Sweetener composition, method for inhibiting browning, and food

Abstract

A divalent metal ion salt, such as a calcium salt, for reducing reducing sugar browning and / or acrylamide formation during heating in the presence of an amine-containing food ingredient; a sweetener composition comprising a divalent metal ion salt and a reducing sugar; the use of a divalent metal ion salt to inhibit browning and acrylamide formation of a reducing sugar-containing food product during heating in the presence of an amine-containing additional food ingredient; a method for inhibiting browning and acrylamide formation in a food product wherein the method comprises: a) mixing a reducing sugar with a divalent metal salt and at least one additional food ingredient comprising an amine to provide an unheated food product; and b) optionally heating the unheated food product to provide a heated food product; and a food product comprising a reducing sugar, a divalent metal ion salt and an amine-containing additional food ingredient.

Description

Technical Field

[0001] The present invention relates to the use of divalent metal ion salts to reduce browning of reducing sugars and / or formation of acrylamide during heating in the presence of amine-containing food ingredients. Background Art

[0002] Many food and beverage products contain sucrose (commonly referred to as "sugar" or "table sugar", also known as "saccharose"). Sucrose imparts sweetness, bulk, texture, and desirable functional properties such as browning, moisture retention, freezing point depression, etc.

[0003] A desirable property of sucrose is that it turns brown when heated, such as in cooking or baking. Browning of foods can occur through enzymatic browning. Enzymatic browning occurs primarily in fruits and vegetables and foods containing fruits and vegetables, and generally involves oxidation of phenols to quinones, followed by enzymatic polymerization of quinones to form brown pigment compounds. Browning of foods can also occur through non-enzymatic browning. Non-enzymatic browning can occur through caramelization, which is the decomposition of sugars when heated. The caramelization temperature is different for different sugars. The caramelization starting temperature for fructose is about 110°C, and the caramelization starting temperature for glucose and galactose is about 160°C. Non-enzymatic browning can also occur through the Maillard reaction, which is the result of the interaction between proteins or amino acids and reducing sugars. The starting temperature of the Maillard reaction is about 140-165°C.

[0004] Therefore, the sugars present in foods, whether naturally present in ingredients or added, play an important role in color development during cooking. Caramelization and the Maillard reaction are desirable because they improve the sensory properties of foods. A certain degree of browning is usually acceptable or even desired. However, too much caramelization or the Maillard reaction can lead to undesirable effects, such as the appearance of acrylamide, a burnt taste, or an excessively dark color.

[0005] Striking the balance between acceptable and unacceptable levels of browning is key to making baked products. As a regular sugar, the browning properties of sucrose are well characterized. For example, it is understood that the Maillard reaction does not occur with sucrose because it is a non-reducing sugar.

[0006] Although nutritive sweeteners are desirable in terms of taste and functional properties, excessive intake of nutritive sweeteners (such as sucrose) has long been associated with diet-related health problems such as obesity, heart disease, metabolic disorders and dental problems. As a result, consumers are increasingly looking for ways to reduce the amount of nutritive sweeteners in their diets. Therefore, reducing or replacing sugar is becoming increasingly important to food manufacturers.

[0007] One important class of sweeteners is represented by "high potency sweeteners" or "high intensity sweeteners." Sweeteners belonging to this class are many times sweeter than sucrose and therefore only require very small amounts to provide a sweetness comparable to the nutritive sweeteners they are replacing. High potency sweeteners often require the addition of bulking agents (e.g., non-sweet saccharide polymers such as polydextrose or maltodextrin).

[0008] Another important class of sweeteners is represented by "sugar alcohols" or "polyols" (e.g., erythritol, xylitol, sorbitol, maltitol, etc.). These sweeteners are generally able to reduce calories to some extent (e.g., sorbitol provides about 2.6 kcal / g, while sucrose provides about 4 kcal / g) while also providing bulk, but are generally unable to fully mimic the desired taste profile (they generally produce a perceptible cooling sensation) or functional properties (e.g., browning).

[0009] Another important class of sweeteners is represented by "rare sugars" (e.g., psicose, tagatose, and allose). This class of sweeteners can provide sweetness comparable to sucrose, but do not have the same energy content. For example, psicose provides about 70% of the sweetness of sucrose, but only 5% of the calories of sucrose (about 0.2 kcal / g).

[0010] However, many compounds that play an important role in sugar reduction and replacement exhibit excessive browning when heated, which limits their ability to be used in foods that are heated (e.g., cooked or baked). This is especially true for reducing sugars (reducing sugars and reducing polysaccharides) such as psicose and polydextrose when heated in the presence of proteins or amino acids. Summary of the invention

[0011] In one aspect, the present invention provides a sweetener composition comprising a divalent metal ion salt and a reducing sugar.

[0012] In some embodiments, the reducing sugar is selected from the group consisting of psicose, tagatose, allose, fructose, glucose, lactose, maltose, polysaccharides such as soluble dietary fiber such as soluble corn fiber or polydextrose, or maltodextrin, or any combination thereof.

[0013] In some embodiments, the divalent metal ion salt is an alkaline earth metal salt.

[0014] In some embodiments, the divalent metal ion salt is a calcium salt.

[0015] In some embodiments, the calcium salt is selected from the group consisting of calcium lactate, calcium carbonate, calcium citrate, calcium chloride, calcium phosphate, calcium sulfate, and any combination thereof.

[0016] In some embodiments, the sweetener composition comprises a non-reducing sugar, such as sucrose.

[0017] In some embodiments, the sweetener composition is a dry sweetener composition.

[0018] In some embodiments, the dry sweetener composition is in granular form, crystalline form, powder form, or tablet form.

[0019] In some embodiments, the dry sweetener composition comprises from about 1 wt % to about 99 wt % reducing sugars, based on the total weight of the sweetener composition.

[0020] In some embodiments, the dry sweetener composition comprises from about 1 wt % to about 99 wt % non-reducing sugars, based on the total weight of the sweetener composition.

[0021] In some embodiments, the dry sweetener composition comprises about 1 wt % to about 20 wt % of the divalent metal ion salt, based on the total weight of the sweetener composition.

[0022] In some embodiments, the sweetener composition is a syrup.

[0023] In some embodiments, the syrup has a total dry solids content of about 50% to about 85% by weight.

[0024] In some embodiments, the syrup has a sugar content of about 80% to about 99% by weight on a dry solids basis.

[0025] In some embodiments, the syrup has a reducing sugar content of about 5% to about 99% by weight on a dry solids basis.

[0026] In some embodiments, the syrup has a non-reducing sugar content of about 5% to about 99% by weight on a dry solids basis.

[0027] In some embodiments, the syrup has a divalent metal ion salt content of about 1% to about 20% by weight on a dry solids basis.

[0028] In some embodiments, the sweetener composition is less susceptible to browning when heated in the presence of an amine compared to the same sweetener composition wherein the divalent metal ion salt is replaced with a stoichiometric equivalent of the corresponding potassium salt based on free metal ion content.

[0029] In some embodiments, the sweetener composition is less prone to forming acrylamide when heated in the presence of an amine compared to the same sweetener composition wherein the divalent metal ion salt is replaced with a stoichiometric equivalent of the corresponding potassium salt based on free metal ion content.

[0030] In some embodiments, the reduction in browning and / or acrylamide formation is determined relative to the same system in which the corresponding potassium salt is used in place of the divalent metal ion salt in a stoichiometric equivalent based on the free metal ion content. In some embodiments, the reduction in browning and / or acrylamide formation is determined relative to the same system in which potassium chloride is used in place of the divalent metal ion salt in a stoichiometric equivalent based on the free metal ion content.

[0031] In some aspects, the present invention provides the use of a divalent metal ion salt for inhibiting browning of a food containing reducing sugars during heating in the presence of an additional food ingredient containing an amine.

[0032] In some aspects, the present invention provides the use of a divalent metal ion salt for reducing acrylamide formation during heating of a food containing reducing sugars in the presence of an additional food ingredient containing an amine.

[0033] In some aspects, the present invention provides a method for inhibiting browning of food, wherein the method comprises:

[0034] a) mixing a reducing sugar with a divalent metal salt and at least one additional food ingredient containing an amine to provide an unheated food product; and

[0035] b) optionally heating the unheated food product to provide a heated food product.

[0036] In some aspects, the present invention provides a method for reducing acrylamide formation in food, wherein the method comprises:

[0037] a) mixing a reducing sugar with a divalent metal salt and at least one additional food ingredient containing an amine to provide an unheated food; and

[0038] b) optionally heating the unheated food to provide a heated food.

[0039] In some embodiments, the unheated food is a precursor to a heated food, for example, wherein the food is a dough or batter.

[0040] In some embodiments, the amine-containing additional food ingredient is selected from the group consisting of leavening agents (such as yeast, etc.), eggs or egg-derived products, fats, oils, milk and / or other dairy products, gums, natural and / or artificial colors, natural and / or artificial flavorings (such as vanilla), chocolate and / or cocoa, coconut and coconut-derived products, spices, fruits and fruit-derived products, vegetables and vegetable-derived products, legumes and legume-derived products, nuts and nut-derived products, preservatives, stabilizers, antioxidants, emulsifiers, proteins (including whey proteins), amino acids, vitamins, wheat flour, non-wheat flour (such as rice, maize (corn), oats, rye, barley, cassava, sago, amaranth, arrowroot, sorghum, peas, bananas, potatoes and sweet potato flours), and any combination thereof.

[0041] In some embodiments, the amine is a protein, an amino acid, or a combination thereof.

[0042] In some embodiments, step a) comprises mixing a non-reducing sugar such as sucrose with the reducing sugar, a divalent metal ion salt, and an additional food ingredient containing an amine to provide an unheated food.

[0043] In some embodiments, the sugar content of the unheated food is from about 1 wt % to about 80 wt % relative to the total weight of the unheated food.

[0044] In some embodiments, the content of reducing sugars in the unheated food is about 1 wt % to about 80 wt % relative to the total weight of the unheated food.

[0045] In some embodiments, the content of non-reducing sugars in the unheated food is about 1 wt % to about 80 wt % relative to the total weight of the unheated food.

[0046] In some embodiments, the divalent metal ion salt is used in an amount sufficient to provide a free divalent metal ion content of about 0.01 wt % to about 1 wt % relative to the total weight of the unheated food.

[0047] In some embodiments, the divalent metal ion salt is used in an amount sufficient to provide a free divalent metal ion content of about 0.1 wt % to about 0.3 wt % relative to the total weight of the unheated food.

[0048] In some embodiments, the reducing sugar is selected from the group consisting of psicose, tagatose, allose, fructose, glucose, lactose, maltose, polysaccharides such as soluble dietary fiber such as soluble corn fiber or polydextrose, or maltodextrin, or any combination thereof.

[0049] In some embodiments, the divalent metal ion salt is an alkaline earth metal salt.

[0050] In some embodiments, the divalent metal ion salt is a calcium salt.

[0051] In some embodiments, the calcium salt is selected from the group consisting of calcium lactate, calcium carbonate, calcium citrate, calcium chloride, calcium phosphate, calcium sulfate, and any combination thereof.

[0052] In some embodiments, the unheated food is less susceptible to browning when heated compared to the same food in which the divalent metal ion salt is replaced with a stoichiometric equivalent of the corresponding potassium salt based on free metal ion content.

[0053] In some embodiments, the unheated food is less susceptible to forming acrylamide when heated compared to the same food in which the divalent metal ion salt is replaced with a stoichiometric equivalent of the corresponding potassium salt based on the metal ion content.

[0054] In some embodiments, the heated food has a lighter color than the same food wherein the divalent metal ion salt is replaced with a stoichiometric equivalent of a potassium salt based on free metal ion content.

[0055] In some embodiments, the heated food has a lower acrylamide content compared to the same food wherein the divalent metal ion salt is replaced with a stoichiometric equivalent of the corresponding potassium salt based on the metal ion content.

[0056] Another aspect provides a food comprising: a reducing sugar, a divalent metal ion salt, and an additional food ingredient containing an amine.

[0057] In some embodiments, the additional food ingredient is selected from the group consisting of leavening agents (such as yeast, etc.), eggs or egg-derived products, fats, oils, milk and / or other dairy products, gums, natural and / or artificial colors, natural and / or artificial flavorings (such as vanilla), chocolate and / or cocoa, coconut and coconut-derived products, spices, fruits and fruit-derived products, vegetables and vegetable-derived products, legumes and legume-derived products, nuts and nut-derived products, preservatives, stabilizers, antioxidants, emulsifiers, proteins (including whey proteins), amino acids, vitamins, wheat flour, non-wheat flour (such as rice, corn (maize), oats, rye, barley, cassava, sago, amaranth, arrowroot, sorghum, peas, bananas, potatoes and sweet potato flours), and any combination thereof.

[0058] In some embodiments, the amine is a protein, an amino acid, or a combination thereof.

[0059] In some embodiments, the food product comprises a non-reducing sugar, such as sucrose.

[0060] In some embodiments, the food product has a sugar content of about 1 wt % to about 80 wt % relative to the total weight of the food product.

[0061] In some embodiments, the food product comprises a divalent metal ion salt in an amount sufficient to provide a free divalent metal ion content of about 0.01 wt % to about 1 wt % relative to the total weight of the food product.

[0062] In some embodiments, the food product has from about 0.1 wt % to about 2.0 wt % of the divalent metal ion salt relative to the total weight of the food product.

[0063] In some embodiments, the reducing sugar is selected from the group consisting of psicose, tagatose, allose, fructose, glucose, lactose, maltose, polysaccharides such as soluble dietary fiber such as soluble corn fiber or polydextrose, or maltodextrin, or any combination thereof.

[0064] In some embodiments, the divalent metal ion salt is an alkaline earth metal salt.

[0065] In some embodiments, the divalent metal ion salt is a calcium salt.

[0066] In some embodiments, the calcium salt is selected from the group consisting of calcium lactate, calcium carbonate, calcium citrate, calcium chloride, calcium phosphate, calcium sulfate, and any combination of the foregoing.

[0067] In some embodiments, the food product is a precursor to a heated food product.

[0068] In some embodiments, the food product is a dough or batter.

[0069] In some embodiments, the food product is less susceptible to browning than the same food product wherein the divalent metal ion salt is replaced with a stoichiometric equivalent of the corresponding potassium chloride based on free metal ion content.

[0070] In some embodiments, the food product is less susceptible to acrylamide formation than the same food product in which the divalent metal ion salt is replaced with a stoichiometric equivalent of the corresponding potassium chloride based on free metal ion content.

[0071] In some embodiments, the food product is a heated food product.

[0072] In some embodiments, the heated food is a cake or a cookie.

[0073] In some embodiments, the food product is lighter in color than the same food product wherein the divalent metal ion salt is replaced with a stoichiometric equivalent of the corresponding potassium salt based on free metal ion content.

[0074] In some embodiments, the food product has a lower acrylamide content compared to the same food product in which the divalent metal ion salt is replaced with a stoichiometric equivalent of the corresponding potassium salt based on the free metal ion content. BRIEF DESCRIPTION OF THE DRAWINGS

[0075] Figure 1 A photograph of the biscuits of Example 1 is shown.

[0076] Figure 2 It is a CIE 1976 L*a*b* color space diagram with coordinate axes.

[0077] Figure 3 are photographs of the cookies of Example 1 before and after baking under different conditions.

[0078] Figure 4 These are photos of the cookies of Example 2 before and after baking under different conditions.

[0079] Figure 5 These are photos of the cookies of Example 3 before and after baking under different conditions.

[0080] Figure 6 These are photos of the cookies of Example 4 before and after baking under different conditions.

[0081] Figure 7 These are photos of the muffins of Example 5 before and after baking under different conditions.

[0082] Figure 8These are photos of muffins baked under different conditions according to Example 6.

[0083] Fig. 9 These are photos of muffins baked under different conditions in Example 7.

[0084] Fig.10 These are photos of muffins from Examples 8 to 10 after baking under different conditions.

[0085] Fig.11 This is a photograph of the pancake of Example 11.

[0086] Fig.12 The photographs of the muffins of Examples 12-1 to 12-6 and Comparative Examples 12-1 to 12-6 are shown in FIG.

[0087] Fig.13 are photographs of the waffles of Examples 12-7 to 12-12 and Comparative Examples 12-7 to 12-12.

[0088] Fig.14 are photographs of the waffles of Examples 12-13 to 12-15 and Comparative Examples 12-13 to 12-15.

[0089] Fig.15 These are photographs of the bread cakes of Examples 13-1 and 13-2 and Comparative Example 13-1. DETAILED DESCRIPTION

[0090] The present invention relates to divalent metal ion salts for reducing browning during heating in foods containing reducing sugars in the presence of additional food ingredients containing amines.

[0091] The inventors have found that excessive browning occurs when reducing sugars, such as cellulose, fructose or soluble corn fiber, are used in the production of baked goods such as biscuits or cakes. The inventors sought a solution to the excessive browning. The inventors found that the addition of divalent metal ion salts, such as calcium salts, to the recipe can reduce the browning of reducing sugars in baked goods to an acceptable level. The inventors also found that the same effect is observed at higher moisture contents, such as in cake / muffin batters.

[0092] According to one aspect, the present invention provides a sweetener composition comprising a divalent metal ion salt and a reducing sugar.

[0093] Reducing sugar is preferably selected from the group consisting of psicose, tagatose, allose, fructose, glucose, lactose, maltose, polysaccharide such as soluble dietary fiber such as soluble corn fiber or polydextrose or maltodextrin or any combination of the above substances. In some embodiments, reducing sugar is a rare sugar, such as psicose, tagatose or allose. In some embodiments, the reducing sugar is psicose. In some embodiments, the reducing sugar is a polysaccharide. In some embodiments, the reducing sugar is a soluble dietary fiber. In some embodiments, the reducing sugar is soluble corn fiber or polydextrose. In some embodiments, the reducing sugar is fructose.

[0094] In some embodiments, the divalent metal ion salt is an alkaline earth metal salt. For example, the divalent metal ion salt can be a calcium salt or a magnesium salt. For example, the divalent metal ion salt can be selected from any divalent metal ion salt of calcium lactate, calcium carbonate, calcium citrate, calcium chloride, calcium phosphate, calcium sulfate, magnesium lactate, magnesium carbonate, magnesium citrate, magnesium chloride, magnesium phosphate, magnesium sulfate and any combination thereof. In some embodiments, the divalent metal ion salt is a calcium salt. For example, the calcium salt is selected from the group consisting of calcium lactate, calcium carbonate, calcium citrate, calcium chloride, calcium phosphate, calcium sulfate and any combination thereof. In a preferred embodiment, the calcium salt is calcium chloride, calcium lactate, calcium sulfate or calcium phosphate. In a preferred embodiment, the calcium salt is calcium chloride, calcium lactate or calcium sulfate. In a most preferred embodiment, the calcium salt is calcium chloride.

[0095] The sweetener composition may also include salts of other metals. For example, the sweetener composition may further include monovalent metal ion salts. For example, the sweetener composition may further include alkali metal salts, such as any one selected from sodium lactate, sodium carbonate, sodium citrate, sodium chloride, sodium phosphate, sodium sulfate, potassium lactate, potassium carbonate, potassium citrate, potassium chloride, potassium phosphate, potassium sulfate, and any combination thereof.

[0096] In some embodiments, the sweetener composition comprises a non-reducing sugar. In some embodiments, the sweetener composition comprises sucrose. In other words, in some embodiments, the sweetener composition comprises a combination of a non-reducing sugar and sucrose. For example, the sweetener composition may comprise a combination of psicose and sucrose, a combination of soluble corn fiber and sucrose, or a combination of polydextrose and sucrose.

[0097] In some embodiments, the sweetener composition is a dry sweetener composition. The dry sweetener composition is in the form of particles, crystals, powders or tablets.

[0098] In some embodiments, based on the gross weight of the sweetener composition, the dry sweetener composition comprises a reducing sugar of about 1% by weight to about 99% by weight. In some embodiments, based on the gross weight of the sweetener composition, the dry sweetener composition comprises a reducing sugar, and its amount is by weight from about 2%, about 5%, about 10%, about 20%, about 30%, about 40%, about 50%, about 60%, about 70%, about 80%, about 90% or about 95% to about 99%. In some embodiments, based on the gross weight of the sweetener composition, the dry sweetener composition comprises a reducing sugar, and its amount is by weight from about 1% to about 2%, about 5%, about 10%, about 20%, about 30%, about 40%, about 50%, about 60%, about 70%, about 80%, about 90% or about 95%. In some embodiments, based on the total weight of the sweetener composition, the dry sweetener composition comprises reducing sugars in an amount of about 50% to about 60%, about 70%, about 80%, about 90% or about 95% by weight. In some embodiments, based on the total weight of the sweetener composition, the dry sweetener composition comprises reducing sugars in an amount of about 60% to about 70%, about 80%, about 90% or about 95% by weight. In some embodiments, based on the total weight of the sweetener composition, the dry sweetener composition comprises reducing sugars in an amount of about 70% to about 80%, about 90% or about 95% by weight. In some embodiments, based on the total weight of the sweetener composition, the dry sweetener composition comprises reducing sugars in an amount of about 80% to about 90% or about 95% by weight. In some embodiments, based on the total weight of the sweetener composition, the dry sweetener composition comprises reducing sugars in an amount of about 90% to about 95% by weight.For example, the dry sweetener composition can comprise about 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24%, 25%, 26%, 27%, 28%, 29%, 30%, 31%, 32%, 33%, 34%, 35%, 36%, 37%, 38%, 39%, 40%, 41%, 42%, 43%, 44%, 45%, 46%, 47%, 48%, 49%, 50%, 51%, 52%, 53%, 54%, 55%, 56%, 57%, 58%, 59%, 60%, 61%, 62%, 63%, 64%, 65%, 66%, 67%, 68%, 69%, 70%, 71%, 72%, 73%, 74%, 75%, 76%, 77%, 78%, 79%, 80%, 81%, 82%, 83%, 84%, 85%, 86%, 87%, 88%, 89%, 90%, 91%, 92%, 93%, 94%, 95%, 96%, 97%, 98%, 99%, %, 49%, 50%, 51%, 52%, 53%, 54%, 55%, 56%, 57%, 58%, 59%, 60%, 61%, 62%, 63%, 64%, 65%, 66%, 67%, 68%, 69%, 70%, 71%, 72%, 73%, 74%, 75%, 76%, 77%, 78%, 79%, 80%, 81%, 82%, 83%, 84%, 85%, 86%, 87%, 88%, 89%, 90%, 91%, 92%, 93%, 94%, 95%, 96%, 97%, 98% or 99% reducing sugars by weight.

[0099] In some embodiments, the dry sweetener composition comprises a non-reducing sugar, such as sucrose, in an amount of about 1% by weight to about 99% by weight, based on the total weight of the sweetener composition. In some embodiments, the dry sweetener composition comprises, based on the total weight of the sweetener composition, from about 2%, about 5%, about 10%, about 20%, about 30%, about 40%, about 50%, about 60%, about 70%, about 80%, about 90% or about 95% to about 98% non-reducing sugar by weight. In some embodiments, the dry sweetener composition comprises, based on the total weight of the sweetener composition, from about 1% to about 2%, about 5%, about 10%, about 20%, about 30%, about 40%, about 50%, about 60%, about 70%, about 80%, about 90% or about 95% to about 98% non-reducing sugar by weight. In some embodiments, the dry sweetener composition comprises, based on the total weight of the sweetener composition, about 50% to about 60%, about 70%, about 80%, about 90% or about 95% of non-reducing sugars by weight. In some embodiments, the dry sweetener composition comprises, based on the total weight of the sweetener composition, about 60% to about 70%, about 80%, about 90% or about 95% of non-reducing sugars by weight. In some embodiments, the dry sweetener composition comprises, based on the total weight of the sweetener composition, about 70% to about 80%, about 90% or about 95% of non-reducing sugars by weight. In some embodiments, based on the total weight of the sweetener composition, the dry sweetener composition comprises, by weight, about 80% to about 90% or about 95% of non-reducing sugars. In some embodiments, based on the total weight of the sweetener composition, the dry sweetener composition comprises, by weight, about 90% to about 95% of non-reducing sugars by weight. For example, the dry sweetener composition can comprise about 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24%, 25%, 26%, 27%, 28%, 29%, 30%, 31%, 32%, 33%, 34%, 35%, 36%, 37%, 38%, 39%, 40%, 41%, 42%, 43%, 44%, 45%, 46%, 47%, 48%, 49%, 50%, 51%, 52%, 53%, 54%, 55%, 56%, 57%, 58%, 59%, 60%, 61%, 62%, 63%, 64%, 65%, 66%, 67%, 68%, 69%, 70%, 71%, 72%, 73%, 74%, 75%, 76%, 77%, 78%, 79%, 80%, 81%, 82%, 83%, 84%, 85%, 86%, 87%, 88%, 89%, 90%, 91%, 92%, 93%, 94%, 95%, 96%, 97%, 98%, 99%, 100%, 101%, 102%, 103%, 104%, 105%, 106%, 107%, 108%, 109%, 110%, 111%, 112%, 113%, 114%, 115%, 116%, 117%, 118%, %, 48%, 49%, 50%, 51%, 52%, 53%, 54%, 55%, 56%, 57%, 58%, 59%, 60%, 61%, 62%, 63%, 64%, 65%, 66%, 67%, 68%, 69%, 70%, 71%, 72%, 73%, 74%, 75%, 76%, 77%, 78%, 79%, 80%, 81%, 82%, 83%, 84%, 85%, 86%, 87%, 88%, 89%, 90%, 91%, 92%, 93%, 94%, 95%, 96%, 97% or 98% non-reducing sugars.

[0100] In some embodiments, based on the gross weight of the sweetener composition, the dry sweetener composition comprises the reducing sugar and non-reducing sugar of the total amount of about 1% by weight to about 99% by weight.In some embodiments, based on the gross weight of the sweetener composition, the dry sweetener composition comprises the reducing sugar and non-reducing sugar of the total amount from about 2%, about 5%, about 10%, about 20%, about 30%, about 40%, about 50%, about 60%, about 70%, about 80%, about 90% or about 95% to about 99% by weight.In some embodiments, based on the gross weight of the sweetener composition, the dry sweetener composition comprises the reducing sugar and non-reducing sugar of the total amount from about 1% to about 2%, about 5%, about 10%, about 20%, about 30%, about 40%, about 50%, about 60%, about 70%, about 80%, about 90% or about 95% by weight. In some embodiments, based on the total weight of the sweetener composition, the dry sweetener composition comprises a total amount of reducing sugars and non-reducing sugars of from about 50% to about 60%, about 70%, about 80%, about 90% or about 95% by weight. In some embodiments, based on the total weight of the sweetener composition, the dry sweetener composition comprises a total amount of reducing sugars and non-reducing sugars of from about 60% to about 70%, about 80%, about 90% or about 95% by weight. In some embodiments, based on the total weight of the sweetener composition, the dry sweetener composition comprises a total amount of reducing sugars and non-reducing sugars of from about 70% to about 80%, about 90% or about 95% by weight. In some embodiments, based on the total weight of the sweetener composition, the dry sweetener composition comprises a total amount of reducing sugars and non-reducing sugars of from about 80% to about 90% or about 95% by weight. In some embodiments, the dry sweetener composition comprises a total amount of reducing sugars and non-reducing sugars in an amount of from about 90% to about 95% by weight, based on the total weight of the sweetener composition.For example, the dry sweetener composition comprises reducing sugars and non-reducing sugars in an amount of about 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24%, 25%, 26%, 27%, 28%, 29%, 30%, 31%, 32%, 33%, 34%, 35%, 36%, 37%, 38%, 39%, 40%, 41%, 42%, 43%, 44%, 45%, 46%, 47%, 48%, 49%, 50%, 51%, 52%, 53%, 54%, 55%, 56%, 57%, 58%, 59%, 60%, 61%, 62%, 63%, 64%, 65%, 66%, 67%, 68%, 69%, 70%, 71%, 72%, 73%, 74%, 75%, 76%, 77%, 78%, 79%, 80%, 81%, 82%, 83%, 84%, 85%, 86%, 87%, 88%, 89%, 90%, 91%, 92%, 93%, 94%, 95%, 96%, 97%, 98%, 99%, 100%, 101%, 102%, 103%, 104%, 105%, 106%, 107%, 108%, 109%, 110 %, 83%, 84%, 85%, 86%, 87%, 88%, 89%, 90%, 91%, 92%, 93%, 94%, 95%, 96%, 97%, 98%, or 99%, and all intermediate values.

[0101] In some embodiments, based on the gross weight of the sweetener composition, the dry sweetener composition comprises about 1% by weight to about 20% by weight of a divalent metal ion salt. In some embodiments, based on the gross weight of the sweetener composition, the dry sweetener composition comprises by weight from about 2%, about 3%, about 4%, about 5%, about 6%, about 7%, about 8%, about 9%, about 10%, about 11%, about 12%, about 13%, about 14%, about 15%, about 16%, about 17%, about 18% or about 19% to about 20% of a divalent metal ion salt. In some embodiments, based on the gross weight of the sweetener composition, the dry sweetener composition comprises by weight about 2% to about 3%, about 4%, about 5%, about 6%, about 7%, about 8%, about 9%, about 10%, about 11%, about 12%, about 13%, about 14%, about 15%, about 16%, about 17%, about 18% or about 19% of the divalent metal ion salt. In some embodiments, based on the gross weight of the sweetener composition, the dry sweetener composition comprises about from 5 weight % to about 15 weight %, about from 8 weight % to about 7 weight % to about 13 weight %, or about from 9 weight % to about 11 weight % of the divalent metal ion salt. For example, the dry sweetener composition can contain about 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19% or 20% by weight of the divalent metal ion salt, based on the total weight of the sweetener composition, and all intermediate values.

[0102] In some embodiments, the sweetener composition is a syrup.

[0103] In some embodiments, the syrup has a total dry solid content of about 50% by weight to about 85% by weight. In another embodiment, the total dry solid content of the syrup is 50% to 70% by weight. For example, the total dry solid content can be 50%, 51%, 52%, 53%, 54%, 55%, 56%, 57%, 58%, 59%, 60%, 61%, 62%, 63%, 64%, 65%, 66%, 67%, 68%, 69%, 70%, 71%, 72%, 73%, 74%, 75%, 76%, 77%, 78%, 79%, 80%, 81%, 82%, 83% or 85% by weight, and all intermediate values.

[0104] In one embodiment, the total dry solids content of the syrup is 70% to 80% by weight. In one embodiment, the total dry solids content of the syrup is 71% to 80% by weight. In one embodiment, the total dry solids content of the syrup is 71% to 78% by weight. In one embodiment, the total dry solids content of the syrup is 70% to 78% by weight. In another embodiment, the total dry solids content of the syrup is 71% to 73% by weight. In another embodiment, the total dry solids content of the syrup is 76% to 78% by weight.

[0105] In some embodiments, the syrup has a sugar content of about 80% to about 99% by weight on a dry solids basis. For example, the syrup can have a sugar content of about 80%, 81%, 82%, 83%, 84%, 85%, 86%, 87%, 88%, 89%, 90%, 91%, 92%, 93%, 94%, 95%, 96%, 97%, 98% or 99% by weight on a dry solids basis, and all intermediate values.

[0106] In one embodiment, the syrup has a sugar content of at least 90% by weight on a dry solids basis (i.e., at least 90% by weight is sugar based on the total dry solids present in the syrup). In one embodiment, the syrup has a sugar content of at least 95% by weight on a dry solids basis.

[0107] In some embodiments, the syrup has a reducing sugar content of about 5% to about 99% by weight based on dry solids. In some embodiments, the syrup has a reducing sugar content of about 2%, about 5%, about 10%, about 20%, about 30%, about 40%, about 50%, about 60%, about 70%, about 80%, about 90% or about 95% to about 99% by weight based on dry solids. In some embodiments, the syrup has a reducing sugar content of about 1% to about 2%, about 5%, about 10%, about 20%, about 30%, about 40%, about 50%, about 60%, about 70%, about 80%, about 90% or about 95% by weight based on dry solids. In some embodiments, the syrup has a reducing sugar content of about 50% to about 60%, about 70%, about 80%, about 90% or about 95% by weight based on dry solids. In some embodiments, the syrup has a reducing sugar content of about 60% to about 70%, about 80%, about 90%, or about 95% by weight based on dry solids. In some embodiments, the syrup has a reducing sugar content of about 70% to about 80%, about 90%, or about 95% by weight based on dry solids. In some embodiments, the syrup has a reducing sugar content of about 80% to about 90%, or about 95% by weight based on dry solids. In some embodiments, the syrup has a reducing sugar content of about 90% to about 95% by weight based on dry solids. For example, the dry sweetener composition comprises reducing sugars in an amount by weight on a dry solids basis of about 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24%, 25%, 26%, 27%, 28%, 29%, 30%, 31%, 32%, 33%, 34%, 35%, 36%, 37%, 38%, 39%, 40%, 41%, 42%, 43%, 44%, 45%, 46%, 47%, 48%, 49%, 50%, 51%, 52%, 53%, 54%, 55%, 56%, 57%, 58%, 59%, 60%, 61%, 62%, 63%, 64%, 65%, 66%, 67%, 68%, 69%, 70%, 71%, 72%, 73%, 74%, 75%, 76%, 77%, 78%, 79%, 80%, %, 51%, 52%, 53%, 54%, 55%, 56%, 57%, 58%, 59%, 60%, 61%, 62%, 63%, 64%, 65%, 66%, 67%, 68%, 69%, 70%, 71%, 72%, 73%, 74%, 75%, 76%, 77%, 78%, 79%, 80%, 81%, 82%, 83%, 84%, 85%, 86%, 87%, 88%, 89%, 90%, 91%, 92%, 93%, 94%, 95%, 96%, 97%, 98% or 99%, and all intermediate values.

[0108] In some embodiments, the syrup has a non-reducing sugar content of about 5% to about 99% by weight based on dry solids. In some embodiments, the syrup has a non-reducing sugar content of from about 2%, about 5%, about 10%, about 20%, about 30%, about 40%, about 50%, about 60%, about 70%, about 80%, about 90% or about 95% to about 98% by weight based on dry solids. In some embodiments, the syrup has a non-reducing sugar content of about 1% to about 2%, about 5%, about 10%, about 20%, about 30%, about 40%, about 50%, about 60%, about 70%, about 80%, about 90% or about 95% by weight based on dry solids. In some embodiments, the syrup has a non-reducing sugar content of about 50% to about 60%, about 70%, about 80%, about 90% or about 95% by weight based on dry solids. In some embodiments, the syrup has a non-reducing sugar content of about 60% to about 70%, about 80%, about 90%, or about 95% by weight based on dry solids. In some embodiments, the syrup has a non-reducing sugar content of about 70% to about 80%, about 90%, or about 95% by weight based on dry solids. In some embodiments, the syrup has a non-reducing sugar content of about 80% to about 90%, or about 95% by weight based on dry solids. In some embodiments, the syrup has a non-reducing sugar content of about 90% to about 95% by weight based on dry solids. For example, the dry sweetener composition may comprise a non-reducing sugar in an amount of about 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24%, 25%, 26%, 27%, 28%, 29%, 30%, 31%, 32%, 33%, 34%, 35%, 36%, 37%, 38%, 39%, 40%, 41%, 42%, 43%, 44%, 45%, 46%, 47%, 48%, 49% by weight on a dry solids basis. %, 51%, 52%, 53%, 54%, 55%, 56%, 57%, 58%, 59%, 60%, 61%, 62%, 63%, 64%, 65%, 66%, 67%, 68%, 69%, 70%, 71%, 72%, 73%, 74%, 75%, 76%, 77%, 78%, 79%, 80%, 81%, 82%, 83%, 84%, 85%, 86%, 87%, 88%, 89%, 90%, 91%, 92%, 93%, 94%, 95%, 96%, 97%, 98%, or 99%, and all intermediate values.

[0109] In some embodiments, the syrup has a divalent metal ion salt content of about 1% to about 20% by weight based on dry solids. In some embodiments, the syrup comprises from about 2% by weight, about 3% by weight, about 4% by weight, about 5% by weight, about 6% by weight, about 7% by weight, about 8% by weight, about 9% by weight, about 10% by weight, about 11% by weight, about 12% by weight, about 13% by weight, about 14% by weight, about 15% by weight, about 16% by weight, about 17% by weight, about 18% by weight, or about 19% by weight to about 20% by weight of a divalent metal ion salt based on dry solids. In some embodiments, the syrup comprises about 2% to about 3%, about 4%, about 5%, about 6%, about 7%, about 8%, about 9%, about 10%, about 11%, about 12%, about 13%, about 14%, about 15%, about 16%, about 17%, about 18%, or about 19% by weight of a divalent metal ion salt based on dry solids. In some embodiments, the syrup comprises from about 5% to about 15%, from about 8% to about 7% to about 13%, or from about 9% to about 11% by weight of a divalent metal ion salt based on dry solids. For example, the syrup may contain about 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19% or 20% by weight on a dry solids basis, of a divalent metal ion salt and all intermediate values.

[0110] In some embodiments, the sweetener composition is less susceptible to browning when heated in the presence of an amine compared to the same sweetener composition wherein the calcium salt is replaced with a stoichiometric equivalent of the corresponding potassium salt based on metal ion content.

[0111] In some embodiments, the sweetener composition is less prone to forming acrylamide when heated in the presence of an amine compared to the same sweetener composition wherein the divalent metal ion salt is replaced with a stoichiometric equivalent of the corresponding potassium salt based on metal ion content.

[0112] In some embodiments, based on the total weight of reducing sugar and non-reducing sugar in the sweetener composition, the amount of reducing sugar in the sweetener composition (dry or syrup) is about 1% to about 99% by weight. In some embodiments, based on the total weight of reducing sugar and non-reducing sugar in the sweetener composition, the amount of reducing sugar in the sweetener composition is from about 2%, about 5%, about 10%, about 20%, about 30%, about 40%, about 50%, about 60%, about 70%, about 80%, about 90% or about 95% to about 99% by weight. In some embodiments, based on the total weight of reducing sugar and non-reducing sugar in the sweetener composition, the amount of reducing sugar in the sweetener composition is about 1% to about 2%, about 5%, about 10%, about 20%, about 30%, about 40%, about 50%, about 60%, about 70%, about 80%, about 90% or about 95% by weight. In some embodiments, based on the total weight of reducing sugar and non-reducing sugar in the sweetener composition, the amount of reducing sugar in the sweetener composition is about 10% to about 90%, about 20% to about 80%, about 30% to about 70%, about 40% to about 60% or about 45% to about 55% by weight. In some embodiments, based on the total weight of reducing sugar and non-reducing sugar in the sweetener composition, the amount of reducing sugar in the sweetener composition is from about 10% to about 30%, about 15% to about 25%, about 15% to about 30%, or about 10% to about 25% by weight. In some embodiments, based on the total weight of reducing sugar and non-reducing sugar in the sweetener composition, the amount of reducing sugar in the sweetener composition is about 10% to about 20%, about 20% to about 30%, about 30% to about 40%, about 40% to about 50%, about 50% to about 60%, about 60% to about 70%, about 70% to about 80%, or about 80% to about 90% by weight.For example, the amount of reducing sugar in the sweetener composition is about 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24%, 25%, 26%, 27%, 28%, 29%, 30%, 31%, 32%, 33%, 34%, 35%, 36%, 37%, 38%, 39%, 40%, 41%, 42%, 43%, 44%, 45%, 46%, 47%, 48%, 49%, 50%, 51%, 52%, 53%, 54%, 55%, 56%, 57%, 58%, 59%, 60%, 61%, 62%, 63%, 64%, 65%, 66%, 67%, 68%, 69%, 70%, 71%, 72%, 73%, 74%, 75%, 76%, 77%, 78%, 79%, 80%, 81%, 82%, 83%, 84%, 85%, 86%, 87%, 88%, 89%, 90%, 91%, 92%, 93%, 94%, 95%, 96%, 97%, 98%, 99%, %, 73%, 74%, 75%, 76%, 77%, 78%, 79%, 80%, 81%, 82%, 83%, 84%, 85%, 86%, 87%, 88%, 89%, 90%, 91%, 92%, 93%, 94%, 95%, 96%, 97%, 98% or 99%, and all intermediate values.

[0113] In a preferred embodiment, the sweetener composition (dry or syrup) comprises at least one high-intensity sweetener. According to one embodiment, the sweetener composition comprises reducing sugars of about 5% by weight to about 95% by weight based on the total weight of the sweetener composition, for example, reducing sugars of about 20% by weight to about 50% by weight based on the total weight of the sweetener composition. According to one embodiment, at least one high-intensity sweetener of the sweetener composition is selected from stevia extract, monk fruit extract, a combination of stevia and monk fruit extract, and sucralose. In some embodiments, the sweetener composition comprises reducing sugars of about 50% by weight to about 99% by weight relative to the total weight of the sweetener composition, stevia extract of about 0.10% by weight to about 0.20% by weight relative to the total weight of the sweetener composition, monk fruit extract of about 0.02% by weight to about 0.09% by weight relative to the total weight of the sweetener composition, and divalent metal ion salts from about 0.1% by weight to about 10% by weight relative to the total weight of the sweetener composition.

[0114] The amount of high intensity sweetener can vary according to the effect of target application and used high intensity sweetener.Usually, the amount of at least one high intensity sweetener is provided, so that the sweetener composition can provide the sweetness per unit volume that is suitable with the sweetness of one or more nutritious sweeteners replaced is easy.In the embodiment using the combination of stevia and monk fruit extract as at least one high intensity sweetener, the amount of stevia extract based on the gross weight of sweetener composition by weight about 0.05% to about 0.25% has shown its own advantage, such as the amount based on the gross weight of sweetener composition by weight about 0.10% to about 0.20%, such as 0.10%, 0.11%, 0.12%, 0.13%, 0.14%, 0.15%, 0.16%, 0.17%, 0.18%, 0.19% or 0.20%. The amount of stevia extract can be combined with an amount of monk fruit extract of about 0.01% to about 0.10% by weight based on the total weight of the sweetener composition, such as about 0.02% to about 0.09% by weight based on the total weight of the sweetener composition, such as 0.02%, 0.03%, 0.04%, 0.05%, 0.06%, 0.07%, 0.08% or 0.09%. When the sweetener composition is capable of providing a sweetness per unit volume comparable to the sweetness per unit volume of one or more nutritive sweeteners being replaced, it can be referred to as a "scoop-for-scoop" sweetener.

[0115] According to one embodiment, the food or sweetener composition comprises a reducing sugar and a stevia extract. According to one embodiment, the stevia extract comprises at least one steviol glycoside. The at least one steviol glycoside may be selected from rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside M, rebaudioside X, rubusoside, stevioside and dulcosides, and mixtures thereof. In one embodiment, the at least one steviol glycoside comprises rebaudioside A. In another embodiment, the at least one steviol glycoside comprises rebaudioside B. In another embodiment, the at least one steviol glycoside comprises both rebaudioside A and rebaudioside B. In one embodiment, the stevia extract comprises steviol glycosides, and the total amount of steviol glycosides is at least 90% by weight, preferably 95% by weight or more, based on the total weight of the stevia extract of dry solids. In one embodiment, the total amount of rebaudioside A and stevioside in the stevia extract is at least 70% by weight, preferably 75% by weight or more, based on the total weight of the stevia extract of dry solids. In one embodiment, the stevia extract comprises about 60% by weight to about 85% by weight, preferably about 75% by weight to about 80% by weight of rebaudioside A, based on the total weight of steviol glycosides in the stevia extract of dry solids. In one embodiment, the stevia extract comprises about 15% by weight to about 30% by weight, preferably about 19% by weight to about 23% by weight of rebaudioside B, based on the total weight of steviol glycosides in the stevia extract of dry solids. In one embodiment, based on the total weight of the reducing sugar and stevia extract in the composition, the amount of reducing sugar in the food or sweetener composition is at least about 85% by weight, and the amount of stevia extract is at least about 0.07% by weight, based on dry solids. In another embodiment, based on the total weight of the reducing sugar and stevia extract in the composition, the amount of reducing sugar in the food or sweetener composition is about 97% by weight to about 99.95% by weight, and the amount of stevia extract is about 0.05% by weight to about 3% by weight. In another embodiment, based on the total weight of the reducing sugar and stevia extract in the composition, the amount of reducing sugar in the food or sweetener composition is about 97.5% to about 99.9%, and the amount of stevia extract is about 0.1% to about 2.5%. In another embodiment, based on the total weight of the reducing sugar and stevia extract in the composition, the amount of reducing sugar in the food or sweetener composition is about 98% by weight to about 99.9% by weight, and the amount of stevia extract is about 0.1% to about 2% by weight, based on dry solids.In another embodiment, based on the total weight of the reducing sugar and stevia extract in the composition, the amount of reducing sugar in the food or sweetener composition is about 98.9% by weight to about 99.9% by weight, and the amount of stevia extract is about 0.1% by weight to about 1.1% by weight, based on dry solids. In another embodiment, based on the total weight of the reducing sugar and stevia extract in the composition, the amount of reducing sugar in the food or sweetener composition is about 98.9% by weight to about 99.8%, and the amount of stevia extract is about 0.2% by weight to about 1.1% by weight. In another embodiment, based on the total weight of the reducing sugar and stevia extract in the composition, the amount of reducing sugar in the food or sweetener composition is about 99.5% by weight to about 99.8% by weight, and the amount of stevia extract is about 0.2% by weight to about 0.5% by weight, based on dry solids. In another embodiment, based on the total weight of the reducing sugar and stevia extract in the composition, the amount of reducing sugar in the food or sweetener composition is 98.9% by weight to about 99.4% by weight, and the amount of stevia extract is about 0.6% by weight to about 1.1% by weight, based on dry solids. In another embodiment, based on the total weight of the reducing sugar and stevia extract in the composition, the amount of reducing sugar in the food or sweetener composition is about 99.0% by weight to about 99.3% by weight, and the amount of stevia extract is about 0.7% by weight to about 1.0% by weight. In another embodiment, based on the total weight of the reducing sugar and stevia extract in the composition, the amount of reducing sugar in the food or sweetener composition is about 99.03% by weight, and the amount of stevia extract is about 0.97% by weight, based on dry solids. In another embodiment, based on the total weight of reducing sugar and stevia extract in the composition, the amount of reducing sugar in the food or sweetener composition is about 99.4% by weight to about 99.9% by weight, and the amount of stevia extract is about 0.1% by weight to about 0.6% by weight, based on dry solids. In another embodiment, based on the total weight of reducing sugar and stevia extract in the composition, based on dry solids, the amount of reducing sugar in the food or sweetener composition is about 97.5% by weight to about 99.0% by weight, and the amount of stevia extract is about 1.0% by weight to about 2.5% by weight. In another embodiment, based on the total weight of reducing sugar and stevia extract in the composition, based on dry solids, the amount of reducing sugar in the food or sweetener composition is about 98.0% by weight to about 98.9% by weight, and the amount of stevia extract is about 1.1% by weight to about 2.0% by weight. According to one embodiment, the food or sweetener composition also includes a sweet taste improving additive, a bulking agent, a flavoring agent, or a stabilizer.

[0116] In another aspect, the present invention provides the use of a divalent metal ion salt in inhibiting browning of a food containing reducing sugars during heating in the presence of an additional food ingredient containing an amine. For example, the divalent metal ion salt can reduce browning of the food during cooking, baking or frying.

[0117] In another aspect, the present invention provides the use of a divalent metal ion salt in reducing acrylamide formation during heating of a food containing reducing sugars in the presence of an additional food ingredient containing an amine. For example, the divalent metal ion salt can reduce acrylamide formation during cooking, baking or frying of the food.

[0118] In some embodiments, the present invention provides the use of a divalent metal ion salt in a food containing reducing sugars to inhibit browning and / or acrylamide formation during heating in the presence of an additional food ingredient containing an amine.

[0119] In another aspect, the present invention provides a method for inhibiting browning of food, wherein the method comprises:

[0120] a) mixing a reducing sugar with a divalent metal salt and at least one additional food ingredient containing an amine to provide an unheated food; and

[0121] b) optionally heating the unheated food to provide a heated food.

[0122] In another aspect, a method for reducing acrylamide formation in food is provided, wherein the method comprises:

[0123] a) mixing a reducing sugar with a divalent metal salt and at least one additional food ingredient containing an amine to provide an unheated food; and

[0124] b) optionally heating the unheated food to provide a heated food.

[0125] In some embodiments, the methods inhibit browning in a food and / or reduce acrylamide formation in a food.

[0126] In some embodiments, the unheated food is a precursor of heated food, for example, wherein the food is a dough or batter. In some embodiments, the unheated food is uncooked dough or batter. In some embodiments, the unheated food is uncooked dough or batter for making baked products. In some embodiments, the unheated food is uncooked dough or batter for making rolls, cakes, pies, pastries or biscuits. In certain preferred embodiments, the unheated food is uncooked dough or batter for making cakes or biscuits.

[0127] Heating can be carried out by any means conventional in the art. For example, the unheated food can be fried (shallow fried, deep fried, air fried), baked, autoclaved or ultra high temperature (UHT) treated.

[0128] In an embodiment of the present invention, heating the food includes heating the food at a temperature of about 100°C to about 250°C, preferably about 120°C to about 220°C, and the heating can be carried out for about 1 minute to about 60 minutes, more preferably about 5 minutes to about 45 minutes. The food can be baked at a temperature of about 140°C to about 200°C, preferably about 145°C to about 185°C, and the food can be baked for about 5 minutes to about 20 minutes. The food can be fried at a temperature of about 160°C to about 220°C, preferably about 170°C to about 190°C, and the food can be fried for about 2 minutes to about 12 minutes, preferably about 3 minutes to about 5 minutes. Therefore, the heated food can be a food that has been subjected to the heating process described herein.

[0129] When baking food, the baking conditions will be adjusted according to the size and shape of the food. For example, the cookie dough according to the present invention can be baked at about 140°C to about 200°C for about 5 minutes to about 20 minutes. In a preferred embodiment, the cookie dough is baked at about 145°C to about 185°C for about 9 minutes to about 15 minutes. When the temperature is relatively low, such as 145°C to 175°C, the baking time can be longer, such as 11 minutes to 15 minutes. When the temperature is relatively high, such as 165°C to 195°C, the baking time can be shorter, such as 7 minutes to 13 minutes. In another embodiment, the cake batter according to the present invention can be baked at about 140°C to about 200°C for about 15 minutes to about 40 minutes. If the cake is a muffin, the baking time can be shorter, such as about 25 minutes. If the cake is a larger cake, such as a loaf cake, a tray bake or a birthday cake, the baking time can be longer, such as from about 25 minutes to about 40 minutes.

[0130] In some embodiments, the amine-containing additional food ingredient is selected from the group consisting of leavening agents (such as yeast, etc.), eggs or egg-derived products, fats, oils, milk and / or other dairy products, gums, natural and / or artificial colors, natural and / or artificial flavorings (such as vanilla), chocolate and / or cocoa, coconut and coconut-derived products, spices, fruits and fruit-derived products, vegetables and vegetable-derived products, legumes and legume-derived products, nuts and nut-derived products, preservatives, stabilizers, antioxidants, emulsifiers, proteins (including whey proteins), amino acids, vitamins, wheat flour, non-wheat flour (such as rice, corn (corn, oat, rye, barley, cassava, sago, amaranth, arrowroot, sorghum, pea, banana, potato and sweet potato flour), and any combination thereof.

[0131] In some embodiments, the amine is a protein, an amino acid, or a combination thereof. In other words, the additional food ingredient containing an amine can be a food ingredient containing a protein or an amino acid. The additional food ingredient containing an amine can be one or more proteins or one or more amino acids, or a combination of one or more proteins and one or more amino acids.

[0132] In some embodiments, step a) comprises mixing a non-reducing sugar such as sucrose with the reducing sugar, a divalent metal ion salt, and an additional food ingredient containing an amine to provide an unheated food.

[0133] In some embodiments of the methods and foods described herein, the sugar content of the unheated food is about 1% by weight to about 80% by weight relative to the gross weight of the unheated food. That is, reducing sugar and non-reducing sugar are present in a total amount of about 1% by weight to about 80% by weight based on the gross weight of the unheated food. In some embodiments, the total amount of reducing sugar and non-reducing sugar in the unheated food is from about 2%, about 5%, about 10%, about 20%, about 30%, about 40%, about 50%, about 60% or about 70% to about 80% (by weight) relative to the gross weight of the unheated food. In some embodiments, the total amount of reducing sugar and non-reducing sugar in the unheated food is about 1% by weight to about 2% by weight, about 5% by weight, about 10% by weight, about 20% by weight, about 30% by weight, about 40% by weight, about 50% by weight, about 60% by weight, about 70% by weight or about 80% by weight relative to the gross weight of the unheated food. In some embodiments, the total amount of reducing sugars and non-reducing sugars in the unheated food is about 60% to about 70%, about 80%, about 90% or about 95% by weight relative to the total weight of the unheated food. In some embodiments, the total amount of reducing sugars and non-reducing sugars in the unheated food is about 1% to about 2% by weight, about 5% by weight, about 10% by weight, about 20% by weight, about 30% by weight, about 40% by weight, about 50% by weight or about 60% by weight to about 70% by weight relative to the total weight of the unheated food. For example, the total amount of reducing sugars and non-reducing sugars in the unheated food is about 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24%, 25%, 26%, 27%, 28%, 29%, 30%, 31%, 32%, 33%, 34%, 35%, 36%, 37%, 38%, 39%, 40%, 41%, 42%, 43%, 44%, 45%, 46%, 47%, 48%, 49%, 50%, 51%, 52%, 53%, 54%, 55%, 56%, 57%, 58%, 59%, 60%, 61%, 62%, 63%, 64%, 65%, 66%, 67%, 68%, 69%, 70%, 71%, 72%, 73%, 74%, 75%, 76%, 77%, 78%, 79%, 80%, 81%, 82%, 83%, 84%, 85%, 86%, 87%, 88%, 89%, 90%, 91%, 92%, 93%, 94%, 95%, 96%, 97%, 98%, 99%, 100%, 101%, 102%, 103%, 104%, 105%, 106%, 107%, 108%, 109%, 110%, %, 73%, 74%, 75%, 76%, 77%, 78%, 79% or 80% and all intermediate values ​​(by weight).

[0134] In some embodiments, the content of the reducing sugar of the unheated food is about 1% by weight to about 80% by weight relative to the gross weight of the unheated food. That is, reducing sugar exists in an amount of about 1% by weight to about 80% by weight based on the gross weight of the unheated food. In some embodiments, the content of the reducing sugar of the unheated food is from about 2%, about 5%, about 10%, about 20%, about 30%, about 40%, about 50%, about 60% or about 70% to about 80% (by weight) relative to the gross weight of the unheated food. In some embodiments, the content of the reducing sugar of the unheated food is about 1% to about 2%, about 5%, about 10%, about 20%, about 30%, about 40%, about 50%, about 60%, about 70% or about 80% (by weight) relative to the gross weight of the unheated food. In some embodiments, the content of reducing sugars in the unheated food is about 60% to about 70% by weight, about 80% by weight, about 90% by weight, or about 95% by weight relative to the total weight of the unheated food. In some embodiments, the content of reducing sugars in the unheated food is about 1% to about 2% by weight, about 5% by weight, about 10% by weight, about 20% by weight, about 30% by weight, about 40% by weight, about 50% by weight, or about 60% by weight to about 70% by weight relative to the total weight of the unheated food. For example, the reducing sugar content of the unheated food is about 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24%, 25%, 26%, 27%, 28%, 29%, 30%, 31%, 32%, 33%, 34%, 35%, 36%, 37%, 38%, 39% relative to the total weight of the unheated food. , 40%, 41%, 42%, 43%, 44%, 45%, 46%, 47%, 48%, 49%, 50%, 51%, 52%, 53%, 54%, 55%, 56%, 57%, 58%, 59%, 60%, 61%, 62%, 63%, 64%, 65%, 66%, 67%, 68%, 69%, 70%, 71%, 72%, 73%, 74%, 75%, 76%, 77%, 78%, 79% or 80%, and all intermediate values ​​(by weight).

[0135] In some embodiments, the content of the non-reducing sugar of the unheated food is about 1% by weight to about 80% by weight relative to the gross weight of the unheated food. That is, non-reducing sugar exists in an amount of about 1% by weight to about 80% by weight based on the gross weight of the unheated food. In some embodiments, the content of the non-reducing sugar of the unheated food is about 2%, about 5%, about 10%, about 20%, about 30%, about 40%, about 50%, about 60% or about 70% to about 80% (by weight) relative to the gross weight of the unheated food. In some embodiments, the content of the non-reducing sugar of the unheated food is about 1% by weight to about 2% by weight, about 5% by weight, about 10% by weight, about 20% by weight, about 30% by weight, about 40% by weight, about 50% by weight, about 60% by weight, about 70% by weight or about 80% by weight relative to the gross weight of the unheated food. In some embodiments, the content of non-reducing sugars in the unheated food is about 60% to about 70% by weight, about 80% by weight, about 90% by weight, or about 95% by weight relative to the total weight of the unheated food. In some embodiments, the content of non-reducing sugars in the unheated food is about 1% to about 2% by weight, about 5% by weight, about 10% by weight, about 20% by weight, about 30% by weight, about 40% by weight, about 50% by weight, or about 60% to about 70% by weight relative to the total weight of the unheated food. For example, the unheated food may contain non-reducing sugars in an amount of about 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24%, 25%, 26%, 27%, 28%, 29%, 30%, 31%, 32%, 33%, 34%, 35%, 36%, 37%, 38%, 39%, 40%, 41%, 42%, 43%, 44%, 45%, 46%, 47%, 48%, 49%, 50%, 51%, 52%, 53%, 54%, 55%, 56%, 57%, 58%, 59%, 60%, 61%, 62%, 63%, 64%, 65%, 66%, 67%, 68%, 69%, 70%, 71%, 72%, 73%, 74%, 75%, 76%, 77%, 78%, 79%, 80%, 81%, 82%, 83%, 84%, 85%, 86%, 87%, 88%, 89%, 90%, 91%, 92%, 93%, 94%, 95%, 96%, 97%, 98%, 99%, 100%, 101%, 102%, 103%, 104%, 105%, 106%, 107%, 108%, 109%, 110%, 111%, 112%, 113%, 114%, , 40%, 41%, 42%, 43%, 44%, 45%, 46%, 47%, 48%, 49%, 50%, 51%, 52%, 53%, 54%, 55%, 56%, 57%, 58%, 59%, 60%, 61%, 62%, 63%, 64%, 65%, 66%, 67%, 68%, 69%, 70%, 71%, 72%, 73%, 74%, 75%, 76%, 77%, 78%, 79% or 80%, and all intermediate values ​​(by weight).

[0136] In some embodiments, the divalent metal ion salt is used in an amount sufficient to provide a free divalent metal ion content of about 0.01 wt % to about 1 wt % relative to the total weight of the unheated food.

[0137] The free divalent metal ion content of metal salts is the metal ion content contained in the solution in the food. The relationship between the free metal ion content and the metal salt content in foods containing metal salts is expressed by the following formula:

[0138] C(M)=m×C(M m X n )×[A r (M) / M r (M m X n )]

[0139] C(M)=C(water)×s(M m X n )

[0140] Among them, M m X n A chemical formula representing a salt of a metal ion M and a counter ion X;

[0141] m represents the metal salt M per mole m X n The number of moles of metal M;

[0142] C(M) represents the weight percentage of free metal ions in food containing metal salts based on the total weight of the food;

[0143] C(M m X n ) represents the weight percentage of the metal salt content of the food based on the total weight of the food;

[0144] A r (M) represents the atomic mass of metal M;

[0145] M r (M m X n ) represents the molecular weight of the metal salt MmXn;

[0146] C (water) represents the weight percentage of water content in the food based on the total weight of the food; and

[0147] s(M m X n ) represents the solubility of a metal salt in water at a given temperature, pressure and pH, in g / mL.

[0148] For example, for foods to which anhydrous calcium chloride is added, the metal salt content (C(M m X n)) is 2 weight percent, the water content C (water) is 10 weight percent, and the free calcium ion content is 0.72 weight percent. Therefore, for a given metal salt and water content, the technician can calculate the free metal ion salt content, and vice versa, without causing unnecessary burden. Information about the solubility of different salts at different temperatures, pressures and pH is widely available. The solvated water in the molecular weight of the hydrated metal salt should be appropriately considered.

[0149] In some embodiments, the amount of the divalent metal ion salt is sufficient to provide a free divalent metal ion content of about 0.01% to about 0.9%, 0.02% to about 0.8%, about 0.05% to about 0.7%, about 0.05% to about 0.6%, about 0.1% to about 0.6%, about 0.1% to about 0.5%, about 0.15% to about 0.4%, or about 0.2% to about 0.3% by weight relative to the total weight of the unheated food. In a preferred embodiment, the amount of the divalent metal ion salt is sufficient to provide a free divalent metal ion content of about 0.1% to about 0.3%, preferably 0.2% by weight relative to the total weight of the unheated food. In some embodiments, the amount of divalent metal ion salt provided is sufficient to provide a free divalent metal ion content of about 0.01%, 0.02%, 0.03%, 0.04%, 0.05%, 0.06%, 0.07%, 0.08%, 0.09%, 0.1%, 0.11%, 0.12%, 0.13%, 0.14%, 0.15%, 0.16%, 0.17%, 0.18%, 0.19%, based on the total weight of the unheated food. , 0.20%, 0.21%, 0.22%, 0.23%, 0.24%, 0.25%, 0.26%, 0.27%, 0.28%, 0.29%, 0.3%, 0.31%, 0.32%, 0.33%, 0.34%, 0.35%, 0.36%, 0.37%, 0.38%, 0.39%, 0.4%, 0.41%, 0.42%, 0.43%, 0.44%, 0.45%, 0.46%, 0. .47%, 0.48%, 0.49%, 0.5%, 0.51%, 0.52%, 0.53%, 0.54%, 0.55%, 0.56%, 0.57%, 0.58%, 0.59%, 0.6%, 0.61%, 0.62%, 0.63%, 0.64%, 0.65%, 0.66%, 0.67%, 0.68%, 0.69%, 0.7%, 0.71%, 0.72%, 0.73%, 0.74 %, 0.75%, 0.76%, 0.77%, 0.78%, 0.79%, 0.8%, 0.81%, 0.82%, 0.83%, 0.84%, 0.85%, 0.86%, 0.87%, 0.88%, 0.89%, 0.9%, 0.91%, 0.92%, 0.93%, 0.94%, 0.95%, 0.96%, 0.97%, 0.98%, 0.99% or 1.00% (by weight).

[0150] Alternatively or additionally, the content of the metal salt may be set according to the amount of the metal salt added. In this case, the unheated food contains the metal ion salt in an amount of about 0.1% to about 2%. For example, based on the total weight of the unheated food, the content of the metal salt in the unheated food is about 0.1%, 0.11%, 0.12%, 0.13%, 0.14%, 0.15%, 0.16%, 0.17%, 0.18%, 0.19%, 0.20%, 0.21%, 0.22%, 0.23%, 0.24%, 0.25%, 0.26%, 0.27%, 0.28%, 0.29%, 0.3%, 0.31%, 0.32%, 0.33%, 0.34%, 0.35%, 0.36%, 0.37%, 0.38%, 0.39%, 0.41%, 0.42%, 0.43%, 0.44%, 0.45%, 0.46%, 0.47%, 0.48%, 0.49%, 0.50%, 0.51%, 0.52%, 0.53%, 0.54%, 0.55%, 0.56%, 0.57%, 0.58%, 0.59%, 0.60%, 0.61%, 0.62%, 0.63%, 0.64%, 0.65%, 0.66%, 0.67%, 0.68%, 0.69%, 0.70%, 0.71%, 0.72%, 0.73%, 0.74%, 0.75%, 0.76%, 0.77%, 0.78%, 0.79%, 0.80%, 0.81%, 0.82%, 0.83%, 0.84%, 0.85%, 0.86%, 0.87%, 0.88%, 0.89%, 0.90%, 0.9 3%, 0.44%, 0.45%, 0.46%, 0.47%, 0.48%, 0.49%, 0.5%, 0.51%, 0.52%, 0.53%, 0.54%, 0.55%, 0.56%, 0.57%, 0.58%, 0.59%, 0.6%, 0.61%, 0.62%, 0.63%, 0.64%, 0.65%, 0.66%, 0.67%, 0.68%, 0.69%, 0.7%, 0.71%, 0.72%, 0.73%, 0.74%, 0.75%, 0.76%, 0.77%, 0.78%, 0.79%, 0.8%, 0.81%, 0.82%, 0. .83%, 0.84%, 0.85%, 0.86%, 0.87%, 0.88%, 0.89%, 0.9%, 0.91%, 0.92%, 0.93%, 0.94%, 0.95%, 0.96%, 0.97%, 0.98%, 0.99%, 1.0%, 1.1%, 1.11%, 1.12%, 1.13%, 1.14%, 1.15%, 1.16%, 1.17%, 1.18%, 1.19%, 1.20%, 1.21%, 1.22%, 1.23%, 1.24%, 1.25%, 1.26%, 1.27%, 1.28%, 1.29%, 1.3%, 1.31 %, 1.32%, 1.33%, 1.34%, 1.35%, 1.36%, 1.37%, 1.38%, 1.39%, 1.4%, 1.41%, 1.42%, 1.43%, 1.44%, 1.45%, 1.46%, 1.47%, 1.48%, 1.49%, 1.5%, 1.51%, 1.52%, 1.53%, 1.54%, 1.55%, 1.56%, 1.57%, 1.58%, 1.59%, 1.6%, 1.61%, 1.62%, 1.63%, 1.64%, 1.65%, 1.66%, 1.67%, 1.68%, 1.69%, 1.7%, 1.71%, 1.72%, 1.73%, 1.74%, 1.75%, 1.76%, 1.77%, 1.78%, 1.79%, 1.8%, 1.81%, 1.82%, 1.83%, 1.84%, 1.85%, 1.86%, 1.87%, 1.88%, 1.89%, 1.9%, 1.91%, 1.92%, 1.93%, 1.94%, 1.95%, 1.96%, 1.97%, 1.98%, 1.99% or 2.0%. In some embodiments, the content of the metal salt in the unheated food is about 0.1% to about 1.8%, 0.2% to about 1.6%, about 0.3% to about 1.2%, about 0.4% to about 1%, about 0.5% to about 0.7%, about 0.5% to about 0.8%, about 0.4% to about 0.7% or about 0.6% by weight, based on the total weight of the unheated food. In a preferred embodiment, the content of the metal salt in the unheated food is about 0.3% to about 0.7% by weight, based on the total weight of the unheated food. In particular, the unheated food may contain calcium chloride, calcium lactate, calcium sulfate or calcium phosphate in an amount of about 0.3% to about 0.7% by weight based on the total weight of the unheated food. .

[0151] Alternatively or additionally, the amount of divalent metal ion salt content can be adjusted according to the amount of reducing sugar present. For example, the amount of divalent metal ion content can be sufficient to provide a free divalent metal ion content of about 0.5% to about 10% (by weight) relative to the reducing sugar content. For example, if the amount of reducing sugar (e.g., psicose) is 10% (by weight) of the total weight of the food or sweetener composition, the amount of divalent metal ion salt is sufficient to provide a free divalent metal ion content of about 0.05% (by weight) of the total weight of the food or sweetener composition (1% by weight of psicose). In a preferred embodiment, the amount of divalent metal ion content is sufficient to provide a free divalent metal ion content of about 1% by weight to about 10% by weight, preferably 2% by weight to about 8% by weight, and more preferably about 3% by weight to about 7% by weight relative to the reducing sugar content.

[0152] In some embodiments, the reducing sugar is selected from the group consisting of psicose, fructose, glucose, lactose, maltose, polysaccharides such as soluble dietary fiber such as soluble corn fiber or polydextrose, or maltodextrin, or any combination thereof. In a preferred embodiment, the reducing sugar is psicose. In another preferred embodiment, the reducing sugar is soluble corn fiber or polydextrose. In another preferred embodiment, the reducing sugar is fructose.

[0153] In some embodiments, the reducing sugar is selected from L70 (soluble glucan fiber), (Crystallized Fructose) and Dolcia Any combination of (crystalline allulose and allulose syrup).

[0154] In some embodiments, the unheated food comprises a reducing sugar, i.e., allulose, and a non-reducing sugar, i.e., sucrose. The total amount of psicose and sucrose can be any amount as defined above for the total amount of reducing sugar and non-reducing sugar. In particular, based on the gross weight of the unheated food, by weight, the food can include from about 5% to about 50% sucrose and from 1% to about 25% psicose, from about 10% to about 40% sucrose and from 2% to about 20% psicose, from about 10% to about 25% sucrose and from 2% to about 10% psicose, from about 10% to about 20% sucrose and from 5% to about 10% psicose, or from about 10% to about 20% sucrose and from 1% to about 10% psicose.

[0155] In some embodiments, the unheated food comprises reducing sugar and non-reducing sugar, and the reducing sugar is soluble dietary fiber, such as soluble corn fiber or polydextrose, and the non-reducing sugar is sucrose.The total amount of soluble dietary fiber and sucrose can be any amount as defined above for the total amount of reducing sugar and non-reducing sugar.Especially, based on the gross weight of the unheated food, by weight, the food can comprise about 5% to about 50% sucrose and 1% to about 25% soluble dietary fiber, about 10% to about 40% sucrose and 2% to about 20% soluble corn fiber, about 10% to about 25% sucrose and 2% to about 10% soluble corn fiber of the amount, about 10% to about 20% sucrose and 5% to about 10% soluble corn fiber, or about 10% to about 20% sucrose and 1% to about 10% soluble corn fiber.

[0156] In some embodiments of the present methods, the divalent metal ion salt is an alkaline earth metal salt as defined above with respect to the sweetener compositions of the present invention.

[0157] In some embodiments, the unheated food is less susceptible to browning when heated than the same food in which the divalent metal ion salt is replaced with a stoichiometric equivalent of the corresponding potassium salt based on the metal ion content.

[0158] In some embodiments, the heated food is lighter in color than the same food wherein the divalent metal ion salt is replaced with a stoichiometric equivalent of the corresponding potassium salt based on metal ion content.

[0159] Another aspect relates to a food product comprising: a reducing sugar, a divalent metal ion salt and an additional food ingredient containing an amine. The reducing sugar, the divalent metal ion salt and the additional food ingredient containing an amine are as defined above in relation to the sweetener composition of the present invention.

[0160] Unless otherwise stated, all content values ​​are stated with reference to the food in the uncooked state, i.e. before any loss of moisture that may have occurred during the cooking (heating) process.

[0161] In some embodiments, the food product is a precursor to a heated food product.

[0162] According to one aspect, the food is a sweet baked product comprising a reducing sugar and a divalent metal ion salt, the amount of the reducing sugar being about 1% by weight to about 45% by weight relative to the total weight of an unbaked sweet baked product (e.g., dough or batter), and the amount of the divalent metal ion salt being enough to provide a free divalent metal ion content of about 0.01% by weight to about 1% by weight relative to the total weight of an uncooked product (uncooked product). The product is preferably selected from rolls, cakes, pies, pastries and biscuits. In certain embodiments, the product comprises a reducing sugar, the amount of the reducing sugar being about 5% by weight to about 35% by weight relative to the total weight of an uncooked sweet baked product. In certain embodiments, the product comprises a divalent metal ion salt, the amount of which is enough to provide a free divalent metal ion content of about 0.1% by weight to about 0.5% by weight relative to the total weight of the uncooked product. In some embodiments, the product comprises a divalent metal ion salt of an amount of about 0.3% by weight to about 0.9% by weight relative to the total weight of the uncooked product.

[0163] In some embodiments, food is dough or batter.For example, food is dough or batter for making rolls, cakes, pies, cakes or biscuits.Dough or batter preferably comprises reducing sugar, and its amount is about 1 weight % to about 45 weight % relative to dough or batter.In certain embodiments, described product comprises sugar of about 5 weight % to about 35 weight % relative to the gross weight of described dough or batter.

[0164] In addition to reducing sugars, sweet baked products according to the present invention generally include one or more starch ingredients, including all suitable types of flour (including bleached, unbleached and self-fermented flour) and starch (including native and modified starch). The starch ingredient can be from any suitable source, including but not limited to wheat, rice, corn (maize), oats, rye, barley, cassava, sago, amaranth, arrowroot, sorghum, peas, bananas, potatoes and sweet potatoes. The source can be waxy or non-waxy.

[0165] The sweet baked product according to the present invention may include one or more ingredients selected from the following: leavening agents (such as yeast, bicarbonate, sodium bicarbonate, cream of tartar, etc.), eggs or egg-derived products, fats, oils, water, milk and / or other dairy products, alcohol, gums, natural and / or artificial colors, natural and / or artificial flavorings (such as vanilla), salt, chocolate and / or cocoa, coconut and coconut-derived products, spices, fruits and fruit-derived products, vegetables and vegetable-derived products, beans and bean-derived products, nuts and nut-derived products, preservatives, stabilizers, antioxidants, emulsifiers, proteins, amino acids, vitamins, minerals, and any other ingredients suitable for inclusion in sweet baked products.

[0166] For example, according to the present invention, a sweet baked product can contain from about 1% to about 45% by weight of allulose, fructose or soluble dietary fiber relative to the total weight of the uncooked product, such as an amount from about 5% to about 40% by weight relative to the total weight of the uncooked product, such as an amount from about 10% to about 35% by weight relative to the total weight of the uncooked product, such as an amount from about 10% to about 25% by weight relative to the total weight of the uncooked product, such as an amount of about 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 15%, 20%, 25%, 30%, 35%, 40% or 45% by weight relative to the total weight of the uncooked product.

[0167] In some embodiments, reducing sugar is used as a partial or complete substitute for sucrose in a conventional recipe. In order to optimize some physical properties of the sweet baked product of the present invention, in addition to completely or partially replacing sucrose with reducing sugar, it may be necessary to make some other adjustments to the conventional recipe. The physical properties that may need to be optimized include crumb structure (crumb structure) (such as biscuits, pie crusts, etc.), ductility (spread) (such as biscuits), surface appearance (surface appearance), softness (softness) (such as biscuits), expansion degree (degree of rise) (such as cakes), moisture retention (moisture retention) (humectancy), etc.

[0168] In the case of partial replacement of sucrose, a possibility of affecting one or more of the above-mentioned physical properties is to adjust the amount of the nutritive sweetener replaced by the reducing sugar. For example, taking biscuits as an example, this adjustment can contribute to optimizing texture and browning. Therefore, according to a preferred embodiment, the sweet baked product of the present invention is a biscuit, and comprises a reducing sugar, such as psicose, fructose or a soluble dietary fiber (for example, based on the gross weight of the biscuit dough, about 25% to about 37% by weight, for example, about 29% to about 33% by weight) and a non-reducing sugar, such as sucrose (for example, based on the gross weight of the biscuit dough, about 4% to about 10% by weight, for example, about 6% to about 8% by weight). According to another preferred embodiment, the sweet baked product of the present invention is a biscuit and comprises a reducing sugar, such as psicose, fructose or soluble dietary fiber (e.g., in an amount of about 1% to about 10% by weight, such as about 3% to about 8% by weight, based on the total weight of the biscuit dough) and a non-reducing sugar, such as sucrose (e.g., in an amount of about 7% to about 20% by weight, such as about 10% to about 12% by weight, based on the total weight of the biscuit dough).

[0169] Another possibility to affect one or more of the above physical properties is to include texture modifiers and / or moisture retaining agents. Such texture modifiers and / or moisture retaining agents can be specialist bakery starches. Such special specialist bakery starches include one or more of cold-water-swelling starches, granular starches, pre-gelatinized starches, and instant starches. Thus, according to certain embodiments, the sweet bakery product according to the present invention includes a specialist bakery starch.

[0170] Egg white may also affect one or more of the above-mentioned physical properties, especially on leavened products such as cakes, muffins, etc., especially when higher amounts of psicose are used.

[0171] According to one embodiment, the sweet bakery product of the present invention is a biscuit and comprises a special baking starch, preferably a cold water swelling starch, a granular starch, or an instant starch. Based on the total weight of the biscuit dough, the content of the special baking starch in the biscuit can be up to about 1% by weight, for example, up to about 0.5% by weight, up to about 0.3% by weight, or about 0.24% by weight.

[0172] According to another embodiment, the sweet bakery product of the present invention is a cake and comprises a special baking starch, preferably a granular instant starch. This special baking starch can be included in the cake in an amount of at most about 3 wt %, such as at most about 2 wt %, at most about 1.5 wt %, or about 1 wt % based on the gross weight of the cake batter.

[0173] According to the present invention, the physical properties of sweet baked products can also be influenced by careful control of the baking conditions.

[0174] In a preferred embodiment, the sweet baked product is a cake comprising sucrose, psicose and a calcium salt, wherein the sucrose content is about 5% to about 30% by weight, the psicose content is from about 1% to about 10% by weight, and the calcium salt content is from about 0.1% to about 2% by weight, relative to the total weight of the uncooked cake batter.

[0175] In another preferred embodiment, the sweet baked product is a cake comprising fructose and a calcium salt, wherein the amount of fructose is from about 1% (by weight) to about 15% (by weight) relative to the total weight of the uncooked cake batter; and the amount of the calcium salt is from about 0.1% (by weight) to about 2% (by weight) relative to the total weight of the uncooked cake batter.

[0176] In another preferred embodiment, the sweet baked product is a cake comprising sucrose, soluble dietary fiber and a calcium salt, wherein the amount of sucrose is from about 6% (by weight) to about 30% (by weight), the amount of soluble dietary fiber is from about 1% (by weight) to about 10% (by weight), and the amount of calcium salt is from about 0.1% (by weight) to about 2% (by weight), relative to the total weight of the uncooked cake batter.

[0177] In another preferred embodiment, the sweet baked product is a biscuit comprising allulose, sucrose and a calcium salt, wherein the amount of sucrose is about 6% (by weight) to about 30% (by weight), the amount of isomaltose is about 1% (by weight) to about 10% (by weight), and the amount of calcium salt is about 0.1% (by weight) to about 2% (by weight), relative to the total weight of the uncooked cake batter.

[0178] According to another embodiment, the present invention provides a pre-made baking mix for preparing a sweet baked product, wherein the pre-made baking mix comprises a reducing sugar in an amount sufficient to provide about 1% by weight to about 45% by weight reducing sugar in an uncooked sweet baked product (i.e., an uncooked dough or batter). For example, relative to the total weight of the pre-made baking mix, the pre-made baking mix may comprise about 2% by weight to about 75% by weight of psicose, calculated as the weight of the reducing sugar relative to the total weight of the pre-baked mix.

[0179] In the sweet baked product of the present invention, there is a sweet filling, such as a pie filling or a filling for biscuits, cakes, pastries, candy products, etc., such as a fat-based cream filling, and the sweet filling can suitably contain reducing sugars, and the content of reducing sugars is about 1% (by weight) to about 50% (by weight) of the total weight of the uncooked sweet filling. This sweet filling can also include at least one plant-derived component (such as fruit, vegetable, legume, nut or coconut component). Relative to the total weight of the uncooked sweet filling, the content of the component of this plant origin can vary from about 1% (by weight) to about 60% (by weight). Plant products can be in any suitable form, such as whole plant, sliced, chopped, crushed, paste or mud, juice, concentrate, sauce form or extract form. The sweet filling according to the present invention may include one or more ingredients selected from eggs or egg-derived products, fats, oils, water, milk and / or other dairy products, alcohol, gums, natural and / or artificial colors, natural and / or artificial flavorings (such as vanilla), salt, chocolate and / or cocoa, coconut and coconut-derived products, spices, fruits and fruit-derived products, vegetables and vegetable-derived products, beans and bean-derived products, nuts and nut-derived products, preservatives, stabilizers, antioxidants, emulsifiers, proteins, amino acids, vitamins, minerals, and any other ingredients suitable for inclusion in a sweet filling. For example, sweet fillings of the present invention can comprise reducing sugar, and the consumption of described reducing sugar is about 1-50 weight % relative to the gross weight of uncooked sweet fillings, for example, the consumption of reducing sugar is about 5-45 weight % relative to the gross weight of uncooked sweet fillings, for example, the consumption of reducing sugar is about 10-45 weight % relative to the gross weight of uncooked sweet fillings, for example, the consumption of reducing sugar is about 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40% or 50% (by weight) relative to the gross weight of uncooked sweet fillings. In addition, sweet fillings can comprise divalent metal ion salts of any amount as described herein.

[0180] In the above-mentioned arbitrary embodiment, the sweet bakery product can include the reducing sugar and non-reducing sugar.The sweet bakery product can include the reducing sugar and non-reducing sugar, based on the gross weight of uncooked product, the gross weight of reducing sugar and non-reducing sugar is about 8 % by weight to about 45 % by weight, for example, based on the gross weight of uncooked product is about 15 % by weight to about 35 % by weight, for example, based on the gross weight of uncooked sweet bakery product is about 8 % by weight, 9 % by weight, 10 % by weight, 15 % by weight, 20 % by weight, 25 % by weight, 30 % by weight, 35 % by weight, 40 % by weight or 45 % by weight.In these cases, the sweet bakery product preferably includes the non-reducing sugar (such as sucrose) from about 5% to about 40% by weight based on the gross weight of uncooked product, and the non-reducing sugar (such as psicose, fructose or soluble dietary fiber) from about 5% to about 40% by weight. For example, the sweet baked product can contain from about 10% to about 25% by weight of a non-reducing sugar (such as sucrose), and from about 3% to about 15% by weight of a non-reducing sugar (such as psicose, fructose, or soluble dietary fiber), based on the total weight of the uncooked product.

[0181] In some embodiments, the moisture (water) content of the food is about 1% to about 30% by weight relative to the total weight of the uncooked product. For example, the moisture content can be about 5% to about 25% by weight relative to the total weight of the uncooked product, such as about 10% to about 25% by weight relative to the total weight of the uncooked product.

[0182] The pre-made baking mixture for preparing the sweet baked product is a pre-made mixture (pre-made mix) for preparing the sweet baked product according to the present invention. Therefore, the pre-made mixture may include any combination of the ingredients related to the sweet baked product discussed above. Therefore, the description related to the sweet baked product of the present invention can be applied mutatis mutandis.

[0183] In general, prefabricated baking mixes will only contain the "dry" ingredients required for preparing sweet baked products. Therefore, prefabricated baking mixes generally do not contain "wet" ingredients, such as eggs or egg-derived products, fats, oils, water, milk and / or other dairy products, or other "wet" ingredients. According to some embodiments, dry forms of these ingredients (e.g., dried eggs or dairy products) may be included, and oil and / or fat may also be included. Anti-caking agents may also be advantageously incorporated into prefabricated baking mixes of the present invention.

[0184] For example, according to the present invention, the prefabricated baking mix may include reducing sugars, such as psicose, fructose or soluble dietary fiber, and the content of the reducing sugar is about 1 wt % to about 75 wt % relative to the total weight of the prefabricated baking mix, for example, about 10 wt % to about 67 wt % relative to the total weight of the prefabricated baking mix, for example, about 25 wt % to about 58 wt % relative to the total weight of the prefabricated baking mix, for example, about 1 wt %, 2 wt %, 3 wt %, 4 wt %, 5 wt %, 6 wt %, 7 wt %, 8 wt %, 9 wt %, 10 wt %, 11 wt %, 12 wt %, 13 wt %, 14 wt %, 15 wt %, 20 wt %, 25 wt %, 30 wt %, 35 wt %, 40 wt %, 50 wt %, 60 wt %, 70 wt % or 75 wt % relative to the total weight of the prefabricated baking mix.

[0185] In some embodiments, the food product is a bread product comprising about 1 wt % to about 15 wt % reducing sugar relative to the total weight of the unbaked bread product, and about 0.1 wt % to about 2 wt % divalent metal ion salt relative to the total weight of the unbaked bread product.

[0186] Sweet baked products, such as cakes and biscuits, and prefabricated baking mixtures for the preparation of such products, generally include leavening agents.Therefore, sweet baked products as herein described and prefabricated baking mixtures may include leavening agents.In some embodiments, leavening agent is egg white, and the content of leavening agent is about 5 weight % to about 10 weight % relative to the gross weight of uncooked products.In some embodiments, the leavening agent is baker's yeast, and the content of leavening agent is about 0.1 weight % to about 1 weight % of the gross weight of uncooked products.In some embodiments, leavening agent is sodium bicarbonate, potassium bicarbonate, ammonium bicarbonate or baking powder (baking powder) (tartaric acid (tartaric acid) and potassium bitartrate (potassium bitartrate)) or any combination of the above substances, and its content is about 0.1 weight % to about 1 weight % relative to the gross weight of uncooked products.In a particularly preferred embodiment, leavening agent is ammonium bicarbonate, and its content is about 0.1 weight % to about 1 weight % relative to the gross weight of uncooked products. The inventors have found that when ammonium bicarbonate is used as a leavening agent, off-flavors associated with divalent metal ion salts are reduced. In a particularly preferred embodiment, the food contains from about 0.1% to about 1.0% by weight of a calcium salt, especially calcium chloride, and from about 0.1% to about 1.0% by weight of ammonium bicarbonate, relative to the total weight of the uncooked food.

[0187] In some embodiments, the food product is a confectionery product, wherein the confectionery product comprises from about 1 wt % to about 50 wt % reducing sugars, relative to the total weight of the uncooked confectionery product; and from about 0.1 wt % to about 2 wt % divalent metal ion salt, relative to the total weight of the uncooked confectionery product.

[0188] In some embodiments, the food product is a snack bar comprising from about 1 wt % to about 25 wt % reducing sugars relative to the total weight of the snack bar; and from about 0.1 wt % to about 2 wt % divalent metal ion salt relative to the total weight of the snack bar.

[0189] In some embodiments, the food product is a sweetened breakfast cereal comprising from about 1 wt % to about 50 wt % reducing sugars relative to the total weight of the sweetened breakfast cereal; and from about 0.1 wt % to about 2 wt % divalent metal ion salt relative to the total weight of the sweetened breakfast cereal.

[0190] In some embodiments, the food product is a sweet filling comprising a reducing saccharide composition in an amount of about 1-50 wt % relative to the total weight of the uncooked sweet filling; and a divalent metal ion salt in an amount of about 0.1 wt % to about 2 wt % relative to the total weight of the uncooked sweet filling.

[0191] In some embodiments, the food is condensed milk, which comprises about 1 wt % to about 50 wt % of the reducing sugar composition relative to the total weight of the condensed milk; and about 0.1 wt % to about 2 wt % of the divalent metal ion salt relative to the total weight of the condensed milk.

[0192] In some embodiments, the food product is a non-dairy vegetable milk or beverage comprising vegetable solids, water, reducing sugars, and a divalent metal ion salt. Non-dairy plant milks or non-dairy vegetable drinks or milks include milks or beverages prepared from barley, fonio, corn, millet, oats, rice, rye, sorghum, teff, triticale, spelt, wheat amaranth, buckwheat, quinoa lupin, peas, peanuts, soy, almonds, brazil, cashews, hazelnuts, macadamia, pecans, pistachios, walnut chia seeds, flaxseed, hemp seeds, pumpkin seeds, sesame seeds, sunflower seeds, coconut, potatoes, or tiger nuts. In a preferred example, the plant in the non-dairy plant milk is oat, rice, pea, soy, almond, cashew or coconut. In some embodiments, the fat content in the non-dairy plant milk or beverage is about 1 wt % to about 8 wt %, preferably about 2 wt % to about 4 wt % relative to the total weight of the non-dairy plant milk or beverage.

[0193] In some embodiments, the non-dairy plant milk or beverage comprises plant solids, and the content of plant solids is about 1% to about 30% relative to the total weight of the non-dairy plant milk or beverage, such as 2% to about 20%, such as 5% to about 15%, preferably about 10% (by weight). In some embodiments, the non-dairy plant milk or beverage comprises reducing sugars, and the content of the reducing sugars is about 1% to about 20% by weight relative to the total weight of the non-dairy plant milk or beverage, such as about 2% to about 15% by weight, such as about 5% to about 12% by weight, preferably about 6% to about 11% by weight. In some embodiments, the non-dairy plant milk or beverage comprises a divalent metal ion salt, and its content is about 0.1% to about 2% by weight relative to the total weight of the non-dairy plant milk or beverage, such as about 0.2% to about 1.5% by weight, preferably about 0.1% to about 0.5% by weight. In some embodiments, non-dairy plant milk or beverage comprises non-reducing sugar, such as sucrose, and its content is about 1 weight % to about 20 weight % relative to the total weight of non-dairy plant milk or beverage, such as about 2 weight % to about 15 weight %, such as about 5 weight % to about 12 weight %, preferably about 6 weight % to about 11 weight %. In some embodiments, the content of water in non-dairy plant milk or beverage is about 40% to about 99% relative to the total weight of non-dairy plant milk or beverage, such as about 60% to about 95%, such as about 70% to about 89%, preferably about 75% to about 85% (by weight). In a preferred embodiment, reducing sugar is psicose, fructose or soluble dietary fiber, such as soluble corn fiber or polydextrose. In some preferred embodiments, non-dairy plant milk or beverage comprises about 7% to about 13% psicose or fructose by weight relative to the total weight of non-dairy plant milk or beverage. In some preferred embodiments, non-dairy plant milk or beverage comprises soluble dietary fiber, such as soluble corn fiber or polydextrose, and its content is about 4 weight % to about 8 weight % relative to the gross weight of non-dairy plant milk or beverage. In some preferred embodiments, divalent metal ion salt is calcium salt. In some preferred embodiments, divalent metal ion salt is calcium chloride, calcium lactate or calcium phosphate. In some embodiments, the fat content of non-dairy plant milk or beverage is about 1 weight % to about 8 weight %, preferably about 2 weight % to about 4 weight % relative to the gross weight of non-dairy plant milk or beverage.

[0194] In a preferred embodiment, the non-dairy plant milk or beverage is subjected to an ultra high temperature treatment to provide an ultra high temperature treated non-dairy plant milk or beverage.

[0195] In particularly preferred embodiments of the above, the non-dairy plant milk or beverage is oat milk or beverage and the non-dairy plant solids are oat solids.

[0196] According to the present invention, the unheated food is less susceptible to browning than the same food in which the calcium salt is replaced with a stoichiometric equivalent of potassium chloride based on the free metal ion content.

[0197] In some embodiments, the food is a heated food. In some embodiments, the food is a heated food made by heating any unheated or uncooked food described herein.

[0198] In some embodiments, the food product is lighter in color than the same food product wherein the divalent metal ion salt is replaced with a stoichiometric equivalent of the corresponding potassium salt based on free metal ion content.

[0199] The food is less susceptible to browning than the same food in which the divalent metal ion salt is replaced by a stoichiometric equivalent of the corresponding potassium salt based on the free metal ion content, so when the food is heated in the presence of a food ingredient containing an amine (e.g., containing a protein or amino acid), the food does not turn brown.

[0200] The color of the food of the present invention can be characterized using the widely used CIE 1976 L*a*b* model (CIE International Commission on Illumination, Recommendations on Uniform Color Spaces, Color-Difference Equations, Psychometric Color Terms, CIE Publication No. 15, Colorimetry, Supplement No. 2, 1971 and 1978). In the CIE 1976 L*a*b* model, the "L*" value measures lightness and ranges from 100 for perfect white to 0 for black. The chromaticity dimensions, "a*" and "b*" values ​​on the CIE 1976 L*a*b* model, give the following color indications: "a*" represents red at positive values, gray at zero values, and green at negative values, and "b*" represents yellow at positive values, gray at zero values, and blue at negative values.

[0201] In some embodiments, the "L*" value of the unheated food is greater than about 50, 55, 60, 65, 70, or 75, such as greater than 50, greater than 60, or greater than 70. In some embodiments, the "L*" value of the unheated food decreases by less than about 30, 25, 20, 15, 10, or 5, such as less than about 20 or less than about 10, upon heating.

[0202] In some embodiments, the heated food has an "L*" value greater than about 50, 55, 60, 65, 70, or 75, such as greater than 50, greater than 60, or greater than 70.

[0203] In some embodiments, after heating the two products in the same manner, the "L*" value of the heated food is greater than the "L*" value of the same food, wherein the divalent metal ion salt is replaced with a stoichiometric amount of the corresponding potassium salt based on the free metal ion content. In some embodiments, after heating the two products in the same manner, the "L*" value of the heated food is greater than the "L*" value of the same food, wherein no divalent metal ion salt is added to the same food.

[0204] When the food is less prone to acrylamide formation than the same food in which the divalent metal ion salt is replaced with a stoichiometric equivalent of the corresponding potassium salt based on the free metal ion content, less acrylamide is formed in the food when the food is heated in the presence of a food ingredient containing an amine (e.g., containing a protein or amino acid).

[0205] In some embodiments, the heated food has an acrylamide content of 20 μg / kg, preferably 15 μg / kg, or more preferably 10 μg / kg or less, 9 μg / kg or less, 8 μg / kg or less, 7 μg / kg or less, 6 μg / kg or less, or 5 μg / kg or less. The acrylamide content can be determined by any suitable method known in the art. Food samples are usually sent to an independent laboratory for testing.

[0206] Acrylamide concentration is quantitatively determined using LC-MS techniques. In one such technique, quantitative determination is performed by extracting food using a water / acetonitrile mixture and defatting using n-hexane. Additional solid phase extraction cleanup can be performed. LC-ESI-MS / MS (positive ion mode) can be used. Deuterated acrylamide (acrylamide-d3) is used as an internal standard.

[0207] In some embodiments, acrylamide content can be determined as follows:

[0208] Reagents and consumables

[0209] Acrylamide (Sigma Chemical Company, St. Louis, MO); 13C3-labeled acrylamide (Cambridge Isotope Laboratory, Andover, MA); HPLC-grade acetonitrile (Omnisov, EM Science, Gibbstown, NJ); HPLC-grade methanol (Omnisov, EM Science, Gibbstown, NJ); HPLC-grade 2-propanol (Omnisov, EM Science, Gibbstown, NJ); HPLC-grade water (Omnisolv, EM Science, Gibbstown, NJ); 99% formic acid (Sigma Chemical Company, St. Louis, MO); 99% glacial acetic acid (Sigma Chemical Company, St. Louis, MO); Maxi-Spin filter tubes, 0.45 μm PVDF (Alltech Associates, Deerfield, IL); 50 mL capped polypropylene conical tubes (Becton Dickinson); Hydro-RP 80A HPLC column (2×250 mm), 4 micron packing (micron packing) (Phenomonex, Torrance, CA). After 48 samples or at the end of the daily run, the column was cleaned with 50:50 methanol:acetonitrile for a minimum of 20 minutes. The analysis required mobile phase recalibration for 1.5 hours. OASIS HLB 6 mL SPE cartridges, 200 mg packing (Waters Corporation, Milford, MA). Bond Elut-Accucat (mixed mode, C8, SAX, and SCX) 3 mL SPE cartridges, 200 mg packing (Varian Inc., Harbor City, CA)

[0210] instrument

[0211] Agilent (Palo Alto, CA) Model 1100 autosampler, binary HPLC pump, and column heater Micromass (Manchester, UK) Quattro micro triple quadrupole mass spectrometer

[0212] Sample preparation

[0213] 1. Use a food processor or equivalent to pulverize and homogenize an amount of sample equivalent to the manufacturer's recommended serving size.

[0214] 2. Weigh one gram of the crushed sample and place it into a 50 ml polypropylene graduated conical tube with a cap.

[0215] 3. Add 1 mL of internal standard solution to the test part ( 13 Solution of C3-labeled acrylamide in 0.1% formic acid, 200 ng / mL) followed by 9 mL of water. Shake by hand or vortex briefly before step 4 to disperse the test portion in the water.

[0216] 4. Mix on a rotary shaker for 20 minutes. (Note: Do not heat or sonicate as this may produce an extract that will clog the SPE column)

[0217] 5. Centrifuge at 9000 rpm for 15 minutes. Immediately remove 5 mL of the clear aqueous phase for spin filtration and solid phase extraction (SPE). When removing part of the aqueous phase, avoid the top oil layer and the bottom solid layer.

[0218] 6. Place a 5 mL portion in a maxi-spin filter tube, 0.45 μm PVDF (Alltech #2534). Centrifuge at 9000 rpm for 2-4 min. If the filter is clogged, insert a new filter into the tube, pour the unfiltered liquid onto the new filter and continue centrifugation until most of the liquid passes through the filter.

[0219] 7. Condition the OASIS SPE cartridge with 3.5 mL of methanol, then with 3.5 mL of water. Discard the methanol and water used to prepare the cartridge. During the development of this method, a variety of SPE cartridges were tested, all with different analyte retention and elution characteristics. Do not substitute other SPE sorbents in this step without testing.

[0220] 8. Flow 1.5 mL of the 5 mL test portion extract into the OASIS SPE solid phase extraction column. Allow the extract to pass completely through the adsorbent material. Elute the column with 0.5 mL of water and discard. Elute the column with 1.5 mL of water again and collect for washing with the Varian SPE solid phase extraction column. Do not use vacuum to accelerate the elution process during any solid phase extraction (SPE) step.

[0221] 9. Mark the height of 1 mL of liquid above the adsorbent bed on the outside of the Varian SPE solid phase extraction column. Condition the Varian SPE solid phase extraction column with 2.5 mL of methanol, and then condition it with 2.5 mL of water. Discard the methanol and water used to prepare the solid phase extraction column. Load 1.5 mL of the portion collected in step 8, elute to the 1 mL mark, and then collect the remaining elution. Transfer to a 2 mL amber autosampler vial for LC / MS / MS analysis. This step removes many of the co-extractives that eluted earlier, thereby improving the accuracy of measurements below 50 ppb. Do not load more than 1.5 mL of extract into the Varian SPE solid phase extraction column.

[0222] Liquid chromatography / mass spectrometry

[0223] 1. Mobile phase composition: 0.1% acetic acid aqueous solution, 0.5% methanol

[0224] 2. Column flow rate: 200 μL / min

[0225] 3. Post-column supplement flow rate: 50 μL / min of 1% acetic acid in 2-propanol solution

[0226] 4. Injection volume: 20μL

[0227] 5. Column temperature: 26°C

[0228] 6. Acrylamide elution time: about 7.1 minutes

[0229] 7. Ionization mode: cationic electrospray

[0230] 8. Probe temperature: 240℃

[0231] 9. Source temperature: 120℃

[0232] 10. Desolvation gas flow: 710 liters / hour of nitrogen

[0233] 11. Cone Gas flow: 153L / hr nitrogen

[0234] 12. Collision gas pressure: 1 Torr argon

[0235] 13. MRM ions: acrylamide (m / z 72, 55, 27), internal standard (75, 58, 29). MRM transition collision energy: 72>72 and 75>75, 5 V; 72>55 and 75>58, 10 V; 72>27 and 75>29, 19 V. The dwell time for each channel was 0.3 s, and the delay between channels and between scans was 0.02 s.

[0236] 14. Quantitation: Parts per billion of acrylamide = (200 ng internal standard) (area at m / z 55) / (area at m / z 58) (gram weight of assay portion) (response factor). The response factor is the average response factor obtained from a standard curve run simultaneously that covers the range of apparent acrylamide concentrations in the assay portion. The limit of quantitation is defined as the level at which a signal / noise ratio of 10:1 is observed for the analyte quantitation ion (m / z 55).

[0237] In some embodiments, the acrylamide content of the heated food is 90% or less, preferably 85% or less, more preferably 80% or less, 75% or less, 70% or less, 65% or less, 60% or less, 55% or less 50% or less, 45% or less, 40% or less, 35% or less, 30% or less, or 25% or less of the acrylamide content of the same food after the divalent metal ion salt is replaced by the corresponding potassium salt in a stoichiometric equivalent based on the free metal ion content.

[0238] Example

[0239] A kind of biscuit

[0240] These examples were conducted to determine how the addition of divalent metal ion salts affects the browning, taste and texture characteristics of crackers. Crackers were prepared according to the ingredient list in Table 1, and all quantities in Table 1 are listed per serving, on a weight basis, based on the total number of servings listed in the "Total" section of each example.

[0241]

[0242]

[0243]

[0244]

[0245] The biscuits are made of commercially available food-grade low-protein (T45) wheat flour, 400-mesh sugar, erythritol, sunflower oil, salt, rapeseed lecithin, natural vanilla flavor, tap water, baking powder, ammonium bicarbonate, sodium bicarbonate, sodium acid pyrophosphate, calcium chloride, calcium lactate pentahydrate, calcium carbonate, tricalcium dicitrate tetrahydrate, calcium sulfate, tricalcium phosphate, potassium chloride, 50% citric acid solution, and diacetyl tartaric acid mono- and diglycerides (DATEM). Crystallized allulose is prepared as Dolcia The form of crystalline allulose was provided by Tate & Lyle. Crystalline fructose was provided by Tate & Lyle Crystalline fructose.

[0246] Salt mixture A is a raising agent, wherein disodium diphosphate and sodium bicarbonate are functional ingredients. Salt mixture B is a raising agent, wherein disodium diphosphate and potassium bicarbonate are contained as functional ingredients. Salt mixtures C and D are raising agents, which contain about 37% disodium pyrophosphate, 25% potassium bicarbonate and 19% calcium chloride as functional ingredients, as well as wheat flour and rapeseed oil. Salt mixture E is a raising agent, which contains about 37% disodium pyrophosphate, 25% potassium bicarbonate and 25% calcium chloride as functional ingredients, as well as wheat flour and rapeseed oil. Salt mixture F is a mixture of calcium chloride (about 58% by weight) and sodium chloride (about 42% by weight). Salt mixture G is a mixture of calcium chloride (about 60% by weight) and sodium chloride (about 40% by weight). Salt mixture H is a mixture of calcium chloride (about 47% by weight) and potassium chloride (about 53% by weight). Salt mixture I is a mixture of calcium chloride (about 46 wt %) and potassium chloride (about 54 wt %).

[0247] Embodiment 0

[0248] Comparative Examples 0-1 to 0-5 and Examples 0-1 and 0-2 were prepared by mixing the ingredients listed in Table 1 together using an R-Tech rotary molder. Comparative Examples 0-3 to 1-5 were cooked at 170°C for 9 minutes. Samples of Comparative Examples 0-1 and 0-2 and Examples 0-1 and 0-2 were cooked at 150°C for 12 minutes and steamed at 170°C for 9 minutes. The biscuits prepared after baking are shown in Figure 1 .

[0249] The cookies were analyzed to determine water activity, moisture, moisture loss, and pH to ensure consistency between cookies. The stack height and spread of the cookies were analyzed to determine if changes in leavening agents affected the shape and size of the cookies. The color was visually inspected after baking. The calcium content of the cookies was calculated. The results are listed in Table 2.

[0250] Water activity was measured using a Decagon Aqualab S3TE Aw meter.

[0251] The moisture content was measured using the desiccant halogen Mettler HG 63.

[0252] The stacking height is the height in centimeters when 10 biscuits are spread out. The spread is the average of the diameters of the ten biscuits in centimeters.

[0253] result

[0254] Table 2

[0255] The water activity and moisture content were found to be similar between all examples and comparative examples, consistent for each batch, and within acceptable ranges for the cookies. There were no significant differences between the stacking heights of the cookies at any cooking temperature. Only the cookies prepared according to Examples 0-2 had lower stacking heights. The diameter was not significantly affected by composition or baking temperature, as the mixes for all examples were fairly dry and did not spread easily during baking.

[0256] Color was evaluated by visual assessment of each recipe. The acceptability of color is subjective and will vary depending on the personal preference of the appraiser and the type of product. Lightness and darkness can be objectively evaluated. Comparative Examples 0-3 to 0-5 produced very dark colors at 170°C, and these recipes are unacceptable in many applications. Comparative Examples 0-1 and 0-2 and Examples 0-1 and 0-2 all presented an acceptable light brown color at both test temperatures, but Comparative Examples 0-1 and 0-2 were darker. In summary, Examples 0-1 and 0-2 performed best. Studies have shown that baking temperature is the main factor causing browning, fructose appears to be more sensitive to browning than allulose, and higher calcium content inhibits browning.

[0257] Example 1

[0258] Comparative Examples 1-1 to 1-5 and Examples 1-1 and 1-2 were prepared using the ingredients listed in Table 1. To prepare the biscuits, dry ingredients (granulated sugar, crystalline allulose, rapeseed lecithin), fat (sunflower oil) and citric acid solution were mixed for 2 minutes using a Kitchen Aid. Then, baking powder was diluted with tap water and added to the mixture and stirred for 2 minutes. Then, flour, salt mixture / other salts were added to the mixture and mixed for another minute. The biscuits were divided into several batches. One batch was baked at 150°C for 14 minutes and the other batch was baked at 180°C for 12 minutes to represent the lower and upper limits of normal baking temperatures.

[0259] The cookies were analyzed to determine their color after baking. The color of the cookies was characterized using the widely used CIE 1976 L*a*b* model (CIE International Commission on Illumination, Recommendations on Uniform Color Spaces, Color-Difference Equations, Psychometric Color Terms, CIE Publication No. 15, Colorimetry, Supplement No. 2, 1971 and 1978). In the CIE 1976 L*a*b* model, the "L*" value measures lightness and ranges from 100 for completely white to 0 for black. The chromaticity dimensions, "a*" and "b*" values ​​on the CIE 1976 L*a*b* model, give the following color indications: "a*" indicates red at positive values, gray at zero values, and green at negative values, and "b*" indicates yellow at positive values, gray at zero values, and blue at negative values. Figure 2 A schematic diagram of the CIE 1976 L*a*b* model is shown. The values ​​for the top and bottom of each biscuit were measured.

[0260] A team of Tate & Lyle employees taste-tested the cookies and rated them for crunch, softness, sweetness, lemon flavor, salt off-notes and overall preference. The cookies were rated up to ++++, with ++++ being very good.

[0261] The stacking height of the biscuits was analyzed to determine whether the change in leavening agent affected the shape and size of the biscuits. In Example 1, the stacking height refers to the height of a stack of 8 biscuits in centimeters.

[0262] The results are shown in Table 3 and the photos of the cookies are shown in Figure 3 .

[0263] Table 3

[0264]

[0265] Example 1-3 (pure calcium chloride) performed best in terms of color, providing the whitest top and bottom of the biscuits and the greatest reduction in browning. Regardless of the baking temperature, Example 1-1 (mixed salt C) was the most favorable in terms of taste and texture.

[0266] Example 2

[0267] Similar to Example 1, Comparative Examples 2-1 to 2-2 and Examples 2-1 and 2-6 were prepared using the ingredients listed in Table 1. To prepare the biscuits, dry ingredients (granulated sugar, crystallized allulose, rapeseed lecithin), fat (sunflower oil) and citric acid solution were mixed for 2 minutes using a kitchen appliance. Then, baking powder was diluted with tap water and added to the mixture and stirred for 2 minutes. Then, flour, salt mixture / other salts were added to the mixture and mixed for another minute. The biscuits were divided into several batches. One batch was baked at 150°C for 14 minutes and the other batch was baked at 180°C for 14 minutes to represent the upper and lower limits of normal baking temperatures, and some tests were performed after 10 minutes.

[0268] The biscuits were analyzed in the same manner as in Example 1 to determine their color after baking.

[0269] The stacking height of the cookies was analyzed to determine if the change in leavening agent affected the shape and size of the cookies. In Example 2, the stacking height of the cookies after baking at 150°C for 14 minutes and at 180°C for 12 minutes was the height of a stack of 9 cookies, expressed in centimeters. The stacking height of the cookies after baking at 180°C for 10 minutes was the height of a stack of 4 cookies, expressed in centimeters.

[0270] A team of Tate & Lyle employees taste-tested the cookies and rated them for crunch, softness, sweetness, lemon flavor, salt off-notes and overall preference. The cookies were rated on a scale of ++ (very good) to - (very bad).

[0271] The results are shown in Table 4 and the photos of the cookies are shown in Figure 4 .

[0272] Table 4

[0273]

[0274]

[0275]

[0276] Example 2 shows that calcium chloride performs best in improving the whiteness of biscuits containing psicose. Calcium carbonate performs better in terms of taste and overall preference.

[0277] Solid calcium chloride is known to be hygroscopic and prone to caking. If caking can be avoided, it may be possible to reduce the calcium chloride content, thereby improving the overall taste and preference of the formulation while reducing color development. Therefore, calcium chloride is best provided in solution, for example in a syrup with reducing sugars.

[0278] Example 3

[0279] Similar to Examples 1 and 2, Comparative Examples 3-1 to 3-3 and Examples 3-1 and 3-2 were prepared using the ingredients listed in Table 1. To prepare the biscuits, dry ingredients (granulated sugar, crystalline allulose, rapeseed lecithin), fat (sunflower oil), and citric acid solution were mixed for 2 minutes using a kitchen appliance. Then, baking powder was diluted with tap water and added to the mixture and stirred for 2 minutes. Then, flour, salt mixture / other salts were added to the mixture and mixed for another minute. The biscuits were divided into several batches. One batch was baked at 150°C for 14 minutes and the other batch was baked at 180°C for 11 minutes to represent the upper and lower limits of normal baking temperatures.

[0280] The biscuits were analyzed in the same manner as in Example 1 to determine their color after baking.

[0281] The stacking height of the cookies was analyzed to determine whether the change in leavening agent affected the shape and size of the cookies. In Example 3, the stacking height of the cookies after baking at 150°C for 14 minutes and at 180°C for 14 minutes was the height of a stack of 6 cookies, measured in centimeters.

[0282] A team of Tate & Lyle employees taste-tested the cookies, evaluating improvements in color, hardness / crispness / softness, sweetness and bitterness. The cookies were rated up to ++++, with ++++ representing very good and O representing acceptable.

[0283] The results are shown in Table 5 and the photos of the cookies are shown in Figure 5 .

[0284] Table 5

[0285]

[0286] Example 3 shows that calcium chloride performs best in improving the whiteness of biscuits containing allulose. Example 3 shows that potassium chloride is not as effective as calcium chloride. Example 3-1 (0.2% calcium chloride) is superior to Comparative Example 3-2 (0.2% potassium chloride) in whiteness and inhibition of browning. In addition, Example 3-2 (0.1% calcium chloride) is superior to Comparative Example 3-3 (0.1% potassium chloride) in whiteness and reduction of browning. In addition, Comparative Example 3-2 is superior to Example 3-1 in whiteness and reduction of browning, which indicates that there is a dose-response relationship between calcium chloride content and whiteness and reduction of browning.

[0287] Example 4

[0288] Similar to Examples 1 to 3, Comparative Example 4-1 and Examples 4-1 and 4-10 were prepared using the ingredients listed in Table 1. To prepare the biscuits, dry ingredients (granulated sugar, crystalline allulose, rapeseed lecithin), fat (sunflower oil) and citric acid solution were mixed for 2 minutes using a kitchen appliance. Then, baking powder was diluted with tap water and added to the mixture and stirred for 2 minutes. Then, flour, salt mixture / other salts were added to the mixture and mixed for another minute. The biscuits were divided into several batches. One batch was baked at 150°C for 14 minutes and the other batch was baked at 180°C for 11 minutes to represent the upper and lower limits of normal baking temperatures.

[0289] The biscuits were analyzed in the same manner as in Example 1 to determine their color after baking.

[0290] The stacking height of the cookies was analyzed to determine whether the change in leavening agent affected the shape and size of the cookies. In Example 4, the stacking height of the cookies after baking at 150°C for 14 minutes and at 180°C for 11 minutes was the height of 6 stacks of cookies, measured in centimeters.

[0291] A team of Tate & Lyle employees taste-tested the biscuits, evaluating improvements in color, sweetness, salty sourness, bitterness, and off taste. The biscuits were rated up to ++++, with ++++ representing very good and O representing acceptable. The biscuits also had a taste rating from 1 to 6, with 1 representing the least favorite and 6 representing the most favorite.

[0292] The results are shown in Table 6 and the photos of the cookies are shown in Figure 6 .

[0293]

[0294] In Example 4, the allulose cookies prepared with calcium chloride were whiter than the other cookies after baking. Using ammonium bicarbonate instead of baking powder in the leavening agent produced less off-flavor (see Examples 2 and 3). Potassium chloride produced a very unpleasant taste at a dosage similar to that used in Example 4. Example 4 also shows that it is easier to leaven cookies using ammonium bicarbonate than using baking powder (see Examples 2 and 3).

[0295] Example 5

[0296] Similar to Examples 1 to 5, Examples 5-1 to 5-7 were prepared using the ingredients listed in Table 1. To prepare the cookies, dry ingredients (granulated sugar, crystalline allulose, rapeseed lecithin), fat (sunflower oil), and citric acid solution were mixed for 2 minutes using a kitchen appliance. Then, baking powder was diluted with tap water and added to the mixture and stirred for 2 minutes. Then, flour, salt mixture / other salts were added to the mixture and mixed for another minute. The cookies were divided into several batches. One batch was baked at 150°C for 14 minutes and another batch was baked at 180°C for 11 minutes to represent the upper and lower limits of normal baking temperatures.

[0297] The biscuits were analyzed in the same manner as in Example 1 to determine their color after baking.

[0298] The stacking height of the cookies was analyzed to determine whether the change in leavening agent affected the shape and size of the cookies. In Example 4, the stacking height of the cookies after baking at 150°C for 14 minutes and at 180°C for 11 minutes was the height of a stack of 7 cookies, expressed in centimeters.

[0299] A team of Tate & Lyle staff carried out taste tests and compared the biscuits for brightness, surface quality, crispness and dryness, softness and crumbliness before selecting the most popular biscuits.

[0300] The results are shown in Table 7 and the photos of the cookies are shown in Figure 7 .

[0301] Table 7

[0302]

[0303] In all test series, the allulose cookies containing calcium chloride were significantly whiter after baking. The higher the calcium chloride dosage, the stronger the sour and bitter off-flavors. At 0.4% by weight of calcium chloride, a good balance between brightness and taste was achieved. Calcium chloride combined with ammonium bicarbonate as a leavening agent had less off-flavor than baking powder.

[0304] cake

[0305] The purpose of these examples was to determine how the addition of divalent metal ion salts affects the browning, taste and texture of muffins. Muffins were prepared according to the ingredient list in Table 8, where all amounts are expressed as weight percent based on the total weight of the cake batter.

[0306] Table 8

[0307]

[0308] The muffins were made with commercially available sucrose, calcium salts and potassium salts. Allulose was Dolcia Allulose syrup is available from Tate & Lyle. Fructose can be obtained from Tate & Lyle Crystalline fructose. Soluble corn fiber is Soluble fiber 70 was provided and is available from Tate & Lyle Co. The remainder of the muffin batter consisted of commercially available low protein (T45) wheat flour, canola oil, whole egg liquid, water, and baking powder.

[0309] Example 6

[0310] The preparation method of Examples 6-1 to 6-7 and Comparative Example 6-1 was as follows: the ingredients listed in Table 8 were mixed together and processed for 4 minutes using a kitchen appliance at speed 4. The resulting batter was poured into a muffin mold and baked in a preheated double-heated oven at 160° C. for 17-23 minutes.

[0311] The muffins were analyzed to determine their color in a manner similar to that of Examples 0 to 5. The muffins were also analyzed for flavor characteristics.

[0312] The color of the muffins' surface and interior was analyzed. The results are shown in Table 9 and photos of the muffins are shown in Figure 8 .

[0313] Table 9

[0314]

[0315] Examples 6-6 and 6-7 (calcium chloride) showed the most significant reduction in browning. At 0.4% calcium chloride, a slight off-flavor was present. Example 6-1 (calcium lactate) and Example 6-5 did not exhibit any off-flavor despite the relatively high calcium lactate content. Example 6-1 was grayish in color rather than brown.

[0316] Example 7

[0317] The preparation method of Examples 7-1 to 7-2 and Comparative Examples 7-1 to 7-2 was as follows: the ingredients listed in Table 8 were mixed together and processed for 4 minutes using a kitchen appliance at speed 4. The resulting batter was poured into a muffin mold and baked in a preheated double-heated oven at 160° C. for 17 to 23 minutes.

[0318] The muffins were analyzed similarly to Examples 0 to 6 to determine their color. The surface and interior color of the muffins were analyzed. The results are shown in Table 10 and photos of the muffins are shown in Fig. 9 .

[0319] Table 10

[0320]

[0321] Examples 7-1 and 7-2 (calcium chloride) showed significantly less browning than Comparative Examples 7-1 and 7-2 (no calcium chloride).

[0322] Oat milk

[0323] Examples 8 to 10

[0324] The purpose of these examples was to determine how the addition of divalent metal ion salts affects the browning, taste and texture of oat milk. Oat milk was prepared according to the ingredient list in Table 11, where all amounts are expressed as weight percent based on the total weight of oat milk and other ingredients.

[0325] Table 11

[0326]

[0327] Oat milk is made from commercially available raw oat milk, and its nutritional composition is: 3% fat, 4% sucrose, 1% protein, dipotassium hydrogen phosphate, calcium carbonate, potassium iodide, vitamins. Calcium salts are commercially available. Allulose is Dolcia Crystallized allulose syrup, available from Tate & Lyle. Available in the form of crystalline fructose from Tate & Lyle. Soluble corn fiber is available in Soluble fiber 70, available from Tate & Lyle.

[0328] Example 8

[0329] The preparation method of Comparative Example 8-1 and Examples 8-1 to 8-3 is: by mixing raw oat milk, soluble corn fiber, allulose, fructose, buffer and / or calcium salt in the proportions shown in Table 11 into a 200-g can, leaving 5-10% of the space in the can.

[0330] The oat milk was analyzed in a similar manner to Examples 0 to 7 to determine its color.

[0331] The oat milk was filled into cans and subjected to ultra high temperature (UHT) treatment in an autoclave at 121°C for 20 minutes with rotation. The UHT oat milk was analyzed in a similar manner as in Examples 0 to 7 to determine its color.

[0332] The results are shown in Table 12, and the photos of oat milk before and after UHT treatment are shown in Fig.10 .

[0333] Table 12

[0334]

[0335] Adding calcium salts to raw oat milk resulted in a significant reduction in browning after UHT. Despite the addition of 6% soluble corn fiber or 10% fructose or 10% allulose (all reducing sugars) and the presence of protein, all samples using calcium salts showed better colour retention and reduced browning compared to the comparative examples without the addition of additional divalent metal ion salts. Calcium lactate performed best, followed by calcium chloride and calcium phosphate.

[0336] cake

[0337] Embodiment 11

[0338] These examples are intended to determine how the addition of divalent metal ion salts affects the browning and acrylamide formation of muffins. Muffins of Examples 11-1 to 11-4 and Comparative Examples 11-1 to 11-5 were prepared according to the ingredient list in Table 13. The amounts of muffins in Table 13 are expressed as weight percentages based on the total weight of the cake batter.

[0339] Table 13

[0340]

[0341] The muffins were made with commercial sucrose and calcium lactate. Allulose was Dolcia Allulose syrup is available from Tate & Lyle. Fructose can be obtained from Tate & Lyle Crystalline fructose. Soluble corn fiber is Soluble fiber 70 is provided and can be obtained from Tate & Lyle. Polydextrose is produced by Tate & Lyle 90R. The rest of the muffin batter consisted of commercially available low-protein (T45) wheat flour, rapeseed oil, whole egg liquid, water, and baking powder.

[0342] Examples 11-1 to 11-4 and Comparative Examples 11-1 to 11-5 were prepared by mixing the ingredients listed in Table 13 together and processing them for 4 minutes using a kitchen appliance at speed 4. The resulting batter was poured into a muffin pan and baked in a preheated double-overhead oven at 160° C. for 17 minutes. Comparative Examples 11-6 and 11-7 were store-bought market samples.

[0343] The muffins were analyzed similarly to Examples 0 to 7 to determine their color.

[0344] The color of the muffins' surface and interior was analyzed. The results are shown in Table 14 and photos of the muffins are shown in Fig.11 .

[0345] The muffins were analyzed to determine their acrylamide content. The results are shown in Table 14.

[0346] Table 14

[0347]

[0348] Examples 11-1 and 11-2 (calcium lactate) showed significantly reduced browning and acrylamide content compared to Comparative Examples 11-2 and 11-3 (no calcium lactate). When the muffins contained sucrose and psicose, the addition of calcium lactate reduced the acrylamide content by 54%; when the muffins contained fructose, the addition of calcium lactate reduced the acrylamide content by 64%. 5 to 8.7 μg / kg is a conventionally acceptable acrylamide content for muffins.

[0349] Example 12

[0350] These examples are intended to determine how the ratio of divalent metal ion salt to reducing sugar affects the browning properties of muffins. Muffins of Examples 12-1 to 12-15 and Comparative Examples 12-1 to 12-15 were prepared according to the ingredient list in Table 15, where the amounts of muffins in Table 15 are expressed in parts by weight based on the total weight of the cake batter.

[0351] Table 15

[0352]

[0353]

[0354] The muffins were made with commercial sucrose and calcium lactate. Allulose was Dolcia Crystallized allulose syrup, available from Tate & Lyle. Fructose can be produced by Tate & Lyle Crystalline fructose. Soluble corn fiber is Soluble fiber 70 is available from Tate & Lyle. Polydextrose is produced by Tate & Lyle 90R.

[0355] Examples 12-1 to 12-15 and Comparative Examples 12-1 to 12-15 were prepared by mixing the ingredients listed in Table 15 and processing them for 4 minutes using a kitchen appliance at speed 4. 52 g of the resulting batter was poured into a muffin mold and baked in a preheated double-heated oven at 160° C. for 17, 20, or 23 minutes. Fig.12 Photographs of the muffins of Examples 12-1 to 12-6 and Comparative Examples 12-1 to 12-6 are shown. Fig.13Photographs of the muffins of Examples 12-7 to 12-12 and Comparative Examples 12-7 to 12-12 are shown. Fig.14 Photographs of the muffins of Examples 12-13 to 12-15 and Comparative Examples 12-13 to 12-15 are shown.

[0356] Examples 12-1 to 12-15 (calcium lactate) were lighter in color and more evenly baked at all sugar reduction levels compared to Comparative Examples 12-1 to 12-15 (no calcium lactate).

[0357] Example 13 - Bread Cake

[0358] These examples are intended to investigate whether the advantageous effects of divalent metal ion salts can be manifested in larger batch sizes. The bread cakes of Examples 13-1, 13-2 and Comparative Example 13-1 were prepared according to the ingredient list in Table 15. The amount of muffins in Table 15 is expressed in parts by weight based on the total weight of the cake batter.

[0359] Commercially available sunflower lecithin, sucrose and calcium lactate were used to prepare bread cakes. Soluble corn fiber was Soluble fiber 70 is provided and available from Tate & Lyle.

[0360] The preparation method of Examples 13-1, 13-2 and Comparative Example 13-1 was to mix the ingredients listed in Table 15 together and process them at speed 4 for 4 minutes using a kitchen appliance. 182 g of the resulting batter was poured into a square box and baked in a preheated double-heated oven at 160° C. for 17, 20, 23, 26 or 29 minutes. Photos of the muffins of Examples 13-1, 13-2 and Comparative Example 13-1 are shown in Fig.15 middle.

[0361] Examples 13-1 and 13-2 (calcium lactate) have lighter color and better overrun than Comparative Example 13-1 (no calcium lactate).

[0362] Implementation

[0363] Embodiment 1: A sweetener composition comprising a divalent metal ion salt and a reducing sugar.

[0364] Embodiment 2: According to the sweetener composition of embodiment 1, the reducing sugar is selected from the group consisting of psicose, tagatose, allose, fructose, glucose, lactose, maltose, polysaccharides such as soluble dietary fiber such as soluble corn fiber or polydextrose, or maltodextrin, or any combination of the above substances.

[0365] Embodiment 3: A sweetener composition according to Embodiment 1, wherein the reducing sugar is psicose, fructose or soluble corn fiber.

[0366] Embodiment 4: A sweetener composition according to Embodiment 3, wherein the reducing sugar is psicose.

[0367] Embodiment 5. A sweetener composition according to Embodiment 3, wherein the reducing sugar is fructose.

[0368] Embodiment 6. A sweetener composition according to Embodiment 3, wherein the reducing sugar is soluble corn fiber.

[0369] Embodiment 7: The sweetener composition according to any one of Embodiments 1 to 6, wherein the divalent metal ion salt is an alkaline earth metal salt.

[0370] Embodiment 8: A sweetener composition according to Embodiment 7, wherein the divalent metal ion salt is an alkaline earth metal salt.

[0371] Embodiment 9: A sweetener composition according to Embodiment 8, wherein the divalent metal ion salt is a calcium salt or a magnesium salt.

[0372] Embodiment 10: A sweetener composition according to Embodiment 9, wherein the divalent metal ion salt is a calcium salt.

[0373] Embodiment 11. A sweetener composition according to Embodiment 10, wherein the calcium salt is selected from the group consisting of calcium lactate, calcium carbonate, calcium citrate, calcium chloride, calcium phosphate, calcium sulfate, and any combination thereof.

[0374] Embodiment 12: A sweetener composition according to Embodiment 11, wherein the calcium salt is selected from the group consisting of calcium lactate, calcium carbonate, calcium chloride, calcium phosphate, calcium sulfate, and any combination thereof.

[0375] Embodiment 13. A sweetener composition according to Embodiment 12, wherein the calcium salt is selected from the group consisting of calcium lactate, calcium chloride, calcium sulfate, and any combination thereof.

[0376] Embodiment 14. A sweetener composition according to Embodiment 13, wherein the calcium salt is calcium lactate.

[0377] Embodiment 15. A sweetener composition according to Embodiment 13, wherein the calcium salt is calcium chloride.

[0378] Embodiment 16. A sweetener composition according to Embodiment 13, wherein the calcium salt is calcium sulfate.

[0379] Embodiment 17. The sweetener composition according to any one of Embodiments 1 to 16, wherein the sweetener composition comprises a non-reducing sugar.

[0380] Embodiment 18. A sweetener composition according to Embodiment 17, wherein the non-reducing sugar is sucrose.

[0381] Embodiment 19. The sweetener composition according to any one of embodiments 1-18, wherein the sweetener composition is a dry sweetener composition.

[0382] Embodiment 2: A sweetener composition according to Embodiment 19, wherein the dry sweetener composition is in a granular form, a crystalline form, a powder form or a tablet form.

[0383] Embodiment 21. A sweetener composition according to embodiment 19 or embodiment 20, wherein the dry sweetener composition comprises about 1 wt % to about 99 wt % reducing sugars based on the total weight of the sweetener composition.

[0384] Embodiment 22. A sweetener composition according to Embodiment 22, wherein the dry sweetener composition comprises about 5 wt % to about 99 wt % of reducing sugars based on the total weight of the sweetener composition.

[0385] Embodiment 23. A sweetener composition according to embodiment 19 or embodiment 20, wherein the dry sweetener composition comprises about 70 wt % to about 95 wt % of the reducing sugar based on the total weight of the sweetener composition.

[0386] Embodiment 24. A sweetener composition according to any one of embodiments 19 to 23, wherein the dry sweetener composition comprises about 1 wt % to about 99 wt % of non-reducing sugars based on the total weight of the sweetener composition.

[0387] Embodiment 25. A sweetener composition according to Embodiment 24, wherein the dry sweetener composition comprises about 5 wt % to about 99 wt % of non-reducing sugars based on the total weight of the sweetener composition.

[0388] Embodiment 26. A sweetener composition according to embodiment 25, wherein the dry sweetener composition comprises about 70 wt % to about 95 wt % of non-reducing sugars based on the total weight of the sweetener composition.

[0389] Embodiment 27. A sweetener composition according to embodiment 24, wherein the dry sweetener composition contains psicose, and the total amount of reducing sugars and non-reducing sugars in the sweetener composition is about 1 wt % to about 99 wt % based on the total weight of the sweetener composition.

[0390] Embodiment 28. A sweetener composition according to embodiment 27, wherein the dry sweetener composition comprises reducing sugar and non-reducing sugar in a total amount of about 5 wt % to about 99 wt % based on the total weight of the sweetener composition.

[0391] Embodiment 29. A sweetener composition according to embodiment 28, wherein the dry sweetener composition comprises reducing sugar and non-reducing sugar in an amount of about 70 wt % to about 95 wt % based on the total weight of the sweetener composition.

[0392] Embodiment 30. A sweetener composition according to any one of embodiments 27 to 29, wherein the sweetener composition comprises about 10 wt % to about 20 wt % of reducing sugars based on the total weight of the sweetener composition, and about 80 wt % to about 90 wt % of non-reducing sugars based on the total weight of the sweetener composition.

[0393] Embodiment 31. A sweetener composition according to any one of embodiments 27 to 29, wherein the sweetener composition comprises about 80 wt % to about 90 wt % of reducing sugars based on the total weight of the sweetener composition, and about 10 wt % to about 20 wt % of non-reducing sugars based on the total weight of the sweetener composition.

[0394] Embodiment 32. A sweetener composition according to any one of embodiments 27 to 29, wherein the sweetener composition comprises about 40 wt % to about 60 wt % of reducing sugars based on the total weight of the sweetener composition, and about 40 wt % to about 60 wt % of non-reducing sugars based on the total weight of the sweetener composition.

[0395] Embodiment 33. A sweetener composition according to any one of Embodiments 19 to 32, wherein the dry sweetener composition comprises about 1 wt % to about 20 wt % of the divalent metal ion salt based on the total weight of the sweetener composition.

[0396] Embodiment 34. The sweetener composition according to Embodiment 33, wherein the dry sweetener composition comprises about 2 wt % to about 15 wt % of the divalent metal ion salt based on the total weight of the sweetener composition.

[0397] Embodiment 35. The sweetener composition of any one of Embodiments 10 to 34, wherein the sweetener composition comprises at least one high intensity sweetener.

[0398] Embodiment 36. A sweetener composition according to Embodiment 35, wherein at least one high intensity sweetener of the sweetener composition is selected from the group consisting of stevia extract, monk fruit extract, a combination of stevia and monk fruit extract, and sucralose.

[0399] Embodiment 37. A sweetener composition according to Embodiment 36, wherein the sweetener composition comprises stevia extract.

[0400] Embodiment 38. A sweetener composition according to Embodiment 37, wherein the stevia extract contains at least one steviol glycoside.

[0401] Embodiment 39. A sweetener composition according to embodiment 37 or 38, wherein the sweetener composition comprises about 50 wt % to about 99 wt % of reducing sugars relative to the total weight of the sweetener composition, about 0.10 wt % to about 0.20 wt % of stevia extract relative to the total weight of the sweetener composition, about 0.02 wt % to about 0.09 wt % of monk fruit extract relative to the total weight of the sweetener composition, and from about 0.1 wt % to about 10 wt % of a divalent metal ion salt relative to the total weight of the sweetener composition.

[0402] Embodiment 40. The sweetener composition according to any one of Embodiments 1 to 18, wherein the sweetener composition is a syrup.

[0403] Embodiment 41. A sweetener composition according to embodiment 40, wherein the syrup has a total dry solids content of about 50% to about 85% by weight.

[0404] Embodiment 42. A sweetener composition according to Embodiment 41, wherein the total dry solids content of the syrup is 70% to 80%.

[0405] Embodiment 43. A sweetener composition according to embodiment 42, wherein the syrup has a total dry solids content of 71% to 80%.

[0406] Embodiment 44. A sweetener composition according to embodiment 43, wherein the syrup has a total dry solids content of 70% to 78%.

[0407] Embodiment 45. A sweetener composition according to embodiment 44, wherein the syrup has a total dry solids content of 71% to 78%.

[0408] The sweetener composition of any one of Embodiment 46, Embodiment 40 or Embodiment 45, wherein the syrup has a sugar content (combination of reducing sugars and optional non-reducing sugars) of about 80% to about 99% by weight on a dry solids basis.

[0409] Embodiment 47. A sweetener composition according to any one of embodiments 40 to 46, wherein the syrup has a reducing sugar content of about 5% to about 99% by weight on a dry solids basis.

[0410] Embodiment 48. A sweetener composition according to any one of embodiments 40 to 47, wherein the syrup has a non-reducing sugar content of about 5% to about 99% by weight on a dry solids basis.

[0411] Embodiment 49. A sweetener composition according to any one of Embodiments 40 to 48, wherein the syrup has a divalent metal ion salt content of about 1% to about 20% by weight on a dry solids basis.

[0412] Embodiment 49. A sweetener composition according to Embodiment 49, wherein the syrup has a divalent metal ion salt content of about 5% to about 15% by weight on a dry solids basis.

[0413] Embodiment 50. A sweetener composition according to any one of the above embodiments, wherein, when heated in the presence of an amine, the sweetener composition is less susceptible to browning than the same sweetener composition in which the divalent metal ion salt is replaced by a stoichiometric equivalent of a corresponding potassium salt based on the metal ion content.

[0414] Embodiment 51: Use of divalent metal ion salts in foods containing reducing sugars to inhibit food browning and / or reduce acrylamide formation during heating in the presence of additional food ingredients containing amines.

[0415] Embodiment 52. The use according to embodiment 51, wherein the divalent metal ion salt is as defined in any one of embodiments 7 to 16.

[0416] Embodiment 53. The use according to Embodiment 51 or 52, wherein the divalent metal ion salt is used in the sweetener composition according to any one of Embodiments 1 to 51.

[0417] Embodiment 54, a method for inhibiting browning of food and / or reducing acrylamide formation in food, wherein the method comprises:

[0418] a) mixing a reducing sugar with a divalent metal salt and at least one additional food ingredient containing an amine to provide an unheated food; and

[0419] b) optionally heating the unheated food to provide a heated food.

[0420] Embodiment 55. A method according to Embodiment 54, wherein the unheated food is a precursor of a heated food.

[0421] Embodiment 56. The method according to embodiment 55, wherein the food is a dough or a batter.

[0422] Embodiment 57. A method according to embodiment 56, wherein the food is a dough or batter for making rolls, cakes, pies, pastries or cookies.

[0423] Embodiment 58. The method according to embodiment 56 or 57, wherein the dough or batter comprises from about 1 wt % to about 45 wt % reducing sugar relative to the total weight of the dough or batter.

[0424] Embodiment 59. The method according to embodiment 58, wherein the dough or batter contains from about 5 wt % to about 35 wt % reducing sugar relative to the total weight of the dough or batter.

[0425] Embodiment 60. A method according to any one of embodiments 54 to 59, wherein the additional amine-containing food ingredient is selected from the group consisting of leavening agents (such as yeast, etc.), eggs or egg-derived products, fats, oils, milk and / or other dairy products, gums, natural and / or artificial colors, natural and / or artificial flavorings (such as vanilla), chocolate and / or cocoa, coconut and coconut-derived products, spices, fruits and fruit-derived products, vegetables and vegetable-derived products, beans and bean-derived products, nuts and nut-derived products, preservatives, stabilizers, antioxidants, emulsifiers, proteins (including whey proteins), amino acids, vitamins, wheat flour, non-wheat flour (such as rice, corn (maize), oats, rye, barley, cassava, sago, amaranth, arrowroot, sorghum, peas, bananas, potatoes and sweet potato flours), and any combination thereof.

[0426] Embodiment 60. A method according to embodiment 61, wherein the additional food ingredient containing amine is an egg product (e.g., liquid whole egg, liquid egg white, dried whole egg, dried egg white, a dairy product (e.g., milk, butter, cheese, yogurt), a plant solid (e.g., wheat flour, oat flour), or any combination thereof.

[0427] Embodiment 61, the method described in any one of Embodiments 54-60, wherein the amine is a protein, an amino acid or a combination thereof.

[0428] Embodiment 62, the method of any one of Embodiments 54-61, wherein step a) comprises mixing a non-reducing sugar such as sucrose with the reducing sugar, a divalent metal ion salt and an additional food ingredient containing an amine to provide an unheated food.

[0429] Embodiment 63, the method described in any one of Embodiments 54-62, wherein the sugar content of the unheated food is about 1 weight % to about 80 weight % relative to the total weight of the unheated food.

[0430] Embodiment 64. A method according to Embodiment 63, wherein the sugar content of the unheated food is about 5 wt % to about 30 wt % relative to the total weight of the unheated food.

[0431] Embodiment 65. The method according to embodiment 64, wherein the sugar content of the unheated food is about 10 wt % to about 25 wt % relative to the total weight of the unheated food.

[0432] Embodiment 66. The method according to any one of embodiments 54-65, wherein the content of reducing sugars in the unheated food is about 1 wt % to about 80 wt % relative to the total weight of the unheated food.

[0433] Embodiment 67. A method according to Embodiment 66, wherein the reducing sugar content of the unheated food is about 5 wt % to about 30 wt % relative to the total weight of the unheated food.

[0434] Embodiment 68. The method according to Embodiment 67, wherein the reducing sugar content of the unheated food is about 10 wt % to about 25 wt % relative to the total weight of the unheated food.

[0435] Embodiment 69, the method described in any one of Embodiments 62-68, wherein the non-reducing sugar content of the unheated food is about 1 weight % to about 80 weight % relative to the total weight of the unheated food.

[0436] Embodiment 70. The method according to Embodiment 69, wherein the non-reducing sugar content of the unheated food is about 5 wt % to about 30 wt % relative to the total weight of the unheated food.

[0437] Embodiment 71. The method according to embodiment 70, wherein the non-reducing sugar content of the unheated food is about 10 wt% to about 25 wt% relative to the total weight of the unheated food.

[0438] Embodiment 72. A method according to any one of embodiments 69 to 71, wherein the reducing sugar content of the unheated food is about 5 weight % to about 15 weight % relative to the total weight of the unheated food, and the non-reducing sugar content of the unheated food is about 50 weight % to about 15 weight % relative to the total weight of the unheated food.

[0439] Embodiment 73. A method according to any one of Embodiments 54-72, wherein the amount of the divalent metal ion salt is sufficient to provide a free divalent metal ion content of about 0.01 weight % to about 1 weight % relative to the total weight of the unheated food.

[0440] Embodiment 74. A method according to Embodiment 73, wherein the amount of the divalent metal ion salt is sufficient to provide a free divalent metal ion content of about 0.1 wt % to about 0.3 wt % relative to the total weight of the unheated food.

[0441] Embodiment 75. A method according to any one of embodiments 54 to 74, wherein the reducing sugar is selected from the group consisting of psicose, tagatose, allose, fructose, glucose, lactose, maltose, polysaccharides such as soluble dietary fiber such as soluble corn fiber or polydextrose, or maltodextrin, or any combination of the above substances.

[0442] Embodiment 76. A method according to embodiment 75, wherein the reducing sugar is psicose, fructose or soluble corn fiber.

[0443] Embodiment 77. A method according to Embodiment 76, wherein the reducing sugar is psicose.

[0444] Embodiment 78. A method according to Embodiment 77, wherein the reducing sugar is fructose.

[0445] Embodiment 79. A method according to Embodiment 77, wherein the reducing sugar is soluble corn fiber.

[0446] Embodiment 80, the method described in any one of Embodiments 54-79, wherein the divalent metal ion salt is an alkaline earth metal salt.

[0447] Embodiment 81. A method according to Embodiment 80, wherein the divalent metal ion salt is a calcium salt or a magnesium salt.

[0448] Embodiment 82. A method according to Embodiment 81, wherein the divalent metal ion salt is a calcium salt.

[0449] Embodiment 83. A method according to Embodiment 82, wherein the calcium salt is selected from the group consisting of calcium lactate, calcium carbonate, calcium citrate, calcium chloride, calcium phosphate, calcium sulfate and any combination thereof.

[0450] Embodiment 84. A method according to Embodiment 83, wherein the calcium salt is selected from the group consisting of calcium lactate, calcium carbonate, calcium chloride, calcium phosphate, calcium sulfate, and any combination thereof.

[0451] Embodiment 85. A method according to Embodiment 84, wherein the calcium salt is selected from the group consisting of calcium lactate, calcium chloride, calcium sulfate and any combination thereof.

[0452] Embodiment 86. A method according to Embodiment 85, wherein the calcium salt is calcium lactate.

[0453] Embodiment 87. A method according to Embodiment 85, wherein the calcium salt is calcium chloride.

[0454] Embodiment 88. A method according to Embodiment 85, wherein the calcium salt is calcium sulfate.

[0455] Embodiment 89. A method according to any one of Embodiments 54 to 88, wherein the unheated food is less susceptible to browning when heated compared to the same food in which the divalent metal ion salt is replaced by a stoichiometric equivalent of a corresponding potassium salt based on the metal ion content, and / or the unheated food is less susceptible to forming acrylamide when heated compared to the same food in which the divalent metal ion salt is replaced by a stoichiometric equivalent of a corresponding potassium salt based on the metal ion content.

[0456] Embodiment 90. A method according to any one of Embodiments 54 to 89, wherein the heated food has a lighter color than the same food in which the divalent metal ion salt is replaced by a stoichiometric equivalent of a potassium salt based on the metal ion content, and / or the heated food has a lower acrylamide content than the same food in which the divalent metal ion salt is replaced by a stoichiometric equivalent of a corresponding potassium salt based on the metal ion content.

[0457] Embodiment 91: A food comprising: a reducing sugar, a divalent metal ion salt, and an additional food ingredient containing an amine.

[0458] Embodiment 92. The food according to embodiment 36, wherein the additional food ingredients are selected from the group consisting of leavening agents (such as yeast, etc.), eggs or egg-derived products, fats, oils, milk and / or other dairy products, gums, natural and / or artificial colors, natural and / or artificial flavorings (such as vanilla), chocolate and / or cocoa, coconut and coconut-derived products, spices, fruits and fruit-derived products, vegetables and vegetable-derived products, beans and beans-derived products, nuts and nut-derived products, preservatives, stabilizers, antioxidants, emulsifiers, proteins (including whey proteins), amino acids, vitamins, wheat flour, non-wheat flour (such as rice, corn (maize), oats, rye, barley, cassava, sago, amaranth, arrowroot, sorghum, peas, bananas, potatoes and sweet potato flours), and any combination thereof.

[0459] Embodiment 93. According to the food of embodiment 92, the additional food ingredient containing amines is an egg product (e.g., liquid whole egg, liquid egg white, dried whole egg, dried egg white, dairy product (e.g., milk, butter, cheese, yogurt), plant solids (e.g., wheat flour, oat flour) or any combination thereof.

[0460] Embodiment 94. The food described in any one of Embodiments 91-93, wherein the amine is a protein, an amino acid or a combination thereof.

[0461] Embodiment 95. The food according to any one of Embodiments 91 to 94, wherein the food comprises a non-reducing sugar.

[0462] Embodiment 96. The food according to Embodiment 95, wherein the non-reducing sugar is sucrose.

[0463] Embodiment 97. The food according to any one of Embodiments 91 to 96, wherein the food has a sugar content of about 1 wt % to about 80 wt % relative to the total weight of the food.

[0464] Embodiment 98. The food according to Embodiment 97, wherein the sugar content of the food is about 5 wt % to about 30 wt % relative to the total weight of the unheated food.

[0465] Embodiment 99. The food according to Embodiment 98, wherein the sugar content of the food is from about 10 wt % to about 25 wt % relative to the total weight of the unheated food.

[0466] Embodiment 100. The food according to any one of Embodiments 91 to 99, wherein the reducing sugar content of the food is about 1 wt % to about 80 wt % relative to the total weight of the unheated food.

[0467] Embodiment 101. The food according to Embodiment 100, wherein the reducing sugar content of the food is about 5 wt % to about 30 wt % relative to the total weight of the unheated food.

[0468] Embodiment 102. The food according to Embodiment 101, wherein the reducing sugar content of the food is about 10 wt % to about 25 wt % relative to the total weight of the unheated food.

[0469] Embodiment 103. The food according to any one of Embodiments 95 to 102, wherein the non-reducing sugar content of the food is about 1 wt % to about 80 wt % relative to the total weight of the unheated food.

[0470] Embodiment 104. The food according to Embodiment 103, wherein the non-reducing sugar content of the food is about 5 wt % to about 30 wt % relative to the total weight of the unheated food.

[0471] Embodiment 105. The food according to Embodiment 104, wherein the non-reducing sugar content of the food is about 10 wt % to about 25 wt % relative to the total weight of the unheated food.

[0472] Embodiment 106. The food according to any one of Embodiments 95 to 102, wherein the reducing sugar content of the food is about 5% to about 15% by weight relative to the total weight of the unheated food, and the non-reducing sugar content of the food is about 50% to about 15% by weight relative to the total weight of the unheated food.

[0473] Embodiment 107. The food according to any one of Embodiments 91 to 106, wherein the food comprises a divalent metal ion salt in an amount sufficient to provide a free divalent metal ion content of about 0.01 wt % to about 1 wt % relative to the total weight of the food.

[0474] Embodiment 108. The food according to embodiment 107, wherein the amount of the divalent metal ion salt is sufficient to provide a free divalent metal ion content of about 0.1 weight % to about 0.3 weight % relative to the total weight of the unheated food.

[0475] Embodiment 109. The food according to any one of Embodiments 91 to 108, wherein the food has about 0.1 wt % to about 2.0 wt % of a divalent metal ion salt relative to the total weight of the food.

[0476] Embodiment 110. The food of Embodiment 109, wherein the food has about 0.3 wt % to about 0.7 wt % of a divalent metal ion salt relative to the total weight of the food.

[0477] Embodiment 111. The food according to any one of embodiments 91 to 110, wherein the reducing sugar is selected from the group consisting of psicose, tagatose, allose, fructose, glucose, lactose, maltose, polysaccharides such as soluble dietary fiber such as soluble corn fiber or polydextrose, or maltodextrin, or any combination of the above substances.

[0478] Embodiment 112. The food according to Embodiment 111, wherein the reducing sugar is psicose, fructose or soluble corn fiber.

[0479] Embodiment 113. The food according to Embodiment 112, wherein the reducing sugar is psicose.

[0480] Embodiment 114. The food according to Embodiment 112, wherein the reducing sugar is fructose.

[0481] Embodiment 115. The food of Embodiment 112, wherein the reducing sugar is soluble corn fiber.

[0482] Embodiment 116. The food according to any of Embodiments 91 to 115, wherein the divalent metal ion salt is an alkaline earth metal salt.

[0483] Embodiment 117. The food according to Embodiment 116, wherein the divalent metal ion salt is a calcium salt or a magnesium salt.

[0484] Embodiment 118. The food according to Embodiment 117, wherein the divalent metal ion salt is a calcium salt.

[0485] Embodiment 119. The food according to Embodiment 118, wherein the calcium salt is selected from the group consisting of calcium lactate, calcium carbonate, calcium citrate, calcium chloride, calcium phosphate, calcium sulfate, and any combination thereof.

[0486] Embodiment 120. The food according to Embodiment 119, wherein the calcium salt is selected from the group consisting of calcium lactate, calcium carbonate, calcium chloride, calcium phosphate, calcium sulfate, and any combination thereof.

[0487] Embodiment 121. The food according to Embodiment 120, wherein the calcium salt is selected from the group consisting of calcium lactate, calcium chloride, calcium sulfate, and any combination thereof.

[0488] Embodiment 122. The food according to Embodiment 121, wherein the calcium salt is calcium lactate.

[0489] Embodiment 123. The food according to Embodiment 121, wherein the calcium salt is calcium chloride.

[0490] Embodiment 124. The food according to Embodiment 121, wherein the calcium salt is calcium sulfate.

[0491] Embodiment 125. The food of any one of Embodiments 91 to 124, wherein the food is a precursor to a heated food.

[0492] Embodiment 126. The food of embodiment 125, wherein the food is a sweet baked product.

[0493] Embodiment 127. A sweet baked product according to Embodiment 126, wherein the sweet baked product comprises from about 1 wt % to about 45 wt % of reducing sugar relative to the total weight of the unheated sweet baked product (e.g., the dough or the batter).

[0494] Embodiment 128. The sweet baked product according to embodiment 127, wherein the sweet baked product comprises reducing sugar in an amount of about 5% by weight to about 35% by weight relative to the total weight of the unheated sweet baked product.

[0495] Embodiment 129. A sweet baked product according to any one of Embodiments 126 to 128, wherein the sweet baked product comprises the divalent metal ion salt in an amount sufficient to provide a free divalent metal ion content of about 0.1 wt % to about 0.5 wt % relative to the total weight of the unheated product.

[0496] Embodiment 130. The sweet baked product according to any one of Embodiments 126 to 129, wherein the sweet baked product contains the divalent metal ion salt in an amount of about 0.3 wt % to about 0.9 wt % relative to the total weight of the unheated product.

[0497] Embodiment 131. The sweet baked product according to any one of Embodiments 126 to 130, wherein the sweet baked product is a dough or a batter.

[0498] Embodiment 132. The sweet baked product according to Embodiment 131, wherein the sweet baked product is cookie dough or cake batter.

[0499] Embodiment 133. A sweet baked product according to Embodiment 132, wherein the cookie dough or cake batter comprises reducing sugar and non-reducing sugar.

[0500] Embodiment 134. A sweet baked product according to embodiment 133, wherein the cookie dough or cake batter comprises from about 25% to about 37% by weight of the reducing sugar based on the total weight of the cookie dough.

[0501] Embodiment 135. A sweet baked product according to embodiment 133 or 134, wherein the cookie dough or cake batter comprises from about 4% to about 10% by weight of the non-reducing sugar based on the total weight of the cookie dough.

[0502] Embodiment 136. A sweet baked product according to embodiment 133, wherein the cookie dough or cake batter comprises from about 1% to about 10% by weight of the reducing sugar based on the total weight of the cookie dough.

[0503] Embodiment 137. A sweet baked product according to embodiment 133 or 136, wherein the cookie dough or cake batter comprises from about 7% to about 20% by weight of the non-reducing sugar based on the total weight of the cookie dough.

[0504] Embodiment 138. The sweet baked product according to any one of Embodiments 133 to 137, wherein the reducing sugar is psicose, fructose or soluble corn dietary fiber.

[0505] Embodiment 139. A sweet baked product according to any one of Embodiments 133 to 138, wherein the non-reducing sugar is sucrose.

[0506] Embodiment 140. A sweet baked product according to any one of Embodiments 133 to 139, wherein the sweet baked product is a cookie dough, and the cookie dough comprises from about 1% to about 10% by weight of allulose, from about 6% to about 30% by weight of sucrose, and from about 0.1% to about 2% by weight of a calcium salt, relative to the total weight of the uncooked cookie dough.

[0507] Embodiment 141. A sweet baked product according to any one of Embodiments 133 to 139, wherein the sweet baked product is a cake batter, and the cake batter comprises about 6% to about 30% by weight of sucrose, about 1% to about 10% by weight of soluble dietary fiber, and about 0.1% to about 2% by weight of a calcium salt, relative to the total weight of the uncooked cake batter.

[0508] Embodiment 142. A sweet baked product according to any one of Embodiments 133 to 139, wherein the sweet baked product is a cake batter, and the cake batter comprises from about 6% to about 30% by weight of sucrose, from about 1% to about 10% by weight of allulose, and from about 0.1% to about 2% by weight of a calcium salt, relative to the total weight of the uncooked cake batter.

[0509] Embodiment 143. A sweet baked product according to any one of Embodiments 133 to 139, wherein the sweet baked product is a cake batter, and the cake batter comprises about 1% to about 15% fructose by weight and about 0.1% to about 2% calcium salt by weight, relative to the total weight of the uncooked cake batter.

[0510] Embodiment 144. A sweet baked product according to any one of Embodiments 126 to 143, wherein the sweet baked product comprises isomalt, fructose or soluble dietary fiber in an amount of about 1 wt % to about 45 wt % relative to the total weight of the unheated product.

[0511] Embodiment 145. A sweet baked product according to Embodiment 144, wherein the sweet baked product contains isomalt, fructose or soluble dietary fiber in an amount of about 10 wt % to about 25 wt % relative to the total weight of the unheated product.

[0512] Embodiment 146. The food product according to any one of Embodiments 91 to 125, which is a prefabricated baking mix for preparing sweet baked products.

[0513] Embodiment 147. The food product of embodiment 146, wherein the pre-made baking mix comprises reducing sugars in an amount sufficient to provide from about 1 wt % to about 45 wt % reducing sugars in the uncooked sweet baked product.

[0514] Embodiment 148. The food product according to embodiment 146 or 147, wherein the pre-made baking mix comprises divalent metal ions in an amount sufficient to provide from about 0.1 wt % to about 2 wt % of the divalent metal ions in the uncooked sweet baked product.

[0515] Embodiment 149. The food according to any one of Embodiments 91 to 148, wherein the food is less susceptible to browning than the same food in which the divalent metal ion salt is replaced by a stoichiometric equivalent of the corresponding potassium salt based on the free metal ion content, and / or the food is less prone to acrylamide formation than the same food in which the divalent metal ion salt is replaced by a stoichiometric equivalent of the corresponding potassium salt based on the free metal ion content.

[0516] Embodiment 150. The food according to any one of Embodiments 91 to 149, wherein the food is a heated food.

[0517] Embodiment 151. The food according to Embodiment 150, wherein the heated food is a cake or a biscuit.

[0518] Embodiment 152. A food according to embodiment 150 or 151, wherein the color of the food is lighter than the color of the same food in which the divalent metal ion salt is replaced by a stoichiometric equivalent of the corresponding potassium salt based on the free metal ion content, and / or the food has a lower acrylamide content than the same food in which the divalent metal ion salt is replaced by a stoichiometric equivalent of the corresponding potassium salt based on the free metal ion content.

[0519] Embodiment 153. The food according to any one of Embodiments 91 to 152, wherein the acrylamide content of the heated food is 20 μg / kg, preferably 15 μg / kg, or more preferably 10 μg / kg or less, 9 μg / kg or less, 8 μg / kg or less, 7 μg / kg or less, 6 μg / kg or less, or 5 μg / kg or less.

[0520] Embodiment 154. The food of any one of Embodiments 91 to 153, wherein the acrylamide content of the heated food is 90% or less, preferably 85% or less, more preferably 80% or less, 75% or less, 70% or less, 65% or less, 60% or less, 55% or less, 50% or less, 45% or less, 40% or less, 35% or less, 30% or less, or 25% or less of the acrylamide content of the same food after the divalent metal ion salt is replaced by the corresponding potassium salt in a stoichiometric equivalent based on the free metal ion content.

[0521] Embodiment 155. A method according to any one of Embodiments 54 to 90, wherein the acrylamide content of the heated food is 20 μg / kg, preferably 15 μg / kg, or more preferably 10 μg / kg or less, 9 μg / kg or less, 8 μg / kg or less, 7 μg / kg or less, 6 μg / kg or less, or 5 μg / kg or less.

[0522] Embodiment 156. A method according to any one of embodiments 54 to 90 or 155, wherein the acrylamide content of the heated food is 90% or less, preferably 85% or less, more preferably 80% or less, 75% or less, 70% or less, 65% or less, 60% or less, 55% or less, 50% or less, 45% or less, 40% or less, 35% or less, 30% or less, or 25% or less of the acrylamide content of the same food after the divalent metal ion salt is replaced by the corresponding potassium salt in a stoichiometric equivalent based on the free metal ion content.

Claims

1. A sweetener composition comprising a divalent metal ion salt and a reducing sugar.

2. The sweetener composition according to claim 1, wherein The reducing sugar is selected from the group consisting of psicose, tagatose, allose, fructose, glucose, lactose, maltose, polysaccharides such as soluble dietary fiber such as soluble corn fiber or polydextrose, or maltodextrin, or any combination thereof.

3. The sweetener composition according to claim 1 or 2, wherein The divalent metal ion salt is an alkaline earth metal salt.

4. The sweetener composition according to any one of claims 1 to 3, wherein The divalent metal ion salt is a calcium salt.

5. The sweetener composition according to claim 4, wherein The calcium salt is selected from the group consisting of calcium lactate, calcium carbonate, calcium citrate, calcium chloride, calcium phosphate, calcium sulfate and any combination thereof.

6. The sweetener composition according to any one of claims 1 to 5, wherein The sweetener composition comprises a non-reducing sugar, such as sucrose.

7. The sweetener composition according to any one of claims 1 to 6, wherein The sweetener composition is a dry sweetener composition.

8. The sweetener composition according to claim 7, wherein The dry sweetener composition is in the form of granules, crystals, powder or tablets.

9. The sweetener composition according to claim 7 or 8, wherein The dry sweetener composition comprises from about 1 wt % to about 99 wt % reducing sugars, based on the total weight of the sweetener composition.

10. The sweetener composition according to any one of claims 7 to 9, wherein The dry sweetener composition comprises from about 1 wt % to about 99 wt % of non-reducing sugars, based on the total weight of the sweetener composition.

11. The sweetener composition according to any one of claims 5 to 8, wherein The dry sweetener composition comprises about 1 wt % to about 20 wt % of the divalent metal ion salt, based on the total weight of the sweetener composition.

12. The sweetener composition according to any one of claims 1 to 6, wherein: The sweetener composition is a syrup.

13. The sweetener composition according to claim 12, wherein The syrup has a total dry solids content of about 50% to about 85% by weight.

14. The sweetener composition according to claim 12 or 13, wherein The syrup has a sugar content of about 80% to about 99% by weight on a dry solids basis.

15. The sweetener composition according to any one of claims 12 to 14, wherein: The syrup has a reducing sugar content of about 5% to about 99% by weight on a dry solids basis.

16. The sweetener composition according to any one of claims 12 to 15, wherein: The syrup has a non-reducing sugar content of about 5% to about 99% by weight on a dry solids basis.

17. The sweetener composition according to any one of claims 12 to 16, wherein: The syrup has a divalent metal ion salt content of about 1% to about 20% by weight on a dry solids basis.

18. The sweetener composition according to any one of claims 1 to 17, wherein: When heated in the presence of an amine, the sweetener composition is less susceptible to browning than the same sweetener composition wherein the divalent metal ion salt is replaced with a stoichiometric equivalent of the corresponding potassium salt based on metal ion content.

19. The sweetener composition according to any one of claims 1 to 18, wherein When heated in the presence of an amine, the sweetener composition is less prone to forming acrylamide than the same sweetener composition wherein the divalent metal ion salt is replaced with a stoichiometric equivalent of the corresponding potassium salt based on metal ion content.

20. Use of a divalent metal ion salt for inhibiting browning of a food containing reducing sugars during heating in the presence of an additional food ingredient containing amines.

21. Use of a divalent metal ion salt for reducing acrylamide formation during heating of a food containing reducing sugars in the presence of an additional food ingredient containing an amine.

22. A method for inhibiting food browning, characterized in that: The method comprises: a) mixing a reducing sugar with a divalent metal salt and at least one additional food ingredient containing an amine to provide an unheated food; and b) optionally heating the unheated food to provide a heated food.

23. A method for reducing acrylamide formation in food, characterized in that: The method comprises: a) mixing a reducing sugar with a divalent metal salt and at least one additional food ingredient containing an amine to provide an unheated food; and b) optionally heating the unheated food to provide a heated food.

24. The method according to claim 22 or 23, wherein: The unheated food is a precursor to a heated food, for example, wherein the food is a dough or batter.

25. The method according to any one of claims 22 to 24, wherein: The amine-containing additional food ingredient is selected from the group consisting of leavening agents (such as yeast, etc.), eggs or egg-derived products, fats, oils, milk and / or other dairy products, gums, natural and / or artificial colors, natural and / or artificial flavorings (such as vanilla), chocolate and / or cocoa, coconut and coconut-derived products, spices, fruits and fruit-derived products, vegetables and vegetable-derived products, beans and bean-derived products, nuts and nut-derived products, preservatives, stabilizers, antioxidants, emulsifiers, proteins (including whey proteins), amino acids, vitamins, wheat flour, non-wheat flour (such as rice, corn (maize), oats, rye, barley, cassava, sago, amaranth, arrowroot, sorghum, peas, bananas, potatoes and sweet potato flours), and any combination thereof.

26. The method according to any one of claims 22 to 25, wherein: The amine is a protein, an amino acid, or a combination thereof.

27. The method according to any one of claims 22 to 26, wherein: Step a) comprises mixing a non-reducing sugar such as sucrose with the reducing sugar, a divalent metal ion salt and an additional food ingredient containing an amine to provide an unheated food.

28. The method according to any one of claims 22 to 27, wherein: The sugar content of the unheated food is about 1 wt % to about 80 wt % relative to the total weight of the unheated food.

29. The method according to any one of claims 22 to 28, wherein: The unheated food may contain reducing sugars in an amount of about 1 wt % to about 80 wt % relative to the total weight of the unheated food.

30. The method according to any one of claims 22 to 29, wherein: The non-reducing sugar content of the unheated food is about 1 wt % to about 80 wt % relative to the total weight of the unheated food.

31. The method according to any one of claims 22 to 30, wherein: The divalent metal ion salt is used in an amount sufficient to provide a free divalent metal ion content of about 0.01 wt % to about 1 wt % relative to the total weight of the unheated food.

32. The method according to claim 31, wherein: The divalent metal ion salt is used in an amount sufficient to provide a free divalent metal ion content of about 0.1 wt % to about 0.3 wt % relative to the total weight of the unheated food.

33. The method according to any one of claims 22 to 32, wherein: The reducing sugar is selected from the group consisting of psicose, tagatose, allose, fructose, glucose, lactose, maltose, polysaccharides such as soluble dietary fiber such as soluble corn fiber or polydextrose, or maltodextrin, or any combination thereof.

34. The method according to any one of claims 22 to 33, wherein: The divalent metal ion salt is an alkaline earth metal salt.

35. The method according to any one of claims 22 to 34, wherein: The divalent metal ion salt is a calcium salt.

36. The method of claim 35, wherein: The calcium salt is selected from the group consisting of calcium lactate, calcium carbonate, calcium citrate, calcium chloride, calcium phosphate, calcium sulfate and any combination thereof.

37. The method according to any one of claims 22 to 36, wherein: The unheated food, when heated, is less susceptible to browning than the same food in which the divalent metal ion salt is replaced with a stoichiometric equivalent of the corresponding potassium salt based on the metal ion content.

38. The method according to any one of claims 22 to 37, wherein: The heated food has a lighter color than the same food wherein the divalent metal ion salt is replaced with a stoichiometric equivalent of a potassium salt based on the metal ion content.

39. The method according to any one of claims 22 to 38, wherein: The unheated food is less susceptible to forming acrylamide when heated than the same food in which the divalent metal ion salt is replaced with a stoichiometric equivalent of the corresponding potassium salt based on the metal ion content.

40. A method according to any one of claims 22 to 39, wherein: The heated food has a lower acrylamide content than the same food in which the divalent metal ion salt is replaced with a stoichiometric equivalent of the corresponding potassium salt based on the metal ion content.

41. A food comprising: reducing sugars, divalent metal ion salts and additional food ingredients containing amines.

42. The food product according to claim 41, wherein The additional food ingredients are selected from the group consisting of leavening agents (such as yeast, etc.), eggs or egg-derived products, fats, oils, milk and / or other dairy products, gums, natural and / or artificial colors, natural and / or artificial flavorings (such as vanilla), chocolate and / or cocoa, coconut and coconut-derived products, spices, fruits and fruit-derived products, vegetables and vegetable-derived products, legumes and legume-derived products, nuts and nut-derived products, preservatives, stabilizers, antioxidants, emulsifiers, proteins (including whey proteins), amino acids, vitamins, wheat flour, non-wheat flour (such as rice, corn (maize), oats, rye, barley, cassava, sago, amaranth, arrowroot, sorghum, peas, bananas, potatoes and sweet potato flours), and any combination thereof.

43. The food according to claim 41 or 42, wherein The amine is a protein, an amino acid, or a combination thereof.

44. The food according to any one of claims 41 to 43, wherein The food product comprises a non-reducing sugar, such as sucrose.

45. The food according to any one of claims 41 to 44, wherein The food product has a sugar content of about 1 wt % to about 80 wt % relative to the total weight of the food product.

46. ​​A food according to any one of claims 41 to 45, wherein The food product comprises a divalent metal ion salt in an amount sufficient to provide a free divalent metal ion content of from about 0.01 wt % to about 1 wt % relative to the total weight of the food product.

47. The food product according to any one of claims 41 to 46, wherein The food product has about 0.1 wt % to about 2.0 wt % of the divalent metal ion salt relative to the total weight of the food product.

48. The food product according to any one of claims 41 to 47, wherein The reducing sugar is selected from the group consisting of psicose, tagatose, allose, fructose, glucose, lactose, maltose, polysaccharides such as soluble dietary fiber such as soluble corn fiber or polydextrose, or maltodextrin, or any combination thereof.

49. The method according to any one of claims 41 to 48, wherein: The divalent metal ion salt is an alkaline earth metal salt.

50. The method according to any one of claims 41 to 49, wherein: The divalent metal ion salt is a calcium salt.

51. The food product according to claim 50, wherein The calcium salt is selected from the group consisting of calcium lactate, calcium carbonate, calcium citrate, calcium chloride, calcium phosphate, calcium sulfate and any combination thereof.

52. The food product according to any one of claims 41 to 51, wherein The food product is a precursor to a heated food product.

53. The food product according to claim 52, wherein The food product is a dough or batter.

54. The food according to claim 52 or 53, wherein The food is less susceptible to browning than the same food wherein the divalent metal ion salt is replaced with a stoichiometric equivalent of the corresponding potassium salt based on the free metal ion content.

55. The food according to any one of claims 52 to 54, wherein The food is less susceptible to acrylamide formation than the same food in which the divalent metal ion salt is replaced with a stoichiometric equivalent of the corresponding potassium salt based on the free metal ion content.

56. The food product according to any one of claims 41 to 51, wherein The food is a heated food.

57. The food product according to claim 56, wherein The heated food is cake or biscuit.

58. The food according to claim 56 or 57, wherein The food product is lighter in color than the same food product in which the divalent metal ion salt is replaced with a stoichiometric equivalent of the corresponding potassium salt based on the free metal ion content.

59. The food according to any one of claims 56 to 58, wherein The food has a lower acrylamide content compared to the same food in which the divalent metal ion salt is replaced with a stoichiometric equivalent of the corresponding potassium salt based on the free metal ion content.

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