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.

Provided herein is a method of reducing the off-taste of a food or beverage wherein the off-taste is selected from the group consisting of licorice, astringency, bitterness and sweet lingering comprising adding about 10 to about 40 ppm, phloretin to the food or beverage wherein the phloretin is provided in the substantial absence of a bitterness-masking aroma substance selected from the groups consisting of homoeriodictylol, homoeriodictyol sodium salt, homoeriodictylol potassium salt or mixtures thereof and wherein the phloretin does not significantly enhance the sweetness of the article or composition.

Sweetener and flavor compositions with improved taste profiles are disclosed. Also disclosed are methods of making and methods of using such sweetener and flavor compositions.

Catechin compound(s)-containing beverages having reduced bitterness and astringency of catechin compound(s) while maintaining tea-like preferable flavors, methods of production thereof, and the like are provided. The content of catechin compound(s) in a beverage is adjusted to within a certain range, the total content of RebM and RebD in the beverage is adjusted to within a certain range, and the weight ratio of the total content of RebD and RebM to the content of the catechin compound(s) is adjusted to within a certain range.

Tea polymerized polyphenol-containing beverages having reduced bitterness and astringency of tea polymerized polyphenols while maintaining tea-like preferable flavors, methods of production thereof, and the like are provided. The content of tea polymerized polyphenols in a beverage is adjusted to within a certain range, the total content of RebM and RebD in the beverage is adjusted to within a certain range, and the weight ratio of the total content of RebD and RebM to the content of the tea polymerized polyphenols is adjusted to within a certain range.

A sweetener composition includes a plurality of assembled particles including natural, non-nutritive sweetener molecules and organic scaffold particles. The natural, non-nutritive sweetener molecules include hydrophilic moieties and hydrophobic moieties, the organic scaffold particles include at least one compositional component including a C6-C10 medium chain glyceride, and the C6-C10 medium chain glyceride includes at least 20 wt % of the total lipid content of the composition. Methods of making the sweetener composition are also described.

A sweetness modifying composition comprising a high-intensity sweetener and a low-potency sweetener and a sweetened composition comprising said sweetness modifying composition and at least one other sweetener; the uses of said sweetened compositions and sweetness modifying compositions; methods of making said sweetened compositions and sweetness modifying compositions.

The present invention provides a high broussonetine-content stevia plant comprising broussonetine at higher content as compared with the wild type stevia species. The present invention also provides a method of producing such a high broussonetine-content stevia plant, and a dried leaf and an extract obtainable from such a plant.

The invention relates to methods for producing rebaudioside D and/or rebaudioside M, and compositions comprising the same. The invention provides a method for producing RD and/or RM compositions. The method comprises using rebaudioside A and/or stevioside as substrate and a recombinant microorganism or an enzyme produced by the recombinant microorganism or a metabolite of the recombinant microorganism to catalyze the reaction of the substrate in the presence of sucrose and trisodium citrate and produce a mixture of rebaudioside D and rebaudioside M, and then separates and purifies the mixture to obtain rebaudioside D or rebaudioside M.

Sweetener and flavor compositions with improved taste profiles are disclosed. Also disclosed are methods of making and methods of using such sweetener and flavor compositions.