An alcoholic beverage that contains one or more types of steviol glycosides selected from rebaudioside D and rebaudioside M, and has a steviol glycoside content of 0.04-0.5 g/1,000 ml and an alcohol content of 3.0 to 40.0 v/v %.

The present disclosure provides flavor altering and/or sweetness enhancing compositions, methods, and food and beverage products using a soluble oligomeric component selected from soluble dietary fiber and polydextrose to alter flavor and/or enhance sweetness.

Formulations comprising siamenoside I are provided herein, wherein the formulation is provided for use in ingestible products, such as food or beverage products or pharmaceutical, or for use in non-comestible products, such as cosmetic or hygienic products.

A readily dissolvable steviol glycoside composition comprising a steviol glycoside and a dissolution enhancer compound in an amount effective to increase dissolution of the steviol glycoside.

It has been surprisingly found that the presence of steviol glycoside stabilizing compounds, such as the solubility enhancers described herein, significantly increases the stability of steviol glycosides under most conditions, including highly acidic conditions (e.g., at a pH less than 2, such as the conditions to which SGs might be exposed to, in use, in a throw syrup) and/or at elevated temperatures (e.g., at temperatures exceeding 25? C., such as at 40? C.).

A recombinant host capable of producing a steviol glycoside which overexpresses a polypeptide which mediates steviol glycoside transport and which polypeptide comprises the amino acid sequence set forth in SEQ ID NO: 29 or an amino acid sequence having at least about 50% sequence identity thereto. A recombinant host capable of producing a steviol glycoside which has been modified, preferably in its genome, to result in a deficiency in the production of a polypeptide which mediates steviol glycoside transport and which polypeptide comprises the amino acid sequence set forth in SEQ ID NO: 29 or an amino acid sequence having at least about 50% sequence identity thereto.

A method of preparing a flavor composition containing D-allulose includes: (1) weighing D-allulose, mogroside, steviol glycoside and trichlorosucrose in parts by weight, and mixing them evenly to obtain a mixed powder; (2) degassing, compressing, and rolling the mixed powder, and extruding the raw materials into flakes; and (3) crushing and granulating the shaped flakes to obtain the flavor composition. D-allulose is used as the main raw material, and added high-intensity sweeteners as auxiliary raw materials. After the raw materials are mixed evenly, dry granulation is adopted, and the powder is degassed and pre-compressed by using the crystal water in the raw materials, and squeezed by a hydraulic roller to form a bonding force between the various sweetener molecules to form flakes, and the flakes are processed by processes such as crushing and granulating to obtain the flavor composition granules containing D-allulose with the various sweeteners integrated uniformly as a whole.

In one aspect, the disclosure relates to sweetener compositions, methods of making same, and products comprising same. In various aspects, the disclosed sweetener compositions comprise a sweetening agent and a taste modulator component. The taste modulator component improves key properties associated with many sweetening agents, including maximal sweetness response; mitigates flavor profile issues such as bitter and/or licorice-like off-tastes; improves sweetness onset rate and lingering sweet aftertaste properties; improves desensitization/adaptation profile issues; and improves body/mouthfeel characteristics. This abstract is intended as a scanning tool for purposes of searching in the particular art and is not intended to be limiting of the present disclosure.

Methods of preparing highly purified steviol glycosides, particularly rebaudiosides A, D and M are described. The methods include utilizing recombinant microorganisms for converting various staring compositions to target steviol glycosides. In addition, novel steviol glycosides reb D2 and reb M2 are disclosed, as are methods of preparing the same. The highly purified rebaudiosides are useful as non-caloric sweetener in edible and chewable compositions such as any beverages, confectioneries, bakery products, cookies, and chewing gums.

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.