Curculin

Other Name: Neoculin
Source: Curculigo Latifolia
Specification: 10:1, 20:1, 30:1, 50:1
Appearance: Brown Powder

Sweetness Properties
Curculin is considered a potent sweetener and is reported to be 430 to 2070 times sweeter than sucrose by weight.

Application
Flavoring Agents, Nutrition Enhancers, Sweeteners

Description About Curculin
Curculin consists of two identical subunits (NBS) of 114 amino acid residues, while Neoculin is a glycosylated acidic subunit (NAS) of 113 amino acid residues and a basic subunit (NAS) composed of heterodimers.
Curculin is a sweet protein isolated from the fruit of Curculingo Latifolia, a plant of Amaryllidaceae in Malaysia. The sweetness index is about 550 times that of sucrose. After its sweetness disappears, citric acid or Vc can be used to induce recovery and produce a strong sweetness. It is a magical protein that has sweetness itself and can sweeten organic acids such as citric acid. Curculin is not only a sweetener, but also a flavoring agent that turns sourness into sweetness. Like miracle protein, curcumin can also cause taste changes. The difference, however, is that it is sweet on its own. After the tongue touches the protein, both water and acidic solutions can induce a sweet taste. In recent years in the West, people have increasingly used Curculigo to refer to this plant.