Oligosaccharide composition and preparation method thereof

Abstract

The invention provides compositions that can be used for food, cosmetics or nutrition and consumer products comprising such compositions. The composition can include at least one or more oligosaccharides and one or more components. The composition can include sweetness and can be suitable for use as a sweetener, adhesive and / or fiber content enhancer in finished products such as consumer products. The composition can provide favorable sweetness, desired texture or other desired features.

Description

[0001] CROSS-REFERENCE TO RELATED APPLICATIONS

[0002] This application claims priority to U.S. Provisional Patent Application Serial No. 62 / 959,810 filed on January 10, 2020. The entire contents of the above patent application are incorporated herein by reference. Background Art

[0003] Sugary foods and drinks are often a common part of cultures and lifestyles around the world, but the sugar they contain has been linked to obesity, diabetes, poor dental health and destructive behaviors in people. As a result, consumer preferences have shifted away from sugary foods, and governments have increasingly implemented regulations to encourage the consumption of less sugar.

[0004] Therefore, the industry has been looking for suitable low-calorie sweeteners to replace the sugar in food and beverages for decades. Unfortunately, many sugar substitutes are produced by non-natural resources, and generally include bitter taste or other unpleasant tastes with its sweetness, and both situations are not attractive to consumers. In addition, although many sweeteners can imitate the sweetness of sugar in food and beverages, there are few sweeteners that can imitate the wide range of the role played by sugar in food, such as increasing volume, regulating texture, providing structure, serving as preservatives, and regulating color and flavor by caramelization and Maillard reaction. In addition, many bulking sweeteners (bulking sweeteners) that can simulate these physical properties of sugar have gastrointestinal tolerance problems, which limits their use to be far below the amount required for replacing sugar in the standard Western diet.

[0005] Dietary fiber is an important part of a positive diet and helps maintain digestive health and a well-regulated intestinal flora. This fiber consists of sugars of varying chain lengths and types. In addition to being found naturally in a wide range of foods, fiber can also be produced separately and added to other foods during the manufacturing process. Summary of the invention

[0006] In some aspects, sweetener compositions are described herein, comprising: an oligosaccharide component comprising a xylo-oligosaccharide having a degree of polymerization (DP) of two to twelve and a cello-oligosaccharide having a DP of two to six. In some cases, the w / w ratio of xylo-oligosaccharide to cello-oligosaccharide is 19:1 to 1:1. In some cases, the composition comprises a high intensity sweetener, wherein the w / w ratio of the oligosaccharide component to the high intensity sweetener is 5000:1 to 50:1.

[0007] In some embodiments, the high intensity sweetener may comprise a natural high intensity sweetener, an artificial high intensity sweetener, or a combination thereof.

[0008] In some embodiments, the high intensity sweetener may include acesulfame potassium (ACE-K), advantame, aspartame, neotame, saccharin, monk fruit extract (SGFE), steviol glycosides, sucralose, clyclamate, sugar alcohols (polyols), glycyrrhizin, neohesperidin dihydrochalcone, thaumatin, or any combination thereof.

[0009] In some embodiments, the w / w ratio of cellooligosaccharides to xylooligosaccharides in the sweetener composition is 1:10 to 7:10. In some embodiments, the w / w ratio of cellooligosaccharides to xylooligosaccharides in the sweetener composition is 1:5 to 7:10. In some embodiments, the ratio of the first component to the second component can be 500:1 to 50:1 on a dry weight basis.

[0010] In some embodiments, the average sweetness level of the second component per unit weight may be greater than the average sweetness level of the first component.

[0011] In some embodiments, the average sweetness level of the second component per unit weight can be at least 1.5 times, 2 times, 5 times, 10 times, 20 times, 50 times, 70 times, 90 times, 100 times, 150 times, or 200 times the average sweetness level of the first component.

[0012] In some embodiments, the relative sweetness level of the high intensity sweetener to sucrose can be 20: 1 to 20,000: 1. In some embodiments, the relative sweetness level of the high intensity sweetener to sucrose can be 30: 1 to 600: 1. In some embodiments, the average sweetness can be the sweetness perception of a human subject. In some embodiments, the weight ratio of the second component to the composition can be 1: 20,000 to 1: 20. In some embodiments, the weight ratio of the second component to the composition can be 1: 2,000 to 1: 50. In some embodiments, the weight ratio of the second component to the composition can be 1: 1000 to 1: 100.

[0013] In some embodiments, the first component reduces the average bitterness level per unit weight of the composition compared to a control composition, wherein the control composition may be a composition prepared using a high intensity sweetener as the first component and the second component.

[0014] In some embodiments, the first component reduces the average bitter aftertaste per unit weight of the composition compared to a control composition, wherein the control composition may be a composition prepared using a high intensity sweetener as the first component and the second component.

[0015] In some embodiments, the average bitter taste may be the bitter taste perception of a human subject.

[0016] In some embodiments, the average bitter aftertaste may be the bitter aftertaste perception of a human subject.

[0017] In some embodiments, the composition may comprise less than 70%, 60%, 55%, 50%, 45%, 40%, 35%, 30%, 25%, 20%, 10%, 5% or 1% monosaccharide by dry weight. In some embodiments, the composition may be substantially free of monosaccharides. In some embodiments, the monosaccharide comprises glucose, fructose, galactose or any combination thereof.

[0018] In some embodiments, the composition may include less than 70%, 60%, 55%, 50%, 45%, 40%, 30%, 25%, 20%, 10%, 5% or 1% sucrose, lactose, maltose or any combination thereof by dry weight. In some embodiments, the composition may be substantially free of sucrose, lactose, maltose or any combination thereof.

[0019] In some embodiments, the amount of sucrose, lactose, maltose, or any combination thereof may be less than the amount of cellooligosaccharides.In some embodiments, the amount of sucrose, lactose, maltose, or any combination thereof may be less than the amount of cellobiose.

[0020] In some embodiments, the amount of sucrose, lactose, maltose, or any combination thereof may be less than the amount of xylo-oligosaccharides. In some embodiments, the amount of sucrose, lactose, maltose, or any combination thereof may be less than the amount of xylobiose.

[0021] In some embodiments, the composition may comprise less than 30%, 25%, 20%, 10%, 5%, or 1% maltodextrin by dry weight.In some embodiments, the composition may be substantially free of maltodextrin.

[0022] In some embodiments, the xylooligosaccharide comprises a xylooligosaccharide with one or more side branches, a xylooligosaccharide with one or more glucuronyl side branches, a xylooligosaccharide with one or more methylglucuronyl side branches, a xylooligosaccharide with one or more arabinosyl side branches, or any combination thereof. In some embodiments, the xylooligosaccharide comprises at least 40%, at least 50%, at least 60%, at least 70%, at least 80% or at least 90% xylobiose. In some embodiments, the xylooligosaccharide comprises xylose and arabinose monomers in a ratio of 20: 1 to 2: 1, 18: 1 to 4: 1 or 16: 1 to 6: 1.

[0023] In some embodiments, cellooligosaccharides include at least 40%, at least 50%, at least 60%, at least 70%, at least 80% or at least 90% cellobiose. In some embodiments, the composition may also include a compound selected from polysaccharides, cellulosic polysaccharides, cellulose, hemicellulose polysaccharides, xylans, polysaccharide derivatives, cellulose derivatives, carboxymethyl cellulose, polysaccharide aggregates, lignocellulosic materials or any combination thereof. In some embodiments, the composition may include up to 30% polysaccharides by dry weight.

[0024] In some embodiments, the composition further comprises a compound selected from the group consisting of a phenolic compound, lignin, a portion of lignin, a lignin decomposition product, ferulic acid, a ferulic acid derivative, or any combination thereof.

[0025] In some embodiments, the first component may include less than 100, 50, 10, 5 1, 0.5, 0.1, 0.05 ppm of Al, As, B, Ba, Be, Ca, Cd, Co, Cr, Cu, Fe, Hg, K, Li, Mg, Mn, Mo, Na, Ni, P, Pb, S, Sb, Se, Si, Sn, Sr, Ti, Tl, V, and / or Zn. In some embodiments, the first component may include greater than 0.01 ppm of Al, As, B, Ba, Be, Ca, Cd, Co, Cr, Cu, Fe, Hg, K, Li, Mg, Mn, Mo, Na, Ni, P, Pb, S, Sb, Se, Si, Sn, Sr, Ti, Tl, V, and / or Zn.

[0026] In some aspects, described herein is a food product comprising 1% to 50% by dry weight of a sweetener composition, the sweetener composition comprising an oligosaccharide component and a high intensity sweetener, the oligosaccharide component comprising xylo-oligosaccharides having a degree of polymerization (DP) of two to twelve and cellooligosaccharides having a DP of two to six, wherein the w / w ratio of the oligosaccharide component to the high intensity sweetener is from 5000:1 to 50:1.

[0027] In some aspects, the sweetener composition may include: a first component comprising xylo-oligosaccharides having a degree of polymerization (DP) of two to twelve and cellulose-based saccharides, wherein the w / w ratio of xylo-oligosaccharides to cellulose-based saccharides is 19:1 to 1:1; and a high intensity sweetener present at 0.02% to 2% of the first component on a dry weight basis.

[0028] In some embodiments, the cellulose-based sugars comprise cellooligosaccharides, cellulosic polysaccharides, or a combination thereof having a DP of two to six.

[0029] In some aspects, provided herein is a sweetener composition consisting essentially of: an oligosaccharide component consisting essentially of xylooligosaccharides having a degree of polymerization (DP) of two to twelve and cellooligosaccharides having a DP of two to six, wherein the oligosaccharide component may constitute at least 70% of the sweetener composition by dry weight; and a high intensity sweetener, wherein the high intensity sweetener may constitute 0.02% to 2% of the sweetener composition by dry weight.

[0030] In some aspects, provided herein is a sweetener composition consisting of: xylo-oligosaccharides having a degree of polymerization (DP) of two to twelve; cellulose-based sugars; and a high intensity sweetener.

[0031] In some aspects, provided herein is a sweetener composition comprising: an oligosaccharide component comprising xylo-oligosaccharides having a degree of polymerization (DP) of two to twelve and cello-oligosaccharides having a DP of two to six, wherein the w / w ratio of xylo-oligosaccharides to cello-oligosaccharides is from 19:1 to 1:1; and a bulking sweetener, wherein the w / w ratio of the oligosaccharide component to the bulking sweetener is from 1:1 to 19:1.

[0032] In some embodiments, the bulking sweetener may include a sugar alcohol, allulose, tagatose, maltodextrin, resistant maltodextrin, erythritol, or any combination thereof.

[0033] In some embodiments, the w / w ratio of cellooligosaccharides to xylo-oligosaccharides in the composition is 1:19 to 1:1. In some embodiments, the w / w ratio of cellooligosaccharides to xylo-oligosaccharides in the first component is 1:19 to 1:1. In some embodiments, the ratio of the first component to the second component can be 5:2 to 5:1 on a dry weight basis.

[0034] In some embodiments, the average sweetness level of the second component per unit weight can be greater than the average sweetness level of the first component. In some embodiments, the average sweetness level of the second component per unit weight can be at least 1.5 times, 2 times, 5 times, 10 times, 20 times, 50 times, 70 times, 90 times, 100 times, 150 times, 200 times, 500 times, or 1000 times the average sweetness level of the first component. In some embodiments, the average sweetness can be the sweetness perception of a human subject.

[0035] In some embodiments, the weight ratio of the second component to the composition may be 1:20,000 to 1:20. In some embodiments, the weight ratio of the second component to the composition may be 1:2000 to 1:50. In some embodiments, the weight ratio of the second component to the composition may be 1:1000 to 1:100.

[0036] In some embodiments, the first component reduces the average bitterness level per unit weight of the composition compared to a control composition, wherein the control composition may be a composition prepared using a bulking sweetener as the first component and the second component.

[0037] In some embodiments, the first component reduces the average bitter aftertaste per unit weight of the composition as compared to a control composition, where the control composition can be a composition prepared using bulking sweeteners as the first and second components.

[0038] In some embodiments, the average bitter taste may be the bitter taste perception of a human subject.In some embodiments, the average bitter aftertaste may be the bitter aftertaste perception of a human subject.

[0039] In some embodiments, the composition may comprise less than 70%, 60%, 55%, 50%, 45%, 40%, 35%, 30%, 25%, 20%, 10%, 5% or 1% monosaccharide by dry weight. In some embodiments, the composition may be substantially free of monosaccharides. In some embodiments, the monosaccharide comprises glucose, fructose, galactose or any combination thereof.

[0040] In some embodiments, the composition may include less than 70%, 60%, 55%, 50%, 45%, 40%, 30%, 25%, 20%, 10%, 5% or 1% sucrose, lactose, maltose or any combination thereof by dry weight. In some embodiments, the composition may be substantially free of sucrose, lactose, maltose or any combination thereof.

[0041] In some embodiments, the amount of sucrose, lactose, maltose, or any combination thereof may be less than the amount of cellooligosaccharides.In some embodiments, the amount of sucrose, lactose, maltose, or any combination thereof may be less than the amount of cellobiose.

[0042] In some embodiments, the amount of sucrose, lactose, maltose, or any combination thereof may be less than the amount of xylo-oligosaccharides. In some embodiments, the amount of sucrose, lactose, maltose, or any combination thereof may be less than the amount of xylobiose.

[0043] In some embodiments, the composition may comprise less than 30%, 25%, 20%, 10%, 5%, or 1% maltodextrin by dry weight.In some embodiments, the composition may be substantially free of maltodextrin.

[0044] In some embodiments, the xylooligosaccharide comprises a xylooligosaccharide with one or more side branches, a xylooligosaccharide with one or more glucuronyl side branches, a xylooligosaccharide with one or more methylglucuronyl side branches, a xylooligosaccharide with one or more arabinosyl side branches, or any combination thereof. In some embodiments, the xylooligosaccharide comprises at least 40%, at least 50%, at least 60%, at least 70%, at least 80%, or at least 90% xylobiose. In some embodiments, the xylooligosaccharide comprises xylose and arabinose monomers in a ratio of 20:1 to 2:1, 18:1 to 4:1, or 16:1 to 6:1.

[0045] In some embodiments, the cellooligosaccharides comprise at least 40%, at least 50%, at least 60%, at least 70%, at least 80%, or at least 90% cellobiose.

[0046] In some embodiments, the composition further comprises a compound selected from the group consisting of a polysaccharide, a cellulosic polysaccharide, cellulose, a hemicellulosic polysaccharide, a xylan, a polysaccharide derivative, a cellulose derivative, carboxymethyl cellulose, a polysaccharide aggregate, a lignocellulosic material, or any combination thereof.

[0047] In some embodiments, the composition may comprise up to 30% polysaccharide by dry weight.

[0048] In some embodiments, the composition further comprises a compound selected from the group consisting of a phenolic compound, lignin, a portion of lignin, a lignin decomposition product, ferulic acid, a ferulic acid derivative, or any combination thereof.

[0049] In some embodiments, the first component may contain less than 100, 50, 10, 5 1, 0.5, 0.1, 0.05 ppm of Al, As, B, Ba, Be, Ca, Cd, Co, Cr, Cu, Fe, Hg, K, Li, Mg, Mn, Mo, Na, Ni, P, Pb, S, Sb, Se, Si, Sn, Sr, Ti, Tl, V and / or Zn.

[0050] In some embodiments, the first component may contain greater than 0.01 ppm of Al, As, B, Ba, Be, Ca, Cd, Co, Cr, Cu, Fe, Hg, K, Li, Mg, Mn, Mo, Na, Ni, P, Pb, S, Sb, Se, Si, Sn, Sr, Ti, Tl, V and / or Zn.

[0051] In some aspects, provided herein is a food product comprising 1% to 50% by dry weight of a sweetener composition, the sweetener composition comprising an oligosaccharide component and a bulking sweetener, the oligosaccharide component comprising xylooligosaccharides having a degree of polymerization (DP) of two to twelve and cellooligosaccharides having a DP of two to six, wherein the w / w ratio of the oligosaccharide component to the bulking sweetener is from 1:1 to 19:1.

[0052] In some aspects, provided herein is a sweetener composition comprising: a first component comprising xylo-oligosaccharides having a degree of polymerization (DP) of two to twelve and cellulose-based saccharides, wherein the w / w ratio of xylo-oligosaccharides to cellulose-based saccharides is from 19:1 to 1:1; and a second component comprising a bulking sweetener present at 10% to 100% of the first component by dry weight.

[0053] In some embodiments, the cellulose-based sugars comprise cellooligosaccharides, cellulosic polysaccharides, or a combination thereof having a DP of two to six.

[0054] In some aspects, provided herein is a sweetener composition consisting essentially of: an oligosaccharide component consisting essentially of xylooligosaccharides having a degree of polymerization (DP) of two to twelve and cello-oligosaccharides having a DP of two to six, wherein the oligosaccharide component may constitute at least 50% of the sweetener composition by dry weight; and a bulking sweetener, wherein the bulking sweetener may constitute 5% to 50% of the sweetener composition by dry weight.

[0055] In some aspects, described herein are sweetener compositions consisting of: xylo-oligosaccharides having a degree of polymerization (DP) of two to twelve; cellulose-based sugars; and a bulking sweetener.

[0056] In some aspects, provided herein is a sweetener composition comprising: an oligosaccharide component comprising xylooligosaccharides having a degree of polymerization (DP) of two to twelve and cellooligosaccharides having a DP of two to six, wherein the oligosaccharide component accounts for at least 50% of the sweetener composition by dry weight; and a bulking sweetener, wherein the bulking sweetener may account for 5% to 50% of the sweetener composition by dry weight.

[0057] In some aspects, provided herein are sweetener compositions comprising: a first component comprising xylo-oligosaccharides having a degree of polymerization (DP) of two to twelve and cellulose-based sugars, wherein the sweetener composition may comprise at least 50% of the first component by dry weight; and a bulking sweetener, wherein the sweetener composition may comprise 5% to 50% of the bulking sweetener by dry weight.

[0058] In some aspects, described herein is a sweetener composition comprising: a first component comprising: xylo-oligosaccharides having a degree of polymerization (DP) of two to twelve; and cellulose-based saccharides comprising cellooligosaccharides, cellulose polysaccharides, or a combination thereof having a DP of two to six, wherein the xylo-oligosaccharides and the cellulose-based saccharides are present in a wt / wt ratio of 19:1 to 1:1; and a second component comprising one of the following: (i) a high intensity sweetener, wherein the high intensity sweetener may be present at 0.02% to 2% of the first component by dry weight, or (ii) a bulking sweetener, wherein the bulking sweetener may be present at 10% to 100% wt / wt of the first component.

[0059] In some embodiments, the first component may include greater than 1% wt / wt cellobiose. In some embodiments, the first component may include less than 50% wt / wt cellobiose. In some embodiments, the first component may include less than 35% wt / wt cellulose. In some embodiments, the first component and the second component constitute 10% to 75% wt / wt of the sweetener composition.

[0060] In some embodiments, the composition comprises less than 1% wt / wt of bulking sweetener, wherein the bulking sweetener may comprise sugar alcohol, allulose, tagatose, maltodextrin, resistant maltodextrin, erythritol or any combination thereof. In some embodiments, the composition comprises less than 20% wt / wt of glucose, fructose and galactose. In some embodiments, the composition comprises less than 20% wt / wt of monosaccharide. In some embodiments, the composition comprises less than 20% wt / wt of sucrose, maltose and lactose.

[0061] In some embodiments, the second component may include 50% to 100% wt / wt of the at least one bulking sweetener based on the first component.

[0062] In some embodiments, bulking sweeteners may include sugar alcohols, rare sugars, other sugars, or any combination thereof.

[0063] In some embodiments, the sugar alcohol may include sorbitol, xylitol, mannitol, maltitol, lactitol, erythritol, or any combination thereof.

[0064] In some embodiments, the rare sugar may include allulose, tagatose, psicose, or any combination thereof.

[0065] In some embodiments, other sugars may include inulin / fructo-oligosaccharides.

[0066] In some embodiments, the second component may include at least two bulking sweeteners in an amount of 50% to 100% wt / wt of the first component.

[0067] In some embodiments, bulking sweeteners may include sugar alcohols, rare sugars, other sugars, or any combination thereof.

[0068] In some embodiments, the sugar alcohol may include sorbitol, xylitol, mannitol, maltitol, lactitol, erythritol, or any combination thereof.

[0069] In some embodiments, the rare sugar may include allulose, tagatose, psicose, or any combination thereof.

[0070] In some embodiments, other sugars may include inulin / fructo-oligosaccharides.

[0071] In some embodiments, the second component may comprise at least one high intensity sweetener at 0.02% to 2% wt / wt of the first component. In some embodiments, the second component may comprise at least two high intensity sweeteners at 0.001-10% wt / wt of the first component.

[0072] In some embodiments, the high intensity sweetener may include saccharin, sucralose, steviol glycosides, mogrosides, aspartame, or any combination thereof.

[0073] In some embodiments, xylooligosaccharides are thermochemically modified. In some embodiments, xylooligosaccharides are thermochemically modified by caramelization or Maillard reaction. In some embodiments, cellooligosaccharides are thermochemically modified. In some embodiments, cellooligosaccharides are thermochemically modified by caramelization or Maillard reaction.

[0074] In some aspects, the present invention describes a composition comprising: a first component comprising at least two types of oligosaccharides selected from the following: cellooligosaccharides having a degree of polymerization of two to six; xylo-oligosaccharides having a degree of polymerization of two to twelve; manno-oligosaccharides having a degree of polymerization of two to twelve; and mixed-linkage glucan-oligosaccharides having a degree of polymerization of two to five; xyloglucan-oligosaccharides having a degree of polymerization of four to twelve; and a second component comprising a sugar substitute.

[0075] In some embodiments, the average sweetness level of the second component per unit weight can be greater than the average sweetness level of the first component. In some embodiments, the average sweetness level of the second component per unit weight can be at least 1.5 times, 2 times, 5 times, 10 times, 20 times, 50 times, 70 times, 90 times, 100 times, 150 times, or 200 times the average sweetness level of the first component.

[0076] In some embodiments, the relative sweetness level of the sugar substitute to sucrose may be from 20:1 to 20,000: 1. In some embodiments, the relative sweetness level of the sugar substitute to sucrose may be from 30:1 to 600:1.

[0077] In some embodiments, the average sweetness can be the sweetness perception of a human subject. In some embodiments, the weight ratio of the second component to the composition can be 1:300 to 1:25. In some embodiments, the weight ratio of the second component to the composition can be 1:250 to 1:50. In some embodiments, the weight ratio of the second component to the composition can be 1:200 to 1:100.

[0078] In some embodiments, the first component reduces the average bitterness level per unit weight of the composition compared to a control composition comprising only the second component. In some embodiments, the first component reduces the average bitter aftertaste per unit weight of the composition compared to a control composition comprising only the second component. In some embodiments, the average bitterness can be the bitter taste perception of a human subject, and wherein the average bitter aftertaste can be the bitter aftertaste perception of a human subject.

[0079] In some embodiments, the sugar substitute may include natural high-intensity sweeteners, artificial high-intensity sweeteners, plant extracts, proteins, glycosides, mogrosides, or any combination thereof. In some embodiments, the sugar substitute may include a sweetener selected from acesulfame potassium, advantame, aspartame, sodium cyclamate, glycyrrhizin, monk fruit sugar extract, neohesperidin dihydrochalcone, neotame, saccharin, stevia extract, sucralose, thaumatin, and combinations thereof. In some embodiments, the protein may be a sweetening protein.

[0080] In some embodiments, the sugar substitute may include steviol glycosides or functional variants thereof. In some embodiments, the sugar substitute may include rebaudloside A and stevioside.

[0081] In some embodiments, the composition may comprise less than 70%, 60%, 55%, 50%, 45%, 40%, 35%, 30%, 25%, 20%, 10%, 5% or 1% monosaccharide by dry weight. In some embodiments, the composition may be substantially free of monosaccharides. In some embodiments, the monosaccharide comprises glucose, fructose, galactose or any combination thereof.

[0082] In some embodiments, the composition may comprise less than 70%, 60%, 55%, 50%, 45%, 40%, 30%, 25%, 20%, 10%, 5% or 1% disaccharide by dry weight. In some embodiments, the disaccharide comprises sucrose, lactose, maltose or any combination thereof.

[0083] In some embodiments, the composition may be substantially free of sucrose, lactose, maltose, or any combination thereof.

[0084] In some embodiments, the amount of sucrose, lactose, maltose, or any combination thereof may be less than the amount of cellooligosaccharides.

[0085] In some embodiments, the amount of sucrose, lactose, maltose, or any combination thereof may be less than the amount of cellobiose.

[0086] In some embodiments, the amount of sucrose, lactose, maltose, or any combination thereof may be less than the amount of xylo-oligosaccharides.

[0087] In some embodiments, the amount of sucrose, lactose, maltose, or any combination thereof may be less than the amount of xylobiose.

[0088] In some embodiments, the amount of sucrose, lactose, maltose, or any combination thereof may be less than the amount of manno-oligosaccharides.

[0089] In some embodiments, the amount of sucrose, lactose, maltose, or any combination thereof may be less than the amount of mannan-derived disaccharide.

[0090] In some embodiments, the composition may comprise less than 30%, 25%, 20%, 10%, 5%, or 1% maltodextrin by dry weight.

[0091] In some embodiments, the composition may be substantially free of maltodextrin.

[0092] In some embodiments, the composition may comprise at least 10%, 20%, 30%, 40%, 50%, or 60% by dry weight of at least two types of oligosaccharides.

[0093] In some embodiments, cellooligosaccharides comprise at least 5%, 10%, 15%, 20%, 25%, 30%, or 35% by dry weight of the first component.

[0094] In some embodiments, the cellooligosaccharides comprise at least 40%, at least 50%, at least 60%, at least 70%, at least 80%, or at least 90% cellobiose.

[0095] In some embodiments, the xylo-oligosaccharide comprises a xylo-oligosaccharide having one or more side branches, a xylo-oligosaccharide having one or more glucuronyl side branches, a xylo-oligosaccharide having one or more methylglucuronyl side branches, a xylo-oligosaccharide having one or more arabinosyl side branches, or a combination thereof.

[0096] In some embodiments, the xylooligosaccharides comprise at least 5%, 10%, 15%, 20%, 25%, 30%, or 35% by dry weight of the first component.

[0097] In some embodiments, the xylo-oligosaccharide comprises at least 40%, at least 50%, at least 60%, at least 70%, at least 80%, or at least 90% xylobiose.

[0098] In some embodiments, the xylooligosaccharide comprises xylose and arabinose monomers together in a ratio of 20:1 to 2:1, 18:1 to 4:1, 16:1 to 6:1.

[0099] In some embodiments, manno-oligosaccharides comprise at least 5%, 10%, 15%, 20%, 25%, 30%, or 35% by dry weight of the first component.

[0100] In some embodiments, the cellooligosaccharides comprise at least 40%, at least 50%, at least 60%, at least 70%, at least 80%, or at least 90% disaccharides.

[0101] In some embodiments, the mixed linkage dextran oligosaccharide comprises at least 5%, 10%, 15%, 20%, 25%, 30% or 35% by dry weight of the first component.

[0102] In some embodiments, the xyloglucan oligosaccharides comprise at least 5%, 10%, 15%, 20%, 25%, 30% or 35% by dry weight of the first component.

[0103] In some embodiments, the weight / weight ratio of the first component to the second component can be 3000:1 to 2000:1, 2000:1 to 1000:1, 1000:1 to 500:1, 500:1 to 250:1, 250:1 to 125:1, 125:1 to 100:1, or 100:1 to 75:1.

[0104] In some embodiments, the weight / weight ratio of cellooligosaccharide to the second component can be 1000:1 to 666:1, 666:1 to 333:1, 333:1 to 166:1, 166:1 to 83:1, 83:1 to 33:1, 33:1 to 25:1, or 25:1 to 10:1.

[0105] In some embodiments, the composition comprises cellobiose, wherein the weight / weight ratio of cellobiose to the second component can be 1000:1 to 666:1, 666:1 to 333:1, 333:1 to 166:1, 166:1 to 83:1, 83:1 to 33:1, 33:1 to 25:1, or 25:1 to 10:1.

[0106] In some embodiments, the weight / weight ratio of xylooligosaccharides to the second component may be 1000:1 to 666:1, 666:1 to 333:1, 333:1 to 166:1, 166:1 to 83:1, 83:1 to 33:1, 33:1 to 25:1, or 25:1 to 10:1.

[0107] In some embodiments, the composition comprises xylobiose, wherein the weight / weight ratio of xylobiose to the second component can be 1000:1 to 666:1, 666:1 to 333:1, 333:1 to 166:1, 166:1 to 83:1, 83:1 to 33:1, 33:1 to 25:1, or 25:1 to 10:1.

[0108] In some embodiments, the composition comprises arabinosylated xylo-oligosaccharides, wherein the weight / weight ratio of arabinosylated xylo-oligosaccharides to the second component can be 1000:1 to 666:1, 666:1 to 333:1, 333:1 to 166:1, 166:1 to 83:1, 83:1 to 33:1, 33:1 to 25:1, or 25:1 to 10:1.

[0109] In some embodiments, the weight / weight ratio of mannooligosaccharide to the second component can be 1000:1 to 666:1, 666:1 to 333:1, 333:1 to 166:1, 166:1 to 83:1, 83:1 to 33:1, 33:1 to 25:1, or 25:1 to 10:1.

[0110] In some embodiments, the composition comprises a mannan-derived disaccharide, wherein the weight / weight ratio of the mannan-derived disaccharide to the second component can be 1000:1 to 666:1, 666:1 to 333:1, 333:1 to 166:1, 166:1 to 83:1, 83:1 to 33:1, 33:1 to 25:1, or 25:1 to 10:1.

[0111] In some embodiments, the composition comprises carbohydrates that are not digestible by human enzymes in vitro, wherein the weight / weight ratio of carbohydrates that are not digestible by human enzymes in vitro to the second component can be 3000:1 to 2000:1, 2000:1 to 1000:1, 1000:1 to 500:1, 500:1 to 250:1, 250:1 to 125:1, 125:1 to 100:1 or 100:1 to 75:1.

[0112] In some embodiments, the weight / weight ratio of the first component to the sugar substitute may be 3000:1 to 2000:1, 2000:1 to 1000:1, 1000:1 to 500:1, 500:1 to 250:1, 250:1 to 125:1, 125:1 to 100:1, or 100:1 to 75:1.

[0113] In some embodiments, the weight / weight ratio of cellooligosaccharides to sugar substitutes may be 1000:1 to 666:1, 666:1 to 333:1, 333:1 to 166:1, 166:1 to 83:1, 83:1 to 33:1, 33:1 to 25:1, or 25:1 to 10:1.

[0114] In some embodiments, the composition comprises cellobiose, wherein the weight / weight ratio of cellobiose to the sugar substitute can be 1000:1 to 666:1, 666:1 to 333:1, 333:1 to 166:1, 166:1 to 83:1, 83:1 to 33:1, 33:1 to 25:1, or 25:1 to 10:1.

[0115] In some embodiments, the weight / weight ratio of xylooligosaccharide to sugar substitute may be 1000:1 to 666:1, 666:1 to 333:1, 333:1 to 166:1, 166:1 to 83:1.

[0116] 1, 83:1 to 33:1, 33:1 to 25:1 or 25:1 to 10:1.

[0117] In some embodiments, the composition comprises xylobiose, wherein the weight / weight ratio of xylobiose to sugar substitute can be 1000:1 to 666:1, 666:1 to 333:1, 333:1 to 166:1, 166:1 to 83:1, 83:1 to 33:1, 33:1 to 25:1, or 25:1 to 10:1.

[0118] In some embodiments, the composition comprises arabinosylated xylo-oligosaccharides, wherein the weight / weight ratio of arabinosylated xylo-oligosaccharides to sugar substitutes can be 1000:1 to 666:1, 666:1 to 333:1, 333:1 to 166:1, 166:1 to 83:1, 83:1 to 33:1, 33:1 to 25:1, or 25:1 to 10:1.

[0119] In some embodiments, the weight / weight ratio of mannooligosaccharides to sugar substitutes may be 1000:1 to 666:1, 666:1 to 333:1, 333:1 to 166:1, 166:1 to 83:1, 83:1 to 33:1, 33:1 to 25:1, or 25:1 to 10:1.

[0120] In some embodiments, the composition comprises mannan derived disaccharide, wherein the weight / weight ratio of mannan derived disaccharide to saccharide substitute can be 1000:1 to 666:1, 666:1 to 333:1, 333:1 to 166:1, 166:1 to 83:1, 83:1 to 33:1, 33:1 to 25:1, or 25:1 to 10:1.

[0121] In some embodiments, the composition comprises carbohydrates that are not digestible by human enzymes in vitro, wherein the weight / weight ratio of carbohydrates that are not digestible by human enzymes in vitro to sugar substitutes can be 3000:1 to 2000:1, 2000:1 to 1000:1, 1000:1 to 500:1, 500:1 to 250:1, 250:1 to 125:1, 125:1 to 100:1 or 100:1 to 75:1.

[0122] In some embodiments, the first component may include cellooligosaccharides and xylo-oligosaccharides.

[0123] In some embodiments, the first component may include cellooligosaccharides and manno-oligosaccharides.

[0124] In some embodiments, the composition comprises less than 1% wt / wt of a bulking sweetener, wherein the bulking sweetener may comprise a sugar alcohol, allulose, tagatose, maltodextrin, resistant maltodextrin, erythritol, or any combination thereof.

[0125] In some embodiments, the composition comprises a polysaccharide, a cellulosic polysaccharide, cellulose, a hemicellulosic polysaccharide, a xylan, a polysaccharide derivative, a cellulose derivative, carboxymethyl cellulose, a polysaccharide aggregate, a lignocellulosic material, or any combination thereof.

[0126] In some embodiments, the composition may comprise up to 30% polysaccharide by dry weight.

[0127] In some embodiments, the composition comprises a phenolic compound, lignin, a portion of lignin, a lignin decomposition product, ferulic acid, a ferulic acid derivative, or any combination thereof.

[0128] In some embodiments, the first component may contain less than 100, 50, 10, 51, 0.5, 0.1, 0.05 ppm of Al, As, B, Ba, Be, Ca, Cd, Co, Cr, Cu, Fe, Hg, K, Li, Mg, Mn, Mo, Na, Ni, P, Pb, S, Sb, Se, Si, Sn, Sr, Ti, Tl, V and / or Zn.

[0129] In some aspects, the present invention provides a food comprising: a first component comprising at least two types of oligosaccharides selected from the following: cellooligosaccharides having a degree of polymerization of two to six; xylo-oligosaccharides having a degree of polymerization of two to twelve; mixed-linkage glucan oligosaccharides having a degree of polymerization of two to five; manno-oligosaccharides having a degree of polymerization of two to twelve; and xyloglucan oligosaccharides having a degree of polymerization of four to twelve; and a second component comprising a sugar substitute.

[0130] In some embodiments, the taste of the food product can be substantially free of bitterness.

[0131] In some embodiments, the food product can be a cake, a cookie, a brownie, a brookie, a candy, a cereal bar, a nut bar, a pie, a cobbler, a pastry, a bun, a scone, a bread, a roll, a Danish, a donut, a torte, a muffin, a cupcake, a milkshake, an ice cream, a frozen yogurt, a gelato, a gelato, a waffle, a pancake, a jam, or a combination thereof.

[0132] In some embodiments, the food product may include a polysaccharide, wherein the polysaccharide may be a cellulosic polysaccharide, a hemicellulosic polysaccharide, a polysaccharide derivative, or a polysaccharide aggregate.

[0133] In some embodiments, the polysaccharide may be a cellulosic polysaccharide.

[0134] In some embodiments, the hemicellulose polysaccharide may be xylan.

[0135] In some embodiments, the hemicellulose polysaccharide may be a mannan.

[0136] In some embodiments, the polysaccharide derivative may be carboxymethyl cellulose.

[0137] In some embodiments, the polysaccharide aggregates may be lignocellulosic material, preferably partially digested lignocellulosic material, such as from an enzymatic reaction that produces oligosaccharides.

[0138] In some embodiments, the food product may comprise less than about 15%, about 10%, about 5%, about 2.5%, about 1.25% polysaccharide by dry weight.

[0139] In some embodiments, a food product may include oligosaccharides that have been subjected to a browning reaction.

[0140] In some embodiments, a food product may include oligosaccharides that have been caramelized or Maillard reacted.

[0141] In some embodiments, the food product may be substantially free of one or more allergens, wherein the one or more allergens are selected from wheat gluten, nuts, dairy, or eggs.

[0142] In some embodiments, the ratio of browning on the surface of the baked product to browning on the interior of the baked product may be greater than a control baked product that does not include the second component.

[0143] In some embodiments, the springiness of the baked product may be greater than a control baked product that does not include the second component.

[0144] In some embodiments, the firmness of the baked product may be greater than a control baked product that does not include the second component.

[0145] In some embodiments, the composition may be a fat-based composition.

[0146] In some embodiments, the composition may be a water-based composition.

[0147] Other aspects and advantages of the present disclosure will become apparent to those skilled in the art from the following detailed description, wherein only illustrative embodiments of the present disclosure are shown and described. As will be appreciated, the present disclosure is capable of other and different embodiments, and its several details are capable of being modified in various obvious aspects, all without departing from the present disclosure. Therefore, the drawings and description are to be regarded as illustrative in nature, rather than restrictive.

[0148] Incorporation by reference

[0149] All publications, patents, and patent applications mentioned in this specification are herein incorporated by reference to the same extent as if each individual publication, patent, or patent application was specifically and individually indicated to be incorporated by reference. BRIEF DESCRIPTION OF THE DRAWINGS

[0150] 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 (also referred to herein as "figures" and "FIG.") which set forth illustrative embodiments utilizing the principles of the present invention, in which:

[0151] Figure 1 Data illustrating the effect of a combination of stevia and oligosaccharides on the sweetness and aftertaste perception of solutions containing them are shown.

[0152] Figure 2 Shown are data illustrating the effects of combinations of stevia and sugar combinations on the sweetness, aftertaste (top), and sensory / visual (bottom) perception of cupcakes made with them.

[0153] Figure 3 HPLC traces illustrating the sugars used to prepare the sugar mixture in the formulation including a xylo-oligosaccharide composition (top) and a cellooligosaccharide composition (bottom) are shown.

[0154] Figure 4A Shown are muffins prepared using various combinations of high intensity sweeteners and oligosaccharide mixtures.

[0155] Figure 4B The results of a muffin taste test are shown.

[0156] Figure 5A Cakes prepared using various bulking sugar and oligosaccharide mixture combinations are shown.

[0157] Figure 5B The results of the cake taste test are shown.

[0158] Fig. 6ADoughs prepared using various combinations of high intensity sweeteners and oligosaccharide mixtures are shown.

[0159] Figure 6B-6C Cakes prepared using various combinations of high intensity sweeteners and oligosaccharide mixtures are shown.

[0160] Fig. 7A Shown are cakes prepared using various combinations of high intensity sweeteners and oligosaccharide mixtures with different ratios of xylo-oligosaccharides and cellooligosaccharides.

[0161] Figure 7B Shown is a rating of the cakes for their colour from 1 to 4, 1 being the lightest and 4 being the darkest.

[0162] Figure 7C The results of the cake taste test are shown.

[0163] Figure 8A-B Shown is a cake made using baking powder in addition to the oligosaccharide mixture.

[0164] Fig. 9 Cookies prepared using leavening sugar alone or in combination with a mixture of oligosaccharides (called saccharides) are shown.

[0165] Fig.10 Shown are cookies prepared using various concentrations of leavening sugars, either alone or in combination with a mixture of oligosaccharides (referred to as saccharides). DETAILED DESCRIPTION

[0166] introduction

[0167] Compositions are described herein, for example, sweetener compositions comprising oligosaccharides. Such compositions are used for or as food, cosmetics or nutritional supplements. The composition can be a carbohydrate composition in whole or at least in part. The composition can be a combination of carbohydrates and other sweetener components. In addition to one or more sugar substitutes and / or one or more sugars, the composition can also include a mixture of oligosaccharides.

[0168] In addition to sugar substitutes and / or sugars, the composition may also include an oligosaccharide mixture. The composition may include a first component and a second component. The first component may include or be an oligosaccharide mixture. The second component may include or be a sugar substitute and / or a sugar mixture.

[0169] Oligosaccharide mixture (for example, first component) can comprise cellooligosaccharide, xylo-oligosaccharide, manno-oligosaccharide, mixed bond glucan oligosaccharide and / or xyloglucan oligosaccharide or its mixture.Sugar substitute and / or sugar mixture (for example, second component) can comprise or be sugar or sugar substitute.The first component and second component can each give composition unique quality and / or property, and its combination may be advantageous.In some examples, compared with the first component, the second component can have the average sweetness per unit weight of higher level, therefore compared with the composition comprising only the first component, it can increase the total average sweetness level per unit weight of composition.In some cases, the first component (for example, oligosaccharide mixture) can reduce or help remove bitter taste or aftertaste or other unpleasant taste from the second component.Therefore, the combination of the first component and sugar substitute can produce a kind of composition, and the composition can be rich in sweet taste, while having reduced or substantially without bitter taste or unpleasant taste or aftertaste associated with its sweet taste.

[0170] Additionally, the first component may be able to enhance the caramelization ability of the composition and may help make the texture of a food (e.g., a baked good) more desirable.The compositions provided in the present disclosure may be used as sweeteners (e.g., in foods), binders, and / or fiber content enhancers.

[0171] Although various 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, many variations, changes and replacements may be envisioned by those skilled in the art. It should be understood that various alternatives to the embodiments of the present invention described herein may be employed.

[0172] As used in the specification and the appended claims, the singular forms "a," "an," and "the" include plural referents unless the context clearly dictates otherwise. For example, the term "sample" includes a plurality of samples, including mixtures thereof.

[0173] The term "about" can mean within 1 or more than 1 standard deviation. Alternatively, "about" can mean a range of up to 10%, up to 5%, 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.

[0174] As used herein, "food" and "foodstuff" generally refer to any item for consumption, which can be consumed by humans or any other animal. It can be food, feed, beverage or an ingredient for producing any of the above.

[0175] As used herein, "polysaccharide" generally refers to any carbohydrate polymer greater than about 20 residues in length. Polysaccharides can be highly branched, lightly branched, or unbranched. Polysaccharides can contain any combination of glycosidic bonds of any form; 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 derivatives thereof, such as any combination of the above monomers modified with acetyl or other groups. The polysaccharide can be a cellulosic or hemicellulosic polymer. Contemplated hemicellulosic polymers include xylans, glucuronoxylans, arabinoxylans, glucomannans, and xyloglucans. In some embodiments, the cellulosic polymer can be cellulose.

[0176] As used herein, "lignocellulose" generally refers to aggregates containing polysaccharides that are or are 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-linkage glucan.

[0177] As used herein, "highly branched," "lightly branched," and "unbranched" generally refer to the number of side chains per backbone chain in a carbohydrate. Highly branched carbohydrates have an average of 4 to 10 side chains per 10 backbone residues, lightly branched carbohydrates have an average of 1 to 3 side chains per 10 backbone residues, and unbranched carbohydrates have only one backbone and no side chains. The average is calculated by dividing the number of side chains in the carbohydrate by the number of backbone residues.

[0178] As used herein, "saccharide" generally refers to any polysaccharide and / or oligosaccharide, such as monosaccharides and / or disaccharides.

[0179] As used herein, "oligosaccharides" generally refer to carbohydrate polymers having a chain length of less than or equal to about 20 carbohydrate 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.

[0180] As used herein, "monosaccharides" and "disaccharides" generally refer to carbohydrate 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 diastereomers or other derivatives thereof. Suitable derivatives contain acetyl or other groups. Disaccharides are compounds consisting of two monosaccharides linked by any glycosidic bond.

[0181] 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 associated with the glucose residues by oxidation, reduction, esterification, epimerization, or another chemical modification.

[0182] 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 related to the oligosaccharides by oxidation, reduction, esterification, epimerization or other chemical modifications.

[0183] 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 with the glucose residues by oxidation, reduction, esterification, epimerization or another chemical modification.

[0184] As used herein, "manno-oligosaccharide" 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 to the oligosaccharide by oxidation, reduction, esterification, epimerization or another chemical modification.

[0185] As used herein, "chito-oligosaccharide" generally refers to an oligosaccharide composed of one or more glucosamine and / or N-acetylglucosamine residues, and may be chemically related to oligosaccharides by oxidation, reduction, esterification, epimerization or other chemical modifications.

[0186] As used herein, "cellulose" generally refers to polysaccharides consisting of glucose residues linked by β-1,4-glycosidic bonds and their derivatives. "Xylan" generally refers to polysaccharides consisting 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 glucans" generally refer to polysaccharides consisting of glucose residues linked by β-1,3-glycosidic bonds and β-1,4-glycosidic bonds. "Mannan" generally refers to polysaccharides consisting of greater than 40% mannose residues and optionally containing glucose and / or galactose residues. "Chitin" or "chitosan" generally refers to polysaccharides consisting of glucosamine and / or N-acetylglucosamine residues.

[0187] Oligosaccharide mixture

[0188] The present disclosure provides a composition comprising one or more oligosaccharides. The composition may include a first component. The first component may include or be an oligosaccharide mixture. The oligosaccharide mixture may include a mixture of 1, 2, 3, 4, 5, 6, 7, 8 or more oligosaccharides. In some cases, the oligosaccharide mixture may include 1 oligosaccharide. In some cases, the oligosaccharide mixture may include 2 oligosaccharides. In some cases, the oligosaccharide mixture may include 3 oligosaccharides. The oligosaccharides in the first component (e.g., oligosaccharide mixture) may be selected from cellooligosaccharides, xylo-oligosaccharides, mixed bond glucan oligosaccharides, manno-oligosaccharides and / or other oligosaccharides.

[0189] The oligosaccharide mixture may comprise cellooligosaccharides.The cellooligosaccharides may comprise a mixture of cellooligosaccharides having a degree of polymerization of from two to six, inclusive.

[0190] The oligosaccharide mixture may comprise xylo-oligosaccharides. The xylo-oligosaccharides may comprise a mixture of xylo-oligosaccharides having a degree of polymerization of from two to twelve, inclusive.

[0191] The oligosaccharide mixture may comprise mixed linkage glucan oligosaccharides. The mixed linkage glucan oligosaccharides may comprise a mixture of mixed linkage glucan oligosaccharides having a degree of polymerization of from two to five, inclusive.

[0192] The oligosaccharide mixture may comprise manno-oligosaccharides. The manno-oligosaccharides may comprise a mixture of manno-oligosaccharides having a degree of polymerization of from two to twelve, inclusive.

[0193] The oligosaccharide mixture may comprise xyloglucan oligosaccharides. The xyloglucan oligosaccharides may comprise a mixture of xyloglucan oligosaccharides having a degree of polymerization of four to twelve, inclusive.

[0194] The oligosaccharide mixture may comprise chito-oligosaccharides. The chito-oligosaccharides may comprise a chito-oligosaccharide mixture comprising chito-oligosaccharides having a degree of polymerization of two to twelve (inclusive).

[0195] In some examples, the first component may include at least two types of oligosaccharides selected from cellooligosaccharides having a degree of polymerization of two to six, xylo-oligosaccharides having a degree of polymerization of two to twelve, mixed-linkage glucan oligosaccharides having a degree of polymerization of two to five, manno-oligosaccharides having a degree of polymerization of two to twelve, and xyloglucan oligosaccharides having a degree of polymerization of four to twelve.

[0196] The first component may comprise various oligosaccharides in different amounts. The amount of each oligosaccharide and their ratio may depend on the desired properties of the composition and / or the food for which the composition is intended, and may be adjusted and / or optimized.

[0197] The amount of each oligosaccharide in the first component (e.g., oligosaccharide mixture) can vary. These amounts can vary according to the desired properties of the resulting food, medicine, cosmetics or nutrition products used. In some examples, the first component may include an oligosaccharide. In other examples, the first component may include at least two types of oligosaccharides, and the ratio of the two types of oligosaccharides present can be 1: 9 to 9: 1, 1: 2 to 2: 1, 2: 3 to 3: 2 or other suitable ratios relative to each other. For example, the ratio of the two oligosaccharides present can be about 1: 2, 1: 3, 1: 4, 1: 5, 1: 6, 1: 7, 1: 8, 1: 9, 1: 10, 1: 12, 1: 15, 1: 17, 1: 19, 1: 20, 2: 1, 3: 1, 4: 1, 5: 1, 6: 1, 7: 1, 8: 1, 9: 1, 10: 1, 12: 1, 15: 1, 17: 1, 19: 1 or other suitable ratios. In some examples, a ratio of 1:2 to 2:1 relative to each other can be used. In other examples, a ratio of 2:3 to 3:2 relative to each other can be used. For example, the oligosaccharide mixture may include cello-oligosaccharides and xylo-oligosaccharides in a ratio of 1:2 to 2:1 (including end values). For example, the oligosaccharide mixture may include cello-oligosaccharides and xylo-oligosaccharides in a ratio of 2:3 to 3:2 (including end values).

[0198] In some cases, the first component may also include a third type of oligosaccharide. In some examples, the first component may also include a fourth type of oligosaccharide. In some examples, the first component may include a third type of oligosaccharide, a fourth type of oligosaccharide and a fifth type of oligosaccharide. The first component may also include a third type of oligosaccharide, a fourth type of oligosaccharide, a fifth type of oligosaccharide and a sixth type of oligosaccharide. The first component may include more than six types of oligosaccharides. The first, second, third, fourth, fifth, sixth and remaining types of oligosaccharides may include a cellooligosaccharide with a degree of polymerization of two to six, a xylo-oligosaccharide with a degree of polymerization of two to twelve, a mixed bond glucan oligosaccharide with a degree of polymerization of two to five, a manno-oligosaccharide with a degree of polymerization of two to twelve and a xyloglucan oligosaccharide with a degree of polymerization of four to twelve.

[0199] One or more types of oligosaccharides may include cellooligosaccharides. For example, two types of oligosaccharides may include a combination of cellooligosaccharides and xylo-oligosaccharides. Alternatively, the first component may include a combination of cellooligosaccharides and manno-oligosaccharides.

[0200] Oligosaccharide combination

[0201] The first component may include an oligosaccharide mixture. In some examples, the first component may include three forms of oligosaccharides, such as cellooligosaccharides, manno-oligosaccharides and xylo-oligosaccharides. In some cases, the first component may include four forms of oligosaccharides, such as cellooligosaccharides, manno-oligosaccharides, mixed bond glucan oligosaccharides, chito-oligosaccharides and xylo-oligosaccharides.

[0202] The first component may include two forms of oligosaccharides, such as a first oligosaccharide and a second oligosaccharide. The first component may include about 5% w / w of the first oligosaccharide and about 95% w / w of the second oligosaccharide. The first component may include about 10% w / w of the first oligosaccharide and about 90% w / w of the second oligosaccharide. The first component may include about 15% w / w of the first oligosaccharide and about 85% w / w of the second oligosaccharide. The first component may include about 20% w / w of the first oligosaccharide and about 80% w / w of the second oligosaccharide. The first component may include about 25% w / w of the first oligosaccharide and about 75% w / w of the second oligosaccharide. The first component may include about 30% w / w of the first oligosaccharide and about 70% w / w of the second oligosaccharide. The first component may include about 35% w / w of the first oligosaccharide and about 65% w / w of the second oligosaccharide. The first component may include about 40% w / w of the first oligosaccharide and about 50% w / w of the second oligosaccharide. The first component may comprise about 45% w / w of the first oligosaccharide and about 55% w / w of the second oligosaccharide.The first component may comprise about 50% w / w of the first oligosaccharide and about 50% w / w of the second oligosaccharide.

[0203] The first component may include two forms of oligosaccharides, such as a first oligosaccharide and a second oligosaccharide. The first component may include 5% w / w of the first oligosaccharide and 95% w / w of the second oligosaccharide. The first component may include 10% w / w of the first oligosaccharide and 90% w / w of the second oligosaccharide. The first component may include 15% w / w of the first oligosaccharide and 85% w / w of the second oligosaccharide. The first component may include 20% w / w of the first oligosaccharide and 80% w / w of the second oligosaccharide. The first component may include 25% w / w of the first oligosaccharide and 75% w / w of the second oligosaccharide. The first component may include 30% w / w of the first oligosaccharide and 70% w / w of the second oligosaccharide. The first component may include 35% w / w of the first oligosaccharide and 65% w / w of the second oligosaccharide. The first component may include 40% w / w of the first oligosaccharide and 50% w / w of the second oligosaccharide. The first component may include 45% w / w of the first oligosaccharide and 55% w / w of the second oligosaccharide. The first component may comprise 50% w / w of the first oligosaccharide and 50% w / w of the second oligosaccharide.

[0204] The first component may contain about 55% w / w of the first oligosaccharide and about 45% w / w of the second oligosaccharide. The first component may contain about 60% w / w of the first oligosaccharide and about 30% w / w of the second oligosaccharide. The first component may contain about 65% w / w of the first oligosaccharide and about 35% w / w of the second oligosaccharide. The first component may contain about 70% w / w of the first oligosaccharide and about 30% w / w of the second oligosaccharide. The first component may contain about 75% w / w of the first oligosaccharide and about 25% w / w of the second oligosaccharide. The first component may contain about 80% w / w of the first oligosaccharide and about 20% w / w of the second oligosaccharide. The first component may contain about 85% w / w of the first oligosaccharide and about 15% w / w of the second oligosaccharide. The first component may contain about 90% w / w of the first oligosaccharide and about 10% w / w of the second oligosaccharide. The first component may contain about 95% w / w of the first oligosaccharide and about 5% w / w of the second oligosaccharide.

[0205] The first component may include 55% w / w of the first oligosaccharide and 45% w / w of the second oligosaccharide. The first component may include 60% w / w of the first oligosaccharide and 30% w / w of the second oligosaccharide. The first component may include 65% w / w of the first oligosaccharide and 35% w / w of the second oligosaccharide. The first component may include 70% w / w of the first oligosaccharide and 30% w / w of the second oligosaccharide. The first component may include 75% w / w of the first oligosaccharide and 25% w / w of the second oligosaccharide. The first component may include 80% w / w of the first oligosaccharide and 20% w / w of the second oligosaccharide. The first component may include 85% w / w of the first oligosaccharide and 15% w / w of the second oligosaccharide. The first component may include 90% w / w of the first oligosaccharide and 10% w / w of the second oligosaccharide. The first component may include 95% w / w of the first oligosaccharide and 5% w / w of the second oligosaccharide. In some examples, the first oligosaccharide may be a cellooligosaccharide and the second oligosaccharide may be a xylooligosaccharide. In some examples, the first oligosaccharide can be a cellooligosaccharide and the second oligosaccharide can be a mannooligosaccharide. In some examples, 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 invention.

[0206] The first component may include three forms of oligosaccharides, such as the first oligosaccharide, the second oligosaccharide and the third oligosaccharide. The first component may include about 20% w / w of the first oligosaccharide, about 40% w / w of the second oligosaccharide and about 40% w / w of the third oligosaccharide. The first component may include about 30% w / w of the first oligosaccharide, about 30% w / w of the second oligosaccharide and about 40% w / w of the third oligosaccharide. The oligosaccharide mixture may include about 10% w / w of the first oligosaccharide, about 10% w / w of the second oligosaccharide and about 80% w / w of the third oligosaccharide. The first component may include about 20% w / w of the first oligosaccharide, about 20% w / w of the second oligosaccharide and about 60% w / w of the third oligosaccharide. The first component may include about 20% w / w of the first oligosaccharide, about 30% w / w of the second oligosaccharide and about 50% w / w of the third oligosaccharide.

[0207] The first component may include three forms of oligosaccharides, such as the first oligosaccharide, the second oligosaccharide and the third oligosaccharide. The first component may include 20% w / w of the first oligosaccharide, 40% w / w of the second oligosaccharide and 40% w / w of the third oligosaccharide. The first component may include 30% w / w of the first oligosaccharide, 30% w / w of the second oligosaccharide and 40% w / w of the third oligosaccharide. The oligosaccharide mixture may include 10% w / w of the first oligosaccharide, 10% w / w of the second oligosaccharide and 80% w / w of the third oligosaccharide. The first component may include 20% w / w of the first oligosaccharide, 20% w / w of the second oligosaccharide and 60% w / w of the third oligosaccharide. The first component may include 20% w / w of the first oligosaccharide, 30% w / w of the second oligosaccharide and 50% w / w of the third oligosaccharide. In some examples, the first oligosaccharide may be manno-oligosaccharide, the second oligosaccharide may be xylo-oligosaccharide, and the third oligosaccharide may be cello-oligosaccharide. In some examples, the first oligosaccharide can be a xyloglucan oligosaccharide, the second oligosaccharide can be a xylo-oligosaccharide, and the third oligosaccharide can be a cellooligosaccharide.Other combinations of the first oligosaccharide, the second oligosaccharide, and the third oligosaccharide are also within the scope of the present invention.

[0208] The first component may include two or more oligosaccharides, a first oligosaccharide and a second oligosaccharide different from the first oligosaccharide. For example, the first oligosaccharide may be a xylooligosaccharide or a cellooligosaccharide or a mannooligosaccharide or other oligosaccharide as provided herein, and the second oligosaccharide may be a xylooligosaccharide or a cellooligosaccharide or a mannooligosaccharide or other oligosaccharide not used as the first oligosaccharide. The ratio of the first oligosaccharide to the second oligosaccharide in the mixture may be about 1:1. The ratio of the first oligosaccharide to the second oligosaccharide in the mixture may be about 1:2. The ratio of the first oligosaccharide to the second oligosaccharide in the mixture may be about 1:3. The ratio of the first oligosaccharide to the second oligosaccharide in the mixture may be about 1:4. The ratio of the first oligosaccharide to the second oligosaccharide in the mixture may be about 1:5. The ratio of the first oligosaccharide to the second oligosaccharide in the mixture may be about 1:6. The ratio of the first oligosaccharide to the second oligosaccharide in the mixture may be about 1:7. The ratio of the first oligosaccharide to the second oligosaccharide in the mixture may 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 about 1:10. The ratio of the first oligosaccharide to the second oligosaccharide in the mixture may be about 1: 12. The ratio of the first oligosaccharide to the second oligosaccharide in the mixture may be about 1: 15. The ratio of the first oligosaccharide to the second oligosaccharide in the mixture may be about 1: 17. The ratio of the first oligosaccharide to the second oligosaccharide in the mixture may be about 1: 19. The ratio of the first oligosaccharide to the second oligosaccharide in the mixture may be about 1: 20.

[0209] 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. The ratio of the first oligosaccharide to the second oligosaccharide in the mixture may be 1:10. The ratio of the first oligosaccharide to the second oligosaccharide in the mixture may be 1:12. The ratio of the first oligosaccharide to the second oligosaccharide in the mixture may be 1:15. The ratio of the first oligosaccharide to the second oligosaccharide in the mixture may be 1:17. The ratio of the first oligosaccharide to the second oligosaccharide in the mixture may be 1:19. The ratio of the first oligosaccharide to the second oligosaccharide in the mixture may be 1:20. Ranges between the ratios provided herein are also within the scope of the present disclosure.For example, the ratio of the first oligosaccharide to the second oligosaccharide in the mixture can be from 1:1 to 1:2.

[0210] In one example, the ratio of cello-oligosaccharides to xylo-oligosaccharides in the mixture may be 1:1. The ratio of cello-oligosaccharides to xylo-oligosaccharides in the mixture may be 1:2. The ratio of cello-oligosaccharides to xylo-oligosaccharides in the mixture may be 1:3. The ratio of cello-oligosaccharides to xylo-oligosaccharides in the mixture may be 1:4. The ratio of cello-oligosaccharides to xylo-oligosaccharides in the mixture may be 1:5. The ratio of cello-oligosaccharides to xylo-oligosaccharides in the mixture may be 1:6. The ratio of cello-oligosaccharides to xylo-oligosaccharides in the mixture may be 1:7. The ratio of cello-oligosaccharides to xylo-oligosaccharides in the mixture may be 1:8. The ratio of cello-oligosaccharides to xylo-oligosaccharides in the mixture may be 1:9. The ratio of cello-oligosaccharides to xylo-oligosaccharides in the mixture may be 1:10. The ratio of cello-oligosaccharides to xylo-oligosaccharides in the mixture may be 1:12. The ratio of cello-oligosaccharides to xylo-oligosaccharides in the mixture may be 1:15. The ratio of cello-oligosaccharides to xylo-oligosaccharides in the mixture may be 1:17. The ratio of cello-oligosaccharides to xylo-oligosaccharides in the mixture may be 1:19. The ratio of cellooligosaccharides to xylo-oligosaccharides in the mixture may be 1:20. Ranges between the ratios provided herein are also within the scope of the present disclosure. For example, the ratio of cellooligosaccharides to xylo-oligosaccharides in the mixture may be 1:1 to 1:2.

[0211] The ratio of the first oligosaccharide to the second oligosaccharide in the mixture can be about 2: 1. The ratio of the first oligosaccharide to the second oligosaccharide in the mixture can be about 2: 3. The ratio of the first oligosaccharide to the second oligosaccharide in the mixture can be about 2: 5. The ratio of the first oligosaccharide to the second oligosaccharide in the mixture can be about 2: 7. The ratio of the first oligosaccharide to the second oligosaccharide in the mixture can be about 2: 9. The oligosaccharide can be a cellooligosaccharide, a manno-oligosaccharide, a xylo-oligosaccharide, a xyloglucan-oligosaccharide, a mixed-linkage oligosaccharide, a chitosan oligosaccharide, or other oligosaccharides provided herein, wherein the first oligosaccharide is selected to be an oligosaccharide different from the second oligosaccharide.

[0212] The ratio of the first oligosaccharide to the second oligosaccharide in the mixture can be 2: 1. The ratio of the first oligosaccharide to the second oligosaccharide in the mixture can be 2: 3. The ratio of the first oligosaccharide to the second oligosaccharide in the mixture can be 2: 5. The ratio of the first oligosaccharide to the second oligosaccharide in the mixture can be 2: 7. The ratio of the first oligosaccharide to the second oligosaccharide in the mixture can be 2: 9. The oligosaccharide can be a cellooligosaccharide, a manno-oligosaccharide, a xylo-oligosaccharide, a xyloglucan-oligosaccharide, a mixed-linkage oligosaccharide, a chitosan oligosaccharide, or other oligosaccharides provided herein, wherein the first oligosaccharide is selected to be an oligosaccharide different from the second oligosaccharide.

[0213] The ratio of the first oligosaccharide to the second oligosaccharide in the mixture can be about 3: 1. The ratio of the first oligosaccharide to the second oligosaccharide in the mixture can be about 3: 2. The ratio of the first oligosaccharide to the second oligosaccharide in the mixture can be about 3: 4. The ratio of the first oligosaccharide to the second oligosaccharide in the mixture can be about 3: 5. The ratio of the first oligosaccharide to the second oligosaccharide in the mixture can be about 3: 7. The ratio of the first oligosaccharide to the second oligosaccharide in the mixture can be about 3: 8. The oligosaccharide can be a cellooligosaccharide, a manno-oligosaccharide, a xylo-oligosaccharide, a xyloglucan-oligosaccharide, a mixed-linkage oligosaccharide, a chitosan oligosaccharide, or other oligosaccharides provided herein, wherein the first oligosaccharide is selected to be an oligosaccharide different from the second oligosaccharide.

[0214] The ratio of the first oligosaccharide to the second oligosaccharide in the mixture can be 3: 1. The ratio of the first oligosaccharide to the second oligosaccharide in the mixture can be 3: 2. The ratio of the first oligosaccharide to the second oligosaccharide in the mixture can be 3: 4. The ratio of the first oligosaccharide to the second oligosaccharide in the mixture can be 3: 5. The ratio of the first oligosaccharide to the second oligosaccharide in the mixture can be 3: 7. The ratio of the first oligosaccharide to the second oligosaccharide in the mixture can be 3: 8. The oligosaccharide can be a cellooligosaccharide, a manno-oligosaccharide, a xylo-oligosaccharide, a xyloglucan-oligosaccharide, a mixed-linkage oligosaccharide, a chitosan oligosaccharide, or other oligosaccharides provided herein, wherein the first oligosaccharide is selected to be an oligosaccharide different from the second oligosaccharide.

[0215] In an oligosaccharide mixture comprising two or more oligosaccharides, the ratio of the first oligosaccharide to the second oligosaccharide can be 1:9 to 9:1. The ratio of the first oligosaccharide to the second oligosaccharide can be 1:4 to 4:1. The ratio of the first oligosaccharide to the second oligosaccharide can be 1:3 to 3:1. The ratio of the first oligosaccharide to the second oligosaccharide can be 2:3 to 3:2. The oligosaccharide can be a cellooligosaccharide, a manno-oligosaccharide, a xylo-oligosaccharide, a xyloglucan-oligosaccharide, a mixed-linkage oligosaccharide, a chitosan oligosaccharide, or other oligosaccharides provided herein, wherein the first oligosaccharide is selected to be an oligosaccharide different from the second oligosaccharide.

[0216] Compositions comprising xylooligosaccharides

[0217] In some examples, the first component may include xylo-oligosaccharides. The xylo-oligosaccharides may include a xylo-oligosaccharide mixture, the xylo-oligosaccharide mixture including xylo-oligosaccharides having a degree of polymerization of two to twelve (inclusive).

[0218] The xylo-oligosaccharide may comprise xylo-oligosaccharides having one or more side branches, xylo-oligosaccharides having one or more glucuronyl side branches, xylo-oligosaccharides having one or more methylglucuronyl side branches, xylo-oligosaccharides having one or more arabinosyl side branches, and / or combinations thereof.

[0219] In some cases, the concentration of the xylooligosaccharide with a degree of polymerization of two in the xylooligosaccharide mixture can be 2% to 80% w / w. The concentration of the xylooligosaccharide with a degree of polymerization of two can be at least 2%, 4%, 6%, 8%, 10%, 12%, 15%, 18%, 20%, 25%, 30%, 40%, 50% or 60% w / w. In some cases, the concentration of the xylooligosaccharide with a degree of polymerization of two can be, for example, at most 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75% or 80% w / w.

[0220] In some cases, the concentration of xylo-oligosaccharides with a degree of polymerization of three in the xylo-oligosaccharide mixture can be 0.5% to 20% w / w. The concentration of xylo-oligosaccharides with a degree of polymerization of three can be at least 0.5%, 1%, 2%, 4%, 6%, 8%, 10%, 12%, 15%, 18% or 20% w / w. In some cases, the concentration of xylo-oligosaccharides with a degree of polymerization of three can be, for example, at most 0.5%, 1%, 2%, 5%, 10% or 15% w / w.

[0221] In some cases, the concentration of xylo-oligosaccharides with a degree of polymerization of four in the xylo-oligosaccharide mixture can be 0.1% to 20% w / w. The concentration of xylo-oligosaccharides with a degree of polymerization of four can be at least 0.1%, 0.5%, 1%, 2%, 4%, 6%, 8%, 10%, 12%, 15%, 18% or 20% w / w. In some cases, the concentration of xylo-oligosaccharides with a degree of polymerization of four can be, for example, at most 0.1%, 0.5%, 1%, 2%, 5%, 10% or 15% w / w.

[0222] In some cases, the concentration of five xylooligosaccharides in the xylooligosaccharide mixture can be 0.1% to 20% w / w. The concentration of five xylooligosaccharides can be at least 0.1%, 0.5%, 1%, 2%, 4%, 6%, 8%, 10%, 12%, 15%, 18% or 20% w / w. In some cases, the concentration of five xylooligosaccharides can be, for example, at most 0.1%, 0.5%, 1%, 2%, 5%, 10% or 15% w / w.

[0223] In some cases, the concentration of xylooligosaccharides with a degree of polymerization of six in the xylooligosaccharide mixture can be 0.1% to 25% w / w. The concentration of xylooligosaccharides with a degree of polymerization of six can be at least 0.1%, 0.5%, 1%, 2%, 4%, 6%, 8%, 10%, 12%, 15%, 18% or 20% w / w. In some cases, the concentration of xylooligosaccharides with a degree of polymerization of six can be, for example, at most 0.5%, 1%, 2%, 5%, 10% or 15% w / w.

[0224] In some cases, the concentration of xylooligosaccharides with a degree of polymerization of seven in the xylooligosaccharide mixture can be 0.1% to 20% w / w. The concentration of xylooligosaccharides with a degree of polymerization of seven can be at least 0.1%, 0.5%, 1%, 2%, 4%, 6%, 8%, 10%, 12%, 15%, 18% or 20% w / w. In some cases, the concentration of xylooligosaccharides with a degree of polymerization of seven can be, for example, at most 0.1%, 0.5%, 1%, 2%, 5%, 10% or 15% w / w.

[0225] In some cases, the concentration of xylo-oligosaccharides with a degree of polymerization of eight in the xylo-oligosaccharide mixture can be 0.1% to 15% w / w. The concentration of xylo-oligosaccharides with a degree of polymerization of eight can be at least 0.1%, 0.5%, 1%, 2%, 4%, 6%, 8%, 10%, 12%, 15%, 18% or 20% w / w. In some cases, the concentration of xylo-oligosaccharides with a degree of polymerization of eight can be, for example, at most 0.1%, 0.5%, 1%, 2%, 5%, 10% or 15% w / w.

[0226] The concentration of xylo-oligosaccharides with a degree of polymerization of nine in the xylo-oligosaccharide mixture may be 0.1% to 15% w / w. The concentration of xylo-oligosaccharides with a degree of polymerization of nine may be at least 0.1%, 0.5%, 1%, 2%, 4%, 6%, 8%, 10% or 12% w / w. The concentration of xylo-oligosaccharides with a degree of polymerization of nine may be, for example, at most 0.1%, 0.5%, 1%, 2%, 5%, 10% or 15% w / w in some cases.

[0227] The concentration of xylo-oligosaccharides with a degree of polymerization of ten in the xylo-oligosaccharide mixture may be 0.1% to 15% w / w. The concentration of xylo-oligosaccharides with a degree of polymerization of ten may be at least 0.1%, 0.5%, 1%, 2%, 4%, 6%, 8%, 10%, 12% or 15% w / w. In some cases, the concentration of xylo-oligosaccharides with a degree of polymerization of ten may be, for example, at most 0.1%, 0.5%, 1%, 2%, 5%, 10% or 15% w / w.

[0228] The concentration of xylo-oligosaccharides with a degree of polymerization of eleven in the xylo-oligosaccharide mixture can be 0.1% to 15% w / w. The concentration of xylo-oligosaccharides with a degree of polymerization of eleven can be at least 0.1%, 0.5%, 1%, 2%, 4%, 6%, 8%, 10%, 12% or 15% w / w. In some cases, the concentration of xylo-oligosaccharides with a degree of polymerization of eleven can be, for example, at most 0.1%, 0.5%, 1%, 2%, 5%, 10% or 15% w / w.

[0229] The concentration of xylo-oligosaccharides with a degree of polymerization of twelve in the xylo-oligosaccharide mixture can be 0.1% to 15% w / w. The concentration of xylo-oligosaccharides with a degree of polymerization of twelve can be at least 0.1%, 0.5%, 1%, 2%, 4%, 6%, 8%, 10%, 12% or 15% w / w. In some cases, the concentration of xylo-oligosaccharides with a degree of polymerization of twelve can be, for example, at most 0.1%, 0.5%, 1%, 2%, 5%, 10% or 15% w / w.

[0230] In some examples, the concentration of xylooligosaccharides in the first component may be 5% to 95% w / w. The concentration of xylooligosaccharides in the first component may be at least 5% w / w. The concentration of xylooligosaccharides in the first component may be at most 95% w / w. The concentration of xylooligosaccharides in the first component may be 5% to 10%, 5% to 20%, 5% to 30%, 5% to 40%, 5% to 50%, 5% to 60%, 5% to 70%, 5% to 80%, 5% to 90%, 5% to 95%, 10% to 20%, 10% to 30%, 10% to 40%, 10% to 50%, 10% to 60%, 10% to 70%, 10% to 80%, 10% to 90%, 10% to 95%, 20% to 30%, 20% to 40%, 20% to 50%, 20% to 60%, 20% to 70%, 20% to 80%, 20% to 90%, 20% to 95%, 30% to 40%, 20% to 50%, 20% to 60%, 20% to 70%, 20% to 80%, 20% to 90%, 20% to 95%, 30% to 50%, 20% to 60%, 20% to 70%, 20% to 80%, 20% to 90%, 20% to 95%, 30% to 50%, 20% to % to 40%, 30% to 50%, 30% to 60%, 30% to 70%, 30% to 80%, 30% to 90%, 30% to 95%, 40% to 50%, 40% to 60%, 40% to 70%, 40% to 80%, 40% to 90%, 40% to 95%, 50% to 60%, 50% to 70%, 50% to 80%, 50% to 90%, 50% to 95%, 60% to 70%, 60% to 80%, 60% to 90%, 60% to 95%, 70% to 80%, 70% to 90%, 70% to 95%, 80% to 90%, 80% to 95% or 90% to 95% w / w. The concentration of xylooligosaccharides in the first component may be about 5%, 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% or 95% w / w. The concentration of xylooligosaccharides in the first component may be at least 5%, 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80% or 90% w / w. The concentration of xylooligosaccharides in the first component may be at most 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% or 95% w / w.

[0231] The concentration of xylooligosaccharides in a sweetener composition comprising two or more components may be 1% to 70% w / w. The concentration of xylooligosaccharides in a sweetener composition comprising two or more components may be at least 1% w / w. The concentration of xylooligosaccharides in a sweetener composition comprising two or more components may be up to 70% w / w. The concentration of xylooligosaccharides in a sweetener composition comprising two or more components may be 1% to 10%, 1% to 15%, 1% to 20%, 1% to 30%, 1% to 40%, 1% to 50%, 1% to 60%, 1% to 70%, 10% to 15%, 10% to 20%, 10% to 30%, 10% to 40%, 10% to 50%, 10% to 60%, 10% to 70%, 15% to 20%, 15% to 30%, 15% to 40%, 15% to 50%, 15% to 60%, 15% to 70%, 20% to 30%, 20% to 40%, 20% to 50%, 20% to 60%, 20% to 70%, 30% to 40%, 30% to 50%, 30% to 60%, 30% to 70%, 40% to 50%, 40% to 60%, 40% to 70%, 50% to 60%, 50% to 70% or 60% to 70% w / w. The concentration of xylooligosaccharides in a sweetener composition comprising two or more components can be 1%, 10%, 15%, 20%, 30%, 40%, 50%, 60% or 70% w / w. The concentration of xylooligosaccharides in the sweetener composition comprising two or more components can be at least 1%, 10%, 15%, 20%, 30%, 40%, 50% or 60% w / w. The concentration of xylooligosaccharides in the sweetener composition comprising two or more components can be at most 10%, 15%, 20%, 30%, 40%, 50%, 60% or 70% w / w.

[0232] In some cases, the concentration of xylooligosaccharides in a composition such as a consumable composition or food can be about 0.1%, 0.5%, 1%, 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45% or 50% w / w. In some cases, the concentration of xylooligosaccharides in the composition can be at least 0.1%, 0.5%, 1%, 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40% or 45% w / w. In some cases, the concentration of xylooligosaccharides in the composition can be at most 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45% or 50% w / w.

[0233] Compositions containing cellooligosaccharides

[0234] In some examples, the first component may include cellooligosaccharides. The cellooligosaccharides may include a cellooligosaccharide mixture comprising cellooligosaccharides having a degree of polymerization of two to six (inclusive).

[0235] The cellooligosaccharides may comprise cellobiose. In some examples, the cellooligosaccharides may comprise at least 20%, at least 25%, at least 30%, at least 35%, at least 40%, at least 45%, at least 50%, at least 55%, at least 50%, at least 60%, at least 65%, at least 70%, at least 80%, at least 90%, or a certain amount of cellobiose.

[0236] In some cases, the concentration of the cellooligosaccharide with a degree of polymerization of two in the cellooligosaccharide mixture can be about 2% to about 80% w / w. The concentration of the cellooligosaccharide with a degree of polymerization of two can 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 a degree of polymerization of two can be, for example, at least 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75% or 80% w / w.

[0237] In some cases, the concentration of the cellooligosaccharide with a degree of polymerization of three in the cellooligosaccharide mixture can be 0.5% to 20% w / w. The concentration of the cellooligosaccharide with a degree of polymerization of three can be at least 0.5%, 1%, 2%, 4%, 6%, 8%, 10%, 12%, 15%, 18% or 20% w / w. In some cases, the concentration of the cellooligosaccharide with a degree of polymerization of three can be, for example, at most 0.5%, 1%, 2%, 5%, 10% or 15% w / w.

[0238] In some cases, the concentration of cellooligosaccharides with a degree of polymerization of four in the cellooligosaccharide mixture can be 0.1% to 20% w / w. The concentration of cellooligosaccharides with a degree of polymerization of four can be at least 0.1%, 0.5%, 1%, 2%, 4%, 6%, 8%, 10%, 12%, 15%, 18% or 20% w / w. In some cases, the concentration of cellooligosaccharides with a degree of polymerization of four can be, for example, at most 0.1%, 0.5%, 1%, 2%, 5%, 10% or 15% w / w.

[0239] In some cases, the concentration of the cellooligosaccharide with a degree of polymerization of five in the cellooligosaccharide mixture can be 0.1% to 20% w / w. The concentration of the cellooligosaccharide with a degree of polymerization of five can be at least 0.1%, 0.5%, 1%, 2%, 4%, 6%, 8%, 10%, 12%, 15%, 18% or 20% w / w. In some cases, the concentration of the cellooligosaccharide with a degree of polymerization of five can be, for example, at most 0.1%, 0.5%, 1%, 2%, 5%, 10% or 15% w / w.

[0240] In some cases, the concentration of cellooligosaccharides with a degree of polymerization of six in the cellooligosaccharide mixture can be 0.1% to 25% w / w. The concentration of cellooligosaccharides with a degree of polymerization of six can be at least 0.1%, 0.5%, 1%, 2%, 4%, 6%, 8%, 10%, 12%, 15%, 18% or 20% w / w. In some cases, the concentration of cellooligosaccharides with a degree of polymerization of six can be, for example, at most 0.5%, 1%, 2%, 5%, 10% or 15% w / w.

[0241] In some examples, the concentration of cellooligosaccharides in the first component may be 5% to 70% w / w. The concentration of cellooligosaccharides in the first component may be at least 5% w / w. The concentration of cellooligosaccharides in the first component may be up to 70% w / w. The concentration of cellooligosaccharides in the first component can be 5% to 10%, 5% to 20%, 5% to 30%, 5% to 40%, 5% to 50%, 5% to 60%, 5% to 70%, 10% to 20%, 10% to 30%, 10% to 40%, 10% to 50%, 10% to 60%, 10% to 70%, 20% to 30%, 20% to 40%, 20% to 50%, 20% to 60%, 20% to 70%, 30% to 40%, 30% to 50%, 30% to 60%, 30% to 70%, 40% to 50%, 40% to 60%, 40% to 70%, 50% to 60%, 50% to 70% or 60% to 70% w / w. The concentration of cellooligosaccharides in the first component can be 5%, 10%, 20%, 30%, 40%, 50%, 60% or 70% w / w. The concentration of cellooligosaccharides in the first component can be at least 5%, 10%, 20%, 30%, 40%, 50%, 60% or 70% w / w. The concentration of cellooligosaccharides in the first component can be at most 5%, 10%, 20%, 30%, 40%, 50%, 60% or 70% w / w.

[0242] The concentration of cellooligosaccharides in a sweetener composition comprising two or more components may be from 1% to 70% w / w. The concentration of cellooligosaccharides in a sweetener composition comprising two or more components may be at least 1% w / w. The concentration of cellooligosaccharides in a sweetener composition comprising two or more components may be up to 70% w / w. The concentration of cellooligosaccharides in a sweetener composition comprising two or more components may be from 1% to 10%, from 1% to 15%, from 1% to 20%, from 1% to 30%, from 1% to 40%, from 1% to 50%, from 1% to 60%, from 1% to 70%, from 10% to 15%, from 10% to 20%, from 10% to 30%, from 10% to 40%, from 10% to 50%, from 10% to 60%, from 10% to 70%, from 15% to 20%, from 15% to 30% %, 15% to 40%, 15% to 50%, 15% to 60%, 15% to 70%, 20% to 30%, 20% to 40%, 20% to 50%, 20% to 60%, 20% to 70%, 30% to 40%, 30% to 50%, 30% to 60%, 30% to 70%, 40% to 50%, 40% to 60%, 40% to 70%, 50% to 60%, 50% to 70% or 60% to 70% w / w. The concentration of cellooligosaccharides in a sweetener composition comprising two or more components can be 1%, 10%, 15%, 20%, 30%, 40%, 50%, 60% or 70% w / w. The concentration of cellooligosaccharides in a sweetener composition comprising two or more components can be at least 1%, 10%, 15%, 20%, 30%, 40%, 50% or 60% w / w. The concentration of cellooligosaccharides in a sweetener composition comprising two or more components can be at most 10%, 15%, 20%, 30%, 40%, 50%, 60% or 70% w / w.

[0243] In some cases, the concentration of cellooligosaccharides in a composition such as a consumable composition or food can be about 0.1%, 0.5%, 1%, 5%, 10%, 15%, 20%, 25% or 30% w / w. In some cases, the concentration of cellooligosaccharides in a composition can be at least 0.1%, 0.5%, 1%, 5%, 10%, 15%, 20%, 25%, 30% w / w. In some cases, the concentration of cellooligosaccharides in a composition can be at most 5%, 10%, 15%, 20% or 25% w / w.

[0244] Compositions containing manno-oligosaccharides

[0245] In some examples, the first component may include manno-oligosaccharides. The manno-oligosaccharides may include a mixture of manno-oligosaccharides, the mixture of manno-oligosaccharides including manno-oligosaccharides having a degree of polymerization of two to twelve (inclusive).

[0246] In some cases, the concentration of manno-oligosaccharides with a degree of polymerization of two in the manno-oligosaccharide mixture can be 2% to 30% w / w. The concentration of manno-oligosaccharides with a degree of polymerization of two can be at least 2%, 4%, 6%, 8%, 10%, 12%, 15%, 18%, 20%, 25% or 30% w / w.

[0247] In some cases, the concentration of manno-oligosaccharides with a degree of polymerization of three in the manno-oligosaccharide mixture can be 0.5% to 20% w / w. The concentration of manno-oligosaccharides with a degree of polymerization of three can be at least 0.5%, 1%, 2%, 4%, 6%, 8%, 10%, 12%, 15%, 18% or 20% w / w. In some cases, the concentration of manno-oligosaccharides with a degree of polymerization of three can be, for example, at most 0.5%, 1%, 2%, 5%, 10% or 15% w / w.

[0248] In some cases, the concentration of manno-oligosaccharides with a degree of polymerization of four in the manno-oligosaccharide mixture can be 0.1% to 20% w / w. The concentration of manno-oligosaccharides with a degree of polymerization of four can be at least 0.1%, 0.5%, 1%, 2%, 4%, 6%, 8%, 10%, 12%, 15%, 18% or 20% w / w. In some cases, the concentration of manno-oligosaccharides with a degree of polymerization of four can be, for example, at most 0.1%, 0.5%, 1%, 2%, 5%, 10% or 15% w / w.

[0249] In some cases, the concentration of manno-oligosaccharides with a degree of polymerization of five in the manno-oligosaccharide mixture can be 0.1% to 20% w / w. The concentration of manno-oligosaccharides with a degree of polymerization of five can be at least 0.1%, 0.5%, 1%, 2%, 4%, 6%, 8%, 10%, 12%, 15%, 18% or 20% w / w. In some cases, the concentration of manno-oligosaccharides with a degree of polymerization of five can be, for example, at most 0.1%, 0.5%, 1%, 2%, 5%, 10% or 15% w / w.

[0250] In some cases, the concentration of manno-oligosaccharides with a degree of polymerization of six in the manno-oligosaccharide mixture can be 0.1% to 25% w / w. The concentration of manno-oligosaccharides with a degree of polymerization of six can be at least 0.1%, 0.5%, 1%, 2%, 4%, 6%, 8%, 10%, 12%, 15%, 18% or 20% w / w. In some cases, the concentration of manno-oligosaccharides with a degree of polymerization of six can be, for example, at most 0.5%, 1%, 2%, 5%, 10% or 15% w / w.

[0251] In some cases, the concentration of manno-oligosaccharides with a degree of polymerization of seven in the manno-oligosaccharide mixture can be 0.1% to 20% w / w. The concentration of manno-oligosaccharides with a degree of polymerization of seven can be at least 0.1%, 0.5%, 1%, 2%, 4%, 6%, 8%, 10%, 12%, 15%, 18% or 20% w / w. In some cases, the concentration of manno-oligosaccharides with a degree of polymerization of seven can be, for example, at most 0.1%, 0.5%, 1%, 2%, 5%, 10% or 15% w / w.

[0252] In some cases, the concentration of manno-oligosaccharides with a degree of polymerization of eight in the manno-oligosaccharide mixture can be 0.1% to 15% w / w. The concentration of manno-oligosaccharides with a degree of polymerization of eight can be at least 0.1%, 0.5%, 1%, 2%, 4%, 6%, 8%, 10%, 12%, 15%, 18% or 20% w / w. In some cases, the concentration of manno-oligosaccharides with a degree of polymerization of eight can be, for example, at most 0.1%, 0.5%, 1%, 2%, 5%, 10% or 15% w / w.

[0253] The concentration of manno-oligosaccharides with a degree of polymerization of nine in the manno-oligosaccharide mixture can be 0.1% to 15% w / w. The concentration of manno-oligosaccharides with a degree of polymerization of nine can be at least 0.1%, 0.5%, 1%, 2%, 4%, 6%, 8%, 10% or 12% w / w. In some cases, the concentration of manno-oligosaccharides with a degree of polymerization of nine can be, for example, at most 0.1%, 0.5%, 1%, 2%, 5%, 10% or 15% w / w.

[0254] The concentration of manno-oligosaccharides with a degree of polymerization of ten in the manno-oligosaccharide mixture can be 0.1% to 15% w / w. The concentration of manno-oligosaccharides with a degree of polymerization of ten can be at least 0.1%, 0.5%, 1%, 2%, 4%, 6%, 8%, 10%, 12% or 15% w / w. In some cases, the concentration of manno-oligosaccharides with a degree of polymerization of ten can be, for example, at most 0.1%, 0.5%, 1%, 2%, 5%, 10% or 15% w / w.

[0255] The concentration of manno-oligosaccharides with a degree of polymerization of eleven in the manno-oligosaccharide mixture can be 0.1% to 15% w / w. The concentration of manno-oligosaccharides with a degree of polymerization of eleven can be at least 0.1%, 0.5%, 1%, 2%, 4%, 6%, 8%, 10%, 12% or 15% w / w. In some cases, the concentration of manno-oligosaccharides with a degree of polymerization of eleven can be, for example, at most 0.1%, 0.5%, 1%, 2%, 5%, 10% or 15% w / w.

[0256] The concentration of manno-oligosaccharides with a degree of polymerization of twelve in the manno-oligosaccharide mixture can be 0.1% to 15% w / w. The concentration of manno-oligosaccharides with a degree of polymerization of twelve can be at least 0.1%, 0.5%, 1%, 2%, 4%, 6%, 8%, 10%, 12% or 15% w / w. In some cases, the concentration of manno-oligosaccharides with a degree of polymerization of twelve can be, for example, at most 0.1%, 0.5%, 1%, 2%, 5%, 10% or 15% w / w.

[0257] In some examples, the concentration of manno-oligosaccharides in the first component may be 5% to 95% w / w. The concentration of manno-oligosaccharides in the first component may be at least 5% w / w. The concentration of manno-oligosaccharides in the first component may be at most 95% w / w. The concentration of manno-oligosaccharides in the first component may be 5% to 10%, 5% to 20%, 5% to 30%, 5% to 40%, 5% to 50%, 5% to 60%, 5% to 70%, 5% to 80%, 5% to 90%, 5% to 95%, 10% to 20%, 10% to 30%, 10% to 40%, 10% to 50%, 10% to 60%, 10% to 70%, 10% to 80%, 10% to 90%, 10% to 95%, 20% to 30%, 20% to 40%, 20% to 50%, 20% to 60%, 20% to 70%, 20% to 80%, 20% to 90%, 20% to 95%, 30% to 40%, 20% to 50%, 20% to 60%, 20% to 70%, 20% to 80%, 20% to 90%, 20% to 95%, 30% to 50%, 20% to 60%, 20% to 70%, 20% to 80%, 20% to 90%, 20% to 95%, 30% to 50%, 20% to 60%, 20% to 70%, 20% to 80%, 20% to 90%, % to 40%, 30% to 50%, 30% to 60%, 30% to 70%, 30% to 80%, 30% to 90%, 30% to 95%, 40% to 50%, 40% to 60%, 40% to 70%, 40% to 80%, 40% to 90%, 40% to 95%, 50% to 60%, 50% to 70%, 50% to 80%, 50% to 90%, 50% to 95%, 60% to 70%, 60% to 80%, 60% to 90%, 60% to 95%, 70% to 80%, 70% to 90%, 70% to 95%, 80% to 90%, 80% to 95% or 90% to 95% w / w. The concentration of manno-oligosaccharides in the first component may be 5%, 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% or 95% w / w. The concentration of manno-oligosaccharides in the first component may be at least 5%, 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80% or 90% w / w. The concentration of manno-oligosaccharides in the first component may be at most 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% or 95% w / w.

[0258] The concentration of manno-oligosaccharides in a sweetener composition comprising two or more components may be from 1% to 70% w / w. The concentration of manno-oligosaccharides in a sweetener composition comprising two or more components may be at least 1% w / w. The concentration of manno-oligosaccharides in a sweetener composition comprising two or more components may be up to 70% w / w. The concentration of manno-oligosaccharides in a sweetener composition comprising two or more components may be from 1% to 10%, 1% to 15%, 1% to 20%, 1% to 30%, 1% to 40%, 1% to 50%, 1% to 60%, 1% to 70%, 10% to 15%, 10% to 20%, 10% to 30%, 10% to 40%, 10% to 50%, 10% to 60%, 10% to 70%, 15% to 20%, 15% to 30% %, 15% to 40%, 15% to 50%, 15% to 60%, 15% to 70%, 20% to 30%, 20% to 40%, 20% to 50%, 20% to 60%, 20% to 70%, 30% to 40%, 30% to 50%, 30% to 60%, 30% to 70%, 40% to 50%, 40% to 60%, 40% to 70%, 50% to 60%, 50% to 70% or 60% to 70% w / w. The concentration of manno-oligosaccharides in a sweetener composition comprising two or more components can be 1%, 10%, 15%, 20%, 30%, 40%, 50%, 60% or 70% w / w. The concentration of manno-oligosaccharides in a sweetener composition comprising two or more components may be at least 1%, 10%, 15%, 20%, 30%, 40%, 50% or 60% w / w. The concentration of manno-oligosaccharides in a sweetener composition comprising two or more components may be at most 10%, 15%, 20%, 30%, 40%, 50%, 60% or 70% w / w.

[0259] In some cases, the concentration of manno-oligosaccharides in a composition, such as a consumable composition or food, can be about 0.1%, 0.5%, 1%, 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, or 50% w / w. In some cases, the concentration of manno-oligosaccharides in the composition can be at least 0.1%, 0.5%, 1%, 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40% or 45% w / w. In some cases, the concentration of manno-oligosaccharides in the composition can be at most 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, or 50% w / w.

[0260] Compositions comprising xyloglucan oligosaccharides

[0261] In some examples, the first component may include xyloglucan oligosaccharides. The xyloglucan oligosaccharides may include a xyloglucan oligosaccharide mixture comprising xyloglucan oligosaccharides having a degree of polymerization of four to 12 (inclusive).

[0262] In some cases, the concentration of xyloglucan oligosaccharides with a degree of polymerization of four in the xyloglucan oligosaccharide mixture can be 0.1% to 50% w / w. The concentration of xyloglucan oligosaccharides with a degree of polymerization of four can be at least 0.1%, 0.5%, 1%, 2%, 4%, 6%, 8%, 10%, 12%, 15%, 18%, 20%, 25%, 30%, 40% or 50% w / w. In some cases, the concentration of xyloglucan oligosaccharides with a degree of polymerization of four can be, for example, at most 0.1%, 0.5%, 1%, 2%, 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40% or 45% w / w.

[0263] In some cases, the concentration of xyloglucan oligosaccharides with a degree of polymerization of five in the xyloglucan oligosaccharide mixture can be 0.1% to 20% w / w. The concentration of xyloglucan oligosaccharides with a degree of polymerization of five can be at least 0.1%, 0.5%, 1%, 2%, 4%, 6%, 8%, 10%, 12%, 15%, 18% or 20% w / w. In some cases, the concentration of xyloglucan oligosaccharides with a degree of polymerization of five can be, for example, at most 0.1%, 0.5%, 1%, 2%, 5%, 10% or 15% w / w.

[0264] In some cases, the concentration of xyloglucan oligosaccharides with a degree of polymerization of six in the xyloglucan oligosaccharide mixture can be 0.1% to 25% w / w. The concentration of xyloglucan oligosaccharides with a degree of polymerization of six can be at least 0.1%, 0.5%, 1%, 2%, 4%, 6%, 8%, 10%, 12%, 15%, 18% or 20% w / w. In some cases, the concentration of xyloglucan oligosaccharides with a degree of polymerization of six can be, for example, at most 0.5%, 1%, 2%, 5%, 10% or 15% w / w.

[0265] In some cases, the concentration of xyloglucan oligosaccharides with a degree of polymerization of seven in the xyloglucan oligosaccharide mixture can be 0.1% to 20% w / w. The concentration of xyloglucan oligosaccharides with a degree of polymerization of seven can be at least 0.1%, 0.5%, 1%, 2%, 4%, 6%, 8%, 10%, 12%, 15%, 18% or 20% w / w. In some cases, the concentration of xyloglucan oligosaccharides with a degree of polymerization of seven can be, for example, at most 0.1%, 0.5%, 1%, 2%, 5%, 10% or 15% w / w.

[0266] In some cases, the concentration of xyloglucan oligosaccharides with a degree of polymerization of eight in the xyloglucan oligosaccharide mixture can be 0.1% to 15% w / w. The concentration of xyloglucan oligosaccharides with a degree of polymerization of eight can be at least 0.1%, 0.5%, 1%, 2%, 4%, 6%, 8%, 10%, 12%, 15%, 18% or 20% w / w. In some cases, the concentration of xyloglucan oligosaccharides with a degree of polymerization of eight can be, for example, at most 0.1%, 0.5%, 1%, 2%, 5%, 10% or 15% w / w.

[0267] The concentration of xyloglucan oligosaccharides with a degree of polymerization of nine in the xyloglucan oligosaccharide mixture may be 0.1% to 15% w / w. The concentration of xyloglucan oligosaccharides with a degree of polymerization of nine may be at least 0.1%, 0.5%, 1%, 2%, 4%, 6%, 8%, 10% or 12% w / w. In some cases, the concentration of xyloglucan oligosaccharides with a degree of polymerization of nine may be, for example, at most 0.1%, 0.5%, 1%, 2%, 5%, 10% or 15% w / w.

[0268] The concentration of xyloglucan oligosaccharides with a degree of polymerization of ten in the xyloglucan oligosaccharide mixture may be between 0.1% and 15% w / w. The concentration of xyloglucan oligosaccharides with a degree of polymerization of ten may be at least 0.1%, 0.5%, 1%, 2%, 4%, 6%, 8%, 10%, 12% or 15% w / w. In some cases, the concentration of xyloglucan oligosaccharides with a degree of polymerization of ten may be, for example, at most 0.1%, 0.5%, 1%, 2%, 5%, 10% or 15% w / w.

[0269] The concentration of xyloglucan oligosaccharides with a degree of polymerization of eleven in the xyloglucan oligosaccharide mixture can be 0.1% to 15% w / w. The concentration of xyloglucan oligosaccharides with a degree of polymerization of eleven can be at least 0.1%, 0.5%, 1%, 2%, 4%, 6%, 8%, 10%, 12% or 15% w / w. In some cases, the concentration of xyloglucan oligosaccharides with a degree of polymerization of eleven can be, for example, at most 0.1%, 0.5%, 1%, 2%, 5%, 10% or 15% w / w.

[0270] The concentration of xyloglucan oligosaccharides with a degree of polymerization of twelve in the xyloglucan oligosaccharide mixture can be 0.1% to 15% w / w. The concentration of xyloglucan oligosaccharides with a degree of polymerization of twelve can be at least 0.1%, 0.5%, 1%, 2%, 4%, 6%, 8%, 10%, 12% or 15% w / w. In some cases, the concentration of xyloglucan oligosaccharides with a degree of polymerization of twelve can be, for example, at most 0.1%, 0.5%, 1%, 2%, 5%, 10% or 15% w / w.

[0271] In some examples, the concentration of xyloglucan oligosaccharides in the first component may be 5% to 95% w / w. The concentration of xyloglucan oligosaccharides in the first component may be at least 5% w / w. The concentration of xyloglucan oligosaccharides in the first component may be at most 95% w / w. The concentration of xyloglucan oligosaccharides in the first component may be 5% to 10%, 5% to 20%, 5% to 30%, 5% to 40%, 5% to 50%, 5% to 60%, 5% to 70%, 5% to 80%, 5% to 90%, 5% to 95%, 10% to 20%, 10% to 30%, 10% to 40%, 10% to 50%, 10% to 60%, 10% to 70%, 10% to 80%, 10% to 90%, 10% to 95%, 20% to 30%, 20% to 40%, 20% to 50%, 20% to 60%, 20% to 70%, 20% to 80%, 20% to 90%, 20% to 95%, 30% to 40%, 20% to 50%, 20% to 60%, 20% to 70%, 20% to 80%, 20% to 90%, 20% to 95%, 30% to 50%, 20% to 60%, 20% to 70%, 20% to 80%, 20% to 90%, 20% to 95%, 30% to 50%, 20% to % to 40%, 30% to 50%, 30% to 60%, 30% to 70%, 30% to 80%, 30% to 90%, 30% to 95%, 40% to 50%, 40% to 60%, 40% to 70%, 40% to 80%, 40% to 90%, 40% to 95%, 50% to 60%, 50% to 70%, 50% to 80%, 50% to 90%, 50% to 95%, 60% to 70%, 60% to 80%, 60% to 90%, 60% to 95%, 70% to 80%, 70% to 90%, 70% to 95%, 80% to 90%, 80% to 95% or 90% to 95% w / w. The concentration of xyloglucan oligosaccharides in the first component may be 5%, 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% or 95% w / w. The concentration of xyloglucan oligosaccharides in the first component may be at least 5%, 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80% or 90% w / w. The concentration of xyloglucan oligosaccharides in the first component may be at most 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% or 95% w / w.

[0272] The concentration of xyloglucan oligosaccharides in a sweetener composition comprising two or more components may be from 1% to 70% w / w. The concentration of xyloglucan oligosaccharides in a sweetener composition comprising two or more components may be at least 1% w / w. The concentration of xyloglucan oligosaccharides in a sweetener composition comprising two or more components may be up to 70% w / w. The concentration of xyloglucan oligosaccharides in a sweetener composition comprising two or more components may be from 1% to 10%, 1% to 15%, 1% to 20%, 1% to 30%, 1% to 40%, 1% to 50%, 1% to 60%, 1% to 70%, 10% to 15%, 10% to 20%, 10% to 30%, 10% to 40%, 10% to 50%, 10% to 60%, 10% to 70%, 15% to 20%, 15% to 30 In some embodiments, the concentration of xyloglucan oligosaccharides in the sweetener composition comprising two or more components can be 1%, 10%, 15%, 20%, 30%, 40%, 50%, 60% or 70% w / w. The concentration of xyloglucan oligosaccharides in the sweetener composition comprising two or more components can be at least 1%, 10%, 15%, 20%, 30%, 40%, 50% or 60% w / w. The concentration of xyloglucan oligosaccharides in the sweetener composition comprising two or more components can be at most 10%, 15%, 20%, 30%, 40%, 50%, 60% or 70% w / w.

[0273] In some cases, the concentration of xyloglucan oligosaccharides in a composition such as a consumable composition or food can be about 0.1%, 0.5%, 1%, 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45% or 50% w / w. In some cases, the concentration of xyloglucan oligosaccharides in the composition can be at least 0.1%, 0.5%, 1%, 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40% or 45% w / w. In some cases, the concentration of xyloglucan oligosaccharides in the composition can be at most 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45% or 50% w / w.

[0274] Compositions comprising mixed-linkage dextran oligosaccharides

[0275] In some examples, the first component may include mixed-linkage glucan oligosaccharides. The mixed-linkage glucan oligosaccharides may include a mixed-linkage glucan oligosaccharide mixture comprising mixed-linkage glucan oligosaccharides having a degree of polymerization of two to five (inclusive).

[0276] In some cases, the concentration of mixed bond glucan oligosaccharides with a degree of polymerization of two in the mixed bond glucan oligosaccharide mixture can be 2% to 30% w / w. The concentration of mixed bond glucan oligosaccharides with a degree of polymerization of two can be at least 2%, 4%, 6%, 8%, 10%, 12%, 15%, 18%, 20%, 25% or 30% w / w. The concentration of mixed bond glucan oligosaccharides with a degree of polymerization of two can be at most 2%, 4%, 6%, 8%, 10%, 12%, 15%, 18%, 20%, 25% or 30% w / w.

[0277] In some cases, the concentration of mixed bond glucan oligosaccharides with a degree of polymerization of three in the mixed bond glucan oligosaccharide mixture can be 0.5% to 20% w / w. The concentration of mixed bond glucan oligosaccharides with a degree of polymerization of three can be at least 0.5%, 1%, 2%, 4%, 6%, 8%, 10%, 12%, 15%, 18% or 20% w / w. In some cases, the concentration of mixed bond glucan oligosaccharides with a degree of polymerization of three can be, for example, at most 0.5%, 1%, 2%, 5%, 10% or 15% w / w.

[0278] In some cases, the concentration of mixed bond glucan oligosaccharides with a degree of polymerization of four in the mixed bond glucan oligosaccharide mixture can be 0.1% to 20% w / w. The concentration of mixed bond glucan oligosaccharides with a degree of polymerization of four can be at least 0.1%, 0.5%, 1%, 2%, 4%, 6%, 8%, 10%, 12%, 15%, 18% or 20% w / w. In some cases, the concentration of mixed bond glucan oligosaccharides with a degree of polymerization of four can be, for example, at most 0.1%, 0.5%, 1%, 2%, 5%, 10% or 15% w / w.

[0279] In some cases, the concentration of mixed bond glucan oligosaccharides with a degree of polymerization of five in the mixed bond glucan oligosaccharide mixture can be 0.1% to 20% w / w. The concentration of mixed bond glucan oligosaccharides with a degree of polymerization of five can be at least 0.1%, 0.5%, 1%, 2%, 4%, 6%, 8%, 10%, 12%, 15%, 18% or 20% w / w. In some cases, the concentration of mixed bond glucan oligosaccharides with a degree of polymerization of five can be, for example, at most 0.1%, 0.5%, 1%, 2%, 5%, 10% or 15% w / w.

[0280] In some examples, the concentration of mixed linkage glucan oligosaccharides in the first component may be 5% to 95% w / w. The concentration of mixed linkage glucan oligosaccharides in the first component may be at least 5% w / w. The concentration of mixed linkage glucan oligosaccharides in the first component may be up to 95% w / w. The concentration of the mixed linkage dextran oligosaccharide in the first component may be 5% to 10%, 5% to 20%, 5% to 30%, 5% to 40%, 5% to 50%, 5% to 60%, 5% to 70%, 5% to 80%, 5% to 90%, 5% to 95%, 10% to 20%, 10% to 30%, 10% to 40%, 10% to 50%, 10% to 60%, 10% to 70%, 10% to 80%, 10% to 90%, 10% to 95%, 20% to 30%, 20% to 40%, 20% to 50%, 20% to 60%, 20% to 70%, 20% to 80%, 20% to 90%, 20% to 95%, 30% to 50%, 20% to 60%, 20% to 70%, 20% to 80%, 20% to 90%, 30% to 95%, 30% to 50%, 20% to 60%, 20% to 70%, 20% to 80%, 20% to 90%, 30% to 95%, 30% to 50%, 20% to 60%, 20% to 70%, 20% to 80%, 20% to 90%, % to 40%, 30% to 50%, 30% to 60%, 30% to 70%, 30% to 80%, 30% to 90%, 30% to 95%, 40% to 50%, 40% to 60%, 40% to 70%, 40% to 80%, 40% to 90%, 40% to 95%, 50% to 60%, 50% to 70%, 50% to 80%, 50% to 90%, 50% to 95%, 60% to 70%, 60% to 80%, 60% to 90%, 60% to 95%, 70% to 80%, 70% to 90%, 70% to 95%, 80% to 90%, 80% to 95% or 90% to 95% w / w. The concentration of the mixed linkage glucan oligosaccharide in the first component may be 5%, 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% or 95% w / w. The concentration of the mixed linkage glucan oligosaccharide in the first component may be at least 5%, 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80% or 90% w / w. The concentration of the mixed linkage glucan oligosaccharide in the first component may be at most 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% or 95% w / w.

[0281] The concentration of mixed bond glucan oligosaccharides in a sweetener composition comprising two or more components may be from 1% to 70% w / w. The concentration of mixed bond glucan oligosaccharides in a sweetener composition comprising two or more components may be at least 1% w / w. The concentration of mixed bond glucan oligosaccharides in a sweetener composition comprising two or more components may be up to 70% w / w. The concentration of mixed bond glucan oligosaccharides in a sweetener composition comprising two or more components may be from 1% to 10%, 1% to 15%, 1% to 20%, 1% to 30%, 1% to 40%, 1% to 50%, 1% to 60%, 1% to 70%, 10% to 15%, 10% to 20%, 10% to 30%, 10% to 40%, 10% to 50%, 10% to 60%, 10% to 70%, 15% to 20%, 15% to 30%. In some embodiments, the concentration of mixed bond glucan oligosaccharide in the sweetener composition comprising two or more components can be 1%, 10%, 15%, 20%, 30%, 40%, 50%, 60% or 70% w / w. The concentration of mixed bond glucan oligosaccharides in a sweetener composition comprising two or more components can be at least 1%, 10%, 15%, 20%, 30%, 40%, 50% or 60% w / w. The concentration of mixed bond glucan oligosaccharides in a sweetener composition comprising two or more components can be at most 10%, 15%, 20%, 30%, 40%, 50%, 60% or 70% w / w.

[0282] In some cases, the concentration of the mixed bond glucan oligosaccharide in the composition, such as a consumable composition or food, can be about 0.1%, 0.5%, 1%, 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45% or 50% w / w. In some cases, the concentration of the mixed bond glucan oligosaccharide in the composition can be at least 0.1%, 0.5%, 1%, 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40% or 45% w / w. In some cases, the concentration of the mixed bond glucan oligosaccharide in the composition can be at most 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45% or 50% w / w.

[0283] Compositions containing chitosan oligosaccharides

[0284] In some examples, the first component may include chitosan oligosaccharides. The chitosan oligosaccharides may include a chitosan oligosaccharide mixture, wherein the chitosan oligosaccharide mixture includes chitosan oligosaccharides having a degree of polymerization of two to twelve (including end values).

[0285] In some cases, the concentration of the chitosan oligosaccharide with a degree of polymerization of two in the chitosan oligosaccharide mixture can be 2% to 80% w / w. The concentration of the chitosan oligosaccharide with a degree of polymerization of two can be at least 2%, 4%, 6%, 8%, 10%, 12%, 15%, 18%, 20%, 25%, 30%, 40%, 50% or 60% w / w. In some cases, the concentration of the chitosan oligosaccharide with a degree of polymerization of two can be for example 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75% or 80% w / w at the most.

[0286] In some cases, the concentration of the chitosan oligosaccharide with a degree of polymerization of three in the chitosan oligosaccharide mixture can be 0.5% to 20% w / w. The concentration of the chitosan oligosaccharide with a degree of polymerization of three can be at least 0.5%, 1%, 2%, 4%, 6%, 8%, 10%, 12%, 15%, 18% or 20% w / w. In some cases, the concentration of the chitosan oligosaccharide with a degree of polymerization of three can be, for example, at most 0.5%, 1%, 2%, 5%, 10% or 15% w / w.

[0287] In some cases, the concentration of the chitosan oligosaccharide with a degree of polymerization of four in the chitosan oligosaccharide mixture can be 0.1% to 20% w / w. The concentration of the chitosan oligosaccharide with a degree of polymerization of four can be at least 0.1%, 0.5%, 1%, 2%, 4%, 6%, 8%, 10%, 12%, 15%, 18% or 20% w / w. In some cases, the concentration of the chitosan oligosaccharide with a degree of polymerization of four can be, for example, at most 0.1%, 0.5%, 1%, 2%, 5%, 10% or 15% w / w.

[0288] In some cases, the concentration of chitosan oligosaccharides with a degree of polymerization of five in the chitosan oligosaccharide mixture can be 0.1% to 20% w / w. The concentration of chitosan oligosaccharides with a degree of polymerization of five can be at least 0.1%, 0.5%, 1%, 2%, 4%, 6%, 8%, 10%, 12%, 15%, 18% or 20% w / w. In some cases, the concentration of chitosan oligosaccharides with a degree of polymerization of five can be, for example, at most 0.1%, 0.5%, 1%, 2%, 5%, 10% or 15% w / w.

[0289] In some cases, the concentration of chitosan oligosaccharides with a degree of polymerization of six in the chitosan oligosaccharide mixture can be 0.1% to 25% w / w. The concentration of chitosan oligosaccharides with a degree of polymerization of six can be at least 0.1%, 0.5%, 1%, 2%, 4%, 6%, 8%, 10%, 12%, 15%, 18% or 20% w / w. In some cases, the concentration of chitosan oligosaccharides with a degree of polymerization of six can be, for example, at most 0.5%, 1%, 2%, 5%, 10% or 15% w / w.

[0290] In some cases, the concentration of chitosan oligosaccharides with a degree of polymerization of seven in the chitosan oligosaccharide mixture can be 0.1% to 20% w / w. The concentration of chitosan oligosaccharides with a degree of polymerization of seven can be at least 0.1%, 0.5%, 1%, 2%, 4%, 6%, 8%, 10%, 12%, 15%, 18% or 20% w / w. In some cases, the concentration of chitosan oligosaccharides with a degree of polymerization of seven can be, for example, at most 0.1%, 0.5%, 1%, 2%, 5%, 10% or 15% w / w.

[0291] In some cases, the concentration of chitosan oligosaccharides with a degree of polymerization of eight in the chitosan oligosaccharide mixture can be 0.1% to 15% w / w. The concentration of chitosan oligosaccharides with a degree of polymerization of eight can be at least 0.1%, 0.5%, 1%, 2%, 4%, 6%, 8%, 10%, 12%, 15%, 18% or 20% w / w. In some cases, the concentration of chitosan oligosaccharides with a degree of polymerization of eight can be, for example, at most 0.1%, 0.5%, 1%, 2%, 5%, 10% or 15% w / w.

[0292] The concentration of chitosan oligosaccharides with a degree of polymerization of nine in the chitosan oligosaccharide mixture can be 0.1% to 15% w / w. The concentration of chitosan oligosaccharides with a degree of polymerization of nine can be at least 0.1%, 0.5%, 1%, 2%, 4%, 6%, 8%, 10% or 12% w / w. In some cases, the concentration of chitosan oligosaccharides with a degree of polymerization of nine can be, for example, at most 0.1%, 0.5%, 1%, 2%, 5%, 10% or 15% w / w.

[0293] The concentration of chitosan oligosaccharides with a degree of polymerization of ten in the chitosan oligosaccharide mixture can be 0.1% to 15% w / w. The concentration of chitosan oligosaccharides with a degree of polymerization of ten can be at least 0.1%, 0.5%, 1%, 2%, 4%, 6%, 8%, 10%, 12% or 15% w / w. In some cases, the concentration of chitosan oligosaccharides with a degree of polymerization of ten can be, for example, at most 0.1%, 0.5%, 1%, 2%, 5%, 10% or 15% w / w.

[0294] The concentration of chitosan oligosaccharides with a degree of polymerization of eleven in the chitosan oligosaccharide mixture can be 0.1% to 15% w / w. The concentration of chitosan oligosaccharides with a degree of polymerization of eleven can be at least 0.1%, 0.5%, 1%, 2%, 4%, 6%, 8%, 10%, 12% or 15% w / w. In some cases, the concentration of chitosan oligosaccharides with a degree of polymerization of eleven can be, for example, at most 0.1%, 0.5%, 1%, 2%, 5%, 10% or 15% w / w.

[0295] The concentration of the chitosan oligosaccharide with a degree of polymerization of twelve in the chitosan oligosaccharide mixture can be 0.1% to 15% w / w. The concentration of the chitosan oligosaccharide with a degree of polymerization of twelve can be at least 0.1%, 0.5%, 1%, 2%, 4%, 6%, 8%, 10%, 12% or 15% w / w. In some cases, the concentration of the chitosan oligosaccharide with a degree of polymerization of twelve can be, for example, at most 0.1%, 0.5%, 1%, 2%, 5%, 10% or 15% w / w.

[0296] In some examples, the concentration of chitosan oligosaccharides in the first component may be 5% to 95% w / w. The concentration of chitosan oligosaccharides in the first component may be at least 5% w / w. The concentration of chitosan oligosaccharides in the first component may be at most 95% w / w. The concentration of chitosan oligosaccharide in the first component can be 5% to 10%, 5% to 20%, 5% to 30%, 5% to 40%, 5% to 50%, 5% to 60%, 5% to 70%, 5% to 80%, 5% to 90%, 5% to 95%, 10% to 20%, 10% to 30%, 10% to 40%, 10% to 50%, 10% to 60%, 10% to 70%, 10% to 80%, 10% to 90%, 10% to 95%, 20% to 30%, 20% to 40%, 20% to 50%, 20% to 60%, 20% to 70%, 20% to 80%, 20% to 90%, 20% to 95%, 30% to 40% % to 40%, 30% to 50%, 30% to 60%, 30% to 70%, 30% to 80%, 30% to 90%, 30% to 95%, 40% to 50%, 40% to 60%, 40% to 70%, 40% to 80%, 40% to 90%, 40% to 95%, 50% to 60%, 50% to 70%, 50% to 80%, 50% to 90%, 50% to 95%, 60% to 70%, 60% to 80%, 60% to 90%, 60% to 95%, 70% to 80%, 70% to 90%, 70% to 95%, 80% to 90%, 80% to 95% or 90% to 95% w / w. The concentration of chitosan oligosaccharide in the first component can be 5%, 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% or 95% w / w. The concentration of chitosan oligosaccharide in the first component can be at least 5%, 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80% or 90% w / w. The concentration of chitosan oligosaccharide in the first component can be at most 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% or 95% w / w.

[0297] The concentration of chitosan oligosaccharides in a sweetener composition comprising two or more components may be 1% to 70% w / w. The concentration of chitosan oligosaccharides in a sweetener composition comprising two or more components may be at least 1% w / w. The concentration of chitosan oligosaccharides in a sweetener composition comprising two or more components may be up to 70% w / w. The concentration of chitosan oligosaccharides in a sweetener composition comprising two or more components may be 1% to 10%, 1% to 15%, 1% to 20%, 1% to 30%, 1% to 40%, 1% to 50%, 1% to 60%, 1% to 70%, 10% to 15%, 10% to 20%, 10% to 30%, 10% to 40%, 10% to 50%, 10% to 60%, 10% to 70%, 15% to 20%, 15% to 30%, In some embodiments, the chitosan oligosaccharide composition may be present in an amount of 1% to 40%, 15% to 50%, 15% to 60%, 15% to 70%, 20% to 30%, 20% to 40%, 20% to 50%, 20% to 60%, 20% to 70%, 30% to 40%, 30% to 50%, 30% to 60%, 30% to 70%, 40% to 50%, 40% to 60%, 40% to 70%, 50% to 60%, 50% to 70% or 60% to 70% w / w. The concentration of chitosan oligosaccharide in the sweetener composition comprising two or more components can be 1%, 10%, 15%, 20%, 30%, 40%, 50%, 60% or 70% w / w. The concentration of chitosan oligosaccharide in the sweetener composition comprising two or more components can be at least 1%, 10%, 15%, 20%, 30%, 40%, 50% or 60% w / w. The concentration of chitosan oligosaccharide in the sweetener composition comprising two or more components can be at most 10%, 15%, 20%, 30%, 40%, 50%, 60% or 70% w / w.

[0298] In some cases, the concentration of the chitosan oligosaccharide in the composition such as a consumable composition or food can be about 0.1%, 0.5%, 1%, 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45% or 50% w / w. In some cases, the concentration of the chitosan oligosaccharide in the composition can be at least 0.1%, 0.5%, 1%, 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40% or 45% w / w. In some cases, the concentration of the chitosan oligosaccharide in the composition can be at most 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45% or 50% w / w.

[0299] The composition may include oligosaccharides. In some examples, the composition may include at least 5%, at least 7%, at least 8%, at least 10%, at least 15%, at least 18%, at least 20%, at least 22%, at least 25%, at least 28%, at least 30%, at least 32%, at least 35%, at least 40%, at least 42%, at least 45%, at least 48%, at least 50%, at least 55%, at least 58%, at least 60%, at least 63%, at least 65%, at least 70% oligosaccharides by dry weight of oligosaccharides.

[0300] The first component may include cellooligosaccharides. Cellooligosaccharides may account for at least 5%, 10%, 15%, 20%, 25%, 30% or 35% of the first component by dry weight. The first component may include xylooligosaccharides. Xylooligosaccharides may account for at least 5%, 10%, 15%, 20%, 25%, 30% or 35% of the first component by dry weight. The first component may include mixed bond glucan oligosaccharides. Xylooligosaccharides may account for at least 5%, 10%, 15%, 20%, 25%, 30% or 35% of the first component by dry weight. The first component may include mixed bond glucan oligosaccharides. Xylooligosaccharides may account for at least 5%, 10%, 15%, 20%, 25%, 30% or 35% of the first component by dry weight. The first component may include manno-oligosaccharides. Manno-oligosaccharides may comprise at least 5%, 10%, 15%, 20%, 25%, 30% or 35% by dry weight of the first component.

[0301] In some examples, the first component may include cellooligosaccharides and xylo-oligosaccharides. In some examples, the first component may include cellooligosaccharides and manno-oligosaccharides. The first component may have different variations as described in the present disclosure.

[0302] Compositions containing polysaccharides

[0303] In some examples, the first component may also include polysaccharides and / or polysaccharide derivatives. The polysaccharide may be a cellulosic polysaccharide such as cellulose, or a hemicellulose polysaccharide such as xylan. In some examples, the polysaccharide may be a cellulosic derivative such as carboxymethyl cellulose. The first component may include polysaccharide aggregates, lignocellulosic materials, or a combination thereof. The ratio of polysaccharide / polysaccharide derivative / polysaccharide aggregate: oligosaccharide in the combination may be 1:100 to 1:1, for example, 1:90 to 1:2, 1:80 to 1:3, 1:70 to 1:4, or 1:60 to 1:5. Therefore, the ratio between the first oligosaccharide, the second oligosaccharide and the polysaccharide may be 2:2:1 to 30:30:1, for example, about 3:3:1.

[0304] In some cases, cellulosic polysaccharides such as cellulose or cellulose derivatives such as carboxymethyl cellulose may be included. Undigested or partially digested lignocellulosic materials may be included. Lignocellulosic materials may be produced by an enzymatic reaction. The enzymatic reaction may be an enzymatic reaction that produces oligosaccharides from biomass.

[0305] In some cases, the composition comprises at most 60%, 50%, 40%, 30%, 20%, 10%, 5% or less of the polysaccharide and / or polysaccharide derivative.

[0306] The first component may comprise a combination of polysaccharides and oligosaccharides. The first component may comprise one or more polysaccharides of any type. For example, the first component may comprise cellulose, xylan, mixed bond glucan, mannan, xyloglucan, chitin or chitosan or derivatives and / or combinations thereof.

[0307] Polysaccharides can have different sources. Polysaccharides can be present in the first component as a byproduct of the reaction carried out to produce the oligosaccharides of the first component. In some examples, the oligosaccharides of the first component can be the product of digesting plant biomass. Plant biomass can be completely digested. In some cases, plant biomass can be partially digested, leaving some undigested plant biomass. The undigested plant biomass produced by this method can contain polysaccharides. Such polysaccharides can contain cellulose.

[0308] The concentration of undigested biomass in the first component may be 1% to 50% w / w. For example, the concentration of undigested biomass in the first component may be 1% to 5%, 1% to 10%, 1% to 15%, 1% to 20%, 1% to 25%, 1% to 30%, 1% to 35%, 1% to 40%, 1% to 45%, 1% to 50%, 5% to 10%, 5% to 15%, 5% to 20%, 5% to 25%, 5% to 30%, 5% to 35%, 5% to 40%, 5% to 45%, 5% to 50%, 10% to 15%, 10% to 20%, 10% to 25%, 10% to 30%, 10% to 35%, 10% to 40%, 10% to 45%, 10% to 50%, 15% to 20%, 10% to 25%, 10% to 30%, 10% to 35%, 10% to 40%, 10% to 45%, 10% to 50%, 15% to 2 30% to 40%, 30% to 45%, 30% to 50%, 35% to 40%, 35% to 45%, 35% to 50%, 40% to 45%, 40% to 50% or 45% to 50% w / w. In some cases, the concentration of undigested biomass in the first component can be about 1%, 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45% or 50% w / w. In some cases, the concentration of undigested biomass in the first component can be at least 1%, 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40% or 45% w / w. In some cases, the concentration of undigested biomass in the first component can be at most 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45% or 50% w / w.

[0309] The polysaccharides in the undigested biomass may include lignin, polyphenols, cellulose, lignocellulose, or other polysaccharides. In some examples, the composition may include phenolic compounds, lignin, a portion of lignin, a lignin decomposition product, ferulic acid, a ferulic acid derivative, and / or a combination thereof.

[0310] In other examples, polysaccharides can be added to the first component of the composition alone. Adding polysaccharides to the first component can improve the gastrointestinal tolerance of the first component. The first component may include oligosaccharides, and in some cases, oligosaccharide consumption may cause gastrointestinal discomfort, including diarrhea, discomfort and / or flatulence. Compared with commercially available carbohydrate compositions or carbohydrate compositions mainly comprising monosaccharides and / or disaccharides, the first component of the composition described herein may have improved gastrointestinal tolerance, such as less or no discomfort, bloating, diarrhea and / or gastrointestinal discomfort. In some examples, these improved properties of the first component can be attributed to the presence of polysaccharides in the first component.

[0311] The first component may have polysaccharides from different sources. Part of the polysaccharide content of the first component may be a by-product of the reaction performed to produce the oligosaccharides, while part of the polysaccharide content of the first component may be added to the oligosaccharides after they have been produced.

[0312] In some examples, the first component may include a polysaccharide and one or more oligosaccharides. The composition may include a polysaccharide and one type of oligosaccharide. The composition may include a polysaccharide and two types of oligosaccharides. The composition may include a polysaccharide and three types of oligosaccharides. The composition may include a polysaccharide and four types of oligosaccharides. The composition may include a polysaccharide and five types of oligosaccharides. The oligosaccharide may be a xylo-oligosaccharide, a cellooligosaccharide, a manno-oligosaccharide, a xyloglucan oligosaccharide, a chito-oligosaccharide, or any other suitable oligosaccharide, for example as described herein.

[0313] The first component may include 5% to 50% w / w of polysaccharides (e.g., undigested biomass types) and 5% to 95% w / w of oligosaccharides. The polysaccharide portion of the first component may be at least 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45% or 50% w / w of the first component. The polysaccharide portion of the first component may be at most 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45% or 50% w / w of the first component. In such a case, the oligosaccharide portion of the first component may be at least 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, 80%, 85%, 90% or 95% w / w of the first component. Oligosaccharides may be a mixture of one or more oligosaccharides. For example, the first component may comprise 5% undigested biomass and 50% w / w oligosaccharide mixture, as described elsewhere herein.

[0314] The first component can include about 5% w / w polysaccharide (e.g., undigested biomass type) and 5% to 95% w / w oligosaccharide. In such a case, the oligosaccharide portion of the composition can be at least 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, 80%, 85%, 90% or 95% w / w of the first component. In this case, the oligosaccharide portion of the composition can be at most 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, 80%, 85%, 90% or 95% w / w of the first component. Oligosaccharide can be a mixture of one or more oligosaccharides described in the present disclosure. For example, the first component may comprise 5% undigested biomass and 50% w / w oligosaccharide mixture, as described elsewhere herein.

[0315] The first component may include about 7% w / w polysaccharides (e.g., undigested biomass types) and 5% to 93% w / w oligosaccharides. The oligosaccharide content of the first component may be at least 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, 80%, 85%, 90% or 93% w / w of the first component in such compositions. Oligosaccharides may be a mixture of one or more oligosaccharides. For example, the first component may include 7% undigested biomass and 50% w / w oligosaccharide mixtures, as described elsewhere herein.

[0316] The first component may comprise about 10% w / w polysaccharides (e.g., undigested biomass type) and 5% to about 90% w / w oligosaccharides of the first component. The oligosaccharide content of the first component may be at least 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, 80%, 85% or 90% w / w of the first component in such compositions. Oligosaccharides may be a mixture of one or more oligosaccharides. For example, the first component may comprise 10% undigested biomass and 50% w / w oligosaccharide mixtures, as described elsewhere herein.

[0317] The first component may comprise about 12% w / w polysaccharides (e.g., undigested biomass type) and 5% to about 95% w / w oligosaccharides of the first component. The oligosaccharide content of the first component may be at least 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, 80%, 85% or 88% w / w of the first component in such compositions. Oligosaccharides may be a mixture of one or more oligosaccharides. For example, the first component may comprise 12% undigested biomass and 50% w / w oligosaccharide mixtures, as described elsewhere herein.

[0318] The first component may comprise about 15% w / w polysaccharides (e.g., undigested biomass types) and 5% to about 85% w / w oligosaccharides. The oligosaccharide content of the first component may be at least 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, 80% or 85% w / w of the first component in such a mixture. Oligosaccharides may be a mixture of one or more oligosaccharides. For example, the first component may comprise 15% undigested biomass and 50% w / w oligosaccharide mixtures, as described elsewhere herein.

[0319] The first component may comprise about 20% w / w polysaccharides (e.g., undigested biomass types) and 5% to about 80% w / w oligosaccharides. The oligosaccharide content of the first component may be at least 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75% or 80% w / w of the first component in such compositions. Oligosaccharides may be a mixture of one or more oligosaccharides. For example, the first component may comprise 20% undigested biomass and 50% w / w oligosaccharide mixtures, as described elsewhere herein.

[0320] The first component may comprise about 25% w / w polysaccharides (e.g., undigested biomass type) and 5% to 75% w / w oligosaccharides. The oligosaccharide content of the first component may be at least 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70% or 75% w / w of the first component in such compositions. Oligosaccharides may be a mixture of one or more oligosaccharides. For example, the first component may comprise 25% undigested biomass and 50% w / w oligosaccharide mixtures, as described elsewhere herein.

[0321] The first component may comprise about 30% w / w polysaccharides (e.g., undigested biomass type) and 5% to 70% w / w oligosaccharides. The oligosaccharide content of the first component may be at least 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65% or 70% w / w of the first component in such compositions. Oligosaccharides may be a mixture of one or more oligosaccharides. For example, the first component may comprise 30% undigested biomass and 50% w / w oligosaccharide mixtures, as described elsewhere herein.

[0322] The first component may comprise about 40% w / w polysaccharides (e.g., undigested biomass type) and 5% to 60% w / w oligosaccharides. The oligosaccharide content of the first component may be at least 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55% or 60% w / w of the first component in such a composition. Oligosaccharides may be a mixture of one or more oligosaccharides. For example, a composition may comprise 40% undigested biomass and 50% oligosaccharide mixture w / w, as described elsewhere herein.

[0323] The first component may comprise about 50% w / w polysaccharides (e.g., undigested biomass type) and 5% to 50% w / w oligosaccharides. The oligosaccharide content of the first component may be at least 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, or 50% w / w of the first component in such a composition. The oligosaccharide may be a mixture of one or more oligosaccharides. For example, the first component may comprise 50% undigested biomass and 50% w / w oligosaccharide mixture, as described elsewhere herein.

[0324] The first component may contain other elements such as metals. The first component may be metal-free. The metal may be Al, As, B, Ba, Be, Ca, Cd, Co, Cr, Cu, Fe, Hg, K, Li, Mg, Mn, Mo, Na, Ni, P, Pb, S, Sb, Se, Si, Sn, Sr, Ti, Tl, V and / or Zn. The first component may contain less than 100, 50, 10, 51, 0.5, 0.1, 0.05, 0.01 ppm of metal.

[0325] Compositions containing sugars

[0326] In some examples, the first component comprises carbohydrates. For example, the first component may comprise carbohydrates in an amount of at least 50%, 60%, 70%, 80%, 90%, 95%, 99%, 99.5% or more by dry weight. In some cases, the first component may comprise carbohydrates in an amount of up to about 99.9%, 99.5%, 99.0%, 98.5%, 98%, 97%, 96%, 95%, 94%, 90%, 80%, 70%, 60% or less by dry weight. In some cases, the first component may consist essentially of carbohydrates.

[0327] Sugar Substitutes and Sugar

[0328] The composition may also include a second component. The second component may include one or more sugar substitutes and / or one or more sugars. Examples of sugar substitutes may include acesulfame potassium, advantame, aspartame, sodium cyclamate, glycyrrhizin, monk fruit sugar extract, neohesperidin dihydrochalcone, neotame, saccharin, stevioside extract, sucralose, thaumatin, combinations thereof, and other compounds. The second component may be or include a high intensity sweetener. "High intensity sweeteners" as used herein generally include sweeteners that are more than 100 times sweeter than edible sugar (sucrose). Sugar substitutes may include natural high intensity sweeteners, artificial high intensity sweeteners, plant extracts, proteins, glycosides, mogrosides, proteins such as sweetening proteins, or any combination thereof. In some examples, sugar substitutes may include stevioside A and / or steviol glycosides.

[0329] In some cases, the sweetener composition may include an oligosaccharide composition and a sugar substitute or a high-intensity sweetener. In some cases, the oligosaccharide mixture in the sweetener composition comprising a high-intensity sweetener can improve the heat tolerance of the high-intensity sweetener. In some cases, the composition comprising a high-intensity sweetener and an oligosaccharide mixture may have a heat tolerance comparable to that of the composition without the oligosaccharide mixture. The heat tolerance of the composition comprising an oligosaccharide mixture and a high-intensity sweetener may be better than the composition without the oligosaccharide mixture.

[0330] In some examples, the second component may include sugar. In some examples, the second component may include one or more sugars. In some examples, the second component may include one or more sugar substitutes. In some examples, the second component may include one or more sugar substitutes and one or more sugars. The second component may include agave syrup, Barbados sugar, barley malt, barley malt syrup, beet sugar, brown sugar, butter syrup, cane juice, cane juice crystals, cane sugar, table sugar, sucrose, caramel, carob syrup, castor sugar, coconut palm sugar, coconut sugar, confectioner's sugar, corn sweetener, corn syrup, corn syrup solids, date sugar, dehydrated cane juice, demerara sugar, dextrin, dextrose, evaporated cane juice, free-flowing brown sugar, fructose, fruit juice, concentrated fruit juice, glucose, glucose solids, golden sugar, golden syrup, grape sugar sugar, high fructose corn syrup (HFCS), honey, powdered sugar, invert sugar, maltose syrup, maltodextrin, maltol, mannose, maple syrup, molasses, muscovado, palm sugar, panocha, powdered sugar, raw sugar, refined syrup, rice syrup, saccharose, sorghum syrup, granulated sugar, sweet sorghum, syrup, treacle, turbinado sugar, brown sugar and / or other sugars and / or sweeteners.

[0331] The weight (total weight of the composition) ratio of the second component to the consumable composition such as food can vary. On a dry basis, examples of the weight / weight ratio of the second component to the total consumable composition can include 1:300 to 1:25, 1:250 to 1:50, 1:200 to 1:100. For example, the weight / weight ratio of the second component to the total consumable composition on a dry basis can be about 1:25, about 1:30, about 1:40, about 1:50, about 1:60, about 1:70, about 1:80, about 1:90, about 1:100, about 1:110, about 1:120, about 1:130, about 1:140, about 1:150, about 1:160, about 1:170, about 1:180, about 1:200, about 1:210, about 1:220, about 1:230, about 1:240, about 1:250, about 1:300 or other suitable ratios.

[0332] In some cases, the ratio of high intensity sweetener to oligosaccharide mixture in the sweetener composition may be any value from 1:20,000 to 1:10,000. In some cases, the ratio of high intensity sweetener to oligosaccharide mixture in the sweetener composition may be any value from 1:20,000 to 1:1000. In some cases, the ratio of high intensity sweetener to oligosaccharide mixture in the sweetener composition may be any value from 1:20,000 to 1:8000. In some cases, the ratio of high intensity sweetener to oligosaccharide mixture in the sweetener composition may be any value from 1:20,000 to 1:5000. In some cases, the ratio of high intensity sweetener to oligosaccharide mixture in the sweetener composition may be any value from 1:20,000 to 1:2000. In some cases, the ratio of high intensity sweetener to oligosaccharide mixture in the sweetener composition may be any value from 1:20,000 to 1:1000. In some cases, the ratio of high intensity sweetener to oligosaccharide mixture in the sweetener composition may be any value from 1:20,000 to 1:500. In some cases, the ratio of high intensity sweetener to oligosaccharide mixture in the sweetener composition may be any value from 1:20,000 to 1:100. In some cases, the ratio of high intensity sweetener to oligosaccharide mixture in the sweetener composition may be any value from 1:20,000 to 1:50.

[0333] In some cases, the ratio of high intensity sweetener to oligosaccharide mixture in the sweetener composition may be any value from 1:1000 to 1:20. In some cases, the ratio of high intensity sweetener to oligosaccharide mixture in the sweetener composition may be any value from 1:500 to 1:20. In some cases, the ratio of high intensity sweetener to oligosaccharide mixture in the sweetener composition may be any value from 1:100 to 1:20. In some cases, the ratio of high intensity sweetener to oligosaccharide mixture in the sweetener composition may be any value from 1:90 to 1:20. In some cases, the ratio of high intensity sweetener to oligosaccharide mixture in the sweetener composition may be any value from 1:70 to 1:20. In some cases, the ratio of high intensity sweetener to oligosaccharide mixture in the sweetener composition may be any value from 1:50 to 1:20. In some cases, the ratio of high intensity sweetener to oligosaccharide mixture in the sweetener composition may be any value from 1:30 to 1:20.

[0334] In some cases, the ratio of high intensity sweetener to oligosaccharide mixture in the sweetener composition may be any value from 1:1000 to 1:10. In some cases, the ratio of high intensity sweetener to oligosaccharide mixture in the sweetener composition may be any value from 1:500 to 1:10. In some cases, the ratio of high intensity sweetener to oligosaccharide mixture in the sweetener composition may be any value from 1:100 to 1:10. In some cases, the ratio of high intensity sweetener to oligosaccharide mixture in the sweetener composition may be any value from 1:50 to 1:10. In some cases, the ratio of high intensity sweetener to oligosaccharide mixture in the sweetener composition may be any value from 1:30 to 1:10. In some cases, the ratio of high intensity sweetener to oligosaccharide mixture in the sweetener composition may be any value from 1:20 to 1:10.

[0335] In some cases, the ratio of high intensity sweetener to oligosaccharide mixture in the sweetener composition may be any value from 1:1000 to 1:50. In some cases, the ratio of high intensity sweetener to oligosaccharide mixture in the sweetener composition may be any value from 1:500 to 1:50. In some cases, the ratio of high intensity sweetener to oligosaccharide mixture in the sweetener composition may be any value from 1:100 to 1:50.

[0336] In some cases, the sweetener composition may include 0.01% to 15% w / w of a high intensity sweetener. In some cases, the sweetener composition may include at least 0.01% w / w of a high intensity sweetener. In some cases, the sweetener composition may include up to 15% w / w of a high intensity sweetener. In some cases, the sweetener composition may comprise 0.01% to 0.05%, 0.01% to 0.1%, 0.01% to 0.5%, 0.01% to 1%, 0.01% to 2%, 0.01% to 5%, 0.01% to 7%, 0.01% to 10%, 0.01% to 15%, 0.05% to 0.1%, 0.05% to 0.5%, 0.05% to 1%, 0.05% to 2%, 0.05% to 5%, 0.05% to 7%, 0.05% to 10%, 0.05% to 15%, 0.1% to 0.5%, 0.1% to 1%, 0.1% to 2%, 0.1% to 5%, 0.1% to 7%, 0.1% to 10%, 0.1% to 15%, 0.5% to 1%, 0.5% to 2%, 0.5% to 5%, 0.5% to 7%, 0.5% to 10%, 0.5% to 15%, 1% to 2%, 1% to 5%, 1% to 7%, 1% to 10%, 1% to 15%, 2% to 5%, 2% to 7%, 2% to 10%, 2% to 15%, 5% to 7%, 5% to 10%, 5% to 15%, 7% to 10%, 7% to 15%, or 10% to 15% w / w high intensity sweetener. In some cases, the sweetener composition may include 0.01%, 0.05%, 0.1%, 0.5%, 1%, 2%, 5%, 7%, 10% or 15% w / w of high intensity sweetener. In some cases, the sweetener composition may include at least 0.01%, 0.05%, 0.1%, 0.5%, 1%, 2%, 5%, 7% or 10% w / w of high intensity sweetener. In some cases, the sweetener composition may include up to 0.05%, 0.1%, 0.5%, 1%, 2%, 5%, 7%, 10% or 15% w / w of high intensity sweetener.

[0337] The weight (total weight of the composition) ratio of the second component to the composition can vary. On a dry basis, the example of the weight / weight ratio of the second component to the total composition can include 0.3% to 4%, 0.4% to 2%, or 0.5% to 1%. For example, on a dry basis, the weight / weight percentage of the second component to the total composition can be about 0.4%, about 3.3%, about 2.5%, about 2%, about 1.7%, about 1.4%, about 1.2%, about 1.1%, about 1%, about 0.9%, about 0.8%, about 0.7%, about 0.7%, about 0.7%, about 0.62%, about 0.58%, about 0.55%, about 0.5%, about 0.48%, about 0.45%, about 0.43%, about 0.42%, about 0.40% or about 0.33%. In some cases, the second component can be a high intensity sweetener or a sugar substitute.

[0338] Composition

[0339] The composition may comprise an oligosaccharide mixture and one or more sugar substitutes and / or one or more sugars. The composition may comprise a first component and a second component. The first component may comprise or be an oligosaccharide mixture, such as an oligosaccharide mixture described anywhere herein. The oligosaccharide mixture may comprise one or more oligosaccharides as described herein. The second component may comprise or be one or more sugar substitutes and / or one or more sugars described anywhere herein. In some cases, the composition may also comprise saccharides, polysaccharides, maltodextrins, sugars, impurities or other components described anywhere herein.

[0340] The composition may include oligosaccharides. The composition may include a first component. The first component may include or be a mixture of oligosaccharides. In some examples, the composition may include at least 5%, at least 7%, at least 8%, at least 10%, at least 15%, at least 18%, at least 20%, at least 22%, at least 25%, at least 28%, at least 30%, at least 32%, at least 35%, at least 40%, at least 42%, at least 45%, at least 48%, at least 50%, at least 55%, at least 58%, at least 60%, at least 63%, at least 65% or at least 70% oligosaccharides by dry weight of oligosaccharides.

[0341] The oligosaccharide may comprise one or more oligosaccharides. On a dry basis, the one or more oligosaccharides may comprise at least 5%, at least 7%, at least 8%, at least 10%, at least 15%, at least 18%, at least 20%, at least 22%, at least 25%, at least 28%, at least 30%, at least 32%, at least 35%, at least 40%, at least 42%, at least 45%, at least 48%, at least 50%, at least 55%, at least 58%, at least 60%, at least 63%, at least 65%, at least 70% of the total composition weight.

[0342] In some examples, the oligosaccharide may comprise at least two types of oligosaccharides. On a dry basis, the at least two types of oligosaccharides may comprise at least 5%, at least 7%, at least 8%, at least 10%, at least 15%, at least 18%, at least 20%, at least 22%, at least 25%, at least 28%, at least 30%, at least 32%, at least 35%, at least 40%, at least 42%, at least 45%, at least 48%, at least 50%, at least 55%, at least 58%, at least 60%, at least 63%, at least 65%, at least 70% of the total composition weight.

[0343] In some examples, the one or more oligosaccharides may comprise up to 99.9%, up to 99.8%, up to 99.7%, up to 99.6%, up to 99.5%, up to 99.4%, up to 99.3%, up to 99.2%, up to 99.1%, up to 99.0%, up to 98.9%, up to 98.8%, up to 98.7%, up to 98.6%, up to 98.5%, up to 98.84%, up to 98.3%, up to 98. .2%, up to 98.1%, up to 98.0%, up to 98%, up to 97.9%, up to 97.8%, up to 97.7%, up to 97.6%, up to 97.5%, up to 97.4%, up to 97.3%, up to 97.2%, up to 97.1%, up to 97%, up to 96%, up to 95%, up to 94%, up to 93%, up to 92%, up to 91%, up to 90%, up to 85%, up to 80%, up to 75%, up to 70%.

[0344] Oligosaccharide mixture (e.g., first component) may include cellooligosaccharides. Cellooligosaccharides may account for at least 5%, 10%, 15%, 20%, 25%, 30% or 35% of the first component by dry weight. The first component may include xylooligosaccharides. Xylooligosaccharides may account for at least 5%, 10%, 15%, 20%, 25%, 30% or 35% of the first component by dry weight. The first component may include mixed bond glucan oligosaccharides. Xylooligosaccharides may account for at least 5%, 10%, 15%, 20%, 25%, 30% or 35% of the first component by dry weight. The first component may include mixed bond glucan oligosaccharides. Xylooligosaccharides may account for at least 5%, 10%, 15%, 20%, 25%, 30% or 35% of the first component by dry weight. The first component may include manno-oligosaccharides. Manno-oligosaccharides may comprise at least 5%, 10%, 15%, 20%, 25%, 30% or 35% by dry weight of the first component.

[0345] In some examples, the oligosaccharide mixture (e.g., the first component) may include cellooligosaccharides and xylo-oligosaccharides. In some examples, the first component may include cellooligosaccharides and manno-oligosaccharides. The first component may have different iterations or combinations of oligosaccharides as described in the present disclosure.

[0346] Composition can comprise oligosaccharide mixture and sugar substitute and / or sugar.For example, composition can be the mixture of cellooligosaccharide and xylooligosaccharide except one or more sugar and / or one or more sugar substitute.For example, composition can comprise cellooligosaccharide, xylooligosaccharide and sugar substitute described anywhere in this paper, and / or have ratio and / or percentage described anywhere in this paper.In other examples, except sugar and / or sugar substitute as described anywhere in this paper, composition can also comprise cellooligosaccharide, xylooligosaccharide and manno-oligosaccharide.

[0347] In one example, the sweetener composition may include 0.01% to 10% of a sugar substitute, such as a stevia extract. In this example, the composition may include 90% to about 99.5% of an oligosaccharide mixture, such as a mixture of cellooligosaccharides and xylo-oligosaccharides. Cellooligosaccharides may be a mixture of cellooligosaccharides with different degrees of polymerization as described herein. Xylo-oligosaccharides may be a mixture of xylo-oligosaccharides with different degrees of polymerization as described herein. The ratio of cellooligosaccharides to xylo-oligosaccharides may be according to the description provided anywhere herein.

[0348] Compositions comprising monosaccharides and disaccharides

[0349] The food may include monosaccharides and / or disaccharides (e.g., baking sugar, table sugar, fructose, allulose, 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 disaccharides / sugar sweeteners may include glucose, fructose, galactose, sucrose, maltose, lactose, another suitable monosaccharide or disaccharide or a combination thereof. In certain embodiments, the first component may be free of or substantially free of monosaccharides and / or disaccharides / sweeteners, and the second component may be free of or substantially free of oligosaccharides.

[0350] The sweetener composition may also include monosaccharides. Monosaccharides may include glucose, fructose, galactose, other monosaccharides and / or any combination thereof. Different levels of different monosaccharides may be present in the sweetener composition. In some cases, the amount of monosaccharides in the sweetener composition may be minimized. In some cases, the sweetener composition may be substantially free of monosaccharides. As described herein, "substantially free of" means that the composition may contain less than 5%, 3%, 2%, 1% or 0.5% w / w monosaccharides.

[0351] In some examples, on a dry basis, the sweetener composition may include up to 40%, 35%, 30%, 25%, 20%, 15%, 10%, 9%, 8%, 7%, 6%, 5%, 4%, 3%, 2%, 1%, 0.8%, 0.7%, 0.6%, 0.5%, 0.4% or less monosaccharides by weight of the sweetener composition. In some examples, on a dry basis, the sweetener composition includes less than 5% monosaccharides by weight of the sweetener composition. In some examples, on a dry basis, the sweetener composition includes less than 10% monosaccharides by weight of the sweetener composition. In some examples, on a dry basis, the sweetener composition includes less than 20% monosaccharides by weight of the sweetener composition. In some examples, on a dry basis, the sweetener composition includes less than 40% monosaccharides by weight of the sweetener composition. In some examples, the sweetener composition may be substantially free of monosaccharides. In some examples, 0 to minimal amounts of monosaccharides may be present in the sweetener composition. Alternatively, in some examples, an average amount of monosaccharides or in some examples, a high level of monosaccharides may be present in the sweetener composition.

[0352] The sweetener composition may also include disaccharides. Disaccharides may include sucrose, lactose, maltose, other disaccharides and / or any combination thereof. Different disaccharides of different levels may exist in the sweetener composition. In some cases, the amount of disaccharides in the sweetener composition may be minimized. In some cases, the sweetener composition may be substantially free of disaccharides.

[0353] In some examples, on a dry basis, the sweetener composition may include up to 70%, 60%, 55%, 50%, 45%, 40%, 35%, 30%, 25%, 20%, 15%, 10%, 9%, 8%, 7%, 6%, 5% or less disaccharides by weight of the sweetener composition. In some examples, on a dry basis, the sweetener composition includes less than 5% disaccharides by weight of the sweetener composition. In some examples, on a dry basis, the sweetener composition includes less than 10% disaccharides by weight of the sweetener composition. In some examples, on a dry basis, the sweetener composition includes less than 20% disaccharides by weight of the sweetener composition. In some examples, on a dry basis, the sweetener composition includes less than 40% disaccharides by weight of the sweetener composition. In some examples, the sweetener composition may be substantially free of disaccharides. In some examples, 0 to a minimum amount of disaccharides may be present in the sweetener composition. Alternatively, in some instances, an average amount of disaccharides may be present in the sweetener composition, or in some instances, high levels of disaccharides may be present.

[0354] Composition containing leavening sugar

[0355] In some cases, the compositions described herein may include bulking sweeteners or bulking sugars. In some cases, in addition to oligosaccharide mixtures, the compositions described herein may include bulking sweeteners. In some cases, in addition to oligosaccharide mixtures and high-intensity sweeteners, the compositions described herein may include bulking sweeteners. Examples of bulking sweeteners include, but are not limited to, maltodextrin, inulin, sugar alcohols, and rare sugars.

[0356] The sweetener composition may include a first component containing oligosaccharides and a second component containing one or more bulking sugars. For example, the first component may be a mixture of xylooligosaccharides and cellooligosaccharides or other oligosaccharides provided herein, and the second component may be maltodextrin, inulin, sugar alcohol or rare sugar. The ratio of the second component containing bulking sugar to the first component in the mixture may be about 1:1. The ratio of the second component containing bulking sugar to the first component in the mixture may be about 1:2. The ratio of the second component containing bulking sugar to the first component in the mixture may be about 1:3. The ratio of the second component containing bulking sugar to the first component in the mixture may be about 1:4. The ratio of the second component containing bulking sugar to the first component in the mixture may be about 1:5. The ratio of the second component containing bulking sugar to the first component in the mixture may be about 1:6. The ratio of the second component containing bulking sugar to the first component in the mixture may be about 1:7. The ratio of the second component containing bulking sugar to the first component in the mixture may be about 1:8. The ratio of the second component containing bulking sugar to the first component in the mixture may be about 1:9. The ratio of the second component containing bulking sugar to the first component in the mixture may be about 1:10. The ratio of the second component containing leavening sugar to the first component in the mixture may be about 1:12. The ratio of the second component containing leavening sugar to the first component in the mixture may be about 1:15. The ratio of the second component containing leavening sugar to the first component in the mixture may be about 1:17. The ratio of the second component containing leavening sugar to the first component in the mixture may be about 1:19. The ratio of the second component containing leavening sugar to the first component in the mixture may be about 1:20.

[0357] In some examples, the composition may also include maltodextrin. In some examples, on a dry basis, the composition may include up to 50%, 45%, 40%, 35%, 30%, 25%, 20%, 15%, 10%, 9%, 8%, 7%, 6%, 5%, 4%, 3%, 2%, 1%, 0.8%, 0.7%, 0.6%, 0.5%, 0.4% or less maltodextrin by weight of the composition. In some examples, the composition may be substantially free of maltodextrin. In some examples, there may be 0 to a minimum amount of maltodextrin in the composition. Alternatively, in some examples, there may be an average amount of maltodextrin in the composition, or in some examples, there may be a high level of maltodextrin.

[0358] In some examples, the composition may also include inulin. In some examples, on a dry basis, the composition may include up to 50%, 45%, 40%, 35%, 30%, 25%, 20%, 15%, 10%, 9%, 8%, 7%, 6%, 5%, 4%, 3%, 2%, 1%, 0.8%, 0.7%, 0.6%, 0.5%, 0.4% or less inulin by weight of the composition. In some examples, the composition may also include inulin. In some examples, on a dry basis, the composition may include at least 45%, 40%, 35%, 30%, 25%, 20%, 15%, 10%, 9%, 8%, 7%, 6%, 5%, 4%, 3%, 2%, 1%, 0.8%, 0.7%, 0.6%, 0.5%, 0.4% or less inulin by weight of the composition. In some examples, the composition can be substantially free of inulin. In some examples, there can be 0 to minimal amounts of inulin in the composition. Alternatively, in some examples, there can be an average amount of inulin in the composition, or in some examples, there can be high levels of inulin.

[0359] In some examples, the composition may also include a sugar alcohol (such as sorbitol, glucitol, xylitol, mannitol, maltitol, lactitol, erythritol or other sugar alcohols). In some examples, the composition may include up to 50%, 45%, 40%, 35%, 30%, 25%, 20%, 15%, 10%, 9%, 8%, 7%, 6%, 5%, 4%, 3%, 2%, 1%, 0.8%, 0.7%, 0.6%, 0.5%, 0.4% or less of the sugar alcohol by weight of the composition on a dry basis. In some examples, the composition may include at least 45%, 40%, 35%, 30%, 25%, 20%, 15%, 10%, 9%, 8%, 7%, 6%, 5%, 4%, 3%, 2%, 1%, 0.8%, 0.7%, 0.6%, 0.5%, 0.4% or less sugar alcohol by weight of the composition on a dry basis. In some examples, the composition may be substantially free of sugar alcohol. In some examples, there may be 0 to a minimum amount of sugar alcohol in the composition. Alternatively, there may be an average amount of sugar alcohol in the composition, or in some examples, there may be a high level of sugar alcohol.

[0360] In some examples, the composition may also include a rare sugar (such as allulose, tagatose, psicose or other rare sugars). In some examples, the composition may include up to 50%, 45%, 40%, 35%, 30%, 25%, 20%, 15%, 10%, 9%, 8%, 7%, 6%, 5%, 4%, 3%, 2%, 1%, 0.8%, 0.7%, 0.6%, 0.5%, 0.4% or less of a rare sugar by weight of the composition on a dry basis. In some examples, the composition may include at least 45%, 40%, 35%, 30%, 25%, 20%, 15%, 10%, 9%, 8%, 7%, 6%, 5%, 4%, 3%, 2%, 1%, 0.8%, 0.7%, 0.6%, 0.5%, 0.4% or less rare sugars by weight of the composition on a dry basis. In some examples, the composition may be substantially free of rare sugars. In some examples, there may be 0 to a minimum amount of rare sugars in the composition. Alternatively, there may be an average amount of rare sugars in the composition, or in some examples, there may be a high level of rare sugars.

[0361] Composition properties

[0362] The composition may comprise an oligosaccharide mixture (e.g., a first component) and sugar and / or a sugar substitute (e.g., a second component). The average sweetness level of the first component, the second component, and the composition may be measured using different methods and / or protocols. For example, the average sweetness level may be characterized as the sweetness perception of a human subject. The average sweetness level may be measured as the sweetness perception of a group of human subjects. The average bitterness may be characterized as the bitterness perception of a human subject. The average bitterness may be measured as the bitterness perception of a group of human subjects. Sweetness and bitterness may depend on several factors, such as the concentration of the sweetener, temperature, pH, the type of culture medium, and other factors.

[0363] Sweetness can be characterized as relative sweetness relative to table sugar or sucrose (sucrose=1). Relative sweetness can depend on several factors, such as the concentration of the sweetener, temperature, pH, type of culture medium, concentration of the sucrose solution used as comparison, and other factors.

[0364] In some examples, the average sweetness level of the second component per unit weight can be greater than the average sweetness level of the first component per unit weight. For example, the average sweetness level of the second component per unit weight can be at least 1.1 times, at least 1.2 times, at least 1.3 times, at least 1.4 times, at least 1.5 times, at least 2 times, at least 5 times, at least 10 times, at least 20 times, at least 50 times, at least 70 times, at least 90 times, at least 100 times, at least 150 times, at least 200 times, at least 210 times, at least 220 times, at least 230 times, at least 250 times, at least 300 times, at least 310 times, at least 320 times, at least 350 times, at least 400 times, or more, the average sweetness level of the first component per unit weight.

[0365] The relative sweetness level of the sugar substitute to sucrose can be 20:1 to 20000:1. The relative sweetness level of the sugar substitute to sucrose can be 30:1 to 600:1. For example, the relative sweetness level of the sugar substitute to sucrose can be about 20:1, 30:1, 40:1, 50:1, 60:1, 70:1, 80:1, 90:1, 100:1, 110:1, 120:1, 130:1, 140:1, 150:1, 160:1, 170:1, 180:1, 190:1, 200:1, 210:1, 220:1, 230:1, 240:1, : 1, 250: 1, 260: 1, 270: 1, 280: 1, 290: 1, 300: 1, 350: 1, 400: 1, 450: 1, 500: 1, 550: 1, 600: 1, 650: 1, 700: 1, 800: 1, 900: 1, 1000: 1, 1500: 1, 2000: 1, 2500: 1, 3000: 1, 4000: 1, 20000: 1 or more. The second component may be capable of providing a richer, fuller and / or more intense sweetness in the composition.

[0366] Oligosaccharide mixture (for example, first component) can comprise minimum, low and / or negligible level of bitterness, bottom taste and / or aftertaste.In some examples, first component can comprise substantially no bitterness.In certain embodiments, first component can comprise no significant bitterness, bottom taste and / or aftertaste.First component may be able to mask the bitterness of second component and / or its composition used therein.

[0367] In some cases, the second component may include bitterness, a base taste, and / or an aftertaste. The bitterness, the base taste, and / or the aftertaste may be disadvantageous. In other examples, the sugar substitute may not include bitterness or an aftertaste. In some examples, the sugar substitute may include a low level of bitterness or an aftertaste. In some examples, the sugar substitute may include a medium or high level of bitterness and / or an aftertaste. The bitterness, the base taste, and / or the aftertaste may be disadvantageous.

[0368] The oligosaccharide mixture (e.g., the first component) may be able to reduce and / or mask the average bitterness level of the second component and / or the composition and / or the food using the composition. The average bitterness can be characterized as the bitterness perception of a human subject. The average bitterness can be characterized as the bitterness perception of a group of human subjects.

[0369] The compositions can be rich in sweetness, low in bitterness, or substantially free of bitterness, and can provide a desired texture in a finished product, such as a baked good.

[0370] In some cases, the compositions described herein can be used as sweetener compositions. Sweetener compositions can be used alone or as ingredients in finished products. Compositions described herein can provide about the same level of sweetness or greater sweetness compared to an equal, substantially equal or comparable control composition, wherein the control composition mainly comprises monosaccharides and / or disaccharides. Compositions described herein can be used to replace control compositions as sweeteners in finished products. In some cases, the average sweetness per unit weight of the composition can be at least 5%, 10%, 15%, 20%, 30%, 40%, 50%, 70%, 80%, 90% or 100% higher than an equal, substantially equal or comparable control composition.

[0371] The compositions described herein can provide comparable flavor characteristics or more desirable flavor characteristics compared to an equal, substantially equal, or comparable amount of a control composition comprising primarily monosaccharides and / or disaccharides. The compositions described herein can be used to replace the control composition as a flavor enhancer in a finished product. Flavor can be a flavor perception of a human subject. Flavor can be characterized by surveying a group of human subjects.

[0372] The compositions described herein may include a first component (e.g., an oligosaccharide mixture) and a second component (e.g., a sugar substitute or sugar). In some cases, the second component tastes sweeter than the first component. A finished product comprising a given amount of a composition comprising the first component and the second component may be sweeter than a composition comprising only an equal, substantially equal, or equivalent amount of the first component. A finished product comprising a given amount of a composition comprising the first component and the second component may be reported by a group of subjects as being sweeter, more popular, having a better texture, and / or having less bitterness than a finished product comprising a composition comprising only an equal, substantially equal, or equivalent amount of the first component.

[0373] Compositions as described herein may include a first component and a second component. Compositions may provide a flavor profile comparable or better than an equivalent, substantially equivalent or comparable control composition (control composition does not include the second component) consisting essentially of only the first component. Compositions as described herein may be used to replace control compositions as flavor enhancers in finished products. For example, the flavor of such compositions may be reported by a group of objects as being more popular than a composition comprising only an equivalent, substantially equivalent or comparable first component. Compared to a composition comprising only the first component or comprising only the second component, a composition comprising both the first component and the second component may be reported by a group of objects as being perceived as being sweeter, more popular and having a better texture.

[0374] The first component itself can provide a flavor profile that is comparable or better than an equal, substantially equal, or equivalent amount of a control composition comprising primarily monosaccharides and / or disaccharides. The first component of the composition described herein can be used alone or in combination with the second component to replace the control composition as a flavor enhancer in a finished product. The flavor profile can be characterized in a group of human subjects.

[0375] The compositions described herein can provide texture characteristics comparable to or better than an equal, substantially equal, or equivalent amount of a control composition, wherein the control composition comprises primarily monosaccharides and / or disaccharides. The compositions described herein can be used to replace the control composition as a texture enhancer in a finished product. Texture can be characterized by factors such as weight, moisture content, porosity, density, etc. Texture can also be measured in a group of human subjects.

[0376] Compositions described herein include a first component and a second component. Compared with a finished product comprising only the second component, the first component may be able to provide better texture characteristics in a finished product (e.g., food, e.g., baked goods, cakes, etc.). For example, compared with a finished product comprising only the second component (e.g., a sugar substitute), a group of human subjects may report that the finished product has a more popular texture. As an example, compared with a finished product comprising only the second component, a baked food comprising both the first component (e.g., an oligosaccharide mixture as described herein) and the second component (e.g., a sugar substitute) may provide a better mouthfeel, be more moist, be more crisp or otherwise be more popular with a group of human subjects.

[0377] In some examples, the first component of the composition described herein can provide a comparable or better texture profile than an equal, substantially equal, or equivalent amount of a control composition, wherein the control composition primarily comprises monosaccharides and / or disaccharides. The first component of the composition described herein can be used to replace the control composition as a texture enhancer in a finished product.

[0378] In other examples, the compositions described herein (comprising the first component and the second component) can provide comparable or better textural characteristics than an equal, substantially equal, or comparable amount of a control composition comprising primarily the second component (without the first component). The compositions described herein can be used to replace the control composition (comprising the second component but not the first component) as a texture enhancer in a finished product.

[0379] The compositions described herein can provide comparable or better adhesive properties than an equal, substantially equal or equivalent amount of a control composition, wherein the control composition comprises primarily monosaccharides and / or disaccharides. The compositions described herein can be used to replace the control composition as an adhesive enhancer in a finished product.

[0380] The compositions described herein can provide comparable or better glazing characteristics than an equal, substantially equal, or equivalent amount of a control composition, wherein the control composition primarily comprises monosaccharides and / or disaccharides. The compositions described herein can be used to replace the control composition as a glazing enhancer in a finished product.

[0381] The compositions described herein can provide moisture equivalent to or better than an equal, substantially equal, or equivalent amount of a control composition, wherein the control composition comprises primarily monosaccharides and / or disaccharides. The compositions described herein can be used in place of the control composition to provide moisture in a finished product.

[0382] The compositions described herein can provide color characteristics comparable to or better than an equal, substantially equal, or equivalent amount of a control composition, wherein the control composition mainly comprises monosaccharides and / or disaccharides. The compositions described herein can be used to replace the control composition as a color enhancer in a finished product. For example, compared to a composition comprising only the second component, the compositions provided herein may be capable of caramelization, and thereby impart a desired golden brown and / or brown color to an exemplary baked product (e.g., cake).

[0383] The compositions described herein can provide a dissolution profile comparable to or better than an equal, substantially equal, or comparable control composition, wherein the control composition comprises primarily monosaccharides and / or disaccharides. The compositions described herein can be used to replace the control composition as a dissolution enhancer in a finished product. In some cases, the dissolution of the composition can be at least 5%, 10%, 15%, 20%, 30%, 40%, 50%, 70%, 80%, 90%, or 100% higher than an equal, substantially equal, or comparable control composition.

[0384] The compositions described herein may provide a mouthfeel that is comparable to or better than an equal, substantially equal, or comparable amount of a control composition, wherein the control composition comprises primarily monosaccharides and / or disaccharides. Mouthfeel may be investigated in a group of human subjects.

[0385] The compositions described herein can provide comparable or better viscosity than an equal, substantially equal, or equivalent amount of a control composition, wherein the control composition comprises primarily monosaccharides and / or disaccharides.

[0386] The compositions described herein can provide hygroscopicity comparable to or better than an equal, substantially equal, or comparable control composition, wherein the control composition comprises primarily monosaccharides and / or disaccharides. In some cases, the hygroscopicity of the composition can be at least 5%, 10%, 15%, 20%, 30%, 40%, 50%, 70%, 80%, 90%, or 100% higher than an equal, substantially equal, or comparable control composition.

[0387] The compositions described herein can provide comparable or better water retention than an equal, substantially equal, or comparable amount of a control composition, wherein the control composition comprises primarily monosaccharides and / or disaccharides. In some cases, the water retention of the composition can be at least 5%, 10%, 15%, 20%, 30%, 40%, 50%, 70%, 80%, 90%, or 100% higher than an equal, substantially equal, or comparable amount of a control composition.

[0388] The compositions described herein can provide a composition with lower calories than an equal, substantially equal or comparable control composition, wherein the control composition comprises primarily monosaccharides and / or disaccharides. In some cases, the calorie count of the composition can be 5%, 10%, 15%, 20%, 30%, 40%, 50%, 70%, 80%, 90% or 100% lower than an equal, substantially equal or comparable control composition.

[0389] The compositions described herein can provide a lower glycemic index than an equal, substantially equal, or comparable control composition, wherein the control composition comprises primarily monosaccharides and / or disaccharides. In some cases, the glycemic index of the composition can be at least 5%, 10%, 15%, 20%, 30%, 40%, 50%, 70%, 80%, 90%, or 100% lower than an equal, substantially equal, or comparable control composition.

[0390] The compositions described herein can provide comparable or better leavening than an equal, substantially equal, or equivalent amount of a control composition, wherein the control composition comprises primarily monosaccharides and / or disaccharides.

[0391] In some examples, the compositions described herein can provide comparable or better leavening than an equal, substantially equal, or comparable amount of a control composition comprising primarily the second component but not the first component. The first component may be capable of enhancing the bulking capability of the composition and / or the food in which the composition can be used.

[0392] The compositions described herein can provide comparable or better caramelization than an equal, substantially equal, or equivalent amount of a control composition, wherein the control composition comprises primarily monosaccharides and / or disaccharides.

[0393] In some examples, the compositions described herein can provide leavening comparable to or better than an equal, substantially equal, or equivalent amount of a control composition comprising primarily the second component but not the first component. The first component may be capable of enhancing the caramelization ability of the composition and / or a food product in which the composition can be used.

[0394] The compositions described herein can provide a comparable surface texture or a better surface texture than an equal, substantially equal, or comparable amount of a control composition, wherein the control composition comprises primarily monosaccharides and / or disaccharides.

[0395] In some examples, the compositions described herein can provide comparable surface texture or better surface texture than an equal, substantially equal, or equivalent amount of a control composition comprising primarily the second component but not the first component. The first component may be capable of enhancing the surface texture of the composition and / or the food in which the composition can be used.

[0396] The compositions described herein can provide comparable or better crystallization than an equal, substantially equal, or equivalent amount of a control composition, wherein the control composition comprises primarily monosaccharides and / or disaccharides.

[0397] The compositions described herein can provide comparable textural properties to an equal, substantially equal, or comparable amount of a control composition, wherein the control composition comprises primarily monosaccharides and / or disaccharides.

[0398] The compositions described herein can provide less aftertaste than an equal, substantially equal, or comparable amount of a control composition, wherein the control composition comprises primarily monosaccharides and / or disaccharides.

[0399] The compositions described herein may provide less aftertaste than an equal, substantially equal, or comparable amount of a control composition comprising primarily the first component but not the second component. The second component may be capable of reducing the aftertaste of the composition.

[0400] The compositions described herein may provide less bitterness than an equal, substantially equal, or comparable amount of a control composition comprising the second component but not the first component.The first component may be capable of reducing the bitterness of the composition or a food product in which the composition may be used.

[0401] Different combinations of oligosaccharides can impart improved dissolution, hygroscopicity and taste characteristics to the first component compared to each oligosaccharide used alone.

[0402] Finished Product

[0403] The composition can be used to prepare a finished product. The composition can also be treated in some physical or chemical manner before or during incorporation into a food, cosmetic or nutraceutical. It can be incorporated directly into the product, or it can be incorporated into, for example, a dough, cake mix, chocolate mix or other food precursor; a cosmetic base composition; or a nutraceutical, and optionally cooked or otherwise treated in a manner that may cause chemical modification, texture change, color change or other modification. The food composition can be a fat-based composition. The food composition can be a water-based composition.

[0404] In some examples, the food product may be, but is not limited to, a cake, a brownie, a cookie, a pie, a tart, a pastry, a bun, a scone, a bread, a roll, a Danish, a donut, a torte, a muffin, a cupcake, a milkshake, an ice cream, a frozen yogurt, a custard, a gelato, a waffle, a pancake, a jam, or a combination thereof. In some examples, the food product may be an edible product.

[0405] Food, cosmetics or nutritional products can be produced from the compositions described herein. For example, in the food industry, carbohydrate preparations produced by the compositions of the present invention can be used as sweeteners, bulking agents, added dietary fiber or wetting agents. The composition can be used as a sugar substitute. The composition can be incorporated into cakes, breads or other baked goods, or into chocolate or other sweets, such as toffees, soft candies, meringues, jams, jellies or caramels; or beverages, for example, to provide favorable taste or color characteristics or increase dietary fiber content. In some examples, the composition can be incorporated into animal feed.

[0406] The present disclosure provides food, cosmetics or nutrition products comprising compositions.Food can include oligosaccharide mixtures (e.g., first component).The first component can include one or two types of oligosaccharides, selected from cellooligosaccharides with a degree of polymerization of two to six, xyloglucosaccharides with a degree of polymerization of two to twelve, mixed bond glucan oligosaccharides with a degree of polymerization of two to five, manno-oligosaccharides with a degree of polymerization of two to twelve and xyloglucan oligosaccharides with a degree of polymerization of four to twelve.Food can also include sugar and / or sugar substitutes (e.g., second component).The second component can include sugar substitutes and / or sugar and / or both.

[0407] A finished product, e.g., a food product such as a baked good, may contain, on a dry weight basis, at least 0.5%, 1%, 1.5%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 25%, 30%, 35%, 40%, 45%, 50% or more of the sweetener composition. In some examples, finished products, such as foods such as baked goods, can include at most 0.5%, 1%, 1.5%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 25%, 30%, 35%, 40%, 45% or 50% sweetener composition. For example, the finished product can include about 1% sweetener composition, about 5% sweetener composition, about 10% sweetener composition, about 15% sweetener composition or other amount of sweetener composition based on dry weight.

[0408] For example, based on dry weight, the food may include about 10% of the sweetener composition. The sweetener composition may include about 0.5% (or about 1: 200) of sugar substitutes and / or sugar (second component). In this embodiment, the food may include about 0.05% of sugar substitutes and / or sugar (second component). In the same embodiment, the sweetener composition may include about 0.95% of an oligosaccharide mixture (e.g., the first component). Therefore, in this embodiment, based on dry weight, the food may include about 0.095% or about 0.1% of an oligosaccharide mixture (e.g., the first component).

[0409] In another example, the food may include about 10% of the sweetener composition. The sweetener composition may include about 2% (or about 1:50) of sugar substitutes and / or sugars (second component). In this embodiment, the food may include about 0.2% of sugar substitutes and / or sugars (second component). In the same embodiment, the sweetener composition may include about 98% of an oligosaccharide mixture (e.g., the first component). Therefore, based on dry weight, the food may include about 9.8% of an oligosaccharide mixture.

[0410] For example, based on dry weight, the food may include about 10% of the sweetener composition. The sweetener composition may include at least 0.3%, 0.35%, 0.4%, 0.45%, 0.5%, 0.55%, 0.6%, 0.65%, 0.7%, 0.75%, 0.8%, 0.85%, 0.90%, 0.95%, 1%, 1.2%, 1.5% or 2% of a sugar substitute and / or sugar (e.g., a second component). The food may comprise at least 0.03%, 0.035%, 0.04%, 0.045%, 0.05%, 0.055%, 0.06%, 0.07%, 0.075%, 0.08%, 0.085%, 0.095%, 0.1%, 0.12%, 0.15%, 0.2% or more of a sugar substitute and / or sugar (e.g., the second component). The amount of the oligosaccharide mixture (e.g., the first component) and the amount of sugar and / or a sugar substitute (e.g., the second component) may be calculated accordingly.

[0411] In some examples, based on dry weight, the ratio of the amount of sugar substitute and / or sugar (e.g., the second component) to the total weight of the food can be at least 1:200,000, at least 1:100,000, at least 1:50,000, at least 1:25,000, at least 1:20,000, at least 1:10,000, at least 1:5000 or greater. In some examples, based on dry weight, the ratio of the amount of sugar substitute and / or sugar (e.g., the second component) to the total weight of the food can be at most 1:200,000, 1:100,000, 1:50,000, 1:25,000, 1:20,000, 1:10,000, 1:5000 or greater.

[0412] The ratio of the sugar substitute and / or sugar (second component) to the oligosaccharide mixture (e.g., first component) may be at least 1:60,000, at least 1:50,000, at least 1:40,000, at least 1:30,000, at least 1:20,000, at least 1:15,000, at least 1:10,000, at least 1:5,000, at least 1:2000 or more. The ratio of the sugar substitute and / or sugar (second component) to the oligosaccharide mixture (e.g., first component) may be at most 1:60,000, at most 1:50,000, at most 1:40,000, at most 1:30,000, at most 1:20,000, at most 1:15,000, at most 1:10,000, at most 1:5,000, at most 1:2000 or less.

[0413] The food product may include other amounts of the sweetener composition. The sweetener composition may include other amounts of sugar and / or sugar substitutes. The food product may include other amounts of the oligosaccharide mixture.

[0414] Composition and properties of finished products

[0415] In some examples, the food may contain a bitter taste. In some cases, the bitterness of the food may be minimized. In some examples, the bitterness degree or level of the food taste may be minimal. In some cases, the taste of the food may be substantially free of bitterness.

[0416] In the cosmetic industry, sugars can be used as ingredients because they can improve texture and moisture retention, act as UV absorbing molecules, maintain gel or cream structure and / or act as leavening agents. The compositions described herein can be incorporated into nutraceutical compositions because the dietary fiber they provide can promote digestive health, well-regulated intestinal flora and / or other health benefits. They can also be used in probiotic beverages or other prebiotic or probiotic preparations herein.

[0417] The compositions described herein can be used to modify one or more properties of a finished product. These properties include, but are not limited to, sweetness, texture, mouthfeel, binding, gloss, smoothness, moisture, viscosity, color, hygroscopicity, flavor, bulk, water retention, caramelization, surface texture, crystallization, structural properties, and dissolution.

[0418] In some cases, the compositions described herein can provide finished products with properties comparable to or better than those provided by a sugar mixture comprising primarily monosaccharides and / or disaccharides. The control composition can be a sugar commonly used in consumer products, such as a monosaccharide composition such as glucose, fructose, etc., a disaccharide composition such as sucrose or an artificial sugar composition. The term "comparable" as used herein can mean that the two compositions can be up to 100%, up to 95%, up to 90%, or up to 80% identical. For example, comparable means that the composition is up to 90% identical to the control composition.

[0419] In some examples, the composition described herein can be used to increase the fiber content of finished products such as food or nutritional products. The composition can provide a higher level of fiber in the finished product compared to an equal amount, a substantially equal amount, or a comparable amount of a control composition, wherein the control composition mainly comprises monosaccharides and / or disaccharides. In some cases, the composition can improve the fiber content of the finished product without adversely affecting any other properties, such as taste, sweetness, mouthfeel, texture, adhesion, or any other properties described herein. In some cases, the fiber content of the composition can be at least 5%, 10%, 15%, 20%, 30%, 40%, 50%, 70%, 80%, 90% or 100% higher than an equal amount, a substantially equal amount, or a comparable amount of a control composition.

[0420] The composition can be used to modify the properties of a finished product, such as a food, a nutraceutical, or a cosmetic product. To modify the properties of the finished product, the finished product may additionally comprise a polysaccharide, such as a cellulosic polysaccharide such as cellulose; or a polysaccharide derivative, such as a cellulose derivative such as carboxymethyl cellulose; or a polysaccharide aggregate, such as a portion of a lignocellulosic biomass. The finished product may comprise greater than 0% to 40% polysaccharide, polysaccharide derivative, or polysaccharide aggregate by dry weight; greater than 1% to 30% polysaccharide, polysaccharide derivative, or polysaccharide aggregate by dry weight; greater than 5% to 25% polysaccharide, polysaccharide derivative, or polysaccharide aggregate by dry weight; or greater than 10% to 20% polysaccharide, polysaccharide derivative, or polysaccharide aggregate by dry weight.

[0421] The composition comprising the polysaccharide and oligosaccharide mixture may be present in a concentration of 0.1% to 40% w / w in the finished product. The concentration of the composition comprising a mixture of polysaccharides and oligosaccharides in the finished product can be 0.1% to 0.5%, 0.1% to 1%, 0.1% to 5%, 0.1% to 10%, 0.1% to 15%, 0.1% to 20%, 0.1% to 25%, 0.1% to 30%, 0.1% to 35%, 0.1% to 40%, 0.5% to 1%, 0.5% to 5%, 0.5% to 10%, 0.5% to 15%, 0.5% to 20%, 0.5% to 25%, 0.5% to 30%, 0.5% to 35%, 0.5% to 40%, 1% to 5%, 1% to 10%, 1% to 15%, 1% to 20%, 1% to 25%, 1% to 30%, 1% to 35%, 1% to 40%, 5% to 10%, 5% to 15%, 5% to 20%, 5% to 25%, 5% to 30%, 5% to 35%, 5% to 40%, 10% to 15%, 10% to 20%, 10% to 25%, 10% to 30%, 10% to 35%, 10% to 40%, 15% to 20%, 15% to 25%, 15% to 30%, 15% to 35%, 15% to 40%, 20% to 25%, 20% to 30%, 20% to 35%, 20% to 40%, 25% to 30%, 25% to 35%, 25% to 40%, 30% to 35%, 30% to 40% or 35% to 40% w / w. The concentration of the composition comprising a mixture of polysaccharides and oligosaccharides in the finished product may be 0.1%, 0.5%, 1%, 5%, 10%, 15%, 20%, 25%, 30%, 35% or 40% w / w. The concentration of the composition comprising a mixture of polysaccharides and oligosaccharides in the finished product may be at least 0.1%, 0.5%, 1%, 5%, 10%, 15%, 20%, 25%, 30% or 35% w / w. The concentration of the composition comprising a mixture of polysaccharides and oligosaccharides in the finished product may be at most 0.5%, 1%, 5%, 10%, 15%, 20%, 25%, 30%, 35% or 40% w / w.

[0422] EXAMPLES The following illustrative examples are representative of embodiments of the compositions and methods described herein and are not meant to be limiting in any way.

[0423] Example 1 - Stevia enhances the sweetness of sugar solutions without considerable bitterness, stevia:oligosaccharide ratios of 1:1000 to 1:100

[0424] Prepare and taste the solution as follows:

[0425] 1. Produce a solution containing 1-128 mg / L stevioside + / - 5 g / L oligosaccharides

[0426] 2. A panel of 5 people tasted the samples and asked them to quantify the sweetness and aftertaste relative to 128 mg / L stevia

[0427] 3. Data in Figure 1 Shown are mean ± standard error

[0428] 4. Stevia:oligosaccharide ratios above 1:80 have surprisingly superior sweetness:aftertaste ratios compared to stevia alone. Stevia:oligosaccharide ratios below 1:1280 are not sweeter than oligosaccharides alone. Therefore, it is surprising that stevia:oligosaccharide ratios of ~1:100 to ~1:1000 increase sweetness without adding a comparable aftertaste. This makes less stevia sweeter. This makes more easily digestible sugars sweeter. This makes

[0429] Example 2 - Stevia enhances the sweetness of sugar-containing baked products without significant bitterness, stevia:oligosaccharide ratio of ~1:1500 to ~1:150

[0430] Prepare and taste the cake as follows:

[0431] 1. Beat 50g of the sugar mixture (containing 45% (w / w) xylooligosaccharides, 40% (w / w) cellooligosaccharides, 15% (w / w) cellulose) into 50g of butter until creamed. Add 50g of eggs and beat until smooth. Add 15g of milk and 2.5g of vanilla extract and beat. Sift in 25g of self-raising flour and 2g of baking powder and beat until smooth. Bake at 180°C for about 15 minutes.

[0432] 2. The samples were tasted by a panel of 5 people who were asked to quantify the sweetness and aftertaste relative to 128 mg / L stevia, which was the highest amount of stevia in the composition.

[0433] 3. Data in Figure 2 Mean values ​​± standard error are shown in Figures 1 and 2. Surprisingly, the stevia:oligosaccharide ratios between -1:150 and -1:1500 had the best sweetness:aftertaste numbers.

[0434] 4. The cake has a texture similar to that when using sugar and has a soft, sticky, chewy consistency that retains moisture and has the ridges and color of sugar (yellow / light brown with brown edges and cracks) and the wrinkled structure of traditional cakes, such as Figure 2 shown.

[0435] Figure 3 Cellooligosaccharides and xylo-oligosaccharides are described in the oligosaccharide mixture used in this example.

[0436] Example 3: Effects of different sweeteners on muffins

[0437] Prepare and taste the cake as follows:

[0438] 66 g of a sugar mixture (comprising 75% (w / w) xylooligosaccharides, 10% (w / w) cellooligosaccharides, and 15% (w / w) cellulose) was whipped into 66 g of butter until creamed, or 66 g of cane sugar was whipped as a control.

[0439] Add 58.5g egg and beat until smooth.

[0440] Add 3 g vanilla extract and beat.

[0441] Sift in 66g self-raising flour and 1.5g baking powder and beat until smooth.

[0442] For the non-control mixture, 0.146 g saccharin, 0.33 g aspartame, 0.264 g monk fruit sugar extract, and a combination of 0.132 g stevia and 0.132 g monk fruit sugar extract were added, or no other ingredients were added.

[0443] The mixture was formed into about six 40 g dough portions, which were placed in muffin cakes and baked at 180° C. for about 15 minutes. Figure 4A Muffins produced using various sweeteners are shown.

[0444] The samples were tasted by a panel of 9 people who were asked to rate the muffins according to the following criteria: sweetness (1 = sweetest, 6 = least sweet), aftertaste (1 = no aftertaste, 6 = strongest aftertaste), texture (1 = best texture, 6 = worst texture), how much they liked them (1 = best muffin, 6 = worst muffin). Figure 4B The results of the tasting are shown.

[0445] Sugar muffins were rated as the sweetest muffins. Oligosaccharide blend + saccharin muffins were rated as the sweetest muffins compared to the high intensity sweetener + oligosaccharide blend group. Aspartame is known to be heat unstable, but the oligosaccharide blend muffins with aspartame flavor were sweeter than the oligosaccharide blend + monk fruit sugar + stevia.

[0446] The texture of sugar muffins was rated higher than the others. The texture of the oligosaccharide blend muffins containing saccharin or monk fruit sugar extract was rated better than the texture of the oligosaccharide blend muffins alone. The texture of the oligosaccharide blend muffins containing aspartame or monk fruit sugar + stevia was rated lower than the texture of the pure oligosaccharide blend muffins. Therefore, it was found that high-intensity sweeteners such as saccharin or monk fruit sugar improved the texture of the oligosaccharide blend muffins.

[0447] Sugar muffins were found to have the lowest aftertaste. Oligosaccharide blend muffins containing monk fruit sugar had the strongest aftertaste. High intensity sweeteners such as saccharin, aspartame or monk fruit sugar in combination with stevia were found to improve the aftertaste of the oligosaccharide blend muffins.

[0448] Sugar muffins had higher popularity ratings. Oligosaccharide blend muffins with monk fruit sugar, saccharin, and monk fruit sugar + stevia were more popular than the oligosaccharide blend itself. Oligosaccharide blend muffins with aspartame had lower ratings. High-intensity sweeteners such as saccharin, monk fruit sugar, or combinations of monk fruit sugar and stevia increased consumer acceptance.

[0449] The muffins with the oligosaccharide blend containing saccharin were rated higher in texture, sweetness and aftertaste than the other oligosaccharide blend combinations.

[0450] Example 4: Effect of combining saccharin with different bulking sweeteners and oligosaccharide mixtures in muffins

[0451] Prepare and taste the cake as follows:

[0452] 66 g of a sugar mixture (comprising 75% (w / w) xylooligosaccharides, 10% (w / w) cellooligosaccharides and 15% (w / w) cellulose) and one selected from 6 g maltodextrin, 66 g erythritol or 66 g allulose are whipped into 66 g butter until creamed.

[0453] Add 58.5g egg and beat until smooth.

[0454] Add 3 g vanilla extract and beat.

[0455] Sift in 66g self-raising flour and 1.5g baking powder and beat until smooth.

[0456] 0.146 g of saccharin was added.

[0457] The mixture was formed into about six 40 g dough portions, which were placed into muffins and baked at 180° C. for about 15 minutes. Figure 5AThe results of the cakes prepared are shown. The cakes made with the combination of erythritol and saccharin were found to be light in color and whitish. The allulose and saccharin muffins were found to be too dark in color and brown on the outside. The maltodextrin and saccharin cakes were found to have an irregular surface and the interior was also found to be wet. The oligosaccharide mixture and saccharin combination cakes had a uniform surface and color comparable to the cakes prepared with the oligosaccharide combination alone. These results indicate that the undesirable properties (uniformity, color and texture) of leavening agents such as maltodextrin, erythritol and allulose are reduced when replaced with an oligosaccharide mixture. Tasting was performed as described in Example 3 and the results were as follows Figure 5B shown.

[0458] Example 5 - Oligosaccharide Blend Muffins Containing Different High Intensity Sweeteners

[0459] Prepare and taste the cake as follows:

[0460] 557.7 g of a sugar mixture (comprising 75% (w / w) xylooligosaccharides, 10% (w / w) cellooligosaccharides, and 15% (w / w) cellulose) was whipped into 557.7 g of butter until creamed, or 66 g of cane sugar was whipped as a control.

[0461] Add 494.3g egg and beat until smooth.

[0462] Add 25.4 g vanilla extract and beat.

[0463] Sift in 557.7g self-raising flour and 12.7g baking powder and beat until smooth.

[0464] The mixture was then divided into five portions, to which 0.146 g saccharin, 0.33 g aspartame, 0.264 g monk fruit sugar extract, 0.132 g stevia and 0.132 g monk fruit sugar extract were added, or no other ingredients were added. Different amounts of high intensity sweeteners were added based on known sweetness levels.

[0465] No differences in muffin batter texture, color, and extensibility were observed in the dough after adding different high-intensity sweeteners (e.g. Fig. 6A shown).

[0466] The mixture was formed into about six 40 g portions, placed in muffins and baked at 180°C for about 15 minutes. Figure 6B )

[0467] The combination of the oligosaccharide mixture with aspartame, saccharin or stevia results in muffins that are brighter from the outside and inside. The oligosaccharide mixture combined with monk fruit sugar is darker than the oligosaccharide mixture muffins. Therefore, the color of the oligosaccharide mixture muffins is changed by adding high intensity sweeteners. In order to make the oligosaccharide mixture muffins brighter, the oligosaccharide mixture can be combined with saccharin or stevia.

[0468] The firmness and elasticity of the muffins were measured using a TA-XT Plus C texture analyzer (Stable Microsystems, UK) using the "Exponent C" software according to the following parameters in Table 1.

[0469]

[0470] Table 1: Texture measurement parameters

[0471] The results are shown in Table 2 and Fig. 6A and Figure 6B The addition of high intensity sweeteners reduced the firmness of the muffins with the oligosaccharide blend. The addition of high intensity sweeteners also increased the elasticity of the muffins with the oligosaccharide blend.

[0472] Table 2: Muffin sample texture results

[0473]

[0474] Example 6 - Effect of high intensity sweetener on muffins containing oligosaccharide mixtures with different oligosaccharide ratios

[0475] Prepare and taste the cake as follows:

[0476] 557.7 g of one of three different sugar mixtures (containing 83.6 g or 15% microcrystalline cellulose and 474.04 g or 85% xylooligosaccharides and various ratios of cellooligosaccharide mixtures) was stirred into 557.7 g butter until creamed. 90% (w / w) xylooligosaccharides (XOS) and 10% (w / w) cellooligosaccharides (CB), 70% (w / w) xylooligosaccharides and 30% (w / w) cellooligosaccharides, 50% (w / w) xylooligosaccharides and 50% (w / w) cellooligosaccharide mixtures were prepared.

[0477] Add 494.3g egg and beat until smooth.

[0478] Add 25.4 g vanilla extract and beat.

[0479] Sift in 557.7g self-raising flour and 12.7g baking powder and beat until smooth.

[0480] Each mixture was then divided into five portions, to which were added: 0.048 g saccharin, 0.144 g saccharin, 0.043 g monk fruit sugar and 0.043 g stevioside, 0.129 g monk fruit sugar and 0.129 g stevioside, or no other ingredients were added.

[0481] The mixture was made into about six 40 g dough portions, placed in muffins and baked at 180° C. for about 15 minutes (eg. Fig. 7A and Figure 7B The result is as shown in Figure 7C shown.

[0482] The addition of high intensity sweeteners had an effect on the color of the oligosaccharide blend muffins. Different XOS:CB ratios were found to affect the color of the oligosaccharide blend muffins. Different XOS:CB ratios were also found to affect the spreadability and texture of the muffin batter (the more CB, the drier and less spreadable the muffin batter).

[0483] 90 / 10 (XOS: CB) - The darkest color of pure oligosaccharide mixture powder (4). Adding saccharin or monk fruit sugar + stevia makes muffins brighter (from 4 to 3).

[0484] 70 / 30 (XOS:CB) - Add saccharin or monk fruit sugar + stevia to make the muffin brighter (from 3 to 2).

[0485] 50:50 (XOS∶CB) - The more CB, the brighter the muffin becomes (from 4 to 2). Adding saccharin or monk fruit sugar + stevia makes the muffin brighter (from 2 to 1).

[0486] Example 7 - Effect of Baking Powder on Oligosaccharide Mixture Muffins

[0487] Prepare and taste the cookies as follows:

[0488] 42.9 g of a sugar mixture (comprising 75% (w / w) xylooligosaccharides, 10% (w / w) cellooligosaccharides and 15% (w / w) cellulose) was whipped into 42.9 g of butter until creamed, or 42.9 g of cane sugar was whipped as a control.

[0489] Add 38g egg and beat until smooth.

[0490] Add 1.9 g vanilla extract and beat.

[0491] Sift in 42.9g self-raising flour and 1.0g baking powder in batches, whisking until smooth.

[0492] To the non-control mixture, 0.047 g saccharin was added.

[0493] The mixture was made into about six 40 g dough portions, placed in muffins and baked at 180° C. for about 15 minutes (eg. Fig. 8A and 8B shown).

[0494] It was found that baking powder affects the color of the crust of the oligosaccharide mixture muffins. It was found that the crust of the oligosaccharide mixture muffins without baking powder was darker. It was found that the addition of saccharin to the oligosaccharide mixture changes the color of the crumb. It was found that saccharin makes the crumb lighter.

[0495] Example 8 - Sugar Mixture in the Presence of Bulk Sweetener

[0496] Prepare and taste the cookies as follows:

[0497] Beat in 11 samples of 13.5g butter until each of the following is creamy:

[0498] a) 25g sugar;

[0499] b) 25 g of a sugar mixture (comprising 75% (w / w) xylooligosaccharides, 10% (w / w) cellooligosaccharides and 15% (w / w) cellulose);

[0500] c) 25 g maltodextrin;

[0501] d) 12.5 g maltodextrin and 12.5 g sugar mixture (comprising 75% (w / w) xylooligosaccharides, 10% (w / w) cellooligosaccharides and 15% (w / w) cellulose);

[0502] e) 25 g allulose;

[0503] f) 12.5 g of allulose and 12.5 g of a sugar mixture (comprising 75% (w / w) xylooligosaccharides, 10% (w / w) cellooligosaccharides and 15% (w / w) cellulose);

[0504] g) 25 g tagatose;

[0505] h) 25 g erythritol;

[0506] i) 12.5 g erythritol and 12.5 g sugar mixture (comprising 75% (w / w) xylo-oligosaccharides, 10% (w / w) cellooligosaccharides and 15% (w / w) cellulose);

[0507] j) 25g inulin, or

[0508] k) 12.5 g inulin and 12.5 g sugar mixture (comprising 75% (w / w) xylooligosaccharides, 10% (w / w) cellooligosaccharides and 15% (w / w) cellulose);

[0509] Add 6.0g egg and beat until smooth.

[0510] Add 1.0 g vanilla extract and beat.

[0511] Sift 18.5g flour and 0.5g baking powder and beat until smooth.

[0512] The mixture was made into about six 40g doughs, which were baked at 180°C for 12 minutes (the results were as follows: Fig. 9 shown).

[0513] When the sugar blend was added, the sugar blend product looked and felt the most like the sugar cookie and was an improvement over each of the other products. The sugar blend cookie had a uniform surface and was similar in color to the cane sugar cookie with a slightly darker edge. It was slightly less malleable than the cane sugar cookie. The product felt chewy and slightly clumpy when unwrapped. It tasted soft and chewy inside with a crisp edge; the sweetness was lower but found to be welcome.

[0514] Maltodextrin: The product is very dry, with cavities inside the cookie structure. The entire cookie shape is distorted as the outside has collapsed to close the cavity. The product is brittle, does not bend when cold, does not crack: the texture is not similar to a muffin or cake. The color is very bright, indicating little browning, such as by Maillard reactions or caramelization. The surface is irregular, air is trapped under the crust, light on the outside, slightly dark on the inside, and very tacky.

[0515] Maltodextrin plus sugar: Surface irregularities, but less than maltodextrin alone; air trapped under crust; color irregularities, darker inside than outside (very light outside); very sticky and gummy feeling. "Maltodextrin plus sugar" cookies are superior to "maltodextrin" cookies; aesthetics, texture, and mouthfeel more similar to the aesthetics, texture, and mouthfeel of cookies made with sugar.

[0516] Allulose: It has a soft texture, not hard, and is soft. It does not become brittle even after cooling. It is much darker in color than sucrose and tastes very sweet.

[0517] Allulose: Like allulose cookies, "allulose" cookies have a spongy texture, although the texture is more similar to the texture of cookies made with sucrose, such as crisp edges. Likewise, the color is more similar to the color of sucrose cookies, which is not as dark as "allulose" cookies, but still darker than sugar cookies. The cookies taste sweet. "Allulose" cookies are superior to "allulose" cookies; the aesthetics, texture, and mouthfeel are more similar to the aesthetics, texture, and mouthfeel of cookies made with sugar. "Allulose" cookies are superior to "saccharide" cookies; they are sweeter.

[0518] Tagatose: It has a soft texture, is not hard, and is soft. It does not become brittle even after cooling. It is darker in color than sucrose and tastes sweeter.

[0519] Erythritol: uneven surface, surface color: dark brown / black at the edges and light brown in the middle; cookies extend but with limited height rise; not chewy when broken; dry mouthfeel; has a deep strange aftertaste and cooling sensation.

[0520] Erythritol plus sugar: slightly irregular surface; surface color: brown at the edges, lighter in the middle, attractive color; cookie spreads, but also rises in height; not chewy when broken; dry mouthfeel; strange aftertaste and cooling sensation. "Erythritol plus sugar" cookie is superior to "erythritol" cookie; aesthetics, texture, and mouthfeel are more similar to the aesthetics, texture, and mouthfeel of cookies made with sugar. "Erythritol plus sugar" cookie is superior to "sugar" cookie; it is sweeter.

[0521] Inulin has a smooth surface. It is soft inside and dry around the edges. It has a very light color, is not malleable and has no brown color. It is chewy when broken. It has a deep, dry taste.

[0522] Inulin plus sugar has a crumbly surface. It is soft inside and dry around the edges. It has a light yellow color and is not malleable. It is not chewy when broken. It also has a dry mouthfeel. The "Inulin plus sugar" cookie is superior to the "Inulin cookie"; the aesthetics, texture, and mouthfeel are more similar to the aesthetics, texture, and mouthfeel of cookies made with sugar. The "Inulin plus sugar" cookie is sweeter than the "Inulin cookie". The "Erythritol plus sugar" cookie is superior to the "Sugar" cookie; it is sweeter.

[0523] The sugar blend was found to improve the quality of all leavening sugars.

[0524] Example 9 - Sugar Mixture in the Presence of Bulk Sweetener

[0525] Cookies containing a carbohydrate mixture (comprising 75% (w / w) xylooligosaccharides, 10% (w / w) cellooligosaccharides and 15% (w / w) cellulose) and / or a bulking sweetener consisting of allulose, erythritol, maltodextrin and inulin were prepared and tasted as follows:

[0526] Beat in 21 samples of 13.5g butter until each of the following is creamy:

[0527] a) 25 g of a sugar mixture (comprising 75% (w / w) xylooligosaccharides, 10% (w / w) cellooligosaccharides and 15% (w / w) cellulose);

[0528] b) 23.75 g of a sugar mixture and 1.25 g of a bulking sweetener,

[0529] c) 20g sugar mixture and 5g bulking sweetener,

[0530] d) 16.25 g of a sugar mixture and 8.75 g of a bulking sweetener,

[0531] e) 12.5 g of a sugar mixture and 12.5 g of a bulking sweetener,

[0532] f) 25g bulk sweetener,

[0533] Add 6.0g egg and beat until smooth.

[0534] Add 1.0 g vanilla extract and beat.

[0535] Sift 18.5g flour and 0.5g baking powder and beat until smooth.

[0536] The mixture was made into about six 40g doughs, which were baked at 180°C for 12 minutes (the results were as follows: Fig.10 shown).

[0537] Cookies containing allulose:

[0538] a. 5% Allul Sugar Cookies: Texture feels chewy and slightly lumpy; bright color (like sugar cookies and sugar cookies); slightly less extensible than 35% Allul Sugar Cookies; tastes soft and chewy inside with crispy edges; pleasantly sweet.

[0539] b. 20% Allulose cookies: crispy texture, high ductility; slightly lumpy inside; slightly darker than cookies mixed with oligosaccharides only; slightly sweeter than 5% Allulose cookies;

[0540] c.35% Allulose: Crunchy texture, a little lumpy inside; good ductility; darker in color, but still pleasant; sweeter in flavor, but still pleasant

[0541] d. 50% allulose plus sugar cookies outperformed all other combinations of allulose and sugar.

[0542] Cookies containing inulin:

[0543] a.5% inulin: Crumbled, uneven surface; not ductile; soft and clumpy inside, dry around the edges; brighter in color than sugar cookies and sugar cookies; not chewy when broken, sticky in mouthfeel.

[0544] b. 20% inulin: rough surface; most extended, crispy and chewy, but still dry and clumpy inside compared to 5%, 35% and 50% inulin; brighter in color than the oligosaccharide mixture alone.

[0545] c.35% inulin: broken surface; lumps inside, dry edges; bright color; not extensible; not chewy, sticky and dry in taste; sweet taste

[0546] d. 20% inulin cookies outperformed all other combinations of inulin and sugar.

[0547] Cookies containing maltodextrin

[0548] a.5% maltodextrin: smooth surface; texture feels chewy and slightly crispy, with crunchy edges; regular color, similar to sugar cookies and sugar cookies;

[0549] b.20% maltodextrin; slightly more spread; texture feels slightly sticky; surface is slightly irregular; color is regular, similar to sugar cookies and sugar cookies

[0550] c.35% maltodextrin: Irregular surface; air is trapped beneath the crust (but less than with 50% maltodextrin); regular color, similar to sugar cookies and sugar cookies; sticky to teeth, feels gummy

[0551] d. 20% maltodextrin cookies outperformed all other combinations of maltodextrin and sugar.

[0552] Cookies with erythritol

[0553] a.5% erythritol: slightly irregular surface; uneven color, bright in the middle and darker at the edges; slightly stretched cookies; clumpy and dry inside; strange aftertaste, cooling effect

[0554] b.20% erythritol: slightly irregular surface, but regular cookie color; cookies stretch, but also puff up; not chewy when broken; dry mouthfeel; strange aftertaste, cooling effect

[0555] c.35% erythritol: slightly irregular surface, attractive color; cookies stretch, but also puff up; not chewy when broken, lumps inside; dry mouthfeel; odd aftertaste, cooling effect

[0556] d. 5% erythritol cookies outperform all other combinations of erythritol and sugars.

[0557] Although preferred embodiments of the present invention have been shown and described herein, it is apparent to those skilled in the art that these embodiments are provided as examples only. The present invention is not limited by the specific embodiments provided in the specification. Although the present invention has been described with reference to the foregoing description, the description and illustration of the embodiments herein are not meant to be interpreted in a limiting sense. Without departing from the present invention, those skilled in the art will think of many variations, changes and substitutions. In addition, it should be understood that all aspects of the present invention are not limited to the specific description, configuration or relative proportion described herein, which depend on various conditions and variables. It should be understood that various alternatives of the embodiments of the present invention described herein can be adopted when implementing the present invention. Therefore, it is expected that the present invention will also cover any such substitutions, modifications, variations or equivalents. The appended claims are intended to define the scope of the present invention, and methods and structures within the scope of these claims and their equivalents are thus covered.

Claims

1. A sweetener composition comprising: an oligosaccharide component comprising xylo-oligosaccharides having a degree of polymerization (DP) of two to twelve and cello-oligosaccharides having a DP of two to six, wherein the w / w ratio of the xylo-oligosaccharides to the cello-oligosaccharides is from 19:1 to 1:1; and A high intensity sweetener, wherein the w / w ratio of the oligosaccharide component to the high intensity sweetener is 5000:1 to 50:1, The high-intensity sweetener is aspartame, saccharin, monk fruit sugar, steviol glycoside, steviol bioside A, steviol glycoside or any combination thereof.

2. The sweetener composition according to claim 1, wherein the monk fruit sugar is replaced with mogroside. 3 . The sweetener composition according to claim 1 , wherein the w / w ratio of the cellooligosaccharides to the xylo-oligosaccharides in the sweetener composition is 1:10 to 7:

10. 4 . The sweetener composition according to claim 1 , wherein the w / w ratio of the cellooligosaccharides to the xylo-oligosaccharides in the sweetener composition is 1:5 to 7:

10.

5. The sweetener composition according to any one of claims 1 to 2, wherein the w / w ratio of the oligosaccharide component to the high intensity sweetener is 500:1 to 50:

1.

6. The sweetener composition of any one of claims 1 to 2, wherein the average sweetness level of the high intensity sweetener per unit weight is greater than the average sweetness level of the oligosaccharide component.

7. A sweetener composition according to claim 6, wherein the average sweetness level of the high intensity sweetener per unit weight is at least 1.5 times, 2 times, 5 times, 10 times, 20 times, 50 times, 70 times, 90 times, 100 times, 150 times or 200 times the average sweetness level of the oligosaccharide component.

8. The sweetener composition of claim 1, wherein the relative sweetness level of the high intensity sweetener to sucrose is from 20:1 to 20,000:

1.

9. The sweetener composition of claim 8, wherein the relative sweetness level of the high intensity sweetener to sucrose is from 30:1 to 600:

1.

10. The sweetener composition of any one of claims 1 to 2, wherein the weight ratio of the high intensity sweetener to the sweetener composition is 1:20,000 to 1:

20.

11. The sweetener composition according to any one of claims 1 to 2, wherein the weight ratio of the high intensity sweetener to the sweetener composition is 1:2,000 to 1:

50. 12 . The sweetener composition of claim 11 , wherein the weight ratio of the high intensity sweetener to the sweetener composition is from 1:1000 to 1:

100.

13. The sweetener composition of claim 1, wherein the sweetener composition comprises less than 70%, 60%, 55%, 50%, 45%, 40%, 35%, 30%, 25%, 20%, 10%, 5% or 1% monosaccharides by dry weight.

14. The sweetener composition of claim 13, wherein the sweetener composition is free of monosaccharides.

15. The sweetener composition of claim 13, wherein the monosaccharide comprises glucose, fructose, galactose, or any combination thereof.

16. The sweetener composition of claim 1, wherein the sweetener composition comprises less than 70%, 60%, 55%, 50%, 45%, 40%, 30%, 25%, 20%, 10%, 5% or 1% sucrose, lactose, maltose, or any combination thereof by dry weight.

17. The sweetener composition of claim 16, wherein the sweetener composition is free of sucrose, lactose, maltose, or any combination thereof.

18. The sweetener composition of claim 16, wherein the amount of sucrose, lactose, maltose, or any combination thereof is less than the amount of cellooligosaccharides.

19. The sweetener composition of claim 18, wherein the amount of sucrose, lactose, maltose, or any combination thereof is less than the amount of cellobiose.

20. The sweetener composition of claim 16, wherein the amount of sucrose, lactose, maltose, or any combination thereof is less than the amount of xylo-oligosaccharide.

21. The sweetener composition of claim 20, wherein the amount of sucrose, lactose, maltose, or any combination thereof is less than the amount of xylobiose.

22. The sweetener composition of claim 1, wherein the sweetener composition comprises less than 30%, 25%, 20%, 10%, 5% or 1% maltodextrin by dry weight.

23. The sweetener composition of claim 22, wherein the sweetener composition is free of maltodextrin.

24. The sweetener composition of claim 1, wherein the xylo-oligosaccharide comprises xylo-oligosaccharides having one or more side branches, xylo-oligosaccharides having one or more glucuronyl side branches, xylo-oligosaccharides having one or more methyl glucuronyl side branches, xylo-oligosaccharides having one or more arabinosyl side branches, or any combination thereof.

25. The sweetener composition of claim 1, wherein the xylo-oligosaccharide comprises at least 40%, at least 50%, at least 60%, at least 70%, at least 80%, or at least 90% xylobiose.

26. The sweetener composition of claim 1, wherein the xylooligosaccharide comprises xylose and arabinose monomers together in a ratio of 20:1 to 2:

1.

27. The sweetener composition of claim 26, wherein the xylooligosaccharide comprises xylose and arabinose monomers together in a ratio of 18:1 to 4:

1.

28. The sweetener composition of claim 26, wherein the xylooligosaccharide comprises xylose and arabinose monomers together in a ratio of 16:1 to 6:

1.

29. The sweetener composition of claim 1, wherein the cellooligosaccharide comprises at least 40%, at least 50%, at least 60%, at least 70%, at least 80% or at least 90% cellobiose.

30. The sweetener composition of claim 1, further comprising a polysaccharide, a polysaccharide derivative, lignocellulose, or any combination thereof.

31. The sweetener composition of claim 1, further comprising a cellulosic polysaccharide, a hemicellulosic polysaccharide, a polysaccharide aggregate, or any combination thereof, wherein the polysaccharide aggregate is partially digested lignocellulose.

32. The sweetener composition of claim 1, further comprising cellulose, a cellulose derivative, or a combination thereof.

33. The sweetener composition of claim 1, further comprising xylan.

34. The sweetener composition of claim 1, further comprising carboxymethyl cellulose.

35. A sweetener composition according to any one of claims 30 to 34, wherein the sweetener composition comprises up to 30% polysaccharide by dry weight.

36. The sweetener composition of claim 1, further comprising a phenolic compound, lignin, a lignin decomposition product, or any combination thereof.

37. The sweetener composition of claim 1, further comprising ferulic acid, a ferulic acid derivative, or a combination thereof.

38. A sweetener composition according to claim 1, wherein the oligosaccharide component comprises less than 100, 50, 10, 5, 1, 0.5, 0.1 or 0.05 ppm of Al, B, Ba, Ca, Co, Cu, Fe, K, Li, Mg, Mn, Mo, Na, Ni, P, S, Se, Si, Sr, Ti and / or Zn.

39. A sweetener composition according to claim 38, wherein the oligosaccharide component comprises greater than 0.01 ppm of Al, B, Ba, Ca, Co, Cu, Fe, K, Li, Mg, Mn, Mo, Na, Ni, P, S, Se, Si, Sr, Ti and / or Zn.

40. The sweetener composition of claim 2, wherein the sweetener composition comprises 0.02% to 2% wt / wt of at least one high intensity sweetener of the oligosaccharide component.

41. The sweetener composition of claim 2, wherein the sweetener composition comprises at least two of the high intensity sweeteners at 0.02% wt / wt of the oligosaccharide component.

42. The sweetener composition of claim 40 or claim 41, wherein the high intensity sweetener is saccharin, steviol glycoside, mogroside, aspartame, or any combination thereof.

43. A food product comprising 1% to 50% by dry weight of a sweetener composition, the sweetener composition comprising an oligosaccharide component and a high intensity sweetener, the oligosaccharide component comprising xylo-oligosaccharides having a degree of polymerization (DP) of two to twelve and cellooligosaccharides having a DP of two to six, wherein the w / w ratio of the xylo-oligosaccharides to the cellooligosaccharides is from 19:1 to 1:1, and wherein the w / w ratio of the oligosaccharide component to the high intensity sweetener is from 5000:1 to 50:1; The high-intensity sweetener is aspartame, saccharin, monk fruit sugar, steviol glycoside, steviol bioside A, steviol glycoside or any combination thereof.

44. The food product of claim 43, wherein the monk fruit sugar is replaced with mogroside.

45. A sweetener composition comprising: A first component comprising xylo-oligosaccharides having a degree of polymerization (DP) of two to twelve and cellulose-based saccharides, wherein the cellulose-based saccharides comprise cellooligosaccharides having a DP of two to six, cellulose polysaccharides or a combination thereof, wherein the w / w ratio of the xylo-oligosaccharides to the cellulose-based saccharides is from 19:1 to 1:1; and A high intensity sweetener, which is 0.02% to 2% by dry weight of the first component, The high-intensity sweetener is aspartame, saccharin, monk fruit sugar, steviol glycoside, steviol bioside A, steviol glycoside or any combination thereof.

46. ​​The sweetener composition of claim 45, wherein the monk fruit sugar is replaced with mogroside.

47. A sweetener composition comprising: an oligosaccharide component comprising xylo-oligosaccharides having a degree of polymerization (DP) of two to twelve and cello-oligosaccharides having a DP of two to six, wherein the w / w ratio of the xylo-oligosaccharides to the cello-oligosaccharides is from 19:1 to 1:1; and A bulking sweetener, wherein the w / w ratio of the oligosaccharide component to the bulking sweetener is from 1:1 to 19:1, The bulking sweetener is erythritol, allulose, tagatose, inulin and / or maltodextrin.

48. The sweetener composition of claim 47, wherein the w / w ratio of the oligosaccharide component to the bulking sweetener is from 5:2 to 5:

1.

49. The sweetener composition of claim 47, wherein the average sweetness level of the bulking sweetener per unit weight is greater than the average sweetness level of the oligosaccharide component.

50. A sweetener composition according to claim 47, wherein the average sweetness level of the bulking sweetener per unit weight is at least 1.5 times, 2 times, 5 times, 10 times, 20 times, 50 times, 70 times, 90 times, 100 times, 150 times, 200 times, 500 times or 1000 times the average sweetness level of the oligosaccharide component.

51. The sweetener composition of claim 47, wherein the weight ratio of the bulking sweetener to the sweetener composition is from 1:20,000 to 1:

20.

52. The sweetener composition of claim 47, wherein the weight ratio of the bulking sweetener to the sweetener composition is from 1:2000 to 1:

50.

53. The sweetener composition of claim 47, wherein the sweetener composition comprises less than 70%, 60%, 55%, 50%, 45%, 40%, 35%, 30%, 25%, 20%, 10%, 5% or 1% monosaccharides by dry weight.

54. The sweetener composition of claim 53, wherein the sweetener composition is free of monosaccharides.

55. The sweetener composition of claim 53, wherein the monosaccharide comprises glucose, fructose, galactose, or any combination thereof.

56. The sweetener composition of claim 47, wherein the sweetener composition comprises less than 70%, 60%, 55%, 50%, 45%, 40%, 30%, 25%, 20%, 10%, 5% or 1% sucrose, lactose, maltose, or any combination thereof by dry weight.

57. The sweetener composition of claim 56, wherein the sweetener composition is free of sucrose, lactose, maltose, or any combination thereof.

58. A sweetener composition according to claim 56, wherein the amount of sucrose, lactose, maltose or any combination thereof is less than the amount of cellooligosaccharides.

59. The sweetener composition of claim 58, wherein the amount of sucrose, lactose, maltose, or any combination thereof is less than the amount of cellobiose.

60. The sweetener composition of claim 56, wherein the amount of sucrose, lactose, maltose, or any combination thereof is less than the amount of xylo-oligosaccharide.

61. The sweetener composition of claim 60, wherein the amount of sucrose, lactose, maltose, or any combination thereof is less than the amount of xylobiose.

62. The sweetener composition of claim 47, wherein the sweetener composition comprises less than 30%, 25%, 20%, 10%, 5% or 1% maltodextrin by dry weight.

63. The sweetener composition of claim 62, wherein the sweetener composition is free of maltodextrin.

64. A sweetener composition according to claim 47, wherein the xylo-oligosaccharide comprises xylo-oligosaccharides having one or more side branches, xylo-oligosaccharides having one or more glucuronyl side branches, xylo-oligosaccharides having one or more methyl glucuronyl side branches, xylo-oligosaccharides having one or more arabinosyl side branches, or any combination thereof.

65. The sweetener composition of claim 47, wherein the xylo-oligosaccharide comprises at least 40%, at least 50%, at least 60%, at least 70%, at least 80% or at least 90% xylobiose.

66. The sweetener composition of claim 47, wherein the xylooligosaccharide comprises xylose and arabinose monomers together in a ratio of 20:1 to 2:

1.

67. The sweetener composition of claim 66, wherein the xylooligosaccharide comprises xylose and arabinose monomers together in a ratio of 18:1 to 4:

1.

68. The sweetener composition of claim 66, wherein the xylooligosaccharide comprises xylose and arabinose monomers together in a ratio of 16:1 to 6:

1.

69. A sweetener composition according to claim 47, wherein the cellooligosaccharide comprises at least 40%, at least 50%, at least 60%, at least 70%, at least 80% or at least 90% cellobiose.

70. The sweetener composition of claim 47, further comprising a polysaccharide, a polysaccharide derivative, lignocellulose, or any combination thereof.

71. The sweetener composition of claim 47, further comprising a cellulosic polysaccharide, a hemicellulosic polysaccharide, a polysaccharide aggregate, or any combination thereof, wherein the polysaccharide aggregate is partially digested lignocellulose.

72. The sweetener composition of claim 47, further comprising cellulose, a cellulose derivative, or a combination thereof.

73. The sweetener composition of claim 47, further comprising xylan.

74. The sweetener composition of claim 47, further comprising carboxymethyl cellulose.

75. A sweetener composition according to any one of claims 70 to 74, wherein the sweetener composition comprises up to 30% polysaccharide by dry weight.

76. The sweetener composition of claim 47, further comprising a phenolic compound, lignin, a lignin decomposition product, or any combination thereof.

77. The sweetener composition of claim 47, further comprising ferulic acid, a ferulic acid derivative, or a combination thereof.

78. A sweetener composition according to claim 47, wherein the oligosaccharide component comprises less than 100, 50, 10, 5, 1, 0.5, 0.1 or 0.05 ppm of Al, B, Ba, Ca, Co, Cu, Fe, K, Li, Mg, Mn, Mo, Na, Ni, P, S, Se, Si, Sr, Ti and / or Zn.

79. A sweetener composition according to claim 78, wherein the oligosaccharide component comprises greater than 0.01 ppm of Al, B, Ba, Ca, Co, Cu, Fe, K, Li, Mg, Mn, Mo, Na, Ni, P, S, Se, Si, Sr, Ti and / or Zn.

80. A sweetener composition according to claim 1 or claim 47, wherein the oligosaccharide component comprises greater than 1% wt / wt cellobiose.

81. A sweetener composition according to claim 1 or claim 47, wherein the oligosaccharide component comprises less than 50% wt / wt cellobiose.

82. A sweetener composition according to claim 1 or claim 47, wherein the oligosaccharide component comprises less than 35% wt / wt cellulose.

83. The sweetener composition of claim 1 or claim 47, wherein the oligosaccharide component and the high intensity sweetener or the oligosaccharide component and the bulking sweetener comprise 10% to 75% wt / wt of the sweetener composition.

84. The sweetener composition of claim 47, comprising less than 1% wt / wt of a bulking sweetener, wherein the bulking sweetener is allulose, tagatose, maltodextrin, erythritol, or any combination thereof.

85. A sweetener composition according to claim 1 or claim 47, comprising less than 20% wt / wt glucose, fructose, and galactose.

86. A sweetener composition according to claim 1 or claim 47, comprising less than 20% wt / wt monosaccharides.

87. A sweetener composition according to claim 1 or claim 47, comprising less than 20% wt / wt sucrose, maltose, and lactose.

88. A sweetener composition according to claim 47, wherein the bulking sweetener comprises at least one of the bulking sweeteners in an amount of 50% to 100% wt / wt of the oligosaccharide component.

89. The sweetener composition of claim 47, wherein the bulking sweetener is erythritol.

90. The sweetener composition of claim 47, wherein the bulking sweetener is allulose, tagatose, or a combination thereof.

91. A sweetener composition according to claim 47, wherein the bulking sweetener comprises at least two of the bulking sweeteners comprising 50% to 100% wt / wt of the oligosaccharide component.

92. A sweetener composition according to claim 1 or claim 47, wherein the xylo-oligosaccharide is thermochemically modified.

93. A sweetener composition according to claim 1 or claim 47, wherein the xylo-oligosaccharides are thermochemically modified by caramelization or a Maillard reaction.

94. A sweetener composition according to claim 1 or claim 47, wherein the cellooligosaccharides are thermochemically modified.

95. A sweetener composition according to claim 94, wherein the cellooligosaccharides are thermochemically modified by caramelization or the Maillard reaction.

96. A food product comprising 1% to 50% by dry weight of a sweetener composition, the sweetener composition comprising an oligosaccharide component and a bulking sweetener, the oligosaccharide component comprising xylo-oligosaccharides having a degree of polymerization (DP) of two to twelve and cello-oligosaccharides having a DP of two to six, wherein the w / w ratio of the xylo-oligosaccharides to the cello-oligosaccharides is from 19:1 to 1:1, wherein the bulking sweetener is erythritol, allulose, tagatose, inulin and / or maltodextrin, And wherein the w / w ratio of the oligosaccharide component to the bulking sweetener is 1:1 to 19:

1.

97. A sweetener composition comprising: A first component comprising xylo-oligosaccharides having a degree of polymerization (DP) of two to twelve and cellulose-based saccharides, wherein the cellulose-based saccharides comprise cellooligosaccharides having a DP of two to six, cellulose polysaccharides or a combination thereof, wherein the w / w ratio of the xylo-oligosaccharides to the cellulose-based saccharides is from 19:1 to 1:1; and a second component comprising from 10% to 100% by dry weight of a bulking sweetener based on the first component, The bulking sweetener is erythritol, allulose, tagatose, inulin and / or maltodextrin.

98. A sweetener composition consisting of: xylooligosaccharides with a degree of polymerization (DP) of two to twelve; Cellulose-based saccharides, wherein the cellulose-based saccharides comprise cellooligosaccharides having a DP of two to six, cellulose polysaccharides, or a combination thereof, wherein the w / w ratio of the xylooligosaccharides to the cellulose-based saccharides is from 19:1 to 1:1; and A bulking sweetener, wherein the ratio of the bulking sweetener to the sweetener composition is 1:250 to 1:50, The bulking sweetener is erythritol, allulose, tagatose, inulin and / or maltodextrin.

99. A sweetener composition comprising: an oligosaccharide component comprising xylo-oligosaccharides having a degree of polymerization (DP) of two to twelve and cello-oligosaccharides having a DP of two to six, wherein the w / w ratio of the xylo-oligosaccharides to the cello-oligosaccharides is from 19:1 to 1:1, and wherein the oligosaccharide component comprises at least 50% of the sweetener composition by dry weight; and a bulking sweetener, wherein the bulking sweetener comprises 5% to 50% by dry weight of the sweetener composition, The bulking sweetener is erythritol, allulose, tagatose, inulin and / or maltodextrin.

100. A sweetener composition comprising: a first component comprising xylooligosaccharides having a degree of polymerization (DP) of two to twelve and cellulose-based saccharides, wherein the cellulose-based saccharides comprise cellooligosaccharides having a DP of two to six, cellulose polysaccharides, or a combination thereof, wherein the w / w ratio of the xylooligosaccharides to the cellulose-based saccharides is from 19:1 to 1:1, and wherein the sweetener composition comprises at least 50% by dry weight of the first component; and A bulking sweetener, wherein the sweetener composition comprises from 5% to 50% by dry weight of the bulking sweetener, The bulking sweetener is erythritol, allulose, tagatose, inulin and / or maltodextrin.

101. A composition comprising: The first component comprises: a) cellooligosaccharides having a degree of polymerization of two to six; b) xylo-oligosaccharides having a degree of polymerization of two to twelve; wherein the w / w ratio of the xylooligosaccharide to the cellooligosaccharide is 19:1 to 1:1; as well as The second component comprises a sugar substitute, wherein the sugar substitute comprises a high-intensity sweetener, and the high-intensity sweetener is aspartame, saccharin, monk fruit sugar, steviol glycoside, steviol bioside A, steviol glycoside or any combination thereof, wherein the weight ratio of the second component to the composition is 1:300 to 1:

50.

102. A composition comprising: The first component comprises: a) cellooligosaccharides having a degree of polymerization of two to six; b) xylo-oligosaccharides having a degree of polymerization of two to twelve; wherein the w / w ratio of the xylooligosaccharide to the cellooligosaccharide is 19:1 to 1:1; and at least one type of oligosaccharide selected from the following; c) manno-oligosaccharides having a degree of polymerization of 2 to 12; d) mixed bond dextran oligosaccharides having a degree of polymerization of two to five; e) xyloglucan oligosaccharides having a degree of polymerization of four to twelve; and The second component comprises a sugar substitute, wherein the sugar substitute comprises a high-intensity sweetener, and the high-intensity sweetener is aspartame, saccharin, monk fruit sugar, steviol glycoside, steviol bioside A, steviol glycoside or any combination thereof, wherein the weight ratio of the second component to the composition is 1:300 to 1:

50.

103. The composition of claim 101 or 102, wherein the monk fruit sugar is replaced with mogroside.

104. A composition according to claim 101 or 102, wherein the average sweetness level of the second component per unit weight is greater than the average sweetness level of the first component.

105. A composition according to claim 104, wherein the average sweetness level of the second component per unit weight is at least 1.5 times, 2 times, 5 times, 10 times, 20 times, 50 times, 70 times, 90 times, 100 times, 150 times or 200 times the average sweetness level of the first component.

106. The composition of claim 101 or 102, wherein the relative sweetness level of the sugar substitute to sucrose is 20:1 to 20,000:

1.

107. The composition of claim 106, wherein the relative sweetness level of the sugar substitute to sucrose is from 30:1 to 600:

1.

108. The composition of claim 101 or 102, wherein the weight ratio of the second component to the composition is 1:250 to 1:

50.

109. The composition of claim 108, wherein the weight ratio of the second component to the composition is 1:200 to 1:

100.

110. The composition of claim 101 or 102, wherein the composition comprises less than 70%, 60%, 55%, 50%, 45%, 40%, 35%, 30%, 25%, 20%, 10%, 5% or 1% monosaccharides by dry weight.

111. The composition of claim 110, wherein the composition is free of monosaccharides.

112. The composition of claim 110, wherein the monosaccharide comprises glucose, fructose, galactose, or any combination thereof.

113. The composition of claim 102, wherein the composition comprises less than 70%, 60%, 55%, 50%, 45%, 40%, 35%, 30%, 25%, 20%, 10%, 5% or 1% disaccharides by dry weight.

114. The composition of claim 113, wherein the disaccharide comprises sucrose, lactose, maltose, or any combination thereof.

115. The composition of claim 101 or 102, wherein the composition is free of sucrose, lactose, maltose, or any combination thereof.

116. The composition of claim 114, wherein the amount of sucrose, lactose, maltose or any combination thereof is less than the amount of cellooligosaccharides.

117. The composition of claim 116, wherein the amount of sucrose, lactose, maltose, or any combination thereof is less than the amount of cellobiose.

118. The composition of claim 114, wherein the amount of sucrose, lactose, maltose, or any combination thereof is less than the amount of xylo-oligosaccharides.

119. The composition of claim 118, wherein the amount of sucrose, lactose, maltose, or any combination thereof is less than the amount of xylobiose.

120. The composition of claim 114, wherein the amount of sucrose, lactose, maltose, or any combination thereof is less than the amount of manno-oligosaccharides.

121. The composition of claim 120, wherein the amount of sucrose, lactose, maltose, or any combination thereof is less than the amount of manno-oligosaccharides having a degree of polymerization of two.

122. The composition of claim 101 or 102, wherein the composition comprises less than 30%, 25%, 20%, 10%, 5% or 1% maltodextrin by dry weight.

123. The composition of claim 122, wherein the composition is free of maltodextrin.

124. The composition of claim 101 or 102, wherein the composition comprises at least 10%, 20%, 30%, 40%, 50% or 60% by dry weight of at least two types of oligosaccharides.

125. The composition of claim 101 or 102, wherein the fiber oligosaccharides comprise at least 5%, 10%, 15%, 20%, 25%, 30% or 35% of the first component on a dry weight basis.

126. The composition of claim 101 or 102, wherein the cellooligosaccharides comprise at least 40%, at least 50%, at least 60%, at least 70%, at least 80% or at least 90% cellobiose.

127. The composition of claim 101 or 102, wherein the xylo-oligosaccharide comprises xylo-oligosaccharides having one or more side branches, xylo-oligosaccharides having one or more glucuronyl side branches, xylo-oligosaccharides having one or more methyl glucuronyl side branches, xylo-oligosaccharides having one or more arabinosyl side branches, or a combination thereof.

128. The composition of claim 101 or 102, wherein the xylo-oligosaccharides comprise at least 5%, 10%, 15%, 20%, 25%, 30% or 35% of the first component by dry weight.

129. The composition of claim 101 or 102, wherein the xylo-oligosaccharide comprises at least 40%, at least 50%, at least 60%, at least 70%, at least 80% or at least 90% xylobiose.

130. The composition of claim 101 or 102, wherein the xylo-oligosaccharide comprises xylose and arabinose monomers together in a ratio of 20:1 to 2:

1.

131. The composition of claim 130, wherein the xylo-oligosaccharide comprises xylose and arabinose monomers together in a ratio of 18:1 to 4:

1.

132. The composition of claim 130, wherein the xylo-oligosaccharide comprises xylose and arabinose monomers together in a ratio of 16:1 to 6:

1.

133. The composition of claim 102, wherein the manno-oligosaccharides comprise at least 5%, 10%, 15%, 20%, 25%, 30% or 35% of the first component by dry weight.

134. The composition of claim 101 or 102, wherein the cellooligosaccharide comprises at least 40%, at least 50%, at least 60%, at least 70%, at least 80% or at least 90% cellobiose.

135. The composition of claim 102, wherein the mixed-linkage dextran oligosaccharide comprises at least 5%, 10%, 15%, 20%, 25%, 30% or 35% of the first component by dry weight.

136. The composition of claim 102, wherein the xyloglucan oligosaccharide comprises at least 5%, 10%, 15%, 20%, 25%, 30% or 35% of the first component by dry weight.

137. A composition according to claim 101 or 102, wherein the weight / weight ratio of the first component to the second component is 3000:1 to 2000:1, 2000:1 to 1000:1, 1000:1 to 500:1, 500:1 to 250:1, 250:1 to 125:1, 125:1 to 100:1 or 100:1 to 75:

1.

138. A composition according to claim 101 or 102, wherein the weight / weight ratio of the fiber oligosaccharide to the second component is 1000:1 to 666:1, 666:1 to 333:1, 333:1 to 166:1, 166:1 to 83:1, 83:1 to 33:1, 33:1 to 25:1 or 25:1 to 10:

1.

139. The composition of claim 101 or 102, comprising cellobiose, wherein the weight / weight ratio of cellobiose to the second component is 1000:1 to 666:1, 666:1 to 333:1, 333:1 to 166:1, 166:1 to 83:1, 83:1 to 33:1, 33:1 to 25:1 or 25:1 to 10:

1.

140. The composition of claim 101 or 102, wherein the weight / weight ratio of the xylo-oligosaccharide to the second component is 1000:1 to 666:1, 666:1 to 333:1, 333:1 to 166:1, 166:1 to 83:1, 83:1 to 33:1, 33:1 to 25:1 or 25:1 to 10:

1.

141. The composition of claim 101 or 102, comprising xylobiose, wherein the weight / weight ratio of xylobiose to the second component is 1000:1 to 666:1, 666:1 to 333:1, 333:1 to 166:1, 166:1 to 83:1, 83:1 to 33:1, 33:1 to 25:1 or 25:1 to 10:

1.

142. The composition of claim 101 or 102, comprising arabinosylated xylo-oligosaccharides, wherein the weight / weight ratio of the arabinosylated xylo-oligosaccharides to the second component is 1000:1 to 666:1, 666:1 to 333:1, 333:1 to 166:1, 166:1 to 83:1, 83:1 to 33:1, 33:1 to 25:1 or 25:1 to 10:

1.

143. The composition of claim 102, wherein the weight / weight ratio of the manno-oligosaccharide to the second component is 1000:1 to 666:1, 666:1 to 333:1, 333:1 to 166:1, 166:1 to 83:1, 83:1 to 33:1, 33:1 to 25:1 or 25:1 to 10:

1.

144. The composition of claim 102, comprising manno-oligosaccharides having a degree of polymerization of two, wherein the weight / weight ratio of the manno-oligosaccharides having a degree of polymerization of two to the second component is 1000:1 to 666:1, 666:1 to 333:1, 333:1 to 166:1, 166:1 to 83:1, 83:1 to 33:1, 33:1 to 25:1 or 25:1 to 10:

1.

145. A composition according to claim 101 or 102, comprising carbohydrates that are not digestible by human enzymes, wherein the weight / weight ratio of the carbohydrates that are not digestible by human enzymes to the second component is 3000:1 to 2000:1, 2000:1 to 1000:1, 1000:1 to 500:1, 500:1 to 250:1, 250:1 to 125:1, 125:1 to 100:1 or 100:1 to 75:

1.

146. The composition of claim 101 or 102, further comprising less than 1% wt / wt of a bulking sweetener, wherein the bulking sweetener is allulose, tagatose, maltodextrin, erythritol, or any combination thereof.

147. The composition of claim 101 or 102, further comprising a polysaccharide, a polysaccharide derivative, lignocellulose, or a combination thereof.

148. The composition of claim 101 or 102, further comprising cellulosic polysaccharides, hemicellulosic polysaccharides, polysaccharide aggregates, or any combination thereof, wherein the polysaccharide aggregates are partially digested lignocellulose.

149. The composition of claim 101 or 102, further comprising cellulose, a cellulose derivative, or a combination thereof.

150. The composition of claim 101 or 102, further comprising xylan.

151. The composition of claim 101 or 102, further comprising carboxymethyl cellulose.

152. The composition of claim 147, wherein the composition comprises up to 30% polysaccharide by dry weight.

153. The composition of claim 101 or 102, further comprising a phenolic compound, lignin, a lignin decomposition product, or any combination thereof.

154. The composition of claim 101 or 102, further comprising ferulic acid, a ferulic acid derivative, or a combination thereof.

155. The composition of claim 101 or 102, wherein the first component comprises less than 100, 50, 10, 5, 1, 0.5, 0.1, 0.05 ppm of Al, B, Ba, Ca, Co, Cu, Fe, K, Li, Mg, Mn, Mo, Na, Ni, P, S, Se, Si, Sr, Ti and / or Zn.

156. The composition of claim 155, wherein the first component comprises greater than 0.01 ppm of Al, B, Ba, Ca, Co, Cu, Fe, K, Li, Mg, Mn, Mo, Na, Ni, P, S, Se, Si, Sr, Ti and / or Zn.

157. The composition of claim 101 or 102, further comprising baking soda.

158. A food or cosmetic comprising the composition of any one of claims 101 to 157.

159. A nutritional product comprising the composition of any one of claims 101 to 157.

160. A food, comprising: The first component comprises: a) cellooligosaccharides having a degree of polymerization of two to six; b) xylo-oligosaccharides having a degree of polymerization of two to twelve; wherein the w / w ratio of the xylooligosaccharide to the cellooligosaccharide is 19:1 to 1:1; as well as The second component comprises a sugar substitute, wherein the sugar substitute comprises: (i) a high intensity sweetener, wherein the high intensity sweetener is present in an amount of 0.02% to 2% by dry weight of the first component, wherein the high intensity sweetener is aspartame, saccharin, monk fruit sugar, steviol glycoside, steviol bioside A, steviol glycoside or any combination thereof, or (ii) a bulking sweetener, wherein the bulking sweetener is present in an amount of 10% to 100% of the first component, The bulking sweetener is erythritol, allulose, tagatose, inulin and / or maltodextrin.

161. A food, comprising: The first component comprises: a) cellooligosaccharides having a degree of polymerization of two to six; b) xylo-oligosaccharides having a degree of polymerization of two to twelve; wherein the w / w ratio of the xylooligosaccharide to the cellooligosaccharide is 19:1 to 1:1; and at least one type of oligosaccharide selected from the following; c) mixed-linkage dextran oligosaccharides having a degree of polymerization of two to five; d) manno-oligosaccharides having a degree of polymerization of from two to twelve; and e) xyloglucan oligosaccharides having a degree of polymerization of four to twelve; and The second component comprises a sugar substitute, wherein the sugar substitute comprises: (i) a high intensity sweetener, wherein the high intensity sweetener is present in an amount of 0.02% to 2% by dry weight of the first component, wherein the high intensity sweetener is aspartame, saccharin, monk fruit sugar, steviol glycoside, steviol bioside A, steviol glycoside or any combination thereof, or (ii) a bulking sweetener, wherein the bulking sweetener is present in an amount of 10% to 100% of the first component, The bulking sweetener is erythritol, allulose, tagatose, inulin and / or maltodextrin.

162. The food product of claim 160 or 161, wherein the monk fruit sugar is replaced with mogroside.

163. The food product of claim 160 or 161, wherein the food product is a cookie, a brownie, a candy, a cereal bar, a nut bar, a pie, a pastry, a scone, a bread, a milkshake, ice cream, frozen yogurt, custard, a waffle, a pancake, a jam, or a combination thereof.

164. The food product of claim 160 or 161, wherein the food product is a cake, a brownie, a pie, a bun, a roll, a Danish, a donut, gelato, or a combination thereof.

165. The food product of claim 160 or 161, wherein the food product is a torte, a muffin, a cupcake, or a combination thereof.

166. The food of claim 160 or 161, wherein the food comprises a polysaccharide, wherein the polysaccharide is a cellulosic polysaccharide, a hemicellulosic polysaccharide, a polysaccharide derivative, or a polysaccharide aggregate, wherein the polysaccharide aggregate is partially digested lignocellulose.

167. The food product of claim 166, wherein the polysaccharide is a cellulosic polysaccharide.

168. The food product of claim 166, wherein the hemicellulose polysaccharide is xylan.

169. The food product of claim 166, wherein the hemicellulose polysaccharide is mannan.

170. The food product of claim 166, wherein the polysaccharide derivative is carboxymethyl cellulose.

171. The food product of claim 166, wherein the food product comprises less than 15% polysaccharides by dry weight.

172. The food product of claim 160 or 161, wherein the food product comprises oligosaccharides that have been subjected to a browning reaction.

173. The food product of claim 172, wherein the food product comprises oligosaccharides that have been caramelized or Maillard reacted.

174. The food product of claim 160 or 161, wherein the food product is free of one or more allergens, wherein the one or more allergens are selected from wheat gluten, nuts, dairy or eggs.

175. A baked product comprising the composition of any one of claims 101 to 157, wherein the ratio of surface browning of the baked product to internal browning of the baked product is greater than a control baked product not comprising the second component.

176. A baked product comprising the composition of any one of Claims 101 to 157, wherein the baked product is more elastic than a control baked product not comprising the second component.

177. A baked product comprising the composition of any one of claims 101 to 157, wherein the baked product has a firmness greater than a control baked product not comprising the second component.

178. A food product comprising the composition of any one of claims 101 to 157, wherein the composition is a fat-based composition.

179. A food product comprising the composition of any one of claims 101 to 157, wherein the composition is a water-based composition.

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