There is a demand for the development of a novel beverage containing an alternative sweetener to sugar. The present invention provides a beverage containing 0.1-25 w/v % of D-arabinose.

The present disclosure provides a novel sweetener composition of improved taste of the sweetener (e.g., reduced bitterness and/or astringency, and improved overall sweet quality of the composition); food and beverage products containing the same; and methods of making the same.

Compositions comprising a flavor/taste modifying agent and a sweetener are disclosed. The flavor/taste modifying agent is present at an amount sufficient to enhance a flavor and/or taste profile of the sweetener in the composition.

A taste and flavor profile modifying composition is described. The composition includes a blend of glucosylated steviol glycosides and residual steviol glycosides which can modify the intensity of a taste and/or flavor in a food or beverage product.

The purpose of the present invention is to provide a crystal of rebaudioside D that exhibits high solubility in water. In one embodiment, the present invention provides a rebaudioside D crystal having a crystalline form ? that shows peaks in X-ray diffraction (CuK?: ?=1.5405 ?) at two or more positions selected from the group consisting of 2?=6.7?0.2 deg, 10.8?0.2 deg, 12.9?0.15 deg, and 22.2?0.2 deg.

A method for making highly soluble Stevia sweetener compositions is described. The resulting sweetener compositions readily provide high concentration solutions, and also possess superior taste qualities. The compositions can be used as sweeteners, sweetness enhancers, and flavor enhancers in foods, beverages, cosmetics and pharmaceuticals.

Stevia extracts with selected major steviol glycosides (Reb A, stevioside, Reb D, Reb C) and minor steviol glycosides and glycosylated diterpene derivative plant molecules, derived from Stevia rebaudiana plant are found to improve the perception of flavor and taste perception, which includes the sweet, savory and salty perception in a wide range of food and beverage applications.

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.

Methods of preparing highly purified steviol glycosides, particularly Rebaudioside D, are described. The methods include purification from the extraction stage of the Stevia rebaudiana Bertoni plant, purification of steviol glycoside mixtures, Rebaudioside D and Rebaudioside A from a commercial Stevia extract, and purification of Rebaudioside D from remaining solutions obtained after isolation and purification of Rebaudioside A and a high purity mixture of steviol glycosides. The methods are useful for producing high purity Rebaudioside D, Rebaudioside A, and steviol glycoside mixtures. The high purity steviol glycosides are useful as non-caloric sweeteners in edible and chewable compositions such as any beverages, confectioneries, bakery products, cookies, and chewing gums.

A consumable is provided. The consumable includes (a) at least one sweetener, and (b) a sweetness modifier comprising an extract or fraction from Gnaphalium affine or at least one flavonoid compound. The at least one sweetener is present is a sweetening amount.