A beverage that contains one or more steviol glycosides selected from the group consisting of rebaudioside A, rebaudioside D and rebaudioside M and has an alcohol content of 0.05 v/v % or more and less than 0.5 v/v %.

The invention provides methods for making steviol glycosides, including RebM and glycosylation products that are minor products in stevia leaves, and provides enzymes, encoding polynucleotides, and host cells for use in these methods. The invention provides engineered enzymes and engineered host cells for producing steviol glycosylation products, such as RebM, at high purity and/or yield. The invention further provides methods of making products containing steviol glycosides, such as RebM, including food products, beverages, oral care products, sweeteners, and flavoring products.

The present application provides compositions comprising one or more glycosylated steviol glycosides (GSGs) and/or one or more steviol glycosides (SGs). In other aspects, the present application provides methods for (1) preparing SG/GSG compositions; (2) enhancing the sweetness of an orally consumable composition; and (3) improving the taste profile or flavor of an orally consumable composition, among other things.

A flavor composition is provided. The composition includes brazzein; and at least one aroma ingredient selected from the group consisting of furonol, ethyl furanone, maltol, furfural, 5-methyl furfural, vanillin and combinations thereof.

The use of glucopyranoside compounds to enhance the sweetness of a sweetness modifier and to decrease the amount of a sweetness modifier used in a consumable is provided.

This application relates to polyphenol containing sugar cane extracts for improving or masking taste or mouthfeel of consumables containing a sugar substitute, low sugar consumables or reduced sugar consumables. The polyphenol containing sugar cane extracts can be used in methods for improving or masking the taste of consumables containing a sugar substitute, low sugar consumables or reduced sugar consumables by including an effective amount of a polyphenol containing sugar cane extract in the consumable. The polyphenol containing sugar cane extracts can also be used in compositions for improving or masking the taste of a sugar substitute by including an effective amount of a polyphenol containing sugar cane extract in the composition.

Consumables comprising cyclamate and a steviol glycoside sweetener or mogroside sweetener are provided herein, wherein cyclamate, when present in an amount at or below its sweetness recognition threshold concentration, enhances the sweetness of and, optionally, improves the sweetness profile the sweetener, thereby providing a consumable that tastes more like a sucrose-sweetened consumable. Methods of enhancing the sweetness of a consumable, methods of making a consumable taste more like a sucrose-sweetened consumable and methods of preparing consumables are also detailed herein.

A method of preparing a flavor composition containing D-allulose includes: (1) weighing D-allulose, mogroside, steviol glycoside and trichlorosucrose in parts by weight, and mixing them evenly to obtain a mixed powder; (2) degassing, compressing, and rolling the mixed powder, and extruding the raw materials into flakes; and (3) crushing and granulating the shaped flakes to obtain the flavor composition. D-allulose is used as the main raw material, and added high-intensity sweeteners as auxiliary raw materials. After the raw materials are mixed evenly, dry granulation is adopted, and the powder is degassed and pre-compressed by using the crystal water in the raw materials, and squeezed by a hydraulic roller to form a bonding force between the various sweetener molecules to form flakes, and the flakes are processed by processes such as crushing and granulating to obtain the flavor composition granules containing D-allulose with the various sweeteners integrated uniformly as a whole.

Food and/or beverage additives are generally provided. In some embodiments, the additive comprises a sweetener (e.g., a healthy sweetener). In some embodiments, the additive and/or sweetener is a solid. The additives and/or sweeteners described herein may be useful when added a food and/or beverage e.g., to increase the sweetness of a food and/or beverage. In some embodiments, the additives and/or sweeteners may advantageously be used to reduce the sugar and/or caloric content of a food and/or beverage (e.g., as compared to the food and/or beverage without the additive and/or sweetener). Advantageously, the additives comprising the sweeteners described herein may be useful for providing a food and/or beverage having a relatively low glycemic index and/or a relatively low number of calories per serving.

Methods of isolating dihydrochalcone compounds of Formula (I) from Balanophora harlandii are provided herein. Compositions and consumables comprising at least one sweetener and at least one dihydrochalcone compound described herein are also provided. Methods of enhancing the sweetness of a consumable, methods of making a consumable taste more like a sucrose-sweetened consumable and methods of preparing consumables are also detailed herein. ##STR00001##