Thaumatin is a natural sweet protein that is much sweeter than sugar, so only a very small amount is needed when baking or cooking. It is often used to enhance sweetness rather than replace sugar entirely, making it suitable for low-sugar or reduced-calorie recipes.

When baking with thaumatin, it is important to remember that it does not provide bulk, texture, or browning like sugar does. For best results, thaumatin is usually combined with other sweeteners or bulking agents to maintain the desired structure and mouthfeel of baked goods.