The first seduction to mankind was a sweet apple presented to Eve in the Garden of Eden. In today’s Garden of Eden, the equatorial belt, all have apples. Thus, small plants which are afraid of being overshadowed by the canopy of taller plants must find creative ways to attract animals from a long distance to come and eat their fruits and, in return, spread their seeds in the jungle. From China and Malaysia to West Africa different plants developed extremely sweet fruits that are enjoyed by the local population and animals. Rather than sugar, each of these fruits has a distinct healthy sweet protein that is hundreds to thousands of times sweeter than sugar (by weight).

Products:

Sweet Designer Proteins:
 

The uniqueness of protein sweeteners

 

Sweet proteins bind to our sweet receptor just like sugar, thus triggering the sensation of sweet taste,and then are digested by the upper gastrointestinal tract just like proteins which we consume in large amounts daily.

Sweet proteins are found in nature and consumed by the local human and animal population. Currently, thaumatin is the only globally-used sweet protein found in hundreds of food product. Yet, the usage of this protein is hampered by high price, lack of supply, imperfect taste-profile and lack of sufficient shelf-life and stability in some applications. Amai conducts Agile-Integrative Computational Protein Design (AI-CPD ) using designated cloud-computing-based software; designing proteins that are 70-100% identical to sweet proteins found in nature. The AI-CPD platform allows Amai to present healthy proteins with optimized taste, stability, food compatibility and expression yield. The non-GMO proteins are produced by fermentation just like brewing beer and as done for many other foods and their ingredients.

What are sweet designer proteins?

Why does nature have sweet proteins?

Current Products

As part of the current R&D stage, Amai is producing different types of designer proteins. Amai produced hyper-sweet and thermostable Designer Proteins that enable to reduce most of the sugar without affecting the sensory profile. Food technology including sensory evaluation and fitness to mass food production is conducted for different applications e.g. beverages and dairy. These were evaluated by leading food and beverage multinationals and tasted by over a thousand consumers. 

 

While the sweet proteins are still in the R&D stage and not available for sale, collaboration with relevant food and beverage companies is welcomed

ADDRESS

 

Prof. A. D. Bergman 2B, suite 212, Rehovot, 7670504, Israel

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