Abstract: 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.

Abstract: Mogrosides containing non-glucose glycosides are provided herein. Compositions, including consumables comprising the novel mogrosides described herein, are also provided.

Abstract: Methods of isolating dihydrochalcone compounds of Formula (I) from Balanophora harlandii are provided herein. Compositions and consumables comprising at least one sweetener and at least one dihydrochalcone compound described herein are also provided. 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.

Abstract: Monk fruit extracts containing mogrol glycosides such as mogroside V may be treated with enzymes under specific reaction conditions to shift distribution of the Siamenoside I reaction product. Modified enzymes are also employed to shift Siamenoside I distribution to increase yield of Siamenoside I and reduce reaction contaminants. Methods of purifying bioconversion reaction product are also described. Siamenoside I obtained using these methods is a useful sweetener and flavor enhancer for food and beverage compositions and the like.

Abstract: 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.

Abstract: Beverages comprising a sweetening amount of rebaudioside M or sucrose and non-sweetening amounts of siamenoside I are provided. Said beverages have improved flavor profiles, including more rounded flavor. Methods of preparing beverages and methods of improving the flavor profile of beverages are also provided.

Abstract: Rebaudioside M compositions with improved aqueous solubility and methods for preparing the same are provided herein. The rebaudioside M compositions include (i) disordered crystalline compositions comprising rebaudioside M and rebaudioside D, (ii) spray-dried compositions comprising rebaudioside M, rebaudioside D and steviol glycoside mixtures and/or rebaudioside B and/or NSF-02, (iii) spray-dried compositions comprising rebaudioside M, rebaudioside D and at least one surfactant, polymer, saponin, carbohydrate, polyol, preservative or a combination thereof. Sweetened compositions, such a beverages, containing the rebaudioside M compositions with improved water solubility are also provided herein.

Abstract: Monk fruit extracts containing mogrol glycosides such as mogroside V may be treated with enzymes under specific reaction conditions to shift distribution of the Siamenoside I reaction product. Modified enzymes are also employed to shift Siamenoside I distribution to increase yield of Siamenoside I and reduce reaction contaminants. Methods of purifying bioconversion reaction product are also described. Siamenoside I obtained using these methods is a useful sweetener and flavor enhancer for food and beverage compositions and the like.

Abstract: Methods of preparing novel steviol glycosides are described herein. The methods utilize biocatalysts for converting a starting steviol glycoside to a target steviol glycoside. Compositions and consumables comprising said novel steviol glycosides as well as methods of purifying and using said novel steviol glycosides, are also provided.

Abstract: Steviol glycoside blends having aqueous solubilities suitable for beverage syrup concentrations are provided herein. Methods of preparing concentrates from said blends are also provided, as are beverage syrups and beverages. Methods of improving the solubility and reducing foaming of stevia blends are also provided.

Abstract: Methods of preparing freeze dried powders comprising rebaudioside M and rebaudioside D are provided herein. The freeze dried powders produced by the disclosed methods exhibit improved aqueous solubility over known forms and compositions of rebaudioside M and rebaudioside D. Methods of preparing consumables, e.g. beverages, with the freeze dried compositions are also detailed herein.

Abstract: Methods of preparing novel steviol glycosides are described herein. The methods utilize biocatalysts for converting a starting steviol glycoside to a target steviol glycoside. Compositions and consumables comprising said novel steviol glycosides as well as methods of purifying and using said novel steviol glycosides, are also provided.

Abstract: Sweetener compositions or sweetened compositions (such as beverages or beverage products) containing siamenoside I are provided herein, as well as methods of preparing the same. Methods of improving the flavor and/or temporal profile of sweetenable compositions, such as beverages, are also provided.

Abstract: Consumables comprising a sweetener and at least one compound of the formulae described are provided herein, wherein the sweetener comprises a sweetening amount of rebaudioside M and/or a sweetening amount of at least one mogroside. The at least one compound of the formulae described herein enhances the sweetness of the consumable and/or modulates one or more taste attributes to make the consumable taste 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.

Abstract: 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.

Abstract: Beverages comprising a sweetening amount of rebaudioside AM and rebaudioside M in sweetening amounts are provided. Said beverages have improved flavor profiles, including more rounded flavor. Methods of preparing beverages and methods of improving the flavor profile of beverages are also provided.

Abstract: Beverages comprising a sweetening amount of rebaudioside M or sucrose and non-sweetening amounts of siamenoside I are provided. Said beverages have improved flavor profiles, including more rounded flavor. Methods of preparing beverages and methods of improving the flavor profile of beverages are also provided.

Abstract: Methods of preparing novel steviol glycosides are described herein. The methods utilize biocatalysts for converting a starting steviol glycoside to a target steviol glycoside. Compositions and consumables comprising said novel steviol glycosides as well as methods of purifying and using said novel steviol glycosides, are also provided.

Abstract: Sweetener compositions or sweetened compositions (such as beverages or beverage products) containing siamenoside I are provided herein, as well as methods of preparing the same. Methods of improving the flavor and/or temporal profile of sweetenable compositions, such as beverages, are also provided.

Abstract: Novel diterpene glycosides isolated from Stevia are provided herein. Compositions and consumables comprising the novel diterpene glycosides are also provided herein. Methods of enhancing the sweetness and/or flavor of consumables using the novel diterpene glycosides, methods of preparing compositions and consumables comprising the novel diterpene glycosides and methods of purifying the novel diterpene glycosides are also provided.