Steviol glycoside solutions, and methods of making steviol glycoside solutions, are described. The steviol glycoside solutions are clear and stable, and have clear solution stability, for extended periods of time.

Both dairy and non-dairy based high protein ingredient systems that are available in either a liquid or dry powder blend. These ingredient system options have been balanced to provide a rich and creamy mouthfeel which can be easily added into a wide array of products to enhance their protein and nutritional levels without creating the sandy or gritty texture that typically forms. The liquid version has already been pasteurized or asceptically packaged for easy incorporation into other liquid products such as smoothies, yogurts, puddings, jells, toppings, fillings, carbonated or still beverages such as juices of milks, ice cream mixes, frozen yogurts and frozen desserts. The powdered version is designed to be easily blended into other dry mixes, batters, baked goods, cereals, dressings, hummus products, breads, and dry dessert mixes, while liquid additive versions may be added to water, milk products such as liquid milk and yogurt, etc.

The various aspects presented herein relate to processes for preparing food ingredients, flavors and sweeteners from extracts of plants that contain terpene glycosides such as Stevia rebaudiana Bertoni, Rubus suavissimus or Siraitia grosvenorii. Also presented herein are formulations and uses of compositions made from the processes.

The disclosure discloses a method to elevate the amount of steviol glycosides remained in the recrystallization mother liquor of Stevia extract, and belongs to the field of modification and extraction of natural compounds. The disclosure adopts lactase for highly specific catalytic hydrolysis of stevioside to convert stevioside into rubusoside which usually can only be obtained from leaves of Rubus suavissimus S. Lee; and meanwhile, after stevioside in the mother liquor glycosides is converted, since the polarity difference between rubusoside and rebaudioside A is far larger than the polarity difference between stevioside and rebaudioside A, rebaudioside A is more easily separated out of the mother liquor glycosides. A technology provided by the disclosure is also applicable to value increment of mixed steviol glycosides containing stevioside and is beneficial for separating out rebaudioside A from the mixed steviol glycosides.

Sweetener compositions are provided, particularly tabletop sweeteners, comprising ground Hoodia as a weight control agent in combination with the non-caloric sweetener rebaudioside A and erythritol.

The present invention relates, for instance, to a food or beverage comprising: (a) a sweet substance that induces a response through a taste-related molecule other than the sweet taste receptor T1R2/T1R3; (b) a sodium source; and (c) a naturally occurring high-intensity sweet substance having a good taste quality, wherein the amount of the ingredient (b) is 11.5 to 46 mg/100 ml in terms of sodium and the amount of the ingredient (c) is a sweetness threshold or more.

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.

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.

The functional compound sweetener disclosed herein comprises a composition comprising: a high sweetness sweetener and a sweetener buffer in a weight ratio of 1:4 to 1:80,000, and 0.07 g/L to 0.15 g/L of an acid buffer for maintaining pH at 2.5 to 5.5 when the composition is dissolved in water. The functional compound sweetener imparts flavor temporal profile characteristics close to sucrose, and removes bitter taste, astringency and medicinal taste of the high sweetness sweetener, and adjusts time delay of sweet tastes to obtain taste closer to sucrose, such that food supplemented with the functional compound sweetener reduces caloric intake and risk of diabetes while satisfying a sweetness taste.

A traditional Chinese medicine composition includes 60%-80% by weight of Eucommia ulmoides extract, 15%-30% by weight of Rhizoma Drynariae extract and 5%-10% by weight of Semen Cuscutae extract. A method of preparing the traditional Chinese medicine composition is also provided. Uses of the traditional Chinese medicine composition in the prevention and/or treatment of osteoporosis are also provided.