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[SITUATION] · [QUIET] · [HEALTH]

2 clusters · 5 sources · 3 days · First seen 10 days ago · Last updated 8 days ago

Development of Sweelin high-intensity sweetener

Overview

Amai Proteins Ltd. has developed a high-intensity sweetener named Sweelin (or svelin), a protein approximately 3,500 times sweeter than sucrose. The protein is produced through precision fermentation and computer-aided structural modification, inspired by the monellin protein found in the West and Central African serendipity berry.

Clinical trials, including a double-blind, randomized study published in the journal Food Chemistry, indicate that the sweetener has minimal metabolic impact. Compared to dextrose, Sweelin resulted in a glucose response 31 times lower and an insulin response 81 times lower. The substance is a heat-stable white powder that dissolves easily in liquids. The company noted that the U.S. Food and Drug Administration has expressed “no additional questions” regarding their progress.

Entities

Amai Proteins Ltd. · Food Chemistry · Serendipity berry · svelin · Sweelin

Timeline

8 days ago

[HEALTH] 2 sources
Amai Proteins develops svelin, a high-intensity sweetener with minimal metabolic impact
Amai Proteins Ltd. has developed svelin, a protein-based sweetener 3,500 times sweeter than sugar that does not significantly impact glucose or insulin levels.
10 days ago

[HEALTH] 2 sources
Sweelin protein offers high-intensity sweetness without insulin spikes
A new protein called Sweelin, 3,500 times sweeter than sugar, shows minimal impact on blood glucose and insulin levels in a small clinical study.

Sources

dan.co.me · infinitynews.it · n1info.rs · scinexx.de · trendsderzukunft.de