The present disclosure generally provides the use glucosylated natural steviol glycosides (GSGs) to reduce certain undesirable taste notes common to oral care products. In related aspects, the disclosure provides compositions that comprise GSGs and one or more ingredients that give rise to certain undesirable taste notes. In some embodiments, such compositions are in the form of a food product, a beverage product, or an oral care product, such as a toothpaste, a mouthwash, a tooth-whitening composition, and the like.

An astringency reducing agent including an arabinogalactan which has a molecular weight of from 10,000 to 1,000,000 and a ratio of 1,3-bound galactose to total galactose of 12 mol % or more, as an active ingredient. A method for reducing astringency, including blending the astringency reducing agent into an oral product including an astringent substance.

An astringency reducing agent including an arabinogalactan which has a molecular weight of from 10,000 to 1,000,000 and a ratio of 1,3-bound galactose to total galactose of 12 mol % or more, as an active ingredient. A method for reducing astringency, including blending the astringency reducing agent into an oral product including an astringent substance.

The use of a compound according to formula (I) or the edible salts thereof in an edible composition to mask or modulate an undesired taste or off-taste contained in the edible composition ##STR00001##
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 NR.sub.2R.sub.3, in which R.sub.3 is H or together with R.sub.2 and the N-atom to which they are attached, a 5-membered ring, is a residue of an amino acid, in particular a proteinogenic amino acid, ornithine, gamma-aminobutyric acid or beta alanine, or a 1-amino cycloalkyl carboxylic acid.

The use of a compound according to formula (I) or the edible salts thereof in an edible composition to mask or modulate an undesired taste or off-taste contained in the edible composition ##STR00001##
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 NR.sub.2R.sub.3, in which R.sub.3 is H or together with R.sub.2 and the N-atom to which they are attached, a 5-membered ring, is a residue of an amino acid, in particular a proteinogenic amino acid, ornithine, gamma-aminobutyric acid or beta alanine, or a 1-amino cycloalkyl carboxylic acid.

Provided are compositions with a citrus juice having a brix-to-acid ratio of less than about 16:1, and a miracle fruit component, as well as processes for making such compositions.

Provided are compositions with a citrus juice having a brix-to-acid ratio of less than about 16:1, and a miracle fruit component, as well as processes for making such compositions.

A steviol glycoside composition with reduced surface tension. The reduced surface tension steviol glycoside composition includes an aqueous solution of a steviol glycoside and a surface tension reducing compound in an amount effective to reduce surface tension. Method for reducing surface tension in a steviol glycoside solution includes contacting a steviol glycoside and a surface tension reducing compound.

A steviol glycoside composition with reduced surface tension. The reduced surface tension steviol glycoside composition includes an aqueous solution of a steviol glycoside and a surface tension reducing compound in an amount effective to reduce surface tension. Method for reducing surface tension in a steviol glycoside solution includes contacting a steviol glycoside and a surface tension reducing compound.

This disclosure provides novel compositions comprising a compound of Formula I. These compositions are useful for improving mouthfeel properties of non-nutritive sweeteners, such as steviol glycosides and blends thereof, in food and beverages containing the same.