Provided are flavor blends comprising brazzein and one or more additional sweetener/flavor agents, and ingestible compositions comprising such flavor blends. and methods for making such flavor blends and ingestible compositions.

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

Provided is a manufacturing method for a sweetener, the manufacturing method including: a saccharification step of injecting steam at a temperature of 90 C. or higher and 150 C. or lower into a mixture of water, rice flour, and an enzyme agent to cause the mixture to react and obtaining a saccharified liquid; a decomposition step of adding rice koji to the saccharified liquid and causing the mixture of the rice koji and the saccharified liquid to react at a temperature of 50 C. or higher and 80 C. or lower to obtain a fermenting mash; a heat treatment step of heating the fermenting mash at a temperature of 100 C. or higher; and a solid-liquid separation step of subjecting the heat-treated fermenting mash to solid-liquid separation.

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