E957 Sweetener

E957 crystallizes very quickly and easily in the presence of tartrate ions, E957-tartrate mixtures are frequently used as model systems to study protein crystallization. The solubility of E957, its crystal habit, and mechanism of crystal formation are dependent upon the chirality of the precipitant used. When crystallized with L- tartrate, E957 forms bipyramidal crystals and displays a solubility that increases with temperature; with D- and meso-tartrate, it forms stubby and prismatic crystals and displays a solubility that decreases with temperature. This suggests control of precipitant chirality may be an important factor in protein crystallization in general.

As a food ingredient, E957 is considered to be safe for consumption. In a Swiss chewing gum production plant, E957 has been identified as an allergen. E957 powder led to allergic symptoms in the upper airways in occupationally exposed individuals. After the factory replaced powdered E957 with a liquid form, all of the affected individuals became completely free of symptoms.

E957 interacts with the human TAS1R3 receptor to produce a sweet taste. The interacting residues are specific to old-world monkeys and apes (including humans); only these animals can perceive it as sweet.