Glucosylated terpene glycosides

A method of improving the taste of a plant extract containing terpene glycosides comprising:

• a) mixing a maltodextrin with a plant extract containing terpene glycosides in aqueous solution to form a plant extract containing glycosides and maltodextrin mixture;
• b) maintaining the pH of the mixture ranging from about 4 to about 8;
• c) adding an transglucosylation enzyme to the mixture;
• d) adjusting the temperature of the mixture sufficiently to activate the transglucosylation enzyme;
• e) allowing a transglucosylation reaction in the mixture to form a GTG mixture with improved taste properties such as enhanced sweetness, reduced bitterness, reduced lingering, or reduced licorice taste, and
• f) heating the GTG mixture to a temperature sufficient to inactivate the enzyme;
• g) mixing a malted cereal with the GTG mixture in aqueous to form a GTG cereal mixture wherein the cereal comprises a glycosidase;
• h) adjusting the temperature of the mixture to a temperature sufficient to activate the glycosidase and for a time sufficient to allow for a hydrolysis to proceed to form a mixture comprising a GTGRG;
• i) optionally heating the GTGRG mixture to a temperature sufficient to deactivate the amylase;
• and
• j) optionally removing the carbohydrates.