Functional sugar substitute

Abstract

FUNCTIONAL SUBSTITUTE OF SUGAR The present invention relates to a functional food ingredient that substitutes sugar on a 1 / 1 basis, in weight and / or volume, in food recipes containing sucrose, aiming at a substantial caloric reduction. As it has a health promoting effect, it should be seen not only as an ingredient, but as a functional ingredient. Functional food substitutes for sucrose according to. the present invention comprises prebiotic fibers and sweeteners, and possibly other non-selective fibers, minerals, vitamins and probiotic strains.

Description

FUNCTIONAL SUGAR SUBSTITUTE Description The present invention relates to a sugar replacement composition that possesses both the sweetness and the structural characteristics of sugar. More particularly, the present invention relates to a solid or semi-solid functional sweetener that can be used to replace sugar in any preparation on a 1 / 1 weight basis and / or, additionally, on a 1 / 1 volume basis. Background Sugar is a popular sweetening additive in human food preparations. Sugar includes sucrose, fructose, and higher fructose corn syrups. Popular eating habits tend to show excessive sugar consumption. However, high sugar consumption is not recommended in diets due, among other things, to its high caloric content. The most common adverse health effects are tooth decay and obesity. The rapid introduction of higher fructose corn syrup into food sources in the 1970s, particularly in non-alcoholic beverages, has been recognized as a major contributing factor to the obesity epidemic that has swept the world in the last 30 years. Furthermore, people with diabetes need to control their sugar intake. High blood glucose levels are harmful.Although the symptoms are not severe immediately, over time uncontrolled high blood sugar levels can damage small blood vessels, leading to complications that... These include irreversible damage to the eyes and kidneys. Nerves can also be damaged, which can affect internal organs as well as the ability to feel sensations and pain. Uncontrolled diabetes increases the risk of cardiovascular diseases such as heart attack and stroke. Thus, solutions for replacing sugar in food products are highly valuable. Summary of the invention The present invention relates to a new concept regarding healthy nutritional habits and functional foods. The basic, and most important, idea of ​​this concept is that people will no longer need to change their eating habits in order to improve their health. Within the concept of the invention, it is possible to consume foods that are as simple and effective as possible with positive effects on health, without the consumer losing what they enjoy, such as sweet and salty tastes, palatable structure, and the texture of food products. The main objective is to replace those food ingredients that are used in larger quantities but are also present as mildly harmful toxins, even for healthy human beings. In this context, one of the most important ingredients is sugar. In light of this, it is important to recognize the presence of complex microflora in the gastrointestinal tract (GI tract), more specifically the colon, as being part of healthy human beings. In the gastrointestinal tract, microorganisms are predominant in the colon, where they constitute approximately 10 11 -10 12 / gram of colon contents. It is known that microbes in the large intestine complete the The process of digesting food components that were not digested in the small intestine, such as fiber, which are oligo- and polysaccharides and, in most cases, are plant-derived food products. The characteristics of these oligo- and polysaccharides depend, for example, on the composition of the saccharide, the linkages between the saccharides, and the degree of polymerization (DP). The degree of polymerization corresponds to the number of saccharide units (i.e., fructose and glucose) linked to each other in the carbohydrate chain of an oligo- or polysaccharide molecule. Polysaccharides can be defined as branched or linear chains of saccharide units having a DP of at least 10. Oligosaccharides can be defined as branched or linear chains of monosaccharide units having a DP between 2 and 10. Furthermore, the average degree of polymerization can be defined as the total number of monosaccharide units divided by the total number of saccharide molecules present in a given oligo- or polysaccharide composition.It is advantageously measured using high-performance ion-exchange chromatography (HPAEC) with pulsed amperometric detection (PAD), as described by Blecker C. et al., Characterisation of different inulin samples by DSC, Journal of Thermal Analysis and Calorimetry 71(1):215-224, 2003. Furthermore, the degree of polymerization can also be determined by one of the following analytical methods: Campa C. et al., Determination of the average degree of polymerization and oligosaccharide distribution in partially hydrolyzed homopolysaccharides: a comparison of four. Experimental methods applied to mannuronan, Journal of Chromatography A. 2004 February 13; 1026 (1-2): 271-81, and Ravenscroft N. et al., Physical characterization of the oligosaccharide component of vaccines, Developmental Biology 2000, 103: 35-47. Some of these fibers possess prebiotic properties and are called prebiotic fibers or prebiotic oligo- or polysaccharides. They are mainly soluble oligo- and polysaccharides that are not digestible, meaning they are neither digested by human enzymes in the GI tract nor absorbed in the upper digestive tract. Therefore, they arrive in their original state in the colon, where they are at least partially fermented, mainly by beneficial bacteria present in the colon, such as Bifidobacteria and Lactobacilli. Therefore, these beneficial bacteria utilize prebiotic fibers as a selective energy source for growth and proliferation in the colon. This effect is called prebiotic activity, referring to the stimulation and / or activation of health-promoting bacteria in the intestinal tract. Studies in humans have confirmed, for example, that the ingestion of moderate amounts of these prebiotic fibers (from 5g per day) results in a significant increase (more than 10 times) of Bifidobacteria in the colon. During fermentation, these fibers are degraded and short-chain fatty acids (SCFAs) are produced, lowering pH levels and providing an energy source for the growth and maintenance of large intestine cells. This process leads to the differentiation of cancerous cells, a vital step that... This is required before cancer cells can be killed. The effect of the decreased pH resulting from acid production leads to increased absorption of calcium and magnesium, and simultaneously creates a harmful environment for pathogenic and putrefactive bacteria, such as Clostridia, E. coli, or Bacteroides. Regarding the complex microflora, probiotics were defined by a group of experts convened by the Food and Agriculture Organization of the United Nations (FAO). Their definition of probiotics is "live microorganisms administered in adequate amounts that confer a beneficial effect on the host." In practice, certain Bifidobacteria and Lactobacilli are primarily cited as... possessing probiotic activity. They are generally referred to as probiotics when administered orally. These bacteria are able to colonize the intestinal tract, more specifically the colon, where they exert beneficial effects on human health. However, only a few strains belonging to these two genera cause positive health effects that are claimed in commercial applications. In addition to colonizing the colon and thus preventing the proliferation of undesirable and harmful bacteria, other health effects of probiotics, and possibly also of some beneficial endogenous bacteria, include: decreasing the incidence or duration of diarrhea, managing lactose intolerance, antihypertensive effects, reducing the risk of cancer, stimulating the immune system, etc. These effects can be direct or indirect, meaning they can be caused by or by Bacterial activities or products, or products created by digestion in the digestive tract. Replacing sugar with strong sweeteners is a serious problem in solid or semi-solid foods because sucrose fulfills both the structural and sweetening functions in these products. Preparing products with little or no added sugar automatically faces the problem of replacing all the material in the product, which, additionally, should have at least the same functionality as the sugar it replaces. Several products have already been disclosed as being in the state of the art. However, none of these products allows for the replacement of sugar in semi-solid or solid preparations on a 1:1 weight basis while simultaneously maintaining all the palatability, flavor, sweetness, functionality, and texture properties of sugar. In this regard, EP0963379 and US6423358 disclose examples of fiber-containing sugar substitutes on a 1:1 volume basis. Furthermore, the said substitute should essentially provide the same sweetness as sugar, at least the same functional effects of sugar on the structure, texture, appearance, and palatability of food preparations, but should also possess some additional functionality, such as health-promoting effects and / or increased shelf life of processed food products. For this reason, the sugar substitute should not only replace sugar but should also offer a wide range of health benefits while providing the human body with the required amounts of fiber, vitamins, and minerals. In short, It can be stated that by using a sugar substitute, one can expect to obtain better health without having to make any concessions regarding taste or texture. Detailed description of the invention The present invention aims to provide a healthy substitute for sucrose in common preparations on a 1:1 weight basis and, preferably, also on a 1:1 volume basis. This means that in any recipe requiring sugar, the amount of sugar can be replaced by the same amount of the low-calorie, fiber-containing, solid or semi-solid sugar substitute composition according to the present invention. To that end, the present invention provides a sugar replacement composition comprising an enhanced fiber composition, which is a combination of polysaccharides having a DP of at least 10 and oligosaccharides having a DP ranging from approximately 2 to approximately 10, and a sweetener or a sweetening composition. The enhanced fiber composition comprises 30 to 75%, preferably 45 to 65% by weight of polysaccharide, and 5 to 45%, preferably 10 to 30% by weight, of oligosaccharide, based on the total replacement composition of sugar as being 100% by weight. Preferably, at least one polysaccharide and / or oligosaccharide compound is prebiotic. Furthermore, it is preferred that at least one polysaccharide and / or oligosaccharide compound be composed of... mainly glucose units and that at least one polysaccharide and / or oligosaccharide is composed primarily of fructose units. Furthermore, it is also preferred that the average degree of polymerization of the oligosaccharide fraction of the augmented fiber composition be 3 to 8, preferably 3 to 5, while the average degree of polymerization of the polysaccharide fraction of the augmented fiber composition be 10 to 20, preferably 10 to 15. Preferably, each fraction is characterized by a monomodal DP distribution, where the maximum peak is within the respective range specified above. However, if both resistant maltodextrin oligosaccharide and resistant maltodextrin polysaccharide are used, it is also preferred to employ a single resistant maltodextrin fraction exhibiting a monomodal DP distribution. In this case, the maximum peak of the DP distribution does not necessarily need to be within the ranges specified above, ensuring that the average DP of these oligosaccharide and polysaccharide subfractions is within their respective ranges. The sweetener composition comprises one or more high-intensity sweeteners in an amount sufficient to provide the sugar replacement composition with a sweetness approximately equal to that of sugar. Sweetness is determined by preparing various dilutions in water and then determining the highest dilution at which a sweet taste is perceptible. The sweetener concentration that provides a sweet taste equal to that of sugar is determined by preparing different dilutions in water, which are then compared to sugar. Advantageously, said polysaccharide has a degree of polymerization (DP) between 10 and 60, preferably between 10 and 40, and specifically between 10 and 20, and said oligosaccharide has a DP between 2 and 10, preferably between 2 and 8. Throughout this application, the term "approximately" is intended to allow for a variation of no more than ± 10% of the given numerical value, and preferably no more than ± 5% of the given numerical value. The said polysaccharide is preferably prebiotic and is preferably selected from the group consisting of inulin, polydextrose, resistant maltodextrin polysaccharide, or may be a combination thereof. The aforementioned oligosaccharide is preferably prebiotic and is preferably selected from the group consisting of oligofructose, resistant maltodextrin oligosaccharide, or may be a combination thereof. The so-called high-intensity sweetener is preferably selected from the group consisting of acesulfame-K, neohesperidin DC, aspartame, neotame, saccharin, sucralose, alitame, thaumatin, cyclamate, glycyrrhizin, or may be a combination thereof. Another useful high-intensity sweetener is stevioside and / or related extracts from the leaves of the Stevia rebaudiana plant (hereinafter referred to as "stevioside / stevia extract"). This is a crystalline diterpene glycoside, approximately 300 times sweeter than sugar. A flavor enhancer such as glucono-β-lactone may be added to the sweetener composition. Description of preferred achievements In a specific realization represented in the Table 1, said polysaccharide comprises 30 to 60% by weight, preferably 40 to 55% by weight of polydextrose, 0 to 25% by weight, preferably 5 to 15% by weight of inulin, and 0 to 20% by weight, preferably 5 to 15% by weight of resistant maltodextrin polysaccharide, and said oligosaccharide comprises 3 to 30% by weight, preferably 5 to 10% by weight of oligofructose and 0 to 20% by weight, preferably 5 to 15% by weight of resistant maltodextrin oligosaccharide, taking the total sugar replacement composition as being 100% by weight. Table 1. Sugar replacement composition, according to a particular embodiment of the invention. Quantity Ingredient relative minimum relative maximum (% by weight)(% by weight) Polydextrose 30 to 40 55 to 60 Inulin 0 to 5 15 to 25 Oligofructose 3 to 5 10 to 30 Polysaccharide 0 to 5 15 to 20 Resistant maltodextrin Oligosaccharide 0 to 5 15 to 20 Resistant maltodextrin High-fat sweetener * intensity (*) sufficient quantity to give the sugar replacement composition a sweetness approximately equal to that of sugar. According to an advantageous embodiment of the invention, represented in Table 2, said sweetener composition additionally comprises 10 to 40% by weight, Preferably 10 to 30% by weight of low-intensity sweetener, based on the total sugar replacement composition being 100% by weight. The so-called low-intensity sweetener is preferably selected from the group consisting of maltitol, isomalt, lactitol, erythritol, mannitol, xylitol, sorbitol, polyols, polyglycerol syrups or powders, hydrogenated starch hydrolysates (polyglycerol syrups) and / or glycerin, or is a combination thereof. Table 2. Sugar replacement composition, according to an advantageous embodiment of the invention. Quantity Ingredient relative (% by weight) [minimum] [maximum] Polydextrose 30 to 40 55 to 60 Inulin 0 to 5 15 to 25 Oligofructose 3 to 5 10 to 30 Polysaccharide 0 to 5 15 to 20 resistant maltodextrin Oligosaccharide 0 to 5 15 to 20 resistant maltodextrin Low intensity sweetener 10 30-40 High intensity sweetener * intensity (*) sufficient quantity to give the sugar replacement composition a sweetness approximately equal to that of sugar. According to another advantageous embodiment of the invention, represented in Table 3, said enhanced fiber composition additionally comprises 0.01 to 10, preferably 0.05 to 3% by weight of the insoluble, non-selective, and non-digestible polysaccharide, based on the The total composition of sugar replacement is 100% by weight. The aforementioned insoluble, non-selective, and non-digestible polysaccharide is preferentially selected from the group consisting of cellulose, hemicellulose, cereal fibers, wheat fibers, oat fibers, apple fibers, orange fibers, tomato fibers, or it may be a combination thereof. Table 3. Sugar replacement composition, according to another advantageous embodiment of the invention. Ingredient Quantity Maximum Relative Amount (% by weight) Minimum Relative Amount (% by weight) Polydextrose 30 to 40 55 to 60 Inulin 0 to 5 15 to 25 Oligofructose 3 to 5 10 to 30 Polysaccharide 0 to 5 15 to 20 Resistant maltodextrin Oligosaccharide 0 to 5 15 to 20 Resistant maltodextrin Insoluble oligosaccharide, 0 to 0.05 3 to 10 Non-selective and non-digestible Low-intensity sweetener 10 30 to 40 High-intensity sweetener * * intensity (*) sufficient quantity to give the sugar replacement composition a sweetness approximately equal to that of sugar. According to another advantageous embodiment of the invention, represented in Table 4, said composition of Increased fiber content comprises 0.01 to 10, preferably 0.05 to 3% by weight of the soluble, non-selective polysaccharide and Non-digestible, based on the total sugar replacement composition being 100% by weight. The said soluble, non-selective, and non-digestible polysaccharide is preferably selected from the group consisting of guar gum, gum arabic, carboxymethylcellulose, pectin, xanthan gum, tara gum, carrageenan, tragacanth, locust bean gum, agar, or may be a combination thereof. Table 4. Sugar replacement composition, according to with yet another advantageous implementation of the invention. Quantity Quantity Minimum relative ingredient Maximum relative ingredient (% by weight) (% by weight) Polydextrose 30 to 40 55 to 60 Inulin 0 to 5 15 to 25 Oligofructose 3 to 5 10 to 30 Polysaccharide 0 to 5 15 to 20 resistant maltodextrin Oligosaccharide 0 to 5 15 to 20 resistant maltodextrin Soluble oligosaccharide, 0 to 0.05 3 to 10 non-selective and non-digestible Insoluble oligosaccharide, 0 to 0.05 3 to 10 non-selective and non-digestible Low intensity sweetener 10 30 to 40 High intensity sweetener * * intensity (*) sufficient quantity to supply the composition of replacement sugar a sweetness approximately equal to of sugar. According to a specific embodiment of the invention, represented in Table 5, the said fiber composition augmented comprises 45 to 55% by weight, preferably approximately 50% by weight of polydextrose and approximately 20% by weight of oligofructose, and said sweetening composition comprises approximately 30% by weight of maltitol, approximately 0.15% by weight of acesulfame-K and approximately 0.015% by weight of neohesperidin DC, taking the total sugar replacement composition as being 100% by weight. Table 5. Sugar replacement composition, according to a specific embodiment of the invention. Amount Preferred relative ingredient (% by weight) Polysaccharide, polydextrose 50%; Oligosaccharide, oligofructose 20%; Low-intensity sweetener, 30%; Maltitol, High-intensity sweetener, 0.15%; Acesulfame-K, High-intensity sweetener, 0.015% Neoesperidin PC According to a preferred embodiment of the invention, represented in Table 6, said enhanced fiber composition comprises 30 to 60% by weight, preferably 40 to 55% by weight of polydextrose, up to 25% by weight, preferably 5 to 15% by weight of inulin, 3 to 30% by weight, preferably 5 to 10% by weight of oligofructose, up to 20% by weight, preferably 10 to 15% by weight of resistant maltodextrin, including polysaccharide and oligosaccharide resistant maltodextrin, based on the total sugar replacement composition being 100% by weight. Table 6. Sugar replacement composition, according to a preferred embodiment of the invention. Quantity Ingredient Relative Minimum Relative Maximum (% by weight) (% by weight) Polydextrose 30 to 40 55 to 60 Inulin 0 to 5 15 to 25 Oligofructose 3 to 5 10 to 30 Resistant Maltodextrin 0 to 10 15 to 20 High-digestion sweetener * * intensity (*) sufficient quantity to give the sugar replacement composition a sweetness approximately equal to that of sugar. According to a preferred embodiment of the invention, represented in Table 7, said enhanced fiber composition comprises 45 to 55% by weight, preferably approximately 50% by weight of polydextrose, up to 25% by weight, preferably approximately 7% by weight of inulin, 5 to 30% by weight, preferably approximately 8% by weight of oligofructose, up to 20% by weight, preferably approximately 12% by weight of resistant maltodextrin, up to 3% by weight, preferably approximately 2% by weight of wheat fiber, up to 3% by weight, preferably approximately 0.5% by weight of carrageenan, and said sweetener composition comprises up to 30% by weight, preferably approximately 20% by weight of isomalt, up to 3% by weight, preferably approximately 0.15% by weight of sucralose, based on the total composition. sugar replacement as being 100% by weight. Table 7. Sugar replacement composition, according to a specific preferred embodiment of the invention. Quantity Quantity Quantity Ingredient relative relative relative minimum maximum preferred (% by weight) (% by weight) (% by weight) Polysaccharide, 45 55 50 polydextrose Polysaccharide, 0 25 7 inulin 01 igosaccharide 5 30 8 oligofructose Polysaccharide, 0 20 12 resistant itodextrin 01 igosaccharide 0 3 0.5 soluble, non-selective and non-digestible, carrageenan 01 igosaccharide 0 3 2 insoluble, non-selective and non-digestible, wheat fiber Low intensity sweetener, 0 30 20 isomalt High intensity sweetener, ★ 0.15 sucralose (*) sufficient quantity to provide the sugar replacement composition with a sweetness approximately equal to 5 of the sugar. According to an interesting embodiment of the invention, as represented in Table 8, sugar is only partially replaced by the components of the sugar replacement composition. Table 8. Partial sugar replacement composition, according to an interesting embodiment of the invention. Quantity Ingredient relative minimum relative maximum (% by weight)(% by weight) Polydextrose 30 60 Inulin 0 25 Oligofructose 5 30 Resistant maltodextrin 0 20 Sucrose 0 65 High-potassium sweetener * * intensity (*) sufficient quantity to give the sugar replacement composition a sweetness approximately equal to that of sugar. Other details and features of the invention will become clear from the following description of specific embodiments of the invention, which are provided only by way of illustration and are not restrictive in any respect. The basic ingredients of the sugar replacement composition according to the invention are as follows: an enhanced fiber composition comprising: A polysaccharide that is preferably prebiotic, such as polydextrose, inulin and / or resistant maltodextrin; oligosaccharide that is preferentially prebiotic, such as resistant oligofructose and / or maltodextrin; optionally, a soluble, non-selective and non-digestible polysaccharide, such as carrageenan, xanthan gum, guar gum, gum arabic, carboxymethylcellulose and / or pectin; and optionally, an insoluble, non-selective, and non-digestible polysaccharide, such as wheat fiber; and * a sweetening composition comprising: High-intensity sweetener, such as sucralose, acesulfame K and / or neohesperidin DC; optionally, low-intensity sweetener or bulk sweetener, such as maltitol and / or isomalt; and Optionally, a flavor enhancer, such as glucono-O-lactone. Specific realizations of the sugar replacement composition comprise specific combinations of the above ingredients. The sweetener composition comprises a high-intensity sweetener, examples of which are listed in Table 9, and optionally a low-intensity sweetener. Preferably, the caloric value of the sugar replacement composition should not exceed 200 kcal / 100 g, more specifically 150 kcal / 100 g. Both the high- and low-intensity sweeteners are preferably non-metabolizable. Table 9. Examples of high-potency sweeteners intensity. High-intensity sweeteners. Sweetness relative to sucrose (= 1) Cyclamate 30-50 Aspartame 120-200 Saccharin 250-300 Stevioside 300 Sucralose 600 Monellin 1500-2000 Neohesperidin dc 1800 Alitame 2000 Thaumatin 2000-3000 Neotame 8000 A low-intensity sweetener is, in particular, an enhanced sweetener possessing a sweetness that is less than that of sucrose. However, a low-intensity sweetener may also possess a sweetness that is approximately equal to that of sucrose or that is at least of the same order of magnitude as that of sucrose. The low-intensity sweetener may be present in an amount of up to 40% by weight, in particular from 10 to 40% by weight, preferably from 10 to 30% by weight of the sugar replacement composition. In a first specific embodiment of the invention, as shown in Table 10, maltitol is used as a low-intensity sweetener, preferably at a concentration below 30% by weight. In a second specific embodiment of the invention, as shown in Table 11, isomalt is used as a low-intensity sweetener, preferably at a concentration below 20% by weight. Maltitol and isomalt have a dual function in the mixture. Firstly, they are sweeteners. Maltitol has a sweetness that is approximately 90% that of sucrose. Isomalt has a sweetness that is approximately 50% that of sucrose. Its negative heat of solution is very similar to that of sucrose. This means that, unlike other polyols, isomalt does not exhibit a cooling effect. Secondly, their molecular weights and structures are similar to those of sucrose, making them suitable substituents for sugar in many applications. Table 10. Sugar replacement composition, according to a first specific embodiment of the invention. Quantity Ingredient relative minimum relative maximum (% by weight)(% by weight) Polydextrose 30 to 40 55 to 60 Oligofructose 3 to 5 10 to 30 Maltitol 0 to 5 20 to 30 Acesulfame KA' * Neohesperidin DC * •* (*) sufficient quantity to provide the sugar replacement composition with a sweetness approximately equal to of sugar. In the sweetener composition according to the invention, the problem related to replacing the binding and textural functions of sugar can only be partially solved by the addition of maltitol and isomalt. Functionally, maltitol and isomalt are not able to completely replace sucrose. For example, unlike sucrose, maltitol and isomalt, like other polyols, do not brown or caramelize. However, maltitol and Isomalts have a sweet taste that is very similar to that of sucrose, and exhibit a cooling effect in the mouth that is insignificant when compared to most other polyols. Table 11. Composition of partial sugar replacement, of in accordance with a second specific embodiment of the invention. Ingredient Minimum relative amount (% by weight) Maximum relative amount (% by weight) Polydextrose 30 to 40 55 to 60 Inulin 0 to 5 15 to 25 Oligofructose 3 to 5 10 to 30 Resistant maltodextrin 0 to 10 15 to 20 Wheat fiber 0 to 0.05 8 to 10 Isomalt 0 to 5 15 to 20 Acesulfame K * * Neohesperidin DC * * (*) sufficient quantity to provide the sugar replacement composition with a sweetness approximately equal to of sugar. A high-intensity sweetener is used in the composition to provide the sugar replacement composition with a sweetness that is approximately equal to that of sugar. Consequently, the high-intensity sweetener has a sweetness that is greater than the sweetness of sucrose. Preferably, the high-intensity sweetener is at least 30 times sweeter than sucrose. Such high-intensity sweeteners are known to those skilled in the art. Some examples of these high-intensity sweeteners are listed in Table 9. As an example, acesulfame K (Ace K) and neohesperidin DC (NHDC) are artificial sweeteners that are used in the first and second embodiments of the invention. Although Ace K has a sweetness that is 200 times greater than that of sucrose, it appears to have a bitter, metallic aftertaste when used alone in foods and beverages. Neohesperidin DC (NHDC) is approximately 200 to 1500, and even 1800, times sweeter than sucrose at initial levels, but more importantly, it is a perfect flavor enhancer and masks the unpleasant aftertaste of Ace K. The combination of these artificial sweeteners results in a synergistic effect. The optimal ratio between acesulfame K and neohesperidin DC is approximately between 9.5 and 11.5 and, in particular, between 10.0 and 11.0. High-intensity sweeteners can be used in combination with a flavor enhancer such as glucono-5-lactone. In the example above with acesulfame K (Ace K) and neohesperidin DC (NHDC), glucono-5-lactone can be used in an amount of 0.15% by weight. Glucono-5-lactone increases the perception of the initial sweet taste of neohesperidin DC. A third specific embodiment of the invention, as shown in Table 12, uses sucralose as a high-intensity sweetener. It should be clear that other high-intensity sweeteners can also be used and that the high-intensity sweeteners used in the different embodiments are interchangeable for the purpose of the invention. However, some high-intensity sweeteners may be preferred over others. Table 12. Sugar replacement composition, according to a third specific embodiment of the invention. Quantity Ingredient relative minimum relative maximum ___________________________________(% by weight)_______(% by weight) Polydextrose 30 to 40 55 to 60 Inulin 0 to 5 15 to 25 Oligofructose 3 to 5 10 to 30 Resistant maltodextrin 0 to 10 15 to 20 Wheat fiber 0 to 0.05 8 to 12 Carrageenan 0 to 0.05 1.5 to 2 Isomalt 0 to 5 15 to 20 Sucralose * * (*) sufficient quantity to supply the composition of sugar replacement a sweetness approximately equal to of sugar. According to the invention, part of the sucrose is replaced by an enhanced fiber composition comprising mainly so-called prebiotic fibers. Preferably, these fibers contain oligosaccharide and / or polysaccharide polymers of primarily glucose units and also oligosaccharide and / or polysaccharide polymers of primarily fructose units. According to the first, second, and third embodiments of the invention, as represented in Tables 1 to 12, polydextrose is used in the fiber composition as a non-digestible, prebiotic polysaccharide. Polydextrose is present in an amount of 30 to 60% by weight, preferably 40 to 55% by weight. Polydextrose is a polysaccharide composed of glucose units with random cross-links where L-6 linkages predominate, containing small amounts of Sorbitol and bound acid. The average degree of polymerization (DP) of polydextrose is approximately 12. Polydextrose is commonly used as a blowing agent in sugar replacement compositions, but it has some serious drawbacks. It is hygroscopic, which can result in a final product with a sticky texture. Polydextrose also does not participate in the browning reactions that may be desirable in some baked goods. Therefore, polydextrose as the sole blowing agent in sugar replacement compositions does not provide the desired functionality of sugar. Furthermore, according to the second and third embodiments of the invention, represented in Tables 11 and 12, inulin is also used in the fiber composition as a non-digestible prebiotic polysaccharide. Inulin is present in an amount of up to 25% by weight, preferably between 5 and 15% by weight. Inulin is a polymer of D-fructose residues linked by O-(2->-1) linkages with a terminal glucose residue with an O-(2-*1) linkage. Inulin occurs in more than 10,000 different crops, but on an industrial scale it is extracted from roots. of chicory. The degree of polymerization (DP) of inulin typically ranges from 10 to approximately 60. For the purposes of the invention, a DP below 40 is preferred, or even below 20. According to the first, second and third In the embodiments of the invention, represented in Tables 10 to 12, oligofructose is used in the fiber composition as a non-digestible, prebiotic oligosaccharide. Preferably, this oligofructose has a DP of 2 to 8 and It is present in an amount of 3 to 30% by weight, preferably 5 to 10% by weight. More particularly, the oligofructose used in the mixture may be a fructan-type oligosaccharide, produced by one of the following manufacturing processes: (i) hydrolysis or enzymatic degradation of inulin to oligofructose having a DP ranging from 2 to approximately 8; (ii) transfrutosylation of a 3-fructosidase from Aspergillus niger on sucrose. The latter type of oligofructose, also called fructo-oligosaccharide, always has a terminal glucose residue, since it is derived from sucrose. Typically, this oligofructose has a DP ranging from 3 to 5. Unlike oligofructose derived from the hydrolysis of inulin, this type contains other types of linkages besides P~(2->1) linkages, albeit in limited numbers. For the purpose of the invention, fructo-oligosaccharide is preferred.This type of oligofructose contains less sucrose and / or free fructose and has a fixed polymerization distribution. The terminal reducing sugar group of the fructo-oligosaccharide is a glucose residue, which is less reactive in the Maillard reaction than the terminal fructose residue of most inulin-derived oligofructose. This can result in undesirable browning reactions. Furthermore, in the second and third embodiments of the invention, represented in Tables 11 and 12, resistant maltodextrins are also used as a prebiotic fiber in the fiber composition. These resistant maltodextrins are also referred to as resistant dextrins, indigestible dextrins, maltodextrins, digestion-resistant maltodextrins, or simply dextrins. Resistant maltodextrins are glucose polymers possessing primarily cc—(1—>4) and α-(1—>6) glycosidic linkages found in starch, as well as additional glycosidic linkages not normally found in starch. They have a highly branched structure than the amylose and amylopectin found in starch. Due to their overall tertiary chemical structure, they are resistant to digestion, meaning they are not broken down by human digestive enzymes. Nevertheless, resistant maltodextrin exhibits all or almost all of the technological properties of digestible maltodextrins. Part of the resistant maltodextrin, that is, resistant maltodextrin oligosaccharide, can be classified as an oligosaccharide, and part of the resistant maltodextrin, that is, resistant maltodextrin polysaccharide, can be classified as a polysaccharide. In the second embodiment of the invention, represented in Table 11, resistant maltodextrin is present in an amount of up to 20% by weight, preferably 10 to 15% by weight. Approximately 40 to 60% by weight of resistant maltodextrin is resistant maltodextrin oligosaccharide and has a DP below 10. Preferably, approximately 50% of the resistant maltodextrin has a DP above 11. Compared to oligofructose, resistant maltodextrin offers the advantage that there is no rapid and excessive fermentation in the large intestine that can cause flatulence, abdominal pain and / or diarrhea. One of the most important roles of oligofructose, resistant maltodextrin, inulin, and polydextrose in The compositions according to the present invention relate to their prebiotic properties. By combining short-chain fibers, i.e., DP up to 10, and long-chain fibers, i.e., DP ranging from 10 to 60, prebiotic fibers ensure that a selective energy source is available for beneficial bacteria throughout the colon, from beginning to end. Short-chain fibers, such as oligofructose, are fermented first in the beginning of the colon. Long-chain fibers, i.e., inulin, are available for fermentation during transit through the colon, from beginning to end. This results in the production of SCFAs along the entire path in the colon and a corresponding overall reduction in colonic pH. Due to the lower pH, the absorption of both Ca and Mg is improved throughout the entire colon. Polydextrose is also not digested or absorbed in the small intestine, but is partially fermented in the large intestine.Polydextrose fermentation also leads to the growth of beneficial microflora, a decrease in putrefactive microflora, and an increase in the production of short-chain fatty acids. This leads to an increase in fecal volume and a decrease in bowel movement time. Transit, softer stools, and a decrease in fecal pH from 4 to 9. Another important role of oligofructose, maltodextrin fructose, inulin, and polydextrose in The goal of the compositions according to the present invention is to provide the sugar replacement composition with at least the same functionality as sucrose. It is important that products containing the sugar replacement composition can be processed in the same way as products containing sucrose. Furthermore, those processed products should... to possess the same properties with regard to, for example, palatability and appearance. Although oligofructose also has a low sweetening intensity, which is inversely correlated with DP, the sweetness is provided by the sweetener composition, as discussed above. The sweetener composition can only partially replace the functionality of sucrose, such as sweetness. It is not appropriate, for example, to obtain the same browning or caramelizing effects as sucrose when heated. According to the second and third embodiments of the invention, the sugar replacement composition may contain four prebiotic fibers, namely oligofructose, resistant maltodextrin, inulin, and polydextrose, in fixed ratios. The combination of oligofructose, resistant maltodextrin, inulin, and polydextrose, according to the invention, results in an optimal sugar substitute with respect to, for example, the caramelization capacity of the product or, for example, in the case of baked goods, the processability, the browning effect, and the shine of the crust. The presence of oligofructose is necessary for certain applications, such as in baked goods where a brownish color is required. The concentration of oligofructose should not be too high, that is, no more than 30% by weight and preferably no more than 25% by weight, in order to prevent a very intense browning effect during the cooking process. Compared to oligofructose derived from inulin, fructooligosaccharide has the advantage that its reducing sugar groups, That is, glucose, they are less reactive in Maillard reactions. Furthermore, almost no free fructose or sucrose is present, which could otherwise result in undesirable browning effects in baked goods. With regard to flatulence problems, it is preferred that the oligofructose concentration not exceed 10% by weight. Accordingly, part of the oligofructose in the second and third embodiments of the invention is replaced by resistant maltodextrin. Preferably, the second and third embodiments of the invention have an oligofructose concentration between 5 and 10% by weight of the sugar replacement composition and a resistant maltodextrin concentration, including the oligo- and polysaccharide resistant maltodextrin, between 10 and 20% by weight of the sugar replacement composition. Furthermore, the presence of oligofructose in certain baked goods is necessary to obtain a shiny crust, which could also be achieved using sucrose. Discarding one of the four prebiotic fibers from, for example, the second and third embodiments of the invention may result in food products that are less acceptable with regard to processability, brownish color, and crust gloss, but which may be acceptable for certain applications such as, for example, sweet liquid food beverages, as well as coffee, tea, and non-alcoholic beverages. Non-digestible oligo- and polysaccharide prebiotics fulfill two roles in the composition of replacement for Sugar: They are versatile ingredients that function as both functional and complete sugar substitutes, and as a source of prebiotic fiber. Furthermore, basic formulations of the present invention supplemented with probiotic bacterial strains belonging, for example, to the Bifidobacterium or Lactobacillus genus, provide both the probiotic strains and a selective energy source, resulting in the so-called symbiotic effect. In this way, the intestinal flora is supplemented with fresh bacteria, its nutrition, and also nutrition for the existing beneficial microflora, which enriches the microbial population of the human colon. The increase in microbial population is merely a result of fiber intake and assimilation. Due to the digestion of fibers present in the basic formulation, short-chain fatty acids are produced, which lowers the pH in the colon. This drop in pH is important for the absorption of Ca and Mg, which are essential minerals. In order to further improve the functionality of the sugar replacement composition, insoluble, non-selective, and non-digestible polysaccharides may be added to the sugar replacement composition as per the second and third embodiments of the invention, as shown in Tables 11 and 12. These polysaccharides may be present in amounts ranging from 0.05 to 10% by weight. The amount of soluble and insoluble fiber can be determined by one of the following analytical methods: Mongeau R. and Brassard R., Enzymatic gravimetric determination in foods of dietary fiber as the sum of insoluble and soluble fiber fractions: summary of collaborative study, J. AOAC Int. 76:923-925, 1993; and Prosky L. et al., Determination of total dietary fiber in foods and food products: collaborative study, J. Assoc. Off. Anal. Chem. 68:677-679, 1985. Examples of insoluble, non-selective, and non-digestible polysaccharides are cellulose and hemicellulose, which are present, for example, in cereal fibers such as wheat fiber. Advantageously, in the second and third embodiments of the invention, wheat fibers with an average length between 20 and 80 µm, and preferably 30 µm, are used. They consist of approximately 76% by weight of cellulose and 24% by weight of hemicellulose. For baked goods, the combination of oligofructose with these wheat fibers results in a crust color and gloss similar to the crust appearance that would be obtained using sucrose. Furthermore, this also results in baked goods with a homogeneous crumb similar to that obtained when using sucrose. The use of oligofructose in a sugar substitute composition without wheat fiber can result in baked goods with a very dark crust and crumb. Wheat fiber also has a whitening effect. For certain applications, the amount of insoluble fiber in the sugar substitute should be limited to, for example, less than 5% by weight and preferably below 3% by weight. Higher amounts may result in an undesirable texture. fiber when sugar is being replaced in, by For example, recipes where caramelized. same is fused and / or These non-digestible and insoluble fibers also show some health-promoting effects, for example, in preventing constipation and lowering blood glucose levels in people with diabetes. Additionally, soluble, non-selective, and non-digestible polysaccharides may be added to the sugar replacement composition according to the third and fourth embodiments of the invention, as shown in Tables 12 and 13. These polysaccharides may be present in an amount of 0.05 to 10% in weight. Table 13. Sugar replacement composition, according to a fourth specific embodiment of the invention. Quantity Ingredient Relative Minimum Relative (% by weight) (% by weight) (% by weight) Polydextrose 30 to 40 55 to 60 Inulin 0 to 5 15 to 25 Oligofructose 3 to 5 10 to 30 Wheat fiber 0 to 0.05 8 to 10 Carboxymethylcellulose 0 to 0.05 8 to 10 Maltitol 0 to 5 20 to 30 High-fat sweetener * * intensity (*) sufficient quantity to give the sugar replacement composition a sweetness approximately equal to that of sugar. Examples of soluble, non-selective polysaccharides and Non-digestible substances include xanthan gum, taro, carrageenan, tragacanth, Locust bean gum, agar, guar gum, gum arabic, carboxymethylcellulose, and pectin. These polysaccharides increase water retention in the final food product, resulting in an increased shelf life (expiration date) and softness. In the third embodiment of the invention, represented in Table 12, kappa-carrageenan can be added in an amount between 0.05 and 2% by weight, preferably between 0.05 and 1% by weight, approximately 0.5% by weight. In particular, the addition of carboxymethylcellulose, or a co-processed mixture of carboxymethylcellulose with Microcrystalline cellulose, in the fourth embodiment of the sugar replacement composition, also provides the food preparation with the desired viscosity, which It could also be obtained using sugar. These non-selective polysaccharides do not selectively promote the growth and proliferation of beneficial bacteria in the colon, but are non-selectively fermented into short-chain fatty acids (SCFAs), which are important for the prevention of colon cancer. In particular, butyric acid, which is the most important energy source for epithelial cells, is important in this respect. Interestingly, the combined intake of guar and pectin exhibits a synergistic effect on butyric acid production in the colon. Furthermore, these soluble, non-selective, and non-digestible polysaccharides, such as carboxymethylcellulose, can also reduce fat absorption. Very rapid absorption of prebiotics or other non-digestible poly- and oligosaccharides can result in Flatulence and also exhibit a laxative effect, as discussed previously. A very high dose of some polyols can result in similar effects. Soluble, non-selective, and non-digestible polysaccharides such as guar gum, gum arabic, carboxycellulose, and pectin suppress these effects. It also falls within the scope of the present invention to include one or more antiflatulence agents, such as dimethicone, activated charcoal, and simethicone (i.e., SiO2-activated dimethicone). There are also some natural antiflatulence agents that can be used, ensuring that the taste of the antiflatulence agent itself does not interfere with its intended use. Typical natural antiflatulence agents are based on chili, capsaicin, garlic, ginger, krachai, lemongrass, and turmeric. Optionally, an anti-caking agent such as SiO2 is used in the formulations according to the present invention. Many ingredients in the food industry tend to exhibit poor flow and agglomeration properties when stored. SiO2 shows a high absorption capacity, and thus is used in drying the surface of food ingredient particles and subsequently prevents them from sticking together. Furthermore, it keeps the particles separated and allows them to slide over each other. SiO2 is used in an amount between 0.1 and 0.5% by weight. Wheat fibers included in the second, third, and fourth embodiments also possess anti-caking properties. A fifth specific embodiment of the invention is represented in Table 14. Table 14. Sugar replacement composition, according to Ingredient with a fifth specific realization of the Minimum Relative Quantity (% by weight) invention. Maximum relative quantity (% by weight) Polydextrose 30 to 40 55 to 60 Inulin 0 to 5 15 to 25 Oligofructose 3 to 5 10 to 30 Resistant Maltodextrin 0 to 10 15 to 20 Wheat Fiber 0 to 0.05 8 to 10 Carrageenan 0 to 0.05 1.5 to 10 Carboxymethylcellulose 0 to 0.05 8 to 10 Isomalt 0 to 5 15 to 20 High-intensity sweetener amount sufficient to provide the composition of replacement sugar a sweetness approximately equal to of sugar. A sixth and seventh specific embodiment of the invention This refers to a sugar replacement composition according to the invention in which sugar is still present. These embodiments are represented in Tables 15 and 16. Table 15. Sugar replacement composition, in particular a partial sugar replacement composition, according to the sixth specific embodiment of invention. Amount Amount Ingredient Relative Minimum Relative Maximum (% by weight) (% by weight) Polydextrose 0 to 0.05 55 Inulin 15 25 Oligofructose 0 to 0.05 30 Resistant Maltodextrin 10 20 Wheat Fiber 0 to 0.05 10 Carrageenan 0 to 0.05 2 Carboxymethylcellulose 0 to 0.05 10 Sucrose 0 to 0.05 60 High-intensity sweetener * * (*) sufficient quantity to give the sugar replacement composition a sweetness approximately equal to that of sugar. Table 16. Sugar replacement composition, in particular a partial sugar replacement composition, according to the seventh specific embodiment of invention. Quantity Relative Ingredient Minimum Relative Maximum (% by weight) (% by weight) Polydextrose 30 60 Inulin 0 to 0.05 25 Oligofructose 5 30 Maltodextrin 0 to 0.05 20 Resistant Sucrose 0 to 0.05 40 High-resistance sweetener * * intensity (*) sufficient quantity to give the sugar replacement composition a sweetness approximately equal to that of sugar. In the sixth embodiment, sugar is specifically used in combination with an enhanced fiber composition containing inulin and resistant maltodextrin, and also, optionally, polydextrose and oligofructose. In the seventh specific embodiment, sugar is used together with polydextrose and oligofructose, and preferably also with resistant maltodextrin and inulin. Furthermore, a high-intensity sweetener is added in a quantity sufficient to give the mixture a sweetness approximately equal to that of sugar. The following are some examples of basic formulations for a sugar replacement composition according to the invention. In addition, some examples of food preparations are presented to illustrate the invention. The first four examples present basic formulations for sugar replacement compositions according to the invention. These formulations allow for the replacement of sugar present, for example, in cakes, on a weight-for-weight basis, without negative effects on taste, appearance, texture, and palatability. It is clear that the precise quantities of the different ingredients can be varied to some extent. In the first example of a basic formulation for a sugar replacement composition, according to the first embodiment of the invention, the following ingredients are mixed to produce a 1 / 1 by weight sugar replacement composition: Ingredient Weight (g) Weight (%) Polydextrose 97.17 48.585 Oligofructose 42.00 21.000 Maltitol 60.00 30.000 Acesulfame K 0.30 0.150 Neohesperidin DC 0.03 0.015 SiO2 0.50 0.250 Total: 200.00 g 100% In the second example of a basic formulation for a sugar replacement composition, according to the second embodiment of the invention, the following ingredients 5 are mixed to produce a 1 / 1 by weight sugar replacement composition: Ingredient Weight (g) Weight (%) Polydextrose 100.87 50.435 Inulin 14.00 7.000 Oligofructose 20.00 10.000 Resistant Maltodextrin 20.00 10.000 Wheat Fiber 4.00 2.000 Isomalt 40.00 20.000 Acesulfame K 0.30 0.150 Neohesperidin DC 0.03 0.015 Glucono-α-lactone 0.30 0.150 SiO2 0.50 0.250 Total: 200.00 g 100% In the third example of a basic formulation for a sugar replacement composition, according to Ingredient Weight (g) Weight (%) Polydextrose 100.20 50.100 Inulin 14.00 7.000 Oligofructose 16.00 8.000 Resistant Maltodextrin 24.00 12.000 Wheat Fiber 4.00 2.000 Carrageenan 1.00 0.500 Isomalt 40.00 20.000 Sucrose 0.30 0.150 SiO2 0.50 0.250 Total: 200.00 g 100% In the fourth example of a basic formulation for a sugar replacement composition, according to the fourth embodiment of the invention, the following ingredients are mixed to produce a 1 / 1 by weight sugar replacement composition: Ingredient Weight (g) Weight (%) Polydextrose 101.870 50.935 Inulin 14.00 7.000 Oligofructose 20.00 10.000 Wheat fiber 2.00 1.000 Carboxymethylcellulose 1.00 0.500 Maltitol 60.00 30.000 Acesulfame K 0.30 0.150 Neohesperidin DC 0.03 0.015 Glucono-α-lactone 0.30 0.150 SiO2 0.50 0.250 Total: 200.00 g 100% qu emp one 1.5 ml of vanilla extract; and 225 g of the sugar replacement composition of third example. The eggs and milk are mixed with the sugar substitute. Softened or slightly warmed butter is added using a wooden spatula. Then the flour is poured entirely through a sieve and carefully added. The batter is then mixed until it becomes a smooth paste. Vanilla extract is added. The final batter is poured into a greased rectangular pan and baked in a preheated oven at 175°C (350°F) for approximately 60 minutes. A knife inserted into the center should come out clean and dry if the cake is done. The cake is removed from the oven, unmolded, and left to cool. In a sixth example, basic biscuits are prepared, which are fortified with calcium ("calcium-fortified biscuits"). Due to the presence of prebiotic fibers in the sugar replacement composition, the absorbability of calcium will be increased. The following examples are used for "calcium-fortified biscuits": Mix the butter, the sugar substitute from the first example, and the vanilla extract until you obtain a smooth dough. Then, add the beaten eggs and the sifted flour. Mix the entire mixture, without beating, to avoid incorporating too much air into the mixture. Grease the baking sheet and pour the dough in 8 cm bars, spacing them approximately 5 cm apart. Bake the biscuits for 10 minutes in a preheated oven at 150-175°C. After baking, immediately remove the biscuits from the tray and let them cool on a wire rack. Using the basic sugar substitution formula from the second and third examples, the amount of fat, i.e., butter, used in most recipes can be reduced to 70% or even 50%. In the fifth example, the fat was reduced to 70% compared to a cake made with sugar, without losing flavor, appearance, or texture. When using oil, for example, cholesterol oil, instead of butter, a further reduction in fat of 30% can be achieved. Properties such as taste, appearance, and texture of the prepared food products of Examples Five and Six are indistinguishable from the properties of these products. It can be used in both the fifth and sixth recipe examples. A seventh example refers to another recipe for "cake", in which the following ingredients are used: - 500 g of eggs; - 100 g of milk; - 500 g of flour; - 300 g of butter; 60 g of cholesterol oil; 8 ml of vanilla extract; and 500 g of the sugar replacement composition from the third example. Preheat the oven to 230°C (450°F). Beat the butter until softened. Mix the eggs and vanilla extract by hand, add milk and mix again. Add sugar and mix vigorously in a food processor. Mix the softened butter and oil until a smooth dough forms. Fold in the flour and mix vigorously. Place 30g of the mixture into small paper cake tins and place them on a wire rack. When placing them in the oven, reduce the temperature directly to 200°C (390°F). Bake for 28 minutes. Reduce the temperature to the lowest setting during the baking process and bake for the last 10 minutes at 160°C (320°F). The baked goods prepared in this way, both with the sugar replacement composition and with the same amount of sugar, were subjected to a consumer acceptance test conducted by VG Sensory, in City of Deinze, Belgium. A flavor panel of 62 The informants were composed of 50% men and 50% women. (of which 31% were between 18 and 35 years old, 35% between 36 and 50 years old, and 34% over 50 years old), who were asked to taste a cake with sugar and a cake with a sugar substitute, prepared according to the recipe and procedure mentioned above. The following criteria were evaluated: crumb color, crust color, mouth sensation, taste. Figure 1 shows the results obtained by the taste panel, on a 9-point scale, where "1" means extremely poor quality and "9" means excellent quality. Chi-square and Kolmogorov-Smimov statistical tests were used to determine the significant differences between the results obtained. From these results, it was concluded that – both for "crumb color" and mouthfeel – those cakes prepared with the sugar replacement composition according to the invention achieved significantly higher values ​​than cakes containing sugar. The overall conclusion of the statistical evaluation was that "there is a significant trend: sugar-free cakes are preferred to cakes containing sugar". An eighth example refers to a recipe for "butter cookies" in which the following ingredients are used: 150 g of eggs; 410 g of flour; 260 g of pasteurized butter; 4 g of salt; 4 ml of vanilla extract; and 200 g of the sugar replacement composition of third example. Preheat oven to 165°C (325°F). Beat butter until soft. Slowly add beaten eggs, vanilla extract, and salt to a food processor. Mix into the softened butter to form a smooth dough. Sift together flour and sugar. Fold into the flour-sugar mixture and gently mix. Pour into a greased baking pan. Bake at 165°C (325°F) for 14 minutes, or until the edges are golden brown and lightly browned. Cool cookies on a wire rack. Baked goods prepared in this way, with the Compositions containing either sugar replacement or the same amount of sugar were subjected to a consumer acceptance test conducted by VG Sensory, in city ​​of Deinze (Belgium). A flavor panel with 62 The informants were composed of 50% men and 50% women. Women (of whom 31% were between 18 and 35 years old, 35% between 36 and 50 years old, and 34% over 50 years old) were asked to taste cookies with sugar and cookies with the sugar substitute according to the invention, prepared according to the recipe and procedure mentioned above. The following criteria were evaluated: color, mouthfeel, taste. Figure 2 shows the results obtained by the taste panel, on a 9-point scale, where "1" means extremely poor quality and "9" means excellent quality. Chi-square and Kolmogorov-Smirnov statistical tests were used to determine the significant differences between the results obtained. The overall conclusion of the statistical evaluation was that "there is a significant trend: sugar-free biscuits are preferred over biscuits containing sugar". The sugar replacement composition according to the present invention is perfectly capable of replacing sugar in jams or pastry creams. Furthermore, the gelling properties of these jams are improved by the sugar replacement. Sugar is essential in the gelling processes of jams, preserves, jellies, pastries, custards, etc., to obtain the desired consistency and firmness. This gelling process results in the entanglement of fruit juices within the fiber structure. For the preparation of jams containing sugar, pectin is usually added since it is a compound that occurs naturally in fruits and has the ability to form a gel in the presence of sugar and acid. Sugar is an essential component because it attracts and retains water during the gelling process. Replacing the sugar in fruit jellies and marmalades with the sugar replacement composition according to the invention also has the advantage of not needing to add any additional gelling agent. Compared to jellies produced with sugar, the gelling process occurs faster and remains better. A ninth example refers to the gelling of jams in which The following ingredients are used: 1,750 g of strawberries; and 1,312.5 g of the sugar replacement composition from the third example. After cleaning and washing the ripe strawberries, mash the fruit. Place the strawberries on a heating ring and simmer over low heat until the fruit has softened and become limp. Add sugar or sugar substitute, and mix well until the sugar / sugar substitute is completely dissolved. Increase the heat and simmer for another 20 minutes. Once both the linear viscoelastic range (LVR) and the phase angle are determined in an oscillatory viscosity measurement, the gel strength can be precisely measured without destroying the structure that creates the gel. The methods for these tests are described in more detail in: Mitchell, JR (1980), The rheology of gels. Journal of Texture Studies, 11, 315-337; Stading, M. (1991), Gel structure and rheology in theory and practice - a literature review. SIK-report, 553, 207 p; and Stanley, DW et al. (1996). Mechanical properties of food. In: Nollet, LML (ed.). Handbook of food analysis - volume 1: Physical characterization and nutrient analysis. New York, Marcel Dekker, 93-137. Figure 3 illustrates the results of tests carried out at Ghent University, in the city of Ghent (Belgium), where the gel strength of the jelly with sugar and with the sugar substitute were compared to the temperature of refrigerator, that's 6°C. Figure 4 shows the results. from a similar test performed at room temperature, i.e., 25°C. The gel formed in the jelly prepared with the composition according to the invention is stronger than when sugar is used. This may be due to the higher complex modulus, i.e., the G* value, and the higher LVR. Puff pastry usually needs to be frozen and then thawed. Shelving, freezing, and thawing can cause water loss and result in a layer of water on the surface of the sugar-prepared puff pastry. A tenth example refers to the gelling of puff pastry where the following ingredients are used: 51 g of egg yolks; 50 g of eggs; 80 g of cornmeal; 1,000 g of milk; 4 ml of vanilla extract; and 250 g of the sugar replacement composition from the third example. While stirring continuously, add the vanilla extract, egg whites and yolks, sugar or sugar substitute, and finally the cornstarch to the cold milk. Heat to boiling temperature and stir for another 2 minutes. Cool slowly by placing the container with the puff pastry in an ice bath. Puff pastries containing the sugar replacement composition according to the invention exhibit improved water retention characteristics, resulting in a longer shelf life. Furthermore, the gelling of the dough... Puffing occurs faster with the replacement composition. Figure 5 illustrates the results of a test, as described above, carried out at Ghent University in Ghent, Belgium, where the gelling behavior of puff pastry prepared with sugar is compared to that prepared by replacing the sugar with a sugar substitute. An eleventh example refers to a cream. A smoothie in which the following ingredients are used: 41.87 g of polydextrose; 9.60 g of resistant maltodextrin; 6.40 g of fructo-ologosaccharide; 5.60 g of inulin; 0.40 g of carrageenan; 16.00 g of isomalt; 0.12 g of sucrose; 420 g of cream with 40% fat content; and 4 ml of vanilla extract. Two different methods were used to prepare whipped cream. In the first method, the sugar or sugar substitute is mixed with 40% cream before being dissolved. This immediate mixing of the cream with sugar did not result in stable whipped cream. Conversely, the immediate mixing of the cream with the sugar substitute resulted in stable whipped cream. In a second method, sugar or a sugar substitute is dissolved in 40% cream fat before... mixture. This resulted in a stable foam for both sugar as well as sugar substitute. The stabilization of whipped cream was analyzed by the University of Ghent, in the city of Ghent (Belgium), using the methods described in detail by Moor & Rapaille, 1982. (H. Moor and A. Rapaille, Evaluation of starches and gum in pasteurized whipping cream. In: GO Phillips, DJ Wedlock and PA Williams, Editors, Progress in food and nutrition science 6, Pergamon Press, Oxford (1982), pp. 199-207.) As shown in Table 17, a greater volume of foam is obtained for the cream with sugar substitute, when compared to the cream with sugar when whipped for the same period of time. Table 17. Stabilization of whipped cream with the composition Sugar replacement compared to sugar. Increase in volume. Cream content < whipped. Average time. Measured spiral width after 12 s. Sugar: 4 6 s, 56.13 ± 7.08%, 21.67 ± 2.89 nm. Sugar substitute: 42 s, 61.13 ± 8.27%, 16.00 ± 1.00 nm. Furthermore, the stability of the foam is greater when prepared with the sugar substitute, as illustrated by the depth of the spiral measured after 12 seconds. This parameter refers to the depth to which a spiral falls in a period of 12 seconds when released onto the surface of whipped cream and is measured with a Slagsahne Prufgerat apparatus according to the previously mentioned method described by Moor & Rapaille (1982). In the production of whipped cream, both the stabilization and the volume of the foam are improved by replacing the sugar with the sugar replacement composition according to the invention. A twelfth example refers to the preparation of caramel, in which the following ingredients are used: - 42.365 g of polydextrose; - 12 g of resistant maltodextrin; - 8 g of fructooligosaccharide; - 7 g of inulin; - 0.5 g of carrageenan; - 20 g of isomalt; - 0.135 g of sucralose; and - 100 g of water. The above mixture is heated to cooking temperature. A subsequent heat treatment is applied until the water present in the mixture is completely evaporated. From then on, temperatures ranging between 150°C and 170°C are maintained until a desired degree of caramelization is achieved. Caramel can be prepared without the addition of sugar or glucose syrups, thus obtaining a low-calorie, fiber-rich caramel with a texture and mouthfeel similar to caramels made from sucrose or sugar syrups. Consequently, the sugar replacement composition according to the present invention can be used as a perfect mixture of ingredients for the preparation of caramel, in which oligofructose and / or fructose- Oligosaccharides with a DP < 10 initiate the caramelization reaction. As a result of this reaction, the typical caramel flavor is obtained, while the presence of the remaining ingredients releases the pleasant mouthfeel normally obtained by using sucrose. It was expected that the generation of flavors and colors from thermally induced caramelization would require sugar, typically monosaccharide structures, to initiate the reaction. However, the analysis of the composition above, analyzed by SGS Belgium nv, indicates that the quantities of reducing sugars in the products are as follows: - < 0.05% fructose; - < 0.05% glucose; and - < 0.8% sucrose. These figures show that the amount of free sugars is too low to initiate the caramelization reaction, and it was subsequently proven that oligofructose and / or fructo-oligosaccharide act as starting materials for this reaction. The hypothesis is that due to heat treatment, the oc-1,2 and p-2,1 linkages are broken, generating reducing sugars that can then be converted to the typical components of a caramel flavor: furans, furanones, pyrones, and carbocyclics. A similar thermal degradation was described for maltotriose (glucose with an α-1,4 linkage), which indicated that 3-deoxypentosulose was formed by a mechanism specific to oligo- and polysaccharides since it was formed from α-1,4-glucans (Hollnagel & Kroh, 2002, Journal of Agricultural and Food Chemistry, 50(6), 1659-1664). However, similar pathways for the degradation of 0-2,1-fructans have not been described. Consequently, for this application, the degree of polymerization of oligofructose and / or fructo-oligosaccharide is of utmost importance and should be less than 10, preferably less than 8, and even more preferably between 3 and 5. Fructans with a DP greater than 10 are not suitable for initiating the caramelization reaction, even when they contain contamination with up to 10% mono- and disaccharides. A thirteenth example refers to the preparation of "butterscotch" caramel, in which the same ingredients as in the twelfth example are used, but where the water is replaced by 100 g of cream with a fat content of 40%. In addition, a small amount (for example, approximately 5 g) of butter is added. In chocolate, replacing sugar is a difficult task, since the smooth mouthfeel, specific texture, and flavor of these fat-sugar systems are difficult to imitate without the addition of sucrose. A fourteenth example refers to chocolate, in which the following ingredients are used: - 18.33 g of polydextrose; - 4.20 g of resistant maltodextrin; - 2.80 g of fructooligosaccharide; - 2.45 g of inulin; - 0.18 g of carrageenan; - 7.00 g of isomalt; - 0.05 g of sucralose; – 10 g of cocoa butter; and 55 g of cocoa mass containing 55% cocoa butter cocoa. A fifteenth example refers to chocolate, to The following ingredients are used: - 20.42 g of polydextrose; - 4.68 g of resistant maltodextrin; - 3.12 g of fructooligosaccharide; - 2.73 g of inulin; - 0.20 g of carrageenan; - 7.80 g of isomalt; - 0.05 g of sucralose; – 22 g of cocoa butter; and 39 g of cocoa mass containing 55% cocoa butter cocoa; Replacing sugar with the sugar replacement composition according to the invention, as in the fourteenth and fifteenth examples, results in a perfect chocolate with improved properties, given that the specific composition thereof fulfills all the purposes of a sugar substitute. A sixteenth example refers to a partial sugar replacement composition that still contains a quantity of sucrose. The sugar replacement composition according to the invention, in particular according to one of the previous examples of the basic formulation, can be used in combination with sugar. A partial sugar replacement composition is obtained by combining the sugar replacement composition and sugar. Therefore, the A sugar replacement compound is added to the sugar. in concentrations of up to, for example, 10% or more, the weight of the partial sugar replacement composition being 100%. Therefore, the sugar replacement composition according to the invention can also be used to partially replace sugar, i.e., ranging from an "improved" sugar, replacing up to 10% of sugar, to a complete sugar "substitute", replacing up to 100% of sugar. In this sense, it is also possible, according to the invention, to replace the low-intensity sweetener in the sugar replacement composition with sugar, in order to obtain a partial sugar replacement composition. The amount of high-intensity sweetener in this partial sugar replacement composition should be adjusted to obtain a sweetness approximately equal to that of sucrose. This results in a composition containing sugar that is functionally superior to sugar alone. Furthermore, certain vitamins and minerals can be added to the basic formulation, consisting of a specific combination of the ingredients described above. More specifically, the vitamins and minerals necessary to achieve the nutritional value of fruits and vegetables can be added to the formulation. In this respect, the composition of the sugar substitute can be adapted according to the fruit or vegetable that needs to be imitated. Using this approach, it is possible to prepare tasty and healthy foods that additionally provide both essential minerals and vitamins. Fiber is normally absorbed through the consumption of fruits and vegetables. In this way, people do not need to change their nutritional habits in order to assimilate the essential and vital elements necessary to maintain good health. Functional foods can be prepared by replacing sucrose with the basic formulation, according to the invention, supplemented with vitamins and minerals to mimic the composition of the desired fruit or vegetable. The minerals that can be added to the basic composition include: calcium, magnesium, potassium, and phosphorus. The vitamins that can be added to the basic composition include: vitamins C, B, A, K, and E. In addition to these, trace elements such as selenium, iron, and zinc can be added. According to the present invention, certain health-promoting bacteria can be added to the basic formulation of the sugar substitute, as described above. More specifically, probiotic species of the genera Bifidobacterium and Lactobacillus can be added. In this invention, the combination of polydextrose, inulin, oligofructose, and resistant maltodextrin specifically results in an overall drop in pH, since it has been proven that the resistant maltodextrins oligofructose and oligosaccharide are fermented in the upper colon, while the polysaccharide resistant maltodextrin, polydextrose, and inulin are not fermented even in the lower colon. This overall drop in pH creates a more favorable environment for the absorption of Ca and Mg due to the increased solubility of these minerals. This effect is particularly important in the prevention of osteoporosis. This specific formulation can be added to ice cream and frozen desserts or other refrigerated food products that do not require heat processing before consumption. Due to the refrigeration or freezing temperatures, there is no risk, or a low risk, of pre-hydrolysis of the fibers before ingestion. Similarly, it is conceivable to use the sugar replacement composition of the present invention in formulations for drugs, food supplements and / or pseudo-drugs, especially if the aforementioned additional components, vitamins, minerals and / or probiotic bacteria, are also present. A seventeenth example consequently refers to a luxury ice cream, prepared on a pilot scale, with controlled aeration ("over-run"), also known as "air incorporation" or "expansion". The experiment was carried out at LinTech (Reading Scientific Services Limited), in the city of Reading, in the United Kingdom. A pilot-scale experiment was conducted to produce a 50 kg batch of a formulation with sugar, or with the sugar substitute product according to the invention, with controlled aeration. The following table describes the formulation of both types of ice cream: Ingredients Control Test %w / w Water 45.07 45.07 Double cream 29.13 29.13 Functional substitute - 16.75 Sugar Sucrose 13.00 - Skimmed milk powder 8.20 8.20 Dextrose 3.75 - Emulsifier / stabilizer 0.65 0.65 Vanilla essence 0.20 0.20 The functional sugar substitute used was composed as shown in the following table, although it should be understood that alternative compositions of sugar substitutes, within the scope of the claims, may also be used. Ingredient Weight % Polydextrose 49.10 Inulin 10.00 Oligofructose 8.000 Resistant Maltodextrin 12.000 Carrageenan 0.500 Isomalt 20.000 Sucralose 0.150 SiO2 0.250 Total: 100% During the freezing process, aeration was controlled at 500-600 g / l. Several evaluations were performed on the ice creams, including sensory, melting rate, and cycle tests. Sensory observations were conducted after all ice creams were removed from the freezer and kept at room temperature for 15 minutes. Sensory tests were performed without the samples being identified, and Therefore, they were coded. Products were evaluated by a panel of 7-9 informants from within LinTech, who were randomly served coded samples of each ice cream and asked to comment on the chosen attributes. The test and control ice creams were judged to be extremely similar in all aspects. In appearance, the test ice cream was noted to be slightly whiter than the control. Both samples were evaluated as having a creamy, sweet vanilla flavor. Regarding mouthfeel, both samples were considered to have a smooth and creamy texture. Melt rate test: The principle behind this test is to verify how quickly different ice creams melt. This was done by placing a known weight of ice cream on a wire mesh and weighing how much ice cream melted through the mesh in a given period of time. It was shown that the sucrose ice cream used as a control melted at a faster rate than the test ice cream. For both the test sample and the control sample, the remaining ice cream after 360 minutes was lukewarm and with a mousse-like texture. After 360 minutes, the following percentages of ice cream had melted: control 18.7%, test 12.4%. The cycle test was performed on each of the samples. Over a period of 3 days, the samples were removed from the freezer and kept at room temperature, without lids on the containers, for half an hour. Then they were... The containers were placed back in the freezer and the same process was repeated the following day. On the fourth day, the containers were removed from the freezer and evaluated against the samples that were not subjected to the cycle test. Some differences were noted between the samples that were and were not subjected to the cycle test, but no drastic changes were observed in either of the two ice creams. All products proved acceptable, and similar observations were noted for both the control and test samples. Given the superior structural and rheological properties attributed to food products containing, or prepared with, the sugar substitute of the present invention, it is also possible to use them to reduce the fat content of food products while still maintaining the satisfactory structural, rheological and / or organoleptic properties of high-fat food products. Typical applications of this embodiment of the invention are low-fat ice cream, low-fat biscuits, low-fat chocolate, low-fat cake and low-fat chocolate spread. In ice cream production, for example, it is possible to reduce the fat content by 50% when it is prepared using a sugar substitute, without losing the creamy mouthfeel of the ice cream. Thus, the functional sugar substitute not only allows for the complete replacement of sugar, but also allows for a partial reduction in fat in certain recipes. An example of an ice cream recipe where the fat content has been reduced by 50% is given in the table below: Ingredients Control Test Milk 63.35 % P / P 66.57 Milk powder 5.37 5.37 Functional sugar substitute 18.31 Sucrose 8.05 - Glucose 7.14 - Invert sugar 4.46 - Water - 1.34 Pudding powder 0.43 0.43 Eggs 4.46 4.46 Cream 6.44 3.22 Vanilla essence 0.30 0.30 The functional sugar substitute is ideally composed as described in the previous example. Thus, the sugar replacement composition according to the invention can replace sugar in ice cream, particularly in scoop ice cream. Furthermore, the amount of fat can be reduced in ice cream containing the sugar replacement composition according to the invention. Sugar and fat are important for the smoothness of ice cream and for the ability to serve frozen ice cream. The resulting low-calorie ice cream has a smoothness that can be even greater than that of ice cream containing sugar. Sugar and salt are added to food products to bind the water in them. Examples include cured meat products with sugar and foods with a high sugar content, such as jams. Sugar-cured meat products are meat products, such as ham, to which sugar, salt, nitrite, nitrate, and / or saltpeter are added for flavor, color, and preservation. Sugar binds water in foods, enhances flavor, and neutralizes the harshness of salt. It can also act as an energy source for bacteria, fungi, molds, and yeasts. Meat products can be injected with, soaked in, or rubbed with a sugar solution. Functionally, the sugar replacement composition according to the invention is perfectly suited to replace sugar in these meat applications. The same effects on structure and flavor are obtained. Furthermore, replacing sugar with the sugar replacement composition in these applications has the advantage that no sugar is available for bacterial and mold sporulation, but a selective energy source is present for the favorable microflora of the colon. Soft meringue made with the sugar replacement composition according to the invention has the same structural stability as soft meringue made with sugar, but the shine is greater. Furthermore, bacterial stability is higher and the risk of contamination with harmful and spore-forming bacteria is low. In general, compared to sugar, sugar substitute compositions exhibit better water retention characteristics in food preparations, resulting in a longer shelf life and less bacterial contamination due to lower water availability. The bacterial stability of these preparations... The nutritional value of food is higher because, unlike sugar, the The fiber composition is selectively fermented by beneficial bacteria that can prevent the proliferation of harmful and spore-forming bacteria. Therefore, the risk of contamination with harmful and spore-forming bacteria is low. The sugar replacement composition according to the invention can be added to raw meat products, such as raw ham and sausage, to control meat fermentation and increase the food safety of fermented meat products. The fiber composition will selectively promote the proliferation of beneficial bacteria which, in turn, will prevent the proliferation of harmful and / or spore-forming bacteria. Starter cultures can be added to ensure the presence of a sufficient quantity of beneficial bacteria for meat fermentation. These starter cultures should be able to ferment the fiber composition and reduce the pH is affected by acid production. In order to achieve a rapid reduction in the initial pH, rapid fermentation of the fiber composition by the starter cultures is necessary. It should be clear that the sweetening composition, in High-intensity sweeteners, in particular, are not necessary for use in meat fermentation. However, a sweet taste may be desired after fermentation. Unlike sugar, high-intensity sweeteners will not be fermented. The current product formulation is capable of replacing sugar on a 1:1 weight basis, thus providing food products with functionality that goes beyond that of traditional sucrose. Another embodiment of the present invention relates to the fiber composition of the sugar substitute of the invention, but containing no sweetener. Consequently, this fiber composition of the invention is not as sweet as sucrose and, therefore, can be advantageously used in cases where an improvement in rheological and / or structural properties is desired, but without a simultaneous sweetening effect. Typical applications are in salad dressings, mayonnaise, and the like. All the indications given above regarding the preferred embodiments of the sugar substitute of the invention apply mutatis mutandis to the embodiment of the fiber composition of the present invention, noting, of course, that no sweetener is present. This means, of course, that all indications of the relative amounts of the individual components will be based, in this case, on 100% by weight of the total fiber composition, containing no sweetener component. Furthermore, it is within the scope of the present invention to utilize the above fiber composition in combination with a reduced amount of sweetener (when compared to the sweetener content in the sugar substitute of the present invention), in order to obtain a sweetening effect that is, however, less than that of sucrose and also less than that of the sugar substitute of the present invention. According to this embodiment, the same sweeteners and, in particular, high-intensity sweeteners, can be used as described above with respect to the sugar substitute of the invention. Both the sugar substitute and the fiber composition can be obtained simply by mixing the exercise effects different ingredients, then what They are synergistic and represent a functional and healthy substitute for sugar in every possible application. Granulating or agglomerating sugar substitutes offers additional advantages and added value to the product, such as: Elimination of product segregation when using, for example, ingredients with divergent particle size distributions; homogeneous distribution of different components; improvement of flow properties; decrease in dust formation; Visual appearance closer to that of granulated sugar. Thus, in order to subsequently mimic sugar, the sugar replacement composition according to the invention can be granulated. There are various ways of granulating or agglomerating that are appropriate for the sugar substitute according to the present invention. Granulation can occur spontaneously by adding water to the sugar replacement compositions described above. Possibly, granulation can be achieved by adding water containing one or more of the ingredients of the sugar replacement composition to the remaining ingredients. In this respect, polydextrose and polyols are more suitable for dissolving in water before they are added to the remaining ingredients of the sugar replacement composition. Agglomeration can be achieved by liquid spraying during the mixing of the compounds in the composition. Sugar replacement. In a first stage, low or high shear mixing technologies are used to obtain a homogeneous product composition. During the second stage of this process, low mixing continues under the slow addition of a liquid. The liquid can be water, or water in which a portion of the product composition has already been dissolved. Sugar substitute granules with particle sizes ranging from 500 µm to 2000 µm can be easily obtained using this process. Depending on the amount of liquid sprayed onto the sugar replacement composition, a third stage needs to be added, which includes a drying step. This drying step can be carried out in a fluidized bed system. The use of fluidized bed technology to agglomerate the sugar replacement composition is a very economical and convenient way to include the three stages mentioned in the method above in a single step. With this system, the powder particles are fluidized in a cone-shaped bed by the ingress of hot air, which mixes the ingredients of the sugar replacement formulation. During this mixing phase, a liquid, for example, water or water with a portion of the sugar replacement composition, is sprayed through the bottom or top of the sprayer nozzle. Through this process, small particles called "seeds" are formed, which continue to grow until the desired particle size is achieved. During mixing and agglomeration, drying also occurs, which is controlled by both the temperature and humidity of the air. An important condition for this process to occur is that the particle size distributions of the fluidized powder components do not differ significantly. This will prevent product segregation. Agglomeration under pressure is another method for obtaining a granulated form of the sugar substitute. A compact system is used after mixing the components of the sugar substitute. Due to the perfectly balanced composition of the product, it can be easily agglomerated by compressing the product using, for example, roller compactors. With this method, the powder is compressed into a solid form, called "flakes". These flakes are then lightly ground to obtain the required particle size density. Optionally, the product can be sieved followed by recycling of the out-of-range material. Using this method, higher volumetric densities can be obtained, allowing the sugar substitute to be used on both a weight / weight and a volume / volume basis. Granulation can also be carried out by spray drying. This agglomeration method is certainly a suitable process for producing agglomerates from liquid raw materials, i.e., solution, emulsion or suspension. For this process, a suspension or solution of the complete sugar replacement composition is prepared, which is then atomized in a droplet sprayer and exposed to hot air. Each of these processes is suitable for producing a substitute product for agglomerated sugar, according to the Invention. Furthermore, the composition offers the possibility of incorporating sucrose as part of the agglomerated product, which would be desirable to obtain an "improved sugar" or a partial sugar substitute. Including sugar in the agglomerated product results in an improved sugar derivative with functionalities superior to those of sucrose. However, the derivative was designed and is perfectly suitable for completely replacing sugar on a 1 / 1 weight basis. Granulation can be important to obtain a sugar replacement composition that is also suitable for replacing sugar on a 1 / 1 volume basis. The granulated or agglomerated product of the present invention can, additionally, be compressed to form a sugar derivative with a cubic shape as a substitute for conventional sugar cubes. In view of the typical uses of sugar cubes, any type of oligosaccharide component can be employed. As long as it is not harmful, the beneficial effects on the browning characteristics that can be observed when using oligosaccharide will not be of paramount importance for a cube-shaped sugar substitute. The same is true when employing the sugar substitute of the present invention in some alternative form of application, including beverages, cream, ice cream, puff pastry cream, yogurt, dairy-based desserts, chocolate, jam or marmalade. Additional examples of important functional properties of the sugar replacement composition, according to the invention, are: minimal calorie reduction; minimum caloric value; low glycemic response; decreased freezing point; The minimum calorie reduction obtained by replacing sugar with a functional sugar substitute would be 60%, when the sugar replacement is 100%. Ideally, the caloric value of the sugar replacement composition should not exceed 200 kcal / 100g, more specifically 150 kcal / 100g. Replacing sugar with the formulation as described, for example, in the third example above, results in a decrease in blood sugar levels, unlike glucose. The glycemic response values ​​obtained were determined and certified by Reading Scientific Services Limited (RSSL), in the city of Reading, United Kingdom, and are illustrated in Figure 6. The graph clearly illustrates the different profiles of the sugar substitute compared to glucose. Relative to 25 g of glucose, the observed increase in blood glucose after consuming 25 g of the product was 27% ± 8. It is interesting to note that the sugar replacement composition, when dissolved in water, has a freezing point decrease similar to that of sucrose. This characteristic is favorable for the use of the sugar replacement composition in frozen food products, such as ice cream and sorbet. The freezing points of deionized water, deionized water with the sugar replacement composition, and deionized water with sugar are shown below. The values ​​were determined by Differential Scanning Calorimetry (DSC) in two separate experiments at a cooling rate of 1°C / min. Figure 7 and Table 8 show the results of these experiments. Five freezing points were statistically compared. No significant difference could be observed by the T-test in the freezing point of deionized water using the sugar replacement composition or sugar. Table 18. Freezing point of deionized water, of deionized water with sugar replacement composition and deionized water with sugar. Deionized water Deionized water with sucrose Deionized water with sugar replacement composition First experiment Second experiment -12.12°C -12.69°C -14.78°C -13.94°C -14.54°C -13.71°C Average Standard deviation -12.41°C 0.403051 -14.36°C 0.59397 -14.13°C 0.586899 Deionized water with sucrose Deionized water with sugar replacement composition F-test (standard deviation) Deionized water Deionized water with sucrose 0.759104* 0.766205* 0.992376* T-test (average) Deionized water Deionized water with sucrose 0.061275** 0.07603** 0.729092** (*) no significant difference; (**) difference significant

Claims

CLAIMS 1. Sugar replacement composition comprising an enhanced fiber composition and a sweetener composition, where: * said enhanced fiber composition comprises - 30 to 75% by weight, preferably 45 to 65% by weight, based on the total sugar replacement composition being 100% by weight of polysaccharide, - 5 to 45% by weight, preferably 10 to 30% by weight, based on the total sugar replacement composition being 100% by weight of oligosaccharide, and * the said sweetener composition comprises - High-intensity sweetener in a quantity sufficient to provide the sugar replacement composition with a sweetness approximately equal to that of sugar, where said oligosaccharide comprises - 5 to 10% by weight, taking as a basis the total sugar replacement composition as being 100% by weight of oligofructose, and - 5 to 15% by weight, taking as a basis the total sugar replacement composition as being 100% by weight, of the resistant maltodextrin oligosaccharide, and where at least one polysaccharide is prebiotic.

2. Sugar replacement composition according to claim 1, suitable for replacing sugar on a 1 / 1 weight basis.

3. Sugar replacement composition according to claims 1 or 2, suitable for replacing sugar on a 1 / 1 basis by volume.

4. Sugar replacement composition according to one of the preceding claims, wherein said polysaccharide has a degree of polymerization (DP) between 10 and 60, preferably between 10 and 40, and advantageously between 10 and 20.

5. Sugar replacement composition according to one of the preceding claims, wherein said polysaccharide is selected from the group consisting of inulin, polydextrose, the resistant polysaccharide maltodextrin or is a combination thereof.

6. Sugar replacement composition according to one of the preceding claims, wherein said polysaccharide comprises: - 30 to 60% by weight, preferably 40 to 55% by weight, based on the total sugar replacement composition being 100% by weight of polydextrose, - 0 to 25% by weight, preferably 5 to 15% by weight, based on the total sugar replacement composition being 100% by weight of inulin, and - 0 to 20% by weight, preferably 5 to 15% in weight, based on the total composition of sugar replacement as being 100%, by weight, of the resistant polysaccharide maltodextrin.

7. Sugar replacement composition according to one of the preceding claims, wherein said oligosaccharide has a DP between 2 and 10, preferably between 2 and 8.

8. Sugar replacement composition according to one of the preceding claims, wherein said oligosaccharide comprises oligofructose which is obtainable by enzymatic degradation of inulin, or by transfructosylation of a p-fructose by Aspergillus niger grown on sucrose.

9. Sugar replacement composition according to one of the preceding claims, wherein said oligosaccharide comprises fructooligosaccharide having a DP between 3 and 5.

10. Sugar replacement composition according to one of the preceding claims, wherein said enhanced fiber composition comprises: - 30 to 60% by weight, preferably 40 to 55% by weight, based on the total sugar replacement composition being 100% by weight, of polydextrose, - up to 25% by weight, preferably 5 to 15% by weight, based on the total sugar replacement composition being 100% by weight, of inulin, - 5 to 10% by weight, based on the total sugar replacement composition being 100% oligofructose by weight, up to 20% by weight, preferably 10 to 15% in weight, based on the total sugar replacement composition being 100% by weight of resistant maltodextrin.

11. Sugar replacement composition according to one of the preceding claims, wherein the enhanced fiber composition has an average degree of oligosaccharide polymerization between 3 and 8, preferably between 3 and 5.

12. Sugar replacement composition according to one of the preceding claims, wherein the increased fiber composition has an average degree of polysaccharide polymerization between 10 and 20, preferably between 10 and 15.

13. Sugar replacement composition according to one of the preceding claims, wherein said increased fiber composition comprises 0.01 to 10, preferably 0.05 to 3% by weight of insoluble, non-selective and non-digestible polysaccharide, the total sugar replacement composition being 100% by weight.

14. Sugar replacement composition according to one of the preceding claims, wherein said insoluble, non-selective and non-digestible polysaccharide is selected from the group consisting of cellulose, hemicellulose, cereal fibers, wheat fibers, oat fibers, apple fibers, orange fibers, tomato fibers, or is a combination thereof, and wherein each selected non-digestible polysaccharide is present in an amount of approximately 0.05 to 3% by weight, preferably 0.2 to 2% by weight, based on the weight of the sugar replacement composition representing 100% by weight.

15. Sugar replacement composition according to one of the preceding claims, wherein said insoluble, non-selective and non-digestible polysaccharide comprises approximately 2% by weight, taking the total sugar replacement composition as being 100% by weight of wheat fiber, and wherein said wheat fiber has an average length of 20 to 80 µm, preferably around 30 µm.

16. Sugar replacement composition according to one of the preceding claims, wherein said increased fiber composition comprises 0.01 to 10%, preferably 0.05 to 3% by weight, taking the total sugar replacement composition as being 100% by weight, of the soluble, non-selective, and non-digestible polysaccharide.

17. Sugar replacement composition according to one of the preceding claims, wherein said soluble, non-selective and non-digestible polysaccharide is selected from the group consisting of xanthan gum, tara gum, carrageenan, tragacanth, locust bean gum, agar gum, guar gum, gum arabic or any other polysaccharide of the arabinogalactan type, carboxymethylcellulose, pectin, soluble wheat fiber, or is a combination thereof, and wherein each selected non-digestible polysaccharide is present in an amount of approximately 0.05 to 3% by weight, preferably 0.2 to 2% by weight, taking the weight of the sugar replacement composition as representing 100% by weight.

18. Sugar replacement composition according to one of the preceding claims, wherein carrageenan is present in an amount of approximately 0.05 to 2%, preferably 0.2 to 1% by weight, taking the weight of the sugar replacement composition as representing 100% by weight.

19. Sugar replacement composition according to one of the preceding claims, wherein said sweetener composition comprises a low-intensity sweetener.

20. Sugar replacement composition according to one of the preceding claims, wherein said sweetener composition comprises 10 to 40, preferably 10 to 30% by weight, taking the total sugar replacement composition as being 100% by weight, of the low-intensity sweetener.

21. Sugar replacement composition according to claim 20, wherein the low-intensity sweetener is selected from the group consisting of maltitol, isomalt, lactitol, erythritol, polyols, polyglycylic acid syrups or powders, hydrogenated starch hydrolysates (polyglycylic acid syrups) and / or glycerin, or is a combination thereof.

22. Sugar replacement composition according to one of the preceding claims, wherein the low-intensity sweetener is selected from the group consisting of acesulfame-K, neohesperidin DC, aspartame, neotame, saccharin, sucralose, alitame, thaumatin, cyclamate, glycyrrhizin, stevioside / stevia extract, or is a a combination of these.

23. Sugar replacement composition according to claim 22, wherein the high-intensity sweetener comprises 0.10 to 0.20% by weight, taking the total sugar replacement composition as being 100% by weight, of sucralose, preferably around 0.15% by weight, taking the weight of the sugar replacement composition as representing 100% by weight.

24. Sugar replacement composition according to claim 22, wherein the high-intensity sweetener comprises acesulfame-K and neohesperidin DC, preferably an acesulfame-K to neohesperidin DC ratio between 9.5 and 11.5, preferably between 10.0 and 11.

0.

25. Sugar replacement composition according to claim 24, wherein the high-intensity sweetener comprises 0.1 to 0.3% by weight, based on the total sugar replacement composition being 100% by weight, of acesulfame-K and 0.01 to 0.03% by weight, based on the total sugar replacement composition being 100% by weight, of neohesperidin DC.

26. Sugar replacement composition according to claim 25, wherein the high-intensity sweetener comprises approximately 0.15% by weight, based on the total sugar replacement composition being 100% by weight, of acesulfame-K, and approximately 0.015% by weight, based on the total sugar replacement composition being 100% by weight, of neohesperidin DC.

27. Sugar replacement composition according to one of claims 22 to 26, wherein the high-fat sweetener intensity comprises glucono-O-lactone, preferably in an amount between 0.10 and 0.20% by weight, taking the weight of the sugar replacement composition as representing 100% by weight.

28. Sugar replacement composition according to one of the preceding claims, wherein said sweetener composition comprises at most approximately 20% by weight, based on the total composition of Sugar replacement composition being 100% by weight of isomalt.

29. Sugar replacement composition according to claims 1 to 27, wherein said composition of Increased fiber comprises 45 to 55% by weight, preferably approximately 50% by weight, based on the total sugar replacement composition being 100% by weight, and approximately 7% by weight of polydextrose. weight, based on the total sugar replacement composition being 100% by weight, of inulin, approximately 8% by weight, based on the total sugar replacement composition being 100% by weight. The sweetener composition comprises approximately 12% by weight of oligofructose, based on the total sugar replacement composition being 100% by weight, of resistant maltodextrin, and said sweetener composition comprises approximately 20% by weight of isomalt, based on the total sugar replacement composition being 100% by weight.

30. Sugar replacement composition according to one of the preceding claims, wherein said increased fiber comprises resistant maltodextrin of which Approximately 50% by weight has a DP below 11, with the total resistant maltodextrin being 100% by weight.

31. Sugar replacement composition according to one of the preceding claims, further comprising SiO2 in an amount effective to prevent hardening of said sugar replacement composition.

32. Sugar replacement composition according to claim 31, wherein SiO2 is present in an amount of 0.1 to 0.5% by weight, preferably approximately 0.25%, taking the weight of the sugar replacement composition as representing 100% by weight.

33. Sugar replacement composition according to one of the preceding claims, comprising an additional ingredient selected from the group consisting of calcium, magnesium, potassium, phosphorus, vitamin C, vitamin B, vitamin A, vitamin K and vitamin E, selenium, iron, zinc, or a combination thereof.

34. Sugar replacement composition according to one of the preceding claims, comprising additional probiotic microorganisms.

35. Sugar replacement composition according to one of the previous claims, wherein it is granulated.

36. Sugar replacement composition according to one of the preceding claims, wherein it is granulated by the addition of water in which polyol and / or polydextrose are dissolved.

37. Sugar replacement composition according to one of the preceding claims, wherein it is Granulated by liquid spraying, agglomeration by pressing and / or spray drying.

38. Partial sugar replacement composition comprising a mixture of the sugar replacement composition according to one of the preceding claims, and sugar, preferably in an amount of up to 10% by weight, based on a total mixture of 100% by weight.

39. Process for producing the sugar replacement composition according to any one of claims 1 to 37, or the partial sugar replacement composition according to claim 38, comprising the step of granulation by liquid spraying, agglomeration by pressing and / or spray drying.

40. Process for producing a food preparation comprising the use of the sugar replacement composition according to any one of claims 1 to 37 or the partial sugar replacement composition according to claim 38.

41. Use of the sugar replacement composition according to any one of claims 6 or 7 for the production of beverages, cream, ice cream, puff pastry, yogurt, dairy-based desserts, chocolate, jelly, marmalade, or compressed products for use as a substitute for sugar cubes.

42. Beverages, creams, ice cream, puff pastry cream, yogurt, dairy-based desserts, chocolate, jam, or marmalade containing or obtainable with sugar replacement composition according to any one of claims 6 or 7.

43. Fiber composition comprising the increased fiber composition according to claim 1, but containing neither sweetener nor a reduced amount of sweetener compared to the sugar replacement composition of claim 1.

44. Use of the fiber composition according to claim 43 to modify the rheology and / or structural properties of liquid, viscous or soft food products.

45. Food product containing or obtainable with the sugar replacement composition according to any of claims 1 to 37, or with the partial sugar replacement composition of claim 38, or with the fiber composition according to claim 43.

46. ​​Food product according to claim 45, being a cooked product.

47. Use of the sugar replacement composition according to any of claims 1 to 37, or of the partial sugar replacement composition of claim 38, or of the fiber composition according to claim 43 in the manufacture of food products with reduced fat content.