The Coca-cola Company

The Nutrasweet Company

Pure Circle Sdn Bhd

Purecircle USA Inc.

Changchun Meihe Science and Technology Development Co., Ltd.

Keygene N.v.

Institute of Chemical Technology

Nsc Technologies

Changchum Meihe Science and Technology Development Co., Ltd

Indra Prakash

Grant E DuBois

Avetik Markosyan

Gil Ma

Venkata Sai Prakash Chaturvedula

Zhi Guo

Juvenal Higiro

Rafael Ignacio San Miguel

Yu Shi

Youlung Chen

Kurt L Wachholder

Haiyu Ren

George A King

Cynthia Ann Bunders

Jing Liu

Hongbin Qi

Xiaoliang Tan

Siddhartha Purkayastha

Jerry R Ebner

William D McGhee

Robert M Kriegel

Arnold Hershman

Mark D Paster

Josef Klucik

Jarrin Cyrille

Mani Upreti

Xiaoyan Huang

Robert L Augustine

Mike G Scaros

Setrak K Tanielyan

Alan Roy Katritzky

Nitin Vithalbhai Desai

Seong Siang Ong

Siew Yin Chow

Runchun Jing

Marquita L Johnson

Patrick Robe

Stephen Ezra Schauer

Ihab E Bishay

Arthur G Rudick

Daniel S Quartarone

William J Moore

Arvind Mallinath Lali

Yu Cheng Bu

David P Pantaleone

Khairul Nizam Bin Nawi

Annamma Anil Odaneth

Daniel Auriol

Joseph P Haar, Jr

Shan Wang Li

Handley E Jackson, Iii

Loraine M Klein

Kenneth E Furlong

Robert Ter Halle

Mary Campbell

Pankaj Soni

Cyrille Jarrin

David J Ager

Aurélien Badie

John Clos

Lihong L D'Angelo

Robert Scott

Steven F Sukits

Fayaz Khazi

Tengfang Huang

Ivory Xingyu Peng

Aurelien Badie

Michael Z Kagan

Kasi V Somayajula

Alec Hayes

Robert Y Zhao

Christine M V Moore

Rob Ter Halle

Christopher Mercogliano

Marie-Christine D Chapeau

Rudolf Johann Fritsch

Jim Fotos

Anish Mehta

Prathamesh Chandrashekhar Wadekar

Avetik A Markosyan

Newton White

Kelly H Sepcic

Juliet Joanna Victoria

Grant E Dubois

Cynthia Bunders

Steve A Schroeder

Kelly H Specic

Deepthi K Weerasinghe

Robert C Scherm

Rober Ter Halle

Vladislav Orlovski

Paula A Gerlat

Gale C Walters

Claire-Lise T Bechert

Tammy C Jarrett

Harold A Sawyer

Vikram Gunvant Choudhari

Jamal Omarl Wilson

Gao Zhu

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

A method is described for purifying Rebaudioside X using a plurality of adsorbent columns packed with an adsorbent resin, passing a solution containing Rebaudioside X through the columns to adsorb Rebaudioside X onto the adsorbent resin, and eluting the Rebaudioside X from the adsorbent resin to result in purified Rebaudioside X.

Methods for purifying steviol glycosides and uses of the same

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

Novel mogrosides and compositions comprising said novel mogrosides, including consumables, are provided herein. Methods of obtaining said novel mogrosides from either purification and/or bioconversion, are also provided.

Mogrosides, methods of obtaining the same, and uses

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 concentrated solutions of crystalline steviol glycoside compositions having relatively high rebaudioside M content are provided herein. The concentrated solutions are stable and can be used to prepared beverage syrups and, ultimately, beverages. Methods of preparing beverage syrups and beverages are also detailed herein.

Process for preparing concentrated solutions of steviol glycosides, and uses

A purified composition of steviol glycoside molecules is described. The composition imparts desirable taste, flavor and flavor modifying properties to food, beverages, and other consumable products.

Stevia-derived molecules, methods of obtaining such molecules, and uses of the same

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

Novel mogrosides and methods for heir purification are provided herein. In addition, compositions comprising said novel mogrosides and methods for preparing the same are provided.

Mogrosides, compositions and their purification

Aextract made from leaves of theplant is described. The extract has desired levels of steviol glycosides and is useful in food, beverage, and other consumable products.

Stevia extracts

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

varieties with a high content of RebM, are disclosed Further provided are methods for producingplants having a high RebM content by negatively regulating certain genes selecting the resulting plants, and breeding with such plants to confer such desirable Reb M phenotypes to plant progeny.

High rebaudioside Mplant cultivars and methods of producing the same

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

Growing community of inventors

Alpharetta, GA, United States of America

Indra Prakash