We’ve all heard about stevia, agave nectar, brown rice syrup and other natural sweeteners, but now a new sweetener derived from a West African berry has been successfully synthesized in a form compatible with mass production, and the company Natur Research Ingredients expects to make it commercially available between late 2008 and mid-2009.

The sweetener brazzein, to be marketed under the brand name Cweet, is a protein derived from the berry of the west African plant oubli (Pentadiplandra brazzeana Baillon). It has long been used as a food source by both humans and animals (particularly apes) in the region, and was first synthesized into a sugar alternative in 1994 by researchers from the University of Wisconsin at Madison.

Because brazzein is anywhere from 500 to 2,000 times as sweet as sugar by weight, the small amounts needed to sweeten food do not add any significant caloric content (stevia, by comparison, is approximately 300 times as sweet as sugar). Unlike many sugar alternatives, brazzein is said to have no aftertaste, and can even reduce the aftertaste of other non-sugar sweeteners such as aspartame or stevia when mixed with them. Brazzein’s sweet flavor also sets in slower and lasts longer than other sweeteners.

Brazzein is also soluble in water and stable at high temperatures and a wide range of acidities. For example, it can persist at 98 degrees Celsius (208 degrees Fahrenheit) for up to two hours. According to Natur, this makes the products suitable for all forms of cooking, including baking, and as a beverage sweetener. Because brazzein is a protein and not a carbohydrate, it does not affect blood sugar and is safe for diabetics.

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