Glucosylated steviol glycoside as a flavor modifier
A taste and flavor profile modifying composition is described. The composition includes a blend of glucosylated steviol glycosides and residual steviol glycosides which can modify the intensity of a taste and/or flavor in a food or beverage product.
1. A taste and flavor modifying composition, comprising:
a. glucosylated steviol glycosides of different degrees of glycosylation;
b. steviol glycoside molecules comprising stevioside, rebaudioside A, rebaudioside C and rebaudioside D in amounts ranging from between 1% and 15% on a dry basis to provide a superior taste profile; and
c. maltodextrin.
2. The taste and flavor modifying composition of claim 1 , wherein the maltodextrin is present in an amount ranging from between 10% to 20%.
3. The taste and flavor modifying composition of claim 1 , wherein the glucosylated steviol comprise large glucosylated steviol glycosides comprising from between 5 and 15 glucose units attached to the steviol glycosides.
4. The taste and flavor modifying composition of claim 1 , wherein the steviol glycoside molecules comprise stevioside, rebaudioside A, rebaudioside C and rebaudioside D in amounts ranging from between 3% to 9% on a dry basis to provide a superior taste profile.