The present invention relates to a natural sweetening composition comprising apple concentrate having a median particle size (d50) greater than 100 m and Luo Han Guo concentrate having a median particle size (d50) greater than 1 m and use in beverage, food, pharmaceutical, oral, dietetic, veterinary or tobacco products thereof.

The present invention relates to a natural sweetening composition comprising Luo Han Guo concentrate having a median particle size (d50) greater than 1 m and use in beverage, food, pharmaceutical, oral, dietetic, veterinary or tobacco products thereof.

The present invention relates to a natural sweetening composition comprising concentrates of apple and Luo Han Guo. This composition to provide the advantages of being healthy and natural, not increasing the glycemic index, production simplicity, cost-efficient and sweeter taste because of the synergy between concentrates of apple and Luo Han Guo.

The present disclosure provides novel compounds that are steviol derivatives. The compounds generally can be characterized by a structure according to Formula I:

##STR00001##

wherein A.sup.1, L.sup.1, and G.sup.1 are described herein. Also provided are sweetener compositions comprising the compound described herein either as a sweetener or a sweetener enhancer. Additionally, the compound or the sweetener composition can be included in a product such as a beverage product or a food product, which can reduce the amount of sweetener in the product required to achieve the same sweetness level in an otherwise identical product not including the compound or the sweetener composition.

Methods of preparing novel steviol glycosides are described herein. The methods utilize biocatalysts for converting a starting steviol glycoside to a target steviol glycoside. Compositions and consumables comprising said novel steviol glycosides as well as methods of purifying and using said novel steviol glycosides, are also provided.

Through solid dosage minor reduction, the weight percentage of solids in an initial solution of crystallization is reduced in a controlled manner for crystallizing a stevia extract or remaining stevia extract starting material with low steviol glycoside content to obtain crystal steviol glycosides. The solid dosage minor reduction in the crystallization process imparts increased efficiencies to manufacturing processes and enables one or more benefits such as increased particle size distribution of the final crystal product, completion of one or more of solid product isolation processes (e.g., filtration and/or centrifugation) after crystallization, increased dewatering rate in solid product isolation processes, increased speed in subsequent solid drying, and enhanced product purities.

Steviol glycoside blends having aqueous solubilities suitable for beverage syrup concentrations are provided herein. Methods of preparing concentrates from said blends are also provided, as are beverage syrups and beverages. Methods of improving the solubility and reducing foaming of stevia blends are also provided.

A process for transglucosylation of steviol glycosides. A sweetener composition having at least 95% total glycosylated steviol glycosides.

A method of enhancing the sweetness of sweetener in a food or beverage product comprising adding Naringenin to the product in an amount of 50 ppm to 200 ppm by weight of the total weight of the product wherein the naringenin does not block the bitter taste of the product when compared to the beverage without naringenin. Also provided here is a food or beverage product comprising naringenin in an amount of from 50 to 200 ppm, by weight, of the total weight of the product, and a sweetener wherein the product is not a product selected from coffee, tea, a cosmetic and a pharmaceutical.

This application relates to a sweetening composition and a preparation method and use thereof. The method includes steps of obtaining mesophyll fragments of Rubus suavissimus S. Lee, extracting with water as a solvent, removing phenolic hydroxyl-containing components, concentrating, purifying, and water-phase crystallization to obtain a sweetening composition. The sweetening composition is white in color, with unobvious bitterness astringent taste. The sweetening composition contains 50% to 99% of Rubusoside based on a dry weight, and has an absorbance of less than 0.4 at a wavelength of 270 to 370 nm after being dissolved and prepared into an aqueous solution (with a solid content of 1%, w/w). By removing bitter glycosides and phenolic hydroxyl-containing components, this application makes the flavor of the sweetening composition better. In the preparation process of the sweetening composition of the this application, only purified water is used and no organic solvents are used.