Compositions comprising high purity glycosylated steviosides and/or Maillard reaction products thereof are described. These compositions provide improved taste profiles and can be used as sweeteners or flavorants in consumable products, including foods and beverages.

The disclosure relates to a preparation method of eel polypeptide flavor extract, the eel polypeptide flavor extract, and the eel sauce. The preparation method of the eel polypeptide flavor extract includes the following steps: obtained by using eel processing by-products, eel cutting off the main meat tissues, successively performing microbial fermentation, Maillard reaction and extraction and separation processes. The eel polypeptide extract obtained above is used to making a condiment eel sauce. The eel sauce is nutritious and convenient, it can be used directly for table eating or served as cooking condiments to enhance the aroma and taste of dishes and increase the attractiveness of dishes. The disclosure realizes a new technological research on the preparation of polypeptide and flavor products, opens up a scientific utilization and processing method of seafood processing by-products, and provides a new way for making full use of such resources.

The present invention relates to a method for the preparation of a flavouring, comprising the steps of (i) providing a reaction mixture comprising (a) yeast extract comprising at least 0.5 wt.% of glycosylamine and/or derivatives thereof and at least 1.0 wt.% of thiol containing compounds, wherein the weight percentage is by weight of dry matter of the yeast extract, (b) at least 1 wt.% of mineral acid or organic acid, by weight of the reaction mixture, and (c) from 0 to 20 wt.% of water by weight of the reaction mixture; and (iii) incubating the reaction mixture at a temperature in the range of 150 to 220° C., wherein shear is applied to the reaction mixture. The method preferably is natural. The invention also relates to a flavouring obtainable by the method. The flavouring is preferably a natural flavouring.

A gelatin based edible energy composition including at least a protein based gelatin, a methylated xanthine, and a choline derivative. Other embodiments may be described and claimed including compositions with at least a flavorant and a sweetener.

The invention describes products, uses thereof, compositions thereof, and methods to prepare products formed from Maillard reaction products from a sugar donor and/or sweet tea extracts, stevia extracts, swingle (mogroside) extracts, one or more sweet tea extract components, one or more steviol glycosides, one or more mogrosides, one or more glycosylated sweet tea glycosides, one or more glycosylated steviol glycosides or one or more glycosylated mogrosides and an amine donor/reactant.

The invention describes products, uses thereof, compositions thereof, and methods to prepare products formed from Maillard reaction products from a sugar donor and/or sweet tea extracts, stevia extracts, swingle (mogroside) extracts, one or more sweet tea extract components, one or more steviol glycosides, one or more mogrosides, one or more glycosylated sweet tea glycosides, one or more glycosylated steviol glycosides or one or more glycosylated mogrosides and an amine donor/reactant.

The present invention relates to a method for preparing a fat-based flavour concentrate, comprising the following steps: (i) providing a fat/oil base ranging from 40 to 75% w/w and further providing a flavour precursor composition comprising at least one added polyol, at least one added amino compound, at least a dairy ingredient, and at least a particulate processing aid, wherein the ratio of the dairy ingredient to the particulate processing aid is from 1:1 to 4:1 (measured as w/w); (ii) continuous thermal processing of the flavour precursor composition with particulate processing aid suspended in the fat/oil base to generate a fat-based flavour concentrate, wherein heating step is performed in a continuous oil phase at a low moisture content ranging from 0 to 5% added water; and (iii) cooling the fat-based flavour concentrate.

Described herein are an extract from lettuce (Lactuca sativa), in particular of stalk lettuce (Lactuca sativa var. angustana), including 2-acetyl-1-pyrroline and, optionally, precursors of 2-acetyl-1-pyrroline as well as flavoring compositions including such an extract and a method for the preparation of such an extract. Also described herein are the use of such an extract as a taste or flavor ingredient in a consumer product and a method of enhancing, improving, modifying the taste or flavor of a consumer product by making use of such an extract.

A Stevia extract comprises one or more Stevia-derived non-steviol glycoside substances and/or one or more non-volatile non-steviol glycoside substances. The Stevia extract may be used as a sweetener or a flavorant in an orally consumable product.

Disclosed is a) a conjugated peptide being conjugated with at least one reducing sugar and a degree of conjugation of at least 10 percent, preferably being in solid form such as powders; b) a method for preparing non-bitter conjugated protein hydrolysates comprising hydrolyzing a protein by at least one enzyme, mixing the resulting protein hydrolysate and at least one reducing sugar, heating the mixture to perform a Maillard reaction and drying the composition; c) a method for masking the bitter taste of a peptide comprising mixing a peptide and a reducing sugar, heating the mixture to perform a Maillard reaction and drying to obtain a powder; and d) the use of a conjugated peptide for food products, dietary supplements, pharmaceutical products and animal feed products.