Cargill Inc.

Michael Alan Mortenson

Dan S Gaspard

Adam T Zarth

Brian D Guthrie

Ting Liu Carlson

Erin Kathleen Marasco

Kristopher T Mortenson

Sean Acie Smith

Wade Nolan Schmelzer

Rama Krishna Sarangapani

Timothy Lindgren

Nicole Lynn Falk

Nese Yurttas

A sensory modifier can provide a steviol glycoside composition with modified sensory attributes, e.g., reduced sweetness linger or reduced bitterness. One such sensory modifier includes a salt fraction and an acid fraction. The salt fraction may include a salt of a monocaffeoylquinic acid and/or a salt of a dicaffeoylquinic acid. The acid fraction may include a monocaffeoylquinic acid and/or a dicaffeoylquinic acid. The salt fraction is preferably at least 50 wt % of sensory modifier.

Sensory modifiers

Sweetener compositions having particular glycoside compositions are described herein. The glycoside compositions include rebaudioside D and/or rebaudioside M that are combined with other glycosides such as rebaudioside E, rebaudioside G, rebaudioside N and/or rebaudioside O. The sweetener compositions can also include one or more bulking agents or other ingredients. The sweetener compositions can be used in foods and beverages.

Glycoside compositions

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Rogers, MN, United States of America

Michael Alan Mortenson