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 9/156 (2013.01); A23C 9/1526 (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)] | 22 Claims |
1. A composition comprising:
a Maillard reaction product formed from a reaction mixture comprising:
(a) one or more reactants selected from the group consisting of Stevia extracts, glycosylated Stevia extracts, steviol glycosides and glycosylated steviol glycosides; and
(b) one or more amine donor(s); and
a high intensity sweetener,
wherein the weight ratio of (a) to (b) is between 99:1 and 1:99,
wherein (a) and (b) undergo a Maillard reaction,
wherein the Maillard reaction product is present in the composition in a concentration in the range of 1-2000 ppm, wherein the Maillard reaction product causes an improved taste of the composition, and
wherein the taste improvement is in terms of bitterness, sweetness onset, aftertaste, and/or sweetness linger of the high intensity sweetener.
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