The Coca-cola Company

Pure Circle Sdn Bhd

Gil Ma

Indra Prakash

Juvenal Higiro

Youlung Chen

Xiaoliang Tan

Avetik Markosyan

Robert Scott

Yu Shi

Venkata Sai Prakash Chaturvedula

Josef Klucik

Christopher Mercogliano

Matthew Alexander Wilding

Youngsuk Heo

Bin Wang

Colin Scott

Carol Hartley

Charles Frohman

Zhu Gao

Ryan D Woodyer

Gao Zhu

Colin Tan

Rajesh Jetti

Venkata Sai Prakash Chaturvedulla

Indra Praka

Methods of isolating dihydrochalcone compounds of Formula (I) fromare provided herein. Compositions and consumables comprising at least one sweetener and at least one dihydrochalcone compound described herein are also provided. Methods of enhancing the sweetness of a consumable, methods of making a consumable taste more like a sucrose-sweetened consumable and methods of preparing consumables are also detailed herein.

Dihydrochalcones from Balanophora harlandii

Consumables comprising cyclamate and a steviol glycoside sweetener or mogroside sweetener are provided herein, wherein cyclamate, when present in an amount at or below its sweetness recognition threshold concentration, enhances the sweetness of and, optionally, improves the sweetness profile the sweetener, thereby providing a consumable that tastes more like a sucrose-sweetened consumable. Methods of enhancing the sweetness of a consumable, methods of making a consumable taste more like a sucrose-sweetened consumable and methods of preparing consumables are also detailed herein.

Method of preparing beverages with enhanced sweetness with cyclamate

Beverages comprising a sweetening amount of rebaudioside M or sucrose and non-sweetening amounts of siamenoside I are provided. Said beverages have improved flavor profiles, including more rounded flavor. Methods of preparing beverages and methods of improving the flavor profile of beverages are also provided.

Beverages comprising siamenoside I with enhanced flavor

Rebaudioside M compositions with improved aqueous solubility and methods for preparing the same are provided herein. The rebaudioside M compositions include (i) disordered crystalline compositions comprising rebaudioside M and rebaudioside D, (ii) spray-dried compositions comprising rebaudioside M, rebaudioside D and steviol glycoside mixtures and/or rebaudioside B and/or NSF-02, (iii) spray-dried compositions comprising rebaudioside M, rebaudioside D and at least one surfactant, polymer, saponin, carbohydrate, polyol, preservative or a combination thereof. Sweetened compositions, such a beverages, containing the rebaudioside M compositions with improved water solubility are also provided herein.

Compositions and methods for improving rebaudioside M solubility

Monk fruit extracts containing mogrol glycosides such as mogroside V may be treated with enzymes under specific reaction conditions to shift distribution of the Siamenoside I reaction product. Modified enzymes are also employed to shift Siamenoside I distribution to increase yield of Siamenoside I and reduce reaction contaminants. Methods of purifying bioconversion reaction product are also described. Siamenoside I obtained using these methods is a useful sweetener and flavor enhancer for food and beverage compositions and the like.

Mogroside biocatalysis methods and products

Methods of preparing freeze dried powders comprising rebaudioside M and rebaudioside D are provided herein. The freeze dried powders produced by the disclosed methods exhibit improved aqueous solubility over known forms and compositions of rebaudioside M and rebaudioside D. Methods of preparing consumables, e.g. beverages, with the freeze dried compositions are also detailed herein.

Methods of freeze drying compositions containing rebaudioside M and rebaudioside D

Methods of preparing novel steviol glycosides are described herein. The methods utilize biocatalysts for converting a starting steviol glycoside to a target steviol glycoside. Compositions and consumables comprising said novel steviol glycosides as well as methods of purifying and using said novel steviol glycosides, are also provided.

Preparing novel steviol glycosides by bioconversion

Consumables comprising a sweetener and at least one compound of the formulae described are provided herein, wherein the sweetener comprises a sweetening amount of rebaudioside M and/or a sweetening amount of at least one mogroside. The at least one compound of the formulae described herein enhances the sweetness of the consumable and/or modulates one or more taste attributes to make the consumable taste more like a sucrose-sweetened consumable. Methods of enhancing the sweetness of a consumable, methods of making a consumable taste more like a sucrose-sweetened consumable and methods of preparing consumables are also detailed herein.

Sweetness and taste improvement of steviol glycoside or mogroside sweeteners

Sweetener compositions or sweetened compositions (such as beverages or beverage products) containing siamenoside I are provided herein, as well as methods of preparing the same. Methods of improving the flavor and/or temporal profile of sweetenable compositions, such as beverages, are also provided.

Siamenoside I sweetened compositions and uses of the same

Sweetness and taste improvement ofglycoside and mogroside sweeteners with cyclamate

Novel diterpene glycosides containing ent-atisene cores are provided herein. Compositions and consumables comprising the novel diterpene glycosides are also provided herein. Methods of enhancing the sweetness and/or flavor of consumables using the novel diterpene glycosides, methods of preparing compositions and consumables comprising the novel diterpene glycosides and methods of purifying the novel diterpene glycosides are also provided.

Diterpene glycosides containing an ent-atisene core, compositions and methods

Compositions for improving rebaudioside M solubility

Beverages comprising rare sugars and sweetness enhancers are provided herein, wherein the sweetness enhancers are present at or below the sweetness recognition threshold concentration. Also provided are methods for improving the sweetness of a beverage comprising rare sugars by adding a sweetness enhancer in a concentration at or below its sweetness recognition threshold. Beverages comprising natural high potency sweeteners and rare sugars with sugar-like characteristics are also provided, wherein the natural high potency sweetener and rare sugars are present in particular weight ratios.

Growing community of inventors

Atlanta, GA, United States of America

Gil Ma