Compositions comprising mogrosides, steviol glycosides and glycosylated derivatives thereof and methods of enhancing the mouthfeel or sweetness of consumables

A method to increase sweetness potency of a non-mogroside based sweetener, comprising the step of adding to the non-mogroside based sweetener a mogroside-containing composition to form a mogroside-containing sweetener,

• wherein the mogroside-containing composition is selected from the group consisting of mogroside, glycosylated morgroside, mixtures of mogroside and glycosylated morgroside, mixtures of mogroside and glycosylated steviol glycoside, mixtures of glycosylated mogroside and glycosylated steviol glycoside,
• wherein the ratio of the mogroside-containing composition to the non-mogroside based sweetener is from 1:300 to about 1.6:1 on a weight basis, and
• wherein the mogroside-containing sweetener has improved sugar likeness or sucrose equivalence compared to the non-mogroside based sweetener.

A composition comprising rebaudioside A and a glycosylated mogroside in a total amount of 70% to 100% of the composition, wherein the glycosylated mogroside is present in the composition in a range of about 10% to about 50% wt/wt, wherein the weight ratio of glycosylated mogroside to rebaudioside A is in the range of 1:1 to 1:6, wherein sweetness potency of rebaudioside A is increased in comparison to the rebaudioside A alone.

A composition comprising rebaudioside A and a combination of glycosylated mogroside and a glycosylated steviol glycoside derived from RA (GSG-RA), in a total amount of 70% to 100% of the composition, wherein the glycosylated mogroside is present in the composition in a range of about 10% to about 50% wt/wt, wherein the weight ratio of glycosylated mogroside to rebaudioside A is in the range of 1:1 to 1:6, wherein sweetness potency of rebaudioside A is increased in comparison to the rebaudioside A alone.