A purified composition of steviol glycoside molecules is described. The composition imparts desirable taste, flavor and flavor modifying properties to food, beverages, and other consumable products.

Nobel Stevia Sweetening components are provided. Through the analysis of the components of the nobel Steviol Glycoside included in the stevia extract and/or crystals, not only the quality control of sweeteners, but judgment on the correctness of indication of origin or infringement of right are facilitated since the raw material of the sweetener can be identified.

Novel steviol glycoside compounds characterized by a first group of four glucopyranose residues attached via the number 13 carbon (C13) of the steviol moiety and a second group of two or three glucopyranose residues attached via the number 19 carbon (C19) of the steviol moiety are described, and exemplified by compounds 1-4. These compounds can be present in a composition with other steviol glycosides (e.g., Reb D and Reb M) to enhance their solubilities. Accordingly, the novel compounds can facilitate the preparation of aqueous compositions having a higher concentration of steviol glycosides. A steviol glycoside composition including one or more of compounds 1-4 can be used as a sweetener composition to sweeten other compositions (sweetenable compositions) such as foods, beverages, medicines, oral hygiene compositions, nutraceuticals, and the like.

The present invention relates generally to improving the taste of natural high-potency non-caloric or low-caloric sweeteners and compositions sweetened therewith. In particular, the present invention relates to compositions that can improve the tastes of natural high-potency non-caloric or low-caloric sweeteners by imparting a more sugar-like taste or characteristic. In particular, the compositions and methods provide a more sugar-like temporal profile, including sweetness onset and sweetness linger, and/or a more sugar-like flavor profile, including osmotic taste.

Compositions comprising one or more natural high intensity sweeteners and/or derivatives thereof are disclosed. The one or more high intensity sweeteners and/or derivatives regulate the coolness taste or flavor of the composition.

Glucosyl Stevia compositions are prepared from steviol glycosides of Stevia rebaudiana Bertoni. The glucosylation was performed by cyclodextrin glucanotransferase using the starch as source of glucose residues. The compositions mainly comprise glucosyl derivatives with superior taste characteristics and can be used as sweetness enhancers, flavor enhancers and sweeteners in foods, beverages, cosmetics and pharmaceuticals.

The present invention relates to the production of steviol glycoside rebaudiosides D4, WB1 and WB2 and the production of rebaudioside M from Reb D4.

Novel diterpene glycosides and methods for purifying the same are provided herein. In addition, compositions comprising the novel diterpene glycosides, as well as methods of using the diterpene glycosides are provided. Novel diterpene glycosides and methods for purifying the same are provided herein. In addition, compositions comprising the novel diterpene glycosides, as well as methods of using the diterpene glycosides are provided.

Provided is a plant having at least one of genetic characteristics (A)-(E) below. (A) Alleles in which the base at the position corresponding to position 40 of SEQ ID:1 is C are homozygous or heterozygous. (B) Alleles in which the base at the position corresponding to position 21 of SEQ ID:2 is T are homozygous or heterozygous. (C) Alleles in which the base at the position corresponding to position 28 of SEQ ID:3 is T are homozygous or heterozygous. (D) Alleles in which the base at the position corresponding to position 59 of SEQ ID:4 is C are homozygous or heterozygous. (E) Alleles in which the base at the position corresponding to position 64 of SEQ ID:5 is T are homozygous or heterozygous.

An enhanced sweetener made from granules of a carrier, such as sucrose, embedded with molecules of a high potency sweetener, such as stevia extract. The process for making the enhanced sweetener involves dissolving the high potency sweetener in warmed water and mixing the resulting solution with the heated carrier. The resulting slurry is then dried, optionally under reduced pressure. The apparatus for producing the enhanced sweetener includes one or more heated agitators connected to a heated, airtight blender, which can be evacuated with a vacuum pump. The result is an enhanced sweetener with a homogenous distribution of high potency ingredients that retains the functionalities of sugar necessary for food preparation, improves the spreading of the sweetness throughout the food, and reduces aftertastes. Other high potency ingredients and carriers may also be used in the process.