The present disclosure provides edible compositions comprising a flavor-grade sweet taste modulator or a combination of flavor-grade sweet taste modulators or a flavor-grade bitter taste blocker or a combination of flavor-grade bitter taste blockers of the present disclosure, food products comprising such edible compositions and methods of preparing such food products. The present disclosure also provides methods of reducing the amount of sugar in a food product, methods of reducing the caloric intake in a diet, and methods of enhancing sweet taste or blocking a bitter taste in a food product.

A method of preparing seasoned raw pollock includes cutting pollock flesh from pollock of which skin has been removed, preparing a salt mixture by adding Euphorbia humifusa powder and Dryopteris crassirhizoma powder to deep sea water brine, salting the pollock flesh in the salt mixture; preparing a vinegar mixture by adding Ixeris dentata powder and Androsace umbellata powder to vinegar water, performing fermentation by immersing the salted pollock flesh in the vinegar mixture, and mixing the fermented pollock flesh with salt, red pepper powder, garlic, ginger, sugar, syrup, vinegar, and sesame. Seasoned raw pollock is prepared by using the method, and a processed food is produced by using the seasoned raw pollock.

A method of preparing seasoned raw pollock includes cutting pollock flesh from pollock of which skin has been removed, preparing a salt mixture by adding Euphorbia humifusa powder and Dryopteris crassirhizoma powder to deep sea water brine, salting the pollock flesh in the salt mixture; preparing a vinegar mixture by adding Ixeris dentata powder and Androsace umbellata powder to vinegar water, performing fermentation by immersing the salted pollock flesh in the vinegar mixture, and mixing the fermented pollock flesh with salt, red pepper powder, garlic, ginger, sugar, syrup, vinegar, and sesame. Seasoned raw pollock is prepared by using the method, and a processed food is produced by using the seasoned raw pollock.

A method for preparing a Luo Han Guo sweetening composition from Siraitia grosvenorii and a use thereof. The method for extracting the sweetening composition from Siraitia grosvenorii preferably includes the followings: accelerating ripening of immature Siraitia grosvenorii, and performing juicing, extraction with pure water, removal of impurities, concentration and purification to obtain the sweetening composition. Further, the present application relates to a compound sweetener containing the sweetening composition, which can be widely used in foodstuffs, beverages, healthcare products, and daily chemicals. The contents of mogroside III, mogroside IIe, and the like in the Luo Han Guo sweetening composition are controlled so as to improve the flavor thereof, and a production process for the sweetening composition uses only pure water, without use of organic solvents such as ethanol, to ensure a greener and healthier production process.

A method for preparing a Luo Han Guo sweetening composition from Siraitia grosvenorii and a use thereof. The method for extracting the sweetening composition from Siraitia grosvenorii preferably includes the followings: accelerating ripening of immature Siraitia grosvenorii, and performing juicing, extraction with pure water, removal of impurities, concentration and purification to obtain the sweetening composition. Further, the present application relates to a compound sweetener containing the sweetening composition, which can be widely used in foodstuffs, beverages, healthcare products, and daily chemicals. The contents of mogroside III, mogroside IIe, and the like in the Luo Han Guo sweetening composition are controlled so as to improve the flavor thereof, and a production process for the sweetening composition uses only pure water, without use of organic solvents such as ethanol, to ensure a greener and healthier production process.

Use of 7-[4,5-dihydroxy-6-(hydroxymethyl)-3-(3,4,5-trihydroxy-6-methyloxan-2-yl)oxyoxan-2-yl]oxy-5-hydroxy-2-(4-hydroxyphenyl)chromen-4-one (rhoifolin) as a taste modifying ingredient in order to reduce bitterness and/or increase sweetness of a foodstuff or beverage.

A flavour composition is provided. The composition includes a characterizing citrus flavour and a taste modifying composition. The taste modifying composition includes at least two aliphatic amino acids; at least one additional amino acid selected from the group consisting of acidic, basic, aromatic, hydroxylic and mixtures thereof; at least one organic acid; at least one sugar and at least one mineral.

A sweetening or sweetened composition includes sucrose, rubusoside or a rubusoside derivative, and a tannin which may be used in a process for preparing a beverage. Further disclosed is the use of the composition for sweetening beverages as well as for preparing a syrup as a precursor in the preparation of beverages and also as flavoring substance with modifying properties and for reducing the sucrose content in beverages without essentially exhibiting a reduced sweetness sensation. Also disclosed is the use of a combination comprising rubusoside or a rubusoside derivative and a tannin for shortening the lingering sweetness of artificial sweeteners and for shifting the onset of the temporal sweetness sensation of said artificial sweetener towards that of natural sugars.

The present invention provides a particulate flavouring composition comprising at least 60 wt. % of plated lactate particles, the plated lactate particle comprising (i) a lactate particle containing calcium lactate and optionally edible acid; and (ii) a liquid flavouring that is absorbed onto the lactate particle; the plated lactate particle containing: 25-99.5 wt. % calcium lactate; 0-70 wt. % edible acid; and 0.5-40 wt. % of the liquid flavouring; and wherein the combination of calcium lactate, edible acid and the liquid flavouring constitutes at least 90 wt. %, preferably at least 95 wt. % of the plated lactate particle.

This flavour plated lactate powder is easy to produce, exhibits excellent physical stability and is capable of imparting intense flavour notes to foods and beverages.

The use of ligustrosidic acid or a derivative thereof to enhance the sweetness of a sweetness modifier and to decrease the amount of a sweetness modifier used in a consumable is provided.