A Stevia rebaudiana plant is characterized by Rebaudioside A (RA) content of 6-20% dry weight and total steviol glycosides content of 15-28% dry weight in the leaf. The plant is developed using selective breeding technologies and identified by RAPD gene analysis.

The present invention relates generally to the production of steviol glycosides. Provided is a method for enzymatically providing a modified steviol glycoside, comprising incubating a steviol glycoside substrate in A the presence of sucrose and the glucansucrase GTF180 of Lactobacillus reuteri strain 180, or a mutant thereof having the desired transglycosylation activity. Also provided are modified steviol glycosides obtainable by a method of the invention, and the use thereof as low-glycemic sweetener.

The present invention relates to a recombinant host comprising a recombinant nucleic acid sequence encoding a polypeptide having at least about: a. 85% identity to the amino acid sequence set forth in SEQ ID NO: 1; b. 85% identity to the amino acid sequence set forth in SEQ ID NO: 3; c. 85% identity to the amino acid sequence set forth in SEQ ID NO: 6; d. 85% identity to the amino acid sequence set forth in SEQ ID NO: 9; e. 85% identity to the amino acid sequence set forth in SEQ ID NO: 11; f. 85% identity to the amino acid sequence set forth in SEQ ID NO: 14; g. 85% identity to the amino acid sequence set forth in SEQ ID NO: 17; h. 85% identity to the amino acid sequence set forth in SEQ ID NO: 20; i. 85% identity to the amino acid sequence set forth in SEQ ID NO: 22; or j. 85% identity to the amino acid sequence set forth in SEQ ID NO: 25.

The present disclosure provides a sweetening composition including a) acesulfam or aspartame, b) sucralose, a stevia compound, saccharin or cyclamate, c) neohesperidin, thaumatine, rubusoside, a rubusoside derivative, phloretin, trilobatin, monatin and/or hesperetin, and d) tannin in an amount in the range from 1 mg/l to 400 mg/l or wherein, based on the total weight of components a), b), c) and d), the component a) is present in an amount in the range from 10 to 50 wt-%, component b) in an amount in the range from 15 to 65 wt-%, component c) in an amount in the range from 0.1 to 4 wt-%, and component d) in an amount in the range from 5 to 50 wt-%. Moreover, the present disclosure is about the use of said sweetening compositions for sweetening and preparing beverages as well as for preparing syrups as precursors and for the preparation of such beverages. The disclosure is also about a beverage including said sweetening compositions as well as about a process for preparing such beverage.

The present disclosure also provides a sweetening composition including a) 0.1 to 50 g/l of a natural sweet-tasting carbohydrate, b) 40 to 120 g/l of a natural sweet-tasting carbohydrate different from a), and c) 30 to 300 mg/I of rubusoside or a rubusoside derivative. Moreover, the present disclosure is about the use of said sweetening compositions for sweetening and preparing beverages as well as for preparing syrups as precursors and for the preparation of such beverages. The disclosure is also about a beverage including said sweetening compositions as well as about a process for preparing such beverage.

What is provided are sugar substitute compositions comprising natural ingredients that provide added human health benefits and properties and characteristics of sugar, without the caloric content and glycemic index of sugar. Unlike artificial sweeteners, the sugar substitute compositions contain no chemicals or synthetic additives and taste and function like sugar. Specifically, the sugar substitute compositions comprise digestion resistant soluble fiber comprising an oligosaccharide matrix of glucose and/or fructose oligomers, which yield the sugar substitute digestion resistant property and allow it to simultaneously enhance the growth of beneficial bacteria in the human gut. In one particular embodiment, the sugar substitute comprises a digestion resistant soluble fiber, Luo Han Guo extract, and a flavor masking agent comprising Oryza sativa (rice) extract. In another embodiment, the sugar substitute comprises a digestion resistant soluble fiber, Luo Han Guo extract, a flavor masking agent comprising Oryza sativa (rice) extract, and a steviol glycoside.

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

Provided is a flavor modifying composition including a blend of a water soluble filler including plant fibers; and at least one sucrose substitute of natural source, wherein said flavor modifying composition includes at least 90% w/w of the filler, the amount being determined when said composition is in dry form; and said flavor modifying composition is water soluble. The flavor modifying composition is particularly effective in enhancing sweet taste and/or aroma of a product. Further provided are products including the flavor modifying composition.

Stevia compositions are prepared from steviol glycosides of Stevia rebaudiana Bertoni. The compositions are able to provide a superior taste profile and can be used as sweetness enhancers, flavor enhancers and sweeteners in foods, beverages, cosmetics and pharmaceuticals.

Various recovery processes are provided for the complete recovery of low soluble steviol glycosides obtained in recombinant microorganisms. Soluble -glycosyl steviol glycosides were fully recovered in downstream processing and then converted to steviol glycosides by hydrolases. The obtained steviol glycosides were purified and used as sweeteners, sweetness enhancers, flavor enhancers, and flavor modifiers in foods, beverages, cosmetics and pharmaceuticals.