Glucosylated steviol glycoside as a flavor modifier

A taste and flavor modifying composition, comprising:

• a. glucosylated steviol glycosides of different degrees of glycosylation, wherein the glucosylated steviol glycosides are made by adding glucose units to steviol glycosides in vitro by an enzyme possessing intermolecular transglucosylation activity;
• b. residual steviol glycoside molecules, in an amount of less than 20% on a dry basis;
• and
• c. maltooligosaccharides.