Disclosed is a method to prepare a myceliated high-protein food product, which includes culturing a fungi an aqueous media which has a high level of plant protein, for example at least 20 g protein per 100 g dry weight with excipients, on a dry weight basis. The plant protein can include pea, rice and/or chickpea. The fungi can include comprises Lentinula spp., Agaricus spp., Pleurotus spp., Boletus spp., or Laetiporus spp. After culturing, the material is harvested by obtaining the myceliated high-protein food product via drying or concentrating. The resultant myceliated high-protein food product may have its taste, flavor, or aroma modulated, such as by increasing desirable flavors or tastes such as meaty, savory, umami, popcorn and/or by decreasing undesirable flavors such as bitterness, astringency or beaniness. Deflavoring and/or deodorizing as compared to non-myceliated control materials can also be observed. Also disclosed are myceliated high-protein food products.

Sweetener compositions comprising particular glycoside blends are described in this paper. The glycioside blends comprise rebaudioside A, rebaudioside B, and/or rebaudioside D in various proportions. The sweetener composition can also include one or more bulking agents or other ingredients. The sweetener compositions can be used in foods and beverages.

Sweetener compositions comprising particular glycoside blends are described in this paper. The glycioside blends comprise rebaudioside A, rebaudioside B, and/or rebaudioside D in various proportions. The sweetener composition can also include one or more bulking agents or other ingredients. The sweetener compositions can be used in foods and beverages.

The present invention pertains to a flavor water that comprises: (a) a natural sugar in an amount corresponding to sweetness intensity X1; (b) a high intensity sweetener in an amount corresponding to sweetness intensity X2; (c) sodium in an amount of less than 40 mg/100 ml; and (d) potassium in an amount of less than 70 mg/100 ml and/or calcium in an amount of less than 70 mg/100 ml, wherein the high intensity sweetener comprises at least one high intensity sweetener b1 selected from the group consisting of Rebaudioside M, Rebaudioside D, Rebaudioside N, Rebaudioside O, Rebaudioside E, an extract of Momordica grosvenori, Mogroside V and Thaumatin, and (X1+X2) is larger than 1 and not larger than 20.

The present invention pertains to a flavor water that comprises: (a) a natural sugar in an amount corresponding to sweetness intensity X1; (b) a high intensity sweetener in an amount corresponding to sweetness intensity X2; (c) sodium in an amount of less than 40 mg/100 ml; and (d) potassium in an amount of less than 70 mg/100 ml and/or calcium in an amount of less than 70 mg/100 ml, wherein the high intensity sweetener comprises at least one high intensity sweetener b1 selected from the group consisting of Rebaudioside M, Rebaudioside D, Rebaudioside N, Rebaudioside O, Rebaudioside E, an extract of Momordica grosvenori, Mogroside V and Thaumatin, and (X1+X2) is larger than 1 and not larger than 20.

A semi-solid composition comprising a gelling component in a sufficient amount to provide a cohesive gelled product, a caffeinated component comprising caffeine, wherein the caffeinated component is bitter, and a complexing component, wherein the complexing component is configured to reduce the bitterness of the caffeinated component by complexing with the caffeinated component.

A semi-solid composition comprising a gelling component in a sufficient amount to provide a cohesive gelled product, a caffeinated component comprising caffeine, wherein the caffeinated component is bitter, and a complexing component, wherein the complexing component is configured to reduce the bitterness of the caffeinated component by complexing with the caffeinated component.

Provided is a fat or oil composition that enhances sweetness. The fat or oil composition includes the following components (A), (B), and (C): (A) 0.10 mass % or more and 1.50 mass % or less of free α-linolenic acid; (B) 0.3 mass % or more and 1.5 mass % or less of α-linolenic acid monoacylglycerol; and (C) 65 mass % or more of diacylglycerols, wherein a content mass ratio of the component (A) to the component (B), [(A)/(B)], is 0.10 or more and 3.00 or less.

Provided is a fat or oil composition that enhances sweetness. The fat or oil composition includes the following components (A), (B), and (C): (A) 0.10 mass % or more and 1.50 mass % or less of free α-linolenic acid; (B) 0.3 mass % or more and 1.5 mass % or less of α-linolenic acid monoacylglycerol; and (C) 65 mass % or more of diacylglycerols, wherein a content mass ratio of the component (A) to the component (B), [(A)/(B)], is 0.10 or more and 3.00 or less.

The present invention relates to an effervescent beverage in which the quality of taste resulting from sugars and sweeteners is improved, and a method for producing the effervescent beverage.