additive.	Standards and Specifications for Food Additives (식품첨가물의 기준 및 규격), MFDS Notification, Part III (Standards for use, by item)retrieved 2026-10-18
United StatesFood and Drug Administration	Not listedDoes not appear on this jurisdiction’s permitted list. That is not the same as being prohibited.
Codex AlimentariusCodex Alimentarius Commission / JECFA	Permitted, with conditions	4 food categories no numerical limit (good manufacturing practice) Show every food category and its notes 04.2.2.7 Fermented vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera) and seaweed products, excluding fermented soybean products of food categories 06.8.6, 06.8.7, 12.9.1, — GMP Note 144 For use in sweet and sour products. 11.4 Other sugars and syrups (e.g. xylose, maple syrup, sugar toppings) — GMP Note 258 Excluding maple syrup. Note 478 Some Codex Members allow use of additives with sweetener function in all foods within this Food Category while others limit additives with sweetener function to those foods with significant energy reduction or no added sugars. This limitation may not apply to the appropriate use as a flavour enhancer. 12.1.2 Salt substitutes — GMP Note 491 For use as a flavour enhancer only. 14.1.5 Coffee, coffee substitutes, tea, herbal infusions, and other hot cereal and grain beverages, excluding cocoa — GMP Note 160 For use in ready-to-drink products and pre-mixes for ready-to-drink products only. Note 478 Some Codex Members allow use of additives with sweetener function in all foods within this Food Category while others limit additives with sweetener function to those foods with significant energy reduction or no added sugars. This limitation may not apply to the appropriate use as a flavour enhancer.	CXS 192-1995 Table Three, INS 957and 4 further provisionsretrieved 2026-09-07

How much is permitted

A listing usually limits the quantity as well as the food. Only one of the forms that takes is a figure: quantum satis and good manufacturing practice permit the amount the technological effect requires and no more, which is a limit rather than the absence of one. Figures below are the range across every food category this page is listed in, and categories differ between regulators — see how much is permitted.

Australia and New Zealand	—	56 GMP
Canada	100 mg/kg – 500 mg/kg	3 numeric limit
European Union	5 mg/kg – 400 mg/kg	11 numeric limit, 3 quantum satis, 1 no quantity stated
Great Britain	0.5 mg/kg – 400 mg/kg	11 numeric limit, 1 several limits, 3 quantum satis
South Korea	—	1 no quantity stated
Codex Alimentarius	—	5 GMP

What a label must say

Words a food containing Thaumatin is obliged to carry, quoted from the instrument that imposes them. A required statement is a fact about the regulation, not a finding about the substance — every rule below applies where the additive is authorised.

‘with sweetener(s)’, or ‘with sugar(s) and sweetener(s)’ where the food also contains added sugar. The statement accompanies the name of the food.
Any food containing an authorised sweetener. Regulation (EU) No 1169/2011, Annex III, points 2.1 and 2.2 · Assimilated Regulation (EU) No 1169/2011, Annex III

Every rule collected at what a label must say.

What FDA’s inventory records

This page holds no listing for Thaumatin in the parts of 21 CFR this site reads. FDA’s Substances Added to Food inventory does carry it, as THAUMATIN, pointing at a flavour industry number, with no 21 CFR citation, and FEMA number 3732.

Technical effects FDA records: flavoring agent or adjuvant.

The inventory is an information resource: a row means FDA holds information about the substance’s use in food, not that the substance is listed for that use. It is shown apart from the permissions above and is not counted as a US permission anywhere on this site.

GRAS notices to the FDA

A GRAS notice is a company’s conclusion that a substance is generally recognised as safe for the use it describes. FDA’s letter responds to that conclusion, for that notifier and that use. It is not a listing in 21 CFR, and it is not counted as a US permission above. The substance and use are as FDA’s inventory words them; this site matched the notice to this page by exact name.

GRN No. 738 · Thaumatin · Nomad Bioscience GmbH
Intended use: For use as a sweetener in wine, beer, and other fermented beverages; jams, jellies, marmalades; potato-based and similar snacks; breakfast cereals; chewing gum (with other sweeteners); chewing gum (without other sweeteners); ice cream and other edible ices; cocoa and chocolate products; breath mints and similar; confectionary; decorations, coatings, and fillings; fine bakery items; and dietary supplements (capsules, tablets, syrups, and similar)at use levels ranging from 5 mg/kg to 400 mg/kg. Also for use as a sweetener in table-top sweeteners in accordance with good manufacturing practice.
FDA’s response (2018-04-18): FDA has no questions

What it is made from

Extracted with water from the arils of the katemfe fruit, Thaumatococcus daniellii. Because it is a protein it is digested like any other, and it can also be produced by fermentation in engineered microorganisms.

Vegan
Vegetarian

Compare other additives on the dietary indexes.

CAS registry number: 53850-34-3

The two specifications, compared

The European Union sets identity and purity by regulation; JECFA publishes its own through FAO, advisory until a country adopts it. Both documents are below in full. These are the parameters each puts a number on.

Parameter	European Union	JECFA
Assay	no less than 15.1 %	no less than 15.1 %
Loss on drying	no more than 9 %	no more than 9 %
Sulphated ash	no more than 2 %	no more than 2 %
Lead	no more than 3 mg/kg	no more than 3 mg/kg
Arsenic	no more than 3 mg/kg	—

The two documents state the same figures for every parameter compared here.

How the EU defines it

The legal specification an additive must meet to be sold as this E number in the EU — what it is, how it may be made, and the purity it must reach. From Commission Regulation (EU) No 231/2012.

E 957 Thaumatin

Assay, identification and purity criteria

Description and assay

Einecs: 258-822-2
Chemical name: Thaumatin is obtained by aqueous extraction (pH 2,5 to 4) of the arils of the fruit of strains of Thaumatococcus daniellii (Benth) and consists essentially of the proteins thaumatin I and thaumatin II together with minor amounts of plant constituents derived from the source material
Chemical formula: Polypeptide of 207 amino acids
Molecular weight: Thaumatin I 22209 Thaumatin II 22293
Assay: Not less than 15,1 % nitrogen on the dried basis equivalent to not less than 93 % proteins (N × 6,2)
Description: Odourless, cream-coloured powder. Approximately 2 000 to 3 000 times as sweet as sucrose

Identification

Solubility: Very soluble in water, insoluble in acetone

Purity criteria

Loss on drying: Not more than 9 % (105 °C to constant weight)
Carbohydrates: Not more than 3 % (expressed on dry weight basis)
Sulphated ash: Not more than 2 % (expressed on dry weight basis)
Aluminium: Not more than 100 mg/kg (expressed on dry weight basis)
Arsenic: Not more than 3 mg/kg (expressed on dry weight basis)
Lead: Not more than 3 mg/kg (expressed on dry weight basis)
Microbiological criteria: Total aerobic microbial count: Not more than 1 000 colonies per gram
Microbiological criteria: Escherichia coli: Absent in 1 g

Commission Regulation (EU) No 231/2012, Annex, E 957

How JECFA defines it

The international specification for identity and purity, prepared by the Joint FAO/WHO Expert Committee on Food Additives and published by FAO. It is a different document from any above, written by a different body and revised on its own cycle; it is advisory, and a country adopts it or does not.

INS 957 Thaumatin

Obtained by aqueous extraction (pH 2.5-4.0) of the arils of the fruit of Thaumatococcus daniellii (Benth); consists essentially of the proteins Thaumatin I and Thaumatin II together with minor amounts of plant constituents derived from the source material.

Synonyms: INS No. 957

Assay, identification and purity criteria

Description and assay

Specification history: Prepared at the 53rd JECFA (1999) and published in FNP 52 Add 7 (1999), superseding tentative specifications prepared at the 51st JECFA (1998), published in FNP 52 Add 6 (1998). ADI "not specified", established at the 29th JECFA in 1985.
C.A.S. number: 53850-34-3
Formula weight: Thaumatin I: 22,209 Thaumatin II: 22,293
Assay: Not less than 15.1% nitrogen on the dried basis equivalent to not less than 93% protein (N x 6.2)
DESCRIPTION: Odourless, cream-coloured powder
FUNCTIONAL USES: Sweetener, flavour enhancer
METHOD OF ASSAY: Proceed as directed under Nitrogen Determination (Kjeldahl Method; Volume 4), Method II.

Identification

Solubility (Vol. 4): Very soluble in water; insoluble in acetone
Ninhydrin test: To 5 ml of a 1 in 1000 ml solution of the sample add 1 ml of freshly prepared triketohydrine hydrate (ninhydrin) solution (dissolve 200mg of triketohydrine hydrate in water and dilute to 100 ml). A bluish colour is produced.
Infrared absorption: The infrared spectrum of a potassium bromide dispersion of the sample (1-2 mg of sample ground in a mortar with 100-200 mg potassium bromide) corresponds to the infrared spectrum below. Characteristic maxima of absorption are shown at the following wavenumbers: 3300, 2960, 1650, 1529, 1452, 1395, 1237, 1103 and 612 cm -1

Purity criteria

Loss on drying (Vol. 4): Not more than 9.0% (105 o to constant weight)
Spectrophotometry: The specific absorption, A 1% at the wavelength of maximum absorption 1 cm
(Vol. 4): (about 279 nm) shall be not less than 11.5 and not more than 13.0 determined on the dried basis and using a 1 in 100 w/v solution of the sample in water at pH 2.7.
Sulfated ash (Vol. 4): Not more than 2.0% on the dried basis
Carbohydrates: Not more than 3.0% on the dried basis See description under TESTS
Microbiological criteria (Vol. 4): Total aerobic plate count: Not more than 1000 cfu/g E. coli : Negative in 1 g
Aluminium: Not more than 100 mg/kg Determine by atomic absorption spectroscopy (Vol. 4)
Lead (Vol. 4): Not more than 3 mg/kg Determine using an atomic absorption technique appropriate to the specified level. The selection of sample size and method of sample preparation may be based on the principles of the method described in Volume 4, “Instrumental Methods.”
Test: Carbohydrates: Reagent: cysteine-sulfuric acid Mix immediately before use 0.5 ml of 3% w/v aqueous solution of L-cysteine hydrochloride monohydrate and 25 ml of 86% v/v sulfuric acid. Cool in ice. Do not store for reuse. Procedure Dissolve 0.2 g of sample, accurately weighed, in water and make up to 100 ml. Place a 0.2-ml portion in a very clean dust-free glass tube and cool in an ice-bath. Add 1.2 ml of ice-cold cysteine-sulfuric reagent, cover with a glass ball, and mix thoroughly. After 2 min in ice, remove to room temperature for 3 min, then plunge into a boiling water bath for 3 min. Immediately cool in ice for 5 min, before reading the absorbance in a 1-cm cell at 412 nm. Standard curve Prepare standard glucose solutions ranging in concentration from 10 -100 μg/ml and construct a standard curve from the absorbance of these solutions following treatment of 0.2 ml samples according to the above procedure. Determine the carbohydrate concentration (as glucose) in the test sample by reference to the standard curve.
Test: Infrared spectrum: Thaumatin

FAO JECFA Monograph 1 (2006)

Every name it appears under

19 recorded names. A label may use any of them.

E number

E957

INS number

CAS registry number

53850-34-3

As it appears in regulation

Thaumatin

Other names

E 957
THAUMATIN

Systematic names

Thaumatins, proteins

Hazard reference values

Values set by assessing bodies. A body that has not set a value is not listed here.
Type	Value	Population	Assessed by	Opinion
group ADI	not specified	—	JECFA	2025

Evidence and how bodies read it

What assessing bodies concluded

Each conclusion is paraphrased in the body's own framing, from the published opinion linked beneath it. Where bodies differ, both stand; this site does not adjudicate between them or add a view of its own.

EFSA 2021
The FAF Panel found no genotoxicity concern for thaumatin (E 957), a digestible plant protein, and could draw no conclusion on oral allergenicity from human data. It concluded that no numerical ADI is needed and, based on a margin of safety of about 5,400, that there is no safety concern, and recommended new specifications including a minimum thaumatin protein content and tighter limits for toxic elements.
Source document

Common questions

Assembled from what is above, in the words the questions are usually asked in. Each answer is the same statement the relevant section makes, with the same citations behind it.

What is E 957?: E 957 is Thaumatin. Thaumatin is a sweet-tasting protein from a West African fruit, thousands of times as sweet as sugar by weight. It is used as much for its ability to enhance and prolong other flavours as for sweetness itself.
What is Thaumatin used for in food?: It is listed as a sweetener — the role Canada, Codex and the EU assign it. This page shows every function each regulator records, with the citation for each.
Where is Thaumatin permitted?: Of the seven regulators this site reads, Australia and New Zealand, Canada, the EU, Great Britain, South Korea and the Codex standard permit it. Each permission is for named foods at named levels, not a blanket one; the table on this page gives them with citations.
Is Thaumatin vegan?: Yes. Thaumatin is not derived from animals, and is suitable for vegetarians. This page says what it is made from and how.

Sources for this page

anz retrieved 2026-10-17
ca retrieved 2026-10-17
eu retrieved 2026-10-18
gb retrieved 2026-10-18
kr retrieved 2026-10-18
gsfa retrieved 2026-09-07
euspecs retrieved 2026-10-18
jecfaspecs retrieved 2026-09-23

Full licence terms and publisher details on Sources. How this page is built and updated: Method.

Machine-readable: a JSON record of this additive is given on request —how to ask for access.

Follow changes to Thaumatin:Atom feed — regulatory events, and any change the weekly refresh detects in its provisions.