A steviol glycoside composition with reduced surface tension. The reduced surface tension steviol glycoside composition includes an aqueous solution of a steviol glycoside and a surface tension reducing compound in an amount effective to reduce surface tension. Method for reducing surface tension in a steviol glycoside solution includes contacting a steviol glycoside and a surface tension reducing compound.

A steviol glycoside composition with reduced surface tension. The reduced surface tension steviol glycoside composition includes an aqueous solution of a steviol glycoside and a surface tension reducing compound in an amount effective to reduce surface tension. Method for reducing surface tension in a steviol glycoside solution includes contacting a steviol glycoside and a surface tension reducing compound.

A solubilized steviol glycoside composition including one or more steviol glycosides and one or more steviol glycoside solubility enhancers can be used as a sweetener composition to sweeten other compositions (sweetenable compositions) such as foods, beverages, medicines, oral hygiene compositions, pharmaceuticals, nutraceuticals, and the like.

A solubilized steviol glycoside composition including one or more steviol glycosides and one or more steviol glycoside solubility enhancers can be used as a sweetener composition to sweeten other compositions (sweetenable compositions) such as foods, beverages, medicines, oral hygiene compositions, pharmaceuticals, nutraceuticals, and the like.

A steviol glycoside composition having modified sensory attributes including reduced sweetness linger and/or increased sweetness intensity. The steviol glycoside composition comprises a steviol glycoside and a sensory modifier compound in an amount effective to modify the sensory attributes of the steviol glycoside.

A steviol glycoside composition having modified sensory attributes including reduced sweetness linger and/or increased sweetness intensity. The steviol glycoside composition comprises a steviol glycoside and a sensory modifier compound in an amount effective to modify the sensory attributes of the steviol glycoside.

The present invention provides a method of obtaining Psidium guajava leaf extract standardized to phytochemicals. The extract obtained is highly soluble in water, and contains standardized phytochemicals such as, guijavarin specifically saponins and polyphenols, which may be used in food and beverage products. The method involves the specific method of filtration to obtain highly purified form of phytochemical. The extract obtained is subjected to bio-activity guided fractionation to isolate different compounds to obtain phytochemical enriched fraction followed by purification and isolation of the single phytochemical from the enriched bioactive fraction. The phytochemical is identified as guijaverin, which also exhibits anti-diabetic activity. The Psidium guajava leaf extract is useful in food and beverage industries and is used in different formulations such as chocolates, capsules, and aqua based supplement drinks.

The present invention provides a method of obtaining Psidium guajava leaf extract standardized to phytochemicals. The extract obtained is highly soluble in water, and contains standardized phytochemicals such as, guijavarin specifically saponins and polyphenols, which may be used in food and beverage products. The method involves the specific method of filtration to obtain highly purified form of phytochemical. The extract obtained is subjected to bio-activity guided fractionation to isolate different compounds to obtain phytochemical enriched fraction followed by purification and isolation of the single phytochemical from the enriched bioactive fraction. The phytochemical is identified as guijaverin, which also exhibits anti-diabetic activity. The Psidium guajava leaf extract is useful in food and beverage industries and is used in different formulations such as chocolates, capsules, and aqua based supplement drinks.

A coffee cherry is harvested, preferably in a sub-ripe state, and quick-dried to provide a basis for numerous nutritional products. Such coffee cherries and portions thereof may be particularly characterized by their extremely low concentration of mycotoxins, including various aflatoxins, fumonisins, ochratoxins, and/or vomitoxin (DON, deoxynivalenol).

A coffee cherry is harvested, preferably in a sub-ripe state, and quick-dried to provide a basis for numerous nutritional products. Such coffee cherries and portions thereof may be particularly characterized by their extremely low concentration of mycotoxins, including various aflatoxins, fumonisins, ochratoxins, and/or vomitoxin (DON, deoxynivalenol).