Filled sweetener system for confections

Abstract

Filled sweetener compositions and reduced sugar confections are described. The filled sweetener composition may include at least one of glucose syrup, soluble fiber, and maltodextrin; and at least one of a monosaccharide, a disaccharide, and a low calorie monosaccharide. The filled sweetener composition can provide at least 33% sugar reduction in a confectionery product.

Description

[0001] Cross-references to related applications This application claims priority to U.S. Provisional Application No. 63 / 452,341, filed March 15, 2023, which is incorporated herein by reference in its entirety. Technical Field

[0002] This disclosure generally relates to filled sweetener compositions and reduced-sugar sweeteners. The filled sweetener compositions are suitable for replacing traditional sucrose and corn syrup mixtures in various sweeteners to reduce their sugar content. Background Technology

[0003] Various confectionery products contain a combination of sugar (e.g., sucrose) and corn syrup. The sugar in the mixture provides filling (e.g., structure), water-binding power, hygroscopicity, and sweetness, while the corn syrup helps provide viscosity and helps inhibit crystallization. Some traditional confectionery, such as gelatin candies, has been made with corn syrup and sucrose in a 55:45 weight percentage of solids ratio. However, consumers are increasingly interested in confectionery with lower sucrose content.

[0004] In recent years, efforts have been made to replace sugar and corn syrup, commonly found in sweetened products, with other carbohydrates and non-carbohydrates. For example, polyols such as sorbitol, erythritol, maltitol, and xylitol have been used. A drawback of polyols is that they can cause gastrointestinal disturbances (e.g., mild diarrhea). Both artificial and natural high-intensity sweeteners, such as aspartame, sucralose, acesulfame potassium, and stevia, have also been used. However, high-intensity sweeteners do not provide a filling effect. Some high-intensity sweeteners may provide a bitter aftertaste. Consumer demand for products derived from natural ingredients is also growing, making artificial sweeteners less popular. Another challenge in replacing traditional sugar and corn syrup blends is maintaining acceptable taste, texture, stability, and colligative properties.

[0005] Therefore, there is growing interest in alternatives to traditional sucrose and corn syrup blends in various sweets to reduce sugar content while providing comparable taste, texture, and colligative properties without the use of polyols and high-intensity sweeteners. Summary of the Invention

[0006] This disclosure includes filled sweetener compositions and reduced-sugar desserts containing the filled sweetener compositions. For example, this disclosure includes a filled sweetener composition. The filled sweetener composition may contain at least one selected from glucose syrup, soluble fiber, and maltodextrin. The filled sweetener composition may also contain at least one selected from monosaccharides, disaccharides, and low-calorie monosaccharides. In some aspects of this disclosure, the filled sweetener composition does not contain polyols or high-intensity sweeteners.

[0007] In some examples, the bulking sweetener composition can comprise: glucose syrup in an amount of about 0% to about 53% by weight based on the total weight of the bulking sweetener composition; a disaccharide in an amount of about 25% to about 47% by weight based on the total weight of the bulking sweetener composition; and a low-calorie monosaccharide in an amount of about 0% to about 12% by weight based on the total weight of the bulking sweetener composition. The low-calorie monosaccharide can be allulose.

[0008] In some examples, the bulking sweetener composition can further comprise: maltodextrin in an amount of about 0% to about 12% by weight based on the total weight of the bulking sweetener composition. In some examples, the bulking sweetener composition can further comprise: soluble fiber in an amount of about 0% to about 10% by weight based on the total weight of the bulking sweetener composition. For example, the soluble fiber can be resistant maltodextrin.

[0009] The present disclosure also includes a confectionery composition comprising a bulking sweetener composition. The bulking sweetener composition can comprise at least one of glucose syrup, soluble fiber, and maltodextrin. The bulking sweetener composition can further comprise at least one of a monosaccharide, a disaccharide, and a low-calorie monosaccharide. The bulking sweetener composition can provide at least 33% sugar reduction in the confectionery composition. In some examples, the bulking sweetener composition further comprises water. In some examples, the bulking sweetener composition can be free of polyol.

[0010] According to some aspects of the present disclosure, the low-calorie monosaccharide is allulose, tagatose, or a combination thereof. In some examples, the disaccharide is sucrose, maltose, lactose, trehalose, or a combination thereof. In at least one example, the monosaccharide is fructose, glucose, or a combination thereof.

[0011] In some examples, the bulking sweetener composition can comprise soluble fiber. The soluble fiber can be resistant maltodextrin. In at least one example, the glucose syrup is high maltose corn syrup. In some aspects of the present disclosure, the bulking sweetener composition can comprise soluble fiber, glucose syrup, monosaccharide, and disaccharide. In some examples, the bulking sweetener composition can comprise glucose syrup, maltodextrin, monosaccharide, and disaccharide.

[0012] The confectionery composition as described above can be selected from gummy candies, chewy candies, and hard candies. In some examples, the bulking sweetener composition can provide at least 50% sugar reduction in the confectionery composition.

[0013] The present disclosure also includes a reduced sugar gelled confectionery. The reduced sugar gelled confectionery can include a gelling agent including gelatin, pectin, starch, hydrocolloid, or combinations thereof. The reduced sugar gelled confectionery can also include a bulking sweetener composition. The bulking sweetener composition can include at least one of glucose syrup, soluble fiber, and maltodextrin; and at least one of a monosaccharide, a disaccharide, and a low-calorie monosaccharide selected from allulose and tagatose. The reduced sugar gelled confectionery can be free of polyols. The reduced sugar gelled confectionery can have a similar texture to a gelled confectionery including corn syrup to sucrose at a ratio of 55:45 wt% solids. In some examples, the bulking sweetener composition can include a monosaccharide in the form of fructose and a disaccharide in the form of sucrose.

[0014] In at least one example, the bulking sweetener composition includes allulose and a disaccharide in the form of sucrose. In some examples, the gelling agent is pectin. In other examples, the gelling agent is gelatin. In some aspects of the present disclosure, the gelled confectionery is free of high intensity sweeteners. In some examples, the reduced sugar gelled confectionery can include 12 grams or less of sugar per 30 gram serving. DETAILED DESCRIPTION

[0015] Particular aspects of the present disclosure are described in more detail below. If terms and / or definitions conflict with those provided through incorporation by reference, the terms and definitions provided herein prevail.

[0016] As used herein, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, composition, article, or apparatus that comprises a list of elements does not include only those elements but can include other elements not expressly listed or inherent to such process, method, composition, article, or apparatus. The term "exemplary" is used in the sense of "example," rather than "ideal." As used herein, unless the context dictates otherwise, the singular forms "a," "an," and "the" include plural referents. The relative terms like "about," "substantially," and "approximately" mean nearly the same as a reference number or value, and should be understood to encompass variations of ±5% of the specified amount or value.

[0017] All percentages and ratios used herein are by weight of the total composition, unless otherwise specified.

[0018] The present disclosure relates to bulking sweetener compositions and reduced sugar confectioneries. The bulking sweetener compositions can be used to replace traditional sucrose and corn syrup mixtures in a variety of confectioneries to provide reduced sugar content. The bulking sweetener compositions of the present disclosure can include various combinations of carbohydrates. Exemplary bulking sweetener compositions can be in the form of a syrup. For example, the bulking sweetener compositions disclosed herein can also be referred to as bulk phase replacement syrups.

[0019] The bulking sweetener composition according to the present disclosure can include at least one of a glucose syrup, a soluble fiber, and a maltodextrin. In some examples, the bulking sweetener composition can include at least one of a glucose syrup and a soluble fiber. In at least one example, the bulking sweetener composition can be free of maltodextrin. The bulking sweetener composition can also include at least one of a monosaccharide, a disaccharide, and a low-calorie monosaccharide. In some examples, the bulking sweetener composition can also include water. In other examples, the bulking sweetener composition of the present disclosure can be free of added water. Each of the carbohydrates in the bulking sweetener composition can contribute to the bulking and / or sweetness of the composition.

[0020] The carbohydrates in the bulking sweetener composition of the present disclosure can be classified based on their molecular weight. For example, the bulking sweetener composition can include high molecular weight fibers such as polydextrose, fructooligosaccharides, fructo-oligosaccharides, inulin, isomalto-oligosaccharides, manno-oligosaccharides, galacto-oligosaccharides, xylo-oligosaccharides, and resistant maltodextrin. The high molecular weight fibers herein can have an average molecular weight that is greater than the average molecular weight of sucrose. The bulking sweetener composition can also include low molecular weight sugars. The low molecular weight sugars can include monosaccharides and disaccharides.

[0021] Table 1 includes the average molecular weight of various carbohydrates, including suitable ingredients that can be used in the bulking sweetener composition of the present disclosure.

[0022]

[0023] Table 1 In some embodiments, the bulking sweetener composition can include glucose syrups such as corn syrup and high maltose corn syrup. The glucose syrup can be derived from corn, rice, wheat, potato, barley, and tapioca. The glucose syrup or corn syrup can have a dextrose equivalent (“DE”) of about 40 to about 63. In some embodiments of the present disclosure, the glucose syrup does not include high fructose corn syrup (having a DE ranging from about 52-97).

[0024] The fill-in sweetener compositions disclosed herein can include one or more dietary fibers. A variety of fibers (e.g., dietary fibers) can be used in the fill-in sweetener compositions to replace certain properties provided by corn syrup in traditional blends. The dietary fibers can include soluble fibers, non-digestible fibers, or insoluble fibers. In some examples, the fill-in sweetener compositions can include soluble fibers. For example, the fill-in sweetener compositions can include a soluble fiber syrup. Exemplary soluble fiber syrups include soluble corn fiber, resistant maltodextrin, inulin, polydextrose, beta-glucan, soluble wheat or corn dextrin (e.g., Nutriose®), and Promitor®. In some examples, the soluble fiber can include a high molecular weight resistant dextrin having an average molecular weight between about 4,000 g / mol and about 6000 g / mol or a low molecular weight resistant dextrin having an average molecular weight between about 1,500 g / mol and about 4,000 g / mol. The dietary fiber can be included to provide bulk. The soluble fiber can include a high molecular weight resistant dextrin having an average molecular weight between 4000 g / mol and 6000 g / mol or a low molecular weight resistant dextrin having an average molecular weight of 1,500 g / mol and 4000 g / mol.

[0025] The fill-in sweetener compositions of the present disclosure can also include maltodextrin. The maltodextrin can be included to provide bulk. The maltodextrin of the present disclosure can have a DE ranging from about 3 to about 20. For example, the maltodextrin can have a DE of about 5 to about 10 or about 10 to about 20.

[0026] The fill-in sweetener compositions disclosed herein can also include a saccharide. For example, the fill-in sweetener compositions can include a disaccharide. In some embodiments, the fill-in sweetener compositions can also include a monosaccharide and / or a low-calorie monosaccharide. Exemplary disaccharides include sucrose (table sugar), maltose, lactose, trehalose, and cellobiose. The fill-in sweetener compositions including a monosaccharide can include glucose or fructose. The low-calorie monosaccharide can include allulose and tagatose. Other rare sugars (e.g., sorbose and allose) can also be included. In some embodiments, the monosaccharide and / or disaccharide can be provided by other ingredients in the fill-in sweetener composition (e.g., glucose syrup or corn syrup). The smaller molecular weight saccharides (e.g., monosaccharides and / or disaccharides) can be included to provide crystallinity and moisture retention. The smaller molecular weight saccharides can also be used to reduce the water activity. For example, the smaller molecular weight saccharides can be used to reduce the water activity from a water activity value of about 0.7 to a water activity value of about 0.5.

[0027] The fill-in sweetener compositions of the present disclosure can include various combinations of the carbohydrates discussed herein. In one example, the fill-in sweetener composition can include soluble fiber, maltodextrin, low-calorie monosaccharides, and disaccharides. For example, the fill-in sweetener composition can include resistant maltodextrin, maltodextrin, allulose, and sucrose. In another example, the fill-in sweetener composition can include glucose syrup, soluble fiber syrup, monosaccharides, and disaccharides. For example, the fill-in sweetener composition can include high maltose corn syrup, resistant maltodextrin, fructose, and sucrose. The fill-in sweetener compositions of the present disclosure can also include two or more carbohydrates from the same class. For example, the fill-in sweetener composition can include fructose and glucose.

[0028] The fill-in sweetener compositions disclosed herein can be formulated based on the properties of each carbohydrate component in the fill-in sweetener composition. For example, in a fill-in sweetener composition including soluble fiber syrup and monosaccharides and / or disaccharides, the monosaccharides and / or disaccharides can be added in an amount to control the desired properties of the soluble fiber. In some examples, the concentration of the ingredient that increases the desired viscosity, such as soluble fiber, can be based on the fill-in sweetener composition. In other examples, the amount of smaller molecular weight saccharides can be increased to increase the glass transition temperature. The ratio of high molecular weight fiber to smaller molecular weight saccharides in the fill-in sweetener compositions herein can provide the desired glass transition temperature. In some embodiments, the fill-in sweetener composition can impart a texture in a confectionery that is similar to the texture of a confectionery based on a traditional corn syrup and sucrose mixture at a ratio of 55:45 wt% solids.

[0029] The ratio between the carbohydrates in the fill-in sweetener compositions of the present disclosure depends largely on the sugar reduction desired in the confectionery. Some embodiments herein can provide up to 90% sugar reduction in various confectioneries. In some examples, the sugar (e.g., sucrose) in a confectionery including the fill-in sweetener composition can be reduced by at least 25%, at least 30%, at least 35%, at least 40%, at least 50%, at least 60%, at least 70%, at least 75%, at least 80%, at least 85%, at least 90%, or at least 95%. In some examples, the confectionery including the fill-in sweetener composition can include less than 50 wt% sugar.

[0030] In some aspects of the present disclosure, the sugar content of the reduced sugar confectionery can range from about 0.5 grams to about 13 grams per 30-gram serving. For example, the sugar content of the reduced sugar confectionery can range from 1 gram to 5 grams per 30-gram serving, 2 grams to 3 grams per 30-gram serving, 4 grams to 6 grams per 30-gram serving, 7 grams to 9 grams per 30-gram serving, or 10 grams to 12 grams per 30-gram serving. In some examples, the sugar content of the reduced sugar confectionery can be less than 0.5 grams per 30-gram serving.

[0031] For example, a filling-type sweetener composition according to the present disclosure for providing 13 g of sugar per 30 g serving can include the following ingredients:

[0032] Table 2 For filling-type sweetener compositions of the present disclosure, various combinations of the components as specified in Table 2, and their respective ranges, can reduce approximately 20 g of sugar per 30 g serving in a confectionery to 13 g of sugar per 30 g serving, for a 33% sugar reduction.

[0033] For example, a filling-type sweetener composition according to the present disclosure for providing 10 g of sugar per 30 g serving can include the following ingredients:

[0034] Table 3 For filling-type sweetener compositions of the present disclosure, various combinations of the components as specified in Table 3, and their respective ranges, can reduce approximately 20 g of sugar per 30 g serving in a confectionery to 10 g of sugar per 30 g serving, for a 50% sugar reduction.

[0035] For example, a filling-type sweetener composition according to the present disclosure for providing 7 g of sugar per 30 g serving can include the following ingredients:

[0036] Table 4 For filling-type sweetener compositions of the present disclosure, various combinations of the components as specified in Table 4, and their respective ranges, can reduce approximately 20 g of sugar per 30 g serving in a confectionery to 7 g of sugar per 30 g serving, for at least a 60% sugar reduction.

[0037] For example, a filling-type sweetener composition according to the present disclosure for providing 5 g of sugar per 30 g serving can include the following ingredients:

[0038] Table 5 For filling-type sweetener compositions of the present disclosure, various combinations of the components as specified in Table 5, and their respective ranges, can reduce approximately 20 g of sugar per 30 g serving in a confectionery to 5 g of sugar per 30 g serving, for a 75% sugar reduction.

[0039] For example, a filling-type sweetener composition according to the present disclosure for providing 10 g to 12 g of sugar per 30 g serving can include the following ingredients:

[0040] Table 6 Various combinations of the components as specified in Table 6, and their respective ranges, can reduce about 20 g of sugar per 30 g serving in a confectionery to 10 g to 12 g of sugar per 30 g serving, to achieve a sugar reduction of about 40% to 50%, for a fill-in sweetener composition according to the present disclosure.

[0041] For example, a fill-in sweetener composition according to the present disclosure for providing 7 g to 9 g of sugar per 30 g serving can include the following ingredients:

[0042] Table 7 Various combinations of the components as specified in Table 7, and their respective ranges, can reduce about 20 g of sugar per 30 g serving in a confectionery to 7 g to 9 g of sugar per 30 g serving, to achieve a sugar reduction of at least about 55%, such as about 55% to about 65%, for a fill-in sweetener composition according to the present disclosure.

[0043] For example, a fill-in sweetener composition according to the present disclosure for providing 4 g to 6 g of sugar per 30 g serving can include the following ingredients:

[0044] Table 8 Various combinations of the components as specified in Table 8, and their respective ranges, can reduce about 20 g of sugar per 30 g serving in a confectionery to 4 g to 6 g of sugar per 30 g serving, to achieve a sugar reduction of at least about 70%, such as about 70% to about 80%, for a fill-in sweetener composition according to the present disclosure.

[0045] For example, a fill-in sweetener composition according to the present disclosure for providing 2 g to 3 g of sugar per 30 g serving can include the following ingredients:

[0046] Table 9 Various combinations of the components as specified in Table 9, and their respective ranges, can reduce about 20 g of sugar per 30 g serving in a confectionery to 2 g to 3 g of sugar per 30 g serving, to achieve a sugar reduction of at least about 85%, such as about 85% to about 90%, for a fill-in sweetener composition according to the present disclosure.

[0047] For example, a fill-in sweetener composition according to the present disclosure for providing less than 0.5 g of sugar per 30 g serving can include the following ingredients:

[0048] Table 10 Various combinations of the components as specified in Table 10, and their respective ranges, can reduce about 20 g of sugar per 30 g serving of a confectionery to less than 0.5 g of sugar per 30 g serving of a confectionery, to achieve at least about 98% sugar reduction, for the fill-in sweetener compositions of the present disclosure.

[0049] In some examples herein, the concentration of monosaccharides and / or disaccharides in the fill-in sweetener compositions can also be provided by other ingredients, such as corn syrup, maltodextrin, and / or fruit ingredients.

[0050] The fill-in sweetener compositions of the present disclosure (e.g., bulk replacement compositions or bulk phase replacement syrups) can be used in a variety of confectionery products to reduce sugar content. The confectionery products can include soft confections, such as chewy confections (nougat, fudge, caramels, toffee, etc.) and gelled confections (e.g., gummies, jellies, gummies). In some examples, the soft confections can be aerated. Exemplary aerated confections can include, but are not limited to, marshmallows and nougat. The confectionery products can also include hard confections (e.g., hard candies and pressed candies).

[0051] In some examples herein, the fill-in sweetener compositions of the present disclosure can be incorporated into gelled (e.g., gummy) confections. The gelled confections can comprise the fill-in sweetener compositions and a gelling agent. The gelling agent can include, but is not limited to, gelatin, pectin, starch, dextrin, hydrocolloids, milk-based proteins, and combinations thereof. Other ingredients can include, but are not limited to, colorants, flavorings, and polishers. The gelled confections of the present disclosure can be reduced-sugar gelled confections. The sugar content can be reduced by at least 50%.

[0052] Traditional gelled confections, such as gummies or jellies, are typically made using a blend of sugar and corn syrup. A gelling agent (e.g., gelatin, pectin, starch, carrageenan, agar) can be used to set the product and provide the desired textural attributes (e.g., elastic, chewy, crunchy, etc.). The final moisture content of the gelled confections can range from about 15% to about 25%, depending on the desired texture. For gummies or jellies, the typical sugar content per serving is 14 grams to 20 grams. Such traditional gelled confections can have a sugar content of 14 grams to 20 grams per 30 gram serving. The fill-in sweetener compositions of the present disclosure can be used in gelled confections in place of the traditional sugar and corn syrup blend, and can provide 12 grams or less of sugar per 30 gram serving.

[0053] The reduced-sugar gelled confections according to the present disclosure can comprise a fill-in sweetener composition or a bulk phase replacement syrup. For example, the reduced-sugar gelled confections can comprise the following ingredients by weight percent:

[0054] Table 11 Sugar reduced gelled confections having the components listed in Table 11 can include 67% to 83% by weight of the bulk phase replacement syrup disclosed herein. The bulk phase replacement syrup can have a composition according to the formulation shown in any of Tables 6-10.

[0055] In some examples herein, the bulking sweetener composition of the present disclosure can be incorporated into a fruit chew. Traditional fruit chews are typically made using a blend of sugar and corn syrup. Fruit chews can be granulated or non-granulated and can include a gelling agent or hydrocolloid such as gelatin or gum. Fruit chews can also include stearin to prevent sticking and improve stand-up. The final moisture content of fruit chews can range from 4% to 12%, depending on the desired texture. The typical sugar content per serving for fruit chews is 15 grams to 20 grams. Such traditional fruit chews can have a sugar content of 15 grams to 20 grams per 30 gram serving. The bulking sweetener composition of the present disclosure can be used in a fruit chew composition in place of the traditional sugar and corn syrup blend and can provide 12 grams or less of sugar per 30 gram serving.

[0056] Sugar reduced fruit chews according to the present disclosure can include a bulking sweetener composition or a bulk phase replacement syrup. For example, a sugar reduced fruit chew can include the following ingredients by weight percent:

[0057] Table 12 Sugar reduced fruit chews having the components listed in Table 12 can include 67.75% to 91.90% by weight of the bulk phase replacement syrup disclosed herein. The bulk phase replacement syrup can have a composition according to the formulation shown in any of Tables 6-10.

[0058] In some examples herein, the bulking sweetener composition of the present disclosure can be incorporated into a nougat composition. Nougat can be flavored with fruit, nuts, or chocolate. Nougat can also include fat in the form of a nut paste or nut butter. Nougat density is typically aerated to 0.8 g / ml to 1.0 g / ml and the final moisture content can range from 8% to 10%. The typical sugar content per serving for nougat is 16 grams to 20 grams. Such traditional nougat can have a sugar content of 16 grams to 20 grams per 30 gram serving. The bulking sweetener composition of the present disclosure can be used in a nougat composition in place of the traditional sugar and corn syrup blend and can provide 12 grams or less of sugar per 30 gram serving.

[0059] Sugar reduced nougat according to the present disclosure can include a bulking sweetener composition or a bulk phase replacement syrup. For example, a sugar reduced nougat can include the following ingredients by weight percent:

[0060] Table 13 Sugar reduced gumballs having the components listed in Table 13 can include 80% to 89% by weight of the bulk phase replacement syrup disclosed herein. The bulk phase replacement syrup can have a composition according to the formulation shown in any of Tables 6-10.

[0061] In some examples herein, the bulking sweetener composition of the present disclosure can be incorporated into a marshmallow composition. Traditional marshmallows are typically made using a blend of sugar and corn syrup. Marshmallows can be granulated or non-granulated and can include stabilizers such as gelatin and / or proteins to stabilize the foam structure. Marshmallows are typically aerated to 0.25 g / ml to 0.70 g / ml, depending on the desired final density. The final moisture content of the marshmallow can range from 5% to 18%, depending on the desired texture. The typical sugar content per serving for a marshmallow is 15 grams to 20 grams. Such traditional marshmallows can have a sugar content of 15 grams to 20 grams per 30 gram serving. The bulking sweetener composition of the present disclosure can be used in a marshmallow composition in place of the traditional sugar and corn syrup blend and can provide 12 grams of sugar or less per 30 gram serving.

[0062] Sugar reduced marshmallows according to the present disclosure can include a bulking sweetener composition or a bulk phase replacement syrup. For example, a sugar reduced marshmallow can include the following ingredients by weight percent:

[0063] Table 14 Sugar reduced marshmallows having the components listed in Table 14 can include 75% to 93.50% by weight of the bulk phase replacement syrup disclosed herein. The bulk phase replacement syrup can have a composition according to the formulation shown in any of Tables 6-10.

[0064] In some examples herein, the bulking sweetener composition of the present disclosure can be incorporated into a caramel confectionery. Traditional caramels are typically made using a blend of sugar and corn syrup. Caramels can be distinct from other confectionery products due to the use of dairy ingredients to impart characteristic texture, color, and flavor. Caramels can include a gelling agent (e.g., gelatin, pectin, starch, carrageenan, or agar) to set the product and control cold flow so as to maintain the shape of the product and prevent flow. Caramels can be brown or white, depending on the process conditions applied (e.g., atmospheric cooking versus vacuum cooking). The final moisture content of caramels can range from 8% to 18%, depending on the desired texture and application. For example, the final moisture content can vary between caramels in the form of cubed, packaged blocks and caramel fillings. The typical sugar content per serving for caramel confectionery is 14 to 18 grams. Such traditional caramels can have a sugar content of 14 to 18 grams per 30-gram serving. The bulking sweetener composition of the present disclosure can be used in a caramel composition in place of the traditional sugar and corn syrup blend, and can provide 12 grams or less of sugar per 30-gram serving.

[0065] The reduced sugar caramels according to the present disclosure can include a bulking sweetener composition or a bulk phase replacement syrup. For example, the reduced sugar caramels can include the following ingredients by weight percent:

[0066] Table 15 The reduced sugar caramels having the components listed in Table 15 can include 15.88 to 78.55 weight percent of the bulk phase replacement syrup disclosed herein. The bulk phase replacement syrup can have a composition according to the formulation shown in any one of Tables 6 to 10.

[0067] In some examples herein, the bulking sweetener composition of the present disclosure can be incorporated into a hard candy composition. Traditional hard candies are typically made using a blend of sugar and corn syrup. Hard candies can include colorants and flavorings. In some examples, the hard candies can be fruit flavored. Fruit flavored hard candies can include acid to enhance flavor. The final moisture content of hard candies can range from 1% to 3%. The typical sugar content per serving for hard candies is 22 to 27 grams. Such traditional hard candies can have a sugar content of 22 to 27 grams per 30-gram serving. The bulking sweetener composition of the present disclosure can be used in a hard candy formulation in place of the traditional sugar and corn syrup blend, and can provide 12 grams or less of sugar per 30-gram serving.

[0068] The reduced sugar hard candies according to the present disclosure can include a bulking sweetener composition or a bulk phase replacement syrup. For example, the reduced sugar hard candies can include the following ingredients by weight percent:

[0069] Table 16 Sugar reduced hard candies having the components listed in Table 16 can include 94% to 98.75% by weight of the bulk phase replacement syrup disclosed herein. The bulk phase replacement syrup can have a composition according to the formulation shown in any one of Tables 6-10.

[0070] The filled sweetener compositions of the present disclosure can be capable of replacing traditional sucrose and corn syrup blends in various confections and reducing sugar content while providing comparable mouthfeel, texture, and colligative properties to traditional blends without the use of polyols. The compositions disclosed herein can be free of polyols or sugar alcohols. The compositions disclosed herein can also be free of high intensity sweeteners.

[0071] However, the following examples are intended to be illustrative of the present disclosure, but are not limiting in nature. It is understood that the present disclosure encompasses additional embodiments consistent with the foregoing description and the following examples.

[0072] Example Example 1A A sugar reduced gummy formulation comprising 13 g of sugar per 30 g serving was prepared by combining the bulk phase and other ingredients shown in Table 17 as compared to a gummy formulation comprising approximately 20 g of sugar per 30 g serving.

[0073] Table 17

[0074] Example 1B A sugar reduced gummy formulation comprising 13 g of sugar per 30 g serving was prepared by combining the bulk phase and other ingredients shown in Table 18 as compared to a gummy formulation comprising approximately 20 g of sugar per 30 g serving.

[0075] Table 18

[0076] Example 1C A sugar reduced gummy formulation comprising 13 g of sugar per 30 g serving was prepared by combining the bulk phase and other ingredients shown in Table 19 as compared to a gummy formulation comprising approximately 20 g of sugar per 30 g serving.

[0077] Table 19

[0078] Example 2A A sugar reduced gummy formulation comprising 10 g of sugar per 30 g serving was prepared by combining the bulk phase and other ingredients shown in Table 20 as compared to a gummy formulation comprising approximately 20 g of sugar per 30 g serving.

[0079] Table 20

[0080] Example 2B A reduced sugar gummy candy formulation comprising 10 g sugar per 30 g serving is prepared by combining the bulk phase and other ingredients shown in Table 21 compared to a gummy candy formulation comprising approximately 20 g sugar per 30 g serving.

[0081] Table 21

[0082] Example 2C A reduced sugar gummy candy formulation comprising 10 g sugar per 30 g serving is prepared by combining the bulk phase and other ingredients shown in Table 22 compared to a gummy candy formulation comprising approximately 20 g sugar per 30 g serving.

[0083] Table 22

[0084] Example 3 A reduced sugar gummy candy formulation comprising 7 g sugar per 30 g serving is prepared by combining the bulk phase and other ingredients shown in Table 23 compared to a gummy candy formulation comprising approximately 20 g sugar per 30 g serving.

[0085] Table 23

[0086] Example 4 A reduced sugar gummy candy formulation comprising 5 g sugar per 30 g serving is prepared by combining the bulk phase and other ingredients shown in Table 24 compared to a gummy candy formulation comprising approximately 20 g sugar per 30 g serving.

[0087] Table 24

[0088] Example 5 A reduced sugar gummy candy formulation comprising 12 g sugar per 30 g serving is prepared using the ingredients shown in Table 25.

[0089] Table 25

[0090] Example 6 A reduced sugar gummy candy formulation comprising 9 g sugar per 30 g serving is prepared using the ingredients shown in Table 26.

[0091] Table 26

[0092] Example 7 A reduced sugar gummy candy formulation containing 10 g of sugar per 30 g serving was prepared with the ingredients shown in Table 27.

[0093] Table 27

[0094] Example 8 A reduced sugar gummy candy formulation containing 8 g of sugar per 30 g serving was prepared with the ingredients shown in Table 28.

[0095] Table 28

[0096] Example 9 A reduced sugar gummy candy formulation containing 5 g of sugar per 30 g serving was prepared with the ingredients shown in Table 29.

[0097] Table 29

[0098] Example 10A A reduced sugar gummy candy formulation containing 3 g of sugar per 30 g serving was prepared with the ingredients shown in Table 30.

[0099] Table 30

[0100] Example 10B A reduced sugar gummy candy formulation containing 3 g of sugar per 30 g serving was prepared with the ingredients shown in Table 31.

[0101] Table 31

[0102] Example 11 A reduced sugar gummy candy formulation containing less than 0.5 g of sugar per 30 g serving was prepared with the ingredients shown in Table 32.

[0103] Table 32

[0104] Example 12 A reduced sugar fruit chew formulation containing 11 g of sugar per 30 g serving was prepared with the ingredients shown in Table 33.

[0105] Table 33

[0106] Example 13 A reduced sugar fruit chew formulation containing 8 g sugar per 30 g serving is prepared with the ingredients shown in Table 34.

[0107] Table 34

[0108] Example 14 A reduced sugar fruit chew formulation containing 5 g sugar per 30 g serving is prepared with the ingredients shown in Table 35.

[0109] Table 35

[0110] Example 15 A reduced sugar fruit chew formulation containing 3 g sugar per 30 g serving is prepared with the ingredients shown in Table 36.

[0111] Table 36

[0112] Example 16 A reduced sugar fruit chew formulation containing less than 0.5 g sugar per 30 g serving is prepared with the ingredients shown in Table 37.

[0113] Table 37

[0114] Example 17 A reduced sugar nougat formulation containing 12 g sugar per 30 g serving is prepared with the ingredients shown in Table 38.

[0115] Table 38

[0116] Example 18 A reduced sugar nougat formulation containing 12 g sugar per 30 g serving is prepared with the ingredients shown in Table 39.

[0117] Table 39

[0118] Example 19 A reduced sugar nougat formulation containing 8 g sugar per 30 g serving is prepared with the ingredients shown in Table 40.

[0119] Table 40

[0120] Example 20 A reduced sugar nougat formulation containing 5 g sugar per 30 g serving was prepared with the ingredients shown in Table 41.

[0121] Table 41

[0122] Example 21 A reduced sugar nougat formulation containing 3 g sugar per 30 g serving was prepared with the ingredients shown in Table 42.

[0123] Table 42

[0124] Example 22 A reduced sugar marshmallow containing 12 g sugar per 30 g serving was prepared with the ingredients shown in Table 43.

[0125] Table 43

[0126] Example 23 A reduced sugar marshmallow containing 9 g sugar per 30 g serving was prepared with the ingredients shown in Table 44.

[0127] Table 44

[0128] Example 24 A reduced sugar marshmallow containing 7 g sugar per 30 g serving was prepared with the ingredients shown in Table 45.

[0129] Table 45

[0130] Example 25 A reduced sugar marshmallow containing 5 g sugar per 30 g serving was prepared with the ingredients shown in Table 46.

[0131] Table 46

[0132] Example 26 A reduced sugar marshmallow containing 3 g sugar per 30 g serving was prepared with the ingredients shown in Table 47.

[0133] Table 47

[0134] Example 27 A reduced sugar gummy was prepared with the ingredients shown in Table 48 containing less than 0.5 g sugar per 30 g serving.

[0135] Table 48

[0136] Example 28 A reduced sugar caramel was prepared with the ingredients shown in Table 49 containing 11 g sugar per 30 g serving.

[0137] Table 49

[0138] Example 29A A reduced sugar caramel was prepared with the ingredients shown in Table 50 containing 8 g sugar per 30 g serving.

[0139] Table 50

[0140] Example 29B A reduced sugar caramel was prepared with the ingredients shown in Table 51 containing 8 g sugar per 30 g serving.

[0141] Table 51

[0142] Example 30 A reduced sugar caramel was prepared with the ingredients shown in Table 52 containing 5 g sugar per 30 g serving.

[0143] Table 52

[0144] Example 31 A reduced sugar caramel was prepared with the ingredients shown in Table 53 containing 3 g sugar per 30 g serving.

[0145] Table 53

[0146] Example 32 A reduced sugar hard candy was prepared with the ingredients shown in Table 54 containing 17 g sugar per 30 g serving.

[0147] Table 54

[0148] Example 33 A reduced sugar hard candy was prepared with the ingredients shown in Table 55 containing 12 g sugar per 30 g serving.

[0149] Table 55

[0150] Example 34 Reduced sugar hard candies containing 8 g of sugar per 30 g serving were prepared with the ingredients shown in Table 56.

[0151] Table 56

[0152] Example 35 Reduced sugar hard candies containing 5 g of sugar per 30 g serving were prepared with the ingredients shown in Table 57.

[0153] Table 57

[0154] Example 36 Reduced sugar hard candies containing 3 g of sugar per 30 g serving were prepared with the ingredients shown in Table 58.

[0155] Table 58

[0156] It should be noted that while various embodiments are described, the present disclosure is not limited to these embodiments. Other aspects and embodiments of the present disclosure will be apparent to those skilled in the art from consideration of the specification and practice of the embodiments disclosed herein. The specification and examples are intended to be exemplary only and are not intended to be exhaustive or to limit the true scope and spirit of the present disclosure, as indicated by the following claims.

Claims

1. A bulk sweetener composition comprising: at least one of a glucose syrup, a soluble fiber, and a maltodextrin; and at least one of a monosaccharide, a disaccharide, and a low-calorie monosaccharide.

2. The bulk sweetener composition of claim 1, wherein the bulk sweetener composition does not include a polyol or a high intensity sweetener.

3. The bulk sweetener composition of claim 1, wherein the bulk sweetener composition comprises: a glucose syrup in an amount of about 0 wt% to about 53 wt%, based on the total weight of the bulk sweetener composition; a disaccharide in an amount of about 25 wt% to about 47 wt%, based on the total weight of the bulk sweetener composition; and a low-calorie monosaccharide in an amount of about 0 wt% to about 12 wt%, based on the total weight of the bulk sweetener composition.

4. The bulk sweetener composition of claim 3, wherein the low-calorie monosaccharide is allulose.

5. The bulk sweetener composition of claim 3, wherein the bulk sweetener composition further comprises: a maltodextrin in an amount of about 0 wt% to about 12 wt%, based on the total weight of the bulk sweetener composition.

6. The bulk sweetener composition of claim 3, wherein the bulk sweetener composition further comprises: a soluble fiber in an amount of about 0 wt% to about 10 wt%, based on the total weight of the bulk sweetener composition.

7. The bulk sweetener composition of claim 6, wherein the soluble fiber is a resistant maltodextrin.

8. A confectionery composition comprising: a bulk sweetener composition, wherein the bulk sweetener composition comprises at least one of a glucose syrup, a soluble fiber, and a maltodextrin; and at least one of a monosaccharide, a disaccharide, and a low-calorie monosaccharide; wherein the bulk sweetener composition provides at least 33% sugar reduction in the confectionery composition.

9. The confectionery composition of claim 8, wherein the bulk sweetener composition further comprises water.

10. The confectionery composition of claim 8, wherein the bulk sweetener composition is free of a polyol.

11. The confectionery composition of claim 8, wherein the low-calorie monosaccharide is allulose, tagatose, or a combination thereof.

12. The confectionery composition of claim 8, wherein the disaccharide is sucrose, maltose, lactose, trehalose, or a combination thereof.

13. The confectionery composition of claim 8, wherein the monosaccharide is fructose, glucose, or a combination thereof.

14. The confectionery composition of claim 8, wherein the bulk sweetener composition comprises a soluble fiber.

15. The confectionery composition of claim 14, wherein the soluble fiber is a resistant maltodextrin.

16. The confectionery composition of claim 8, wherein the glucose syrup is a high maltose corn syrup.

17. The confectionery composition of claim 8, wherein the bulk sweetener composition comprises a soluble fiber, a glucose syrup, a monosaccharide, and a disaccharide.

18. The confectionery composition of claim 8, wherein the bulk sweetener composition comprises a glucose syrup, a monosaccharide, and a disaccharide.

19. The confectionery composition of claim 8, wherein the confectionery composition is selected from the group consisting of gummy candies, chewy candies, and hard candies.

20. The confectionery composition of claim 8, wherein the bulking sweetener composition provides at least 50% sugar reduction in the confectionery composition.

21. A reduced sugar gelled confection, comprising: a gelling agent, the gelling agent comprising gelatin, pectin, starch, hydrocolloid, or combinations thereof; and a bulking sweetener composition, the bulking sweetener composition comprising at least one of glucose syrup, soluble fiber, and maltodextrin; and at least one of a monosaccharide, a disaccharide, and a low-calorie monosaccharide selected from the group consisting of allulose and tagatose; wherein the gelled confection is free of polyols.

22. The reduced sugar gelled confection of claim 21, wherein the gelled confection has a similar texture to a gelled confection comprising corn syrup to sucrose in a ratio of 55:45 wt% solids.

23. The reduced sugar gelled confection of claim 21, wherein the bulking sweetener composition comprises a monosaccharide in the form of fructose and a disaccharide in the form of sucrose.

24. The reduced sugar gelled confection of claim 21, wherein the bulking sweetener composition comprises a monosaccharide in the form of fructose and a disaccharide in the form of sucrose.

25. The reduced sugar gelled confection of claim 21, wherein the bulking sweetener composition comprises allulose and a disaccharide in the form of sucrose.

26. The reduced sugar gelled confection of claim 21, wherein the gelling agent is pectin.

27. The reduced sugar gelled confection of claim 21, wherein the gelling agent is gelatin.

28. The reduced sugar gelled confection of claim 21, wherein the reduced sugar gelled confection is free of high intensity sweeteners.

29. The reduced sugar gelled confection of claim 21, wherein the reduced sugar gelled confection comprises 12 grams or less of sugar per 30 gram serving.

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