Abstract: A consumable is provided. The consumable includes (a) at least one sweetener, and (b) a sweetness modifier comprising an extract or fraction from Gnaphalium affine or at least one flavonoid compound. The at least one sweetener is present is a sweetening amount.

Abstract: A consumable is provided. The consumable includes (a) at least one sweetener, and (b) a sweetness modifier comprising an extract or fraction from Viscum articulatum or at least one flavan or flavanone compound. The at least one sweetener is present is a sweetening amount.

Abstract: A consumable is provided. The consumable includes (a) at least one sweetener, and (b) a sweetness modifier comprising an extract or fraction from Gnaphalium affine or at least one flavonoid compound. The at least one sweetener is present is a sweetening amount.

Abstract: A consumable is provided. The consumable includes (a) at least one sweetener, and (b) a sweetness modifier comprising an extract or fraction from Viscum articulatum or at least one flavan or flavanone compound. The at least one sweetener is present is a sweetening amount.

Abstract: A consumable is provided. The consumable includes (a) at least one sweetener, and (b) a sweetness modifier comprising an extract or fraction from Stelmatocrypton khasianum or at least one caffeoylquinic acid or tormentic acid compound. The at least one sweetener is present is a sweetening amount.

Abstract: Encapsulated active components for delivering a desired amount of the active component includes at least one active component encapsulated within a delivery vehicle obtained by cryogenically treating plant material. The active may be a desired flavor that is added to a consumable base to prepare a consumable product, such as food or beverage product, or to prepare an oral care product. Methods for making the delivery systems containing the active component and products containing the encapsulated active component delivery systems are also disclosed.

Abstract: A method for making a taste modifying ingredient is provided. The method includes a) subjecting a rice protein to enzymatic hydrolysis to obtain a reaction mixture; b) separating the reaction mixture to obtain a supernatant; and c) recovering the supernatant of the reaction mixture.

Abstract: A flavour composition is provided. The composition includes a characterizing flavour and a taste modifying composition. The taste modifying composition includes at least four non-polar amino acids and at least one polar amino acid. The at least four non-polar amino acids are present in equal molar concentrations.

Abstract: A composition includes (i) rebaudioside M, (ii) a glucosylated steviol glycoside and (iii) an effective amount of a taste modifier. A sweetened composition includes the composition and at least one other sweetener, and a sweetened consumable containing the composition or the sweetened composition. Methods of making the composition, sweetened compositions and sweetened consumables are also provided. Methods of using the compositions to reduce the amount of sugar present in a sweetened consumable, to enhance the sweetness of sweetened compositions and sweetened consumables, and/or to modify a characteristic of a sweetened consumable is further provided.