[4][5] The sweetening properties of Synsepalum dulcificum berries were first noted by des Marchais during expeditions to West Africa in the 18th century.

[6] The term miraculin derived from experiments to isolate and purify the active glycoprotein that gave the berries their sweetening effects, results that were published simultaneously by Japanese and Dutch scientists working independently in the 1960s (the Dutch team called the glycoprotein mieraculin).

[2] The sugars consist of a total of 3.4 kDa, composed of a molar ratio of glucosamine (31%), mannose (30%), fucose (22%), xylose (10%), and galactose (7%).

[18] Although the detailed mechanism of the taste-inducing behavior is unknown, it appears the sweet receptors are activated by acids which are related to sourness, an effect remaining until the taste buds perceive a neutral pH.

[14] As miraculin is a readily soluble protein and relatively heat stable, it is a potential sweetener in acidic food, such as soft drinks.

[24][25] In 2011 the FDA banned a certain brand of miraculin tablets imported from Taiwan as it was thought to be "hard candy" with non-approved sweeteners.