The present invention concerns a flavouring composition comprising hesperetin and hesperetin dihydrochalcone for improving the taste profile in a preparation. Furthermore, the present invention relates to preparations having a balanced taste profile as well as a method for improving the taste profile of a preparation.

The present disclosure relates, at least in part to, the improvement of beverages and food items through utilization of rebaudioside blends that can provide optimal sweetness and taste. These sweetener formulations are similar in taste to sucrose and can allow for up to a 100% reduction in sucrose and other caloric sugars in food and beverage products.

The present disclosure relates generally to terpene glycosides, such as certain such compounds extracted from Stevia rebaudiana Bertoni, Rubus suavissimus, or Siraitia grosvenorii. The disclosure also provides for the use of such compounds as food ingredients, flavors, and sweeteners, and related methods. The disclosure also provides ingestible compositions comprising such compounds, as well as processes for extracting such compounds selectively from certain plant sources.

Low-sugar carbonated beverages are disclosed herein. The beverages can include carbonated water, monk fruit product, and a caloric sweetener, such as sucrose or honey. The beverages can be disposed within a suitable container, such as containers traditionally used for soft drinks. In some circumstances, the beverage within the container may be pasteurized to ensure safety.

Novel diterpene glycosides containing ent-atisene cores are provided herein. Compositions and consumables comprising the novel diterpene glycosides are also provided herein. Methods of enhancing the sweetness and/or flavor of consumables using the novel diterpene glycosides, methods of preparing compositions and consumables comprising the novel diterpene glycosides and methods of purifying the novel diterpene glycosides are also provided.

Various ingredients and compositions are prepared from Stevia rebaudiana Bertoni plant. The compositions can be used as bulking agents, and sweeteners in foods, beverages, cosmetics and pharmaceuticals.

Stevia varieties with high a content of RebD, a high content of RebM, and a high content of RebD and RebM containing various SNP markers and UGT isoforms, are disclosed. Methods of screening for the SNPs are also disclosed as well as for using the SNPs in marker assisted breeding. Further provided are methods for introgressing the disclosed SNPs associated with high RebD and high RebM into stevia plants by selecting plants comprising for one or more SNPs and breeding with such plants to confer such desirable agronomic phenotypes to plant progeny.

The present invention relates to a natural sweetening composition comprising Luo Han Guo concentrate in an amount of 0.1 to 95% by weight and use in beverage, food, pharmaceutical, oral, dietetic, veterinary or tobacco products thereof.

Provided is a method for preparing rebaudioside M by using an enzyme method. In the method, rebaudioside A or rebaudioside D is used as a substrate; and in the existence of a glucosyl donor, rebaudioside M is generated by means of reaction of the substrate under the catalysis of UDP-glucosyl transferase and/or recombinant cells containing the UDP-glucosyl transferase.

The present disclosure relates to extracts and sweetening compositions that may be wholly derived from fruits of the Cucurbitaceae family containing mogroside V and other terpene glycosides. The extracts have a low mogroside V content. The extracts also have a low monosaccharide content, and can be spray-dried to form a spray-dried product. The extracts may be suitable for use as a bulking agent, and can be combined with a terpene glycoside powder. The extracts and sweetening compositions can be used in a food, beverage, and dietary supplement products. Provided are also methods for preparing such extracts and sweetening compositions.