Compositions comprising rebaudioside j

Abstract

The present disclosure provides high purity rebaudioside J and methods of making high purity rebaudioside J. The application also provides the use of rebaudioside J as a sweetener, and in particular, the use in beverages.

What is claimed is: 
     
         1 . A method of modifying a sensorial attribute of a sweetener in a food product, the method comprising,
 adding rebaudioside J to the food product in an amount sufficient to achieve a modifying concentration of rebaudioside J in the food product.   
     
     
         2 . The method of  claim 1 , wherein the sweetener is a non-nutritive sweetener selected from the group consisting of rebaudioside A, rebaudioside B, rebaudioside D, rebaudioside M, SG95, acesulfame-K, sucralose, aspartame, mogroside V, and combinations thereof. 
     
     
         3 . The method of  claim 2 , wherein the sweetener is rebaudioside A. 
     
     
         4 . The method of  claim 3 , wherein the rebaudioside A is present in the food product at a concentration ranging from about 50 ppm to about 750 ppm. 
     
     
         5 . The method of  claim 1 , wherein the sweetener is high fructose corn syrup or sucrose. 
     
     
         6 . The method of  claim 1 , where the sensorial attribute being modified is overall sweetness, sweetness onset delay, sweetness linger, bitterness, astringency, metallic taste, licorice off-notes, roundness, or any combination thereof. 
     
     
         7 . The method of  claim 1 , wherein the modifying concentration of rebaudioside J is from about 1 ppm to less than about 40 ppm.