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 method of increasing a taste and flavor intensity of a food or beverage product, comprising adding a taste and flavor modifying composition to the food or beverage product, said taste and flavor modifying composition comprising:
(a) glycosylated steviol glycosides of different degrees of glycosylation;
(b) an amount of steviol glycoside molecules selected from the group consisting of one or more of stevioside, rebaudioside A, rebaudioside C and rebaudioside D, the amount ranging from between 1% and 15% on a dry basis; and
(c) maltodextrin.
2. The method of claim 1 , wherein the food or beverage product includes a high fructose corn syrup.
3. The method of claim 1 , wherein increasing the taste and flavor intensity comprises suppressing a flavor note.
4. The method of claim 1 , wherein increasing the taste and flavor intensity comprises suppressing the bitterness of the food or beverage product.
5. The method of claim 1 , wherein increasing the taste and flavor intensity comprises suppressing the sweetness intensity of the food or beverage product.
6. The method of claim 1 , wherein increasing the taste and flavor intensity comprises delaying a sweetness onset in the food or beverage product.