The present disclosure generally relates to various formulations and uses of the compound Isomogroside IV.sub.E. In some aspects, the disclosure provides compositions that include Isomogroside IV.sub.E. In some embodiments, the compositions are comestible compositions, including, but not limited to, packaged food and beverage products and tabletop sweeteners. In some aspects, the disclosure provides certain compositions that include such mogroside compounds, such as compositions that include such mogroside compounds and one or more other sweeteners. In some other aspects, the disclosure provides methods of reducing the caloric content of a sweetened article, such as a sweetened food or beverage product.

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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.

Sweetener and flavor compositions with improved taste profiles are disclosed. Also disclosed are methods of making and methods of using such sweetener and flavor compositions.

Sweetener and flavor compositions with improved taste profiles are disclosed. Also disclosed are methods of making and methods of using such sweetener and flavor compositions.

Sweetener and flavor compositions with improved taste profiles are disclosed. Also disclosed are methods of making and methods of using such sweetener and flavor compositions.

Sweetener and flavor compositions with improved taste profiles are disclosed. Also disclosed are methods of making and methods of using such sweetener and flavor compositions.

The invention describes products, uses thereof, compositions thereof, and methods to prepare products formed from Maillard reaction products from a sugar donor and/or sweet tea extracts, stevia extracts, swingle (mogroside) extracts, one or more sweet tea extract components, one or more steviol glycosides, one or more mogrosides, one or more glycosylated sweet tea glycosides, one or more glycosylated steviol glycosides or one or more glycosylated mogrosides and an amine donor/reactant.

The invention describes products, uses thereof, compositions thereof, and methods to prepare products formed from Maillard reaction products from a sugar donor and/or sweet tea extracts, stevia extracts, swingle (mogroside) extracts, one or more sweet tea extract components, one or more steviol glycosides, one or more mogrosides, one or more glycosylated sweet tea glycosides, one or more glycosylated steviol glycosides or one or more glycosylated mogrosides and an amine donor/reactant.

The present invention provides a process for preparation of compositions comprising novel mogrosides from fruit of Siraitia grosvenorii. The compositions have superior organoleptic properties compared to known mogroside compositions and are useful in wider range of consumables including foods and beverages.