A taste and flavor profile modifying composition is described. The composition includes a blend of glucosylated steviol glycosides and residual steviol glycosides which can modify the intensity of a taste and/or flavor in a food or beverage product.

A method of producing a diet carbonated soft drink comprising combining water and a sweetening amount of Rebaudioside D (Reb D) to produce Reb D sweetened water; injecting carbon dioxide into the Reb D sweetened water to produce carbonated Reb D sweetened water; combining the carbonated Reb D sweetened water with unsweetened syrup to form the diet carbonated soft drink. Alternatively, the method comprises combining water and a sweetening amount of Rebaudioside D (Reb D) to produce Reb D sweetened water; combining the Reb D sweetened water with syrup; injecting carbon dioxide into the combined Reb D sweetened water and syrup to produce the diet carbonated soft drink.

An object of the present invention is to provide a carbonated beverage comprising high-intensity sweeteners characterized in that cinnamaldehyde and the total taste balance are stably maintained.

Provided is a carbonated beverage comprising cinnamaldehyde, aspartame, and a stevia extract, wherein total steviosides are contained as the stevia extract at a concentration of 0.6 ppm to 50 ppm.

A sweetener composition includes a plurality of assembled particles including natural, non-nutritive sweetener molecules, organic scaffold particles and at least one additive. The natural, non-nutritive sweetener molecules include hydrophilic moieties and hydrophobic moieties. The organic scaffold particles include at least one compositional component including a lipid. The at least one additive includes a surfactant, a stabilizer, an emulsifier, a hydrocolloidal material, a ripening inhibitor, a weighting agent, an excipient, a flavoring agent, a coloring agent, a preservative, a masking agent, a texture enhancer, or a combination thereof. Methods of making the sweetener composition are also described.

Provided herein is a liquid concentrate composition having steviol glycosides, a stabiliser including xanthan and/or iota-carrageenan, and water. The steviol glycosides include rebaudioside M in an amount of about 800 ppm or more by total weight of the liquid concentrate composition. The pH of the liquid concentrate composition is less than about 7. Also provided herein is a method of providing a food product, a food product obtainable from the method, and a method of providing a liquid concentrate composition.

A food or beverage product is provided comprising a steviol glycoside composition, said composition comprising rebaudioside A (reb A), stevioside, and rebaudioside C (reb C), wherein the steviol glycoside composition is present in an amount below its sweetness threshold. It is found that the food or beverage product has a modified or enhanced flavor compared to a food or beverage product not comprising the steviol glycoside composition.

Diet beverages comprising at least one protein sweetener are provided herein. The protein sweeteners act to enhance the mouthfeel of certain beverages and/or modulate one or more taste attributes of the beverage to provide a beverage with more sucrose-sweetened taste characteristics. Methods of preparing beverages and methods of enhancing the mouthfeel and/or one or more taste attributes of beverages are also detailed herein.

The invention describes stevia compositions that are devoid of or have minimal concentrations of rebaudioside C and/or dulcoside A to decrease the aftertaste associated with stevia compositions.

Disclosed is a rebaudioside A crystal form 7, of which the structure is represented by the Formula I. The X-ray powder diffraction (XRPD) pattern of the crystal form 7 has the following characteristic peaks at the angles of 20.1 degrees: 4.80, 5.48, 8.42, 9.27, 11.06, 11.27, 11.86, 12.62, 13.59, 14.20, 15.07, 15.44, 17.05, 17.72, 18.13, 18.62, 19.36, 21.26, 21.95, 22.75, 23.59, 24.14, 24.73, 25.01, 25.54, 25.98, 26.56.

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Disclosed are sweetened consumables and methods of forming said sweetened consumables that comprise certain sweeteners and at least one sweetness enhancer in a concentration near its sweetness detection threshold. The sweeteners include sucrose, fructose, glucose, high fructose corn syrup, corn syrup, xylose, arabinose, rhamnose, erythritol, xylitol, mannitol, sorbitol, inositol, acesulfame potassium, aspartame, neotame, sucralose, saccharine, or combinations thereof. The sweetness enhancer is selected from naringin dihydrochalcone, mogroside V, swingle extract, rubusoside, rubus extract, rebaudioside, and stevioside.