Patent Description:
High intensity sweeteners possess sweetness level many times exceeding that of sucrose. They are essentially non-caloric and used widely in manufacturing of diet and reduced calorie food. Although natural caloric sweetener such as sucrose, fructose, and glucose provide the most desirable taste to consumers, they are caloric. High intensity sweeteners do not affect the blood glucose level and provide little or no nutritive value. For example, <CIT> describes stevia sweetening components, <NPL> characterizes steviol glycosides from leaves of Stevia rebaudiana Morita, <CIT> provides methods of preparing highly purified steviol glycosides, particularly Rebaudioside D, <CIT> describes stevia compositions that are devoid of or have minimal concentrations of Rebaudioside C and/or Dulcoside A to decrease the aftertaste associated with stevia compositions, and <CIT> relates to a reduced sodium composition imparting salty taste.

However, high intensity sweeteners that generally are used as substitutes for sucrose possess taste characteristics different than that of sugar, such as sweet taste with different temporal profile, maximal response, flavor profile, mouthfeel, and/or adaptation behavior than that of sugar. For example, the sweet taste of some high-potency sweeteners is slower in onset and longer in duration than that of sugar and thus changes the taste balance of a food composition. Because of these differences, usage of high-potency sweetener in replacing such a bulk sweetener as sugar in a food or beverage causes imbalance in temporal and/or flavor profile. If the taste profile of high-potency sweeteners could be modified to impart desired taste characteristics, it can provide low calorie beverages and food products with taste characteristics more desirable for consumers. To attain the sugar-like temporal and/or flavor profile, several ingredients have been suggested in different publications.

Non-limiting examples of synthetic sweeteners include sucralose, potassium acesulfame, aspartame, alitame, saccharin, neohesperidin dihydrochalcone synthetic derivatives, cyclamate, neotame, dulcin, suosan, N-[N-[<NUM>-(<NUM>-hydroxy-<NUM>-methoxyphenyl)propyl]-L-α-aspartyl]-L-phenylalanine <NUM>-methyl ester, N-[N-[<NUM>-(<NUM>-hydroxy-<NUM>-methoxyphenyl)-<NUM>-methylbutyl]-L-α-aspartyl]-L- phenylalanine <NUM>-methyl ester, N-[N-[<NUM>-(<NUM>-methoxy-<NUM>-hydroxyphenyl)propyl]-L-α-aspartyl]-L-phenylalanine <NUM>-methyl ester, salts thereof, and the like.

Non-limiting examples of natural high intensity sweeteners include Stevioside, Rebaudioside A, Rebaudioside B, Rebaudioside C, Rebaudioside E, Rebaudioside F, Steviolbioside, Dulcoside A, Rubusoside, mogrosides, brazzein, neohesperidin dihydrochalcone (NHDC), glycyrrhizic acid and its salts, thaumatin, perillartine, pernandulcin, mukuroziosides, baiyunoside, phlomisoside-I, dimethyl-hexahydrofluorene-dicarboxylic acid, abrusosides, periandrin, carnosiflosides, cyclocarioside, pterocaryosides, polypodoside A, brazilin, hernandulcin, phillodulcin, glycyphyllin, phlorizin, trilobatin, dihydroflavonol, dihydroquercetin-<NUM>-acetate, neoastilibin, trans-cinnamaldehyde, monatin and its salts, selligueain A, hematoxylin, monellin, osladin, pterocaryoside A, pterocaryoside B, mabinlin, pentadin, miraculin, curculin, neoculin, chlorogenic acid, cynarin, siamenoside and others.

High intensity sweeteners can be derived from the modification of natural high intensity sweeteners, for example, by fermentation, enzymatic treatment, or derivatization.

A growing number of consumers perceive the ability to control their health by enhancing their current health and/or hedging against future diseases. This creates a demand for food products with enhanced characteristics and associated health benefits, specifically a food and consumer market trend towards "whole health solutions" lifestyle. The term "natural" is highly emotive in the world of sweeteners and has been identified as one of key trust, along with "whole grains", "heart-healthy" and "low-sodium". 'Natural' term is closely related to 'healthier'.

Stevia rebaudiana is a perennial shrub of the Asteraceae (Compositae) family native to certain regions of South America. The leaves of the plant contain from <NUM> to <NUM>% of diterpene glycosides, which are around <NUM> to <NUM> times sweeter than sugar. The leaves have been traditionally used for hundreds of years in Paraguay and Brazil to sweeten local beverages, foods and medicines.

At present there are more than <NUM> Stevia species with significant sweetening properties. The plant has been successfully grown under a wide range of conditions from its native subtropics to the cold northern latitudes.

Steviol glycosides have zero calories and can be used wherever sugar is used. They are ideal for diabetic and low calorie diets. In addition, the sweet steviol glycosides possess functional and sensory properties superior to those of many high potency sweeteners.

The extract of Stevia rebaudiana plant contains a mixture of different sweet diterpene glycosides, which have a single base - steviol and differ by the presence of carbohydrate residues at positions C13 and C19. These glycosides accumulate in Stevia leaves and compose approximately <NUM>% - <NUM>% of the total dry weight. Typically, on a dry weight basis, the four major glycosides found in the leaves of Stevia are Dulcoside A (<NUM>%), Rebaudioside C (<NUM>%), Rebaudioside A (<NUM>%) and Stevioside (<NUM>%). Other glycosides identified in Stevia extract include Rebaudioside B, C, D, E, and F, Steviolbioside and Rubusoside (<FIG>).

The chemical structures of the diterpene glycosides of Stevia rebaudiana are presented in <FIG>. The physical and sensory properties are well studied only for Stevioside and Rebaudioside A. The sweetness potency of Stevioside is around <NUM> times higher than sucrose, Rebaudioside A around <NUM> times, and Rebaudioside C and Dulcoside A around <NUM> times. The Stevia extract containing Rebaudioside A and Stevioside as major components showed sweetness potency around <NUM> times. Rebaudioside A and Rebaudioside D are considered to have most favorable sensory attributes of all major Steviol Glycosides (TABLE <NUM>).

In addition to the commercially known steviol glycosides (Table <NUM>), several new steviol glycosides (Glycosylated diterpene) have been found in stevia leaf extracts (<NUM>,<NUM>,<NUM>) as shown in Table <NUM>. Besides diterpene glycosides, a number of flavonoids, labdane diterpene, triterpenes, sterols, and volatile oils have also been reported in the extracts of Stevia rebaudiana [<NUM>, <NUM>, <NUM>, <NUM>].

All steviol glycosides provide sweetness and other taste attributes at a higher than certain threshold level of concentrations in water. Below the threshold level of concentration, the steviol glycoside components and their mixtures as found in a typical non-limiting stevia extract as shown below has no recognizable sweetness taste. But such stevia extract below the threshold level of significant sweetness recognition show remarkable characteristics of sweet and flavor profile modification in food and beverage applications.

This disclosure relates to use of the following stevia extracts (Table <NUM>) with the varying level of different steviol glycosides and other stevia plant-derived glycosides, the combination of which contributes no significant sweetness but modifies flavor and sweetness profile at certain concentration in typical food and beverage applications.

The present disclosure also relates to the stevia extracts that contain major steviol glycosides (Table <NUM>) and other minor steviol glycosides and glycosylated diterpene derivatives (water soluble molecules). The non-limiting examples of such minor molecules are Reb E, Reb G, Reb H, Reb I, Reb K, Reb L, Reb M, Reb N, Reb O (Ohta et al, <NUM>).

The present disclosure is also directed to a method of making a specific stevia extract composition, including: extracting steviol glycosides and other water soluble molecules from leaves of a Stevia rebaudiana plant, and separating the excess steviol glycosides than the amount and type of steviol glycosides required to contribute the taste and flavor modifying characteristics of the stevia extract.

This disclosure combine the different natural sweeteners, especially steviol glycosides in certain proportion along with other water soluble molecules to provide enhanced sweetness and flavor profile in food and beverage application, which can be blended with other natural caloric sweeteners to impart more desirable sweetness profile. Non-limiting examples of caloric sweeteners include dextrose, fructose, sucrose, maltose, lactose, corn syrup, gluco-syrup derived from different carbohydrates, cane syrup, flavored sugar, honey, molasses,.

This disclosure combine the different natural sweeteners, especially steviol glycosides in certain proportion along with other water soluble molecules to provide enhanced sweetness and flavor profile in food and beverage application, which can be blended with other natural non-caloric sweeteners to impart more desirable sweetness profile. Non-limiting examples of natural high intensity sweeteners include steviol glycosides, brazzein, monatin and its salt, neohesperidin dihydrochalcone (NHDC), glycyrrhizic acid and its salts, thaumatin, mogrosides and lu han guo extracts, perillartine, mabinlin, pentadin, miraculin, curculin, neoculin, chlorogenic acid, cynarin, siamenoside and others.

This disclosure combine the different natural sweeteners, especially steviol glycosides in certain proportion along with other water soluble molecules to provide enhanced sweetness and flavor profile in food and beverage application, which can be blended with other synthetic non-caloric sweeteners to impart more desirable sweetness profile. Non-limiting examples of synthetic sweeteners include sucralose, potassium acesulfame, aspartame, alitame, advantame, saccharin, neohesperidin dihydrochalcone synthetic derivatives, cyclamate, neotame, dulcin, suosan, N-[N-[<NUM>-(<NUM>-hydroxy-<NUM>-methoxyphenyl)propyl]-L-□-aspartyl]-L-phenylalanine <NUM>-methyl ester, N-[N-[<NUM>-(<NUM>-hydroxy-<NUM>-methoxyphenyl)-<NUM>-methylbutyl]-L-□-aspartyl]-L- phenylalanine <NUM>-methyl ester, N-[N-[<NUM>-(<NUM>-methoxy-<NUM>-hydroxyphenyl)propyl]-L-D-aspartyl]-L-phenylalanine <NUM>-methyl ester, salts thereof, and the like.

Accordingly, the present invention relates to a method of increasing the taste and flavor intensity of a food or beverage product or a pharma product, including the step of adding a taste and flavor modifying composition to the product, wherein the taste and flavor modifying composition comprises Reb A, Reb C, Reb D and Stevioside, and glycosylated diterpene derivative plant molecules, derived from a Stevia rebaudiana plant, wherein, in the taste and flavor modifying composition, the Reb A content of is between <NUM>% to <NUM>%, the Reb C content between <NUM>% to <NUM>%, the Reb D content between <NUM>% to <NUM>%, and the stevioside content <NUM>% to <NUM>%, and wherein the taste and flavor modifying composition is present at concentrations ranging from <NUM> to <NUM> ppm to provide flavor and taste modification with limited or no significant sweetness enhancement.

In accordance with a preferred embodiment the taste and flavor modifying composition improves and makes more palatable the intense taste and flavor profile of the product as a comparative taste and flavor profile of a comparative product which does not include the taste and flavor modifying composition.

In accordance with another preferred embodiment the method improves the organoleptic properties of the food or beverage product or the pharma product, and wherein the food or beverage product or the pharma product contains functional food ingredients.

In accordance with a further preferred embodiment functional food ingredients are selected from vitamins, minerals and amino acids.

In accordance with a preferred embodiment the taste and flavor modifying composition further comprises minor steviol glycosides and glycosylated diterpene derivatives comprising Rebaudiosides E, N, and O; wherein the content of each of these minor steviol glycosides and their derivatives is less than <NUM>% of the composition.

In accordance with a preferred embodiment the taste and flavor modifying composition further comprises other minor steviol glycosides and derivatives comprising steviolbioside, rubusoside, dulcoside, and Rebaudiosides B, F, G, H, K, L, M; wherein the content of each of these minor steviol glycosides and their derivatives is less than <NUM>% of the composition.

To detect the sweetness recognition level of PCS-<NUM> (stevia extract), the test method outlined by Harman, et al (Food Technology, <NUM>/<NUM>) was used with ten trained panelists that have been previously qualified for their taste acuity and trained in the use of a sweetness intensity rating scale, evaluated a series of aqueous solutions of sucrose and the stevia extract (PCS-<NUM> or PCS-<NUM>) at room temperature; the sucrose solutions of <NUM>% concentration and the stevia extract solutions with concentrations ranging between <NUM> and <NUM> ppm for PCS-<NUM> and <NUM>-<NUM> ppm for PCS-<NUM> were prepared with filter water. The objective of the test was to determine the sweetness recognition level of the stevia extract. The evaluations were done in triplicate using the same panelists so that a total of <NUM> values were generated for each average data point.

The samples were coded and presented in random order to panel members to taste and determine which sample was sweeter (ASTM E2164-<NUM>: Standard Method for Directional Difference Test). Panelists were asked to focus only on sweet attribute of those samples and to use warm water and salt solution in order to cleanse the palate between samples.

The results were tallied and significance was calculated by SIM <NUM> (Sensory Computer System, NJ). Results are presented in Table <NUM>. The overall sweetness of those samples was barely detectable. The <NUM>-AFC shows that <NUM> ppm PCS-<NUM> and <NUM> ppm of PCS-<NUM> solution were the least sweet sample and were significantly less sweet then the <NUM>% sugar control. The sample with <NUM> ppm PCS-<NUM> and <NUM> ppm PCS-<NUM> were the sweetest samples showing significantly higher sweetness than the <NUM>% sugar control (Table <NUM>). The recognition threshold concentration of STEVIA EXTRACT (PCS-<NUM>) in water was determined to be <NUM> ppm. The recognition threshold concentration of STEVIA EXTRACT (PCS-<NUM>) in water was determined to be <NUM> ppm.

The ten panel members evaluated a series of lemon-lime flavored carbonated soft drink (CSD) sweetened with sucrose and STEVIA EXTRACT at room temperature; the evaluations were done in triplicate using the same panelists so that at least <NUM> values were generated for each average data point. The lemon lime flavored carbonated soft drink control sample had <NUM>% sucrose concentration and the test sample contained STEVIA EXTRACT (PCS-<NUM>) with concentrations at <NUM> and <NUM> ppm or STEVIA EXTRACT (PCS-<NUM>) with concentrations of <NUM> and <NUM> ppm. Other ingredients in the CSD samples were citric acid, lemon-lime flavor, sodium benzoate, potassium citrate and xanthan gum. The objective of the test was to determine the sweetness detection limit of STEVIA EXTRACT. Tests were conducted as outlined in Example 1A.

The samples with <NUM> ppm PCS-<NUM>(STEVIA EXTRACT) and <NUM> ppm PCS-<NUM>(STEVIA EXTRACT) showed no significant difference in sweetness than the <NUM>% sugar control. The recognition threshold concentration of PCS-<NUM>(STEVIA EXTRACT) in a lemon-lime flavored carbonated soft drink water was determined to be <NUM> ppm. The recognition threshold concentration of PCS-<NUM> (STEVIA EXTRACT) in a lemon-lime flavored carbonated soft drink water was determined to be <NUM> ppm. Results are shown in table <NUM>.

A cola flavored carbonated soft drink was developed to evaluate the effect of PCS-<NUM> and PCS-<NUM> (stevia extract) on the sweetness and flavor profile of the beverage that was sweetened with sugar and stevia sweetener to achieve <NUM>% sugar reduction (Table <NUM>). The samples with and without PCS-<NUM> or PCS-<NUM> were evaluated by thirty consumer panel members, who assigned relative values to each sample for overall Liking, sweetness, vanilla flavor, brown note, and aftertaste on a <NUM>-pt continuous intensity scale as outlined in Table <NUM>.

<FIG> shows the modification of flavor and sweetness profiles caused by the addition of stevia extract (PCS-<NUM>). The results indicated the sample containing stevia extract PCS-<NUM> and the sample containing PCS-<NUM> had significantly higher cola flavor, vanilla flavor, brown spice notes and overall liking compared to the control samples (at <NUM>% confidence). The sample containing PCS-<NUM> had directionally lower bitterness, and bitter aftertaste intensity compared to the control samples (at <NUM>% and <NUM>% confidence respectively). The sample containing PCS-<NUM> had directionally lower bitterness, and sweet aftertaste intensity compared to the control samples (at <NUM>% confidence). In addition, the sample with stevia extract (PCS-<NUM>) had significantly lower bitter aftertaste compared to the control sample (at <NUM>% confidence).

A peach flavored black tea drink was developed to evaluate the effect of STEVIA EXTRACT on the sweetness and flavor profile of the beverage that was sweetened with sugar and stevia sweetener to achieve <NUM>% sugar reduction (Table <NUM>). The samples with and without STEVIA EXTRACT were evaluated as outlined in EXAMPLE <NUM> by thirty consumer panel members, who assigned relative values to sweetness, bitterness, peach flavor, tea flavor, acid intensity, astringency, and aftertaste on <NUM>-pt continuous intensity scale where <NUM> = Imperceptible and <NUM> = extremely pronounced.

<FIG> shows the modification of flavor and sweetness profiles contributed by the addition of STEVIA EXTRACT (PCS-<NUM>) in peach flavored ice tea beverage. The results indicated that the test sample containing PCS-<NUM> had significantly higher peach flavor, and overall liking (at <NUM>%, confidence). The sample containing PCS-<NUM> had significantly lower astringency than the control sample (at <NUM>% confidence). The results shown in <FIG> indicated that the test sample containing PCS-<NUM> had significantly higher peach flavor, black tea flavor, and overall liking (at <NUM>%, confidence). The sample PCS-<NUM> also had significantly lower astringency, sweet intensity, bitter intensity, and bitter aftertaste than the Control sample (at <NUM>% confidence). In addition, the PCS- <NUM> sample had lower sweet aftertaste intensity than the Control sample at <NUM>% confidence).

A seasoning blend was developed to determine the flavor modification effect of stevia extract in a seasoning blend on reduced sugar roasted peanut samples. Thirty consumer panel members evaluated two samples of the peanuts for overall acceptance and attribute intensities (overall flavor, saltiness, sweetness, smoke flavor, spice/heat intensity, peanut flavor, chili powder flavor, bitterness and lingering sweet aftertaste intensity). The two samples (Table <NUM>) included: <NUM>) <NUM>%sugar reduced control sample containing stevia glycosides, and <NUM>) <NUM>% reduced sugar test sample containing steviol glycoside and stevia extract, PCS-<NUM> or PCS-<NUM>.

The objective of the test was to determine if the addition of stevia extract affects the flavor profile of a savory snack food. The results indicated that the addition of PCS-<NUM> at <NUM> ppm and PCS-<NUM> at <NUM> ppm provided flavor modification (<FIG>). The test samples containing <NUM> ppm PCS-<NUM> had significantly higher salt intensity, smoke flavor, and bitter intensity compared to the control (<NUM>% confidence). The test sample also had lower sweet intensity than the control (<NUM>% confidence). In addition, the test sample containing stevia extract had directionally higher spice and chili notes (<NUM>% confidence). The test sample containing PCS-<NUM> had significantly higher salt intensity than the control sample (at <NUM>% confidence). The test sample showed an increase in heat/spice intensity, and chili flavor compared to the control.

A tomato ketchup preparation was developed to determine the flavor modification effect of stevia extract (PCS-<NUM>). A panel of thirty company employees evaluated the overall acceptance and attribute intensities (tomato, onion, vinegar, sweet, saltiness, bitterness and aftertaste) of each sample. The sensory evaluation methodology outlined in Example <NUM> was adopted for the sauce samples as presented in Table <NUM>.

<FIG> shows the modification of flavor and sweetness profiles caused by the addition of stevia extract (PCS-<NUM>). The results indicate the test samples containing stevia extract, PCS- <NUM>, had a significant increase in herbal notes, and savory (onion/garlic) notes at a <NUM>% confidence interval. The test sample containing PCS-<NUM> had directionally lower bitterness, bitter aftertaste and overall liking at a <NUM>% confidence interval compared to the control sample.

A chocolate flavored dairy beverage was developed to determine the flavor modification effect of stevia extract (PCS-<NUM>) in dairy beverage. The panel evaluated samples of chocolate milk for overall acceptance and attribute intensities (chocolate flavor, dairy notes, sweetness, bitterness and aftertaste). The two samples (Table <NUM>) included: <NUM>) <NUM>% sugar reduced control sample containing stevia glycosides, and <NUM>) <NUM>% reduced sugar test sample containing stevia glycoside and <NUM> ppm of stevia extract, PCS-<NUM>.

<FIG> shows the modification of flavor and sweetness profiles caused by the addition of stevia extract (PCS-<NUM>). The results indicate the <NUM>% sugar reduced sample containing steviol glycoside sweetener and stevia extract, PCS-<NUM>, had significantly higher chocolate flavor.

A lemon poppy seed flavored muffin formulation was developed to determine the flavor modification effect of stevia extract (PCS-<NUM>) in baked good applications. To test the contribution of PCS-<NUM> in baked goods, lemon flavored poppy seed muffins were baked with a <NUM>% sugar reduced formulation with steviol glycoside as control, and sugar reduced formulation with steviol glycoside and stevia extract (PCS-<NUM>) as a test sample as shown in Table <NUM>. A thirty member consumer panel evaluated two samples of lemon poppy seed muffins for several attributes (lemon, vanilla flavors, brown notes, sweet & bitter aftertaste).

<FIG> shows the modification of flavor and sweetness profiles caused by the addition of stevia extract (PCS-<NUM>). The panel found that the addition of stevia extract provided an increase in brown note than control sample without stevia extract (at <NUM>% confidence).

A <NUM>% salt reduced tortilla chip formulation was developed to determine the flavor modification effect of stevia extract (PCS-<NUM>) in a salt reduced applications. To test the contribution of PCS-<NUM> in a salt reduced application, cheddar cheese flavor tortilla chips were coated with a control salt formulation, and a <NUM>% salt reduced formulation with stevia extract (PCS-<NUM>) as a test sample as shown in Table <NUM>. A sixteen member consumer panel evaluated two samples of cheddar cheese flavored tortilla chips for different attributes (sweet intensity, saltiness, cheese flavor, dairy notes, corn flavor, bitterness, and sweet & bitter aftertaste).

<FIG> shows the modification of flavor and salt perception caused by the addition of stevia extract (PCS-<NUM>). The panel found the addition of stevia extract in a <NUM>% salt reduced formulation provided an increase in salt perception, parity to the full sodium control. In addition, stevia extract provided an increase in sweet intensity and dairy note higher than control sample without stevia extract (at <NUM>% confidence).

A beef jerky formulation was developed to determine the flavor modification effect of stevia extract (PCS-<NUM>) in a dried meat applications. To test the contribution of PCS-<NUM> in a dried meat application, flank steak was marinated with a reduced sugar control formulation, and a <NUM>% sugar reduced formulation with steviol glycosides and stevia extract (PCS-<NUM>) as a test sample as shown in Table <NUM>. A twenty member consumer panel evaluated two samples of beef jerky for different attributes (sweet intensity, saltiness, black pepper, teriyaki flavor, fat-like intensity, beef flavor and sweet aftertaste).

<FIG> shows the modification of flavor and salt perception caused by the addition of stevia extract (PCS-<NUM>). The panel found the addition of stevia extract in a <NUM>% sugar reduced formulation provided an increase in salt perception.

A <NUM>% sodium reduced brown gravy formulation was developed to determine the flavor modification effect of stevia extract (PCS-<NUM>) in a salt reduced applications. To test the contribution of PCS-<NUM> in a salt reduced application, a <NUM>% sodium reduced brown gravy formulation, and a <NUM>% salt reduced formulation with stevia extract (PCS-<NUM>) as a test sample. A thirty member consumer panel evaluated two samples of brown gravy for different attributes (sweet intensity, saltiness, black pepper, beef flavor, and onion/savory notes, bitterness, and sweet & bitter aftertaste).

<FIG> shows the modification of flavor and salt perception caused by the addition of stevia extract (PCS-<NUM>). The panel found the addition of stevia extract in a <NUM>% salt reduced formulation provided an increase in salt perception compared to <NUM>% sodium reduced control. In addition, stevia extract provided an increase in savory and black pepper note higher than control sample without stevia extract (at <NUM>% confidence). There was also a decrease in bitter aftertaste.

To evaluate the contribution of PCS-<NUM> (MLD-<NUM>), a stevia extract, to a dairy product, two <NUM>% reduced sugar chocolate milk samples were prepared and tested by a consumer panel of <NUM> company employees. The consumer panel evaluated those two samples of chocolate milk for overall acceptance and attribute intensities (chocolate flavor, dairy notes, sweetness, bitterness and aftertaste) in two sessions. In session one, the two samples included: <NUM>) a <NUM>% sugar reduced control sample containing PureCircle Alpha (steviol glycoside sweetener) and <NUM>) <NUM>% sugar reduced test sample containing PureCircle Alpha and <NUM> ppm PCS-<NUM> (MLD-<NUM>). In session two, the two samples included: <NUM>) a <NUM>% sugar reduced control sample containing PureCircle Alpha (steviol glycoside sweetener) and <NUM>) <NUM>% sugar reduced test sample containing PureCircle Alpha and <NUM> ppm PCS-<NUM> (MLD-<NUM>). Tables <NUM> shows the formula of the control and test samples of <NUM>% reduced sugar.

Table <NUM> shows the sensory results with the two test samples. Both test samples showed the impact of the stevia extract (PCS <NUM>) on the Chocolate flavor notes and dairy note. At <NUM> ppm use level, the chocolate milk sample showed better sweetness profile and overall liking than the control sample. <FIG> shows the comparison of the taste profile between the control and the test sample with <NUM> ppm stevia extract PCS <NUM>.

To test the contribution of the stevia extract, PCS-<NUM> in gelatin and puddings, two <NUM>% calorie reduced vanilla custard samples were tested: <NUM>) sweetened with PureCircle Alpha, a PureCircle stevia sweetener, <NUM>) sweetened with PureCircle Alpha and PCS-<NUM> (MLD-<NUM>). Table <NUM> shows the formulation of the control and test samples. A panel of <NUM> trained panelists with extensive experience in profiling sensory attributes tasted both samples.

To prepare the sample, blend the PureCircle Alpha and the test ingredient (PCS-<NUM>) with the dry ingredients. Add the dry ingredients to the milk using good agitation. Heat on low until all ingredients are dissolved. Heat up to <NUM> for <NUM> minutes to cook up the starches. Add flavors, stir it, cool, stir it before place it in the refrigerator. Serve at chilled in <NUM> oz cups.

The trained panel found that the test sample had stronger sweet intensity, vanilla, dairy flavor notes and overall liking at <NUM>% confidence. The sample containing stevia extract also had significantly higher egg note at <NUM>% confidence. <FIG> shows the pictorial rendition of the sensory difference between the control and test dessert samples.

Claim 1:
A method of increasing the taste and flavor intensity of a food or beverage product or a pharma product, including the step of adding a taste and flavor modifying composition to the product, wherein the taste and flavor modifying composition comprises Reb A, Reb C, Reb D and Stevioside, and glycosylated diterpene derivative plant molecules, derived from a Stevia rebaudiana plant, wherein, in the taste and flavor modifying composition, the Reb A content is between <NUM>% to <NUM>%, the Reb C content is between <NUM>% to <NUM>%, the Reb D content is between <NUM>% to <NUM>%, and the stevioside content is between <NUM>% to <NUM>%, and wherein the taste and flavor modifying composition is present at a concentration ranging from <NUM> to <NUM> ppm to provide flavor and taste modification with limited or no significant sweetness enhancement.