0
0
Science nature
- Files
- Printed:
Artificial biology
volume 41, web page 889 (2023)Cite this article
-
40 Accesses
-
2 Altmetric
The origins of Amai’s product could possibly also be traced to the equatorial belt, the attach a pure protein known as monellin used to be found in tropical berries. Though it’s a long way a protein, monellin moreover docks to the identical candy receptors as sugar, so has the identical mouthfeel and taste profile. Nonetheless there could be a glitch. “Here is a hyper-candy protein, but it denatures at forty five levels; correct love boiling an egg, it loses performance,” says Ilan Samish, Amai’s Founder and CEO.
Here is a preview of subscription bid, get entry to by job of your establishment
Obtain admission to alternatives
Obtain admission to Nature and 54 other Nature Portfolio journals
Obtain Nature+, our splendid-charge on-line-get entry to subscription
$29.99 / 30 days
execute any time
Subscribe to this journal
Obtain 12 print factors and on-line get entry to
$209.00 per 300 and sixty five days
most productive $17.42 per allege
Rent or aquire this article
Costs differ by article form
from$1.95
to$39.95
Costs could possibly possibly perchance be enviornment to native taxes that are calculated in some unspecified time in the future of checkout
Rights and permissions
About this article
Cite this article
Melton, L. So candy, no spike.
Nat Biotechnol 41, 889 (2023). https://doi.org/10.1038/s41587-023-01865-x
-
Printed:
-
Effort Date:
-
DOI: https://doi.org/10.1038/s41587-023-01865-x
