Abstract: A natural sweetener composition including a low-calorie monosaccharide sugar (D-allulose), cane sugar and monk fruit extract, to achieve an organoleptic sensation nearly identical to that of cane sugar (sucrose), having an appropriate blend of the D-allulose, the cane sugar and the monk fruit extract, which can result in sweetener product that has many of the desirable properties of sugar without the added calories and glycemic load.

Abstract: Sweetener composition for the primary use in beverages and food products where the taste and qualities of cane sugar are nearly identical, in one implementation includes beet sugar derived isomaltulose and monk fruit extract. In particular, the natural sweetener composition includes: about 90 to about 99 composition weight percent of beet sugar derived isomaltulose and about 1 to about 10 composition weight percent of monk fruit extract. In another implementation, a natural sweetener composition includes an appropriate blend of a beet sugar derived isomaltulose, beet sugar and monk fruit extract. In particular, the natural sweetener composition includes beet sugar derived isomaltulose, beet sugar and monk fruit extract. In particular, the natural sweetener composition includes: about 40 to about 90 composition weight percent of beet sugar derived isomaltulose, about 10 to about 50 composition weight percent beet sugar and about 1 to about 10 composition weight percent of monk fruit extract.

Abstract: The present disclosure relates to codon-optimized brazzein coding sequences and the expression of brazzein and variants thereof using yeast expression systems. The disclosure also relates to methods of expression of proteins to enhance the sweetness taste profile of foods and/or beverages.

Abstract: The present disclosure relates to codon-optimized brazzein coding sequences and the expression of brazzein and variants thereof using yeast expression systems. The disclosure also relates to methods of expression of proteins to enhance the sweetness taste profile of foods and/or beverages.

Abstract: The disclosure relates to zero- or low-calorie natural sweetener compositions including a polyol such as erythritol; a natural sweetener agent comprised of a blend of oligofructose, fructose, vegetable protein isolate, and natural flavors; bulking agents and calcium. The compositions are intended for use in beverages, foods and/or food and beverage products to replace or reduce high-calorie sweetener content and/or to provide dietary calcium supplementation.

Abstract: An all natural zero and low calorie sweetener composition is disclosed, which can be supplemented with calcium. The disclosed sweetener can be used in foodstuffs including food, beverages, and beverage products as a substitute for high calorie sweeteners along with calcium supplementation.

Abstract: A sweetener composition containing less than 1 gram of carbohydrates includes a monosaccharide derive polyol such as erythritol, a reduced calorie sweetener such as tagatose, a bulking agent such as polydextrose or maltodextrin and a high intensity, non-nutritive sweetener such as sucralose. The sweetness profile of the sweetener composition may be customized by adjusting the level of high intensity, non-nutritive sweetener included in the compositon.