Tri- and tetra-saccharides are used in foods, beverages and other consumable products to mask or reduce the unpleasant taste of certain components also present in such products, such as the bitter taste of certain high intensity sweeteners. The organoleptic qualities of the products are thereby improved. In particular, melezitose, maltotriose and maltotetraose effectively reduce the bitterness of consumable products containing steviol glycosides such as rebaudioside A.

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.

Provided is novel use of an allulose disaccharide.

The invention relates to a process for the preparation of an allulose syrup containing allulose at a product concentration of more than 70 wt.-%, relative to the total weight of the allulose syrup, the process comprising the steps of (a) providing an aqueous solution containing allulose at an educt concentration of at most 70 wt.-%, relative to the total weight of the solution; and (b) evaporating water at a temperature of the solution of less than 60° C. and under reduced pressure thereby increasing the concentration of allulose in the aqueous solution starting from the educt concentration until the product concentration is reached.

Various embodiments disclosed relate to steviol glycoside malonic acid esters (SGMAs). The present invention provides one or more SGMAs or salts thereof, compositions including the one or more SGMAs or salts thereof, and methods of forming a composition that includes one or more steviol glycoside malonic acid esters (SGMAs) or salts thereof. A composition including one or more SGMAs or salts thereof can be a sweetener or a sweetened composition such as a beverage concentrate, a sweetened beverage, a carbonated soft drink, a solid food stuff, a pharmaceutical composition, a nutritional supplement, or a dental composition.

The present invention relates to creamers for food products such as coffee and tea. In particular, the invention relates to a foaming liquid creamer that provides a foam layer when added to a beverage.

Compositions comprising glycosylated small molecule weight steviol glycosides (G-SMW-SGs) and glycosylated small molecule weight steviol glycoside Maillard reaction products (G-SMW-SG-MRPs) are described. These compositions provide improved taste profiles and can be used as sweeteners or a flavorants in consumable products, including foods and beverages.

This disclosure relates to a product, a beverage product, and an infusion formulation that each include at least two rare sugars, for example allulose and tagatose. The combination of allulose and tagatose synergistically sweeten the product, beverage product, and infusion formulation. The product includes a food body having a food component and an infusion component. The infusion component includes at least two rare sugars. The beverage product includes a consumable liquid and at least two rare sugars. This disclosure further relates to methods for preparing a food product and beverage product.

An oil-in-water emulsion is disclosed. The oil-in-water emulsion contains an oil phase, an aqueous phase, and an emulsifier system. The emulsifier system can include modified starches such as octenyl succinic anhydride (OSA)-modified starch. The disclosed oil-in-water emulsions can include acidulants and can have a pH less than 5.0. Also disclosed are consumer products and methods of preparing the oil-in-water emulsion.