Glucosyl stevia composition

A method of making a flavor modifier comprising a glucosyl stevia composition, said flavor modifier made by a process comprising the steps of:

• adding starch into water to form a starch suspension;
• adding a first hydrolyzing enzyme comprising a mixture of α-amylase and CGTase into the starch suspension and incubating for about 0.5 to 5 hours at about 70-90° C., resulting in a liquefied starch suspension;
• inactivating the α-amylase by low pH heat treatment;
• adding steviol glycosides into the liquefied starch suspension, resulting in a reaction mixture;
• and
• adding a transglucosylation enzyme into the reaction mixture and incubating for about 24-48 hours at about 65° C. to transglucosylate the steviol glycosides, resulting in a glucosyl stevia composition;
• wherein the flavor modifier comprises greater than about 34% by weight di-, tri- and tetraglucosyl steviol glycosides, and further comprises unmodified steviol glycosides and a mixture of maltooligosaccharides.