Abstract: The present invention pertains to a coffee beverage having improved taste quality exhibited by a sugar, a sweetener, and amount of sodium and a method for producing the coffee beverage.

Abstract: The present invention provides a novel sparkling beverage having foam retention and a method for improving foam retention. According to the present invention, provided is a sparkling beverage containing Reb. D and Reb. M, wherein a content of Reb. D is 60 to 600 ppm, a content of Reb. M is 50 to 600 ppm, a total content of Reb. D and Reb. M is 110 ppm to 700 ppm, and (Reb. D content)/(Reb. M content) is 2.50 or less, and pH is 2.5 to 6.0.

Abstract: The present invention relates to sweetened beverage compositions comprising the steviol glycoside rebaudioside D (Reb D) and combinations of Reb D and rebaudioside M (Reb M). The present invention also relates to methods to reduce the degradation and improve the stability of Reb D.

Abstract: The present invention relates to sweetened beverage compositions comprising the steviol glycoside rebaudioside D (Reb D) and combinations of Reb D and rebaudioside M (Reb M). The present invention also relates to methods to reduce the degradation and improve the stability of Reb D.

Abstract: A sparkling beverage having effervescence retainability; and a method for improving effervescence retainability of a sparkling beverage. The sparkling beverage has a content of Reb. B of 6-45 ppm and a content of Reb. M of 600 ppm or less.

Abstract: The present invention pertains to a tea beverage that contains: (a) a natural sugar in an amount corresponding to sweetness intensity X1; (b) a high-sweetness-degree sweetener in an amount corresponding to sweetness intensity X2; and (c) less than 50 mg/100 ml of sodium. The high-sweetness-degree sweetener includes at least one high-sweetness-degree sweetener b1 selected from the group consisting of rebaudioside M, rebaudioside D, rebaudioside N, rebaudioside O, rebaudioside E, Momordica grosvenori extract, mogroside V, and thaumatin, and the tea beverage satisfies 0.1<(X1+X2)?20.

Abstract: The present invention pertains to a fruit juice beverage that contains: (a) a natural sugar in an amount corresponding to sweetness intensity X1; (b) a high-sweetness-degree sweetener in an amount corresponding to sweetness intensity X2; and (c) less than 70 mg/100 ml of sodium. The high-sweetness-degree sweetener includes at least one high-sweetness-degree sweetener b1 selected from the group consisting of rebaudioside M, rebaudioside D, rebaudioside N, rebaudioside O, rebaudioside E, Momordica grosvenori extract, mogroside V, and thaumatin, and the fruit juice beverage satisfies 0.1<(X1+X2)?20.

Abstract: The present invention pertains to a flavored water including (a) a natural sugar in an amount equivalent to a sweetness intensity X1, (b) a highly sweet sweetener in an amount equivalent to a sweetness intensity X2, and (c) less than 40 mg/100 ml of sodium. The highly sweet sweetener includes at least one highly sweet sweetener b1 selected from the group consisting of Rebaudioside M, Rebaudioside D, Rebaudioside N, Rebaudioside O, Rebaudioside E, Siraitia grosvenorii fruit extract, Mogroside V, and thaumatin. 0.1<(X1+X2)?20.

Abstract: The present invention relates to an effervescent beverage in which the quality of taste resulting from sugars and sweeteners is improved, and a method for producing the effervescent beverage.

Abstract: The present invention relates to beverage compositions wherein the sweetness linger of rebaudioside M (Reb M) is reduced or minimized. Beverage composition comprising Reb M and sucrose and/or HFCS are provided. Also provided herein are methods of reducing the sweetness linger of Reb M in beverage compositions.

Abstract: The present invention relates to beverage compositions comprising rebaudioside M (Reb M). These compositions provide conditions wherein the stability of Reb M in improved. The present invention also relates to methods of improving the stability of Reb M.

Abstract: The present invention pertains to a coffee beverage having improved taste quality exhibited by a sugar and a sweetener and a method for producing the coffee beverage.

Abstract: The present invention pertains to a flavor water that comprises: (a) a natural sugar in an amount corresponding to sweetness intensity X1; (b) a high intensity sweetener in an amount corresponding to sweetness intensity X2; (c) sodium in an amount of less than 40 mg/100 ml; and (d) potassium in an amount of less than 70 mg/100 ml and/or calcium in an amount of less than 70 mg/100 ml, wherein the high intensity sweetener comprises at least one high intensity sweetener b1 selected from the group consisting of Rebaudioside M, Rebaudioside D, Rebaudioside N, Rebaudioside O, Rebaudioside E, an extract of Momordica grosvenori, Mogroside V and Thaumatin, and (X1+X2) is larger than 1 and not larger than 20.

Abstract: The present invention relates to an effervescent beverage in which the quality of taste resulting from sugars and sweeteners is improved, and a method for producing the effervescent beverage.

Abstract: The present invention relates to a tea beverage that contains (a) an amount of a natural sugar corresponding to a sweetness intensity X1, (b) an amount of a high-sweetness sweetener corresponding to a sweetness intensity X2, (c) less than 50 mg of sodium per 100 ml of said tea beverage, and (d) 0.1-32 mg of potassium per 100 ml and/or 0.1-32 mg of calcium per 100 ml of said tea beverage. The high-sweetness sweetener includes at least one high-sweetness sweetener b1 selected from the group consisting of rebaudioside M, rebaudioside D, rebaudioside N, rebaudioside O, rebaudioside E, a Siraitia grosvenorii extract, mogroside V, and thaumatin. The tea beverage satisfies 0.1<(X1+X2)?20.

Abstract: The present invention pertains to a coffee beverage having improved quality of taste exhibited by a sugar and a sweetener and a method for producing the coffee beverage.

Abstract: The present invention pertains to a fruit juice beverage that contains: (a) a natural sugar in an amount corresponding to sweetness intensity X1; (b) a high-sweetness-degree sweetener in an amount corresponding to sweetness intensity X2; (c) less than 70 mg/100 ml of sodium; and (d) less than 70 mg/100 ml of potassium and/or less than 70 mg/100 ml of calcium. The high-sweetness-degree sweetener includes at least one high-sweetness-degree sweetener b1 selected from the group consisting of rebaudioside M, rebaudioside D, rebaudioside N, rebaudioside O, rebaudioside E, Momordica grosvenori extract, mogroside V, and thaumatin, and the fruit juice beverage satisfies 0.1<(X1+X2)?20.

Abstract: The present invention relates to sweetened beverage compositions comprising the steviol glycoside rebaudioside D (Reb D) and combinations of Reb D and rebaudioside M (Reb M). The present invention also relates to methods to reduce the degradation and improve the stability of Reb D.

Abstract: The present invention provides a novel sparkling beverage having foam retention and a method for improving foam retention. According to the present invention, provided is a sparkling beverage containing Reb. D and Reb. M, wherein a content of Reb. D is 60 to 600 ppm, a content of Reb. M is 50 to 600 ppm, a total content of Reb. D and Reb. M is 110 ppm to 700 ppm, and (Reb. D content)/(Reb. M content) is 2.50 or less, and pH is 2.5 to 6.0.

Abstract: The present invention provides beverage compositions comprising rebaudioside M (Reb M) which have a surprising thirst-quenching effect. These compositions are particularly suitable for use in achieving and or maintaining thirst relief. For example, they may be particular beneficial in the area of sports drinks.