Compositions of steviol multiglycosylated derivatives and stevia components

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 comprising:
• 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 (RA) by weight;
• and
• a second component comprising 20-99.5% RA by weight,
• wherein the weight ratio of the first component:the second component is in the range of 1:6 to 3.5:1.

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

• adding to the food product an effective amount of a composition comprising:
• 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 (RA) by weight;
• and
• a second component comprising 20-99.5% RA by weight,
• wherein the weight ratio of the first component:the second component is in the range of 1:6 to 3.5:1.

A method for improving the taste profile of a steviol glycoside (SG) composition, comprising the step of:

• adding to the SG composition a glycosylated steviol glycoside (GSG) composition to form a mixture,
• wherein the SG composition comprises 20-99.5% rebaudioside A (RA) by weight,
• wherein the GSG composition is derived from a stevia extract comprising 20-99.5% RA by weight,
• wherein the GSG composition comprises at least 70% by weight,
• wherein the weight ratio of the GSG composition:the SG composition is in the range of 1:6 to 3.5:1 and wherein the mixture has a measured sucrose equivalence that is greater than the calculated sucrose equivalence of the mixture.