Baked product composition comprising allulose

Abstract

Described herein are psicose-containing baked goods compositions comprising psicose and fermentation acid and baked goods made therefrom, as well as methods for making such compositions and baked goods, wherein one or more psicose-containing compositions described herein reduce browning caused by psicose in the psicose-containing baked goods made therefrom. The psicose-containing baked goods described herein have reduced added sugar and reduced caloric content because the psicose replaces at least a portion of the nutritive sweetener (e.g., sugar) contained in a full-sugar sweetened baked good, while advantageously resolving undesirable color and / or flavor changes that may be caused by the inclusion of psicose and having no negative impact on texture properties.

Description

[0001] Cross-references to related patent applications

[0002] This application claims the benefit of U.S. Provisional Patent Application No. 62 / 924,669, filed on October 22, 2019, which is hereby incorporated by reference in its entirety.

[0003] Described herein are psicose-containing baked goods compositions and psicose-containing baked goods made therefrom, as well as methods for making such compositions and baked goods. More specifically, the psicose-containing baked goods compositions described herein comprise psicose and fermented acid, wherein the psicose-containing baked goods made with such compositions exhibit a reduction in excessive browning caused by psicose. Additionally, described herein are psicose-containing baked goods comprising one or more psicose-containing baked goods compositions described herein, and a browning level comparable to that achieved by a full-sugar baked goods composition. Advantageously, the psicose-containing baked goods have reduced added sugar and reduced caloric content because the psicose replaces at least a portion of the nutritive sweetener (e.g., sugar) contained in the full-sugar baked goods. The fermentation acid included in the psicose-containing baked goods composition described herein overcomes the formulation challenges caused by replacing at least a portion of the nutritive sweetener (e.g., sugar) contained in the full-sugar baked goods composition with psicose, such as greater brown color formation and flavor. The fermentation acid also unexpectedly reduces the browning reaction.

[0004] As is well known, nutritive sweeteners (such as sucrose, glucose, fructose, corn syrup (including high fructose corn syrup), honey, agave, etc.) contribute to the caloric content of foods such as baked goods. 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 (such as sucralose, stevioside, etc.), sugar alcohols or polyols (such as xylitol, sorbitol, etc.), rare sugars, etc. Allulose is an example of rare sugar because its content in nature (such as in raisins and figs) is very small. Allulose (allulose / psicose) is also called D-psicose (D-allulose / D-psicose), and provides about 70% of the sweetness of sucrose, and its calories are only 10% (about 0.4kcal / g) of sucrose.

[0005] It has always been preferred to reduce the intake of nutritive sweeteners in various food products (particularly sweet baked goods) to provide both calorie reduction and total sugar / added sugar reduction. Therefore, the use of alternative sweeteners in food product compositions (compositions including sweet baked goods) has increased. Psicose is an example of a sweetener that has been formulated into various food products and beverage products. For example, food products containing high levels of psicose have been produced in an attempt to provide food products that exhibit the desired bulking, sweetening and functional properties traditionally provided by nutritive sweeteners. See, for example, WO2015 / 075473. In baking applications, psicose contributes to the Maillard browning reaction, which is a typical feature of sweet baked goods baked under high temperature baking conditions, which produces more brown color and flavor compared to sucrose.

[0006] A solution has not yet been identified to overcome the color, texture, and / or flavor changes in sweet baked goods associated with replacing nutritive sweeteners with psicose. US2016 / 032463 discloses that baked goods containing psicose exhibit changes in physical properties to be optimized, including, for example, pastry texture, degree of browning, moisture retention, etc. However, US2016 / 032463 does not provide a single solution to overcome any of these changes in physical properties, other than possibly changing the amounts of all ingredients in the ingredients and possible baking conditions. Therefore, US2016 / 032463 only provides a sugar-reduced baked goods composition containing psicose, which fails to exhibit one or more of the physical properties that consumers and food manufacturers expect in the sweet baked goods made therefrom.

[0007] Therefore, disclosed herein are baked goods compositions containing psicose, baked goods containing psicose made from such compositions, and methods for making the compositions and baked goods made from such compositions, wherein such compositions include a combination of psicose and a fermentative acid in an amount that reduces excessive browning common in sweet baked goods containing psicose (i.e., provides sweet baked goods with browning comparable to that of full-sugar baked goods). It is desirable to overcome baking challenges attributed to psicose while obtaining acceptable product quality (e.g., no negative off-flavors, etc.), and advantageously reducing sugar content and caloric content compared to full-sugar baked goods made from full-sugar baked goods compositions.

[0008] One embodiment relates to a psicose-containing baked good composition that overcomes the effects of psicose on brown and flavor changes without negatively affecting the taste, structure, and / or texture of the psicose-containing baked good produced therefrom. In another embodiment, one or more psicose-containing baked good compositions described herein comprise: about 1 wt % to about 25 wt % psicose (dry basis); about 0.3 wt % to about 3 wt % fermentation acid, wherein the fermentation acid is potassium bitartrate, citric acid, glucono delta-lactone, monocalcium phosphate, sodium acid pyrophosphate, sodium aluminum phosphate, or a mixture thereof; a nutritive sweetener that is at least partially replaced by psicose; and a combination of at least three baking ingredients, the baking ingredients comprising flour, eggs and / or egg-derived products, milk and / or other dairy or non-dairy products, oil, and / or fat. In another embodiment, one or more psicose-containing baked goods including one or more psicose-containing baked goods compositions described herein have browning comparable to that of a full-sugar baked goods including a composition containing a nutritive sweetener, as measured by: (i) an L color measurement with a “ΔL” of a minimum value of -13, wherein “L” represents a change in color from black to white; (ii) an “a” and / or “b” color measurement with at least one of a “Δa” of a maximum value of +6.5 and / or a “Δb” of a maximum value of +2.5, wherein the “Δ” measurement is the sample value minus the full-sugar control value, and wherein “a” represents a change in color from green to red, and “b” represents a change in color from blue to yellow; or (iii) a combination of (i) and (ii) above.

[0009] Yet another embodiment relates to using one or more psicose-containing baked goods compositions described herein to produce a psicose-containing baked goods having browning comparable to a full-sugar baked goods including a composition containing a nutritive sweetener.

[0010] Even yet another embodiment relates to a method for reducing browning of a baked product containing psicose, the method comprising: (i) replacing at least a portion of a nutritive sweetener in a baked product composition with psicose; (ii) adding one or more fermentation acids to the composition, wherein the one or more fermentation acids are selected from the group consisting of potassium bitartrate, citric acid, glucono delta-lactone, monocalcium phosphate, sodium acid pyrophosphate, and sodium aluminum phosphate; baking the composition; and obtaining the baked product containing psicose. In an even additional embodiment, one or more of the methods described herein produces a psicose-containing baked good having a browning comparable to that of a full-sugar baked good comprising a composition comprising a nutritive sweetener, as measured by: (i) an L color measurement with a “ΔL” having a minimum value of -13, wherein “L” represents a change in color from black to white; (ii) an “a” and / or “b” color measurement with at least one of a “Δa” having a maximum value of +6.5 and / or a “Δb” having a maximum value of +2.5, wherein the “Δ” measurement is the sample value minus the full-sugar control value, and wherein “a” represents a change in color from green to red, and “b” represents a change in color from blue to yellow; or (iii) a combination of (i) and (ii) above.

[0011] Yet another embodiment relates to a food ingredient system comprising psicose and one or more fermentation acids selected from potassium bitartrate, citric acid, glucono delta-lactone, monocalcium phosphate, sodium acid pyrophosphate, and sodium aluminum phosphate. In additional embodiments, the one or more food ingredient systems described herein further comprise a nutritive sweetener, a partial nutritive sweetener, and / or a non-nutritive sweetener.

[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] Figures 1A to 1E Photographs showing cross sections of finished cakes containing potassium bitartrate: Control ( Figure 1A ); Negative control ( Figure 1B ); and those with levels above the range in the control, including 0.85% ( Figure 1C )、1.2%( Figure 1D ) and 1.8% ( Figure 1E ).

[0014] FIG. 2A to FIG. 2D Photos showing cross sections of finished cakes: Control ( Figure 2A ); Negative control ( Figure 2B ); and containing 0.57% citric acid and the original content of baking soda (0.69%) ( Figure 2C ) and higher levels of baking soda (1.00%) ( Figure 2D )

[0015] FIG. 3A to FIG. 3D Photos showing cross sections of finished cakes: Control ( Figure 3A ); Negative control ( Figure 3B ); and those containing glucono delta-lactone, wherein the amount of glucono delta-lactone is 0.31% ( Figure 3C )、0.85%( Figure 3D )、1.2%( Figure 3E ) and 1.8% ( Figure 3F ).

[0016] FIG. 4A to FIG. 4E Photos showing cross sections of finished cakes: Control ( Figure 4A ); Negative control ( Figure 4B ); and containing citric acid and increased levels of baking soda ( Figure 4C )、Potassium hydrogen tartrate( Figure 4D ) and glucono delta-lactone ( Figure 4E )

[0017] Figure 5 Graph showing average crust and pastry L*a*b* values ​​as a result of color measurements as evaluated in Example 4.

[0018] Figure 6 Graph showing average cake height as assessed in Example 4.

[0019] Figure 7 Graph showing average cake moisture as assessed in Example 4.

[0020] Figure 8 Graph showing average cake water activity as assessed in Example 4.

[0021] 9A to 9E Photographs showing cross sections of finished cakes containing potassium bitartrate as evaluated in Example 5: Control ( Fig. 9A ); Negative control ( Fig. 9B ); and those with levels above the range in the control, including 0.85% ( Fig. 9C )、1.2%( Fig.9D) and 1.8% ( Fig.9E ).

[0022] Fig.10 The average values ​​of L*a*b* in Table 13 as evaluated in Example 5 are shown graphically.

[0023] Fig.11 Graph showing average cake height as assessed in Example 5.

[0024] Fig.12 Graph showing average cake moisture as assessed in Example 5.

[0025] Fig.13 Graph showing average cake water activity as assessed in Example 5.

[0026] FIG. 14A to FIG. 14E Photographs showing cross sections of finished cakes as evaluated in Example 6: Control ( Fig.14A ); Negative control ( Fig. 14B ); and those containing glucono delta-lactone, wherein the amount of glucono delta-lactone is 0.85% ( Fig. 14C )、1.2%( Fig.14D ) and 1.8% ( Fig.14E ).

[0027] Fig.15 The average values ​​of L*a*b* in Table 16 as evaluated in Example 6 are shown graphically.

[0028] Fig.16 Graph showing average cake height as assessed in Example 6.

[0029] Fig.17 Graph showing average cake moisture as assessed in Example 6.

[0030] Fig.18 Graph showing average cake water activity as assessed in Example 6.

[0031] Fig.19 Shown is a graph of a cross section of a finished cake comprising various leavening acids as evaluated in Example 7, and a comparison to a control and a negative control.

[0032] FIG. 20A to FIG. 20C Photographs showing cross sections of finished cakes as evaluated in Example 8: Control (FIG. 20); Negative Control ( Fig. 20B ); and cakes and pastries containing monocalcium phosphate ( Fig. 20C ).

[0033] FIG. 21A to FIG. 21E Photographs showing cross sections of finished cakes as evaluated in Example 9: Control ( Fig.21A ); Negative control ( Fig.21B ); and those containing sodium acid pyrophosphate, wherein the amount of sodium acid pyrophosphate is 0.85% ( Fig. 21C )、1.2%( Fig.21D ) and 1.8% ( Fig.21E ).

[0034] Fig. 22 The average values ​​of L*a*b* in Table 28 as evaluated in Example 9 are shown graphically.

[0035] Fig.23 Graph showing average cake height as assessed in Example 9.

[0036] Fig.24 Graph showing average cake moisture as assessed in Example 9.

[0037] Fig.25 Graph showing average cake water activity as assessed in Example 9.

[0038] FIG. 26A to FIG. 26E Photographs showing cross sections of finished cakes as evaluated in Example 10: Control ( Fig.26A ); Negative control ( Fig.26B ); and those containing sodium aluminum phosphate, wherein the amount of sodium aluminum phosphate is 0.85% ( Fig.26C )、1.2%( Fig.26D ) and 1.8% ( Fig.26E ).

[0039] Fig. 27 The average values ​​of L*a*b* in Table 35 as evaluated in Example 10 are shown graphically.

[0040] Fig.28 Graph showing average cake height as assessed in Example 10.

[0041] Fig.29 Graph showing average cake moisture as assessed in Example 10.

[0042] Fig.30 Graph showing average cake water activity as assessed in Example 10.

[0043] 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).

[0044] In order to more easily understand the embodiments described herein, specific terms are first defined, as described below. 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, modified or equivalent to those described herein can be used to practice the embodiments without undue experimentation.

[0045] 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.

[0046] 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.

[0047] 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.

[0048] Baked product composition containing allulose

[0049] Described herein are one or more psicose-containing baked goods compositions, the one or more psicose-containing baked goods compositions comprising psicose as a complete or partial substitute for a nutritive sweetener (including sucrose). One embodiment relates to a psicose-containing baked goods composition, the psicose-containing baked goods composition comprising: psicose; one or more fermentation acids, the one or more fermentation acids selected from potassium bitartrate, citric acid, glucono delta-lactone, monocalcium phosphate, sodium acid pyrophosphate, and sodium aluminum phosphate; a nutritive sweetener, the nutritive sweetener being at least partially replaced by psicose; and a combination of at least three baking ingredients, the baking ingredients comprising flour, eggs and / or egg-derived products, milk and / or other dairy or non-dairy products, oils and / or fats. Exemplary psicose-containing baked goods compositions are shown in Tables 1A to 1G.

[0050]

[0051]

[0052]

[0053]

[0054]

[0055]

[0056]

[0057]

[0058] In some embodiments, allulose replaces at least a portion of the nutritive sweetener contained in the full sugar baked goods composition, so that the amount of the nutritive sweetener contained therein is reduced by at least about 5%, 10%, 20%, 30%, 40%, 50%, 55%, 60%, 65%, 70%, 75%, 80%, 85%, 90%, 95% or 100%. In other embodiments, allulose replaces or significantly reduces the amount of the nutritive sweetener (e.g., sucrose, glucose, fructose, corn syrup, high fructose corn syrup, etc.) contained in the full sugar baked goods composition, so that the amount of the nutritive sweetener contained therein is reduced by at least about 5%, 10%, 20%, 30%, 40%, 50%, 55%, 60%, 65%, 70%, 75%, 80%, 85%, 90%, 95% or 100%. Exemplary nutritive sweeteners include, but are not limited to, for example, sucrose, glucose, fructose, high fructose corn syrup, dextrose, various DE corn syrups, beet or cane sugar, molasses, maltose, honey, and maple syrup.

[0059] During baking, the golden brown and brown flavors that occur in baked goods (including but not limited to cakes, cookies, bread, etc.) are the result of Maillard browning. Maillard browning, also known as non-enzymatic browning, is a chemical reaction between the reactive carbonyl groups of reducing sugars and the nucleophilic amino groups of amino acids in the presence of heat. Higher pH conditions (alkaline) enhance Maillard browning because the amino groups are deprotonated, making them more susceptible to reacting with reducing sugars. Similarly, lower pH (acidic) conditions reduce the reaction. Without being limited by a specific mechanism of action, mixing psicose with one or more fermentation acids in the psicose-containing baked goods composition described herein reduces excessive browning in the psicose-containing baked goods made therefrom, compared to a psicose-containing baked goods made without using one or more psicose-containing baked goods compositions described herein.

[0060] The reduction in excessive browning of a psicose-containing baked good including the psicose-containing baked good composition described herein can be measured by color quantification to assess whether the psicose-containing baked good has browning comparable to that of a full-sugar baked good including a baked good composition containing a nutritive sweetener. In one embodiment, the color measurement results of "a" and / or "b" are compared to a full-sugar control baked good by a Δ value measurement result, i.e., at least one of a "Δa" with a maximum value of +6.5 and / or a "Δb" with a maximum value of +2.5 or preferably a maximum value of +1.5, wherein the "Δ" measurement result is the sample value minus the full-sugar control value, and wherein "a" represents a change in color from green to red, and "b" represents a change in color from blue to yellow. In another embodiment, a psicose-containing baked good including the psicose-containing baked good composition described herein has a browning comparable to that of an all-sugar baked good including a baked good composition including a nutritive sweetener, as further measured by an L color measurement with a "ΔL" having a minimum value of -13, or -11, or -10, wherein "L" represents a change in color from black to white.

[0061] In other embodiments, by replacing at least a portion of the nutritive sweetener contained in the full sugar baked material composition and / or the full sugar baked material produced therefrom with psicose, the one or more psicose-containing baked material compositions described herein and the psicose-containing baked material produced therefrom advantageously have a sugar content reduction of at least 10%. In still other embodiments, the psicose-containing baked material compositions described herein and the psicose-containing baked material produced therefrom advantageously have a sugar content reduction of at least 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, 80%, 85%, 90%, 95% or 100% compared to the full sugar baked material composition and / or the full sugar baked material produced therefrom.

[0062] In another embodiment, by replacing at least a portion of the nutritive sweetener contained in the full sugar baked material composition and / or the full sugar baked material produced therefrom with psicose, the one or more psicose-containing baked material compositions described herein and the psicose-containing baked material produced therefrom advantageously have reduced caloric content. In another embodiment, by replacing the nutritive sweetener contained in the full sugar baked material composition and / or the full sugar baked material produced therefrom with psicose, the one or more psicose-containing baked material compositions described herein and the psicose-containing baked material produced therefrom advantageously have a caloric content reduction of at least 1%, 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, or at least 50%.

[0063] Allulose

[0064] One embodiment relates to a psicose-containing baked good composition, such as a cake or cookie composition, comprising psicose. Psicose is a commercially available monosaccharide having the following structure, which is the C3 epimer of D-fructose:

[0065]

[0066] Psicose can be obtained in a crystalline form or in a syrup form comprising Psicose. In one embodiment, the syrup form includes Psicose in varying amounts of solid percentage (generally between about 60% and about 90% by weight).

[0067] 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.

[0068] In some embodiments, psicose is a mixture of psicose and additional monosaccharides and disaccharides, as measured by the purity level of psicose. In some embodiments, psicose is a mixture of psicose and one or more other sugars, such as fructose. In other embodiments, psicose 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.

[0069] In some embodiments, psicose is suitable for use as a single ingredient to replace (partially or completely replace) a nutritive sweetener (e.g., sucrose) contained in a full-sugar baked product composition and / or a full-sugar baked product made therefrom. In some embodiments, psicose replaces 90% to 100% of the nutritive sweetener contained in the full-sugar baked product composition and / or a full-sugar baked product made therefrom, so that there is no remaining nutritive sweetener in the psicose-containing baked product composition and / or the psicose-containing baked product made therefrom, which advantageously reduces the sugar content and / or caloric content of the psicose-containing baked product composition and / or the psicose-containing baked product made therefrom compared to the full-sugar baked product composition and / or the full-sugar baked product made therefrom.

[0070] In another embodiment, psicose accounts for about 1% to about 50% by weight of the psicose-containing baked food composition, about 5% to about 50% by weight of the psicose-containing baked food composition, about 5% to about 20% by weight of the psicose-containing baked food composition, about 5% to about 15% by weight of the psicose-containing baked food composition, or about 10% to about 15% by weight of the psicose-containing baked food composition.

[0071] In another embodiment, on a dry basis, psicose accounts for about 1% to about 50% by weight of the psicose-containing baked food composition, about 2% to about 20% by weight of the psicose-containing baked food composition, about 2% to about 15% by weight of the psicose-containing baked food composition, or about 5% to about 10% by weight of the psicose-containing baked food composition.

[0072] Fermented acid

[0073] In another embodiment, one or more psicose-containing baked goods compositions described herein also include fermentation acid. The fermentation acid is mixed with psicose to overcome the browning reaction formed by psicose, which is mainly a monosaccharide and used as a reducing sugar. In some embodiments, the fermentation acid is selected from potassium hydrogen tartrate, citric acid, other edible acids, glucono delta-lactone, monocalcium phosphate, acid sodium pyrophosphate, sodium aluminum phosphate, and mixtures thereof. In other embodiments, the fermentation acid is selected from potassium hydrogen tartrate, citric acid, glucono delta-lactone, monocalcium phosphate, acid sodium pyrophosphate, sodium aluminum phosphate, and mixtures thereof. In other embodiments, the fermentation acid accounts for about 0.3% to about 3% by weight of the baked goods composition containing psicose, about 0.5% to about 3% by weight of the baked goods composition containing psicose, about 0.8% to about 3% by weight of the baked goods composition containing psicose, or about 0.8% to about 2% by weight of the baked goods composition containing psicose.

[0074] In one embodiment, the one or more psicose-containing baked material compositions described herein further comprise potassium bitartrate as a fermentation acid. Potassium bitartrate / potassium hydrogentartrate is a commonly used leavening agent, which is a crystalline acidic compound and is also known as tartaric acid or tartar powder. When the one or more psicose-containing baked material compositions described herein comprise potassium bitartrate as a fermentation acid, it is included in an increased weight % compared to both the full sugar baked material composition and the one or more psicose-containing baked material compositions described herein to reduce excessive browning caused by psicose in the psicose-containing baked material prepared from the one or more psicose-containing baked material compositions described herein. In some embodiments, potassium bitartrate accounts for about 0.5 weight % to about 2.5 weight % of the baked food composition containing psicose, about 0.85 weight % to about 1.8 weight % of the baked food composition containing psicose, about 0.9 weight % to about 1.8 weight % of the baked food composition containing psicose, or about 1 weight % to about 1.8 weight % of the baked food composition containing psicose.

[0075] In other embodiments, one or more of the psicose-containing baked goods compositions described herein further comprise citric acid as a fermentation acid. In yet other embodiments, the citric acid accounts for about 0.3 wt % to about 2 wt % of the psicose-containing baked goods composition, about 0.5 wt % to about 2 wt % of the psicose-containing baked goods composition, or about 0.5 wt % to about 1 wt % of the psicose-containing baked goods composition.

[0076] In other embodiments, one or more psicose-containing baked goods compositions described herein further comprise citric acid and baking soda as leavening agents. Still other embodiments relate to a psicose-containing baked goods comprising the psicose-containing baked goods composition described herein, the psicose-containing baked goods composition further comprising citric acid and baking soda as leavening agents, wherein the psicose-containing baked goods have a texture comparable to that of a full-sugar baked goods. In even further embodiments, one or more psicose-containing baked goods compositions described herein further comprise citric acid and baking soda as leavening agents, wherein the amount of baking soda is in the range of about 0 wt % to about 2 wt % of the psicose-containing baked goods composition, about 1 wt % to about 2 wt % of the psicose-containing baked goods composition, or about 1 wt % to about 1.5 wt % of the psicose-containing baked goods composition.

[0077] In another embodiment, one or more of the psicose-containing baked goods compositions described herein further comprise glucono delta-lactone as a fermentation acid. Glucono delta-lactone is also referred to as gluconolactone because it is a lactone of D-gluconic acid and is a crystalline powder. In some embodiments, glucono delta-lactone accounts for about 0.3% to about 1.8% by weight of the psicose-containing baked goods composition, about 0.85% to about 1.8% by weight of the psicose-containing baked goods composition, or about 1% to about 1.8% by weight of the psicose-containing baked goods composition.

[0078] In other embodiments, the one or more psicose-containing baked goods compositions described herein further comprise an additional edible acid as a fermentation acid. In yet other embodiments, the additional edible acid is selected from dicalcium phosphate dehydrate (DCPD), sodium acid pyrophosphate (SAPP), monocalcium phosphate monohydrate (MCP), anhydrous monocalcium phosphate (AMCP), sodium aluminum phosphate (SALP), sodium aluminum sulfate (SAS), and mixtures thereof. In embodiments in which the one or more psicose-containing baked goods compositions comprise monocalcium phosphate monohydrate as a fermentation acid, the amount of monocalcium phosphate monohydrate included is from about 0.31% to less than about 0.85% by weight of the psicose-containing baked goods composition, or from about 0.31% to less than about 0.5% by weight of the psicose-containing baked goods composition. In embodiments where the one or more psicose-containing baked compositions include sodium acid pyrophosphate as a leavening acid, the sodium acid pyrophosphate is included in an amount of about 0.3% to about 1.8% by weight of the psicose-containing baked composition, or about 0.85% to about 1.8% by weight of the psicose-containing baked composition. In embodiments where the one or more psicose-containing baked compositions include sodium aluminum phosphate as a leavening acid, the sodium aluminum phosphate is included in an amount of about 0.3% to about 1.8% by weight of the psicose-containing baked composition, or about 0.85% to about 1.8% by weight of the psicose-containing baked composition.

[0079] Nutritive sweeteners and some nutritive sweeteners

[0080] In some embodiments, one or more psicose-containing baked goods compositions described herein further include a nutritive sweetener (e.g., sucrose) (and / or a portion of the nutritive sweetener), wherein (i) at least a portion of the nutritive sweetener (and / or the portion of the nutritive sweetener) included in the full sugar baked goods composition is replaced with psicose, or (ii) the psicose at least partially replaces the nutritive sweetener (and / or the portion of the nutritive sweetener) included in the full sugar baked goods composition.

[0081] In some embodiments, the nutritive sweetener is selected from sucrose, cane sugar, fructose, glucose, glucose-fructose syrup, maple syrup, honey, molasses, erythritol, maltitol, lactitol, sorbitol, mannitol, xylitol, leucrose, trehalose, galactose, rhamnose, cyclodextrin (e.g., α-cyclodextrin, β-cyclodextrin and γ-cyclodextrin), ribulose, threose, arabinose, xylose, lyxose, allose, altrose, mannose, idose, lactose, maltose, invert sugar, isotrehalose, neotrehalose, palatinose or isomaltulose, erythrose, deoxyribose, gulose, idose, talose, erythrulose, xylulose, psicose, turanose, cellobiose, glucosamine, mannosamine, fucose, fucose, glucuronic acid, glucose Acid, glucono-lactone, abacose, galactosamine, xylo-oligosaccharides (xylotriose, xylobiose, etc.), gentio-oligosaccharides (gentiobiose, gentiotriose, gentiotetraose, etc.), galacto-oligosaccharides, sorbose, ketotriose (dihydroxyacetone), triose (glyceraldehyde), niger oligosaccharides, oligofructose (kestose, nysitose, etc.), maltotetraose, maltotriol, tetrasaccharide, manno-oligosaccharides, malto-oligosaccharides (maltotriose, maltotetraose, maltopentaose, maltohexaose, maltoheptaose, etc.), dextrin, lactulose, melibiose, rhamnose, ribose, isomerized liquid sugars such as high fructose corn / starch syrup (HFCS / HFSS) (e.g., HFCS55, HFCS42 or HFCS90), coupling sugars, soybean oligosaccharides, glucose syrup, and combinations of any of the foregoing.

[0082] In other embodiments, part of the nutritional sweetener (i.e., low-calorie sweetener) is a polyol. As used herein, the term "polyol" refers to a molecule containing more than one hydroxyl group. A polyol can be a diol, a triol, or a tetraol containing 2, 3, or 4 hydroxyl groups, respectively. A polyol can also contain more than 4 hydroxyl groups, such as pentaol, hexaol, heptaol, etc., which contain 5, 6, or 7 hydroxyl groups, respectively. In addition, a polyol can also be a sugar alcohol, a polyol, or a polyol in a reduced form of a carbohydrate, in which a carbonyl group (aldehyde or ketone, reducing sugar) has been reduced to a primary hydroxyl group or a secondary hydroxyl group. In some embodiments, polyol is selected from erythritol, maltitol, mannitol, sorbitol, lactitol, xylitol, isomalt, propylene glycol, glycerol (glycerine), threitol, galactitol, palatinose, reduced isomaltooligosaccharide, reduced xylo-oligosaccharide, reduced gentio-oligosaccharide, reduced maltose syrup, reduced glucose syrup, sugar alcohol, any other carbohydrate that can be reduced and does not adversely affect the taste of sweetening composition and their mixture. In some other embodiments, part of the nutritive sweetener is D-tagatose.

[0083] In other embodiments, one or more psicose-containing baked goods compositions described herein further include a nutritive sweetener and / or a portion of the nutritive sweetener in an amount of about 0 wt % to about 40 wt %, about 1 wt % to about 35 wt %, about 1 wt % to about 30 wt %, about 1 wt % to about 25 wt %, about 1 wt % to about 20 wt %, about 5 wt % to about 20 wt %, about 5 wt % to about 15 wt %, or about 10 wt % to about 15 wt % of the psicose-containing baked goods composition.

[0084] In other embodiments, in one or more of the psicose-containing baked goods compositions described herein, the nutritive sweetener included in the full-sugar baked goods composition is at least partially to completely replaced with psicose.

[0085] Baking Ingredients

[0086] In other embodiments, the psicose-containing baked goods compositions described herein further comprise one or more baking ingredients, such as flour and / or other starches, eggs, milk, oil, and / or fat. In some embodiments, one or more of the psicose-containing baked goods compositions described herein further comprise at least three baking ingredients selected from flour, eggs, egg-derived products, milk, other dairy or non-dairy products, oil, and fat.

[0087] In an exemplary embodiment, flours include those obtained by grinding grains, beans, roots, nuts and / or seeds. Wheat flour is most commonly used in baking and may include all-purpose flour, self-raising flour, pastry flour and / or bleached flour. Other types of flour include corn flour, rye flour and other cereal flours containing a high proportion of starch.

[0088] In an exemplary embodiment, eggs and / or egg-derived products include whole eggs, egg whites, egg yolks, pasteurized liquid eggs, and the like.

[0089] In an exemplary embodiment, milk and / or other dairy or non-dairy products include, for example, cream (e.g., heavy cream), whole milk, low-fat milk, non-fat milk (e.g., skim milk), milk solids, condensed milk, and any combination thereof. Generally speaking, dairy products contain a certain amount of dairy protein (e.g., whey protein containing β-lactoglobulin, α-lactalbumin, or serum albumin), etc. In some embodiments, dairy products can be replaced with a certain amount of non-dairy components (such as soy milk, soy protein, almond milk, coconut milk, and any combination thereof). Dairy and non-dairy products can include changes in the amount of fat contained therein; from full-fat to low-fat to skim (i.e., zero fat).

[0090] In an exemplary embodiment, the oils and / or fats include butter, ghee, shortening, linseed oil, walnut oil, macadamia oil, rapeseed oil, palm corn oil, soybean oil, olive oil, margarine, vegetable oil, coconut oil, lard, tallow, and the like.

[0091] In some embodiments, the baking ingredients account for about 30% to about 70% by weight, about 35% to about 70% by weight, about 40% to about 70% by weight, about 45% to about 70% by weight, about 45% to about 65% by weight, or about 45% to about 60% by weight of the baked goods composition containing psicose.

[0092] Optional additional ingredients

[0093] In some embodiments, one or more of the psicose-containing baked goods compositions described herein optionally further comprise additional ingredients. The presence of additional ingredients will vary depending on the type of psicose-containing baked goods. Exemplary additional ingredients include, but are not limited to, for example, additional sweeteners (including non-nutritive sweeteners and partially nutritive sweeteners), water, salt, other starch ingredients, additional leavening agents (e.g., baking soda, yeast, etc.), alcohol and / or flavoring liquids, stabilizing agents, leavening agents (e.g., maltodextrin, polydextrose, xanthan gum, guar gum, any type of glucose syrup, any type of soluble fiber, any type of starch, any type of oligosaccharides, etc.), natural colorants and / or artificial colorants, natural flavors and / or artificial flavors (e.g., vanilla), coconut and / or coconut-derived products, spices, fruits (including whole, diced, pastes, purees, concentrates, etc.) and / or fruit-derived products, vegetables and / or vegetable-derived products, beans and / or bean-derived products, nuts and / or nut-derived products, preservatives, stabilizers, antioxidants, emulsifiers, proteins, amino acids, vitamins, minerals, etc.

[0094] In some embodiments, the optional additional ingredients account for up to 50%, 45%, 40%, 35%, 30%, 25%, 20%, 15%, 10%, or 5% by weight of the baked goods composition containing psicose.

[0095] Non-nutritive sweeteners

[0096] In some embodiments, one or more of the baked goods compositions containing psicose described herein may optionally further include a combination of a non-nutritive sweetener and psicose. A non-nutritive sweetener (e.g., a high-potency sweetener) may be included in the baked goods compositions containing psicose described herein to help increase the small amount of sweetness lost after the addition of psicose (because the sweetness of psicose is 70% of sucrose). Based on other ingredients and total sugar replacement levels in the recipe, a typical consumer may or may not feel the sweetness loss. Exemplary non-nutritive sweeteners (i.e., zero-calorie sweeteners) include natural and artificial sweeteners, including high-potency sweeteners.

[0097] Exemplary natural non-nutritive sweeteners are those that occur in nature, either natively, extracted, purified, or in any other form (e.g., via fermentation, bioconversion), or combinations thereof, and characteristically have a sweetness potency greater than sucrose, fructose, or glucose. Non-limiting examples of natural zero-calorie, non-nutritive sweeteners include steviol glycosides, which include rebaudioside A (Reb A), rebaudioside B (Reb B), rebaudioside C (Reb C), rebaudioside D (Reb D), rebaudioside D2 (Reb D2), rebaudioside D4 (Reb D4), rebaudioside E (Reb E), rebaudioside F (Reb F), rebaudioside G (Reb G), rebaudioside H (Reb H), rebaudioside I (Reb I), rebaudioside J (Reb J), rebaudioside K (Reb K), rebaudioside L (Reb L), rebaudioside M2 ​​(Reb M2), rebaudioside M (Reb M) (also known as REB X), rebaudioside N (Reb N), rebaudioside O (Reb O), rebaudioside S (Reb S), rebaudioside T (Reb T), rebaudioside U (Reb U), rebaudioside V (Reb V), rebaudioside W (Reb W), rebaudioside Z1 (Reb Z1), rebaudioside Z2 (Reb Z2) and enzymatically glucosylated steviol glycosides; amino acids; tryptophan; steviol monoglycosides; steviol disoside; dulcoside A; dulcoside B; rubusoside; stevioside; stevioside; stevioside; mogroside; mogroside IV; mogroside V; mogroside VI; isomogroside V; glabra saponins; mogrosides; simanosides; monk fruit sweetener; monk fruit; simanosides; monatin and its salts (monatin SS, RR, RS, SR); Curculin; glycyrrhizic acid and its salts; African sweet fruit; lecithin; mabinin; phytosucrin; hernandulcin; phyllosucrin; smilax glycoside; phloridzin; trilobtain; baiyun ginsenoside; eurypodiol; polypodiol A; fengyang glycoside A; fengyang glycoside B; sapindus sesquiterpene glycosides; pseudo-gentiana glycoside I; Brazilian glycyrrhizin I; abrin triterpene glycoside A; and cyclocarya paliurus glycoside I. Natural high-potency sweeteners also include modified natural high-potency sweeteners.

[0098] Exemplary synthetic zero-calorie (i.e., high-potency) sweeteners include sucralose, acesulfame potassium (acesulfame potassium), aspartame, alitame, saccharin, neohesperidin dihydrochalcone, cyclamates, neotame, advantame, N-[N-[3-(3-hydroxy-4-methoxyphenyl)propyl]-L-α-aspartyl]-L-phenylalanine 1-methyl ester, N-[N-[3-(3-hydroxy-4-methoxyphenyl)-3-methylbutyl]-L-α-aspartyl]-L-phenylalanine 1-methyl ester, N-[N-[3-(3-methoxy-4-hydroxyphenyl)propyl]-L-α-aspartyl]-L-phenylalanine 1-methyl ester, salts thereof, etc. Synthetic high-potency sweeteners also include modified synthetic high-potency sweeteners.

[0099] In some embodiments, one or more of the psicose-containing baked goods compositions described herein include less than about 10 wt%, less than about 5 wt%, less than about 1 wt%, less than about 0.1 wt%, or less than about 0.01 wt%, or 0 wt% of the psicose-containing baked goods composition.

[0100] Exemplary baked goods compositions containing psicose

[0101] In some embodiments, baked goods including the psicose-containing baked goods compositions described herein include baked goods that can benefit from completely replacing the nutritive sweeteners contained in the baked goods or partially replacing a portion of the nutritive sweeteners (including, for example, sucrose) contained therein. Advantageously, the psicose-containing baked goods compositions can continue to be used to make psicose-containing baked goods therefrom by known methods for making such baked goods without any additional or extensive processing steps. In addition, in some embodiments, when making psicose-containing baked goods from one or more psicose-containing baked goods compositions described herein, there is no need to change the baking conditions (e.g., time and temperature) used to make full-sugar baked goods.

[0102] Exemplary psicose-containing baked goods that can be made from one or more psicose-containing baked goods compositions described herein include, for example, pastries, cookies, rolls, pies, pastries, tarts, cakes, sweet bread, sweet biscuits, muffins, etc. In some embodiments, the psicose-containing baked goods are selected from yellow pastries, sugar cookies, blondie brownies, etc. In another embodiment, the psicose-containing baked goods are pastries or cookies.

[0103] Fermentation acid and allulose system

[0104] Additional embodiments relate to food ingredient systems for reducing browning of baked goods containing psicose. In one embodiment, the food ingredient system comprises psicose and one or more fermentation acids selected from potassium bitartrate, citric acid, glucono delta-lactone, monocalcium phosphate, sodium acid pyrophosphate, and sodium aluminum phosphate. In another embodiment, the food ingredient system described herein further comprises a nutritive (or partially nutritive) sweetener, a non-nutritive sweetener, and / or baking soda. Advantageously, the food ingredient system described herein can be configured as a ready-to-use single-source ingredient for addition to a baked goods composition in which it is desired to partially or completely replace the nutritive sweetener contained in a full-sugar baked goods composition with psicose, while obtaining a baked goods with reduced sugar and / or reduced calories with browning comparable to that of a full-sugar baked goods.

[0105] Reducing Excessive Browning in Baked Goods Containing Allulose

[0106] Other embodiments relate to using one or more of the psicose-containing baked goods compositions described herein to produce a psicose-containing baked goods having browning comparable to a full-sugar baked goods including a composition containing a nutritive sweetener.

[0107] Also disclosed herein is the use of psicose as a sugar substitute (or a method for reducing sugar content and / or caloric content) and a fermentative acid for reducing browning in a baked product composition containing psicose.

[0108] In an additional embodiment, one or more of the psicose-containing baked goods compositions described herein mitigate or reduce browning (color and flavor changes) of the psicose-containing baked goods produced therefrom, in addition to ensuring that undesirable flavor formation caused by the addition of fermentation acid does not occur.

[0109] In an additional embodiment, one or more of the psicose-containing baked goods compositions described herein do not adversely affect the shape of a leavened (i.e., baked) psicose-containing baked good made therefrom, while also achieving a reduction in browning of pastries.

[0110] In an additional embodiment, one or more of the psicose-containing baked goods compositions described herein do not adversely affect the flavor of the psicose-containing baked goods made therefrom, while also achieving a reduction in browning of pastries.

[0111] In some embodiments, a psicose-containing baked good including a psicose-containing composition described herein has a softer, airier pastry than a full sugar control without psicose (or a baked good including a composition containing psicose but without one or more fermentation acids described herein).

[0112] The subject matter contemplated by the present disclosure is set forth in the following numbered embodiments:

[0113] 1. A baked product composition containing psicose, comprising:

[0114] (i) about 1 wt % to about 25 wt % of psicose (dry basis);

[0115] (ii) from about 0.3% to about 3% by weight of a fermentation acid, wherein the fermentation acid is potassium bitartrate, citric acid, glucono delta-lactone, monocalcium phosphate, sodium acid pyrophosphate, sodium aluminum phosphate, or a mixture thereof;

[0116] (iii) a nutritive sweetener that is at least partially replaced by psicose; and

[0117] (iv) a combination of at least three baking ingredients, the baking ingredients comprising flour, eggs and / or egg-derived products, milk and / or other dairy or non-dairy products, oil and / or fat.

[0118] 2. The composition according to embodiment 1, wherein the psicose is a liquid syrup comprising at least about 85% of psicose and about 15% of other monosaccharides and / or disaccharides, at least about 90% of psicose and about 10% of other monosaccharides and / or disaccharides, or at least about 95% of psicose and about 5% of other monosaccharides and / or disaccharides.

[0119] 3. The composition of embodiment 1 or embodiment 2, wherein psicose comprises about 2 wt % to about 25 wt %, about 5 wt % to about 15 wt %, or about 10 wt % to about 15 wt % of the composition on a dry basis.

[0120] 4. A composition according to any one of embodiments 1 to 3, wherein the fermentative acid is (i) potassium bitartrate and constitutes about 0.5% to about 2.5% by weight of the composition, (ii) glucono delta-lactone and constitutes about 0.3% to about 1.8% by weight or about 0.85% to about 1.8% by weight of the composition, (iii) citric acid and constitutes about 0.5% to about 2% by weight of the composition; (iv) monocalcium phosphate and constitutes about 0.31% to about 0.85% by weight of the composition; (v) sodium acid pyrophosphate and constitutes about 0.3% to about 1.8% by weight of the composition; or (vi) sodium aluminum phosphate and constitutes about 0.3% to about 1.8% by weight of the composition.

[0121] 5. The composition according to any one of embodiments 1 to 4, further comprising a leavening agent, wherein the leavening agent is baking soda, and the amount of baking soda is about 0.5% to about 1.5% by weight of the composition.

[0122] 6. The composition of any one of embodiments 1 to 5, wherein the nutritive sweetener is sucrose.

[0123] 7. The composition of any one of embodiments 1 to 6, wherein the baking ingredient accounts for about 30% to about 70% by weight of the composition.

[0124] 8. The composition according to any one of embodiments 1 to 7, further comprising one or more additional baking ingredients selected from the group consisting of salt, water, other starch ingredients, non-nutritive sweeteners, partially nutritive sweeteners, alcohol, flavoring liquids, stabilizing agents, leavening agents, colorants, flavors, spices, fruits, fruit-derived products, vegetables, vegetable-derived products, legumes, legume-derived products, nuts, nut-derived products, preservatives, stabilizers, antioxidants, emulsifiers, proteins, amino acids, vitamins and minerals.

[0125] 9. The composition of any one of embodiments 1 to 8, wherein the composition has at least 10% sugar reduction, 20% sugar reduction, 25% sugar reduction, 30% sugar reduction, 40% sugar reduction, 50% sugar reduction, 75% sugar reduction, or at least 100% sugar reduction compared to an all-sugar baked good composition.

[0126] 10. The composition of any one of embodiments 1 to 9, wherein the composition has at least 1% calorie reduction, at least 5% calorie reduction, at least 10% calorie reduction, at least 15% calorie reduction, at least 20% calorie reduction, or at least 25% calorie reduction compared to an all-sugar baked good composition.

[0127] 11. The composition according to any one of embodiments 1 to 10, wherein the composition is a pastry composition, a cookie composition, a roll composition, a pie composition, a pastry composition, a flan composition, a cake composition, a sweet bread composition, a sweet biscuit composition or a muffin composition.

[0128] 12. The composition according to any one of embodiments 1 to 11, wherein the composition is a cake composition.

[0129] 13. A psicose-containing baked product comprising the composition according to any one of embodiments 1 to 12, wherein the psicose-containing baked product has a browning comparable to that of a full-sugar baked product comprising a composition comprising a nutritive sweetener, as measured by: (i) an L color measurement with a “ΔL” having a minimum value of -13, wherein “L” represents a change in color from black to white; (ii) an “a” and / or “b” color measurement with at least one of a “Δa” having a maximum value of +6.5 and / or a “Δb” having a maximum value of +2.5, wherein the “Δ” measurement is the sample value minus the full-sugar control value, and wherein “a” represents a change in color from green to red, and “b” represents a change in color from blue to yellow; or (iii) a combination of (i) and (ii) above.

[0130] 14. Use of the composition according to any one of embodiments 1 to 12 in producing a psicose-containing baked good having a browning comparable to that of a full-sugar baked good comprising a composition containing a nutritive sweetener.

[0131] 15. A method for reducing browning of a baked product containing psicose, comprising:

[0132] (i) replacing at least a portion of the nutritive sweetener in the baked product composition with psicose;

[0133] (ii) adding one or more fermentation acids to the composition, wherein the one or more fermentation acids are selected from potassium bitartrate, citric acid, glucono delta-lactone, monocalcium phosphate, sodium acid pyrophosphate and sodium aluminum phosphate;

[0134] (iii) baking the composition; and

[0135] (iv) obtaining the baked product containing psicose.

[0136] 16. The method of embodiment 15, wherein the baked good containing psicose has a browning comparable to that of a full-sugar baked good containing a composition containing a nutritive sweetener, as measured by: (i) an L color measurement with a "ΔL" of a minimum value of -13, wherein "L" represents a change in color from black to white; (ii) an "a" and / or "b" color measurement with at least one of a "Δa" of a maximum value of +6.5 and / or a "Δb" of a maximum value of +2.5, wherein the "Δ" measurement is the sample value minus the full-sugar control value, and wherein "a" represents a change in color from green to red, and "b" represents a change in color from blue to yellow; or (iii) a combination of (i) and (ii) above.

[0137] 17. The method according to embodiment 15 or embodiment 16, wherein the baked product containing psicose is a pastry, a cookie, a roll, a pie, a pastry, a tart, a cake, a sweet bread, a sweet biscuit or a muffin.

[0138] 18. The method according to any one of embodiments 15 to 17, wherein the baked product containing psicose is a cake.

[0139] 19. A food ingredient system comprising psicose and one or more fermentation acids selected from the group consisting of potassium bitartrate, citric acid, glucono delta-lactone, monocalcium phosphate, sodium acid pyrophosphate, and sodium aluminum phosphate.

[0140] 20. The system of embodiment 19, further comprising a nutritive sweetener, a partial nutritive sweetener and / or a non-nutritive sweetener and optionally baking soda. Example

[0141] The embodiments described above are further defined in the following non-limiting examples. It should be understood that although these embodiments describe various embodiments of the present invention, they are given only by way of example. Through the above discussion and these embodiments, those skilled in the art can determine the basic features of the present invention, and without departing from the spirit and scope of the present invention, the embodiments described herein are changed and modified to make them suitable for various purposes and conditions. Therefore, in addition to those shown and described herein, various modifications of the embodiments described herein will be obvious to those skilled in the art from the previous description. Any such modification is also intended to be covered by the appended claims. The features disclosed in this specification or the claims or drawings listed herein are represented in their specific form or in a manner for performing the disclosed functions, or the method or process for obtaining the disclosed results may be used individually or in any combination of such features as the case may be, so as to realize the present invention in its various different forms.

[0142] A yellow cake recipe including both baking soda and baking powder was used as a cake model to allow all leavening acids in the recipe to be varied. However, baking powder (which is a combination of baking soda and potassium bitartrate) was replaced with additional baking soda and some potassium bitartrate (commonly used as a leavening acid in baking powder recipes). A full sugar control and a negative control were used as a basis for comparison with various modifications of the leavening agent to evaluate the effect on reducing excessive browning.

[0143] Allulose used in yellow cake recipes is Liquid allulose, which is 95% pure and about 74% solids, was used in this recipe to provide about 40% sugar reduction and about 10% calorie reduction (320 calories / 100 grams for the full sugar control and 290 calories / 100 grams for all samples containing allulose).

[0144]

[0145]

[0146]

[0147]

[0148]

[0149] Make the cake as follows:

[0150] 1. In a mixing bowl, combine sugar and shortening. Blend on speed 1 for 2 minutes, scraping down once after 1 minute.

[0151] 2. In a separate bowl combine remaining dry ingredients.

[0152] 3. Add dry ingredients to shortening / sugar mixture and blend on speed 1 for 1-2 minutes to combine, scraping bowl.

[0153] 4. Combine wet ingredients and add to mixing bowl. Using paddle attachment, blend wet ingredients with dry ingredients at speed #1 for about 30 seconds.

[0154] 5. Stop the mixer and scrape the bowl thoroughly.

[0155] 6. Resume mixing at speed #2 and blend for 2 minutes - 3 minutes.

[0156] 7. Portion 500 g of the batter into 8-inch diameter cake pans prepared with vegetable oil spray and bake in a conventional oven at 350°F for 30 minutes.

[0157] Example 1

[0158] Potassium Bitartrate Fermentation Acid Assessment

[0159] Tartaric acid (potassium bitartrate) was chosen as the fermentation acid to be explored to mitigate brown color and flavor development. The weight percentage of added acid was compensated by changes in the weight percentage of water or flour.

[0160] The cake recipes shown in Table 3 (above) were made to contain a range of levels of potassium bitartrate (0.85%, 1.20%, 1.80%), where the level of potassium bitartrate was increased above the level present in the control and negative control recipes (0.31% as shown in Table 2). Figures 1A to 1E Photograph showing a cross section of a finished cake containing potassium bitartrate at a higher level than the control and negative control ( Figure 1C to Figure 1E ), and compared with the control ( Figure 1A ) and negative control ( Figure 1B ) comparison.

[0161] Testing showed that when allulose was included as a replacement for sucrose, excessive browning was a problem, definitely more pronounced in light sweet baked goods (such as the yellow cakes evaluated). This color / flavor development can be mitigated by varying the type and amount of leavening acid added, such as Figures 1A to 1E In particular, the yellow cakes prepared with allulose and additional potassium bitartrate showed a favorable browning reduction effect in the c range of ≥0.85% and ≤1.80%, which was evident in both the pastry crust and the pastry filling.

[0162] Example 2

[0163] Citric Acid Fermentation Acid Assessment

[0164] Citric acid, a fermentation acid, was selected for exploration to mitigate the formation of brown and flavor. The weight percentage of the acid added was compensated by changes in the weight percentage of water or flour. The cake recipes shown in Table 4 (above) were made to contain 0.57% citric acid with the original amount of baking soda (0.69%) and a higher content of baking soda (1.00%). The citric acid added at a level of 0.57% replaced the potassium bitartrate (0.31%) initially present in the control recipe. Using citric acid together with increased baking soda (1%, replacing 0.69% of the control group) resulted in improved browning of cakes. FIG. 2A to FIG. 2D Photograph showing a cross section of a finished cake containing citric acid and baking soda ( Figure 2C to Figure 2D ), and compared with the control ( Figure 2A ) and negative control ( Figure 2B ). This test showed that citric acid helps reduce browning of pastry crust / cake. When additional soda is added, the overall appearance of the pastry is improved. Browning reduction is also improved.

[0165] Example 3

[0166] Evaluation of Glucono Delta-lactone Fermentation Acid

[0167] The fermentation acid glucono delta-lactone was selected for exploration to mitigate brown and flavor formation. The weight percentage of added acid was compensated by changes in the weight percentage of water or flour. The cake recipes shown in Table 5 (above) contained a range of levels of glucono delta-lactone (0.31%, 0.85%, 1.20%, 1.80%).

[0168] Glucono delta-lactone has a similar neutralization value to potassium bitartrate and was initially used at a similar level (0.31%, the same level of potassium bitartrate as in the control and negative control). At 0.31%, the color appearance improved slightly, but was still quite different from the negative control. 0.85% showed some improvement in browning, both in the pastry crust and pastry. 1.20% provided a more significant improvement in pastry browning as well as pastry crust browning. 1.80% maintained good pastry color, but significantly increased the paleness of the top pastry crust.

[0169] These results are shown in FIG. 3A to FIG. 3F , which provides photos of cross-sections of finished cakes and comparisons with controls ( Figure 3A ) and negative control ( Figure 3B ). As shown in the figure, the cake results obtained by glucono delta-lactone are similar to those of potassium bitartrate, which significantly alleviates the browning of cakes. More favorable results were observed in the usage range of ≥0.85% and ≤1.80% ( Figures 3D to 3F ).

[0170] Example 4

[0171] The ideal range of fermentation acid in yellow cakes in terms of color measurements, cake height, moisture content and water activity is shown in Table 1. Wai

[0172] Baked again with full sugar control, psicose (negative control) and preferred fermentation acid content based on initial testing described herein. Table 6 shows these recipes. The full sugar control recipe uses 23.89% sugar (sucrose). Psicose is used at 10% dry basis content to reduce the sugar / calorie content of the cake.

[0173]

[0174]

[0175] These results are shown in FIG. 4A to FIG. 4E , which provides photos of cross-sections of finished cakes and comparisons with controls ( Figure 4A ) and negative control ( Figure 4B ). As shown in the figure, compared with the control, potassium hydrogen tartrate ( Figure 4D ) and glucono-delta lactone ( Figure 4E) showed a slightly higher degree of fermentation. Figure 4E ) had a higher degree of leavening, but no dome shape; it even had a small depression in the middle. Compared to the control, the cakes containing citric acid and increased levels of baking soda ( Figure 4C ) had a lower degree of fermentation, and all samples had a darker pastry crust. The cake height and other attributes of these results are further evaluated below.

[0176] Quantification of cake color

[0177] The cake color (expressed as L*a*b* values) was evaluated using a Konica Minolta handheld colorimeter to quantitatively measure the reduction in browning. The color evaluation measured the top crust and the interior of the cake, about 1.5 inches to 2 inches from the edge of the cake and the middle of the center slice, obtaining 2 crust measurements and 2 interior measurements. Table 7 shows the measured values.

[0178]

[0179]

[0180] The values ​​for the pastry crust and pastry core were then averaged. Table 8 shows the values ​​measured as the average (average of 5 different samples) for both the pastry crust and pastry core. The difference from the control value was calculated and listed as the "Δ" value (sample value minus the full sugar control value).

[0181]

[0182] Figure 5The L*a*b* values ​​in Table 8 are graphically illustrated. The left side of the figure shows a control (full sugar), and the rightmost side shows psicose (negative control). The formula comprising the modified fermented acid evaluated is presented between these values ​​to demonstrate that the L*a*b* values ​​fall between the two. Specifically, "a" measures the change from green to red (positive value / higher value indicates redder, as an indication of "browning" increase). "b" measures the change from blue to yellow (positive value / higher value indicates yellower). "L" value represents brightness, a change from black to white (higher value indicates lighter color). The overall combination of these results (higher a, higher b and lower L) indicates browning in sweet baked goods (including yellow cakes). Table 8 also shows "Δ" values ​​(sample value minus full sugar control value) of L*a* and b*. The table shows that psicose and fermented acid achieved a reduction in excessive browning, as quantified by the following maximum "Δ" values: a "Δa" maximum of +6.5, a "Δb" maximum of +1.5, and / or optionally, a "ΔL" minimum of -10. As shown in Table 8, psicose alone (negative control) did not meet the measured "Δ" values ​​for L*a* and b* because it had excessive browning compared to the full sugar control.

[0183] Cake height (in mm)

[0184] The height of the cake was measured using a digital caliper at 3 locations on the cake circle diameter (approximately 1.5 inches to 2 inches from each side and in the center). Table 9 shows the average height measurements for each cake.

[0185]

[0186] Figure 6 The mean and standard deviation error bars of the data in Table 9 are shown, demonstrating that the cakes made with potassium bitartrate and glucono delta-lactone exhibited a slightly higher degree of fermentation than the other samples. The cakes using citric acid and baking soda exhibited a slightly lower degree of fermentation than all other samples. All results were within the acceptable range for the full sugar control.

[0187] Moisture content of cakes

[0188] The moisture of the cakes was measured by cutting a cake along the diameter and breaking it up, then measuring the moisture content (expressed as a percentage) using a Sartorius MA35 moisture analyzer. Three replicates were measured for each sample. Table 10 shows the average moisture value for each cake.

[0189]

[0190] Figure 7The data in Table 10 are presented graphically with standard deviation error bars, demonstrating very similar moisture content between the control and all variables.

[0191] Water Activity of Pastries

[0192] The water activity of the cakes was measured by cutting a piece of cake along the diameter and breaking it up and then determining the water activity using a Rotronic Hygrolab v4_11 benchtop indicator. Table 11 shows the water activity of each cake.

[0193]

[0194] Figure 8 The data in Table 11 are presented graphically, demonstrating very similar water activities between the control and all variables.

[0195] The perception of cake

[0196] Sensory evaluation of all cakes was performed by a panel of eight tasters to discern differences in samples using different fermentation acids from the control and negative control (psicose). The following is a summary of the comments given for each sample:

[0197] - Allulose negative control: had a toasty, somewhat burnt aroma and was denser than the control, demonstrating that allulose caused excessive browning and flavor changes.

[0198] - Allulose with citric acid and increased baking soda: Some visual / analytical improvement on browning, relatively small improvement compared to the other 2 samples. Also had a denser texture, similar to the allulose negative control.

[0199] - Allulose with potassium bitartrate: felt closest to the control in terms of brown appearance and flavor, and slightly more tender and fluffier in texture.

[0200] - Allulose with Glucono Delta-Lactone: Has a visually appealing color. Overall, it was the most tender sample in the range. It felt sweeter, with a “cleaner” sweetness and a good vanilla pastry flavor.

[0201] - None of the 3 fermented acid samples had any off-flavor / off-taste due to the use of these fermented acids. None of the samples were unacceptable in terms of the general characteristics of the yellow cake.

[0202] Example 5

[0203] Potassium bitartrate fermentation acid assessment for additional color assessment and cake height, moisture and water activity measurement

[0204] Additional cakes containing increased potassium bitartrate were baked to characterize color, particularly at 0.85% and 1.8% usage. The same cake recipe shown in Table 3 (above) was made to contain a range of levels of potassium bitartrate (0.85%, 1.20%, 1.80%), where the level of potassium bitartrate was increased above that present in the control and negative control recipes (0.31% as shown in Table 2). 9A to 9E Photograph showing a cross section of a finished cake containing potassium bitartrate at a higher level than the control and negative control ( FIG. 9C to FIG. 9E ), and compared with the control ( Fig. 9A ) and negative control ( Fig. 9B ). Two cakes were baked and the control, negative control, and 0.85%, 1.2%, and 1.8% potassium bitartrate content were measured at different times, and the data for each variable was averaged. This data and information was combined with the initial analytical data for the control, negative control, and 1.2% dosage (as described in Example 4), and the data here reflects the average of those samples, accounting for the slight differences in L, a, b, and ΔL, Δa, Δb values ​​compared to the Example 4 data.

[0205] The cake color (expressed as L*a*b* values) was evaluated using a Konica Minolta handheld colorimeter to quantitatively measure the reduction in browning. The color evaluation measured the top crust and interior cake of the cake, which was about 1.5 inches to 2 inches from the edge of the cake and the middle of the center slice, obtaining 2 crust measurements and 2 cake measurements. Table 12 shows the measured values, and Table 13 shows the overall average.

[0206]

[0207]

[0208]

[0209] Fig.10 The L*a*b* values ​​in Table 13 are shown graphically. The control (full sugar) is shown on the left side of the figure, and D-psicose (negative control) is shown on the far right. The evaluated cake recipes containing higher levels of potassium bitartrate fermentation acid are shown between these values ​​to demonstrate that the L*a*b* values ​​fall between the two. As shown in the figure, the D-psicose negative control has lower L* values ​​and higher a* values ​​than the control in both the pastry crust and the pastry. The cakes containing D-psicose and 0.85%, 1.2%, and 1.8% potassium bitartrate have slightly increased L* values ​​and slightly decreased a* values ​​with each increase in dosage, and the results of the higher dosages are closer to the control.

[0210] Table 14 also shows the "Delta" values ​​(sample value minus full sugar control value) for L*a* and b*. All crust and pastry values ​​for each pastry variable were averaged to find the value used for the delta value calculation.

[0211]

[0212] All Δ values ​​for cakes made with additional potassium bitartrate (at 0.85%, 1.2%, and 1.8%) provided browning improvements based on the criteria of ΔL* values ​​greater than -10, Δa* values ​​less than +6.5, and Δb* values ​​less than a maximum of +2.5 (or preferably a maximum of +1.5). This is in contrast to the Δa* and b* values ​​of the negative controls, which did not meet these criteria as desired. In particular, the negative controls barely met the patent claims for the ΔL* values ​​(citric acid and soda values ​​in Table 8). This testing further demonstrates that excessive browning is a problem when allulose is included as a substitute for sucrose. By varying the acid leavening agent potassium bitartrate within a range of ≥0.85% and ≤1.80% to mitigate this color change, browning was reduced, which was evident in both the pastry crust and the pastry base.

[0213] The height of the cake recipes in Table 3 was measured using a digital caliper at 3 locations on the cake circle diameter (approximately 1.5 inches to 2 inches from each side and in the center). Table 15 shows the average height measurements for each cake.

[0214]

[0215] Fig.11 The mean and standard deviation error bars of the data in Table 15 are shown, demonstrating that the cakes made using potassium hydrogen tartar exhibited a higher degree of fermentation on average, but fell within the standard deviation range of the control, except that the average degree of fermentation of the 1.8% potassium hydrogen tartar cakes was lower. All results were within the acceptable range of the full sugar control.

[0216] Moisture content of cakes

[0217] The moisture of the cakes was measured by cutting a cake along the diameter and breaking it up, then measuring the moisture content (expressed as a percentage) using a Sartorius MA35 moisture analyzer. Three replicates were measured for each sample. Table 16 shows the average moisture value for each cake.

[0218]

[0219]

[0220] Fig.12The data in Table 16 are presented graphically with standard deviation error bars, demonstrating very similar moisture content between the control and all variables.

[0221] Water Activity of Pastries

[0222] The water activity of the cakes was measured by cutting a piece of cake along the diameter and breaking it up and then determining the water activity using a Rotronic Hygrolab v4_11 benchtop indicator. Table 17 shows the water activity of each cake.

[0223]

[0224] Fig.13 The data in Table 17 are presented graphically, demonstrating very similar water activities between the control and all variables.

[0225] Example 6

[0226] Glucono delta-lactone fermentation acid assessment for additional color assessment, cake height, moisture and water activity

[0227] Additional cakes containing increased amounts of glucono delta-lactone were baked to characterize color, particularly at dosages of 0.85% and 1.8%. The same cake recipe shown in Table 5 (above) was made to contain a range of levels of glucono delta-lactone (0.85%, 1.20%, 1.80%), wherein the level of glucono delta-lactone was increased above that present in the control and negative control recipes (0.31% as shown in Table 2). FIG. 14A to FIG. 14E Photograph showing a cross section of a finished cake containing glucono delta-lactone at a higher level than the control and negative control ( FIG. 14C to FIG. 14E ), and compared with the control ( Fig.14A ) and negative control ( Fig. 14B ). All cakes containing psicose and glucono delta-lactone showed less browning of the cake compared to the psicose negative control, although at 0.85%, there was still a small amount of browning on the lower edge / corner. These cakes also showed slightly more open cell structure, containing generally larger bubbles, showing lower density than the control or negative control.

[0228] The cake color (expressed as L*a*b* values) was evaluated using a Konica Minolta handheld colorimeter to quantitatively measure the reduction in browning. The color evaluation measured the top crust and interior of the cake, which was approximately 1.5 inches to 2 inches from the edge of the cake and the middle of the center slice, resulting in 2 crust measurements and 2 cake measurements. Table 18 shows the measured values, and Table 19 shows the overall average. Two cakes were baked and the control, negative control, and 0.85%, 1.2%, and 1.8% glucono delta-lactone content were measured at different times, and the data for each variable were averaged. This data and information is combined with the initial analytical data for the control, negative control, and 1.2% dosage (as described in Example 4), and the data here reflects the average of those samples, indicating slight differences in the L, a, b, and ΔL, Δa, Δb values ​​compared to the Example 4 data.

[0229]

[0230]

[0231]

[0232] Fig.15 The L*a*b* values ​​in Table 16 are shown graphically. The control (full sugar) is shown on the left side of the figure, and the psicose (negative control) is shown on the far right. The evaluated cake recipes containing higher levels of glucono delta-lactone (GDL) fermented acid are shown between these values ​​to demonstrate that the L*a*b* values ​​fall between the two. As shown in the figure, the psicose negative control has lower L* values ​​and higher a* values ​​than the control in both the pastry crust and the pastry. The cakes containing psicose and 0.85%, 1.2% and 1.8% glucono delta-lactone have slightly increased L* values ​​and slightly decreased a* values ​​with each increase in dosage, and the results of the higher dosages are closer to the control.

[0233] Table 20 also shows the "Delta" values ​​(sample value minus full sugar control value) for L*a* and b*. All crust and pastry values ​​for each pastry variable were averaged to find the value used for the delta value calculation.

[0234]

[0235] The Δa* and b* values ​​for cakes made with 0.85%, 1.2% and 1.8% glucono δ-lactone provided improvements in browning. The Δa* values ​​were less than +6.5, and the Δb* values ​​were less than a maximum of +2.5, or preferably less than a maximum of +1.5. As described herein, the ΔL* values ​​for cakes made with 1.2% and 1.8% glucono δ-lactone were greater than -10, while the ΔL* values ​​for cakes made with a lower amount of GDL (0.85% glucono δ-lactone) slightly exceeded the standard of greater than -10. In particular, the negative control also came close to meeting the ΔL* values, although it did not meet the claims regarding Δa* and b*. This testing further demonstrates that excessive browning is a problem when allulose is included as a substitute for sucrose. This color change was mitigated by varying the sourdough leavener GDL within the range of 0.85% and ≤ 1.80%, reducing browning, which was evident in both the pastry crust and pastry.

[0236] The height of the cake recipes in Table 5 was measured using a digital caliper at 3 locations on the cake circle diameter (approximately 1.5 inches to 2 inches from each side and in the center). Table 21 shows the average height measurements for each cake.

[0237]

[0238] Fig.16 The mean and standard deviation error bars for the data in Table 21 are shown, demonstrating that the degree of fermentation of cakes made using 0.85% and 1.2% glucono delta-lactone was slightly higher than the control and negative control, and that the cake made using 1.8% glucono delta-lactone was about the same height as the control.

[0239] Moisture content of cakes

[0240] The moisture of the cakes was measured by cutting a cake along the diameter and breaking it up, then measuring the moisture content (expressed as a percentage) using a Sartorius MA35 moisture analyzer. Three replicates were measured for each sample. Table 22 shows the average moisture value for each cake.

[0241]

[0242] Fig.17 The data in Table 22 are presented graphically with standard deviation error bars, demonstrating very similar moisture contents between the control and all variables.

[0243] Water Activity of Pastries

[0244] The water activity of the cakes was measured by cutting a piece of cake along the diameter and breaking it up and then determining the water activity using a Rotronic Hygrolab v4_11 benchtop indicator. Table 23 shows the water activity of each cake.

[0245]

[0246] Fig.18 The data in Table 23 are presented graphically, demonstrating very similar water activities between the control and all variables.

[0247] Example 7

[0248] Additional fermentation acid assessment for fermentation and browning reduction

[0249] Additional acid monocalcium phosphate, sodium aluminum phosphate, and acid sodium pyrophosphate were evaluated to determine if they had a browning reduction effect similar to potassium bitartrate and glucono delta-lactone. Monocalcium phosphate, sodium aluminum phosphate, and acid sodium pyrophosphate were evaluated at the same level as potassium bitartrate in the control formula (0.31%) to preliminarily confirm their functions for fermentation and browning reduction. The formula is shown in Table 24.

[0250]

[0251]

[0252] Fig.19 A cross section of a finished cake containing the fermented acid being evaluated is shown, along with a comparison to a control and a negative control (each at Fig.19 This preliminary evaluation of the various fermentative acids at the control level (0.31%) confirmed that they functioned similarly to potassium bitartrate at the same dosage in the control and negative controls, effectively providing fermentation and having a slight effect on browning reduction.

[0253] Example 8

[0254] Evaluation of Monocalcium Phosphate Fermentation Acid

[0255] Table 25 shows formulations containing 0.85% monocalcium phosphate, where the level of monocalcium phosphate was increased above the level present in the control and negative control formulations (0.31%).

[0256]

[0257] FIG. 20A to FIG. 20C Photographs showing cross sections of finished cakes and comparisons with controls ( Fig. 20A ) and negative control ( Fig. 20B ). Fig. 20CAs shown, the increase of monocalcium phosphate leavening acid does reduce browning of pastry crust and pastry, however it causes the pastry to collapse into a dense and / or sticky pastry. Without being limited by the mechanism of action, the higher reaction rate of monocalcium phosphate may require a lower limit of less than about 0.85% to be included in the formulation, preferably >0.31% and <0.85%, such as >0.31% and <0.5%.

[0258] Example 9

[0259] Sodium Acid Pyrophosphate Fermentation Acid Assessment, Cake Height, Moisture and Water Activity

[0260] Table 26 shows formulations containing a range of levels of sodium acid pyrophosphate (SAPP) (0.85%, 1.20%, and 1.80%) where the level of SAPP was increased above that present in the control and negative control formulations (0.31%).

[0261]

[0262] FIG. 21A to FIG. 21E Photograph showing a cross section of a finished cake containing sodium acid pyrophosphate at a higher level than the control and negative control ( FIG. 21C to FIG. 21E ), and compared with the control ( Fig.21A ) and negative control ( Fig.21B ). All cakes containing both psicose and sodium acid pyrophosphate showed less browning of the cake than the psicose negative control, but the reduction was less significant at all dosages, and even with the highest levels of SAPP, the cakes in the corners appeared slightly darker, and the top crust of the cakes containing SAPP generally remained fairly well browned. In particular, the degree of doming of cakes made with sodium acid pyrophosphate was less than the negative control, and the cake made with 1.8% sodium acid pyrophosphate was relatively flat on the cake surface. The fermentation acid was effective in reducing excessive browning.

[0263] The cake color was evaluated using a Konica Minolta handheld colorimeter, measuring the top crust and interior cake, about 1.5 inches to 2 inches from the edge of the cake and the middle of the center slice, obtaining 2 crust measurements and 2 cake measurements. Table 27 shows the measured values, Table 28 shows the overall average, and Fig. 22 These values ​​are shown graphically.

[0264]

[0265]

[0266] like Fig. 22As shown, the cakes containing allulose and 0.85%, 1.2% and 1.8% sodium aluminum phosphate had slightly increased L* values ​​and slightly decreased a* values ​​with each increase in dosage, with the higher dosage results being closer to the control. Although browning of the cake content was reduced, browning of the cake crust seemed to persist and reduced the average L* value.

[0267] Table 29 also shows the "Delta" values ​​(sample value minus full sugar control value) for L*a* and b*. All crust and pastry values ​​for each pastry variable were averaged to find the value used for the delta value calculation.

[0268]

[0269] Based on all the measured results, the ΔL*, a* and b* values ​​of the cakes made with SAPP at 0.85% provided an improvement in browning. At 1.2% and 1.8% SAPP, an improvement in browning was also provided in terms of Δa* and b* values, while the ΔL* values ​​were greater than -10. As shown here, the ΔL* values ​​of the cakes made with SAPP at 1.2% and 1.8% had ΔL* values ​​greater than -13.

[0270] Cake height

[0271] The height of the cake recipes in Table 26 was measured using a digital caliper at 3 locations on the cake circle diameter (approximately 1.5 inches to 2 inches from each side and in the center). Table 30 shows the average height measurements for each cake.

[0272]

[0273] Fig.23 The data in Table 30 are shown with mean and standard deviation error bars, demonstrating that the average fermentation degree of cakes made using sodium acid pyrophosphate was increased to only slightly above the control.

[0274] Moisture content of cakes

[0275] The moisture of the cakes was measured by cutting a cake along the diameter and breaking it up, then measuring the moisture content (expressed as a percentage) using a Sartorius MA35 moisture analyzer. Three replicates were measured for each sample. Table 31 shows the average moisture value for each cake.

[0276]

[0277] Fig.24 The data of Table 31 are presented graphically with standard deviation error bars, demonstrating that the cakes containing sodium acid pyrophosphate had moisture contents slightly lower than, but comparable to, the control and negative control.

[0278] Water Activity of Pastries

[0279] The water activity of the cakes was measured by cutting a piece of cake along the diameter and breaking it up and then determining the water activity using a Rotronic Hygrolab v4_11 benchtop indicator. Table 32 shows the water activity of each cake.

[0280]

[0281] Fig.25 The data in Table 36 are presented graphically, demonstrating very similar water activities between the control and all variables.

[0282] Example 10

[0283] Sodium aluminum phosphate fermentation acid assessment, cake height, moisture and water activity

[0284] Table 33 shows formulations containing a range of levels of sodium aluminum phosphate (SAP) (0.85%, 1.20%, and 1.80%) where the level of sodium aluminum phosphate was increased above that present in the control and negative control formulations (0.31%).

[0285]

[0286] FIG. 26A to FIG. 26E Photograph showing a cross section of a finished cake containing sodium aluminum phosphate at a higher level than the control and negative control ( FIG. 26C to FIG. 26E ), and compared with the control ( Fig.26A ) and negative control ( Fig.26B All cakes containing psicose and sodium aluminum phosphate showed less browning of the cake compared to the psicose negative control, although at 0.85%, there was still a small amount of browning on the lower edge / corner. The cake containing 1.8% sodium aluminum phosphate had a significantly lighter top cake crust. But overall, it successfully reduced eh browning without significantly affecting the cake structure and texture.

[0287] The cake color was evaluated using a Konica Minolta handheld colorimeter, measuring the top crust and interior of the cake, about 1.5 inches to 2 inches from the edge of the cake and the middle of the center slice, obtaining 2 crust measurements and 2 interior measurements. Table 34 shows the measured values, Table 35 shows the overall average, and Fig. 27 These values ​​are shown graphically.

[0288]

[0289]

[0290]

[0291] like Fig. 27 As shown, the L* values ​​of cakes containing allulose and 0.85%, 1.2% and 1.8% sodium aluminum phosphate increased slightly and the a* values ​​decreased slightly with each increase in dosage, and the results of the higher dosages were closer to the results of the control cake than the results of the negative control cake.

[0292] Table 36 also shows the "Delta" values ​​(sample value minus full sugar control value) for L*a* and b*. All crust and pastry values ​​for each pastry variable were averaged to find the value used for the delta value calculation.

[0293]

[0294] All of the Δ values ​​for cakes made with additional sodium aluminum phosphate (at 0.85%, 1.2%, and 1.8%) met the browning improvement criteria listed in the patent - ΔL* values ​​greater than -10, Δa* values ​​less than +6.5, and Δb* values ​​less than +1.5. This is in contrast to the Δa* and b* values ​​of the negative control, which did not meet these criteria as desired.

[0295] Cake height

[0296] The height of the cake recipes in Table 33 was measured using a digital caliper at 3 locations on the cake circle diameter (approximately 1.5 inches to 2 inches from each side and in the center). Table 37 shows the average height measurements for each cake.

[0297]

[0298] Fig.28 The mean and standard deviation error bars for the data in Table 37 are shown, demonstrating that the degree of fermentation of cakes made using sodium aluminum phosphate is generally higher than that of the control and negative control.

[0299] Moisture content of cakes

[0300] The moisture of the cakes was measured by cutting a cake along the diameter and breaking it up, then measuring the moisture content (expressed as a percentage) using a Sartorius MA35 moisture analyzer. Three replicates were measured for each sample. Table 38 shows the average moisture value for each cake.

[0301]

[0302] Fig.29 The data of Table 38 are presented graphically with standard deviation error bars, demonstrating that the cakes containing sodium aluminum phosphate had a slightly lower moisture content than the control.

[0303] Water Activity of Pastries

[0304] The water activity of the cakes was measured by cutting a piece of cake along the diameter and breaking it up and then determining the water activity using a Rotronic Hygrolab v4_11 benchtop indicator. Table 39 shows the water activity of each cake.

[0305]

[0306] Fig.30 The data in Table 39 are presented graphically, demonstrating very similar water activities between the control and all variables.

Claims

1. A baked product composition containing psicose, comprising: (i) 10 wt % to 15 wt % of psicose on a dry basis; (ii) 1.2 to 1.8 wt% of a fermentation acid selected from the group consisting of potassium bitartrate, glucono delta-lactone, and sodium aluminum phosphate, and mixtures thereof; (iii) a leavening agent, wherein the leavening agent is baking soda, and the amount of baking soda is 0.5 wt % to 0.8 wt % of the composition; (iv) nutritive sweeteners; and (v) flour, eggs and / or egg derivatives, cream, whole milk, low-fat milk, skimmed milk, milk solids, condensed milk, dairy protein, soy milk, soy protein, almond milk, coconut milk and any combination thereof, oil and / or fat, Wherein the composition is a cake composition.

2. The composition according to claim 1, wherein the psicose is a liquid syrup comprising at least 85% of psicose and at most 15% of other monosaccharides and / or disaccharides, at least 90% of psicose and at most 10% of other monosaccharides and / or disaccharides, or at least 95% of psicose and at most 5% of other monosaccharides and / or disaccharides.

3. The composition of claim 1 or 2, wherein the nutritive sweetener is sucrose.

4. The composition according to claim 1 or 2, further comprising one or more additional baking ingredients, wherein the one or more additional baking ingredients are selected from salt, water, other starch ingredients, non-nutritive sweeteners, partially nutritive sweeteners, alcohol, flavoring liquids, leavening agents, colorants, flavors, spices, fruits, fruit-derived products, vegetables, vegetable-derived products, beans, bean-derived products, nuts, nut-derived products, preservatives, stabilizers, antioxidants, emulsifiers, proteins, amino acids, vitamins and minerals.

5. Use of the composition according to any one of claims 1 to 4 in producing a psicose-containing baked good having a browning comparable to a full-sugar baked good comprising a composition containing a nutritive sweetener.

6. A baked product composition containing psicose, comprising: (i) 10 wt % to 15 wt % of psicose on a dry basis; (ii) a fermentation system selected from the group consisting of: a) 0.85% to 1.8% by weight of potassium bitartrate and 0.5% to 0.8% by weight of sodium bicarbonate, b) 0.85% to 1.8% by weight of sodium aluminum phosphate and 0.5% to 0.8% by weight of baking soda; (iii) 5% to 20% by weight of a nutritive sweetener; (iv) 45 wt % to 60 wt % baking ingredients; and (v) 0 to 10 wt % of optional additional ingredients, Wherein the composition is a cake composition.

Images