The invention describes a stevia based sweetener/cyclodextrin complex with improved solubility and/or taste in an aqueous solution for convenience of use in the food and beverage industry.

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 present invention relates to compositions and methods that utilize dietary electrolyte salts to improve the flavor of high-potency sweeteners and to enhance the synergistic effects between high-potency sweeteners and carbohydrate sweeteners. Specific dosage levels of dietary potassium and sodium have been discovered that correct the flavor deficits of existing high-potency sweeteners related to off-flavor, after-taste, thin mouth-feel, and loss of sweetness at high doses. In addition, these dosage levels of dietary electrolytes amplify the synergy between high-potency sweeteners and trace quantities of carbohydrate sweeteners. Consequently, electrolyte-enhanced sweetener compositions elicit sweetness, flavor, and mouth-feel profiles nearly indistinguishable from pure sugar. These compositions possess negligible calories and are compatible with a wide range of foods, beverages, serving, and preparation conditions and with food labels related to natural, organic, GMO free, allergen free, and gluten free.

A steviol glycoside composition comprises one or more steviol glycosides, one or more salts, and one or more non-steviol glycoside sweeteners. The steviol glycoside composition has improved solubility and sensory profiles and may be used as a sweetener or a flavoring agent.

The present invention discloses a method for preparing lower graft degree GSGs, and belongs to the technical field of biosynthesis of sweeteners. The method uses amylase to catalyze hydrolysis of GSGs with a high graft degree, thereby obtaining GSGs with low graft degree mainly containing GSGs with a low grafting number. The content of mono- and di-glucosyl substituents in the SGs in the product was 60% or more of the total glycosides, and the mass percent of the GSGs with a glucosyl grafting number of 3 or less was higher than 70% of the total glycosides. The mono- and di-substituted GSGs obtained by enzyme catalysis by the present invention were structurally similar to those, belong to a mixture of the isomers thereof, and have good sweetness and a flavoring function.

Disclosed herein are compounds having structural Formula (I), or salts thereof. These compounds are useful as sweet tasting agents and/or sweetness enhancers. Also disclosed are compositions comprising the present compounds and methods of increasing the sweet taste of ingestible compositions. Furthermore, methods for preparing the compounds are also disclosed.

Recombinant microorganisms, plants, and plant cells are disclosed that have been engineered to express novel recombinant genes encoding steviol biosynthetic enzymes and UDP-glycosyltransferases (UGTs). Such microorganisms, plants, or plant cells can produce steviol or steviol glycosides, e.g., rubusoside or Rebaudioside A, which can be used as natural sweeteners in food products and dietary supplements.

Disclosed herein are methods of glucosylating a steviol glycoside. These methods can comprise providing a composition that comprises at least (i) water, (ii) sucrose, (iii) stevioside or rebaudioside A, and (iv) a glucosyltransferase enzyme that synthesizes alpha-1,6-glucan or a glucosyltransferase enzyme that synthesizes alpha-1,3-glucan, wherein at least one glucosylated form of the stevioside or rebaudioside A is produced in the composition. Such a composition can be a food product/precursor, for instance.

A nonnutritive sweetener composition including allulose, erythritol, and stevia leaf extract in the form of diterpene glycosides; specifically stevioside, rebaudioside A and/or M. The nonnutritive sweetener combines these sweeteners with a starch or polysaccharide that does not readily break down into monosaccharides. The allulose may be either one of d-psicose and d-allulose. The soluble fiber may be either soluble corn fiber and/or soluble tapioca fiber. The stevia extract is a steviol glycoside including at least one of rebaudioside A, rebaudioside B, rebaudioside M, and steviosides.

The present disclosure provides methods for enhancing sweetness of certain sweeteners using rebaudioside F. The application also provides compositions comprising rebaudioside F as a sweetness enhancer, such as beverages, a sweetener compositions, and beverage syrups.