Abstract: Diet beverages containing at least one sweetener and certain magnesium and/or calcium salts, particularly magnesium and/or calcium C2-C9 organic acid salts, and optionally one or more taste modifying substances are provided. Use of the salts and optional taste modifying substances improves one or more taste attributes of the beverage, thereby improving the flavor profile.

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 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: 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 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: Provided are compositions with a citrus juice having a brix-to-acid ratio of less than about 16:1, and a miracle fruit component, as well as processes for making such compositions.

Abstract: A single-use, oral dosage forms (e.g., fast-dissolving strips) is disclosed, as well as methods of using such oral dosage forms to sweeten edible compositions. Methods of manufacturing single-use, oral dosage forms are also provided.

Abstract: Beverage syrups and finished beverages comprising a sweetener blend of a steviol glycoside mixture comprising rebaudioside M and certain synthetic sweeteners in particular amounts that provide improved sensory profiles are described herein. Also provided are methods of preparing beverage syrups and finished beverages.

Abstract: Sweetened compositions comprising at least one sweetener and rebaudioside X are provided herein. Rebaudioside X is present in the sweetened compositions in a concentration at or below the sweetness recognition threshold, while the at least one sweetener is present in a concentration above its sweetness recognition threshold. Rebaudioside X acts to enhance the sweetness of the sweetened compositions, e.g. beverages and concentrate compositions, thereby allowing for preparation of sweetened compositions with reduced calorie content. Methods of enhancing the sweetness of a sweetened composition with rebaudioside X are also provided herein.

Abstract: Steviol glycoside blends comprising rebaudioside A, rebaudioside M, rebaudioside D and rebaudioside B that have aqueous solubility at relevant beverage concentrate concentrations are provided herein. Blends comprising steviol glycoside blends of the present invention and compositions comprising glucosylated steviol glycosides are also provided. Beverage syrups and beverages made from these blends are also provided.

Abstract: Steviol glycoside blends having aqueous solubilities suitable for beverage symp 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: Beverages comprising rare sugars and sweetness enhancers are provided herein, wherein the sweetness enhancers are present at or below the sweetness recognition threshold concentration. Also provided are methods for improving the sweetness of a beverage comprising rare sugars by adding a sweetness enhancer in a concentration at or below its sweetness recognition threshold. Beverages comprising natural high potency sweeteners and rare sugars with sugar-like characteristics are also provided, wherein the natural high potency sweetener and rare sugars are present in particular weight ratios.

Abstract: The present invention relates generally to steviol glycosides, as well as compositions comprising such steviol glycosides. The present invention further extends to methods of preparing and purifying such steviol glycosides and methods for enhancing the flavor or sweetness of consumables using these steviol glycosides and compositions. The present invention extends to consumables comprising steviol glycosides, where the such steviol glycosides are present in a concentration at or below their sweetness recognition threshold, and wherein such steviol glycosides enhance the sweetness of the consumable.

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: A single-use, oral dosage forms (e.g., fast-dissolving strips) is disclosed, as well as methods of using such oral dosage forms to sweeten edible compositions. Methods of manufacturing single-use, oral dosage forms are also provided.

Abstract: The present invention relates generally to steviol glycosides, as well as compositions comprising such steviol glycosides. The present invention further extends to methods of preparing and purifying such steviol glycosides and methods for enhancing the flavor or sweetness of consumables using these steviol glycosides and compositions. The present invention extends to consumables comprising steviol glycosides, where the such steviol glycosides are present in a concentration at or below their sweetness recognition threshold, and wherein such steviol glycosides enhance the sweetness of the consumable.

Abstract: Provided are compositions with a citrus juice having a brix-to-acid ratio of less than about 16:1, and a miracle fruit component, as well as processes for making such compositions.

Abstract: Compositions and consumables comprising certain sweeteners and at least one dihydrochalcone of Formula I are provided herein, wherein the at least one sweetener is selected from certain steviol glycoside and/or mogroside sweeteners in sweetening amounts. The at least one dihydrochalcone enhances the sweetness of the consumable and optionally 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.