A cooked rice producing method is configured to include carrying out rice boiling after adding a liquid seasoning which has a solid content of saccharides of from 0 to 32% by mass, a degree of sweet taste of from 30 to 85, and an acetic acid conversion acidity of from 2.5 to 5.7. Cooked rice, produced by carrying out rice boiling after adding a liquid seasoning, includes a solid content of saccharides of from 0 to 32% by mass, a degree of sweet taste of from 30 to 85, and an acetic acid conversion acidity of from 2.5 to 5.7. A liquid seasoning includes a solid content of saccharides of from 0 to 32% by mass, a degree of sweet taste of from 30 to 85, and an acetic acid conversion acidity of from 2.5 to 5.7, to be used by being added before rice boiling. A method for suppressing the occurrence of undercooked portion formations in cooked rice, includes carrying out rice boiling after adding a liquid seasoning which comprises a solid content of saccharides of from 0 to 32% by mass, a degree of sweet taste of from 30 to 85, and an acetic acid conversion acidity of from 2.5 to 5.7.

The present invention relates to a composition comprising one or more steviol glycosides which composition comprises nitrogen in an amount of no more than about 1000 ppm. The invention also relates to a method for preparing a steviol glycoside composition, which method comprises: providing a steviol glycoside composition; combining the steviol glycoside composition with water to form a steviol glycoside solution; and crystallizing a steviol glycoside composition from the solution. The invention also relates to a method for reducing the nitrogen content of a steviol glycoside composition, which method comprises: providing a steviol glycoside composition which comprises nitrogen; combining the steviol glycoside composition with water to form a steviol glycoside solution; and crystallizing a steviol glycoside composition from the solution, thereby to reduce the amount of nitrogen in the steviol glycoside composition.

What is provided are sugar substitute compositions comprising natural ingredients that provide added human health benefits and properties and characteristics of sugar, without the caloric content and glycemic index of sugar. Unlike artificial sweeteners, the sugar substitute compositions contain no chemicals or synthetic additives and taste and function like sugar. Specifically, the sugar substitute compositions comprise digestion resistant soluble fiber comprising an oligosaccharide matrix of glucose and/or fructose oligomers, which yield the sugar substitute digestion resistant property and allow it to simultaneously enhance the growth of beneficial bacteria in the human gut. In one particular embodiment, the sugar substitute comprises a digestion resistant soluble fiber, Luo Han Guo extract, and a flavor masking agent comprising Oryza sativa (rice) extract. In another embodiment, the sugar substitute comprises a digestion resistant soluble fiber, Luo Han Guo extract, a flavor masking agent comprising Oryza sativa (rice) extract, and a steviol glycoside.

The present disclosure relates to methods of producing a sweet juice composition from monk fruit and other fruit of the Cucurbitaceae family containing mogroside V and other terpene glycosides. The methods employ a cation exchange resin and an anion exchange resin to obtain a sweet juice composition with a clean flavor. The sweet juice composition can be used in a food, beverage, pharmaceutical or dietary supplement product.

The present invention relates to a composition comprising one or more steviol glycosides which composition comprises kaurenoic acid in an amount of no more than 150 ppm. The invention also relates to a method for preparing a steviol glycoside composition, which method comprises: providing a steviol glycoside composition; combining the steviol glycoside composition with a solvent to form a steviol glycoside solution; and crystallizing a steviol glycoside composition from the steviol glycoside solution, wherein the crystallization is carried out at pH7.0 or below. The invention also relates to a method for reducing the kaurenoic acid content of a steviol glycoside composition, which method comprises: providing a steviol glycoside composition which comprises kaurenoic acid; combining the steviol glycoside composition with a solvent to form a steviol glycoside solution; and crystallizing a steviol glycoside composition from the steviol glycoside solution, wherein the crystallization is carried out at pH7.0, thereby to reduce the amount of kaurenoic acid in the steviol glycoside composition.

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.

Provided herein is a method of improving the taste profile of a glucosylated terpene glycoside (GTG) comprising: a) mixing a malted cereal with a glucosylated terpene glycosides in water to form a GTG cereal mixture wherein the cereal comprises an amylase; b) adjusting the temperature of the mixture to a temperature sufficient to activate the amylase and for a time sufficient to form a mixture comprising glycosylated steviol glycosides wherein the average number of glucose units of the GTG in the GTG cereal mixture is reduced.

The present invention relates a polypeptide having kaurenoic acid 13-hydroxylase activity, which polypeptide comprises an amino acid sequence which, when aligned with a kaurenoic acid 13-hydroxylase comprising the sequence set out in SEQ ID NO: 1 or SEQ ID NO: 3, comprises at least one substitution of an amino acid corresponding to any of amino acids at positions 136, 248, 336 or 403, said positions being defined with reference to SEQ ID NO: 1 or SEQ ID NO: 3 and wherein the polypeptide has one or more modified properties as compared with a reference polypeptide having kaurenoic acid 13-hydroxylase activity. A polypeptide of the invention may be used in a recombinant host for the production of steviol or a steviol glycoside.

Suggested are triterpene-glycoside compounds, which are obtainable by the extraction of Gynostemma pentaphyllum which are useful as a sweetener or sweet taste enhancer in preparations and compositions, especially oral edible compositions.

The present disclosure provides edible compositions comprising a flavor-grade sweet taste modulator or a combination of flavor-grade sweet taste modulators or a flavor-grade bitter taste blocker or a combination of flavor-grade bitter taste blockers of the present disclosure, food products comprising such edible compositions and methods of preparing such food products. The present disclosure also provides methods of reducing the amount of sugar in a food product, methods of reducing the caloric intake in a diet, and methods of enhancing sweet taste or blocking a bitter taste in a food product.