1. A protein extracted from the serendipity berry that tastes intensely sweet and is used as a sugar substitute in food and beverage products.
Usage: technical; biochemistry

Examples

• Monellin is approximately 3,000 times sweeter than sucrose by weight.
• The sweetener monellin was discovered in West African berries.
• Food scientists have studied monellin as a potential alternative to artificial sweeteners.
• Monellin's protein structure makes it sensitive to heat and pH changes.
• Some manufacturers have explored using monellin in diet beverages.