Abstract: The present invention pertains to the use of certain flavor enhancing compounds obtainable from an Allium species. In one embodiment, seeds from chives, leeks, ramson and other onions are used for conveying strong kokumi flavor enhancing effects on food products without imparting an onion or garlic-like off taste. These flavor enhancing compounds are also useful for the preparation of Amadori products, which are also used as kokumi flavor enhancing compounds.

Abstract: A combination of one or more non-nutritive sweeteners, a sugar alcohol and D-tagatose are included in a reduced-calorie beverage or food product to achieve a taste substantially similar to that of a full-calorie beverage or food product. The combination is suitable for use in reduced-calorie frozen carbonated beverages. Preferably, the one or more non-nutritive sweeteners include one or more steviosides, a Stevia glycoside, a derivative of a Stevia glycoside, a glycoside of steviol, or a Lo Han Guo extract.

Abstract: A hybrid postmix beverage mixing and dispensing system wherein a beverage is mixed at an account from carbonated water and syrup, the brix ratio of which is precisely controlled by the use of a ratio proportioning pump. The mixed beverage is then delivered to a stabilizing tank, to stabilize the beverage and minimize problems with foaming thereof during dispensing. A single product delivery line then extends from the stabilizing tank to a relatively simple two way valve at the dispensing counter or station. The system is repeated for each different flavor available at the account.