A steviol glycoside composition having modified sensory attributes including reduced sweetness linger and/or increased sweetness intensity. The steviol glycoside composition comprises a steviol glycoside and a sensory modifier compound in an amount effective to modify the sensory attributes of the steviol glycoside.

A sensory modifier can provide a steviol glycoside composition with modified sensory attributes, e.g., reduced sweetness linger or reduced bitterness. One such sensory modifier includes a salt fraction and an acid fraction. The salt fraction may include a salt of a monocaffeoylquinic acid and/or a salt of a dicaffeoylquinic acid. The acid fraction may include a monocaffeoylquinic acid and/or a dicaffeoylquinic acid. The salt fraction is preferably at least 50 wt % of sensory modifier.

Disclosed is a continuous process for the purification of steviol glycosides such as Rebaudioside D and/or Rebaudioside M extracted from the dried stevia leaves or extracted from a fermentation broth using continuous simulated moving bed processes and nanofiltration without the addition of organic solvents to obtain a purified steviol product comprising sweet steviol glycosides. The sweet steviol glycosides can be used as substitutes for caloric sweeteners in beverages and in other food items.

The present invention relates to sweetened beverage compositions comprising the steviol glycoside rebaudioside D (Reb D) and combinations of Reb D and rebaudioside M (Reb M). The present invention also relates to methods to reduce the degradation and improve the stability of Reb D.

Various embodiments of the present technology provide compositions and methods for a sweetener composition comprising stevia leaf extract, stevia glycosides, and/or Luo Han Guo fruit extract. The sweetener composition provides enhanced taste and/or flavor properties as compared to other non-caloric or low-caloric sweeteners. The sweetener composition has a reduced aftertaste relative to stevia leaf extract and/or purified steviol glycoside. The sweetener composition may be formulated into any edible sweetened substances.

The present disclosure relates, at least in part, to compositions (e.g., formulations) comprising a steviol glycoside, Rebaudioside M (Reb M), combined with brazzein that have improved caloric profile as well as flavor, taste and/or mouthfeel. In some embodiments, the composition further comprises one or more additional sweeteners.

The present invention relates to the use of sweet steviol glycoside compounds, particularly rebaudioside B, in sweetening compositions. Sweetening compositions comprising selected amounts of rebaudioside B have been shown to possess favorable flavor profiles when compared to other high intensity sweetener compounds and are useful in the preparation of consumables.

D-psicose/erythritol compositions comprise, in combination, D-psicose and erythritol as sweeteners together with one or more other edible ingredients. Comestibles are provided, including beverage products and other food products, comprising the novel D-psicose/erythritol compositions. D-psicose and erythritol may each be present in a comestible in a concentration sufficient independently of the other to perceptibly sweeten the composition. An additional sweetener component and other ingredients may be included in the formulation.

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

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.