The invention describes the use of one or more steviol glycosides (SGs) having a molecular weight (daltons) of less than or equal to about 965 to improve sweetness profiles of compositions, including sweet tea extracts, stevia extracts, swingle extracts, glycosylated sweet tea extracts, glycosylated stevia extracts, glycosylated swingle extracts, glycosylated sweet tea glycosides, glycosylated steviol glycosides, glycosylated mogrosides, as well as the individual components of the extracts or glycosylated products, and mixtures thereof.
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