This invention is a yeast expression platform that produces sweet proteins as high-intensity, zero-calorie sweeteners.
Due to the adverse health effects associated with sugar, the need for alternative sweeteners to replace sugar in foods is growing. The current leading sugar substitutes are synthetic chemical sweeteners. However, studies have indicated that these artificial sweeteners, although low in calories, may cause other adverse health effects, such as a higher risk of stroke. There is a need for alternative sugar substitutes for use in food and beverages.
This technology describes a panel of nutritional yeast strains that express sweet proteins. These proteins are registered by taste receptors on the tongue as sweeter than standard artificial sweeteners. This sugar substitute is also zero-calorie, is derived from natural products, and is not associated with any known adverse health effects. As such, this technology has broad applications as a sugar substitute in foods and beverages, as a nutritional supplement, and as an additive in food processing procedures (i.e., baking, fermentation, etc.).
Patent Pending
IR CU25177
Licensing Contact: Joan Martinez
