Brazzein is a naturally occurring sweet protein originally identified in the fruit of Pentadiplandra brazzeana. Known for its high sweetening potency and stability, Brazzein gives food and beverage developers another tool for reducing sugar while building a more complete sweetness and taste experience.
Sweegen brings this technology to food and beverage innovation through Ultratia® Sweet Protein Systems, powered by Ultratia® Brazzein.
What is Brazzein?
Brazzein is a sweet tasting protein that belongs to a small group of naturally occurring proteins known for their intense sweetness.
Unlike sugar, which is a carbohydrate, Brazzein is a protein that can deliver significant sweet impact at very low use levels. Sweegen’s Ultratia® Brazzein gives food and beverage developers another tool for creating reduced sugar products with a more complete sweetness experience.
What Are Sweet Proteins?
Sweet proteins are naturally occurring proteins that activate the human sweet taste receptor.
Brazzein has attracted particular interest for food and beverage formulation because of its high sweet potency and performance across a range of processing and formulation conditions.
How Does Brazzein Create Sweetness?
Brazzein creates sweetness by interacting with the human T1R2/T1R3 sweet taste receptor, the receptor responsible for detecting sweet compounds.
Its unique protein structure interacts with the receptor to trigger a sweet taste response, allowing Brazzein to deliver significant sweetness at very low use levels.
How Is Brazzein Different From Sugar and Stevia?
Brazzein, sugar and stevia can all contribute sweetness, but they play different roles in formulation. Brazzein offers a distinctive combination of sweet potency, stability and sugar reduction support.
The opportunity is not necessarily Brazzein versus stevia. Different sweetening technologies can work together. Combining Ultratia® Sweet Protein Systems with Bestevia® Signature Stevia Systems and Sweegen’s taste modulation technologies can help developers build a more complete sweetness architecture for the finished product.
Why Brazzein Matters in Product Formulation
Reducing sugar can affect sweetness, flavor expression, acidity, mouthfeel and finish. Brazzein gives formulators another tool for rebuilding that experience as part of a more complete taste system.
Ultratia® Sweet Protein Systems can support high sweet impact, sweetness quality, taste balance and formulation flexibility across applications such as beverages, dairy, nutrition and confectionery.
Beverages | Dairy | Nutrition | Confectionery
Performance and Production
Brazzein is notable for its heat and pH stability as well as its high water solubility, making it relevant across a range of food and beverage processing conditions. Sweegen’s Brazzein preparation is produced using fermentation technology rather than relying on extraction from the fruit, supporting the consistency and scale needed for commercial formulation.
As with any ingredient, performance should be evaluated in the finished formulation and manufacturing process.
What is the U.S Regulatory Status of Sweegen’s Brazzein?
Sweegen’s Brazzein preparation is the subject of GRAS Notice No. 1293 with the U.S. Food and Drug Administration. On June 23, 2026, FDA issued a “no questions” letter regarding Sweegen’s conclusion that the Brazzein preparation is GRAS under its intended conditions of use.
Regulatory requirements vary by market and application. Sweegen’s regulatory team can help customers evaluate requirements for their specific product and geography.
How Does Brazzein Fit Into a Complete Taste System?
Sweegen approaches sugar reduction as a complete taste challenge, not simply a sweetener replacement exercise. Product developers can combine complementary technologies to build sweetness, improve taste balance and strengthen flavor expression.
Ultratia® Sweet Protein Systems
Protein powered sweet impact and multidimensional sweetness.
Bestevia® Signature Stevia Systems
Clean, high quality sweetness architecture.
Tastecode™ Natural Flavor Technologies
Targeted modulation for bitterness, acidity, astringency, mouthfeel, off notes and finish.
Sweetensify™ Flavors
Flavor enhancement and improved sweetness perception.
Flavor Creation
Defining flavor identity and expression.
Together, these tools help developers address sweetness, taste balance and flavor expression as interconnected parts of the complete sensory experience.
FAQ About Brazzein
Is Brazzein a protein?
Yes. Brazzein is a sweet tasting protein originally identified in the fruit of Pentadiplandra brazzeana.
Is Brazzein the same as stevia?
No. Brazzein is a protein, while stevia sweeteners are based on steviol glycosides. Both can contribute high intensity sweetness but have different structures and formulation roles.
Can Brazzein and stevia be used together?
Yes. Depending on the application, Brazzein can be used alongside stevia and other taste technologies as part of a broader sweetness system.
Can Brazzein be used in beverages?
Yes. Its sweet potency, solubility and stability make Brazzein relevant for beverage applications, including carbonated drinks, juice beverages, functional beverages and nutritional products.
Who supplies Brazzein for food and beverage applications?
Sweegen offers Ultratia® Sweet Protein Systems powered by Ultratia® Brazzein for food and beverage product development.
Explore the Possibilities of Sweet Protein Technology
Sugar reduction should not mean settling for less taste.
