A variety of plant proteins can provide the chemistry of sweetness. Hot on the heels of stevia and monk fruit is a sweetener derived from the West African fruit of the climbing plant Oubli, Pen-tadiplandra brazzeana Baillon. Oubli has been long recognized by natives of Gabon Republic and Cameroon for its sweetness. The sweet compound is called brazzein, and is an extracellular protein found in the pulp surrounding the seeds of the berry.
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