Flavor-altering and / or sweetness-enhancing compositions and methods, and food and beverage products based thereon

Abstract

The present disclosure provides compositions, methods and food and beverage products for modifying flavor and / or sweetness enhancement using soluble oligomeric components selected from soluble dietary fiber and polydextrose for modifying flavor and / or sweetness enhancement.

Description

[0001] CROSS-REFERENCE TO RELATED APPLICATIONS

[0002] This application claims priority to U.S. Provisional Patent Application No. 62 / 914,844, filed on October 14, 2019, the entire contents of which are incorporated herein by reference in their entirety. Background Art

[0003] 1. Public Domain

[0004] The present disclosure relates generally to food and beverage products. More specifically, the present disclosure relates to compositions containing soluble dietary fiber and / or polydextrose with enhanced flavor and / or sweetness. 2. Technical Background

[0006] While high-potency sweeteners can replace sugar in applications where the use level is high, they often have off-flavors at higher use levels. Sweeteners can be used to allow the sweetener to be used at high sweetness levels while avoiding use at high off-flavor levels. Additionally, the balance of flavor profiles is important in foods and beverages. High-potency sweeteners can cause flavors to be off-balance in a product, and being able to adjust these flavors is desirable.

[0007]

[0006] Therefore, there is a need for compositions that can enhance the sweetness of high-potency sweeteners and provide other desirable effects on the flavor profile of food and beverage products. Summary of the invention

[0008] One aspect of the present disclosure is a sweetened food or beverage product comprising at least one sweetener; and at least 1% by weight of a soluble oligomeric component selected from soluble dietary fiber and polydextrose, or a combination thereof. It is noteworthy that the soluble oligomeric component is present in an amount that enhances the perceived sweetness of the sweetened food or beverage product by an amount greater than any sweetness caused by the soluble oligomeric component itself.

[0009] Another aspect of the present disclosure is a sweet taste enhancing composition comprising at least one sweetener; and at least 1 wt % of a soluble dietary fiber and a poly-oligomeric component selected from soluble dietary fiber and polydextrose, or a combination thereof. It is noteworthy that the soluble oligomeric component is present in an amount that enhances the perceived sweetness of a food or beverage product to an amount greater than any sweetness caused by the soluble oligomeric component itself.

[0010] Another aspect of the present disclosure is a sweetness enhancing composition comprising at least one sweetener; and at least 1% by weight of a soluble oligomeric component selected from soluble dietary fiber and polydextrose, or a combination thereof. It is noteworthy that the soluble oligomeric component is present in an amount that enhances the perceived sweetness of a food or beverage product by an amount greater than any sweetness caused by the soluble oligomeric component itself.

[0011] Another aspect of the present disclosure is a flavor improvement composition comprising at least one sweetener; and at least 1 wt % of a soluble dietary fiber and a poly-oligomeric component selected from soluble dietary fiber and polydextrose, or a combination thereof. It is noteworthy that the amount of the soluble oligomeric component present is such that the amount of flavor change of the food or beverage product is greater than the amount of any change caused by the flavor of the soluble oligomeric component itself.

[0012] Another aspect of the present disclosure is a flavor enhancement composition, which includes at least one sweetener; and at least 1% by weight of a soluble oligomeric component selected from soluble dietary fiber and polydextrose, or a combination thereof. It is noteworthy that the soluble oligomeric component is such that the flavor enhancement of the food or beverage product is greater than any enhancement caused by the flavor of the soluble oligomeric component itself.

[0013] Another aspect of the present disclosure is a method of enhancing the sweetness of a food or beverage product containing a sweetener by including at least 1% by weight of a soluble oligomeric component selected from soluble dietary fiber and polydextrose or a combination thereof in the food or beverage product. The amount of enhancement is greater than any sweetness caused by the soluble oligomeric component itself.

[0014] Another aspect of the present disclosure is a method for enhancing sweetness, comprising: including at least 1 wt % of a soluble oligomeric component selected from soluble dietary fiber and polydextrose or a combination thereof in a food or beverage product containing at least one sweetener, the enhanced amount being greater than any sweetness caused by the soluble oligomeric component itself.

[0015] Another aspect of the present disclosure is a method for flavor improvement, the method comprising: including at least 1 wt% of a soluble oligomeric component selected from soluble dietary fiber and polydextrose or a combination thereof in a food or beverage product containing at least one sweetener. It is noteworthy that the amount of the soluble oligomeric component included is such that the flavor of the food or beverage product is changed (e.g., enhanced, reduced or altered...) by an amount greater than any change caused by the flavor of the soluble oligomeric component itself.

[0016] Another aspect of the present disclosure is a method for flavor enhancement, the method comprising: containing at least 1% by weight of a soluble oligomeric component selected from soluble dietary fiber and polydextrose or a combination thereof in a food or beverage containing at least one sweetener. It is noteworthy that the soluble oligomeric component is included in an amount that enhances the flavor of the food or beverage product greater than any change caused by the flavor of the soluble oligomeric component itself.

[0017] Another aspect of the present disclosure is a flavor improving composition comprising at least 1 wt% of a soluble oligomeric component selected from soluble dietary fiber and polydextrose or a combination thereof in a food or beverage product. Notably, the soluble oligomeric component is present in an amount that changes (e.g., enhances, reduces or alters the properties of) the flavor perception in the food or beverage product, which is greater than any change caused by the flavor of the soluble oligomeric component itself.

[0018] Another aspect of the present disclosure is a flavor enhancement composition comprising at least 1% by weight of a soluble oligomeric component selected from soluble dietary fiber and polydextrose, or a combination thereof, in a food or beverage product. Notably, the soluble oligomeric component is present in an amount that enhances the perception of flavor in the food or beverage product by an amount greater than any change caused by the flavor of the soluble oligomeric component itself.

[0019] Another aspect of the present disclosure is a food or beverage comprising at least 1% by weight of a soluble oligomeric component selected from soluble dietary fiber and polydextrose or a combination thereof. Notably, the amount of the soluble oligomeric component included is such that the flavor of the food or beverage product is altered (e.g., enhanced, reduced, or altered) by an amount greater than any change caused by the flavor of the soluble oligomeric component itself.

[0020] Another aspect of the present disclosure is a method for flavor improvement, comprising: including at least 1 wt % of a soluble oligomeric component selected from soluble dietary fiber and polydextrose or a combination thereof in a food or beverage product, wherein the soluble oligomeric component changes (e.g., enhances, reduces or changes the characteristics of) the flavor perception of the food or beverage product in an amount greater than any change due to the flavor of the soluble oligomeric component itself.

[0021] Another aspect of the present disclosure is a method for flavor enhancement, comprising including at least 1 weight % of a soluble oligomeric component selected from soluble dietary fiber and polydextrose or a combination thereof in a food or beverage product, wherein the soluble oligomeric component enhances the flavor perception in the food or beverage product in an amount greater than any enhancement due to the flavor of the soluble oligomeric component itself.

[0022] And another aspect of the present disclosure is a method for changing (e.g., enhancing, reducing or changing the characteristics of) the flavor perception of a food or beverage product, the method comprising including in the food or beverage product at least 1 wt % of a soluble oligomeric component selected from soluble dietary fiber and polydextrose or a combination thereof, wherein the soluble oligomeric component changes (e.g., enhances, reduces or changes the characteristics of) the flavor perception of the food or beverage product in an amount greater than any change caused by the flavor of the soluble oligomeric component itself.

[0023] Other aspects of the present disclosure will be apparent from the disclosure herein. BRIEF DESCRIPTION OF THE DRAWINGS

[0024] Figure 1-3 Graph summarizing the sweetness data of Example 1.

[0025] Figure 4 and 5 is a graph summarizing the overall acceptability data for Example 1.

[0026] Figure 6 and 7 is a graph summarizing the sucrose sample quality data of Example 1.

[0027] Figure 8 and 9 is a graph summarizing the odor data of Example 1.

[0028] Fig.10 and 10A Graph summarizing the effects of soluble dietary fiber on sweetness, off-flavor, and overall palatability in the experiment of Example 2.

[0029] Fig.11 Graph showing the effect of soluble dietary fiber on perceived thickness compared with sugar and high fructose dietary syrup in the experiment of Comparative Example 2.

[0030] Fig.12 The effect of soluble dietary fiber on preference as a function of sweetness in the experiment of Example 2 is shown.

[0031] Fig.13 and 14 is a chart illustrating the physical and oral properties determined in Example 3.

[0032] Figure 15-17 The initial sweetness data of exemplary stevia sweetener A, exemplary stevia sweetener B, and exemplary stevia sweetener C in the experiment of Example 4 are respectively shown.

[0033] Figure 18-20 The maximum sweetness data of exemplary stevia sweetener A, exemplary stevia sweetener B and exemplary stevia sweetener C in the experiment of Example 4 are respectively represented. DETAILED DESCRIPTION

[0034] In various studies of soluble dietary fiber and polydextrose in combination with sweeteners, the inventors determined that certain combinations provide unexpected sweetness effects: the use of soluble dietary fiber or polydextrose can provide enhanced sweetness for sweetness-enhanced compositions, far exceeding any sweetness provided by soluble dietary fiber or polydextrose itself. For example, 5wt% soluble dietary fiber was tested with different concentrations of rebaudioside A and rebaudioside A- rebaudioside B mixtures. Unexpectedly, the stevia / soluble dietary fiber combination provides about 2SEV (sucrose equivalent value) more sweetness than products without soluble dietary fiber. In this test, fiber did not affect the off-flavor or overall preference scores given to the product by the tasting panel. In another study, 2wt% and 5wt% soluble dietary fiber enhanced the sweetness of compositions enhanced with rebaudioside A-rebaudioside B blends in a dose-dependent manner. In addition, it was noted that soluble dietary fiber and polydextrose were unexpectedly able to change the overall flavor profile of certain flavoring systems. Thus, the inventors have discovered that certain soluble oligomeric components described herein can provide both sweetness enhancement of Stevia sweetness enhancement systems and flavor modification in flavoring systems.

[0035] Therefore, one aspect of the present disclosure is a sweetened food or beverage product comprising at least one sweetener; and at least 1% by weight of a soluble oligomeric component selected from soluble dietary fiber and polydextrose, or a combination thereof. It is noteworthy that the soluble oligomeric component is present in an amount that enhances the perceived sweetness of the sweetened food or beverage product by an amount greater than any sweetness caused by the soluble oligomeric component itself. A variety of sweeteners can be used as sweeteners described throughout the present disclosure. However, in certain embodiments as described herein in addition, at least one sweetener is a steviol glycoside, for example, present in a total amount of at least 30ppm or at least 100ppm.

[0036] Another aspect of the present disclosure is a sweetness enhancing composition comprising at least one sweetener; and at least 1 wt % of a soluble dietary fiber and a poly-oligomeric component selected from soluble dietary fiber and polydextrose, or a combination thereof. It is noteworthy that the soluble oligomeric component is present in an amount that enhances the perceived sweetness of the food or beverage product to an amount greater than any sweetness caused by the soluble oligomeric component itself. A variety of sweeteners can be used as sweeteners described throughout the present disclosure. However, in certain embodiments as further described herein, at least one sweetener is a steviol glycoside, for example, present in a total amount of at least 30 ppm or at least 100 ppm.

[0037] Another aspect of the present disclosure is a sweetness enhancing composition comprising at least one sweetener; and at least 1% by weight of a soluble oligomeric component selected from soluble dietary fiber and polydextrose, or a combination thereof. It is noteworthy that the soluble oligomeric component is present in an amount that enhances the perceived sweetness of a food or beverage product by an amount greater than any sweetness caused by the soluble oligomeric component itself. A variety of sweeteners can be used as sweeteners described throughout the present disclosure. However, in certain embodiments as described herein in addition, at least one sweetener is a steviol glycoside, for example, present in a total amount of at least 30ppm or at least 100ppm.

[0038] Another aspect of the present disclosure is a flavor-improving composition comprising at least one sweetener; and at least 1 wt % of a soluble dietary fiber and a poly-oligomeric component selected from soluble dietary fiber and polydextrose, or a combination thereof. It is noteworthy that the amount of the soluble oligomeric component present changes the flavor of the food or beverage product by an amount greater than any change caused by the flavor of the soluble oligomeric component itself. A variety of sweeteners can be used as the sweeteners described throughout the present disclosure. However, in certain embodiments as further described herein, at least one sweetener is a steviol glycoside, for example, present in a total amount of at least 30 ppm or at least 100 ppm.

[0039] As used herein, a change in flavor can be any perception of a flavor change in a food or beverage. This can be, for example, an increase in flavor perception or a decrease in flavor perception. The change can also be a change in the flavor profile perceived by a taster.

[0040] It is worth noting that flavor is understood to be imparted to food substantially by non-taste mechanisms, typically substantially by smell. Flavor can be provided to a food or beverage product by a flavoring agent added to provide flavor, and / or flavor can be provided by an ingredient of a food or beverage product. Thus, in various embodiments, the flavor altered by use of the soluble oligomeric components described herein is not saltiness, sweetness, sourness, bitterness, or umami.

[0041] Another aspect of the present disclosure is a flavor enhancement composition comprising at least one sweetener; and at least 1% by weight of a soluble oligomeric component selected from soluble dietary fiber and polydextrose, or a combination thereof. It is noteworthy that the soluble oligomeric component is such that the flavor enhancement of the food or beverage product is greater than any enhancement caused by the flavor of the soluble oligomeric component itself. A variety of sweeteners can be used as the sweeteners described throughout the present disclosure. However, in certain embodiments as further described herein, at least one sweetener is a steviol glycoside, for example, present in a total amount of at least 30ppm or at least 100ppm.

[0042] Another aspect of the present disclosure is to enhance the sweetness of a food or beverage product comprising a sweetener by including at least 1% by weight of a soluble oligomeric component selected from soluble dietary fiber and polydextrose or a combination thereof in the food or beverage product. The enhanced amount is greater than any sweetness caused by the soluble oligomeric component itself. A variety of sweeteners can be used as sweeteners described throughout the present disclosure. However, in certain embodiments as described herein in addition, at least one sweetener is a steviol glycoside, for example, present in a total amount of at least 30ppm or at least 100ppm.

[0043] Another aspect of the present disclosure is a method for enhancing sweetness, comprising: including at least 1 wt% of a soluble oligomeric component selected from soluble dietary fiber and polydextrose or a combination thereof in a food or beverage product containing at least one sweetener. The amount of enhancement is greater than any sweetness caused by the soluble oligomeric component itself. A variety of sweeteners can be used as the sweeteners described throughout the present disclosure. However, in certain embodiments as further described herein, at least one sweetener is a steviol glycoside, for example, present in a total amount of at least 30 ppm or at least 100 ppm.

[0044] Another aspect of the present disclosure is a method for flavor improvement, the method comprising: including at least 1wt% of a soluble oligomeric component selected from soluble dietary fiber and polydextrose or a combination thereof in a food or beverage product containing at least one sweetener. It is noteworthy that the amount of the soluble oligomeric component included is such that the amount of flavor change (e.g., enhancement, reduction or change of the characteristics of ...) of the food or beverage product is greater than the amount of any change caused by the flavor of the soluble oligomeric component itself. A variety of sweeteners can be used as the sweeteners described throughout the present disclosure. However, in certain embodiments as further described herein, at least one sweetener is a steviol glycoside, for example, present in a total amount of at least 30ppm or at least 100ppm.

[0045] Another aspect of the present disclosure is a method for flavor enhancement, the method comprising: containing at least 1% by weight of a soluble oligomeric component selected from soluble dietary fiber and polydextrose or a combination thereof in a food or beverage containing at least one sweetener. It is worth noting that the soluble oligomeric component is included in an amount that makes the flavor enhancement of the food or beverage product greater than any change caused by the flavor of the soluble oligomeric component itself. A variety of sweeteners can be used as the sweeteners described throughout the present disclosure. However, in certain embodiments as described herein, at least one sweetener is a steviol glycoside, for example, present in a total amount of at least 30ppm or at least 100ppm.

[0046] Another aspect of the present disclosure is a flavor improving composition comprising at least 1 wt % of a soluble oligomeric component selected from soluble dietary fiber and polydextrose or a combination thereof in a food or beverage product. It is noteworthy that the soluble oligomeric component is present in an amount that changes (e.g., enhances, reduces or changes the characteristics of ...) the flavor perception in the food or beverage product, which is greater than any change caused by the flavor of the soluble oligomeric component itself. In some such embodiments, the food or beverage product includes a sweetener, e.g., a sweetener described in addition herein.

[0047] Another aspect of the present disclosure is a flavor enhancing composition, which includes at least 1% by weight of a soluble oligomeric component selected from soluble dietary fiber and polydextrose, or a combination thereof in a food or beverage product. It is noteworthy that the soluble oligomeric component is present in an amount that enhances the perception of flavor in the food or beverage product by an amount greater than any change caused by the flavor of the soluble oligomeric component itself. In certain embodiments, the food or beverage product includes a sweetener, for example, a sweetener described in addition herein.

[0048] Another aspect of the present disclosure is a food or beverage comprising at least 1% by weight of a soluble oligomeric component selected from soluble dietary fiber and polydextrose or a combination thereof. It is noteworthy that the amount of the soluble oligomeric component included is such that the amount of flavor change (e.g., enhancement, reduction or change of the characteristics of ...) of the food or beverage product is greater than the amount of any change caused by the flavor of the soluble oligomeric component itself. In some such embodiments, the food or beverage product includes a sweetener, e.g., a sweetener described in addition herein.

[0049] Another aspect of the present disclosure is a method for flavor improvement, the method comprising: including at least 1 wt % of a soluble oligomeric component selected from soluble dietary fiber and polydextrose or a combination thereof in a food or beverage product, wherein the soluble oligomeric component changes (e.g., enhances, reduces or changes its characteristics) the flavor perception of the food or beverage product in an amount greater than any change due to the flavor of the soluble oligomeric component itself. In certain such embodiments, the food or beverage product includes a sweetener, e.g., a sweetener otherwise described herein.

[0050] Another aspect of the present disclosure is a method for flavor enhancement, the method comprising including at least 1% by weight of a soluble oligomeric component selected from soluble dietary fiber and polydextrose or a combination thereof in a food or beverage product, wherein the soluble oligomeric component enhances the flavor perception in the food or beverage product in an amount greater than any enhancement due to the flavor of the soluble oligomeric component itself. In certain such embodiments, the food or beverage product includes a sweetener, e.g., a sweetener otherwise described herein.

[0051] And another aspect of the present disclosure is a method for changing (e.g., enhancing, reducing or changing the characteristics of) the flavor perception of a food or beverage product, the method comprising including in the food or beverage product at least 1 wt % of a soluble oligomeric component selected from soluble dietary fiber and polydextrose or a combination thereof, wherein the soluble oligomeric component changes (e.g., enhances, reduces or changes the characteristics of) the flavor perception of the food or beverage product in an amount greater than any change caused by the flavor of the soluble oligomeric component itself.

[0052] Sweetness is determined by a trained tasting panel, compared to a control formulation containing sucrose. In many cases, sweetness is quantified by a "sucrose equivalent value" or "SEV," which as used herein refers to the sweetness equivalent of a sweetener, measured as a weight percent, related to the sweetness of sucrose. For example, a food or beverage product with an SEV value of 5 will have a similar sweetness to an otherwise identical food or beverage product having 5% by weight sucrose (i.e., replacing the stevia sweetener and the soluble oligomeric component).

[0053] As will be understood by those of ordinary skill in the art, some soluble oligomeric components themselves may have some sweetness. For example, some soluble dietary fibers themselves have at least some sweetness, so they themselves can add sweetness to the composition. In this case, the enhancement is greater than the addition effect (i.e., greater than the SEV of the food or beverage product with at least one sweetener and the SEV of the food or beverage product with the soluble oligomeric component). However, in certain embodiments, the soluble oligomeric component itself does not provide substantial sweetness for the food or beverage product (for example, the amount present is less than the amount of the soluble oligomeric component providing 1.5SEV for the food or beverage product in the absence of at least one sweetener, for example, no more than 2 / 3 of the amount, or no more than 1 / 3 of the amount, or no more than 1 / 10 of the amount, or no more than 1 / 15 of the amount).

[0054] The methods and food and beverage products described herein can provide various degrees of sweetness enhancement, as shown in the following examples. For example, in certain embodiments as described in addition herein, the enhancement of sweetness is at least 0.5SEV, for example, in the range of 0.5-3SEV or 0.5-2.5 SEV. In certain embodiments as described in addition herein, the enhancement of sweetness is at least 1SEV, for example, in the range of 1-3.5SEV or 1-3SEV. In certain embodiments as described in addition herein, the enhancement of sweetness is at least 1.5SEV, for example, in the range of 1.5-3.5SEV or 1.5-3SEV.

[0055] As described in more detail below, the inventors have noted that such enhancement of sweetness can be used to provide sweetness to a food or beverage product even when the sweetener is present only in an amount below a threshold value. That is, enhancement can provide a food or beverage product that is perceived by consumers as sweet, even in which a combination of a sweetener and a soluble oligomeric component as described herein is present in an amount less than a sub-threshold value.

[0056] As will be understood by one of ordinary skill in the art, sweetness can be perceived quickly or more slowly. As used herein, initial sweetness is the maximum sweetness level reached after the first or second tasting after tasting. In contrast, maximum sweetness is the maximum sweetness level perceived after tasting the sample; This can be during the first second after tasting or slightly later. In certain embodiments as further described herein, the perceived sweetness (i.e., the sweetness enhanced by the presence of the soluble oligomeric component) is the initial sweetness. In certain embodiments as further described herein, the perceived sweetness is the maximum sweetness.

[0057] In addition, the inventors have determined that the use of the soluble oligomeric components described herein can enhance the sweetness of a food or beverage. As used herein, "sweetness" refers to the quality of sweetness, for example, its sucrose-like properties or any off-flavors associated with sweetness (such as bitterness), as opposed to the intensity of the sweetness itself. As with sweetness, enhancement of sweetness can be determined by a trained tasting panel.

[0058] As described above, various sweeteners can be used in various aspects of the methods, compositions, and food and beverage products described herein. In certain embodiments as further described herein, the at least one sweetener is at least one steviol glycoside (e.g., one or more of stevioside and rebaudioside AF, J, I, M, N, and O, such as rebaudioside A, rebaudioside B, and / or rebaudioside M (also referred to as rebaudioside X)). As known in the art, steviol glycosides can be provided by stevia sweeteners, which can include, for example, substantially a single steviol glycoside alone, or a combination of steviol glycosides. For example, in certain embodiments as further described herein, the at least one steviol glycoside is rebaudioside A. In other embodiments as further described herein, the at least one steviol glycoside is rebaudioside M (also referred to as rebaudioside X). In other embodiments as further described herein, the at least one steviol glycoside is rebaudioside A. In other embodiments as further described herein, the at least one steviol glycoside is a combination of rebaudioside A and rebaudioside B.

[0059] As used herein, the term "steviol glycosides" refers to glycosides of steviol, including but not limited to naturally occurring steviol glycosides, e.g., steviol monoside, steviol monoside A, steviol bioside A, steviol bioside B, rubusoside, steviol glycoside A (rebaudioside KA), steviol glycoside B, steviol glycoside C, rebaudioside AF, J, I, M, N and O, e.g., rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E2, rebaudioside E3, rebaudioside AM, rebaudioside J, rebaudioside I, rebaudioside M (also known as rebaudioside X), N, rebaudioside O and synthetic steviol glycosides, e.g., enzymatically glycosylated steviol glycosides and combinations thereof.

[0060] At least one steviol glycoside can be provided in various amounts in a food or beverage product to provide the desired sweetness. It is noteworthy that the combination with the soluble oligomeric components described herein can provide a higher perceived sweetness for a given amount of steviol glycosides, or can provide an equal perceived sweetness for a smaller amount of steviol glycosides. In certain embodiments as described in addition herein, at least one steviol glycoside is present in a food or beverage product in an amount of at least 30ppm, for example, at least 100ppm. In certain embodiments as described in addition herein, at least one steviol glycoside is present in a food or beverage product in an amount of at least 200ppm, for example, at least 400ppm or at least 600ppm. In certain embodiments as described in addition herein, the amount of at least one steviol glycoside in a food or beverage product (that is, the total amount of all steviol glycosides) is 100-3000ppm, for example, 200-3000ppm, 400-3000ppm or 600-3000ppm. In certain embodiments described herein, the at least one steviol glycoside is present in an amount of 100-2000ppm, for example, 200-2000ppm, 400-2000ppm, or 600-2000ppm in a food or beverage product. In certain embodiments described herein, the at least one steviol glycoside is present in an amount of 100-1500ppm, for example, 200-1500ppm, 400-1500ppm, or 600-1500ppm in a food or beverage product. In certain embodiments described herein, the at least one steviol glycoside is present in an amount of 100-1000ppm, for example, 200-1000ppm, 400-1000ppm, or 600-1000ppm in a food or beverage product.

[0061] A variety of sweeteners containing steviol glycosides can be used to provide at least one steviol glycoside to a food or beverage product. The sweeteners described in the examples can be used to provide steviol glycosides.

[0062] As mentioned above, the inventor has noted that even when using the sweetener of the amount below the threshold value, the sweetness enhancement described herein can also provide the perception of sweetness.Since the sweetness perception of sweetener is different in different food or beverage products, it may be useful to quantitatively sweeten the amount of sweetener by its sweetness contribution in a specific food or beverage product.In certain embodiments, the amount of at least one steviol glycoside in food or beverage product is less than the amount of at least one steviol glycoside providing 1.5 SEV to food or beverage product (that is, there is no soluble oligomeric component).For example, in certain embodiments, at least one steviol glycoside in food or beverage product exists with an amount of no more than 2 / 3 of the amount providing 1.5SEV for food or beverage product, or even exists with an amount of no more than 1 / 3 of the amount providing 1.5SEV for food or beverage product.In certain embodiments, the amount of at least one high-intensity sweetener in food or beverage is such that it does not provide perceptible sweetness (that is, there is no soluble oligomeric component) to food or beverage product. In some such embodiments, the sweetness enhancement makes steviol glycoside and soluble oligomeric component provide at least 1.5SEV for food or beverage products together, for example, at least 2.0SEV, at least 2.5SEV or even at least 3.0SEV. This can result in providing perceptible sweetness to food or beverage products. And even when soluble oligomeric component itself does not provide detectable sweetness (for example, with less than the amount of soluble oligomeric component providing 1.5SEV for food or beverage products in the absence of steviol glycoside, for example, no more than 2 / 3 of the amount, or no more than 1 / 3 of the amount, or no more than 1 / 10 of the amount, or no more than 1 / 15 of the amount exists), sweetness enhancement also can exist. Therefore, the inventors note that the combination of the steviol glycoside of the amount of imperceptible sweetness and the soluble oligomeric component of the amount of imperceptible sweetness can synergistically provide the food or beverage products with perceptible sweetness.

[0063] In certain embodiments as described in addition herein, at least one steviol glycoside (optionally with one or more other non-sugar sweeteners) can be used as a sugar substitute in food and beverage products as described herein.Therefore, in certain embodiments as described in addition herein, food or beverage products do not include providing food or beverage products greater than 1SEV, for example, greater than 0.5SEV or greater than the amount of 0.2SEV selected from sucrose, fructose, dextrose, lactose, xylose, mannitol, xylitol, maltitol, isomalt, lactitol and erythritol sweetening sugar or sugar alcohol.Similarly, in certain embodiments as described in addition herein, food or beverage products include sweetening sugar or sugar alcohol no more than 5 % by weight, for example, no more than 2 % by weight or no more than 1 % by weight.

[0064] Of course, in other embodiments, at least one steviol glycoside can be used in combination with sweetening sugar to provide increased sweetness to the sweetening sugar amount. Therefore, in certain embodiments as described herein, the food or beverage product includes 1-6wt% of a sugar or sugar alcohol, e.g., 2-6wt%, the sugar or sugar alcohol being selected from sucrose, fructose, dextrose, lactose, xylose, mannitol, xylitol, maltitol, isomalt, lactitol, and erythritol.

[0065] Although in certain embodiments as described above, the at least one sweetener is a steviol glycoside, in other embodiments, the at least one sweetener is a different sweetener. In certain embodiments as otherwise described herein, the at least one sweetener is at least one high intensity sweetener. Suitable high intensity sweeteners include, for example, acesulfame potassium, alitame, aspartame, glucosylated steviol glycosides, 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, neohesperidin dihydrochalcone, neotame, sucralose, and salts and / or solvates thereof.

[0066] As mentioned above, the inventor has noted that even when using the sweetener of the amount below the threshold value, the sweetness enhancement described herein can also provide the perception of sweetness.In certain embodiments, the amount of the at least one high-intensity sweetener in food or beverage products is less than the amount of the at least one high-intensity sweetener providing 1.5SEV to the food or beverage products (that is, in the absence of soluble oligomeric components).For example, in certain embodiments, the amount of at least one high-intensity sweetener in food or beverage products is no more than 2 / 3 of the amount providing 1.5SEV for food or beverage products, for example, no more than 1 / 3.In certain embodiments, the amount of the at least one high-intensity sweetener in food or beverages is such that it does not provide perceptible sweetness (that is, in the absence of soluble oligomeric components) to food or beverage products.In some such embodiments, sweetness enhancement makes high-intensity sweetener and soluble oligomeric components provide at least 1.5SEV for food or beverage products together, for example, at least 2.0SEV, at least 2.5SEV or even at least 3.0SEV. This can result in providing a perceptible sweetness to a food or beverage product. And even when the soluble oligomeric component itself does not provide detectable sweetness, there may be sweetness enhancement (e.g., the amount present is less than the amount of the soluble oligomeric component providing 1.5SEV for a food or beverage product when there is no high-intensity sweetener, for example, no more than 2 / 3 of the amount, or no more than 1 / 3 of the amount, or no more than 1 / 10 of the amount, or no more than 1 / 15 of the amount). Therefore, the inventors note that the combination of the high-intensity sweetener providing an amount of imperceptible sweetness and the soluble oligomeric component providing an amount of imperceptible sweetness can synergistically provide a food or beverage product with perceptible sweetness.

[0067] In certain embodiments, the at least one sweetener is a natural high-intensity sweetener, i.e., a high-intensity sweetener obtained from a natural source. For example, a natural high-intensity sweetener can be used in its original form (e.g., as a plant), or can be extracted or purified from a natural source. The embodiment of a suitable natural high-sweetness sweetener includes abrin A, guaiac, bulaziin, curculigo sweet protein, cyclocarya paliurus glycoside 1, ganchain, glycyrrhizic acid, Helan sweet essence (Hernandulcin), Momordica grosvenori extract, mabin, monatin (monatin), monellin, mukurozioside, osladin, periandrin (periandrins), phloridzin, phyllotoxin, polytaxol A, pterostilbene B, rubusoside, thaumatin and trilobatin, and salts and / or solvates thereof.

[0068] As mentioned above, the inventor has noted that even when using the sweetener of the amount below the threshold value, the sweetness enhancement described herein can also provide the perception of sweetness.In certain embodiments, the amount of at least one natural high-intensity sweetener in food or beverage products is less than the amount (that is, there is no soluble oligomeric component) of at least one natural high-intensity sweetener providing 1.5SEV for food or beverage products.For example, in certain embodiments, the amount of at least one natural high-intensity sweetener in food or beverage products is no more than 2 / 3 of the amount provided to food or beverage products 1.5SEV, for example, no more than 1 / 3). In certain embodiments, the amount of at least one natural high-intensity sweetener in food or beverages is such that it does not provide perceptible sweetness to food or beverage products (that is, there is no soluble oligomeric component).In some such embodiments, sweetness enhancement makes natural high-intensity sweetener and soluble oligomeric component provide at least 1.5SEV to food or beverage products together, for example, at least 2.0SEV, at least 2.5SEV or even at least 3.0SEV. This can result in providing a perceptible sweetness to a food or beverage product. And even when the soluble oligomeric component itself does not provide detectable sweetness, there may be sweetness enhancement (e.g., the amount present is less than the amount of the soluble oligomeric component providing 1.5SEV for a food or beverage product when there is no natural high-intensity sweetener, e.g., no more than 2 / 3 of the amount, or no more than 1 / 3 of the amount, or no more than 1 / 10 of the amount, or no more than 1 / 15 of the amount). Therefore, the inventors note that the combination of the natural high-intensity sweetener providing an amount of imperceptible sweetness and the soluble oligomeric component providing an amount of imperceptible sweetness can synergistically provide a food or beverage product with perceptible sweetness.

[0069] The at least one sweetener may include a bulk sweetener. Suitable bulk sweeteners include allose, deoxyribose, erythrulose, galactose, gulose, idose, lyxose, mannose, ribose, tagatose, talose, xylose, erythrose, fucoidose, gentiobiose, isomaltose, isomaltulose, kojibiose, lactulose, altrose, laminaribiose, arabinose, leucrose, fucose, rhamnose, sorbose, maltulose, mannobiose, mannose, melibiose, nigerose, raffinose, Rutinose, sophorose, stachyose, threose, trehalose, trehalulose, turanose, xylobiose, invert sugar, arabitol, glycerol, hydrogenated starch hydrolysate (e.g., maltitol syrup, sorbitol syrup), isomalt, lactitol, maltitol, mannitol, sorbitol and xylitol; Psicose (also known as D-psicose), glucose, erythritol, fructose and sucrose. These can be provided alone or in combination, for example, by providing through fructose syrup or high fructose corn syrup.

[0070] As mentioned above, the inventor has noted that even when using the sweetener of the amount below the threshold value, the sweetness enhancement described herein can also provide the perception of sweetness. In certain embodiments, the amount of the at least one incremental sweetener in food or beverage products is less than the amount (that is, there is no soluble oligomeric component) of at least one incremental sweetener providing 1.5SEV for food or beverage products. For example, In certain embodiments, the amount of the at least one incremental sweetener in food or beverage products is no more than 2 / 3 of the amount provided to food or beverage products 1.5SEV, for example, no more than 1 / 3). And in certain embodiments, the amount of the at least one incremental sweetener in food or beverages is such that it does not provide perceptible sweetness (that is, there is no soluble oligomeric component) to food or beverage products. In some such embodiments, sweetness enhancement is such that the incremental sweetener and the soluble oligomeric component provide at least 1.5SEV to food or beverage products together, for example, at least 2.0SEV, at least 2.5SEV or even at least 3.0SEV. This can result in providing a perceptible sweetness to a food or beverage product. And even when the soluble oligomeric component itself does not provide detectable sweetness, there can also be sweetness enhancement (e.g., the amount present is less than the amount of the soluble oligomeric component that provides 1.5SEV for a food or beverage product when there is no incremental sweetener, for example, no more than 2 / 3 of the amount, or no more than 1 / 3 of the amount, or no more than 1 / 10 of the amount, or no more than 1 / 15 of the amount). Therefore, the inventors note that the combination of the incremental sweetener providing an amount of imperceptible sweetness and the soluble oligomeric component providing an amount of imperceptible sweetness can synergistically provide a food or beverage product with perceptible sweetness.

[0071] At least one sweetener in the food or beverage product, which is a steviol glycoside, a high intensity sweetener, an incremental sweetener, or a combination thereof, can be provided with a soluble dietary fiber to provide a variety of SEV values ​​to the food or beverage product. For example, in various embodiments described herein, the food or beverage product has a sweetness in the range of 1-20 SEV. For example, in various embodiments further described herein, the food or beverage product has a sweetness of 1-15 SEV, or 1-12 SEV, or 1-10 SEV, or 1-8 SEV, or 1-5 SEV, or 2-20 SEV, or 2-15 SEV, or 2-12 SEV, or 2-10 SEV, or 2-8 SEV, or 5-20 SEV, or 5-15 SEV, or 5-12 SEV, or 5-10 SEV, or 8-20 SEV, or 8-15 SEV, or 8-12 SEV, or 10-20 SEV, or 10-15 SEV, or 15-20 SEV.

[0072] Notably, as described in the examples below, the inventors have determined that not only can soluble dietary fiber and polydextrose enhance the sweetness of sweetness-enhanced food and beverage products, but they can unexpectedly alter the flavor in food and beverage products.

[0073] This flavor change can be in the food and beverage containing rebaudioside as described above, or in the food and beverage whose sweetness is otherwise enhanced as described above, or even in the food and beverage whose sweetness is not enhanced. For example, the food or beverage product can include one or more sweeteners in an amount sufficient to make the food or beverage have a SEV value in the range of 1-20 (or any other range as described above). A variety of sweeteners can be used, for example, incremental sweeteners such as sucrose, fructose, dextrose, xylose and psicose, and other sweeteners such as steviol glycosides, mogrosides, aspartame, sucralose, saccharin, neotame acesulfame potassium and cyclamates.

[0074] In certain embodiments as further described herein, the change in the perception of the flavor of a food or beverage product is an enhancement of the perception. For example, in certain such embodiments, the flavor is provided by a flavoring agent, and the enhancement provides a perception equivalent to the perception of the flavoring agent in a food or beverage product lacking a soluble oligomeric component and comprising at least 120% of the flavoring agent, e.g., at least 150% of the flavoring agent.

[0075] In certain embodiments as further described herein, the change in the perception of the flavor of a food or beverage product is a reduction in perception. For example, in certain such embodiments, the flavor is provided by a flavoring agent, and the reduction provides a perception equivalent to the perception of the flavoring agent in a food or beverage product lacking a soluble oligomeric component and including no more than 83% of the flavoring agent, e.g., no more than 67% of the flavoring agent.

[0076] In certain embodiments as further described herein, the soluble oligomeric component enhances the perception of a first flavor in a food or beverage product and reduces the perception of a second flavor in a food or beverage product. Thus, the overall flavor of a food or beverage can be significantly altered by using the soluble oligomeric components described herein.

[0077] For example, in certain embodiments otherwise described herein, the flavorant is D-limonene and the perception altered by the soluble oligomeric component is one or more of sweetness, sourness, lemon, peel, citrus, and astringency.

[0078] In certain embodiments as otherwise described herein, the flavoring agent is benzaldehyde and the perception altered by the soluble oligomeric component is one or more of sourness, sweetness, citrus, chemical off-flavor, bitter aftertaste, corn syrup off-flavor, and cardboard off-flavor.

[0079] In certain embodiments as otherwise described herein, the flavorant is ethyl butyrate and the perception altered by the soluble oligomeric component is one or more of sweetness, sourness, floral, grape level, and grape flavor descriptors.

[0080] Of course, by using soluble oligomeric components as described herein, multiple other flavoring agents can be modified. Although the use regulations of flavoring agents in food vary with countries, the U.S. flavoring agent and extract manufacturer association (FEMA) has retained the list of these flavoring agents. For example, in the various embodiments described in addition herein, various natural, artificial and synthetic flavoring agents of any quantity and combination can be used. For example, suitable spices can include synthetic flavor oils and flavor aromatic substances and / or oils, oleoresins and extracts from plants, leaves, flowers and fruits. The embodiment of spice oils includes spearmint oil, cinnamon oil, wintergreen oil (methyl salicylate), peppermint oil, Japanese mint oil, clove oil, laurel oil, anise oil, eucalyptus oil, thyme oil, cedar leaf oil, nutmeg oil, allspice, sage oil, nutmeg, bitter almond oil and cassia oil. Fruit flavorings can be used in various embodiments as otherwise described herein, for example, vanilla and citrus oils, including lemon, orange, lime, grapefruit, yuzu, calamansi, and fruit essences, including apple, pear, peach, grape, blueberry, strawberry, raspberry, cherry, plum, pineapple, watermelon, apricot, banana, melon, apricot, ume, cherry, raspberry, blackberry, tropical fruit, mango, mangosteen, pomegranate, and papaya.

[0081] Dairy-based flavorings may also be used, for example, milk flavor, butter flavor, cheese flavor, cream flavor and yogurt flavor. Dairy-based flavorings such as milk flavorings, butter flavorings, cheese flavorings, cream flavorings and yogurt flavorings may also be useful. Beverage-based flavorings include tea or coffee flavorings, such as green tea flavorings, oolong tea flavorings, tea flavorings and coffee flavorings. Chocolate and cocoa flavorings are also useful, as are mint flavorings such as mint flavorings, spearmint flavorings, and Japanese mint flavorings; herb and spice flavorings, for example, asafoetida flavoring, alfalfa flavoring, anise flavoring, angelica flavoring, fennel flavoring, allspice flavoring, cinnamon flavoring, chamomile flavoring, mustard flavoring, cardamom flavoring, caraway flavoring, cumin flavoring, clove flavoring, pepper flavoring, coriander flavoring, sassafras flavoring, savory flavoring, prickly ash flavoring, basil flavoring, juniper flavoring, ginger flavoring, star anise flavoring, horseradish flavoring, thyme flavoring, tarragon flavoring, dill flavoring, chili flavoring, nutmeg flavoring, basil flavoring, marjoram flavoring, rosemary flavoring, bay leaf flavoring, and wasabi (Japanese horseradish) flavoring; alcoholic flavorings such as alcohol, whiskey, brandy, rum, gin, liqueur, etc.; floral flavorings; and vegetable seasonings such as onion seasoning, garlic seasoning, cabbage seasoning, carrot seasoning, celery seasoning, Mushroom seasoning and tomato seasoning.

[0082] Other useful flavoring agents include aldehydes and esters, such as cinnamyl acetate, cinnamaldehyde, citral diethyl acetal, dihydrocarvyl acetate, eugenyl formate, p-aminoisophenol. Generally, any flavoring agent, such as the chemicals used in the National Academy of Sciences of the United States Food Processing Publication 1274, pages 63-258, and those described in Arctander Perfumes and Flavor Chemicals (Aroma Chemicals), can be used in various embodiments of the present disclosure.

[0083] Other examples of aldehyde flavoring agents suitable for use with various embodiments of the present disclosure include, but are not limited to, acetaldehyde (apple), benzaldehyde (cherry, almond), ethyl butyrate (grape), anisaldehyde (licorice, fennel), cinnamaldehyde (cinnamon), citral, i.e., α-citral (lemon, lime), neral, i.e., β-citral (lemon, lime), D-limonene, decanal (orange, lemon), ethyl vanillin (vanilla, cream), heliotropin, i.e., piperonal (vanilla, cream), vanillin (vanilla, cream), α-cinnamaldehyde (spicy fruit flavor), butyraldehyde (butter, cheese), valeraldehyde (butter, cheese), citronellal (improver, many types), decanal (citrus fruits), aldehyde C-8 (citrus fruits), aldehyde C-9 (citrus fruits), aldehyde C-12 (citrus fruits), 2-ethylbutyraldehyde (fruits), butyraldehyde, hexenal, i.e., trans-2 (berry fruits), toluylaldehyde (cherry, almond), kojialdehyde (vanilla), 2,6-Dimethyl-heptanal, 2-dimethyl-5, heptanal, 2-dimethyl-heptanal, 2,6-heptanal, 2-dimethyl-heptanal, 2,6-heptanal, and octanal (citrus fruits), cherry, grape, strawberry shortbread, and mixtures thereof.

[0084] As described above with respect to the case of D-limonene, benzaldehyde and ethyl butyrate, various perceptions of flavoring agents can be altered by soluble oligomeric components as described herein. However, in certain embodiments as further described herein, perceptions other than sweetness or similarity to sugar are altered by soluble oligomeric components.

[0085] Soluble oligomeric components can be present in food or beverage products in various amounts. Typically, there are enough soluble oligomeric components in food or beverage products to provide enhanced sweetness or altered flavor perception. The inventors have found that the amount of sweetness enhancement increases with the increase in the amount of soluble oligomeric components. Therefore, in certain embodiments as described in addition herein, soluble oligomeric components are present in food or beverage products in an amount of at least 2 wt %, for example, at least 3 wt %. The data described herein show that enhancement is particularly increased at 5 wt %; Therefore, in certain embodiments as described in addition herein, soluble oligomeric components are present in food or beverage products in an amount of at least 5 wt %, for example, or at least 7 wt %.

[0086] For example, in certain embodiments as described in addition herein, the soluble oligomeric component is present in a food or beverage product in an amount of 1-15% by weight, for example, 1-12% by weight, or 1-10% by weight, or 1-8% by weight. In certain embodiments as described in addition herein, the soluble oligomeric component is present in a food or beverage product in an amount of 2-15% by weight, for example, 2-12% by weight, or 2-10% by weight, or 2-8% by weight. In certain embodiments as described in addition herein, the soluble oligomeric component is present in a food or beverage product in an amount of 3-15% by weight, for example, 3-12% by weight, or 3-10% by weight, or 3-8% by weight. In certain embodiments as described in addition herein, the soluble oligomeric component is present in a food or beverage product in an amount of 5-15% by weight, for example, 5-12% by weight, or 5-10% by weight, or 5-8% by weight. In certain embodiments as otherwise described herein, the soluble oligomeric component is present in the food or beverage product in an amount of 7-15 wt %, eg, 7-12 wt % or 7-10 wt %.

[0087] In certain embodiments described in addition herein, the soluble dietary component is a soluble dietary fiber. As used herein, a soluble dietary fiber is a composition mainly formed by dextrose oligomers (i.e., oligosaccharide content with at least 98% dextrose monomer residues, and a degree of polymerization within the range of 2-30) optionally with dextrose (i.e., monosaccharide). As used herein, the total amount of dextrose oligomers and dextrose in the soluble dietary fiber is at least 95%, ideally at least 98%. The total amount of oligosaccharide alcohol residues in the soluble dietary fiber is no more than 2%, for example, no more than 1% or even no more than 0.5%. Therefore, soluble dietary fiber is not the term "polydextrose" as commonly understood.

[0088] Soluble dietary fiber can have a variety of molecular weights (consistent with maintaining substantially water-soluble). As used herein, in many end uses, relative viscosity is desired, so it may be desired that soluble dietary fiber has a relatively low molecular weight. In certain embodiments as described in addition herein, fiber has a weight average molecular weight within the range of 1000g / mol to 2500g / mol. For example, in some such embodiments, the weight average molecular weight of soluble dietary fiber is within the range of 1000g / mol to 2000g / mol. In various additional embodiments as further described herein, the soluble dietary fiber has a content of between 1000 and 2250 g / mol, or between 1000 g / mol and 1800 g / mol, or between 1000 g / mol and 1600 g / mol, or between 1200 and 2500 g / mol, or between 1200 and 2250 g / mol, or between 1200 g / mol and 2000 g / mol, or between 1200 g / mol and 1800 g / mol, or between 1200 g / mol and 1600 g / mol, or between 1400 and 2500 g / mol, or between 1400 and 2250 g / mol, or between 1400 g / mol and 2000 g / mol, or between 1400 g / mol and 1800 g / mol, or between 1600 and 2500 g / mol, or between 1600 and 2250 g / mol, Or 1600g / mol to 2000g / mol, or 1800g / mol to 2500g / mol, or 1800 to 2250g / mol, or 2000g / mol to 2500g / mol in the weight average molecular weight range.As used herein, the molecular weight of soluble dietary fiber is measured by gel permeation chromatography using narrow standard amylopectin as standard.

[0089] In some embodiments described in addition herein, soluble dietary fiber includes a certain amount of monosaccharide and / or disaccharide. This is usually mainly dextrose and dextrose disaccharide, such as maltose and isomaltose, but those of ordinary skill in the art will understand that a small amount of other monosaccharides and / or disaccharides may be present. In some embodiments described in addition herein, the total amount of monosaccharide and disaccharide is at most 25wt% based on dry solids, For example, at most 20wt%. In certain embodiments, such as soluble dietary fiber described in addition herein, there may be a relatively low amount of monosaccharide and disaccharide, for example, no more than 15 weight %, no more than 10 weight %. In some embodiments, soluble dietary fiber has a total monosaccharide and disaccharide of no more than 2 weight %, or even no more than 1 weight % of the total monosaccharide and disaccharide. The soluble dietary fiber with a relatively low amount of monosaccharide and disaccharide can provide the enhancement of sweetness and / or the change of flavor perception, and they themselves do not provide significant sweetness to food or beverage products.

[0090] In some embodiments described in addition herein, there are relatively significant amounts of monosaccharides and / or disaccharides in soluble dietary fiber. For example, in some embodiments described in addition herein, the total amount of monosaccharides and disaccharides is in the range of 5wt% to 25wt%. For example, in some such embodiments, the total amount of monosaccharides and disaccharides is in the range of 10 wt% to 20 wt% based on dry solids, or 15 wt% to 25 wt%. The total amount of monosaccharides and disaccharides can be used to provide additional sweetness for food or beverage products. However, it is worth noting that, in the system where sweetness is enhanced by soluble dietary fiber, this is the amount of sweetness that exceeds that provided by soluble dietary fiber itself.

[0091] In certain embodiments otherwise described herein, the soluble dietary fiber has a bonding pattern comprising:

[0092] 25-45% terminally attached glucopyranosyl residues;

[0093] 10-22% 6-bipyranosyl residues;

[0094] 13-32% 4-bipyranosyl residues;

[0095] 2-11% 3-bipyranosyl glucopyranosyl residues;

[0096] 3-13% 4,6-bipyranosyl glucopyranose residues;

[0097] 1-5% 3,6-bipyranosyl glucopyranosyl residues.

[0098] 0.5-4% 2,4-bipyranosyl glucopyranose residues.

[0099] In certain embodiments otherwise described herein, the soluble dietary fiber has a bonding pattern comprising:

[0100] 29-45% terminally linked glucopyranosyl residues;

[0101] 10-22% 6-bipyranosyl residues;

[0102] 13-27% 4-bipyranosyl residues;

[0103] 2-11% 3-bipyranosyl glucopyranosyl residues;

[0104] 3-13% 4,6-bipyranosyl glucopyranose residues;

[0105] 1-5% 3,6-bipyranosyl glucopyranosyl residues.

[0106] 0.5-4% 2,4-bipyranosyl glucopyranose residues.

[0107] The connection pattern is determined using the method of York et al., Methods Enzymol.116, 3-40 (1985), which is incorporated herein by reference in its entirety. The method is carried out by permethylating the oligosaccharide, followed by quantitative hydrolysis and acetylation. This results in acetylation of the monomer species, wherein they are combined with other residues in the oligosaccharide and methylated elsewhere. The mixture of monomeric substances can be analyzed by gas chromatography to determine the relative amount of different types of connected monomers. All bonds quantified in the context of the present invention can be determined using this method.

[0108] As used herein, terminal residue is the residue that only the rest of the oligosaccharide of its part has single connection.The residue that A1, X connects is the residue that is connected to the rest of the oligosaccharide of its part by its 1-position and its X-position (that is, is connected to two other residues).The residue that A1, X, Y connects is the residue that it is connected to the rest of the oligosaccharide (that is, is connected to three other residues) by its 1-position, its X-position and its Y-position.As used herein, term " oligosaccharide " includes disaccharides, trisaccharides and the oligomer of the higher polymerization degree of up to 30.The percentage of connection is provided with the score of the sum of the residue that the end is connected, the residue that two are connected and the residue that three are connected.

[0109] The soluble dietary fiber material of the present invention can have a variety of fiber contents. The term "fiber content" used herein is the fiber weight measured by AOAC 2001.03 on a dry solid basis. As used herein, soluble dietary fiber has a fiber content of at least 60%. In certain embodiments described in addition herein, soluble dietary fiber has a fiber content of at least 65%. For example, in certain embodiments, such as soluble dietary fiber described in addition, there is at least 70%, for example, at least 75%, at least 80% or even at least 85% fiber content. For example, in various embodiments as described in addition herein, soluble dietary fiber has a fiber content in the range of 70% to 95%, For example, 70% to 90%, or 70% to 85%, or 70% to 80%. In other embodiments described in addition herein, the fiber content of soluble dietary fiber is in the range of 65 to 85% fiber, for example, in the range of 65% to 80%, or in the range of 65% to 75%.

[0110] Soluble dietary fiber of the present invention can be prepared in various ways. For example, in certain embodiments, soluble dietary fiber can be prepared by a method comprising the following steps: providing a carbohydrate feed comprising at least 95% (e.g., at least 97%, at least 98% or at least 99%) dextrose and / or dextrose oligomers based on dry solids; reacting the sugar feed in the presence of water and in the absence of sugar alcohols in a total solids concentration of at least 80% by weight and a temperature of at least 120° C. with at least one acid catalyst that accelerates the cracking and formation rate of the glucosyl bonds for a time sufficient to produce a product composition with at least 60% fiber content.

[0111] The carbohydrate feed can be provided by a variety of materials. In certain embodiments, it has a significant content of linear dextrose oligomers, i.e., oligomers in which dextrose residues are bonded only by 1,4-α bonds. In certain embodiments described herein in addition, based on dry solids, the sugar feed includes at least 95% (e.g., at least 97%, at least 98% or at least 99%) of dextrose and / or linear dextrose oligomers. Starch hydrolysate can be suitably used as a feed composition, for example, with a dextrose equivalent value in the range of 26-95, for example, 26-50, 40-70 or 60-95. These can have different amounts of dextrose, maltose and higher dextrose oligomers. A variety of starch sources are suitable, for example, corn, rice, wheat, cassava and potato. Dextrose of higher purity (e.g., at least 97%, at least 98% or at least 99%) is also suitable as a feed composition.

[0112] The sugar feed is reacted in the presence of water at a total solids concentration of at least 80%. The use of a high solids concentration will drive the reaction toward condensation to build to a desired molecular weight (e.g., as described above) and provide condensation of dextrose residues with each other. It is worth noting that this condensation can provide a variety of different types of bonds, including non-1,4-α glucosyl bonds that are not easily digested by the human digestive system. However, it is desirable to have some water to hydrolyze the proportion of 1,4-α bonds present in the feed (e.g., in linear glucose oligomers). One of ordinary skill in the art will select solids content in conjunction with other process conditions to provide the desired soluble dietary fiber. For example, in certain embodiments described herein in addition, the reaction is carried out at a total solids concentration of at least 85%, or even at least 90%. In various embodiments as further described herein, the reaction is carried out at a total solids concentration in the range of 80 wt % to 99 wt %, e.g., 85-99 wt %, or 90-99 wt %, or 93-99 wt %, or 80-98 wt %, or 85-98 wt %, or 90-98 wt %, or 93-98 wt %, or 80-96 wt %, or 85-96 wt %, or 90-96 wt %, or 93-96 wt %.

[0113] Of course, the sugar feed can be provided at a relatively low solids content (e.g., 60-70% pumpable syrup) and then concentrated to the final desired solids content of the reaction under the reaction conditions. The reaction can be carried out while allowing water to escape (e.g., passively by venting or actively under vacuum) to not only concentrate the lower solids feed but also drive condensation by removing water. When removing water from the system, it may be desirable to add some water to maintain the solids content at a desired level (e.g., 93-98% by weight or any other amount described above).

[0114] Since condensation will produce water, the reaction can be carried out while allowing the water to leave the system, for example, passively by venting the system, or actively using vacuum pumping.

[0115] It is noteworthy that the reaction is carried out in the absence of sugar alcohols, which is consistent with the fact that the soluble dietary fiber of the present invention is not "polydextrose". As used herein, "substantially absent sugar alcohols" means no more than 0.5% by weight of the feed. Ideally, the reaction is carried out in the presence of no more than trace amounts of sugar alcohols.

[0116] The reaction is carried out at a temperature of at least 120°C. One of ordinary skill in the art will select the solid content in combination with other process conditions to provide the desired soluble dietary fiber. For example, in certain embodiments described herein, the reaction is carried out at a temperature of at least 130°C, at least 140°C, or even at least 149°C. In various embodiments as described herein, the reaction is carried out at a temperature in the range of 120°C to 190°C, for example, 120-180°C, or 120-170°C, or 130-190°C, or 130-180°C, or 130-170°C, or 140-190°C, or 140-180°C, or 140-170°C, or 140-190°C, or 140-180°C, or 140-170°C.

[0117] It is known that a variety of acid catalysts catalyze the formation and hydrolysis of glucosyl bonds. For example, in certain embodiments, the at least one acid catalyst is selected from hydrochloric acid, phosphoric acid and sulfuric acid. In one embodiment, a combination of hydrochloric acid and phosphoric acid is used. Of course, other acid catalysts may also be suitable, for example, citric acid, acetic acid, malic acid. However, in certain embodiments, a carboxylic acid catalyst is not used. In certain embodiments, at least part of the acid catalyst is from early processing (for example, from the formation of a starch hydrolysate used as a feed). In view of other reaction conditions, those of ordinary skill in the art will select the amount of acid suitable for providing a desired reaction rate. For example, in certain embodiments, there is enough acid to provide no more than 4, for example, no more than 3 or no more than 2.5, such as a reaction mixture pH within the range of 1.0-2.5.

[0118] The reaction times will vary according to reaction conditions, such as those of ordinary skill in the art will understand. Various times can be used. However, in certain embodiments, the reaction times (i.e., the time under the temperature, acid and solid content conditions) is 0.1-60 minutes, for example, 0.1-30 minutes, or 0.1-15 minutes, or 0.1-10 minutes, or 0.5-60 minutes, or 0.5-30 minutes, or 0.5-15 minutes, or 0.5-10 minutes, or 1-60 minutes, or 1-30 minutes, or 1-15 minutes, or in the range of 1-10 minutes.

[0119] The reaction can be carried out in any convenient system, for example, in a batch reactor, or in a continuous reactor with continuous flow (eg, a tube).

[0120] In certain embodiments, soluble dietary fiber can be prepared by a method comprising providing a sugar feed comprising at least 98% (or at least 99%) dextrose and / or dextrose oligomers on a dry solids basis; reacting the sugar feed in the presence of water and in the substantial absence of sugar alcohols at a total solids concentration of at least 90% by weight and a temperature of at least 149° C. with at least one acid catalyst that accelerates the rate of cleavage and formation of glucosyl bonds (e.g., at a pH of no more than 4 or 1.0-2.5) for a time (e.g., 0.1-15 minutes) sufficient to produce a product composition having a fiber content of at least 60%.

[0121] As mentioned above, react so that product composition (that is, reaction product) has at least 60% fiber content.In certain embodiments, react to provide the product composition of fiber content and soluble dietary fiber fiber content roughly the same (for example, above about any value described in soluble dietary fiber).But, in other embodiments, product composition has medium fiber content, and is classified so that fiber content is increased to the fiber content of soluble dietary fiber.Can carry out fractionation, for example, compared with higher molecular weight component, selectively remove lower molecular weight component (for example, DP1, or DP1+DP2, or DP1-DP3).For example, can use membrane filtration or sequential simulated moving bed chromatography in fractional separation.

[0122] Further processing with enzymes may also be used, for example, before or after any fractionation steps. However, in certain embodiments, no enzyme treatment is performed at any point during the reaction or purification process.

[0123] Those of ordinary skill in the art will appreciate that conventional methods can be used to further purify the product, for example, decolorization and ion exchange.

[0124] Suitable soluble dietary fibers and methods for preparing them are further described in U.S. Pat. Nos. 9,868,969, 9,957,537, 9,963,726, and 10,344,308 and U.S. Patent Application Publication No. 2012 / 0034366, each of which is incorporated herein by reference in its entirety. One of ordinary skill in the art may further modify the methods and materials described herein based on these references.

[0125] Suitable soluble dietary fibers include those sold under the trade name PROMITOR by Tate & Lyle Ingredients Americas LLC.

[0126] In other embodiments of the disclosure described in addition herein, the soluble oligomeric component is polydextrose. As generally understood, "polydextrose" is the oligomeric acid-catalyzed condensation product of a mixture of 5-20 % by weight sugar alcohol (usually sorbitol) and 80-95 % by weight glucose. For example, in some desired embodiments, polydextrose is the condensation product of a mixture of about 89 % by weight glucose, about 10 % by weight sorbitol and about 1 % by weight citric acid.

[0127] A variety of food and beverage products can benefit from the enhancement of sweetness described herein and / or the change of flavor perception. For example, in certain embodiments of the present disclosure as described in addition herein, the food or beverage product is a dairy product or a milk substitute product (e.g., based on soy, oats, flax, cashews or tiger nuts), and the embodiments of suitable dairy products and milk substitute products include yogurt, yogurt drinks, fermented milk drinks, quark, milk drinks, flavored milk, smoothies, ice cream, milkshakes, cottage cheese, sour cream, fresh cream, cottage cheese condiments and milk desserts, such as quark and whipped mousse products. This will include dairy products intended for direct consumption (e.g., packaged smoothies) and those intended to be blended with other ingredients (e.g., blended smoothies). It can be used for pasteurized dairy products, such as dairy products pasteurized at a temperature of 160°F to 285°F. Complete replacement of sugar in dairy products is possible (it will be up to 24% of the total recipe). The soluble dietary fibers described herein are generally stable at acidic pH values ​​(the pH range of dairy beverages is generally 2-8). Also, it is noteworthy that the soluble dietary fibers described herein are shown to provide an enhancement of sweetness even in highly seasoned yogurts. The soluble dietary fibers described herein are shown to survive typical fermentation and thermal processing in yogurt preparation.

[0128] In certain embodiments as described herein in addition, the food or beverage product is a beverage, for example, a beverage with enhanced sweetness. Examples of suitable beverages include tea beverages, coffee beverages, soda water, flavored water, fruit drinks, fruit noodles, beverages rich in protein and / or peptides, alcoholic beverages (e.g., beer, wine, cocktails, cold drinks, hard drinks) and fruit juices, including mixtures, powders and concentrates thereof. The use of soluble dietary fiber as described herein can overcome the transparency problems generated when other types of fiber are added to beverages in many cases. The complete replacement of sugar is possible (it can be, for example, up to 12% of the total formula). Due to the stability of soluble dietary fiber as described herein at acidic pH, it can be used, for example, in beverages having a pH of 2-7. Soluble dietary fiber as described herein can be used in cold beverages and pasteurized beverages. Advantageously, in the case of sweetness-enhanced beverages, when sugar is substantially replaced by high-intensity sweeteners such as rebaudioside, the soluble oligomeric component can provide a lost mouthfeel.

[0129] But the enhancement of sugariness described herein and / or the change of flavor perception may be desirable in a variety of food and beverage products.Some embodiments of the food and beverage products described in addition herein are selected from baked goods, breakfast cereals, anhydrous coatings (for example, ice cream composite coatings, chocolate), dairy products, sweets, spreads, jams and jellies, beverages, fillings, extrusion and sheet snacks, gelatin desserts, snack bars, cheese and cheese sauces, edible and water-soluble films, soups, syrups, sauces, condiments, creamers, crispy skins, icings, icings, pet foods, tortillas, meat and fish, dried fruits, baby and toddler foods and batter and bread.Soluble dietary fiber described herein may be present in food products for one or more purposes (different from the impact on sugariness and / or flavor described herein), such as substitutes or supplements of conventional carbohydrates, for example, complete or partial substitutes of sweetener solids, or as the source of dietary fiber. Wherein, the specific embodiment of the food of soluble dietary fiber as herein described can be used comprises processed food such as bread, cake, cookie, cracker, extruded dessert, soup, frozen dessert, fried food, pasta product, potato product, rice product, corn product, wheat product, dairy product, yogurt, candy, hard candy, nutrition bar, breakfast cereal and beverage.Compared with similar food or beverage products using conventional carbohydrates such as corn syrup, the food or beverage products containing soluble dietary fiber as herein described can have lower caloric content, lower blood sugar response, lower glycemic index and lower glycemic load.Similarly, compared with similar food or beverage products using conventional carbohydrates such as corn syrup, the food or beverage products containing soluble dietary fiber as herein described can have the fiber content of increase.When food or beverage products are enhanced by sweetness, at least part of sweetness can be provided by one or more rebaudioside as generally described herein.

[0130] The soluble dietary fiber described herein can be used as a syrup as an ingredient in a food or beverage product, or it can be first concentrated to form a syrup solid. In either form, it can be used in a variety of ways, for example, as described herein.

[0131] The soluble dietary fiber described herein can be added to food or beverage products as a soluble fiber source. It can increase the fiber content of the food or beverage products without negatively affecting flavor, taste or texture.

[0132] The functionality of soluble dietary fiber as described herein can be similar to corn syrup and sugar, which makes it suitable for replacing various nutritional sweeteners in food or beverage products in whole or in part.For example, soluble dietary fiber as described herein can be used for replacing sucrose, high fructose corn syrup (HFCS), fructose, dextrose, conventional corn syrup or corn syrup solids in food in whole or in part.As a specific embodiment, soluble dietary fiber as described herein (for example, syrup or solid form) can be used for replacing other sweetener solids on a 1:1 basis, until completely replacing sugar solids.Under high sweetener solid substitution level, the sweetness of food or beverage products can be reduced, but mouthfeel can remain substantially the same, and sugar and calorie content will be reduced.In addition, soluble dietary fiber as described herein can be used as a filler, replacing fat, flour or other ingredients in food or beverage products.

[0133] The soluble dietary fiber described herein can be used in combination with resistant starch or polydextrose in food or beverages to increase the fiber content of the food, enhance the physiological benefits of consuming the product, reduce the caloric content, and / or enhance the nutritional properties of the product.

[0134] The soluble dietary fiber described herein can be used in food or beverage products in combination with fillers such as sugar alcohols or maltodextrin to reduce the calorie content of the product and / or enhance the nutritional status of the product. The soluble dietary fiber described herein can also be used as a partial substitute for fat in a food or beverage product.

[0135] Soluble dietary fiber as herein described can be used in food or beverage products as tenderizer or texturizing agent, to increase brittleness or fracture, to improve visual appeal, and / or improve the rheology of dough, batter or other food compositions.Soluble dietary fiber as herein described can also be used as wetting agent in food products, to increase product shelf life and / or produce softer, more moist texture.It can also be used in food products to reduce water activity or fix and control water.Other purposes of oligomer composition as herein described include: replace egg washing and / or strengthen the surface gloss of food products, change flour starch gelatinization temperature, change the texture of product and strengthen the browning of product.

[0136] At least in some embodiments of the present invention, soluble dietary fibers such as those described herein have one or more of the following advantages: high solubility, which makes it relatively easy to incorporate into food compositions, such as batters and doughs; stability (some other soluble fibers, such as inulin, are unstable) at elevated temperatures and / or acidic pH, lower sweetness, clean flavors, and clear colors. The properties of soluble dietary fibers described herein can allow the food or beverage products using it to have so-called "clean labels."

[0137] Soluble dietary fiber as described herein can be used in various types of food or beverage products. Wherein, a type of food product that soluble dietary fiber as described herein can be very useful is baked products (i.e. baked goods), such as cakes, brownies, cookies, crackers, muffins, bread and sweet dough. Conventional baked goods can be relatively high in sugar and high in total carbohydrates. The purposes of soluble dietary fiber as described herein as the ingredients in baked products can help reduce sugar and carbohydrate levels, and reduce total calories, while increasing the fiber content of baked products.

[0138] There are two main categories of baked goods: yeast culture and chemical fermentation. In yeast-fermented products, such as donuts, sweet dough and bread, soluble dietary fiber described herein can be used to replace sugar, but a small amount of sugar may still be required due to the need for fermentation substrate for yeast or for browning of the crust. Soluble dietary fiber in solid form described herein can be added with other dry ingredients in a manner similar to nutritional dry sweeteners, and no special treatment is required. Soluble dietary fiber described herein can be added with other liquids as a direct substitute for syrup or liquid sweeteners. The dough is then processed under conditions commonly used in the baking industry, including mixing, fermentation, separation, forming or extruding into slices or shapes, proofing and baking or frying. Conditions similar to traditional products can be used to bake or fry products. Although other temperatures and times can also be used, bread is usually baked at a temperature in the range of 420°F to 520°F for 20 to 23 minutes, and doughnuts can be fried at a temperature in the range of 400-415°F. High-intensity sweeteners can be added to the dough as needed to obtain the best sweetness and flavor characteristics.

[0139] Chemically leavened products typically contain more sugar and may contain higher levels of soluble dietary fiber as described herein. Finished cookies may contain 30% sugar, which may be replaced in whole or in part with soluble dietary fiber as described herein. These have, for example, a pH of, for example, 4-9.5. For example, the moisture content may be between 2-40%.

[0140] The soluble dietary fibers described herein are easy to incorporate and can be added to the fat at the beginning of mixing during the creaming step or in any manner similar to the syrups or dry sweeteners that they are used to replace. The product is mixed and then formed, for example, by sheeting, rotary cutting, wire cutting or by another forming method. The product is then baked under typical baking conditions, for example, at 200-450°F.

[0141] The soluble dietary fibers described herein can also be used to form sugar glasses in an amorphous state, adhere particles to baked goods, and / or to form films or icings that enhance the appearance of baked goods. Soluble dietary fibers in solid form as described herein (such as other amorphous sugars) are formed into glasses by heating and then cooling to a temperature below its glass transition temperature.

[0142] Among them, another type of food or beverage product that can use soluble dietary fiber as described herein is breakfast cereal. For example, soluble dietary fiber as described herein can be used to replace all or part of the sugar in the coating outside of extruded cereal slices and / or these slices. The coating is usually 30-60% of the total weight of the finished cereal slice. The soluble dietary fiber as described herein can be applied, for example, in a spray or shower form. The formula of the coating can be as simple as a 75% solution of soluble dietary fiber as described herein. The soluble dietary fiber as described herein can also be blended with various percentages of sugar or with other sweeteners or polyols. Then the additional moisture can be evaporated in a low heat oven. In the extruded block, soluble dietary fiber in a solid form such as described herein can be added directly with dry ingredients, or soluble dietary fiber in a syrup form as described herein can be metered into an extruder with water or added separately. A small amount of water can be added to the extruder, and then it can pass through various regions within the range of 100°F to 300°F. Optionally, fibers from other sources such as resistant starch can be used for extruded slices. The use of the soluble dietary fiber described herein will produce a texture different from other fiber sources. Used alone or in combination with other fibers, the texture can be changed to create product diversity.

[0143] Among other things, another type of food in which the soluble dietary fiber described herein can be used is a spread, such as a nut-based spread. Embodiments include highly sweetened spreads, such as a sweetened hazelnut spread (e.g., NUTELLA); and nut oils, such as peanut butter, almond butter, and cashew butter, which are typically sweetened (although less sweet than NUTELLA). Of course, as described herein, soluble dietary fiber can be used even in unsweetened nut oils. The use of soluble dietary fiber can provide enhanced sweetness and / or flavor as described herein, and can also provide a desired texture to the spread.

[0144] Wherein, another kind of food that can use soluble dietary fiber as described herein is candy.The embodiment of candy that can use it includes hard candy, fondant, nougat and marshmallow, gelatin jelly candy or soft candy, jelly, wine gum candy, chocolate candy such as chocolate bar, soft chocolate and chocolate candy skin, candy candy skin, liquorice, chewing gum, caramel and toffee, tsui candy, mint candy, tablet candy, hard hanging sugar coating and soft hanging sugar coating product and fruit dessert.In fruit dessert, soluble dietary fiber as described herein can be used in combination with fruit juice.Fruit juice will provide most of sweetness, and soluble dietary fiber as described herein will reduce total sugar content and add fiber.Syrup can be added to initial candy slurry and heated to final solid content.Slurry can be heated from 200-305 ° F.To realize final solid content.Acid can be added before or after heating to obtain the final pH of 2-7. The soluble dietary fibers described herein can be used as a replacement for 0-100% of the sugar and 1-100% of the corn syrup or other sweeteners (eg, tapioca syrup, pea syrup) present.

[0145] Among other types of food products that can use the soluble dietary fiber described herein are jams and jellies. Jams and jellies are made from fruit. Jams include fruit pieces, while jellies are made from fruit juice. The soluble dietary fiber described herein can be used to replace sugar or other sweeteners as follows: Weigh the fruit and fruit juice into a jar. Premix sugar, resistant corn syrup and pectin. Add the dry composition to the liquid and cook to a temperature of 214-220°F. Heat the filling into a jar and retort for 5-30 minutes.

[0146] Among them, another type of food product that can use soluble dietary fiber as described herein is high solid filling. Can be used for wherein, the embodiment of high solid filling includes filling in snack bar, toast, donut and biscuit. High solid filling can be, for example, acid / fruit filling or flavor filling. It can be added to the product that will be consumed as is or will undergo further processing by food processor (extra baking) or consumer (baking stable filling). In some embodiments, high solid filling will have 67-90% solid concentration. Solid can be completely replaced with soluble dietary fiber as described herein, or it can be used to partially replace other sweetener solids present (for example, replace 5-100% current solid). Typically, the pH of fruit filling is 2,6, and the pH of flavor filling is 4-8. Filling can be prepared cold, or heated and evaporated to the desired final solid content at up to 250 ° F.

[0147] Among them, another type of food product that can use soluble dietary fiber as described herein is extruded and sheeted snacks. Examples of extruded and sheeted snacks that can be used include puffed snacks, biscuits, tortilla chips and corn chips. When preparing extruded sheets, soluble dietary fiber as described herein (e.g., in solid form) will be added directly with dry products. A small amount of water is added to the extruder, and then it is passed through different areas of 100°F-300°F. The soluble dietary fiber described herein can be added at a level of 0-50% of the dry product mixture. The soluble dietary fiber in liquid form described herein can also be added at a liquid port along the extruder. The product can appear at a low moisture content (5%), then baked to remove excess moisture, or appear at a slightly higher moisture content (10%), and then fried to remove moisture and cook the product. Baking can last for 20 minutes at a temperature of up to 500°F. More usually baked at 350°F for 10 minutes. Frying is usually carried out at 350°F for 2-5 minutes. In flaked snacks, resistant corn syrup solids can be used as a partial substitute for other dry ingredients (e.g., flour). It can be 0-50% of dry weight. The product is dry mixed, and water is then added to form a sticky dough. The product mixture can have a pH of 5 to 8. The dough is then sheeted and cut, and then baked or fried. Baking can last for 20 minutes at a temperature of up to 500°F. Frying is usually performed at 350°F for 2-5 minutes. Another potential benefit of using the soluble dietary fiber described herein is that the fat content of fried snacks is reduced by up to 15% when added as an internal ingredient or as a glaze on the outside of fried foods.

[0148] Among them, another type of food product that can use soluble dietary fiber as described herein is gelatin dessert. The ingredients of gelatin dessert are usually sold in the form of a dry mix with gelatin as a gelling agent. Sugar solids can be partially or completely replaced with soluble dietary fiber in solid form in the dry mix described herein. The dry mix can then be mixed with water and heated to 212 ° F to dissolve the gelatin, and then more water and / or fruit can be added to complete the gelatin dessert. The gelatin is then cooled and solidified. Gelatin can also be sold in a storage-stable package. In this case, the stabilizer is usually carrageenan-based. As mentioned above, the soluble dietary fiber described herein can replace up to 100% of other sweetener solids. The dry ingredients are mixed into the liquid, then pasteurized and placed in a cup, which is allowed to cool and solidify. The cup usually has a foil top.

[0149] Among other types of food products, soluble dietary fiber as described herein can be used are cheese, cheese sauces and other cheese products, and their dairy alternative forms. Examples of cheese, cheese sauces and other cheese and dairy alternative products (wherein it can be used) include low milk solids cheese, low fat cheese and reduced calorie cheese. In block cheese, it can help improve melting properties, or reduce the effects of melting restrictions added by other ingredients such as starch. It can also be used in cheese sauces, for example, as a filling agent, to replace fat, milk solids or other typical filling agents.

[0150] Among other types of food products, the soluble dietary fibers described herein can be used are edible and / or water-soluble films. Examples of films that can be used include films for encapsulating dry mixes of various foods and beverages that are intended to be dissolved in water, or films for delivering color or flavor, such as spice films that are added to food while still hot after cooking. Other film applications include, but are not limited to, fruit and vegetable leathers and other flexible films.

[0151] Among them, another type of food product that can use soluble dietary fiber as described herein is soup, syrup, sauce and dressing. Typical dressing can be 0-50% oil, pH range is 2-7. It can be cold processed or hot processed. It is mixed, and then stabilizer is added. Soluble dietary fiber described herein can be easily added in liquid or dry form with other required ingredients. It may be necessary to heat the dressing composition to activate the stabilizer. Typical heating conditions are 170-200 ° F for 1-30 minutes. After cooling, oil is added to prepare a pre-emulsion. Then the product is emulsified using a homogenizer, colloid mill or other high shear method.

[0152] The sauce can have 0-10% oil and 10-50% total solids and can have a pH of 2-8. The sauce can be cold processed or hot processed. The ingredients are mixed and then heat treated. The soluble dietary fiber described herein can be easily added in liquid or dry form with other desired ingredients. Typical heating is at 170-200°F for 1-30 minutes.

[0153] Soups are more typically 20-50% solids and in a more neutral pH range (4-8). They can be dry mixes to which the soluble dietary fibers described herein in solid form can be added, or liquid soups that are canned and then retorted. In soups, soluble dietary fibers such as those described herein can be used up to 50% solids, but more typical usage is to deliver 5g fiber / serving.

[0154] Syrups can be blended with soluble dietary fiber as described herein, up to 100% replacement of sugar solids. Typically, soluble dietary fiber is 12-20% as is. Soluble dietary fiber as described herein will be added with water, then pasteurized and hot stuffed to make the product safe and shelf stable (usually pasteurized at 185°F for 1 minute).

[0155] Among them, another type of food product that can use soluble dietary fiber described herein is coffee creamer. Embodiments of coffee creamer that can be used include liquid creamer and dry creamer. Dry blended coffee creamer can be blended with commercially available creamer powder of the following fat types: soybean, coconut, palm, sunflower, or canola oil, or milk fat. These fats can be non-hydrogenated or hydrogenated. Soluble dietary fiber in solid form described herein can be optionally added with oligofructose, polydextrose, inulin, maltodextrin, resistant starch, sucrose and / or conventional corn syrup solids as a fiber source. The composition can also contain high-intensity sweeteners, such as sucralose, acesulfame potassium, aspartame or a combination thereof. These ingredients can be dry mixed to produce the desired composition.

[0156] The spray-dried cream substitute powder is a combination of fat, protein and carbohydrate, emulsifier, emulsifying salt, sweetener and anti-caking agent. The fat source can be one or more of soybean, coconut, palm, sunflower or canola oil or milk fat. The protein can be sodium caseinate or calcium caseinate, milk protein, whey protein, wheat protein or soy protein. The carbohydrate can be a soluble dietary fiber as described herein, alone or in combination with fructose-oligosaccharides, polydextrose, inulin, resistant starch, maltodextrin, sucrose or corn syrup. The emulsifier can be monoglyceride and diglyceride, acetylated monoglyceride and diglyceride, or propylene glycol monoester. These salts can be trisodium citrate, monosodium phosphate, disodium phosphate, trisodium phosphate, tetrasodium pyrophosphate, monopotassium phosphate and / or dipotassium phosphate. The composition can also contain a high-intensity sweetener, such as sucralose, acesulfame potassium, aspartame or a combination thereof. Suitable anti-caking agents include sodium aluminosilicate or silicon dioxide. The products are combined into a slurry, optionally homogenized, and spray dried in granular or agglomerated form.

[0157] Liquid coffee creamer is simply a homogenized and pasteurized emulsion of fat (milk fat or hydrogenated vegetable oil), some milk solids or caseinates, corn syrup, and vanilla or other flavorings, and a stabilized blend. The product is typically pasteurized via HTST (high temperature short time) at 185°F for 30 seconds, or UHT (ultra high temperature) at 285°F for 4 seconds, and homogenized in a two-stage homogenizer at 500-3000 psi first stage and 200-1000 psi second stage. Coffee creamer is typically stabilized so that it does not decompose when added to coffee.

[0158] Among them, another type of food product that can use soluble dietary fiber as described herein is food icing, such as puff pastry, frost and icing. In puff pastry and frost, soluble dietary fiber as described herein can be used as sweetener substitute (completely or partially) to reduce caloric content and increase fiber content. Sugar coating usually contains about 70-90% sugar, and the rest is mostly water, and soluble dietary fiber as described herein can be used for replacing sugar completely or in part. Frosting usually contains about 2-40% liquid / solid fat combination, about 20-75% sweetener solids, coloring agent, flavoring agent and water. Soluble dietary fiber as described herein can be used to replace all or part of sweetener solids, or bulking agent in low-fat system.

[0159] Among other things, another type of food product in which the soluble dietary fiber described herein can be used is a pet food product, such as dry or moist dog food. Pet food is prepared in a variety of ways, such as extrusion, shaping, and formulation into gravy. The soluble dietary fiber described herein can be used at a level of 0-50% in each of these types.

[0160] Among them, another type of food product that can use soluble dietary fiber as described herein is corn tortilla, which usually contains flour and / or corn flour, fat, water, salt and fumaric acid. Soluble dietary fiber as described herein can be used to replace flour or fat. Each ingredient is mixed, then sheeted or stamped and cooked. This addition can be used to add fiber or extend the shelf life.

[0161] Among them, another type of food product that can use soluble dietary fiber as described herein is fish and meat. Conventional corn syrup has been used in some meats, so soluble dietary fiber as described herein can be used as a partial or complete substitute. For example, soluble dietary fiber such as described herein can be added to saline before the saline vacuum is rolled or injected into the meat. It can add salt and phosphate, and optionally add water-binding ingredients such as starch, carrageenan or soy protein. This will be used to add fiber, and typical levels will be 5g / portion, which will allow claiming to be an excellent fiber source.

[0162] Among them, another type of food product that can use the soluble dietary fiber described herein is artificial meat or meat substitute. Artificial meat and meat substitutes are food products used as meat substitutes, and include plant-based ingredients. Artificial meat and meat substitutes can be formed without using animal-based ingredients, or can be prepared by combining animal-based ingredients with plant-based ingredients (e.g., protein, fiber and / or fat). Embodiments include foods based on textured plant protein, tempeh protein, seitan and pea protein, and animal artificial meat of types made from foods other than foods that are impossible to eat and meat. Soluble dietary fiber as described above can be introduced as a modifier of any flavor, texture and / or nutrition. For example, soluble dietary fiber can be added to a textured protein product to be used as an ingredient in artificial meat, can be added to a substance that is extruded to produce textured protein, or added after the substance is extruded. Soluble dietary fiber can be added to artificial meat with or without textured protein, and it can be added before or after the extrusion of the artificial meat material, or before or after the blending or mixing of the ingredients in the composition, or before or after processing. The soluble dietary fibers described above may be dispersed uniformly throughout the product or concentrated in a particular aspect of the product, for example, in an aspect intended to simulate animal-based components such as muscle, cartilage, connective tissue, and / or adipose tissue.

[0163] Among them, another type of food product that can use soluble dietary fiber as described herein is dried (impregnated) fruit. Many types of dried fruits are stable and delicious only when they are injected with sugar. Soluble dietary fiber as described herein can replace all or part of sugar. For example, soluble dietary fiber as described herein can be added to the salt water for impregnating fruit before drying. Stabilizers such as sulfates can also be used in this salt water.

[0164] Among them, another type of food product that can use soluble dietary fiber as herein described is baby and toddler food.Soluble dietary fiber as herein described can be used as a substitute or supplement for one or more conventional ingredients of these foods.Due to its gentle flavor and clarified color, it can be added to various baby foods to reduce sugar and increase fiber content.

[0165] Among other types of food products, the soluble dietary fibers described herein can be used in batters and breadings, such as meat batters and breadings. This can be accomplished by replacing all or part of the dry components (e.g., flour-based ingredients) of batters and / or breadings with the soluble dietary fibers described herein, or in combination with additives to meat pieces or fried foods themselves. This can be used as a filling agent, for fiber addition, or for reducing fat in fried foods.

[0166] The food products disclosed herein can be used to help control blood glucose concentrations in mammals such as humans with diabetes. When the mammal consumes the food product, the soluble dietary fiber described herein in the food product can cause a more moderate relative blood glucose response in the bloodstream (i.e., as opposed to a similar food containing corn syrup), which can be beneficial to diabetic patients. "Control" in this context should be understood as a relative term; that is, relative to what occurs when the same mammal consumes a similar food product containing corn syrup, the blood glucose response can be improved, although the blood glucose response may not necessarily be equivalent to that observed in mammals that do not suffer from diabetes or in mammals that do not consume the food product at all.

[0167] In certain embodiments, the food product is a bar (e.g., a snack bar), e.g., a meal replacement bar, a nutrition bar, a granola bar, a cereal bar, a protein bar, or a nut bar. The soluble dietary fiber described herein can be used in any part of a snack bar, such as a high solid filling, a binding syrup, or a granule portion. As described herein, it is possible to completely or partially replace the sugar in the binding syrup with a soluble dietary fiber. The binding syrup is typically 50-90% solid and is applied in a ratio of 10% binding syrup to 90% microparticles to 70% binding syrup to 30% microparticles. The binding syrup is prepared by heating a solution of a sweetener, a filling agent, and other adhesives (e.g., starch) to 160-230°F (depending on the final solids required in the syrup). The binding syrup is then mixed with the particles to coat the particles, thereby providing a coating throughout the matrix. The soluble dietary fiber described herein can also be used in the particles themselves. This can be a directly expanded extrudate or a gun puffed extrudate. It can be used in combination with another cereal ingredient, corn flour, rice flour, or other similar ingredients.

[0168] Food and beverage products as herein described can be provided in various forms. For example, in various embodiments of the present disclosure, food or beverage products can be provided in ready-to-eat form, frozen form, uncooked form, concentrate form or dry mix form. In various embodiments, these can be suitable for further preparation, for example, heating, cooking, reconstitution, dilution, so that food or beverage products to be consumed are provided.

[0169] For example, in certain embodiments as described in addition herein, food or beverage products are in the form of dry mixtures (e.g., as powders). Various food and beverage products in powder form can be provided, for example, beverages (such as fruit drinks, juices and sauces, coffee, tea, cocoa and chocolate beverages, beverages rich in protein and / or peptides), meal replacement shakes, soups, sauces, condiments, desserts (e.g., gelatin, cream cakes such as fruit sauces and puddings), milk and milk substitutes (based on milk or plants, for example, growing milk, infant formula), baked food mixtures (e.g., cake mixtures, muffin mixtures, cookie mixtures). Of course, this list is only exemplary; countless other food and beverage products can be provided as dry mixtures.

[0170] When the soluble oligomeric component is polydextrose, it can likewise be used in many of the food and beverage products described above (albeit with effects that are generally different from those of soluble dietary fiber).

[0171] The following is a further description of the examples. Four stevia sweeteners are used in the examples: SSA is rebaudioside A 97%; SSB is a blend of stevioside, rebaudioside A and rebaudioside B; SSC is a blend of rebaudioside A and rebaudioside B; and SSD is rebaudioside M 95%.

[0172] Example 1 - Soluble dietary fiber and SSC stevia sweetener

[0173] A 20-point horizontal line scale with a marked rating at each point was used to determine the sweetness of SSC (which includes a blend of rebaudioside A and rebaudioside B) with 5% PROMITOR soluble dietary fiber (with less than 2% monosaccharides / disaccharides) ("SDF") compared to SSC alone in bottled water, both as perceived by untrained panelists. The SSC concentration range was 100-1500ppm (i.e., the concentration of rebaudioside). Panelists were first provided with 5 sucrose references, 2.5%, 5.0%, 7.5%, 10% and 12.5% ​​in bottled water. Panelists were asked to familiarize themselves with the references before beginning to evaluate the test samples. There was a mandatory waiting period of 30 seconds between the reference sample and the test sample. Panelists were asked to taste the SSC / SDF sample, compare the sweetness with the reference, and then evaluate the sweetness by setting a mark on a 20-point scale. When marked, the value appears above the scale. Panelists were able to adjust their ratings. The panelists were then asked to rate their overall acceptance of the samples on a 7-point scale, their perception of the sugar-like quality of the samples on a 5-point scale, their perception of any off-flavors on a 6-point scale, and to rate any off-flavors detected. There was a mandatory 30-second waiting period between testing samples.

[0174] The references were provided in four-ounce souffle cups labeled with the sucrose concentration at room temperature. The test samples were placed in two-ounce souffle cups labeled with a 3-digit code at room temperature. The panelists had access to water and unsalted crackers to cleanse their palates.

[0175] The sweetness results are as follows; the numbers in the cells indicate the number of panelists who selected a particular value of SSC sweetener concentration indicated in the left column.

[0176] No soluble dietary fiber - Sweetness (Sucrose Equivalent Value, SEV):

[0177] SEV 100ppm 250ppm 500ppm 750ppm 1000ppm 1500ppm 0 0 0 0 0 0 0 1 1 0 0 0 0 0 2 4 1 0 0 1 1 3 16 0 2 1 6 0 4 6 8 7 0 4 0 5 2 9 9 0 6 1 6 1 4 9 2 6 0 7 0 2 10 6 5 2 8 0 3 9 2 8 2 9 0 3 3 7 8 8 10 0 0 7 6 2 7 11 0 0 1 5 4 4 12 0 0 1 1 4 3 13 0 0 1 5 3 3 14 0 0 1 1 3 1 15 0 0 0 1 0 3 16 0 0 0 0 0 0 17 0 0 0 0 0 0 18 0 0 0 0 0 1 19 0 0 0 0 0 0 20 0 0 0 0 0 1 average value 2.86 5.21 6.69 9.42 7.45 10.41 Standard Deviation 0.92 1.74 2.43 2.56 3.18 3.38

[0178] Soluble dietary fiber - sweetness (sucrose equivalent value, SEV):

[0179]

[0180]

[0181] The sweetness data are summarized below and are Figure 1-3 In the chart:

[0182]

[0183] Overall acceptability data on a 7-point scale were also collected. These are summarised in the table below and Figure 4 and 5 middle.

[0184] No soluble dietary fiber - Acceptability

[0185]

[0186]

[0187] Soluble dietary fiber-acceptability

[0188]

[0189] Acceptability Summary

[0190]

[0191] Data were also collected on the panelists' perception of sucrose-like sweetness quality on a 5-point scale. These are summarised in the table below and in Figures 6 and 7.

[0192]

[0193] Off-flavor data on a 6-point scale (i.e., compared to sucrose) were also collected. These are summarized in the table below and Figure 8 and 9 middle.

[0194] No soluble dietary fiber-odor

[0195] Odor 100ppm 250ppm 500ppm 750ppm 1000ppm 1500ppm Not perceptible at all 23 15 25 12 16 6 Barely perceptible 2 7 15 7 4 8 Very low strength 4 6 12 4 20 5 Moderately low intensity 1 2 7 7 14 9 Moderately high intensity 0 0 1 0 6 2 Very high strength 0 0 0 0 0 0 average value 0.93 1.60 1.85 2.10 2.73 2.70 Standard Deviation 1.20 1.25 1.38 1.35 1.49 1.39

[0196] With soluble dietary fiber-odor

[0197] Odor 100ppm 250ppm 500ppm 750ppm 1000ppm 1500ppm Not perceptible at all 21 17 16 13 13 3 Barely perceptible 8 13 11 8 10 6 Very low strength 10 10 8 6 7 13 Moderately low intensity 3 2 6 10 9 17 Moderately high intensity 0 0 0 2 2 0 Very high strength 0 0 0 0 0 0 average value 1.67 1.76 1.98 2.41 2.29 3.10 Standard Deviation 1.26 1.14 1.25 1.45 1.49 1.02

[0198] Odor Summary

[0199]

[0200]

[0201] At four of the six concentrations evaluated, the combination of SSC stevia sweetener and soluble dietary fiber was statistically significantly sweeter than the same concentration of SSC stevia sweetener without soluble dietary fiber. The average increase in sweetness was 1.0 SEV. The calculated Beidler equation parameters were:

[0202] parameter Contains soluble dietary fiber No soluble dietary fiber <![CDATA[R max ]]> 10.8 10.3 1 / K 178 257

[0203] Therefore, it is expected that the SSC stevia sweetener with soluble dietary fiber has a slightly higher maximum sweetness and a faster increase in sweetness than the SSC stevia sweetener without soluble dietary fiber.

[0204] Furthermore, at 1000 ppm, the SSC stevia sweetener with soluble dietary fiber was statistically significantly higher in overall acceptance than the SSC stevia sweetener without soluble dietary fiber.

[0205] SSC stevia sweeteners with soluble dietary fiber were statistically evaluated as being significantly lower than SSC stevia sweeteners without soluble dietary fiber compared to 100 ppm and 250 ppm sucrose. However, SSC stevia sweeteners with soluble dietary fiber were statistically evaluated as being more like 1000 ppm sucrose than SSC stevia sweeteners without soluble dietary fiber. At other concentrations, there were no significant differences in overall acceptability between SSC stevia sweeteners with soluble dietary fiber and SSC stevia sweeteners without soluble dietary fiber.

[0206] In summary, the combination of SSC stevia sweetener and 5% soluble dietary fiber increased the sweetness of aqueous solutions compared to SSC stevia sweetener alone. These data suggest that soluble dietary fiber and polydextrose can be used to sweeten sweeteners such as steviol glycosides, e.g., provide perceptible sweetness even when the sweetener is present in a food or beverage product in an amount that does not provide perceptible sweetness by itself.

[0207] Example 2 - Soluble dietary fiber and SSC and SSA stevia sweeteners

[0208] Sweetened teas can be intensely sweetened, with products typically formulated to be equivalent in sweetness to about 10% sucrose. This level of sweetness is not achievable with common commercial stevia products without significant drawbacks in overall taste performance. Additionally, when sugar is removed from highly sweetened beverages, there are reports of reduced mouthfeel, which is considered a deviation from sugar analogs. Here, the use of soluble dietary fiber to enhance mouthfeel was investigated; its interaction with stevia sweeteners was also investigated.

[0209] Samples of 100, 250, 500, 750, 1000 and 1500 ppm of SSC stevia sweetener or SSA stevia sweetener with and without 5% soluble dietary fiber (less than 2% monosaccharides and disaccharides) in neutral pH water were evaluated for sweetness, liking and off-flavors by a general untrained panel. In addition, the overall sweetness and mouthfeel of stevia sweeteners with increasing amounts of fiber and a full sugar control were evaluated.

[0210] Fig.10 The effect of soluble dietary fiber on sweetness, off-flavor and overall liking of SSC stevia sweetener is shown, where the darker line represents SEV with soluble dietary fiber; the lighter line represents SEV without soluble dietary fiber; the open diamonds and solid diamonds represent off-flavor with and without soluble dietary fiber, respectively, and the open circles and solid circles represent overall liking with and without soluble dietary fiber, respectively. A liking score of 4 or more and an off-flavor score of 2 or less are favorable.

[0211] Fig. 10A The effect of soluble dietary fiber on sweetness, off-flavor and overall liking of SSA stevia sweetener is shown, wherein the darker line represents SEV with soluble dietary fiber; the lighter line represents SEV without soluble dietary fiber; the hollow diamonds and solid diamonds represent off-flavor with and without soluble dietary fiber, respectively, and the hollow circles and solid circles represent overall liking with and without soluble dietary fiber, respectively. A liking score of 4 or more and an off-flavor score of 2 or less are favorable.

[0212] Fig.11Represents a comparison of the effect of soluble dietary fiber on perceived thickness compared to sugar and high fructose corn syrup (HCFS) at equal sweetness values. and Fig.12 To show the effect of soluble dietary fiber on liking as a function of sweetness.

[0213] Although soluble dietary fiber does not significantly affect the overall liking of a premium stevia blend at any given sweetener concentration, up to about two additional sweetness units may be acceptable when the perceived sweetness of the blend is taken into account.

[0214] While the choice of sweetener depends on the exact flavor system and food matrix used, several insights can be gained by studying a simple water system. In water, typical stevia fails near 6 SEV, while premium stevia is favored near 8 SEV. Therefore, the use of soluble dietary fiber can extend the performance of stevia sweeteners to near 10 SEV through sweetness enhancement and can provide mouthfeel.

[0215] Example 3 - Yogurt

[0216] In order to combat the obesity epidemic, high-intensity sweeteners are widely used for glucose reduction in various food applications. The inventors have noted that, particularly in long-shelf-life yogurts, the ultra-high temperature (UHT) pasteurization process used during production may introduce harsh temperature treatments to the ingredients. Since long-shelf-life yogurts undergo not only UHT but also additional pasteurization treatments (HTST), the effects of UHT / HTST pasteurization on sweeteners and fibers were evaluated, especially with respect to fermentation time to reach target pH; pH values ​​"before fermentation and after UHT" and "after fermentation and UHT / HTST"; and viscosity.

[0217] Long shelf life yogurts (with sucrose control, formulated with SSC stevia sweetener (including a blend of rebaudioside A and rebaudioside B), and formulated with SSC stevia sweetener and soluble dietary fiber (less than 2% monosaccharides and disaccharides)) were produced with tubular heating using Microthermics UHT and HTST processing equipment. The unit was equipped with an in-line GEA homogenizer running upstream of the process. The batch size was 28 L and the formulation was an unflavored long shelf life yogurt comprising milk, a texturizing agent (e.g., starch, pectin and / or other) and a sweetener, optionally containing fiber. The following table shows the amount of sweetener (sucrose or SSC stevia sweetener) and soluble dietary fiber in various samples:

[0218] sample sucrose SSC SDF control 8.000 0 0 1 0 0.053 0 2 0 0.053 2.00 3 0 0.053 5.00

[0219] At 60°C, the preparation was homogenized at 180 bar for stage 1 of the homogenizer and at 50 bar for stage 2 of the homogenizer. UHT treatment (133°C, 4 seconds hold) was then performed. The preparation was cooled to the inoculation temperature (43°C) and fermented to pH 4.60 (e.g., about three hours, see below). The product was smoothed by a smoothing pump and HTST pasteurized at 75°C for 30 seconds, then cooled, packaged and stored.

[0220] Fermentation time to target pH: The samples were cooled to the inoculation temperature (43°C) and fermented to pH 4.60 by storing the product in an incubator at 43°C, with regular pH measurements until pH 4.60 was reached. At this point, the product was removed from the incubator, sheared by a smooth pump, and then pasteurized by HTST. Each test sample containing fiber was analyzed for fiber (AOAC 2011.25).

[0221] All yogurt trials reached 4.60 pH within 3-3.5 hours of fermentation with mild yogurt culture (except for yogurt culture (Lactobacillus bulgaricus and Streptococcus thermophilus), containing probiotics: Lactobacillus acidophilus, Bifidobacterium and Lactobacillus casei). Fiber analysis showed that for the trials containing soluble dietary fiber, there was no fiber loss in the finished product. The following table illustrates the time and pH reached for each trial.

[0222]

[0223] pH "before fermentation and after UHT" and "after fermentation and UHT / HTST": pH was measured after UHT treatment and before fermentation, and after re-fermentation and after UHT / HTST. For all trials, the pH did not change significantly when soluble dietary fiber was present, as shown in the table below.

[0224] test Key variables pH (fermentation, UHT) pH (fermentation, UHT and HTST pasteurization) control 8% sucrose 4.32 4.40 1 530ppm SSC 4.36 4.40 2 530ppm SSC+2%SDF 4.35 4.37 3 530ppm SSC+5%SDF 4.37 4.38

[0225] Viscosity: The viscosity of the sucrose control was 475 cP. For samples 1-3 containing stevia, the Cp ranged from 530-577. These values ​​are understood to be similar to each other. Data for the finished UHT / HTST-pasteurized material is provided in Table 4.

[0226] test Key variables Viscosity(cP) control 8% sucrose 475 1 530ppm SSC 530 2 530ppm SSC+2%SDF 552 3 530ppm SSC+5%SDF 577

[0227] Sensory: Fig.13 and 14 Body and mouth attributes as well as flavor attributes as determined by a highly trained descriptive panel are described separately.

[0228] All samples were determined to be equivalent in smoothness by a descriptive panel. Physical thickness was ranked in the following order: Control = Test 1 < Test 2 = Test 3. Oral thickness was ranked as follows: Test 1 < Control < Test 2 = Test 3.

[0229] The sweetness intensity was graded as follows: Trial 1 < Control < Trial 2 < Trial 3. Notably, the sweetness intensity data demonstrated surprising and unexpected results: the use of stevia sweeteners without soluble dietary fiber provided a lower sweetness intensity than the sucrose control. In contrast, the use of 2% soluble dietary fiber in combination with stevia sweeteners provided increased sweetness intensity compared to the sucrose control. This effect was dose-dependent, as the use of 5% soluble dietary fiber provided an even higher sweetness intensity than the 2% trial. Based on the prior art, this result was not expected.

[0230] Therefore, by using stevia sweetener alone or in combination with stevia sweetener and soluble dietary fiber, a yogurt with a long shelf life without adding sugar was successfully prepared. It is worth noting that replacing sucrose with stevia sweetener or adding soluble dietary corn fiber has no significant effect on the production process, including the time required for reaching pH 4.60 with yogurt culture fermentation. pH is stable throughout the process, As shown by the fact that the pH of the second heat treatment (HTST) post-fermentation and UHT is not changed. The measured viscosity of the test material containing stevia sweetener is slightly higher than that of the control containing sucrose. But surprisingly and unexpectedly, it is observed that the combination of stevia sweetener and soluble dietary fiber gradually increases the sweetness intensity. It is worth noting that this effect is also perceived even in the context of the complex flavor of yogurt.

[0231] Example 4 - Fermented milk beverage

[0232] Experiments were conducted to demonstrate the behavior of stevia sweeteners SSA, SSB, and SSC in combination with soluble dietary fiber (<2% monosaccharides and disaccharides) or polydextrose (89:10 dextrose:sorbitol feed) in acidic water.

[0233] The samples were prepared in the table below. All samples included 0.1 wt% lactic acid to provide a pH of approximately 3.6.

[0234]

[0235]

[0236] Sweetness was evaluated by a highly trained descriptive panel using data collection software The random order of presentation generated collected initial and maximum sweetness data for each of the 19 samples. Each sample was evaluated in duplicate, expressed as 2 ounces. Plastic cups with lids were labeled with a random 3-digit code and tested using a standard amount. Prior to each day of evaluation (one day per replicate), the group calibrated their perception with a 3-13% sucrose solution. References were available for comparison with the samples but were cleaned with crackers and water, and a waiting period was required between each tasting. Statistical analyses were performed with mixed model ANOVA, with panelists and replicates as blocks. Multiple comparison procedures were completed with Fisher's LSD post hoc tests. All analyses were performed at a 0.05 alpha level.

[0237] Figure 15-17 The initial sweetness data of SSC stevia sweetener, SSB stevia sweetener and SSA stevia sweetener are given respectively.

[0238] Fig.15 It shows that 10% soluble dietary fiber and 10% polydextrose each increase the initial sweetness of 680ppm of SSC stevia sweetener alone by 1.7 SEV and 2.5 SEV, respectively, providing an initial sweetness very close to the 7.4 SEV value of 11% sucrose. For a mixture of 550ppm SSC stevia sweetener and 3% sucrose, 10% soluble dietary fiber significantly increased the initial sweetness by 2 SEV; in contrast, 10% polydextrose was observed to have little enhancement.

[0239] Fig.16 It was shown that 10% polydextrose increased the initial sweetness of 710ppm SSB stevia sweetener by 2.3SEV, providing an initial sweetness very close to the 7.4SEV value of 11% sucrose. However, almost no enhancement was observed for 10% soluble dietary fiber. For a mixture of 600ppm SSB stevia sweetener and 3% sucrose, it was shown that 10% soluble dietary fiber and 10% polydextrose significantly increased the initial sweetness by 1.9SEV and 1.2SEV, respectively.

[0240] Fig.17 This indicates that 10% soluble dietary fiber can significantly enhance the initial sweetness of 600 ppm SSA by 1.3 SEV, while 10% polydextrose has little observed enhancement. The same trend was observed for a mixture of 550 ppm SSA stevia sweetener and 3% sucrose - 10% soluble dietary fiber increased the initial sweetness by 1.5 SEV, while for 10% polydextrose, only about 0.8 SEV enhancement was observed.

[0241] therefore, Figure 15-17It was shown that, except for 710ppm SSB stevia sweetener in the absence of soluble dietary fiber, 10% soluble dietary fiber can significantly enhance the initial sweetness of the three sweeteners and their mixtures with 3% sucrose to varying degrees. 10% polydextrose was shown to significantly increase the initial sweetness of 710ppm SSB stevia sweetener, a mixture of 600ppm SSB stevia sweetener and 3% sucrose, and 680ppm SSA stevia sweetener to varying degrees. However, for the SSA sample and for the mixture of 550ppm SSC with 3% sucrose, little effect of 10% polydextrose was observed.

[0242] Figure 18-20 Respectively represent the maximum sweetness data of SSC stevia sweetener, SSB stevia sweetener and SWEETESSE<=97 stevia sweetener.

[0243] Fig.18 The results show that the maximum sweetness of 680ppm SSC stevia sweetener alone is only 7.6SEV in acidic water, which is about 2SEV lower than the sweetness of 11% sucrose in acidic water. 10% soluble dietary fiber increases the maximum sweetness by 3SEV, and 10% polydextrose increases the maximum sweetness by 2.2SEV, each providing a sweetness very close to 11% sucrose. For samples containing 550ppm SSC stevia sweetener and 3% sucrose, it was also observed that the sweetness of soluble dietary fiber and polydextrose increased by about 1SEV.

[0244] Fig.19 It shows that the sweetness of 710ppm SSB stevia sweetener alone is only 7.8SEV in acidic water, which is about 1.8SEV lower than the sweetness of 11% sucrose in acidic water. 10% soluble dietary fiber increases the maximum sweetness by 1.2SEV, and 10% polydextrose increases the maximum sweetness by 1.6SEV, each providing a sweetness very close to 11% sucrose. For samples containing 600ppm SSB stevia sweetener and 3% sucrose, sweetness enhancement of 10% soluble dietary fiber and 10% polydextrose was also observed by 1.6SEV and 2.4SEV, respectively.

[0245] Fig. 20The results show that the maximum sweetness of 600ppm SSA stevia sweetener is only 8.0 in acidic water, which is about 1.5SEV lower than 11% sucrose in acidic water. However, 10% soluble dietary fiber increases the maximum sweetness by 1.3SEV, providing a sweetness very close to that of 11% sucrose. However, 10% polydextrose does not provide a significant enhancement in maximum sweetness. For samples containing 550ppm SSA 97 stevia sweetener and 3% sucrose, the enhancement of sweetness by 10% soluble dietary fiber is 1.5SEV, while only a slight enhancement is observed by 10% polydextrose.

[0246] therefore, Figure 18-20 It shows that soluble dietary fiber can enhance the maximum sweetness of all three sweeteners and the mixture of all three sweeteners with 3% sucrose to different degrees. Polydextrose can enhance the maximum sweetness of SSC stevia sweetener and SSB stevia sweetener and their mixture with 3% sucrose.

[0247] These data suggest that soluble dietary fiber and polydextrose can be used to enhance the sweetness of sweeteners such as steviol glycosides, e.g., provide perceived sweetness even when the sweeteners are present in a food or beverage product in amounts that would not provide perceived sweetness on their own.

[0248] Example 4 - Flavoring via Soluble Dietary Fiber

[0249] Prepare stock solutions of benzaldehyde, ethyl butyrate, and D-limonene in ethanol (190 proof) at ambient temperature:

[0250]

[0251] Flavored water beverages were prepared using flavor stock solutions, 0.15% citric acid, 0.04% sodium citrate, sweetener (0.020 5.0%), and deionized water. The sweetener level was adjusted to an equal level in the acidified water. Details of the control beverage and the eight test beverages prepared for each flavor are provided in the table below:

[0252]

[0253]

[0254] Model flavored water beverages were tested in a round table analysis by 5 experts experienced in tasting food and beverages. The beverages were tasted at ambient temperature. The panelists had access to water and unsalted crackers to clean their palates. A modified quantitative descriptive analysis was used. The panelists tasted the samples and developed attributes that described the taste and flavor of the samples. The attributes were evaluated by the panelists on a 5-point scale. The total rating was recorded. Ratings were given based on the attributes selected by the panelists on a 5-point scale (0 = not perceived, 1 = very low, 2 = low, 3 = medium, 4 = high, 5 = very high). The data is shown in the table below:

[0255] LIMONENE: Soluble dietary fiber changes the perception of sweetness, sourness, lemon and peel. Polydextrose changes the perception of citrus, lemon and astringency.

[0256]

[0257]

[0258] Benzaldehyde (cherry): Soluble dietary fiber changes sourness, sweetness, citrus flavor, chemical off-flavors, bitter aftertaste, and corn syrup off-flavors. Polydextrose changes sourness, citrus flavor, chemical off-flavors, and cardboard off-flavors.

[0259]

[0260] Ethyl butyrate (grape): Soluble dietary fiber altered sweetness, sourness, floral, and grape flavor descriptors. Polydextrose altered grape levels, grape flavor descriptors, sweetness, sourness, and floral.

[0261] Grape flavor Sweetness sour Flower scent metallic taste Apple flavor bitterness Astringent taste characteristic control 3 3 2 0 1 1 0 Sugar Grapes SSD 2 3 3 2 0 Jam Grapes SSC 2 2 3.5 2 0 0 0 Immature SSC+Monk Fruit 3 4 3 1 Candy, unripe SSA 3.5 2 3 2 Immature SSB 2.5 3 3 2 1 candy SSC+SDF 2 3 1 jam SSC+PDX 3 3 2 1 0 Jam and sugar flavor Flavor only 2 0 4 2 1 Green

[0262] Example 5 - Determination of Molecular Weight of Soluble Dietary Fiber

[0263] At room temperature, under stirring, the sample was dissolved in the GPC eluent (water 0.1N NaNO3, 1mmNaN3, 0.4% methanol flow rate marker) in the form of 50mg dissolved in 10g total eluent. The solution was filtered directly into the GPC automatic injection bottle through a 0.45m nylon syringe filter. All samples were injected in duplicate with 50L injection. GPC analysis was performed at 70°C on two WatersUltrahydrogel 250A and 150A, 7.8x300mm columns plus 7.8x50mm guards with 1N NaNO3 aqueous solution, 1mmNaN3 aqueous solution at 1.3mL / min. The third-order regression fit was applied to the retention time of the flow marker correction of a series of narrow standard pullulan polysaccharides from 180 to 404,000Da Mp range to log M. The results are reported in amylopectin equivalent molecular weight.

[0264] Other aspects of the present disclosure are exemplified by the embodiments listed below, which may be combined in any number and in any combination that is not technically or logically contradictory.

[0265] Embodiment 1. A sweetness enhancing composition comprising:

[0266] at least one sweetener; and

[0267] at least 1 wt% of a soluble oligomeric component selected from soluble dietary fiber and polydextrose or a combination thereof,

[0268] In food or beverage products,

[0269] Therein, the soluble oligomeric component is present in an amount that enhances the perceived sweetness of the sweetened food or beverage product by an amount greater than the sweetness attributable to the soluble oligomeric component itself.

[0270] Embodiment 2. A sweetness enhancing composition comprising:

[0271] at least one sweetener; and

[0272] at least 1 wt% of a soluble oligomeric component selected from soluble dietary fiber and polydextrose or a combination thereof,

[0273] In food or beverage products,

[0274] Therein, the soluble oligomeric component is present in an amount that enhances the perceived sweetness of the sweetened food or beverage product by an amount greater than any sweetness attributable to the soluble oligomeric component itself.

[0275] Embodiment 3. A flavor improving composition comprising:

[0276] at least one sweetener; and

[0277] at least 1 wt% of a soluble oligomeric component selected from soluble dietary fiber and polydextrose or a combination thereof,

[0278] In food or beverage products,

[0279] Wherein, the soluble oligomeric component is present in an amount that alters (eg, enhances or decreases) the flavor of the food or beverage product greater than any alteration due to the flavor of the soluble oligomeric component itself.

[0280] Embodiment 4. A flavor enhancement composition comprising:

[0281] at least one sweetener; and

[0282] at least 1 wt% of a soluble oligomeric component selected from soluble dietary fiber and polydextrose or a combination thereof,

[0283] In food or beverage products,

[0284] Therein, the soluble oligomeric component is included in an amount to enhance the flavor of the food or beverage product beyond any change due to the flavor of the soluble oligomeric component itself.

[0285] Embodiment 5. A sweetened food or beverage product comprising:

[0286] at least one sweetener; and

[0287] at least 1 wt% of a soluble oligomeric component selected from soluble dietary fiber and polydextrose or a combination thereof,

[0288] Therein, the soluble oligomeric component is present in an amount that enhances the perceived sweetness of the sweetened food or beverage product by an amount greater than any sweetness attributable to the soluble oligomeric component itself.

[0289] Embodiment 6. A method for enhancing the sweetness of a food or beverage product containing at least one sweetener, the method comprising including in the food or beverage product at least 1 wt % of a soluble oligomeric component selected from soluble dietary fiber and polydextrose or a combination thereof, the enhancing amount being greater than the sweetness produced by the soluble oligomeric component itself.

[0290] Embodiment 7. A method of sweet taste enhancement comprising including at least 1 wt. % of a soluble oligomeric component selected from soluble dietary fiber and polydextrose or a combination thereof in a food or beverage containing at least one sweetener, the enhancement being greater than the sweetness caused by the soluble oligomeric component itself.

[0291] Embodiment 8. A method of sweetness enhancement comprising including at least 1 wt% of a soluble oligomeric component selected from soluble dietary fiber and polydextrose or a combination thereof in a food or beverage containing at least one sweetener, the enhancement being greater than the sweetness produced by the soluble oligomeric component itself.

[0292] Embodiment 9. A method of flavor improvement, the method comprising including at least 1 wt % of a soluble oligomeric component selected from soluble dietary fiber and polydextrose or a combination thereof in a food or beverage containing at least one sweetener, the soluble oligomeric component being included in an amount such that the flavor of the food or beverage product is altered (e.g., enhanced or reduced) by an amount greater than any change due to the flavor of the soluble oligomeric component itself.

[0293] Embodiment 10. A method of flavor enhancement, the method comprising including at least 1 wt % of a soluble oligomeric component selected from soluble dietary fiber and polydextrose or a combination thereof in a food or beverage containing at least one sweetener, the soluble oligomeric component being included in an amount that enhances the flavor of the food or beverage product greater than any change due to the flavor of the soluble oligomeric component itself.

[0294] Embodiment 11. The method, composition, or food or beverage product of any one of embodiments 1-10, wherein the soluble oligomeric component does not provide significant sweetness (eg, no more than 0.1 SEV).

[0295] Embodiment 12. The method, composition, or food or beverage product of any one of embodiments 1-11, wherein the enhancement in sweetness is at least 0.5 SEV, eg, in the range of 0.5-3 SEV or 0.5-2.5 SEV.

[0296] Embodiment 13. The method, composition, or food or beverage product of any one of embodiments 1-11, wherein the enhancement in sweetness is at least 1 SEV, eg, in the range of 1-3.5 SEV or 1-3 SEV.

[0297] Embodiment 14. The method, composition, or food or beverage product of any one of embodiments 1-11, wherein the enhancement in sweetness is at least 1.5 SEV, eg, in the range of 1.5-3.5 SEV or 1.5-3 SEV.

[0298] Embodiment 15. The method, composition, or food or beverage product of any one of embodiments 1-14, wherein the at least one sweetener is at least one steviol glycoside.

[0299] Embodiment 16. The method, composition, or food or beverage product of Embodiment 15, wherein the at least one steviol glycoside comprises one or more of stevioside and rebaudioside AF, J, I, M, N, and O.

[0300] Embodiment 17. The method, composition, or food or beverage product of Embodiment 15, wherein the at least one steviol glycoside comprises stevioside, rebaudioside A, rebaudioside B, and / or rebaudioside M.

[0301] Embodiment 18. The method, composition, or food or beverage product of Embodiment 15, wherein the at least one steviol glycoside comprises rebaudioside A.

[0302] Embodiment 19. The method, composition, or food or beverage product of Embodiment 15, wherein the at least one steviol glycoside comprises rebaudioside M.

[0303] Embodiment 20. The method, composition, or food or beverage product of Embodiment 15, wherein the at least one rebaudioside comprises a combination of rebaudioside A and rebaudioside B.

[0304] Embodiment 21. The method, composition, or food or beverage product of Embodiment 15, wherein the at least one rebaudioside comprises stevioside in combination with one or more of rebaudioside A, rebaudioside B, and rebaudioside D.

[0305] Embodiment 22. The method, composition, or food or beverage product of any one of Embodiments 15-21, wherein the at least one steviol glycoside is present in the food or beverage product in an amount of at least 200 ppm.

[0306] Embodiment 23. The method, composition, or food or beverage product of any one of Embodiments 15-21, wherein the at least one steviol glycoside is present in the food or beverage product in an amount of at least 400 ppm.

[0307] Embodiment 24. The method, composition, or food or beverage product of any one of Embodiments 15-21, wherein the at least one steviol glycoside is present in the food or beverage product in an amount of at least 600 ppm.

[0308] Embodiment 25. The method, composition, or food or beverage product of any one of embodiments 15-21, wherein the at least one steviol glycoside is present in the food or beverage product in an amount of 100-3000 ppm, for example, 200-3000 ppm, 400-3000 ppm, or 600-3000 ppm.

[0309] Embodiment 26. The method, composition, or food or beverage product of any one of embodiments 15-21, wherein the at least one steviol glycoside is present in the food or beverage product in an amount of 100-2000 ppm, for example, 200-2000 ppm, 400-2000 ppm, or 600-2000 ppm.

[0310] Embodiment 27. The method, composition, or food or beverage product of any one of embodiments 15-21, wherein the at least one steviol glycoside is present in the food or beverage product in an amount of 100-1500 ppm, for example, 200-1500 ppm, 400-1500 ppm, or 600-1500 ppm.

[0311] Embodiment 28. The method, composition, or food or beverage product of any one of embodiments 15-21, wherein the at least one steviol glycoside is present in the food or beverage product in an amount of 100-1000 ppm, for example, 200-1000 ppm, 400-1000 ppm, or 600-1000 ppm.

[0312] Embodiment 29. The method, composition, or food or beverage product of any one of Embodiments 15-21, wherein the at least one steviol glycoside is present in the food or beverage product in an amount less than an amount that provides 1.5 SEV to the food or beverage product, for example, no more than 2 / 3 of the amount that provides 1.5 SEV to the food or beverage product, or no more than 1 / 3 (i.e., in the absence of soluble oligomeric components).

[0313] Embodiment 30. The method, composition, or food or beverage product of any one of Embodiments 15-21, wherein the at least one steviol glycoside is present in the food or beverage in an amount such that it does not provide perceptible sweetness to the food or beverage product (i.e., in the absence of soluble oligomeric components).

[0314] Embodiment 31. The method, composition, or food or beverage product of Embodiment 29 or Claim 30, wherein the sweetness enhancement is such that the steviol glycosides and the soluble oligomeric components together provide at least 1.5 SEV to the food or beverage product, e.g., at least 2.0 SEV, at least 2.5 SEV or even at least 3.0 SEV.

[0315] Embodiment 32. The method, composition, or food or beverage product of any one of Embodiments 29-31, wherein the soluble oligomeric component is present in an amount less than the soluble oligomeric component that provides 1.5 SEV to the food or beverage product in the absence of steviol glycosides, for example, no more than 2 / 3 of that amount, or no more than 1 / 3 of that amount, or no more than 1 / 10 of that amount, or no more than 1 / 15 of that amount.

[0316] Embodiment 33. The method, composition, or food or beverage product of any of embodiments 15-32, wherein the food or beverage product does not include a sweetening sugar selected from sucrose, fructose, dextrose, and xylose in an amount that provides the food or beverage product with greater than 1 SEV, e.g., greater than 0.5 SEV or greater than 0.2 SEV.

[0317] Embodiment 34. The method, composition, or food or beverage product of any of Embodiments 15-32, wherein the food or beverage product comprises no more than 5% by weight of a sweetening sugar selected from sucrose, fructose, dextrose, and xylose, e.g., no more than 2% by weight or no more than 1% by weight.

[0318] Embodiment 35. The method, composition or food or beverage product of any one of embodiments 15-32, wherein the food or beverage product comprises 1-6 wt%, such as 2-6 wt%, of a sweetening sugar selected from sucrose, fructose, dextrose and xylose.

[0319] Embodiment 36. The method, composition, or food or beverage product of any of Embodiments 1-35, wherein the at least one sweetener comprises at least one high intensity sweetener.

[0320] Embodiment 37. The method, composition, or food or beverage product of any one of embodiments 1-35, wherein the at least one sweetener comprises at least one high intensity sweetener selected from acesulfame potassium, alitame, aspartame, glycosylated steviol glycosides, 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, neohesperidin dihydrochalcone, neotame, sucralose, and salts and / or solvates thereof.

[0321] Embodiment 38. The method, composition, or food or beverage product of any of Embodiments 1-35, wherein the at least one high intensity sweetener is present in the food or beverage in an amount such that it provides no more than 1.5 SEV to the food or beverage product, e.g., such that it provides no more than 1 SEV or no more than 0.5 SEV to the food or beverage product (i.e., no soluble oligomeric components are present).

[0322] Embodiment 39. The method, composition, or food or beverage product of any of Embodiments 36 and 37, wherein the at least one high intensity sweetener is present in the food or beverage in an amount such that the food or beverage product provides no perceptible sweetness (i.e., in the absence of the soluble oligomeric component).

[0323] Embodiment 40. The method, composition, or food or beverage product of Embodiment 38 or Embodiment 39, wherein the sweetness enhancement is such that the at least one high intensity sweetener and the soluble oligomeric component together provide at least 1.5 SEV to the food or beverage product, e.g., at least 2.0 SEV, at least 2.5 SEV or even at least 3.0 SEV.

[0324] Embodiment 41. The method, composition, or food or beverage product of any of Embodiments 38-40, wherein the soluble oligomeric component is present in an amount less than that which would provide 1.5 SEV to the food or beverage product in the absence of the high intensity sweetener, e.g., no more than 2 / 3 of that amount, or no more than 1 / 3 of that amount, or no more than 1 / 10 of that amount, or no more than 1 / 15 of that amount.

[0325] Embodiment 42. The method, composition, or food or beverage product of any of Embodiments 1-41 wherein the at least one sweetener comprises at least one natural high intensity sweetener.

[0326] Embodiment 43. The method, composition, or food or beverage product of any one of embodiments 1-41, wherein the at least one sweetener comprises at least one natural high intensity sweetener selected from the group consisting of mamaloside A, white guaiac, brazin, curculin, cyclocarya paliurus glycoside 1, theophylline, glycyrrhizic acid, helan sweet essence, monk fruit extract, mama betaine, monatin, monellin, mukurozi glycoside, ausdynein, periandins, phloridzin, phyllotoxin, polypodophylloside A, pterostilbene B, rubusoside, thaumatin, and trilobatin, and salts and / or solvates thereof.

[0327] Embodiment 44. The method, composition, or food or beverage product of any of Embodiments 42 and 43, wherein the at least one natural high intensity sweetener is present in the food or beverage in an amount such that it provides no more than 1.5 SEV to the food or beverage product, e.g., such that it provides no more than 1 SEV or no more than 0.5 SEV to the food or beverage product (i.e., no soluble oligomeric components are present).

[0328] Embodiment 45. The method, composition, or food or beverage product of any of Embodiments 42 and 43, wherein the at least one natural high intensity sweetener is present in the food or beverage in an amount such that it does not provide perceptible sweetness to the food or beverage product (i.e., in the absence of a soluble oligomeric component).

[0329] Embodiment 46. The method, composition, or food or beverage product of Embodiment 44 or 45, wherein the sweetness enhancement is such that the at least one natural high intensity sweetener and the soluble oligomeric component together provide at least 1.5 SEV to the food or beverage product, e.g., at least 2.0 SEV, at least 2.5 SEV, or even at least 3.0 SEV.

[0330] Embodiment 47. The method, composition, or food or beverage product of any of Embodiments 44-46, wherein the soluble oligomeric component is present in an amount less than that which would provide 1.5 SEV to the food or beverage product in the absence of the natural high intensity sweetener, e.g., no more than 2 / 3 of that amount, or no more than 1 / 3 of that amount, or no more than 1 / 10 of that amount, or no more than 1 / 15 of that amount.

[0331] Embodiment 48. The method, composition, or food or beverage product of any of Embodiments 1-47, wherein the at least one sweetener comprises at least one bulk sweetener.

[0332] Embodiment 49. The method, composition, or food or beverage product of any of Embodiments 1-47, wherein the at least one sweetener comprises at least one bulk sweetener selected from the group consisting of allose, deoxyribose, erythrulose, galactose, gulose, idose, lyxose, mannose, ribose, tagatose, talose, xylose, erythrose, fucoidose, gentiobiose, isomaltose, isomaltulose, kojibiose, lactulose, altrose, laminaribiose, arabinose, leucrose, fucose, rhamnose, sorbose, maltulose, mannobiose, mannose, melezitose, melibiose, nigerose, raffinose, rutinose, sophorose, stachyose, Threose, trehalose, trehalulose, turanose, xylobiose, invert sugar, arabitol, glycerol, hydrogenated starch hydrolysate, isomalt, lactitol, maltitol, mannitol, sorbitol and xylitol; psicose (also known as D-psicose), glucose, erythritol, fructose and sucrose.

[0333] Embodiment 50. The method, composition, or food or beverage product of any of Embodiments 48 and 49, wherein the at least one bulk sweetener is present in the food or beverage in an amount such that it provides no more than 1.5 SEV to the food or beverage product, e.g., such that it provides no more than 1 SEV, or no more than 0.5 SEV to the food or beverage product (i.e., in the absence of soluble oligomeric components).

[0334] Embodiment 51. The method, composition, or food or beverage product of any of Embodiments 48 and 49, wherein the at least one bulk sweetener is present in the food or beverage in an amount such that it does not provide perceptible sweetness to the food or beverage product (ie, no soluble oligomeric components are present).

[0335] Embodiment 52. The method, composition, or food or beverage product of Embodiment 50 or 51, wherein the sweetness enhancement is such that the at least one bulk sweetener and the soluble oligomeric component together provide at least 1.5 SEV to the food or beverage product, e.g., at least 2.0 SEV, at least 2.5 SEV, or even at least 3.0 SEV.

[0336] Embodiment 53. The method, composition, or food or beverage product of any of Embodiments 50-52, wherein the soluble oligomeric component is present in an amount less than that which provides 1.5 SEV to the food or beverage product in the absence of the bulk sweetener, e.g., no more than 2 / 3 of that amount, or no more than 1 / 3 of that amount, or no more than 1 / 10 of that amount, or no more than 1 / 15 of that amount.

[0337] Embodiment 54. The method, composition, or food or beverage product of any one of embodiments 1-53, wherein the food or beverage product has a sweetness in the range of 1-20 SEV.

[0338] Embodiment 55. The method, composition, or food or beverage product of any one of embodiments 1-53, wherein the food or beverage product has a sweetness of 1-15 SEV, or 1-12 SEV, or 1-10 SEV, or 1-8 SEV, or 1-5 SEV, or 2-20 SEV, or 2-15 SEV, or 2-12 SEV, or 2-10 SEV, or 2-8 SEV, or 5-20 SEV, or 5-15 SEV, or 5-12 SEV, or 5-10 SEV, or 8-20 SEV, or 8-15 SEV, or 8-12 SEV, or 10-20 SEV, or 10-15 SEV, or 15-20 SEV.

[0339] Embodiment 56. The method or food or beverage product of any one of Embodiments 1-55, wherein the perceived sweetness is initial sweetness.

[0340] Embodiment 57. The method or food or beverage product of any one of Embodiments 1-55, wherein the perceived sweetness is maximum sweetness.

[0341] Embodiment 58. A flavor improving composition comprising at least 1% by weight of a soluble oligomeric component selected from soluble dietary fiber and polydextrose or a combination thereof in a food or beverage product, the soluble oligomeric component being present in an amount such that the flavor change (e.g., enhancement or reduction) in the food or beverage product is greater than any change due to the flavor of the soluble oligomeric component itself.

[0342] Embodiment 59. A flavor enhancing composition comprising at least 1% by weight of a soluble oligomeric component selected from soluble dietary fiber and polydextrose or a combination thereof in a food or beverage product, the soluble oligomeric component being present in an amount such that the perceived enhancement of flavor in the food or beverage product is greater than any change due to the flavor of the soluble oligomeric component itself.

[0343] Embodiment 60. A food or beverage product comprising at least 1 wt% of a soluble oligomeric component selected from soluble dietary fiber and polydextrose or a combination thereof, wherein the soluble oligomeric component is present in an amount that changes (e.g., enhances or decreases) the perceived flavor of the food or beverage product by more than any change due to the flavor of the soluble oligomeric component itself.

[0344] Embodiment 61. A method for flavor improvement, the method comprising: including at least 1 wt% of a soluble oligomeric component selected from soluble dietary fiber and polydextrose or a combination thereof in a food or beverage product, wherein the soluble oligomeric component alters (e.g., enhances or decreases) the flavor perception of the food or beverage product by an amount greater than any change due to the flavor of the soluble oligomeric component itself.

[0345] Embodiment 62. A method for flavor enhancement, the method comprising: including in a food or beverage product at least 1 wt% of a soluble oligomeric component selected from soluble dietary fiber and polydextrose or a combination thereof, wherein the soluble oligomeric component enhances the perception of flavor of the food or beverage product by an amount greater than any enhancement due to the flavor of the soluble oligomeric component itself.

[0346] Embodiment 63. A method for altering (e.g., enhancing or decreasing) the flavor perception of a food or beverage product, the method comprising including in the food or beverage product at least 1 wt % of a soluble oligomeric component selected from soluble dietary fiber and polydextrose or a combination thereof, wherein the soluble oligomeric component alters (e.g., enhances or decreases) the flavor perception of the food or beverage product by an amount greater than any alteration due to the flavor of the soluble oligomeric component itself.

[0347] Embodiment 64. The method, composition, or food or beverage product according to any one of embodiments 58 to 63, wherein the change in flavor perception is an enhancement in flavor perception.

[0348] Embodiment 65. The method, composition or food or beverage product according to embodiment 60, wherein the flavor is provided by a flavoring agent and the enhancement provides a perception equivalent to the flavor perception in a food product lacking the soluble oligomeric component and comprising at least 120% of the amount of the flavoring agent, e.g., at least 150% of the amount of the flavoring agent.

[0349] Embodiment 66. The method, composition, or food or beverage product according to any one of embodiments 58-63, wherein the change in flavor perception is a decrease in flavor perception.

[0350] Embodiment 67. The method, composition or food or beverage product according to embodiment 66, wherein the flavor is provided by a flavoring agent and the reduction provides a perception equivalent to the perception of flavor in a food product lacking the soluble oligomeric component and comprising no more than 83% of the flavoring agent, e.g., no more than 67% of the flavoring agent.

[0351] Embodiment 68. The method, composition or food according to any one of embodiments 58-67, wherein the soluble oligomeric component enhances the perception of a first flavorant in the food or beverage product and reduces the perception of a second flavorant in the food or beverage product.

[0352] Embodiment 69. The method, composition, or food or beverage product of any of Embodiments 58-68, wherein the flavor is provided by a flavoring agent of D-limonene and the perception altered by the soluble oligomeric component is one or more of sweet, sour, lemon, zest, citrus, and astringent.

[0353] Embodiment 70. The method, composition, or food or beverage product of any of Embodiments 58-68, wherein the flavor is provided by a benzaldehyde flavoring and the perception altered by the soluble oligomeric component is one or more of sour, sweet, citrus, chemical off-flavor, bitter aftertaste, corn syrup off-flavor, and cardboard off-flavor.

[0354] Embodiment 71. The method, composition, or food or beverage product of any of Embodiments 58-68, wherein the flavor is provided by a flavoring agent of ethyl butyrate and the perception altered by the soluble oligomeric component is one or more of sweet, sour, floral, grape level, and grape flavor description.

[0355] Embodiment 72. The method, composition, or food or beverage product of any of Embodiments 58-71, wherein a perception other than sweetness or similarity to sugar is altered.

[0356] Embodiment 73. The method, composition, or food or beverage product of any of Embodiments 58-72, wherein the food or beverage product comprises a sweetener, for example, in an amount to provide 1-20 SEV.

[0357] Embodiment 74. The method, composition, or food or beverage product of any one of embodiments 58-73, wherein the food or beverage product comprises a sweetener as in any one of embodiments 1-49.

[0358] Embodiment 75. The method, composition, or food or beverage product of any of Embodiments 1-74, wherein the soluble oligomeric component is present in the food or beverage product in an amount of at least 2% by weight.

[0359] Embodiment 76. The method, composition, or food or beverage product of any of Embodiments 1-74, wherein the soluble oligomeric component is present in the food or beverage product in an amount of at least 3% by weight.

[0360] Embodiment 77. The method, composition, or food or beverage product of any one of embodiments 1-74, wherein the soluble oligomeric component is present in the food or beverage product in an amount of at least 5 wt%, such as at least 7 wt%.

[0361] Embodiment 78. The method, composition, or food or beverage product of any of embodiments 1-74, wherein the soluble oligomeric component is present in the food or beverage product in an amount ranging from 1-15 wt %, e.g., 1-12 wt %, or 1-10 wt %, or 1-8 wt %.

[0362] Embodiment 79. The method, composition, or food or beverage product of any of embodiments 1-74, wherein the soluble oligomeric component is present in the food or beverage product in an amount ranging from 2-15 wt%, e.g., 2-12 wt%, or 2-10 wt%, or 2-8 wt%.

[0363] Embodiment 80. The method, composition, or food or beverage product of any of Embodiments 1-74, wherein the soluble oligomeric component is present in the food or beverage product in an amount ranging from 3-15 wt%, e.g., 3-11 wt%, or 3-10 wt%, or 3-8 wt%.

[0364] Embodiment 81. The method, composition, or food or beverage product of any of Embodiments 1-74, wherein the soluble oligomeric component is present in the food or beverage product in an amount ranging from 5-15 wt%, e.g., 5-12 wt%, or 5-10 wt%, or 5-8 wt%.

[0365] Embodiment 82. The method, composition, or food or beverage product of any of Embodiments 1-74, wherein the soluble oligomeric component is present in the food or beverage product in an amount ranging from 7-15 wt%, e.g., 7-12 wt% or 7-10 wt%.

[0366] Embodiment 83. The method, composition, or food or beverage product of any one of Embodiments 1-82, wherein the soluble oligomeric component is soluble dietary fiber.

[0367] Embodiment 84. The method, composition, or food or beverage product of Embodiment 83, wherein the soluble dietary fiber has a weight average molecular weight in the range of 1000 g / mol to 2500 g / mol.

[0368] Embodiment 85. The method, composition, or food or beverage product of Embodiment 83, wherein the soluble dietary fiber has a weight average molecular weight in the range of 1000 g / mol to 2000 g / mol.

[0369] Embodiment 86. The method, composition or food or beverage product according to embodiment 83, wherein the soluble dietary fiber has 1000 to 2250 g / mol, or 1000 g / mol to 1800 g / mol, or 1000 g / mol to 1600 g / mol, or 1200 to 2500 g / mol, or 1200 to 2250 g / mol, or 1200 g / mol to 2000 g / mol, or 1200 g / mol to 1800 g / mol, or 1200 g / mol to 1600 g / mol, or 1400 to 2500 g / mol, or 1400 to 2250 g / mol, or 1400 to 2000 g / mol, or 1400 g / mol The weight average molecular weight is in the range of 1 to 1800 g / mol, or 1600 to 2500 g / mol, or 1600 to 2250 g / mol, or 1600 to 2000 g / mol, or 1800 to 2500 g / mol, or 1800 to 2250 g / mol, or 2000 to 2500 g / mol.

[0370] Embodiment 87. The method, composition or food or beverage product of any one of embodiments 83-86, wherein the soluble dietary fiber has a total amount of monosaccharides and disaccharides of up to 25 wt%, such as up to 20 wt%, on a dry solids basis.

[0371] Embodiment 88. The method, composition or food or beverage product of any one of embodiments 83-86, wherein the soluble dietary fiber has a total amount of monosaccharides and disaccharides of up to 15 wt%, such as up to 10 wt%, on a dry solids basis.

[0372] Embodiment 89. The method, composition or food or beverage product of any one of embodiments 83-86, wherein the soluble dietary fiber has a total amount of monosaccharides and disaccharides of no more than 5 wt%, e.g., no more than 3 wt%, on a dry solids basis.

[0373] Embodiment 90. The method, composition or food or beverage product of any one of embodiments 83-86, wherein the soluble dietary fiber has a total amount of monosaccharides and disaccharides of no more than 2 wt%, e.g., no more than 1 wt%, on a dry solids basis.

[0374] Embodiment 91. The method, composition, or food or beverage product of any one of embodiments 83-86, wherein the soluble dietary fiber has a total amount of monosaccharides and disaccharides in the range of 3-20%.

[0375] Embodiment 92. The method, composition, or food or beverage product of any one of embodiments 83-91, wherein the soluble dietary fiber has a bonding pattern comprising:

[0376] 25-45% terminally attached glucopyranosyl residues;

[0377] 10-22% 6-bipyranosyl residues;

[0378] 13-32% 4-bipyranosyl residues;

[0379] 2-11% 3-bipyranosyl glucopyranosyl residues;

[0380] 3-13% 4,6-bipyranosyl glucopyranose residues;

[0381] 1-5% 3,6-bipyranosyl glucopyranosyl residues.

[0382] 0.5-4% 2,4-bipyranosyl glucopyranose residues.

[0383] Embodiment 93. The method, composition, or food or beverage product of any one of embodiments 83-91, wherein the soluble dietary fiber has a bonding pattern comprising:

[0384] 29-45% terminally linked glucopyranosyl residues;

[0385] 10-22% 6-bipyranosyl residues;

[0386] 13-27% 4-bipyranosyl residues;

[0387] 2-11% 3-bipyranosyl glucopyranosyl residues;

[0388] 3-13% 4,6-bipyranosyl glucopyranose residues;

[0389] 1-5% 3,6-bipyranosyl glucopyranosyl residues.

[0390] 0.5-4% 2,4-bipyranosyl glucopyranose residues.

[0391] Embodiment 94. The method, composition, or food or beverage product of any one of Embodiments 83-93, wherein the soluble dietary fiber has a fiber content of at least 65%.

[0392] Embodiment 95. The method, composition, or food or beverage product of any one of Embodiments 83-93, wherein the soluble dietary fiber has a fiber content of at least 70%.

[0393] Embodiment 96. The method, composition or food or beverage product of any one of embodiments 83-93, wherein the soluble dietary fiber has a fiber content in the range of 70% to 95%, for example, in the range of 70% to 90%, or 70% to 85%, or 70% to 80%.

[0394] Embodiment 97. The method, composition or food or beverage product of any one of embodiments 83-93, wherein the soluble dietary fiber has a fiber content in the range of 65% to 85%, for example, in the range of 65% to 80%, or in the range of 65% to 75%.

[0395] Embodiment 98. The method, composition, or food or beverage product of any one of Embodiments 83-97, wherein the soluble dietary fiber is prepared by a method comprising:

[0396] providing a sugar feed comprising at least 95 wt% (e.g., at least 97 wt%, at least 98 wt%, or at least 99 wt%) dextrose and / or dextrose oligomers on a dry solids basis;

[0397] A sugar feed is reacted with at least one acid catalyst that accelerates the rate of cleavage and formation of glucosyl bonds, in the presence of water and in the substantial absence of sugar alcohols, at a total solids concentration of at least about 80% by weight and at a temperature of at least about 120°C, for a time sufficient to produce a product composition having a fiber content of at least 60% fiber.

[0398] Embodiment 99. The method, composition, or food or beverage product of Embodiment 98, wherein the carbohydrate feed is starch hydrolysate or dextrose.

[0399] Embodiment 100. The method, composition, or food or beverage product of any one of embodiments 1-82, wherein the soluble oligomeric component is polydextrose.

[0400] Embodiment 101. The method, composition or food or beverage product of any one of embodiments 1 to 100, wherein the food or beverage product is a dairy product or a dairy substitute, for example, selected from yogurt, yogurt drinks, fermented milk drinks, quark, milk drinks, flavored milk, smoothies, ice cream, milkshakes, cottage cheese, sour cream, whipped cream, cottage cheese flavoring and dairy desserts, such as quark and whipped mousse-type products.

[0401] Embodiment 102. The method, composition, or food or beverage product of any of Embodiments 1-100, wherein the food or beverage product is a beverage, such as a beverage with enhanced sweetness.

[0402] Embodiment 103. The method, composition, or food or beverage product of any one of embodiments 1-100, wherein the food or beverage product is a tea beverage, a coffee beverage, a soda, a flavored water, a punch, an ade, or a juice.

[0403] Embodiment 104. The method, composition, or food or beverage product of any one of embodiments 1-100, wherein the food or beverage product is an alcoholic beverage, such as beer, wine, cocktail, cold drink, or hard drink.

[0404] Embodiment 105. The method, composition, or food or beverage product of any of embodiments 1-100, wherein the food or beverage product is a cereal, granola, muesli, muesli, coating, confectionery coating, baked goods (e.g., cookies, crackers, bread, pastry, pizza crust, flatbread), bar (e.g., snack bar, cereal bar, granola bar, energy bar), meat substitute, filling (e.g., fruit filling or cream filling), fruit dessert such as dried fruit puree, pasta, sweetener, frozen dessert, dairy product, dairy substitute (e.g., yogurt, quark, ice cream), icing, frosting, beverage, syrup, pet food, medical food, flavoring, or dry mix.

[0405] Embodiment 106. The method, composition, or food or beverage product of any one of embodiments 1-100, wherein the food or beverage product is a candy.

[0406] Embodiment 107. The method, composition, or food or beverage product of any one of embodiments 1-100, wherein the food or beverage product is a spread (eg, nut butter).

[0407] Embodiment 108. The method, composition, or food or beverage product of any one of embodiments 1-100, wherein the food or beverage product is a chocolate candy.

[0408] Embodiment 109. The method, composition, or food or beverage product of any one of embodiments 1-108, wherein the food or beverage product is provided as a dry mix.

Claims

1. A method for enhancing the sweetness of a food product containing at least one sweetener in an amount ranging from 100 to 3000 ppm, wherein: The at least one sweetener is at least one steviol glycoside, the method comprising including at least 1 wt % of soluble dietary fiber in the food, the enhanced amount being greater than the sweetness produced by the soluble dietary fiber itself; wherein the soluble dietary fiber has a fiber content of at least 70%, the weight average molecular weight of the soluble dietary fiber is from 1000 g / mol to 2500 g / mol, and the soluble dietary fiber has a connection pattern comprising: 25-45% terminally linked glucopyranosyl residues; 10-22% 6-bipyranosyl residues; 13-32% 4-bipyranosyl residues; 2-11% 3-bipyranosyl glucopyranosyl residues; 3-13% 4,6-bipyranosyl glucopyranose residues; 1-5% 3,6-bipyranosyl glucopyranose residues; 0.5-4% 2,4-bipyranosyl glucopyranose residues; The soluble dietary fiber is prepared by a method comprising the following steps: providing a sugar feed comprising at least 95 wt % dextrose and / or dextrose oligomers and no more than 0.5 wt % sugar alcohol on a dry solids basis; A sugar feed is reacted with at least one acid catalyst that accelerates the rate of cleavage and formation of glucosyl bonds in the presence of water at a total solids concentration of at least 80% by weight and at a temperature of at least 120°C for a time sufficient to produce a product composition having a fiber content of at least 70% fiber.

2. A method for enhancing sweetness, the method comprising including at least 1% by weight of soluble dietary fiber in a food containing at least one sweetener in an amount in the range of 100-3000 ppm, wherein: The at least one sweetener is at least one steviol glycoside, and the enhanced amount is greater than the sweetness caused by the soluble dietary fiber itself; wherein the soluble dietary fiber has a fiber content of at least 70%, the weight average molecular weight of the soluble dietary fiber is 1000 g / mol to 2500 g / mol, and the soluble dietary fiber has a connection pattern including the following: 25-45% terminally linked glucopyranosyl residues; 10-22% 6-bipyranosyl residues; 13-32% 4-bipyranosyl residues; 2-11% 3-bipyranosyl glucopyranosyl residues; 3-13% 4,6-bipyranosyl glucopyranose residues; 1-5% 3,6-bipyranosyl glucopyranose residues; 0.5-4% 2,4-bipyranosyl glucopyranose residues; The soluble dietary fiber is prepared by a method comprising the following steps: providing a sugar feed comprising at least 95 wt % dextrose and / or dextrose oligomers and no more than 0.5 wt % sugar alcohol on a dry solids basis; A sugar feed is reacted with at least one acid catalyst that accelerates the rate of cleavage and formation of glucosyl bonds in the presence of water at a total solids concentration of at least 80% by weight and at a temperature of at least 120°C for a time sufficient to produce a product composition having a fiber content of at least 70% fiber.

3. A method for flavor improvement, the method comprising including at least 1 wt% of soluble dietary fiber in a food containing at least one sweetener in an amount in the range of 100-3000 ppm, wherein: The at least one sweetener is at least one steviol glycoside, and the soluble dietary fiber is included in an amount that changes the flavor of the food greater than any change due to the flavor of the soluble dietary fiber itself; wherein the soluble dietary fiber has a fiber content of at least 70%, the weight average molecular weight of the soluble dietary fiber is 1000 g / mol to 2500 g / mol, and the soluble dietary fiber has a connection pattern including the following: 25-45% terminally linked glucopyranosyl residues; 10-22% 6-bipyranosyl residues; 13-32% 4-bipyranosyl residues; 2-11% 3-bipyranosyl glucopyranosyl residues; 3-13% 4,6-bipyranosyl glucopyranose residues; 1-5% 3,6-bipyranosyl glucopyranose residues; 0.5-4% 2,4-bipyranosyl glucopyranose residues; The soluble dietary fiber is prepared by a method comprising the following steps: providing a sugar feed comprising at least 95 wt % dextrose and / or dextrose oligomers and no more than 0.5 wt % sugar alcohol on a dry solids basis; A sugar feed is reacted with at least one acid catalyst that accelerates the rate of cleavage and formation of glucosyl bonds in the presence of water at a total solids concentration of at least 80% by weight and at a temperature of at least 120°C for a time sufficient to produce a product composition having a fiber content of at least 70% fiber.

4. A method for flavor enhancement, the method comprising including at least 1 wt % of soluble dietary fiber in a food containing at least one sweetener in an amount in the range of 100-3000 ppm, wherein: The at least one sweetener is at least one steviol glycoside, and the soluble dietary fiber is included in an amount that enhances the flavor of the food, and the amount is greater than any change caused by the flavor of the soluble dietary fiber itself; wherein the soluble dietary fiber has a fiber content of at least 70%, the weight average molecular weight of the soluble dietary fiber is 1000 g / mol to 2500 g / mol, and the soluble dietary fiber has a connection pattern including the following: 25-45% terminally linked glucopyranosyl residues; 10-22% 6-bipyranosyl residues; 13-32% 4-bipyranosyl residues; 2-11% 3-bipyranosyl glucopyranosyl residues; 3-13% 4,6-bipyranosyl glucopyranose residues; 1-5% 3,6-bipyranosyl glucopyranose residues; 0.5-4% 2,4-bipyranosyl glucopyranose residues; The soluble dietary fiber is prepared by a method comprising the following steps: providing a sugar feed comprising at least 95 wt % dextrose and / or dextrose oligomers and no more than 0.5 wt % sugar alcohol on a dry solids basis; A sugar feed is reacted with at least one acid catalyst that accelerates the rate of cleavage and formation of glucosyl bonds in the presence of water at a total solids concentration of at least 80% by weight and at a temperature of at least 120°C for a time sufficient to produce a product composition having a fiber content of at least 70% fiber.

5. The method according to any one of claims 1 to 4, wherein: The sweetness provided by the soluble dietary fiber does not exceed 0.1 SEV.

6. The method according to claim 1, wherein: The enhancement in sweetness is at least 1.5 SEV.

7. The method according to any one of claims 1 to 4, wherein: The at least one steviol glycoside includes at least one of stevioside, rebaudioside A and rebaudioside B.

8. The method according to claim 7, wherein: The at least one steviol glycoside includes rebaudioside A and rebaudioside B.

9. The method according to claim 8, wherein: In the absence of soluble dietary fiber, the at least one steviol glycoside is present in the food in an amount less than an amount that provides 1.5 SEV to the food.

10. The method according to claim 8, wherein: In the absence of soluble dietary fiber, the at least one steviol glycoside is present in the food product in an amount such that it does not provide perceptible sweetness to the food product.

11. The method according to claim 9, wherein: The soluble dietary fiber is present in an amount less than that which would provide 1.5 SEV of the soluble dietary fiber to the food product in the absence of steviol glycosides.

12. The method according to claim 8, wherein: The food product does not include a sweetening sugar selected from the group consisting of sucrose, fructose, dextrose and xylose in an amount providing greater than 1 SEV to the food product.

13. The method according to any one of claims 1 to 4, wherein: The sweetness of the food product is in the range of 2-20 SEV.

14. The method according to any one of claims 1 to 4, wherein: The soluble dietary fiber is present in the food in an amount of at least 2 wt %.

15. The method according to any one of claims 1 to 4, wherein: The soluble dietary fiber is present in the food in an amount of at least 5 wt %.

16. The method according to any one of claims 1 to 4, wherein: The soluble dietary fiber is present in the food in an amount of 1-15 wt %.

17. The method according to any one of claims 1 to 4, wherein: The food is: Dairy products or milk substitutes; Tea drinks, coffee drinks, soda water, flavored water, juice, or alcoholic beverages; Granola, muesli, toppings, coatings, baked goods, meat substitutes, fillings, dried fruit purees, pasta, sweeteners, frozen desserts, icings, frostings, syrups, seasonings; candy; or Spread.

18. The method according to any one of claims 1 to 4, wherein: The food is: cereals.

19. The method according to any one of claims 1 to 4, wherein: The food product is provided in the form of a bar or a dry mix.

20. The method according to any one of claims 1 to 4, wherein: Soluble dietary fiber is a composition mainly formed of dextrose oligomers and optionally dextrose.

21. The method according to claim 20, wherein: The total amount of dextrose oligomers and dextrose in the soluble dietary fiber is at least 95%.

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