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.

The present disclosure provides sweetener compositions containing steviol glycosides blends to mitigate the bitterness of and off-state of steviol glycosides. In particular, the sweetener compositions include rebaudioside A, rebaudioside D, rebaudioside M, erythritol, and D-allulose. The present disclosure is further directed to beverages containing such steviol glycosides blends.

The present disclosure relates to a novel method of inhibiting sugar crystallization and/or sugar crystal growth with at least one glycoside as the sugar crystallization and/or sugar crystal growth inhibitor, and novel compositions comprising amorphous sugar and at least one glycoside as the sugar crystallization and/or sugar crystal growth inhibitor.

The present invention relates to a method for the production of a diterpene or a glycosylated diterpene, which method comprises: a. fermenting a recombinant microorganism of the genus Yarrowia in a suitable fermentation medium at a temperature of about 29 C. or higher, wherein the microorganism comprises one or more nucleotide sequence(s) encoding: a polypeptide having ent-copalyl pyrophosphate synthase activity; a polypeptide having ent-Kaurene synthase activity; a polypeptide having ent-Kaurene oxidase activity; and a polypeptide having kaurenoic acid 13-hydroxylase activity and whereby expression of the nucleotide sequence(s) confer(s) on the microorganism the ability to produce at least steviol; and b. recovering the diterpene or glycosylated diterpene.

Compositions and consumables comprising certain sweeteners and at least one flavonoid of Formula I are provided herein, wherein the at least one sweetener is selected from certain steviol glycoside and/or mogroside sweeteners. The at least one flavonoid enhances the sweetness of the consumable and/or modulates one or more taste attributes to make the consumable taste more like a sucrose-sweetened consumable. Methods of enhancing the sweetness of a consumable, methods of making a consumable taste more like a sucrose-sweetened consumable and methods of preparing consumables are also detailed herein.

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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.

Beverages having an improvement in continuity of aftertaste caused by Rebaudioside D (RebD) and Rebaudioside M (RebM). A content (A) of a tea polymerized polyphenol in beverages is adjusted to within a certain range, a total content (B) of RebM and/or RebD in beverages is adjusted to within a certain range, and B/A is adjusted to within a certain range.

A natural and low-calorie-oriented carbonated beverage has improved bubble dissipation behavior and suppressed foaming. The carbonated beverage satisfies the following conditions: (A) a content of a caramel is 100 to 5000 ppm; (B) a total content of RebD and/or RebM is 200 to 500 ppm; and (C) (total content of RebD and/or RebM)(1/49)(content of caramel)+502.

The invention relates to a sweetener composition comprising at least one sugar alcohol, at least one reducing monosaccharide and/or at least one reducing disaccharide, at least one oligosaccharide and/or at least one polysaccharide, at least one amino acid, at least one anti-laxative agent, at least one biocompatible alkali metal salt and/or at least one biocompatible alkaline earth metal salt and monk fruit and/or a product of monk fruit and/or at least one sweetener of monk fruit.

Further, the invention refers to a consumable, in particular edible consumable, comprising the sweetener composition.

The invention describes a stevia sweetener with improved solubility in an aqueous solution for convenience of use in the food and beverage industry.