Low-sugar multi-phase food

Abstract

Provided herein are lower calorie multiphase foods comprising oligosaccharides or mixtures thereof, wherein the perceived sweetness to humans is at least as sweet as higher calorie foods.

Description

[0001] Cross-references

[0002] This application claims the benefit of U.S. Provisional Patent Application No. 62 / 947,433, filed on December 12, 2019, and U.S. Provisional Patent Application No. 62 / 978,696, filed on February 19, 2020, each of which is hereby incorporated by reference in its entirety. Background Art

[0003] Sugary foods and drinks are an important part of culture and lifestyle habits around the world, but the sugar they contain has been linked to obesity, diabetes, poor dental health and destructive behaviors. For these reasons, consumer preferences have shifted away from sugary foods, and governments are increasingly implementing regulations to encourage reduced sugar consumption.

[0004] Therefore, for decades, the industry has been looking for suitable low-calorie sweeteners to replace the sugar in food and beverages. Unfortunately, many sugar substitutes are produced by non-natural resources, and are often accompanied by a slightly bitter or other unpleasant taste in their sweetness, which cannot attract consumers. In addition, although many sweeteners can simulate the sweetness of sugar in food and beverages, few sweeteners can simulate the broad role that sugar plays in food, such as increasing volume, adjusting texture, providing structure, acting as a preservative, and adjusting color and flavor by caramelization and Maillard reaction. In addition, many incremental sweeteners that can simulate these physical properties of sugar all have gastrointestinal tolerance problems, which limits their use to levels far below those required for replacing sugar in a standard Western diet. Summary of the invention

[0005] In some cases, a food may include: a first phase comprising cellooligosaccharides having a degree of polymerization (DP) of 2 to 6 and xylooligosaccharides having a DP of 2 to 12, wherein the first phase may comprise cellooligosaccharides and xylooligosaccharides from 5% to 95% by dry weight; and a second phase comprising a sweetener comprising at least one of glucose, fructose, galactose, sucrose, maltose or lactose, wherein the second phase may comprise from 10% to 100% by dry weight of the sweetener. In some cases, cellooligosaccharides and xylooligosaccharides may be present in the food at a w / w ratio of 5:95 to 95:5.

[0006] In some cases, cellooligosaccharides and xylooligosaccharides can be present in the first phase at a w / w ratio of 5:95 to 95:5. In some cases, cellooligosaccharides and xylooligosaccharides can be present in the second phase at a w / w ratio of 5:95 to 95:5. In some cases, the first phase can include less than 25% sweetener by dry weight. In some cases, the second phase can include less than 50% cellooligosaccharides and xylooligosaccharides by dry weight.

[0007] In some cases, the food may include from 5% to 50% sweetener by dry weight. In some cases, the food may include from 5% to 75% cellooligosaccharides and xylooligosaccharides by dry weight. In some cases, the ratio of the first phase to the second phase by dry weight may be from 10:1 to 1:10.

[0008] In some cases, the first phase can be a fat-based composition, a water-based composition or a curing composition. In some cases, the second phase can be a fat-based composition, a water-based composition or a curing composition. In some cases, the first phase can be a curing composition and the second phase can be a fat-based composition. In some cases, the first phase can be a curing composition and the second phase can be a water-based composition. In some cases, the first phase can be a fat-based composition and the second phase can be a water-based composition. In some cases, the second phase can be a curing composition and the first phase can be a fat-based composition. In some cases, the second phase can be a curing composition and the first phase can be a water-based composition. In some cases, the second phase can be a fat-based composition and the first phase can be a water-based composition.

[0009] In some cases, a food product may include: a first phase comprising at least one type of oligosaccharide selected from the following: cellooligosaccharides having a degree of polymerization (DP) of 2 to 6; xylo-oligosaccharides having a DP of 2 to 12; manno-oligosaccharides having a DP of 2 to 12; mixed-linkage glucan-oligosaccharides having a DP of 2 to 5; and xyloglucan-oligosaccharides having a DP of 4 to 12; and a second phase comprising monosaccharides, disaccharides, or both.

[0010] In some cases, the first phase can contain at least two types of oligosaccharides selected from the following: cellooligosaccharides with a DP of 2 to 6; xylo-oligosaccharides with a DP of 2 to 12; manno-oligosaccharides with a DP of 2 to 12; mixed-linkage glucan-oligosaccharides with a DP of 2 to 5; and xyloglucan-oligosaccharides with a DP of 4 to 12.

[0011] In some cases, the first phase may be different from the second phase. The average density of the first phase may be less than the average density of the second phase. The average density of the second phase may be at least 1.5 times, 2 times, 5 times, or 10 times greater than the average density of the first phase. The average density of the second phase may be less than the average density of the first phase. The average density of the first phase may be at least 1.5 times, 2 times, 5 times, or 10 times greater than the average density of the second phase.

[0012] In some cases, the average sweetness level of the first phase w / w may be lower than the average sweetness level of the second phase w / w.The sweetness level may be the sweetness perception of a human subject.

[0013] In some cases, the second phase can be at least 1.5 times, 2 times, 5 times, or 10 times sweeter than the first phase. In some cases, the total mass of at least one type of oligosaccharide in the first phase can be equal to at least 1.5 times, 2.0 times, 2.5 times, 3.0 times, 3.5 times, 4.0 times, 4.5 times, 5.0 times the total mass of at least one monosaccharide or disaccharide in the second phase.

[0014] In some cases, the first phase can be substantially uniformly dispersed throughout the food. The second phase can be unevenly dispersed throughout the food. The second phase can be unevenly dispersed throughout the first phase. The second phase can include particles from 1 mm to 20 mm, 2 mm to 16 mm, or 3 mm to 12 mm thick.

[0015] In some cases, the second phase may be arranged on a portion of the outer surface of the first phase. In some cases, the second phase may be coated on a portion of the outer surface of the first phase. In some cases, the second phase may be arranged on a portion of the outer surface of the food. In some cases, the second phase may be coated on a portion of the outer surface of the food. In some cases, the second phase may be arranged in a portion of the first phase. In some cases, the second phase may be arranged in a portion of the food. In some cases, the second phase may form a layer from 1 mm to 10 mm, 1.5 mm to 8 mm, or 2 mm to 6 mm thick.

[0016] In some cases, the volume of the first phase in food can be greater than the volume of the second phase. In some cases, the volume of the first phase in food can be 1.5 times, 2 times, 5 times or 10 times larger than the volume of the second phase. In some cases, the mass of the first phase in food can be greater than the mass of the second phase. In some cases, the mass of the first phase in food can be 1.5 times, 2 times, 5 times or 10 times larger than the mass of the second phase. In some cases, food can include polysaccharides, wherein polysaccharides can be cellulose polysaccharides, hemicellulose polysaccharides, polysaccharide derivatives or polysaccharide aggregates. In some cases, the first phase can include polysaccharides, wherein polysaccharides can be cellulose polysaccharides, hemicellulose polysaccharides, polysaccharide derivatives or polysaccharide aggregates.

[0017] In some cases, the second phase can include polysaccharides, wherein the polysaccharide can be a cellulose polysaccharide, a hemicellulose polysaccharide, a polysaccharide derivative or a polysaccharide aggregate. In some cases, the polysaccharide can be a cellulose polysaccharide. In some cases, the hemicellulose polysaccharide can be a xylan. In some cases, the hemicellulose polysaccharide can be a mannan. In some cases, the polysaccharide derivative can be a carboxymethyl cellulose. In some cases, the polysaccharide aggregate can be a lignocellulosic material, for example, a partially digested lignocellulosic material, such as from an enzymatic reaction that produces oligosaccharides.

[0018] In some cases, the food product may contain less than 15% polysaccharides by dry weight. In some cases, the first phase may contain less than 15% polysaccharides by dry weight. In some cases, the second phase may be substantially free of polysaccharides. In some cases, the first phase may contain oligosaccharides that have undergone a browning reaction. In some cases, the first phase may contain oligosaccharides that have undergone a caramelization or Maillard reaction. In some cases, the first phase and / or the second phase may be substantially free of one or more allergens, wherein the one or more allergens may be selected from wheat gluten, nuts, dairy products or eggs.

[0019] In some cases, the first phase can be formed of dough, batter, paste, cookie, biscuit, cake, sponge cake, scone, mousse, pudding, custard, yogurt, frozen yogurt, American ice cream, gelato, sorbet, sherbet, panna cotta, soft candy, jelly, jam, or a combination thereof. In some cases, the first phase can include baked dough, cookie, bread, cake, biscuit, scone, pastry, pie, brownie, croissant, cheesecake, batter, paste, mousse, pudding, custard, yogurt, frozen yogurt, American ice cream, gelato, funnel cake, sorbet, sherbet, panna cotta, soft candy, jelly, jam, or a combination thereof. In some cases, the second phase can be formed of nougat, fruit, dried fruit, The fruit can be formed by marshmallows, biscuits, cookies, cookie dough, jam, preserves, marshmallows, cream cheese, meringue, pralines, powdered sugar, sugar, cocoa, cocoa powder, nuts, caramel, caramel nuts, caramel fruit, condensed milk, evaporated milk, sauces, syrups, icings, syrups, fondants, candy bars, hard candies, creams, chocolate candies, peanut butter candies, peppermint candies, butterscotch candies, or combinations thereof. In some cases, the fruit can include fresh fruit or dried fruit.

[0020] In some cases, the second phase may include nougat, fruit, dried fruit, Marshmallows, biscuits, cookies, cookie dough, jam, preserves, marshmallows, cream, meringue, pralines, powdered sugar, sugar, cocoa, cocoa powder, nuts, caramel, caramel products such as caramel nuts or caramel fruits, condensed milk, evaporated milk, sauces, syrups, icings, syrups, fondants, candy bars, hard candies, creams, chocolate candies, peanut butter candies, peppermint candies, butterscotch candies, or combinations thereof. In some cases, the fruit can include fresh fruit or dried fruit.

[0021] In some cases, food can be cake, cupcake, cheesecake, cookie, croissant, croissant doughnut, brownie, Blondie (brookie), pie, shortcrust fruit pie, cake, bun, scone, bread, roll, Danish bread, donut, nut cake, muffin, cupcake, milkshake, American ice cream, frozen yogurt, custard, Italian ice cream, waffle, pancake, jam, jelly, macaron, fruit tart, cream crisp, Dafen (duffin), pecan, Madeleine (madeleine), Gugu Hoff (kugelhopf), French donut (beignet), Brio (brioche), Bundt cake, funnel cake, Italian milk jelly, soft candy, scone or its combination. In some cases, food can be substantially free of high intensity sweetener. In some cases, the first phase can be substantially free of high intensity sweetener. In some cases, the second phase can be substantially free of high intensity sweetener. In some cases, food can be substantially free of polyol. In some cases, the first phase may be substantially free of polyols. In some cases, the second phase may be substantially free of polyols. In some cases, the second phase may comprise glucose, fructose, galactose, sucrose, maltose, lactose, or a combination thereof.

[0022] In some cases, monosaccharides, disaccharides or both may account for less than 10% of the first phase by dry weight. In some cases, monosaccharides, disaccharides or both may account for less than 5%, less than 4%, less than 3%, less than 2.5%, less than 2% or less than 1% of the first phase by dry weight. In some cases, the first phase may be substantially free of monosaccharides, disaccharides or both. In some cases, the first phase may be substantially free of glucose, fructose, galactose, sucrose, maltose and lactose. In some cases, the first phase may include at least 1% of at least one type of oligosaccharide by dry weight. In some cases, the first phase may include at least 2.5%, at least 5%, at least 10%, at least 12.5% ​​or at least 15% of at least one type of oligosaccharide by dry weight.

[0023] In some cases, at least one type of oligosaccharide may include cellooligosaccharides with a DP of 2 to 6. In some cases, at least one type of oligosaccharide may include xylo-oligosaccharides with a DP of 2 to 12. In some cases, at least one type of oligosaccharide may include mixed-linked glucan oligosaccharides with a DP of 2 to 5. In some cases, at least one type of oligosaccharide may include manno-oligosaccharides with a DP of 2 to 12. In some cases, at least one type of oligosaccharide may include xyloglucan oligosaccharides with a DP of 4 to 12. In some cases, at least one type of oligosaccharide may include cellooligosaccharides and xylo-oligosaccharides. In some cases, at least one type of oligosaccharide may include cellooligosaccharides and manno-oligosaccharides. In some cases, cellooligosaccharides constitute at least 10%, at least 15%, at least 20%, at least 25%, or at least 30% of the food by dry weight. In some cases, cellooligosaccharides include greater than 50%, greater than 60%, greater than 70%, greater than 80%, or greater than 90% cellobiose. In some cases, the xylooligosaccharides may constitute at least 10%, at least 15%, at least 20%, at least 25%, or at least 30% of the food product by dry weight.

[0024] In some cases, xylooligosaccharides can include more than 30%, more than 40%, more than 50%, more than 70% or more than 75% xylose. In some cases, manno-oligosaccharides can constitute at least 10%, at least 15%, at least 20%, at least 25% or at least 30% of food by dry weight. In some cases, manno-oligosaccharides can include more than 30%, more than 40%, more than 50%, more than 70% or more than 75% disaccharides. In some cases, xylooligosaccharides can include xylooligosaccharides with one or more side branches. In some cases, one or more side branches can include glucuronic acid side branches, methyl glucuronic acid side branches, arabinose side branches or their combinations. In some cases, xylooligosaccharides can include ratios of xylose monomers and arabinose monomers from 20: 1 to 2: 1, 18: 1 to 4: 1 or 16: 1 to 6: 1. In some cases, manno-oligosaccharides may constitute at least 10%, at least 15%, at least 20%, at least 25%, or at least 30% of the food product by dry weight.

[0025] In some cases, the mixed-linkage glucan oligosaccharide may constitute at least 10%, at least 15%, at least 20%, at least 25%, or at least 30% of the food by dry weight. In some cases, the xyloglucan oligosaccharide may constitute at least 10%, at least 15%, at least 20%, at least 25%, or at least 30% of the food by dry weight. In some cases, the second phase may comprise at least 1%, at least 2%, at least 3%, at least 5%, at least 8%, at least 10%, or at least 15% of monosaccharides, disaccharides, or both by dry weight.

[0026] In some cases, the second phase may include glucose. In some cases, the second phase may include fructose. In some cases, the second phase may include sucrose. In some cases, the second phase may include galactose. In some cases, the second phase may include maltose. In some cases, the second phase may include lactose. In some cases, the second phase may include less than 10%, 5%, 2% or 1% of at least one type of oligosaccharide. In some cases, the second phase may be substantially free of at least one type of oligosaccharide.

[0027] In some cases, food can include phenolic compounds. In some cases, phenolic compounds can include lignin, lignin decomposition products, ferulic acid, ferulic acid derivatives or any combination thereof. In some cases, the first phase can include phenolic compounds. In some cases, the second phase can be substantially free of phenolic compounds. In some cases, the first phase can further include oil, flour, eggs, margarine, butter, shortening, baking soda, baking powder, yeast or corn starch. In some cases, the second phase can further include palm oil, cocoa butter, butter, shortening, margarine, milk or cream.

[0028] In some cases, at least one type of oligosaccharide or at least two types of oligosaccharides in the first phase can be in non-crystalline form. In some cases, the monosaccharide, disaccharide or both in the second phase can be in crystalline form or semi-crystalline form. In some cases, at least one type of oligosaccharide or at least two types of oligosaccharides in the first phase can be in non-crystalline form, and wherein the monosaccharide, disaccharide or both in the second phase can be in crystalline form or semi-crystalline form.

[0029] In various cases, a food product may include: a first phase comprising cellooligosaccharides having a degree of polymerization (DP) of 2 to 6 and xylo-oligosaccharides having a DP of 2 to 12; and a second phase comprising glucose, fructose, galactose, sucrose, maltose, lactose or a combination thereof.

[0030] In some cases, a method of preparing a food may include: providing a first phase comprising at least one type of oligosaccharide selected from the following: cellooligosaccharides having a degree of polymerization (DP) of 2 to 6; xylo-oligosaccharides having a DP of 2 to 12; manno-oligosaccharides having a DP of 2 to 12; mixed-linkage glucan-oligosaccharides having a DP of 2 to 5; and xyloglucan-oligosaccharides having a DP of 4 to 12; and providing a second phase comprising monosaccharides, disaccharides, or both; and mixing, combining, connecting, and / or coating the first and second phases with each other.

[0031] In some cases, after the first phase and the second phase are combined, the food can be baked, cooked, grilled, fried, frozen, heated or processed in some other way. In some cases, the first phase and the second phase may be physically stuck together in the food. In some cases, the first phase and the second phase may not be physically stuck together in the food. In some cases, the first phase may be different from the second phase. In some cases, the average density of the first phase may be less than the average density of the second phase. In some cases, the average density of the second phase may be at least 1.5 times, 2 times, 5 times or 10 times greater than the average density of the first phase. In some cases, the average density of the second phase may be less than the average density of the first phase. In some cases, the average density of the first phase may be at least 1.5 times, 2 times, 5 times or 10 times greater than the average density of the second phase.

[0032] In some cases, the average sweetness level of the first phase can be lower than the average sweetness level of the second phase. In some cases, the sweetness level can be the sweetness perception of the object. In some cases, the second phase can be sweeter than the first phase by at least 1.5 times, 2 times, 5 times or 10 times. In some cases, the volume of the first phase in food can be 1.5 times, 2 times, 5 times or 10 times larger than the second phase. In some cases, the mass of the first phase in food can be 1.5 times, 2 times, 5 times or 10 times larger than the mass of the second phase.

[0033] In some cases, the first phase can include dough, batter, paste, mousse, pudding, custard, yogurt, frozen yogurt, American ice cream, Italian gelato, sorbet, sherbet, Italian panna cotta, soft candy or a combination thereof. In some cases, the second phase can be formed by fruit, syrup, icing, syrup, fondant, candy bar, hard candy, cream, chocolate candy, peanut butter candy, peppermint candy, butter candy or a combination thereof. In some cases, fruit can include fresh fruit or dried fruit.

[0034] In some cases, the second phase can include fruit, syrup, frosting, syrup, fondant, candy bar, hard candy, cream, chocolate candy, peanut butter candy, mint candy, butter candy or a combination thereof. In some cases, the fruit can include fresh fruit or dried fruit.

[0035] In some cases, the food product can be a cake, cupcake, cheesecake, cookie, croissant, cronut, brownie, blondie, pie, puff pastry, bun, scone, bread, roll, danish, donut, torte, muffin, cupcakes, milkshake, American ice cream, frozen yogurt, custard, gelato, waffles, crepes, jam, jelly, macaroon, flan, shortbread, duffel, pecan, madeleine, gloopy croissant, French doughnut, brioche, bundt cake, funnel cake, panna cotta, fudge, scones, or a combination thereof.

[0036] In some cases, food can be substantially free of high intensity sweeteners. In some cases, food can be substantially free of polyols. In some cases, food can comprise polysaccharides, wherein the polysaccharide can be a cellulose polysaccharide, a hemicellulose polysaccharide, a polysaccharide derivative or a polysaccharide aggregate. In some cases, the polysaccharide can be a cellulose polysaccharide. In some cases, the hemicellulose polysaccharide can be a xylan. In some cases, the polysaccharide derivative can be a carboxymethyl cellulose. In some cases, the polysaccharide aggregate can be an undigested lignocellulosic material.

[0037] In some cases, the food may contain less than 15% polysaccharide by dry weight. In some cases, the first phase may contain less than 15% polysaccharide by dry weight. In some cases, the second phase may be substantially free of polysaccharides. In some cases, the first phase may be substantially free of high intensity sweeteners. In some cases, the second phase may be substantially free of high intensity sweeteners. In some cases, the first phase may be substantially free of polyols. In some cases, the second phase may be substantially free of polyols.

[0038] In some cases, the second phase may comprise glucose, fructose, galactose, sucrose, maltose, lactose, or a combination thereof. In some cases, monosaccharides, disaccharides, or both may comprise less than 10% of the first phase by dry weight. In some cases, monosaccharides may comprise less than 5%, less than 4%, less than 3%, less than 2.5%, less than 2%, or less than 1% of the first phase by dry weight. In some cases, the first phase may be substantially free of monosaccharides, disaccharides, or both.

[0039] In some cases, the first phase may be substantially free of glucose, fructose, galactose, sucrose, maltose and lactose. In some cases, the first phase may include at least 1% of at least one type of oligosaccharide by dry weight. In some cases, the first phase may include at least 2.5%, at least 5%, at least 10%, at least 12.5% ​​or at least 15% of at least one type of oligosaccharide by dry weight. In some cases, at least one type of oligosaccharide may include a cello-oligosaccharide with a DP of 2 to 6. In some cases, at least two types of oligosaccharides may include a xylo-oligosaccharide with a DP of 2 to 12. In some cases, at least one type of oligosaccharide may include a mixed bond glucan oligosaccharide with a DP of 2 to 5. In some cases, at least one type of oligosaccharide may include a manno-oligosaccharide with a DP of 2 to 12. In some cases, at least one type of oligosaccharide may include a xylo-oligosaccharide with a DP of 4 to 12. In some cases, at least one type of oligosaccharide may include a cello-oligosaccharide and a xylo-oligosaccharide. In some cases, at least one type of oligosaccharide may include a cello-oligosaccharide and a manno-oligosaccharide.

[0040] In some cases, cello-oligosaccharides can constitute at least 10%, at least 15%, at least 20%, at least 25% or at least 30% of food by dry weight. In some cases, cello-oligosaccharides can include cellobiose greater than 50%, greater than 60%, greater than 70%, greater than 80% or greater than 90%. In some cases, xylooligosaccharides can constitute at least 10%, at least 15%, at least 20%, at least 25% or at least 30% of food by dry weight. In some cases, xylooligosaccharides can include xylooligosaccharides with one or more side branches. In some cases, one or more side branches can include glucuronic acid side branches, methyl glucuronic acid side branches, arabinose side branches or their combinations. In some cases, xylooligosaccharides can include ratios of xylose monomers and arabinose monomers from 20:1 to 2:1, 18:1 to 4:1 or 16:1 to 6:1. In some cases, manno-oligosaccharides may constitute at least 10%, at least 15%, at least 20%, at least 25%, or at least 30% of the food product by dry weight.

[0041] In some cases, the mixed-linkage glucan oligosaccharide may constitute at least 10%, at least 15%, at least 20%, at least 25%, or at least 30% of the food by dry weight. In some cases, the xyloglucan oligosaccharide may constitute at least 10%, at least 15%, at least 20%, at least 25%, or at least 30% of the food by dry weight. In some cases, the second phase may comprise at least 1%, at least 2%, at least 3%, at least 5%, at least 8%, at least 10%, or at least 15% of monosaccharides, disaccharides, or both by dry weight.

[0042] In some cases, the second phase may include glucose. In some cases, the second phase may include fructose. In some cases, the second phase may include sucrose. In some cases, the second phase may include galactose. In some cases, the second phase may include maltose. In some cases, the second phase may include lactose. In some cases, the second phase may include less than 10%, 5%, 2% or 1% of at least one type of oligosaccharide. In some cases, the second phase may be substantially free of at least one type of oligosaccharide. In some cases, the food may include phenolic compounds. In some cases, the phenolic compounds may include lignin, lignin decomposition products, ferulic acid, ferulic acid derivatives or any combination thereof. In some cases, the first phase may include phenolic compounds. In some cases, the second phase may be substantially free of phenolic compounds.

[0043] In some cases, the first phase may further comprise oil, flour, eggs, margarine, butter, shortening, baking soda, baking powder, yeast or corn starch. In some cases, the second phase may further comprise palm oil, cocoa butter, butter, shortening, margarine, milk or cream. BRIEF DESCRIPTION OF THE DRAWINGS

[0044] The novel features of the present invention are particularly set forth in the appended claims. A better understanding of the features and advantages of the present invention will be obtained by referring to the following detailed description and accompanying drawings which set forth illustrative embodiments in which the principles of the present invention are utilized, in which:

[0045] Figure 1 Graphed are the perceived sweetness of sandwich cookies (biscuits) made from batters containing oligosaccharides, lacking sucrose and containing icings made from sucrose, compared to biscuits made from batters containing different levels of sucrose. Data are means + / - standard errors of 4 measurements.

[0046] Figure 2 Graphed are the perceived sweetness of chocolate chip muffins made from batters containing oligosaccharides, lacking sucrose, and containing chocolate chips made with sucrose, compared to muffins made from batters containing different levels of sucrose. Data are the mean + / - standard error of 4 measurements.

[0047] Figure 3 Graphed are the perceived sweetness of blueberry muffins made from batters containing oligosaccharides, lacking sucrose, and containing blueberries with natural sugars, compared to muffins made from batters containing different levels of sucrose. Data are means + / - standard errors of 4 measurements.

[0048] Figure 4 Graphed are the perceived sweetness of cranberry muffins made from batters containing oligosaccharides, lacking sucrose, and containing cranberries with natural sugars, compared to muffins made from batters containing different levels of sucrose. Data are means + / - standard errors of 4 measurements.

[0049] Figure 5 Graphed are the perceived sweetness of jam layer cakes made from batters containing oligosaccharides, lacking sucrose and containing jam made from sucrose and containing natural sugars, compared to cakes made from batters containing different levels of sucrose. Data are mean + / - standard error of 4 measurements.

[0050] Figure 6 HPLC traces illustrating the sugars comprising a xylo-oligosaccharide composition (top) and a cellooligosaccharide composition (bottom) used to prepare an oligosaccharide mixture are shown. The oligosaccharide mixture comprises 45% (w / w) xylo-oligosaccharides, 40% (w / w) cellooligosaccharides and 15% (w / w) microcrystalline cellulose.

[0051] Figure 7 A food product according to aspects of the present disclosure is shown comprising a cookie (biscuit) as an oligosaccharide-containing phase and a chocolate topping as a sugar-containing phase.

[0052] Figure 8A food product according to aspects of the present disclosure is shown comprising cookies as an oligosaccharide-containing phase interspersed with chocolate chips as a sugar-containing phase.

[0053] Fig. 9 A food product according to aspects of the present disclosure is shown comprising a shortbread cookie (biscuit) as an oligosaccharide-containing phase and a fruit puree topping as a sugar-containing phase.

[0054] Fig.10 A food product according to aspects of the present disclosure is shown comprising a vegetarian cookie as an oligosaccharide-containing phase interspersed with sultana as a sugar-containing phase.

[0055] Fig.11 A food product according to aspects of the present disclosure is shown comprising cookies as an oligosaccharide-containing phase interspersed with sultanas raisins as a sugar-containing phase.

[0056] Fig.12 A food product according to aspects of the present disclosure is shown comprising a carrot cupcake as a first oligosaccharide-containing phase and a cream cheese topping as a sugar-containing phase.

[0057] Fig.13 A food product according to aspects of the present disclosure is shown comprising a chocolate orange cake as an oligosaccharide-containing phase and a ganache as a sugar-containing phase.

[0058] Fig.14 A food product according to aspects of the present disclosure is shown comprising cake as a first oligosaccharide-containing phase, strawberries as a sugar-containing phase and mascarpone cream as a second oligosaccharide-containing phase.

[0059] Fig.15 A food product according to aspects of the present disclosure is shown comprising granola as an oligosaccharide-containing phase and berries as a sugar-containing phase.

[0060] Fig.16 A food product according to aspects of the present disclosure is shown comprising an almond butter granola bar as an oligosaccharide-containing phase and chocolate chips as a sugar-containing phase.

[0061] Fig.17 A food product according to aspects of the present disclosure is shown comprising a granola bar layer as an oligosaccharide-containing phase and mixed dates as a sugar-containing phase.

[0062] Fig.18 A food product according to aspects of the present disclosure is shown, comprising mascarpone cream as an oligosaccharide-containing phase and ladyfingers as a sugar-containing phase.

[0063] Fig.19A food product according to aspects of the present disclosure is shown comprising custard as an oligosaccharide-containing phase and raspberries as a sugar-containing phase.

[0064] Fig. 20 A food product according to aspects of the present disclosure is shown comprising panna cotta as an oligosaccharide-containing phase and caramel syrup as a sugar-containing phase.

[0065] Fig.21A Ice cream made from oligosaccharides according to aspects of the present disclosure is shown.

[0066] Fig.21B A food product according to aspects of the present disclosure is shown comprising ice cream as an oligosaccharide-containing phase and chocolate chips as a sugar-containing phase.

[0067] Fig. 22 A food product according to aspects of the present disclosure is shown comprising cookies (biscuits) as an oligosaccharide-containing phase and chocolate chips as a sugar-containing phase. DETAILED DESCRIPTION

[0068] Multiphase foods are described herein that can have a reduced calorie content, but have a perceived sweetness that can be at least about equal to a higher calorie, full-sugar food. The types of foods contemplated herein are those that are typically baked, manufactured, mixed, frozen, and / or processed using naturally occurring or extracted monosaccharides and / or disaccharides (such as glucose or sucrose). Multiphase foods can include, for example, frosted cakes, chocolate chip cookies, oatmeal raisin cookies, sandwich cookies, blueberry muffins, filled pastries, and the like. By using multiphases, foods can be made that have a reduced calorie content but include the perceived sweetness of a full-sugar food.

[0069] According to the disclosure provided herein, one phase, such as cake, may contain low-calorie sweeteners, such as oligosaccharides that replace commonly used monosaccharide and / or disaccharide sugars / sweeteners, while another phase, such as the frosting of the cake, will contain sucrose commonly used in most recipes. Typically, the phase containing high-calorie sugars will be a minor component (e.g., frosting, icing, chocolate chips, or fruit) relative to the volume and / or mass of the food, while the phase containing oligosaccharides will contain the major component (e.g., cake or cookies) relative to the volume and / or mass of the food.

[0070] As used herein, "food" and "foodstuff" generally refer to any edible item that can be consumed by humans or any other animals. It can be food, feed, drink, or an ingredient for producing any of the above.

[0071] As used herein, "nutraceuticals" generally refer to any composition introduced into a human or other animal by ingestion, injection, absorption or any other method in order to provide nutrition to the human or other animal. Such nutraceuticals may be used in the form of beverages with added dietary fiber, prebiotic additives, pills or other capsules, or any other suitable use.

[0072] As used herein, "polysaccharide" generally refers to any sugar polymer greater than about 20 residues in length. Polysaccharides can be highly branched, slightly branched or unbranched. Polysaccharides can include any combination of glycosidic bonds of any type, any number of, for example, α or β bonds, and any combination of monomer types (such as glucose, glucosamine, mannose, xylose, galactose, fucose, fructose, glucuronic acid, arabinose or its derivatives), such as any combination of the above monomers modified with acetyl or other groups. Polysaccharides can be cellulose or hemicellulose polymers, and the hemicellulose polymers envisioned include xylan, glucuronic acid xylan, arabinoxylan, glucomannan and xyloglucan. In some embodiments, cellulose is a preferred cellulose polymer.

[0073] As used herein, "lignocellulose" generally refers to aggregates containing polysaccharides that are plant cell wall materials or derived from plant cell wall materials. For example, they may contain one or more of the following polysaccharides associated together: cellulose, xylan, mannan, and mixed bond glucan.

[0074] As used herein, "highly branched," "lightly branched," and "unbranched" generally refer to the number of side chains per backbone in a saccharide. Highly branched saccharides have an average of 4 to 10 side chains per 10 backbone residues, lightly branched saccharides have an average of 1 to 3 side chains per 10 backbone residues, and unbranched saccharides have only one backbone and no side chains. The average is calculated by dividing the number of side chains in the saccharide by the number of backbone residues.

[0075] As used herein, "sugar" generally refers to any polysaccharide and / or oligosaccharide, such as monosaccharides and / or disaccharides.

[0076] As used herein, "oligosaccharide" generally refers to a sugar polymer having a chain length of less than or equal to about 20 sugar residues. Oligosaccharides may be highly branched, lightly branched, or unbranched; and may contain any combination of glycosidic bonds, any number of α or β bonds, and any combination of monomer types (such as glucose, glucosamine, mannose, xylose, galactose, fucose, fructose, glucuronic acid, arabinose, or derivatives thereof). Suitable derivatives include the above monomers containing acetyl or other groups.

[0077] As used herein, "monosaccharides" and "disaccharides" generally refer to sugar compounds consisting of one or two residues, respectively. Monosaccharides are compounds such as glucose, glucosamine, xylose, galactose, fucose, fructose, glucuronic acid, arabinose, galacturonic acid; or their diastereomers or other derivatives. Suitable derivatives include acetyl or other groups. Disaccharides are compounds consisting of two monosaccharides linked by any glycosidic bond.

[0078] As used herein, "cello-oligosaccharide" generally refers to an oligosaccharide composed of one or more glucose residues linked by β-1,4-glycosidic bonds, and may be chemically related by oxidation, reduction, esterification, epimerization, or another chemical modification.

[0079] As used herein, "xylooligosaccharides" generally refer to oligosaccharides consisting primarily of xylose residues, typically linked by β-1,4-glycosidic bonds, and may also contain glucuronic acid residues and / or arabinose residues and / or acetyl groups and / or any other modifications, and may be chemically associated therewith by oxidation, reduction, esterification, epimerization or another chemical modification.

[0080] As used herein, "mixed-linkage glucan oligosaccharide" generally refers to an oligosaccharide composed of one or more glucose residues linked by at least one β-1,3-glycosidic bond and at least one β-1,4-glycosidic bond, and may be chemically associated therewith by oxidation, reduction, esterification, epimerization or another chemical modification.

[0081] As used herein, "mannooligosaccharide" generally refers to an oligosaccharide consisting of one or more mannose residues and optionally containing one or more glucose and / or galactose residues, and may be chemically related by oxidation, reduction, esterification, epimerization or another chemical modification.

[0082] As used herein, "chitooligosaccharide" generally refers to an oligosaccharide composed of one or more glucosamine and / or N-acetyl-glucosamine residues, and may be chemically related thereto by oxidation, reduction, esterification, epimerization or another chemical modification.

[0083] As used herein, "cellulose" generally refers to polysaccharides composed of glucose residues linked by β-1,4-glycosidic bonds and their derivatives. "Xylan" refers to a polysaccharide composed of a backbone of xylose residues and may also contain glucuronic acid residues and / or arabinose residues and / or acetyl groups and / or any other modifications. "Mixed-linkage glucan" refers to a polysaccharide composed of glucose residues linked by β-1,3-glycosidic bonds and β-1,4-glycosidic bonds. "Mannan" refers to a polysaccharide composed of greater than 40% mannose residues and optionally containing glucose and / or galactose residues. "Chitin" or "chitosan" refers to a polysaccharide composed of glucosamine and / or N-acetyl-glucosamine residues.

[0084] As used herein, the term "about" can mean within 1 standard deviation or more than 1 standard deviation. Alternatively, "about" can mean a range of up to 10% of a given value, up to 5% of a given value, or up to 1% of a given value. For example, about can mean up to ±10%, ±9%, ±8%, ±7%, ±6%, ±5%, ±4%, ±3%, ±2%, or ±1% of a given value.

[0085] As used herein, the term "high intensity sweetener" generally refers to a sweet component having a perceived sweetness many times sweeter than sucrose. High intensity sweeteners include saccharin, aspartame, acesulfame potassium (Ace-K), sucralose, neotame and advantame. High intensity sweeteners also include extracts such as steviol glycosides obtained from the leaves of stevia plants (Stevia rebaudiana (Bertoni) Bertoni)) and extracts obtained from monk fruit (Siraitiagrosvenorii Swingle).

[0086] As used herein, the term "sugar alcohol" generally refers to polyol sweeteners. Common sugar alcohols used to sweeten foods include sorbitol, xylitol, and lactitol. As used herein, the term "polyol" generally refers to polyol sweeteners, such as sugar alcohols. Common polyols used to sweeten foods include erythritol, sorbitol, xylitol, and lactitol.

[0087] As used herein, the term "substantially free of" about sugar alcohol, polyol or high intensity sweetener generally refers to the amount less than the amount of the perceived sweetness of the food that contributes to the addition of sugar alcohol, polyol or high intensity sweetener.Usually, the food substantially free of high intensity sweetener or polyol will have a trace amount or less.For example, the first phase, the second phase or (for example, food) component can have by dry weight less than 5%, 4.5%, 4%, 3.5%, 3%, 2.5%, 2%, 1.5%, 1%, 0.9%, 0.8%, 0.7%, 0.6%, 0.5%, 0.4%, 0.3%, 0.2%, 0.1%, 0.01%, 0.001% or 0.0001% sugar alcohol, polyol or high intensity sweetener. In another embodiment, the first phase, the second phase, or a component (e.g., of a food) may have less than 5%, 4.5%, 4%, 3.5%, 3%, 2.5%, 2%, 1.5%, 1%, 0.9%, 0.8%, 0.7%, 0.6%, 0.5%, 0.4%, 0.3%, 0.2%, 0.1%, 0.01%, 0.001% or 0.0001% oligosaccharides by dry weight.

[0088] introduce

[0089] This paper describes a multiphase food that can include at least two phases. The first phase can be the main phase of the food. In some cases, the first phase can provide volume, matrix and / or structure for the food. For example, the first phase can be dough, batter, pudding, custard, yogurt, American ice cream, sorbet, sherbet, Italian ice cream or other suitable food main components. The first phase will be described in more detail below. The second phase can be the secondary phase of the food. The second phase can provide contrast flavor, texture and / or color for the food. In other words, the flavor, texture and / or color of the second phase can be different from the flavor, texture and / or color of the first phase. The first phase can maintain and / or support the second phase. In various cases, the second phase can be an addition or additive coupled to the first phase or combined with the first phase to form a food. For example, the second phase can be fresh fruit, dried fruit, chocolate chips, icing, frosting, candy pieces, syrup or other suitable secondary components of food. In other words, the second phase can be dispersed in the entire first phase, arranged in the first phase and / or arranged on at least a portion of the first phase.

[0090] In some cases, the volume and / or mass of the first phase can be larger relative to the second phase. For example, in an embodiment where the food is a chocolate chip cupcake, the first phase can be a baking batter and the second phase can be chocolate chips. As a part of the total volume and / or mass of the chocolate chip cupcake, the baking batter can account for a larger portion of the total volume and / or total mass of the chocolate chip cupcake than the chocolate chips. In addition, in certain embodiments, the food can include additional phases, such as the third phase, the fourth phase, the fifth phase, the sixth phase, the seventh phase, the eighth phase or more phases. For example, vanilla American ice cream with chocolate syrup and caramel syrup mixed into American ice cream can include the first phase (American ice cream), the second phase (chocolate syrup) and the third phase (caramel syrup).

[0091] The terms first phase and second phase (and related terms, e.g., third phase, fourth phase, etc.) are used throughout this disclosure for convenience. In any embodiment provided herein, unless otherwise expressly indicated, the characteristics, components, or features of the first phase may apply to the second phase, and vice versa (the same applies to the other phases provided herein). For example, in some embodiments, the volume and / or mass of the first phase may be greater than the second phase, however, in some other embodiments, the volume and / or mass of the second phase may be greater than the first phase.

[0092] In addition, the transition between the first phase and the second phase of the food can be gradual. In other words, the transition may not be sudden. After preparing, baking and / or letting the food stand for a period of time, the first phase can at least partially displace or move into at least a portion of the second phase, or vice versa. Therefore, there may be a transition zone between the first phase and the second phase. For example, in an embodiment where the food is a chocolate chip cupcake, one or more of the chocolate chips that form the second phase can be at least partially melted during the baking process of the chocolate chip cupcake. Therefore, at least a portion of one or more chocolate chips can penetrate a portion of the first phase, such as a portion of the first phase that is in the second phase or adjacent to the second phase. In other words, a portion of the second phase can melt into, seep into, soak into, or otherwise penetrate into a portion of the first phase, or vice versa.

[0093] A phase can be a different or substantially different food component that is a mixture of one or more base ingredients of the phase. In other words, a phase can be a discrete domain that has one or more different properties, components, or characteristics (e.g., different volume, mass, melting temperature, etc.) that are different from or compared to another phase. For example, a first phase can have a first discrete melting temperature and a second phase can have a second discrete melting temperature, wherein the first discrete melting temperature is different from the second discrete melting temperature.

[0094] Phases are usually not the individual base ingredients of the phase, such as eggs, flour, sweeteners, milk, cream, etc., but the phase can be a mixture of one or more such base ingredients, such as dough, batter or ice cream-whether baked, frozen or at room temperature. Phases can also include naturally occurring ingredients, which are not mixtures of base ingredients, and are usually added (e.g., all or substantially all) to baked goods. Such ingredients include fresh fruits, dried fruits, extracts, syrups, jams, jellies, preserves, pickles, nuts and / or candied nuts that add desired flavors, textures and / or colors to food. In general, phases may be palatable to humans, while the base ingredients themselves may not be. For example, unbaked cookie dough or cakes without icing are generally eaten by humans, while raw eggs, flour and / or sweeteners are not. Phases may include, but are not limited to, dough, batter, paste, mousse, pudding, custard, yogurt, frozen yogurt, American ice cream, Italian gelato, sorbet, sherbet, Italian panna cotta, soft candy, fruit, syrup, icing, frosting, syrup, fondant, candy bar, hard candy, toffee, cream, peanut butter, almond butter, cashew butter, candied nuts, hazelnut chocolate spread, chocolate candy, peanut butter candy, mint candy, or butterscotch. Other suitable phases are also within the scope of the present disclosure.

[0095] Alternatively, described herein are food products in which a single phase comprises two or more different sweetener components.Such sweetener components may include an oligosaccharide component and a monosaccharide and / or disaccharide component.

[0096] multi-phase food

[0097] The food products described herein are generally foods that are considered to be sweets, desserts, candies, or breakfast items, and include, by way of non-limiting examples, cakes, cupcakes, cheesecakes, cookies, croissants, cronuts, brownies, blondies, pies, puff pastries, buns, scones, bread, rolls, danishes, donuts, nut cakes, muffins, cupcakes, milkshakes, American ice cream, frozen yogurt, custard, gelato, waffles, crepes, jams, jellies, macarons, flan, puff pastry, duffels, pecans, madeleines, gloopy croissants, French doughnuts, brioche, bundt cake, funnel cake, panna cotta, fudge, scones, or combinations thereof.

[0098] Foods as described herein can be frozen, baked, fried, boiled or otherwise suitably prepared for human consumption. Foods as described herein can also be pre-made or mixed and prepared for baking or cooking by the final consumer. For example, pre-made cake batters or cookie doughs prepared for baking that are supplied to consumers. It is also contemplated that boxed mixtures that typically require the addition of one or more wet ingredients such as oil, butter, milk, cream or eggs are also contemplated. It is also contemplated that entire frozen or refrigerated foods that require consumers to thaw and / or heat before consumption are also contemplated.

[0099] In one aspect, a multiphase food having at least a first phase and a second phase may include a second phase blended with the first phase. In certain embodiments, the second phase may be blended unevenly through the first phase or through a portion of the first phase. In certain embodiments, the second phase may be blended evenly through the first phase. In these aspects, the second phase or a fragment of the second phase may maintain their basic properties, such as the blueberries in a blueberry muffin or the chocolate chips in a chocolate chip cookie. Additional phases may also be blended to produce a food comprising a third phase, a fourth phase, a fifth phase, a sixth phase, a seventh phase, or an eighth phase. Any one or more of these phases may be blended unevenly or evenly into the first phase.

[0100] On the other hand, the second phase of multiphase food can be used as filling, icing and / or frosting.In certain embodiments, the second phase can be arranged on or around the first phase or a part of the first phase, such as icing and / or frosting cake.When the second phase is arranged on the first phase, the second phase can cover the first phase completely or partially, cover the top of the first phase completely or partially, or cover the top and side of the first phase completely or partially.In certain embodiments, the second phase can be arranged in the first phase, such as pie or jelly or cream filling cake together.In certain embodiments, the second phase can be arranged between two phases, such as a thousand-layer cake with frosting arranged between layers.Additional phases can also be arranged on or within the first phase, thereby producing food comprising the third phase, the fourth phase, the fifth phase, the sixth phase, the seventh phase or the eighth phase.Any one or more of these phases can be arranged in the inside of any one or more phases, around all or part of any one or more phases, on all or part of the top of any one or more phases, on all or part of the top and side of any one or more phases, or between any one or more phases.

[0101] In some cases, phases (e.g., a first phase, a second phase, a third phase, etc.) may be composed of components or ingredients that are mixed during the production process before two (or more) phases are combined into a food product (e.g., a finished product or a final multi-phase product). In some cases, the phases may be heated, cooked, baked, boiled, fried, cooled, or processed in some other way during the production process before being combined into a finished product. In various cases, the phases may be physically stuck together in the finished product. In some cases, the phases in the finished product may not be physically stuck together (e.g., oatmeal may include different phases that are not stuck together). In some cases, the phases may fuse at the interface of one phase and another phase, for example, during the baking process of the final product (e.g., when chocolate chips partially melt into at least a portion of the surrounding cookie dough during baking).

[0102] In some embodiments, the first phase can be a fat-based, water-based or baking composition. In certain embodiments, the second phase can be a fat-based, water-based or baking composition. Fat-based compositions can refer to compositions in which the main component of sugar or oligosaccharides is dispersed and is composed of fat. Examples of fat-based compositions can include chocolate, American ice cream, cream and cheese. Water-based compositions can refer to compositions in which the main component of sugar or oligosaccharides is dispersed and is composed of water (for example, wherein the main component is aqueous). Examples of water-based compositions can include fruit, candied fruit, liquid seasoning trickles, sauces and icings. Baking compositions can refer to compositions made from dough or batter and cooked usually by baking. Examples of baking compositions can include bread, cookies, cakes, donuts and cakes.

[0103] In some cases, the second phase may be substantially uniformly dispersed throughout the food. In some cases, the first phase may be unevenly dispersed throughout the food. In various cases, the first phase may be unevenly dispersed throughout the first phase. In some cases, the first phase may be disposed on a portion of the outer surface of the second phase. In some cases, the first phase may be coated on a portion of the outer surface of the second phase.

[0104] In some embodiments, the second phase can be disposed on a portion of the outer surface of the food. The second phase can be coated on a portion of the outer surface of the food. The second phase can be disposed within a portion of the first phase. The second phase can be disposed within a portion of the food.

[0105] In certain embodiments, the first phase can be disposed on a portion of the outer surface of the food. The first phase can be coated on a portion of the outer surface of the food. The first phase can be disposed within a portion of the second phase. The first phase can be disposed within a portion of the food.

[0106] In various embodiments, the volume of the first phase in the food can be greater than the volume of the second phase. The volume of the first phase in the food can be 1.5 times, 2 times, 5 times, or 10 times greater than the second phase. The volume of the second phase in the food can be greater than the volume of the first phase. The volume of the second phase in the food can be 1.5 times, 2 times, 5 times, or 10 times greater than the first phase.

[0107] In some embodiments, the mass of the first phase in the food can be greater than the mass of the second phase. The mass of the first phase in the food can be 1.5 times, 2 times, 5 times, or 10 times greater than the second phase. The mass of the second phase in the food can be greater than the mass of the first phase. The mass of the second phase in the food can be 1.5 times, 2 times, 5 times, or 10 times greater than the first phase.

[0108] The different phases of multiphase food can be distinguished based on the sweetness (for example, the sweetness perceived by human consumers) of each phase.In certain embodiments, the average sweetness of the first phase can be greater than the average sweetness of the second phase.In certain embodiments, the average sweetness of the first phase can be greater than the average sweetness of the second phase by at least about 1.5 times, at least about 2 times, at least about 3 times, at least about 4 times, at least about 5 times, at least about 6 times, at least about 7 times, at least about 8 times, at least about 9 times or at least about 10 times.In certain embodiments, the average sweetness of the second phase can be greater than the average sweetness of the first phase by at least about 1.5 times, at least about 2 times, at least about 3 times, at least about 4 times, at least about 5 times, at least about 6 times, at least about 7 times, at least about 8 times, at least about 9 times or at least about 10 times.In various embodiments, the average sweetness of the first phase can be greater than the average sweetness of the second phase. In some embodiments, the average sweetness of the first phase can be at least 1.5 times, at least 2 times, at least 3 times, at least 4 times, at least 5 times, at least 6 times, at least 7 times, at least 8 times, at least 9 times or at least 10 times greater than the average sweetness of the second phase. In certain embodiments, the average sweetness of the second phase can be greater than the average sweetness of the first phase. In certain embodiments, the average sweetness of the second phase can be at least 1.5 times, at least 2 times, at least 3 times, at least 4 times, at least 5 times, at least 6 times, at least 7 times, at least 8 times, at least 9 times or at least 10 times greater than the average sweetness of the first phase.

[0109] The different phases of multiphase food can be distinguished based on the density of each phase. In certain embodiments, the average density of the first phase can be greater than the average density of the second phase. In certain embodiments, the average density of the first phase can be greater than the average density of the second phase by at least about 1.5 times, at least about 2 times, at least about 3 times, at least about 4 times, at least about 5 times, at least about 6 times, at least about 7 times, at least about 8 times, at least about 9 times or at least about 10 times. In certain embodiments, the average density of the second phase can be greater than the average density of the first phase. In certain embodiments, the average density of the second phase can be greater than the average density of the first phase by at least about 1.5 times, at least about 2 times, at least about 3 times, at least about 4 times, at least about 5 times, at least about 6 times, at least about 7 times, at least about 8 times, at least about 9 times or at least about 10 times.

[0110] In various embodiments, the average density of the first phase can be greater than the average density of the second phase. In some embodiments, the average density of the first phase can be at least 1.5 times, at least 2 times, at least 3 times, at least 4 times, at least 5 times, at least 6 times, at least 7 times, at least 8 times, at least 9 times, or at least 10 times greater than the average density of the second phase. In certain embodiments, the average density of the second phase can be greater than the average density of the first phase. In various embodiments, the average density of the second phase can be at least 1.5 times, at least 2 times, at least 3 times, at least 4 times, at least 5 times, at least 6 times, at least 7 times, at least 8 times, at least 9 times, or at least 10 times greater than the average density of the first phase.

[0111] The different phases of multiphase food can be distinguished based on the viscosity of each phase.In certain embodiments, the average viscosity of the first phase can be greater than the average viscosity of the second phase.In certain embodiments, the average viscosity of the first phase can be greater than the average viscosity of the second phase by at least about 1.5 times, at least about 2 times, at least about 3 times, at least about 4 times, at least about 5 times, at least about 6 times, at least about 7 times, at least about 8 times, at least about 9 times, at least about 10 times or at least about 100 times.In certain embodiments, the average viscosity of the second phase can be greater than the average viscosity of the first phase.In certain embodiments, the average viscosity of the second phase can be greater than the average viscosity of the first phase by at least about 1.5 times, at least about 2 times, at least about 3 times, at least about 4 times, at least about 5 times, at least about 6 times, at least about 7 times, at least about 8 times, at least about 9 times, at least about 10 times or at least about 100 times.

[0112] In various embodiments, the average viscosity of the first phase can be greater than the average viscosity of the second phase. In some embodiments, the average viscosity of the first phase can be greater than the average viscosity of the second phase by at least 1.5 times, at least 2 times, at least 3 times, at least 4 times, at least 5 times, at least 6 times, at least 7 times, at least 8 times, at least 9 times, at least 10 times or at least 100 times. In certain embodiments, the average viscosity of the second phase can be greater than the average viscosity of the first phase. In various embodiments, the average viscosity of the second phase can be greater than the average viscosity of the first phase by at least 1.5 times, at least 2 times, at least 3 times, at least 4 times, at least 5 times, at least 6 times, at least 7 times, at least 8 times, at least 9 times, at least 10 times or at least 100 times.

[0113] The different phases of multiphase food can be distinguished based on the volume and / or quality of each phase.In certain embodiments, the average volume and / or quality of the first phase can be greater than the average volume and / or quality of the second phase.In certain embodiments, the average volume and / or quality of the first phase can be greater than the average volume and / or quality of the second phase by at least about 1.5 times, at least about 2 times, at least about 3 times, at least about 4 times, at least about 5 times, at least about 6 times, at least about 7 times, at least about 8 times, at least about 9 times, at least about 10 times, at least about 20 times, at least about 30 times, at least about 40 times, at least about 50 times or at least about 100 times.In certain embodiments, the average volume and / or quality of the second phase can be greater than the average volume and / or quality of the first phase. In certain embodiments, the average volume and / or mass of the second phase may be at least about 1.5 times, at least about 2 times, at least about 3 times, at least about 4 times, at least about 5 times, at least about 6 times, at least about 7 times, at least about 8 times, at least about 9 times, at least about 10 times, at least about 20 times, at least about 30 times, at least about 40 times, at least about 50 times, or at least about 100 times greater than the average volume and / or mass of the first phase. In certain embodiments, for example, when the second phase may be a glaze, frosting, or syrup, the first or second phase may be at least about 100 times, at least about 200 times, at least about 300 times, at least about 400 times, at least about 500 times, at least about 600 times, at least about 700 times, at least about 800 times, at least about 900 times, or at least about 1000 times greater than the average volume and / or mass of the first phase.

[0114] In various embodiments, the average volume and / or mass of the first phase can be greater than the average volume and / or mass of the second phase. In some embodiments, the average volume and / or mass of the first phase can be at least 1.5 times, at least 2 times, at least 3 times, at least 4 times, at least 5 times, at least 6 times, at least 7 times, at least 8 times, at least 9 times, at least 10 times, at least 20 times, at least 30 times, at least 40 times, at least 50 times or at least 100 times greater than the average volume and / or mass of the second phase. In certain embodiments, the average volume and / or mass of the second phase can be greater than the average volume and / or mass of the first phase. In various embodiments, the average volume and / or mass of the second phase can be at least 1.5 times, at least 2 times, at least 3 times, at least 4 times, at least 5 times, at least 6 times, at least 7 times, at least 8 times, at least 9 times, at least 10 times, at least 20 times, at least 30 times, at least 40 times, at least 50 times or at least 100 times greater than the average volume and / or mass of the first phase. In some embodiments, for example, when the second phase can be a glaze, frosting, or syrup, the first phase or the second phase can be at least 100 times, at least 200 times, at least 300 times, at least 400 times, at least 500 times, at least 600 times, at least 700 times, at least 800 times, at least 900 times, or at least 1000 times greater than the average volume and / or mass of the first phase.

[0115] In certain embodiments, the first phase of the multiphase food may or may have been subjected to a browning reaction. In certain embodiments, the browning reaction may not be an enzymatic browning reaction. In certain embodiments, the browning reaction may be a caramelization reaction. In certain embodiments, the browning reaction may be a Maillard reaction. In certain embodiments, the first phase may or may have been subjected to a browning reaction, and the second phase may not or may not have been subjected to a browning reaction. In certain embodiments, the second phase of the multiphase food may or may have been subjected to a browning reaction. In certain embodiments, the browning reaction may not be an enzymatic browning reaction. In certain embodiments, the browning reaction may be a caramelization reaction. In certain embodiments, the browning reaction may be a Maillard reaction. In certain embodiments, the second phase may or may have been subjected to a browning reaction, and the first phase may not or may not have been subjected to a browning reaction. In certain embodiments, the first phase and the second phase may or may have been subjected to a browning reaction. In certain embodiments, the browning reaction may not be an enzymatic browning reaction. In certain embodiments, the browning reaction may be a caramelization reaction. In certain embodiments, the browning reaction may be a Maillard reaction. In certain embodiments, the first phase of a multiphase food may include byproducts of a browning reaction. In certain embodiments, the byproducts may be of a caramelization reaction. In certain embodiments, the byproducts may be of a Maillard reaction. In certain embodiments, the first phase may include byproducts of a browning reaction, while the second phase may not include byproducts of a browning reaction. In certain embodiments, the second phase of a multiphase food may include byproducts of a browning reaction. In certain embodiments, the byproducts may be of a caramelization reaction. In certain embodiments, the byproducts may be of a Maillard reaction. In certain embodiments, the second phase may include byproducts of a browning reaction, while the first phase may not include byproducts of a browning reaction.

[0116] In certain embodiments, the second phase may include byproducts of the browning reaction and the first phase may include byproducts of the browning reaction.

[0117] In certain embodiments, the first phase, the second phase, or both phases may be free of or substantially free of gluten (e.g., wheat gluten). In addition, the first phase or the second phase may be free of dietary allergens, such as gliadin, lactose, dairy products, eggs, nuts, etc.

[0118] In certain aspects, the multiphase food described herein may comprise at least two phases, wherein the first phase comprises oligosaccharides. The oligosaccharides in the first phase may be selected from: (a) cellooligosaccharides having a degree of polymerization (DP) of 2 to 6; (b) xyloglucan oligosaccharides having a DP of 2 to 12; (c) mixed bond glucan oligosaccharides having a DP of 2 to 5; (d) mannooligosaccharides having a DP of 2 to 12; (e) xyloglucan oligosaccharides having a DP of 4 to 12; or (f) any combination thereof. Optionally, the food can include a second phase comprising monosaccharides and / or disaccharides (e.g., baking sugar, table sugar, fructose, psicose, tagatose, dextrose, high fructose corn syrup, maltose, lactose, sucrose, gentiobiose, sophorose, laminarin, allose, glucose, mannose, galactose, idose, altrose, gulose, talose, xylose, lyxose, ribose, or arabinose, or any other suitable monosaccharide / disaccharide sugar / sweetener). Monosaccharides and / or disaccharide sugar / sweeteners can include glucose, fructose, galactose, sucrose, maltose, lactose, other suitable monosaccharides or disaccharides or combinations thereof. In certain embodiments, the first phase can be free of or substantially free of monosaccharides and / or disaccharide sugars / sweeteners, and the second phase can be free of or substantially free of oligosaccharides. In some embodiments, the second phase may include at least one caloric monosaccharide (e.g., selected from glucose, fructose, and galactose) and / or at least one caloric disaccharide (e.g., selected from sucrose, maltose, and lactose). In certain embodiments, the first phase may contain less than 10% w / w of at least one caloric monosaccharide (e.g., selected from glucose, fructose, and galactose) and / or at least one caloric disaccharide (e.g., selected from sucrose, maltose, and lactose). In various embodiments, the first phase may contain less than 10%, 9%, 8%, 7%, 6%, 5%, 4%, 3%, 2%, or 1% w / w of at least one caloric monosaccharide. In some embodiments, the first phase may contain less than 10%, 9%, 8%, 7%, 6%, 5%, 4%, 3%, 2%, or 1% w / w of at least one caloric disaccharide.

[0119] In certain aspects, on a weight / weight basis, the amount of oligosaccharides in the first phase is greater than the amount of monosaccharides and / or disaccharides in the first phase. In various aspects, on a weight / weight basis, the amount of oligosaccharides in the second phase is less than the amount of monosaccharides and / or disaccharides in the second phase.

[0120] In various aspects, the food described herein may comprise at least two phases, e.g., a first phase comprising oligosaccharides and a second phase comprising monosaccharides and / or disaccharides sugars / sweeteners. The oligosaccharides in the first phase may be selected from: (a) cellooligosaccharides having a DP of 2 to 6; (b) xylo-oligosaccharides having a DP of 2 to 12; (c) mixed-linkage glucan oligosaccharides having a DP of 2 to 5; (d) manno-oligosaccharides having a DP of 2 to 12; (e) xyloglucan oligosaccharides having a DP of 4 to 12; or (f) any combination thereof. The monosaccharides and / or disaccharides sugars / sweeteners may comprise glucose, fructose, galactose, sucrose, maltose, lactose, other suitable monosaccharides or disaccharides, or a combination thereof. In certain embodiments, the first phase may be free of or substantially free of monosaccharides and / or disaccharides sugars / sweeteners, and the second phase may be free of or substantially free of oligosaccharides.

[0121] In some cases, the food described herein may include at least two phases, for example, a first phase comprising monosaccharides and / or disaccharides sugars / sweeteners and a second phase comprising oligosaccharides. The monosaccharides and / or disaccharides sugars / sweeteners in the first phase may include glucose, fructose, galactose, sucrose, maltose, lactose, other suitable monosaccharides or disaccharides, or a combination thereof. The oligosaccharides in the second phase may be selected from: (a) cellooligosaccharides having a DP of 2 to 6; (b) xylo-oligosaccharides having a DP of 2 to 12; (c) mixed-linkage glucan oligosaccharides having a DP of 2 to 5; (d) manno-oligosaccharides having a DP of 2 to 12; (e) xyloglucan oligosaccharides having a DP of 4 to 12; or (f) any combination thereof. In certain embodiments, the second phase may be free of or substantially free of monosaccharides and / or disaccharides sugars / sweeteners, and the first phase may be free of or substantially free of oligosaccharides.

[0122] In some embodiments, the food product may comprise a first phase comprising cellooligosaccharides having a degree of polymerization (DP) of 2 to 6 and xylo-oligosaccharides having a DP of 2 to 12. The first phase may comprise from 5% to 95%, 10% to 90%, 15% to 85%, 20% to 80%, 30% to 70%, 40% to 60%, 15% to 95%, 20% to 95%, 30% to 95%, 40% to 95%, 50% to 95%, 60% to 95%, 70% to 95%, 80% to 95%, 5% to 85%, 5% to 75%, 5% to 65%, 5% to 55%, 5% to 45%, 5% to 35%, 5% to 25%, or 5% to 15% cellooligosaccharides and xylan-oligosaccharides by dry weight. The food may further comprise a second phase comprising a sweetener comprising at least one of glucose, fructose, galactose, sucrose, maltose or lactose. The second phase may comprise a sweetener in an amount of 10% to 100%, 5% to 95%, 10% to 90%, 15% to 85%, 20% to 80%, 30% to 70%, 40% to 60%, 15% to 95%, 20% to 95%, 30% to 95%, 40% to 95%, 50% to 95%, 60% to 95%, 70% to 95%, 80% to 95%, 5% to 85%, 5% to 75%, 5% to 65%, 5% to 55%, 5% to 45%, 5% to 35%, 5% to 25% or 5% to 15% by dry weight.

[0123] In some cases, cellooligosaccharides and xylooligosaccharides may be present in the food at a w / w ratio of 5:95 to 95:5, 10:90 to 90:10, 20:80 to 80:20, 30:70 to 70:30, or 40:60 to 60:40. Cellooligosaccharides and xylooligosaccharides may be present in the first phase at a w / w ratio of 5:95 to 95:5, 10:90 to 90:10, 20:80 to 80:20, 30:70 to 70:30, or 40:60 to 60:40. Cellooligosaccharides and xylooligosaccharides may be present in the second phase at a w / w ratio of 5:95 to 95:5, 10:90 to 90:10, 20:80 to 80:20, 30:70 to 70:30, or 40:60 to 60:40.

[0124] The first phase can include a sweetener that is less than 25%, 20%, 15%, 10%, 5% or 1% by dry weight. The second phase can include a cellooligosaccharide and xylooligosaccharide that is less than 50%, 40%, 30%, 20%, 10% or 5% by dry weight. The food can include a sweetener from 5% to 50%, 10% to 50%, 15% to 50%, 20% to 50%, 30% to 50%, 40% to 50%, 5% to 40%, 5% to 30%, 5% to 25%, 5% to 20%, 5% to 15%, 10% to 40%, 15% to 35% or 20% to 30% by dry weight. The food may comprise from 5% to 75%, 15% to 75%, 25% to 75%, 35% to 75%, 45% to 75%, 55% to 75%, 65% to 75%, 5% to 65%, 5% to 55%, 5% to 45%, 5% to 35%, 5% to 25%, 5% to 15%, 15% to 65%, 25% to 55% or 35% to 45% cellooligosaccharides and xylo-oligosaccharides by dry weight.

[0125] In some cases, the ratio of the first phase to the second phase can be from 10: 1 to 1: 10 on a dry weight basis. The ratio of the first phase to the second phase can be at least 10: 1, 9:2, 8:3, 7:4, 6:5, 1: 1, 5:6, 4:7, 3:8, 2:9, or 1: 10. The ratio of the first phase to the second phase can be at most 10: 1, 9:2, 8:3, 7:4, 6:5, 1: 1, 5:6, 4:7, 3:8, 2:9, or 1: 10.

[0126] The first phase can be a fat-based composition, a water-based composition or a baking composition. The second phase can be a fat-based composition, a water-based composition or a baking composition. The first phase can be a baking composition and the second phase can be a fat-based composition. The first phase can be a baking composition and the second phase can be a water-based composition. The first phase can be a fat-based composition and the second phase can be a water-based composition. The second phase can be a baking composition and the first phase can be a fat-based composition. The second phase can be a baking composition and the first phase can be a water-based composition. The second phase can be a fat-based composition and the first phase can be a water-based composition.

[0127] Any phase described herein may include, in addition to the sweetening component, one or more other components or ingredients. Such components or ingredients may include, for example, butter, margarine, shortening, oil, palm oil, baking powder, baking soda, eggs, yeast, corn starch, milk, cream, buttermilk, flour, salt or any other suitable ingredient.

[0128] The cellooligosaccharides used herein in foods or oligosaccharide mixtures can include greater than about 50%, greater than about 60%, greater than about 70%, greater than about 70%, greater than about 80% or greater than about 90% cellobiose. The cellooligosaccharides used herein in foods or oligosaccharide mixtures can include greater than 50%, greater than 55%, greater than 60%, greater than 65%, greater than 70%, greater than 75%, greater than 80%, greater than 85%, greater than 90%, greater than 95% or greater than 99% cellobiose. The cellooligosaccharides used herein in foods or oligosaccharide mixtures can include at least 50%, at least 55%, at least 60%, at least 65%, at least 70%, at least 75%, at least 80%, at least 85%, at least 90%, at least 95% or at least 99% cellobiose. The cellooligosaccharides used herein in foods or oligosaccharide mixtures can include any range between the percentages disclosed above (e.g., from 50% to 90% cellobiose).

[0129] The xylo-oligosaccharide used in the food or oligosaccharide mixture herein may comprise xylo-oligosaccharide with one or more side branches. The one or more side branches may comprise glucuronyl side branches, methylglucuronyl side branches, arabinosyl side branches or a combination thereof.

[0130] The food described herein may also include a polysaccharide, wherein the polysaccharide is a cellulosic polysaccharide, a hemicellulose polysaccharide, a polysaccharide derivative or a polysaccharide aggregate. In certain embodiments, the polysaccharide is a cellulosic polysaccharide. In some cases, the hemicellulose polysaccharide is a xylan. In various cases, the polysaccharide derivative is carboxymethyl cellulose. In some cases, the polysaccharide aggregate is an undigested lignocellulosic material. In some cases, the food comprises less than about 15% polysaccharide by dry weight. In some cases, the first phase comprises less than about 15% polysaccharide by dry weight. In various cases, the second phase comprises less than about 5%, about 4%, about 3%, about 2%, about 1% or about 0.5% polysaccharide. In some cases, the second phase does not contain or is substantially free of polysaccharides. In some cases, the food comprises less than 15% polysaccharide by dry weight. In some cases, the first phase comprises less than 15% polysaccharide by dry weight. In various cases, the second phase comprises less than 5%, 4%, 3%, 2%, 1% or 0.5% polysaccharide. In some cases, the second phase does not contain polysaccharides.

[0131] The food described herein may further comprise a phenolic compound. The phenolic compound may include lignin, lignin decomposition products, ferulic acid, ferulic acid derivatives or any combination thereof. In certain embodiments, the first phase comprises a phenolic compound. In various embodiments, the second phase does not contain or is substantially free of a phenolic compound.

[0132] In some cases, one or more oligosaccharides (e.g., in the first phase) can be in non-crystalline or substantially non-crystalline form. In some cases, monosaccharides, disaccharides, or both (e.g., in the second phase) can be in crystalline or semi-crystalline form. In various embodiments, one or more of the oligosaccharides can be in non-crystalline or substantially non-crystalline form, and monosaccharides, disaccharides, or both can be in crystalline or semi-crystalline form.

[0133] In various aspects, the food described herein may comprise at least two phases, e.g., a first phase comprising at least one oligosaccharide and a second phase comprising a monosaccharide and / or disaccharide sugar / sweetener. At least one oligosaccharide in the first phase may be selected from: (a) cellooligosaccharides having a DP of 2 to 6; (b) xylo-oligosaccharides having a DP of 2 to 12; (c) mixed-linkage glucan oligosaccharides having a DP of 2 to 5; (d) manno-oligosaccharides having a DP of 2 to 12; (e) xyloglucan oligosaccharides having a DP of 4 to 12; or (f) any combination thereof. Monosaccharides and / or disaccharides sugar / sweeteners may include glucose, fructose, galactose, sucrose, maltose, lactose, other suitable monosaccharides or disaccharides, or combinations thereof. In certain embodiments, the first phase may be free of or substantially free of monosaccharides and / or disaccharides sugar / sweeteners, and the second phase may be free of or substantially free of oligosaccharides.

[0134] The second phase of the multiphase food can include monosaccharides and / or disaccharides sugar / sweeteners or any combination of monosaccharides or disaccharides sugar / sweeteners. In certain embodiments, monosaccharides and / or disaccharides sugar / sweeteners can be selected from glucose, fructose, galactose, sucrose, maltose, lactose, any one or more of other suitable monosaccharides and / or disaccharides or their combinations. In certain embodiments, the second phase can include glucose. In various embodiments, the second phase can include fructose. In some embodiments, the second phase can include sucrose. In certain embodiments, the second phase can include galactose. In various embodiments, the second phase can include maltose. In some embodiments, the second phase can include lactose. In certain embodiments, the monosaccharides and / or disaccharides sugar / sweeteners in the second phase can constitute at least about 1%, at least about 2.5%, at least about 5%, at least about 7.5%, at least about 10%, at least about 12.5%, at least about 15%, at least about 17.5% or at least about 20% of the second phase by dry weight. In certain embodiments, the monosaccharide and / or disaccharide sugar / sweetener may constitute at least about 0.5%, 1%, 1.5%, 2%, 2.5%, 3%, 3.5%, 4%, 4.5%, 5%, 5.5%, 6%, 6.5%, 7%, 7.5%, 8%, 8.5%, 9%, 9.5%, 10%, 10.5%, 11%, 11.5%, 12%, 12.5%, 13%, 13.5%, 14%, 14.5%, 15%, 15.5%, 16%, 16.5%, 17%, 17.5%, 18%, 18.5%, 19%, 19.5%, or 20% of the second phase by dry weight. In certain embodiments, the monosaccharide and / or disaccharide sugars / sweeteners of the second phase may constitute at least about 1%, at least about 2.5%, at least about 5%, at least about 7.5%, at least about 10%, at least about 12.5%, at least about 15%, at least about 17.5%, or at least about 20% of the food by dry weight. In certain embodiments, the mono- and / or disaccharide sugars / sweeteners may constitute at least about 0.5%, 1%, 1.5%, 2%, 2.5%, 3%, 3.5%, 4%, 4.5%, 5%, 5.5%, 6%, 6.5%, 7%, 7.5%, 8%, 8.5%, 9%, 9.5%, 10%, 10.5%, 11%, 11.5%, 12%, 12.5%, 13%, 13.5%, 14%, 14.5%, 15%, 15.5%, 16%, 16.5%, 17%, 17.5%, 18%, 18.5%, 19%, 19.5%, or 20% of the food product by dry weight. In various embodiments, the monosaccharide and / or disaccharide sugar / sweetener of the second phase may constitute at least 1%, at least 2.5%, at least 5%, at least 7.5%, at least 10%, at least 12.5%, at least 15%, at least 17.5% or at least 20% of the second phase by dry weight.In some embodiments, the monosaccharide and / or disaccharide sugar / sweetener may constitute at least 0.5%, 1%, 1.5%, 2%, 2.5%, 3%, 3.5%, 4%, 4.5%, 5%, 5.5%, 6%, 6.5%, 7%, 7.5%, 8%, 8.5%, 9%, 9.5%, 10%, 10.5%, 11%, 11.5%, 12%, 12.5%, 13%, 13.5%, 14%, 14.5%, 15%, 15.5%, 16%, 16.5%, 17%, 17.5%, 18%, 18.5%, 19%, 19.5%, or 20% of the second phase by dry weight. In certain embodiments, the monosaccharide and / or disaccharide sugars / sweeteners of the second phase may constitute at least 1%, at least 2.5%, at least 5%, at least 7.5%, at least 10%, at least 12.5%, at least 15%, at least 17.5%, or at least 20% of the food by dry weight. In various embodiments, monosaccharide and / or disaccharide sugars / sweeteners may constitute at least 0.5%, 1%, 1.5%, 2%, 2.5%, 3%, 3.5%, 4%, 4.5%, 5%, 5.5%, 6%, 6.5%, 7%, 7.5%, 8%, 8.5%, 9%, 9.5%, 10%, 10.5%, 11%, 11.5%, 12%, 12.5%, 13%, 13.5%, 14%, 14.5%, 15%, 15.5%, 16%, 16.5%, 17%, 17.5%, 18%, 18.5%, 19%, 19.5%, or 20% of the food by dry weight.

[0135] Monosaccharides, disaccharides or any combination thereof can be used to make the second phase. In certain embodiments, the second phase comprising monosaccharides and / or disaccharide sugar / sweeteners can include polysaccharides or oligosaccharides less than about 10%, about 5%, about 2% or about 1% by dry weight. In certain embodiments, the second phase comprising monosaccharides and / or disaccharide sugar / sweeteners can be free of or substantially free of polysaccharides or oligosaccharides. In various embodiments, the second phase comprising monosaccharides and / or disaccharide sugar / sweeteners can include polysaccharides or oligosaccharides less than 10%, 5%, 2% or 1% by dry weight. In certain embodiments, the second phase comprising monosaccharides and / or disaccharide sugar / sweeteners can be free of polysaccharides or oligosaccharides.

[0136] The first phase of a multiphase food as described herein may comprise a mixture of at least two oligosaccharides. In certain embodiments, the mixture of at least two oligosaccharides may constitute at least about 1%, at least about 2.5%, at least about 5%, at least about 7.5%, at least about 10%, at least about 12.5%, at least about 15%, at least about 17.5%, or at least about 20% of the first phase by dry weight. In certain embodiments, the mixture of at least two oligosaccharides may constitute at least about 0.5%, 1%, 1.5%, 2%, 2.5%, 3%, 3.5%, 4%, 4.5%, 5%, 5.5%, 6%, 6.5%, 7%, 7.5%, 8%, 8.5%, 9%, 9.5%, 10%, 10.5%, 11%, 11.5%, 12%, 12.5%, 13%, 13.5%, 14%, 14.5%, 15%, 15.5%, 16%, 16.5%, 17%, 17.5%, 18%, 18.5%, 19%, 19.5%, or 20% of the first phase by dry weight. In certain embodiments, the mixture of the two oligosaccharides may constitute at least about 1%, at least about 2.5%, at least about 5%, at least about 7.5%, at least about 10%, at least about 12.5%, at least about 15%, at least about 17.5%, or at least about 20% of the food by dry weight. In certain embodiments, the mixture of the two oligosaccharides may constitute at least about 0.5%, 1%, 1.5%, 2%, 2.5%, 3%, 3.5%, 4%, 4.5%, 5%, 5.5%, 6%, 6.5%, 7%, 7.5%, 8%, 8.5%, 9%, 9.5%, 10%, 10.5%, 11%, 11.5%, 12%, 12.5%, 13%, 13.5%, 14%, 14.5%, 15%, 15.5%, 16%, 16.5%, 17%, 17.5%, 18%, 18.5%, 19%, 19.5%, or 20% of the food by dry weight.

[0137] In various embodiments, the mixture of at least two oligosaccharides may constitute at least 1%, at least 2.5%, at least 5%, at least 7.5%, at least 10%, at least 12.5%, at least 15%, at least 17.5%, or at least 20% of the first phase by dry weight. In some embodiments, the mixture of at least two oligosaccharides may constitute at least 0.5%, 1%, 1.5%, 2%, 2.5%, 3%, 3.5%, 4%, 4.5%, 5%, 5.5%, 6%, 6.5%, 7%, 7.5%, 8%, 8.5%, 9%, 9.5%, 10%, 10.5%, 11%, 11.5%, 12%, 12.5%, 13%, 13.5%, 14%, 14.5%, 15%, 15.5%, 16%, 16.5%, 17%, 17.5%, 18%, 18.5%, 19%, 19.5%, or 20% of the first phase by dry weight. In certain embodiments, the mixture of the two oligosaccharides may constitute at least 1%, at least 2.5%, at least 5%, at least 7.5%, at least 10%, at least 12.5%, at least 15%, at least 17.5% or at least 20% of the food by dry weight. In various embodiments, the mixture of the two oligosaccharides may constitute at least 0.5%, 1%, 1.5%, 2%, 2.5%, 3%, 3.5%, 4%, 4.5%, 5%, 5.5%, 6%, 6.5%, 7%, 7.5%, 8%, 8.5%, 9%, 9.5%, 10%, 10.5%, 11%, 11.5%, 12%, 12.5%, 13%, 13.5%, 14%, 14.5%, 15%, 15.5%, 16%, 16.5%, 17%, 17.5%, 18%, 18.5%, 19%, 19.5% or 20% of the food by dry weight.

[0138] At least two oligosaccharides may include a mixture of the first oligosaccharide and the second oligosaccharide. The oligosaccharide mixture may include about 5% of the first oligosaccharide and about 95% of the second oligosaccharide (w / w). The oligosaccharide mixture may include about 10% of the first oligosaccharide and about 90% of the second oligosaccharide (w / w). The oligosaccharide mixture may include about 15% of the first oligosaccharide and about 85% of the second oligosaccharide (w / w). The oligosaccharide mixture may include about 20% of the first oligosaccharide and about 80% of the second oligosaccharide (w / w). The oligosaccharide mixture may include about 25% of the first oligosaccharide and about 75% of the second oligosaccharide (w / w). The oligosaccharide mixture may include about 30% of the first oligosaccharide and about 70% of the second oligosaccharide (w / w). The oligosaccharide mixture may include about 35% of the first oligosaccharide and about 65% of the second oligosaccharide (w / w). The oligosaccharide mixture may include about 40% of the first oligosaccharide and about 50% of the second oligosaccharide (w / w). The oligosaccharide mixture may include about 45% of the first oligosaccharide and about 55% of the second oligosaccharide (w / w). The oligosaccharide mixture may include about 50% of the first oligosaccharide and about 50% of the second oligosaccharide (w / w). The oligosaccharide mixture may include about 55% of the first oligosaccharide and about 45% of the second oligosaccharide (w / w). The oligosaccharide mixture may include about 60% of the first oligosaccharide and about 30% of the second oligosaccharide (w / w). The oligosaccharide mixture may include about 65% of the first oligosaccharide and about 35% of the second oligosaccharide (w / w). The oligosaccharide mixture may include about 70% of the first oligosaccharide and about 30% of the second oligosaccharide (w / w). The oligosaccharide mixture may include about 75% of the first oligosaccharide and about 25% of the second oligosaccharide (w / w). The oligosaccharide mixture may include about 80% of the first oligosaccharide and about 20% of the second oligosaccharide (w / w). The oligosaccharide mixture may include about 85% of the first oligosaccharide and about 15% of the second oligosaccharide (w / w). The oligosaccharide mixture may comprise about 90% of the first oligosaccharide and about 10% of the second oligosaccharide (w / w).The oligosaccharide mixture may comprise about 95% of the first oligosaccharide and about 5% of the second oligosaccharide (w / w).

[0139] The oligosaccharide mixture may include 5% of the first oligosaccharide and 95% of the second oligosaccharide (w / w). The oligosaccharide mixture may include 10% of the first oligosaccharide and 90% of the second oligosaccharide (w / w). The oligosaccharide mixture may include 15% of the first oligosaccharide and 85% of the second oligosaccharide (w / w). The oligosaccharide mixture may include 20% of the first oligosaccharide and 80% of the second oligosaccharide (w / w). The oligosaccharide mixture may include 25% of the first oligosaccharide and 75% of the second oligosaccharide (w / w). The oligosaccharide mixture may include 30% of the first oligosaccharide and 70% of the second oligosaccharide (w / w). The oligosaccharide mixture may include 35% of the first oligosaccharide and 65% of the second oligosaccharide (w / w). The oligosaccharide mixture may include 40% of the first oligosaccharide and 50% of the second oligosaccharide (w / w). The oligosaccharide mixture may include 45% of the first oligosaccharide and 55% of the second oligosaccharide (w / w). The oligosaccharide mixture may include 50% of the first oligosaccharide and 50% of the second oligosaccharide (w / w). The oligosaccharide mixture may include 55% of the first oligosaccharide and 45% of the second oligosaccharide (w / w). The oligosaccharide mixture may include 60% of the first oligosaccharide and 30% of the second oligosaccharide (w / w). The oligosaccharide mixture may include 65% of the first oligosaccharide and 35% of the second oligosaccharide (w / w). The oligosaccharide mixture may include 70% of the first oligosaccharide and 30% of the second oligosaccharide (w / w). The oligosaccharide mixture may include 75% of the first oligosaccharide and 25% of the second oligosaccharide (w / w). The oligosaccharide mixture may include 80% of the first oligosaccharide and 20% of the second oligosaccharide (w / w). The oligosaccharide mixture may include 85% of the first oligosaccharide and 15% of the second oligosaccharide (w / w). The oligosaccharide mixture may include 90% of the first oligosaccharide and 10% of the second oligosaccharide (w / w). The oligosaccharide mixture may include 95% of the first oligosaccharide and 5% of the second oligosaccharide (w / w). In some embodiments, the first oligosaccharide may be a cellooligosaccharide and the second oligosaccharide may be a xylo-oligosaccharide. In certain embodiments, the first oligosaccharide may be a cellooligosaccharide and the second oligosaccharide may be a manno-oligosaccharide. In various embodiments, the first oligosaccharide may be a xylo-oligosaccharide and the second oligosaccharide may be a manno-oligosaccharide. Other combinations of the first oligosaccharide and the second oligosaccharide are also within the scope of the present disclosure.

[0140] Oligosaccharide mixture can include two or more oligosaccharides, the first oligosaccharide and the second oligosaccharide that can be different from the first oligosaccharide.For example, the first oligosaccharide can be xylo-oligosaccharide, cello-oligosaccharide, manno-oligosaccharide or another oligosaccharide as provided herein, and the second oligosaccharide can be xylo-oligosaccharide, cello-oligosaccharide, manno-oligosaccharide or another oligosaccharide that is not used as the first oligosaccharide.The ratio of the first oligosaccharide to the second oligosaccharide in the mixture can be about 1:1.The ratio of the first oligosaccharide to the second oligosaccharide in the mixture can be about 1:2.The ratio of the first oligosaccharide to the second oligosaccharide in the mixture can be about 1:3.The ratio of the first oligosaccharide to the second oligosaccharide in the mixture can be about 1:4.The ratio of the first oligosaccharide to the second oligosaccharide in the mixture can be about 1:5.The ratio of the first oligosaccharide to the second oligosaccharide in the mixture can be about 1:6.The ratio of the first oligosaccharide to the second oligosaccharide in the mixture can be about 1:7.The ratio of the first oligosaccharide to the second oligosaccharide in the mixture can be about 1:8. The ratio of the first oligosaccharide to the second oligosaccharide in the mixture may be about 1:9. The ratio of the first oligosaccharide to the second oligosaccharide in the mixture may be 1:1. The ratio of the first oligosaccharide to the second oligosaccharide in the mixture may be 1:2. The ratio of the first oligosaccharide to the second oligosaccharide in the mixture may be 1:3. The ratio of the first oligosaccharide to the second oligosaccharide in the mixture may be 1:4. The ratio of the first oligosaccharide to the second oligosaccharide in the mixture may be 1:5. The ratio of the first oligosaccharide to the second oligosaccharide in the mixture may be 1:6. The ratio of the first oligosaccharide to the second oligosaccharide in the mixture may be 1:7. The ratio of the first oligosaccharide to the second oligosaccharide in the mixture may be 1:8. The ratio of the first oligosaccharide to the second oligosaccharide in the mixture may be 1:9.

[0141] The ratio of the first oligosaccharide to the second oligosaccharide in the mixture may be about 2:1. The ratio of the first oligosaccharide to the second oligosaccharide in the mixture may be about 2:3. The ratio of the first oligosaccharide to the second oligosaccharide in the mixture may be about 2:5. The ratio of the first oligosaccharide to the second oligosaccharide in the mixture may be about 2:7. The ratio of the first oligosaccharide to the second oligosaccharide in the mixture may be about 2:9. The ratio of the first oligosaccharide to the second oligosaccharide in the mixture may be 2:1. The ratio of the first oligosaccharide to the second oligosaccharide in the mixture may be 2:3. The ratio of the first oligosaccharide to the second oligosaccharide in the mixture may be 2:5. The ratio of the first oligosaccharide to the second oligosaccharide in the mixture may be 2:7. The ratio of the first oligosaccharide to the second oligosaccharide in the mixture may be 2:9. The oligosaccharide may be a cellooligosaccharide, a manno-oligosaccharide, a xylo-oligosaccharide, a xyloglucan oligosaccharide, a mixed bond oligosaccharide, a chitosan oligosaccharide or other oligosaccharides as provided herein, wherein the first oligosaccharide may be selected to be an oligosaccharide different from the second oligosaccharide.

[0142] The ratio of the first oligosaccharide to the second oligosaccharide in the mixture may be about 3:1. The ratio of the first oligosaccharide to the second oligosaccharide in the mixture may be about 3:2. The ratio of the first oligosaccharide to the second oligosaccharide in the mixture may be about 3:4. The ratio of the first oligosaccharide to the second oligosaccharide in the mixture may be about 3:5. The ratio of the first oligosaccharide to the second oligosaccharide in the mixture may be about 3:7. The ratio of the first oligosaccharide to the second oligosaccharide in the mixture may be about 3:8. The ratio of the first oligosaccharide to the second oligosaccharide in the mixture may be 3:1. The ratio of the first oligosaccharide to the second oligosaccharide in the mixture may be 3:2. The ratio of the first oligosaccharide to the second oligosaccharide in the mixture may be 3:4. The ratio of the first oligosaccharide to the second oligosaccharide in the mixture may be 3:5. The ratio of the first oligosaccharide to the second oligosaccharide in the mixture may be 3:7. The ratio of the first oligosaccharide to the second oligosaccharide in the mixture may be 3:8. Oligosaccharide can be cello-oligosaccharide, manno-oligosaccharide, xylo-oligosaccharide, xyloglucan oligosaccharide, mixed bond oligosaccharide, chitosan oligosaccharide or other oligosaccharide provided herein, wherein the first oligosaccharide can be selected as the oligosaccharide different from the second oligosaccharide.In the oligosaccharide mixture comprising two or more oligosaccharides, the ratio of the first oligosaccharide to the second oligosaccharide can be from 1:9 to 9:1.The ratio of the first oligosaccharide to the second oligosaccharide can be from 1:4 to 4:1.The ratio of the first oligosaccharide to the second oligosaccharide can be from 1:3 to 3:1.The ratio of the first oligosaccharide to the second oligosaccharide can be from 2:3 to 3:2.Oligosaccharide can be cello-oligosaccharide, manno-oligosaccharide, xylo-oligosaccharide, xyloglucan oligosaccharide, mixed bond oligosaccharide, chitosan oligosaccharide or other oligosaccharide provided herein, wherein the first oligosaccharide can be selected as the oligosaccharide different from the second oligosaccharide.

[0143] In certain embodiments, at least two oligosaccharides may be selected from cello-oligosaccharides with a DP of 2 to 6 and cello-oligosaccharides with a DP of 2 to 6. In certain embodiments, at least two oligosaccharides may be selected from cello-oligosaccharides with a DP of 2 to 6 and xylo-oligosaccharides with a DP of 2 to 12. In certain embodiments, at least two oligosaccharides may be selected from cello-oligosaccharides with a DP of 2 to 6 and mixed-linkage glucan oligosaccharides with a DP of 2 to 5. In certain embodiments, at least two oligosaccharides may be selected from cello-oligosaccharides with a DP of 2 to 6 and manno-oligosaccharides with a DP of 2 to 12. In certain embodiments, at least two oligosaccharides may be selected from cello-oligosaccharides with a DP of 2 to 6 and xyloglucan oligosaccharides with a DP of 4 to 12. In certain embodiments, at least two oligosaccharides may be selected from xylo-oligosaccharides with a DP of 2 to 12 and cello-oligosaccharides with a DP of 2 to 6. In certain embodiments, at least two oligosaccharides may be selected from xylo-oligosaccharides with a DP of 2 to 12 and xylo-oligosaccharides with a DP of 2 to 12. In certain embodiments, at least two oligosaccharides may be selected from xylooligosaccharides with a DP of 2 to 12 and mixed bond glucan oligosaccharides with a DP of 2 to 5. In certain embodiments, at least two oligosaccharides may be selected from xylooligosaccharides with a DP of 2 to 12 and manno-oligosaccharides with a DP of 2 to 12. In certain embodiments, at least two oligosaccharides may be selected from xylooligosaccharides with a DP of 2 to 12 and xyloglucan oligosaccharides with a DP of 4 to 12. In certain embodiments, at least two oligosaccharides may be selected from mixed bond glucan oligosaccharides with a DP of 2 to 5 and cellooligosaccharides with a DP of 2 to 6. In certain embodiments, at least two oligosaccharides may be selected from mixed bond glucan oligosaccharides with a DP of 2 to 5 and xylooligosaccharides with a DP of 2 to 12. In certain embodiments, at least two oligosaccharides may be selected from mixed bond glucan oligosaccharides with a DP of 2 to 5 and mixed bond glucan oligosaccharides with a DP of 2 to 5. In certain embodiments, at least two oligosaccharides may be selected from mixed bond glucan oligosaccharides with a DP of 2 to 5 and manno-oligosaccharides with a DP of 2 to 12. In certain embodiments, at least two oligosaccharides may be selected from mixed bond glucan oligosaccharides with a DP of 2 to 5 and xyloglucan oligosaccharides with a DP of 4 to 12. In certain embodiments, at least two oligosaccharides may be selected from manno-oligosaccharides with a DP of 2 to 12 and cello-oligosaccharides with a DP of 2 to 6. In certain embodiments, at least two oligosaccharides may be selected from manno-oligosaccharides with a DP of 2 to 12 and xyloglucan oligosaccharides with a DP of 2 to 12. In certain embodiments, at least two oligosaccharides may be selected from manno-oligosaccharides with a DP of 2 to 12 and mixed bond glucan oligosaccharides with a DP of 2 to 5. In certain embodiments, at least two oligosaccharides may be selected from manno-oligosaccharides with a DP of 2 to 12 and manno-oligosaccharides with a DP of 2 to 12. In certain embodiments, at least two oligosaccharides may be selected from manno-oligosaccharides with a DP of 2 to 12 and xyloglucan oligosaccharides with a DP of 4 to 12. In certain embodiments, at least two oligosaccharides may be selected from xyloglucan oligosaccharides with a DP of 4 to 12 and cello-oligosaccharides with a DP of 2 to 6.In certain embodiments, at least two oligosaccharides may be selected from xyloglucan oligosaccharides having a DP of 4 to 12 and xyloglucan oligosaccharides having a DP of 2 to 12. In certain embodiments, at least two oligosaccharides may be selected from xyloglucan oligosaccharides having a DP of 4 to 12 and mixed bond glucan oligosaccharides having a DP of 2 to 5. In certain embodiments, at least two oligosaccharides may be selected from xyloglucan oligosaccharides having a DP of 4 to 12 and manno-oligosaccharides having a DP of 2 to 12. In certain embodiments, at least two oligosaccharides may be selected from xyloglucan oligosaccharides having a DP of 4 to 12 and xyloglucan oligosaccharides having a DP of 4 to 12.

[0144] The concentration of the xylooligosaccharide with a DP of 2 in the xylooligosaccharide mixture may be from about 2% to about 80% w / w. The concentration of the xylooligosaccharide with a DP of 2 in the xylooligosaccharide mixture may be from 2% to 80% w / w. The concentration of the xylooligosaccharide with a DP of 2 may be at least 2%, 4%, 6%, 8%, 10%, 12%, 15%, 18%, 20%, 25% or 30% w / w. In some cases, the concentration of the xylooligosaccharide with a DP of 2 may be higher, for example, up to 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75% or 80% w / w.

[0145] The concentration of xylo-oligosaccharides with a DP of 3 in the xylo-oligosaccharide mixture may be from about 2% to about 20% w / w. The concentration of xylo-oligosaccharides with a DP of 3 in the xylo-oligosaccharide mixture may be from 2% to 20% w / w. The concentration of xylo-oligosaccharides with a DP of 3 may be at least 2%, 4%, 6%, 8%, 10%, 12%, 15%, 18% or 20% w / w.

[0146] The concentration of xylo-oligosaccharides with a DP of 4 in the xylo-oligosaccharide mixture may be from about 5% to about 20% w / w. The concentration of xylo-oligosaccharides with a DP of 4 in the xylo-oligosaccharide mixture may be from 5% to 20% w / w. The concentration of xylo-oligosaccharides with a DP of 4 may be at least 5%, 8%, 10%, 12%, 15%, 18% or 20% w / w.

[0147] The concentration of xylo-oligosaccharides with a DP of 5 in the xylo-oligosaccharide mixture may be from about 5% to about 20% w / w. The concentration of xylo-oligosaccharides with a DP of 5 in the xylo-oligosaccharide mixture may be from 5% to 20% w / w. The concentration of xylo-oligosaccharides with a DP of 5 may be at least 5%, 7%, 8%, 10%, 12%, 15%, 18% or 20% w / w.

[0148] The concentration of xylo-oligosaccharides with a DP of 6 in the xylo-oligosaccharide mixture may be from about 5% to about 25% w / w. The concentration of xylo-oligosaccharides with a DP of 6 in the xylo-oligosaccharide mixture may be from 5% to 25% w / w. The concentration of xylo-oligosaccharides with a DP of 6 may be at least 5%, 8%, 10%, 12%, 15%, 18%, 20% or 25% w / w.

[0149] The concentration of xylo-oligosaccharides with a DP of 7 in the xylo-oligosaccharide mixture may be from about 2% to about 20% w / w. The concentration of xylo-oligosaccharides with a DP of 7 in the xylo-oligosaccharide mixture may be from 2% to 20% w / w. The concentration of xylo-oligosaccharides with a DP of 7 may be at least 2%, 4%, 6%, 8%, 10%, 12%, 15%, 17% or 20% w / w.

[0150] The concentration of xylo-oligosaccharides with a DP of 8 in the xylo-oligosaccharide mixture may be from about 1% to about 15% w / w. The concentration of xylo-oligosaccharides with a DP of 8 in the xylo-oligosaccharide mixture may be from 1% to 15% w / w. The concentration of xylo-oligosaccharides with a DP of 8 may be at least 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10% or 15% w / w.

[0151] The concentration of xylo-oligosaccharides with a DP of 9 in the xylo-oligosaccharide mixture may be from about 2% to about 15% w / w. The concentration of xylo-oligosaccharides with a DP of 9 in the xylo-oligosaccharide mixture may be from 2% to 15% w / w. The concentration of xylo-oligosaccharides with a DP of 9 may be at least 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10% or 15% w / w.

[0152] The concentration of xylo-oligosaccharides with a DP of 10 in the xylo-oligosaccharide mixture may be from about 2% to about 15% w / w. The concentration of xylo-oligosaccharides with a DP of 10 in the xylo-oligosaccharide mixture may be from 2% to 15% w / w. The concentration of xylo-oligosaccharides with a DP of 10 may be at least 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10% or 15% w / w.

[0153] The concentration of xylo-oligosaccharides with a DP of 11 in the xylo-oligosaccharide mixture may be from about 2% to about 15% w / w. The concentration of xylo-oligosaccharides with a DP of 11 in the xylo-oligosaccharide mixture may be from 2% to 15% w / w. The concentration of xylo-oligosaccharides with a DP of 11 may be at least 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10% or 15% w / w.

[0154] The concentration of xylo-oligosaccharides with a DP of 12 in the xylo-oligosaccharide mixture may be from about 2% to about 15% w / w. The concentration of xylo-oligosaccharides with a DP of 12 in the xylo-oligosaccharide mixture may be from 2% to 15% w / w. The concentration of xylo-oligosaccharides with a DP of 12 may be at least 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10% or 15% w / w.

[0155] The concentration of the cellooligosaccharide with DP of 2 in the cellooligosaccharide mixture may be from about 2% to about 80% w / w. The concentration of the cellooligosaccharide with DP of 2 in the cellooligosaccharide mixture may be from 2% to 80% w / w. The concentration of the cellooligosaccharide with DP of 2 may be at least 2%, 4%, 6%, 8%, 10%, 12%, 15%, 18%, 20%, 25% or 30% w / w. In some cases, the concentration of the cellooligosaccharide with DP of 2 may be higher, for example, at least 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75% or 80% w / w.

[0156] The concentration of cellooligosaccharides with a DP of 3 in the cellooligosaccharide mixture may be about 2% to about 20% w / w. The concentration of cellooligosaccharides with a DP of 3 in the cellooligosaccharide mixture may be 2% to 20% w / w. The concentration of cellooligosaccharides with a DP of 3 may be at least 2%, 4%, 6%, 8%, 10%, 12%, 15%, 18% or 20% w / w.

[0157] The concentration of cellooligosaccharides with a DP of 4 in the cellooligosaccharide mixture may be about 5% to about 20% w / w. The concentration of cellooligosaccharides with a DP of 4 in the cellooligosaccharide mixture may be 5% to 20% w / w. The concentration of cellooligosaccharides with a DP of 4 may be at least 5%, 8%, 10%, 12%, 15%, 18% or 20% w / w.

[0158] The concentration of cellooligosaccharides with a DP of 5 in the cellooligosaccharide mixture may be about 5% to about 20% w / w. The concentration of cellooligosaccharides with a DP of 5 in the cellooligosaccharide mixture may be 5% to 20% w / w. The concentration of cellooligosaccharides with a DP of 5 may be at least 5%, 7%, 8%, 10%, 12%, 15%, 18% or 20% w / w.

[0159] The concentration of cellooligosaccharides with a DP of 6 in the cellooligosaccharide mixture may be about 5% to about 25% w / w. The concentration of cellooligosaccharides with a DP of 6 in the cellooligosaccharide mixture may be 5% to 25% w / w. The concentration of cellooligosaccharides with a DP of 6 may be at least 5%, 8%, 10%, 12%, 15%, 18%, 20% or 25% w / w.

[0160] The concentration of manno-oligosaccharides with a DP of 2 in the manno-oligosaccharide mixture may be from about 2% to about 30% w / w. The concentration of manno-oligosaccharides with a DP of 2 in the manno-oligosaccharide mixture may be from 2% to 30% w / w. The concentration of manno-oligosaccharides with a DP of 2 may be at least 2%, 4%, 6%, 8%, 10%, 12%, 15%, 18%, 20%, 25% or 30% w / w.

[0161] The concentration of manno-oligosaccharides with a DP of 3 in the manno-oligosaccharide mixture may be from about 2% to about 20% w / w. The concentration of manno-oligosaccharides with a DP of 3 in the manno-oligosaccharide mixture may be from 2% to 20% w / w. The concentration of manno-oligosaccharides with a DP of 3 may be at least 2%, 4%, 6%, 8%, 10%, 12%, 15%, 18% or 20% w / w.

[0162] The concentration of manno-oligosaccharides with a DP of 4 in the manno-oligosaccharide mixture may be from about 5% to about 20% w / w. The concentration of manno-oligosaccharides with a DP of 4 in the manno-oligosaccharide mixture may be from 5% to 20% w / w. The concentration of manno-oligosaccharides with a DP of 4 may be at least 5%, 8%, 10%, 12%, 15%, 18% or 20% w / w.

[0163] The concentration of manno-oligosaccharides with a DP of 5 in the manno-oligosaccharide mixture may be from about 5% to about 20% w / w. The concentration of manno-oligosaccharides with a DP of 5 in the manno-oligosaccharide mixture may be from 5% to 20% w / w. The concentration of manno-oligosaccharides with a DP of 5 may be at least 5%, 7%, 8%, 10%, 12%, 15%, 18% or 20% w / w.

[0164] The concentration of manno-oligosaccharides with a DP of 6 in the manno-oligosaccharide mixture may be from about 5% to about 25% w / w. The concentration of manno-oligosaccharides with a DP of 6 in the manno-oligosaccharide mixture may be from 5% to 25% w / w. The concentration of manno-oligosaccharides with a DP of 6 may be at least 5%, 8%, 10%, 12%, 15%, 18%, 20% or 25% w / w.

[0165] The concentration of manno-oligosaccharides with a DP of 7 in the manno-oligosaccharide mixture may be from about 2% to about 20% w / w. The concentration of manno-oligosaccharides with a DP of 7 in the manno-oligosaccharide mixture may be from 2% to 20% w / w. The concentration of manno-oligosaccharides with a DP of 7 may be at least 2%, 4%, 6%, 8%, 10%, 12%, 15%, 17% or 20% w / w.

[0166] The concentration of manno-oligosaccharides with a DP of 8 in the manno-oligosaccharide mixture may be from about 1% to about 15% w / w. The concentration of manno-oligosaccharides with a DP of 8 in the manno-oligosaccharide mixture may be from 1% to 15% w / w. The concentration of manno-oligosaccharides with a DP of 8 may be at least 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10% or 15% w / w.

[0167] The concentration of manno-oligosaccharides with a DP of 9 in the manno-oligosaccharide mixture may be about 2% to about 15% w / w. The concentration of manno-oligosaccharides with a DP of 9 in the manno-oligosaccharide mixture may be 2% to 15% w / w. The concentration of manno-oligosaccharides with a DP of 9 may be at least 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10% or 15% w / w.

[0168] The concentration of manno-oligosaccharides with a DP of 10 in the manno-oligosaccharide mixture may be from about 2% to about 15% w / w. The concentration of manno-oligosaccharides with a DP of 10 in the manno-oligosaccharide mixture may be from 2% to 15% w / w. The concentration of manno-oligosaccharides with a DP of 10 may be at least 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10% or 15% w / w.

[0169] The concentration of manno-oligosaccharides with a DP of 11 in the manno-oligosaccharide mixture may be about 2% to about 15% w / w. The concentration of manno-oligosaccharides with a DP of 11 in the manno-oligosaccharide mixture may be 2% to 15% w / w. The concentration of manno-oligosaccharides with a DP of 11 may be at least 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10% or 15% w / w.

[0170] The concentration of manno-oligosaccharides with a DP of 12 in the manno-oligosaccharide mixture may be from about 2% to about 15% w / w. The concentration of manno-oligosaccharides with a DP of 12 in the manno-oligosaccharide mixture may be from 2% to 15% w / w. The concentration of manno-oligosaccharides with a DP of 12 may be at least 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10% or 15% w / w.

[0171] The concentration of xyloglucan oligosaccharides with a DP of 4 in the xyloglucan oligosaccharide mixture may be about 5% to about 20% w / w. The concentration of xyloglucan oligosaccharides with a DP of 4 in the xyloglucan oligosaccharide mixture may be 5% to 20% w / w. The concentration of xyloglucan oligosaccharides with a DP of 4 may be at least 5%, 8%, 10%, 12%, 15%, 18% or 20% w / w.

[0172] The concentration of xyloglucan oligosaccharides with a DP of 5 in the xyloglucan oligosaccharide mixture may be about 5% to about 20% w / w. The concentration of xyloglucan oligosaccharides with a DP of 5 in the xyloglucan oligosaccharide mixture may be 5% to 20% w / w. The concentration of xyloglucan oligosaccharides with a DP of 5 may be at least 5%, 7%, 8%, 10%, 12%, 15%, 18% or 20% w / w.

[0173] The concentration of xyloglucan oligosaccharides with a DP of 6 in the xyloglucan oligosaccharide mixture may be about 5% to about 25% w / w. The concentration of xyloglucan oligosaccharides with a DP of 6 in the xyloglucan oligosaccharide mixture may be 5% to 25% w / w. The concentration of xyloglucan oligosaccharides with a DP of 6 may be at least 5%, 8%, 10%, 12%, 15%, 18%, 20% or 25% w / w.

[0174] The concentration of xyloglucan oligosaccharides with a DP of 7 in the xyloglucan oligosaccharide mixture may be from about 2% to about 20% w / w. The concentration of xyloglucan oligosaccharides with a DP of 7 in the xyloglucan oligosaccharide mixture may be from 2% to 20% w / w. The concentration of xyloglucan oligosaccharides with a DP of 7 may be at least 2%, 4%, 6%, 8%, 10%, 12%, 15%, 17% or 20% w / w.

[0175] The concentration of xyloglucan oligosaccharides with a DP of 8 in the xyloglucan oligosaccharide mixture may be from about 1% to about 15% w / w. The concentration of xyloglucan oligosaccharides with a DP of 8 in the xyloglucan oligosaccharide mixture may be from 1% to 15% w / w. The concentration of xyloglucan oligosaccharides with a DP of 8 may be at least 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10% or 15% w / w.

[0176] The concentration of xyloglucan oligosaccharides with a DP of 9 in the xyloglucan oligosaccharide mixture may be from about 2% to about 15% w / w. The concentration of xyloglucan oligosaccharides with a DP of 9 in the xyloglucan oligosaccharide mixture may be from 2% to 15% w / w. The concentration of xyloglucan oligosaccharides with a DP of 9 may be at least 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10% or 15% w / w.

[0177] The concentration of xyloglucan oligosaccharides with a DP of 10 in the xyloglucan oligosaccharide mixture may be from about 2% to about 15% w / w. The concentration of xyloglucan oligosaccharides with a DP of 10 in the xyloglucan oligosaccharide mixture may be from 2% to 15% w / w. The concentration of xyloglucan oligosaccharides with a DP of 10 may be at least 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10% or 15% w / w.

[0178] The concentration of mixed bond glucan oligosaccharides with a DP of 2 in the mixed bond glucan oligosaccharide mixture may be from about 2% to about 30% w / w. The concentration of mixed bond glucan oligosaccharides with a DP of 2 in the mixed bond glucan oligosaccharide mixture may be from 2% to 30% w / w. The concentration of mixed bond glucan oligosaccharides with a DP of 2 may be at least 2%, 4%, 6%, 8%, 10%, 12%, 15%, 18%, 20%, 25% or 30% w / w.

[0179] The concentration of mixed linkage glucan oligosaccharides with a DP of 3 in the mixed linkage glucan oligosaccharide mixture may be from about 2% to about 20% w / w. The concentration of mixed linkage glucan oligosaccharides with a DP of 3 in the mixed linkage glucan oligosaccharide mixture may be from 2% to 20% w / w. The concentration of mixed linkage glucan oligosaccharides with a DP of 3 may be at least 2%, 4%, 6%, 8%, 10%, 12%, 15%, 18% or 20% w / w.

[0180] The concentration of mixed linkage glucan oligosaccharides with a DP of 4 in the mixed linkage glucan oligosaccharide mixture may be about 5% to about 20% w / w. The concentration of mixed linkage glucan oligosaccharides with a DP of 4 in the mixed linkage glucan oligosaccharide mixture may be about 5% to about 20% w / w. The concentration of mixed linkage glucan oligosaccharides with a DP of 4 may be at least 5%, 8%, 10%, 12%, 15%, 18% or 20% w / w.

[0181] The concentration of mixed linkage glucan oligosaccharides with a DP of 5 in the mixed linkage glucan oligosaccharide mixture may be from about 5% to about 20% w / w. The concentration of mixed linkage glucan oligosaccharides with a DP of 5 in the mixed linkage glucan oligosaccharide mixture may be from 5% to 20% w / w. The concentration of mixed linkage glucan oligosaccharides with a DP of 5 may be at least 5%, 7%, 8%, 10%, 12%, 15%, 18% or 20% w / w.

[0182] On the other hand, the food described herein may comprise at least two phases, wherein the first phase comprises at least three, at least four, at least five or more oligosaccharides. As described above, the oligosaccharides in the first phase may be selected from: (a) cellooligosaccharides having a DP of 2 to 6; (b) xylo-oligosaccharides having a DP of 2 to 12; (c) mixed-linkage glucan oligosaccharides having a DP of 2 to 5; (d) manno-oligosaccharides having a DP of 2 to 12; (e) xyloglucan oligosaccharides having a DP of 4 to 12; and (f) any combination thereof. Optionally, the food may comprise a second phase comprising monosaccharides and / or disaccharides sugars / sweeteners, wherein the monosaccharides and / or disaccharides sugars / sweeteners include glucose, fructose, galactose, sucrose, maltose, lactose, other suitable monosaccharides or disaccharides, or a combination thereof. In certain embodiments, the first phase may be free of or substantially free of monosaccharides and / or disaccharides sugars / sweeteners, and the second phase may be free of or substantially free of oligosaccharides.

[0183] On the other hand, the food described herein comprises at least two phases - a first phase comprising at least three, at least four, at least five or more oligosaccharides, and a second phase comprising monosaccharides and / or disaccharides sugars / sweeteners. The oligosaccharides in the first phase may be selected from: (a) cellooligosaccharides having a DP of 2 to 6; (b) xylo-oligosaccharides having a DP of 2 to 12; (c) mixed-linkage glucan oligosaccharides having a DP of 2 to 5; (d) manno-oligosaccharides having a DP of 2 to 12; (e) xyloglucan oligosaccharides having a DP of 4 to 12; or (f) any combination thereof. Monosaccharides and / or disaccharides sugars / sweeteners may include glucose, fructose, galactose, sucrose, maltose, lactose, other suitable monosaccharides or disaccharides, or a combination thereof. In certain embodiments, the first phase may be free of or substantially free of monosaccharides and / or disaccharides sugars / sweeteners, and the second phase may be free of or substantially free of oligosaccharides.

[0184] The second phase of the multiphase food can include monosaccharides, disaccharides or any combination of monosaccharides and / or disaccharides (monosaccharides and / or disaccharides sugars / sweeteners). In certain embodiments, monosaccharides and / or disaccharides sugars / sweeteners can be selected from glucose, fructose, galactose, sucrose, maltose, lactose, other suitable monosaccharides or disaccharides or any one or more of their combinations. In certain embodiments, the second phase can include glucose. In various embodiments, the second phase can include fructose. In some embodiments, the second phase can include sucrose. In certain embodiments, the second phase can include galactose. In various embodiments, the second phase can include maltose. In some embodiments, the second phase can include lactose. In certain embodiments, the monosaccharides and / or disaccharides sugars / sweeteners in the second phase can constitute at least about 1%, at least about 2.5%, at least about 5%, at least about 7.5%, at least about 10%, at least about 12.5%, at least about 15%, at least about 17.5% or at least about 20% of the second phase by dry weight. In various embodiments, the monosaccharide and / or disaccharide sugar / sweetener may constitute at least about 0.5%, 1%, 1.5%, 2%, 2.5%, 3%, 3.5%, 4%, 4.5%, 5%, 5.5%, 6%, 6.5%, 7%, 7.5%, 8%, 8.5%, 9%, 9.5%, 10%, 10.5%, 11%, 11.5%, 12%, 12.5%, 13%, 13.5%, 14%, 14.5%, 15%, 15.5%, 16%, 16.5%, 17%, 17.5%, 18%, 18.5%, 19%, 19.5%, or 20% of the second phase by dry weight. In certain embodiments, the monosaccharide and / or disaccharide sugars / sweeteners in the second phase may constitute at least about 1%, at least about 2.5%, at least about 5%, at least about 7.5%, at least about 10%, at least about 12.5%, at least about 15%, at least about 17.5%, or at least about 20% of the food by dry weight. In certain embodiments, the mono- and / or disaccharide sugars / sweeteners may constitute at least about 0.5%, 1%, 1.5%, 2%, 2.5%, 3%, 3.5%, 4%, 4.5%, 5%, 5.5%, 6%, 6.5%, 7%, 7.5%, 8%, 8.5%, 9%, 9.5%, 10%, 10.5%, 11%, 11.5%, 12%, 12.5%, 13%, 13.5%, 14%, 14.5%, 15%, 15.5%, 16%, 16.5%, 17%, 17.5%, 18%, 18.5%, 19%, 19.5%, or 20% of the food product by dry weight. In various embodiments, the monosaccharide and / or disaccharide sugar / sweetener in the second phase may constitute at least 1%, at least 2.5%, at least 5%, at least 7.5%, at least 10%, at least 12.5%, at least 15%, at least 17.5% or at least 20% of the second phase by dry weight.In some embodiments, the monosaccharide and / or disaccharide sugar / sweetener may constitute at least 0.5%, 1%, 1.5%, 2%, 2.5%, 3%, 3.5%, 4%, 4.5%, 5%, 5.5%, 6%, 6.5%, 7%, 7.5%, 8%, 8.5%, 9%, 9.5%, 10%, 10.5%, 11%, 11.5%, 12%, 12.5%, 13%, 13.5%, 14%, 14.5%, 15%, 15.5%, 16%, 16.5%, 17%, 17.5%, 18%, 18.5%, 19%, 19.5%, or 20% of the second phase by dry weight. In certain embodiments, the monosaccharide and / or disaccharide sugars / sweeteners in the second phase may constitute at least 1%, at least 2.5%, at least 5%, at least 7.5%, at least 10%, at least 12.5%, at least 15%, at least 17.5%, or at least 20% of the food by dry weight. In various embodiments, monosaccharide and / or disaccharide sugars / sweeteners may constitute at least 0.5%, 1%, 1.5%, 2%, 2.5%, 3%, 3.5%, 4%, 4.5%, 5%, 5.5%, 6%, 6.5%, 7%, 7.5%, 8%, 8.5%, 9%, 9.5%, 10%, 10.5%, 11%, 11.5%, 12%, 12.5%, 13%, 13.5%, 14%, 14.5%, 15%, 15.5%, 16%, 16.5%, 17%, 17.5%, 18%, 18.5%, 19%, 19.5%, or 20% of the food by dry weight.

[0185] Monosaccharides, disaccharides or any combination thereof can be used to make the second phase. In certain embodiments, the second phase comprising monosaccharides and / or disaccharide sugars / sweeteners can include polysaccharides or oligosaccharides less than about 10%, about 5%, about 2% or about 1% by dry weight. In certain embodiments, the second phase comprising monosaccharides and / or disaccharide sugars / sweeteners can be free of or substantially free of polysaccharides or oligosaccharides. In various embodiments, the second phase comprising monosaccharides and / or disaccharide sugars / sweeteners can include polysaccharides or oligosaccharides less than 10%, 5%, 2% or 1% by dry weight. In some embodiments, the second phase comprising monosaccharides and / or disaccharide sugars / sweeteners can be free of polysaccharides or oligosaccharides.

[0186] As described herein, the first phase of a multiphase food can comprise a mixture of three, four, five or more oligosaccharides. In certain embodiments, the mixture of oligosaccharides can constitute at least about 1%, at least about 2.5%, at least about 5%, at least about 7.5%, at least about 10%, at least about 12.5%, at least about 15%, at least about 17.5% or at least about 20% of the first phase by dry weight. In certain embodiments, the mixture of oligosaccharides may constitute at least about 0.5%, 1%, 1.5%, 2%, 2.5%, 3%, 3.5%, 4%, 4.5%, 5%, 5.5%, 6%, 6.5%, 7%, 7.5%, 8%, 8.5%, 9%, 9.5%, 10%, 10.5%, 11%, 11.5%, 12%, 12.5%, 13%, 13.5%, 14%, 14.5%, 15%, 15.5%, 16%, 16.5%, 17%, 17.5%, 18%, 18.5%, 19%, 19.5%, or 20% of the first phase by dry weight. In certain embodiments, the mixture of oligosaccharides may constitute at least about 1%, at least about 2.5%, at least about 5%, at least about 7.5%, at least about 10%, at least about 12.5%, at least about 15%, at least about 17.5%, or at least about 20% of the food by dry weight. In certain embodiments, the mixture of oligosaccharides may constitute at least about 0.5%, 1%, 1.5%, 2%, 2.5%, 3%, 3.5%, 4%, 4.5%, 5%, 5.5%, 6%, 6.5%, 7%, 7.5%, 8%, 8.5%, 9%, 9.5%, 10%, 10.5%, 11%, 11.5%, 12%, 12.5%, 13%, 13.5%, 14%, 14.5%, 15%, 15.5%, 16%, 16.5%, 17%, 17.5%, 18%, 18.5%, 19%, 19.5%, or 20% of the food by dry weight. In various embodiments, the mixture of oligosaccharides may constitute at least 1%, at least 2.5%, at least 5%, at least 7.5%, at least 10%, at least 12.5%, at least 15%, at least 17.5%, or at least 20% of the first phase by dry weight. In some embodiments, the mixture of oligosaccharides may constitute at least 0.5%, 1%, 1.5%, 2%, 2.5%, 3%, 3.5%, 4%, 4.5%, 5%, 5.5%, 6%, 6.5%, 7%, 7.5%, 8%, 8.5%, 9%, 9.5%, 10%, 10.5%, 11%, 11.5%, 12%, 12.5%, 13%, 13.5%, 14%, 14.5%, 15%, 15.5%, 16%, 16.5%, 17%, 17.5%, 18%, 18.5%, 19%, 19.5%, or 20% of the first phase by dry weight.In certain embodiments, the mixture of oligosaccharides may constitute at least 1%, at least 2.5%, at least 5%, at least 7.5%, at least 10%, at least 12.5%, at least 15%, at least 17.5%, or at least 20% of the food by dry weight. In various embodiments, the mixture of oligosaccharides may constitute at least 0.5%, 1%, 1.5%, 2%, 2.5%, 3%, 3.5%, 4%, 4.5%, 5%, 5.5%, 6%, 6.5%, 7%, 7.5%, 8%, 8.5%, 9%, 9.5%, 10%, 10.5%, 11%, 11.5%, 12%, 12.5%, 13%, 13.5%, 14%, 14.5%, 15%, 15.5%, 16%, 16.5%, 17%, 17.5%, 18%, 18.5%, 19%, 19.5%, or 20% of the food by dry weight.

[0187] The oligosaccharide mixture may include three, four, five or more forms of oligosaccharides. For example, the first oligosaccharide, the second oligosaccharide, the third oligosaccharide, the fourth oligosaccharide, the fifth oligosaccharide, etc. An oligosaccharide mixture including three forms of oligosaccharides may include: about 20% of the first oligosaccharide, about 40% of the second oligosaccharide and about 40% of the third oligosaccharide (w / w); about 30% of the first oligosaccharide, about 30% of the second oligosaccharide and about 40% of the third oligosaccharide (w / w); about 10% of the first oligosaccharide, about 10% of the second oligosaccharide and about 80% of the third oligosaccharide (w / w); about 20% of the first oligosaccharide, about 20% of the second oligosaccharide and about 60% of the third oligosaccharide (w / w); about 20% of the first oligosaccharide, about 30% of the second oligosaccharide and about 50% of the third oligosaccharide (w / w). Oligosaccharide mixtures including three oligosaccharide forms may include: 20% of the first oligosaccharide, 40% of the second oligosaccharide, and 40% of the third oligosaccharide (w / w); 30% of the first oligosaccharide, 30% of the second oligosaccharide, and 40% of the third oligosaccharide (w / w); 10% of the first oligosaccharide, 10% of the second oligosaccharide, and 80% of the third oligosaccharide (w / w); 20% of the first oligosaccharide, 20% of the second oligosaccharide, and 60% of the third oligosaccharide (w / w); 20% of the first oligosaccharide, 30% of the second oligosaccharide, and 50% of the third oligosaccharide (w / w). In some embodiments, the first oligosaccharide may be a manno-oligosaccharide, the second oligosaccharide may be a xylo-oligosaccharide, and the third oligosaccharide may be a cello-oligosaccharide. In some other embodiments, the first oligosaccharide may be a xyloglucan oligosaccharide, the second oligosaccharide may be a xylo-oligosaccharide, and the third oligosaccharide may be a cello-oligosaccharide. Other combinations of the first oligosaccharide, the second oligosaccharide, and the third oligosaccharide are also within the scope of the present disclosure. Likewise, any combination of at least two of the first oligosaccharide, the second oligosaccharide, the third oligosaccharide, the fourth oligosaccharide, the fifth oligosaccharide, and / or any other suitable number of oligosaccharides is also within the scope of the present disclosure.

[0188] In some embodiments, a combination of oligosaccharides and monosaccharide and / or disaccharide sugars / sweeteners may be added to a single food product or to a single phase of a multi-phase food product.

[0189] On the other hand, the food may include: (a) a first sweetener component comprising at least two types of oligosaccharides selected from the following: (i) cellooligosaccharides with a DP of 2 to 6; (ii) xyloglucan oligosaccharides with a DP of 2 to 12; (iii) mixed-link glucan oligosaccharides with a DP of 2 to 5; (iv) manno-oligosaccharides with a DP of 2 to 12; (v) xyloglucan oligosaccharides with a DP of 4 to 12; and (vi) any combination thereof; and (b) a second sweetener component comprising monosaccharides, disaccharides, or both. The first sweetener component and the second sweetener component may be combined in a single phase such as dough, batter, or mixture. In certain embodiments, the dough, batter, or mixture further comprises any one or more of butter, margarine, shortening, oil, palm oil, baking powder, baking soda, eggs, yeast, corn starch, milk, cream, buttermilk, flour, salt, and / or any other suitable ingredients. The food may be completely free of or substantially free of high-intensity sweeteners. The food may be completely free of or substantially free of sugar alcohols or polyols.

[0190] In certain embodiments, the first sweetener component and the second sweetener component can have different melting temperatures.For example, the melting temperature of the first sweetener component can be at least about 1%, at least about 2%, at least about 5%, at least about 10%, at least about 15%, at least about 20%, at least about 25% or at least about 50% higher than the melting temperature of the second sweetener component.In various embodiments, the melting temperature of the first sweetener component can be at least about 1%, at least about 2%, at least about 5%, at least about 10%, at least about 15%, at least about 20%, at least about 25% or at least about 50% lower than the melting temperature of the second sweetener component.In some embodiments, the melting temperature of the first sweetener component can be at least 1%, at least 2%, at least 5%, at least 10%, at least 15%, at least 20%, at least 25% or at least 50% higher than the melting temperature of the second sweetener component. In certain embodiments, the melting temperature of the first sweetener component may be at least 1%, at least 2%, at least 5%, at least 10%, at least 15%, at least 20%, at least 25%, or at least 50% lower than the melting temperature of the second sweetener component.

[0191] The second sweetener component of food can include monosaccharide, disaccharide or any combination of monosaccharide and / or disaccharide (monosaccharide and / or disaccharide sugar / sweetener). In some embodiments, monosaccharide and / or disaccharide sugar / sweetener can be selected from glucose, fructose, galactose, sucrose, maltose, lactose, other suitable monosaccharide or disaccharide or any one or more of its combination. In certain embodiments, the second phase includes glucose. In various embodiments, the monosaccharide and / or disaccharide sugar / sweetener in the second phase can constitute at least about 1%, at least about 2.5%, at least about 5%, at least about 7.5%, at least about 10%, at least about 12.5%, at least about 15%, at least about 17.5% or at least about 20% of the second sweetener component by dry weight. In certain embodiments, the monosaccharide and / or disaccharide sugar / sweetener may constitute at least about 0.5%, 1%, 1.5%, 2%, 2.5%, 3%, 3.5%, 4%, 4.5%, 5%, 5.5%, 6%, 6.5%, 7%, 7.5%, 8%, 8.5%, 9%, 9.5%, 10%, 10.5%, 11%, 11.5%, 12%, 12.5%, 13%, 13.5%, 14%, 14.5%, 15%, 15.5%, 16%, 16.5%, 17%, 17.5%, 18%, 18.5%, 19%, 19.5%, or 20% of the second sweetener component by dry weight. In certain embodiments, monosaccharide and / or disaccharide sugars / sweeteners may constitute at least about 1%, at least about 2.5%, at least about 5%, at least about 7.5%, at least about 10%, at least about 12.5%, at least about 15%, at least about 17.5%, or at least about 20% of the food by dry weight. In certain embodiments, the mono- and / or disaccharide sugars / sweeteners may constitute about 0.5%, 1%, 1.5%, 2%, 2.5%, 3%, 3.5%, 4%, 4.5%, 5%, 5.5%, 6%, 6.5%, 7%, 7.5%, 8%, 8.5%, 9%, 9.5%, 10%, 10.5%, 11%, 11.5%, 12%, 12.5%, 13%, 13.5%, 14%, 14.5%, 15%, 15.5%, 16%, 16.5%, 17%, 17.5%, 18%, 18.5%, 19%, 19.5%, or 20% of the food by dry weight. In various embodiments, the monosaccharide and / or disaccharide sugar / sweeteners in the second phase may constitute at least 1%, at least 2.5%, at least 5%, at least 7.5%, at least 10%, at least 12.5%, at least 15%, at least 17.5% or at least 20% of the second sweetener component by dry weight.In certain embodiments, the monosaccharide and / or disaccharide sugar / sweetener may constitute at least 0.5%, 1%, 1.5%, 2%, 2.5%, 3%, 3.5%, 4%, 4.5%, 5%, 5.5%, 6%, 6.5%, 7%, 7.5%, 8%, 8.5%, 9%, 9.5%, 10%, 10.5%, 11%, 11.5%, 12%, 12.5%, 13%, 13.5%, 14%, 14.5%, 15%, 15.5%, 16%, 16.5%, 17%, 17.5%, 18%, 18.5%, 19%, 19.5%, or 20% of the second sweetener component by dry weight. In some embodiments, monosaccharide and / or disaccharide sugars / sweeteners may constitute at least 1%, at least 2.5%, at least 5%, at least 7.5%, at least 10%, at least 12.5%, at least 15%, at least 17.5%, or at least 20% of the food by dry weight. In certain embodiments, mono- and / or disaccharide sugars / sweeteners may constitute 0.5%, 1%, 1.5%, 2%, 2.5%, 3%, 3.5%, 4%, 4.5%, 5%, 5.5%, 6%, 6.5%, 7%, 7.5%, 8%, 8.5%, 9%, 9.5%, 10%, 10.5%, 11%, 11.5%, 12%, 12.5%, 13%, 13.5%, 14%, 14.5%, 15%, 15.5%, 16%, 16.5%, 17%, 17.5%, 18%, 18.5%, 19%, 19.5%, or 20% of the food by dry weight.

[0192] The first sweetener component can include at least two oligosaccharides or a mixture of at least two oligosaccharides. In certain embodiments, the mixture of at least two oligosaccharides can constitute at least about 1%, at least about 2.5%, at least about 5%, at least about 7.5%, at least about 10%, at least about 12.5%, at least about 15%, at least about 17.5% or at least about 20% of the first sweetener component by dry weight. In various embodiments, the mixture of at least two oligosaccharides can constitute at least about 0.5%, 1%, 1.5%, 2%, 2.5%, 3%, 3.5%, 4%, 4.5%, 5%, 5.5%, 6%, 6.5%, 7%, 7.5%, 8%, 8.5%, 9%, 9.5%, 10%, 10.5%, 11%, 11.5%, 12%, 12.5%, 13%, 13.5%, 14% 14.5%, 15%, 15.5%, 16%, 16.5%, 17%, 17.5%, 18%, 18.5%, 19%, 19.5% or 20% of the first sweetener component by dry weight. In certain embodiments, the mixture of at least two oligosaccharides may constitute at least about 1%, at least about 2.5%, at least about 5%, at least about 7.5%, at least about 10%, at least about 12.5%, at least about 15%, at least about 17.5%, or at least about 20% of the food by dry weight. In certain embodiments, the mixture of at least two oligosaccharides may constitute at least about 0.5%, 1%, 1.5%, 2%, 2.5%, 3%, 3.5%, 4%, 4.5%, 5%, 5.5%, 6%, 6.5%, 7%, 7.5%, 8%, 8.5%, 9%, 9.5%, 10%, 10.5%, 11%, 11.5%, 12%, 12.5%, 13%, 13.5%, 14%, 14.5%, 15%, 15.5%, 16%, 16.5%, 17%, 17.5%, 18%, 18.5%, 19%, 19.5%, or 20% of the food by dry weight. In various embodiments, the mixture of at least two oligosaccharides may constitute at least 1%, at least 2.5%, at least 5%, at least 7.5%, at least 10%, at least 12.5%, at least 15%, at least 17.5% or at least 20% of the first sweetener component by dry weight. In some embodiments, the mixture of at least two oligosaccharides can constitute at least 0.5%, 1%, 1.5%, 2%, 2.5%, 3%, 3.5%, 4%, 4.5%, 5%, 5.5%, 6%, 6.5%, 7%, 7.5%, 8%, 8.5%, 9%, 9.5%, 10%, 10.5%, 11%, 11.5%, 12%, 12.5%, 13%, 13.5%, 14%, 14.5%, 15%, 15.5%, 16%, 16.5%, 17%, 17.5%, 18%, 18.5%, 19%, 19.5% or 20% of the first sweetener component by dry weight.In certain embodiments, the mixture of at least two oligosaccharides may constitute at least 1%, at least 2.5%, at least 5%, at least 7.5%, at least 10%, at least 12.5%, at least 15%, at least 17.5%, or at least 20% of the food by dry weight. In various embodiments, the mixture of at least two oligosaccharides may constitute at least 0.5%, 1%, 1.5%, 2%, 2.5%, 3%, 3.5%, 4%, 4.5%, 5%, 5.5%, 6%, 6.5%, 7%, 7.5%, 8%, 8.5%, 9%, 9.5%, 10%, 10.5%, 11%, 11.5%, 12%, 12.5%, 13%, 13.5%, 14%, 14.5%, 15%, 15.5%, 16%, 16.5%, 17%, 17.5%, 18%, 18.5%, 19%, 19.5% or 20% of the food by dry weight.

[0193] The at least two oligosaccharides of the first sweetener component may comprise a mixture of a first oligosaccharide and a second oligosaccharide. The oligosaccharide mixture may comprise about 5% of the first oligosaccharide and about 95% of the second oligosaccharide (w / w); about 10% of the first oligosaccharide and about 90% of the second oligosaccharide (w / w); about 15% of the first oligosaccharide and about 85% of the second oligosaccharide (w / w); about 20% of the first oligosaccharide and about 80% of the second oligosaccharide (w / w); about 25% of the first oligosaccharide and about 75% of the second oligosaccharide (w / w); about 30% of the first oligosaccharide and about 70% of the second oligosaccharide (w / w); about 35% of the first oligosaccharide and about 65% of the second oligosaccharide (w / w); about 40% of the first oligosaccharide and about 50% of the second oligosaccharide (w / w); about 45% of the first oligosaccharide and about 55% of the second oligosaccharide (w / w); about 50% of the first oligosaccharide and about 50% of the second oligosaccharide the second oligosaccharide (w / w); about 55% of the first oligosaccharide and about 45% of the second oligosaccharide (w / w); about 60% of the first oligosaccharide and about 30% of the second oligosaccharide (w / w); about 65% of the first oligosaccharide and about 35% of the second oligosaccharide (w / w); about 70% of the first oligosaccharide and about 30% of the second oligosaccharide (w / w); about 75% of the first oligosaccharide and about 25% of the second oligosaccharide (w / w); about 80% of the first oligosaccharide and about 20% of the second oligosaccharide (w / w); about 85% of the first oligosaccharide and about 15% of the second oligosaccharide (w / w); about 90% of the first oligosaccharide and about 10% of the second oligosaccharide (w / w); about 95% of the first oligosaccharide and about 5% of the second oligosaccharide (w / w); or any other range between these values. The oligosaccharide mixture may include 5% of the first oligosaccharide and 95% of the second oligosaccharide (w / w); 10% of the first oligosaccharide and 90% of the second oligosaccharide (w / w); 15% of the first oligosaccharide and 85% of the second oligosaccharide (w / w); 20% of the first oligosaccharide and 80% of the second oligosaccharide (w / w); 25% of the first oligosaccharide and 75% of the second oligosaccharide (w / w); 30% of the first oligosaccharide and 70% of the second oligosaccharide (w / w); 35% of the first oligosaccharide and 65% of the second oligosaccharide (w / w); 40% of the first oligosaccharide and 50% of the second oligosaccharide (w / w); 45% of the first oligosaccharide and 55% of the second oligosaccharide (w / w); 50% of the first oligosaccharide and 50% of the second oligosaccharide (w / w); The di-oligosaccharide (w / w); 55% of the first oligosaccharide and 45% of the second oligosaccharide (w / w); 60% of the first oligosaccharide and 30% of the second oligosaccharide (w / w); 65% of the first oligosaccharide and 35% of the second oligosaccharide (w / w); 70% of the first oligosaccharide and 30% of the second oligosaccharide (w / w); 75% of the first oligosaccharide and 25% of the second oligosaccharide (w / w); 80% of the first oligosaccharide and 20% of the second oligosaccharide (w / w); 85% of the first oligosaccharide and 15% of the second oligosaccharide (w / w); 90% of the first oligosaccharide and 10% of the second oligosaccharide (w / w); 95% of the first oligosaccharide and 5% of the second oligosaccharide (w / w); or any other range between these values.

[0194] In some embodiments, the first oligosaccharide can be a cello-oligosaccharide and the second oligosaccharide can be a xylo-oligosaccharide. In certain embodiments, the first oligosaccharide can be a cello-oligosaccharide and the second oligosaccharide can be a manno-oligosaccharide. In various embodiments, the first oligosaccharide can be a xylo-oligosaccharide and the second oligosaccharide can be a manno-oligosaccharide. Other combinations of the first oligosaccharide and the second oligosaccharide are also within the scope of the present disclosure.

[0195] Oligosaccharide mixture can comprise two or more oligosaccharides, for example, the first oligosaccharide and the second oligosaccharide that can be different from the first oligosaccharide.The first oligosaccharide can be xylooligosaccharide or cellooligosaccharide or mannooligosaccharide or another kind of oligosaccharide as provided herein, and the second oligosaccharide can be xylooligosaccharide or cellooligosaccharide or mannooligosaccharide or another kind of oligosaccharide that is not used as the first oligosaccharide.

[0196] The ratio of the first oligosaccharide to the second oligosaccharide in the mixture can be about 1:1, 1:2, 1:3, 1:4, 1:5, 1:6, 1:7, 1:8, 1:9, or any range between these values. The ratio of the first oligosaccharide to the second oligosaccharide in the mixture can be 1:1, 1:2, 1:3, 1:4, 1:5, 1:6, 1:7, 1:8, 1:9, or any range between these values.

[0197] In the mixture, the ratio of the first oligosaccharide to the second oligosaccharide can be about 2:1, 2:3, 2:5, 2:7, 2:9 or any scope between these values. In the mixture, the ratio of the first oligosaccharide to the second oligosaccharide can be 2:1, 2:3, 2:5, 2:7, 2:9 or any scope between these values. Oligosaccharides can be cellooligosaccharides, mannooligosaccharides, xylo-oligosaccharides, xyloglucan oligosaccharides, mixed bond oligosaccharides, chitosan oligosaccharides or other oligosaccharides provided herein, wherein the first oligosaccharide is selected as an oligosaccharide different from the second oligosaccharide.

[0198] The ratio of the first oligosaccharide to the second oligosaccharide in the mixture can be about 3: 1, 3: 2, 3: 4, 3: 5, 3: 7, 3: 8, or any range between these values. The ratio of the first oligosaccharide to the second oligosaccharide in the mixture can be 3: 1, 3: 2, 3: 4, 3: 5, 3: 7, 3: 8, or any range between these values.

[0199] In an oligosaccharide mixture comprising two or more oligosaccharides, the ratio of the first oligosaccharide to the second oligosaccharide may be from 1:9 to 9:1, 1:4 to 4:1, 1:3 to 3:1, or 2:3 to 3:2.

[0200] The oligosaccharide mixture of the sweetener component may include a xylo-oligosaccharide mixture, a cellooligosaccharide mixture, a manno-oligosaccharide mixture, a xyloglucan-oligosaccharide mixture, and / or a mixed-linkage glucan-oligosaccharide mixture.

[0201] The concentration of the xylooligosaccharide with a DP of 2 in the xylooligosaccharide mixture may be from about 2% to about 80% w / w. The concentration of the xylooligosaccharide with a DP of 2 in the xylooligosaccharide mixture may be from 2% to 80% w / w. The concentration of the xylooligosaccharide with a DP of 2 may be at least 2%, 4%, 6%, 8%, 10%, 12%, 15%, 18%, 20%, 25% or 30% w / w. In some cases, the concentration of the xylooligosaccharide with a DP of 2 may be higher, for example, up to 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75% or 80% w / w.

[0202] The concentration of xylo-oligosaccharides with a DP of 3 in the xylo-oligosaccharide mixture may be from about 2% to about 20% w / w. The concentration of xylo-oligosaccharides with a DP of 3 in the xylo-oligosaccharide mixture may be from 2% to 20% w / w. The concentration of xylo-oligosaccharides with a DP of 3 may be at least 2%, 4%, 6%, 8%, 10%, 12%, 15%, 18% or 20% w / w.

[0203] The concentration of xylo-oligosaccharides with a DP of 4 in the xylo-oligosaccharide mixture may be from about 5% to about 20% w / w. The concentration of xylo-oligosaccharides with a DP of 4 in the xylo-oligosaccharide mixture may be from 5% to 20% w / w. The concentration of xylo-oligosaccharides with a DP of 4 may be at least 5%, 8%, 10%, 12%, 15%, 18% or 20% w / w.

[0204] The concentration of xylo-oligosaccharides with a DP of 5 in the xylo-oligosaccharide mixture may be from about 5% to about 20% w / w. The concentration of xylo-oligosaccharides with a DP of 5 in the xylo-oligosaccharide mixture may be from 5% to 20% w / w. The concentration of xylo-oligosaccharides with a DP of 5 may be at least 5%, 7%, 8%, 10%, 12%, 15%, 18% or 20% w / w.

[0205] The concentration of xylo-oligosaccharides with a DP of 6 in the xylo-oligosaccharide mixture may be from about 5% to about 25% w / w. The concentration of xylo-oligosaccharides with a DP of 6 in the xylo-oligosaccharide mixture may be from 5% to 25% w / w. The concentration of xylo-oligosaccharides with a DP of 6 may be at least 5%, 8%, 10%, 12%, 15%, 18%, 20% or 25% w / w.

[0206] The concentration of xylo-oligosaccharides with a DP of 7 in the xylo-oligosaccharide mixture may be from about 2% to about 20% w / w. The concentration of xylo-oligosaccharides with a DP of 7 in the xylo-oligosaccharide mixture may be from 2% to 20% w / w. The concentration of xylo-oligosaccharides with a DP of 7 may be at least 2%, 4%, 6%, 8%, 10%, 12%, 15%, 17% or 20% w / w.

[0207] The concentration of xylo-oligosaccharides with a DP of 8 in the xylo-oligosaccharide mixture may be from about 1% to about 15% w / w. The concentration of xylo-oligosaccharides with a DP of 8 in the xylo-oligosaccharide mixture may be from 1% to 15% w / w. The concentration of xylo-oligosaccharides with a DP of 8 may be at least 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10% or 15% w / w.

[0208] The concentration of xylo-oligosaccharides with a DP of 9 in the xylo-oligosaccharide mixture may be from about 2% to about 15% w / w. The concentration of xylo-oligosaccharides with a DP of 9 in the xylo-oligosaccharide mixture may be from 2% to 15% w / w. The concentration of xylo-oligosaccharides with a DP of 9 may be at least 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10% or 15% w / w.

[0209] The concentration of xylo-oligosaccharides with a DP of 10 in the xylo-oligosaccharide mixture may be from about 2% to about 15% w / w. The concentration of xylo-oligosaccharides with a DP of 10 in the xylo-oligosaccharide mixture may be from 2% to 15% w / w. The concentration of xylo-oligosaccharides with a DP of 10 may be at least 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10% or 15% w / w.

[0210] The concentration of xylo-oligosaccharides with a DP of 11 in the xylo-oligosaccharide mixture may be from about 2% to about 15% w / w. The concentration of xylo-oligosaccharides with a DP of 11 in the xylo-oligosaccharide mixture may be from 2% to 15% w / w. The concentration of xylo-oligosaccharides with a DP of 11 may be at least 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10% or 15% w / w.

[0211] The concentration of xylo-oligosaccharides with a DP of 12 in the xylo-oligosaccharide mixture may be from about 2% to about 15% w / w. The concentration of xylo-oligosaccharides with a DP of 12 in the xylo-oligosaccharide mixture may be from 2% to 15% w / w. The concentration of xylo-oligosaccharides with a DP of 12 may be at least 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10% or 15% w / w.

[0212] The concentration of the cellooligosaccharide with DP of 2 in the cellooligosaccharide mixture may be from about 2% to about 80% w / w. The concentration of the cellooligosaccharide with DP of 2 in the cellooligosaccharide mixture may be from 2% to 80% w / w. The concentration of the cellooligosaccharide with DP of 2 may be at least 2%, 4%, 6%, 8%, 10%, 12%, 15%, 18%, 20%, 25% or 30% w / w. In some cases, the concentration of the cellooligosaccharide with DP of 2 may be higher, for example, at least 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75% or 80% w / w.

[0213] The concentration of cellooligosaccharides with a DP of 3 in the cellooligosaccharide mixture may be about 2% to about 20% w / w. The concentration of cellooligosaccharides with a DP of 3 in the cellooligosaccharide mixture may be 2% to 20% w / w. The concentration of cellooligosaccharides with a DP of 3 may be at least 2%, 4%, 6%, 8%, 10%, 12%, 15%, 18% or 20% w / w.

[0214] The concentration of cellooligosaccharides with a DP of 4 in the cellooligosaccharide mixture may be about 5% to about 20% w / w. The concentration of cellooligosaccharides with a DP of 4 in the cellooligosaccharide mixture may be 5% to 20% w / w. The concentration of cellooligosaccharides with a DP of 4 may be at least 5%, 8%, 10%, 12%, 15%, 18% or 20% w / w.

[0215] The concentration of cellooligosaccharides with a DP of 5 in the cellooligosaccharide mixture may be about 5% to about 20% w / w. The concentration of cellooligosaccharides with a DP of 5 in the cellooligosaccharide mixture may be 5% to 20% w / w. The concentration of cellooligosaccharides with a DP of 5 may be at least 5%, 7%, 8%, 10%, 12%, 15%, 18% or 20% w / w.

[0216] The concentration of cellooligosaccharides with a DP of 6 in the cellooligosaccharide mixture may be about 5% to about 25% w / w. The concentration of cellooligosaccharides with a DP of 6 in the cellooligosaccharide mixture may be 5% to 25% w / w. The concentration of cellooligosaccharides with a DP of 6 may be at least 5%, 8%, 10%, 12%, 15%, 18%, 20% or 25% w / w.

[0217] The concentration of manno-oligosaccharides with a DP of 2 in the manno-oligosaccharide mixture may be from about 2% to about 30% w / w. The concentration of manno-oligosaccharides with a DP of 2 in the manno-oligosaccharide mixture may be from 2% to 30% w / w. The concentration of manno-oligosaccharides with a DP of 2 may be at least 2%, 4%, 6%, 8%, 10%, 12%, 15%, 18%, 20%, 25% or 30% w / w.

[0218] The concentration of manno-oligosaccharides with a DP of 3 in the manno-oligosaccharide mixture may be from about 2% to about 20% w / w. The concentration of manno-oligosaccharides with a DP of 3 in the manno-oligosaccharide mixture may be from 2% to 20% w / w. The concentration of manno-oligosaccharides with a DP of 3 may be at least 2%, 4%, 6%, 8%, 10%, 12%, 15%, 18% or 20% w / w.

[0219] The concentration of manno-oligosaccharides with a DP of 4 in the manno-oligosaccharide mixture may be from about 5% to about 20% w / w. The concentration of manno-oligosaccharides with a DP of 4 in the manno-oligosaccharide mixture may be from 5% to 20% w / w. The concentration of manno-oligosaccharides with a DP of 4 may be at least 5%, 8%, 10%, 12%, 15%, 18% or 20% w / w.

[0220] The concentration of manno-oligosaccharides with a DP of 5 in the manno-oligosaccharide mixture may be from about 5% to about 20% w / w. The concentration of manno-oligosaccharides with a DP of 5 in the manno-oligosaccharide mixture may be from 5% to 20% w / w. The concentration of manno-oligosaccharides with a DP of 5 may be at least 5%, 7%, 8%, 10%, 12%, 15%, 18% or 20% w / w.

[0221] The concentration of manno-oligosaccharides with a DP of 6 in the manno-oligosaccharide mixture may be from about 5% to about 25% w / w. The concentration of manno-oligosaccharides with a DP of 6 in the manno-oligosaccharide mixture may be from 5% to 25% w / w. The concentration of manno-oligosaccharides with a DP of 6 may be at least 5%, 8%, 10%, 12%, 15%, 18%, 20% or 25% w / w.

[0222] The concentration of manno-oligosaccharides with a DP of 7 in the manno-oligosaccharide mixture may be from about 2% to about 20% w / w. The concentration of manno-oligosaccharides with a DP of 7 in the manno-oligosaccharide mixture may be from 2% to 20% w / w. The concentration of manno-oligosaccharides with a DP of 7 may be at least 2%, 4%, 6%, 8%, 10%, 12%, 15%, 17% or 20% w / w.

[0223] The concentration of manno-oligosaccharides with a DP of 8 in the manno-oligosaccharide mixture may be from about 1% to about 15% w / w. The concentration of manno-oligosaccharides with a DP of 8 in the manno-oligosaccharide mixture may be from 1% to 15% w / w. The concentration of manno-oligosaccharides with a DP of 8 may be at least 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10% or 15% w / w.

[0224] The concentration of manno-oligosaccharides with a DP of 9 in the manno-oligosaccharide mixture may be about 2% to about 15% w / w. The concentration of manno-oligosaccharides with a DP of 9 in the manno-oligosaccharide mixture may be 2% to 15% w / w. The concentration of manno-oligosaccharides with a DP of 9 may be at least 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10% or 15% w / w.

[0225] The concentration of manno-oligosaccharides with a DP of 10 in the manno-oligosaccharide mixture may be from about 2% to about 15% w / w. The concentration of manno-oligosaccharides with a DP of 10 in the manno-oligosaccharide mixture may be from 2% to 15% w / w. The concentration of manno-oligosaccharides with a DP of 10 may be at least 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10% or 15% w / w.

[0226] The concentration of manno-oligosaccharides with a DP of 11 in the manno-oligosaccharide mixture may be about 2% to about 15% w / w. The concentration of manno-oligosaccharides with a DP of 11 in the manno-oligosaccharide mixture may be 2% to 15% w / w. The concentration of manno-oligosaccharides with a DP of 11 may be at least 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10% or 15% w / w.

[0227] The concentration of manno-oligosaccharides with a DP of 12 in the manno-oligosaccharide mixture may be from about 2% to about 15% w / w. The concentration of manno-oligosaccharides with a DP of 12 in the manno-oligosaccharide mixture may be from 2% to 15% w / w. The concentration of manno-oligosaccharides with a DP of 12 may be at least 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10% or 15% w / w.

[0228] The concentration of xyloglucan oligosaccharides with a DP of 4 in the xyloglucan oligosaccharide mixture may be about 5% to about 20% w / w. The concentration of xyloglucan oligosaccharides with a DP of 4 in the xyloglucan oligosaccharide mixture may be 5% to 20% w / w. The concentration of xyloglucan oligosaccharides with a DP of 4 may be at least 5%, 8%, 10%, 12%, 15%, 18% or 20% w / w.

[0229] The concentration of xyloglucan oligosaccharides with a DP of 5 in the xyloglucan oligosaccharide mixture may be about 5% to about 20% w / w. The concentration of xyloglucan oligosaccharides with a DP of 5 in the xyloglucan oligosaccharide mixture may be 5% to 20% w / w. The concentration of xyloglucan oligosaccharides with a DP of 5 may be at least 5%, 7%, 8%, 10%, 12%, 15%, 18% or 20% w / w.

[0230] The concentration of xyloglucan oligosaccharides with a DP of 6 in the xyloglucan oligosaccharide mixture may be about 5% to about 25% w / w. The concentration of xyloglucan oligosaccharides with a DP of 6 in the xyloglucan oligosaccharide mixture may be 5% to 25% w / w. The concentration of xyloglucan oligosaccharides with a DP of 6 may be at least 5%, 8%, 10%, 12%, 15%, 18%, 20% or 25% w / w.

[0231] The concentration of xyloglucan oligosaccharides with a DP of 7 in the xyloglucan oligosaccharide mixture may be from about 2% to about 20% w / w. The concentration of xyloglucan oligosaccharides with a DP of 7 in the xyloglucan oligosaccharide mixture may be from 2% to 20% w / w. The concentration of xyloglucan oligosaccharides with a DP of 7 may be at least 2%, 4%, 6%, 8%, 10%, 12%, 15%, 17% or 20% w / w.

[0232] The concentration of xyloglucan oligosaccharides with a DP of 8 in the xyloglucan oligosaccharide mixture may be from about 1% to about 15% w / w. The concentration of xyloglucan oligosaccharides with a DP of 8 in the xyloglucan oligosaccharide mixture may be from 1% to 15% w / w. The concentration of xyloglucan oligosaccharides with a DP of 8 may be at least 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10% or 15% w / w.

[0233] The concentration of xyloglucan oligosaccharides with a DP of 9 in the xyloglucan oligosaccharide mixture may be from about 2% to about 15% w / w. The concentration of xyloglucan oligosaccharides with a DP of 9 in the xyloglucan oligosaccharide mixture may be from 2% to 15% w / w. The concentration of xyloglucan oligosaccharides with a DP of 9 may be at least 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10% or 15% w / w.

[0234] The concentration of xyloglucan oligosaccharides with a DP of 10 in the xyloglucan oligosaccharide mixture may be from about 2% to about 15% w / w. The concentration of xyloglucan oligosaccharides with a DP of 10 in the xyloglucan oligosaccharide mixture may be from 2% to 15% w / w. The concentration of xyloglucan oligosaccharides with a DP of 10 may be at least 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10% or 15% w / w.

[0235] The concentration of mixed bond glucan oligosaccharides with a DP of 2 in the mixed bond glucan oligosaccharide mixture may be from about 2% to about 30% w / w. The concentration of mixed bond glucan oligosaccharides with a DP of 2 in the mixed bond glucan oligosaccharide mixture may be from 2% to 30% w / w. The concentration of mixed bond glucan oligosaccharides with a DP of 2 may be at least 2%, 4%, 6%, 8%, 10%, 12%, 15%, 18%, 20%, 25% or 30% w / w.

[0236] The concentration of mixed linkage glucan oligosaccharides with a DP of 3 in the mixed linkage glucan oligosaccharide mixture may be from about 2% to about 20% w / w. The concentration of mixed linkage glucan oligosaccharides with a DP of 3 in the mixed linkage glucan oligosaccharide mixture may be from 2% to 20% w / w. The concentration of mixed linkage glucan oligosaccharides with a DP of 3 may be at least 2%, 4%, 6%, 8%, 10%, 12%, 15%, 18% or 20% w / w.

[0237] The concentration of mixed linkage glucan oligosaccharides with a DP of 4 in the mixed linkage glucan oligosaccharide mixture may be about 5% to about 20% w / w. The concentration of mixed linkage glucan oligosaccharides with a DP of 4 in the mixed linkage glucan oligosaccharide mixture may be 5% to 20% w / w. The concentration of mixed linkage glucan oligosaccharides with a DP of 4 may be at least 5%, 8%, 10%, 12%, 15%, 18% or 20% w / w.

[0238] The concentration of mixed linkage glucan oligosaccharides with a DP of 5 in the mixed linkage glucan oligosaccharide mixture may be from about 5% to about 20% w / w. The concentration of mixed linkage glucan oligosaccharides with a DP of 5 in the mixed linkage glucan oligosaccharide mixture may be from 5% to 20% w / w. The concentration of mixed linkage glucan oligosaccharides with a DP of 5 may be at least 5%, 7%, 8%, 10%, 12%, 15%, 18% or 20% w / w.

[0239] Also described herein are methods of making a food product comprising at least two phases: 1) a first phase comprising a polysaccharide and 2) a second phase comprising a monosaccharide and / or disaccharide sugar / sweetener.

[0240] A method for making a food product may include: (a) providing a first phase comprising at least two types of oligosaccharides selected from the following: cellooligosaccharides having a DP of 2 to 6; xylo-oligosaccharides having a DP of 2 to 12; mixed-linkage glucan oligosaccharides having a DP of 2 to 5; manno-oligosaccharides having a DP of 2 to 12; and xyloglucan oligosaccharides having a DP of 4 to 12; (b) providing a second phase comprising monosaccharides, disaccharides, or both; and (c) mixing the first phase and the second phase.

[0241] A method for preparing a food product may include: (a) providing a first phase comprising at least two types of oligosaccharides selected from the following: cellooligosaccharides having a DP of 2 to 6; xylo-oligosaccharides having a DP of 2 to 12; mixed-linkage glucan oligosaccharides having a DP of 2 to 5; manno-oligosaccharides having a DP of 2 to 12; and xyloglucan oligosaccharides having a DP of 4 to 12; (b) providing a second phase comprising monosaccharides, disaccharides, or both; and (c) applying the second phase to the first phase or applying the first phase to the second phase.

[0242] Food products made by the methods provided herein can include food products having more than two phases, including those having at least three, four, five, six, seven, eight, nine, or more phases.

[0243] The methods described herein can encompass mixing the first phase and the second phase or the phase comprising the first sweet component or the second sweet component by mechanical or non-mechanical means. Mixing includes stirring, whipping, blending, binding, whipping into cream, stirring, mixing or any other suitable method.

[0244] In addition, the methods described herein may include applying the second phase to the first phase. Such application may include contacting the second phase with the first phase. In certain embodiments, contacting may include frosting, icing, glazing, or filling the first phase with the second phase by mechanical or non-mechanical means. The methods described herein may also include one or more steps, the one or more steps including baking, frying, boiling, cooling, and / or freezing.

[0245] The detailed description is further supplemented with reference to the following numbered embodiments. 1) A food comprising: a first sweetener component comprising at least two types of oligosaccharides selected from the following: cello-oligosaccharides having a degree of polymerization (DP) of 2 to 6; xylo-oligosaccharides having a DP of 2 to 12; manno-oligosaccharides having a DP of 2 to 12; mixed-linkage glucan-oligosaccharides having a DP of 2 to 5; xyloglucan-oligosaccharides having a DP of 4 to 12; and a second sweetener component comprising monosaccharides, disaccharides or both. 2) The food according to numbered embodiment 1, further comprising at least one of oil, flour, eggs, margarine, butter, shortening, baking soda, baking powder, yeast or corn starch. 3) The food according to numbered embodiment 1 or numbered embodiment 2, wherein the melting temperature of the first sweetener component is different from the melting temperature of the second sweetener component. 4) A food according to numbered embodiment 3, wherein the melting temperature of the first sweetener component is at least 1%, at least 2%, at least 5%, at least 10%, at least 15%, at least 20%, at least 25% or at least 50% higher than the melting temperature of the second sweetener component. 5) A food according to numbered embodiment 3, wherein the melting temperature of the first sweetener component is at least 1%, at least 2%, at least 5%, at least 10%, at least 15%, at least 20%, at least 25% or at least 50% lower than the melting temperature of the second sweetener component. 6) A food according to any one of numbered embodiments 1 to 5, wherein the food is substantially free of high intensity sweeteners. 7) A food according to any one of numbered embodiments 1 to 6, wherein the food is substantially free of polyols. 8) A food according to any one of numbered embodiments 1 to 7, wherein the first sweetener component comprises a polysaccharide, wherein the polysaccharide is a cellulosic polysaccharide, a hemicellulose polysaccharide, a polysaccharide derivative or a polysaccharide aggregate. 9) A food according to numbered embodiment 8, wherein the polysaccharide is a cellulosic polysaccharide. 10) A food according to numbered embodiment 8, wherein the hemicellulose polysaccharide is xylan. 11) A food according to numbered embodiment 8, wherein the polysaccharide derivative is carboxymethyl cellulose. 12) A food according to numbered embodiment 8, wherein the polysaccharide aggregate is a lignocellulosic material, for example, a partially digested lignocellulosic material, such as from an enzymatic reaction that produces oligosaccharides. 13) A food according to any one of numbered embodiments 8 to 12, wherein the food comprises less than 15% polysaccharide by dry weight. 14) A food according to any one of numbered embodiments 8 to 12, wherein the first phase comprises less than 15% polysaccharide by dry weight. 15) A food according to any one of numbered embodiments 8 to 14, wherein the second sweetener component is substantially free of polysaccharides. 16) A food according to any one of numbered embodiments 1 to 15, wherein the second sweetener component comprises glucose, fructose, galactose, sucrose, maltose, lactose, or a combination thereof. 17) The food product according to any one of numbered embodiments 1 to 16, wherein monosaccharides, disaccharides or both comprise less than 10% of the food product by dry weight.18) A food according to any one of numbered embodiments 1 to 16, wherein the monosaccharide, disaccharide or both constitutes less than 5%, less than 4%, less than 3%, less than 2.5%, less than 2% or less than 1% of the food by dry weight. 19) A food according to any one of numbered embodiments 1 to 18, wherein the first sweetener component constitutes at least 1% of the food by dry weight. 20) A food according to any one of numbered embodiments 1 to 19, wherein the sweetener component constitutes at least 2.5%, at least 5%, at least 10%, at least 12.5% ​​or at least 15% of the food by dry weight. 21) A food according to any one of numbered embodiments 1 to 20, wherein the at least two types of oligosaccharides include cellooligosaccharides having a DP of 2 to 6. 22) A food according to any one of numbered embodiments 1 to 20, wherein the at least two types of oligosaccharides include xylooligosaccharides having a DP of 2 to 12. 23) The food according to any one of numbered embodiments 1 to 20, wherein the at least two types of oligosaccharides include mixed bond glucan oligosaccharides having a DP of 2 to 5. 24) The food according to any one of numbered embodiments 1 to 20, wherein the at least two types of oligosaccharides include manno-oligosaccharides having a DP of 2 to 12. 25) The food according to any one of numbered embodiments 1 to 20, wherein the at least two types of oligosaccharides include xyloglucan-oligosaccharides having a DP of 4 to 12. 26) The food according to any one of numbered embodiments 1 to 20, wherein the at least two types of oligosaccharides include cellooligosaccharides and xylo-oligosaccharides. 27) The food according to any one of numbered embodiments 1 to 20, wherein the at least two types of oligosaccharides include cellooligosaccharides and manno-oligosaccharides. 28) The food according to any one of numbered embodiments 1 to 20, wherein the cellooligosaccharides constitute at least 10%, at least 15%, at least 20%, at least 25% or at least 30% of the food by dry weight. 29) A food according to numbered embodiment 28, wherein the cellooligosaccharides comprise greater than 50%, greater than 60%, greater than 70%, greater than 70%, greater than 80% or greater than 90% cellobiose. 30) A food according to any one of numbered embodiments 1 to 20, wherein xylooligosaccharides constitute at least 10%, at least 15%, at least 20%, at least 25% or at least 30% of the food by dry weight. 31) A food according to numbered embodiment 30, wherein xylooligosaccharides comprise greater than 30%, greater than 40%, greater than 50%, greater than 60%, greater than 70% or greater than 75% xylobiose. 32) A food according to any one of numbered embodiments 1 to 20, wherein manno-oligosaccharides constitute at least 10%, at least 15%, at least 20%, at least 25% or at least 30% of the food by dry weight. 33) A food according to numbered embodiment 32, wherein the manno-oligosaccharides comprise greater than 30%, greater than 40%, greater than 50%, greater than 60%, greater than 70% or greater than 75% disaccharides. 34) A food according to any one of numbered embodiments 1 to 20, wherein the xylooligosaccharides constitute at least 10%, at least 15%, at least 20%, at least 25% or at least 30% of the food by dry weight.35) The food according to any one of numbered embodiments 1 to 20 or numbered embodiment 34, wherein the xylooligosaccharides comprise xylooligosaccharides having one or more side branches. 36) The food according to numbered embodiment 35, wherein the one or more side branches comprise glucuronyl side branches, methylglucuronyl side branches, arabinosyl side branches or a combination thereof. 37) The food according to any one of numbered embodiments 1 to 20 or numbered embodiments 34 to 36, wherein the xylooligosaccharides comprise xylose monomers and arabinose monomers in a ratio of from 20:1 to 2:1, 18:1 to 4:1 or 16:1 to 6:1. 38) The food according to any one of numbered embodiments 1 to 20, wherein manno-oligosaccharides constitute at least 10%, at least 15%, at least 20%, at least 25% or at least 30% of the food by dry weight. 39) A food according to any one of numbered embodiments 1 to 20, wherein the mixed-linkage glucan oligosaccharides constitute at least 10%, at least 15%, at least 20%, at least 25%, or at least 30% of the food by dry weight. 40) A food according to any one of numbered embodiments 1 to 20, wherein the xyloglucan oligosaccharides constitute at least 10%, at least 15%, at least 20%, at least 25%, or at least 30% of the food by dry weight. 41) A food according to any one of numbered embodiments 1 to 40, wherein the second sweetener component comprises at least 5% by dry weight, at least 10% by dry weight, at least 20% by dry weight, at least 30% by dry weight, at least 40% by dry weight, at least 50% by dry weight, at least 60% by dry weight, at least 70% by dry weight, at least 80% by dry weight, or at least 100% by dry weight of monosaccharides, disaccharides, or both. 42) A food according to any one of numbered embodiments 1 to 41, wherein the second sweetener component comprises glucose. 43) A food according to any one of numbered embodiments 1 to 41, wherein the second sweetener component comprises fructose. 44) A food according to any one of numbered embodiments 1 to 41, wherein the second sweetener component comprises sucrose. 45) A food according to any one of numbered embodiments 1 to 41, wherein the second sweetener component comprises galactose. 46) A food according to any one of numbered embodiments 1 to 41, wherein the second sweetener component comprises maltose. 47) A food according to any one of numbered embodiments 1 to 41, wherein the second sweetener component comprises lactose. 48) A food according to any one of numbered embodiments 1 to 47, wherein the second sweetener component comprises less than 10%, 5%, 2% or 1% of at least two types of oligosaccharides. 49) A food according to any one of numbered embodiments 1 to 48, wherein the second sweetener component is substantially free of at least two types of oligosaccharides. 50) The food according to any one of numbered embodiments 1 to 49, wherein the food comprises phenolic compounds. 51) The food according to numbered embodiment 50, wherein the phenolic compounds comprise lignin, lignin decomposition products, ferulic acid, ferulic acid derivatives or any combination thereof.52) The food product according to numbered embodiment 50 or numbered embodiment 51, wherein the first phase comprises phenolic compounds. 53) The food product according to numbered embodiment 50 or numbered embodiment 51, wherein the second phase is substantially free of phenolic compounds.

[0246] The detailed description is further supplemented with reference to the following numbered embodiments. 54) A cake comprising: a first phase comprising at least one type of oligosaccharide selected from the following: cellooligosaccharides having a degree of polymerization (DP) of 2 to 6; xylo-oligosaccharides having a DP of 2 to 12; manno-oligosaccharides having a DP of 2 to 12; mixed-linkage glucan-oligosaccharides having a DP of 2 to 5; and xyloglucan-oligosaccharides having a DP of 4 to 12; and a second phase comprising monosaccharides, disaccharides, or both, wherein the second phase is i) unevenly dispersed in a portion of the first phase, ii) disposed on a portion of the outer surface or inner surface of the cake, or iii) both. 55) A pie comprising: a first phase comprising at least one type of oligosaccharide selected from the following: cellooligosaccharides having a degree of polymerization (DP) of 2 to 6; xylo-oligosaccharides having a DP of 2 to 12; manno-oligosaccharides having a DP of 2 to 12; mixed-linkage glucan-oligosaccharides having a DP of 2 to 5; and xyloglucan-oligosaccharides having a DP of 4 to 12; and a second phase comprising monosaccharides, disaccharides, or both, wherein the second phase is i) unevenly dispersed in a portion of the first phase, ii) disposed on a portion of the outer surface or inner surface of the pie, or iii) both. 56) A cookie comprising: a first phase comprising at least one type of oligosaccharide selected from the following: cellooligosaccharides having a degree of polymerization (DP) of 2 to 6; xylo-oligosaccharides having a DP of 2 to 12; manno-oligosaccharides having a DP of 2 to 12; mixed-linkage glucan-oligosaccharides having a DP of 2 to 5; and xyloglucan-oligosaccharides having a DP of 4 to 12; and a second phase comprising monosaccharides, disaccharides, or both, wherein the second phase is i) unevenly dispersed in a portion of the first phase, ii) disposed on a portion of the outer surface or inner surface of the cookie, or iii) both. 57) A cake comprising: a first phase comprising at least one type of oligosaccharide selected from the group consisting of: cellooligosaccharides having a degree of polymerization (DP) of 2 to 6; xylo-oligosaccharides having a DP of 2 to 12; manno-oligosaccharides having a DP of 2 to 12; mixed-linkage glucan-oligosaccharides having a DP of 2 to 5; and xyloglucan-oligosaccharides having a DP of 4 to 12; and a second phase comprising monosaccharides, disaccharides, or both, wherein the second phase is i) unevenly dispersed in a portion of the first phase, ii) disposed on a portion of the outer surface of the cake, or iii) both. 58) A cake, pie, cookie, or cake according to any one of numbered embodiments 54 to 57, wherein the first phase is different from the second phase. 59) A cake, pie, cookie, or cake according to any one of numbered embodiments 54 to 58, wherein the average density of the first phase is less than the average density of the second phase. 60) A cake, pie, cookie or pastry according to numbered embodiment 59, wherein the average density of the second phase is at least 1.5 times, 2 times, 5 times or 10 times greater than the average density of the first phase. 61) A cake, pie, cookie or pastry according to any one of numbered embodiments 54 to 58, wherein the average density of the second phase is less than the average density of the first phase.62) A cake, pie, cookie or pastry according to numbered embodiment 61, wherein the average density of the first phase is at least 1.5 times, 2 times, 5 times or 10 times greater than the average density of the second phase. 63) A cake, pie, cookie or pastry according to any one of numbered embodiments 54 to 62, wherein the average sweetness level of the first phase is lower than the average sweetness level of the second phase. 64) A cake, pie, cookie or pastry according to numbered embodiment 63, wherein the sweetness level is the subject's perception of sweetness. 65) A cake, pie, cookie or pastry according to any one of numbered embodiments 54 to 64, wherein the second phase is at least 1.5 times, 2 times, 5 times or 10 times sweeter than the first phase. 66) A cake, pie, cookie or pastry according to any one of numbered embodiments 54 to 65, wherein the first phase is substantially uniformly dispersed throughout the food. 67) A cake, pie, cookie or pastry according to any one of numbered embodiments 54 to 66, wherein the second phase is non-uniformly dispersed throughout the food. 68) A cake, pie, cookie or pastry according to any one of numbered embodiments 54 to 67, wherein the second phase is unevenly dispersed throughout the first phase. 69) A cake, pie, cookie or pastry according to any one of numbered embodiments 54 to 67, wherein the second phase is arranged on a portion of the outer surface of the first phase. 70) A cake, pie, cookie or pastry according to any one of numbered embodiments 54 to 67, wherein the second phase is coated on a portion of the outer surface of the first phase. 71) A cake, pie, cookie or pastry according to any one of numbered embodiments 54 to 67, wherein the second phase is arranged on a portion of the outer surface of the food. 72) A cake, pie, cookie or pastry according to any one of numbered embodiments 54 to 67, wherein the second phase is coated on a portion of the outer surface of the food. 73) A cake, pie, cookie or pastry according to any one of numbered embodiments 54 to 67, wherein the second phase is arranged within a portion of the first phase. 74) A cake, pie, cookie or pastry according to any one of numbered embodiments 54 to 67, wherein the second phase is arranged in a portion of the food. 75) A cake, pie, cookie or pastry according to any one of numbered embodiments 54 to 57, wherein the volume of the first phase in the food is greater than the volume of the second phase. 76) A cake, pie, cookie or pastry according to numbered embodiment 75, wherein the volume of the first phase in the food is 1.5 times, 2 times, 5 times or 10 times greater than the second phase. 77) A cake, pie, cookie or pastry according to any one of numbered embodiments 54 to 57, wherein the mass of the first phase in the food is greater than the mass of the second phase. 78) A cake, pie, cookie or pastry according to numbered embodiment 113, wherein the mass of the first phase in the food is 1.5 times, 2 times, 5 times or 10 times greater than the mass of the second phase.79) A cake, pie, cookie or pastry according to any one of numbered embodiments 54 to 76, wherein the first phase is formed by dough, batter, paste, mousse, pudding, custard, yogurt, frozen yogurt, American ice cream, Italian gelato, sorbet, sherbet, panna cotta, fondant or a combination thereof. 80) A cake, pie, cookie or pastry according to any one of numbered embodiments 54 to 76, wherein the first phase comprises baked dough, batter, paste, mousse, pudding, custard or a combination thereof. 81) A cake, pie, cookie or pastry according to any one of numbered embodiments 54 to 76, wherein the first phase comprises dough, batter, paste, mousse, pudding, custard, yogurt, frozen yogurt, American ice cream, Italian gelato, sorbet, sherbet, panna cotta, fondant or a combination thereof. 82) A cake, pie, cookie or pastry according to any one of numbered embodiments 54 to 79, wherein the second phase is formed of fruit, syrup, frosting, syrup, fondant, candy bar, hard candy, cream, chocolate candy, peanut butter candy, mint candy, butter candy or a combination thereof. 83) A cake, pie, cookie or pastry according to numbered embodiment 80, wherein the fruit comprises fresh fruit or dried fruit. 84) A cake, pie, cookie or pastry according to any one of numbered embodiments 54 to 82, wherein the second phase comprises fruit, syrup, frosting, syrup, fondant, candy bar, hard candy, cream, chocolate candy, peanut butter candy, mint candy, butter candy or a combination thereof. 85) A cake, pie, cookie or pastry according to numbered embodiment 82, wherein the fruit comprises fresh fruit or dried fruit. 86) A cake, pie, cookie or pastry according to any one of numbered embodiments 54 to 83, wherein the food product is substantially free of high intensity sweeteners. 87) A cake, pie, cookie or pastry according to any one of numbered embodiments 54 to 83, wherein the first phase is substantially free of high intensity sweeteners. 88) A cake, pie, cookie or pastry according to any one of numbered embodiments 54 to 83, wherein the second phase is substantially free of high intensity sweeteners. 89) A cake, pie, cookie or pastry according to any one of numbered embodiments 54 to 83, wherein the food is substantially free of polyols. 90) A cake, pie, cookie or pastry according to any one of numbered embodiments 54 to 83, wherein the first phase is substantially free of polyols. 91) A cake, pie, cookie or pastry according to any one of numbered embodiments 54 to 83, wherein the second phase is substantially free of polyols. 92) A cake, pie, cookie or pastry according to numbered embodiment 54, wherein the second phase comprises glucose, fructose, galactose, sucrose, maltose, lactose or a combination thereof. 93) A cake, pie, cookie or pastry according to any one of numbered embodiments 54 to 87, wherein monosaccharides, disaccharides or both comprise less than 10% by dry weight of the first phase.94) A cake, pie, cookie or pastry according to any one of numbered embodiments 54 to 87, wherein the monosaccharide, disaccharide or both account for less than 5%, less than 4%, less than 3%, less than 2.5%, less than 2% or less than 1% of the first phase by dry weight. 95) A cake, pie, cookie or pastry according to any one of numbered embodiments 54 to 87, wherein the first phase is substantially free of monosaccharides, disaccharides or both. 96) A cake, pie, cookie or pastry according to any one of numbered embodiments 54 to 90, wherein the food comprises a polysaccharide, wherein the polysaccharide is a cellulosic polysaccharide, a hemicellulosic polysaccharide, a polysaccharide derivative or a polysaccharide aggregate. 97) A cake, pie, cookie or pastry according to numbered embodiment 91, wherein the polysaccharide is a cellulosic polysaccharide. 98) A cake, pie, cookie or pastry according to numbered embodiment 91, wherein the hemicellulosic polysaccharide is a xylan. 99) A cake, pie, cookie or pastry according to numbered embodiment 91, wherein the polysaccharide derivative is carboxymethylcellulose. 100) A cake, pie, cookie or pastry according to numbered embodiment 91, wherein the polysaccharide aggregate is undigested lignocellulosic material. 101) A cake, pie, cookie or pastry according to any one of numbered embodiments 91 to 95, wherein the polysaccharide constitutes less than 15% of the food by dry weight. 102) A cake, pie, cookie or pastry according to any one of numbered embodiments 91 to 95, wherein the polysaccharide constitutes less than 15% of the first phase by dry weight. 103) A cake, pie, cookie or pastry according to any one of numbered embodiments 91 to 95, wherein the second phase is substantially free of polysaccharides. 104) A cake, pie, cookie or pastry according to any one of numbered embodiments 54 to 98, wherein the first phase is substantially free of glucose, fructose, galactose, sucrose, maltose and lactose. 105) A cake, pie, cookie or pastry according to any one of numbered embodiments 54 to 99, wherein the first phase comprises at least 1% of at least one type of oligosaccharide by dry weight. 106) A cake, pie, cookie or pastry according to any one of numbered embodiments 54 to 99, wherein the first phase comprises at least 2.5%, at least 5%, at least 10%, at least 12.5% ​​or at least 15% of at least one type of oligosaccharide by dry weight. 107) A cake, pie, cookie or pastry according to any one of numbered embodiments 54 to 102, wherein at least one type of oligosaccharide comprises cellooligosaccharides having a DP of 2 to 6. 108) A cake, pie, cookie or pastry according to any one of numbered embodiments 54 to 102, wherein at least one type of oligosaccharide comprises xylo-oligosaccharides having a DP of 2 to 12. 109) A cake, pie, cookie or pastry according to any one of numbered embodiments 54 to 102, wherein at least one type of oligosaccharide comprises a mixed bond glucan oligosaccharide having a DP of 2 to 5. 110) A cake, pie, cookie or pastry according to any one of numbered embodiments 54 to 102, wherein at least one type of oligosaccharide comprises a manno-oligosaccharide having a DP of 2 to 12.111) A cake, pie, cookie or pastry according to any one of numbered embodiments 54 to 102, wherein at least one type of oligosaccharide comprises xyloglucan oligosaccharides having a DP of 4 to 12. 112) A cake, pie, cookie or pastry according to any one of numbered embodiments 54 to 106, wherein at least one type of oligosaccharide comprises cellooligosaccharides and xylo-oligosaccharides. 113) A cake, pie, cookie or pastry according to any one of numbered embodiments 54 to 106, wherein at least one type of oligosaccharide comprises cellooligosaccharides and manno-oligosaccharides. 114) A cake, pie, cookie or pastry according to any one of numbered embodiments 54 to 108, wherein cellooligosaccharides constitute at least 10%, at least 15%, at least 20%, at least 25% or at least 30% of the food by dry weight. 115) A cake, pie, cookie or pastry according to any one of numbered embodiments 109, wherein the cellooligosaccharides comprise greater than 50%, greater than 60%, greater than 70%, greater than 70%, greater than 80% or greater than 90% cellobiose. 116) A cake, pie, cookie or pastry according to any one of numbered embodiments 54 to 110, wherein the xylooligosaccharides constitute at least 10%, at least 15%, at least 20%, at least 25% or at least 30% of the food by dry weight. 117) A cake, pie, cookie or pastry according to any one of numbered embodiments 111, wherein the xylooligosaccharides comprise xylooligosaccharides having one or more side branches. 118) A cake, pie, cookie or pastry according to any one of numbered embodiments 111, wherein the one or more side branches comprise glucuronyl side branches, methylglucuronyl side branches, arabinosyl side branches or a combination thereof. 119) A food according to numbered embodiment 110 or 111, wherein the xylooligosaccharides comprise xylose monomers and arabinose monomers in a ratio of from 20:1 to 2:1, 18:1 to 4:1 or 16:1 to 6:1. 120) A cake, pie, cookie or pastry according to any one of numbered embodiments 54 to 113, wherein manno-oligosaccharides constitute at least 10%, at least 15%, at least 20%, at least 25% or at least 30% of the food by dry weight. 121) A cake, pie, cookie or pastry according to any one of numbered embodiments 54 to 115, wherein mixed-linkage glucan-oligosaccharides constitute at least 10%, at least 15%, at least 20%, at least 25% or at least 30% of the food by dry weight. 122) A cake, pie, cookie or pastry according to any one of numbered embodiments 54 to 116, wherein xyloglucan oligosaccharides constitute at least 10%, at least 15%, at least 20%, at least 25% or at least 30% of the food by dry weight. 123) A cake, pie, cookie or pastry according to any one of numbered embodiments 54 to 117, wherein the second phase comprises at least 1% by dry weight, at least 2% by dry weight, at least 3% by dry weight, at least 5% by dry weight, at least 8% by dry weight, at least 10% by dry weight or at least 15% by dry weight of monosaccharides, disaccharides or both.124) A cake, pie, cookie or pastry according to any one of numbered embodiments 54 to 118, wherein the second phase comprises glucose. 125) A cake, pie, cookie or pastry according to any one of numbered embodiments 54 to 118, wherein the second phase comprises fructose. 126) A cake, pie, cookie or pastry according to any one of numbered embodiments 54 to 118, wherein the second phase comprises sucrose. 127) A cake, pie, cookie or pastry according to any one of numbered embodiments 54 to 118, wherein the second phase comprises galactose. 128) A cake, pie, cookie or pastry according to any one of numbered embodiments 54 to 118, wherein the second phase comprises maltose. 129) A cake, pie, cookie or pastry according to any one of numbered embodiments 54 to 118, wherein the second phase comprises lactose. 130) A cake, pie, cookie or pastry according to any one of numbered embodiments 54 to 124, wherein the second phase comprises less than 10%, 5%, 2% or 1% of at least one type of oligosaccharide. 131) A cake, pie, cookie or pastry according to any one of numbered embodiments 54 to 125, wherein the second phase is substantially free of at least one type of oligosaccharide. 132) A cake, pie, cookie or pastry according to any one of numbered embodiments 54 to 126, wherein the food comprises phenolic compounds. 133) A cake, pie, cookie or pastry according to numbered embodiment 127, wherein the phenolic compounds comprise lignin, lignin decomposition products, ferulic acid, ferulic acid derivatives or any combination thereof. 134) A cake, pie, cookie or pastry according to numbered embodiment 127, wherein the first phase comprises phenolic compounds. 135) A cake, pie, cookie or pastry according to numbered embodiment 127, wherein the second phase is substantially free of phenolic compounds. 136) A cake, pie, cookie or pastry according to any one of numbered embodiments 54 to 130, wherein the first phase further comprises oil, flour, eggs, margarine, butter, shortening, baking soda, baking powder, yeast or corn starch. 137) A cake, pie, cookie or pastry according to any one of numbered embodiments 54 to 130, wherein the second phase further comprises palm oil, cocoa butter, butter, shortening, margarine, milk or cream.

[0247] Example

[0248] The following illustrative examples represent embodiments of the compositions and methods described herein and are not meant to be limiting in any way.

[0249] Example 1 - Baked products made with oligosaccharide blends and natural sugars have high levels of perceived sweetness

[0250] In order to test the impact and desirability of multiphase foods on individuals, several traditional sweets containing multiphases were made and used for taste testing. These sweets are sandwich cookies (sandwich cookies), chocolate chip muffins, fruit muffins and layer cakes. Each of these sweets is made into a first phase, which includes a batter or dough with different levels of natural sugar / oligosaccharide mixtures and is combined with a second phase containing only sucrose or naturally occurring sugars. Sweets are made with a dough / batter phase containing the following materials: i) only oligosaccharide mixtures (without sucrose); ii) 75% oligosaccharide mixtures and 25% sucrose; iii) 50% oligosaccharide mixtures and 50% sucrose; and iv) 25% oligosaccharide mixtures and 75% sucrose. In each case, the second phase is made only of monosaccharides and / or disaccharides sugars / sweeteners or naturally occurring sugars in the second phase.

[0251] Four people are given a sweet treat and each person rates the treat on an arbitrary scale. Figures 1 to 5 As shown in Figure 2, baked products made with dough or batter completely free of sucrose (and containing only a mixture of oligosaccharides) and comprising a second phase of whole sugar (sucrose or naturally occurring) were perceived to be as sweet or sweeter than baked products made with dough and / or batter containing different levels of baker's sugar.

[0252] Example 2 - Sandwich Cookies (Biscuits)

[0253] The sandwich cookies were prepared as follows. The HPLC traces of oligosaccharides including a xylo-oligosaccharide composition (top) and a cellooligosaccharide composition (bottom) used to prepare the oligosaccharide mixture are shown in Figure 6 The oligosaccharide mixture contained 45% (w / w) xylooligosaccharides, 40% (w / w) cellooligosaccharides and 15% (w / w) microcrystalline cellulose.

[0254] 1. Cookies / Biscuits (Phase 1):

[0255] a. Combine 25g whole wheat flour, 25g oatmeal, 12.5g caster sugar (sugar) or 12.5g oligosaccharide blend, 0.25g cinnamon, and 0.25g whole spice blend in the bowl of a food processor. Quickly pulse the mixture several times to combine.

[0256] b. Add 25g of cold cubed butter and beat the mixture until a crumbly texture is achieved.

[0257] c. Add 2 g of water and stir the mixture several more times.

[0258] d. Remove the mixture from the food processor and form it into a ball.

[0259] e. Roll the mixture between two sheets of baking paper to a thickness of 0.25 cm.

[0260] f. Cut the rolled mixture using a 4.5 cm ring cutter to make approximately 14 cookies / biscuits.

[0261] g. Bake the cookies / biscuits in a preheated oven at 170°C for 7 minutes.

[0262] 2. Sugar coating (second phase)

[0263] a. Combine 20g softened butter and 60g powdered sugar.

[0264] b. Add 0.25 tsp vanilla and 1 / 2 tbsp milk and mix until fluffy.

[0265] 3. The structure of sandwich or non-sandwich cookies / biscuits is as follows:

[0266] a. Sugar-free cookies / biscuits + total 12g icing (total 9g sucrose) (#1)

[0267] b. Sugar-free cookies / biscuits + 6g icing in total (4.5g sucrose in total) (#2)

[0268] c. 25% sugar cookies / biscuits, 9.4 oligosaccharide blend + 3.1g sugar (total 3.1g sucrose) (#3)

[0269] d. 50% sugar cookies / biscuits, 6.2g oligosaccharide mixture + 6.2g sugar (total 6.2g sucrose) (#4)

[0270] e. 75% sugar cookies / biscuits, 3.1g oligosaccharide mixture + 9.4g sugar (total 9.4g sucrose) (#5)

[0271] The cookies had a texture similar to that when sugar was used, with a crisp, crumbly consistency, and had sugar-like projections and color (yellow / light brown with brown edges and cracks) and a traditional cookie-like crinkled structure. The cookies themselves were significantly less sweet than the cookies in which sucrose was substituted for the sugar mixture. Taste tests showed that for each serving of the same amount of sucrose, the cake tasted about 1.5 arbitrary units sweeter when sucrose was included in the icing rather than in the cookie batter, when the sweetness of the cake with 75% sucrose in the batter and no icing was defined as having a sweetness of 10 arbitrary units.

[0272] The nutritional composition of the components is as follows (Table 1):

[0273] Table 1

[0274]

[0275]

[0276] Nutrition labeling regulations vary from country to country. In many countries, most or all monosaccharides and disaccharides constitute the label "sugars" and are assigned a calorie value of 4 kcal / g. In many countries, most or all soluble, non-digestible carbohydrates with a DP of 3 or higher constitute the label "dietary fiber" and are assigned a calorie value of 2 kcal / g. Currently, in the United States, not all soluble, non-digestible carbohydrates with a DP of 3 or higher constitute the label "dietary fiber", but rather they are labeled as carbohydrates but are assigned a calorie value of 2 kcal / g. In the United States, all insoluble, non-digestible carbohydrates constitute the label "dietary fiber" and are assigned a calorie value of 0 kcal / g. The calorie calculations in Tables 1-5 are done as follows: (i) sugars with a DP of 1 or 2 are labeled "sugars" and are assigned a calorie value of 4 kcal / g; (ii) soluble, non-digestible sugars with a DP of 3 or higher are labeled "carbohydrates" and are assigned a calorie value of 2 kcal / g; and (iii) insoluble sugars are labeled "fiber" and are assigned a calorie value of 0 kcal / g.

[0277] Example 3 - Chocolate Chip Muffins

[0278] Prepare the chocolate chip muffins as follows:

[0279] 1. Cake (first phase)

[0280] a. 50 g plain flour, 26.25 g caster sugar (sugar) or oligosaccharide mixture, 0.75 tsp baking powder and 0.6 g salt are combined to form a dry mixture. The oligosaccharide mixture contains 45% (w / w) xylooligosaccharides, 40% (w / w) cellooligosaccharides and 15% (w / w) microcrystalline cellulose.

[0281] b. Combine 45 g milk, 17 g vegetable oil and 13 g egg to form a wet mixture.

[0282] c. Mix the dry mixture with the wet mixture until just combined.

[0283] 2. Added chocolate chips (second phase) where relevant (see below).

[0284] 3. The structure of the muffin is as follows:

[0285] a. Sugar-free batter + 30g chocolate chips (total 16.5g sucrose) (#1)

[0286] b. Sugar-free batter + 15g chocolate chips (total 8.95g sucrose) (#2)

[0287] c. 25% sugar batter, no chocolate chips (total 6.6g sucrose) (#3)

[0288] d. 50% sugar batter, no chocolate chips (total 13.1g sucrose) (#4)

[0289] e. 75% sugar batter, no chocolate chips (total 19.7g sucrose) (#5)

[0290] 4. Bake the muffins in a preheated oven at 170°C for 10-12 minutes.

[0291] The cake had a texture similar to that when sugar was used and had a soft, set, chewy consistency that retained moisture and had sugar-like projections and color (yellow / light brown with brown edges and cracks) and a traditional cake-like crinkly structure. The cake itself was significantly less sweet than the cake in which sucrose was substituted for the oligosaccharide mixture. Taste tests showed that for the same amount of sucrose per serving, the cake tasted about 2 arbitrary units sweeter when the sucrose was included in the chocolate chips instead of in the cake batter, when the sweetness of the cake with 75% sucrose in the batter and no chocolate chips was defined as having a sweetness of 10 arbitrary units.

[0292] The nutritional composition of the components is as follows (Table 2):

[0293] Table 2

[0294]

[0295] Example 4 - Blueberry Muffins

[0296] Prepare blueberry muffins as follows:

[0297] 1. Cake (first phase)

[0298] a. 50g plain flour, 26.25g caster sugar (sugar) or oligosaccharide mixture, 0.75tsp baking powder and 0.6g salt are combined to form a dry mixture. The oligosaccharide mixture contains 45% (w / w) xylooligosaccharides, 40% (w / w) cellooligosaccharides and 15% (w / w) microcrystalline cellulose.

[0299] b. Combine 45 g milk, 17 g vegetable oil and 13 g egg to form a wet mixture.

[0300] c. Mix the dry mixture with the wet mixture until just combined and add the zest of 0.2 lemon.

[0301] 2. Added blueberries (Phase 2) where relevant (see below).

[0302] 3. The structure of the muffin is as follows:

[0303] a. Sugar-free batter + 30g dried blueberries (total 17.9g sucrose) (#1)

[0304] b. Sugar-free batter + 15g dried blueberries (total 8.95g sucrose) (#2)

[0305] c. 25% sugar batter, no blueberries (total 6.6g sucrose) (#3)

[0306] d. 50% sugar batter, no blueberries (total 13.1g sucrose) (#4)

[0307] e. 75% sugar batter, no blueberries (total 19.7g sucrose) (#5)

[0308] 4. Bake the muffins in a preheated oven at 170°C for 10-12 minutes.

[0309] The cake had a texture similar to that when sugar was used, and had a soft, set, chewy consistency that retained moisture and had sugar-like projections and color (yellow / light brown with brown edges and cracks) and a traditional cake-like crinkly structure. The cake itself was significantly less sweet than the cake in which sucrose was substituted for the sugar mixture. Taste tests showed that for the same amount of sucrose per serving, the cake tasted sweeter when the sucrose was included in the blueberries rather than in the cake batter until the sucrose content of the batter was increased to 75% w / w in the traditional recipe.

[0310] The nutritional composition of the components is as follows (Table 3):

[0311] Table 3

[0312]

[0313]

[0314] Example 5 - Cranberry Muffins

[0315] Prepare cranberry muffins as follows:

[0316] 1. Cake (first phase)

[0317] a. 50g plain flour, 26.25g caster sugar (sugar) or oligosaccharide mixture, 0.75tsp baking powder and 0.6g salt are combined to form a dry mixture. The oligosaccharide mixture contains 45% (w / w) xylooligosaccharides, 40% (w / w) cellooligosaccharides and 15% (w / w) microcrystalline cellulose.

[0318] b. Combine 45 g milk, 17 g vegetable oil and 13 g egg to form a wet mixture.

[0319] c. Mix the dry mixture and wet mixture together until just combined and add the zest of 0.2 an orange.

[0320] 2. Cranberries (Phase 2) were added where relevant (see below).

[0321] 3. The structure of the muffin is as follows:

[0322] a. Sugar-free batter + 30g dried cranberries (total 20.2g sucrose) (#1)

[0323] b. Sugar-free batter + 15g dried cranberries (total 10.1g sucrose) (#2)

[0324] c. 25% sugar batter, no cranberries (total 6.6g sucrose) (#3)

[0325] d. 50% sugar batter, no cranberries (total 13.1g sucrose) (#4)

[0326] e. 75% sugar batter, no cranberries (total 19.7g sucrose) (#5)

[0327] 4. Bake the muffins in a preheated oven at 170°C for 10-12 minutes.

[0328] The cake had a texture similar to that when sugar was used, and had a soft, set, chewy consistency that retained moisture and had sugar-like projections and color (yellow / light brown with brown edges and cracks) and a traditional cake-like crinkly structure. The cake itself was significantly less sweet than the cake in which sucrose was substituted for the sugar mixture. Taste tests showed that for the same amount of sucrose per serving, the cake tasted sweeter when sucrose was included in the cranberries rather than in the cake batter until the sucrose content of the batter was increased to 75% w / w in the traditional recipe.

[0329] The nutritional composition of the components is as follows (Table 4):

[0330] Table 4

[0331]

[0332]

[0333] Example 6 - Jam Layer Cake

[0334] Prepare the jam layer cake as follows:

[0335] 1. Cake (first phase)

[0336] a. 50g plain flour, 26.25g caster sugar (sugar) or oligosaccharide mixture, 0.75tsp baking powder and 0.6g salt are combined to form a dry mixture. The oligosaccharide mixture contains 45% (w / w) xylooligosaccharides, 40% (w / w) cellooligosaccharides and 15% (w / w) microcrystalline cellulose.

[0337] b. Combine 45 g milk, 17 g vegetable oil and 13 g egg to form a wet mixture.

[0338] c. Mix the dry mixture and wet mixture together until just combined and add 0.25 tsp vanilla extract.

[0339] 2. Jam (second phase) was added where relevant to make the relevant layer cake (see below).

[0340] 3. The structure of the cake is as follows:

[0341] a. Sugar-free batter + 30g baked jam (17.1g sucrose) (#1)

[0342] b. Sugar-free batter + 15g baked jam (8.5g sucrose) (#2)

[0343] c. 25% sugar batter, no jam (total 6.6g sucrose) (#3)

[0344] d. 50% sugar batter, no jam (total 13.1g sucrose) (#4)

[0345] e. 75% sugar batter, no jam (total 19.7g sucrose) (#5)

[0346] 4. Bake the cake in a preheated oven at 170°C for 10-12 minutes.

[0347] The cake had a texture similar to that when sugar was used and had a soft, set, chewy consistency that retained moisture and had sugar-like projections and color (yellow / light brown with brown edges and cracks) and a traditional cake-like crinkly texture. The cake itself was significantly less sweet than the cake in which sucrose was substituted for the sugar mixture. The jam had a traditional sweet and fruity flavor and a traditional sticky texture. Taste tests showed that for the same amount of sucrose per serving, the cake tasted about 2 arbitrary units sweeter when sucrose was included in the jam instead of in the cake batter, with the sweetness of the cake with 75% sucrose in the batter and no jam defined as 10 arbitrary units of sweetness.

[0348] The nutritional composition of the components is as follows (Table 5):

[0349] Table 5

[0350]

[0351] Example 7 - Chocolate Oatmeal Crisp Cookies (Biscuits)

[0352] To make Chocolate Oatmeal Cookies:

[0353] 1. Cookies / Biscuits (Phase 1)

[0354] a. 60 g of self-raising whole wheat flour, 40 g of oats, 1 tsp of salt and 60 g of an oligosaccharide mixture are combined to form a dry mixture. As described above, the oligosaccharide mixture comprises xylooligosaccharides (mainly xylooligosaccharides having a degree of polymerization (DP) of 2 to 8), cellooligosaccharides (mainly cellobiose) and microcrystalline cellulose in a ratio of 9:8:3, respectively.

[0355] b. Mix 56 g of butter into the dry mixture to form a composition having a breadcrumb texture.

[0356] c. Add 25 ml of milk and 1 tsp of vanilla extract to the crumb texture composition and process to form a dough.

[0357] d. Then divide the dough into 10 even-sized balls, place them on a greased baking sheet, flatten them and cook at 180°C for 15 minutes.

[0358] 2. Chocolate mixture (second phase)

[0359] a. Melt 50g milk chocolate and 15g butter over a double boiler and stir until combined.

[0360] 3. Chocolate Oatmeal Cookies / Biscuits

[0361] a. Top each cookie / biscuit with 5g of chocolate mixture and allow to cool until solidified.

[0362] 4. The cookies / biscuits are golden brown in color and have (i) a crisp, crumbly texture with good crunch and (ii) a subtle sweetness enriched by a smooth, glossy chocolate topping. Figure 7 As shown in the , the cookies / biscuits have a cracked, oatmeal (or oat-like) texture and are slightly domed on their upper sides. The chocolate topping complements the flavor of the cookie / biscuit. A layer of topping (chocolate mixture) 1 to 5 mm thick provides the best flavor and sweetness. The topping is more than twice as sweet as the cookie / biscuit.

[0363] In addition, the cookie / biscuit has a first texture and the chocolate mixture has a second texture. The first texture is different from the second texture. The chocolate spread is disposed on a portion of the top side of the outer surface of the oatmeal cookie. In some cases, the volume of the cookie / biscuit is greater than the volume of the chocolate spread disposed on its surface (e.g., Figure 7 The cookies / biscuits are also less dense than the chocolate spread.

[0364] Example 8 - Shortbread with Chocolate Chips

[0365] To make the chocolate chip shortbread cookies:

[0366] 1. Shortbread (first phase)

[0367] a. 230 g butter and 100 g oligosaccharide mixture were mixed thoroughly until completely blended. As mentioned above, the oligosaccharide mixture contained xylooligosaccharides (mainly xylooligosaccharides with a DP of 2 to 8), cellooligosaccharides (mainly cellobiose) and microcrystalline cellulose in a ratio of 9:8:3, respectively.

[0368] b. 210 g plain flour and 20 g corn flour were added to the butter / oligosaccharide mixture to form a composition having a breadcrumb texture.

[0369] c. Then add 4 tsp vanilla extract to the crumb texture composition and mix to form a dough, which is immediately refrigerated for 20 minutes.

[0370] d. Next, knead 80g of milk chocolate chips (second phase) into the dough.

[0371] e. The dough was then rolled up, cut into shapes, and baked at 175°C for 10 minutes.

[0372] 2. If Figure 8 The result is a thin cookie with a light beige color and a smooth surface, as shown in Figure 1. The cookie is slightly sweet and buttery, with a delicate vanilla flavor and a crumbly texture that provides good crunch. The chocolate chips are unevenly dispersed throughout the cookie (some of the chocolate chips are arranged within the cookie, while others are arranged on or at the surface of the cookie) and provide a rich sweetness that complements the delicate cookie / biscuit flavor. A 3 to 10 mm thick cookie with chocolate chunks works best; when the thickness is less than 3 mm, the chocolate chunks blend into the structure of the cookie and do not produce the same strong sweetness sensation.

[0373] In addition, the shortbread has a first texture and the chocolate chips have a second texture. The first texture is different from the second texture. Although the shortbread (excluding the chocolate chips) accounts for a greater percentage of the volume of the shortbread (including the chocolate chips) than the chocolate chips alone, the higher density and sweetness of the chocolate chips, combined with the lower density and sweetness of the shortbread (excluding the chocolate chips), provide a complex and pleasant flavor and consistency.

[0374] Example 9 - Thumbprint Shortbread with Jam

[0375] To make thumbprint shortbread with jam:

[0376] 1. Shortbread (first phase)

[0377] a. 200 g butter and 100 g oligosaccharide mixture were mixed thoroughly until smooth. As mentioned above, the oligosaccharide mixture contained xylooligosaccharides (mainly xylooligosaccharides with DP of 2 to 8), cellooligosaccharides (mainly cellobiose) and microcrystalline cellulose in a ratio of 9:8:3, respectively.

[0378] b. 210 g of plain flour was mixed into the butter / oligosaccharide mixture to form a composition having a breadcrumb texture.

[0379] c. Add 4 tbsp vanilla extract and mix to form a dough, then refrigerate the dough for 20 minutes.

[0380] d. Next, divide the dough into 30g balls and place the balls on baking parchment paper. Make a shallow depression on the top of the ball by applying pressure with the distal phalanx of the thumb.

[0381] e. The dough balls were then baked at 175°C for 10 minutes.

[0382] 2. Strawberry Jam (Phase 2)

[0383] a. After the shortbread has cooled, place strawberry jam into the thumbprint depression on the top of each shortbread.

[0384] 3. Sample fingerprint shortbread with jam such as Fig. 9 The result is a thin, crumbly shortbread biscuit that has a good crunch and melts in the mouth. The shortbread is light beige and has a bright red jam ring arranged on top of at least a portion of its outer surface. The biscuit has a subtly sweet and buttery flavor with a delicate vanilla note that goes well with the sharp, sweet and fruity jam.

[0385] While the jam is sweeter and denser than the shortbread, the smaller size of the jam dots relative to the larger volume of the shortbread allows the different textures and flavors of the two phases to complement and blend.

[0386] Example 10 - Soft Vegan Whole Grain Cookies

[0387] To make soft vegan graham cookies:

[0388] 1. Soft vegan whole-wheat cookies (phase 1)

[0389] a. 36 g of an oligosaccharide mixture was mixed with 18 g of coconut oil, 18 g of vegetable baking fat, 1 tsp of vanilla extract and 26 g of hazelnut milk. As described above, the oligosaccharide mixture contained xylooligosaccharides (mainly xylooligosaccharides with a DP of 2 to 8), cellooligosaccharides (mainly cellobiose) and microcrystalline cellulose in a ratio of 9:8:3, respectively.

[0390] b. Next, stir 36g whole wheat flour, 1 / 2tsp cinnamon powder and 16g ground oats into the mixture to form a dough.

[0391] c. Then add 24g of sultanas (second phase) and chopped pecans and stir into the dough.

[0392] d. Divide the dough into 6 balls, place on parchment paper and bake at 180℃ for 10 minutes.

[0393] 2. The resulting cookies are soft, chewy, and slightly set, with a subtle sweet and malty flavor complemented by cinnamon, vanilla, and nutty pecans. The sultana raisins provide a hint of molasses-like sweetness, which adds to the overall sweetness of the cookie. An example of a vegan graham cookie is shown in Fig.10 middle.

[0394] The sultanas are dispersed unevenly throughout the cookie. Although the sultanas comprise a smaller percentage of the volume of the food product than the cookie material, their higher density and sweetness (relative to the cookie material) enable them to provide a strong flavor such as molasses flavor. The difference in texture of the cookie and the sultanas combine to provide a complex taste experience.

[0395] Example 11 - Graham Cookies

[0396] To make graham cookies:

[0397] 1. Whole-wheat cookies (phase 1)

[0398] a. 37 g of butter was creamed with 35 g of an oligosaccharide mixture to form a mixture, wherein the oligosaccharide mixture comprises xylooligosaccharides (mainly xylooligosaccharides having a DP of 2 to 8), cellooligosaccharides (mainly cellobiose) and microcrystalline cellulose in a ratio of 9:8:3, respectively, as described above.

[0399] b. Then add 1 / 2 tsp vanilla and 18g egg to the mixture.

[0400] c. Next, stir 35g whole wheat flour, 1 / 4tsp baking soda, 1 / 2tsp cinnamon powder, 15g oatmeal powder, 1g crushed corn flakes, and 32g sultanas raisins (second phase) into the mixture.

[0401] d. Divide the resulting dough into tablespoon-sized portions, place on baking parchment paper and bake at 180°C for 10 minutes.

[0402] 2. The resulting cookies are soft, chewy, and slightly set, with the corn flakes adding occasional crunch. The cookies have a subtle sweet, malty, and buttery flavor, complemented by cinnamon and vanilla. The sultana raisins provide a hint of molasses-like sweetness, which adds to the overall sweetness of the cookie. Example graham cookies are shown in Fig.11 middle.

[0403] The sultanas are sweeter, denser and have a significantly different texture than the cookies. However, because the sultanas are unevenly dispersed throughout the cookie and constitute a lower percentage of the volume of the food product than the cookie material, the sultanas subtly accentuate the sweet, malty and buttery flavors of the cookie.

[0404] Example 12 – Carrot Cupcakes with Cream Cheese Topping

[0405] To make carrot cupcakes with cream cheese topping:

[0406] 1. Carrot Cupcakes (Phase 1)

[0407] a. 120 g of an oligosaccharide mixture was creamed with 1 egg to form a light creamy mixture, wherein as described above, the oligosaccharide mixture comprises xylo-oligosaccharides (mainly xylo-oligosaccharides with a DP of 2 to 8), cellooligosaccharides (mainly cellobiose) and microcrystalline cellulose in a ratio of 9:8:3, respectively.

[0408] b. Next, beat 100ml sunflower oil, 125g self-raising flour, 1 / 2tsp baking soda, 165g grated carrot, 38g chopped walnuts, 1 / 4tsp salt, 2tsp cinnamon, 1 / 2tsp allspice, 1 / 2tsp nutmeg and 1tsp vanilla extract into the mixture to form a batter.

[0409] c. Add 110g of minced pineapple to the batter.

[0410] d. Then pour the batter into cupcake cases and bake at 170°C for 30-35 minutes.

[0411] 2. Cream Cheese Topping (Phase 2)

[0412] a. Combine 50g cream cheese, 100g mascarpone cheese, 50g butter, 35g oligosaccharide, 7g vanilla extract, 8g lemon extract, zest of 1 lemon and 20g crushed pineapple to form a cream cheese frosting.

[0413] 3. Finally, top the cupcakes with the cream cheese frosting.

[0414] 4. An exemplary carrot cupcake with cream cheese topping is shown in Fig.12 The resulting cupcake is soft and spiced, with carrots and pineapple dispersed therein to add sweetness. A cream cheese topping is spread on top of at least a portion of the outer surface of the cupcake and is also sweetened by the addition of pineapple. The cream cheese topping contributes a moist, creamy texture that complements the soft, set texture of the cupcake.

[0415] Because the cream cheese topping is denser and sweeter than the cupcake, the volume of cream cheese topping applied to the surface of the cupcake is usually less than the volume of the cupcake.

[0416] Example 13 - Chocolate Orange Cupcakes with Ganache

[0417] Prepare the Chocolate Orange Cupcakes with Ganache as follows:

[0418] 1. Chocolate Orange Cake (Phase 1)

[0419] a. Mix 25g of cocoa powder into 45ml of boiling water to form a paste.

[0420] b. 50 g butter, 1 / 2 tsp vanilla, 2 eggs, 4 tbsp milk, 85 g self-raising flour, 1 / 2 tsp baking powder, zest and juice of 1 / 2 orange, and 150 g oligosaccharide mixture are beaten into a paste, wherein the oligosaccharide mixture comprises xylooligosaccharides (mainly xylooligosaccharides with a DP of 2 to 8), cellooligosaccharides (mainly cellobiose), and microcrystalline cellulose in a ratio of 9:8:3, respectively, as described above.

[0421] c. The resulting composition was divided into cupcake cases and baked at 180°C for 20 minutes.

[0422] 2. Ganache (second phase)

[0423] a. Place 50g chocolate and 100ml double cream in a bowl and heat over a double boiler until combined.

[0424] b. Mix 15g icing sugar and 1 / 2 orange into the chocolate / cream mixture to form the ganache.

[0425] c. Let the ganache cool and continue to whip until peaks form.

[0426] 3. Finally, top the cupcakes with ganache.

[0427] 4. The resulting cupcakes are soft, rich, and chocolatey with a hint of orange flavor (e.g., similar to cupcakes made with cane sugar). The chocolate ganache greatly enhances the sweetness of the cupcakes. An example of a chocolate orange cupcake is shown in Fig.13 middle.

[0428] The chocolate ganache is disposed on at least a portion of the surface of the outer portion of the cupcake. Thus, the sweeter, richer chocolate ganache and the lighter, more delicately flavored cupcake can be tasted separately before these characteristics blend during chewing. The smaller volume of the chocolate ganache relative to the cupcake allows for a delicate balance of the different flavors of the ganache and the cupcake.

[0429] Example 14 - Vanilla Swiss Roll with Strawberry Mascarpone Cream

[0430] Prepare the Vanilla Swiss Roll with Strawberry Mascarpone Cream as follows:

[0431] 1. Vanilla sponge cake (first phase)

[0432] a. Beat 3 eggs with 105 g of an oligosaccharide mixture until the mixture thickens and becomes light yellow. As described above, the oligosaccharide mixture comprises xylooligosaccharides (mainly xylooligosaccharides with a DP of 2 to 8), cellooligosaccharides (mainly cellobiose) and microcrystalline cellulose in a ratio of 9:8:3, respectively.

[0433] b. Then add 59 ml of water and 1 tsp of vanilla extract to the mixture.

[0434] c. Next, add 62g plain flour, 1tsp baking powder and 1 / 4tsp salt into the mixture until it reaches a smooth texture.

[0435] d. Transfer the mixture to a shallow baking sheet lined with parchment paper and then bake at 170°C for 12 minutes.

[0436] e. Invert the resulting cake onto a tea towel sprinkled with an oligosaccharide mixture, tear it off the parchment paper, roll it into the towel, and let it cool. The oligosaccharide mixture contains xylooligosaccharides (mainly xylooligosaccharides with a DP of 2 to 8), cellooligosaccharides (mainly cellobiose), and microcrystalline cellulose in a ratio of 9:8:3, respectively.

[0437] 2. Mascarpone cream with strawberries (additional oligosaccharide-containing phase) (second phase)

[0438] a. 110 g of mascarpone was whipped with 15 g of crushed pineapple, 8 g of vanilla, 1 lemon peel, 15 g of lemon juice and 70 g of an oligosaccharide mixture until creamy. The oligosaccharide mixture contained xylooligosaccharides (mainly xylooligosaccharides with a DP of 2 to 8), cellooligosaccharides (mainly cellobiose) and microcrystalline cellulose in a ratio of 9:8:3, respectively.

[0439] b. Next, stir 100 g of diced strawberries (second phase) into the mixture.

[0440] 3. Finally, unfold the cooled cake and spread the strawberry mascarpone cream evenly on the surface. Then roll up the cake (such as Fig.14 ), and spread the remaining strawberry mascarpone cream on top. Thus, the mascarpone cream is substantially evenly arranged in and on at least a portion of the top of the outer surface of the Swiss roll, while the strawberries are unevenly arranged throughout the food product.

[0441] 4. The resulting vanilla Swiss roll is light and soft, with a slightly sweet vanilla flavor, similar to that made with cane sugar. The mascarpone cream filling adds a fairly strong flavor and sweetness to the product, with the sweetness mainly coming from the crushed pineapple and strawberries.

[0442] The strawberry is sweeter, richer and tougher than the Swiss roll and mascarpone cream, thus providing an intense flavor, sweetness and texture flavor. Because the strawberry constitutes a smaller percentage of the volume of the food product than the Swiss roll or mascarpone cream, the flavors of the three components can be combined subtly.

[0443] Example 15 - Cinnamon and Berry Granola Bars

[0444] Prepare cinnamon and berry granola bars as follows:

[0445] 1. Granola (Phase 1)

[0446] a. 100 g oats, 100 g sunflower seeds, 50 g sesame seeds and 50 g chopped walnuts were mixed and then toasted in an oven for 5 minutes to form a dry mixture.

[0447] b. 150 g of butter was stirred with 100 g of an oligosaccharide mixture to form a smooth wet mixture, as described above, the oligosaccharide mixture comprising xylooligosaccharides (mainly xylooligosaccharides with a DP of 2 to 8), cellooligosaccharides (mainly cellobiose) and microcrystalline cellulose in a ratio of 9:8:3, respectively.

[0448] c. Heat wet mixture in a saucepan along with 3 tbsp agave syrup and stir until melted.

[0449] d. Combine the dry and wet mixtures and stir with 1 tsp cinnamon powder and 100 g mixed berries (second phase) until all solid components are coated.

[0450] e. Pour the resulting mixture into a lined baking tray, flatten, and then bake at 180° C. for 30 minutes. Once cooled, separate the resulting cinnamon and berry granola product into bars.

[0451] 2. Cinnamon and berry granola bars Fig.15 The resulting bar has the texture of a nutty, crumbly cereal bar, similar to a cinnamon and berry granola bar made with cane sugar. The bar has a sweet, nutty flavor with a hint of cinnamon. Agave syrup, which provides a hint of molasses-like sweetness, and mixed dried berries enrich the sweetness of the bar.

[0452] The berries were unevenly dispersed throughout the granola bar and comprised a smaller portion of the total volume of the bar than the granola. The sweet, dense, soft textured berries pleasantly balanced the less sweet, less dense, but more gritty granola.

[0453] Example 16 - Almond Butter Granola Bars

[0454] Prepare almond butter granola bars as follows:

[0455] 1. Granola (Phase 1)

[0456] a. First, melt 60g almond butter with 30g coconut oil.

[0457] b. Then, 60 g of an oligosaccharide mixture was mixed into the oil / butter mixture and allowed to cool for 3 minutes. As described above, the oligosaccharide mixture contained xylooligosaccharides (mainly xylooligosaccharides with a DP of 2 to 8), cellooligosaccharides (mainly cellobiose) and microcrystalline cellulose in a ratio of 9:8:3, respectively.

[0458] c. Whisk the resulting mixture with 1 tsp cinnamon, 50 g oats, 50 g chopped almonds, 50 g chopped walnuts, 25 g sunflower seeds, 15 g sesame seeds and 25 g egg white.

[0459] d. Next transfer the mixture to a lined baking sheet and press down until tightly packed.

[0460] e. Place 30 g of chocolate chips (second phase) on top of the mixture and then compress again.

[0461] f. The mixture was then baked at 180°C for 15 minutes until the edges were light brown.

[0462] g. The resulting granola bar was left to cool and then sliced ​​into smaller bars.

[0463] 2. The resulting granola bar has a sweet, creamy, nutty almond flavor with a hint of cinnamon and vanilla, similar to those made with cane sugar. The texture of the bar is similar to a nutty, crumbly cereal bar. The chocolate chip topping is unevenly distributed on the top surface of the bar and adds a hint of rich sweetness, which enhances the overall sweetness of the bar. An example of an almond butter granola bar is shown in Fig.16 middle.

[0464] Even though the volume of the granola bar is larger than the volume of the chocolate chip topping, the higher density and sweetness of the chocolate chips allows the chocolate chip topping to provide a rich chocolate profile to the bar, while the soft, melty texture of the chocolate chip topping pleasantly balances the granola's tougher, crunchier texture.

[0465] Example 17 - Date Oatmeal Pancake Bars

[0466] To make the date oatmeal pancake bars:

[0467] 1. Oatmeal pancake mixture (first phase)

[0468] a. 280 g of an oligosaccharide mixture was mixed with 230 g of coconut oil. As described above, the oligosaccharide mixture contained xylooligosaccharides (mainly xylooligosaccharides with a DP of 2 to 8), cellooligosaccharides (mainly cellobiose) and microcrystalline cellulose in a ratio of 9:8:3, respectively.

[0469] b. The resulting composition was mixed with 280 g oats, 110 g applesauce, 20 g vanilla extract and 10 g cinnamon.

[0470] 2. Date spread (second phase)

[0471] a. Heat 150g chopped dried dates in a pot with a little water.

[0472] b. The dates are then blended to form a spread.

[0473] 3. Spread half of the oatmeal pancake mixture onto a greased tin and compress.

[0474] 4. Then spread the date spread evenly over the oatmeal pancake mixture.

[0475] 5. Then add the remaining half of the oatmeal flapjack mixture over the date spread.

[0476] 6. The entire product was compressed again and then baked at 175°C for 15 minutes.

[0477] 7. The resulting date oatmeal pancake bars are shown in Fig.17 Medium. The bars are golden brown, crumbly, and have a sweet oat flavor with hints of coconut and cinnamon, similar to bars made with cane sugar or syrup. The sweet applesauce and date filling enhances the sweetness of the oligosaccharide blend.

[0478] The date filling layer is arranged in the middle of the oatmeal pancake bar, between the layers of the oatmeal bar. Its gooey texture complements the chewy texture of the oatmeal layer well. Although the date filling constitutes less overall volume than the oatmeal bar layer, its higher density and sweetness allow its flavor to be distinguished from the coconut and cinnamon flavors of the oatmeal bar layer.

[0479] Example 18 - Tiramisu

[0480] To make tiramisu:

[0481] 1. Coffee-soaked ladyfingers (second phase)

[0482] a. Stir 1 cup of espresso with 2 tbsp of rum.

[0483] b. Dip 8 sugary ladyfingers into the rum-espresso mixture and arrange in a single layer on the bottom of a plate.

[0484] 2. Mascarpone cream (first phase)

[0485] a. Three eggs were stirred with 35 g of an oligosaccharide mixture, which contained xylooligosaccharides (mainly xylooligosaccharides with a DP of 2 to 8), cellooligosaccharides (mainly cellobiose) and microcrystalline cellulose in a ratio of 9:8:3, respectively, as described above.

[0486] b. Place the mixture over a double boiler and beat over low heat for an additional 9-10 minutes, until it becomes lighter in color and slightly thickened. Allow the mixture to cool.

[0487] c. First, beat together 225g of mascarpone cheese and 2tbsp of rum, then stir into the egg / oligosaccharide mixture until fully combined to form mascarpone cream.

[0488] d. Beat 218g of whipped cream until medium peaks begin to form. Fold half of the whipped cream into the mascarpone cream. Then, stir the remaining half of the whipped cream into the mascarpone cream until just combined to avoid over-mixing.

[0489] 3. Spread half of the cream on the ladyfingers layer. Then, dip 8 more ladyfingers in the rum-coffee mixture and place them on top. Use the remaining mascarpone cream to cover the new ladyfingers layer. Refrigerate the resulting tiramisu overnight and finally sprinkle with cocoa powder.

[0490] 4. Tiramisu has a rich, creamy, slightly sweet mascarpone cream sandwiched between sweet, coffee-soaked ladyfingers. The sweetness of the sugary ladyfingers enhances the sweetness of the product. The resulting tiramisu is shown in Fig.18 middle.

[0491] Arranging the ladyfingers in the mascarpone cream gives the tiramisu an even appearance on the outside, while the inside is defined by strips of soft, melty ladyfingers and velvety mascarpone cream. While the bulk of the tiramisu is made up mostly of the mascarpone cream, the thicker, sweeter ladyfingers provide a pleasing balance to the rum / coffee flavor.

[0492] Example 19 - Raspberry Custard

[0493] To make the raspberry custard:

[0494] 1. Custard (first phase)

[0495] a. Three egg yolks were stirred with 30 g of an oligosaccharide mixture, which contained xylooligosaccharides (mainly xylooligosaccharides with a DP of 2 to 8), cellooligosaccharides (mainly cellobiose) and microcrystalline cellulose in a ratio of 9:8:3, respectively, as described above.

[0496] b. In a separate saucepan, gently heat 200ml double cream, 100ml whole milk and 20g vanilla bean paste, stirring occasionally, until the mixture is just below its boiling point.

[0497] c. Stir 1 / 2 cup of the hot cream mixture into the egg / oligosaccharide mixture. Gradually add the new egg / oligosaccharide mixture to the saucepan along with the remaining cream mixture, stirring over gentle heat until it reaches the desired consistency.

[0498] d. Next add the raspberries (second phase) to the top of the cup.

[0499] 2. The resulting custard is light yellow in color, with a smooth, sweet and rich profile. The raspberry topping adds a little tangy sweetness and fruitiness, enhancing the overall sweetness of the product. Fig.19 middle.

[0500] The raspberries, scattered unevenly on top of the custard, provide a delicate and soft texture that complements the smooth, creamy texture of the custard. The higher density and sweetness of the raspberries is balanced by the larger amount (by volume) of custard, so the flavors of the two phases are easily discernible. Example 20 - Panna Cotta with Caramel Syrup

[0501] To make panna cotta with caramel syrup:

[0502] 1. Panna Cotta (Phase 1)

[0503] a. Sprinkle 25g of powdered gelatin into 40ml of cold water to form a gelatin mixture. Once formed, let the gelatin mixture sit for 20 minutes.

[0504] b. Gently heat 300ml single cream and 200ml whole milk in a saucepan just below boiling point.

[0505] a. Then, 60 g of an oligosaccharide mixture and 15 g of caster sugar were added to the cream. As described above, the oligosaccharide mixture contained xylooligosaccharides (mainly xylooligosaccharides with a DP of 2 to 8), cellooligosaccharides (mainly cellobiose) and microcrystalline cellulose in a ratio of 9:8:3, respectively. The resulting mixture was removed from the heat source.

[0506] c. Then stir the gelatin mixture into the cream / oligosaccharide mixture. Divide the product into 4 small ramekins, let it stand for 10 minutes, and then refrigerate.

[0507] 2. Pour 20 ml of caramel syrup (second phase) on each panna cotta ramekin.

[0508] 3. The resulting panna cotta is a sweet clotted cream with a smooth jelly-like texture and yellow color. The sweetness of the oligosaccharide mixture in the panna cotta is enhanced by the addition of granulated sugar and caramel syrup, thereby increasing the overall sweetness of the product. Examples of panna cotta products are shown in Fig. 20 middle.

[0509] Although the panna cotta is significantly less sweet and thicker than the caramel syrup, the volume of the caramel syrup coating portion of the panna cotta surface is small compared to the volume of the panna cotta. Therefore, the smooth, jelly-like panna cotta is not masked by the denser, thicker caramel layer, but rather blends well with the caramel to provide a sweet, layered flavor profile.

[0510] Example 21 - Chocolate Chip Vanilla Ice Cream

[0511] Make chocolate chip vanilla ice cream as follows:

[0512] 1. Vanilla ice cream (first phase)

[0513] a. Stir 3 egg yolks, 25 ml whole milk and 52 g of an oligosaccharide mixture together and then leave to hydrate for 15 minutes. As described above, the oligosaccharide mixture comprises xylooligosaccharides (mainly xylooligosaccharides with a DP of 2 to 8), cellooligosaccharides (mainly cellobiose) and microcrystalline cellulose in a ratio of 9:8:3, respectively.

[0514] b. Gently heat 75ml whole milk, 200ml double cream and 15g vanilla bean paste in a saucepan until almost boiling.

[0515] c. Then stir the egg / oligosaccharide mixture into the cream mixture along with 1 tsp cornstarch. Continue stirring until the product becomes smooth and foamy.

[0516] d. Transfer the mixture to a clean saucepan and heat until thickened, being careful to keep the mixture below boiling point.

[0517] e. Cool the mixture and then stir in 40 g of chopped chocolate (second phase, optional) and 20 ml of vodka.

[0518] f. The mixture was then turned in an ice cream machine for 15 minutes until it resembled double cream. The product was transferred to a container and frozen overnight.

[0519] 2. The resulting ice cream is creamy white with visible vanilla bean flecks and a smooth, loose consistency for easy scooping. The creamy vanilla flavor is slightly sweet. The inclusion of chocolate chips enhances the sweetness and vanilla flavor, and the chocolate chips are unevenly dispersed throughout the ice cream. Fig.21A An ice cream product without chocolate chips is shown, while Fig.21BAn ice cream product is shown sprinkled with chocolate chips.

[0520] When present, the chocolate chips are not evenly dispersed throughout the ice cream and make up a relatively small percentage of the food product volume. Nevertheless, their higher density, sweetness, and firmness complement the smooth, creamy, less sweet ice cream.

[0521] Example 22 - Chocolate Chip Cookies

[0522] To make the chocolate chip cookies:

[0523] 1. Shortbread dough (first phase)

[0524] a. 100 g butter was creamed with 50 g oligosaccharide mixture comprising xylooligosaccharides (mainly xylooligosaccharides with DP of 2 to 8), cellooligosaccharides (mainly cellobiose) and microcrystalline cellulose in a ratio of 15:2:3, respectively.

[0525] b. Then add 100g of plain flour to the butter / oligosaccharide mixture to form a bread crumb.

[0526] c. Combine bread crumbs with 1 tsp vanilla extract and mix to form a dough, then refrigerate the dough for 20 minutes.

[0527] 2. Then knead 50g of milk chocolate chips (second phase) into the dough.

[0528] 3. Roll the dough and cut into shapes, then bake at 175°C for 10 minutes.

[0529] 4. The resulting biscuits were light beige in color with dark chocolate chips scattered unevenly throughout and a smooth surface. The product was crisp and crumbly, had good crispness, and melted in the mouth. The chocolate chips added a hint of rich sweetness that complemented the delicate vanilla flavor of the biscuits. There was no significant difference between the chocolate chips biscuits with a ratio of 15:2:3 of xylooligosaccharides, oligocellulose, and microcrystalline cellulose and the ratio of 9:8:3. Examples of biscuit products are shown in Fig. 22 middle.

[0530] The denser, sweeter chocolate chips are dispersed unevenly throughout the lighter, less sweet shortbread. Even though the chocolate chips make up a smaller percentage of the shortbread’s volume, their firm, crunchy texture pairs perfectly with the crumbly, melty texture of the shortbread.

[0531] Example 23 - Comparison of Chocolate Chip Muffins

[0532] Two sets of chocolate chip muffins (Muffin 1 and Muffin 2) were made according to the recipe described in Table 6 below.

[0533] 1. 105.8 g of an oligosaccharide mixture and 105.8 g of room temperature butter were blended, the oligosaccharide mixture comprising xylooligosaccharides (mainly xylooligosaccharides with a DP of 2 to 8), cellooligosaccharides (mainly cellobiose) and microcrystalline cellulose in a ratio of 15:2:3, respectively. For muffin set 2 only, 15 g of sucrose was also blended.

[0534] 2. Blend in 94.6g eggs and 9g vanilla extract.

[0535] 3. Blend 74.3g of self-raising flour and 2.3g of baking powder separately (dry ingredients).

[0536] 4. Add the wet ingredients (blended oligosaccharide mixture, butter, eggs and vanilla) to the dry ingredients.

[0537] 5. Beat together the mixture in "4" for 30 seconds or until a smooth batter is obtained.

[0538] 6. Add 60g of chocolate chips.

[0539] a. Chocolate for muffin set 1: 37% cocoa solids; 24% milk solids; 46% mono- and disaccharides, of which 37% sucrose.

[0540] b. Chocolate for muffin set 2: 40% cocoa solids; 14% milk solids; 44% sugar mixture; 22% mono- and disaccharides, of which 0% sucrose.

[0541] 7. Preheat oven to 170°C (fan).

[0542] a. Scoop 50g of batter into cupcake cases.

[0543] b. Bake the batter for 16 minutes.

[0544] Eight people blindly tasted muffins and were asked which one was sweeter. Two tasters rated muffin 1 (sucrose in the chocolate) as sweeter. Five tasters rated muffin 2 (sucrose in the batter) as sweeter. One taster rated muffin 1 as being the same sweet as muffin 2. The results suggest that when the amount of sucrose in the muffins is the same, a higher sweetness level can be perceived when the sucrose is evenly distributed in the muffin batter compared to when the sucrose is only present in the chocolate pieces (crumbs).

[0545] Table 6: Final composition calculation

[0546]

[0547] Although preferred embodiments of the present invention have been shown and described herein, it will be apparent to those skilled in the art that these embodiments are provided as examples only. Without departing from the present invention, those skilled in the art will now appreciate that many variations, changes and replacements are possible. It should be understood that the various alternatives of the embodiments of the present invention described herein may be used to implement the present invention.

[0548] All publications, patent applications, issued patents, and other documents mentioned in this specification are incorporated herein by reference to the same extent as if each individual publication, patent application, issued patent, or other document was specifically and individually incorporated by reference in its entirety. Definitions contained in text incorporated by reference are excluded to the extent that they conflict with definitions in this disclosure.

Claims

1. A food, comprising: A first phase comprising an oligosaccharide mixture, wherein the oligosaccharide mixture consists of cellooligosaccharides having a degree of polymerization (DP) of 2 to 6, xylooligosaccharides having a DP of 2 to 12, and polysaccharides, wherein the first phase comprises from 5% to 45% of the cellooligosaccharides and the xylooligosaccharides by dry weight, wherein polysaccharides refer to sugar polymers having a length of greater than 20 residues and the polysaccharides are cellulosic polysaccharides, hemicellulose polysaccharides, polysaccharide derivatives or polysaccharide aggregates; and a second phase comprising a sweetener comprising at least one of glucose, fructose, galactose, sucrose, maltose or lactose, wherein the second phase comprises from 10% to 100% of the sweetener by dry weight, wherein the first phase and the second phase include at least one physical difference between the first phase and the second phase selected from the group consisting of: color, texture, average density, and combinations thereof, and Cellooligosaccharides and xylo-oligosaccharides are present in the food in a weight ratio of 1:1 to 1:9, The food product has a reduced calorie content compared to a full sugar food product and a perceived sweetness at least equal to that of a full sugar food product.

2. The food product of claim 1, wherein the first phase comprises less than 25% of the sweetener by dry weight.

3. The food product of claim 1, wherein the food product comprises from 5% to 50% of the sweetener by dry weight.

4. The food product of claim 1, wherein the ratio of the first phase to the second phase is from 10:1 to 1:10 on a dry weight basis.

5. The food product of claim 1, wherein the first phase is a fat-based composition, a water-based composition, or a baked composition.

6. The food product of claim 1, wherein the second phase is a fat-based composition, a water-based composition, or a baked composition.

7. The food product of claim 1, wherein the first phase is a baked composition and the second phase is a fat-based composition.

8. The food product of claim 1, wherein the first phase is a baked composition and the second phase is a water-based composition.

9. The food product of claim 1, wherein the first phase is a fat-based composition and the second phase is a water-based composition.

10. The food product of claim 1, wherein the second phase is a baked composition and the first phase is a fat-based composition.

11. The food product of claim 1 , wherein the second phase is a baked composition and the first phase is a water-based composition.

12. The food product of claim 1, wherein the second phase is a fat-based composition and the first phase is a water-based composition.

13. The food product of claim 1, wherein the average density of the first phase is less than the average density of the second phase.

14. The food product of claim 13, wherein the average density of the second phase is at least 1.5 times, 2 times, 5 times, or 10 times greater than the average density of the first phase.

15. The food product of claim 1, wherein the average density of the second phase is less than the average density of the first phase.

16. The food product of claim 15, wherein the average density of the first phase is at least 1.5 times, 2 times, 5 times, or 10 times greater than the average density of the second phase.

17. The food product of claim 1, wherein the average sweetness level of the first phase is lower than the average sweetness level of the second phase.

18. The food product of claim 17, wherein the sweetness level is the sweetness perception of a human subject.

19. The food product of claim 1, wherein the second phase is at least 1.5 times, 2 times, 5 times, or 10 times sweeter than the first phase.

20. The food product of claim 1, wherein the second phase is uniformly dispersed in the first phase.

21. The food product of claim 1, wherein the second phase is non-uniformly dispersed throughout the food product.

22. The food product of claim 1, wherein the second phase is non-uniformly dispersed throughout the first phase.

23. The food product of claim 1, wherein the second phase comprises particles from 1 mm to 20 mm, 2 mm to 16 mm, or 3 mm to 12 mm thick.

24. The food product of claim 1, wherein the second phase is disposed on a portion of an outer surface of the first phase.

25. The food product of claim 1, wherein the second phase is coated on a portion of an outer surface of the first phase.

26. The food product of claim 1, wherein the second phase is disposed on a portion of an exterior surface of the food product.

27. The food product of claim 1, wherein the second phase is coated on a portion of an outer surface of the food product.

28. The food product of claim 1, wherein the second phase is disposed within a portion of the first phase.

29. The food product of claim 1, wherein the second phase is disposed within a portion of the food product.

30. The food product of claim 1, wherein the second phase forms a layer from 1 mm to 10 mm, 1.5 mm to 8 mm, or 2 mm to 6 mm thick.

31. The food product of claim 1, wherein the volume of the first phase is greater than the volume of the second phase in the food product.

32. The food product of claim 31, wherein the volume of the first phase in the food product is 1.5 times, 2 times, 5 times, or 10 times greater than the volume of the second phase.

33. The food product of claim 1, wherein the mass of the first phase is greater than the mass of the second phase in the food product.

34. The food product of claim 33, wherein the mass of the first phase in the food product is 1.5 times, 2 times, 5 times, or 10 times greater than the mass of the second phase.

35. The food product of claim 1, wherein the second phase further comprises a polysaccharide, wherein the polysaccharide in the second phase is a cellulosic polysaccharide, a hemicellulosic polysaccharide, a polysaccharide derivative, or a polysaccharide aggregate.

36. The food product of claim 35, wherein the polysaccharide in the first phase and the polysaccharide in the second phase are cellulosic polysaccharides.

37. The food product of claim 35, wherein the polysaccharide in the first phase and the polysaccharide in the second phase are hemicellulosic polysaccharides, and the hemicellulosic polysaccharides are xylans.

38. The food product of any one of claims 35, wherein the polysaccharide in the first phase and the polysaccharide in the second phase are hemicellulosic polysaccharides, and the hemicellulosic polysaccharides are mannans.

39. The food product of claim 35, wherein the polysaccharide in the first phase and the polysaccharide in the second phase are polysaccharide derivatives, and the polysaccharide derivative is carboxymethylcellulose.

40. The food product of claim 35, wherein the polysaccharide in the first phase and the polysaccharide in the second phase are polysaccharide aggregates, and the polysaccharide aggregates are lignocellulosic materials.

41. The food product of claim 40, wherein said polysaccharide aggregates are partially digested lignocellulosic material.

42. The food product of claim 40, wherein the polysaccharide aggregates are partially digested lignocellulosic material from an enzymatic reaction that produces oligosaccharides.

43. The food product of claim 35, wherein the food product comprises less than 15% of the polysaccharide by dry weight.

44. The food product of claim 1, wherein said first phase comprises less than 15% by dry weight of said polysaccharide.

45. The food product of claim 1, wherein said second phase is free of said polysaccharide.

46. ​​The food product of claim 1, wherein the first phase comprises oligosaccharides that have undergone a browning reaction.

47. The food product of claim 46, wherein the first phase comprises oligosaccharides that have undergone caramelization or a Maillard reaction.

48. The food product of claim 1, wherein the first phase and / or the second phase are free of one or more allergens, wherein the one or more allergens are selected from wheat gluten, nuts, dairy products or eggs.

49. The food product of claim 1, wherein the second phase comprises fruit, and the fruit is fresh fruit or dried fruit.

50. The food product of claim 1, wherein the food product is free of high intensity sweeteners.

51. The food product of claim 50, wherein the first phase is free of high intensity sweeteners.

52. The food product of any one of claims 50-51, wherein the second phase is free of high intensity sweeteners.

53. The food product of claim 1, wherein the food product is free of polyols.

54. The food product of claim 53, wherein the first phase is free of polyols.

55. The food product according to any one of claims 53 to 54, wherein the second phase is free of polyols.

56. The food product of claim 1, wherein the first phase is free of monosaccharides, disaccharides, or both.

57. The food product of claim 1, wherein the first phase is free of glucose, fructose, galactose, sucrose, maltose, and lactose.

58. The food product of claim 1, wherein the cellooligosaccharides constitute at least 10%, at least 15%, at least 20%, at least 25% or at least 30% of the food product by dry weight.

59. The food product of claim 58, wherein the cellooligosaccharides comprise greater than 50%, greater than 60%, greater than 70%, greater than 80% or greater than 90% cellobiose.

60. The food product of claim 1, wherein the xylooligosaccharides constitute at least 10%, at least 15%, at least 20%, at least 25%, or at least 30% of the food product by dry weight.

61. The food product of claim 60, wherein the xylo-oligosaccharide comprises greater than 30%, greater than 40%, greater than 50%, greater than 70% or greater than 75% xylobiose.

62. The food product of claim 1, wherein the xylo-oligosaccharide comprises a xylo-oligosaccharide having one or more side branches.

63. The food product of claim 62, wherein the one or more side branches comprise glucuronyl side branches, methyl glucuronyl side branches, arabinosyl side branches, or combinations thereof.

64. The food product of claim 62 or 63, wherein the xylooligosaccharide comprises xylose monomers and arabinose monomers in a ratio of from 20:1 to 2:1, 18:1 to 4:1, or 16:1 and 6:

1.

65. The food product of claim 1, wherein the second phase comprises glucose.

66. The food product of claim 1, wherein the second phase comprises fructose.

67. The food product of claim 1, wherein the second phase comprises sucrose.

68. The food product of claim 1, wherein the second phase comprises galactose.

69. The food product of claim 1, wherein the second phase comprises maltose.

70. The food product of claim 1, wherein the second phase comprises lactose.

71. The food product of claim 1, wherein the second phase comprises less than 10%, 5%, 2% or 1% of the oligosaccharides contained in the first phase.

72. The food product of claim 1, wherein the second phase is free of oligosaccharides contained in the first phase.

73. The food product of claim 1, wherein the food product comprises phenolic compounds.

74. The food product of claim 73, wherein the phenolic compound comprises lignin, lignin decomposition products, ferulic acid, ferulic acid derivatives, or any combination thereof.

75. The food product of claim 73 or 74, wherein the first phase comprises the phenolic compound.

76. The food product of claim 73 or 74, wherein the second phase is free of the phenolic compound.

77. The food product of claim 1, wherein the first phase further comprises oil, flour, eggs, baking soda, baking powder, or yeast.

78. The food product of claim 1, wherein the first phase further comprises margarine, butter, shortening, or corn starch.

79. The food product of claim 1, wherein the second phase further comprises palm oil, cocoa butter, butter, shortening, margarine, or milk.

80. The food product of claim 1, wherein the second phase further comprises cream.

81. The food product of claim 1, wherein the oligosaccharides in the first phase are in a non-crystalline form.

82. The food product of claim 1, wherein at least one of glucose, fructose, galactose, sucrose, maltose, or lactose in the second phase is in a crystalline or semi-crystalline form.

83. The food product of claim 82, wherein the oligosaccharides of the first phase are in a non-crystalline form.

84. A method of preparing the food product of claim 1, the method comprising: a) providing a first phase comprising an oligosaccharide mixture, wherein the oligosaccharide compounds consist of cellooligosaccharides having a degree of polymerization (DP) of 2 to 6, xylo-oligosaccharides having a DP of 2 to 12, and polysaccharides, wherein polysaccharides refer to sugar polymers having a length of more than 20 residues and the polysaccharides are cellulosic polysaccharides, hemicellulose polysaccharides, polysaccharide derivatives or polysaccharide aggregates; b) providing a second phase, the second phase comprising a sweetener comprising at least one of glucose, fructose, galactose, sucrose, maltose or lactose, wherein the second phase comprises from 10% to 100% of the sweetener by dry weight; and c) mixing, combining, connecting and / or coating the first phase and the second phase with each other; wherein the first phase comprises 5% to 45% by dry weight of the cellooligosaccharides and the xylooligosaccharides; wherein the first phase and the second phase include at least one physical difference between the first phase and the second phase selected from the group consisting of: color, texture, average density, and combinations thereof, and Cellooligosaccharides and xylo-oligosaccharides are present in the food in a weight ratio of 1:1 to 1:9; The food product has a reduced calorie content compared to a full sugar food product and a perceived sweetness at least equal to that of a full sugar food product.

85. The method of claim 84, wherein after combining the first phase and the second phase, the food product is baked, fried, frozen or otherwise processed.

86. The method of claim 84, wherein the food product is cooked after combining the first phase and the second phase.

87. The method of claim 84, wherein the food product is baked after combining the first phase and the second phase.

88. The method of claim 84, wherein the food product is heated after combining the first phase and the second phase.

89. The method of any one of claims 84-88, wherein the first phase and the second phase are physically bound together in the food product.

90. The method of any one of claims 84-88, wherein the first phase and the second phase are not physically adhered together in the food product.

91. The method of claim 84, wherein the average density of the first phase is less than the average density of the second phase.

92. The method of claim 91, wherein the surgical mean density of the second phase is at least 1.5 times, 2 times, 5 times, or 10 times greater than the mean density of the first phase.

93. The method of claim 84, wherein the average density of the second phase is less than the average density of the first phase.

94. The method of claim 93, wherein the average density of the first phase is at least 1.5 times, 2 times, 5 times, or 10 times greater than the average density of the second phase.

95. The method of claim 84, wherein the average sweetness level of the first phase is lower than the average sweetness level of the second phase.

96. The method of claim 95, wherein the sweetness level is a subject's perception of sweetness.

97. The method of claim 84, wherein the second phase is at least 1.5 times, 2 times, 5 times, or 10 times sweeter than the first phase.

98. The method of claim 84, wherein the volume of the first phase in the food product is 1.5 times, 2 times, 5 times, or 10 times greater than the volume of the second phase.

99. The method of claim 84, wherein the mass of the first phase in the food product is 1.5 times, 2 times, 5 times, or 10 times greater than the mass of the second phase.

100. The method of claim 84, wherein the second phase comprises fruit, and the fruit is fresh fruit or dried fruit.

101. The method of claim 84, wherein the food product is free of high intensity sweeteners.

102. The method of claim 84, wherein the food product is free of polyols.

103. The method of claim 84, wherein the second phase further comprises a polysaccharide, and the polysaccharide in the second phase is a cellulosic polysaccharide, a hemicellulosic polysaccharide, a polysaccharide derivative, or a polysaccharide aggregate.

104. The method of claim 103, wherein the polysaccharide in the second phase is a cellulosic polysaccharide.

105. The method of claim 103, wherein the hemicellulose polysaccharide in the second phase is xylan.

106. The method of claim 103, wherein the polysaccharide derivative in the second phase is carboxymethyl cellulose.

107. The method of claim 103, wherein the polysaccharide aggregates in the second phase are undigested lignocellulosic material.

108. The method of any one of claims 103 to 107, wherein the food comprises less than 15% of the polysaccharide by dry weight.

109. The method of any one of claims 103 to 107, wherein the first phase comprises less than 15% of the polysaccharide by dry weight.

110. The method of any one of claims 84, wherein the second phase is free of polysaccharides.

111. The method of claim 103, wherein the first phase is free of high intensity sweeteners.

112. The method of claim 101 or 111, wherein the second phase is free of high intensity sweetener.

113. The method of claim 84, wherein the first phase is free of polyol.

114. The method of claim 84, wherein the second phase is free of polyol.

115. The method of claim 84, wherein the first phase is free of monosaccharides, disaccharides, or both.

116. The method of claim 84, wherein the first phase is free of glucose, fructose, galactose, sucrose, maltose, and lactose.

117. The method of claim 84, wherein the cellooligosaccharides constitute at least 10%, at least 15%, at least 20%, at least 25%, or at least 30% of the food product by dry weight.

118. The method of claim 117, wherein the cellooligosaccharides comprise greater than 50%, greater than 60%, greater than 70%, greater than 80% or greater than 90% cellobiose.

119. The method of claim 84, wherein the xylo-oligosaccharides constitute at least 10%, at least 15%, at least 20%, at least 25%, or at least 30% of the food product by dry weight.

120. The method of claim 84, wherein the xylo-oligosaccharide comprises xylo-oligosaccharide having one or more side branches.

121. The method of claim 120, wherein the one or more side branches comprise glucuronyl side branches, methyl glucuronyl side branches, arabinosyl side branches, or a combination thereof.

122. The method of claim 120 or 121, wherein the xylooligosaccharide comprises xylose monomers and arabinose monomers in a ratio of from 20:1 to 2:1, 18:1 to 4:1, or 16:1 to 6:

1.

123. The method of claim 84, wherein the second phase comprises glucose.

124. The method of claim 84, wherein the second phase comprises fructose.

125. The method of claim 84, wherein the second phase comprises sucrose.

126. The method of claim 84, wherein the second phase comprises galactose.

127. The method of claim 84, wherein the second phase comprises maltose.

128. The method of claim 84, wherein the second phase comprises lactose.

129. The method of claim 84, wherein the second phase comprises less than 10%, 5%, 2% or 1% of the oligosaccharides contained in the first phase.

130. The method of claim 84, wherein the second phase is free of oligosaccharides contained in the first phase.

131. The method of claim 84, wherein the food product comprises phenolic compounds.

132. The method of claim 131, wherein the phenolic compound comprises lignin, lignin decomposition products, ferulic acid, ferulic acid derivatives, or any combination thereof.

133. The method of claim 131, wherein the first phase comprises the phenolic compound.

134. The method of claim 131, wherein the second phase is free of the phenolic compound.

135. The method of claim 84, wherein the first phase further comprises oil, flour, eggs, baking soda, baking powder, or yeast.

136. The method of claim 84, wherein the first phase further comprises margarine, butter, shortening, or corn starch.

137. The method of claim 84, wherein the second phase further comprises palm oil, cocoa butter, butter, shortening, margarine, or milk.

138. The method of claim 84, wherein the second phase further comprises cream.

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