A process for producing acesulfame potassium, the process comprising the steps of providing a cyclizing agent composition comprising a cyclizing agent and a solvent and having an initial temperature, cooling the cyclizing agent composition to form a cooled cyclizing agent composition having a cooled temperature less than 35 C., reacting an acetoacetamide salt with the cyclizing agent in the cooled cyclizing agent composition to form a cyclic sulfur trioxide adduct composition comprising cyclic sulfur trioxide adduct; and, forming from the cyclic sulfur trioxide adduct in the cyclic sulfur trioxide adduct composition the finished acesulfame potassium composition comprising non-chlorinated acesulfame potassium and less than 39 wppm 5-chloro-acesulfame potassium. The cooled temperature is at least 2 C. less than the initial temperature.

Compositions and processes for producing high purity acesulfame potassium are described. One process comprises the steps of forming a cyclic sulfur trioxide adduct; hydrolyzing the cyclic sulfur trioxide adduct to form an acesulfame-H composition comprising acesulfame-H; neutralizing the acesulfame-H in the acesulfame-H composition to form a crude acesulfame potassium composition comprising acesulfame potassium and less than 2800 wppm acetoacetamide-N-sulfonic acid, wherein the neutralizing step is conducted or maintained at a pH at or below 11.0; and treating the crude acesulfame potassium composition to form the finished acesulfame potassium composition comprising acesulfame potassium and less than 37 wppm acetoacetamide-N-sulfonic acid.

The invention describes compositions comprising glycosylated mogroside(s) or glycosylated swingle extracts and methods of enhancing the mouthfeel, sweetness or flavor of consumable products.

Natural sweetener compositions are disclosed, which generally include steviol glycosides extracted from a Stevia rebaudiana plant and an amino acid component consisting of free glycine. The natural sweetener compositions may optionally further include gymnemic acid (such as an extract of a Gymnemic sylvestre herb that includes 25%-75% gymnemic acid). The natural sweetener compositions may consist essentially of those two or three componentsor may be included in beverages, beverage powders, and foods.

The present invention concerns the use of 3-(3-Hydroxy-4-methoxy-phenyl)-1-(2,4,6-trihydroxyphenyl)propan-1-one for masking, reducing or suppressing an unpleasant taste impression, preferably bitter, sour and/or astringent taste impression of unpleasant-tasting substances or mixture of substances, preferably bitter-, sour-, and/or astringent-tasting substances or mixtures of substances, and in particular the bitter taste impression of bitter-tasting substances, and/or modulating the taste impressions selected from the group consisting of cooling, umami, fruity and spicy notes of cooling-, umami-, fruity- or spicy-tasting substances or mixture of substances, and simultaneously intensifying the sweet-taste impression of sweet-tasting substances or mixtures of substances or both sweet- and bitter-tasting tasting substances or mixture of substances.

The present invention relates to a food or beverage having enhanced sweetness exhibited by a sugar and a sweetener, a sweetening composition for producing the food or beverage, and a method for producing the food or beverage.

Natural sweetener compositions are disclosed, which generally include various combinations of steviol glycosides extracted from a Stevia rebaudiana plant; Siraitia grosvenorii (Monk Fruit) plant extract (including mogrosides extracted from such plant species); and an amino acid component consisting of free glycine. The natural sweetener compositions may optionally further include gymnemic acid (such as an extract of a Gymnemic sylvestre herb that includes 25%-75% gymnemic acid). The natural sweetener compositions may consist essentially of those two, three, or four componentsor may be included in beverages, beverage powders, and foods.

A sweetener additive for use with consumable products, such as foods and beverages, to sweeten the consumable product and provide health benefits to a consumer who consumes a consumable product. The sweetener additive has a sweetener base and one or more of selected flavonoids. The sweetener base has one or more sweeteners commonly utilized to sweeten consumable products. The flavonoids may be extracted from plants chosen from the genus Hovenia, such as the Japanese raisin tree. The selected flavonoids provide various health benefits, including stimulating naturally occurring enzymes in the consumer's body. One or more aldehyde reducing enzymes, one or more glucose reducing enzymes and/or one or more alcohol reducing enzymes may be added to the sweetener additive to supplement naturally occurring enzymes in the consumer's body to reduce the deleterious effects of aldehydes, glucose and/or alcohol on the consumer. The flavonoids will also stimulate the added enzymes.

An encapsulated flavor, comprising a core material, flavor material and a coating material, the core material comprising a finely-divided native starch, xanthan gum and konjac, the combined weight proportion of the xanthan gum and konjac present in the encapsulated flavour being from about 4% to about 16%, and the relative weight proportions of xanthan gum to konjac being from about 20:80 to about 80:20. The encapsulated flavors may be completely gelatin-free, while retaining the desirable qualities of gelatin.

The purpose of the present invention is to provide a protein, said protein having an activity of synthesizing rhamnose from glucose, and a polynucleotide encoding the same. Provided are a rhamnose synthase derived from stevia and a method for producing rhamnose from glucose using a gene. Also provided is a method for producing a steviol glycoside using the rhamnose synthase derived from stevia.