SISTEMAS DE ADOÇANTE DE VOLUME PARA DOCES

Abstract

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

Description

1 / 48 VOLUME SWEETENER SYSTEMS FOR CANDY CROSS-REFERENCE TO RELATED REQUESTS

[0001] This application claims priority over U.S. Provisional Application No. 63 / 452,341, filed March 15, 2023, which is incorporated by reference herein in its entirety. TECHNICAL FIELD

[0002] This disclosure generally refers to bulk sweetener compositions and reduced-sugar candies. Bulk sweetener compositions may be suitable for replacing traditional sucrose and corn syrup mixtures in a variety of candies to reduce their sugar content. FUNDAMENTALS

[0003] Several confectionery products comprise a combination of sugar (e.g., sucrose) and corn syrup. The sugar within the mixture provides volume (e.g., structure), water binding, hygroscopicity, and sweetness, while the corn syrup contributes to providing viscosity and aids in inhibiting crystallization. Some traditional candies, such as jelly candies, have been made with corn syrup and sucrose in a ratio of 55:45% by weight of solids. However, consumers are becoming more interested in candies that have lower amounts of sucrose.

[0004] In recent years, efforts have been made to replace sugar and corn syrup commonly found in confectionery products with other carbohydrates and non-carbohydrates. For example, polyols such as sorbitol, erythritol, maltitol, and xylitol have been used. A disadvantage of polyols is that they can cause gastrointestinal upset (e.g., laxative effect). High-intensity artificial and natural sweeteners, such as aspartame, sucralose, acesulfame-K, and stevia, have also been used. However, high-intensity sweeteners do not provide bulk. Certain high-intensity sweeteners may impart an aftertaste. Petition 870250081804, dated 11 / 09 / 2025, page 11 / 63 2 / 48 bitter. There is also a growing consumer demand for products derived from natural ingredients, thus making artificial sweeteners less desirable. Another challenge in replacing traditional sugar and corn syrup mixtures is maintaining acceptable flavor, texture, stability, and colligative properties.

[0005] Therefore, there is a growing interest in being able to replace traditional sucrose and corn syrup blends in a variety of candies in order to reduce the sugar content while providing flavor, texture, and colligative properties that are comparable to traditional blends, without the use of polyols and high-intensity sweeteners. SUMMARY

[0006] This disclosure includes bulk sweetener compositions and reduced-sugar sweets comprising bulk sweetener compositions. For example, this disclosure includes a bulk sweetener composition. The bulk sweetener composition may comprise at least one of a glucose syrup, a soluble fiber, and maltodextrin. The bulk sweetener composition may further comprise at least one of a monosaccharide, a disaccharide, and a low-calorie monosaccharide. In some aspects of this disclosure, the bulk sweetener composition does not comprise a polyol or a high-intensity sweetener.

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

[0008] In some examples, the volume sweetener composition may Petition 870250081804, dated 11 / 09 / 2025, page 12 / 63 3 / 48 may also comprise maltodextrin in an amount of about 0% to about 12% by weight, based on the total weight of the sweetener composition by volume. In some examples, the sweetener composition by volume may further comprise a soluble fiber in an amount of about 0% to about 10% by weight, based on the total weight of the sweetener composition by volume. For example, the soluble fiber may be resistant maltodextrin.

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

[0010] According to some aspects of this 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 bulk sweetener composition may comprise soluble fiber. The soluble fiber may be a resistant maltodextrin. In at least one example, the glucose syrup is a high-maltose corn syrup. In some aspects of the present disclosure, the bulk sweetener composition may comprise soluble fiber, glucose syrup, a monosaccharide, and a disaccharide. In some examples, the bulk sweetener composition may comprise glucose syrup, maltodextrin, a monosaccharide, and a disaccharide. Petition 870250081804, dated 11 / 09 / 2025, page 13 / 63 4 / 48

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

[0013] This disclosure also includes a reduced-sugar gelled confection. The reduced-sugar gelled confection may comprise a gelling agent comprising gelatin, pectin, starch, hydrocolloids, or combinations thereof. The reduced-sugar gelled confection may also comprise a bulk sweetener composition. The bulk sweetener composition may comprise at least one of a glucose syrup, a 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 confection may be free of polyols. The reduced-sugar gelled confection may have a texture similar to that of a gelled confection comprising corn syrup and sucrose in a ratio of 55:45% by weight of solids. In some examples, the bulk sweetener composition may comprise a monosaccharide in the form of fructose and a disaccharide in the form of sucrose.

[0014] In at least one instance, the bulk sweetener composition comprises allulose and a disaccharide in the form of sucrose. In some instances, the gelling agent is pectin. In other instances, the gelling agent is gelatin. In some aspects of the present disclosure, the gelled candy is free of high-intensity sweeteners. In some instances, the reduced-sugar gelled candy may contain 12 grams or less of sugar per 30-gram serving. DETAILED DESCRIPTION

[0015] Specific aspects of this disclosure are described in more detail below. The terms and definitions provided in this document shall prevail if they conflict with the terms and / or definitions provided in this document. Petition 870250081804, dated 11 / 09 / 2025, page 14 / 63 5 / 48 incorporated by reference.

[0016] As used in this document, the terms comprise, including, or any other variation thereof are intended to encompass a non-exclusive inclusion, such that a process, method, composition, article, or apparatus comprising a list of elements does not include only those elements but may include other elements not expressly listed or inherent in such process, method, composition, article, or apparatus. The term “exemplifying” is used in the sense of “example” rather than “ideal.” As used in this document, the singular forms “a,” “an,” and “the” include plural references unless the context indicates otherwise. Relative terms such as about, substantially, and approximately refer to being nearly the same as a referenced number or value and should be understood as encompassing a variation of ±5% of a specified quantity or value.

[0017] All percentages and ratios used in this document are by weight of the total composition.

[0018] This disclosure relates to bulk sweetener compositions and reduced-sugar candies. Bulk sweetener compositions can be used to replace traditional sucrose and corn syrup mixtures in a variety of candies to provide a reduced sugar content. The bulk sweetener compositions of this disclosure may include various carbohydrate combinations. Exemplary bulk sweetener compositions may be in the form of a syrup. For example, a bulk sweetener composition disclosed in this document may also be referred to as a bulk phase replacement syrup.

[0019] The bulk sweetener compositions according to this disclosure may include at least one of a glucose syrup, a soluble fiber, and maltodextrin. In some examples, the Petition 870250081804, dated 11 / 09 / 2025, page 15 / 63 6 / 48 Bulk sweetener compositions may include at least one of a glucose syrup and a soluble fiber. In at least one instance, the bulk sweetener composition may be free of maltodextrin. Bulk sweetener compositions may further include at least one of a monosaccharide, a disaccharide, and a low-calorie monosaccharide. In some instances, bulk sweetener compositions may also include water. In other instances, a bulk sweetener composition of this disclosure may be free of added water. Each of the carbohydrates in the bulk sweetener composition may contribute to the bulk and / or sweetness of the composition.

[0020] The carbohydrates in the bulk sweetener compositions of this disclosure can be classified into groups based on their molecular weights. For example, a bulk sweetener composition may include a high molecular weight fiber, such as polydextrose, fructo-oligosaccharides, oligofructose, inulin, isomalto-oligosaccharides, mannan-oligosaccharides, galacto-oligosaccharides, xylo-oligosaccharides, and resistant maltodextrin. The high molecular weight fibers in this document may have a higher average molecular weight than sucrose. A bulk sweetener composition may also include low molecular weight sugars. Low molecular weight sugars may include monosaccharides and disaccharides.

[0021] Table 1 includes the average molecular weights of various carbohydrates, including suitable ingredients that can be used in bulk sweetener compositions of the present disclosure. Ingredient Average molecular weight (g / mol) Monosaccharides (Fructose, glucose, allulose, tagatose) 180 Disaccharides (Sucrose, lactose, maltose, trehalose) 342 Corn Syrup 63 DE 385 High Maltose Corn Syrup 42 DE 476 Resistant Maltodextrin (soluble fiber syrups) 42 DE 516 1700-6000 Petition 870250081804, dated 11 / 09 / 2025, page 16 / 63 7 / 48 Polydextrose 2000 Maltodextrin (10 DE) 15000 Starch 1100000 Table 1

[0022] In some embodiments, the bulk sweetener composition may include a glucose syrup, such as corn syrup and high-maltose corn syrup. Glucose syrup may be derived from corn, rice, wheat, potatoes, barley, and cassava. Glucose syrup or corn syrup may have a dextrose equivalent (DE) ranging from about 40 to about 63. In some embodiments of this disclosure, glucose syrup does not include high-fructose corn syrups (with DE ranging from about 52-97).

[0023] The bulk sweetener compositions disclosed in this document may include one or more dietary fibers. A variety of fibers (e.g., dietary fibers) may be used in bulk sweetener compositions to replace certain properties provided by corn syrup in traditional blends. Dietary fiber may include soluble fiber, non-digestible fiber, or insoluble fiber. In some examples, the bulk sweetener composition may include a soluble fiber. For example, the bulk sweetener composition may 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, a soluble fiber may include a high molecular weight resistant dextrin with an average molecular weight of about 4.000 g / mol and about 6000 g / mol or a resistant low molecular weight dextrin with an average molecular weight between about 1,500 g / mol and about 4,000 g / mol. Dietary fiber may be included to provide bulk. Soluble fiber may comprise a resistant high molecular weight dextrin with an average molecular weight between 4000-6000 g / mol or a resistant low molecular weight dextrin. Petition 870250081804, dated 11 / 09 / 2025, page 17 / 63 8 / 48 molecular weight with an average molecular weight of 1,500 - 4,000 g / mol.

[0024] A bulk sweetener composition of the present disclosure may also include maltodextrin. Maltodextrin may be included to provide bulk. Maltodextrins of the present disclosure may have an ED ranging from about 3 to about 20. For example, maltodextrin may have an ED of about 5 to about 10 or about 10 to about 20.

[0025] The bulk sweetener compositions disclosed in this document may also include saccharides. For example, a bulk sweetener composition may include disaccharides. In some embodiments, the bulk sweetener composition may further include a monosaccharide and / or a low-calorie monosaccharide. Exemplary disaccharides include sucrose (sugar), maltose, lactose, trehalose, and cellobiose. Bulky sweetener compositions comprising a monosaccharide may include glucose or fructose. Low-calorie monosaccharides may include allulose and tagatose. Other rare sugars (e.g., sorbose and allose) may also be included. In some embodiments, the monosaccharides and / or disaccharides may be provided through other ingredients in the bulk sweetener composition, such as, for example, a glucose syrup or a corn syrup.Lower molecular weight sugars (e.g., monosaccharides and / or disaccharides) can be included to provide crystallization and wetting. Lower molecular weight sugars can also be used to reduce water activity. For example, a lower molecular weight sugar can be used to reduce water activity from a water activity value of about 0.7 to a water activity value of about 0.5.

[0026] The bulk sweetener compositions of this disclosure may comprise various combinations of the carbohydrates discussed in this document. For example, a bulk sweetener composition may include soluble fiber, maltodextrin, a low-calorie monosaccharide, and a disaccharide. For instance, the bulk sweetener composition may include Petition 870250081804, dated 11 / 09 / 2025, page 18 / 63 9 / 48 resistant maltodextrin, maltodextrin, allulose, and sucrose. In another example, a bulk sweetener composition may include a glucose syrup, soluble fiber syrup, a monosaccharide, and a disaccharide. For example, the bulk sweetener composition may include high-maltose corn syrup, resistant maltodextrin, fructose, and sucrose. A bulk sweetener composition of this disclosure may also include two or more carbohydrates of the same category. For example, a bulk sweetener composition may comprise fructose and glucose.

[0027] The bulk sweetener compositions disclosed in this document may be formulated based on the properties of each carbohydrate component in the bulk sweetener composition. For example, in a bulk sweetener composition comprising soluble fiber syrup and monosaccharides and / or disaccharides, the monosaccharides and / or disaccharides may be added in certain amounts to manipulate the desired properties of the soluble fiber. In some examples, the concentration of an ingredient, such as a soluble fiber, may be increased based on the desired viscosity of the bulk sweetener composition. In other examples, the amount of lower molecular weight sugars may be increased to raise the glass transition temperature. The ratios of high molecular weight fibers to lower molecular weight sugars in bulk sweetener compositions in this document may provide a desirable glass transition temperature.In some embodiments, the bulk sweetener composition can impart a texture to a confection that is similar to the texture of candies based on traditional corn syrup and sucrose mixtures in a ratio of 55:45% by weight of solids.

[0028] The ratios of carbohydrates in the volume sweetener compositions of this disclosure are largely dependent on the desired sugar reduction in sweets. Some embodiments in this document may provide up to 90% sugar reduction in various sweets. In some Petition 870250081804, dated 11 / 09 / 2025, p. 19 / 63 In 10 / 48 examples, the sugar (e.g., sucrose) in a sweet comprising the sweetener composition by volume may 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, a sweet comprising the sweetener composition by volume may comprise less than 50% by weight of sugar.

[0029] In some aspects of this disclosure, the sugar content of a reduced-sugar candy may vary from about 0.5 grams to about 13 grams per 30-gram serving. For example, the sugar content of a reduced-sugar candy may vary from 1 gram to 5 grams per 30-gram serving, from 2 grams to 3 grams per 30-gram serving, from 4 grams to 6 grams per 30-gram serving, from 7 grams to 9 grams per 30-gram serving, or from 10 grams to 12 grams per 30-gram serving. In some examples, the sugar content of a reduced-sugar candy may be less than 0.5 grams per 30-gram serving.

[0030] By way of example, a sweetening composition by volume to provide 13 g of sugar per 30 g serving according to this disclosure may comprise the following ingredients: Sugar Replacement in the Volume Phase (13 g of sugar per 30 g serving) Lower Component Upper Component CORN SYRUP (42 to 63 OZ) 0.00% 53.00% MALTODEXTRIN 0.00% 12.00% RESISTANT MALTODEXTRIN 0.00% 10.00% LOW CALORIE MONOSACCHARIDES (ALLULOSE, TAGATOSE) 0.00% 12.00% MONOSACCHARIDES (FRUCTOSE, GLUCOSE) 0.00% 6.00% DISACCHARIDES (SUCROSE, MALTOSE, LACTOSE, TREHALOSE) 25.00% 47.00% WATER 15.00% 20.00% Table 2

[0031] Various combinations of the components and their respective ranges, as specified in Table 2, for a sweetener composition Petition 870250081804, dated 11 / 09 / 2025, page 20 / 63 11 / 48 of the volume of this disclosure, can reduce approximately 20 g of sugar per 30 g serving in a candy to 13 g of sugar per 30 g serving to achieve a 33% sugar reduction.

[0032] By way of example, a bulk sweetener composition to provide 10 g of sugar per 30 g serving according to this disclosure may comprise the following ingredients: Sugar Replacement in Bulk Phase (10 g of sugar per 30 g serving) Lower Component Upper Component CORN SYRUP (42 to 63 DE) 0.00% 45.00% MALTODEXTRIN 0.00% 14.00% RESISTANT MALTODEXTRIN 0.00% 24.00% LOW CALORIE MONOSACCHARIDES (ALLULOSE, TAGATOSE) 0.00% 23.00% MONOSACCHARIDES (FRUCTOSE, GLUCOSE) 0.00% 5.00% DISACCHARIDES (SUCROSE, MALTOSE, LACTOSE, TREHALOSE) 5.00% 13.00% WATER 15.00% 20.00% Table 3

[0033] Various combinations of the components and their respective ranges, as specified in Table 3, for a volume sweetener composition of the present disclosure, can reduce approximately 20 g of sugar per 30 g serving in a candy to 10 g of sugar per 30 g serving to achieve a 50% sugar reduction.

[0034] By way of example, a bulk sweetener composition to provide 7 g of sugar per 30 g serving according to this disclosure may comprise the following ingredients: Sugar Replacement in Bulk Phase (7 g of sugar per 30 g serving) Lower Component Upper Component CORN SYRUP (42 to 63 DE) 0.00% 20.00% MALTODEXTRIN 0.00% 14.00% RESISTANT MALTODEXTRIN 0.00% 55.00% LOW CALORIE MONOSACCHARIDES (ALLULOSE, TAGATOSE) 0.00% 23.00% MONOSACCHARIDES (FRUCTOSE, GLUCOSE) 0.00% 5.00% DISACCHARIDES (SUCROSE, MALTOSE, LACTOSE, TREHALOSE) 5.00% 13.00% WATER 15.00% 20.00% Petition 870250081804, dated 11 / 09 / 2025, page 21 / 63 12 / 48 Table 4

[0035] Various combinations of the components and their respective ranges, as specified in Table 4, for a volume sweetener composition of the present disclosure, can reduce approximately 20 g of sugar per 30 g serving in a candy to 7 g of sugar per 30 g serving to achieve a sugar reduction of at least 60%.

[0036] By way of example, a bulk sweetener composition to provide 5 g of sugar per 30 g serving according to this disclosure may comprise the following ingredients: Sugar Replacement in Bulk Phase (5 g of sugar per 30 g serving) Bottom Component Top Component MALTODEXTRIN 0.00% 14.00% RESISTANT MALTODEXTRIN 0.00% 30.00% LOW-CALORIE MONOSACCHARIDES (ALLULOSE, TAGATOSE) 0.00% 25.00% MONOSACCHARIDES (FRUCTOSE, GLUCOSE) 0.00% 5.00% DISACCHARIDES (SUCROSE, MALTOSE, LACTOSE, TREHALOSE) 0.00% 13.00% WATER 15.00% 20.00% Table 5

[0037] Various combinations of the components and their respective ranges, as specified in Table 5, for a volume sweetener composition of the present disclosure, can reduce approximately 20 g of sugar per 30 g serving in a candy to 5 g of sugar per 30 g serving to achieve a 75% sugar reduction.

[0038] By way of example, a sweetening composition by volume to provide 10 g 12 g of sugar per 30 g serving according to this disclosure may comprise the following ingredients: Sugar Replacement in the Bulk Phase (10 g 12 g of sugar per 30 g serving) Lower Component Upper Component CORN SYRUP (42 to 63 OZ) 0.00% 10.00% SOLUBLE FIBER 13.00% 42.00% LOW-CALORIE MONOSACCHARIDES (ALLULOSE, TAGATOSE) 0.00% 25.00% MONOSACCHARIDES (FRUCTOSE, GLUCOSE) 1.25% 5.00% Petition 870250081804, dated 11 / 09 / 2025, page 22 / 63 13 / 48 DISACHARIDES (SUCHAROSE, MALTOSE, LACTOSE, TREALOSE) 25.00% 40.00% Table 6

[0039] Various combinations of the components and their respective ranges, as specified in Table 6, for a volume sweetener composition of the present disclosure, can reduce approximately 20 g of sugar per 30 g serving in a candy to 10 g to 12 g of sugar per 30 g serving to achieve a reduction of approximately 40% to 50% of sugar.

[0040] By way of example, a sweetening composition by volume to provide 7 g of sugar per 30 g serving according to this disclosure may comprise the following ingredients: Sugar Replacement in Bulk Phase (7 g 9 g of sugar per 30 g serving) Lower Component Upper Component CORN SYRUP (42 to 63 DE) 0.00% 10.00% SOLUBLE FIBER 35.00% 65.00% LOW-CALORIE MONOSACCHARIDES (ALLULOSE, TAGATOSE) 0.00% 25.00% MONOSACCHARIDES (FRUCTOSE, GLUCOSE) 0.00% 6.00% DISACCHARIDES (SUCROSE, MALTOSE, LACTOSE, TREHALOSE) 25.00% 31.00% Table 7

[0041] Various combinations of the components and their respective ranges, as specified in Table 7, for a volume sweetener composition of the present disclosure, can reduce approximately 20 g of sugar per 30 g serving in a candy to 7 g to 9 g of sugar per 30 g serving to achieve a sugar reduction of at least about 55%, as from about 55% to about 65% sugar reduction.

[0042] By way of example, a sweetening composition by volume to provide 4 g to 6 g of sugar per 30 g serving according to this disclosure may comprise the following ingredients: Sugar Replacement in Bulk Phase (4 g 6 g of sugar per 30 g serving) Lower Component Upper Component Soluble Fiber 30.00% 70.00% Petition 870250081804, dated 11 / 09 / 2025, page 23 / 63 14 / 48 Low-calorie monosaccharides (allulose, tagatose) 0.00% 25.00% Monosaccharides (fructose, glucose) 0.00% 5.00% Disaccharides (sucrose, maltose, lactose, trehalose) 10.00% 20.00% Table 8

[0043] Various combinations of the components and their respective ranges, as specified in Table 8, for a volume sweetener composition of the present disclosure, can reduce approximately 20 g of sugar per 30 g serving in a candy to 4 g to 6 g of sugar per 30 g serving to achieve a sugar reduction of at least about 70%, as from about 70% to about 80% sugar reduction.

[0044] By way of example, a sweetening composition by volume to provide 2 g to 3 g of sugar per 30 g serving according to this disclosure may comprise the following ingredients: Sugar Replacement in Bulk Phase (2 g - 3 g of sugar per 30 g serving) Lower Component Upper Component SOLUBLE FIBER 50.00% 75.00% LOW-CALORIE MONOSACCHARIDES (ALLULOSE, TAGATOSE) 0.00% 25.00% MONOSACCHARIDES (FRUCTOSE, GLUCOSE) 0.00% 5.00% DISACCHARIDES (SUCROSE, MALTOSE, LACTOSE, TREHALOSE) 0.00% 10.00% Table 9

[0045] Various combinations of the components and their respective ranges, as specified in Table 9, for a volume sweetener composition of the present disclosure, can reduce approximately 20 g of sugar per 30 g serving in a candy to 2 g to 3 g of sugar per 30 g serving to achieve a sugar reduction of at least about 85%, as from about 85% to about 90% sugar reduction.

[0046] By way of example, a bulk sweetener composition to provide less than 0.5 g of sugar per 30 g serving according to this disclosure may comprise the following ingredients: Bulk Phase Sugar Replacement (< 0.5 g of sugar per 30 g serving) Lower Component Upper Component Petition 870250081804, dated 11 / 09 / 2025, page 24 / 63 15 / 48 Resistant Maltodextrin 50.00% 80.00% Low-calorie monosaccharides (allulose, tagatose) 0.00% 25.00% Table 10

[0047] Various combinations of the components and their respective ranges, as specified in Table 10, for a volume sweetener composition of the present disclosure, can reduce approximately 20 g of sugar per 30 g serving in a candy to less than 0.5 g of sugar per 30 g serving to achieve a sugar reduction of at least 98%.

[0048] In some examples in this document, the concentration of monosaccharides and / or disaccharides in a bulk sweetener composition may also be provided through other ingredients, such as corn syrup, maltodextrin and / or fruit ingredients.

[0049] The bulk sweetener compositions (e.g., volume replacement compositions or volume-phase replacement syrups) of this disclosure may be used in a variety of confectionery products to reduce sugar content. Confectionery products may include soft candies such as chewy candies (nougats, soft caramels, toffee, taffy, etc.) and gelled candies (e.g., jelly candies, candied gumdrops, gummy candies). In some examples, the soft candies may be aerated. Exemplary aerated candies may include, but are not limited to, marshmallows and nougats. Confectionery products may also include hard candies (e.g., hard candies and tablet candies).

[0050] In some examples in this document, a bulk sweetener composition of this disclosure may be incorporated into a gelled candy (e.g., jelly candy). Gelled candies may include the bulk sweetener composition and a gelling agent. The gelling agent may include, among others, gelatin, pectin, starch, dextrins, hydrocolloids, milk-based proteins, and combinations thereof. Other ingredients may include, among others, colorings, flavorings, and polishing agents. A gelled candy of this disclosure may be a candy Petition 870250081804, dated 11 / 09 / 2025, page 25 / 63 16 / 48 reduced sugar gelled. The sugar content can be reduced by at least 50%.

[0051] A traditional gelled candy, such as gummy candies and confectionary gummy candies, is typically made using a mixture of sugar and corn syrup. A gelling agent (e.g., gelatin, pectin, starch, carrageenan, agar) may be used to set the product and provide the desired textural attributes (e.g., elastic, chewy, crumbly, etc.). The final moisture content of a gelled candy may range from about 15% to about 25%, depending on the desired texture. A typical sugar content per serving for gummy candies or confectionary gummy candies is 14 to 20 grams. Such traditional gelled candies may have a sugar content of 14 to 20 grams per 30-gram serving. A volume sweetener composition of the present disclosure may be used in a gelled candy in place of traditional sugar and corn syrup mixtures and may provide 12 grams or less of sugar per 30-gram serving.

[0052] A reduced-sugar jelly candy according to this disclosure may include a bulk sweetener composition or a bulk-phase replacement syrup. For example, a reduced-sugar jelly candy may comprise the following ingredients in weight percent: Reduced Sugar Gelified Candy with Volume Replacement Phase Syrup Lower Component Upper Component VOLUME PHASE REPLACEMENT SYRUP 67.00% 83.00% WATER 16.00% 25.00% GELLING AGENT (STARCH, GELATIN, PECTIN, CARRAGEENAN, GELATIN, AGAR, GUM ARABIC) 1.00% 12.00% 50% ACID SOLUTION QS QS COLORANT (varies) QS QS FLAVORING (varies) QS QS POLISHING AGENT QS QS Petition 870250081804, dated 11 / 09 / 2025, page 26 / 63 17 / 48 Table 11

[0053] A reduced-sugar gelled candy with the components listed in Table 11 may include from 67% by weight to 83% by weight of a volume phase replacement syrup disclosed in this document. The volume phase replacement syrup may have a composition according to the formulations shown in any of Tables 6-10.

[0054] In some examples in this document, a bulk sweetener composition of the present disclosure may be incorporated into a chewy fruit candy. A traditional chewy fruit candy is typically made using a mixture of sugar and corn syrup. Chewy fruit candies may be granulated or non-granulated and may include a gelling agent or hydrocolloid, such as gelatin or gums. A chewy fruit candy may also include a hard fat to prevent stickiness and improve firmness. The final moisture content of a chewy fruit candy may range from 4% to 12%, depending on the desired texture. A typical sugar content per serving for chewy fruit candies is 15 to 20 grams. Such traditional chewy fruit candies may have a sugar content of 15 to 20 grams per 30-gram serving.A bulk sweetener composition of the present disclosure can be used in a chewy fruit candy composition in place of traditional sugar and corn syrup mixtures and can provide 12 grams or less of sugar per 30-gram serving.

[0055] A reduced-sugar chewy fruit candy according to this disclosure may include a bulk sweetener composition or a bulk-phase replacement syrup. For example, reduced-sugar chewy fruit candies may comprise the following ingredients in weight percent: Reduced Sugar Chewy Fruit Candies with Syrup Replacement in the Volume Phase Lower Component Upper Petition 870250081804, dated 11 / 09 / 2025, p. 27 / 63 18 / 48 VOLUME PHASE REPLACEMENT SYRUP 67.75% 91.90% WATER 4.00% 12.00% HYDROCOLLOID (PECTIN, CARRAGEENAN, GELATIN, DEXTRIN, 0.25% 6.00% STARCH) HARD FAT (PALM, COCONUT, COCOA BUTTER, SHEA) 3.50% 12.00% MONO AND DIGLYCERIDES 0.25% 1.25% LECITHIN 0.10% 1.00% ACIDS (CITRIC, MALIC, FUMARIC, ADIPIC, TARTARIC) QS QS COLORING QS QS FLAVORING QS QS Table 12

[0056] A reduced-sugar chewy fruit candy with the components listed in Table 12 may include from 67.75% by weight to 91.90% by weight of a volume phase replacement syrup disclosed in this document. The volume phase replacement syrup may have a composition according to the formulations shown in any of Tables 6-10.

[0057] In some examples in this document, a bulk sweetener composition of the present disclosure may be incorporated into a nougat composition. Nougats may be flavored using fruits, nuts, or chocolate. A nougat may also include fat in the form of butter or nut paste. The density of nougat is typically aerated from 0.8 to 1.0 g / ml and a final moisture content may range from 8% to 10%. A typical sugar content per serving for nougats is 16 to 20 grams. Such traditional nougats may have a sugar content of 16 to 20 grams per 30-gram serving. A bulk sweetener composition of the present disclosure may be used in a nougat composition in place of traditional sugar and corn syrup mixtures and may provide 12 grams or less of sugar per 30-gram serving.

[0058] A reduced-sugar nougat according to this disclosure may include a bulk sweetener composition or a volume-phase replacement syrup. For example, a sugar nougat Petition 870250081804, dated 11 / 09 / 2025, p. 28 / 63 19 / 48 reduced may contain the following ingredients in percentage by weight: Reduced Sugar Nougat with Bulk-Phase Replacement Syrup Lower Component Upper Component VOLUME PHASE REPLACEMENT SYRUP 80.00% 89.00% WATER 8.00% 11.00% HYDROCOLLOID (PECTIN, CARRAGEENAN, GELATIN, DEXTRIN, STARCH) 0.00% 2.00% STABILIZER (ALBUMIN, SOY PROTEIN, WHEY PROTEIN) 0.00% 2.00% FAT 3.00% 5.00% ACID QS QS COLORING QS QS FLAVORING QS QS Table 13

[0059] A reduced-sugar nougat with the components listed in Table 13 may include from 80% by weight to 89% by weight of a volume phase replacement syrup disclosed in this document. The volume phase replacement syrup may have a composition according to the formulations shown in any of Tables 6-10.

[0060] In some examples in this document, a bulk sweetener composition of the present disclosure may be incorporated into a marshmallow composition. A traditional marshmallow is typically made using a mixture of sugar and corn syrup. Marshmallows may be granulated or ungranulated and may include a stabilizing agent such as gelatin and / or a protein to stabilize the foam structure. Marshmallows are typically aerated from 0.25 to 0.70 g / ml, depending on the desired final density. The final moisture content of a marshmallow may vary from 5% to 18%, depending on the desired texture. A typical sugar content per serving for marshmallows is 15 to 20 grams. Such traditional marshmallows may have a sugar content of 15 to 20 grams per 30-gram serving. A bulk sweetener composition of the present disclosure may be used in a marshmallow composition. Petition 870250081804, dated 11 / 09 / 2025, page 29 / 63 20 / 48 replaces traditional sugar and corn syrup mixtures and can provide 12 grams or less of sugar per 30-gram serving.

[0061] A reduced-sugar marshmallow according to this disclosure may include a bulk sweetener composition or a volume-phase replacement syrup. For example, reduced-sugar marshmallows may comprise the following ingredients in weight percent: Reduced Sugar Marshmallows with Bulk-Phase Syrup Replacement Lower Component Upper Component VOLUME PHASE REPLACEMENT SYRUP 75.00% 93.50% WATER 5.00% 18.00% HYDROCOLLOID (PECTIN, CARRAGEENAN, GELATIN, DEXTRIN, STARCH) 1.50% 5.00% STABILIZER (ALBUMIN, SOY PROTEIN, WHEY PROTEIN) 0.00% 2.00% ACID (CITRIC, MALIC, FUMARIC, ADIPIC, TARTARIC) QS QS COLORING QS QS FLAVORING QS QS Table 14

[0062] A reduced-sugar marshmallow with the components listed in Table 14 may include from 75% by weight to 93.50% by weight of a volume phase replacement syrup disclosed in this document. The volume phase replacement syrup may have a composition according to the formulations shown in any of Tables 6-10.

[0063] In some examples in this document, a bulk sweetener composition of the present disclosure may be incorporated into a caramel candy. A traditional caramel is typically made using a mixture of sugar and corn syrup. Caramels may be distinctly different from other confectionery products due to the use of dairy ingredients to impart characteristic texture, color, and flavor. Caramels may include a gelling agent (e.g., gelatin, pectin, starch, carrageenan, or agar) to set the product and control cold flow in order to maintain the product's shape and resist flow. Caramels may be Petition 870250081804, dated 11 / 09 / 2025, page 30 / 63 21 / 48 brown or white, depending on the process conditions applied (e.g., atmospheric cooking vs. vacuum cooking). The final moisture content of a caramel can vary from 8% to 18%, depending on the desired texture and application. For example, the final moisture content can vary between caramels that are in the form of cut and packaged pieces and caramel fillings. A typical sugar content per serving for a caramel candy is 14 to 18 grams. Such traditional caramels may have a sugar content of 14 to 18 grams per 30-gram serving. A volume sweetener composition of the present disclosure may be used in a caramel composition in place of traditional sugar and corn syrup mixtures and may provide 12 grams or less of sugar per 30-gram serving.

[0064] A reduced-sugar caramel according to this disclosure may include a bulk sweetener composition or a volume-phase replacement syrup. For example, reduced caramels may comprise the following ingredients in weight percent: Reduced Sugar Caramels with Bulk-Phase Syrup Replacement Lower Component Upper Component VOLUME PHASE REPLACEMENT SYRUP 15.88% 78.55% WATER 8.00% 18.00% HYDROCOLLOID (PECTIN, CARRAGEENAN, GELATIN, STARCH) 0.00% 5.00% DAIRY INGREDIENT (CONDENSED MILK, CREAM, EVAPORATED MILK, WHOLE MILK POWDER, FAT-FREE MILK POWDER, 5.00% 45.00% CREAM, BUTTER) HARD FAT 8.00% 15.00% MONO AND DIGLYCERIDES 0.25% 0.13% LECITHIN 0.00% 0.50% SALT 0.20% 0.50% FLAVORING QS QS Table 15

[0065] A reduced-sugar caramel with the components listed in Table 15 may include from 15.88% by weight to 78.55% by weight of a Petition 870250081804, dated 11 / 09 / 2025, page 31 / 63 22 / 48 volume phase replacement syrup disclosed in this document. The volume phase replacement syrup may have a composition according to the formulations shown in any of Tables 6-10.

[0066] In some examples in this document, a bulk sweetener composition of the present disclosure may be incorporated into a hard candy composition. A traditional hard candy is typically made using a mixture of sugar and corn syrup. Hard candies may include colorings and flavorings. In some examples, a hard candy may be flavored with fruit. Fruit-flavored hard candies may include acid to enhance the flavor. The final moisture content of a hard candy may range from 1% to 3%. A typical sugar content per serving for a hard candy is 22 to 27 grams. Traditional hard candies may have a sugar content of 22 to 27 grams per 30-gram serving. A bulk sweetener composition of the present disclosure may be used in a hard candy formulation in place of traditional sugar and corn syrup mixtures and may provide 12 grams or less of sugar per 30-gram serving.

[0067] Reduced sugar hard candy according to this disclosure may include a bulk sweetener composition or a volume phase replacement syrup. For example, reduced sugar hard candies may comprise the following ingredients in weight percent: Reduced Sugar Hard Candy with Volume Phase Replacement Syrup Lower Component Upper Component PHASE REPLACEMENT SYRUP VOLUME 94.00% 98.75% WATER 1.00% 3.00% ACID 0.00% 2.00% COLORANT 0.10% 0.50% FLAVORING 0.15% 0.50% Table 16

[0068] A reduced-sugar hard candy with the components Petition 870250081804, dated 11 / 09 / 2025, page 32 / 63 23 / 48 listed in Table 16 may include from 94% by weight to 98.75% by weight of a volume-phase replacement syrup disclosed in this document. The volume-phase replacement syrup may have a composition according to the formulations shown in any of Tables 6-10.

[0069] The bulk sweetener compositions of this disclosure may be able to replace traditional sucrose and corn syrup blends in a variety of candies and reduce the sugar content while providing flavor, texture, and colligative properties that are comparable to traditional blends, without the use of polyols. The compositions disclosed in this document may be free of polyols or sugar alcohols. The compositions disclosed in this document may also be free of high-intensity sweeteners.

[0070] The following examples are intended to illustrate the present disclosure without, however, being exhaustive. It is understood that the present disclosure covers additional embodiments consistent with the foregoing description and examples that follow. EXAMPLES

[0071] Example 1A

[0072] A reduced-sugar gelatin candy formulation comprising 13 g of sugar per 30 g serving compared with a gelatin candy formulation comprising approximately 20 g of sugar per 30 g serving was prepared by combining the bulk phase and other ingredients shown in Table 17. Table 17 Reduced Sugar Jelly Candies with Maltodextrin Volume Phase p / p High-fat corn syrup MALTOSE, 42DE 39.06% MALTODEXTRIN, 10 OF 8.15% SUCROSE 23.12% WATER 19.00% Petition 870250081804, dated 11 / 09 / 2025, page 33 / 63 24 / 48 Other ingredients: Modified corn starch 5.00%, Gelatin, 250 Bloom 4.00%, 50% acid solution 1.31%, Coloring (varies) q.s., Flavoring (varies) q.s., Polishing agent 0.15% 100.00%

[0073] Example 1B

[0074] A reduced-sugar gelatin candy formulation comprising 13 g of sugar per 30 g serving compared with a gelatin candy formulation comprising approximately 20 g of sugar per 30 g serving was prepared by combining the bulk phase and other ingredients shown in Table 18. Table 18 Reduced Sugar Gummy Candies with Resistant Maltodextrin Weight / Volume (w / w) HIGH MALTOSE CORN SYRUP, 42% OF 40.75% RESISTANT MALTODEXTRIN 7.24% SUGAR 22.36% WATER 19.00% Other ingredients MODIFIED CORN STARCH 5.00% GELATIN, 250 BLOOM 4.00% 50% ACID SOLUTION 1.31% COLORING (varies) 0.02% FLAVORING (varies) 0.18% POLISHING AGENT 0.15% 100.00%

[0075] Example 1C

[0076] A reduced-sugar gelatin candy formulation Petition 870250081804, dated 11 / 09 / 2025, page 34 / 63 A 25 / 48 formulation comprising 13 g of sugar per 30 g serving, compared to a gelatin candy formulation comprising approximately 20 g of sugar per 30 g serving, was prepared by combining the bulk phase and other ingredients shown in Table 19. Table 19 Reduced Sugar Jelly Candies with Allulose Phase Volume (w / w) HIGH MALTOSE CORN SYRUP, 42% 38.83% ALLULOSE 8.53% SUGAR 22.98% WATER 19.00% Other ingredients MODIFIED CORN STARCH 5.00% GELATIN, 250 BLOOM 4.00% 50% ACID SOLUTION 1.31% COLORING (varies) QS FLAVORING (varies) QS POLISHING AGENT 0.15% 100.00%

[0077] Example 2A

[0078] A reduced-sugar gelatin candy formulation comprising 10 g of sugar per 30 g serving compared with a gelatin candy formulation comprising approximately 20 g of sugar per 30 g serving was prepared by combining the bulk phase and other ingredients shown in Table 20. Table 20 Reduced Sugar Jelly Candies with Allulose Volume Phase p / p High-fat corn syrup MALTOSE, 42% OF 40.26% MALTODEXTRIN 12.61% Petition 870250081804, dated 11 / 09 / 2025, page 35 / 63 26 / 48 Allulose 7.74% Sugar 11.69% Water 17.00% Other ingredients Modified corn starch 5.00% Gelatin, 250 Bloom 4.00% 50% Acid solution 1.34% Coloring (varies) qs Flavoring (varies) qs Polishing agent 0.15% 100.00%

[0079] Example 2B

[0080] A reduced-sugar gelatin candy formulation comprising 10 g of sugar per 30 g serving compared with a gelatin candy formulation comprising approximately 20 g of sugar per 30 g serving was prepared by combining the bulk phase and other ingredients shown in Table 21. Table 21 Reduced Sugar Jelly Candies with Allulose Phase Volume (w / w) HIGH MALTOSE CORN SYRUP, 42% 39.79% ALLULOSE 20.40% SUGAR 12.12% WATER 17.00% Other ingredients MODIFIED CORN STARCH 5.00% GELATIN, 250 BLOOM 4.00% 50% ACID SOLUTION 1.34% COLORING (varies) QS FLAVORING (varies) QS POLISHING AGENT 0.15% 100.00% Petition 870250081804, dated 11 / 09 / 2025, pp. 36 / 63 27 / 48

[0081] Example 2C

[0082] A reduced sugar gum formulation comprising 10 g of sugar per 30 g serving compared with a gum formulation comprising approximately 20 g of sugar per 30 g serving was prepared by combining the bulk phase and other ingredients shown in Table 22. Table 22 Reduced Sugar Jelly Candies Phase Volume p / p HIGH MALTOSE CORN SYRUP, 42% OF 39.68% RESISTANT MALTODEXTRIN 20.69% FRUCTOSE 5.00% SUGAR 6.93% WATER 17.00% Other ingredients MODIFIED STARCH 4.00% GELATIN, 250 BLOOM 5.00% 50% ACID SOLUTION 1.34% COLORING (varies) QS FLAVORING (varies) QS POLISHING AGENT 0.15% 100.00%

[0083] Example 3

[0084] A reduced-sugar gelatin candy formulation comprising 7 g of sugar per 30 g serving compared with a gelatin candy formulation comprising approximately 20 g of sugar per 30 g serving was prepared by combining the bulk phase and other ingredients shown in Table 23. Table 23 Plant-Based Sugar Jelly Candies Reduced Petition 870250081804, dated 11 / 09 / 2025, page 37 / 63 28 / 48 High Maltose Corn Syrup (p / p) 42 of 12.50% Resistant Maltodextrin 52.90% Fructose 5.65% Sugar 8.25% Water 16.00% Other ingredients Pectin 2.00% Potassium Citrate 0.6% 50% Acid Solution 1.34% Coloring (varies) QS Flavoring (varies) QS Polishing Agent 0.15% 100.00%

[0085] Example 4

[0086] A reduced-sugar gelatin candy formulation comprising 5 g of sugar per 30 g serving compared with a gelatin candy formulation comprising approximately 20 g of sugar per 30 g serving was prepared by combining the bulk phase and other ingredients shown in Table 24. Table 24 Plant-Based Jelly Candies with Reduced Sugar and Allulose Phase by Volume (w / w): Resistant Maltodextrin 24.90%, Maltodextrin 13.87%, Allulose 21.83%, Sugar 10.61%, Fruit Juice Concentrate (70° Brix) 5.50%, Water 16.00%, Other ingredients Petition 870250081804, dated 11 / 09 / 2025, page 38 / 63 29 / 48 Native Tapioca Starch 3.25% Pectin 2.00% 50% Acid Solution 1.34% Sodium Citrate 0.20% Coloring (varies) q.s. Flavoring (varies) q.s. Polishing Agent 0.15% 100.00%

[0087] Example 5

[0088] A reduced-sugar gelatin candy formulation comprising 12 g of sugar per 30 g serving was prepared with the ingredients shown in Table 25. Table 25 Reduced Sugar Jelly Candy: 12g of sugar per serving Component p / p Corn Syrup, 42% of which contains 15.41% Soluble Fiber, 26.92% Sugar, 28.42% Water, 19.00% Modified Corn Starch, 5.00% Gelatin, 4.00% 50% Acid Solution, 1.30% Coloring (varies) QS Flavoring (varies) QS Polishing Agent, 0.15% 100.00%

[0089] Example 6

[0090] A reduced-sugar gelatin candy formulation comprising 9 g of sugar per 30 g serving was prepared with the ingredients shown in Table 26. Table 26 Reduced Sugar Jelly Candy: 9g ​​of sugar per serving Component p / p Petition 870250081804, dated 11 / 09 / 2025, page 39 / 63 30 / 48 Corn Syrup, 42 of 39.01% Allulose 20.99% Sugar 10.89% Water 19.00% Modified Corn Starch 5.00% Gelatin, 250 Bloom 4.00% 50% Acid Solution QS Coloring (varies) QS Flavoring (varies) QS POLISHING AGENT 0.15% 100.00%

[0091] Example 7

[0092] A reduced-sugar gelatin candy formulation comprising 10 g of sugar per 30 g serving was prepared with the ingredients shown in Table 27. Table 27 Reduced Sugar Jelly Candy: 10 g of sugar per serving. Component w / w: Corn Syrup, 42D 39.20%, Soluble Fiber 20.44%, Sugar 11.78%, Water 18.00%, Modified Corn Starch 3.95%, Gelatin, 250 Bloom 4.94%, 50% Acid Solution 1.30%, Coloring (varies) q.s., Flavoring (varies) q.s., Polishing Agent 0.15% 100.00%

[0093] Example 8

[0094] A reduced-sugar gelatin candy formulation comprising 8 g of sugar per 30 g serving was prepared with the ingredients shown in Table 28. Petition 870250081804, dated 11 / 09 / 2025, pages 40 / 63 31 / 48 Table 28 Plant-Based Reduced Sugar Jelly Candy: 8 g of sugar per serving Component w / w CORN SYRUP, 42DE 12.29% SOLUBLE FIBER 46.99% FRUCTOSE 5.33% SUGAR 12.73% WATER 18.00% PECTIN DJ150 2.25% CITRIC ACID 0.12% SODIUM CITRATE 0.38% TRIPOTASSIUM CITRATE 0.25% 50% ACID SOLUTION 1.30% COLORANT (varies) QS FLAVORING (varies) QS POLISHING AGENT 0.15% 100.00%

[0095] Example 9

[0096] A reduced sugar jelly candy formulation comprising 5 g of sugar per serving of 30 g was prepared with the ingredients shown in Table 29. Table 29 Reduced Sugar Plant-Based Jelly Candy: 5 g of sugar per serving Component w / w SOLUBLE FIBER 36.84% ALLULOSE 23.43% SUGAR 10.36% FRUIT JUICE CONCENTRATE (70 Brix) 5.16% WATER 18.00% TAPIOCA STARCH 2.16% PECTIN 1.91% Petition 870250081804, dated 11 / 09 / 2025, page 41 / 63 32 / 48 Potassium citrate 0.42% Sodium citrate 0.26% 50% acid solution 1.30% Colorant (varies) q.s. Flavoring (varies) q.s. Polishing agent 0.15% 100.00%

[0097] Example 10A

[0098] A reduced-sugar gelatin candy formulation comprising 3 g of sugar per 30 g serving was prepared with the ingredients shown in Table 30. Table 30 Reduced Sugar Jelly Candy: 3g of sugar per serving Component p / p Soluble Fiber Syrup 43.02% Allulose 23.67% Fruit Juice Concentrate, Brix 5.41% Sugar 4.50% Water 18.00% Modified Corn Starch 4.62% Gelatin 3.69% 50% Acid Solution 1.30% Coloring Solution (varies) QS Flavoring (varies) QS Stevia Extract 0.020% Polishing Agent 0.15% 100.00%

[0099] Example 10B

[00100] A reduced-sugar gelatin candy formulation comprising 3 g of sugar per 30 g serving was prepared with the ingredients shown in Table 31. Table 31 Plant-Based Reduced Sugar Jelly Candy: 3g of sugar per serving Petition 870250081804, dated 11 / 09 / 2025, pp. 42 / 63 33 / 48 Ingredients (w / w): Soluble Fiber Syrup 46.69%, Allulose 23.89%, Fruit Juice Concentrate, 70 Brix 5.72%, Sugar 4.30%, Water 18.00%, Tapioca Starch 2.00%, Pectin 2.00%, 50% Acid Solution 1.31%, Coloring Solution (varies) QS, Flavoring (varies) QS, Stevia Extract 0.020%, Polishing Agent 0.152% 100.00%

[00101] Example 11

[00102] A reduced-sugar gelatin candy formulation comprising less than 0.5 g of sugar per 30 g serving was prepared with the ingredients shown in Table 32. Table 32 Sugar-Free Jelly Candy: <0.5 g / kg <3 sugar per serving Component w / w SOLUBLE FIBER 47.10% ALLULOSE 24.23% WATER 18.00% MODIFIED STARCH 5.00% GELATIN 4.00% 50% ACID SOLUTION 1.31% Coloring Solution (varies) QS Flavoring (varies) QS STEVIA EXTRACT 0.020% POLISHING AGENT 0.150% 100.00%

[00103] Example 12 Petition 870250081804, dated 11 / 09 / 2025, pp. 43 / 63 34 / 48

[00104] A reduced-sugar chewy fruit candy formulation comprising 11 g of sugar per 30 g serving was prepared with the ingredients shown in Table 33. Table 33 Reduced Sugar Chewy Fruit Candy: 11g of Sugar per Serving Component p / p SOLUBLE FIBER 43.915% Fructose 13.680% SUCROSE 27.753% WATER 6.00% Pectin 1.05% Modified potato starch 3.795% Hydrogenated Palm Kernel Oil 6.95% Mono and Diglycerides 0.63% Lecithin 0.17% CITRIC ACID QS CORANTEQS AROMATIZANTEQS 6X SUGAR 6.147% 100,000%

[00105] Example 13

[00106] A reduced-sugar chewy fruit candy formulation comprising 8 g of sugar per 30 g serving was prepared with the ingredients shown in Table 34. Table 34 Reduced Sugar Chewy Fruit Candy: 8g of Sugar per Serving P / P Component SOLUBLE FIBER 33.384% ALULOSE 20.736% SUCROSE 13.036% WATER 6,000% Pectin 0.781% Modified potato starch 3.795% Petition 870250081804, dated 11 / 09 / 2025, pp. 44 / 63 35 / 48 Hydrogenated palm kernel oil 7.022% Mono and diglycerides 0.638% Lecithin 0.170% Citric acid qs Coloring qs Flavoring qs 6x Sugar 12.335% 100.000%

[00107] Example 14

[00108] A reduced-sugar chewy fruit candy formulation comprising 5 g of sugar per 30 g serving was prepared with the ingredients shown in Table 35. Table 35 Reduced Sugar Chewy Fruit Candy: 5g sugar per serving. Ingredients (w / w): Soluble Fiber 39.907%, Allulose 24.695%, Fruit Juice Concentrate 5.50%, Water 6.000%, Pectin 0.523%, Modified Potato Starch 3.795%, Hydrogenated Palm Kernel Oil 6.957%, Mono- and Diglycerides 0.632%, Lecithin 0.169%, Citric Acid 1.687%, Coloring 0.008%, Flavoring 0.202%, 6x Sugar 9.924%, 100.000%

[00109] Example 15

[00110] A reduced-sugar chewy fruit candy formulation comprising 3 g of sugar per 30 g serving was prepared with the ingredients shown in Table 36. Petition 870250081804, dated 11 / 09 / 2025, pages 45 / 63 36 / 48 Table 36 Reduced Sugar Chewy Fruit Candy: 3g of Sugar per Serving Component w / w SOLUBLE FIBER 49.112% ALLULOSE 24.236% WATER 6.000% PECTIN 0.527% MODIFIED POTATO STARCH 3.795% HARD FAT 7.007% MONO AND DIGLYCERIDES 0.637% LECITHIN 0.170% CITRIC ACID QS COLORING QS FLAVORING QS 6X SUGAR 6.579% 100,000%

[00111] Example 16

[00112] A reduced-sugar chewy fruit candy formulation comprising less than 0.5 g of sugar per 30 g serving was prepared with the ingredients shown in Table 37. Table 37 Chewy Fruit Candy with No Added Sugar: < 0.5 g of sugar per serving Component (w / w): Soluble Fiber 55.237%, Allulose 23.527%, Sucrose 0.000%, Water 6.000%, Pectin 0.570%, Modified Potato Starch 3.795%, Hard Fat 7.586%, Mono- and Diglycerides 0.690%, Lecithin 0.184%, Citric Acid q.s. Petition 870250081804, dated 11 / 09 / 2025, pp. 46 / 63 37 / 48 QS dye FRAGRANCE QS Stevia or Monk Fruit Extract 0.02% 100,000%

[00113] Example 17

[00114] A reduced-sugar nougat formulation comprising 12 g of sugar per 30 g serving was prepared with the ingredients shown in Table 38. Table 38 Reduced Sugar Chewy Nougat: 12g of sugar per serving. Ingredients (w / w): Soluble Fiber 47.21%, Fructose 2.36g, Sugar 33.01%, Protein (Albumin) 1.41%, Water 10.00%, Sugar 3.24%, Fat 3.24%, Coloring (varies) q.s., Flavoring (varies) q.s., Acid q.s. 100.000%

[00115] Example 18

[00116] A reduced-sugar nougat formulation comprising 12 g of sugar per 30 g serving was prepared with the ingredients shown in Table 39. Table 39 Reduced Sugar Soft Nougat: 12g of sugar per serving Component (w / w) SOLUBLE FIBER INVERT SUGAR SUGAR WATER 43.553% 2.923% 26.139% 10.00% Petition 870250081804, dated 11 / 09 / 2025, pp. 47 / 63 38 / 48 Protein 1.037% Cocoa Powder 3.910% Cocoa butter 5.013% SALT 0.334% Flavoring 0.201% 6X SUGAR 6.096% 100,000%

[00117] Example 19

[00118] A reduced-sugar nougat formulation comprising 8 g of sugar per 30 g serving was prepared with the ingredients shown in Table 40. Table 40 Reduced Sugar Soft Nougat: 8g of sugar per serving. Ingredients (w / w): Soluble Fiber 37.149%, Allulose 16.641%, Sucrose 14.561%, Water 10.00%, Protein 1.033%, Cocoa Powder 3.896%, Cocoa Butter 4.995%, Salt 0.333%, Flavoring 0.200%, 6x Sugar 10.401%, 100.000%

[00119] Example 20

[00120] A reduced-sugar nougat formulation comprising 5 g of sugar per 30 g serving was prepared with the ingredients shown in Table 41. Table 41 Reduced Sugar Soft Nougat: 5g of sugar per serving Component p / p SOLUBLE FIBER 41.103% Petition 870250081804, dated 11 / 09 / 2025, pp. 48 / 63 39 / 48 Allulose 20.724% Sucrose 5.181% Water 14.507% Protein 0.974% Cocoa Powder 3.592% Fat 4.145% Salt 0.276% Flavoring 0.207% 6x Sugar 8.635% 100.000%

[00121] Example 21

[00122] A reduced-sugar nougat formulation comprising 3 g of sugar per 30 g serving was prepared with the ingredients shown in Table 42. Table 42 Reduced Sugar Soft Nougat: 3g of sugar per serving Component p / p SOLUBLE FIBER 43.906% ALLULOSE 23.994% SUCROSE 0.000% WATER 10.00% PROTEIN 1.045% CARRAGEENAN 1.038% COCOA POWDER 3.942% COCOA BUTTER 5.054% SALT 0.337% FLAVORING 0.202% 6X SUGAR 9.682% STEVIA EXTRACT 0.020% 100.000%

[00123] Example 22

[00124] A reduced-sugar marshmallow comprising 12 g of sugar per 30 g serving was prepared with the ingredients shown in Petition 870250081804, dated 11 / 09 / 2025, pp. 49 / 63 40 / 48 Table 43. Table 43 Reduced Sugar Marshmallow: 12g of sugar per serving Component p / p Soluble Fiber 35.44% Sugar 36.39% Fructose 2.35% Water 20.00% Modified Starch 2.50% Gelatin 2.00% Acid qs Coloring (varies) qs Flavoring (varies) qs 100.00%

[00125] Example 23

[00126] A reduced-sugar marshmallow comprising 9 g of sugar per 30 g serving was prepared with the ingredients shown in Table 44. Table 44 Reduced Sugar Marshmallow: 9g of sugar per serving Component p / p Soluble Fiber 34.34% Sugar 28.44% Allulose 11.43% Water 20.000% Modified Starch 2.50% Gelatin 2.00% Acid qs Coloring (varies) qs Flavoring (varies) qs 100.00%

[00127] Example 24

[00128] A reduced-sugar marshmallow comprising 7 g of Petition 870250081804, dated 11 / 09 / 2025, pages 50 / 63 41 / 48 of the sugar per 30g serving was prepared with the ingredients shown in Table 45. Table 45 Reduced Sugar Marshmallow: 7g of sugar per serving. Ingredients (w / w): Soluble Fiber 51.80%, Sugar 18.93%, Fructose 3.43%, Water 20.000%, Modified Starch 2.50%, Gelatin 2.00%, Acid (q.s.), Coloring (varies) (q.s.), Flavoring (varies) (q.s.). 100.00%

[00129] Example 25

[00130] A reduced-sugar marshmallow comprising 5 g of sugar per 30 g serving was prepared with the ingredients shown in Table 46. Table 46 Reduced Sugar Marshmallow: 5 g of sugar per serving. Component w / w: SOLUBLE FIBER 34.32% SUGAR 17.05% ALLULOSE 22.85% WATER 20.000% MODIFIED STARCH 2.50% GELATIN 2.00% ACID QS COLORING (varies) QS FLAVORING (varies) QS 100.00%

[00131] Example 26 Petition 870250081804, dated 11 / 09 / 2025, pages 51 / 63 42 / 48

[00132] A reduced-sugar marshmallow comprising 3 g of sugar per 30 g serving was prepared with the ingredients shown in Table 47. Table 47 Reduced Sugar Marshmallow: 3 g of sugar per serving. Component w / w: SOLUBLE FIBER 42.84%, ALLULOSE 23.65%, SUGAR 7.69%, WATER 20.000%, MODIFIED STARCH 2.50%, GELATIN 2.00%, ACID QS, COLORING (varies) QS, FLAVORING (varies) QS, STEVIA OR MONK FRUIT EXTRACT 0.02% 100.00%

[00133] Example 27

[00134] A reduced-sugar marshmallow comprising less than 0.5 g of sugar per 30 g serving was prepared with the ingredients shown in Table 48. Table 48 Marshmallow with No Added Sugar: <0.5 g of sugar per serving. Component w / w: SOLUBLE FIBER 50.55%, ALLULOSE 23.62%, WATER 20.000%, MODIFIED STARCH 2.50%, GELATIN 2.00%, ACID QS, COLORING (varies) QS, FLAVORING (varies) QS, STEVIA OR MONK FRUIT EXTRACT 0.02% Petition 870250081804, dated 11 / 09 / 2025, pages 52 / 63 43 / 48 100.00%

[00135] Example 28

[00136] A reduced sugar caramel comprising 11 g of sugar per 30 g portion was prepared with the ingredients shown in Table 49. Table 49 Reduced Sugar Caramel: 11 g of sugar per serving. Ingredients (w / w): Soluble Fiber 36.39%, Sugar 15.53%, Fructose 4.01%, Water 10.00%, Carrageenan 1.28%, Condensed Milk 22.20%, Hard Fat 9.69%, Mono- and Diglycerides 0.44%, Lecithin 0.12%, Salt 0.34%. 100.000%

[00137] Example 29A

[00138] A reduced sugar caramel comprising 8 g of sugar per 30 g portion was prepared with the ingredients shown in Table 50. Table 50 Reduced Sugar Caramel: 8g of sugar per serving Component (w / w): Soluble Fiber 44.49%, Sugar 17.10%, Fructose 2.95%, Water 12.00%, Carrageenan 1.03%, Evaporated Milk 11.69%, Hard Fat 9.74% Petition 870250081804, dated 11 / 09 / 2025, pages 53 / 63 44 / 48 Mono and Diglycerides 0.52% Lecithin 0.14% SALT 0.34% 100,000%

[00139] Example 29B

[00140] A reduced sugar caramel comprising 8 g of sugar per 30 g portion was prepared with the ingredients shown in Table 51. Table 51 Reduced Sugar Fruit Caramel: 8g of Sugar per Serving Ingredients w / w: Soluble Fiber 45.26%, Sugar 15.08%, Fruit Juice Concentrate 5.80%, Water 10.00%, Pectin 1.05%, Evaporated Milk 11.89%, Hard Fat 9.91%, Mono- and Diglycerides 0.52%, Lecithin 0.14%, Citric Acid 0.50%, Coloring QS, Flavoring QS 100.000%

[00141] Example 30

[00142] A reduced sugar caramel comprising 5 g of sugar per 30 g portion was prepared with the ingredients shown in Table 52. Table 52 Reduced Sugar Caramel: 5g of sugar per serving Component p / p Finished SOLUBLE FIBER 36.10% ALULOSE 19.35% Petition 870250081804, dated 11 / 09 / 2025, pages 54 / 63 45 / 48 Water 10.00% Carrageenan 0.98% Condensed Milk 23.02% Hard Fat 9.67% Mono and Diglycerides 0.44% Lecithin 0.12% Salt 0.32% 100.000%

[00143] Example 31

[00144] A reduced sugar caramel comprising 3 g of sugar per 30 g portion was prepared with the ingredients shown in Table 53. Table 53 Reduced Sugar Caramel: 3g of sugar per serving Component p / p Soluble Fiber 46.32% Sugar 3.56% Allulose 14.32% Water 12.00% Carrageenan 1.07% Evaporated Milk 12.17% Hard Fat 9.54% Mono and Diglycerides 0.54% Lecithin 0.14% Salt 0.33% Stevia or Monk Fruit Extract 0.02% 100.000%

[00145] Example 32

[00146] A reduced-sugar hard candy comprising 17 g of sugar per 30 g serving was prepared with the ingredients shown in Table 54. Table 54 Reduced Sugar Hard Candy: 17g of sugar per serving Petition 870250081804, dated 11 / 09 / 2025, pages 55 / 63 46 / 48 Ingredients (w / w): Corn Syrup 42, Soluble Fiber 31.223%, Invert Sugar 1.435%, Sucrose 53.806%, Water 2.00%, Citric Acid 1.00%, Coloring QS, Flavoring QS 100.00%

[00147] Example 33

[00148] A reduced-sugar hard candy comprising 12 g of sugar per 30 g serving was prepared with the ingredients shown in Table 55. Table 55 Reduced Sugar Hard Candy: 12g of sugar per serving Component p / p Soluble Fiber 45.170% Invert Sugar 2.875% Sucrose 35.938% Water 2.00% Citric Acid 1.000% Coloring QS Flavoring QS 100.000%

[00149] Example 34

[00150] A reduced-sugar hard candy comprising 8 g of sugar per 30 g serving was prepared with the ingredients shown in Table 56. Table 56 Reduced Sugar Hard Candy: 8g of sugar per serving Component p / p SOLUBLE FIBER 58.008% Petition 870250081804, dated 11 / 09 / 2025, pages 56 / 63 47 / 48 ALULOSE 11.695% SUCROSE 26.899% WATER 2.00% Citric acid 1000% QS dye FRAGRANCE QS 100,000%

[00151] Example 35

[00152] A reduced-sugar hard candy comprising 5 g of sugar per 30 g serving was prepared with the ingredients shown in Table 57. Table 57 Reduced Sugar Hard Candy: 5g of sugar per serving Component p / p Soluble Fiber 58.008% Allulose 23.390% Sucrose 15.204% Water 2.00% Citric Acid 1.000% Coloring QS Flavoring QS 100.000%

[00153] Example 36

[00154] A reduced-sugar hard candy comprising 3 g of sugar per 30 g serving was prepared with the ingredients shown in Table 58. Table 58 Reduced Sugar Hard Candy: 3g of sugar per serving Component p / p Soluble Fiber 58.008% Allulose 23.390% Sucrose 15.204% Water 2.00% Petition 870250081804, dated 11 / 09 / 2025, pp. 57 / 63 48 / 48 Citric acid 1000% QS dye FRAGRANCE QS 100,000%

[00155] It should be noted that although several examples are described, the present disclosure is not limited to these examples. Other aspects and embodiments of the present disclosure will be apparent to those skilled in the art from consideration of the descriptive report and practice of the embodiments disclosed in this document. The descriptive report and examples are intended to be considered merely illustrative, with the true scope and spirit of the present disclosure being indicated by the following claims. Petition 870250081804, dated 11 / 09 / 2025, pp. 58 / 63

Claims

1 / 4 CLAIMS 1. Bulk sweetener composition characterized in that it comprises: at least one of a glucose syrup, a soluble fiber and maltodextrin; and at least one of a monosaccharide, a disaccharide and a low-calorie monosaccharide.

2. Bulky sweetener composition according to claim 1, characterized in that the bulky sweetener composition does not comprise a polyol or a high-intensity sweetener.

3. Bulk sweetener composition, according to claim 1, characterized in that the bulk sweetener composition comprises: a glucose syrup in an amount of about 0% to about 53% by weight, based on the total weight of the bulk sweetener composition; a disaccharide in an amount of about 25% to about 47% by weight, based on the total weight of the bulk 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 bulk sweetener composition.

4. Bulking sweetener composition according to claim 3, characterized in that the low-calorie monosaccharide is allulose.

5. Bulky sweetener composition according to claim 3, characterized in that the bulky sweetener composition further comprises: maltodextrin in an amount of about 0% to about 12% by weight, based on the total weight of the bulky sweetener composition.

6. Bulk sweetener composition according to claim 3, characterized in that the bulk sweetener composition further comprises: Petition 870250081804, dated 11 / 09 / 2025, page 59 / 63 2 / 4 a soluble fiber in an amount of about 0% to about 10% by weight, based on the total weight of the bulk sweetener composition.

7. Bulking sweetener composition according to claim 6, characterized in that the soluble fiber is resistant maltodextrin.

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

9. Confectionery composition according to claim 8, characterized in that the bulk sweetener composition further comprises water.

10. Confectionery composition according to claim 8, characterized in that the bulk sweetener composition is free of polyols.

11. Confectionery composition according to claim 8, characterized in that the low-calorie monosaccharide is allulose, tagatose, or a combination thereof.

12. Confectionery composition, according to claim 8, characterized in that the disaccharide is sucrose, maltose, lactose, trehalose or a combination thereof.

13. Confectionery composition, according to claim 8, characterized in that the monosaccharide is fructose, glucose or a combination thereof.

14. Confectionery composition, according to claim 8, Petition 870250081804, dated 11 / 09 / 2025, pp. 60 / 63 3 / 4, characterized in that the bulk sweetener composition comprises soluble fiber.

15. Confectionery composition, according to claim 14, characterized in that the soluble fiber is a resistant maltodextrin.

16. Confectionery composition according to claim 8, characterized in that the glucose syrup is a high-maltose corn syrup.

17. Confectionery composition according to claim 8, characterized in that the bulk sweetener composition comprises soluble fiber, glucose syrup, a monosaccharide and a disaccharide.

18. Confectionery composition according to claim 8, characterized in that the bulk sweetener composition comprises glucose syrup, a monosaccharide and a disaccharide.

19. Confectionery composition according to claim 8, characterized in that the confectionery composition is selected from among gelled, chewy, and hard candies.

20. Confectionery composition, according to claim 8, characterized in that the volume sweetener composition provides at least a 50% reduction in sugar in the confectionery composition.

21. Reduced-sugar gelled candy characterized in that it comprises: a gelling agent comprising gelatin, pectin, starch, hydrocolloids or combinations thereof; and a bulk sweetener composition comprising at least one of a glucose syrup, a soluble fiber and maltodextrin; and at least one of a monosaccharide, a disaccharide and a low-calorie monosaccharide selected from allulose and tagatose; wherein the gelled candy is free of polyols.

22. Reduced sugar jellied candy, according to claim Petition 870250081804, dated 11 / 09 / 2025, page 61 / 63 4 / 4 21, characterized in that the jellied candy has a texture similar to that of a jellied candy comprising corn syrup to sucrose in a ratio of 55:45% by weight of solids.

23. Reduced sugar gelled candy, according to claim 21, characterized in that the bulk sweetener composition comprises a monosaccharide in the form of fructose and a disaccharide in the form of sucrose.

24. Reduced sugar gelled candy, according to claim 21, characterized in that the bulk sweetener composition comprises a monosaccharide in the form of fructose and a disaccharide in the form of sucrose.

25. Reduced sugar gelled candy, according to claim 21, characterized in that the bulk sweetener composition comprises allulose and a disaccharide in the form of sucrose.

26. Reduced sugar gelled candy, according to claim 21, characterized in that the gelling agent is pectin.

27. Reduced sugar gelled candy, according to claim 21, characterized in that the gelling agent is gelatin.

28. Reduced-sugar gelled candy, according to claim 21, characterized in that the reduced-sugar gelled candy is free of high-intensity sweeteners.

29. Reduced-sugar jellied candy, according to claim 21, characterized in that the reduced-sugar jellied candy comprises 12 grams or less of sugar per 30-gram serving. Petition 870250081804, dated 11 / 09 / 2025, pp. 62 / 63