Compositions of steviol multiglycosylated derivatives and stevia components

1. A composition comprising:

(A) a first component comprising at least 70% by weight glycosylated steviol glycosides (GSGs), wherein the first component is derived from a stevia extract comprising 20-99.5% rebaudioside A by weight; and

(B) a second component comprising 20-99.5% rebaudioside A by weight, wherein the weight ratio of A:B is in the range of 1:9 to 3.5:1.

2. The composition of claim 1 , wherein the composition has a measured sucrose equivalence that is greater than the calculated sucrose equivalence of the composition.

3. The composition of claim 1 , wherein the amount of GSGs in the composition is less than about 70% by weight.

4. The composition of claim 1 , wherein the amount of GSGs in the composition is less than about 50% by weight.

5. The composition of claim 1 , wherein the amount of GSGs in the composition is between 10% and 70% by weight.

6. The composition of claim 1 , wherein the amount of GSGs in the composition is between 10% and 50% by weight.

7. The composition of claim 1 , wherein the GSGs in the first component comprise:

(a) glycosylated rebaudioside A, or

(b) glycosylated stevioside, or

(c) glycosylated stevioside and glycosylated rebaudioside A, or

(d) glycosylated rebaudioside B, or

(e) glycosylated rebaudioside D, or

(f) glycosylated rebaudioside A and glycosylated rebaudioside B, or

(g) glycosylated rebaudioside A and glycosylated rebaudioside C, or

(h) glycosylated rebaudioside A, glycosylated rebaudioside C and glycosylated stevioside, or

(i) glycosylated rebaudioside A, glycosylated rebaudioside B and glycosylated rebaudioside C, or

(j) glycosylated rebaudioside A, glycosylated rebaudioside B, glycosylated rebaudioside C and glycosylated stevioside, or

(k) glycosylated rebaudioside A and glycosylated rebaudioside D, or

(l) glycosylated rebaudioside D and glycosylated rebaudioside B, or

(m) glycosylated rebaudioside A, glycosylated rebaudioside B and glycosylated rebaudioside D.

8. The composition of claim 1 , wherein the stevia extract comprises from about 20% to about 97% by weight of rebaudioside A, and from about 0% to about 10% by weight of rebaudioside B and/or from about 5% to about 20% by weight of rebaudioside C.

9. The composition of claim 1 , wherein the second component comprises from about 50% to about 99.5% by weight of rebaudioside A.

10. The composition of claim 1 , wherein the second component comprises from about 75% to about 97% by weight of rebaudioside A.

11. The composition of claim 9 , wherein the second component further comprises from 0% to about 20% by weight of rebaudioside B and/or from 0% to about 10% by weight of rebaudioside D.

12. The composition of claim 10 , wherein the second component farther comprises from about 10% to about 15% by weight of rebaudioside B and/or from about 6% to about 10% by weight of rebaudioside D.

13. The composition of claim 1 , wherein the stevia extract is RA20, RA30, RA40, RA50, RA60, RA80, or RA95.

14. The composition of claim 1 , wherein the second component is RA20, RA30, RA40, RA50, RA60, RA80, or RA95.

15. The composition of claim 1 , wherein the composition comprises rebaudioside A, rebaudioside A-G1, rebaudioside A-G2, rebaudioside A-G3 rebaudioside A-G4, rebaudioside A-G5, rebaudioside A-G6, rebaudioside A-G7, glycosylated rebaudioside A having glycosyl group to be more than 7, stevioside, stevioside-G1, stevioside-G2, stevioside-G3, stevioside-G4, stevioside-G5, stevioside G6, stevioside-G7, and glycosylated stevioside having glycosyl group to be more than 7.

16. The composition of claim 1 , further comprising one or more sweeteners selected from the group consisting of cane sugar, beet sugar, honey, sucrose, fructose, maltose, xylitol, sorbitol, dextrose, glucose, mannitol, arabinose, galactose, mannose, rhamnose, xylose, sucralose, aspartame, acesulfame-K, neotame, thaumatin, erythritol, trehalose, raffinose, cellobiose, tagatose, allulose, inulin, N-[N-[3-(3-hydroxy-4-methoxyphenyl)propyl]-alpha-aspartyl]-L-phenylalanine 1-methyl ester, glycyrrhizin, thaumatin, and monellin.

17. The composition of claim 1 , further comprising one or more salts selected from the group consisting of sodium carbonate, sodium bicarbonate, sodium chloride, potassium chloride, magnesium chloride, sodium sulfate, magnesium sulfate, and potassium sulfate.

18. A method for improving the taste profile or flavor of a food product, comprising the step of:

adding to the food product an effective amount of a composition of claim 1 .

19. A method for improving the taste profile or flavor of a beverage, comprising the step of:

adding to the beverage an effective amount of a composition of claim 1 .

20. A method for sweetening a food product or beverage, comprising the step of:

adding to the food product or beverage an effective amount of the composition of claim 1 .