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Commission Regulation (EU) No 231/2012Show full title
Commission Regulation (EU) No 231/2012 of 9 March 2012 laying down specifications for food additives listed in Annexes II and III to Regulation (EC) No 1333/2008 of the European Parliament and of the Council (Text with EEA relevance)
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- 2012 No. 231
- ANNEX
- E 957 THAUMATIN
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- Revised 02/07/20202.48 MB
- Revised 23/10/20192.44 MB
- Revised 25/10/20182.39 MB
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- Revised 18/08/20172.43 MB
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- Revised 03/10/20143.76 MB
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- Revised 04/04/20143.72 MB
- Revised 18/09/20133.70 MB
- Revised 19/06/20132.70 MB
- Revised 06/02/20132.70 MB
- Revised 29/11/20122.69 MB
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Changes over time for: E 957 THAUMATIN
Version Superseded: 18/09/2013
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E 957 THAUMATIN
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E 957 THAUMATIN U.K.
| Synonyms | |
| Definition | |
|---|---|
| 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 | |
| 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 |
| Escherichia coli | Absent in 1 g |
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