Abstract: The present invention relates to sweetened beverage compositions comprising the steviol glycoside rebaudioside D (Reb D) and combinations of Reb D and rebaudioside M (Reb M). The present invention also relates to methods to reduce the degradation and improve the stability of Reb D.

Abstract: The present invention provides a novel sparkling beverage having foam retention and a method for improving foam retention. According to the present invention, provided is a sparkling beverage containing Reb. D and Reb. M, wherein a content of Reb. D is 60 to 600 ppm, a content of Reb. M is 50 to 600 ppm, a total content of Reb. D and Reb. M is 110 ppm to 700 ppm, and (Reb. D content)/(Reb. M content) is 2.50 or less, and pH is 2.5 to 6.0.

Abstract: A beverage including (a) a high-intensity sweetener in an amount corresponding to a sweetness intensity X1, and (b) an amino acid or a derivative or a salt thereof in an amount less than a taste recognition threshold, wherein the beverage has a sweetness of a sweetness intensity X3 exhibited by the components (a) and (b), 0.1<X1<X3 is satisfied, and the beverage is one selected from a coffee beverage and a tea beverage.

Abstract: A fruit juice beverage that contains: (a) a high-intensity sweetener in an amount equivalent to a sweetness intensity of X1; and (b) an amino acid, a derivative thereof, or a salt thereof exhibiting taste perception below the taste perception threshold. A sweet taste of sweetness intensity X3 is produced as a result of containing components (a) and (b), and 0.1<X1<X3 is satisfied.

Abstract: The present invention relates to sweetened beverage compositions comprising the steviol glycoside rebaudioside D (Reb D) and combinations of Reb D and rebaudioside M (Reb M). The present invention also relates to methods to reduce the degradation and improve the stability of Reb D.

Abstract: A beverage that contains (a) a high intensity sweetener in an amount equivalent to sweetness intensity X1 and (b) an amino acid or a derivative or salt thereof in an amount of less than a taste perception threshold value, that has a sweetness corresponding to sweetness intensity X3 derived from the components (a) and (b), that satisfies 0.1<X1<X3, and that is one selected from effervescent beverages and flavored waters.

Abstract: Provided is a method of producing a liquid mineral extract containing an abundant amount of potassium that is a mineral component extremely important for humans. A mineral is extracted from activated carbon of a plant-derived raw material using an aqueous solvent.

Abstract: Provided is a liquid mineral concentrate composition that can be added to water, food, drink, or the like to improve the flavor and function thereof. The liquid mineral concentrate composition contains potassium ions the concentration of which is the highest of the metal ions present in the liquid mineral concentrate composition.

Abstract: Provided is a potable water that is safe, good-tasting, and beneficial for the health of a human body. Provided is a mineral-containing aqueous composition for oral ingestion, having a potassium ion concentration of 20 ppm or more.

Abstract: The present invention relates to an oral composition with increased sweetness, and a method for manufacturing said oral composition. The present invention also relates to a concentrate for providing an oral composition, and a method for enhancing the level of sweetness of an oral composition.

Abstract: The present invention relates to an oral composition that has increased sweetness and a production method for the oral composition. The present invention also relates to a method for enhancing the sweetness of the oral composition S and a concentrate for providing the oral composition.

Abstract: A sparkling beverage having effervescence retainability; and a method for improving effervescence retainability of a sparkling beverage. The sparkling beverage has a content of Reb. B of 6-45 ppm and a content of Reb. M of 600 ppm or less.

Abstract: The present invention pertains to a tea beverage that contains: (a) a natural sugar in an amount corresponding to sweetness intensity X1; (b) a high-sweetness-degree sweetener in an amount corresponding to sweetness intensity X2; and (c) less than 50 mg/100 ml of sodium. The high-sweetness-degree sweetener includes at least one high-sweetness-degree sweetener b1 selected from the group consisting of rebaudioside M, rebaudioside D, rebaudioside N, rebaudioside O, rebaudioside E, Momordica grosvenori extract, mogroside V, and thaumatin, and the tea beverage satisfies 0.1<(X1+X2)?20.

Abstract: The present invention pertains to a fruit juice beverage that contains: (a) a natural sugar in an amount corresponding to sweetness intensity X1; (b) a high-sweetness-degree sweetener in an amount corresponding to sweetness intensity X2; and (c) less than 70 mg/100 ml of sodium. The high-sweetness-degree sweetener includes at least one high-sweetness-degree sweetener b1 selected from the group consisting of rebaudioside M, rebaudioside D, rebaudioside N, rebaudioside O, rebaudioside E, Momordica grosvenori extract, mogroside V, and thaumatin, and the fruit juice beverage satisfies 0.1<(X1+X2)?20.

Abstract: The present invention relates to an effervescent beverage in which the quality of taste resulting from sugars and sweeteners is improved, and a method for producing the effervescent beverage.

Abstract: The present invention pertains to a flavored water including (a) a natural sugar in an amount equivalent to a sweetness intensity X1, (b) a highly sweet sweetener in an amount equivalent to a sweetness intensity X2, and (c) less than 40 mg/100 ml of sodium. The highly sweet sweetener includes at least one highly sweet sweetener b1 selected from the group consisting of Rebaudioside M, Rebaudioside D, Rebaudioside N, Rebaudioside O, Rebaudioside E, Siraitia grosvenorii fruit extract, Mogroside V, and thaumatin. 0.1<(X1+X2)?20.

Abstract: The present invention relates to beverage compositions wherein the sweetness linger of rebaudioside M (Reb M) is reduced or minimized. Beverage composition comprising Reb M and sucrose and/or HFCS are provided. Also provided herein are methods of reducing the sweetness linger of Reb M in beverage compositions.

Abstract: The present invention relates to beverage compositions comprising rebaudioside M (Reb M). These compositions provide conditions wherein the stability of Reb M in improved. The present invention also relates to methods of improving the stability of Reb M.

Abstract: The present invention pertains to a flavor water that comprises: (a) a natural sugar in an amount corresponding to sweetness intensity X1; (b) a high intensity sweetener in an amount corresponding to sweetness intensity X2; (c) sodium in an amount of less than 40 mg/100 ml; and (d) potassium in an amount of less than 70 mg/100 ml and/or calcium in an amount of less than 70 mg/100 ml, wherein the high intensity sweetener comprises at least one high intensity sweetener b1 selected from the group consisting of Rebaudioside M, Rebaudioside D, Rebaudioside N, Rebaudioside O, Rebaudioside E, an extract of Momordica grosvenori, Mogroside V and Thaumatin, and (X1+X2) is larger than 1 and not larger than 20.

Abstract: The present invention pertains to a coffee beverage having improved taste quality exhibited by a sugar and a sweetener and a method for producing the coffee beverage.