Binding syrup composition comprising allulose and low-sugar sugar syrup, product comprising the syrup composition, and preparation method

Abstract

The present invention provides a binding syrup composition for formulating food products comprising psicose and low-sugar sugar syrup. The binding syrup composition overcomes the limitations of products containing psicose, including product viscosity and the inability to maintain the shape and texture of the product. More specifically, the binding syrup composition described herein comprises a combination of low-sugar sugar syrup having low monosaccharide and disaccharide content and psicose to provide a food product containing psicose with binding properties and textural properties comparable to full-sugar products. The present invention also provides a food product comprising the psicose binding syrup composition described herein and a method for preparing the same. Advantageously, when the psicose-containing binding syrup composition described herein is employed, a food product with reduced calorie and sugar content is provided.

Description

[0001] This application claims priority to U.S. Provisional Patent Application No. 62 / 844,829 filed on May 8, 2019 and U.S. Provisional Patent Application No. 62 / 895,253 filed on September 3, 2019, both of which are incorporated herein by reference in their entirety.

[0002] The present invention relates to a binding syrup composition for preparing food products, the binding syrup composition comprising psicose and low-sugar edible sugar syrup having low monosaccharide and disaccharide contents. The binding syrup composition enables the production of food products with reduced calorie and sugar contents compared to full sugar equivalents while overcoming formulation limitations of psicose-containing products, including product viscosity and inability to maintain product shape and texture. Various food product compositions comprising the binding syrup composition and methods for preparing the same are also provided.

[0003] Sweeteners and sugars are usually included in food products. Nutritive sweeteners include sucrose (i.e., table sugar), glucose, fructose, corn syrup (including high fructose corn syrup), maltose, lactose, molasses, honey, agave, etc. Natural sweeteners and synthetic sweeteners (i.e., artificial sweeteners) are alternative forms of nutritive sweeteners because they provide desired taste characteristics and have significantly lower caloric other functional characteristics. Such sweeteners may include high-efficiency sweeteners or high-intensity sweeteners (e.g., sucralose), sugar alcohols or polyols (e.g., xylitol, sorbitol, etc.), stevioside sweeteners, rare sugars, etc.

[0004] Psicose (also known as D-psicose, allulose, D-allulose) is a non-nutritive sweetener that occurs naturally in certain foods and has been formulated into a variety of food and beverage products. Psicose is considered a "rare sugar" because it occurs in very small amounts in nature. Psicose provides approximately 70% of the sweetness of sucrose and only 5% of the calories (about 0.2 kcal / g), and is generally considered a "zero-calorie" sweetener.

[0005] It is always preferred to reduce the intake of nutritive sweeteners by consumers in various food products in order to provide both calorie reduction and total sugar reduction. Therefore, the use of natural sweeteners and synthetic sweeteners in food product compositions is increasing. U.S. Patent Publication No. 2016 / 0331014 provides a solid food product utilizing D-psicose syrup, which comprises fructose and other sugars and D-psicose, to provide product hardness produced by rapid hydration of pharmaceutical ingredients, and to help improve the cohesiveness of raw material dough sticks to reduce viscosity and improve manufacturing processes. However, the product is not reproducible and contradicts the preparation according to the present invention that shows a significant reduction in the hardness of a stick-shaped food product as the psicose content increases.

[0006] Other food products containing high levels of psicose have been prepared in an attempt to provide food products that exhibit the desired bulking, sweetening, and functional properties traditionally provided by nutritive sweeteners. See WO2015 / 075473. However, such formulations fail to adjust the formulation to overcome the high hygroscopicity contributed by the monosaccharides contained in psicose, and therefore do not provide low-sugar food products that exhibit the properties desired by consumers and food manufacturers.

[0007] Thus, disclosed herein are food composition products formulated with a binding bar syrup composition comprising psicose and a low-sugar sugar syrup having reduced sugar content and reduced calories. Also disclosed herein are food composition products, such as bars, having hardness and texture characteristics equivalent to a full-sugar control that does not benefit from the use of the binding bar syrup composition to reduce sugar and calories.

[0008] Disclosed herein are stick-binding syrup compositions, food product compositions incorporating the stick-binding syrup compositions, and methods of making the same, wherein such compositions are capable of reducing sugar and calories in food products using psicose while maintaining hardness and texture characteristics comparable to those of full-sugar products.

[0009] In one embodiment, the stick-binding syrup composition comprises: psicose; and at least one low-sugar sugar syrup and optionally additional syrups, wherein the stick-binding syrup composition has a DP1+DP2 content of less than about 65% and / or a DP3+ content of greater than about 35%. In another embodiment, the low-sugar sugar syrup has a total DP1 and DP2 content of less than 25% or less than about 20%. In some embodiments, psicose is a liquid syrup comprising at least about 85% purity, at least about 90% purity, or at least about 95% purity and at least about 65% solids by weight. In some embodiments, psicose is a liquid syrup comprising at least about 85% psicose, 90% psicose, or 95% psicose, and the remainder of the syrup comprises other monosaccharides and / or disaccharides. In some embodiments, the low-sugar sugar syrup has a total DP1 and DP2 content of less than about 25%, less than about 20%, less than about 19%, less than about 18%, less than about 17%, less than about 16%, less than about 15%, less than about 14%, less than about 13%, less than about 12%, less than about 11%, or less than about 10%. In some embodiments, the composition does not contain sucrose or any nutritional sweetener. In some embodiments, the composition also includes at least one additional binder ingredient, including at least one of water, glycerin, nut butter, flavor and / or extract, flavoring liquid such as chocolate syrup, salt, oil, and maltodextrin, and accounts for up to about 50% by weight of the composition or about 12.5% ​​to about 50% by weight. In some embodiments, psicose accounts for between about 7.5% and about 50% by weight of the composition, and the low-sugar sugar syrup accounts for between about 12.5% ​​and about 75% by weight of the composition.

[0010] In another embodiment, a food product composition comprising a bonding stick syrup composition and a dry component is provided. The dry component in the food product may include one or more of, for example, oats, rice, barley, dried fruit, nuts, protein isolates, and cocoa powder. The bonding stick syrup composition may also include additional binder ingredients, including at least one of, for example, water, glycerine, nut butter, flavoring agent and / or extract, flavoring liquid, salt, oil, and maltodextrin. In some embodiments, the food product composition does not contain at least one of water, glycerine, and sucrose. In one embodiment, the food product composition includes the bonding stick syrup of about 35% by weight to about 65% by weight of the composition and the dry component of about 35% by weight to about 65% by weight of the composition. In other embodiments, the food product composition is a bar, including, for example, a granola bar, a snack bar, a high protein bar, a high fiber bar, a sports nutrition bar, an energy bar, a recovery bar, a dessert bar, or a breakfast bar. Advantageously, the food product composition has a 2 week measured hardness (gram force) that is at least equal to or greater than the full sugar control formulation, or is at least about 6,000 grams force at 2 weeks.

[0011] In another embodiment, a method for preparing a food product composition is provided, and the method includes: mixing a stick syrup composition with dry ingredients; blending to form a substantially homogeneous food product composition; and molding to form a food product composition in the form of a stick. In one embodiment, the stick syrup is initially boiled to at least about 75°Brix, 76°Brix, 77°Brix, 78°Brix, 79°Brix, 80°Brix, 81°Brix, 82°Brix, 83°Brix, or 84°Brix before being combined with the dry ingredients. In one embodiment, the method also includes cutting the molded bar food product composition. In other embodiments, the bar is a granola bar, a snack bar, a high protein bar, a high fiber bar, a sports nutrition bar, an energy bar, a recovery bar, a dessert bar, or a breakfast bar. In other embodiments, the bar composition using the stick syrup composition reduces the calories of the bar by at least about 10%, at least about 12%, or at least about 15%. In other embodiments, the bar composition utilizing the binding bar syrup composition reduces the sugar content of the bar by at least about 20%, at least about 25%, or at least about 30%.

[0012] Various embodiments of the present invention will be described in detail with reference to the accompanying drawings, wherein in a plurality of views, similar reference numerals represent similar parts. And although a plurality of embodiments are disclosed herein, other embodiments will become apparent to those skilled in the art by the following specific embodiments showing and describing exemplary embodiments. Therefore, reference to various embodiments does not limit the scope of the present invention. In addition, the drawings shown herein are not limited to various embodiments according to the present invention, and are presented for exemplary illustration of the present invention. Therefore, the drawings and specific embodiments should be regarded as being exemplary and non-restrictive in nature. BRIEF DESCRIPTION OF THE DRAWINGS

[0013] Figure 1 A measurement of hardness and initial dry solids percentage for the compositions evaluated in Example 3 is shown.

[0014] All terms used herein are only used for the purpose of describing specific embodiments and are not intended to be limited in any way or scope. For example, unless the context clearly indicates otherwise, the singular forms "one", "a kind of" and "the" used in this specification and the appended claims may include plural forms. In addition, all units, prefixes and symbols can be expressed in the form accepted by their SI. The numerical ranges listed in this specification include numbers within the limited range. Throughout this disclosure, various aspects are presented in range format. It should be understood that the description of the range format is only for convenience and simplicity, and should not be interpreted as an unchangeable limitation to the scope of the invention. Therefore, the description of the range should be considered to specifically disclose all possible sub-ranges and single numerical values ​​within the range (for example, 1 to 5 includes 1, 1.5, 2, 2.75, 3, 3.80, 4 and 5).

[0015] In order to make it easier to understand the present invention, some terms are first defined. Unless otherwise defined, all technical terms and scientific terms used herein have the same meaning as those generally understood by those of ordinary skill in the art to which the embodiments of the present invention belong. Many methods and materials similar to, modified or equivalent to those described herein can be used to practice the embodiments without excessive experimentation. When describing and claiming the embodiments, the following terms will be used according to the definitions listed below.

[0016] As used herein, the term "about" refers to variations in the numerically represented quantity that may occur due to, for example, typical measurements and processing procedures; careless errors in such procedures; differences in the manufacture, origin, or purity of ingredients; etc. Whether or not modified by the term "about," the claims include equivalents to the quantities.

[0017] As used herein, the term "DE" or "dextrose equivalent" refers to the degree of starch hydrolysis, specifically, as measured by Standard Analytical Method E-26, Corn Refiners Association, 6 th The reduction in starch hydrolysate compared to an equal weight of dextrose, expressed as a percentage on a dry basis, as measured by the Blue-Ainong method described in Standard Analytical Method E-26, American Corn Refiners Association, 1977, 6th Edition, pp. 1-3.

[0018] As used herein, the term "DP" refers to the number of sugar units. For example, a "DP1" sugar is intended herein to refer to a monosaccharide, such as dextrose.

[0019] As used herein, the term "free of" means that the composition completely lacks the component or has a small amount of the component so that the component does not affect the performance of the composition. The component may be present as an impurity or as a contaminant and should be less than 0.5% by weight.

[0020] As used herein, the terms "weight percent," "weight %," "percent by weight," "% by weight," and variations thereof refer to the concentration of a substance, i.e., the weight of the substance divided by the total weight of the composition and multiplied by 100. It should be understood that, as used herein, "percent," "%," and the like are intended to be synonymous with "weight percent," "weight %," and the like.

[0021] These methods and compositions may comprise, consist essentially of, or consist of the components and ingredients described herein, as well as other ingredients. As used herein, "consisting essentially of" means that these methods and compositions may include additional steps, components, or ingredients, but only if the additional steps, components, or ingredients do not materially alter the basic and novel characteristics of the claimed methods and compositions.

[0022] Stick syrup composition

[0023] The stick-binding syrup composition comprises psicose and a low-sugar sugar syrup having a low monosaccharide and disaccharide content. The stick-binding syrup composition reduces the DP1+DP2 content of the low-sugar sugar syrup combined with psicose to reduce calories and / or sugar content while maintaining the desired attributes of the full-sugar bar food product, such as texture, hardness, viscosity and shape, and bonding ability, while also being able to remove corn syrup from the syrup and food product. In another embodiment, the increased DP3+ content (trisaccharides and larger sugars) of the stick-binding syrup increases the stability of the food composition comprising the stick-binding syrup during the shelf life of the composition. In other embodiments of the stick-binding syrup composition and a food product composition comprising such syrup, corn syrup is replaced with psicose, and the formulation is further modified by combining low-sugar sugar syrup with psicose to achieve the improved low-calorie and low-sugar food composition described herein.

[0024] In exemplary embodiments, the stick-binding syrup composition has a DP1+DP2 content of less than about 65% and / or a DP3+ content of greater than about 35%. In other embodiments, the stick-binding syrup composition has a ratio of DP3+ content to DP1 content of greater than about 0.5. In even further embodiments, the stick-binding syrup composition has a ratio of DP1 content to DP3+ content of less than about 2.0. In further embodiments, the stick-binding syrup comprises a ratio of psicose to low-sugar sugar syrup of about 25:75 to about 75:25. Exemplary stick-binding syrup compositions are shown in Table A in weight percentage (dry weight basis).

[0025] Table A

[0026]

[0027] Allulose

[0028] The stick-binding syrup composition includes a source of psicose. Psicose is a commercially available monosaccharide having the following structure, which is the C3 epimer of D-fructose:

[0029]

[0030] Psicose can be obtained in a crystalline form or in a syrup form containing Psicose. The syrup form contains Psicose in varying amounts of solid percentage (generally about 60 wt % to about 90 wt %).

[0031] Exemplary allulose sources are available under the trade name Liquid psicose is obtained with a purity of 95% (based on dry solids, ds or DS) and 74% solids. The additional psicose source may have a purity of at least 80%, at least 85%, at least 90%, at least 95%, at least 96%, at least 97%, at least 98%, at least 99%, or at least 99.9%, or 100% (based on the total weight of the psicose source, expressed as psicose weight %). The additional psicose source may have a solids percentage of at least about 65%, at least about 70%, at least about 75%, or more.

[0032] In some embodiments, the psicose source is a mixture of psicose and additional monosaccharides and disaccharides, as measured by the purity level of psicose. In some embodiments, the psicose source may be a mixture of psicose and one or more other sugars, such as fructose. In some embodiments, the psicose source is a syrup comprising about 85 wt % to about 95 wt % of psicose and about 5 wt % to about 15 wt % of monosaccharides and disaccharides, based on the dry matter content of the syrup.

[0033] In one embodiment, psicose comprises about 7.5 weight % to about 50 weight % of the stick-binding syrup composition, about 15 weight % to about 50 weight % of the stick-binding syrup composition, about 15 weight % to about 37.5 weight % of the stick-binding syrup composition, or about 15 weight % to about 30 weight % of the stick-binding syrup composition.

[0034] In one embodiment, psicose comprises about 5% to about 20% by weight of the food product composition, about 10% to about 20% by weight of the food product composition, about 10% to about 15% by weight of the food product composition, or about 10% to about 12% by weight of the food product composition.

[0035] Low-sugar sugar syrup

[0036] The stick-binding syrup composition comprises at least one low-sugar sugar syrup having a low monosaccharide and disaccharide content. In some embodiments, the stick-binding syrup composition comprises a combination of at least two low-sugar sugar syrups having a low monosaccharide and disaccharide content. Low monosaccharide and disaccharide content (DP1 and DP2, respectively) as referred to herein means DP1 and DP2 that are at least about 50%, 55%, 60%, 70% or less compared to full sugar syrup (i.e., standard glucose, corn syrup, or tapioca syrup). In an exemplary embodiment, the DP1 and DP2 content of the low-sugar sugar syrup is at least 50% lower than the DP1 and DP2 content of full sugar syrup.

[0037] In another embodiment, the low carbohydrate sugar syrup has a DP1 and DP2 content of less than about 25%, less than about 20%, less than about 18%, less than about 17%, or less than about 16%.

[0038] Exemplary low-sugar sugar syrups are available under the trade name 1524 glucose syrup, 1526 glucose syrup, 1526NGM glucose syrup, 1531 glucose syrup, Glucose syrup, ML6810 glucose syrup, Syrup, VERSYRA TM Corn syrup and Glucose syrup obtained.

[0039] In other embodiments, low-sugar sugar syrup is combined with additional syrups to help reduce the overall combined monosaccharide and disaccharide content (DP1 and DP2, respectively) of the stick syrup composition. For example, in certain embodiments, such as cereal bars (e.g., non-protein bars), the combination of psicose, low-sugar sugar syrup, and optional additional syrups has a DP1 and DP2 content between about 8% and about 15%, between about 8% and about 13%, or between about 8% and about 12%. In other embodiments, such as protein bars, the combined monosaccharide and disaccharide content (DP1 and DP2, respectively) of the stick syrup composition of psicose, low-sugar sugar syrup, and optional additional syrups is less than about 65%, less than about 60%, less than about 55%, less than about 50%, less than about 45%, less than about 40%, less than about 35%, less than about 30%, or less than about 25%.

[0040] Advantageously, and without being limited to any particular mechanism or theory of action of the present invention, the combination of low sugar sugar syrup and psicose in the stick-binding syrup overcomes the high monosaccharide (DP1) content and the hygroscopicity of psicose to provide the desired textural attributes and binding properties to the food product composition in which the stick-binding syrup is formulated.

[0041] In one embodiment, low sugar sugar syrup comprises about 12.5% ​​to about 75% by weight of the stick-binding syrup composition, about 12.5% ​​to about 50% by weight of the stick-binding syrup composition, and about 15% to about 45% by weight of the stick-binding syrup composition.

[0042] In one embodiment, the low-sugar sugar syrup comprises from about 5% to about 30% by weight of the food product composition, from about 5% to about 20% by weight of the food product composition, from about 8% to about 18% by weight of the food product composition, and from about 10% to about 15% by weight of the food product composition.

[0043] In yet another embodiment, low-sugar sugar syrup replaces or significantly reduces the use of nutritive sweeteners (such as sucrose, glucose, fructose, corn syrup, high fructose corn syrup, etc.) in the binding syrup, so that the nutritive sweeteners contained in the binding stick syrup composition described herein can be reduced by at least about 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% or 100%.

[0044] Additional binder ingredients

[0045] The stick syrup composition can optionally include additional binder ingredients. The presence of additional binder ingredients will change based on the specific food product prepared with the stick syrup composition. Exemplary additional binder ingredients include, for example, water, glycerine, nut butter, flavoring agent and / or extract (for example, vanilla, apple, malt extract) and / or flavoring liquid (for example, chocolate syrup, which is a chocolate mass comprising cocoa solids and cocoa butter in equal parts), salt, fat and oil (for example, canola oil), leavening agent (for example, maltodextrin, polydextrose, xanthan gum, guar gum, soluble corn fiber, etc.), polyol (for example, sorbitol, maltitol, erythritol, etc.) including starch and additional sweetener or co-sweetener (for example, corn / glucose syrup solids). Any combination of additional binder ingredients can be incorporated into the stick syrup composition.

[0046] In some embodiments, the stick-binding syrup composition is free of at least one of water, glycerol, and sucrose. In other embodiments, the stick-binding syrup composition comprises maltodextrin with reduced DE and lower DP1+DP2 to further reduce the DP1+DP2 content. In one embodiment, the maltodextrin has a DE equal to or less than 18 or equal to or less than 10. In other embodiments, the stick-binding syrup composition is free of maltodextrin and is replaced with low-sugar sugar syrup.

[0047] In another embodiment, the additional binder component comprises from about 0 weight % to about 50 weight % of the stick binding syrup composition, from about 12.5 weight % to about 50 weight % of the stick binding syrup composition, or from about 20 weight % to about 45 weight % of the stick binding syrup composition.

[0048] In yet another embodiment, the additional binder ingredient comprises from about 0% to about 25% by weight of the food product composition, from about 5% to about 20% by weight of the food product composition, from about 10% to about 20% by weight of the food product composition, or from about 10% to about 15% by weight of the food product composition.

[0049] Food products comprising a stick syrup composition

[0050] The stick syrup composition comprising allulose and low-sugar sugar syrup can be used to produce various food products, including, for example, baked goods and bars. In one embodiment, the food product composition is a bar. Exemplary bars include, for example, granola bars, snack bars, high protein bars, high fiber bars, sports nutrition bars, energy bars, recovery bars, dessert bars, breakfast bars, etc. The bar can include a cereal bar, a nut bar, a grain bar, a protein bar, and / or a fruit bar.

[0051] In one embodiment, the food product composition comprises a stick syrup composition and a dry component. Exemplary dry components include, for example, cereals, oats, rice, barley, dried fruits, nuts, protein isolates, spices, vegetables and vegetable-derived products, beans and beans-derived products, starch-based ingredients, proteins, cocoa powder, chocolate chips, dietary fiber, protein crisps, etc. In one embodiment, the dry component accounts for about 50% to about 70% by weight of the food product composition, about 55% to about 70% by weight of the food product composition, about 55% to about 60% by weight of the food product composition, or about 60% by weight of the food product composition.

[0052] Exemplary food product compositions are shown in Tables B and C in weight percent (dry weight basis).

[0053] Table B

[0054]

[0055]

[0056] Table C

[0057]

[0058] In one embodiment, the stick binder syrup composition comprises about 40% by weight of the food product composition and the dry ingredients comprise about 60% by weight of the food product composition.

[0059] In another embodiment, the food product composition comprising the stick-binding syrup composition achieves at least about 10%, at least about 12%, or at least about 15% calorie reduction compared to a control food product comprising corn syrup (e.g., 42DE corn syrup) instead of the stick-binding syrup composition described herein. In another embodiment, the food product composition comprising the stick-binding syrup composition achieves at least about 20%, at least about 25%, or at least about 30% sugar reduction compared to a control food product comprising corn syrup instead of the stick-binding syrup composition described herein.

[0060] In one embodiment, a food product composition comprising a binder bar syrup composition as described herein has an equivalent hardness (both measured in grams of force as hardness values ​​and based on sensory evaluation) compared to a full sugar control food product composition that does not contain the binder bar syrup composition. As referred to herein, a "full sugar" or "full sugar control" product refers to a composition that does not contain a binder bar syrup composition as described herein but contains a full sugar equivalent composition made essentially of (at least about 95% of the sugar source) 40-43DE corn syrup and / or 60-63DE corn syrup. In yet another embodiment, the hardness of a bar food product comprising a binder bar composition as described herein at 2 weeks is at least equal to or greater than that of a bar food product comprising a corn syrup control (as referred to herein as a full sugar control) composition, and the hardness is measured by the average hardness (grams of force) as described in the examples. In another embodiment, the 2-week hardness of a chewy bar formulation comprising a binder bar syrup composition as described herein is at least about 6,000 grams of force. The grams of force is the peak force measurement of the maximum force occurring during the first compression of the bar.

[0061] Preparation method

[0062] The method of preparing a food product composition including a stick-binding syrup composition comprises the steps of combining the stick-binding syrup composition at the time of use such that psicose and low-sugar sugar syrup are combined to form the stick-binding syrup composition, which is then also combined with dry ingredients.

[0063] The stick-binding syrup composition is heated to a desired Brix measurement (a measurement of the sugar content in an aqueous solution, where one degree of Brix is ​​1 gram of sucrose in 100 grams of solution). In one embodiment, the stick-binding syrup composition is heated to a Brix measurement of at least about 75° Brix, 76° Brix, 77° Brix, 78° Brix, 79° Brix, 80° Brix, 81° Brix, 82° Brix, 83° Brix, or 84° Brix, or other desired Brix measurement. In another embodiment, psicose is added to the low-sugar sugar syrup and any additional syrups and / or additional binders comprising the stick-binding syrup composition and heated to the target Brix. The heated stick-binding syrup composition is then combined with dry ingredients.

[0064] In one embodiment, the stick syrup composition accounts for between about 35% by weight to about 65% by weight of the food product composition, and the dry ingredients account for between about 35% by weight to about 65% by weight of the food product composition. In one embodiment, the stick syrup composition accounts for between about 35% by weight to about 45% by weight of the chewy food product composition, and the dry ingredients account for between about 55% by weight to about 65% by weight of the chewy product composition. In another embodiment, the stick syrup composition accounts for about 40% by weight of the chewy food product composition, and the dry ingredients account for about 60% by weight of the chewy food product composition. In another embodiment, the stick syrup composition accounts for between about 60% by weight to about 65% by weight of the high protein food product composition, and the dry ingredients account for between about 35% by weight to about 40% by weight of the high protein product composition. In another embodiment, the stick syrup composition accounts for about 63% by weight of the high protein food product composition, and the dry ingredients account for about 37% by weight of the high protein food product composition. Then the combination of the stick syrup composition and the dry ingredients is blended to form a substantially homogeneous food product composition.

[0065] The method may further include the steps of molding the food product composition and cutting the food product composition into desired shapes and sizes.

[0066] Advantageously, the use of the binding bar syrup composition reduces the calories of the bar by at least about 10%, at least about 12%, or at least about 15%, compared to bars made with corn syrup. As another beneficial effect, the use of the binding bar syrup composition reduces the sugar content of the bar by at least about 20%, at least about 25%, or at least about 30%, compared to bars made with corn syrup. Both the calorie reduction and the sugar content reduction are achieved while maintaining a substantially similar hardness of the food product (both measured in grams as a hardness value and based on sensory evaluation) compared to a control made with corn syrup. Example

[0067] Embodiments of the present invention are further defined in the following non-limiting examples. It should be understood that although these examples illustrate certain embodiments of the present invention, they are only given by way of example. Through the above discussion and these examples, those skilled in the art can determine the basic characteristics of the present invention, and without departing from the spirit and scope of the present invention, various changes and modifications can be made to the embodiments of the present invention to make them suitable for various purposes and conditions. Therefore, in addition to those shown and described herein, various modifications of the embodiments of the present invention will be apparent to those skilled in the art from the previous description. Such modifications are also intended to fall within the scope of the appended claims.

[0068] Example 1

[0069] Preparation and analysis of chewy granola bars containing a binding bar syrup composition

[0070] Chewy granola bars were prepared by cooking the corresponding stick syrup composition to 82.5° Brix and combining with dry ingredients. The bars were molded and cut into 3 cm x 10 cm pieces.

[0071] Hardness was measured at the 2 week time mark which is considered the time frame for complete solidification of the bars. Bar hardness was assessed using a texture analysis (Stable Micro Systems TAXT2 Texture Analyzer) bar cut test as follows:

[0072] 1) Use 30kg or 50kg load cell;

[0073] 2) Attach TA 45° chisel blade;

[0074] 3) Adjust the analyzer settings as follows:

[0075] (i) Option: Return to start (special test);

[0076] (ii) Test mode: compression;

[0077] (iii) Pre-test speed: 2 mm / s;

[0078] (iv) Test speed: 3 mm / s;

[0079] (v) Speed ​​after test: 10 mm / s;

[0080] (vi) Target mode: distance, 14 mm;

[0081] (vii) Trigger type: automatic;

[0082] (viii) Trigger force: 15 g; and

[0083] (ix) Data collection points: 200 pps.

[0084] The stick was centered under the blade so that the long side of the stick was perpendicular to the blade edge. The firmness (peak force (g)) was recorded. Three readings were performed for each sample of 5 separate sticks for a total of 15 readings.

[0085] The water activity of the bars was also measured (using a Rotronic HygroLab3) as follows:

[0086] 1) loading the analysis cup to the center line with the rod fragments; and

[0087] 2) Record the average value of 4 parallel measurements.

[0088] The allulose used in this study was liquid allulose with 95% purity and 74% solids. Table 1 shows a control chewy granola bar formulation in which the main binder syrup component is 42DE corn syrup, as shown in Example 1A. Table 1 also shows chewy granola bar formulations containing 5% and 10% (dry weight basis) of allulose to replace a portion of the 42DE corn syrup, as shown in Examples 1B and 1D.

[0089]

[0090]

[0091] It was observed that when standard 42DE corn syrup was replaced with psicose, the cohesive properties and texture of the formed bars were significantly different from those of the control (see data in Table 2). As the psicose content increased, the cohesive properties became worse and the resulting hardness in the bars decreased, making the bars less stable in shape.

[0092] Additional chewy granola bar formulations were prepared by adding low-sugar sugar syrup (which was a low-sugar sugar syrup with a monosaccharide and disaccharide content of less than 16%) to chewy granola bar formulations containing 5% and 10% (on a dry weight basis) psicose, which are shown as Examples 1C and 1E in Table 1. The low-sugar sugar syrup replaced the 42DE corn syrup remaining in the 5% and 10% psicose formulations of Examples 1B and 1D shown in Table 1. An additional chewy granola bar formulation was prepared as shown in Example 1F in Table 1, in which the sucrose in the binder syrup was also replaced by the low-sugar sugar syrup in the chewy granola bar formulation containing 10% psicose as shown in Example 1D in Table 1. In all formulations, the content of syrup and water was adjusted to keep the initial dry solids content of the binding syrup constant.

[0093] The DP profiles of 42DE corn syrup, low-sugar sugar syrup, and liquid psicose are shown in Table 2. As mentioned, the addition of psicose increases the DP1 content of the syrup and reduces the viscosity of the syrup, resulting in a more crumbly and softer texture of the stick due to reduced binding properties, which is undesirable. Low-sugar sugar syrup contains half the amount of DP1 and DP2 content (about 16%) relative to 42DE corn syrup (about 34%). Therefore, replacing 42DE corn syrup with low-sugar sugar syrup reduces the DP1 and DP2 content in the binding syrup, thereby improving the binding properties of the stick binding syrup and the resulting textural attributes in the finished bar.

[0094]

[0095] Tables 3A-3B show the evaluated binding syrups (including full sugar binding syrup) and the evaluated binding stick syrup DP1, DP2, and DP3+ contents (in percent).

[0096] Table 3A shows the DP1, DP2, and DP3+ contents of the chewy granola bar binding syrup composition. Replacing the standard 42DE corn syrup with low-sugar sugar syrup brings the DP1 and DP2 contents closer to the control bar of Example 1A, which improves the binding and textural attributes. Removing sucrose from the formula further reduces the DP2 content. Relative to using standard 42DE corn syrup (such as the control of Example 1A), low-sugar sugar syrup can reduce added sugars.

[0097]

[0098]

[0099] Table 4 shows the hardness results for chewy granola bar formulations prepared with 5% and 10% psicose. As previously described, the hardness of the bars decreased as the psicose content increased up to 10% (from 1A to 1B to 1D). For chewy granola bar formulations containing 5% and 10% psicose, the combination of psicose and LSS caused the hardness values ​​to shift toward the control relative to the combination of psicose and standard 42DE corn syrup (1C vs. 1B and 1E vs. 1D); removing sucrose and replacing it with LSS also helped to increase hardness, making the bar containing 10% psicose very comparable to the control bar (1F very comparable to 1A).

[0100]

[0101] Additional chewy granola bars with increased psicose content were formulated. Table 5 shows chewy granola bar formulations with 12% and 15% psicose (on a dry weight basis) as in Examples 1G to 1L. It was not possible to prepare bars incorporating only 12% and 15% psicose (with the remaining primary binder syrup being standard 42DE corn syrup) because the resulting binder syrup was not able to satisfactorily bind the granola and other larger ingredients. Formulations were then prepared in which LSS was used with various other formulation changes to improve binding properties and textural attributes. These formulation changes included removing water, removing sucrose, reducing and / or removing glycerin, and changing from 18DE maltodextrin (MDX) to 10DE maltodextrin.

[0102]

[0103]

[0104] Tables 6A-6B show the DP1, DP2, and DP3+ contents of 12% and 15% allulose sticks according to Table 5.

[0105]

[0106]

[0107] Table 7 shows the hardness results of chewy granola bars prepared with 12% and 15% psicose. As previously mentioned, replacing these levels of psicose with standard 42DE syrup alone resulted in poor bonding properties and no bars were successfully formed. And the extent of the problem increased as the psicose content increased. Therefore, in addition to formulating with low-sugar sugar syrup (LSS), other formulation adjustments were implemented to make the texture closer to the control. Acceptable bars with higher psicose inclusion levels can be prepared by removing sucrose, reducing / removing glycerol, changing from 18DE maltodextrin to 10DE maltodextrin, and replacing maltodextrin with LSS. At a psicose content of 12%, the closest bar hardness to the control was achieved when LSS was used and glycerol was removed. At a psicose content of 15%, the closest bar hardness was achieved when LSS was used and maltodextrin with a lower DE was utilized.

[0108]

[0109] Table 8 shows the percent calorie reduction and percent sugar reduction for chewy bar formulations containing 5% and 10% psicose. In the chewy granola bar formulation, approximately 5% and 10% calorie reductions were achieved using 5% and 10% psicose, respectively. Sugar reductions ranged from 9.5% to 33.3%; additional sugar reduction was achieved by using low-sugar table sugar syrup instead of 42DE corn syrup. Sugar reduction did not include psicose as sugar content.

[0110]

[0111] Table 9 shows the calorie reduction and sugar reduction percentages for chewy bar formulations containing 12% and 15% psicose. In the chewy granola bar formulations, 12% to 17% calorie reductions were achieved using 12% and 15% psicose, respectively. Sugar reductions ranged from 28.6% to 33.3%.

[0112]

[0113] Table 10 shows the water activity results for chewy granola bars made with 5%, 10%, 12%, and 15% psicose. All of the chewy granola bars containing psicose had lower bar water activity results compared to the full sugar control. Substituting LSS for 10DE maltodextrin in the 15% psicose bar further reduced the water activity.

[0114]

[0115] The texture evaluation of the chewy granola bars was also performed by a highly trained sensory panel (n=11). The panelists measured the firmness intensity using a universal scale of 0 to 15 points, referring to industry standards. The data were collected in replicates, and the averages in the table below represent the averages of the replicates and the panelists. As shown in Table 11, the addition of allulose resulted in a decrease in the firmness texture evaluation score. However, the addition of LSS increased the firmness score of the 5% and 10% allulose bars.

[0116]

[0117] The results in Table 11 also demonstrate that as the psicose content increases, the perceived sensory firmness decreases (from 8.95 in the full sugar control to 5.68 at 5% psicose content and 5.18 at 10% psicose content). Formulating with LSS together with psicose shifts the firmness quality toward that of the full sugar control.

[0118] Example 2

[0119] Preparation and analysis of high protein bars using a binding bar syrup composition

[0120] High protein bars were prepared by cooking each binding syrup to 78.0° Brix and combining with dry ingredients. The bars were molded and cut into 3 cm x 10 cm pieces. Similar to the testing for chewy granola bars in Example 1, water activity and texture (hardness) were measured using the same methods listed previously.

[0121] Table 12 shows high protein bar formulations containing 10% psicose (on a dry weight basis). The control high protein bar formulation contained standard 62DE corn syrup and was as described in Example 2A. In the high protein bar formulation described in Example 2B, 10% psicose replaced a portion of the 62DE corn syrup. In the high protein bar formulation described in Example 2C, low glycemic sugar syrup and 10% psicose replaced a portion of the 62DE corn syrup. As described in Example 2D, 10% psicose and 42DE corn syrup were used to replace 62DE corn syrup to improve the binding properties and texture of the high protein bar formulation.

[0122]

[0123] Even though a bar could be prepared according to the high protein bar formulation of Example 2B, the bar did not retain its shape during storage and the pieces adhered to each other and to the packaging. No texture or sensory analysis could be performed on the bars made according to the high protein bar formulation of Example 2B because it was almost impossible to separate the pieces from each other, again demonstrating the challenges of using psicose directly in bar applications.

[0124] Table 13 shows the DP distribution of the binding syrup ingredients used in the high protein bars. Psicose is mainly composed of monosaccharides (DP1), while the DP1+DP2 contents of 62DE corn syrup, 42DE corn syrup, and low sugar sugar syrup are about 71%, 34%, and 16%, respectively.

[0125]

[0126]

[0127] Tables 14A to 14B show the DP1, DP2, and DP3+ contents of the stick binding syrup used in the high protein bar formulations shown in Examples 2A to 2D. The higher DP1 content of the stick binding syrup used in the high protein bar formulation of Example 2B caused the stick to deform and lose its shape. The lower DP2 content in the stick binding syrup used in the high protein bar formulation of Example 2C provided increased stability.

[0128]

[0129]

[0130] Table 15 shows the hardness results for the high protein bar formulations of Example 2A and Example 2C-Example 2D. The formulation-conditioned bars with 10% psicose resulted slightly firmer than the control. Thus, even though the bars of Example 2B did not hold their shape, the conditioned formulations with LSS or 42DE corn syrup enabled the preparation of high protein bars comparable to the control of Example 2A.

[0131]

[0132] Table 16 shows the percentage of calorie reduction and sugar reduction for the high protein bar formulations of Examples 2A to 2D. The 10% psicose formulation reduced calories by about 11% to 12% relative to the control. Replacing a portion of the 62DE corn syrup with psicose reduced sugar by about 31%. Using LSS and 42DE corn syrup further reduced sugar by about 54% to 65%. Consistent with Example 1, the sugar reduction did not include psicose as a sugar content.

[0133]

[0134] Table 17 shows the water activity results for the high protein bar formulations of Examples 2A to 2D. Unlike the chewy granola bars, no significant differences were observed between the psicose-containing samples and the full sugar samples.

[0135]

[0136] Texture evaluation of the high protein bar formulations was performed by a trained sensory panel. Firmness intensity was measured using a 15-point universal scale as described in Example 1. The high protein bar formulation of Example 2B was removed from the sensory analysis because it did retain its shape during storage, with the pieces sticking to each other and to the packaging.

[0137]

[0138] Table 18 also shows that even though allulose itself causes binding and stability issues in high protein bars, supplementing with LSS or replacing the binding syrup with 42DE corn syrup helps produce bars with acceptable / comparable texture to the control.

[0139] Example 3

[0140] Comparison of the properties of the stick binder syrup according to the present invention and the prior art stick binder syrup

[0141] Testing was performed to compare the performance of a food product composition comprising a stick binder syrup composition described herein with the performance of a raw dough bar composition described in U.S. Patent Application Publication No. 2016 / 0331014 (hereinafter "the '014 publication"). The raw dough bars were reconstituted and the texture of the raw dough bars was measured using the following method.

[0142] The raw dough stick formulations used in the examples described in the '014 publication are listed in Table 19 below. The psicose product used in the examples of the '014 publication consisted of 55% psicose and 45% fructose and had 82% dry solids. The liquid psicose tested in Examples 1 and 2 had a dry solids content of 74% and a psicose purity of 95%. The '014 publication used 54.5% psicose syrup, which had 25% psicose and 20% fructose (54.5*0.82*0.55=25% psicose+54.5*0.82*0.45=20% fructose).

[0143] In Table 19 below, the formulation of Example 3A uses 54.5% liquid psicose with 74% solids and 95% purity (54.5*0.74*0.95=38% psicose); the formulation of Example 3B uses 25% adjusted psicose content (35.6*0.74*0.95=25% psicose), to which 19% crystalline fructose is added to obtain a composition comparable to that of the examples shown in the '014 publication; the formulation of Example 3C uses The stick syrup composition according to the present invention is represented by 25% psicose + 19% LSS used in Example 1; the formulation of Example 3D uses approximately half of the 54.5% psicose syrup as liquid psicose (27.25%) and the remaining half as LSS (27.5%) used in Example 1; and the formulations of Examples 3E and 3F are parallel formulations using other ingredients similar to those used in the examples of the '014 publication, i.e., using 5875 Replacement 75 / 67 (similar dry solids %, both 75%; and comparable maltitol content, 5875 has about 60% maltitol, 75 / 67 has about 67% maltitol).

[0144] The binding syrup was heated to 75°C as described in the '014 publication. As shown at the bottom of Table 19, heating syrups with different dry solids to a certain temperature (75°C in this case) resulted in the binding syrup having different Brix values ​​(which would apply to any stick formulation). According to the method of the present invention, it is preferred to prepare sticks by heating the binding stick syrup composition to a certain Brix (independent of temperature), such as described in Examples 1 and 2. However, in order to attempt to replicate the examples described in the '014 publication, the same heating method as in the '014 publication is used here. After reaching 75°C, the binding syrup was combined with the dry ingredients and mixed in a Hobart mixer to form raw dough balls. The raw dough balls were formed into blocks and cut into 3 cm×10 cm pieces (the size of the pieces was not specified in the examples set forth in the '014 publication). The raw dough sticks were stored in clamshell containers and placed in metallized bags.

[0145]

[0146] Bar hardness was evaluated using texture analysis (Stable Micro Systems TAXT2 Texture Analyzer). Both CHOC2 / P4 (method mentioned in the '014 publication) and the bar cut test texture analysis method (method used in Examples 1 and 2 above) were used. Hardness was measured at 1 day, 7 days, and 1.5 months according to the examples in the '014 publication. The water activity of the bars was also measured; the method and results are as described in Examples 1 and 2 above.

[0147] Table 20 shows the texture analysis results using the CHOC2 / P4 method cited in the '014 publication, which is incorporated herein by reference in its entirety. The '014 publication indicates that the green dough bars made with psicose provide sufficient hardness (i.e., greater than 90 g) after manufacturing and provide slow hardening (i.e., less than 300%) within 1.5 months compared to other bars made in the examples.

[0148]

[0149] Example 3A showed comparable hardness and hardening rate to the '014 published psicose-containing bars at 1.5 months (Table 20); however, it was very sticky and did not form well. The higher solids in Example 3B (final syrup 79.5 Brix) resulted in a harder bar at day 1 than Example 3A (final syrup 72.0 Brix), and it was also sticky but had a more defined shape due to its higher solids content (Table 21). Figure 1 ). Example 3B had a hardening rate of only 5% on day 7. Overall, both Example 3A (38% psicose only) and Example 3B (psicose + fructose together) were the softest of all bars made and did not form well. This is consistent with the data in Examples 1 and 2 above.

[0150] In the formulations of Example 3C and Example 3D, the use of the combination of psicose + LSS resulted in sticks that were not sticky and exhibited a more defined stick shape. The hardness was also much higher as expected, and the hardening rate was slower, compared to the psicose-containing sticks of the '014 publication and the formulation of Example 3A. Overall, the sticks were less sticky than the psicose-containing sticks and held their shape better.

[0151] The stick formulations of Example 3E and Example 3F were less viscous than the stick formulations of Example 3A and Example 3B, and held their shape better, similar to the stick formulations of Example 3C and Example 3D. The hardness values ​​of the stick formulations of Example 3E and Example 3F were much higher than their stick counterparts described in the '014 publication, but more consistent with the stick formulations of Example 3C and Example 3D. The hardening rates of the stick formulations of Example 3E and Example 3F were also significantly slower than their stick counterparts described in the '014 publication. All of the sticks prepared in Example 3 provided more adequate hardness values ​​and slower hardening rates than the sticks containing psicose described in the examples of the '014 publication.

[0152] Hardness as measured by the "stick cut" texture analysis method was also completed. The stick cut hardness results are shown in Table 21. As in the other texture analysis methods, similar trends were observed between the samples.

[0153] (Table 20).

[0154]

[0155] The overall conclusion of the testing showed that using the combination of psicose + LSS in protein dough bars resulted in bars that were not sticky, had a well-defined shape, and were easier to mold than bars with psicose alone, as demonstrated in Examples 1 and 2 above, even when the formulation in the '014 publication was used. The psicose + LSS bars performed similarly to the 63DE corn syrup + HFCS 42 and The results showed that the psicose + LSS bars had comparable hardness and water activity values ​​compared to the psicose control bars of 5875, which can be considered a commercial benchmark as these ingredients are used in various types of bars. The psicose + LSS bars also hardened at a slower rate after 7 days compared to the psicose control, as confirmed by two different texture analysis methods. No differences were observed between the psicose and other syrup ingredients in terms of hydration of dry ingredients and / or time required to prepare the green dough bars (all green dough bars were prepared in the same manner).

[0156] The '014 publication's approach to preparing bars by cooking to a certain temperature rather than a certain Brix is ​​unusual, especially considering the various solids percentages in the syrups tested. To further illustrate this point, the example set forth in the '014 publication was used to generate Figure 1 , to show the general trend of stick hardness increasing with increasing initial dry solids of the binder syrup (where the binder syrup is heated to a certain temperature regardless of the Brix value). Figure 1As shown in Table 22, one of the reasons why the Allulose stick proved to be the hardest was due to having the highest initial dry solids content percentage. If the binding syrups of the other bars were heated to similar Brix but not the same final temperature (75° C.), the other bars would have achieved different hardness levels. The Brix of the final syrup is not the only factor that affects hardness, the chemical structure / composition (carbohydrate distribution) will also have an impact.

[0157]

[0158] According to the examples described in the '014 publication, the water activity of the sticks at day 1, day 7 and 1.5 months was measured using a Rotronic HygroLab3. The method included: loading the analysis cup to the center line with the stick pieces; and recording the average of 4 replicates. Table 23 shows that the water activity results of the raw dough sticks did not change significantly over time. The addition of fructose greatly reduced the water activity, which was unexpected and is beneficially related to improved shelf stability by inhibiting microbial growth.

[0159]

[0160] It should be understood that although the invention has been described in conjunction with specific embodiments of the invention, the foregoing description is intended to illustrate rather than limit the scope of the invention, which is defined by the scope of the appended claims. Other embodiments, advantages and modifications are within the scope of the following claims. The features disclosed in the foregoing description or the following claims or the accompanying drawings are represented in their specific form or in a manner for performing the disclosed functions, or the methods or processes for obtaining the disclosed results may be used alone or in any combination of such features as appropriate, thereby realizing the invention in its various different forms.

Claims

1. A stick-binding syrup composition comprising, by weight: Allulose in an amount of 7.5% to 50%; and at least one low-sugar sugar syrup in an amount of 12.5% ​​to 70%, wherein the low-sugar sugar syrup has a DP1+DP2 by weight % of less than 20%; and optionally additional syrups, wherein the stick syrup composition has a DP1+DP2 content of less than 60% and a DP3+ content of greater than 35% in the DP distribution, wherein the composition has a ratio of DP1 content to DP3+ content of less than 2.0; and wherein the composition does not contain sucrose.

2. The composition according to claim 1, wherein the psicose is a liquid syrup comprising at least 85 wt% of psicose and at most 15 wt% of other monosaccharides and / or disaccharides.

3. A composition according to claim 1 or 2, wherein the composition does not contain any nutritive sweeteners.

4. The composition according to claim 1 or 2, further comprising at least one additional binder component.

5. The composition of claim 4, wherein the additional binder ingredient comprises at least one of water, glycerine, nut butter, flavoring agents, flavored liquids, salt, fats, oils, leavening agents, polyols other than glycerine, and additional sweeteners and comprises up to 50% by weight or from 12.5% ​​to 50% by weight of the composition.

6. The composition of claim 1 or 2, wherein the psicose comprises between 15% and 50% by weight of the composition and the low-glycemic sugar syrup comprises between 12.5% ​​and 50% by weight of the composition.

7. A food product composition comprising: The stick-binding syrup composition according to any one of claims 1 to 6; and Dry ingredients, wherein the composition is a bar.

8. The food product composition according to claim 7, comprising 5 to 20 wt% of psicose, and 5 to 20 wt% of the low-sugar sugar syrup.

9. A food product composition according to claim 7 or 8, wherein the dry ingredients include one or more of oats, rice, barley, dried fruits, nuts, protein isolates, spices, vegetables and vegetable-derived products, beans and bean-derived products, starch-based ingredients, proteins including protein crisps, cocoa powder, chocolate chips and dietary fiber.

10. The composition according to claim 7 or 8, further comprising an additional binder component.

11. The composition of claim 10, wherein the additional binder ingredient comprises at least one of water, glycerin, nut butter, flavoring agents, flavored liquids, salt, fats, oils, leavening agents, polyols other than glycerin, and additional sweeteners.

12. The composition of claim 10, wherein the composition is free of at least one of water, glycerol, and sucrose.

13. The composition of claim 7 or 8, wherein the stick binder syrup comprises between 35% and 65% by weight of the composition and the dry ingredients comprise between 35% and 65% by weight of the composition.

14. The composition of claim 7 or 8, wherein the bar is a granola bar, a snack bar, a high protein bar, a high fiber bar, a sports nutrition bar, an energy bar, a recovery bar, a dessert bar, or a breakfast bar.

15. The composition of claim 7 or 8, wherein the stick has a 2 week measured hardness in grams force at least equal to or greater than the full sugar control formulation, or is at least 6,000 grams force at 2 weeks.

16. A method of preparing a food product composition, comprising: combining the stick-binding syrup composition according to any one of claims 1 to 6 with dry ingredients; blending to form a substantially homogenous food product composition; as well as The food product composition is molded to form a bar.

17. The method of claim 16, wherein the stick syrup is cooked to at least 75°Brix, 76°Brix, 77°Brix, 78°Brix, 79°Brix, 80°Brix, 81°Brix, 82°Brix, 83°Brix or 84°Brix.

18. The method of claim 16 or 17, further comprising cutting the molded bar food product composition.

19. The method of claim 18, wherein the bar is a granola bar, a snack bar, a high protein bar, a high fiber bar, a sports nutrition bar, an energy bar, a recovery bar, a dessert bar, or a breakfast bar.

20. The method of claim 16 or 17, wherein the stick binder syrup comprises between 35% and 65% by weight of the composition and the dry ingredients comprise between 35% and 65% by weight of the composition.

21. The method of claim 16 or 17, wherein using the binding bar syrup composition in place of corn syrup reduces the calories of the bar by at least 10%, at least 12%, or at least 15%.

22. The method of claim 16 or 17, wherein using the sticky bar syrup composition in place of corn syrup reduces the sugar content of the bar by at least 20%, at least 25%, or at least 30%.

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