members the test was carried out on water solutions of sugar steviol glycoside blends with reb a 97 stevioside 98 and sg 95 as well as on same sweeteners used u201c as is u201d it was observed that in all cases sugar steviol glycoside blends have more acceptable taste profile compared to case when the same sweeteners are used u201c as is u201d without blending with other sweeteners the sugar reb a 97 blend had the lowest score for bitterness while stevioside 98 used u201c as is u201d was the most bitter compared to the other samples for overall acceptability sugar reb a 97 blend had the highest score followed by sg 95 and stevioside 98 the obtained low calorie composite sweetener can be favorably used for seasoning various food products for instance soy sauce soy sauce powder soy paste soy paste powder dressings mayonnaise vinegar powdered vinegar bakery products and confectioneries frozen desserts meat products fish meat products potato salad bottled and canned foods fruit and vegetables in intact or mixed forms with other sweeteners such as corn syrup glucose maltose sucrose lactose aspartame saccharin sugar alcohols organic and amino acids flavors and or coloring agents the products are favorably usable as low calorie sweetener in exemplary applications including low cariogenic food products such as confectioneries including chewing gum chocolate biscuits cookies toffee and candy additional applications include soft drinks such as coffee cocoa juice carbonated drinks sour milk beverage yogurt drinks and alcoholic drinks such as brandy.