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.

The present disclosure relates generally to malonyl steviol glycosides and the use of such compounds for various comestible uses, such as sweetening a flavored product or enhancing the sweetness of another sweetener. In some aspects, the disclosure provides certain compositions that include such malonyl steviol glycosides, such as compositions that include such malonyl steviol glycosides and one or more other sweeteners. In some other aspects, the disclosure provides methods of reducing the caloric content of a flavored article, such as a flavored food or beverage product, or an oral care product.

The present disclosure relates a polypeptide having UGT activity, which polypeptide comprises an amino acid sequence which, when aligned with a polypeptide having UGT activity comprising the sequence set out in SEQ ID NO: 2, comprises at least one substitution of an amino acid corresponding to any of amino acids at positions 35, 189, 280, 284, 285, 334 or 373,
said positions being defined with reference to SEQ ID NO: 2 and wherein the polypeptide has one or more modified properties as compared with a reference polypeptide having UGT activity. A polypeptide according to the disclosure may be used in a recombinant cell for the production of steviol or a steviol glycoside.

A process for producing a dried product, optionally in the form of a flake, the process comprising (a) combining an active ingredient with a carrier, and an optional stabilizer, to create a wet mixture, wherein the active ingredient and carrier are in a ratio of about 1:1 to about 1:250 in the wet mixture; (b) spreading the wet mixture on a belt of a thin film belt dryer with a belt temperature in the range of about 60° C.-92° C.; and (c) drying the mixture to produce a dried product with less than about 7% moisture, optionally about 2-5% moisture, and a water activity of about 0.15 and about 0.65; as well as a dried product that can be produced by the method, and related methods and compositions.

Methods of preparing steviol glycosides, including Rebaudioside D, Rebaudioside E, Rebaudioside M, Rebaudioside N and Rebaudioside O are provided herein. Sweetener and sweetened consumables containing Rebaudioside D, Rebaudioside E, Rebaudioside M, Rebaudioside N and Rebaudioside O are also provided herein.

A sugar substitute for baked goods or pastries, the sugar substitute containing or consisting of (a) 40 to 60 wt % isomaltulose, (b) 20 to 40 wt % erythritol, (c) 8 to 20 wt % inulin, and (d) 0.1 to 1 wt % steviol glycoside relative to the total dry weight of the sugar substitute. A process for manufacturing a sugar substitute as well as to the use of a sugar substitute to replace sucrose in baked goods or pastries and for making baked goods, pastries and baking mixes.

Methods for recombinant production of steviol glycoside and compositions containing steviol glycosides are provided by this invention.

Consumables comprising a sweetener and at least one compound of the formulae described are provided herein, wherein the sweetener comprises a sweetening amount of rebaudioside M and/or a sweetening amount of at least one mogroside. The at least one compound of the formulae described herein enhances the sweetness of the consumable and/or modulates one or more taste attributes to make the consumable taste 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. ##STR00001##

The present disclosure provides a novel sweetener composition of improved taste of the sweetener (e.g., reduced bitterness and/or astringency, and improved overall sweet quality of the composition); food and beverage products containing the same; and methods of making the same.

A Stevia extract comprises one or more Stevia-derived non-steviol glycoside substances and/or one or more non-volatile non-steviol glycoside substances. The Stevia extract may be used as a sweetener or a flavorant in an orally consumable product.