Glucosyl Stevia compositions are prepared from steviol glycosides of Stevia rebaudiana Bertoni. The glucosylation was performed by cyclodextrin glucanotransferase using the starch as source of glucose residues. The compositions mainly comprise glucosyl derivatives with superior taste characteristics and can be used as sweetness enhancers, flavor enhancers and sweeteners in foods, beverages, cosmetics and pharmaceuticals.

Fungal sweet-taste modifying protein variants (designated Honey Truffle Sweetener (HTS) protein variants), and polynucleotides encoding the protein variants are described. Specifically, Myd (HTS) protein variants with sweet taste modulation activity, and the cDNA encoding the same, are described, along with methods for isolating such cDNA and for isolating and expressing such proteins. Also disclosed are sweetening compositions which include the proteins of the invention, and methods to provide improved flavor to a product for oral administration.

Provided herein are compositions (e.g., pharmaceutical compositions, nutraceutical compositions, foods, beverages, cosmetic compositions, diet supplements) comprising deuterated caffeine. The provided compositions may be useful for treating and/or preventing various diseases and conditions, such as obesity, causing weight loss, increasing metabolic rate, reducing appetite, increasing energy expenditure, increasing urine output, increasing sodium excretion, reducing edema, a pain disorder, apnea, hypotension, an encephalopathy, a neurological or psychiatric disorder, and an inflammatory disorder.

The present disclosure relates to modified protein having an amino acid sequence comprising at least one amino acid deletion and at least one amino acid substitution as compared to a reference protein and having improved stability.

The present disclosure relates to a modified protein comprising an amino acid sequence that has one or more amino acids modifications from a reference protein.

The present invention aims to provide a sweetness and/or flavor enhancer, a food or drink containing the enhancer, and a method for enhancing sweetness and/or flavor of a food or drink, which can afford a sense of satisfaction at the time of eating even when the amount of sugar in the food or drink has been reduced. A sweetness and/or flavor enhancer containing any one of 4-methylpentanoic acid, cyclotene, and saturated aliphatic monocarboxylic acid having 8 to 12 carbon atoms alone or in combination of two or three of these, or a combination of these with naringenin or glutamylvalylglycine, as active ingredients. A food or drink containing the enhancer, and a component that imparts sweetness and/or a component that imparts flavor. A method for enhancing sweetness and/or flavor of a food or drink containing a component that imparts sweetness and/or a component that imparts flavor.

A food or beverage having (a) a natural sugar in an amount corresponding to a sweetness intensity X1, (b) a high-intensity sweetener in an amount corresponding to a sweetness intensity X2, and (c) less than 40 mg/100 ml of sodium, wherein (1) ingredients (a) to (c) exhibit a sweetness intensity X3 is exhibited by the, and (2) energy is 50 Kcal/100 ml or less, and wherein 0.1<(X1+X2)<X320 is satisfied. Also, a sweetening composition for producing the food or beverage, and a method for producing the food or beverage.

The invention provides a sweetener or flavor modifying composition comprising Thaumatin and Brazzein.

The present disclosure relates, at least in part, to compositions (e.g., formulations) comprising a steviol glycoside. Rebaudioside M (Reb M), combined with brazzein that have improved caloric profile as well as flavor, taste and/or mouthfeel. In some embodiments, the composition further comprises one or more additional sweeteners.

A flavor composition is provided. The composition includes brazzein; and at least one aroma ingredient selected from the group consisting of furonol, ethyl furanone, maltol, furfural, 5-methyl furfural, vanillin and combinations thereof.