Techniques to Improve Sweetener Taste

The clarity of taste sensation interaction is a key basis for promoting the food sensory science research and its application to the beverage and food additive industries. This study explored the synergy and antagonism effect of sucrose-citric acid mixture and established an optimized method to determine the human sweetness and sourness interactive response. Sucrose-citric acid mixtures were evaluated by the "close type" question. According to the sensory difference strength curves and Weber-Fechner law, citric acid increased the sucrose's absolute threshold (0.424-0.624%) and weber fraction (20.5-33.0%). Meanwhile, sucrose increased citric acid's absolute threshold (0.0057-0.0082%) and decreased its weber fraction (17.96-9.53%). By fitting absolute threshold and weber fraction variation equations, the sweet-sour taste sensory strength variation models (SSTVM) were derived, which could be used to explain the synergy and antagonism effect of sweet-sour taste. According to the SSTVM, the interactive response to sweet-sour taste could be quantitatively calculated. The high coincidence b... Read More

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Abstract Sweetened yogurts can contain between 10 and 13% added sugar. However, studies have shown that sugar reduction or replacement can influence yogurt quality. The main objective of this research was to investigate the effects of yogurt with added natural sweeteners on temporal sensory profile, liking, satiety and postconsumption measures. Yogurt samples were prepared with isosweet concentrations of sucrose (9 g/100 g of plain yogurt) using xylitol (10 g/100 g), stevia (0.15 g/100 g), and monk fruit (0.15 g/100 g). Fifty panelists evaluated the temporal sensory profile of these yogurts using multipleintake temporal dominance of sensations (TDS), and overall liking for each intake. In addition, satiety (hunger, thirst, and fullness) and other postconsumption attributes (healthiness, satisfaction, and purchase intent) were determined. The temporal profile of yogurt sweetened with xylitol was similar to yogurt sweetened with sucrose without any onset of negative sensory characteristics at any point in intake. Yogurt sweetened with stevia had a high dominance duration for astringe... Read More

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Sugar reduction is a major technical challenge for the food industry to address in response to public health concerns regarding the amount of added sugars in foods. This paper reviews sweet taste perception, sensory methods to evaluate sugar reduction and the merits of different techniques available to reduce sugar content. The use of sugar substitutes (non-nutritive sweeteners, sugar alcohols, and fibres) can achieve the greatest magnitude of sugar and energy reduction, however bitter side tastes and varying temporal sweet profiles are common issues. The use of multisensory integration principles (particularly aroma) can be an effective approach to reduce sugar content, however the magnitude of sugar reduction is small. Innovation in food structure (modifying the sucrose distribution, serum release and fracture mechanics) offers a new way to reduce sugar without significant changes in food composition, however may be difficult to implement in food produced on a large scale. Gradual sugar reduction presents difficulties for food companies from a sales perspective if acceptability is ... Read More

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Non-nutritive sweeteners have been used as substitutes for nutritive sweeteners with the goal of preventing obesity and dental caries. The main factor responsible for the difference in taste between beverages containing a nutritive sweetener and those containing a non-nutritive sweetener is the temporal profile of sensory attributes. In this study, untrained panelists performed a timeintensity evaluation of sweetness, using one coffee beverage containing a nutritive sweetener (sucrose) and two coffee beverages containing non-nutritive sweeteners (sucralose or acesulfame potassium (acesulfame K)). They evaluated continuously perceived intensity of sweetness for 150 s after swallowing each coffee beverage. We did not detect a significant difference in temporal profiles among the three coffee beverages. To investigate why the temporal profiles of the three coffee beverages followed similar traces, all untrained participants who had participated in the coffee beverage session also performed a timeintensity evaluation of sweetness using three water solutions (sucrose-sweetened, sucralos... Read More

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Abstract: The present study investigated the sensory characteristics and relative sweetness of tagatose, an emerging natural lowcalorie sweetener with various functional properties, compared to other sweeteners (sucrose, sucralose, erythritol, rebaudioside A), over a wide range of sweetness commonly found in foods and beverages (3% to 20% sucrose [w/v]). A total of 34 subjects evaluated aqueous solutions of the 5 sweeteners for the perceived intensities of sweetness, bitterness, astringency, chemicallike sensations, and sweet aftertaste, using the general version of the Labeled Magnitude Scale. The relationship between the physical concentrations of the sweeteners and their perceived sweetness (that is, psychophysical functions) was derived to quantify the relative sweetness and potency of the sweeteners. The results suggest that tagatose elicits a sweet taste without undesirable qualities (bitterness, astringency, chemicallike sensations). Out of the 5 sweeteners tested, rebaudioside A was the only sweetener with notable bitterness and chemicallike sensations, which became progr... Read More

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The sweetness of sugar is regarded by humans as the optimal sensation; that of alternative non-sugar sweeteners possesses an inferior sweet quality, which limits their use in low-calorie foods. These sweeteners may produce bitter, metallic or cooling sensations, as well as lingering sweet aftertaste. The molecular basis for these undesirable sensations is poorly understood. Although various sweeteners may stimulate the same G-protein-coupled taste receptors (GPCRs), inferior sweet-taste quality is uniquely related to some non-sugar sweeteners. This chapter presents data indicating that such tastants may rapidly permeate taste cells under physiological conditions in vivo and interact with downstream signaling components such as signal-termination-related kinases in vitro. The implications of these properties for sweet-taste quality are discussed.

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Although recent molecular studies suggest that only one receptor and one signaling pathway are involved in the perception of sweetness, this seems to contradict everyday experience that people not only have different likes and dislikes of certain sweeteners but also perceive the sweeteners differently. One possible explanation is that variation in liking of sweeteners is due, in part, to variation across individuals in sensitivity to nonsweet tastes, such as bitterness, which are transduced by a variety of receptors. Fifty individuals were asked to rate intensities of several taste attributes of 10 sweeteners and to give hedonic assessments of each sweetener. Additionally, their sensitivity to 6-n-propyl-3-thiouracil (PROP) was determined. Results indicated that when matched for sweetness, the perception of bitterness and the sweetener compound were the 2 largest factors contributing to overall liking of a sweetener. Sensitivity to PROP did not contribute significantly to the model.

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Taste and flavor improvement in reduced or no sugar foods and beverages using specific blends of glucosylated steviol glycosides, steviol glycosides, and maltodextrin. The blends modify taste and flavor intensity compared to using just stevia extract. The glucosylated steviol glycosides reduce sweetness, but enhance flavor notes. The blends can improve taste and mouthfeel in sugar-free products.

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Improving the sweetness profile of stevia sweeteners like stevioside and Rebaudioside A by adding minor steviol glycosides. The minor steviol glycosides are present in small amounts in the stevia plant but have a favorable impact on the sweetness profile of other steviol glycosides. Adding these minor glycosides in blends with stevioside and Reb A improves sweetness, reduces bitterness, astringency, and off-notes compared to using just the major glycosides.

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Using a specific blend of caffeoylquinic acids and their salts to reduce undesirable attributes like bitterness and sweetness lingering when using steviol glycoside sweeteners. The blend contains caffeoylquinic acids like chlorogenic acid and their salts in proportions where at least 50% is in salt form. This mixture when added to steviol glycoside solutions improves the overall sensory experience by reducing bitterness and sweetness linger compared to steviol glycoside-only solutions.

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Enhanced water beverage containing natural sweeteners like steviol glycosides from stevia and mogrosides from monk fruit extract, along with miracle fruit extract to improve taste compared to using just stevia or monk fruit extract. The beverage also has vitamins, electrolytes, and may contain rare sugars like allulose. The specific ratios of stevia to monk fruit extract, and the concentrations of miracle fruit extract are optimized for better taste than using just one sweetener.

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Natural sweetener compound and methods to produce it from plant extracts. The compound, called Compound 1, has the structure C14H26O9 and is derived from mogroside, a naturally occurring plant glycoside. The compound has improved taste properties compared to other sweeteners like acesulfame potassium and sucralose. The production method involves enzymatically converting mogroside intermediates into Compound 1 using recombinant cells expressing specific enzymes.

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Using certain fatty acid amides, like hydroxy-α-sanshools, hydroxy-β-sanshools, and hydroxy-γ-sanshools, to enhance sweetness in foods and beverages. These compounds can be added to ingestible compositions like sweeteners, foods, beverages, oral care products, pharmaceuticals, etc. to improve taste by modifying sweetness, reducing bitterness, masking astringency, and enhancing mouthfeel. The fatty acid amides can be used alone or with other sweeteners, sweetness enhancers, bitter tastants, etc. The compounds are obtained from sources like Sichuan pepper oil.

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Abstract There is a drive to improve the acceptability of sweeteners like stevia by reducing their off-tastes. The main aim was examine synergistic neural effects combining with flavor modifier and secondly vs. sucrose due limited human neuroimaging data concerns that may be more addictive than sugar. In within-subjects fMRI study, 34 healthy adults (Mean age = 25) tasted four conditions: stevia, plus modifier, alone, sucrose. We analyzed whole-brain responses focused on regions interest (ROIs) including insula, postcentral gyrus, hypothalamus (identified via meta-analysis sweet taste processing), as well nucleus accumbens (NAcc) amygdala roles in reward aversion. Stevia combined evoked super-additive parietal cortex, occipital gyrus (p < 0.05, FWE-corrected). Compared stevia-modifier combination elicited reduced hypothalamic activity 0.008) tracked pleasantness mouth fullness only this condition. NAcc for modified bitterness plain Sucrose higher activation 0.01). provide first evidence flavour reveals associated sensation, intensity multisensory integration. Adding could increase... Read More

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Extracts from a fern called Polypodium glycyrrhiza that contain compounds with a specific structure (Formula I) that can enhance sweetness. The compounds are isolated from the fern extract and can be used as natural, non-caloric sweeteners. They have reduced off-tastes and lingering aftertastes compared to other sweeteners. The fern extract and isolated compounds can be used to improve the taste of sweeteners like sucralose by making them taste more like sugar.

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High rebaudioside M content stevia plants with improved sweetness profile compared to wild type stevia. The plants have naturally occurred mutations that increase the amount of rebaudioside M, a desirable steviol glycoside sweetener, in the leaves. The mutations can be screened for and bred into stevia plants to produce extracts with higher rebaudioside M content without genetic modification.

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The reduction of added sugars in food and beverage products has become a global health priority, driven by rising rates obesity, diabetes, cardiovascular disease. Yet, achieving sugar without compromising taste remains major challenge for manufacturers. This review explores the potential cane extractsspecifically Modulex, as natural modulators capable enhancing sweetness, masking bitterness, improving mouthfeel reduced-sugar formulations. Derived from Saccharum officinarum , these extracts contain complex mixture sugars, polyphenols, amino acids, minerals that act through multimodal sensory pathways, including interactions with sweet (T1R2/T1R3) bitter (TAS2R) receptors. Evidence studies demonstrates can significantly improve flavor profile consumer acceptability beverages sweetened or artificial low-calorie sweeteners. discusses biochemical basis effects, their regulatory positioning, implications product development aligned clean-label trends public goals. Sugar represent promising ingredient next-generation strategies balance health, taste, preference.

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Production of steviol glycosides like Reb D and Reb M, which are sweeter and less bitter than Reb A, by using engineered enzymes. The enzymes are UDP-glucosyltransferases that convert Reb A and stevioside into Reb D and Reb E, respectively. Mutant versions of the enzyme with improved activity are used. The enzymes are expressed in microbes like E. coli, yeast, or Pichia to produce high levels of Reb D and Reb M.

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Stevia extract with higher levels of certain steviol glycosides like RebE, RebM, RebD, RebN, and RebO compared to traditional stevia extracts. The extract is made by breeding new varieties of the stevia plant with higher concentrations of these glycosides. The higher levels of these glycosides provide better taste profiles and allow making stevia extracts with higher concentrations of these glycosides without further purification steps. The extract can be used as a sweetener or flavor enhancer in foods and beverages.

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Glucosylated terpene glycosides derived from natural sweeteners like stevia, rubus, and siraitia for improved taste compared to the original compounds. The glucosylation involves reacting the terpene glycosides with glucose in the presence of a transglucosidase enzyme. The resulting glucosylated terpene glycosides have a single α-1,6 glucosidic bond between the terpene moiety and one of the glucose moieties. These compounds have reduced bitterness, astringency, and lingering aftertaste compared to the parent terpene glycosides.

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Sweetened dairy products with a sugar-like character using steviol glycosides from stevia extracts. The products contain stevia extracts with specific compositions of steviol glycosides, along with lactase enzyme. The lactase breaks down lactose in the dairy base, creating a lower lactose product. This allows using higher levels of stevia extracts without lactose off-flavors. The specific steviol glycoside blends provide a more sugar-like taste compared to standard stevia extracts.

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Sweetener compositions for reduced-sugar foods and beverages that provide taste profiles similar to sugar. The compositions contain a specific blend of steviol glycosides, including steviolbioside, rebaudioside A, and rebaudioside C, in optimized ratios. The blends aim to mitigate undesirable tastes like licorice, bitterness, and aftertaste associated with some steviol glycosides. The compositions can be used in place of sugar to significantly reduce calories while maintaining good taste.

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The objective of this study was to investigate the sensory characteristics apricot drinks that were sweetened using stevia. examination stevia powder revealed comparable levels sweetness sucrose, albeit with a more prominent perception bitterness. When substitution rate 75%, and overall preference parameters obtained highest scores among other drink samples. Nevertheless, utilization pure extract resulted in unfavorable flavor attributes (e.g., bitter, metallic, acidic tastes, as well chemical synthetic odors). An increase concentration stevia, combined reduction sucrose content, notable decrease energy content samples, while maintaining an acceptable profile. containing 75% significantly decreased by 60% received great ratings from panelists. However, has led development sour, pronounced, metallic disagreeable odors. On hand, use at sucrose-substitution ratios 25% or 50% showed positive taste characteristics.

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Chocolate-flavored milk contributes to excessive intake of added sugars among children and adolescents, which why it is a good candidate product for sucrose replacement. This study investigates how replacing sucrose partially or completely with different sweetener systems affects the sensory profile and consumer liking. Five chocolate-flavored milk treatments were formulated, varying in sucrose replacement level (partial: 58%; complete: 100%) and sweetener system (synthetic: acesulfame-K; natural: rebaudioside M-erythritol blend). Relative-to-Reference Scaling by a trained panel confirmed that no significant differences in the sensory profile when partial sucrose replacement was compared to sucrose, whereas the complete replacement increased bitter taste, pungent flavor, licorice flavor and mouth-drying. A total of 104 consumers evaluated the treatments for liking and indicated their temporal perceptions with temporal check-all-that-apply. Latent variable clustering performed on liking ratings revealed two clusters, which perceived temporal sensory characteristics differently dependi... Read More

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This study investigated the effects of various binary sweetener mixtures on sweetness enhancement and their interactions with sweet or bitter taste receptors, focusing on sensory perception and receptor activity. Acesulfame K or saccharin was mixed with allulose, aspartame, erythritol, fructose, glucose, or sucrose to match a target sucrose sweetness. The effects of the mixtures on sweet and bitter taste receptors (in the human embryonic kidney 293 cells) and sensory taste intensities were evaluated. Sweetness enhancement at the sweet taste receptor level was observed in some cases, with several monosaccharides reducing the acesulfame K- or saccharin-induced bitter taste receptor activity. Combining acesulfame K or saccharin with any of the six sweeteners perceptually enhanced sweetness (60% 100% in 50:50 ratio), correlating with a reduction in inherent bitterness (35% 63% in 50:50 ratio). This finding suggests that sweetness perception likely increased because the monosaccharides mitigate the activation of bitter receptors caused by high-potency sweeteners.

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Sweeteners and sweetness enhancers (S&SE) are used to replace energy yielding sugars and maintain sweet taste in a wide range of products, but controversy exists about their effects on appetite and endocrine responses in reduced or no added sugar solid foods. The aim of the current study was to evaluate the acute (1 day) and repeated (two-week daily) ingestive effects of 2 S&SE vs. sucrose formulations of biscuit with fruit filling on appetite and endocrine responses in adults with overweight and obesity.

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Excessive sugar consumption is associated with a variety of health problems. Sugar reduction is challenging as it affects the texture and flavor of food. Furthermore, the safety of non-nutritive sweeteners has become the subject of increasing scrutiny and debate, necessitating a more rigorous evaluation of long-term health impacts and potential alternatives. Aroma-induced sweetening is expected to be a healthier strategy for sugar reduction. This review focuses on the physiological basis of sweetness perception. It explains the neural pathway of aroma sweetening and elaborates on the mechanism of action of aroma sweetening in terms of the neural and psychological factors of olfactory-taste synergy. Additionally, it summarizes the subjective and objective factors affecting the sweetness perception of aroma sweetening, including individual differences, aroma, multisensory synergy, and sensory analysis methods. Aroma sweetening represents a promising approach to glucose reduction, affecting sweet perception through the olfactory-taste pathway. When applying aroma sweetening, the aroma s... Read More

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Due to healthy eating trends, the needs of diabetics, and economic advantages, the production of sweeteners, their range, and the range of beverages containing them are constantly expanding. At the same time, there are difficulties associated with the necessary selection of sweetening agents to solve specific problems. The data of modern scientific literature on the technological aspects of the use of sweeteners in the production of soft drinks are summarized and their choice for obtaining drinks of the corresponding functional direction is substantiated. All sweeteners can be divided into six groups: sugars, sweeteners (sweet alcohols), synthetic sweeteners, natural sweeteners, natural sugary products, and sugary products derived from starch or sugar. The main properties of various sweeteners are compared: sweetness factor, caloric content, glycemic index. The potential adverse effects that may occur when consuming beverages prepared with their use are analyzed. Natural sugary products are generally less sweet than sugar, while artificial sweeteners have a higher sweetness than sucr... Read More

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Steviol glycoside compositions with one or more sensory modifier compounds to improve the sensory attributes of taste, such as reducing lingering sweetness. The sensory modifier compounds can include certain caffeic acid esters, quinic acid esters, and ferulic acid esters.

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Reducing bitterness and sweetness linger of stevia sweeteners by adding a sensory modifier containing a combination of caffeoylquinic acids and their salts. The modifier must be at least 50% salts to effectively improve taste.

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A natural sweetener composition with reduced aftertaste and enhanced taste compared to stevia alone. It comprises a combination of stevia leaf extract, purified steviol glycosides, and Luo Han Guo fruit extract.

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A low calorie sweetener composition that combines the stevia glycoside Rebaudioside M with the protein brazzein to provide a natural non-caloric sweetener with improved taste profile compared to other stevia-based sweeteners. The composition can be used in foods, beverages, oral care products, and pharmaceuticals.

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Sweeteners with a reduced bitter taste and more like natural sugar by using high levels of the steviol glycoside rebaudioside B. Rebaudioside B is added in Stevia extracts and sweetening compositions to reduce bitterness and licorice aftertaste. A concentration of at least 10% by weight of the total steviol glycosides provides a more desirable taste profile.

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Diet and low-calorie beverages and foods with improved taste profiles. The products use a combination of natural sweeteners D-psicose and erythritol, along with optionally rebaudioside M from stevia. This combination provides good upfront sweetness, reduces bitterness, and enhances taste compared to using one sweetener alone.

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Tasting sweeteners and flavoring agents created by combining Maillard reaction products (MRPs) formed from reducing sugars and amine donors with Stevia extracts, purified steviol glycosides, or other non-caloric sweeteners. The Maillard reaction enhances taste by reducing bitterness and enhancing sweetness of Stevia sweeteners. The MRPs also improve taste and mouthfeel of non-caloric sweeteners like sucralose.

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Using malonyl steviol glycosides as flavor-modifying compounds to enhance sweetness, reduce sourness/bitterness and provide umami taste in food and beverages.

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Glucosylated steviol glycoside blend for sweetness and flavor modification of food and beverages. The blend contains glucosylated steviol glycosides (GSG) with varying degrees of glycosylation, steviol glycosides (SG) from stevia extract, and maltodextrins. Glycosylation reduces sweetness but enhances flavor modification compared to stevia extract alone.

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AbstractSweetness is the strongest gustatory modality, which shapes eating behavior and influences homeostasis. The review summarizes data on the perception and encoding of taste signals at the level of taste receptors and brain centers during consumption of sweet substances. We focus on the molecular and cellular mechanisms of sweet taste identification and determination of food caloric content, including the role of membrane receptor proteins T1R2/T1R3 and signal transduction enzyme cascades, as well as a metabolic mechanism for estimating the concentration of glucose in the cytoplasm. Genetic aspects of sweet sensitivity and the influence of sweet taste receptor gene polymorphisms on sensitivity to sugar and low-calorie sweeteners are described. The review presents results of modern studies of endocrine, paracrine and autocrine modulation of sweet taste perception and evaluation depending on the metabolic state of the body. The assumption of a promising research area on the problem is made.

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Enhancing the perceived sweetness of a food or beverage product by adding Hesperetin Dihydrochalcone, a natural sweetener derived from citrus fruits, at low concentrations of 2-40 ppm. This allows reducing the amount of caloric sweeteners like sugar while maintaining the same perceived sweetness. It is especially effective when combined with high-potency sweeteners like stevia.

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Sweetener compositions that enhance the flavor and taste profiles of high-intensity sweeteners (HIS) for use in food and beverages. The compositions contain a flavor/taste modifying agent like glycosylated natural HIS or Maillard reaction products. Adding these agents to HIS like stevia, monk fruit, or artificial sweeteners like sucralose improves the taste compared to using the HIS alone.

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Compositions for enhancing the mouthfeel, sweetness or flavor of consumable products like foods and beverages. The compositions contain glycosylated mogrosides (GMG) or glycosylated swingle extracts which are mogrosides from monk fruit modified to have glucose molecules attached. These enhanced monk fruit extracts can be combined with sugars and/or glycosylated steviol glycosides from stevia to provide improved taste and solubility for use as sweeteners. The compositions can contain specific ratios of GMG, steviol glycosides and sugar to optimize sweetness and flavor. The enhanced monk fruit extracts can be made by enzymatically adding glucose from dextrin to mogrosides.

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Sweetener composition that when incorporated into food and beverage products provides improved consumer satisfaction for taste, flavor profile and mouthfeel than other sweeteners, as well as the resultant beverage composition, such as a protein shake, comprising the sweetener composition. The sweetener composition comprises at least one natural sweetener, at least one artificial sweetener, a masking agent, a protein binder, and a mouthfeel modulator. The composition provides heightened sweetness and a taste similar to real sugar that is desired by consumers. The improved taste, including a more desired sweetness profile and mouthfeel (temporal profiles) imparted by the sweetener composition is demonstrated by the sensory and rheological properties of the beverage with the sweetener composition. The sweetener composition may have a concentration in beverages of about 0.02% up to 0.29%.

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New sweet compounds that can be added to food and beverages as a sugar substitute. The compounds have a unique chemical structure and enhance sweetness compared to other natural and artificial sweeteners. The compounds are derived from plants like monk fruit and provide a sweet taste without the bitter or metallic aftertaste associated with other sweeteners.

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Sweetener compositions and methods of making them that improve the taste of non-nutritive sweeteners like steviol glycosides by reducing bitterness and off-flavors. The compositions contain small amounts of flavor-modifying compounds like furfural, 4-hexen-1-ol, and 2,4-hexadienal.

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Enhancement of sweetness and taste of sweeteners like rebaudioside M and mogrosides to make them taste more like sugar. Sweetness enhancers and taste modulators that improve the taste profiles of natural non-caloric sweeteners to make them taste more like sugar.

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A method to improve the taste of natural sweeteners like stevia to better mimic the taste of sugar. Using specific volatile compounds derived from stevia extracts to enhance the flavor profile. These natural compounds can be isolated and added to stevia sweeteners to make them taste closer to sugar. The compounds are derived from the non-sweet glycosides in stevia extract through processes like glycosylation and Maillard reaction.

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A sweetener composition that is an improved stevia extract. It contains glucosylated rebaudioside A, glucosylated stevioside, and glucosylated rebaudioside C in specific ratios. The glucosylation process enhances sweetness quality of the stevia extract by reducing off-flavors. The composition ratios are 5-30 parts glucosylated rebaudioside A, 5-30 parts glucosylated stevioside, and 5-20 parts glucosylated rebaudioside C per 100 parts sweetener. The composition can be made by reacting a stevia byproduct with a transglucosylase enzyme and glucose donor.

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Using a combination of isolated volatile compounds to enhance the perceived sweetness of food and beverages without increasing the amount of natural or artificial sweeteners. The volatile mixture contains 25 compounds in specific amounts like trans-2-pentenal, cis-3-hexen-1-ol, hexyl acetate, octanal, vanillin, etc.

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A process for producing a highly purified glucosylated stevia sweetener with desirable taste properties. The process involves enzymatically attaching glucose molecules to steviol glycosides from the stevia plant. The glucosylated derivatives have improved taste compared to unmodified stevia glycosides. The process includes conditions to optimize sweetness while avoiding bitterness and off-flavors. It also includes purification steps to remove impurities. The resulting glucosylated stevia ingredient can be used as a low-calorie sweetener in food and beverages.

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Sweetener compositions that are blends of stevia glycosides to provide a higher intensity sweetness than individual glycosides alone. The blends include variations like rebaudioside A, rebaudioside B, and rebaudioside D in specific ratios. These blends can be used as non-caloric sweeteners in foods and beverages.

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