Compositions, methods of manufacture and use, and systems for providing monosaccharides for endurance and other activities

Abstract

A food product is provided. The food product may include a sugar blend; the composition has a fat content of less than 2% by weight of the solids in the food product; the composition has a protein content of less than 8% by weight of solids in the food product. The sugar blend may comprise at least 50% by weight of solids in the food product. The sugar blends may include galactose, glucose, and fructose in the form of each monosaccharide or contained within a disaccharide. The glucose, galactose, and fructose may each make up at least 1% by weight of the sugar blend. The food product may be formed as, for example, a jelly / chew, a sports gel, a beverage mixture, or a hydrated beverage. Methods of manufacture are also provided.

Description

[0001] This application claims priority to U.S. Provisional Patent Application Serial No. 63 / 327,055, filed on April 4, 2022, the disclosure of which is incorporated herein by reference in its entirety. Technical Field

[0002] The present application relates to food products including sugar blends, methods of manufacture and methods of use thereof. More specifically, the present application relates to sports nutrition products including large amounts of glucose, galactose and fructose, including disaccharides composed of these monosaccharides in some embodiments, and mineral blends. Although it is expected that certain embodiments disclosed herein, including, for example, powders, gels, beverages, and chewable / viscous preparations, may be primarily used for the purpose of sustained energy delivery during exercise, the present disclosure is not limited thereto. For example, the embodiments disclosed herein can be used before exercise, for recovery, to help maintain blood sugar and insulin levels in diabetic patients, for rapid hydration, etc. Background Art

[0003] Exercise performance is affected by the body's energy stores. Carbohydrates, primarily glycogen, are the body's preferred fuel source for muscle activity during exercise. The body stores glycogen in skeletal muscle, but such stores are limited and, for example, during intense or prolonged endurance exercise, glycogen stores can be depleted. Following glycogen depletion, fatigue and exhaustion can occur. Consuming carbohydrates before, during, and after exercise can help prevent, reduce, or delay glycogen depletion by providing a readily available and accessible supply of carbohydrates for muscle activity. The form of carbohydrate ingested—including sugar versus starch, monosaccharides versus disaccharides, and the receptor pathways associated with the metabolism of one or more specific carbohydrates ingested—can affect glycemic response, insulin response, other metabolic responses, overall exercise performance, and more.

[0004] sugar. Glucose, fructose, and galactose are three naturally occurring monosaccharides (sometimes called "simple sugars") commonly found in food. These three monosaccharides have the same chemical composition, CH 12 O6, but the chemical structure is different, and therefore the taste (e.g., sweetness) and effect on human metabolism are also different. Other monosaccharides include ribose, xylose, and tagatose.

[0005] Disaccharides are sugars composed of two monosaccharides bound together via a glycosidic bond. Sucrose is a well-known disaccharide that breaks down into glucose and fructose in a 1:1 ratio. It is commonly available as cane sugar and has a familiar sweetness. Isomaltulose is another disaccharide that breaks down into glucose and fructose in a 1:1 ratio, but has a different glycosidic bond than sucrose.

[0006] Lactose is another well-known disaccharide. For example, it is found in high concentrations in milk and dairy products. Lactose breaks down into glucose and galactose in a 1:1 ratio. Lactose may be readily hydrolyzed into its constituent monosaccharides by enzymes in the intestine, such as lactase. However, in people with lactase deficiency or absence, lactose may remain largely in the form of a disaccharide during digestion and pass into the large intestine, where it may cause diarrhea, flatulence, or other gastrointestinal discomfort.

[0007] Maltose is also a well-known disaccharide. It consists of two glucose molecules bound together. It is commonly derived from grains, seeds, and other plant components. Trehalose is another disaccharide that consists of two glucose molecules bound together.

[0008] Exogenous sugar absorption and metabolism. The body utilizes both exogenous and endogenous sources of energy to fuel exercise and delay fatigue. Glycogen is the primary source of this energy and is converted to glucose through the body's various metabolic pathways to maintain appropriate blood glucose levels. Under endurance conditions, prior to exercise, the body is unable to produce enough glycogen to replenish endogenous stores. Therefore, once the body switches from reliance on exogenous energy sources (e.g., ingested carbohydrates) to endogenous sources (e.g., glycogen), the time before fatigue sets in is limited. Thus, during endurance exercise, for example, relatively stable blood glucose levels need to be maintained to continue to fuel the body without depleting glycogen stores in the muscles or liver.

[0009] The glycemic index is a measure used to classify the effect that consumption of specific carbohydrates has on blood sugar levels. Glucose has a glycemic index of 100. Consuming glucose alone causes a sharp rise in blood sugar as it is absorbed by intestinal receptors and transported into the bloodstream. This can result in a sharp drop in blood sugar after oxidation, which can cause fatigue. Glucose is absorbed quickly, but when it is depleted in the blood (which can occur within 30-60 minutes), the body may need to resort to secondary carbohydrate stores, primarily glycogen.

[0010] Fructose has a glycemic index of 23, which is often attributed to its slow absorption rate. Providing fructose alone may result in a product that is too sweet, as fructose alone is 1.4 times sweeter than sucrose. In addition, because fructose is absorbed more slowly than sugars such as glucose or galactose, consuming fructose at high levels can cause gastric discomfort. For example, in one study, 70% of healthy young adults who ingested 50g of fructose experienced gastrointestinal symptoms, including abdominal pain, bloating, and flatulence.

[0011] Lactose has a glycemic index of 46, indicating that consuming lactose has a slower, and therefore less abrupt, effect on blood sugar levels than ingesting glucose alone. Galactose has a glycemic index of approximately 20, due to the fact that galactose is converted to glucose in the liver, resulting in a steadier and slower release of the sugar into the bloodstream.

[0012] The absorption of glucose, fructose, and galactose in the small intestine occurs via both energetically coupled and non-energetically coupled mechanisms. Glucose and galactose are absorbed via the co-transport of sodium ions by SGLT1 and via facilitated diffusion by GLUT2. Fructose is absorbed via facilitated diffusion by GLUT2 and GLUT5. Unlike glucose, fructose and galactose are absorbed from the small intestine and are almost completely metabolized during their first pass through the liver, where they can be converted into various energy storage compounds, including glucose and glycogen.

[0013] The rate-limiting step in the oxidation of exogenous glucose in vivo is its absorption, which is estimated to work at about 1 g / min. However, by providing a combination of glucose and fructose in a 2:1 ratio, exogenous monosaccharide oxidation can be increased to about 1.5-2 g / min. This is because fructose can be absorbed through a separate receptor pathway from glucose. That is, there are two pathways for the absorption and metabolism of glucose and fructose, but they do not share common extensiveness.

[0014] Although the absorption pathways of glucose and galactose are similar, the metabolism of these two monosaccharides is different. Galactose is actively transported to the hepatic portal vein by SGLT1 and GLUT2. The hepatic portal vein delivers galactose to the liver, and some of the galactose enters the Leloir pathway. The end product of this pathway is glucose-1-phosphate, which can then be used for glucose production or glycogen storage. Due to the need to be metabolized by the liver, the oxidation of ingested galactose is approximately 50-60% slower than the oxidation of ingested glucose.

[0015] It has been observed that when glucose and galactose are taken together, glucose serves as the main source of exogenous carbohydrate oxidation within the first 60 minutes of exercise, and then gradually decreases, but galactose (taken 30 minutes before exercise) can serve as the main energy source within the last 60 minutes of exercise. After 60 minutes of exercise, the production of glucose is almost entirely from galactose, via the Leloir pathway.

[0016] In addition, it should be noted that carbohydrates, especially those with a high glycemic index, can stimulate the release of insulin, thereby promoting the synthesis and storage of glycogen in the liver and muscles.

[0017] Other substances are known to improve or otherwise affect glycogen storage. For example, ingestion of protein or its components, such as creatine or leucine, can also stimulate insulin release, enhance glycogen storage in muscle, promote glucose uptake, and increase muscle mass and strength. Caffeine has been shown to increase glycogen storage in muscle by enhancing glucose uptake. Omega-3 fatty acids, chromium, and vitamin D have been shown to enhance glycogen storage in muscle through several functions. In addition, ketone bodies, such as R-1,3-butanediol, can serve as an alternative energy source for the brain and other tissues when glucose levels are low. In terms of its effects on glycogen, R-1,3-butanediol has been shown to have a sparing effect on glycogen storage in the liver and muscle, facilitating the body's reliance on ketones as an energy source, which reduces the energy breakdown of glycogen and may increase liver glycogen levels. This suggests that R-1,3-butanediol may have a preferential effect on liver glycogen storage.

[0018] Current Sports Nutrition Products The range of sports nutrition products is vast. With respect to endurance-related products, they include hydrating sports drinks, powdered drink mixes (e.g., for consumer hydration), energy gels, chews / gummies, bars, and other formats and formulations. Despite the large number of products and brands in this space and the size of the market, no commercially available sports endurance product contains a sugar blend of glucose, galactose, and fructose with negligible amounts of each sugar – either in monosaccharide form or in the corresponding disaccharide form.

[0019] Most manufacturers of sports nutrition products use a combination of glucose and fructose (and / or the corresponding disaccharides), effectively excluding galactose. Glucose and fructose are usually provided in their monosaccharide form, such as sucrose, maltodextrin (a glucose polymer), etc., and rely on the general time metabolism of these two monosaccharides. As mentioned above, the body's absorption and metabolism mechanisms for glucose and fructose are largely independent. Since fructose is absorbed and metabolized more slowly by the liver, it is possible that fructose can be used by the body when the faster absorbed glucose is depleted.

[0020] Despite the widespread presence of lactose in foods and food products, the utilization of lactose and / or galactose in sports nutrition is limited. is a hydration sports drink and is the only known sports nutrition product that contains significant amounts of lactose and / or galactose when consumed before or during exercise. Contains no negligible amounts of fructose or other sugars that can utilize the GLUT5 receptor during digestion. Thus, there is an opportunity to provide a sugar blend with adequate levels of glucose, galactose and fructose for endurance and other activities.

[0021] In the field of sports nutrition, sweetened and unsweetened dairy products are sometimes used as recovery drinks. These drinks are beneficial for recovery after exercise because they contain carbohydrates, protein, fat and electrolytes. Milk contains slowly and quickly digested milk proteins, casein and whey, respectively, in addition to sodium, potassium and lactose, a disaccharide composed of glucose and galactose. Sweetened milk, such as chocolate milk, has significant levels of glucose, galactose and fructose. While sweetened milk may be suitable for sports nutrition after exercise, it may be unwise to consume it before and during exercise. The protein and fat content of sweetened milk is relatively high, especially considering its low carbohydrate concentration, about 12-24 grams per cup (240mL). During exercise, the body cannot metabolize fat and protein at a sufficient rate. Therefore, excessive consumption or consumption during or before exercise may cause stomach discomfort and hinder athletic performance. Further, the total carbohydrate content of a serving of chocolate milk is about 10-25%: if sweetened milk is consumed at typical rates for endurance athletes (e.g., 60-120 g carbohydrate / hour or more), fluid intake may exceed sweat output, which may cause further gastrointestinal issues and / or lead to undesirable urinary frequency.

[0022] Dairy permeate. While milk is relatively low in carbohydrates, dairy permeate is a higher carbohydrate byproduct of the dairy industry and is largely considered a waste stream. Dairy permeate can be considered a liquid (or dry) waste of dairy processing. Typically, the permeate comes from a whey extract (whey permeate) or from milk (milk permeate). Milk permeate and whey permeate are solutions from dairy products that have undergone one or more processing steps, including but not limited to ultrafiltration to remove most of the protein and fat, leaving a solution consisting essentially of carbohydrates (essentially lactose) and dairy minerals. The liquid permeate is then typically crystallized and spray dried to achieve a powder permeate, depending on the intended application. The composition of milk and whey permeates is essentially the same, but their organoleptic properties may differ.

[0023] Milk permeate is typically dried into a powder using methods such as spray drying, which is then used in a wide range of applications as a substitute for milk powder or skim milk. Permeate powder is also used in milk standardization to help account for naturally occurring variations in milk composition based on seasonal and regional factors. Milk permeate powder is also used as a filler in food processing, a flavor carrier to provide Maillard browning to increase color, and to reduce the cost of various processed food products. Its benefits may include reduced hygroscopicity, a free-flowing, slightly salty dairy flavor, and a delicate, pleasant aroma. While dairy permeate is sometimes used as a low-cost alternative sweetener in beverages, bread, cakes, pastries, chocolate, candy, cheese, and yogurt, most of the permeate produced in the United States today is used as animal feed and may be described as a waste stream rich in sugars. Utilizing this underrated ingredient may help reduce environmental pollution in the food system.

[0024] In addition to water content, dairy permeates essentially consist of lactose; dairy protein (≤10% w / w) and significant amounts of dairy minerals - including but not limited to sodium, potassium, calcium and magnesium. The body relies on such electrolytes to perform metabolic functions, and these same minerals are lost via sweat and urine during exercise or rest, and must be regularly replenished. Milk permeates may contain sodium concentrations of approximately 21 mmol / L and potassium concentrations of 28 mmol / L, making them an advantageous ingredient for providing electrolytes required for hydration. In most commercially available sports nutrition products, these important electrolytes are typically added using isolated citrates and functional blends. Dairy permeates can therefore serve as a cost-effective source of lactose - and corresponding galactose - and key minerals used in sports drinks. For example, (as described above) primarily comprises milk permeate, which is enzymatically hydrolyzed with lactase to make the product more accessible to a wider range of consumers. However, milk permeate has not yet been used to produce commercially available energy gels, energy chews / gummies, powders, energy drinks or other products.

[0025] Cocoa pulp During chocolate production, cocoa beans are used as the main ingredient, but cocoa pulp, the juice and flesh of the cocoa fruit, is often considered a waste product. Cocoa pulp is often discarded during the harvest of beans for chocolate making and is characterized as a waste stream rich in sugars. Therefore, discarded cocoa pulp can become an environmental pollutant, serving as a substrate for fermentation, as well as thereby contaminating water, generating heat, producing carbon dioxide, etc.

[0026] However, cocoa pulp has a high fructose content compared to other fruits. It also has a subtle, sour-sweet flavor that can provide a unique flavor to products. In addition, it contains potassium, a key electrolyte in sports nutrition. Cocoa pulp also contains pectin, fiber, and other polysaccharides that can provide texturizing properties to food formulations, which may reduce the need for added stabilizers or texturizers that may cause gastric activity after consumption. Therefore, it may be advantageous to use cocoa pulp as a cost-effective ingredient in sports nutrition products. Utilizing this underrated ingredient may help reduce environmental pollution in the food system.

[0027] Therefore, it may be advantageous to provide a sports nutrition product including glucose, galactose and fructose (monosaccharide or disaccharide form) concentrations, which provides optimized endurance, optimizes the utilization of absorption and metabolic pathways, and contains negligible, minimum and / or limited fat and / or protein content to substantially avoid stomach discomfort and otherwise improve human performance. If such sports nutrition products can be produced in a form commonly used by endurance and other athletes, it may be more advantageous. If such sports nutrition products can include other functional ingredients or additives to amplify performance, including but not limited to minerals, vitamins, stimulants, nootropics or other macronutrients, this may also be advantageous. Further, if such sports nutrition products can be economically manufactured and / or utilize one or more existing food waste streams to obtain ingredients, it will be advantageous. Summary of the invention

[0028] The present disclosure provides descriptions of products, methods of manufacture, and methods of use to, for example, address the above-identified problems and needs.

[0029] In one embodiment, a food product is provided. The food product may include a sugar blend; no measurable fat content or a fat content that constitutes less than 2% of the solids in the food product by weight; and no measurable protein content or a protein content that constitutes less than 8% of the solids in the food product by weight. The sugar blend may account for at least 50% of the solids in the food product by weight. The sugar blend may include galactose, glucose, and fructose in their respective monosaccharide forms or contained in disaccharides. Galactose, including monosaccharide galactose and galactose bound in disaccharides, may account for at least 1% of the sugar blend by weight. Glucose, including monosaccharide glucose and glucose bound in disaccharides, may account for at least 1% of the sugar blend by weight. Fructose, including monosaccharide fructose and fructose bound in disaccharides, may account for at least 1% of the sugar blend by weight. The ratio of galactose to lactose in the food product is at least 199:1 in molar concentration.

[0030] The food product may further include electrolytes. The electrolytes may comprise 0.5% to 6% by weight of the solids in the food product. The electrolytes may comprise dairy minerals naturally present in dairy permeate. The food product may further include at least one stimulant. The food product may further include fruit solids derived from cocoa pulp. 0% to 30% by weight of the sugar blend may consist of sucrose.

[0031] 20%-70%, 40%-60% and / or 47%-53% by weight of the sugar blend may consist of glucose, including monosaccharide glucose and glucose combined in disaccharides. 20%-70%, 30%-40% and / or 36%-42% by weight of the sugar blend may consist of galactose, including monosaccharide galactose and galactose combined in disaccharides. 5%-40%, 4%-20% and / or 8%-14% by weight of the sugar blend may consist of fructose, including monosaccharide fructose and fructose combined in disaccharides.

[0032] In some chew / soft candy embodiments, the food product may further include water, the water comprising 10%-25% by weight of the food product. The food product may further include a hydrocolloid, the hydrocolloid comprising 0.425% to 3.4% by weight of the solids in the food product. The ratio of galactose to lactose in the food product is at least 19:1 on a molar basis. The food product may include cocoa fruit solids.

[0033] In some gel embodiments, the food product may further include water, the water comprising 30%-40% by weight of the food product. The food product may further include a hydrocolloid, the hydrocolloid comprising 0% to 2.9% by weight of the solids in the food product. The ratio of galactose to lactose in the food product is at least 19:1 on a molar basis. The food product may include cocoa fruit solids.

[0034] In some beverage mixture embodiments, the food product can be a dry powder. The ratio of galactose to lactose in the food product is at least 19:1 by mole. The food product can include crystallized cocoa powder. In hydrated beverage blend embodiments, the food product can include water with a water to solid ratio of 4:1 to 19:1.

[0035] In another example, a method of making a food product or a by-product thereof is provided. The method may include providing a partial permeate comprising a first portion of lactose, providing a second portion of lactose, combining the partial permeate with the second portion of lactose into a blend, stirring the blend, pasteurizing the blend, adding lactase to the blend; hydrolyzing at least 95% of the lactose in the blend into glucose monosaccharides and galactose monosaccharides; and / or pasteurizing the blend into the by-product.

[0036] The method may further include concentrating the byproduct into a syrup and cooling the syrup. The method may further include drying the byproduct into a powder.

[0037] The step of providing said portion of permeate may further comprise providing a portion of fresh whey permeate, fresh milk permeate or a combination thereof. It may further comprise hydrating said dried permeate powder with said portion of water to obtain a permeate solution comprising 60% to 70% water by weight.

[0038] The step of providing the second portion of lactose may comprise providing a portion of dry lactose powder and / or providing a liquid lactose solution having a Brix of 20 to 30. The step of providing the second portion of lactose may comprise providing a portion of dry lactose powder, providing the second portion of permeate in liquid form, and hydrating the portion of dry lactose powder with the second portion of permeate.

[0039] The step of hydrolyzing at least 95% of the lactose into glucose monosaccharides and galactose monosaccharides may further include hydrolyzing at least 98% of the lactose into glucose monosaccharides and galactose monosaccharides, providing β-galactosidase as the lactase, and / or providing a portion of NOLA FIT 5500 produced by CHR Hansen as the β-galactosidase, the ratio of lactose to β-galactosidase being 65:1 to 10:1 based on a molar concentration.

[0040] The step of hydrolyzing at least 98% of the lactose into glucose and galactose monosaccharides may further comprise stirring the pasteurized mixture at 30°C-40°C with agitation at 200-300 RPM for at least 7 hours, stirring the pasteurized mixture at 33°C-42°C with agitation at 225-275 RPM for at least 10 hours, and / or hydrolyzing at least 99.5% of the lactose into glucose and galactose monosaccharides.

[0041] The method may further include providing a portion of additional sugar, the portion of additional sugar, and combining the portion of additional sugar with a byproduct. The additional sugar may include sucrose and / or fructose. The combined monosaccharide and disaccharide content may constitute a sugar blend. Such a sugar blend may include 20%-70%, 40%-60%, and / or 47%-53% glucose by weight, including monosaccharide glucose and glucose combined in disaccharides; 20%-70%, 30%-40%, and / or 36%-42% galactose by weight, including monosaccharide galactose and galactose combined in disaccharides; and 5%-40%, 4%-20%, and / or 8%-14% fructose by weight, including monosaccharide fructose and fructose combined in disaccharides.

[0042] To make a soft candy / chew product, the method may further include providing a portion of a fructose-containing component; combining the portion of the fructose-containing component with the by-product to form a mixture; concentrating the mixture; providing a fiber solution; combining, blending and heating the fiber solution and the concentrated mixture; and placing the combined, blended and heated material into a mold. The step of providing a portion of the fructose component may further include providing partially crystallized cocoa powder.

[0043] To make the gel product, the method may further include providing a portion of a fructose-containing component, combining the portion of the fructose-containing component with the by-product, providing a portion of a texturizing compound, dispersing the texturizing compound into the combination of the fructose-containing component and the by-product, mixing the combination with the dispersed texturizing compound to form a food product, and placing the food product into at least one metallized bag.

[0044] To make a beverage blend product, the method may further include providing a portion of a fructose-containing component comprising a first portion of dry solids; providing a second portion of dry solids; and dry mixing the powder byproduct, the first portion of dry solids, and the second portion of dry solids. BRIEF DESCRIPTION OF THE DRAWINGS

[0045] The accompanying drawings, which are incorporated in and constitute a part of this specification, illustrate several embodiments and aspects of the devices and methods described herein and, together with the description, serve to explain the principles of the invention.

[0046] Figure 1 is a flow chart of an exemplary method of producing a liquid byproduct according to an exemplary embodiment.

[0047] Figure 2 is a flow chart of an exemplary method for preparing a carbohydrate gel from a liquid byproduct according to an exemplary embodiment.

[0048] Figure 3is a flow chart of an exemplary method of making a carbohydrate chew from a liquid by-product according to an exemplary embodiment.

[0049] Figure 4 is a flow chart of an exemplary method of preparing a carbohydrate hydration powder from a liquid byproduct according to an exemplary embodiment.

[0050] Figure 5A and 5B are photographs of sports chews / gummy candies and sports gels, respectively, having crystals according to exemplary embodiments.

[0051] Fig. 6A and 6B are photographs of sports chews / gummies and sports gels, respectively, without crystallization according to exemplary embodiments.

[0052] Figure 7 is a graph of ingredient and composition analysis of a manufacturing example of a by-product according to an exemplary embodiment.

[0053] Figure 8 is an ingredient and composition analysis chart of a manufacturing example of a sports chew / gummy according to an exemplary embodiment.

[0054] Fig. 9 is a graph of ingredients and composition analysis of a manufacturing example of a sports gel according to an exemplary embodiment.

[0055] Fig.10 is a graph of ingredients and composition analysis of an example of a sports drink mix according to an exemplary embodiment. DETAILED DESCRIPTION

[0056] The inventors have determined that providing appropriate amounts of glucose, galactose and fructose can produce an overall "smoother" curve for exogenous energy supply and oxidation and avoid and / or mitigate the "crash" typically associated with falling blood glucose levels and depletion of endogenous energy stores during exercise, as well as limited or minimal gastric discomfort. As explained above, the scientific literature supports the benefits of glucose and fructose in sports nutrition energy delivery systems. This is reflected in most commercially available sports nutrition products. Galactose is a slower processed sugar than glucose because it travels a path to the liver before being converted to glucose or glycogen, which is regulated by and dependent on current blood glucose levels in the body.

[0057] After the ingested glucose is utilized by the body, the co-ingestion of glucose and galactose can conserve the body's glycogen stores during exercise by utilizing galactose to produce glucose. In other words, the combination of glucose and galactose can provide initial energy from glucose, followed by energy from galactose to glucose in the liver. However, in the case of simultaneous ingestion of galactose and glucose without the addition of fructose (as discussed above), ), the GLUT5 fructose receptor remains untapped. The potential for higher overall carbohydrate absorption rates remains.

[0058] Thus, by providing a combination of fructose, glucose, and galactose, etc., all potential carbohydrate receptors can be simultaneously engaged in carbohydrate absorption, thereby increasing overall carbohydrate absorption. This exploits the co-metabolic relationship of the liver's glucoregulatory activity, where the conversion of galactose to glucose and subsequent release into the bloodstream is functionally dependent on blood glucose concentration, with high blood glucose concentrations leading to the conversion of galactose to glycogen and low blood glucose concentrations leading to the conversion of galactose to UDP-glucose via the Leloir pathway.

[0059] Thus, the disclosed embodiments comprising combinations of glucose, galactose, and fructose in appropriate relative concentrations take advantage of the individual benefits of these three sugars. Consumption may therefore result in a more balanced and sustained blood glucose level profile during exercise, thereby maximizing effectiveness and improvement in athletic performance.

[0060] Product composition. Embodiments of the disclosed food products may include a sugar blend consisting of, consisting essentially of, or including: glucose, galactose, and fructose. These monosaccharides may be provided in monosaccharide form and / or contained within disaccharides or polysaccharides. For example, glucose may be provided as a monosaccharide or via sucrose, lactose, isomaltulose, maltose, trehalose, and / or trehalulose; galactose may be provided as a monosaccharide or via lactose; fructose may be provided as a monosaccharide or via sucrose, isomaltulose, and / or trehalulose. Although polysaccharides, such as dextrins or maltodextrins, include glucose, in preferred embodiments, glucose contained within the polysaccharide is not considered to be part of the sugar blend discussed herein. However, in alternative embodiments, dextrins and other polysaccharides may be quickly and easily broken down by the body into monosaccharides and / or disaccharides (compared to more typical polysaccharides) and may be considered to be part of the sugar blend.

[0061] In various embodiments, the sugar blend can be provided as a sports nutrition gel, a powdered beverage blend, an energy drink, an energy chew / gummies, an energy bar, a bulk sweetener (which can be used, for example, in low to no-crash snack desserts (e.g., caramels, chews, gum, etc.) and the like).

[0062] Various embodiments of sugar blends can be composed of 1-80% glucose, 1-80% galactose, and 1-50% fructose. More narrowly, embodiments of sugar blends can be composed of 20-70% glucose, 20-70% galactose, and 5-40% fructose. More preferably, embodiments of sugar blends can be composed of 40-60% glucose, 30-45% galactose, and 5-20% fructose. Most preferably, embodiments of sugar blends can be composed of approximately 50% glucose, 39% galactose, and 11% fructose, wherein each percentage can vary up to 1%, 2%, or 3%. The exact and relative amounts of glucose, galactose, and fructose can be adjusted, but the above-cited and disclosed embodiments reflect the inventor's comprehensive analysis of the scientific literature on the effects and benefits of these three sugars when consumed alone or ingested together, as well as the inventor's inferences and predictions derived therefrom.

[0063] In various embodiments of the sugar blend, sucrose may comprise 0-50% by weight of the sugar blend. More narrowly, sucrose may comprise 0-30% by weight of the sugar blend. More preferably, sucrose may comprise 0-20% by weight of the sugar blend.

[0064] Glucose is the main C6H2O used by the body for energy during exercise 12 O6 form, and exogenous glucose is rapidly absorbed into the bloodstream, which in turn can cause a spike in blood sugar levels and a subsequent release of insulin to quickly lower blood sugar levels. This rapid drop in blood sugar can cause fatigue and other adverse effects. Therefore, glucose has been combined with other more stable sugars to avoid the spike and crash that occurs during endurance exercise.

[0065] Galactose is rapidly absorbed along with glucose via the SGLT1 and GLUT2 receptors, but like fructose, is slower to oxidize. Galactose is transported to the liver where it can be converted to glucose and then, depending on blood sugar levels, can be stored as glycogen or immediately released into the circulation. Galactose alone may not be enough to keep endurance athletes adequately fueled. Without the presence of a fast-acting sugar like glucose, it may take too long for the body to oxidize galactose to avoid fatigue and other adverse effects. Research suggests that a 1:1 combination of glucose and galactose can provide rapid energy from glucose during the first hour of exercise, followed by more stable energy from galactose during the second hour of exercise. Galactose is also a well-studied sugar in the disaccharide form of lactose in milk (in a 1:1 ratio to glucose) as a recovery drink; consumption of this lactose has been found to improve muscle glycogen recovery even when total carbohydrate intake is low.

[0066] When co-ingested at a ratio of 20% fructose to 80% glucose, fructose is absorbed using separate receptors from glucose and galactose, which allows for higher overall carbohydrate absorption and increased C6H during exercise. 12 The capacity for O6 consumption may be increased significantly, for example from 60g / hr to 90g / hr or potentially higher. Because fructose is slowly absorbed and oxidized, it can provide a steady source of energy during longer exercise periods. Fructose is absorbed and transported to the liver, where it can stimulate hepatic carbohydrate oxidation, which can help to spare muscle glycogen during prolonged exercise by providing energy from the liver. In addition, fructose can help increase intestinal absorption of fluids, which can help prevent dehydration during exercise. However, consuming too much fructose may cause gastric discomfort, suggesting that its intake should be limited.

[0067] The relative amounts of glucose, galactose, and fructose in the sugar blend can be adjusted according to the specific use case. For example, galactose, as a lower glycemic index monosaccharide and precursor of glycogen, has been shown to improve glycogen storage in athletes in preparation or recovery situations. Therefore, for product embodiments that target recovery, it may be necessary to increase the galactose content relative to reducing glucose and / or fructose. Such an implementation may be particularly effective when taken at the beginning of a long rest after an initial workout, and then resume exercise, for example, at the beginning of halftime of a football game, or between games in a tournament. As another example, it may be preferred to increase glucose relative to galactose and / or fructose before or during evening exercise and / or other exercise intended to be performed before going to bed. Such a sugar blend embodiment can provide glucose for sports scenes, but reduces the possibility of high blood sugar levels (e.g., from galactose and / or fructose) during sleep after exercise. Such an embodiment may additionally or alternatively have a relatively high water and / or electrolyte content relative to sugar to help hydration before bedtime.

[0068] Unless otherwise noted, in the context of this application and its claims, ratios, percentages and relative concentrations of ingredients (including sugars, water and other components) are understood to be defined by weight. In addition, unless otherwise noted, ratios, percentages and relative concentrations of glucose, galactose and fructose (or other monosaccharides) are understood to include these respective sugars, whether they are in monosaccharide form and / or contained in the corresponding disaccharide form (e.g., lactose, sucrose, maltose, isomaltulose, trehalose, etc.), but not in polysaccharide form.

[0069] Carbohydrates and sources:Various sources and methods can be used to provide glucose, galactose, and fructose for the sugar blend. One simple method involves purchasing separated food or pharmaceutical grade glucose, galactose, and fructose powders and / or syrups. However, this method may not be economical for commercial production, at least in part due to the processes required to separate these sugars and / or their corresponding disaccharides.

[0070] Lactose is a commonly used ingredient in the food industry. It is usually extracted from milk, which is usually derived from cattle, but alternatively or additionally from goats, sheep, buffalo, camels, yaks, donkeys, horses, reindeer and / or other mammals. As discussed above, lactose is a disaccharide composed of equal amounts of glucose and galactose, and can be used to provide these monosaccharides.

[0071] Another source of lactose in the food industry is dairy products and derivatives, including but not limited to dairy permeates. In addition to the minerals and electrolytes naturally present in milk, the permeate also contains lactose. Such permeates can be provided commercially without significantly hydrolyzing the lactose, or wherein the lactose is at least partially hydrolyzed into galactose and glucose. Lactose can be provided via other whole-fat dairy products or powdered dairy products, including but not limited to liquid whey and fermented dairy products, such as yogurt or kefir. Depending on the intended use, such products can provide additional macronutrients, such as protein and fat, to the composition. For example, a recovery drink or other embodiments can include increased or added protein to help muscle repair and growth.

[0072] In various embodiments, lactose can be used as is, used as is in a product composition with added enzymes, or hydrolyzed into its monosaccharide components. Methods of lactose hydrolysis include pH-dependent hydrolysis, in which lactose is buffered in solution to the point of decomposition into monosaccharide components; temperature-induced hydrolysis; catalytically induced hydrolysis; and enzymatic hydrolysis, in which enzymes from yeast, bacteria, fungi, or other sources decompose lactose. The type of enzyme can be selected based on the hydrolysis goals, process conditions or limitations, and / or the mineral composition of the lactose-containing solution. For example, Kluyveromyces lactis, a yeast-derived β-galactosidase, has a higher tendency to produce oligomeric galactoses in addition to the free monosaccharides glucose and galactose. In some embodiments, native lactose can be provided in conjunction with anhydrous lactase, which is hydrated when used and then acts on lactose during in vivo digestion. Process hydrolysis or enzyme addition may allow people with partial or complete lactose intolerance to consume lactose-containing products with reduced (or no) adverse effects of undigested lactose in the gastrointestinal tract.

[0073] Galactose may also be present in plants, but in very small quantities compared to dairy sources. Most commonly, galactose in plants exists in the form of polysaccharides such as galactans, pectins, hemicelluloses, and plant gums such as red algae. Fruits and vegetables that contain a certain amount of galactose include, but are not limited to, apples, bean sprouts, beets, broccoli, corn, kiwi, papaya, persimmon, sweet potato, sweet potato, and tomato.

[0074] Glucose and fructose are abundant in nature, mainly in plant sources, and often combined with each other. Some of the most common sources of glucose and fructose in the food product industry include sugar cane, beets and corn, but all fruits and vegetables contain a certain level of glucose and / or fructose. Fruits rich in glucose include but are not limited to bananas, grapes, mangoes, pineapples, apples and pears. Starches and long-chain polysaccharides are usually almost or completely composed of glucose, so they can also be used as a source of glucose, although larger compounds affect digestion rate and thus affect oxidation. Vegetables rich in glucose include but are not limited to sweet potatoes, corn, beets, carrots, corn and peas. Fruits rich in fructose include but are not limited to cocoa, apples, blackberries, sour cherries, figs, plums, lychees and watermelons. Vegetables rich in fructose include but are not limited to corn, artichokes, tomatoes, asparagus, leeks, fennel, mushrooms, okra, onions, peas, bell peppers, shallots and broccoli. Other fruits, vegetables, and other plant matter contemplated for use in product embodiments include, but are not limited to, agave, acai fruit, acerola fruit, apricot, avocado, blueberry, breadfruit, brown rice, buckwheat, cabbage, cantaloupe, carambola, sugar apple, cherry, citrus, clementine, coconut, cranberry, cucumber, black currant, custard apple, date, durian, elderberry, hibiscus, fennel, gooseberry, grapefruit, guava, honey, jackfruit, , kiwi, leek, longan, loquat, satsuma, mango, mangosteen, maple, melon, mulberry, mushroom, nectarine, olive, orange, palm, papaya, passion fruit, peach, pear, pepper, persimmon, pineapple, pitaya (dragon fruit), pitanga, plantain, pomegranate, potato, prickly pear, prune, pumpkin, papaya, raspberry, rhubarb, rose apple, rose hip, sapodilla, olive, jujube, spinach, strawberry, beet, sugar cane, sugar apple, sweet potato, tamarind, cassava, tomato and / or turnip.

[0075] These and other fruits, vegetables, and / or grains may be used in the form of juice, juice concentrate, dried powder, pulp, puree, and the like.

[0076] In selecting a fruit or vegetable input source for glucose and / or fructose, considerations may be given to the target moisture content of the final product; the desired flavor profile; the ideal ratio of glucose to fructose; the desired polysaccharide content; the possible introduction of additional non-sugar carbohydrates, including but not limited to fiber and oligosaccharides; etc.

[0077] Other sources of glucose fructose may include syrups such as honey, agave, molasses, maple, processed syrups such as high fructose corn syrup, and the like.

[0078] It should also be noted that long-chain carbohydrates, such as fiber, can slow down the digestion rate, which can affect and potentially improve nutrient absorption in the intestine. Therefore, various product embodiments can incorporate non-negligible amounts of fiber, pectin, oligosaccharides and / or other complex carbohydrates to adjust the satiety and digestive experience of the target user. Such carbohydrates may be present in the food sources listed above, and therefore can be incorporated into the product embodiment via whole food purees or pulps, etc. as ingredients. Fiber and / or long-chain carbohydrate content can be adjusted according to target usage, target satiety, and target gastric emptying rate, etc.

[0079] Fat and protein content In a preferred embodiment of a product comprising a sugar blend, fat content and / or protein content can be ignored and / or substantially minimized. Intake of high levels of these substances shortly before or during exercise may cause gastrointestinal discomfort, may slow down the absorption of sugar by the digestive tract, and / or otherwise hinder comfort or athletic performance. Further, some consumers may prefer to avoid extra fat in the diet. Therefore, some product embodiments may include less than 2% fat content, more preferably less than 1% fat content, even more preferably less than 0.3% fat content and most preferably less than 0.1% fat content. Similarly, some product embodiments may include less than 8% protein content, more preferably less than 5% protein content, even more preferably less than 2% protein content and most preferably less than 1.5% protein content. However, some consumers wish to include protein in their sports nutrition products (e.g., energy bars). Higher protein content (and fat) can avoid hunger for a long time. Containing a significant amount of protein can advantageously stimulate insulin release, enhance glycogen storage in muscle, promote glucose uptake, and increase muscle mass and strength. Therefore, some embodiments may include a significant amount of protein (and / or fat).

[0080] Electrolytes. In addition to carbohydrates, athletic performance and metabolism, especially during endurance activities, also depend on the presence and utilization of mineral electrolytes, which provide ions when dissolved in water. During endurance activities, electrolytes are lost in sweat and need to be replenished. Sources of these electrolytes include commercially available mineral salts, sea salts, citrates and functional blends, mineral salts and whole foods, including but not limited to dairy permeates and cocoa pulp, which naturally contain electrolyte complexes.

[0081] Various product embodiments may include an electrolyte blend. The electrolyte blend may include dairy salts and other added salts. In various embodiments, such electrolytes may constitute 0-10% by weight of the total product solids. More narrowly, such electrolytes may constitute 0.5-6% by weight of the total product solids. Most preferably, such electrolytes may constitute 1-4% by weight of the total product solids.

[0082] Additional Ingredients

[0083] Embodiments of products containing sugar blends may include vitamins such as, but not limited to, vitamin A, vitamin B, vitamin D, and antioxidants such as vitamin C. Providing vitamins may further enhance athletic performance and health. Notably, vitamin B6 may play an important role in glycolysis and glucose oxidation. This vitamin may be provided as an isolated pharmaceutical ingredient; derived from food derivatives with relatively high natural content, including, but not limited to, fish, beef liver, offal, starchy vegetables, and certain fruits; and / or via whole food purees, pulps, powders, and / or other analogs, such as suitable fruits such as cocoa.

[0084] Embodiments of products containing sugar blends may include hydrocolloids and / or other texturizers that can be used to change the texture of the product. Hydrocolloids can thicken and impart the texture of aqueous dispersions. Possible hydrocolloids in various product embodiments may include, but are not limited to, starches such as corn, arrowroot, kudzu, cassava, potato, and / or the like; gums such as guar, locust bean, carrageenan, tragacanth, gum arabic, and the like; and / or gelling hydrocolloids such as alginate, pectin, carrageenan, gelatin, gellan gum, agar, and the like. It is conceivable that hydrocolloids can be added via powders, solutions, and / or whole food ingredients. However, it may be necessary to minimize and / or limit the provision of added hydrocolloids to improve digestion via incorporation of purees, pulp, and whole food powders including pectin, fiber, and complex carbohydrates, thereby imparting the desired texture.

[0085] Embodiments of sugary blend products may include added flavorings to improve the consumer experience and create a wider appeal. It is expected that artificial or natural flavors may be added, as well as acidulants or other pH adjusters to create various flavor profiles and / or set a preferred pH level for the final product. In a preferred embodiment, whole food ingredients, most notably those from fruit, may be included in powdered, pureed, and / or liquid form to impart flavor. In certain embodiments, allulose, commercially available polyols, and caloric sweeteners, or other non-nutritive sweeteners, such as but not limited to tagatose, aspartame, sucralose, stevia, saccharin, and / or neotame may be included to obtain flavor characteristics and sweetness.

[0086] Embodiments of products containing sugar blends may include stimulants or nootropics. Stimulants and nootropics can provide additional functional and / or cognitive benefits to the body, including improving athletic performance, avoiding fatigue during exercise, increasing attention, etc. Therefore, certain embodiments may include metabolically significant amounts of caffeine, ginseng, rhodiola, taurine, theobromine, theophylline, l-theanine, cordyceps militaris, schisandra chinensis, maca root, pine pollen, curcumin, catechin polyphenols, mate, guayusa, guarana, willow bark, tea extract and / or loke. In certain product embodiments, other stimulant compounds may be utilized in addition or alternatively, including yohimbe, bitter orange, ginkgo and octopamine; however, including such substances in the detectable range may have a negative impact on athletes because athletes need to be tested for banned substances during competition.

[0087] Certain embodiments of products containing a sugar blend may include Omega-3 fatty acids, chromium, ketone bodies (including but not limited to R-1,3-butanediol), for example, to enhance glycogen storage and / or provide additional energy source(s).

[0088] It is contemplated that in various product embodiments, each serving may include 10 g to 60 g of sugar blend, along with an appropriate amount of electrolytes. This recommended serving size may depend on the consumption occasion (e.g., before, during, or after exercise); the intensity and duration of the exercise, the user's weight and fitness status, the user's subjective assessment of the current condition (e.g., fatigue, hunger, etc.), the amount of other food ingredients included in the product (e.g., complex carbohydrates, protein, etc.), etc. It is contemplated that a typical serving size for endurance exercise may be 15 g-125 g of sugar blend per hour of endurance exercise activity, or more preferably an embodiment of 60 g-90 g of sugar blend per hour of endurance exercise activity. Exact consumption depends on individual needs, but the full spectrum of sugar profiles of the preferred embodiment allows an individual to consume and absorb 1.5 g / kg / hr.

[0089] By-product implementation methods and their preparation.

[0090] As discussed in more detail below (e.g., see Figure 2-4), preferred embodiments of sports nutrition products comprising sugar blend embodiments utilize specific byproducts containing significant amounts of galactose and glucose. Embodiments of galactose-containing byproducts may contain substantially all of the galactose included in the final sugar blend, together with an equivalent amount of glucose. Preferred embodiments of sugar blends and products thereof include additional fructose, typically together with additional glucose. Preferred product embodiments may further include significant amounts of electrolytes, negligible amounts of fat, negligible or limited protein, and / or limited amounts of unhydrolyzed lactose. In certain preferred embodiments, at least 99.5% of the lactose is hydrolyzed so that the ratio of galactose in monosaccharide form to galactose as a lactose component is 199:1 or better.

[0091] refer to Figure 1 , embodiments of a method 100 for preparing a byproduct comprising readily available galactose and glucose are provided. As will be appreciated by those skilled in the art, various galactose-containing byproduct embodiments can be used, for example, to make a byproduct according to Figure 2-4 Thus, a portion of this and other methods disclosed herein include methods for making food product embodiments having the disclosed sugar blend embodiments.

[0092] As in step 110, a dairy permeate can be provided. In one embodiment, the dairy permeate can be provided hot, such as at or about 48.8° C. (e.g., 46° C.-51° C.), to speed up subsequent mixing steps. The permeate is preferably in fresh liquid form, but can also be provided as a non-fresh liquid or via a dry powder that must be dissolved in water or otherwise reconstituted. In a preferred embodiment, the permeate may be relatively low in both protein and fat content extracted from these components during its production. The method can continue to step 120.

[0093] As step 120, lactose powder and water can be provided. The water provided can preferably be purified via reverse osmosis and / or similar methods. Additionally or alternatively, pre-formulated lactose-water or liquid lactose solution can be provided. In various embodiments, the Brix that this liquid lactose solution can have is 6 to 70, more narrowly 10 to 50, and preferably 20 to 30.

[0094] The inventors have observed that the ratio of total sugars to dairy minerals within dairy permeates is often too high to achieve an ideal sugar blend to electrolyte ratio in the final product without additional ingredient manipulation. For example, extensive experiments have shown that when the permeate is the only (and / or primary or dominant) source of lactose, the high mineral content of the permeate may have a negative flavor impact on the final downstream product. The ratio of the permeate to the added lactose can be adjusted according to the final preferred embodiment, particularly when considering the mineral and electrolyte content required in the final embodiment of the preparation of the sugar blend. The inventors determined that a 50 / 50 blend of a lactose solution and a hydrolysis of the permeate is used to control the mineral content while maintaining an appropriate sugar content. Therefore, providing additional lactose in addition to the lactose naturally present in the dairy permeate can achieve a desired sugar blend to electrolyte ratio in an economical manner.

[0095] As mentioned above, preferred embodiments of byproduct base solutions can include approximately 50% lactose from whey and / or milk permeate and approximately 50% added lactose. More broadly, embodiments of byproduct base solutions comprising 25-75% lactose from whey and / or dairy permeate and approximately 25-75% added lactose are specifically contemplated. However, the disclosure is not limited thereto: in alternative embodiments, the byproduct base solution can be derived entirely from whey and / or milk permeate, derived entirely from lactose (in solution), or derived entirely from another dairy source. In other embodiments, two or three of these sources can be combined in different amounts to obtain a suitable byproduct base solution.

[0096] The method may continue to step 130 .

[0097] As step 130, permeate and lactose solution (or its component) are combined and stirred. In an example, these compositions can be transferred to, for example, a capacity of about 500 gallons of jacketed mixing vessel. The mixture can be stirred via, for example, a side sweep of 230-300RPM to accelerate the mixing time and achieve homogeneity. In addition, the mixture can be recycled to ensure that all solids (for example, lactose powder) are dissolved. In an example, recycling can be realized through batch tanks and centrifugal pumps covered by batch grate. The method can proceed to step 140.

[0098] As in step 140, the mixture blend may be pasteurized, for example, to prevent (or greatly reduce) undesirable microbial proliferation that may contaminate the product and / or compete for resources with subsequently added enzymes in subsequent steps. In one example, the mixture is pasteurized to 77-85° C. for 15-30 seconds. In one example, the mixture is re-pasteurized to 77.8° C. for at least 15 seconds. A plate heat exchanger may be used. The method may continue to step 145.

[0099] As in step 145, the pasteurized mixture can be cooled to promote lactose hydrolysis. This may help prevent (and / or greatly reduce) heat inactivation of the preferred enzymes prior to (and / or during) hydrolysis. In one example, the byproduct is cooled to about 35° C. using a horizontal cold air circulation stirred tank. The method can continue to step 150.

[0100] As in step 150, the lactose in the mixture can be hydrolyzed according to the target final residual lactose content, preferably hydrolyzed to at least 99.5% to reduce or avoid lactose-related gastric discomfort. In one example, the byproduct is transferred to a 35°C jacketed, closed-lid hydrolysis tank under stirring at 250 RPM, where β-galactosidase is introduced using a sterilized centrifugal pump. In such an example, the blend is maintained under such conditions and then hydrolyzed for 10 hours or until the hydrolysis reaches >99.5%.

[0101] Due to the high solids content, extensive experimentation is required to determine the ideal and appropriate rate of lactase to effectively and efficiently break down lactose. Higher success in lactose hydrolysis is generally considered beneficial for people who have difficulty breaking down the disaccharide lactose in their intestines. Higher rates may also enable "lactose-free" claims when marketing product implementations to consumers.

[0102] The inventors have determined that achieving 99.5% or about 99.5% or more lactose hydrolysis is critical to producing certain commercially desirable sports nutrition products containing embodiments of the sugar blends disclosed herein. More specifically, initial attempts to make sports gels and sports chews / gummies based on sugar blend embodiments resulted in product crystallization, such as Figure 5A (soft candy / chew) and 5B (gel). After approximately 200 experiments in which monosaccharides, disaccharides, and other ingredients were sequentially substituted and their concentrations varied in various combinations, the inventors determined that the presence of residual lactose and its prismatic disaccharide structures consistently seeded crystallization in the food matrix of food and soft candy embodiments. The inventors ultimately determined that a 99.5% lactose hydrolysis rate was the key factor in preventing crystallization when crystallization was desired in the preferred embodiment. The inventors also determined from these studies that for chew / soft candy embodiments, avoiding crystallization also requires attention to pH and limiting the inclusion of longer carbohydrate chains and pectin. As Fig. 6A As shown in 6A (gummies / chews) and 6B (gels), product embodiments incorporating high levels of sugar blends (and their >99.5% lactose hydrolysis) produced by process 100 reveal no more than negligible crystallization. Lactose hydrolysis below 99.5% may also lead to crystallization during processing, as well as thereby increasing the viscosity of the sugar blend itself, which can affect processing and handling of the ingredients. Thus, increasing hydrolysis allows for an easier flowing product.

[0103] In other embodiments, more unhydrolyzed lactose may be desired, for example, if a crystalline texture (e.g., chew, taffy or fudge) is preferred, if a "lactose-free" claim or declaration is not needed or desired, and / or if a different perceived sweetness is desired. In such embodiments, a hydrolysis ratio lower than 99.5% and even as low as 0% may be acceptable. It can also be noted that in powder embodiments, crystallization is unlikely to be disadvantageous. In certain embodiments, at least 99%, 98%, 97%, 96% or 95% lactose is hydrolyzed so that the ratio of galactose in the form of monosaccharides to galactose as a lactose component is respectively 99:1, 49:1, 97:3, 24:1 or 19:1, or better.

[0104] The inventors ultimately identified NOLAFIT 5500 produced by CHR Hansen as a commercially viable and effective enzyme. Hansen lactase advantageously breaks down lactose into D-glucose and B-galactose without producing galacto-oligosaccharides that ferment in the small intestine and cause gastrointestinal discomfort.

[0105] However, the supplier's documentation does not achieve the preferred hydrolysis rate. Such documentation focuses on the overall hydrolysis rate and total solids content during hydrolysis below the required and / or desired levels for the disclosed invention, because typical lactose hydrolysis work focuses on whole food applications, such as milk or yogurt, where the total sugar content is 10-20%, and the percentage of hydrolysis required for the active "lactose-free" claim level is much lower than 99.5%, typically about 70%. Based on these commercial standards, the requirements of the present invention exceed the supplier's documentation and recommended ranges, and therefore new experiments are required to achieve the target residual lactose level. In many trials, the inventors were ultimately able to achieve the desired>99.5% hydrolysis in a 31.5% lactose solution using 0.5-3% total enzyme in solution (based on molar concentration, the ratio of lactose:β-galactosidase is 65:1 to 10:1).

[0106] Notably, the inventors determined that agitation was an unexpected factor affecting the rate of hydrolysis. Repeated experiments showed that low shear agitation was critical to the hydrolysis process. It was experimentally determined that in the absence of agitation (e.g., feeding enough lactase into the sample, vacuum sealing and placing in a water bath), sufficient hydrolysis occurred when lactose solids were kept low (e.g., up to about 6%), but did not occur when the lactose / permeate solids concentration was higher (e.g., 25-65%). In another set of experiments, the use of high shear blades during hydrolysis (e.g., in a Thermomix heated mixer) caused coagulated proteins (e.g., essentially including lactase) to precipitate out of solution and resulted in incomplete hydrolysis. The inventors determined that continuous but gentle agitation (e.g., magnetic stirrer @ 1200rpm) and a 5% concentration of Hansen lactase resulted in targeted hydrolysis (>99.5%) of higher initial lactose contents (25-65%). It was determined that such agitation improved the surface area contact of the Hansen lactase with the substrate (lactose or whey permeate).It should be noted, however, that an enzyme concentration of 5% may be too high for economical production of large batches.

[0107] After approximately 100 attempts at lactose concentration, various enzymes, agitation profiles, temperature, and reaction time, the inventors relied on a reproducible and economically feasible procedure to achieve the >99.5% hydrolysis disclosed herein.

[0108] The method may continue to step 160 .

[0109] As step 160, the mixture can be pasteurized again to inactivate any residual lactase. In one example, this step can be performed according to step 140 described above. The method can continue to step 170.

[0110] As step 170, the mixture can be concentrated to remove some of the water content and provide a syrup, paste or other solids for incorporation into various embodiments. In one embodiment, the mixture is transferred to a five-stage falling film evaporator system (e.g., set to 79.4°C) and concentrated to 65-85% solids, or 65-85° Brix, preferably 65° Brix. Removing excess water and bringing the sugar blend to a 65° Bx or higher concentrated solution allows for more efficient downstream formulation because the added solids in the preferred embodiment can slow down the baking time.

[0111] In alternative embodiments, for example, when the final product is a liquid beverage embodiment, step 170 may be omitted. For example, the fructose-containing component and other ingredients may be added to the liquid byproduct - either while hot or after cooling (e.g., step 175). However, in most manufacturing embodiments, a reduced initial water content in the byproduct (e.g., from the concentration step 170) may be preferred to simplify the manufacturing process, facilitate transportation, facilitate storage, etc.

[0112] The method may continue to step 175 .

[0113] As in step 175, the concentrated byproduct can be cooled to facilitate packaging, storage and / or use in subsequent manufacturing processes in primary packaging. In one embodiment, the sugar blend can be kept at ambient temperature until 50-55°C is reached. The sugar blend can then be packaged into a tote or super bag and stored or refrigerated at room temperature, preferably refrigerated. Certain concentrated liquid byproduct embodiments can include 60%-70% water by weight, and / or preferably about 65% water by weight. More broadly, certain liquid byproduct embodiments can include 50% to 95% water by weight. Method 100 can be completed.

[0114] In some embodiments, depending on the rate of lactose hydrolysis and the subsequent viscosity of the by-product, it may be advantageous to subsequently remove the by-product from the package by agitation with a hand-held mixer and / or heating by passage through a heating belt or bed.

[0115] In preparing the various byproduct embodiments disclosed herein, it should be understood that the form can be adjusted according to the available process and the target application, including the final desired final product form. For example, after substantially preparing the byproduct (e.g., by step 160), it can be provided as a concentrated syrup (such as method 100), as a liquid solution (e.g., omitting step 170 from method 100), or dried using a technique (e.g., after step 160 or step 170), including but not limited to spray drying, freeze drying, fluidized bed drying, drum drying, vacuum assisted drying, microwave assisted drying, or solvent extraction.

[0116] Figure 7 Examples of ingredients and final by-product compositions for making by-products are provided, consistent with embodiments of method 100. It can be noted that the protein content of these exemplary final by-product compositions consists essentially of denatured lactase and residual protein from the permeate. It can also be noted that Example 2 was made by an embodiment of method 100 in which steps 120 and 130 were omitted.

[0117] In various embodiments of the liquid byproduct, the pH may be between 4.0 and 7.0; more narrowly, the desired pH may be between 4.5 and 6.0; more preferably, the desired pH may be between 5.0 and 5.6.

[0118] Energy chew / gummy embodiments and preparation thereof.

[0119] Certain energy chew embodiments may consist essentially of 30-85% lactose solids and derivatives, 5-30% fruit solids and / or added sugars, 0-4% salts and other electrolytes, 0-50% water, 0-5% hydrocolloids, and / or 0-1.5% caffeine and / or other stimulants. More narrowly, embodiments of energy chew embodiments may consist essentially of 45-75% lactose solids and derivatives, 8-25% fruit solids and / or added sugars, 0.1-3% salts and other electrolytes, 10-20% water, 0.25-3% hydrocolloids, and / or 0.1-1% caffeine and / or other stimulants. More preferably, embodiments of the energy chew embodiments may consist essentially of 55-70% lactose solids and derivatives, 10-20% fruit solids and / or added sugars, 0.2-2% salts and other electrolytes, 10-15% water, 0.3-2% hydrocolloids, and / or 0.15-0.2% caffeine and / or other stimulants.

[0120] refer to Figure 2 , an embodiment of a method 200 for preparing an energy chew / gummy is provided. As will be appreciated by those skilled in the art, portions of this and other methods disclosed herein include methods for making food product embodiments having the disclosed sugar blends.

[0121] As in step 210, a byproduct containing galactose and glucose can be provided. In a preferred embodiment, such a sugar blend can be provided in a liquid or syrup form. In some embodiments, step 210 can include method 100, etc. In an alternative embodiment, the byproduct can be provided in a powdered or other dried or partially dried form; in such a case, the byproduct may need to be hydrated in or before step 210 to obtain an aqueous solution. In an alternative embodiment, a solution including galactose, glucose and / or electrolytes can be used to replace the byproduct derived from the permeate. The method can continue to step 220.

[0122] As step 220, a component containing fructose can be provided. These components can additionally contain a significant amount of glucose. In some preferred embodiments, separated sugar, such as sucrose, is used. In various implementations, the fructose-containing component can include one or more fruit juices, concentrates, fruit pulp, puree and / or powders. In some embodiments, cocoa pulp, puree and / or powder can be used. In some embodiments, separated sugar, such as fructose, isomaltulose, maltose and / or trehalulose, can be provided in addition or alternatively in this step. In various embodiments, it is conceivable that the manufacturer can select one or more specific fruit extracts to meet the target monosaccharide ratio, and / or select one or more specific fruit extracts to give the desired flavor, and then separate sugar to meet the target monosaccharide ratio. The method can continue to step 230.

[0123] As step 230, the aqueous sugar blend and the fructose-containing component can be mixed, for example, in a cooking vessel. In some embodiments, they can be mixed. The method can continue to step 240.

[0124] As in step 240 , the combined components may be reduced by removing water content. In one example, the blend may be heated to 90-100° C. for 20-50 minutes. The method may continue to step 250 .

[0125] As in step 250, a fiber or hydrocolloid solution may be provided. In one example, the fiber or hydrocolloid solution may include a hydrated pectin solution. In some embodiments, such a solution may be prepared by combining powdered pectin (or other fiber) with a separately provided aqueous sugar component or a blend thereof.

[0126] The inventors have observed that incorporating all dry ingredients at the same time may result in incomplete dispersion of the pectin in the formulation. In addition, the inventors have observed that incorporating all dry ingredients at the same time may result in competition for free water, as salts and sugars themselves compete with pectin to attach to free water within the system. Therefore, in certain preferred embodiments, pectin or other fibers may be provided in an aqueous solution to avoid these problems.

[0127] The method may continue to step 260 .

[0128] The fiber solution can be added to the aqueous sugar blend containing a combination of full spectrum glucose, galactose, and fructose as in step 260. The method can continue to step 270.

[0129] As in step 270, the combined fiber solution and aqueous sugar blend (e.g., containing a full spectrum of glucose, galactose, and fructose) can be blended together and heated. In one example, the combined ingredients can be mixed and heated to 105-114°C to achieve a final solids content of 75-85°Brix. The method can continue to step 280.

[0130] As in step 280, the combined blend may be buffered using an acidulant or buffer to change the pH to an appropriate level to cause the texturizing agent to modify the formulation upon cooling and, in some embodiments, thicken the formulation. The specific pH desired depends on the exact formulation, target texture, and one or more texturizing agents used in an embodiment. The method may continue to step 290.

[0131] As in step 290, the combined blend may be placed into a mold or other preferred shape / form and packaged. In some embodiments, the placed blend may also be coated with such components as, but not limited to, sugars, acids, oils, waxes, insect-derived confectionery coatings, and / or artificial coatings. In some embodiments, such coatings may be "polished" while awaiting sale and / or use and prevent the gummies / chews from sticking together or to the packaging. The method 200 may be considered complete.

[0132] Figure 8 Examples of ingredients utilized for making gummies / chews and final product compositions are provided, consistent with embodiments of method 200. It may also be noted that Example 1 utilizes sucrose as the fructose-containing component; Examples 2 and 3 utilize cocoa (in different forms) as the fructose-containing component without the need for additional separated sugar (outside of the by-product).

[0133] In various embodiments of soft candies / chews, the sugar blend may comprise 60-98% by weight of the total solids in the product. More narrowly, the sugar blend may comprise 75-95% by weight of the total solids. More preferably, the sugar blend may comprise 86-90% by weight of the total solids.

[0134] In various embodiments of soft candies / chews, the hydrocolloid may comprise 0.425-3.4% by weight of the total solids in the product. More narrowly, the hydrocolloid may comprise 1.3-3.0% by weight of the total solids. More preferably, the hydrocolloid may comprise 1.7-2.5% by weight of the total solids.

[0135] In various embodiments of soft candies / chews containing cocoa, cocoa solids (including sugar) can account for 0-50% of the total solids in the product by weight. More narrowly, cocoa solids can account for 0-35% of the total solids by weight. More preferably, cocoa solids can account for 11-25% of the total solids by weight.

[0136] In various embodiments of soft candies / chews, water may comprise 10-25% of the total product weight. More narrowly, water may comprise 12-22% of the total product weight. More preferably, water may comprise 15-20% of the total product weight.

[0137] In various embodiments of soft candies / chews, the pH may be 3.0 to 3.9; more narrowly, the desired pH may be 3.2 to 3.7; more preferably, the desired pH may be 3.4 to 3.5. Outside these pH ranges, the risk of crystallization or reduced structural integrity may increase.

[0138] Energy gel implementation and preparation thereof.

[0139] Various energy gel embodiments may include substantially 30-55% lactose solids and derivatives, 0-25% fruit solids and / or added sugars, 0-4% salts and other electrolytes, 20-50% water, 0-4% hydrocolloids, and / or 0-1.5% caffeine and / or other stimulants. More narrowly, embodiments of sports gel embodiments may include substantially 35-45% lactose solids and derivatives, 8-22.5% fruit solids and / or added sugars, 0.2-3% salts and other electrolytes, 35-47% water, 0.25-2.5% hydrocolloids, and / or 0.1-1.0% caffeine and / or other stimulants. More preferably, embodiments of sports gel embodiments may essentially include 40-45% lactose solids and derivatives, 10-13% fruit solids and / or added sugars, 0.2-1.5% salts and other electrolytes, 40-47% water, 0.4-2.5% hydrocolloids and / or 0.2-0.2% caffeine and / or other stimulants.

[0140] refer to Figure 3 , an embodiment of a method 300 for preparing an energy gel is provided. As will be appreciated by those skilled in the art, portions of this and other methods disclosed herein include methods for making food product embodiments having the disclosed sugar blends.

[0141] As step 310, a byproduct containing galactose and glucose can be provided. This step can be performed similarly to step 210 discussed above. The method can continue to step 320.

[0142] As in step 320, additional water may be provided to further hydrate the byproducts. The method may continue to step 330.

[0143] As step 330, a fructose-containing component can be provided. This step can be performed similarly to step 220 discussed above. The method can continue to step 340.

[0144] As in step 340, the provided components can be mixed. In one example, the components can be poured into a jacketed mixing tank and combined using low agitation (e.g., at or about 250 RPM). The method can continue to step 350.

[0145] As in step 350, a texturizing agent and other solids may be provided. In one example, tapioca starch, agar, and / or other solids may be provided. Such other solids may include an acidulant. The method may continue to step 360.

[0146] As in step 360, various dry solids can be added to the solution and dispersed. In one example, a high shear mixer can be used to distribute the solids. The method can continue to step 370.

[0147] As in step 370, the mixture can be heated and further mixed. In one example, the mixture can be heated to, for example, 60° to 100° C. and stirred for about 10 minutes under low agitation while maintaining such a temperature. However, in some embodiments, mixing can be performed at room temperature or higher as long as the boiling point is not exceeded. The method can continue to step 380.

[0148] The gel may be transferred to packaging, as in step 380. In one example, the gel is transferred while hot to a standard metallized bag suitable for a "hot fill" process. The method 300 may be considered complete.

[0149] Fig. 9 Examples of ingredients and final product compositions for making gels are provided, consistent with embodiments of method 300. It can also be noted that Examples 1 and 2 utilize isolated sugars as the fructose-containing component; and Example 3 utilizes cocoa pulp as the fructose-containing component, without additional isolated sugars (outside of the by-products).

[0150] In various embodiments of the gel, the sugar blend may comprise 60-95% by weight of the total solids in the product. More narrowly, the sugar blend may comprise 70-90% by weight of the total solids. More preferably, the sugar blend may comprise 80-88% by weight of the total solids.

[0151] In various embodiments of the gel, the hydrocolloid may comprise 0-2.9% by weight of the total solids in the product. More narrowly, the hydrocolloid may comprise 0.1-0.6% by weight of the total solids. More preferably, the hydrocolloid may comprise 0.12-0.25% by weight of the total solids.

[0152] In various embodiments of gels containing cocoa, cocoa solids (including sugar) may account for 0-50% by weight of the total solids in the product. More narrowly, cocoa solids may account for 0-30% by weight of the total solids. More preferably, cocoa solids may account for 0-20% by weight of the total solids.

[0153] In various embodiments of the gel, water may comprise 30-50% of the total product weight. More narrowly, water may comprise 35-45% of the total product weight. More preferably, water may comprise 38-42% of the total product weight.

[0154] In various embodiments of the gel, the pH may be 3.5 to 6.5; more narrowly, the desired pH may be 4.0 to 6.0; more preferably, the desired pH may be 4.5 to 5.5. Outside these pH ranges, the risk of crystallization, bad flavor, etc. may increase.

[0155] Energy drink powder embodiments and preparation thereof.

[0156] Various energy drink powder embodiments may include substantially 6-90% dairy permeate solids, 2-85% fruit solids or added sugars, 0-5% additional salts and other electrolytes, and / or 0-11% caffeine and / or other stimulants. More narrowly, embodiments of sports drink powders may include substantially 20-85% dairy permeate solids, 5-70% fruit solids or added sugars, 0.5-3% additional salts and other electrolytes, and / or 0.1-5% caffeine and / or other stimulants. More preferably, embodiments of sports drink powder embodiments may include substantially 50-85% dairy permeate solids, 6-30% fruit solids or added sugars, 1.5-2% salts and other electrolytes, and / or 0.15-1% caffeine and / or other stimulants.

[0157] In alternative embodiments, the energy drink powder embodiment may be pre-hydrated, ie, commercially sold as an energy drink. In such embodiments, the ratio of water to energy drink powder may range from 4:1 to 19:1.

[0158] refer to Figure 4 , an embodiment of a method 400 for preparing an energy drink powder is provided. As will be appreciated by those skilled in the art, portions of this and other methods disclosed herein include methods for making food product embodiments having the disclosed sugar blends.

[0159] As step 410, a byproduct containing galactose and glucose can be provided in a powdered form. This step can be performed similarly to step 210 discussed above. The method can continue to step 420.

[0160] As in step 420, a fructose-containing dry solid can be provided. In an example, such solid can include one or more dried fruit powders and / or separated sugars. In some embodiments, crystallized cocoa pulp / juice / puree can be included. In a preferred embodiment, sucrose in the form of sucrose (cane sugar) can be included. The method can continue to step 430.

[0161] As in step 430, additional powdered solids may optionally be provided. Such solids may include other carbohydrate-containing ingredients, such as glucose or dextrin, salts, other electrolytes, vitamins, stimulants, acidulants, flavorings, etc. The method may continue to step 440.

[0162] As in step 440, the provided components can be dry blended. Preferably, such blending is continued until the provided components reach substantial homogeneity. The method can continue to step 450.

[0163] The mixed powder may be transferred to packaging, as in step 450. In one embodiment, a standard metallized pouch is filled with the powder. The method 400 may be considered complete.

[0164] Fig.10 Examples of ingredients and final product compositions for making gels are provided, consistent with embodiments of method 300. It may also be noted that Example 4 illustrates alternative embodiments in which lactose is not hydrolyzed but a powdered lactase is provided; in these embodiments, hydrolysis may begin when the beverage powder is hydrated. It should also be noted that Example 2 includes maltodextrin, a short polysaccharide including glucose, as an ingredient. At the bottom of the chart, for illustrative purposes, the relative percentages of glucose, galactose, and fructose are provided in two cases. First, the percentages are provided according to a preferred definition of a sugar blend, as used substantially in the present disclosure. Below is an alternative definition of a sugar blend, including dextrins as well as monosaccharides and disaccharides.

[0165] In various embodiments of the beverage powder, the sugar blend may comprise 50-95% by weight of the product. More narrowly, the sugar blend may comprise 70-90% by weight of the product. More preferably, the sugar blend may comprise 80-88% by weight of the product.

[0166] In various embodiments of cocoa-containing beverage powders, cocoa solids (including sugar) may account for 0-60% of the product by weight. More narrowly, cocoa solids may account for 0-10% of the product by weight. More preferably, cocoa solids may account for 0-25% of the product by weight.

[0167] Other uses and implementationsA variety of forms can utilize the disclosed sugar blends, products and by-product embodiments. Such forms may vary based on their texture, consumption, convenience, macronutrient / micronutrient profiles, etc. During exercise, small-sized products that are convenient to consume during active exercise may be preferred. Examples may include energy gels and energy chews, as discussed above. Dry beverage mixtures can be designed for endurance preparation during exercise, recovery and / or daily health consumption, mainly based on macronutrient electrolyte composition and consumption. For example, the dry beverage mixtures described herein, when combined with additional animal-based or plant-based proteins, can provide energy and other essential nutrients for non-endurance sports (such as weightlifting), where consumers may be highly in need of protein. As described above, pre-hydrated beverages utilizing embodiments of the disclosed sugar blends can be used for hydration and energy in endurance scenarios (including before, during and after exercise). It is also conceivable that powdered forms can be used as ingredients for other products, such as energy bars, beverages, baked goods, etc.

[0168] Although the present disclosure is primarily directed to the benefits of the disclosed embodiments in endurance sports and athletic activities, other applications are also specifically contemplated. For example, as a dry product, the byproduct, sugar blend and / or beverage mix can be easily distributed to vulnerable groups for humanitarian purposes, such as emergency nutrition in disaster situations. As another example, the dry powder can be easily transported in a compact form with high nutritional density in ideal situations, such as space travel or armed forces. The disclosed embodiments can also be used in clinical applications, such as for diabetic patients. In addition, during minor illnesses or after drinking, beverages containing electrolytes and energy can be consumed to utilize rapid hydration, electrolytes and vitamins to help replenish the body.

[0169] Although the above embodiments have been described in detail by way of illustration and example for the purpose of clear understanding, it will be readily apparent to those skilled in the art from the description herein that certain changes and modifications may be made thereto without departing from the spirit or scope of the present disclosure. It should also be understood that the terms used herein are only used to describe specific aspects and are not intended to be limiting, as the scope of the present invention will be limited only by the claims.

[0170] It should be noted that the singular forms "a", "an", and "the" used herein include plural references unless the context clearly dictates otherwise. It should also be noted that claims can be drafted to exclude any optional elements. Therefore, this statement is intended to serve as a premise basis for the exclusive use of proprietary terms such as "alone", "only", etc. in stating claim elements or using "negative" exclusivity. It is obvious to those of ordinary skill in the art after reading this disclosure that each individual aspect described and illustrated herein has discrete components and features, which can be easily separated from the features of any other several embodiments or combined with the features of any other several aspects without departing from the scope or spirit of the present disclosure. Any of the listed methods can be performed in the order of the listed events or in any other order that is logically possible. Therefore, only illustrative examples are provided above. It should be understood that those of ordinary skill in the art will be able to design various arrangements that, although not explicitly described or shown herein, embody the principles of the present disclosure and are included in its spirit and scope.

[0171] In addition, all examples and conditional language quoted in this article are mainly intended to help readers understand the principles of the present invention and the concepts contributed by the inventors to further develop this area, and should be interpreted as not being limited to these specific examples and conditions quoted. In addition, all principles and aspects of the present invention are stated herein, as well as specific examples thereof, and are intended to cover their structural and functional equivalents. In addition, such equivalents include currently known equivalents and equivalents developed in the future, i.e., any element performing the same function of development, regardless of its structure. Therefore, the scope of the present invention is not intended to be limited to the exemplary configurations shown and described herein.

[0172] In this specification, various preferred embodiments have been described with reference to the accompanying drawings. However, it is apparent that various other modifications and changes may be made thereto, and additional embodiments may be implemented, without departing from the broader scope of the present disclosure. Therefore, the description and drawings should be regarded as illustrative rather than restrictive.

Claims

1. A food product comprising: a sugar blend comprising at least 50% by weight of the solids in the food product; No measurable fat content, or a fat content constituting less than 2% by weight of the solids in the food product; and no measurable protein content, or a protein content constituting less than 8% by weight of the solids in said food product, in: The sugar blend includes galactose, glucose and fructose in the form of individual monosaccharides or included in a disaccharide, Galactose, including the monosaccharide galactose and galactose bound in disaccharides, comprising at least 1% by weight of the sugar blend; Glucose, including monosaccharide glucose and glucose bound in disaccharides, comprising at least 1% by weight of the sugar blend; and Fructose, including monosaccharides and fructose bound in disaccharides, comprises at least 1% by weight of the sugar blend.

2. The food product of claim 1, wherein: The ratio of galactose to lactose in the food product is at least 199:1 on a molar basis.

3. The food product of claim 1, further comprising: An electrolyte comprising from 0.5% to 6% by weight of the solids in the food product.

4. The food product of claim 3, wherein: The electrolytes include dairy minerals naturally present in dairy permeate.

5. The food product of claim 2, further comprising: At least one stimulant.

6. The food product of claim 1, further comprising: Fruit solids derived from the cocoa pulp.

7. The food product of claim 1, wherein: From 0% to 30% by weight of the sugar blend consists of sucrose.

8. The food product of claim 1, wherein: 20% to 70% by weight of the sugar blend consists of glucose, including monosaccharide glucose and glucose bound in disaccharides; 20% to 70% by weight of the sugar blend consists of galactose, including the monosaccharide galactose and galactose bound in a disaccharide; as well as 5 to 40% by weight of the sugar blend consists of fructose, including monosaccharides and fructose combined in disaccharides.

9. The food product of claim 8, wherein: 40% to 60% by weight of the sugar blend consists of glucose, including monosaccharide glucose and glucose bound in disaccharides; 30% to 45% by weight of the sugar blend consists of galactose, including the monosaccharide galactose and galactose bound in a disaccharide; as well as 4 to 20% by weight of the sugar blend consists of fructose, including monosaccharides and fructose combined in disaccharides.

10. The food product of claim 9, wherein: 47% to 53% by weight of the sugar blend consists of glucose, including monosaccharide glucose and glucose bound in disaccharides; 36% to 42% by weight of the sugar blend consists of galactose, including the monosaccharide galactose and galactose bound in a disaccharide; as well as 8 to 14% by weight of the sugar blend consists of fructose, including monosaccharides and fructose bound in disaccharides.

11. The food product of claim 3, further comprising: water, said water comprising 10% to 25% by weight of said food product; as well as A hydrocolloid comprising 0.425% to 3.4% by weight of the solids in the food product.

12. The food product of claim 11, wherein: The ratio of galactose to lactose in the food product is at least 19:1 on a molar basis.

13. The food product of claim 11, further comprising: Cocoa fruit solids.

14. The food product of claim 3, further comprising: water, said water comprising 30% to 50% by weight of said food product; as well as A hydrocolloid comprising 0% to 2.9% by weight of the solids in the food product.

15. The food product of claim 14, wherein: The ratio of galactose to lactose in the food product is at least 19:1 on a molar basis.

16. The food product of claim 14, further comprising: Cocoa fruit solids.

17. The food product of claim 1, wherein: The food product is a dry powder.

18. The food product of claim 17, wherein: The ratio of galactose to lactose in the food product is at least 19:1 on a molar basis.

19. The food product of claim 18, further comprising: Cocoa fruit solids.

20. The food product of claim 3, further comprising: Water, wherein the ratio of water to solids is from 4:1 to 19:

1.

21. A method of producing a food product by-product or a by-product thereof, the method comprising: providing a portion of a permeate, the permeate comprising a first portion of lactose; providing a second portion of lactose; combining the portion of the permeate with the second portion of lactose into a blend; stirring the blend; pasteurizing the blend; adding lactase to the blend; hydrolyzing at least 95% of the lactose in the blend into glucose monosaccharides and galactose monosaccharides; as well as The blend is pasteurized into the by-product.

22. The method according to claim 21, further comprising: concentrating the by-product into a syrup; as well as The syrup was cooled.

23. The method according to claim 21, further comprising: The by-product is dried into a powder.

24. The method according to claim 21, wherein: The step of providing a portion of the permeate further comprises: A portion of fresh whey permeate, fresh milk permeate, or a combination thereof is provided.

25. The method according to claim 21, wherein: The step of providing a portion of the permeate further comprises: providing a portion of whey permeate powder, milk permeate powder, or a combination thereof; Provide some water; and The dried permeate powder is hydrated with the portion of water to obtain a permeate solution comprising 60 to 70% by weight water.

26. The method according to claim 21, wherein: The step of providing a second portion of lactose further comprises: A portion of dry lactose powder is provided.

27. The method of claim 21, wherein: The step of providing a second portion of lactose further comprises: A liquid lactose solution is provided, the liquid solution having a Brix of 20 to 30.

28. The method of claim 21, wherein: The step of providing part of the lactose further comprises: Provide some dry lactose powder; providing a second portion of the permeate, the second portion of the permeate being in liquid form; and The second portion of permeate is used to hydrate the portion of dry lactose powder.

29. The method according to claim 21, wherein: The step of hydrolyzing at least 95% of the lactose into glucose monosaccharides and galactose monosaccharides further comprises: At least 98% of the lactose is hydrolyzed into glucose and galactose monosaccharides.

30. The method of claim 29, wherein: The step of adding lactase to the combination further comprises: β-Galactosidase was provided as lactase.

31. The method according to claim 30, wherein: The step of providing β-galactosidase as lactase further comprises: A portion of NOLA FIT 5500 produced by CHR Hansen was provided as β-galactosidase; Therein, the ratio of lactose to β-galactosidase is 65:1 to 10:1 based on molar concentration.

32. The method according to claim 31, wherein: The step of hydrolyzing at least 98% of the lactose into glucose monosaccharides and galactose monosaccharides further comprises: The pasteurized mixture was stirred at 30-40°C with stirring at 200-300 RPM for at least 7 hours.

33. The method according to claim 31, wherein: The step of hydrolyzing lactose into glucose monosaccharide and galactose monosaccharide further comprises: The pasteurized mixture was stirred at 33°C-42°C with agitation at 225-275 RPM for at least 10 hours.

34. The method of claim 32, wherein: The step of hydrolyzing at least 98% of the lactose into glucose monosaccharides and galactose monosaccharides further comprises: At least 99.5% of the lactose is hydrolyzed into glucose and galactose monosaccharides.

35. The method of claim 21, further comprising: providing a portion of additional sugar, the portion of additional sugar comprising at least one of sucrose and fructose; and combining the portion of the additional sugar with the by-product such that the combined monosaccharide and disaccharide contents constitute a sugar blend comprising: 20% to 70% by weight of the sugar blend consists of glucose, including monosaccharide glucose and glucose bound in disaccharides; 20% to 70% by weight of the sugar blend consists of galactose, including the monosaccharide galactose and galactose bound in a disaccharide; as well as 5 to 40% by weight of the sugar blend consists of galactose, including the monosaccharide galactose and galactose bound in a disaccharide.

36. The method of claim 35, wherein: Further, the sugar blend comprises: 40% to 60% by weight of the sugar blend consists of glucose, including monosaccharide glucose and glucose bound in disaccharides; 30% to 45% by weight of the sugar blend consists of galactose, including the monosaccharide galactose and galactose bound in a disaccharide; as well as 4 to 20% by weight of the sugar blend consists of fructose, including monosaccharides and fructose combined in disaccharides.

37. The method of claim 21, further comprising: Providing a portion of the fructose-containing component; combining the portion of the fructose-containing component with the by-product to form a mixture; concentrating the mixture; providing a fiber solution; combining, blending and heating the fiber solution and the concentrated mixture; as well as The combined, blended and heated materials are placed into a mold.

38. The method of claim 37, wherein: further: The step of providing a portion of the fructose component further comprises providing a portion of cocoa fruit solids.

39. The method of claim 21, further comprising: Providing a portion of the fructose-containing component; combining the portion of the fructose-containing component with the by-product; Provide some tempering compounds; dispersing the texturizing compound into the combination of the fructose-containing component and the byproduct; mixing the combination with a dispersed texturizing compound to form a food product; as well as The food product is placed into at least one metallized bag.

40. The method of claim 21, further comprising: providing a portion of a fructose-containing component, the fructose-containing component comprising a first portion of dry solids, providing a second portion of dry solids; as well as The powder byproduct, the first portion of dry solids, and the second portion of dry solids are dry mixed.

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