The present invention relates to a composition comprising one or more steviol glycosides which composition comprises kaurenoic acid in an amount of no more than 150 ppm. The invention also relates to a method for preparing a steviol glycoside composition, which method comprises: providing a steviol glycoside composition; combining the steviol glycoside composition with a solvent to form a steviol glycoside solution; and crystallizing a steviol glycoside composition from the steviol glycoside solution, wherein the crystallization is carried out at pH7.0 or below. The invention also relates to a method for reducing the kaurenoic acid content of a steviol glycoside composition, which method comprises: providing a steviol glycoside composition which comprises kaurenoic acid; combining the steviol glycoside composition with a solvent to form a steviol glycoside solution; and crystallizing a steviol glycoside composition from the steviol glycoside solution, wherein the crystallization is carried out at pH7.0, thereby to reduce the amount of kaurenoic acid in the steviol glycoside composition.

Disclosed are steviol glycosides referred to as rebaudioside V and rebaudioside W. Also disclosed are methods for producing rebaudioside M (Reb M), rebausoside G (Reb G), rebaudioside KA (Reb KA), rebaudioside V (Reb V) and rebaudioside (Reb W).

A purified composition of steviol glycoside molecules is described. The composition imparts desirable taste, flavor and flavor modifying properties to food, beverages, and other consumable products.

Isolated mogroside and mogrol biosynthetic pathway enzyme polypeptides useful in mogroside biosynthesis are provided. Mogroside biosynthetic pathway enzymes of the invention include squalene epoxidase (SE), epoxy hydratase (EH), cytochrome p450 (Cyp), cucurbitadienol synthase (CDS) and udp-glucosyl-transferase (UGT), Also provided are methods of producing a mogroside using the isolated mogroside and mogrol biosynthetic enzyme polypeptides, the methods comprising contacting a mogrol and/or a glycosylated mogrol (mogroside) with at least one UDP glucose glucosyl transferase (UGT) enzyme polypeptide of the invention catalyzing glucosylation of the mogrol and/or the glucosylated mogrol to produce a mogroside with an additional glucosyl moietie(s), thereby producing the mogroside. Alternatively or additionally provided is a method of synthesizing a mogrol, the method comprising contacting a mogrol precursor substrate with one or more mogrol biosynthetic pathway enzyme polypeptides as described herein catalyzing mogrol synthesis from the mogrol precursor substrate, thereby synthesizing the mogrol.

To provide a monk fruit extract that has the high content of mogroside V, has good sweetness quality similar to sucrose, and has a less undesirable flavor such as bitterness and that can be easily and economically obtained on a large scale.

A monk fruit extract of the present disclosure includes (a) 65% by mass to 85% by mass of mogroside V in the extract, (b) 1% by mass or less of a protein in the extract, and (c) 0.1% by mass or less of a polyphenol in the extract.

Novel mogrosides and compositions comprising said novel mogrosides, including consumables, are provided herein. Methods of obtaining said novel mogrosides from either purification and/or bioconversion, are also provided.

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.

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

A sweetener composition containing a steviol glycoside and a flavor component. A food and drink and a beverage containing the sweetener composition. The sweetener composition contains a steviol glycoside and a flavor component, wherein the total content of rebaudioside A, rebaudioside D, and rebaudioside M is 15-80 wt % with respect to the total steviol glycoside content, and the flavor component contains one or more selected from the group consisting of furaneol, hydroxymethylfurfural, furfural, vanillin, cyclotene, and damascenone.

Suggested are triterpene-glycoside compounds, which are obtainable by the extraction of Cylcocarya paliurus (Synonym: Pterocarya paliurus) and are useful as a sweetener or sweetener enhancer in preparations and compositions, especially oral edible compositions.