{"id":121,"date":"2023-08-03T15:00:27","date_gmt":"2023-08-03T20:00:27","guid":{"rendered":"https:\/\/www.sugar-and-sweetener-guide.com\/?p=121"},"modified":"2023-08-03T15:00:30","modified_gmt":"2023-08-03T20:00:30","slug":"thaumatin","status":"publish","type":"post","link":"https:\/\/www.sugar-and-sweetener-guide.com\/thaumatin\/","title":{"rendered":"What is Thaumatin? Unveiling the Sweet Protein"},"content":{"rendered":"<style>img#mv-trellis-img-1::before{padding-top:66.625%; }img#mv-trellis-img-1{display:block;}<\/style>\n<p>Thaumatin, also known as talin, is a low-calorie sweetener and flavor modifier, primarily used for its flavor-modifying properties rather than simply as a sweetener. It is derived from the katemfe fruit (Thaumatococcus daniellii) found in West Africa. The protein consists of a single chain of 207 amino acid residues and is an astonishing 2,000 times sweeter than table sugar, making it the most potent natural sweetener available.<\/p>\n\n\n\n<p>This intensely sweet protein is isolated from Thaumatococcus daniellii and consists essentially of Thaumatin I and Thaumatin II. Highly water-soluble and stable to heat, thaumatin is also very stable under acidic conditions. Due to its remarkable sweetness and flavor-enhancing properties, thaumatin has potential applications in the food industry, offering alternatives to conventional sweeteners and contributing to overall health and nutritional considerations.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Key Takeaways<\/h3>\n\n\n\n<ul>\n<li>Thaumatin is an extremely potent natural sweetener derived from the katemfe fruit found in West Africa.<\/li>\n\n\n\n<li>Composed of Thaumatin I and Thaumatin II, this protein-based sweetener is highly stable and soluble in water.<\/li>\n\n\n\n<li>The unique sweetness and flavor-enhancing properties of thaumatin make it a promising alternative for various applications in the food industry.<\/li>\n<\/ul>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><noscript><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"533\" src=\"https:\/\/www.sugar-and-sweetener-guide.com\/wp-content\/uploads\/2023\/08\/Thaumatin.jpeg\" alt=\"Cyriac Gbogou, CC BY-SA 4.0 &lt;https:\/\/creativecommons.org\/licenses\/by-sa\/4.0&gt;, via Wikimedia Commons\" class=\"wp-image-377\" srcset=\"https:\/\/www.sugar-and-sweetener-guide.com\/wp-content\/uploads\/2023\/08\/Thaumatin.jpeg 800w, https:\/\/www.sugar-and-sweetener-guide.com\/wp-content\/uploads\/2023\/08\/Thaumatin-300x200.jpeg 300w, https:\/\/www.sugar-and-sweetener-guide.com\/wp-content\/uploads\/2023\/08\/Thaumatin-768x512.jpeg 768w\" sizes=\"(max-width: 760px) calc(100vw - 48px), 720px\"><\/noscript><img loading=\"eager\" decoding=\"async\" width=\"800\" height=\"533\" src=\"data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20800%20533'%3E%3Crect%20width='800'%20height='533'%20style='fill:%23e3e3e3'\/%3E%3C\/svg%3E\" alt=\"Cyriac Gbogou, CC BY-SA 4.0 &lt;https:\/\/creativecommons.org\/licenses\/by-sa\/4.0&gt;, via Wikimedia Commons\" class=\"wp-image-377 eager-load\" sizes=\"(max-width: 760px) calc(100vw - 48px), 720px\" data-pin-media=\"https:\/\/www.sugar-and-sweetener-guide.com\/wp-content\/uploads\/2023\/08\/Thaumatin.jpeg\" id=\"mv-trellis-img-1\" data-src=\"https:\/\/www.sugar-and-sweetener-guide.com\/wp-content\/uploads\/2023\/08\/Thaumatin.jpeg.webp\" data-srcset=\"https:\/\/www.sugar-and-sweetener-guide.com\/wp-content\/uploads\/2023\/08\/Thaumatin.jpeg.webp 800w, https:\/\/www.sugar-and-sweetener-guide.com\/wp-content\/uploads\/2023\/08\/Thaumatin-300x200.jpeg.webp 300w, https:\/\/www.sugar-and-sweetener-guide.com\/wp-content\/uploads\/2023\/08\/Thaumatin-768x512.jpeg.webp 768w\" data-svg=\"1\" data-trellis-processed=\"1\"><\/figure><\/div>\n\n\n<p class=\"has-text-align-center\"><sub>Cyriac Gbogou, CC BY-SA 4.0 <a href=\"https:\/\/creativecommons.org\/licenses\/by-sa\/4.0\">https:\/\/creativecommons.org\/licenses\/by-sa\/4.0<\/a>, via Wikimedia Commons<\/sub><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Origins and Sources of Thaumatin<\/h2>\n\n\n\n<p>Thaumatin is a sweet-tasting protein that originates from the katemfe fruit (Thaumatococcus daniellii), a plant native to West Africa. The plant bears large, green, heart-shaped leaves and produces flowers as well as red-brown, oval-shaped fruits. Inside the fruit are black seeds, which are encased in a membranous sac, known as an aril. It is in this aril that thaumatin is found.<\/p>\n\n\n\n<p>The Thaumatococcus daniellii plant has a long history in West Africa, where it has been cultivated for its sweet properties. The katemfe fruit has been traditionally used by the locals as a natural sweetener in various food and beverages. The thaumatin proteins were first isolated from the arils of the fruit, revealing their potent sweetness &ndash; nearly 1600 times sweeter than sucrose.<\/p>\n\n\n\n<p>As a natural product derived from plants, thaumatin has gained attention as an alternative to artificial sweeteners. It has been approved for use as a sweetener in the European Union (E957) and as a Generally Recognized as Safe (GRAS) flavoring agent (FEMA GRAS 3732) in the United States.<\/p>\n\n\n\n<p>In comparison to sugar, thaumatin&rsquo;s taste is different &ndash; its sweetness builds slowly and lasts longer on the palate. This distinct taste profile, along with its plant-based origins, makes it an interesting and unique option for those seeking natural alternatives to traditional sugar and artificial sweeteners.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Structural Properties and Variants<\/h2>\n\n\n\n<p>Thaumatin is a sweet-tasting protein derived from the katemfe fruit found on the Thaumatococcus daniellii plant, native to West Africa. Composed of a single chain of 207 amino acid residues, thaumatin has garnered interest due to its potent sweetness, making it an attractive natural sweetener.<\/p>\n\n\n\n<p>There are two well-known variants of thaumatin: thaumatin I and thaumatin II. While they share many similarities, slight differences exist in their amino acid sequences. Both variants consist predominantly of alpha-helix structures and contain a high proportion of the amino acid alanine. These structural properties confer stability and solubility to the proteins, making them suitable for various applications in the food industry.<\/p>\n\n\n\n<p>A noteworthy aspect of thaumatin&rsquo;s structure is that it undergoes conformational changes when exposed to acidic environments. This change can potentially enhance its sweetness, allowing for even smaller quantities to be effective as a sweetener.<\/p>\n\n\n\n<p>To recapitulate:<\/p>\n\n\n\n<ul>\n<li>Thaumatin is a single-chain protein with 207 amino acid residues.<\/li>\n\n\n\n<li>It has two main variants: thaumatin I and thaumatin II.<\/li>\n\n\n\n<li>Both variants consist predominantly of alpha-helix structures and contain a high proportion of alanine.<\/li>\n\n\n\n<li>Thaumatin&rsquo;s conformation changes in response to acidic environments, possibly enhancing its sweetness.<\/li>\n<\/ul>\n\n\n\n<p>In conclusion, the structural properties and variants of thaumatin play a vital role in its functionality as a potent natural sweetener.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Sweetness and Flavor Profile<\/h2>\n\n\n\n<p>Thaumatin is a low-calorie sweetener and flavor modifier that comes from the katemfe fruit (Thaumatococcus daniellii) found in West Africa. As a natural sweetener, thaumatin offers a unique combination of sweetness and flavor-enhancing properties, making it a popular choice for various food and beverage applications.<\/p>\n\n\n\n<p>Compared to table sugar (sucrose), thaumatin presents an impressive sweetness profile. It is up to 3,000 times sweeter than sucrose on a weight basis and is capable of eliciting a sweet taste at a concentration of 50 nM, which is 100,000 times larger than that of sucrose on a molar basis. This extraordinary sweetness potency allows food manufacturers to use less thaumatin to achieve the desired sweetness level, making it an efficient, low-calorie alternative to sugar.<\/p>\n\n\n\n<p>Although it is primarily known for its sweetness, thaumatin also serves as a flavor enhancer. It can amplify and modify the flavors of other ingredients, improving the overall taste of a product in complex ways. The interaction between thaumatin and other flavor components can help to minimize any undesirable flavor notes, such as bitterness, that may be present in certain foods and drinks.<\/p>\n\n\n\n<p>Thaumatin is sometimes referred to as E957, which is its EU food additive number. One notable characteristic of thaumatin is its licorice-like aftertaste, which can be perceived by some consumers, particularly when used at high concentrations. Formulating the right balance of thaumatin and other taste components in a product may help to mask or reduce this aftertaste and create a more appealing flavor profile.<\/p>\n\n\n\n<p>In conclusion, thaumatin is a versatile natural sweetener and flavor modifier with a remarkable level of sweetness and the ability to enhance and improve flavors. Its unique combination of characteristics makes it a valuable ingredient for those seeking to reduce sugar content without sacrificing taste.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Health and Nutritional Aspects<\/h2>\n\n\n\n<p>Thaumatin is a protein derived from the katemfe fruit found on the West African tropical plant Thaumatococcus daniellii. This sweet-tasting protein, composed of 207 amino acid residues, is an astonishing 2,000 times sweeter than table sugar, making it the most potent natural sweetener. Due to its intense sweetness, thaumatin is commonly used as a low-calorie sweetener in various food products.<\/p>\n\n\n\n<p>As it is a protein-based sweetener, thaumatin has a negligible effect on blood sugar levels, making it suitable for people managing diabetes or looking for healthier sugar alternatives. Unlike some other artificial sweeteners, thaumatin does not have any known significant negative impacts on human health.<\/p>\n\n\n\n<p>Regarding safety, thaumatin has been approved for use in humans by the FDA and other food safety agencies. The European Food Safety Authority (EFSA) has also re-evaluated thaumatin, confirming its safety as a food additive. However, as with any food ingredient, it is essential to be aware of possible allergenic properties. Thaumatin is a protein, and proteins can sometimes trigger allergic reactions in certain individuals. Although rare, it is worth noting that some people might be sensitive or allergic to thaumatin.<\/p>\n\n\n\n<p>In conclusion, thaumatin is a safe and natural low-calorie sweetener that has a minimal impact on blood sugar levels. Its high sweetness potency, combined with its negligible calorie content and approval from food safety authorities, makes it an attractive alternative for sugar-conscious consumers.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Food Industry Applications<\/h2>\n\n\n\n<p>Thaumatin is a 22 kDa sweet protein derived from the arils of the katemfe fruit, native to West Africa. Its unique properties, including being 1600 times sweeter than sucrose, make it an attractive ingredient in the food industry.<\/p>\n\n\n\n<p>As a food additive, thaumatin is primarily utilized as a sweetener and flavor enhancer in various products. In particular, the compound is a popular ingredient in chewing gum, offering a longer-lasting sweetness when compared to other sweeteners. Similarly, thaumatin&rsquo;s impressive sweetening power lends itself well to the formulation of dairy products such as ice creams and yogurts, providing a satisfying taste without the need for excessive sugar.<\/p>\n\n\n\n<p>Processed foods and snack items can also benefit from thaumatin&rsquo;s presence, as it helps to improve the overall taste profile and reduces the reliance on traditional sugars, contributing to a healthier nutritional content in these products. In the realm of pet foods and animal feeds, thaumatin serves a dual purpose, acting as both a taste enhancer and a potentially functional ingredient due to its inherent properties.<\/p>\n\n\n\n<p>Among the other food additives, thaumatin is considered safe and has been granted approval by regulatory bodies such as the U.S. Food and Drug Administration and the Codex Alimentarius. These approvals pave the way for thaumatin&rsquo;s inclusion in a wide range of consumables, reinforcing its value as a versatile and functional ingredient within the food industry.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Safety and Regulatory Status<\/h2>\n\n\n\n<p>Thaumatin is a group of intensely sweet proteins derived from the fruit of the tropical plant Thaumatococcus daniellii. These proteins are used as food additives to provide sweetness and enhance flavor profiles in various products.<\/p>\n\n\n\n<p>In the United States, Thaumatin has achieved Generally Recognized as Safe (GRAS) status, as per FDA&rsquo;s Final Rule pertaining to 21 CFR 170 (August 17, 2016). This designation means that the naturally occurring proteins comprising Thaumatin have been established as safe for use in food products. However, it is important to note that in the US, Thaumatin has GRAS status as a flavoring agent (FEMA GRAS 3732) and not as a sweetener.<\/p>\n\n\n\n<p>The European Union has also authorized the use of Thaumatin (E 957) as a food additive in accordance with Annex II to Regulation (EC) No 1333\/2008 on food additives, with its specifications defined in the Commission Regulation (EU) No 231\/2012. This approval means that Thaumatin can be safely used as a sweetener in food products within the EU. Additionally, Thaumatin has been approved for use as a sweetener in other countries like Japan, Israel, and the UK.<\/p>\n\n\n\n<p>The European Food Safety Authority (EFSA) has conducted a re-evaluation of Thaumatin to ensure its continued safety as a food additive. Throughout its evaluations, EFSA has not reported any concerning findings related to the safety of Thaumatin.<\/p>\n\n\n\n<p>Considering the regulatory status in the United States, European Union, Japan, and other countries, Thaumatin is generally regarded as safe for use in food products. As with any food additive, it is the responsibility of food manufacturers to ensure the safety and regulatory compliance of the ingredients used in their products.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Alternative Sweeteners and Protein Sweeteners<\/h2>\n\n\n\n<p>Thaumatin is a low-calorie protein sweetener derived from the katemfe fruit found on Thaumatococcus daniellii plant native to the West African rainforest. It is widely considered a natural alternative to conventional sugars and artificial sweeteners due to its high sweetness potency and low glycemic index. Thaumatin&rsquo;s sweetness is notably potent in comparison to sugar, requiring only a tiny amount to sweeten foods and beverages.<\/p>\n\n\n\n<p>Other alternative sweeteners available in the market include saccharin, aspartame, and stevia. Saccharin and aspartame are synthetic sweeteners, while stevia is derived from the leaves of the Stevia rebaudiana plant. These sweeteners provide calorie-free or low-calorie options for those looking to reduce their sugar intake or manage their blood sugar levels.<\/p>\n\n\n\n<p>Among the various alternative sweeteners, some are protein-based, like thaumatin. Other protein sweeteners include osmotin, monellin, stevioside, curculin, and miraculin. Osmotin is a plant defense protein known for its sweetness, while monellin is extracted from the Dioscoreophyllum cumminsii plant. Stevioside is a glycoside extracted from the Stevia rebaudiana plant, and curculin is a sweet protein found in the fruit of the Curculigo latifolia plant. Miraculin is another protein-based sweetener derived from the Synsepalum dulcificum fruit, which is known for its unique quality of converting sour tastes into sweet sensations.<\/p>\n\n\n\n<p>In conclusion, protein sweeteners like thaumatin offer a promising natural alternative to traditional sugars and artificial sweeteners. These alternatives can cater to a wide variety of dietary needs and preferences, providing options for those looking to manage their sugar intake or simply explore new flavors.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Thaumatin Research and Development<\/h2>\n\n\n\n<p>Thaumatin is an intensely sweet protein derived from the fruit of Thaumatococcus daniellii, a plant native to West Africa. It can function as a natural sweetener or flavor enhancer and is often used as an additive in the food industry. On a molar basis, thaumatin is approximately 100,000 times sweeter than sugar and offers a nonnutritive sweetener alternative for consumers.<\/p>\n\n\n\n<p>The discovery of thaumatin dates back to the 1970s when Tate and Lyle, a global provider of food and beverage ingredients, became interested in its potential applications. Thaumatin&rsquo;s sweetness, stability in aqueous solutions, and FDA recognition as FEMA GRAS 3732 make it a popular choice for further research and development.<\/p>\n\n\n\n<p>Research on thaumatin has expanded to various aspects, including its potential use in managing and reducing fungal growth and its role in plant growth and development. Known as Thaumatin-like proteins (TLPs), they fall under the pathogenesis-related 5 (PR5) superfamily and are multifunctional, responding to both abiotic and biotic stresses. For example, TLPs from Triticum aestivum, a cereal plant species, have been studied for their physiological effects on the plant&rsquo;s growth and stress response mechanisms.<\/p>\n\n\n\n<p>Moreover, the study of thaumatin&rsquo;s three-dimensional structure has provided valuable insights into the protein&rsquo;s unique taste-active properties. Sweet proteins such as thaumatin and monellin represent a notable class of proteins with distinct taste profiles, which continue to intrigue researchers in the fields of chemical ecology and analytical science.<\/p>\n\n\n\n<p>In conclusion, thaumatin holds great potential as a natural sweetener alternative, in addition to its various applications in plant growth, stress responses, and chemical ecology. Further research and development efforts are necessary to explore and harness the full potential of this remarkable protein.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Frequently Asked Questions<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">What are the side effects of thaumatin?<\/h3>\n\n\n\n<p>Thaumatin is a natural sweetener and flavor enhancer extracted from the husks of katemfe fruit&rsquo;s seeds. It has been tested for safety in both animal and human models and is considered safe at levels normally consumed by humans. No significant side effects have been reported in the available research.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Is thaumatin linked to cancer?<\/h3>\n\n\n\n<p>There is no evidence to suggest that thaumatin has any links to cancer. It is a natural product derived from a fruit, and its safety has been tested in both animal and human models.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">What are the common uses of thaumatin?<\/h3>\n\n\n\n<p>Thaumatin is used as a food additive, primarily as a flavor enhancer and sweetener. It is often utilized to mask bitterness and enhance the flavors of various foods and beverages. Thaumatin is also known as E957 in the European Union.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">How does thaumatin compare to monk fruit?<\/h3>\n\n\n\n<p>Thaumatin and monk fruit are both natural sweeteners derived from fruit sources, but they have different taste profiles and sweetness levels. Thaumatin has a slow-building, intense sweetness, while monk fruit has a more moderate, sugar-like sweetness. Both are considered safe alternatives to artificial sweeteners and can be used in various applications, such as in food, drinks, and dietary supplements.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">What are the benefits associated with thaumatin?<\/h3>\n\n\n\n<p>Thaumatin offers a few benefits, including its natural origin and its ability to provide intense sweetness without the need for a large quantity. This makes it a suitable alternative to artificial sweeteners for those seeking a more natural option. Additionally, it can help to mask off flavors and improve the taste profile of various food products.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Is thaumatin safer than Stevia?<\/h3>\n\n\n\n<p>Both thaumatin and Stevia are considered safe, natural alternatives to artificial sweeteners. Thaumatin has been tested for its safety in animal and human models, with no significant side effects reported. Stevia, derived from the leaves of the Stevia rebaudiana plant, is also recognized as safe for consumption. Therefore, choosing between thaumatin and Stevia comes down to personal preferences in taste and application.<\/p>\n\n\n\n<div style=\"display: none;\"><script type=\"application\/ld+json\">{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What are the side effects of thaumatin?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"\n<p>Thaumatin is a natural sweetener and flavor enhancer extracted from the husks of katemfe fruit's seeds. It has been tested for safety in both animal and human models and is considered safe at levels normally consumed by humans. No significant side effects have been reported in the available research.\n<p>\"}},{\"@type\":\"Question\",\"name\":\"Is thaumatin linked to cancer?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"\n<p>There is no evidence to suggest that thaumatin has any links to cancer. It is a natural product derived from a fruit, and its safety has been tested in both animal and human models.\n<p>\"}},{\"@type\":\"Question\",\"name\":\"What are the common uses of thaumatin?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"\n<p>Thaumatin is used as a food additive, primarily as a flavor enhancer and sweetener. It is often utilized to mask bitterness and enhance the flavors of various foods and beverages. Thaumatin is also known as E957 in the European Union.\n<p>\"}},{\"@type\":\"Question\",\"name\":\"How does thaumatin compare to monk fruit?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"\n<p>Thaumatin and monk fruit are both natural sweeteners derived from fruit sources, but they have different taste profiles and sweetness levels. Thaumatin has a slow-building, intense sweetness, while monk fruit has a more moderate, sugar-like sweetness. Both are considered safe alternatives to artificial sweeteners and can be used in various applications, such as in food, drinks, and dietary supplements.\n<p>\"}},{\"@type\":\"Question\",\"name\":\"What are the benefits associated with thaumatin?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"\n<p>Thaumatin offers a few benefits, including its natural origin and its ability to provide intense sweetness without the need for a large quantity. This makes it a suitable alternative to artificial sweeteners for those seeking a more natural option. Additionally, it can help to mask off flavors and improve the taste profile of various food products.\n<p>\"}},{\"@type\":\"Question\",\"name\":\"Is thaumatin safer than Stevia?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"\n<p>Both thaumatin and Stevia are considered safe, natural alternatives to artificial sweeteners. Thaumatin has been tested for its safety in animal and human models, with no significant side effects reported. Stevia, derived from the leaves of the Stevia rebaudiana plant, is also recognized as safe for consumption. Therefore, choosing between thaumatin and Stevia comes down to personal preferences in taste and application.\n<p>\"}}]}<\/script><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Thaumatin, also known as talin, is a low-calorie sweetener and flavor modifier, primarily used for its flavor-modifying properties rather than simply as a sweetener. It &hellip;<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","disable-in-feed":false,"article-schema-type":"","disable-critical-css":false},"categories":[1],"tags":[],"_links":{"self":[{"href":"https:\/\/www.sugar-and-sweetener-guide.com\/wp-json\/wp\/v2\/posts\/121"}],"collection":[{"href":"https:\/\/www.sugar-and-sweetener-guide.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.sugar-and-sweetener-guide.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.sugar-and-sweetener-guide.com\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.sugar-and-sweetener-guide.com\/wp-json\/wp\/v2\/comments?post=121"}],"version-history":[{"count":2,"href":"https:\/\/www.sugar-and-sweetener-guide.com\/wp-json\/wp\/v2\/posts\/121\/revisions"}],"predecessor-version":[{"id":378,"href":"https:\/\/www.sugar-and-sweetener-guide.com\/wp-json\/wp\/v2\/posts\/121\/revisions\/378"}],"wp:attachment":[{"href":"https:\/\/www.sugar-and-sweetener-guide.com\/wp-json\/wp\/v2\/media?parent=121"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.sugar-and-sweetener-guide.com\/wp-json\/wp\/v2\/categories?post=121"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.sugar-and-sweetener-guide.com\/wp-json\/wp\/v2\/tags?post=121"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}