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.

Beverage compositions and methods of preparing the same are provided herein. The beverage compositions can include calcium supplied from a calcium carbonate source including aragonite and a liquid component, such as water, a juice, a milk, and a combination thereof. Calcium components including aragonite particles and at least one additive agent as well as sweetener components including aragonite particles and at least one sweetener are also provided herein.

Beverage compositions and methods of preparing the same are provided herein. The beverage compositions can include calcium supplied from a calcium carbonate source including aragonite and a liquid component, such as water, a juice, a milk, and a combination thereof. Calcium components including aragonite particles and at least one additive agent as well as sweetener components including aragonite particles and at least one sweetener are also provided herein.

A flavour composition comprising a compound according to the formula (I) edible salts thereof, wherein R.sub.1 is an alkyl residue containing 6 to 20 carbon atoms, or an alkene residue containing from 9 to 25 carbon atoms with 1 to 6 double bonds, R.sub.1 together with the carbonyl group to which it is attached is a residue of a carboxylic acid, and m is 0 or 1. ##STR00001##

A flavour composition comprising a compound according to the formula (I) edible salts thereof, wherein R.sub.1 is an alkyl residue containing 6 to 20 carbon atoms, or an alkene residue containing from 9 to 25 carbon atoms with 1 to 6 double bonds, R.sub.1 together with the carbonyl group to which it is attached is a residue of a carboxylic acid, and m is 0 or 1. ##STR00001##

A shelf stable liquid composition for sweetening, flavoring, and lightening coffee, comprises a sweetener system, a dairy-based lightener system, flavor, water, shortening, and a second emulsifier component. The ingredients are cooked to form a liquid composition that is shelf stable for at least three months at room temperature.

A shelf stable liquid composition for sweetening, flavoring, and lightening coffee, comprises a sweetener system, a dairy-based lightener system, flavor, water, shortening, and a second emulsifier component. The ingredients are cooked to form a liquid composition that is shelf stable for at least three months at room temperature.

Methods of preparing steviol glycosides, including Rebaudioside D, Rebaudioside E, Rebaudioside M, Rebaudioside N and Rebaudioside O are provided herein. Sweetener and sweetened consumables containing Rebaudioside D, Rebaudioside E, Rebaudioside M, Rebaudioside N and Rebaudioside O are also provided herein.

Methods of preparing steviol glycosides, including Rebaudioside D, Rebaudioside E, Rebaudioside M, Rebaudioside N and Rebaudioside O are provided herein. Sweetener and sweetened consumables containing Rebaudioside D, Rebaudioside E, Rebaudioside M, Rebaudioside N and Rebaudioside O are also provided herein.

Method (1) for preparing a milk-containing beverage containing speculoos (8), consisting of the following steps:—removal of the milk fat fraction (5) from the milk by centrifugation or churning,—grinding of speculoos (2) into speculoos powder (4) dispersion of fine speculoos powder (4) in the milk fat fraction (5) of the whole milk (3) by mixing the milk fat fraction and the speculoos powder at high speed in a dispersing mixer (10), a high-friction disperser (12) or in a. disintegrator/dissolver (21);—adding the resulting dispersion (6) to skimmed milk (7) or low-fat milk in a proportion that restores or approximates the original milk fat content in the whole milk (3); intensely mixing the dispersion (6) with the skimmed (7) or low-fat milk to a stable dispersion of the speculoos powder (4) in the milk.