The present disclosure provides novel sweetener compositions comprising a compound having a structure according to Formula I: ##STR00001##
wherein R.sup.1, R.sup.2, R.sup.3, and R.sup.4 are described herein. Also provided are methods of modulating sweetness profile of a product by adding a compound of Formula I to the product, such as a beverage product or a food product. For example, the compound described herein can be added to increase the overall sweetness of a nutritive sweetener sweetened beverages; decrease the sweetness time-of-onset for high potency sweeteners such as rebaudioside A; decreasing bitter, metallic and licorice off-notes of high potency sweeteners; and improve the sweet quality of sweetened products.

In one aspect, the disclosure relates to sweetener and/or umami compositions, methods of making same, products comprising same, and methods of improving mouthfeel in a product, e.g., a savory or umami food or beverage. In various aspects, the disclosed compositions comprise a sweetening agent and/or an umami agent and a taste modulator component. In various aspects, the disclosed sweetener compositions comprise a sweetening agent and a taste modulator component. In further aspects, the disclosed savory compositions comprise an umami agent and a taste modulator component. In further aspects, the disclosed taste modulator composition can further comprise an additional CaSR modulator. This abstract is intended as a scanning tool for purposes of searching in the particular art and is not intended to be limiting of the present disclosure.

The present disclosure relates to a low-calorie, sugar-reduced soymilk comprising soybean extract solution, allulose, and soybean oil. The soymilk of the present disclosure includes allulose, and thus the soymilk has superior emulsion stability in spite of the addition of a small amount of an emulsifier and has excellent mouthfeel and taste, while having low calories than an existing product using sugar.

A method of improving taste and/or off-taste of a food, beverage, confection, or concentrate composition includes a step of providing a food, beverage, confection, or concentrate composition that includes two or more of: a sour additive; a bitter additive; and a sweetener. The method also includes a step of adding 1,3-propanediol to the food, beverage, confection, or concentrate composition to form a tasteful composition, whereby said tasteful composition has improved taste and/or off-taste as compared to a food, beverage, confection, or concentrate composition that does not include 1,3-propanediol.

An agent for reducing acid irritation capable of reducing throat irritation when an acetic acid-containing food or beverage product is taken is provided. An agent for reducing acid irritation containing cardamonin as an active ingredient is provided.

Compounds of formula (I) and novel uses of compounds of formula (I), such as for flavour compositions. New preparations and new methods using compounds of formula (I).

A flavor composition based on edible insect-derived material is provided. The flavor composition includes an edible insect protein or fat. Consumable compositions containing a consumable base and the insect-derived flavor composition are also provided. Processes for preparing the insect-derived flavor composition and the consumable compositions including the insect-derived flavor composition, and for imparting flavor to a consumable or affecting the flavor or aroma profile of a consumable are further provided.

The various aspects presented herein relate to processes for preparing food ingredients, flavors and sweeteners from extracts of plants that contain terpene glycosides such as Stevia rebaudiana Bertoni, Rubus suavissimus or Siraitia grosvenorii. Also presented herein are formulations and uses of compositions made from the processes.

A method enhancing the taste of a food product, which includes the steps of culturing a mycelial liquid tissue culture in a media, collecting a extracellular portion of the mycelial aqueous culture, e.g., the extracellular fluid of the mycelial liquid aqueous culture, and adding the collected extracellular portion fluid to a food product in an amount sufficient to enhance the food product's taste. The extracellular portion of the mycelial aqueous culture may include C. sinensis, and the culture step may be carried out for between about one and sixty days. The food products include foods, beverages, pharmaceuticals, and nutraceuticals and dairy alternative products, beverages and beverage bases, extruded and extruded/puffed products, meat imitations and extenders, baked goods and baking mixes, granola products, bar products, smoothies and juices, and soups and soup bases.

Aspects described herein relate to lipophilic active agent infused tobacco leaves and/or tobacco materials and methods of use thereof. More particularly, aspects described herein relate to tobacco leaves and/or tobacco materials infused with lipophilic active agents that provide enhanced bioavailability of the lipophilic active agents in a subject, and that mask unpleasant tastes.