The invention describes compositions that include a stevia sweetener and a salt of a steviol glycoside, wherein the concentration of the components provide an improved taste profile where bitterness, after taste and/or lingering of the stevia sweetener is decreased or eliminated.

This disclosure provides aqueous steviol glycoside compositions as well as syrups and beverages comprising these compositions. In certain embodiments, the aqueous steviol glycoside composition comprises water and a sweetening composition, wherein the sweetening composition is solubilized in the water and comprises a stevioside composition and rebaudioside D.

This disclosure provides aqueous steviol glycoside compositions as well as syrups and beverages comprising these compositions. In certain embodiments, the aqueous steviol glycoside composition comprises water and a sweetening composition, wherein the sweetening composition is solubilized in the water and comprises a stevioside composition and rebaudioside D.

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.

In a method of making a beverage, a plurality of beverage containers is placed onto a conveyor. A first phase including a base salt is dispensed into each one of the plurality of beverage containers. An acidic phase is dispensed into each one of the plurality of beverage containers. At least one of the first phase and the acidic phase includes water. At a third location on the conveyor that is spaced apart from both the first location and the second location, each one of the plurality of beverage containers is sealed individually with a substantially airtight seal at a predetermined amount of time after both the first phase and the acidic phase have been dispensed therein so that the first phase reacts with the second phase to carbonate the beverage therein with a predetermined amount of carbonation.

In a method of making a beverage, a plurality of beverage containers is placed onto a conveyor. A first phase including a base salt is dispensed into each one of the plurality of beverage containers. An acidic phase is dispensed into each one of the plurality of beverage containers. At least one of the first phase and the acidic phase includes water. At a third location on the conveyor that is spaced apart from both the first location and the second location, each one of the plurality of beverage containers is sealed individually with a substantially airtight seal at a predetermined amount of time after both the first phase and the acidic phase have been dispensed therein so that the first phase reacts with the second phase to carbonate the beverage therein with a predetermined amount of carbonation.

A natural non-alcoholic beverage product, comprising two or more natural fruit flavours extracted and concentrated from two or more fruits, one or more natural botanical flavours extracted and concentrated from parts of one or more plants and at least one of a natural spice flavour, a natural unrefined sweetener, and a natural unrefined salt.

A natural non-alcoholic beverage product, comprising two or more natural fruit flavours extracted and concentrated from two or more fruits, one or more natural botanical flavours extracted and concentrated from parts of one or more plants and at least one of a natural spice flavour, a natural unrefined sweetener, and a natural unrefined salt.

Disclosed herein is a method for producing modified gum arabic, the method comprising: providing gum arabic; heating said gum arabic, resulting in heat-treated gum arabic; dissolving said heat-treated gum arabic in a solution; optionally, filtering said solution containing said dissolved gum arabic; and subjecting said solution containing said dissolved gum arabic to spray-drying. Further disclosed herein is a gum arabic from Acacia Senegal having (i) a weight average molecular weight (M.sub.w) of ≥3.8.Math.10.sup.6 Da, and/or (ii) a RMS-radius of gyration (R.sub.g) of ≥140 nm.