Various embodiments disclosed relate to stabilized steviol glycoside malonic acid esters and methods of making the same. A composition includes one or more steviol glycoside malonic acid esters (SGMAs) or salts thereof. The composition also includes a stabilizer including one or more caffeoyl-substituted quinic acids or salts thereof. The composition can be a beverage or beverage concentrate having a pH of 1.7 to 4, and/or the composition can have a mass ratio of the one or more SGMAs, salts thereof, or combination thereof to the stabilizer of 1:5 to 3:1.

Provided herein is a method of improving the taste profile of a glucosylated terpene glycoside (GTG).

Long-lasting fragrance compositions are provided for. The fragrance compositions can include at least one fragrance compound and a glycoside. The glycoside can be selected from a Steviol glycoside, a glucosylated Steviol glycoside, a derivative of a Steviol glycoside, a derivative of a glucosylated Steviol glycoside, or combinations thereof. Also provided for are products including a long-lasting fragrance composition as above. The products can include perfumes, body care products, cosmetics, cleaning and laundry products, and the like.

Novel mogrosides and methods for heir purification are provided herein. In addition, compositions comprising said novel mogrosides and methods for preparing the same are provided.

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.

The invention describes compositions comprising glycosylated mogroside(s) or glycosylated swingle extracts and methods of enhancing the mouthfeel, sweetness or flavor of consumable products.

In one aspect, the disclosure relates to sweetener and/or umami compositions, methods of making same, products comprising same, and methods of improving mouthfeel in a product, e.g., a savory or umami food or beverage. In various aspects, the disclosed compositions comprise a sweetening agent and/or an umami agent and a taste modulator component. In various aspects, the disclosed sweetener compositions comprise a sweetening agent nd a taste modulator component. In further aspects, the disclosed savory compositions comprise an umami agent and a taste modulator component. In further aspects, the disclosed taste modulator composition can further comprise an additional CaSR modulator. 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.

Disclosed herein is a method for purifying a crude composition comprising one or more steviol glycosides, compositions obtained therefrom and compositions in amorphous form comprising one or more steviol glycosides.

A method for producing a steviol glycoside solution, which includes adding, to a solvent, steviol glycoside and 0.5 to 25 parts by weight of D-allulose per 100 parts by weight of the solvent.

A Stevia extract made from leaves of the Stevia rebaudiana plant is described. The extract has desired levels of steviol glycosides and is useful in food, beverage, and other consumable products.