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.

An encapsulated flavour, comprising a core material, flavour material and a coating material, the core material comprising a finely-divided native starch, xanthan gum and konjac. The encapsulated flavours may be completely gelatin-free, while retaining the desirable qualities of gelatin.

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.

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 present invention describes a process for modifying a sweet protein or a taste modifying protein, comprising incubating a sweet protein solution or a taste modifying protein solution with a peptidyl arginine deiminase (PAD).

Disclosed is a natural compound sweetener, comprising mogroside V, rebaudioside A, natural tea theanine and dietary fibre. The method for preparing the sweetener comprises the steps of: (1) dissolution, filtration, concentration and sterilization: dissolving the mogroside V, rebaudioside A, natural tea theanine and dietary fibre in water, filtering, concentrating in a vacuum, and sterilizing to obtain a sterilized solution; and (2) paste-collection, drying and granulation: carrying out paste-collection on the sterilized solution obtained in the step (1), vacuum drying the collected liquid paste, and drying and then granulating the dry powder to obtain the sweetener.

The present invention relates to a sweetener composition comprising rebaudioside-M and 1,3-propanediol which may be used in foods or beverages. The composition may also comprise one or more flavourings and/or one or more additives.

The present invention relates to methods for improving the gastrointestinal tolerance of food and beverage products comprising sweet, low-digestible carbohydrates, and the use of one or more of D-glucose, fiber and protein for improving the gastrointestinal tolerance of food and beverage products comprising sweet, low-digestible carbohydrates.

The invention provides improved natural sweetener compositions comprising certain isolated compounds and their derivatives. The present invention also includes ingestible compositions comprising the present compounds and methods of sweetening the sweet taste of consumable materials.

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.