	US 12,029,228 B2
	Sweetener and flavor compositions, methods of making and methods of use thereof
Jingang Shi, Beijing (CN); Hansheng Wang, Beijiang (CN); Xin Shi, Beijing (CN); Yi Wang, Beijing (CN); Wei Lyu, Beijing (CN); Yingxiang Xin, Beijing (CN); Thomas Eidenberger, Wels (AT); and Weiyao Shi, Beijing (CN)
Assigned to EPC NATURAL PRODUCTS CO., LTD, Beijing (CN)
Filed by EPC Natural Products Co., Ltd., Beijing (CN)
Filed on Apr. 5, 2021, as Appl. No. 17/301,485.
Application 17/301,485 is a continuation of application No. 16/402,641, filed on May 3, 2019, granted, now 11,102,996.
Prior Publication US 2021/0352940 A1, Nov. 18, 2021
This patent is subject to a terminal disclaimer.
Int. Cl. A23L 2/60 (2006.01); A21D 2/18 (2006.01); A21D 2/24 (2006.01); A21D 2/26 (2006.01); A23C 9/13 (2006.01); A23C 9/152 (2006.01); A23C 9/156 (2006.01); A23F 3/40 (2006.01); A23F 5/46 (2006.01); A23G 3/36 (2006.01); A23L 2/02 (2006.01); A23L 2/38 (2021.01); A23L 2/54 (2006.01); A23L 2/56 (2006.01); A23L 2/66 (2006.01); A23L 27/00 (2016.01); A23L 27/10 (2016.01); A23L 27/21 (2016.01); A23L 27/30 (2016.01); A23L 33/105 (2016.01); A23L 33/125 (2016.01); A23L 33/145 (2016.01); A23L 33/175 (2016.01); A23L 33/18 (2016.01); A23L 2/58 (2006.01)

CPC A23L 2/60 (2013.01) [A21D 2/181 (2013.01); A21D 2/245 (2013.01); A21D 2/26 (2013.01); A23C 9/1307 (2013.01); A23C 9/1526 (2013.01); A23C 9/156 (2013.01); A23F 5/465 (2013.01); A23L 2/02 (2013.01); A23L 2/38 (2013.01); A23L 2/54 (2013.01); A23L 2/56 (2013.01); A23L 2/66 (2013.01); A23L 27/11 (2016.08); A23L 27/215 (2016.08); A23L 27/31 (2016.08); A23L 27/33 (2016.08); A23L 27/34 (2016.08); A23L 27/36 (2016.08); A23L 27/88 (2016.08); A23L 33/105 (2016.08); A23L 33/125 (2016.08); A23L 33/145 (2016.08); A23L 33/175 (2016.08); A23L 33/18 (2016.08); A23F 3/405 (2013.01); A23G 3/36 (2013.01); A23L 2/58 (2013.01); A23V 2002/00 (2013.01); A23V 2250/262 (2013.01); A23V 2250/266 (2013.01); A23V 2250/54 (2013.01); A23V 2250/60 (2013.01)]

21 Claims

1. A beverage comprising:

(A) a Maillard reaction product (MRP) composition formed from a reaction mixture comprising:

(1) one or more glycosylated Stevia extracts, wherein the glycosylated stevia extracts comprise one or more unreacted steviol glycosides and dextrins; and

(2) one or more amine donors having a free amino group; and

(B) a high intensity sweetener,

wherein components (1) and (2) undergo a Maillard reaction, wherein the MRP composition is present in the beverage in an amount sufficient to improve a taste of the beverage, and

wherein the taste improvement is in terms of bitterness, sweetness onset, aftertaste, and/or sweetness linger of the high intensity sweetener.