Sweetener Formulations and Uses

Abstract

The present disclosure generally provides non-caloric or low-caloric sweetener compositions and the use of such compounds to sweeten various food and beverage products. In some embodiments, the compositions disclosed herein improve the taste of non-caloric or low-calorie sweeteners by imparting a taste or characteristic that is more similar to that of sugar. In particular, the compositions provide a more sugar-like time profile, such as sweetness onset or sweetness linger, or a more sugar-like flavor profile.

Description

[Technical field]

[0001] CROSS-REFERENCE TO RELATED APPLICATIONS This application claims the benefit of priority to U.S. Provisional Patent Application No. 62 / 781,823, filed December 19, 2018, and European Patent Application No. 19150683.1, filed January 8, 2019, both of which are incorporated by reference herein as if set forth in their entireties.

[0002] Technical Field The present disclosure generally provides compositions of non-caloric or low-caloric sweeteners and the use of such compounds to sweeten various food and beverage products. In some embodiments, the compositions disclosed herein improve the taste of non-caloric or low-caloric sweeteners by imparting a taste or characteristic that is more similar to sugar. In particular, the compositions provide a time profile, such as sweetness onset and sweetness linger, that is more similar to sugar, or a flavor profile that is more similar to sugar.

[0003] 2. Background of the Invention The gustatory system provides sensory information about the chemical composition of the external world. Taste transduction is one of the more complex forms of chemically triggered sensation in animals. Taste signaling is found throughout the animal kingdom, from simple metazoans to the most complex vertebrates. Mammals are thought to have five basic taste modalities: sweet, bitter, sour, salty, and umami.

[0004] Sweetness is the most commonly perceived taste when eating foods that are high in sugar. Mammals generally perceive sweetness as a pleasant sensation, except when excessive. Caloric sweeteners such as sucrose and fructose are examples of prototypic sweet tastants. Although a variety of non-caloric and low-caloric alternatives exist, these caloric sweeteners remain the primary means by which the perception of sweetness in foods occurs upon ingestion.

[0005] Metabolic disorders and related diseases, such as obesity, diabetes, and cardiovascular disease, are major public health concerns worldwide. And their prevalence has been increasing at an alarming rate in almost all developed countries. Caloric sweeteners are a major driver of this trend, as they are included in various processed food and beverage products to better suit the consumer palate. In many cases, non-caloric or low-caloric substitutes can be used in place of sucrose and fructose in foods and beverages. Even so, these compounds impart a different sweetness to caloric sweeteners, and many consumers do not consider them suitable replacements. Furthermore, such compounds can be difficult to incorporate into certain products. In some cases, they may be used as partial replacements for caloric sweeteners, but their mere presence may cause many consumers to perceive unpleasant off-tastes, such as astringency, bitterness, metallic taste, or licorice taste. As such, low-caloric sweeteners have certain problems with their adoption.

[0006] Therefore, there is a continuing need to find ways to combine non-caloric and low-calorie sweeteners to create a taste profile that more closely resembles sugar.

[0007] Summary of the Invention This disclosure presents the specific discovery that lower calorie sweeteners can be formulated to provide a taste profile that more closely resembles sugar.

[0008] In a first aspect, the disclosure provides a sweetener composition containing rebaudioside A and rebaudioside E. In some embodiments, the composition further contains other natural steviol glycosides, rebaudioside B, rebaudioside D, rebaudioside M, mogroside V, glucosylated natural steviol glycosides (GSG), or combinations thereof. In some embodiments, the composition further contains a mouthfeel improver including a glycerol wash of an edible oil, phloretin, naringenin, erythritol, or sugar. In some embodiments, the ratio of rebaudioside A to rebaudioside E (w / w) in the composition ranges from 6:1 to 2:5.

[0009] In a second aspect, the disclosure provides a sweetener composition containing rebaudioside E and a glucosylated natural steviol glycoside (GSG). In some embodiments, the ratio (w / w) of rebaudioside E to GSG in the composition ranges from 1:2 to 2:1. In some embodiments, the composition further contains other natural steviol glycosides, rebaudioside A, rebaudioside B, rebaudioside D, rebaudioside M, mogroside V, or combinations thereof. In some embodiments, the composition further contains a mouthfeel improver including a glycerol wash of an edible oil, phloretin, naringenin, erythritol, or sugar.

[0010] In a third aspect, the disclosure provides a sweetener composition containing steviol glycosides, rebaudioside M, rebaudioside A, and rebaudioside D. In some embodiments, the sweetener composition further contains natural steviol glycosides. In some embodiments, the ratio of rebaudioside M to rebaudioside A (w / w) ranges from 9:16 to 10:3. In some embodiments, the ratio of rebaudioside M to rebaudioside D (w / w) ranges from 1:1 to 3:2. In some embodiments, the ratio of rebaudioside A to rebaudioside D (w / w) ranges from 3:10 to 8:1. In some embodiments, the composition further contains other natural steviol glycosides, rebaudioside B, rebaudioside E, mogroside V, glucosylated natural steviol glycosides (GSG), or combinations thereof. In some embodiments, the composition further contains a mouthfeel improver comprising a glycerol wash of an edible oil, phloretin, naringenin, erythritol, or sugar.

[0011] In a fourth aspect, the disclosure provides a sweetener composition containing mogroside V, rebaudioside A, rebaudioside M, and a mouthfeel improver, the mouthfeel improver comprising a glycerol wash of edible oil, phloretin, naringenin, or any combination thereof. In some embodiments, the ratio of mogroside V to rebaudioside A (w / w) ranges from 1:5 to 1:2. In some embodiments, the ratio of mogroside V to rebaudioside M (w / w) ranges from 1:1 to 2:1. In some embodiments, the ratio of rebaudioside A to rebaudioside M (w / w) ranges from 2:1 to 10:1. In some embodiments, the composition further contains other natural steviol glycosides, rebaudioside B, rebaudioside D, rebaudioside E, glucosylated natural steviol glycosides (GSG), or combinations thereof. In some related aspects, the composition of the fourth aspect may be beneficially used in beverages containing 5-50% w / v concentrated fruit juice with solids above 60 degrees Brix.

[0012] In a fifth aspect, the disclosure provides compositions containing rebaudioside M, glucosylated natural steviol glycosides (GSG), erythritol, and naringenin, in some embodiments thereof, the compositions further contain rebaudioside A, an extract containing steviol glycosides, or any combination thereof.

[0013] In a sixth aspect, the present disclosure provides a sweetener composition comprising sucrose, rebaudioside A, rebaudioside M, and mogroside V. In some embodiments thereof, the composition imparts a desired level of sweetness to a flavored product equivalent to sucrose at 10-15 degrees Brix (°Bx). In some embodiments, the ratio of rebaudioside A to rebaudioside M (w / w) ranges from 10:1 to 13.3:1. In some embodiments, the ratio of rebaudioside A to mogroside V (w / w) ranges from 5:8 to 8:5. In some embodiments, the ratio of rebaudioside M to mogroside V (w / w) ranges from 1:16 to 1:8.3.

[0014] In a seventh aspect, the present disclosure provides a sweetener composition comprising sucrose, rebaudioside A, rebaudioside E, glucosylated natural steviol glycosides (GSG), phloretin, and naringenin. In some embodiments thereof, the composition imparts a desired level of sweetness to a flavored product equivalent to sucrose at 10-15 degrees Brix (°Bx). In some embodiments thereof, the ratio of rebaudioside A to rebaudioside E (w / w) ranges from 4:5 to 1:1. In some embodiments, the ratio of rebaudioside A and rebaudioside E (total) to naringenin and phloretin (total) (w / w) ranges from 6:1 to 12:1. In some embodiments, the ratio of rebaudioside A and rebaudioside E (total) to GSG (w / w) ranges from 2:1 to 8:1. In some embodiments, the ratio (w / w) of GSG to naringenin and phloretin (combined) ranges from 3:2 to 5:2. In some embodiments, the ratio (w / w) of naringenin to phloretin ranges from 3:5 to 1:1. In some embodiments, the ratio (w / w) of rebaudioside A, rebaudioside E, GSG, phloretin, and naringenin ranges from 6:6:5:1:1 to 80:100:25:6:10.

[0015] In an eighth aspect, the disclosure provides a sweetener composition comprising an extract comprising steviol glycosides and a mouthfeel improver comprising a glycerol wash of an edible oil. In some embodiments thereof, the composition enhances the sweetness of a flavored product. In some such embodiments, the sweetness enhancement is equivalent to the sweetness imparted by sucrose at 1 to 10 degrees Brix (°Bx). In some embodiments thereof, the composition further comprises glucosylated steviol glycosides (GSG). In some embodiments, the composition comprises mogroside V, an extract comprising steviol glycosides, naringenin, phloretin, a mouthfeel improver comprising a glycerol wash of an edible oil, or any combination thereof.

[0016] In a ninth aspect, the present disclosure provides a use of the sweetener composition of any one of the first to eighth aspects to reduce the amount of caloric sweetener (e.g., sucrose, fructose, or a combination thereof) in a flavored product, such as a food or beverage product. In some embodiments, the amount of caloric sweetener is reduced by at least 40%, or at least 50%, or at least 60%, or at least 70%, or at least 80%, or at least 90%.

[0017] In a tenth aspect, the present disclosure provides for use of the sweetener composition of any one of the first to eighth aspects to impart a time profile or flavor profile that approximates that of sucrose. In some embodiments thereof, the sweetener composition is used to impart a flavored product, such as a food or beverage product, with a time profile or flavor profile that approximates that of sucrose.

[0018] In an eleventh aspect, the disclosure provides a use of a sweetener composition of any one of the first to eighth aspects to enhance the sweetness of a flavored product. In some embodiments, the sweetener composition enhances sweetness in an amount equivalent to the sweetness imparted by sucrose at 1 to 10 degrees Brix (°Bx). In some embodiments, the amount of the sweetener composition used in the flavored product ranges from 5 to 350 ppm. In certain related aspects, the disclosure provides a method of enhancing the sweetness of a flavored product, comprising incorporating into the flavored product an amount of a sweetener composition of any one of the first to eighth aspects. In some embodiments, the sweetener composition enhances sweetness in an amount equivalent to the sweetness imparted by sucrose at 1 to 10 degrees Brix (°Bx). In some embodiments, the amount of the sweetener composition used in the flavored product ranges from 5 to 350 ppm.

[0019] Other aspects and embodiments are described in further detail in the detailed description that follows. [Brief description of the drawings]

[0020] [Figure 1] FIG. 1 illustrates a sensory profile of a sweetener composition according to certain embodiments described herein. [Diagram 2] FIG. 1 illustrates a sensory profile of a sweetener composition according to certain embodiments described herein. [Diagram 3] FIG. 1 illustrates a sensory profile of a sweetener composition according to certain embodiments described herein. [Figure 4] FIG. 1 illustrates a sensory profile of a sweetener composition according to certain embodiments described herein.

[0021] Detailed Description In the following description, reference is made to specific embodiments that may be implemented, which are shown for illustrative purposes. These embodiments are described in detail to enable those skilled in the art to implement the invention described herein, but it should be understood that other embodiments may be utilized and that logical changes may be made without departing from the scope of the aspects presented herein. Therefore, the following description of exemplary embodiments should not be taken in a limiting sense, and the scope of the various aspects presented herein is defined by the appended claims.

[0022] The Abstract is provided to satisfy 37 CFR 1.72(b) to allow the reader to quickly ascertain the nature and gist of the technical disclosure. It is submitted with the understanding that it will not be used to interpret or limit the scope or meaning of the claims.

[0023] Sweetener Composition Generally, the present disclosure addresses the above-mentioned needs by providing sweetener compositions having improved time profiles or flavor profiles, or both, compositions for improving the time profile and / or flavor profile of a sweetener composition, methods for improving the time profile and / or flavor profile of a sweetener composition, flavored products containing the sweetener compositions according to certain embodiments presented herein, and compositions and methods for improving the time profile and / or flavor profile of a flavored product containing the sweetener composition. In some embodiments, the improved time profile and / or flavor profile is a time profile and / or flavor profile that is closer to that of sucrose.

[0024] As used herein, the phrase "undesirable taste" includes any taste characteristic not imparted by sugars, such as glucose, sucrose, fructose, or similar sugars. Non-limiting examples of undesirable tastes include delayed sweetness onset, residual sweet aftertaste, metallic taste, bitter taste, cooling sensation taste or menthol-like taste, licorice-like taste, etc.

[0025] As used herein, the phrases "sugar-like characteristics", "sugar-like taste", "sugar-like sweetness", "sugar-like" and "sugar-like" are synonymous. Sugar-like characteristics include any characteristics similar to sucrose, including, but not limited to, maximum response, flavor profile, time profile, adaptation behavior, mouthfeel, concentration / response function, tastant-flavor / sweetness interactions, spatial pattern selectivity, and temperature effects. These characteristics are dimensions in which the taste of sucrose differs from the taste of sweetener compositions. Whether a characteristic is more sugar-like is determined by an expert sensory panel that tastes compositions containing sugar and compositions according to certain embodiments presented herein and communicates an impression regarding the similarity of the characteristics of those compositions with sugar. Suitable procedures for determining whether a composition has a more sugar-like taste are well known in the art.

[0026] In some embodiments, a panel of evaluators is used to measure the reduction in sweetness retention. Briefly, a panel of evaluators (usually 8-12 people) is trained to assess sweetness perception and measure sweetness at multiple time points, from when the sample is first placed in the mouth to 3 minutes after it is spat out. Statistical analysis is used to compare results between samples containing additives and samples without additives. A reduction in the score measured after the sample has left the mouth indicates a reduction in sweetness perception.

[0027] The panel of assessors can be trained using procedures well known to those skilled in the art. In one embodiment, the panel of assessors can be trained using the Spectru Descriptive Analysis Method (Meilgaard et al, Sensory Evaluation Techniques, 3rd edition, Chapter 11). Desirably, the focus of the training should be the recognition and measurement of basic tastes, specifically sweetness. To ensure accuracy and reproducibility of the results, each assessor should repeat the measurement of sweetness residual reduction about three to about five times per sample, taking at least a five minute break between each repeat and / or sample, and rinsing thoroughly with water to clear the mouth.

[0028] Typically, the sweetness measurement method involves placing a 10 mL sample in the mouth, holding the sample in the mouth for 5 seconds, gently swirling the sample in the mouth, assessing the perceived sweetness intensity at the 5 second mark, spitting out the sample (without swallowing after spitting out the sample), rinsing with a mouthful of water (moving water vigorously in the mouth, for example as with a mouthwash), spitting out the rinse water, assessing the perceived sweetness intensity immediately after spitting out the rinse water, waiting for 45 seconds, identifying the time of maximum perceived sweetness intensity during that 45 second wait, assessing the sweetness intensity at that time (moving the mouth normally and swallowing if necessary), assessing the sweetness intensity after another 10 seconds, assessing the sweetness intensity after another 60 seconds (cumulative time after rinsing 120 seconds), and assessing the sweetness intensity after another 60 seconds (cumulative time after rinsing 180 seconds). Take a 5 minute break between samples and rinse thoroughly with water to clean your mouth.

[0029] The amount of sucrose in a reference solution, and therefore another measure of sweetness, can be expressed in degrees Brix (°Bx). One degree Brix is ​​1 gram of sucrose in 100 grams of solution, expressing the strength of the solution as a percentage by weight (% w / w) (strictly by mass).

[0030] In some embodiments, the sweetener composition contains at least one sweetener in an amount effective to impart a sweetness equivalent to sugar, such as from about 0.50 to about 14 degrees Brix, e.g., from about 5 to about 12 degrees Brix, when present in the sweetener composition (e.g., an ingestible product).

[0031] In some embodiments, the disclosure provides a composition containing an extract comprising steviol glycosides, at least one first compound selected from the group consisting of rebaudioside A, rebaudioside B, rebaudioside D, rebaudioside E, rebaudioside M, mogroside V, and glucosylated natural steviol glycoside (GSG).

[0032] In a first aspect, the disclosure provides a sweetener composition containing rebaudioside A and rebaudioside E. In some embodiments, the composition further contains other natural steviol glycosides, rebaudioside B, rebaudioside D, rebaudioside M, mogroside V, glucosylated natural steviol glycosides (GSG), or combinations thereof. In some embodiments, the composition further contains a mouthfeel improver including a glycerol wash of an edible oil, phloretin, naringenin, erythritol, or sugar. In some embodiments, the ratio of rebaudioside A to rebaudioside E (w / w) in the composition ranges from 6:1 to 2:5.

[0033] In a second aspect, the disclosure provides a sweetener composition containing rebaudioside E and a glucosylated natural steviol glycoside (GSG). In some embodiments, the ratio (w / w) of rebaudioside E to GSG in the composition ranges from 1:2 to 2:1. In some embodiments, the composition further contains other natural steviol glycosides, rebaudioside A, rebaudioside B, rebaudioside D, rebaudioside M, mogroside V, or combinations thereof. In some embodiments, the composition further contains a mouthfeel improver including a glycerol wash of an edible oil, phloretin, naringenin, erythritol, or sugar.

[0034] In a third aspect, the disclosure provides a sweetener composition containing steviol glycosides, rebaudioside M, rebaudioside A, and rebaudioside D. In some embodiments, the sweetener composition further contains natural steviol glycosides. In some embodiments, the ratio of rebaudioside M to rebaudioside A (w / w) ranges from 9:16 to 10:3. In some embodiments, the ratio of rebaudioside M to rebaudioside D (w / w) ranges from 1:1 to 3:2. In some embodiments, the ratio of rebaudioside A to rebaudioside D (w / w) ranges from 3:10 to 8:1. In some embodiments, the composition further contains other natural steviol glycosides, rebaudioside B, rebaudioside E, mogroside V, glucosylated natural steviol glycosides (GSG), or combinations thereof. In some embodiments, the composition further contains a mouthfeel improver comprising a glycerol wash of an edible oil, phloretin, naringenin, erythritol, or sugar.

[0035] In a fourth aspect, the disclosure provides a sweetener composition containing mogroside V, rebaudioside A, rebaudioside M, and a mouthfeel improver, the mouthfeel improver comprising a glycerol wash of edible oil, phloretin, naringenin, or any combination thereof. In some embodiments, the ratio of mogroside V to rebaudioside A (w / w) ranges from 1:5 to 1:2. In some embodiments, the ratio of mogroside V to rebaudioside M (w / w) ranges from 1:1 to 2:1. In some embodiments, the ratio of rebaudioside A to rebaudioside M (w / w) ranges from 2:1 to 10:1. In some embodiments, the composition further contains other natural steviol glycosides, rebaudioside B, rebaudioside D, rebaudioside E, glucosylated natural steviol glycosides (GSG), or combinations thereof. In some related aspects, the composition of the fourth aspect may be beneficially used in beverages containing 5-50% w / v concentrated fruit juice with solids above 60 degrees Brix.

[0036] In a fifth aspect, the disclosure provides compositions containing rebaudioside M, glucosylated natural steviol glycosides (GSG), erythritol, and naringenin, in some embodiments thereof, the compositions further contain rebaudioside A, an extract containing steviol glycosides, or any combination thereof.

[0037] In a sixth aspect, the present disclosure provides a sweetener composition comprising sucrose, rebaudioside A, rebaudioside M, and mogroside V. In some embodiments thereof, the composition imparts a desired level of sweetness to a flavored product equivalent to sucrose at 10-15 degrees Brix (°Bx). In some embodiments, the ratio of rebaudioside A to rebaudioside M (w / w) ranges from 10:1 to 13.3:1. In some embodiments, the ratio of rebaudioside A to mogroside V (w / w) ranges from 5:8 to 8:5. In some embodiments, the ratio of rebaudioside M to mogroside V (w / w) ranges from 1:16 to 1:8.3.

[0038] In a seventh aspect, the present disclosure provides a sweetener composition comprising sucrose, rebaudioside A, rebaudioside E, glucosylated natural steviol glycosides (GSG), phloretin, and naringenin. In some embodiments thereof, the composition imparts a desired level of sweetness to a flavored product equivalent to sucrose at 10-15 degrees Brix (°Bx). In some embodiments thereof, the ratio of rebaudioside A to rebaudioside E (w / w) ranges from 4:5 to 1:1. In some embodiments, the ratio of rebaudioside A and rebaudioside E (total) to naringenin and phloretin (total) (w / w) ranges from 6:1 to 12:1. In some embodiments, the ratio of rebaudioside A and rebaudioside E (total) to GSG (w / w) ranges from 2:1 to 8:1. In some embodiments, the ratio (w / w) of GSG to naringenin and phloretin (combined) ranges from 3:2 to 5:2. In some embodiments, the ratio (w / w) of naringenin to phloretin ranges from 3:5 to 1:1. In some embodiments, the ratio (w / w) of rebaudioside A, rebaudioside E, GSG, phloretin, and naringenin ranges from 6:6:5:1:1 to 80:100:25:6:10.

[0039] In an eighth aspect, the disclosure provides a sweetener composition comprising an extract comprising steviol glycosides and a mouthfeel improver comprising a glycerol wash of an edible oil. In some embodiments thereof, the composition enhances the sweetness of a flavored product. In some such embodiments, the sweetness enhancement is equivalent to the sweetness imparted by sucrose at 1 to 10 degrees Brix (°Bx). In some embodiments thereof, the composition further comprises glucosylated steviol glycosides (GSG). In some embodiments, the composition comprises mogroside V, an extract comprising steviol glycosides, naringenin, phloretin, a mouthfeel improver comprising a glycerol wash of an edible oil, or any combination thereof.

[0040] In a ninth aspect, the present disclosure provides a use of the sweetener composition of any one of the first to eighth aspects to reduce the amount of caloric sweetener (e.g., sucrose, fructose, or a combination thereof) in a flavored product, such as a food or beverage product. In some embodiments, the amount of caloric sweetener is reduced by at least 40%, or at least 50%, or at least 60%, or at least 70%, or at least 80%, or at least 90%.

[0041] In a tenth aspect, the present disclosure provides for use of the sweetener composition of any one of the first to eighth aspects to impart a time profile or flavor profile that approximates that of sucrose. In some embodiments thereof, the sweetener composition is used to impart a flavored product, such as a food or beverage product, with a time profile or flavor profile that approximates that of sucrose.

[0042] In an eleventh aspect, the disclosure provides a use of a sweetener composition of any one of the first to eighth aspects to enhance the sweetness of a flavored product. In some embodiments, the sweetener composition enhances sweetness in an amount equivalent to the sweetness imparted by sucrose at 1 to 10 degrees Brix (°Bx). In some embodiments, the amount of the sweetener composition used in the flavored product ranges from 5 to 350 ppm. In certain related aspects, the disclosure provides a method of enhancing the sweetness of a flavored product, comprising incorporating into the flavored product an amount of a sweetener composition of any one of the first to eighth aspects. In some embodiments, the sweetener composition enhances sweetness in an amount equivalent to the sweetness imparted by sucrose at 1 to 10 degrees Brix (°Bx). In some embodiments, the amount of the sweetener composition used in the flavored product ranges from 5 to 350 ppm.

[0043] In the following paragraphs, various embodiments of each of the aforementioned aspects and embodiments are described. Features of the following embodiments can be combined with any of the aforementioned aspects and embodiments to form additional embodiments thereof.

[0044] In some embodiments, the composition further contains at least one selected from the group consisting of mouthfeel improvers including glycerol wash of edible oil, phloretin, naringenin, erythritol, and sugars.

[0045] In some embodiments, the edible oil is selected from the group consisting of palm oil, oat oil, coconut oil, high oleic sunflower oil, tomato seed oil, and combinations thereof.

[0046] In some embodiments, the composition contains rebaudioside A and rebaudioside E. In one embodiment, the ratio of rebaudioside A to rebaudioside E in the composition is from 6:1 to 2:5.

[0047] In some embodiments, when the composition is added to a flavored product, the final concentration of rebaudioside A is 10-100 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 10-90 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 10-80 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 10-70 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 10-60 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 10-50 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 10-40 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 10-30 ppm.Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 10-20 ppm.

[0048] In some embodiments, when the composition is added to a flavored product, the final concentration of rebaudioside A is 20-100 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 30-100 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 40-100 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 50-100 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 60-100 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 70-100 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 80-100 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 90-100 ppm.

[0049] In some embodiments, when the composition is added to a flavored product, the final concentration of rebaudioside A is 10 ppm, or 20 ppm, or 30 ppm, or 40 ppm, or 50 ppm, or 60 ppm, or 70 ppm, or 80 ppm, or 90 ppm, or 100 ppm.

[0050] In some embodiments, when the composition is added to a flavored product, the final concentration of rebaudioside A is 100 ppm.

[0051] In some embodiments, when the composition is added to a flavored product, the final concentration of rebaudioside E is 10-250 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside E is 10-240 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside E is 10-230 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside E is 10-220 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside E is 10-210 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside E is 10-200 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside E is 10-190 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside E is 10-180 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside E is 10-170 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside E is 10-160 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside E is 10-150 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside E is 10-140 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside E is 10-130 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside E is 10-120 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside E is 10-110 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside E is 10-250 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside E is 10-90 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside E is 10-80 ppm.Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside E is 10-70 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside E is 10-60 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside E is 10-50 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside E is 10-40 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside E is 10-30 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside E is 10-20 ppm.

[0052] In some embodiments, when the composition is added to a flavored product, the final concentration of rebaudioside E is 20-250 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside E is 30-250 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside E is 40-250 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside E is 50-250 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside E is 60-250 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside E is 70-250 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside E is 80-250 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside E is 90-250 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside E is 100-250 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside E is 110-250 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside E is 120-250 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside E is 130-250 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside E is 140-250 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside E is 150-250 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside E is 160-250 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside E is 170-250 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside E is 180-250 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside E is 190-250 ppm.Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside E is 200-250 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside E is 210-250 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside E is 220-250 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside E is 230-250 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside E is 240-250 ppm.

[0053] In some embodiments, when the composition is added to a flavored product, the final concentration of rebaudioside E is 10 ppm, or 20 ppm, or 30 ppm, or 40 ppm, or 50 ppm, or 60 ppm, or 70 ppm, or 80 ppm, or 90 ppm, or 100 ppm, or 110 ppm, or 120 ppm, or 130 ppm, or 140 ppm, or 150 ppm, or 160 ppm, or 170 ppm, or 180 ppm, or 190 ppm, or 200 ppm, or 210 ppm, or 220 ppm, or 230 ppm, or 240 ppm, or 250 ppm.

[0054] In some embodiments, when the composition is added to a flavored product, the final concentration of rebaudioside E is 250 ppm.

[0055] In some embodiments, the composition contains rebaudioside E and glucosylated natural steviol glycoside (GSG). In one embodiment, the ratio of rebaudioside E to glucosylated natural steviol glycoside (GSG) in the composition is 1:2 to 2:1.

[0056] Throughout this disclosure, various aspects and embodiments refer to glucosylated natural steviol glycosides (GSG). Extracts of the Stevia rebaudiana plant contain a number of different diterpene glycosides with a single base (steviol) that differ from each other in terms of the functionalization of the carbohydrate at the C13 and C19 positions on the steviol compound. Such steviol glycosides that are naturally present in the Stevia rebaudiana plant are referred to as "natural steviol glycosides." Examples include rebaudioside A, rebaudioside D, rebaudioside M, and the like. In some cases, it may be desirable to derivatize these natural steviol glycosides to add additional glucose (i.e., D-glucose) units to the natural steviol glycoside compounds. Such further glucosylated compounds are referred to as "glucosylated steviol glycosides" or "GSG." U.S. Patent Nos. 9,107,436 and 10,398,160 describe typical processes for glucosylating natural steviol glycosides to produce GSG. GSG can contain any number of additional glucose units, such as one, two, three, or four additional glucose units. The additional glucose units are typically added to natural steviol glycosides by an enzymatic process, and the additional glucose units are linked to existing sugar units by forming a glycosidic bond. Any suitable glycosidic bond can be used, such as α-1,2 or α-1,4 or α-1,6 or β-1,2 or β-1,4 or β-1,6 or any combination thereof. In some embodiments, the glycosidic bond is an α-1,4 bond.

[0057] In some embodiments, when the composition is added to a flavored product, the final concentration of rebaudioside E is 5-75 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside E is 5-70 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside E is 5-65 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside E is 5-60 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside E is 5-55 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside E is 5-50 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside E is 5-45 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside E is 5-40 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside E is 5-35 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside E is 5-30 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside E is 5-25 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside E is 5-20 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside E is 5-15 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside E is 5-10 ppm.

[0058] In some embodiments, when the composition is added to a flavored product, the final concentration of rebaudioside E is 10-75 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside E is 15-75 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside E is 20-75 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside E is 25-75 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside E is 30-75 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside E is 35-75 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside E is 40-75 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside E is 45-75 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside E is 50-75 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside E is 55-75 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside E is 60-75 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside E is 65-75 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside E is 70-75 ppm.

[0059] In some embodiments, when the composition is added to a flavored product, the final concentration of rebaudioside E is 10 ppm, or 15 ppm, or 20 ppm, or 25 ppm, or 30 ppm, or 35 ppm, or 40 ppm, or 45 ppm, or 50 ppm, or 55 ppm, or 60 ppm, or 65 ppm, or 70 ppm, or 75 ppm.

[0060] In some embodiments, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 5-125 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 5-120 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 5-115 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 5-110 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 5-105 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 5-100 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 5-95 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 5-90 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 5-85 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 5-80 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 5-75 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 5-70 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is between 5 and 65 ppm.Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is between 5 and 60 ppm.Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 5-55 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 5-50 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 5-45 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 5-40 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 5-35 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 5-30 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 5-25 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 5-20 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 5-15 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 5-10 ppm.

[0061] In some embodiments, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 10-125 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 15-125 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 20-125 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 25-125 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 30-125 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 35-125 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 40-125 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 45-125 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 50-125 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 55-125 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 60-125 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 65-125 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is between 70 and 125 ppm.Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is between 75 and 125 ppm.Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 80-125 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 85-125 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 90-125 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 95-125 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 100-125 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 105-125 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 110-125 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 115-125 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 120-125 ppm.

[0062] In some embodiments, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 5 ppm, or 10 ppm, or 15 ppm, or 20 ppm, or 25 ppm, or 30 ppm, or 35 ppm, or 40 ppm, or 45 ppm, or 50 ppm, or 55 ppm, or 60 ppm, or 65 ppm, or 70 ppm, or 75 ppm, or 80 ppm, or 85 ppm, or 90 ppm, or 95 ppm, or 100 ppm, or 105 ppm, or 110 ppm, or 115 ppm, or 120 ppm, or 125 ppm.

[0063] In some embodiments, the composition contains an extract comprising steviol glycosides, rebaudioside M, rebaudioside A, and rebaudioside D. In one embodiment, the ratio of the extract comprising steviol glycosides to rebaudioside M to rebaudioside A to rebaudioside D is from 1:3.3:1:3.3 to 7.5:1.5:2.67:1.

[0064] Examples of steviol glycosides suitable for use in the present disclosure include, but are not limited to, the steviol glycosides and extracts containing steviol glycosides disclosed in U.S. Patent Application Publication No. 2015 / 0141632. Further examples of steviol glycosides and extracts containing steviol glycosides suitable for use in the present disclosure are disclosed in U.S. Patent Application Publication No. 2014 / 0099403.

[0065] In some embodiments, the extract containing steviol glycosides comprises 95 percent by weight of steviol glycosides. In some embodiments, the major components of the extract containing steviol glycosides are stevioside and rebaudioside A. In some embodiments, the extract containing steviol glycosides comprises 60-95 percent by weight of rebaudioside A. In some embodiments, the extract containing steviol glycosides comprises additional steviol glycosides, such as, for example, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside F, dulcoside A, rubusoside, and steviolbioside.

[0066] In some embodiments, when the composition is added to a flavored product, the final concentration of the extract containing steviol glycosides is 5-150 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of the extract containing steviol glycosides is 10-150 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of the extract containing steviol glycosides is 15-150 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of the extract containing steviol glycosides is 20-150 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of the extract containing steviol glycosides is 25-150 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of the extract containing steviol glycosides is 30-150 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of the extract containing steviol glycosides is 35-150 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of the extract containing steviol glycosides is 40 to 150 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of the extract containing steviol glycosides is 45 to 150 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of the extract containing steviol glycosides is 50 to 150 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of the extract containing steviol glycosides is 55 to 150 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of the extract containing steviol glycosides is 60 to 150 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of the extract containing steviol glycosides is 65 to 150 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of the extract containing steviol glycosides is 70 to 150 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of the extract containing steviol glycosides is 75-150 ppm.Alternatively, when the composition is added to a flavored product, the final concentration of the extract containing steviol glycosides is 80 to 150 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of the extract containing steviol glycosides is 85 to 150 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of the extract containing steviol glycosides is 90 to 150 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of the extract containing steviol glycosides is 95 to 150 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of the extract containing steviol glycosides is 100 to 150 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of the extract containing steviol glycosides is 105 to 150 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of the extract containing steviol glycosides is 110 to 150 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of the extract containing steviol glycosides is 115-150 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of the extract containing steviol glycosides is 10-150 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of the extract containing steviol glycosides is 120-150 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of the extract containing steviol glycosides is 125-150 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of the extract containing steviol glycosides is 130-150 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of the extract containing steviol glycosides is 135-150 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of the extract containing steviol glycosides is 140-150 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of the extract containing steviol glycosides is 145-150 ppm.

[0067] In some embodiments, when the composition is added to a flavored product, the final concentration of the extract containing steviol glycosides is 5 to 145 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of the extract containing steviol glycosides is 5 to 140 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of the extract containing steviol glycosides is 5 to 135 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of the extract containing steviol glycosides is 5 to 130 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of the extract containing steviol glycosides is 5 to 125 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of the extract containing steviol glycosides is 5 to 120 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of the extract containing steviol glycosides is 5 to 115 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of the extract containing steviol glycosides is 5 to 110 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of the extract containing steviol glycosides is 5 to 105 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of the extract containing steviol glycosides is 5 to 100 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of the extract containing steviol glycosides is 5 to 95 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of the extract containing steviol glycosides is 5 to 90 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of the extract containing steviol glycosides is 5 to 85 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of the extract containing steviol glycosides is 5 to 80 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of the extract containing steviol glycosides is 5 to 75 ppm.Alternatively, when the composition is added to a flavored product, the final concentration of the extract containing steviol glycosides is 5 to 70 ppm.Alternatively, when the composition is added to a flavored product, the final concentration of the extract containing steviol glycosides is 5 to 65 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of the extract containing steviol glycosides is 5 to 60 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of the extract containing steviol glycosides is 5 to 55 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of the extract containing steviol glycosides is 5 to 50 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of the extract containing steviol glycosides is 5 to 45 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of the extract containing steviol glycosides is 5 to 40 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of the extract containing steviol glycosides is 5 to 35 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of the extract containing steviol glycosides is 5-30 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of the extract containing steviol glycosides is 5-25 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of the extract containing steviol glycosides is 5-20 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of the extract containing steviol glycosides is 5-15 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of the extract containing steviol glycosides is 5-10 ppm.

[0068] In some embodiments, when the composition is added to a flavored product, the final concentration of the extract comprising steviol glycosides is 5 ppm, or 10 ppm, or 15 ppm, or 20 ppm, or 25 ppm, or 30 ppm, or 35 ppm, or 40 ppm, or 45 ppm, or 50 ppm, or 55 ppm, or 60 ppm, or 65 ppm, or 70 ppm, or 75 ppm, or 80 ppm, or 85 ppm, or 90 ppm, or 95 ppm, or 100 ppm, or 105 ppm, or 110 ppm, or 115 ppm, or 120 ppm, or 125 ppm, or 130 ppm, or 135 ppm, or 140 ppm, or 145 ppm, or 150 ppm.

[0069] In some embodiments, when the composition is added to a flavored product, the final concentration of rebaudioside M is 5-45 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside M is 5-40 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside M is 5-35 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside M is 5-30 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside M is 5-25 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside M is 5-20 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside M is 5-15 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside M is 5-10 ppm.

[0070] In some embodiments, when the composition is added to a flavored product, the final concentration of rebaudioside M is 10-45 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside M is 15-45 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside M is 20-45 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside M is 25-45 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside M is 30-45 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside M is 35-45 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside M is 40-45 ppm.

[0071] In some embodiments, when the composition is added to a flavored product, the final concentration of rebaudioside M is 5 ppm, or 10 ppm, or 15 ppm, or 20 ppm, or 35 ppm, or 30 ppm, or 35 ppm, or 40 ppm, or 45 ppm.

[0072] In some embodiments, when the composition is added to a flavored product, the final concentration of rebaudioside A is 5-150 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 10-150 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 15-150 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 20-150 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 25-150 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 30-150 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 35-150 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 40-150 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 45-150 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 50-150 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 55-150 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 60-150 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 65-150 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 70-150 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 75-150 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 80-150 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 85-150 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 90-150 ppm.Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 95-150 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 100-150 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 105-150 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 110-150 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 115-150 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 10-150 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 120-150 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 125-150 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 130-150 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 135-150 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 140-150 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 145-150 ppm.

[0073] In some embodiments, when the composition is added to a flavored product, the final concentration of rebaudioside A is 5-145 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 5-140 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 5-135 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 5-130 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 5-125 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 5-120 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 5-115 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 5-110 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 5-105 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 5-100 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 5-95 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 5-90 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 5-85 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 5-80 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 5-75 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is between 5 and 70 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is between 5 and 65 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is between 5 and 60 ppm.Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 5-55 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 5-50 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 5-45 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 5-40 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 5-35 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 5-30 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 5-25 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 5-20 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 5-15 ppm.Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 5-10 ppm.

[0074] In some embodiments, when the composition is added to a flavored product, the final concentration of rebaudioside A is 5 ppm, or 10 ppm, or 15 ppm, or 20 ppm, or 25 ppm, or 30 ppm, or 35 ppm, or 40 ppm, or 45 ppm, or 50 ppm, or 55 ppm, or 60 ppm, or 65 ppm, or 70 ppm, or 75 ppm, or 80 ppm, or 85 ppm, or 90 ppm, or 95 ppm, or 100 ppm, or 105 ppm, or 110 ppm, or 115 ppm, or 120 ppm, or 125 ppm, or 130 ppm, or 135 ppm, or 140 ppm, or 145 ppm, or 150 ppm.

[0075] In some embodiments, when the composition is added to a flavored product, the final concentration of rebaudioside D is 5-45 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside D is 5-40 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside D is 5-35 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside D is 5-30 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside D is 5-25 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside D is 5-20 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside D is 5-15 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside D is 5-10 ppm.

[0076] In some embodiments, when the composition is added to a flavored product, the final concentration of rebaudioside D is 10-45 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside D is 15-45 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside D is 20-45 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside D is 25-45 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside D is 30-45 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside D is 35-45 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside D is 40-45 ppm.

[0077] In some embodiments, when the composition is added to a flavored product, the final concentration of rebaudioside D is 5 ppm, or 10 ppm, or 15 ppm, or 20 ppm, or 35 ppm, or 30 ppm, or 35 ppm, or 40 ppm, or 45 ppm.

[0078] In some embodiments, the composition contains mogroside V, rebaudioside A, rebaudioside M, a mouthfeel improver comprising a glycerol wash of edible oil, phloretin, and naringenin. In one embodiment, the ratio of mogroside V to rebaudioside A to rebaudioside M to a mouthfeel improver comprising a glycerol wash of edible oil to phloretin to naringenin is 1.313:5:1:12.5:0.125:0.125 to 1.313:5:1:50:0.75:1.25. In one embodiment, the composition is added to a beverage containing 5-50% w / v concentrated fruit juice with solids above 60 degrees Brix.

[0079] In some embodiments, the mogroside V comprises a monk fruit juice extract. In some embodiments, the concentration of mogroside V in the monk fruit juice extract is 3.5 percent by weight.

[0080] In some embodiments, when the composition is added to a flavored product, the final concentration of the monk fruit juice extract is 0.05 to 1.0 weight percent based on the weight of the flavored product. Alternatively, when the composition is added to a flavored product, the final concentration of the monk fruit juice extract is 0.05 to 0.95 weight percent based on the weight of the flavored product. Alternatively, when the composition is added to a flavored product, the final concentration of the monk fruit juice extract is 0.05 to 0.9 weight percent based on the weight of the flavored product. Alternatively, when the composition is added to a flavored product, the final concentration of the monk fruit juice extract is 0.05 to 0.85 weight percent based on the weight of the flavored product. Alternatively, when the composition is added to a flavored product, the final concentration of the monk fruit juice extract is 0.05 to 0.8 weight percent based on the weight of the flavored product. Alternatively, when the composition is added to a flavored product, the final concentration of the monk fruit juice extract is 0.05 to 0.75 weight percent based on the weight of the flavored product. Alternatively, when the composition is added to a flavored product, the final concentration of the monk fruit juice extract is 0.05 to 0.7 weight percent based on the weight of the flavored product. Alternatively, when the composition is added to a flavored product, the final concentration of the monk fruit juice extract is 0.05 to 0.65 weight percent based on the weight of the flavored product. Alternatively, when the composition is added to a flavored product, the final concentration of the monk fruit juice extract is 0.05 to 0.6 weight percent based on the weight of the flavored product. Alternatively, when the composition is added to a flavored product, the final concentration of the monk fruit juice extract is 0.05 to 0.55 weight percent based on the weight of the flavored product. Alternatively, when the composition is added to a flavored product, the final concentration of the monk fruit juice extract is 0.05 to 0.5 weight percent based on the weight of the flavored product. Alternatively, when the composition is added to a flavored product, the final concentration of the monk fruit juice extract is 0.05 to 0.45 weight percent based on the weight of the flavored product.Alternatively, when the composition is added to a flavored product, the final concentration of the monk fruit juice extract is 0.05 to 0.4 weight percent based on the weight of the flavored product. Alternatively, when the composition is added to a flavored product, the final concentration of the monk fruit juice extract is 0.05 to 0.35 weight percent based on the weight of the flavored product. Alternatively, when the composition is added to a flavored product, the final concentration of the monk fruit juice extract is 0.05 to 0.3 weight percent based on the weight of the flavored product. Alternatively, when the composition is added to a flavored product, the final concentration of the monk fruit juice extract is 0.05 to 0.25 weight percent based on the weight of the flavored product. Alternatively, when the composition is added to a flavored product, the final concentration of the monk fruit juice extract is 0.05 to 0.2 weight percent based on the weight of the flavored product. Alternatively, when the composition is added to a flavored product, the final concentration of the monk fruit juice extract is 0.05 to 0.15 weight percent based on the weight of the flavored product. Alternatively, when the composition is added to a flavored product, the final concentration of monk fruit juice extract is 0.05 to 0.1 weight percent based on the weight of the flavored product.

[0081] In some embodiments, when the composition is added to a flavored product, the final concentration of the monk fruit juice extract is 0.1 to 1.0 weight percent based on the weight of the flavored product. Alternatively, when the composition is added to a flavored product, the final concentration of the monk fruit juice extract is 0.15 to 1.0 weight percent based on the weight of the flavored product. Alternatively, when the composition is added to a flavored product, the final concentration of the monk fruit juice extract is 0.2 to 1.0 weight percent based on the weight of the flavored product. Alternatively, when the composition is added to a flavored product, the final concentration of the monk fruit juice extract is 0.25 to 1.0 weight percent based on the weight of the flavored product. Alternatively, when the composition is added to a flavored product, the final concentration of the monk fruit juice extract is 0.3 to 1.0 weight percent based on the weight of the flavored product. Alternatively, when the composition is added to a flavored product, the final concentration of the monk fruit juice extract is 0.35 to 1.0 weight percent based on the weight of the flavored product. Alternatively, when the composition is added to a flavored product, the final concentration of the monk fruit juice extract is 0.4 to 1.0 weight percent based on the weight of the flavored product. Alternatively, when the composition is added to a flavored product, the final concentration of the monk fruit juice extract is 0.45 to 1.0 weight percent based on the weight of the flavored product. Alternatively, when the composition is added to a flavored product, the final concentration of the monk fruit juice extract is 0.5 to 1.0 weight percent based on the weight of the flavored product. Alternatively, when the composition is added to a flavored product, the final concentration of the monk fruit juice extract is 0.55 to 1.0 weight percent based on the weight of the flavored product. Alternatively, when the composition is added to a flavored product, the final concentration of the monk fruit juice extract is 0.6 to 1.0 weight percent based on the weight of the flavored product. Alternatively, when the composition is added to a flavored product, the final concentration of the monk fruit juice extract is 0.65 to 1.0 weight percent based on the weight of the flavored product.Alternatively, when the composition is added to a flavored product, the final concentration of the monk fruit juice extract is 0.7-1.0 weight percent based on the weight of the flavored product. Alternatively, when the composition is added to a flavored product, the final concentration of the monk fruit juice extract is 0.75-1.0 weight percent based on the weight of the flavored product. Alternatively, when the composition is added to a flavored product, the final concentration of the monk fruit juice extract is 0.8-1.0 weight percent based on the weight of the flavored product. Alternatively, when the composition is added to a flavored product, the final concentration of the monk fruit juice extract is 0.85-1.0 weight percent based on the weight of the flavored product. Alternatively, when the composition is added to a flavored product, the final concentration of the monk fruit juice extract is 0.9-1.0 weight percent based on the weight of the flavored product. Alternatively, when the composition is added to a flavored product, the final concentration of the monk fruit juice extract is 0.95-1.0 weight percent based on the weight of the flavored product.

[0082] In some embodiments, when the composition is added to a flavored product, the final concentration of monk fruit juice extract is 0.1 weight percent, or 0.15 weight percent, or 0.2 weight percent, or 0.25 weight percent, or 0.3 weight percent, or 0.35 weight percent, or 0.4 weight percent, or 0.45 weight percent, or 0.5 weight percent, or 0.55 weight percent, or 0.6 weight percent, or 0.65 weight percent, or 0.7 weight percent, or 0.75 weight percent, or 0.8 weight percent, or 0.85 weight percent, or 0.9 weight percent, or 0.95 weight percent, or 1.0 weight percent based on the weight of the flavored product.

[0083] In some embodiments, when the composition is added to a flavored product, the final concentration of monk fruit juice extract is 0.15 weight percent.

[0084] In some embodiments, the mogroside V comprises a swingle extract. In some embodiments, the concentration of mogroside V in the swingle extract is 50 percent by weight.

[0085] In some embodiments, when the composition is added to a flavored product, the final concentration of rebaudioside A is 150-400 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 150-350 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 150-250 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 150-350 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 150-200 ppm.

[0086] In some embodiments, when the composition is added to a flavored product, the final concentration of rebaudioside A is between 200 and 400 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is between 250 and 400 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is between 300 and 400 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is between 350 and 400 ppm.

[0087] In some embodiments, when the composition is added to a flavored product, the final concentration of rebaudioside A is 150 ppm, or 200 ppm, or 250 ppm, or 300 ppm, or 350 ppm, or 400 ppm.

[0088] In some embodiments, when the composition is added to a flavored product, the final concentration of rebaudioside A is 200 ppm.

[0089] In some embodiments, when the composition is added to a flavored product, the final concentration of rebaudioside M is between 20 and 400 ppm. In some embodiments, when the composition is added to a flavored product, the final concentration of rebaudioside M is between 40 and 150 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside M is between 40 and 140 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside M is between 40 and 130 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside M is between 40 and 120 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside M is between 40 and 110 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside M is between 40 and 100 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside M is 40-90 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside M is 40-80 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside M is 40-70 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside M is 40-60 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside M is 40-50 ppm.

[0090] In some embodiments, when the composition is added to a flavored product, the final concentration of rebaudioside M is 50-150 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside M is 60-150 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside M is 70-150 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside M is 80-150 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside M is 90-150 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside M is 100-150 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside M is 110-150 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside M is 120-150 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside M is 130-150 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside M is 140-150 ppm.

[0091] In some embodiments, when the composition is added to a flavored product, the final concentration of rebaudioside M is 40 ppm, or 50 ppm, or 60 ppm, or 70 ppm, or 80 ppm, or 90 ppm, or 100 ppm, or 110 ppm, or 120 ppm, or 130 ppm, or 140 ppm, or 150 ppm.

[0092] In some embodiments, when the composition is added to a flavored product, the final concentration of rebaudioside M is 40 ppm.

[0093] In some embodiments, when the composition is added to a flavored product, the final concentration of the mouthfeel improver, including a glycerol wash of edible oil, is between 50 and 2000 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of the mouthfeel improver, including a glycerol wash of edible oil, is between 50 and 1500 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of the mouthfeel improver, including a glycerol wash of edible oil, is between 50 and 1000 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of the mouthfeel improver, including a glycerol wash of edible oil, is between 50 and 900 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of the mouthfeel improver, including a glycerol wash of edible oil, is between 50 and 800 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of the mouthfeel improver, including a glycerol wash of edible oil, is between 50 and 700 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of the mouthfeel improver, including a glycerol wash of edible oil, is 50-600 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of the mouthfeel improver, including a glycerol wash of edible oil, is 50-500 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of the mouthfeel improver, including a glycerol wash of edible oil, is 50-400 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of the mouthfeel improver, including a glycerol wash of edible oil, is 50-300 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of the mouthfeel improver, including a glycerol wash of edible oil, is 50-200 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of the mouthfeel improver, including a glycerol wash of edible oil, is 50-100 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of the mouthfeel improver, including a glycerol wash of edible oil, is from 50 to 90 ppm.Alternatively, when the composition is added to a flavored product, the final concentration of the mouthfeel improver, including a glycerol wash of edible oil, is from 50 to 80 ppm.Alternatively, when the composition is added to a flavored product, the final concentration of the mouthfeel improver, including a glycerol wash of edible oil, is 50-70 ppm.Alternatively, when the composition is added to a flavored product, the final concentration of the mouthfeel improver, including a glycerol wash of edible oil, is 50-60 ppm.

[0094] In some embodiments, the composition is added to a flavored product at a final concentration of 60-2000 ppm of the mouthfeel improver, including a glycerol wash of edible oil. Alternatively, the composition is added to a flavored product at a final concentration of 70-2000 ppm of the mouthfeel improver, including a glycerol wash of edible oil. Alternatively, the composition is added to a flavored product at a final concentration of 80-2000 ppm of the mouthfeel improver, including a glycerol wash of edible oil. Alternatively, the composition is added to a flavored product at a final concentration of 90-2000 ppm of the mouthfeel improver, including a glycerol wash of edible oil. Alternatively, the composition is added to a flavored product at a final concentration of 100-2000 ppm of the mouthfeel improver, including a glycerol wash of edible oil. Alternatively, the composition is added to a flavored product at a final concentration of 200-2000 ppm of the mouthfeel improver, including a glycerol wash of edible oil. Alternatively, when the composition is added to a flavored product, the final concentration of the mouthfeel improver comprising a glycerol wash of edible oil is 300-2000 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of the mouthfeel improver comprising a glycerol wash of edible oil is 400-2000 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of the mouthfeel improver comprising a glycerol wash of edible oil is 500-2000 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of the mouthfeel improver comprising a glycerol wash of edible oil is 600-2000 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of the mouthfeel improver comprising a glycerol wash of edible oil is 700-2000 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of the mouthfeel improver comprising a glycerol wash of edible oil is 800-2000 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of the mouthfeel improver, including a glycerol wash of edible oil, is between 900 and 2000 ppm.Alternatively, when the composition is added to a flavored product, the final concentration of the mouthfeel improver, including a glycerol wash of edible oil, is between 1000 and 2000 ppm.Alternatively, when the composition is added to a flavored product, the final concentration of the mouthfeel enhancer comprising a glycerol wash of edible oil is 1500-2000 ppm.

[0095] In some embodiments, when the composition is added to a flavored product, the final concentration of the mouthfeel improver comprising a glycerol wash of edible oil is 50 ppm, or 60 ppm, or 70 ppm, or 80 ppm, or 90 ppm, or 100 ppm, or 200 ppm, or 300 ppm, or 400 ppm, or 500 ppm, or 600 ppm, or 700 ppm, or 800 ppm, or 900 ppm, or 1000 ppm, or 1500 ppm, or 2000 ppm.

[0096] In some embodiments, when the composition is added to a flavored product, the final concentration of phloretin is 5-30 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of phloretin is 5-25 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of phloretin is 5-20 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of phloretin is 5-15 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of phloretin is 5-10 ppm.

[0097] In some embodiments, when the composition is added to a flavored product, the final concentration of phloretin is 10-30 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of phloretin is 15-30 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of phloretin is 20-30 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of phloretin is 25-30 ppm.

[0098] In some embodiments, when the composition is added to a flavored product, the final concentration of phloretin is 5 ppm, or 10 ppm, or 15 ppm, or 20 ppm, or 25 ppm, or 30 ppm.

[0099] In some embodiments, when the composition is added to a flavored product, the final concentration of naringenin is 5-50 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of naringenin is 5-45 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of naringenin is 5-40 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of naringenin is 5-35 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of naringenin is 5-30 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of naringenin is 5-25 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of naringenin is 5-20 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of naringenin is 5-15 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of naringenin is 5-10 ppm.

[0100] In some embodiments, when the composition is added to a flavored product, the final concentration of naringenin is 10-50 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of naringenin is 15-50 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of naringenin is 20-50 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of naringenin is 25-50 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of naringenin is 30-50 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of naringenin is 35-50 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of naringenin is 40-50 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of naringenin is 45-50 ppm.

[0101] In some embodiments, when the composition is added to a flavored product, the final concentration of naringenin is 5 ppm, or 10 ppm, or 15 ppm, or 20 ppm, or 25 ppm, or 30 ppm, or 35 ppm, or 40 ppm, or 45 ppm, or 50 ppm.

[0102] In some embodiments, the composition contains rebaudioside M, glucosylated natural steviol glycoside (GSG), erythritol, and naringenin.

[0103] In some embodiments, the composition further contains rebaudioside A and an extract comprising steviol glycosides.

[0104] In some embodiments, when the composition is added to a flavored product, the final concentration of rebaudioside M is 40-150 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside M is 45-150 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside M is 50-150 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside M is 55-150 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside M is 60-150 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside M is 65-150 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside M is 70-150 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside M is 75-150 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside M is 80-150 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside M is 85-150 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside M is 90-150 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside M is 95-150 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside M is 100-150 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside M is 105-150 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside M is 110-150 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside M is 115-150 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside M is 120-150 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside M is 125-150 ppm.Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside M is 130-150 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside M is 135-150 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside M is 140-150 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside M is 145-150 ppm.

[0105] In some embodiments, when the composition is added to a flavored product, the final concentration of rebaudioside M is 40-145 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside M is 40-140 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside M is 40-135 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside M is 40-130 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside M is 40-125 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside M is 40-120 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside M is 40-115 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside M is 40-110 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside M is 40-95 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside M is 40-90 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside M is 40-85 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside M is 40-80 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside M is 40-75 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside M is 40-70 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside M is 40-65 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside M is 40-60 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside M is 40-55 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside M is 40-50 ppm.Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside M is 40-45 ppm.

[0106] In some embodiments, when the composition is added to a flavored product, the final concentration of rebaudioside M is 40 ppm, or 45 ppm, or 50 ppm, or 55 ppm, or 60 ppm, or 65 ppm, or 70 ppm, or 75 ppm, or 80 ppm, or 85 ppm, or 90 ppm, or 95 ppm, or 100 ppm, or 105 ppm, or 110 ppm, or 115 ppm, or 120 ppm, or 125 ppm, or 130 ppm, or 135 ppm, or 140 ppm, or 145 ppm, or 150 ppm.

[0107] In some embodiments, when the composition is added to a flavored product, the final concentration of rebaudioside M is 100 ppm.

[0108] In some embodiments, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 40-150 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 45-150 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 50-150 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 55-150 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 60-150 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 65-150 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 70-150 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 75-150 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 80-150 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 85-150 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 90-150 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 95-150 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 100-150 ppm.Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 105-150 ppm.Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 110-150 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 115-150 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 120-150 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 125-150 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 130-150 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 135-150 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 140-150 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 145-150 ppm.

[0109] In some embodiments, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 40-145 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 40-140 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 40-135 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 40-130 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 40-125 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 40-120 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 40-115 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 40-110 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 40-95 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 40-90 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 40-85 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 40-80 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 40-75 ppm.Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 40-70 ppm.Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 40-65 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 40-60 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 40-55 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 40-50 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 40-45 ppm.

[0110] In some embodiments, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 40 ppm, or 45 ppm, or 50 ppm, or 55 ppm, or 60 ppm, or 65 ppm, or 70 ppm, or 75 ppm, or 80 ppm, or 85 ppm, or 90 ppm, or 95 ppm, or 100 ppm, or 105 ppm, or 110 ppm, or 115 ppm, or 120 ppm, or 125 ppm, or 130 ppm, or 135 ppm, or 140 ppm, or 145 ppm, or 150 ppm.

[0111] In some embodiments, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 100 ppm.

[0112] In some embodiments, when the composition is added to a flavored product, the final concentration of erythritol is 1000-15000 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of erythritol is 1500-15000 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of erythritol is 2000-15000 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of erythritol is 2500-15000 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of erythritol is 3000-15000 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of erythritol is 3500-15000 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of erythritol is 4000-15000 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of erythritol is 4500-15000 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of erythritol is 5000-15000 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of erythritol is 5500-15000 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of erythritol is 6000-15000 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of erythritol is 6500-15000 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of erythritol is 7000-15000 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of erythritol is 7500-15000 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of erythritol is 8000-15000 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of erythritol is 8500-15000 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of erythritol is 9000-15000 ppm.Alternatively, when the composition is added to a flavored product, the final concentration of erythritol is 9500-15000 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of erythritol is 10000-15000 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of erythritol is 10500-15000 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of erythritol is 11000-15000 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of erythritol is 11500-15000 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of erythritol is 12000-15000 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of erythritol is 12500-15000 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of erythritol is 13,000-15,000 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of erythritol is 13,500-15,000 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of erythritol is 14,000-15,000 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of erythritol is 14,500-15,000 ppm.

[0113] In some embodiments, when the composition is added to a flavored product, the final concentration of erythritol is 1000-14500 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of erythritol is 1000-14000 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of erythritol is 1000-13500 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of erythritol is 1000-13000 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of erythritol is 1000-12500 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of erythritol is 1000-12000 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of erythritol is 1000-11500 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of erythritol is 1000 to 11000 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of erythritol is 1000 to 10500 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of erythritol is 1000 to 10000 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of erythritol is 1000 to 9500 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of erythritol is 1000 to 9000 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of erythritol is 1000 to 8500 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of erythritol is 1000 to 8000 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of erythritol is 1000-7500 ppm.Alternatively, when the composition is added to a flavored product, the final concentration of erythritol is 1000-7000 ppm.Alternatively, when the composition is added to a flavored product, the final concentration of erythritol is 1000-6500 ppm.Alternatively, when the composition is added to a flavored product, the final concentration of erythritol is 1000 to 6000 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of erythritol is 1000 to 5500 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of erythritol is 1000 to 5000 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of erythritol is 1000 to 4500 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of erythritol is 1000 to 4000 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of erythritol is 1000 to 3500 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of erythritol is 1000 to 3000 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of erythritol is 1000-2500 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of erythritol is 1000-2000 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of erythritol is 1000-1500 ppm.

[0114] In some embodiments, when the composition is added to a flavored product, the final concentration of erythritol is 1000 ppm, or 1500 ppm, or 2000 ppm, or 2500 ppm, or 3000 ppm, or 3500 ppm, or 4000 ppm, or 4500 ppm, or 5000 ppm, or 5500 ppm, or 6000 ppm, or 6500 ppm, or 7000 ppm, or is from 7500 ppm, or 8000 ppm, or 8500 ppm, or 9000 ppm, or 9500 ppm, or 10000 ppm, or 10500 ppm, or 11000 ppm, or 11500 ppm, or 12000 ppm, or 12500 ppm, or 13000 ppm, or 13500 ppm, or 14000 ppm, or 14500 ppm, or 15000 ppm.

[0115] In some embodiments, when the composition is added to a flavored product, the final concentration of naringenin is 5-50 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of naringenin is 5-45 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of naringenin is 5-40 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of naringenin is 5-35 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of naringenin is 5-30 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of naringenin is 5-25 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of naringenin is 5-20 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of naringenin is 5-15 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of naringenin is 5-10 ppm.

[0116] In some embodiments, when the composition is added to a flavored product, the final concentration of naringenin is 10-50 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of naringenin is 15-50 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of naringenin is 20-50 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of naringenin is 25-50 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of naringenin is 30-50 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of naringenin is 35-50 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of naringenin is 40-50 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of naringenin is 45-50 ppm.

[0117] In some embodiments, when the composition is added to a flavored product, the final concentration of naringenin is 5 ppm, or 10 ppm, or 15 ppm, or 20 ppm, or 25 ppm, or 30 ppm, or 35 ppm, or 40 ppm, or 45 ppm, or 50 ppm.

[0118] In some embodiments, when the composition is added to a flavored product, the final concentration of the extract containing steviol glycosides is 100-300 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of the extract containing steviol glycosides is 110-300 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of the extract containing steviol glycosides is 120-300 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of the extract containing steviol glycosides is 130-300 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of the extract containing steviol glycosides is 140-300 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of the extract containing steviol glycosides is 150-300 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of the extract containing steviol glycosides is 160-300 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of the extract containing steviol glycosides is 170-300 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of the extract containing steviol glycosides is 180-300 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of the extract containing steviol glycosides is 190-300 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of the extract containing steviol glycosides is 200-300 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of the extract containing steviol glycosides is 210-300 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of the extract containing steviol glycosides is 220-300 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of the extract containing steviol glycosides is 230-300 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of the extract containing steviol glycosides is 240-300 ppm.Alternatively, when the composition is added to a flavored product, the final concentration of the extract containing steviol glycosides is 250-300 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of the extract containing steviol glycosides is 260-300 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of the extract containing steviol glycosides is 270-300 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of the extract containing steviol glycosides is 280-300 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of the extract containing steviol glycosides is 290-300 ppm.

[0119] In some embodiments, when the composition is added to a flavored product, the final concentration of the extract containing steviol glycosides is 100 to 290 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of the extract containing steviol glycosides is 100 to 280 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of the extract containing steviol glycosides is 100 to 270 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of the extract containing steviol glycosides is 100 to 260 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of the extract containing steviol glycosides is 100 to 250 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of the extract containing steviol glycosides is 100 to 240 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of the extract containing steviol glycosides is 100 to 230 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of the extract containing steviol glycosides is 100 to 220 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of the extract containing steviol glycosides is 100 to 210 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of the extract containing steviol glycosides is 100 to 200 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of the extract containing steviol glycosides is 100 to 190 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of the extract containing steviol glycosides is 100 to 180 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of the extract containing steviol glycosides is 100 to 170 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of the extract containing steviol glycosides is 100 to 160 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of the extract containing steviol glycosides is 100-150 ppm.Alternatively, when the composition is added to a flavored product, the final concentration of the extract containing steviol glycosides is 100-140 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of the extract containing steviol glycosides is 100-130 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of the extract containing steviol glycosides is 100-120 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of the extract containing steviol glycosides is 100-110 ppm.

[0120] In some embodiments, when the composition is added to a flavored product, the final concentration of the extract containing steviol glycosides is 100 ppm, or 110 ppm, or 120 ppm, or 130 ppm, or 140 ppm, or 150 ppm, or 160 ppm, or 170 ppm, or 180 ppm, or 190 ppm, or 200 ppm, or 210 ppm, or 220 ppm, or 230 ppm, or 240 ppm, or 250 ppm, or 260 ppm, or 270 ppm, or 280 ppm, or 290 ppm, or 300 ppm.

[0121] In some embodiments, when the composition is added to a flavored product, the final concentration of the extract containing steviol glycosides is 220 ppm.

[0122] In some embodiments, when the composition is added to a flavored product, the final concentration of rebaudioside A is 40-150 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 45-150 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 50-150 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 55-150 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 60-150 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 65-150 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 70-150 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 75-150 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 80-150 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 85-150 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 90-150 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 95-150 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 100-150 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 105-150 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 110-150 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 115-150 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 120-150 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 125-150 ppm.Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 130-150 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 135-150 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 140-150 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 145-150 ppm.

[0123] In some embodiments, when the composition is added to a flavored product, the final concentration of rebaudioside A is 40-145 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 40-140 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 40-135 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 40-130 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 40-125 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 40-120 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 40-115 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 40-110 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 40-95 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 40-90 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 40-85 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 40-80 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 40-75 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 40-70 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 40-65 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 40-60 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 40-55 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 40-50 ppm.Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 40-45 ppm.

[0124] In some embodiments, when the composition is added to a flavored product, the final concentration of rebaudioside A is 40 ppm, or 45 ppm, or 50 ppm, or 55 ppm, or 60 ppm, or 65 ppm, or 70 ppm, or 75 ppm, or 80 ppm, or 85 ppm, or 90 ppm, or 95 ppm, or 100 ppm, or 105 ppm, or 110 ppm, or 115 ppm, or 120 ppm, or 125 ppm, or 130 ppm, or 135 ppm, or 140 ppm, or 145 ppm, or 150 ppm.

[0125] In some embodiments, when the composition is added to a flavored product, the final concentration of rebaudioside A is 50 ppm.

[0126] In some embodiments, the composition contains sucrose, rebaudioside A, rebaudioside M, and mogroside V. In one embodiment, the composition imparts a desired level of sweetness to a flavored product equivalent to sucrose at 10-15 degrees Brix. In one embodiment, the ratio of rebaudioside A to rebaudioside M to mogroside V is 10:1:16 to 13.3:1:8.3.

[0127] In some embodiments, when the composition is added to a flavored product, the final concentration of sucrose is 0.1-3 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of sucrose is 0.1-2.9 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of sucrose is 0.1-2.8 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of sucrose is 0.1-2.7 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of sucrose is 0.1-2.6 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of sucrose is 0.1-2.5 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of sucrose is 0.1-2.4 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of sucrose is 0.1-2.3 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of sucrose is 0.1-2.2 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of sucrose is 0.1-2.1 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of sucrose is 0.1-2.0 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of sucrose is 0.1-1.9 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of sucrose is 0.1-1.8 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of sucrose is 0.1-1.7 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of sucrose is 0.1-1.6 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of sucrose is 0.1-1.5 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of sucrose is 0.1 to 1.4 percent by weight.Alternatively, when the composition is added to a flavored product, the final concentration of sucrose is 0.1-1.3 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of sucrose is 0.1-1.2 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of sucrose is 0.1-1.1 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of sucrose is 0.1-1.0 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of sucrose is 0.1-0.9 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of sucrose is 0.1-0.8 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of sucrose is 0.1-0.7 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of sucrose is 0.1-0.6 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of sucrose is 0.1-0.5 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of sucrose is 0.1-0.4 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of sucrose is 0.1-0.3 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of sucrose is 0.1-0.2 weight percent.

[0128] In some embodiments, when the composition is added to a flavored product, the final concentration of sucrose is 0.2-3 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of sucrose is 0.3-3 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of sucrose is 0.4-3 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of sucrose is 0.5-3 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of sucrose is 0.6-3 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of sucrose is 0.7-3 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of sucrose is 0.8-3 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of sucrose is 0.9-3 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of sucrose is 1.0-3 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of sucrose is 1.1-3 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of sucrose is 1.2-3 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of sucrose is 1.3-3 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of sucrose is 1.4-3 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of sucrose is 1.5-3 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of sucrose is 1.6-3 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of sucrose is 1.7-3 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of sucrose is 1.8-3 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of sucrose is 1.9-3 weight percent.Alternatively, when the composition is added to a flavored product, the final concentration of sucrose is 2.0-3 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of sucrose is 2.1-3 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of sucrose is 2.2-3 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of sucrose is 2.3-3 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of sucrose is 2.4-3 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of sucrose is 2.5-3 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of sucrose is 2.6-3 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of sucrose is 2.7-3 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of sucrose is 2.8-3 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of sucrose is 2.9 to 3 percent by weight.

[0129] In some embodiments, when the composition is added to a flavored product, the final concentration of sucrose is 0.1 weight percent, or 0.2 weight percent, or 0.3 weight percent, or 0.4 weight percent, or 0.5 weight percent, or 0.6 weight percent, or 0.7 weight percent, or 0.8 weight percent, or 0.9 weight percent, or 1.0 weight percent, or 1.1 weight percent, or 1.2 weight percent, or 1.3 weight percent, or 1.4 weight percent, or 1.5 weight percent, or 1.6 weight percent, or 1.7 weight percent, or 1.8 weight percent, or 1.9 weight percent, or 2.0 weight percent, or 2.1 weight percent, or 2.2 weight percent, or 2.3 weight percent, or 2.4 weight percent, or 2.5 weight percent, or 2.6 weight percent, or 2.7 weight percent, or 2.8 weight percent, or 2.9 weight percent, or 3.0 weight percent.

[0130] In some embodiments, when the composition is added to a flavored product, the final concentration of sucrose is 2 percent by weight.

[0131] In some embodiments, when the composition is added to a flavored product, the final concentration of rebaudioside A is 50-400 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 50-350 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 50-300 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 50-250 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 50-200 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 50-150 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 50-100 ppm.

[0132] In some embodiments, when the composition is added to a flavored product, the final concentration of rebaudioside A is 100-400 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 150-400 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 200-400 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 250-400 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 300-400 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 350-400 ppm.

[0133] In some embodiments, when the composition is added to a flavored product, the final concentration of rebaudioside A is 50 ppm, or 100 ppm, or 150 ppm, or 200 ppm, or 250 ppm, or 300 ppm, or 350 ppm, or 400 ppm.

[0134] In some embodiments, when the composition is added to a flavored product, the final concentration of rebaudioside M is between 5 and 30 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside M is between 5 and 25 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside M is between 5 and 20 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside M is between 5 and 15 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside M is between 5 and 10 ppm.

[0135] In some embodiments, when the composition is added to a flavored product, the final concentration of rebaudioside M is 10-30 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside M is 15-30 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside M is 20-30 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside M is 25-30 ppm.

[0136] In some embodiments, when the composition is added to a flavored product, the final concentration of rebaudioside M is 5 ppm, or 10 ppm, or 15 ppm, or 20 ppm, or 25 ppm, or 30 ppm.

[0137] In some embodiments, when the composition is added to a flavored product, the final concentration of mogroside V is 40 to 250 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of mogroside V is 40 to 240 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of mogroside V is 40 to 230 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of mogroside V is 40 to 220 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of mogroside V is 40 to 210 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of mogroside V is 40 to 200 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of mogroside V is 40 to 190 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of mogroside V is 40 to 180 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of mogroside V is 40 to 170 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of mogroside V is 40 to 160 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of mogroside V is 40 to 150 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of mogroside V is 40 to 140 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of mogroside V is 40 to 130 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of mogroside V is 40 to 120 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of mogroside V is 40 to 110 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of mogroside V is 40 to 100 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of mogroside V is between 40 and 90 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of mogroside V is between 40 and 80 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of mogroside V is between 40 and 70 ppm.Alternatively, when the composition is added to a flavored product, the final concentration of mogroside V is between 40 and 60 ppm.Alternatively, when the composition is added to a flavored product, the final concentration of mogroside V is between 40 and 50 ppm.

[0138] In some embodiments, when the composition is added to a flavored product, the final concentration of mogroside V is 40-250 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of mogroside V is 50-250 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of mogroside V is 60-250 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of mogroside V is 70-250 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of mogroside V is 80-250 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of mogroside V is 90-250 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of mogroside V is 100-250 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of mogroside V is 110-250 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of mogroside V is 120-250 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of mogroside V is 130-250 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of mogroside V is 140-250 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of mogroside V is 150-250 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of mogroside V is 160-250 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of mogroside V is 170-250 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of mogroside V is 180-250 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of mogroside V is 190-250 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of mogroside V is 200-250 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of mogroside V is 210-250 ppm.Alternatively, when the composition is added to a flavored product, the final concentration of mogroside V is 220-250 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of mogroside V is 230-250 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of mogroside V is 240-250 ppm.

[0139] In some embodiments, when the composition is added to a flavored product, the final concentration of mogroside V is 40 ppm, or 50 ppm, or 60 ppm, or 70 ppm, or 80 ppm, or 90 ppm, or 100 ppm, or 110 ppm, or 120 ppm, or 130 ppm, or 140 ppm, or 150 ppm, or 160 ppm, or 170 ppm, or 180 ppm, or 190 ppm, or 200 ppm, or 210 ppm, or 220 ppm, or 230 ppm, or 240 ppm, or 250 ppm.

[0140] In one embodiment, the composition contains sucrose, rebaudioside A, rebaudioside E, glucosylated natural steviol glycosides (GSG), phloretin, and naringenin. In one embodiment, the composition imparts a desired level of sweetness to a flavored product equivalent to sucrose at 10-15 degrees Brix. In one embodiment, the ratio of rebaudioside A to rebaudioside E to glucosylated natural steviol glycosides (GSG) to phloretin to naringenin is 6:6:5:1:1 to 80:100:25:6:10.

[0141] In some embodiments, when the composition is added to a flavored product, the final concentration of sucrose is 0.1-3 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of sucrose is 0.1-2.9 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of sucrose is 0.1-2.8 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of sucrose is 0.1-2.7 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of sucrose is 0.1-2.6 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of sucrose is 0.1-2.5 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of sucrose is 0.1-2.4 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of sucrose is 0.1-2.3 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of sucrose is 0.1-2.2 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of sucrose is 0.1-2.1 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of sucrose is 0.1-2.0 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of sucrose is 0.1-1.9 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of sucrose is 0.1-1.8 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of sucrose is 0.1-1.7 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of sucrose is 0.1-1.6 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of sucrose is 0.1-1.5 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of sucrose is 0.1 to 1.4 percent by weight.Alternatively, when the composition is added to a flavored product, the final concentration of sucrose is 0.1-1.3 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of sucrose is 0.1-1.2 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of sucrose is 0.1-1.1 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of sucrose is 0.1-1.0 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of sucrose is 0.1-0.9 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of sucrose is 0.1-0.8 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of sucrose is 0.1-0.7 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of sucrose is 0.1-0.6 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of sucrose is 0.1-0.5 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of sucrose is 0.1-0.4 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of sucrose is 0.1-0.3 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of sucrose is 0.1-0.2 weight percent.

[0142] In some embodiments, when the composition is added to a flavored product, the final concentration of sucrose is 0.2-3 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of sucrose is 0.3-3 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of sucrose is 0.4-3 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of sucrose is 0.5-3 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of sucrose is 0.6-3 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of sucrose is 0.7-3 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of sucrose is 0.8-3 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of sucrose is 0.9-3 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of sucrose is 1.0-3 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of sucrose is 1.1-3 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of sucrose is 1.2-3 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of sucrose is 1.3-3 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of sucrose is 1.4-3 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of sucrose is 1.5-3 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of sucrose is 1.6-3 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of sucrose is 1.7-3 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of sucrose is 1.8-3 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of sucrose is 1.9-3 weight percent.Alternatively, when the composition is added to a flavored product, the final concentration of sucrose is 2.0-3 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of sucrose is 2.1-3 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of sucrose is 2.2-3 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of sucrose is 2.3-3 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of sucrose is 2.4-3 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of sucrose is 2.5-3 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of sucrose is 2.6-3 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of sucrose is 2.7-3 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of sucrose is 2.8-3 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of sucrose is 2.9 to 3 percent by weight.

[0143] In some embodiments, when the composition is added to a flavored product, the final concentration of sucrose is 0.1 weight percent, or 0.2 weight percent, or 0.3 weight percent, or 0.4 weight percent, or 0.5 weight percent, or 0.6 weight percent, or 0.7 weight percent, or 0.8 weight percent, or 0.9 weight percent, or 1.0 weight percent, or 1.1 weight percent, or 1.2 weight percent, or 1.3 weight percent, or 1.4 weight percent, or 1.5 weight percent, or 1.6 weight percent, or 1.7 weight percent, or 1.8 weight percent, or 1.9 weight percent, or 2.0 weight percent, or 2.1 weight percent, or 2.2 weight percent, or 2.3 weight percent, or 2.4 weight percent, or 2.5 weight percent, or 2.6 weight percent, or 2.7 weight percent, or 2.8 weight percent, or 2.9 weight percent, or 3.0 weight percent.

[0144] In some embodiments, when the composition is added to a flavored product, the final concentration of sucrose is 2 percent by weight.

[0145] In some embodiments, when the composition is added to a flavored product, the final concentration of rebaudioside A is 30-400 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 30-350 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 30-300 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 30-250 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 30-200 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 30-150 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 30-100 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 30-90 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 30-80 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 30-70 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 30-60 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 30-50 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 30-40 ppm.

[0146] In some embodiments, when the composition is added to a flavored product, the final concentration of rebaudioside A is 40-400 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 50-400 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 60-400 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 70-400 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 80-400 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 90-400 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 100-400 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 150-400 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 200-400 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 250-400 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 300-400 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside A is 350-400 ppm.

[0147] In some embodiments, when the composition is added to a flavored product, the final concentration of rebaudioside A is 30 ppm, or 40 ppm, or 50 ppm, or 60 ppm, or 70 ppm, or 80 ppm, or 90 ppm, or 100 ppm, or 150 ppm, or 200 ppm, or 250 ppm, or 300 ppm, or 350 ppm, or 400 ppm.

[0148] In some embodiments, when the composition is added to a flavored product, the final concentration of rebaudioside E is 30-500 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside E is 30-450 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside E is 30-400 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside E is 30-350 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside E is 30-300 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside E is 30-250 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside E is 30-200 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside E is 30-150 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside E is 30-100 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside E is 30-90 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside E is 30-80 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside E is 30-70 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside E is 30-60 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside E is 30-50 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside E is 30-40 ppm.

[0149] In some embodiments, when the composition is added to a flavored product, the final concentration of rebaudioside E is 40-500 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside E is 50-500 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside E is 60-500 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside E is 70-500 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside E is 80-500 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside E is 90-500 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside E is 100-500 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside E is 150-500 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside E is 200-500 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside E is 250-500 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside E is 300-500 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside E is 350-500 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside E is 400-500 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of rebaudioside E is 450-500 ppm.

[0150] In some embodiments, when the composition is added to a flavored product, the final concentration of rebaudioside E is 30 ppm, or 40 ppm, or 50 ppm, or 60 ppm, or 70 ppm, or 80 ppm, or 90 ppm, or 100 ppm, or 150 ppm, or 200 ppm, or 250 ppm, or 300 ppm, or 350 ppm, or 400 ppm, or 450 ppm, or 500 ppm.

[0151] In some embodiments, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 25-125 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 25-120 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 25-115 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 25-110 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 25-105 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 25-100 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 25-95 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 25-90 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 25-85 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 25-80 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 25-75 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 25-70 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 25-65 ppm.Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 25-60 ppm.Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 25-55 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 25-50 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 25-45 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 25-40 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 25-35 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 25-30 ppm.

[0152] In some embodiments, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 30-125 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 35-125 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 40-125 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 45-125 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 50-125 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 55-125 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 60-125 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 65-125 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 70-125 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 75-125 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 80-125 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 85-125 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 90-125 ppm.Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 95-125 ppm.Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 100-125 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 105-125 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 110-125 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 115-125 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 120-125 ppm.

[0153] In some embodiments, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 25 ppm, or 30 ppm, or 35 ppm, or 40 ppm, or 45 ppm, or 50 ppm, or 55 ppm, or 60 ppm, or 65 ppm, or 70 ppm, or 75 ppm, or 80 ppm, or 85 ppm, or 90 ppm, or 95 ppm, or 100 ppm, or 105 ppm, or 110 ppm, or 115 ppm, or 120 ppm, or 125 ppm.

[0154] In some embodiments, when the composition is added to a flavored product, the final concentration of phloretin is 5-30 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of phloretin is 5-25 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of phloretin is 5-20 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of phloretin is 5-15 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of phloretin is 5-10 ppm. In some embodiments, when the composition is added to a flavored product, the final concentration of phloretin is 10-30 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of phloretin is 15-30 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of phloretin is 20-30 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of phloretin is 25-30 ppm.

[0155] In some embodiments, when the composition is added to a flavored product, the final concentration of phloretin is 5 ppm, or 10 ppm, or 15 ppm, or 20 ppm, or 25 ppm, or 30 ppm.

[0156] In some embodiments, when the composition is added to a flavored product, the final concentration of naringenin is 5-50 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of naringenin is 5-45 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of naringenin is 5-40 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of naringenin is 5-35 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of naringenin is 5-30 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of naringenin is 5-25 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of naringenin is 5-20 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of naringenin is 5-15 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of naringenin is 5-10 ppm.

[0157] In some embodiments, when the composition is added to a flavored product, the final concentration of naringenin is 10-50 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of naringenin is 15-50 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of naringenin is 20-50 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of naringenin is 25-50 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of naringenin is 30-50 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of naringenin is 35-50 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of naringenin is 40-50 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of naringenin is 45-50 ppm.

[0158] In some embodiments, when the composition is added to a flavored product, the final concentration of naringenin is 5 ppm, or 10 ppm, or 15 ppm, or 20 ppm, or 25 ppm, or 30 ppm, or 35 ppm, or 40 ppm, or 45 ppm, or 50 ppm.

[0159] In some embodiments, the composition contains an extract comprising steviol glycosides and a mouthfeel enhancer comprising a glycerol wash of an edible oil. In one embodiment, the composition enhances the sweetness of a flavored product, the sweetness enhancement being equivalent to the sweetness imparted by sucrose at 1 to 10 degrees Brix.

[0160] In some embodiments, the composition further contains glucosylated natural steviol glycosides (GSG).

[0161] In some embodiments, when the composition is added to a flavored product, the final concentration of the extract containing steviol glycosides is 100-500 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of the extract containing steviol glycosides is 100-450 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of the extract containing steviol glycosides is 100-400 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of the extract containing steviol glycosides is 100-350 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of the extract containing steviol glycosides is 100-300 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of the extract containing steviol glycosides is 100-250 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of the extract containing steviol glycosides is 100-200 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of the extract containing steviol glycosides is 100-150 ppm.

[0162] In some embodiments, when the composition is added to a flavored product, the final concentration of the extract containing steviol glycosides is 150-500 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of the extract containing steviol glycosides is 200-500 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of the extract containing steviol glycosides is 250-500 ppm. In some embodiments, when the composition is added to a flavored product, the final concentration of the extract containing steviol glycosides is 300-500 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of the extract containing steviol glycosides is 350-500 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of the extract containing steviol glycosides is 400-500 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of the extract containing steviol glycosides is 450-500 ppm.

[0163] In some embodiments, when the composition is added to a flavored product, the final concentration of the extract containing steviol glycosides is 100 ppm, or 150 ppm, or 200 ppm, or 250 ppm, or 300 ppm, or 350 ppm, or 400 ppm, or 450 ppm, or 500 ppm.

[0164] In some embodiments, when the composition is added to a flavored product, the final concentration of the extract containing steviol glycosides is 400 ppm.

[0165] In some embodiments, the composition is added to a flavored product at a final concentration of 0.01 to 0.3 weight percent of the mouthfeel improver, including a glycerol wash of edible oil. Alternatively, the composition is added to a flavored product at a final concentration of 0.01 to 0.29 weight percent of the mouthfeel improver, including a glycerol wash of edible oil. Alternatively, the composition is added to a flavored product at a final concentration of 0.01 to 0.28 weight percent of the mouthfeel improver, including a glycerol wash of edible oil. Alternatively, the composition is added to a flavored product at a final concentration of 0.01 to 0.27 weight percent of the mouthfeel improver, including a glycerol wash of edible oil. Alternatively, the composition is added to a flavored product at a final concentration of 0.01 to 0.26 weight percent of the mouthfeel improver, including a glycerol wash of edible oil. Alternatively, when the composition is added to a flavored product, the final concentration of the mouthfeel improver, including a glycerol wash of edible oil, is between 0.01 and 0.25 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of the mouthfeel improver, including a glycerol wash of edible oil, is between 0.01 and 0.24 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of the mouthfeel improver, including a glycerol wash of edible oil, is between 0.01 and 0.23 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of the mouthfeel improver, including a glycerol wash of edible oil, is between 0.01 and 0.22 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of the mouthfeel improver, including a glycerol wash of edible oil, is between 0.01 and 0.21 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of the mouthfeel improver, including a glycerol wash of edible oil, is between 0.01 and 0.20 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of the mouthfeel improver, including a glycerol wash of edible oil, is between 0.01 and 0.19 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of the mouthfeel improver, including a glycerol wash of edible oil, is between 0.01 and 0.18 weight percent.Alternatively, when the composition is added to a flavored product, the final concentration of the mouthfeel improver comprising a glycerol wash of edible oil is between 0.01 and 0.17 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of the mouthfeel improver comprising a glycerol wash of edible oil is between 0.01 and 0.16 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of the mouthfeel improver comprising a glycerol wash of edible oil is between 0.01 and 0.15 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of the mouthfeel improver comprising a glycerol wash of edible oil is between 0.01 and 0.14 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of the mouthfeel improver comprising a glycerol wash of edible oil is between 0.01 and 0.13 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of the mouthfeel improver comprising a glycerol wash of edible oil is between 0.01 and 0.12 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of the mouthfeel improver comprising a glycerol wash of edible oil is between 0.01 and 0.11 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of the mouthfeel improver comprising a glycerol wash of edible oil is between 0.01 and 0.10 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of the mouthfeel improver comprising a glycerol wash of edible oil is between 0.01 and 0.09 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of the mouthfeel improver comprising a glycerol wash of edible oil is between 0.01 and 0.08 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of the mouthfeel improver, including a glycerol wash of edible oil, is between 0.01 and 0.07 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of the mouthfeel improver, including a glycerol wash of edible oil, is between 0.01 and 0.06 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of the mouthfeel improver, including a glycerol wash of edible oil, is between 0.01 and 0.05 weight percent.Alternatively, when the composition is added to a flavored product, the final concentration of the mouthfeel improver, including a glycerol wash of edible oil, is between 0.01 and 0.04 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of the mouthfeel improver, including a glycerol wash of edible oil, is between 0.01 and 0.03 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of the mouthfeel improver, including a glycerol wash of edible oil, is between 0.01 and 0.02 weight percent. In some embodiments, when the composition is added to a flavored product, the final concentration of the mouthfeel improver, including a glycerol wash of edible oil, is between 0.02 and 0.3 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of the mouthfeel improver, including a glycerol wash of edible oil, is between 0.03 and 0.3 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of the mouthfeel improver comprising a glycerol wash of edible oil is 0.04-0.3 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of the mouthfeel improver comprising a glycerol wash of edible oil is 0.05-0.3 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of the mouthfeel improver comprising a glycerol wash of edible oil is 0.06-0.3 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of the mouthfeel improver comprising a glycerol wash of edible oil is 0.07-0.3 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of the mouthfeel improver comprising a glycerol wash of edible oil is 0.08-0.3 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of the mouthfeel improver comprising a glycerol wash of edible oil is 0.09-0.3 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of the mouthfeel improver, including a glycerol wash of edible oil, is between 0.1 and 0.3 weight percent.Alternatively, when the composition is added to a flavored product, the final concentration of the mouthfeel improver, including a glycerol wash of edible oil, is between 0.11 and 0.3 weight percent.Alternatively, when the composition is added to a flavored product, the final concentration of the mouthfeel improver comprising a glycerol wash of edible oil is 0.12-0.3 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of the mouthfeel improver comprising a glycerol wash of edible oil is 0.13-0.3 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of the mouthfeel improver comprising a glycerol wash of edible oil is 0.14-0.3 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of the mouthfeel improver comprising a glycerol wash of edible oil is 0.15-0.3 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of the mouthfeel improver comprising a glycerol wash of edible oil is 0.16-0.3 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of the mouthfeel improver comprising a glycerol wash of edible oil is 0.17-0.3 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of the mouthfeel improver comprising a glycerol wash of edible oil is 0.18-0.3 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of the mouthfeel improver comprising a glycerol wash of edible oil is 0.19-0.3 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of the mouthfeel improver comprising a glycerol wash of edible oil is 0.2-0.3 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of the mouthfeel improver comprising a glycerol wash of edible oil is 0.21-0.3 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of the mouthfeel improver comprising a glycerol wash of edible oil is 0.22-0.3 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of the mouthfeel improver comprising a glycerol wash of edible oil is 0.23-0.3 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of the mouthfeel enhancer, including a glycerol wash of edible oil, is 0.24 to 0.3 weight percent.Alternatively, when the composition is added to a flavored product, the final concentration of the mouthfeel improver comprising a glycerol wash of edible oil is between 0.25 and 0.3 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of the mouthfeel improver comprising a glycerol wash of edible oil is between 0.26 and 0.3 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of the mouthfeel improver comprising a glycerol wash of edible oil is between 0.27 and 0.3 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of the mouthfeel improver comprising a glycerol wash of edible oil is between 0.28 and 0.3 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of the mouthfeel improver comprising a glycerol wash of edible oil is between 0.29 and 0.3 weight percent.

[0166] In some embodiments, when the composition is added to a flavored product, the final concentration of the mouthfeel improver comprising a glycerol wash of edible oil is 0.01 weight percent, or 0.02 weight percent, or 0.03 weight percent, or 0.04 weight percent, or 0.05 weight percent, or 0.06 weight percent, or 0.07 weight percent, or 0.08 weight percent, or 0.09 weight percent, or 0.1 weight percent, or 0.11 weight percent, or 0.12 weight percent, or 0.13 weight percent, Or 0.14 weight percent, or 0.15 weight percent, or 0.16 weight percent, or 0.17 weight percent, or 0.18 weight percent, or 0.19 weight percent, or 0.2 weight percent, or 0.21 weight percent, or 0.22 weight percent, or 0.23 weight percent, or 0.24 weight percent, or 0.25 weight percent, or 0.26 weight percent, or 0.27 weight percent, or 0.28 weight percent, or 0.29 weight percent, or 0.3 weight percent.

[0167] In some embodiments, when the composition is added to a flavored product, the final concentration of the mouthfeel improver comprising a glycerol wash of edible oil is 0.1 weight percent.

[0168] In some embodiments, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 125-600 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 150-600 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 175-600 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 200-600 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 225-600 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 250-600 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 275-600 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 300-600 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 325-600 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 350-600 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 375-600 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 400-600 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 425-600 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 450-600 ppm.Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 475-600 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 500-600 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 525-600 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 550-600 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 575-600 ppm.

[0169] In some embodiments, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 125-575 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 125-550 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 125-525 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 125-500 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 125-475 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 125-450 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 125-425 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 125-400 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 125-375 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 125-350 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 125-325 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 125-300 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 125-275 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 125-250 ppm.Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 125-225 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 125-200 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 125-175 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 125-150 ppm.

[0170] In some embodiments, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 125 ppm, or 150 ppm, or 175 ppm, or 200 ppm, or 225 ppm, or 250 ppm, or 275 ppm, or 300 ppm, or 325 ppm, or 350 ppm, or 375 ppm, or 400 ppm, or 425 ppm, or 450 ppm, or 475 ppm, or 500 ppm.

[0171] In some embodiments, when the composition is added to a flavored product, the final concentration of glucosylated natural steviol glycosides (GSG) is 500 ppm.

[0172] In one embodiment, the composition contains mogroside V, an extract including steviol glycosides, naringenin, phloretin, and a mouthfeel enhancer including a glycerol wash of an edible oil.

[0173] In some embodiments, when the composition is added to a flavored product, the final concentration of mogroside V is 50-300 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of mogroside V is 50-250 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of mogroside V is 50-200 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of mogroside V is 50-150 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of mogroside V is 50-100 ppm.

[0174] In some embodiments, when the composition is added to a flavored product, the final concentration of mogroside V is 100-300 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of mogroside V is 150-300 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of mogroside V is 200-300 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of mogroside V is 250-300 ppm. In some embodiments, when the composition is added to a flavored product, the final concentration of mogroside V is 50 ppm, or 100 ppm, or 150 ppm, or 200 ppm, or 250 ppm, or 300 ppm. In some embodiments, when the composition is added to a flavored product, the final concentration of mogroside V is 200 ppm.

[0175] In some embodiments, when the composition is added to a flavored product, the final concentration of phloretin is 5-30 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of phloretin is 5-25 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of phloretin is 5-20 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of phloretin is 5-15 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of phloretin is 5-10 ppm.

[0176] In some embodiments, when the composition is added to a flavored product, the final concentration of phloretin is 10-30 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of phloretin is 15-30 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of phloretin is 20-30 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of phloretin is 25-30 ppm.

[0177] In some embodiments, when the composition is added to a flavored product, the final concentration of phloretin is 5 ppm, or 10 ppm, or 15 ppm, or 20 ppm, or 25 ppm, or 30 ppm.

[0178] In some embodiments, when the composition is added to a flavored product, the final concentration of naringenin is 5-50 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of naringenin is 5-45 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of naringenin is 5-40 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of naringenin is 5-35 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of naringenin is 5-30 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of naringenin is 5-25 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of naringenin is 5-20 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of naringenin is 5-15 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of naringenin is 5-10 ppm.

[0179] In some embodiments, when the composition is added to a flavored product, the final concentration of naringenin is 10-50 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of naringenin is 15-50 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of naringenin is 20-50 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of naringenin is 25-50 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of naringenin is 30-50 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of naringenin is 35-50 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of naringenin is 40-50 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of naringenin is 45-50 ppm.

[0180] In some embodiments, when the composition is added to a flavored product, the final concentration of naringenin is 5 ppm, or 10 ppm, or 15 ppm, or 20 ppm, or 25 ppm, or 30 ppm, or 35 ppm, or 40 ppm, or 45 ppm, or 50 ppm.

[0181] In some embodiments, the composition is added to a flavored product at a final concentration of 0.01 to 0.3 weight percent of the mouthfeel improver, including a glycerol wash of edible oil. Alternatively, the composition is added to a flavored product at a final concentration of 0.01 to 0.29 weight percent of the mouthfeel improver, including a glycerol wash of edible oil. Alternatively, the composition is added to a flavored product at a final concentration of 0.01 to 0.28 weight percent of the mouthfeel improver, including a glycerol wash of edible oil. Alternatively, the composition is added to a flavored product at a final concentration of 0.01 to 0.27 weight percent of the mouthfeel improver, including a glycerol wash of edible oil. Alternatively, the composition is added to a flavored product at a final concentration of 0.01 to 0.26 weight percent of the mouthfeel improver, including a glycerol wash of edible oil. Alternatively, when the composition is added to a flavored product, the final concentration of the mouthfeel improver, including a glycerol wash of edible oil, is between 0.01 and 0.25 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of the mouthfeel improver, including a glycerol wash of edible oil, is between 0.01 and 0.24 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of the mouthfeel improver, including a glycerol wash of edible oil, is between 0.01 and 0.23 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of the mouthfeel improver, including a glycerol wash of edible oil, is between 0.01 and 0.22 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of the mouthfeel improver, including a glycerol wash of edible oil, is between 0.01 and 0.21 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of the mouthfeel improver, including a glycerol wash of edible oil, is between 0.01 and 0.20 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of the mouthfeel improver, including a glycerol wash of edible oil, is between 0.01 and 0.19 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of the mouthfeel improver, including a glycerol wash of edible oil, is between 0.01 and 0.18 weight percent.Alternatively, when the composition is added to a flavored product, the final concentration of the mouthfeel improver comprising a glycerol wash of edible oil is between 0.01 and 0.17 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of the mouthfeel improver comprising a glycerol wash of edible oil is between 0.01 and 0.16 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of the mouthfeel improver comprising a glycerol wash of edible oil is between 0.01 and 0.15 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of the mouthfeel improver comprising a glycerol wash of edible oil is between 0.01 and 0.14 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of the mouthfeel improver comprising a glycerol wash of edible oil is between 0.01 and 0.13 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of the mouthfeel improver comprising a glycerol wash of edible oil is between 0.01 and 0.12 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of the mouthfeel improver comprising a glycerol wash of edible oil is between 0.01 and 0.11 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of the mouthfeel improver comprising a glycerol wash of edible oil is between 0.01 and 0.10 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of the mouthfeel improver comprising a glycerol wash of edible oil is between 0.01 and 0.09 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of the mouthfeel improver comprising a glycerol wash of edible oil is between 0.01 and 0.08 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of the mouthfeel improver, including a glycerol wash of edible oil, is between 0.01 and 0.07 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of the mouthfeel improver, including a glycerol wash of edible oil, is between 0.01 and 0.06 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of the mouthfeel improver, including a glycerol wash of edible oil, is between 0.01 and 0.05 weight percent.Alternatively, when the composition is added to a flavored product, the final concentration of the mouthfeel improver, including a glycerol wash of edible oil, is between 0.01 and 0.04 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of the mouthfeel improver, including a glycerol wash of edible oil, is between 0.01 and 0.03 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of the mouthfeel improver, including a glycerol wash of edible oil, is between 0.01 and 0.02 weight percent. In some embodiments, when the composition is added to a flavored product, the final concentration of the mouthfeel improver, including a glycerol wash of edible oil, is between 0.02 and 0.3 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of the mouthfeel improver, including a glycerol wash of edible oil, is between 0.03 and 0.3 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of the mouthfeel improver comprising a glycerol wash of edible oil is 0.04-0.3 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of the mouthfeel improver comprising a glycerol wash of edible oil is 0.05-0.3 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of the mouthfeel improver comprising a glycerol wash of edible oil is 0.06-0.3 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of the mouthfeel improver comprising a glycerol wash of edible oil is 0.07-0.3 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of the mouthfeel improver comprising a glycerol wash of edible oil is 0.08-0.3 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of the mouthfeel improver comprising a glycerol wash of edible oil is 0.09-0.3 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of the mouthfeel improver, including a glycerol wash of edible oil, is between 0.1 and 0.3 weight percent.Alternatively, when the composition is added to a flavored product, the final concentration of the mouthfeel improver, including a glycerol wash of edible oil, is between 0.11 and 0.3 weight percent.Alternatively, when the composition is added to a flavored product, the final concentration of the mouthfeel improver comprising a glycerol wash of edible oil is 0.12-0.3 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of the mouthfeel improver comprising a glycerol wash of edible oil is 0.13-0.3 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of the mouthfeel improver comprising a glycerol wash of edible oil is 0.14-0.3 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of the mouthfeel improver comprising a glycerol wash of edible oil is 0.15-0.3 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of the mouthfeel improver comprising a glycerol wash of edible oil is 0.16-0.3 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of the mouthfeel improver comprising a glycerol wash of edible oil is 0.17-0.3 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of the mouthfeel improver comprising a glycerol wash of edible oil is 0.18-0.3 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of the mouthfeel improver comprising a glycerol wash of edible oil is 0.19-0.3 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of the mouthfeel improver comprising a glycerol wash of edible oil is 0.2-0.3 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of the mouthfeel improver comprising a glycerol wash of edible oil is 0.21-0.3 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of the mouthfeel improver comprising a glycerol wash of edible oil is 0.22-0.3 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of the mouthfeel improver comprising a glycerol wash of edible oil is 0.23-0.3 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of the mouthfeel enhancer, including a glycerol wash of edible oil, is 0.24 to 0.3 weight percent.Alternatively, when the composition is added to a flavored product, the final concentration of the mouthfeel improver comprising a glycerol wash of edible oil is between 0.25 and 0.3 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of the mouthfeel improver comprising a glycerol wash of edible oil is between 0.26 and 0.3 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of the mouthfeel improver comprising a glycerol wash of edible oil is between 0.27 and 0.3 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of the mouthfeel improver comprising a glycerol wash of edible oil is between 0.28 and 0.3 weight percent. Alternatively, when the composition is added to a flavored product, the final concentration of the mouthfeel improver comprising a glycerol wash of edible oil is between 0.29 and 0.3 weight percent.

[0182] In some embodiments, when the composition is added to a flavored product, the final concentration of the mouthfeel improver comprising a glycerol wash of edible oil is 0.01 weight percent, or 0.02 weight percent, or 0.03 weight percent, or 0.04 weight percent, or 0.05 weight percent, or 0.06 weight percent, or 0.07 weight percent, or 0.08 weight percent, or 0.09 weight percent, or 0.1 weight percent, or 0.11 weight percent, or 0.12 weight percent, or 0.13 weight percent, Or 0.14 weight percent, or 0.15 weight percent, or 0.16 weight percent, or 0.17 weight percent, or 0.18 weight percent, or 0.19 weight percent, or 0.2 weight percent, or 0.21 weight percent, or 0.22 weight percent, or 0.23 weight percent, or 0.24 weight percent, or 0.25 weight percent, or 0.26 weight percent, or 0.27 weight percent, or 0.28 weight percent, or 0.29 weight percent, or 0.3 weight percent.

[0183] In some embodiments, when the composition is added to a flavored product, the final concentration of the mouthfeel improver comprising a glycerol wash of edible oil is 0.1 weight percent.

[0184] In some embodiments, when the composition is added to a flavored product, the final concentration of the extract containing steviol glycosides is 100-500 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of the extract containing steviol glycosides is 100-450 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of the extract containing steviol glycosides is 100-400 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of the extract containing steviol glycosides is 100-350 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of the extract containing steviol glycosides is 100-300 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of the extract containing steviol glycosides is 100-250 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of the extract containing steviol glycosides is 100-200 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of the extract containing steviol glycosides is 100-150 ppm.

[0185] In some embodiments, when the composition is added to a flavored product, the final concentration of the extract containing steviol glycosides is 150-500 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of the extract containing steviol glycosides is 200-500 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of the extract containing steviol glycosides is 250-500 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of the extract containing steviol glycosides is 300-500 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of the extract containing steviol glycosides is 350-500 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of the extract containing steviol glycosides is 400-500 ppm. Alternatively, when the composition is added to a flavored product, the final concentration of the extract containing steviol glycosides is 450-500 ppm.

[0186] In some embodiments, when the composition is added to a flavored product, the final concentration of the extract containing steviol glycosides is 100 ppm, or 150 ppm, or 200 ppm, or 250 ppm, or 300 ppm, or 350 ppm, or 400 ppm, or 450 ppm, or 500 ppm.

[0187] In some embodiments, when the composition is added to a flavored product, the final concentration of the extract containing steviol glycosides is 400 ppm.

[0188] Tabletop sweetener composition In some further aspects, the present disclosure provides tabletop sweetener compositions comprising: (a) at least one sweetener composition according to any of the preceding aspects and embodiments thereof; and (b) at least one bulking agent.

[0189] The tabletop sweetener composition can take any suitable form, including, but not limited to, an amorphous solid, a crystal, a powder, a tablet, a liquid, a cube, a sugar-coated or coated product, a granular product, an encapsulated form enriched in or coated on a wet or dry carrier / particle, or a combination thereof.

[0190] The tabletop sweetener composition may contain further additives known to those skilled in the art. These additives include, but are not limited to, air-forming agents, bulking agents, carriers, fibers, sugar alcohols, oligosaccharides, sugars, high-intensity sweeteners, nutritive sweeteners, flavors, flavor enhancers, flavor stabilizers, acidulants, anti-caking agents, and free-flowing agents. Such additives are described, for example, by H. Mitchell (H. Mitchell, "Sweeteners and Sugar Alternatives in Food Technology", Backwell Publishing Ltd, 2006, which is incorporated herein by reference in its entirety). The term "flavor" as used herein may include flavors known to those skilled in the art, such as natural and artificial flavors. These flavors may be selected from synthetic flavor oils and flavor aroma oils and / or oils, oleoresins, and extracts derived from plants, leaves, flowers, fruits, etc., and combinations thereof. Non-limiting representative flavor oils include spearmint oil, cinnamon oil, wintergreen oil (methyl salicylate), peppermint oil, Japanese mint oil, clove oil, bay oil, anise oil, eucalyptus oil, thyme oil, cedar leaf oil, nutmeg oil, allspice, sage oil, mace, bitter almond oil, and cassia oil.Also useful flavors are artificial, natural, and synthetic fruit flavors such as vanilla, and citrus oils such as lemon, orange, lime, grapefruit, yaz, and sudachi, as well as fruit essences such as apple, pear, peach, grape, blueberry, strawberry, raspberry, cherry, plum, pineapple, watermelon, apricot, banana, melon, apricot, plum, cherry, raspberry, blackberry, tropical fruits, mango, mangosteen, pomegranate, and papaya.Other promising flavors include milk flavors, butter flavors, cheese flavors, cream flavors, and yogurt flavors; vanilla flavors; tea or coffee flavors, such as green tea flavors, oolong tea flavors, tea flavors, cocoa flavors, chocolate flavors, and coffee flavors; mint flavors, such as peppermint flavors, spearmint flavors, and Japanese mint flavors; asafoetida flavors, ajowan flavors, anise flavors, angelica flavors, fennel flavors, allspice flavors, cinnamon flavors, chamomile flavors, mustard flavors, cardamom flavors, caraway flavors, cumin flavors, clove flavors, pepper flavors, coriander flavors, sassafras flavors, savory flavors, pepper flavors, perilla flavors, juniper berry flavors, ginger flavors, star anise flavors, horseradish flavors, thyme flavors, tarragon flavors, dill flavors, chili flavors, nutmeg flavors, basil flavors, marjoram flavors, rosemary flavors, bay leaf flavors, and wasabi (Japanese These flavoring agents include spicy flavors such as spiced spices (horseradish) flavors; alcoholic flavors such as wine flavors, whiskey flavors, brandy flavors, rum flavors, gin flavors, and liqueur flavors; floral flavors; and vegetable flavors such as onion flavors, garlic flavors, cabbage flavors, carrot flavors, celery flavors, mushroom flavors, and tomato flavors. These flavoring agents can be used in liquid or solid form and can be used separately or mixed. Commonly used flavors include mints, such as peppermint, menthol, spearmint, artificial vanilla, cinnamon derivatives, and various fruit flavors, whether used separately or mixed.Flavors may also provide breath freshening properties when used in combination with cooling agents, particularly mint flavors.

[0191] Flavors can also provide breath freshening properties, especially mint flavors, when used in combination with cooling agents. These flavors can be used in liquid or solid form and can be used separately or mixed. Other useful flavors can be used, including aldehydes and esters such as cinnamyl acetate, cinnamaldehyde, citral diethyl acetal, dihydrocarbyl acetate, eugenyl formate, p-methylamisole, etc. Generally, any flavor or food additive can be used, such as those described in Chemicals Used in Food Processing, publication 1274, pages 63-258 by the National Academy of Sciences. This publication is incorporated herein by reference.

[0192] Further examples of aldehyde flavors include, but are not limited to, acetaldehyde (apple), benzaldehyde (cherry, almond), anisaldehyde (licorice, anise), cinnamaldehyde (cinnamon), citral or alpha-citral (lemon, lime), neral or beta-citral (lemon, lime), decanal (orange, lemon), ethyl vanillin (vanilla, cream), heliotrope or piperonal (vanilla, cream), vanillin (vanilla, cream), alpha-amyl cinnamaldehyde (spicy fruity flavors), butyraldehyde (butter, cheese), valeraldehyde. (butter, cheese), citronellal (modified, many varieties), decanal (citrus fruits), aldehyde C-8 (citrus fruits), aldehyde C-9 (citrus fruits), aldehyde C-12 (citrus fruits), 2-ethylbutyraldehyde (berry fruits), hexenal or trans-2 (berry fruits), tolylaldehyde (cherry, almond), veratraldehyde (vanilla), 2,6-dimethyl-5-heptenal or melonal (melon), 2,6-dimethyloctanal (green fruits), and 2-dodecenal (citrus, mandarin), cherry, grape, strawberry shortcake, and mixtures thereof. This list of flavors is merely exemplary and is not meant to limit either the term "flavor" or the scope of the disclosure in general.

[0193] In some embodiments, the flavors can be used either in liquid form and / or in dry form. When used in the latter form, suitable drying means can be used, such as spray drying the oil. Alternatively, the flavors can be absorbed or encapsulated in water-soluble materials such as cellulose, starch, sugar, maltodextrin, gum arabic, etc. The actual techniques for producing such dry forms are well known.

[0194] In some embodiments, the flavors can be used in many different physical forms known in the art to provide an initial burst of flavor and / or a lasting sensation of flavor, including, but not limited to, free forms such as spray dried, powdered, beaded, encapsulated, and mixtures thereof.

[0195] Suitable bulking agents include, but are not limited to, maltodextrin (10DE, 18DE, or 5DE), corn syrup solids (20 or 36DE), sucrose, fructose, glucose, invert sugar, sorbitol, xylose, ribulose, mannose, xylitol, mannitol, galactitol, erythritol, maltitol, lactitol, isomalt, maltose, tagatose, lactose, inulin, glycerol, propylene glycol, polyols, polydextrose, fructooligosaccharides, cellulose, and cellulose derivatives, and the like, and mixtures thereof. In addition, granulated sugar (sucrose) or other caloric sweeteners, such as crystalline fructose, other carbohydrates, or sugar alcohols, can be used as bulking agents because they provide good homogenization of ingredients without adding significant calories.

[0196] In one embodiment, the at least one bulking agent can be a bulking agent described in US Pat. No. 8,993,027.

[0197] In one embodiment, the at least one bulking agent can be a bulking agent described in US Pat. No. 6,607,771.

[0198] In one embodiment, the at least one bulking agent can be a bulking agent described in US Pat. No. 6,932,982.

[0199] In some embodiments, the tabletop sweetener composition may further comprise at least one anti-caking agent. The phrases "anti-caking agent" and "flow agent" as used herein refer to any composition that prevents, reduces, inhibits, or inhibits at least one sweetener from adhering to, binding to, or contacting another sweetener molecule. Alternatively, an anti-caking agent may refer to any composition that aids in the homogeneity and uniform dissolution of ingredients. Non-limiting examples of anti-caking agents include cream of tartar, calcium silicate, silicon dioxide, microcrystalline cellulose (Avicel, FMC BioPolymer, Philadelphia, Pa.), and tricalcium phosphate. In one embodiment, the anti-caking agent is present in the tabletop sweetener composition in an amount of about 0.001 to about 3% by weight of the tabletop sweetener composition.

[0200] In some embodiments, the sweetener composition of any of the above aspects and embodiments thereof is encapsulated using typical means for encapsulating flavor or fragrance compounds. Non-limiting examples of such techniques include those described in U.S. Patent Application Publication Nos. 2016 / 0235102, 2019 / 0082727, 2018 / 0369777, 2018 / 0103667, 2016 / 0346752, 2015 / 0164117, 2014 / 0056836, 2012 / 0027866, 2010 / 0172945 ... No. 2007 / 0128234, and U.S. Patent Nos. 7,488,503, 6,416,799, 5,897,897, 5,786,017, 5,603,971, 4,689,235, 4,610,890, 3,704,137, 3,041,180, and 2,809,895. All of the aforementioned patent publications and patents are incorporated herein by reference as if set forth in their entirety herein.

[0201] Flavoured Products The sweetener compositions presented herein can be mixed with any known edible or oral composition (referred to herein as "flavored products"), such as, for example, pharmaceutical compositions, edible gel mixtures and compositions, dental compositions, foods (confectioneries, condiments, chewing gums, cereal compositions, baked goods, dairy products, and tabletop sweetener compositions), beverages, and beverage products.

[0202] In some embodiments, the present disclosure provides a flavored product comprising a composition according to some embodiments presented herein. In some embodiments, the flavored product contains an effective amount of a composition according to some embodiments presented herein.

[0203] Flavored products include, but are not limited to, beverages, dental products, cosmetics, pharmaceuticals, and animal feed or food. For example, ingestible products include, but are not limited to, cereal products, rice products, tapioca products, sago products, bakery products, biscuit products, pastry products, bread products, confectionery products, dessert products, gum, chewing gum, chocolate, ice, honey products, molasses products, yeast products, baking powder, salt and spice products, savory products, mustard products, vinegar products, sauces (condiments), tobacco products, cigars, cigarettes, processed foods, prepared fruit and vegetable products, meat and meat products, jellies, jams, fruit sauces, egg products, milk and dairy products, yogurt, cheese products, butter. and butter substitute products, milk substitute products, soy products, edible oil and fat products, medicines, beverages, carbonated beverages, alcoholic beverages, beer, soft drinks, mineral waters, carbonated waters and other non-alcoholic beverages, fruit drinks, fruit juice drinks, coffee, artificial coffee, tea, cocoa including forms requiring dissolution, food extracts, plant extracts, meat extracts, seasonings, sweeteners, dietary supplements, gelatins, pharmaceutical and non-pharmaceutical gums, tablets, troches, drops, emulsions, elixirs, syrups and other preparations for making beverages, and all foods containing any combination thereof.

[0204] The term "non-alcoholic beverages" as used herein includes, but is not limited to, all non-alcoholic beverages listed in Directive 2003 / 115 / EC of December 22, 2003 on sweeteners for use in foods and Directive 94 / 35 / EC of June 30, 2004, which are incorporated herein by reference. Examples include, but are not limited to, reduced energy or no added sugar water-based flavored drinks, reduced energy or no added sugar milk and milk derivatives-based or fruit juice-based beverages, and "sodas": non-alcoholic water-based beverages with added carbon dioxide, sweeteners, and flavors.

[0205] Consumable products include, but are not limited to, water-based consumable products, solid dry form consumable products, dairy products, dairy-derived products, and dairy alternative products. In one embodiment, the consumable products include, but are not limited to, beverages, water, aqueous beverages, fortified / slightly sweetened aqueous beverages, flavored carbonated or non-carbonated mineral and table waters, carbonated beverages, non-carbonated beverages, carbonated water, non-carbonated water, soft drinks, non-alcoholic beverages, alcoholic beverages, beer, wine, liquor, fruit drinks, fruit juices, fruit juices, vegetable juices, soup beverages, coffee, tea, black tea, green tea, oolong tea, herbal tea, cocoa (e.g., water-based), tea-based beverages, coffee-based beverages, cocoa-based beverages, steeping beverages, and beverages. water-based ingestible products such as extracts, syrups, frozen fruit, frozen fruit juice, ices, fruit ices, sorbets, dressings, salad dressings, jams, marmalades, canned fruit, savories, delicatessen products such as delicatessen salads, sauces, ketchup, mustard, pickles and fish marinades, sauces, soups, and beverages plant ingredients (e.g. whole or ground), or instant powders for dissolution (e.g. coffee beans, ground coffee, instant coffee, cocoa beans, cocoa powder, instant cocoa, tea leaves, instant tea powder). In another embodiment, the ingestible product is a ingestible product in dry form such as, but not limited to, cereals, baked goods products, biscuits, breads, breakfast cereals, cereal bars, energy / nutrition bars, granola, cakes, rice cakes, cookies, crackers, donuts, muffins, pastries, confectionery, chewing gum, chocolate products, chocolates, fondants, hard candies, marshmallows, pressed tablets, snack foods, botanical materials (whole or crushed), and instant powders for dissolution.

[0206] Non-limiting examples of ingestible products are disclosed in WO 2012 / 107203.

[0207] method In some embodiments, the present disclosure provides for the use of a composition according to an embodiment presented herein to impart the perception of sweetness of a flavored product to a subject in need thereof.

[0208] In some embodiments, the present disclosure provides for the use of a composition according to embodiments presented herein to enhance the sweetness of a flavored product. In one embodiment, the sweetness enhancement is equivalent to the sweetness imparted by sucrose at 1 to 10 degrees Brix.

[0209] In some embodiments, the present disclosure provides for the use of a composition according to an embodiment presented herein to reduce the amount of caloric sweetener required to impart a desired level of sweetness to a flavored product, in one embodiment, the amount of caloric sweetener required to impart a desired level of sweetness to a flavored product is reduced by 50%.

[0210] In some embodiments, the present disclosure provides a method of imparting the perception of sweetness of a flavored product to a subject in need thereof, wherein the sweetness perception has a time profile and / or flavor profile similar to sucrose, the method comprising adding to a flavored product a composition according to an embodiment presented herein in an amount sufficient to impart the perception of sweetness of the flavored product to the subject.

[0211] In some embodiments, the present disclosure provides a method of enhancing the sweetness of a flavored product, where the enhanced sweetness is equivalent to the sweetness imparted by sucrose at 1 to 10 degrees Brix, the method comprising adding to the flavored product a composition according to an embodiment presented herein in an amount sufficient to enhance the sweetness of the flavored product.

[0212] In some embodiments, the present disclosure provides a method for reducing the amount of caloric sweetener required to impart a desired level of sweetness to a flavored product, the method comprising adding a composition according to an embodiment presented herein to the flavored product in an amount sufficient to reduce the amount of caloric sweetener required to impart a desired level of sweetness to the flavored product.

[0213] In some embodiments, the present disclosure provides for the use of a composition according to an embodiment presented herein to improve the time profile and / or flavor profile of a sweetener composition, wherein the improved time profile and / or flavor profile is a time profile and / or flavor profile closer to that of sucrose.

[0214] In one embodiment, the present disclosure provides a method for improving the time profile and / or flavor profile of a sweetener composition, where the improved time profile and / or flavor profile is a time profile and / or flavor profile that approximates that of sucrose, the method comprising adding a composition according to an embodiment presented herein to the sweetener composition in an amount sufficient to improve the time profile and / or flavor profile of the sweetener composition.

[0215] In one embodiment, the present disclosure provides a method for improving the time profile and / or flavor profile of a flavored product comprising a sweetener composition, wherein the improved time profile and / or flavor profile is a time profile and / or flavor profile that approximates that of sucrose, the method comprising adding to the flavored product a composition according to an embodiment presented herein in an amount sufficient to improve the time profile and / or flavor profile of the sweetener composition.

[0216] The present invention is illustrated by the following non-limiting examples.

[0217] Working Example Example 1: Sensory evaluation of compositions according to embodiments presented herein in flavored products: Composition 1: Compositions containing rebaudioside A and rebaudioside E were prepared and added to a model lemon flavored beverage at a final concentration of the compositions of 350 ppm. The final concentrations of rebaudioside A and rebaudioside E in the lemon flavored beverage models tested were as follows: (i) 300 ppm rebaudioside A and 50 ppm rebaudioside E (300A, 50E in FIG. 1); (ii) 200 ppm rebaudioside A and 100 ppm rebaudioside E (200A, 100E in FIG. 1); (iii) 100 ppm rebaudioside A and 250 ppm rebaudioside E (100A, 250E in FIG. 1); (iv) 350 ppm rebaudioside A control (350A in FIG. 1); and (v) 350 ppm rebaudioside E control (350A in FIG. 1).

[0218] The subject-reported initial sweetness, maximum sweetness, lemon taste intensity, stevia off-note intensity, and residual sweetness for the lemon-flavored beverage models tested are shown in Figure 1. The lemon-flavored beverage models containing 100 ppm rebaudioside A and 250 ppm rebaudioside E (100A, 250E in Figure 1) showed a reduction in the stevia off-note intensity. Note that in Figure 1, the five bars for each pair are shown from left to right in the same order as the top to bottom of the legend on the right.

[0219] Composition 2:Compositions containing rebaudioside E and glucosylated natural steviol glycosides (GSG) were prepared and added to a model lemon flavored beverage with a final concentration of 300 ppm of the composition. The final concentrations of rebaudioside E and GSG in the model lemon flavored beverage tested were as follows: (i) 100 ppm rebaudioside E and 200 ppm GSG (100E, 200GSG in FIG. 2); (ii) 150 ppm rebaudioside E and 150 ppm GSG (150E, 150GSG in FIG. 2); (iii) 200 ppm rebaudioside E and 100 ppm GSG (200E, 100GSG in FIG. 2); (iv) 300 ppm GSG (300GSG in FIG. 2); and (v) 300 ppm rebaudioside E (300E in FIG. 2).

[0220] The subject-reported initial sweetness, maximum sweetness, lemon taste intensity, stevia off-note intensity, and residual sweetness for the lemon-flavored beverage models tested are shown in Figure 2. The lemon-flavored beverage model containing 150 ppm rebaudioside E and 150 ppm GSG (150E, 150GSG in Figure 2) showed a decrease in stevia off-note intensity and a synergistic increase in maximum sweetness intensity. Note that in Figure 2, the five bars for each pair are shown in the same order from left to right as in the legend below.

[0221] Composition 3:Compositions containing rebaudioside E and glucosylated natural steviol glycosides (GSG) were prepared and added to a lemon-flavored model beverage containing 5Bx sucrose. The final concentrations of rebaudioside E and GSG in the lemon flavored beverage models tested were as follows: (i) 5Bx sucrose, 50 ppm rebaudioside E, and 100 ppm GSG (Brix Purity 5 in FIG. 3 + 50 ppm RebE + 100 ppm GSG); (ii) 5Bx sucrose, 37 ppm rebaudioside E, and 74 ppm GSG (Brix Purity 5 in FIG. 3 + 37 ppm RebE + 74 ppm GSG); (iii) 5Bx sucrose, 25 ppm rebaudioside E, and 50 ppm GSG (Brix Purity 5 in FIG. 3 + 25 ppm RebE + 50 ppm GSG); (iv) 7Bx sucrose (Brix Purity 7 in FIG. 3); and 5Bx sucrose (Brix Purity 5 in FIG. 3).

[0222] The subject-reported initial sweetness, maximum sweetness, lemon taste intensity, stevia off-note intensity, and residual sweetness for the lemon flavored beverage models tested are shown in Figure 3. All compositions containing rebaudioside E and GSG tested showed a sweetness enhancement of 2 Brix in the presence of sucrose without any inherent sweetness in the absence of sugar / sweetener. Note that in Figure 3, for each set, the five bars are presented in the same order as in the legend below, from top left to top right, then middle left to middle right, then bottom left.

[0223] Composition 4: The compositions containing the extract with steviol glycosides, rebaudioside M, rebaudioside A, and rebaudioside D were added to a pineapple orange juice beverage model. The final concentrations of the extract with steviol glycosides, rebaudioside M, rebaudioside A, and rebaudioside D were 45 ppm, 150 ppm, 45 ppm, and 150 ppm, respectively. A control beverage was also prepared, including a pineapple orange juice beverage model containing 390 ppm of the extract with steviol glycosides. The sensory characteristics are shown in FIG. 4.

[0224] Extracts containing steviol glycosides, rebaudioside M, rebaudioside A, and rebaudioside D, showed reduced off-notes of stevia.

[0225] Publications cited throughout this document are incorporated herein by reference in their entirety. Although various embodiments of the invention have been illustrated above with reference to examples and preferred embodiments, it will be understood that the scope of the invention is defined not by the foregoing description but by the following claims appropriately interpreted under the principles of patent law.

Claims

1. 1. A sweetener composition comprising rebaudioside A and rebaudioside E, wherein the weight ratio of rebaudioside A to rebaudioside E ranges from 2:5 to 1:1, and further comprising a glucosylated natural steviol glycoside, wherein the weight ratio of rebaudioside E to glucosylated natural steviol glycoside ranges from 1:2 to 2:

1.

2. 10. The sweetener composition of claim 1, further comprising phloretin, naringenin, or any combination thereof.

3. 3. The sweetener composition of claim 1 or 2, further comprising rebaudioside B, rebaudioside D, rebaudioside M, mogroside V, or any combination thereof.

4. A sweetener composition containing rebaudioside A and rebaudioside E, wherein the weight ratio of rebaudioside A to rebaudioside E is in the range of 2:5 to 1:1, and further containing rebaudioside D and rebaudioside M, wherein the weight ratio of rebaudioside M to rebaudioside A is in the range of 9:16 to 10:

3.

5. 5. The sweetener composition of claim 4, wherein the weight ratio of rebaudioside M to rebaudioside D ranges from 1:1 to 3:

2.

6. 6. The sweetener composition of claim 4 or 5, wherein the weight ratio of rebaudioside A to rebaudioside D ranges from 3:10 to 8:

1.

7. 7. The sweetener composition of claim 4, further comprising one or more other naturally occurring steviol glycosides.

8. 8. The sweetener composition of claim 4, further comprising phloretin, naringenin, or any combination thereof.

9. 9. The sweetener composition of claim 4, further comprising rebaudioside B, mogroside V, glucosylated natural steviol glycosides, or any combination thereof.

10. A flavored product comprising the sweetener composition according to any one of claims 1 to 9.

11. A tabletop sweetener comprising a bulking agent and the sweetener composition of any one of claims 1 to 9.

12. 12. The tabletop sweetener of claim 11, wherein at least a portion of the sweetener composition is encapsulated.

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