Tate & Lyle Ingredients Americas LLC

Tate & Lyle Technology Limited

Tate & Lyle Solutions USA LLC

Alfred Carlson

John R Bridges

Penelope A Patton

Richard W Armentrout

Timothy C Schunk

Elber F Tejada

Brian Timothy Pohrte

Mary Elizabeth Quinlan

Joshua N Fletcher

Shelly Yuqing Zhou

Timothy Peter Ellis

Penny Patton

Mary Quinlan

The present invention relates to the use of sweet steviol glycoside compounds, particularly rebaudioside B, in sweetening compositions. Sweetening compositions comprising selected amounts of rebaudioside B have been shown to possess favorable flavor profiles when compared to other high intensity sweetener compounds and are useful in the preparation of consumables.

blends containing rebaudioside b

Stevia blends containing rebaudioside B

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A composition includes Mogroside V and a Rebaudioside component in a weight ratio &#x2267;1:1 and &#x2266;6:1, wherein the Rebaudioside component consists of one or more compounds selected from the group consisting of Rebaudioside A, Rebaudioside B and Rebaudioside D. A method of purifying a Luo Han Guo extract includes contacting the Luo Han Guo extract with activated carbon and a macroporous polymeric adsorbent resin, an ion exchange resin, or both. A composition includes a Luo Han Guo extract, wherein Mogroside V constitutes from 50 wt % to 75 wt % of the Luo Han Guo extract and the composition includes from 0 to 13 wt % in total relative to the Mogroside V of aromatic glycosides, and from 0 to 15 ppm of semi-volatile organic compounds relative to the Mogroside V.

Rebaudioside-mogroside V blends

Recombinantproducing natural sweet proteins and methods for engineering these recombinant yeast are described. Methods for enhancing foreign protein production in yeast fermentation and improved methods for purification of foreign proteins produced in yeast fermentation are presented.

Enhanced production and purification of a natural high intensity sweetener

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Terre Haute, IN, United States of America

Alfred Carlson