The present invention relates to an oral composition with increased sweetness, and a method for manufacturing said oral composition. The present invention also relates to a concentrate for providing an oral composition, and a method for enhancing the level of sweetness of an oral composition.

The invention describes products, uses thereof, compositions thereof, and methods to prepare products formed from Maillard reaction products from a sugar donor and/or sweet tea extracts, stevia extracts, swingle (mogroside) extracts, one or more sweet tea extract components, one or more steviol glycosides, one or more mogrosides, one or more glycosylated sweet tea glycosides, one or more glycosylated steviol glycosides or one or more glycosylated mogrosides and an amine donor/reactant.

The present invention provides a process for preparation of compositions comprising novel mogrosides from fruit of Siraitia grosvenorii. The compositions have superior organoleptic properties compared to known mogroside compositions and are useful in wider range of consumables including foods and beverages.

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.

There is provided a sweetening composition comprising particles, the particles comprising a high intensity sweetener, a non-sucrose bulk sweetener and a low digestible carbohydrate polymer.

The present disclosure generally provides 11-oxo-cucurbitane compounds, including various glycosides, and the use of such compounds and related compounds as flavor modifiers. In some aspects, the disclosure provides compositions that include such 11-oxo-cucurbitanes, such as compositions that include such 11-oxo-cucurbitanes and one or more additional compounds, such as a sweetener, salt, and the like. In some other aspects, the disclosure provides methods of reducing or eliminating the amount of sweetener, salt, or glutamate in a food or beverage product.

The invention relates to a process for producing food ingredients from the Stevia rebaudiana plant and their use in food products, beverages and other consumables. The obtained compositions are useful as flavors, sweeteners, antioxidants, color stabilizers, and other functional ingredients.

Various embodiments of the present technology provide a sweetener composition comprising stevia glycosides that may be stably soluble in an aqueous solution, and methods for their manufacture. In various embodiments, the sweetener composition may comprise at least one stevia glycoside and a natural emulsifier. The natural emulsifier of the sweetener composition may enhance the aqueous solubility of the stevia glycoside to increase the concentration of dissolved stevia glycoside relative to its inherent aqueous solubility. The sweetener composition may be stably soluble upon formulation into any edible sweetened substances.

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.

Methods of preparing novel steviol glycosides are described herein. The methods utilize biocatalysts for converting a starting steviol glycoside to a target steviol glycoside. Compositions and consumables comprising said novel steviol glycosides as well as methods of purifying and using said novel steviol glycosides, are also provided.