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.

A method of screening for a stevia plant with high rebaudioside M content ratio, that includes detecting from a test stevia plant the presence and/or absence of at least one of (1) and (2), and at least one of (3) to (7): (1) homozygous for the allele wherein position 290 of SEQ ID NO: 1 is T; (2) homozygous for the allele wherein position 33 of SEQ ID NO: 2 is A; (3) homozygous for the allele wherein position 44 of SEQ ID NO: 3 is T; (4) homozygous for the allele wherein position 40 of SEQ ID NO: 4 is T; (5) homozygous for the allele wherein position 48 of SEQ ID NO: 5 is C; (6) homozygous for the allele wherein positions 55-72 of SEQ ID NO: 6 are deleted; (7) homozygous for the allele wherein position 50 of SEQ ID NO: 7 is A.

Royal jelly honey produced by nurse bees, honey and milk has great values in human health and/or beauty. This invention aims to produce royal jelly honey substitute, honey substitute, animal free milk without the need for bees or cows or goats. First, recombinant major royal jelly proteins (MRJPs), defensin-1, and milk proteins are produced by microbes (such as bacteria, yeasts, or fungi) using precision fermentation. The MRJPs, defensin-1 or milk proteins are then formulated with vitamins, water, minerals, fats, salt and/or amino acids to produce a bee-free royal jelly honey substitute, bee-free honey substitute or animal free milk. MRJPs can also be formulated with vitamins, water, minerals, fats, salt, amino acids and recombinant milk proteins to produce animal-free milk or milk substitutes with supplemental MRJPs. Plant-based milks can also be supplemented with MRJPs and recombinant milk proteins.

Royal jelly honey produced by nurse bees, honey and milk has great values in human health and/or beauty. This invention aims to produce royal jelly honey substitute, honey substitute, animal free milk without the need for bees or cows or goats. First, recombinant major royal jelly proteins (MRJPs), defensin-1, and milk proteins are produced by microbes (such as bacteria, yeasts, or fungi) using precision fermentation. The MRJPs, defensin-1 or milk proteins are then formulated with vitamins, water, minerals, fats, salt and/or amino acids to produce a bee-free royal jelly honey substitute, bee-free honey substitute or animal free milk. MRJPs can also be formulated with vitamins, water, minerals, fats, salt, amino acids and recombinant milk proteins to produce animal-free milk or milk substitutes with supplemental MRJPs. Plant-based milks can also be supplemented with MRJPs and recombinant milk proteins.

Tri- and tetra-saccharides are used in foods, beverages and other consumable products to mask or reduce the unpleasant taste of certain components also present in such products, such as the bitter taste of certain high intensity sweeteners. The organoleptic qualities of the products are thereby improved. In particular, melezitose, maltotriose and maltotetraose effectively reduce the bitterness of consumable products containing steviol glycosides such as rebaudioside A.

Tri- and tetra-saccharides are used in foods, beverages and other consumable products to mask or reduce the unpleasant taste of certain components also present in such products, such as the bitter taste of certain high intensity sweeteners. The organoleptic qualities of the products are thereby improved. In particular, melezitose, maltotriose and maltotetraose effectively reduce the bitterness of consumable products containing steviol glycosides such as rebaudioside A.

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.

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.