A Stevia extract made from leaves of the Stevia rebaudiana plant is described. The extract has desired levels of steviol glycosides and is useful in food, beverage, and other consumable products.

A Stevia extract made from leaves of the Stevia rebaudiana plant is described. The extract has desired levels of steviol glycosides and is useful in food, beverage, and other consumable products.

A Stevia extract made from leaves of the Stevia rebaudiana plant is described. The extract has desired levels of steviol glycosides and is useful in food, beverage, and other consumable products.

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

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

Ingredients include tapioca starch, tigernut flour, and cassava flour OR almond flour, fruit power, or dried fruit, or spices of ginger, nutmeg, cloves, or cocoa powder or chocolate chips, and/or tree nuts, cream of tartar, baking soda, sea salt, cinnamon spice, pure powder vanilla, pure V50% mongroside monk fruit powder.

For each mix, start with tapioca starch that serves as a “binder” for the grain free flours. Tigernut flour is added to each mix to prevent finished product from being gummy and not bready. Add Cassava flour or Almond flour to create two different mixes with carbohydrate alternatives.

To each mix, add cream of tartar, baking soda, sea salt, pure powdered vanilla (no fillers), cinnamon spice (do not add to chocolate mix), V50% mongroside powered monk fruit. Add desired dried fruit powder, dried fruit, or spices to include cloves, ginger and nutmeg, or cocoa powder, and/or chocolate chips, and/or tree nuts or no nuts.

A method for preparing a food product and a food product thereof including a grain-based binder and being essentially free of added sugar. The method includes preparing a cooked grain flour and then hydrating the cooked grain flour either during or after cooking with a liquid to form a binder composition. The binder composition and one or more food ingredients are combined to form an agglomerate, and the agglomerate is thermally processed to obtain the food product.

A method for preparing a food product and a food product thereof including a grain-based binder and being essentially free of added sugar. The method includes preparing a cooked grain flour and then hydrating the cooked grain flour either during or after cooking with a liquid to form a binder composition. The binder composition and one or more food ingredients are combined to form an agglomerate, and the agglomerate is thermally processed to obtain the food product.

The invention provides carbohydrate compositions and products comprising the carbohydrate compositions, such as dry products or a low-viscosity reduced-sugar syrup, methods of making the carbohydrate compositions and products, and uses thereof.

The invention provides carbohydrate compositions and products comprising the carbohydrate compositions, such as dry products or a low-viscosity reduced-sugar syrup, methods of making the carbohydrate compositions and products, and uses thereof.