The invention concerns a sweetened dairy product comprising a dairy material, at least one steviol glycoside, and a lactase enzyme.

The present disclosure relates to extracts and sweetening compositions that may be wholly derived from fruits of the Cucurbitaceae family containing mogroside V and other terpene glycosides. The extracts have a low mogroside V content. The extracts also have a low monosaccharide content, and can be spray-dried to form a spray-dried product. The extracts may be suitable for use as a bulking agent, and can be combined with a terpene glycoside powder. The extracts and sweetening compositions can be used in a food, beverage, and dietary supplement products. Provided are also methods for preparing such extracts and sweetening compositions.

The invention describes a sweetener of glycosylated steviol glycosides and a rebaudioside in an aqueous solution for convenience of use in the food and beverage industry.

Disclosed are sweetened consumables and methods of forming said sweetened consumables that comprise certain sweeteners and at least one sweetness enhancer in a concentration near its sweetness detection threshold. The sweeteners include sucrose, fructose, glucose, high fructose corn syrup, corn syrup, xylose, arabinose, rhamnose, erythritol, xylitol, mannitol, sorbitol, inositol, acesulfame potassium, aspartame, neotame, sucralose, saccharine, or combinations thereof. The sweetness enhancer is selected from naringin dihydrochalcone, mogroside V, swingle extract, rubusoside, rubus extract, rebaudioside, and stevioside.

The invention describes compositions that include a stevia sweetener and a salt of a steviol glycoside, wherein the concentration of the components provide an improved taste profile where bitterness, after taste and/or lingering of the stevia sweetener is decreased or eliminated.

The present disclosure relates to methods of producing a sweet juice composition from monk fruit and other fruit of the Cucurbitaceae family containing mogroside V and other terpene glycosides. The methods employ a cation exchange resin and an anion exchange resin to obtain a sweet juice composition with a clean flavor. The sweet juice composition can be used in a food, beverage, pharmaceutical or dietary supplement product.

There are provided a beverage in which foaming is suppressed and a stevia extract is blended, and a method for producing the same. A beverage, wherein a total content of RebA and RebD and/or RebM is 1 to 15 in Brix in terms of sucrose, a content of RebD and/or RebM is 1 or more in Brix in terms of sucrose, and ((RebD and/or RebM)/RebA) is 0.35 or more in a mass ratio.

The present invention concerns an easily digestible low sugar chocolate product for consumers with sensitivity to dietary carbohydrates such as lactose or fructans. In particular, the present invention concerns a composition for manufacturing a sweet tasting chocolate product that comprises less than 5%, or less than 2%, or even less than 1% poorly absorbable in the human small intestine fermentable oligo-, di-, monosaccharides, or related alcohols, collectively known as FODMAPs (Fermentable Oligo-, Di-, Monosaccharides And Polyols), wherein the sweet taste is provided by a sweetener selected from a group consisting of mogroside enriched monk fruit extract, isomaltulose, sweet tasting protein, or any combination of the above.

Various organic molecules, ingredients and compositions are prepared from Stevia rebaudiana plant. The compositions can be used as bulking agents, and sweeteners in foods, beverages, cosmetics and pharmaceuticals.

Consumables comprising cyclamate and a steviol glycoside sweetener or mogroside sweetener are provided herein, wherein cyclamate, when present in an amount at or below its sweetness recognition threshold concentration, enhances the sweetness of and, optionally, improves the sweetness profile the sweetener, thereby providing a consumable that tastes more like a sucrose-sweetened consumable. Methods of enhancing the sweetness of a consumable, methods of making a consumable taste more like a sucrose-sweetened consumable and methods of preparing consumables are also detailed herein.