Novel Stevia rebaudiana plant cultivars, a process for preparing superior compositions comprising steviol glycosides, and the advantageous use of the compositions comprising steviol glycosides in consumables, including food and beverage products, are disclosed.

The invention describes a sweetener of glycosylated steviol glycosides and a rebaudioside in an aqueous solution for convenience of use in the food and beverage industry.

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

The present invention is directed to sweetened consumer goods that closely match the sweetness, caloric and satiety sensations of the sucrose-containing or high fructose corn syrup-containing consumer goods which are currently available to consumers. Reduced sugar versions of consumer goods may also be generated. The sweetened consumer goods of the invention assist to ameliorate various disease conditions such as fatty liver disease and metabolic disease associated with fructose contained in presently available consumer goods.

Disclosed are the use of nutritive and health promoting vitamin C (ascorbic acid) in formulation, preparation and applications of Nutritionally Premium Cola (NPC) carbonated soft drinks. Also disclosed are exemplary compositions, methods of preparation and applications of NPC carbonated soft drinks.

A method of preparing a glucosylated steviol glycoside composition involving by treating stevia materials with cyclodextrin glycosyltransferase.

Disclosed are steviol glycosides referred to as rebaudioside V and rebaudioside W. Also disclosed are methods for producing rebaudioside M (Reb M), rebausoside G (Reb G), rebaudioside KA (Reb KA), rebaudioside V (Reb V) and rebaudioside (Reb W).

Compositions comprising at least one steviol glycoside are provided for reducing increased blood sugar level (hyperglycemia) in Diabetes mellitus Type 1 and Type 2 patients.

Stevia compositions are prepared from steviol glycosides of Stevia rebaudiana Bertoni. The compositions are able to provide a superior taste profile and can be used as sweetness enhancers, flavor enhancers and sweeteners in foods, beverages, cosmetics and pharmaceuticals.

Disclosed are steviol glycosides referred to as rebaudioside V and rebaudioside W. Also disclosed are methods for producing rebaudioside M (Reb M), rebausoside G (Reb G), rebaudioside KA (Reb KA), rebaudioside V (Reb V) and rebaudioside (Reb W).