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.

The present invention discloses a process for the secretion of brazzein in improved yield.

The invention relates to a sweetener composition comprising at least one sugar alcohol, at least one reducing monosaccharide and/or at least one reducing disaccharide, at least one oligosaccharide and/or at least one polysaccharide, at least one amino acid, at least one anti-laxative agent, at least one biocompatible alkali metal salt and/or at least one biocompatible alkaline earth metal salt and monk fruit and/or a product of monk fruit and/or at least one sweetener of monk fruit.

Further, the invention refers to a consumable, in particular edible consumable, comprising the sweetener composition.

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.

Sweetener and flavor compositions with improved taste profiles are disclosed. Also disclosed are methods of making and methods of using such sweetener and flavor compositions.

Sweetener and flavor compositions with improved taste profiles are disclosed. Also disclosed are methods of making and methods of using such sweetener and flavor compositions.

The present invention relates to a modified protein comprising an amino acid sequence that has one or more amino acids replacements from a reference protein, wherein the modified protein has at least one improved food-related property compared to the reference protein and to uses thereof in the food industry.

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.

Sweeteners made from the co-crystallization of 3-(4-amino-2,2-dioxide-1H-benzo[c][1,2,6]thiadiazin-5-yloxy)-2,2-dimethyl-N-propylpropanamide (Compound I) having the structure:

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or salt thereof, with sugar in various ratios. The sugar co-crystallized sweeteners are very soluble in water and have no dusting problems.

A method for making a flavour modifying ingredient, the method comprising subjecting a pea protein to enzymatic hydrolysis and fermentation; flavour modifying ingredients obtainable by said method; flavour compositions and food products comprising said flavour modifying ingredient; uses of said flavour modifying ingredient.