Methods of preparing rebaudioside I, including highly purified rebaudioside I, are described herein. The methods utilize biocatalysts for converting rebaudioside A to rebaudioside I. Compositions and consumables comprising rebaudioside I, including sweetener compositions and flavor enhancing composition, are also provided.

Novel diterpene glycosides and methods for purifying the same are provided herein. In addition, compositions comprising the novel diterpene glycosides, as well as methods of using the diterpene glycosides are provided.

A novel diterpene glycoside and methods for preparing and purifying the same are provided herein. In addition, compositions comprising the novel diterpene glycoside, as well as methods of using the diterpene glycoside are provided.

Novel diterpene glycosides and methods for purifying the same are provided herein. In addition, compositions comprising the novel diterpene glycosides, as well as methods of using the diterpene glycosides are provided.

The present invention relates to the production of steviol glycoside rebaudiosides D4, WB1 and WB2 and the production of rebaudioside M from Reb D4.

Methods for recombinant and enzymatic production of mogroside compounds and compositions containing mogroside compounds are provided by this invention.

The invention describes sweetening compositions and methods to prepare sweetening compositions containing steviol glycosides, salts, and other natural or synthetic sweeteners with improved solubilities and sensory profiles.

The invention relates to recombinant microorganisms and methods for producing steviol glycosides and steviol glycoside precursors.

The present disclosure relates to compositions including steviol glycosides. The present disclosure also relates to sweetener compositions and sweetened compositions including steviol glycosides, and uses of such sweetener compositions to prepare sweetened compositions including food, beverages, dental products, pharmaceuticals, nutraceuticals, and the like.

Stevia compositions are prepared from steviol glycosides of Stevia Rebaudiana Bertoni. The compositions are able to provide a superior taste profile and can be used as sweetness enhancers, flavor enhancers and sweeteners in foods, beverages, cosmetics and pharmaceuticals.