Abstract: A steviol glycoside composition having a total content of specific nine types of steviol glycosides is equal to or more than 60% by weight and less than 95% by weight and the total content of other steviol glycosides and Stevia-derived components is 5 to 40% by weight each relative to the total solid content weight of composition, weight-based ratios of rebaudioside A and rebaudioside D relative to the total content of the nine steviol glycosides are 35 to 75% and 5 to 30% by weight, respectively, and the composition has at least one of: methanol content is 0.10% by weight or less relative to the total content of the nine steviol glycosides; polyphenol content is 2.0% by weight or less relative to the total content of the nine steviol glycosides; and nitrogen amount is 0.40% by weight or less relative to the total amount of the nine steviol glycosides.

Abstract: A sweetener composition containing a steviol glycoside and a flavor component. A food and drink and a beverage containing the sweetener composition. The sweetener composition contains a steviol glycoside and a flavor component, wherein the total content of rebaudioside A, rebaudioside D, and rebaudioside M is 15-80 wt % with respect to the total steviol glycoside content, and the flavor component contains one or more selected from the group consisting of furaneol, hydroxymethylfurfural, furfural, vanillin, cyclotene, and damascenone.

Abstract: A method for producing a steviol glycoside solution, which includes adding, to a solvent, steviol glycoside and 0.5 to 25 parts by weight of D-allulose per 100 parts by weight of the solvent.

Abstract: There is demand for a novel method for manufacturing a RebD crystallized product. The present invention provides a method for manufacturing a RebD-containing crystallized product, including: a step for mixing a stevia plant-derived crude product having a total steviol glycoside content of 50-95 mass %, and containing at least RebA and RebD, into a solvent containing methanol or ethanol so that the supersaturation of RebD at 10° C. is at least 10 and the supersaturation of RebA at 10° C. does not exceed 18, and adjusting a crystallization solution; and a step for cooling the crystallization solution under stirring and causing RebD to precipitate.

Abstract: There is demand for a novel method for manufacturing a RebD crystallized product. The present invention provides a method for manufacturing a RebD-containing crystallized product, characterized in including: a step for mixing a stevia plant-derived crude product having a total steviol glycoside content of 50-95 mass %, and containing at least RebA and RebD, in a solvent containing ethanol and having a methanol concentration of 1 mg/L or less, and adjusting a crystallization solution; and a step for cooling the crystallization solution under stirring and causing RebD to precipitate.

Abstract: The present invention provides: a novel beverage having foam retentivity; and a method for improving foam retentivity. The present invention provides a beverage containing rebaudioside D and a compound represented by formula (1)(in the formula, R1 represents Xyl(1-2)Glc1-, and R2 represents Glc(1-2)[Glc(1-3)]Glc1-, Glc represents glucose, and Xyl represents xylose), wherein the sum of the content of rebaudioside D and the compound represented by formula (1) is 30-600 ppm, and the content of the compound represented by formula (1) in terms of mass is 0.5-95% of the aforementioned sum.

Abstract: A steviol glycoside composition having a total content of specific nine types of steviol glycosides is equal to or more than 60% by weight and less than 95% by weight and the total content of other steviol glycosides and stevia-derived components is 5 to 40% by weight each relative to the total solid content weight of composition, weight-based ratios of rebaudioside A and rebaudioside D relative to the total content of the nine steviol glycosides are 35 to 75% and 5 to 30% by weight, respectively, and the composition has at least one of: methanol content is 0.10% by weight or less relative to the total content of the nine steviol glycosides; polyphenol content is 2.0% by weight or less relative to the total content of the nine steviol glycosides; and nitrogen amount is 0.40% by weight or less relative to the total amount of the nine steviol glycosides.