Applications of Brazzein

Dairy

In ice creams or sorbets, yoghurts or milk drinks, brazzein delivers sweetness that doesn’t freeze out, keeping scoops creamy and refreshing. It cuts sugar’s tendency to crystallize, so textures stay velvety. Low calorie counts make it a guilt-free indulgence.

Bakery

In cakes, cookies, and breads, brazzein steps in to sweeten without messing with texture or rise—bakers won’t miss sugar’s bulk. It’s stable in the oven, so flavors pop without extra tweaking. A bonus: it’s low-glycemic, appealing to health-focused eaters.

Processed and Packaged Foods

For snacks, cereals, or ready meals – brazzein brings sweetness that doesn’t pile on sugar’s downsides, like sticky residues or extra carbs. It blends easily into dry or wet mixes, keeping production straightforward. Shelf life stays solid—no weird breakdowns
over time.

Sauces and Condiments

Brazzein can sweeten BBQ sauces, ketchups, or dressings with a smooth taste that balances tangy or spicy notes. It dissolves cleanly, avoiding graininess, and doesn’t clash with savory flavors. Heat processing? No problem—it won’t fade.

Confectionery

Brazzein, a natural protein sweeter than sugar, can seamlessly replace sugar in candies and chocolates, delivering a clean, sweet kick without the calories. It holds up under heat, making it perfect for mallows or chewy treats. Plus, it sidesteps that bitter aftertaste some substitutes leave behind.

Nutraceuticals

For protein bars, energy drinks, or supplements, brazzein sweetens without spiking blood sugar—ideal for fitness buffs or diabetics. It mixes into powders or liquids without clumping, keeping formulas sleek. Natural origins fit the health-first vibe perfectly.