We use our own and third-party cookies to optimize your experience on this site, including to maintain user sessions. Without these cookies our site will not function well. If you continue browsing our site we take that to mean that you understand and accept how we use the cookies. If you wish to decline our cookies we will redirect you to Google.
Already have an account? Sign in.

 Remember Me | Forgot Your Password?

Natural Sweetener From “Miracle Berry” Needs Work Before It Supplants Sugar In Foods

May 29, 2014: 12:00 AM EST
Though its use as a healthful sweetener in everyday cooking and baking is probably far off in the future, a naturally occurring taste-modifying protein known as “miraculin”, found in the berries of the Synsepalum dulcificum plant, is getting a lot of attention these days. The so-called “miracle fruit” from West Africa provides a “sweet fix” before eating a sugar-free dessert, for example. It is being tested at high-end restaurants around the world, where it turns sour flavors to sweet without the obesity-inducing effects of sugar. But before the full potential of the berry can be realized, some technical problems need to be resolved. Refrigerating and heating miraculin cause the protein to activate long before food can be sampled.
David Cox, "The 'Miracle' Berry That Could Replace Sugar", The Atlantic, May 29, 2014, © The Atlantic Monthly Group
Domains
DIET NEWS
Diet Insights
Diet Research & Advice
Geographies
Worldwide
North America
EMEA
United States of America
Middle East- Africa
Categories
Research, Studies, Advice
Developed by Yuri Ingultsov Software Lab.