compositions made conventionally in this example the tests compared the enhancement of a u201c savoury u201d flavour comprising a salty flavour and a msg u201c umami u201d flavour a target savoury flavour could be achieved with lower levels of salt msg with lower levels of thaumatin protein or lower levels of both higher levels of thaumatin could be used without introducing a noticeable sweet taste in some embodiments the aqueous solution comprises 1 about 10 to about 15 by weight of thaumatin 2 about 1 to about 5 by weight of a water soluble carbohydrate compound 3 about 10 to about 15 of a water soluble natural gum and 4 is at a ph between about 5 and 7 these embodiments provide improved masking of bitter and or sour taste in a third example embodying the present invention a thaumatin composition providing improved masking of bitter sour tastes was prepared by modifying the above prior art procedure from the pre crystallisation u201c critical solution u201d onwards the remainder of the critical solution comprised water and percentages are again expressed by weight the crystallisation step in the third example was then carried out in two stages the temperature of the critical solution was initially reduced to 2 to 4 u00b0 c and was maintained in that range for a dwell time of about 40 minutes the critical solution was then cooled further.