Enhanced sweetness foodstuffs

Abstract

The present invention relates to the field of food, and discloses a sweetness-enhanced food containing a sweetener with a content in the range of 100-3000 ppm, the sweetener being at least one steviol glycoside, the food comprising at least 1 wt% of soluble dietary fibers; the soluble dietary fibers have a fiber content of at least 70%, the weight average molecular weight of the soluble dietary fibers is 1000-2500 g / mol, and the soluble dietary fibers have a connection pattern comprising the following: terminally connected glucopyranosyl residues; 2, 6-diglucopyranosyl residues are obtained; a 1, 4-diglucopyranosyl residue is obtained; a 1, 3-diglucopyranosyl residue is obtained; 2, 4, 6-diglucopyranosyl residues are obtained; 2, 3, 6-diglucopyranosyl residues are obtained; 2, 4-diglucopyranosyl residues are selected from the group consisting of 1, 2, the at least one sweetener and the soluble dietary fiber enhance the sweetness of the food, which is greater than the sweetness produced by the soluble dietary fiber itself, and the food can have a stronger sweetness.

Description

[0001] This application is a divisional application of a Chinese patent application with an application date of October 14, 2020, an application number of 202080086488.8, and a title of "Flavor-Modifying and / or Sweetness-Enhancing Compositions and Methods and Food and Beverage Products Thereof".

[0002] Cross-reference to Related Applications

[0003] This application claims the benefit of priority to U.S. Provisional Patent Application No. 62 / 914,844, filed on October 14, 2019, the entire content of which is incorporated herein by reference in its entirety. Technical Field

[0004] The present invention relates to the field of food and beverage products. More specifically, the present invention relates to a food product with enhanced sweetness. Background Art

[0005] Although high-potency sweeteners can replace sugar in applications with high usage levels, they often develop off-flavors at high usage levels. Sweetener enhancers can be used to allow the use of sweeteners at high sweetness levels while avoiding high levels of off-flavors. Additionally, the balance of flavor characteristics is crucial in food and beverages. High-potency sweeteners can cause the flavors to become unbalanced in the product, and it is desirable to be able to modulate these flavors.

[0006] Accordingly, there is a need for compositions that can enhance the sweetness of high-potency sweeteners and provide other desired effects on the flavor characteristics of food and beverage products. Summary of the Invention

[0007] One aspect of the present disclosure is a sweetened food or beverage product comprising at least one sweetener; and at least 1 wt% of a soluble oligo component selected from soluble dietary fiber and polydextrose, or a combination thereof. Notably, the soluble oligo component is present in an amount that enhances the perceived sweetness of the sweetened food or beverage product by more than any sweetness contributed by the soluble oligo component itself.

[0008] Another aspect of the present disclosure is a sweetness-enhancing composition comprising at least one sweetener; and at least 1 wt% of a soluble oligo component selected from soluble dietary fiber and polydextrose, or a combination thereof. Notably, the soluble oligo component is present in an amount that enhances the perceived sweetness of a food or beverage product to more than any sweetness contributed by the soluble oligo component itself.

[0009] Another aspect of the present disclosure is a sweetness enhancing composition, which comprises at least one sweetener; and at least 1 wt% of a soluble oligomeric component selected from soluble dietary fiber and polydextrose, or a combination thereof. Notably, the soluble oligomeric component is present in an amount that enhances the perceived sweetness of a food or beverage product by more than any sweetness contributed by the soluble oligomeric component itself.

[0010] Another aspect of the present disclosure is a flavor modifying composition comprising at least one sweetener; and at least 1 wt% of a soluble oligomeric component selected from soluble dietary fiber and polydextrose, or a combination thereof. Notably, the soluble oligomeric component is present in an amount that changes the flavor of a food or beverage product by more than any change contributed by the flavor of the soluble oligomeric component itself.

[0011] Another aspect of the present disclosure is a flavor enhancing composition, which comprises at least one sweetener; and at least 1 wt% of a soluble oligomeric component selected from soluble dietary fiber and polydextrose, or a combination thereof. Notably, the soluble oligomeric component enhances the flavor of a food or beverage product by more than any enhancement contributed by the flavor of the soluble oligomeric component itself.

[0012] Another aspect of the present disclosure is a method for enhancing the sweetness of a food or beverage product containing a sweetener by including at least 1 wt% of a soluble oligomeric component selected from soluble dietary fiber and polydextrose or a combination thereof in the food or beverage product. The amount of enhancement is more than any sweetness contributed by the soluble oligomer component itself.

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

[0014] Another aspect of the present disclosure is a method for modifying flavor, which comprises: including at least 1 wt% of a soluble oligomeric component selected from soluble dietary fiber and polydextrose or a combination thereof in a food or beverage product containing at least one sweetener. Notably, the amount of the soluble oligomeric component included changes the flavor (e.g., enhances, reduces, or modifies... characteristics) of the food or beverage product by more than any change contributed by the flavor of the soluble oligomeric component itself.

[0015] Another aspect of the present disclosure is a method for flavor enhancement, which includes: containing at least 1% by weight of a soluble oligomeric component selected from soluble dietary fiber and polydextrose or a combination thereof in a food or beverage containing at least one sweetener. It should be noted that the soluble oligomeric component is included in an amount such that the flavor of the food or beverage product is enhanced by more than any change caused by the flavor of the soluble oligomeric component itself.

[0016] Another aspect of the present disclosure is a flavor improvement composition including at least 1 wt% of a soluble oligomeric component selected from soluble dietary fiber and polydextrose or a combination thereof in a food or beverage product. It should be noted that the soluble oligomeric component is present in an amount that changes (e.g., enhances, reduces, or modifies the characteristics of...) the flavor perception in the food or beverage product by more than any change caused by the flavor of the soluble oligomeric component itself.

[0017] Another aspect of the present disclosure is a flavor enhancement composition, which includes at least 1% by weight of a soluble oligomeric component selected from soluble dietary fiber and polydextrose, or a combination thereof, in a food or beverage product. It should be noted that the soluble oligomeric component is present in an amount that enhances the perception of flavor in the food or beverage product by more than any change caused by the flavor of the soluble oligomeric component itself.

[0018] Another aspect of the present disclosure is a food or beverage including at least 1% by weight of a soluble oligomeric component selected from soluble dietary fiber and polydextrose or a combination thereof. It should be noted that the amount of the soluble oligomeric component included changes (e.g., enhances, reduces, or modifies the characteristics of...) the flavor of the food or beverage product by more than any change caused by the flavor of the soluble oligomeric component itself.

[0019] Another aspect of the present disclosure is a method for flavor improvement, which includes: including at least 1 wt% of a soluble oligomeric component selected from soluble dietary fiber and polydextrose or a combination thereof in a food or beverage product, wherein the soluble oligomeric component changes (e.g., enhances, reduces, or modifies its characteristics) the flavor perception of the food or beverage product by more than any change caused by the flavor of the soluble oligomeric component itself.

[0020] Another aspect of the present disclosure is a method for flavor enhancement, which includes including at least 1% by weight of a soluble oligomeric component selected from soluble dietary fiber and polydextrose or a combination thereof in a food or beverage product, wherein the soluble oligomeric component enhances the flavor perception in the food or beverage product by an amount greater than any enhancement caused by the flavor of the soluble oligomeric component itself.

[0021] Another aspect of the present disclosure is a method of altering (e.g., enhancing, reducing, or modifying its characteristics) the flavor perception of a food or beverage product, the method comprising including in the food or beverage product at least 1 wt% of a soluble oligosaccharide component selected from soluble dietary fiber and polydextrose or a combination thereof, wherein the soluble oligosaccharide component alters (e.g., enhances, reduces, or modifies its characteristics) the flavor perception of the food or beverage product in an amount greater than any alteration caused by the flavor of the soluble oligosaccharide component itself.

[0022] Other aspects of the present disclosure will be apparent from the present disclosure. BRIEF DESCRIPTION OF THE DRAWINGS

[0023] Figures 1-3 is a diagram summarizing the sweetness data of Example 1.

[0024] Figure 4 and 5 is a diagram summarizing the overall acceptability data of Example 1.

[0025] Figure 6 and 7 is a diagram summarizing the sucrose-like quality data of Example 1.

[0026] Figure 8 and 9 is a diagram summarizing the off-flavor data of Example 1.

[0027] Figure 10 and 10A is a diagram summarizing the effects of soluble dietary fiber on sweetness, off-flavor, and overall preference in the experiment of Example 2.

[0028] Figure 11 is a diagram comparing the effects of soluble dietary fiber on perceived thickness with sugar and high fructose corn syrup in the experiment of Comparative Example 2.

[0029] Figure 12 represents the effect of soluble dietary fiber on preference as a function of sweetness in the experiment of Example 2.

[0030] Figure 13 and 14 is a chart illustrating the physical and mouthfeel properties determined in Example 3.

[0031] Figures 15-17 respectively represent the initial sweetness data of exemplary stevia sweetener A, exemplary stevia sweetener B, and exemplary stevia sweetener C in the experiment of Example 4.

[0032] Figures 18-20 respectively represent the maximum sweetness data of exemplary stevia sweetener A, exemplary stevia sweetener B, and exemplary stevia sweetener C in the experiment of Example 4. Detailed implementation mode

[0033] In various studies of combinations of soluble dietary fiber and polydextrose with sweeteners, the inventors have determined that certain combinations provide unexpected sweetness effects: the use of soluble dietary fiber or polydextrose can provide enhanced sweetness to sweetness-enhanced compositions, far exceeding any sweetness provided by the soluble dietary fiber or polydextrose themselves. For example, 5 wt% soluble dietary fiber was tested with different concentrations of rebaudioside A and a rebaudioside A-rebaudioside B mixture. Unexpectedly, the stevia / soluble dietary fiber combination provided approximately 2 SEV (sucrose equivalent value) more sweetness than the product without soluble dietary fiber. In this test, the fiber did not affect the off-flavor or overall liking score given to the product by the tasting panel. In another study, 2 wt% and 5 wt% soluble dietary fiber enhanced the sweetness of a composition sweetened with a rebaudioside A-rebaudioside B blend in a dose-dependent manner. Additionally, it was noted that soluble dietary fiber and polydextrose were unexpectedly able to alter the overall flavor profile of certain flavor systems. Thus, the inventors have found that certain soluble oligomeric components described herein can provide an enhancement of the sweetness of a stevia sweetness-enhanced system and a change in flavor in a flavor system.

[0034] Accordingly, one aspect of the present disclosure is a sweetened food or beverage product comprising at least one sweetener; and at least 1 wt% of a soluble oligomeric component selected from soluble dietary fiber and polydextrose, or a combination thereof. Notably, the soluble oligomeric component is present in an amount that enhances the perceived sweetness of the sweetened food or beverage product by an amount greater than any sweetness caused by the soluble oligomeric component itself. A variety of sweeteners can be used as the sweeteners described throughout the present disclosure. However, in certain embodiments as further described herein, at least one sweetener is a steviol glycoside, for example, present in a total amount of at least 30 ppm or at least 100 ppm.

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

[0036] Another aspect of the present disclosure is a sweetness enhancing composition, which comprises at least one sweetening agent; and at least 1 wt% of a soluble oligo component selected from soluble dietary fiber and polydextrose, or a combination thereof. Notably, the soluble oligo component is present in an amount that enhances the perceived sweetness of a food or beverage product by more than any sweetness caused by the soluble oligo component itself. A variety of sweetening agents can be used as the sweetening agent described throughout the present disclosure. However, in certain embodiments as further described herein, at least one sweetening agent is a steviol glycoside, for example, present in a total amount of at least 30 ppm or at least 100 ppm.

[0037] Another aspect of the present disclosure is a flavor modifying composition comprising at least one sweetening agent; and at least 1 wt% of an oligo component selected from soluble dietary fiber and polydextrose, or a combination thereof. Notably, the soluble oligo component is present in an amount that changes the flavor of a food or beverage product by more than any change caused by the flavor of the soluble oligo component itself. A variety of sweetening agents can be used as the sweetening agent described throughout the present disclosure. However, in certain embodiments as further described herein, at least one sweetening agent is a steviol glycoside, for example, present in a total amount of at least 30 ppm or at least 100 ppm.

[0038] As used herein, a change in flavor can be any perception of a flavor change in a food or beverage. This can be, for example, an enhancement of flavor perception or a reduction of flavor perception. The change can also be a change in the flavor profile perceived by a taster.

[0039] Notably, flavor is understood to be imparted to a food substantially through non-gustatory mechanisms, generally substantially through olfaction. Flavor can be provided to a food or beverage product by flavorants added for the purpose of providing flavor, and / or can be provided by the ingredients of the food or beverage product. Thus, in various embodiments, the flavor changed by using the soluble oligo component described herein is not salty, sweet, sour, bitter, or umami.

[0040] Another aspect of the present disclosure is a flavor enhancing composition, which comprises at least one sweetening agent; and at least 1 wt% of a soluble oligo component selected from soluble dietary fiber and polydextrose, or a combination thereof. Notably, the soluble oligo component enhances the flavor of a food or beverage product by more than any enhancement caused by the flavor of the soluble oligo component itself. A variety of sweetening agents can be used as the sweetening agent described throughout the present disclosure. However, in certain embodiments as further described herein, at least one sweetening agent is a steviol glycoside, for example, present in a total amount of at least 30 ppm or at least 100 ppm.

[0041] Another aspect of the present disclosure is a method for enhancing the sweetness of a food or beverage product comprising a sweetener by including in the food or beverage product at least 1 wt% of a soluble oligomeric component selected from soluble dietary fiber and polydextrose or combinations thereof. The amount of enhancement is greater than any sweetness contributed by the soluble oligomeric component itself. A variety of sweeteners can be used as the sweeteners described throughout the present disclosure. However, in certain embodiments as further described herein, at least one sweetener is a steviol glycoside, for example, present in a total amount of at least 30 ppm or at least 100 ppm.

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

[0043] Another aspect of the present disclosure is a method for flavor modification, the method comprising: including in a food or beverage product containing at least one sweetener at least 1 wt% of a soluble oligomeric component selected from soluble dietary fiber and polydextrose or combinations thereof. Notably, the amount of the soluble oligomeric component included causes a change in the flavor of the food or beverage product (e.g., enhances, reduces, or alters... characteristics) that is greater than any change caused by the flavor of the soluble oligomeric component itself. A variety of sweeteners can be used as the sweeteners described throughout the present disclosure. However, in certain embodiments as further described herein, at least one sweetener is a steviol glycoside, for example, present in a total amount of at least 30 ppm or at least 100 ppm.

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

[0045] Another aspect of the present disclosure is a flavor modifying composition comprising at least 1 wt% of a soluble oligomeric component selected from soluble dietary fiber and polydextrose, or a combination thereof, in a food or beverage product. Notably, the soluble oligomeric component is present in an amount that alters (e.g., enhances, reduces, or modifies the characteristics of...) the flavor perception in the food or beverage product, and this amount is greater than any alteration caused by the flavor of the soluble oligomeric component itself. In certain such embodiments, the food or beverage product comprises a sweetener, e.g., a sweetener described elsewhere herein.

[0046] Another aspect of the present disclosure is a flavor enhancing composition comprising at least 1 weight % of a soluble oligomeric component selected from soluble dietary fiber and polydextrose, or a combination thereof, in a food or beverage product. Notably, the soluble oligomeric component is present in an amount that enhances the perception of flavor in the food or beverage product by an amount greater than any alteration caused by the flavor of the soluble oligomeric component itself. In certain embodiments, the food or beverage product comprises a sweetener, e.g., a sweetener described elsewhere herein.

[0047] Another aspect of the present disclosure is a food or beverage comprising at least 1 weight % of a soluble oligomeric component selected from soluble dietary fiber and polydextrose, or a combination thereof. Notably, the amount of the soluble oligomeric component included causes an alteration (e.g., enhances, reduces, or modifies the characteristics of...) the flavor of the food or beverage product by an amount greater than any alteration caused by the flavor of the soluble oligomeric component itself. In certain such embodiments, the food or beverage product comprises a sweetener, e.g., a sweetener described elsewhere herein.

[0048] Another aspect of the present disclosure is a method for flavor modification, the method comprising: including at least 1 wt% of a soluble oligomeric component selected from soluble dietary fiber and polydextrose, or a combination thereof, in a food or beverage product, wherein the soluble oligomeric component alters (e.g., enhances, reduces, or modifies its characteristics) the flavor perception of the food or beverage product by an amount greater than any alteration caused by the flavor of the soluble oligomeric component itself. In certain such embodiments, the food or beverage product comprises a sweetener, e.g., a sweetener described elsewhere herein.

[0049] Another aspect of the present disclosure is a method for flavor enhancement, the method comprising including at least 1 weight % of a soluble oligomeric component selected from soluble dietary fiber and polydextrose, or a combination thereof, in a food or beverage product, wherein the soluble oligomeric component enhances the flavor perception in the food or beverage product by an amount greater than any enhancement caused by the flavor of the soluble oligomeric component itself. In certain such embodiments, the food or beverage product comprises a sweetener, e.g., a sweetener described elsewhere herein.

[0050] Another aspect of the present disclosure is a method of altering (e.g., enhancing, reducing, or otherwise modifying its characteristics) the flavor perception of a food or beverage product, the method comprising including in the food or beverage product at least 1 wt% of a soluble oligomeric component selected from soluble dietary fiber and polydextrose or combinations thereof, wherein the soluble oligomeric component alters (e.g., enhances, reduces, or otherwise modifies its characteristics) the flavor perception of the food or beverage product in an amount greater than any alteration due to the flavor of the soluble oligomeric component itself.

[0051] Sweetness is determined by a trained panel and compared to a control formulation containing sucrose. In many cases, sweetness is quantified by the "sucrose equivalent value" or "SEV", where "SEV" as used herein refers to the sweetness equivalent of a sweetener, expressed as a weight percentage, relative to the sweetness of sucrose. For example, a food or beverage product with an SEV value of 5 will have a sweetness similar to that of another food or beverage product that is otherwise identical but has 5 wt% sucrose (i.e., in place of the stevia sweetener and soluble oligomeric component).

[0052] As will be understood by one of ordinary skill in the art, some soluble oligomeric components may themselves have some sweetness. For example, certain soluble dietary fibers are at least somewhat sweet on their own and can thus contribute sweetness to a composition. In such cases, the enhancement effect is greater than an additive effect (i.e., greater than the sum of the SEV of a food or beverage product with at least one sweetener and the SEV of a food or beverage product with the soluble oligomeric component). However, in certain embodiments, the soluble oligomeric component does not provide substantial sweetness to the food or beverage product (e.g., the amount present is less than the amount of soluble oligomeric component that would provide 1.5 SEV to the food or beverage product in the absence of at least one sweetener, e.g., no more than 2 / 3 of that amount, or no more than 1 / 3 of that amount, or no more than 1 / 10 of that amount, or no more than 1 / 15 of that amount).

[0053] The methods and foods and beverage products described herein can provide various degrees of sweetness enhancement, as shown in the following examples. For example, in certain embodiments as further described herein, the enhancement of sweetness is at least 0.5 SEV, e.g., in the range of 0.5 - 3 SEV or 0.5 - 2.5 SEV. In certain embodiments as further described herein, the enhancement of sweetness is at least 1 SEV, e.g., in the range of 1 - 3.5 SEV or 1 - 3 SEV. In certain embodiments as further described herein, the enhancement of sweetness is at least 1.5 SEV, e.g., in the range of 1.5 - 3.5 SEV or 1.5 - 3 SEV.

[0054] As described in more detail below, the inventors have noted that this enhancement of sweetness can be used to provide sweetness to a food or beverage product even when the sweetener is present only in an amount below the threshold. That is, the enhancement can provide a food or beverage product that is perceived as sweet by the consumer, even where there is a combination of less than a threshold amount of sweetener and a soluble oligomeric component as described herein.

[0055] As will be understood by one of ordinary skill in the art, sweetness can be perceived rapidly or more slowly. As used herein, the initial sweetness is the maximum sweetness level reached after the first or second tasting after tasting. In contrast, the maximum sweetness is the maximum sweetness level perceived after tasting the sample; this can be during the first second after tasting or slightly later. In certain embodiments as described further herein, the perceived sweetness (i.e., the sweetness enhanced by the presence of the soluble oligomeric component) is the initial sweetness. In certain embodiments as described further herein, the perceived sweetness is the maximum sweetness.

[0056] In addition, the inventors have determined that the use of the soluble oligomeric components described herein can enhance the sweetness of a food or beverage. As used herein, "sweetness" relates to the quality of sweetness, e.g., its sucrose-like nature or any off-flavors associated with sweetness (such as bitterness), as opposed to the intensity of the sweetness itself. Like sweetness, the enhancement of sweetness can be determined by a trained panel.

[0057] As described above, various sweeteners can be used in the various aspects of the methods, compositions, and food and beverage products described herein. In certain embodiments as described further herein, the at least one sweetener is at least one steviol glycoside (e.g., one or more of stevioside and rebaudioside A - F, J, I, M, N, and O, such as rebaudioside A, rebaudioside B, and / or rebaudioside M (also known as rebaudioside X)). As is known in the art, steviol glycosides can be provided by stevia sweeteners, which can include, for example, substantially a single steviol glycoside alone, or a combination of steviol glycosides. For example, in certain embodiments as described further herein, the at least one steviol glycoside is rebaudioside A. In other embodiments as described further herein, the at least one steviol glycoside is rebaudioside M (also known as rebaudioside X). In other embodiments as described further herein, the at least one steviol glycoside is rebaudioside A. In other embodiments as described further herein, the at least one steviol glycoside is a combination of rebaudioside A and rebaudioside B.

[0058] As used herein, the term "steviol glycoside" refers to glycosides of steviol, including but not limited to naturally occurring steviol glycosides such as steviol monoglycoside, steviol monoglycoside A, steviol diglycoside A, steviol diglycoside B, rubusoside, stevioside A (rebaudioside KA), stevioside B, stevioside C, rebaudioside A - F, J, I, M, N and O, for example, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E2, rebaudioside E3, rebaudioside AM, rebaudioside J, rebaudioside I, rebaudioside M (also known as rebaudioside X), N, rebaudioside O and synthetic steviol glycosides such as enzymatically glycosylated steviol glycosides and combinations thereof.

[0059] At least one steviol glycoside can be provided in various amounts in a food or beverage product to provide a desired sweetness. Notably, a combination with the soluble oligomeric component described herein can provide a higher perceived sweetness for a given amount of steviol glycoside, or can provide an equal perceived sweetness for a lesser amount of steviol glycoside. In certain embodiments as further described herein, at least one steviol glycoside is present in the food or beverage product in an amount of at least 30 ppm, for example, at least 100 ppm. In certain embodiments as further described herein, at least one steviol glycoside is present in the food or beverage product in an amount of at least 200 ppm, for example, at least 400 ppm or at least 600 ppm. In certain embodiments as further described herein, the amount of the at least one steviol glycoside present in the food or beverage product (i.e., the total amount of all steviol glycosides) is 100 - 3000 ppm, for example, 200 - 3000 ppm, 400 - 3000 ppm or 600 - 3000 ppm. In certain embodiments as further described herein, the amount of the at least one steviol glycoside present in the food or beverage product is 100 - 2000 ppm, for example, 200 - 2000 ppm, 400 - 2000 ppm or 600 - 2000 ppm. In certain embodiments as further described herein, the amount of the at least one steviol glycoside present in the food or beverage product is 100 - 1500 ppm, for example, 200 - 1500 ppm, 400 - 1500 ppm or 600 - 1500 ppm. In certain embodiments as further described herein, the amount of the at least one steviol glycoside present in the food or beverage product is 100 - 1000 ppm, for example, 200 - 1000 ppm, 400 - 1000 ppm or 600 - 1000 ppm.

[0060] A variety of steviol glycoside - containing sweeteners can be used to provide at least one steviol glycoside to a food or beverage product. The sweeteners described in the examples can be used to provide steviol glycosides.

[0061] As described above, the present inventors have noted that the sweetness enhancement described herein can provide a perception of sweetness even when using sub-threshold amounts of sweeteners. Since the sweetness perception of a sweetener is different in different food or beverage products, it may be useful to quantify the amount of sweetener by its sweetness contribution in a particular food or beverage product. In certain embodiments, the at least one steviol glycoside is present in the food or beverage product in an amount less than the amount of the at least one steviol glycoside that provides 1.5 SEV to the food or beverage product (i.e., there is no soluble oligomeric component). For example, in certain embodiments, the at least one steviol glycoside is present in the food or beverage product in an amount not exceeding 2 / 3 of the amount that provides 1.5 SEV to the food or beverage product, or even in an amount not exceeding 1 / 3 of the amount that provides 1.5 SEV to the food or beverage product. In certain embodiments, the at least one high-intensity sweetener is present in the food or beverage in an amount such that it does not provide a perceivable sweetness to the food or beverage product (i.e., there is no soluble oligomeric component). In certain such embodiments, the sweetness enhancement is such that the steviol glycoside and the soluble oligomeric component together provide at least 1.5 SEV to the food or beverage product, for example, at least 2.0 SEV, at least 2.5 SEV, or even at least 3.0 SEV. This can result in providing a perceivable sweetness to the food or beverage product. And even when the soluble oligomeric component itself does not provide a detectable sweetness (e.g., present in an amount less than the amount of the soluble oligomeric component that provides 1.5 SEV to the food or beverage product in the absence of steviol glycoside, e.g., not exceeding 2 / 3 of that amount, or not exceeding 1 / 3 of that amount, or not exceeding 1 / 10 of that amount, or not exceeding 1 / 15 of that amount), the sweetness enhancement can still be present. Thus, the present inventors have noted that a combination of an amount of steviol glycoside that provides an unperceivable sweetness and an amount of soluble oligomeric component that provides an unperceivable sweetness can synergistically provide a food or beverage product having a perceivable sweetness.

[0062] In certain embodiments as further described herein, the at least one steviol glycoside (optionally together with one or more additional non-sugar sweeteners) can be used as a sugar substitute in food and beverage products as described herein. Thus, in certain embodiments as further described herein, the food or beverage product does not include a sweetening sugar or sugar alcohol selected from sucrose, fructose, dextrose, lactose, xylose, mannitol, xylitol, maltitol, isomaltitol, lactitol, and erythritol in an amount that provides greater than 1 SEV, for example, greater than 0.5 SEV or greater than 0.2 SEV to the food or beverage product. Similarly, in certain embodiments as further described herein, the food or beverage product includes no more than 5 wt% of a sweetening sugar or sugar alcohol, for example, no more than 2 wt% or no more than 1 wt%.

[0063] Of course, in other embodiments, at least one steviol glycoside can be used in combination with a sweetening sugar to provide increased sweetness to the amount of sweetening sugar. Thus, in certain embodiments as further described herein, a food or beverage product includes 1-6 wt% of a sugar or sugar alcohol, e.g., 2-6 wt%, of the sugar or sugar alcohol selected from sucrose, fructose, dextrose, lactose, xylose, mannitol, xylitol, maltitol, isomaltitol, lactitol, and erythritol.

[0064] Although in certain embodiments as described above, the at least one sweetening agent is a steviol glycoside, in other embodiments, the at least one sweetening agent is a different sweetening agent. In certain embodiments as further described herein, the at least one sweetening agent is at least one high-intensity sweetening agent. Suitable high-intensity sweetening agents include, for example, acesulfame potassium, alitame, aspartame, glucosylated steviol glycosides, N-[N-[3-(3-hydroxy-4-methoxyphenyl)propyl]-L-α-aspartyl]-L-phenylalanine 1-methyl ester, N-[N-[3-(3-hydroxy-4-methoxyphenyl)-3-methylbutyl]-L-α-aspartyl]-L-phenylalanine 1-methyl ester, N-[N-[3-(3-methoxy-4-hydroxyphenyl)propyl]-L-α-aspartyl]-L-phenylalanine 1-methyl ester, neohesperidin dihydrochalcone, neotame, sucralose and its salts and / or solvates.

[0065] As described above, the present inventors have noted that the sweetness enhancement described herein can provide a perception of sweetness even when using sub-threshold amounts of sweeteners. In certain embodiments, the at least one high-intensity sweetener is present in the food or beverage product in an amount less than the amount of the at least one high-intensity sweetener that provides 1.5 SEV to the food or beverage product (i.e., in the absence of soluble oligomeric components). For example, in certain embodiments, the at least one high-intensity sweetener is present in the food or beverage product in an amount not exceeding 2 / 3 of the amount that provides 1.5 SEV to the food or beverage product, e.g., not exceeding 1 / 3. In certain embodiments, the at least one high-intensity sweetener is present in the food or beverage such that it does not provide a perceivable sweetness to the food or beverage product (i.e., in the absence of soluble oligomeric components). In certain such embodiments, the sweetness enhancement causes the high-intensity sweetener and the soluble oligomeric component together to provide at least 1.5 SEV to the food or beverage product, e.g., at least 2.0 SEV, at least 2.5 SEV or even at least 3.0 SEV. This can result in a perceivable sweetness being provided to the food or beverage product. And even when the soluble oligomeric component itself does not provide a detectable sweetness, there can be a sweetness enhancement (e.g., present in an amount less than the amount of the soluble oligomeric component that provides 1.5 SEV to the food or beverage product in the absence of the high-intensity sweetener, e.g., not exceeding 2 / 3 of that amount, or not exceeding 1 / 3 of that amount, or not exceeding 1 / 10 of that amount, or not exceeding 1 / 15 of that amount). Thus, the present inventors have noted that a combination of a high-intensity sweetener in an amount that provides an unperceivable sweetness and a soluble oligomeric component in an amount that provides an unperceivable sweetness can synergistically provide a food or beverage product having a perceivable sweetness.

[0066] In certain embodiments, the at least one sweetener is a natural high-intensity sweetener, i.e., a high-intensity sweetener obtained from a natural source. For example, the natural high-intensity sweetener can be used in its original form (e.g., as a plant), or can be extracted or purified from a natural source. Examples of suitable natural high-intensity sweeteners include abrusoside A, albiflorin, brazzein, curculin, cyclocarya glycoside 1, phyllodulcin, glycyrrhizin, hernandulcin, luo han guo extract, momordica grosvenori swingle, monatin, monellin, mukurozioside, osladin, periandrins, phloridzin, phyllanthin, polyhexoside A, pterocarposide B, rubusoside, thaumatin, and trifolin, and salts and / or solvates thereof.

[0067] As described above, the present inventors have noted that the sweetness enhancement described herein can provide a perception of sweetness even when using sub-threshold amounts of sweeteners. In certain embodiments, the at least one natural high-intensity sweetener is present in the food or beverage product in an amount less than the amount of the at least one natural high-intensity sweetener that provides 1.5 SEV to the food or beverage product (i.e., there is no soluble oligomeric component). For example, in certain embodiments, the at least one natural high-intensity sweetener is present in the food or beverage product in an amount not exceeding 2 / 3, such as not exceeding 1 / 3, of the amount that provides 1.5 SEV to the food or beverage product. In certain embodiments, the at least one natural high-intensity sweetener is present in the food or beverage such that it does not provide a perceivable sweetness to the food or beverage product (i.e., there is no soluble oligomeric component). In certain such embodiments, the sweetness enhancement causes the natural high-intensity sweetener and the soluble oligomeric component together to provide at least 1.5 SEV, such as at least 2.0 SEV, at least 2.5 SEV, or even at least 3.0 SEV, to the food or beverage product. This can result in a perceivable sweetness being provided to the food or beverage product. And there can be a sweetness enhancement even when the soluble oligomeric component itself does not provide a detectable sweetness (e.g., present in an amount less than the amount of the soluble oligomeric component that provides 1.5 SEV to the food or beverage product in the absence of the natural high-intensity sweetener, such as not exceeding 2 / 3 of that amount, or not exceeding 1 / 3 of that amount, or not exceeding 1 / 10 of that amount, or not exceeding 1 / 15 of that amount). Thus, the present inventors have noted that a combination of a natural high-intensity sweetener in an amount that provides an unperceivable sweetness and a soluble oligomeric component in an amount that provides an unperceivable sweetness can synergistically provide a food or beverage product having a perceivable sweetness.

[0068] The at least one sweetener can include a bulking sweetener. Suitable bulking sweeteners include allose, deoxyribose, erythrulose, galactose, gulose, idose, lyxose, mannose, ribose, tagatose, talose, xylose, erythrose, fuculose, gentiobiose, isomaltose, palatinose, turanose, lactulose, altrose, laminaribiose, arabinose, levanbiose, fucose, rhamnose, sorbose, maltulose, mannotriose, melibiose, aspergillose, raffinose, rutinose, sophorose, stachyose, threose, trehalose, turanose, turanose, cellobiose, xylobiose, invert sugar, arabitol, glycerol, hydrogenated starch hydrolysates (e.g., maltitol syrup, sorbitol syrup), isomalt, lactitol, maltitol, mannitol, sorbitol, and xylitol; psicose (also known as D - psicose), glucose, erythritol, fructose, and sucrose. These can be provided alone or in combination, for example, by high fructose corn syrup or fructose syrup.

[0069] As described above, the present inventors have noted that the sweetness enhancement described herein can provide a perception of sweetness even when using sub-threshold amounts of sweeteners. In certain embodiments, the at least one incremental sweetener is present in the food or beverage product in an amount less than the amount of at least one incremental sweetener that provides 1.5 SEV to the food or beverage product (i.e., there is no soluble oligomeric component). For example, in certain embodiments, the at least one incremental sweetener is present in the food or beverage product in an amount no more than 2 / 3, such as no more than 1 / 3, of the amount that provides 1.5 SEV to the food or beverage product. And in certain embodiments, the at least one incremental sweetener is present in the food or beverage in an amount such that it does not provide a perceivable sweetness to the food or beverage product (i.e., there is no soluble oligomeric component). In certain such embodiments, the sweetness enhancement is such that the incremental sweetener and the soluble oligomeric component together provide at least 1.5 SEV, such as at least 2.0 SEV, at least 2.5 SEV, or even at least 3.0 SEV, to the food or beverage product. This can result in providing a perceivable sweetness to the food or beverage product. And there can be a sweetness enhancement even when the soluble oligomeric component itself does not provide a detectable sweetness (e.g., present in an amount less than the amount of the soluble oligomeric component that provides 1.5 SEV to the food or beverage product in the absence of the incremental sweetener, such as no more than 2 / 3 of that amount, or no more than 1 / 3 of that amount, or no more than 1 / 10 of that amount, or no more than 1 / 15 of that amount). Thus, the present inventors have noted that a combination of an incremental sweetener in an amount that provides an unperceivable sweetness and a soluble oligomeric component in an amount that provides an unperceivable sweetness can synergistically provide a food or beverage product having a perceivable sweetness.

[0070] At least one sweetener in the food or beverage product, which is a steviol glycoside, a high-intensity sweetener, an incremental sweetener, or a combination thereof, can be provided together with soluble dietary fiber to provide the food or beverage product with a variety of SEV values. For example, in various embodiments described herein, the food or beverage product has a sweetness in the range of 1 - 20 SEV. For example, in various embodiments described herein, the food or beverage product has a sweetness of 1 - 15 SEV, or 1 - 12 SEV, or 1 - 10 SEV, or 1 - 8 SEV, or 1 - 5 SEV, or 2 - 20 SEV, or 2 - 15 SEV, or 2 - 12 SEV, or 2 - 10 SEV, or 2 - 8 SEV, or 5 - 20 SEV, or 5 - 15 SEV, or 5 - 12 SEV, or 5 - 10 SEV, or 8 - 20 SEV, or 8 - 15 SEV, or 8 - 12 SEV, or 10 - 20 SEV, or 10 - 15 SEV, or 15 - 20 SEV.

[0071] It should be noted that, as described in the following examples, the inventors have determined that not only soluble dietary fiber and polydextrose enhance the sweetness of sweetness-enhanced food and beverage products, but they can unexpectedly alter the flavor in food and beverage products.

[0072] This flavor alteration can occur in foods and beverages containing rebaudioside as described above, or in foods and beverages sweetened in other ways as described above, or even in foods and beverages that are not sweetness-enhanced. For example, a food or beverage product can include one or more sweeteners in an amount sufficient to give the food or beverage an SEV value in the range of 1 - 20 (or any other range as described above). A variety of sweeteners can be used, for example, incremental sweeteners such as sucrose, fructose, dextrose, xylose, and allulose, and other sweeteners such as steviol glycosides, mogrosides, aspartame, sucralose, saccharin, neotame, acesulfame potassium, and cyclamate.

[0073] In certain embodiments as further described herein, the perceived alteration of the flavor of a food or beverage product is a perceived enhancement. For example, in certain such embodiments, the flavor is provided by a flavorant, and the enhanced perception provided is equivalent to the perception of the flavorant in a food or beverage product lacking a soluble oligomeric component and including at least 120% of the flavorant dose, for example, at least 150% of the flavorant dose.

[0074] In certain embodiments as further described herein, the perceived alteration of the flavor of a food or beverage product is a perceived reduction. For example, in certain such embodiments, the flavor is provided by a flavorant, and the reduced perception provided is equivalent to the perception of the flavorant in a food or beverage product lacking a soluble oligomeric component and including no more than 83% of the flavorant dose, for example, no more than 67% of the flavorant dose.

[0075] In certain embodiments as further described herein, the soluble oligomeric component enhances the perception of a first flavor in a food or beverage product and reduces the perception of a second flavor in the food or beverage product. Thus, the overall flavor of a food or beverage can be significantly altered by using the soluble oligomeric components described herein.

[0076] For example, in certain embodiments as further described herein, the flavorant is D-limonene, and the perceptions altered by the soluble oligomeric component are one or more of sweetness, sourness, lemon flavor, peel flavor, citrus flavor, and astringency.

[0077] In certain embodiments as further described herein, the flavorant is benzaldehyde, and the perceptions altered by the soluble oligomeric component are one or more of sourness, sweetness, citrus flavor, chemical off-flavor, bitter aftertaste, corn syrup off-flavor, and cardboard off-flavor.

[0078] In certain embodiments as further described herein, the flavorant is ethyl butyrate, and the perception altered by the soluble oligomeric component is one or more of sweetness, sourness, floral, grape level, and grape flavor descriptors.

[0079] Of course, a variety of other flavorants can be modified by using the soluble oligomeric components described herein. While the regulations regarding the use of flavorants in foods vary by country, the Flavor and Extract Manufacturers Association of the United States (FEMA) maintains a list of these flavorants. For example, in various embodiments further described herein, any number and combination of various natural, artificial, and synthetic flavorants can be used. For example, suitable spices can include synthetic spice oils and spice aromatics and / or oils, oleoresins, and extracts from plants, leaves, flowers, and fruits. Examples of spice oils include spearmint oil, cinnamon oil, wintergreen oil (methyl salicylate), peppermint oil, Japanese peppermint oil, clove oil, bay oil, anise oil, eucalyptus oil, thyme oil, cedar leaf oil, nutmeg oil, allspice, sage oil, mace, bitter almond oil, and cassia oil. Fruit flavorants can be used in various embodiments as further described herein, for example, vanilla and citrus oils, including lemon, orange, lime, grapefruit, yuzu, sudachi, and fruit essences, including apple, pear, peach, grape, blueberry, strawberry, raspberry, cherry, plum, pineapple, watermelon, apricot, banana, melon, apricot, ume, cherry, raspberry, blackberry, tropical fruits, mango, mangosteen, pomegranate, and papaya.

[0080] Milk-based flavorants can also be used, for example, milk flavor, butter flavor, cheese flavor, cream flavor, and yogurt flavor. Dairy-based flavorants such as milk flavorants, butter flavorants, cheese flavorants, cream flavorants, and yogurt flavorants can also be useful. Beverage-type flavorants include tea or coffee flavorants, such as green tea flavorants, oolong tea flavorants, tea flavorants, and coffee flavorants. Chocolate and cocoa flavorants are also useful, as are mint flavorants such as peppermint flavorants, spearmint flavorants, and Japanese peppermint flavorants; vanilla and spice flavorants, for example, galbanum spice, afoua spice, anise spice, angelica spice, fennel spice, allspice spice, cinnamon spice, chamomile spice, mustard spice, cardamom spice, caraway spice, cumin spice, clove spice, pepper spice, coriander spice, sassafras spice, pennyroyal spice, Chinese prickly ash spice, perilla spice, juniper spice, ginger spice, star anise spice, horseradish spice, thyme spice, tarragon spice, dill spice, chili pepper spice, nutmeg spice, basil spice, marjoram spice, rosemary spice, bay leaf spice, and wasabi (Japanese horseradish) spice; liquor, whiskey, brandy, rum, gin, liqueur, and other liquor spices; floral spices; and vegetable seasonings such as onion seasoning, garlic seasoning, kale seasoning, carrot seasoning, celery seasoning, mushroom seasoning, and tomato seasoning.

[0081] Other useful flavoring agents include aldehydes and esters such as cinnamyl acetate, cinnamaldehyde, citral diethyl acetal, dihydrocarvyl acetate, eugenyl formate, and p-methylaminophenol. Generally, any flavoring agent, such as those used in the chemicals in the Food Processing Publication 1274 of the National Academy of Sciences of the United States, pages 63 - 258, and those described in Arctander Perfume and Flavor Chemicals (Aroma Chemicals), can be used in the various embodiments of the present disclosure.

[0082] Other examples of aldehyde flavoring agents suitable for the various embodiments of the present disclosure include, but are not limited to, acetaldehyde (apple), benzaldehyde (cherry, almond), ethyl butyrate (grape), anisaldehyde (licorice, anise), cinnamaldehyde (cinnamon), citral, i.e., α - citral (lemon, lime), neral, i.e., β - citral (lemon, lime), D - limonene, decanal (orange, lemon), ethyl vanillin (vanilla, cream), heliotropin, i.e., piperonal (vanilla, cream), vanillin (vanilla, cream), α - cinnamaldehyde (spicy fruit flavor), butyraldehyde (butter, cheese), valeraldehyde (butter, cheese), citronellal (modifier, many types), decanal (citrus fruits), aldehyde C - 8 (citrus fruits), aldehyde C - 9 (citrus fruits), aldehyde C - 12 (citrus fruits), 2 - ethyl butyraldehyde (fruits), butyraldehyde, hexenal, i.e., trans - 2 (berry fruits), tolualdehyde (cherry, almond), furfuraldehyde (vanilla), 2,6 - dimethyl - heptanal, 2 - dimethyl - 5, heptanal, 2 - dimethyl - heptanal, 2,6 - heptanal, 2 - dimethyl - heptanal, 2,6 - heptanal, and octanal (citrus fruits), cherry, grape, strawberry shortcake, and mixtures thereof.

[0083] As described above for the cases of D - limonene, benzaldehyde, and ethyl butyrate, the various perceptions of flavoring agents can be altered by soluble oligomeric components as described herein. However, in certain embodiments as further described herein, perceptions other than sweetness or similarity to sugar are altered by soluble oligomeric components.

[0084] The soluble oligomeric component can be present in the food or beverage product in various amounts. Generally, there is sufficient soluble oligomeric component in the food or beverage product to provide enhanced sweetness or altered flavor perception. The inventors have found that the amount of sweetness enhancement increases with an increase in the amount of the soluble oligomeric component. Thus, in certain embodiments as further described herein, the soluble oligomeric component is present in the food or beverage product in an amount of at least 2 wt%, for example, at least 3 wt%. The data described herein shows that the enhancement particularly increases at 5 wt%; thus, in certain embodiments as further described herein, the soluble oligomeric component is present in the food or beverage product in an amount of at least 5 wt%, for example, or at least 7 wt%.

[0085] For example, in certain embodiments as further described herein, the soluble oligosaccharide component is present in the food or beverage product in an amount of 1-15 wt%, such as, for example, 1-12 wt%, or 1-10 wt%, or 1-8 wt%. In certain embodiments as further described herein, the soluble oligosaccharide component is present in the food or beverage product in an amount of 2-15 wt%, such as, for example, 2-12 wt%, or 2-10 wt%, or 2-8 wt%. In certain embodiments as further described herein, the soluble oligosaccharide component is present in the food or beverage product in an amount of 3-15 wt%, such as, for example, 3-12 wt%, or 3-10 wt%, or 3-8 wt%. In certain embodiments as further described herein, the soluble oligosaccharide component is present in the food or beverage product in an amount of 5-15 wt%, such as, for example, 5-12 wt%, or 5-10 wt%, or 5-8 wt%. In certain embodiments as further described herein, the soluble oligosaccharide component is present in the food or beverage product in an amount of 7-15 wt%, such as, for example, 7-12 wt% or 7-10 wt%.

[0086] In certain embodiments as further described herein, the soluble dietary component is soluble dietary fiber. As used herein, soluble dietary fiber is a composition formed primarily of dextran oligosaccharides (i.e., having an oligosaccharide content of at least 98% dextran monomer residues and a degree of polymerization in the range of 2-30) optionally together with dextran (i.e., monosaccharide). As used herein, the total amount of dextran oligosaccharides and dextran in the soluble dietary fiber is at least 95%, desirably at least 98%. The total amount of oligoalcohol residues in the soluble dietary fiber does not exceed 2%, such as, for example, does not exceed 1% or even does not exceed 0.5%. Thus, soluble dietary fiber is not the term "polydextrose" as commonly understood.

[0087] Soluble dietary fiber can have a variety of molecular weights (consistent with remaining substantially water-soluble). As used herein, in many end uses, relative viscosity is desired, and thus it may be desired for soluble dietary fiber to have a relatively low molecular weight. In certain embodiments as further described herein, the fiber has a weight-average molecular weight in the range of 1000 g / mol to 2500 g / mol. For example, in certain such embodiments, the weight-average molecular weight of the soluble dietary fiber is in the range of 1000 g / mol to 2000 g / mol. In various additional embodiments as further described herein, the soluble dietary fiber has a weight-average molecular weight in the range of 1000 to 2250 g / mol, or 1000 g / mol to 1800 g / mol, or 1000 g / mol to 1600 g / mol, or 1200 to 2500 g / mol, or 1200 to 2250 g / mol, or 1200 g / mol to 2000 g / mol, or 1200 g / mol to 1800 g / mol, or 1200 g / mol to 1600 g / mol, or 1400 to 2500 g / mol, or 1400 to 2250 g / mol, or 1400 g / mol to 2000 g / mol, or 1400 g / mol to 1800 g / mol, or 1600 to 2500 g / mol, or 1600 to 2250 g / mol, or 1600 g / mol to 2000 g / mol, or 1800 g / mol to 2500 g / mol, or 1800 to 2250 g / mol, or 2000 g / mol to 2500 g / mol. As used herein, the molecular weight of the soluble dietary fiber is determined by gel permeation chromatography using narrow standard amylopectin as a standard.

[0088] In certain embodiments as further described herein, the soluble dietary fiber includes an amount of monosaccharides and / or disaccharides. This is typically mainly dextrose and dextrose disaccharides such as maltose and isomaltose, but one of ordinary skill in the art will understand that small amounts of other monosaccharides and / or disaccharides may be present. In certain embodiments as further described herein, the total amount of monosaccharides and disaccharides is at most 25 wt% based on dry solids, for example, at most 20 wt%. In certain embodiments, such as the soluble dietary fiber further described herein, may have a relatively low amount of monosaccharides and disaccharides, for example, not more than 15 wt%, not more than 10 wt%. In some embodiments, the soluble dietary fiber has a total of not more than 2 wt% of monosaccharides and disaccharides, or even not more than 1 wt% of total monosaccharides and disaccharides. Soluble dietary fiber having a relatively low amount of monosaccharides and disaccharides can provide an enhancement of sweetness and / or an alteration in flavor perception without themselves providing significant sweetness to a food or beverage product.

[0089] In certain embodiments further described herein, there is a relatively significant amount of monosaccharides and / or disaccharides present in the soluble dietary fiber. For example, in certain embodiments further described herein, the total amount of monosaccharides and disaccharides is in the range of 5 wt% to 25 wt%. For example, in certain such embodiments, the total amount of monosaccharides and disaccharides is in the range of 10 wt% to 20 wt%, or 15 wt% to 25 wt% based on dry solids. The total amount of monosaccharides and disaccharides can be used to provide additional sweetness to a food or beverage product. However, it is noted that in systems where sweetness is enhanced by soluble dietary fiber, this is an amount that exceeds the sweetness provided by the soluble dietary fiber itself.

[0090] In certain embodiments further described herein, the soluble dietary fiber has a bonding pattern comprising:

[0091] 25 - 45% of terminally linked glucopyranosyl residues;

[0092] 10 - 22% of 6-linked glucopyranosyl residues;

[0093] 13 - 32% of 4-linked glucopyranosyl residues;

[0094] 2 - 11% of 3-linked glucopyranosyl residues;

[0095] 3 - 13% of 4,6-linked glucopyranosyl residues;

[0096] 1 - 5% of 3,6-linked glucopyranosyl residues.

[0097] 0.5 - 4% of 2,4-linked glucopyranosyl residues.

[0098] In certain embodiments further described herein, the soluble dietary fiber has a bonding pattern comprising:

[0099] 29 - 45% of terminally linked glucopyranosyl residues;

[0100] 10 - 22% of 6-linked glucopyranosyl residues;

[0101] 13 - 27% of 4-linked glucopyranosyl residues;

[0102] 2 - 11% of 3-linked glucopyranosyl residues;

[0103] 3 - 13% of 4,6-linked glucopyranosyl residues;

[0104] 1 - 5% of 3,6-linked glucopyranosyl residues.

[0105] 0.5 - 4% of 2,4-linked glucopyranosyl residues.

[0106] The linkage pattern was determined using the method of York et al., Methods Enzymol. 116, 3 - 40 (1985), which is incorporated herein by reference in its entirety. The method is carried out by permethylating the oligosaccharide, followed by quantitative hydrolysis and acetylation. This results in the acetylation of the monomeric species where they are linked to other residues in the oligosaccharide and methylated elsewhere. The mixture of monomeric substances can be analyzed by gas chromatography to determine the relative amounts of the different types of linked monomers. All of the linkages quantified in the context of the present invention can be determined using this method.

[0107] As used herein, a terminal residue is a residue of an oligosaccharide of which only a part has a single linkage to the remainder of the oligosaccharide. An A1, X - linked residue is a residue that is linked to the remainder of the oligosaccharide of which it is a part through its 1 - position and its X - position (i.e., linked to two other residues). An A1, X, Y - linked residue is a residue that is linked to the remainder of the oligosaccharide through its 1 - position, its X - position, and its Y - position (i.e., linked to three other residues). As used herein, the term "oligosaccharide" includes disaccharides, trisaccharides, and oligomers of up to 30 in higher degree of polymerization. The linkage percentages are provided as fractions of the total number of terminal - linked residues, di - linked residues, and tri - linked residues.

[0108] The soluble dietary fiber material of the present invention can have a variety of fiber contents. The term "fiber content" as used herein is the weight of fiber on a dry solids basis measured by AOAC 2001.03. As used herein, soluble dietary fiber has a fiber content of at least 60%. In certain embodiments further described herein, the soluble dietary fiber has a fiber content of at least 65%. For example, in certain embodiments, such as the soluble dietary fiber further described herein, has a fiber content of at least 70%, for example, at least 75%, at least 80%, or even at least 85%. For example, in various embodiments as further described herein, the soluble dietary fiber has a fiber content in the range of 70% to 95% fiber, for example, 70% to 90%, or 70% to 85%, or 70% to 80%. In other embodiments further described herein, the fiber content of the soluble dietary fiber is in the range of 65 to 85% fiber, for example, in the range of 65% to 80%, or in the range of 65% to 75%.

[0109] The soluble dietary fiber of the present invention can be prepared in a variety of ways. For example, in certain embodiments, the soluble dietary fiber can be prepared by a method comprising the steps of: providing a sugar feed comprising at least 95% (e.g., at least 97%, at least 98% or at least 99%) dextran and / or dextran oligomers based on dry solids; reacting the sugar feed in the presence of water and in the substantial absence of sugar alcohols at a total solids concentration of at least 80% by weight and a temperature of at least 120 °C with at least one acid catalyst that accelerates the rate of cleavage and formation of glucosyl bonds for a time sufficient to produce a product composition having a fiber content of at least 60%.

[0110] The sugar feed can be provided by a variety of materials. In certain embodiments, it has a significant content of linear dextran oligomers, i.e., oligomers in which the dextran residues are bonded only by 1,4-α bonds. In certain embodiments further described herein, based on dry solids, the sugar feed comprises at least 95% (e.g., at least 97%, at least 98% or at least 99%) dextran and / or linear dextran oligomers. Starch hydrolysis products can be suitably used as the feed composition, e.g., having a dextrose equivalent value in the range of 26 - 95, e.g., 26 - 50, 40 - 70 or 60 - 95. These can have varying amounts of dextran, maltose and higher dextran oligomers. A variety of starch sources are suitable, e.g., corn, rice, wheat, cassava and potato. Higher purity dextran (e.g., at least 97%, at least 98% or at least 99%) is also suitable as the feed composition.

[0111] The sugar feed reacts at a total solids concentration of at least 80% in the presence of water. The use of a high solids concentration will drive the reaction towards condensation to build to the desired molecular weight (e.g., as described above) and provide condensation of dextran residues with each other. Notably, this condensation can provide a variety of different types of bonds, including non-1,4-α glucosyl bonds that are not readily digestible by the human digestive system. However, it is desirable to have some water to hydrolyze a proportion of the 1,4-α bonds present in the feed (e.g., in linear glucose oligomers). One of ordinary skill in the art will select the solids content in combination with other process conditions to provide the desired soluble dietary fiber. For example, in certain embodiments further described herein, the reaction is carried out at a total solids concentration of at least 85%, or even at least 90%. In various embodiments as further described herein, the reaction is carried out at a total solids concentration in the range of 80 wt% to 99 wt%, e.g., 85 - 99 wt%, or 90 - 99 wt%, or 93 - 99 wt%, or 80 - 98 wt%, or 85 - 98 wt%, or 90 - 98 wt%, or 93 - 98 wt%, or 80 - 96 wt%, or 85 - 96 wt%, or 90 - 96 wt%, or 93 - 96 wt%.

[0112] Of course, the sugar feed can be provided at a relatively low solids content (e.g., a pumpable syrup at 60 - 70%), and then concentrated to the final desired solids content for the reaction under the reaction conditions. The reaction can proceed while allowing water to escape (e.g., passively through venting or actively under vacuum), not only to concentrate the lower solids feed but also to drive condensation by removing water. When water is removed from the system, it may be desirable to add a portion of water to maintain the solids content at the desired level (e.g., 93 - 98 wt% or any other amount mentioned above).

[0113] Since condensation will produce water, the reaction can proceed while allowing water to leave the system, e.g., passively by venting the system or actively using a vacuum pump.

[0114] It is noted that the reaction proceeds in the substantial absence of sugar alcohols, which is consistent with the fact that the soluble dietary fiber of the present invention is not "polydextrose". As used herein, "substantial absence of sugar alcohols" means not more than 0.5 wt% of the feed. Ideally, the reaction proceeds in the presence of not more than trace amounts of sugar alcohols.

[0115] The reaction is carried out at a temperature of at least 120 °C. One of ordinary skill in the art will select the solids content in combination with other process conditions to provide the desired soluble dietary fiber. For example, in certain embodiments described herein, the reaction is carried out at a temperature of at least 130 °C, at least 140 °C or even at least 149 °C. In various embodiments described herein, the reaction is carried out at a temperature in the range of 120 °C to 190 °C, e.g., 120 - 180 °C, or 120 - 170 °C, or 130 - 190 °C, or 130 - 180 °C, or 130 - 170 °C, or 140 - 190 °C, or 140 - 180 °C, or 140 - 170 °C, or 140 - 190 °C, or 140 - 180 °C, or 140 - 170 °C.

[0116] A variety of acid catalysts are known to catalyze the formation and hydrolysis of glucosyl bonds. For example, in certain embodiments, the at least one acid catalyst is selected from hydrochloric acid, phosphoric acid, and sulfuric acid. In one embodiment, a combination of hydrochloric acid and phosphoric acid is used. Of course, other acid catalysts may also be suitable, e.g., citric acid, acetic acid, malic acid. However, in certain embodiments, carboxylic acid catalysts are not used. In certain embodiments, at least part of the acid catalyst comes from an earlier process (e.g., from the formation of the starch hydrolysis product used as the feed). Given the other reaction conditions, one of ordinary skill in the art will select the amount of acid suitable for providing the desired reaction rate. For example, in certain embodiments, there is sufficient acid to provide a reaction mixture pH of not more than 4, e.g., not more than 3 or not more than 2.5, such as in the range of 1.0 - 2.5.

[0117] The reaction time will vary depending on the reaction conditions, as will be understood by those of ordinary skill in the art. A wide variety of times can be used. However, in certain embodiments, the reaction time (i.e., the time at those temperature, acid, and solids content conditions) ranges from 0.1 - 60 minutes, for example, 0.1 - 30 minutes, or 0.1 - 15 minutes, or 0.1 - 10 minutes, or 0.5 - 60 minutes, or 0.5 - 30 minutes, or 0.5 - 15 minutes, or 0.5 - 10 minutes, or 1 - 60 minutes, or 1 - 30 minutes, or 1 - 15 minutes, or 1 - 10 minutes.

[0118] The reaction can be carried out in any convenient system, for example, in a batch reactor or in a continuous reactor with continuous flow (e.g., a tube).

[0119] In certain embodiments, soluble dietary fiber can be prepared by a method comprising providing a sugar feedstock comprising at least 98% (or at least 99%) dextrose and / or dextrose oligomers based on dry solids; reacting the sugar feedstock in the presence of water and in the substantial absence of sugar alcohols at a total solids concentration of at least 90 wt% and a temperature of at least 149 °C with at least one acid catalyst that accelerates the rate of cleavage and formation of glucosyl bonds (e.g., at a pH not exceeding 4 or 1.0 - 2.5) for a time sufficient to produce a product composition having a fiber content of at least 60% (e.g., 0.1 - 15 minutes).

[0120] As described above, the reaction is carried out such that the product composition (i.e., the reaction product) has a fiber content of at least 60%. In certain embodiments, the reaction is carried out to provide a product composition having a fiber content substantially the same as that of the soluble dietary fiber (e.g., any of the values described above for soluble dietary fiber). However, in other embodiments, the product composition has a moderate fiber content and fractionation is carried out to increase the fiber content to that of the soluble dietary fiber. Fractionation can be carried out, for example, to selectively remove lower molecular weight components (e.g., DP1, or DP1 + DP2, or DP1 - DP3) compared to higher molecular weight components. For example, membrane filtration or sequential simulated moving bed chromatography can be used in the fractionation.

[0121] Further processing with enzymes can also be used, for example, before or after any fractionation step. However, in certain embodiments, no enzyme treatment is carried out at any point during the reaction or purification process.

[0122] Those of ordinary skill in the art will understand that conventional methods can be used to further purify the product, such as decolorization and ion exchange.

[0123] Suitable soluble dietary fibers and methods for their preparation are further described in U.S. Pat. Nos. 9,868,969, 9,957,537, 9,963,726, and 10,344,308 and U.S. Patent Application Publication No. 2012 / 0034366, each of which is incorporated herein by reference in its entirety. Those of ordinary skill in the art can further modify the methods and materials described herein based on these references.

[0124] Suitable soluble dietary fibers include those sold under the trade name PROMITOR by Tate & Lyle Ingredients Americas LLC.

[0125] In other embodiments of the present disclosure described herein, the soluble oligosaccharide component is polydextrose. As is generally understood, "polydextrose" is an oligomeric acid-catalyzed condensation product of a mixture of 5-20 wt% sugar alcohol (usually sorbitol) and 80-95 wt% glucose. For example, in certain desired embodiments, polydextrose is a condensation product of a mixture of about 89 wt% glucose, about 10 wt% sorbitol, and about 1 wt% citric acid.

[0126] A variety of food and beverage products can benefit from the enhanced sweetness and / or altered flavor perception described herein. For example, in certain embodiments of the present disclosure described herein, the food or beverage product is a dairy or dairy alternative product (e.g., based on soy, oats, flax, cashew, or tiger nut), and examples of suitable dairy and dairy alternative products include yogurt, yogurt drink, fermented milk drink, quark, milk drink, flavored milk, smoothie, ice cream, milkshake, cottage cheese, sour cream, whipped cream, cottage cheese dressing, and dairy desserts such as quark and whipped mousse-type products. This will include dairy products intended for direct consumption (e.g., packaged smoothies) as well as those intended to be blended with other ingredients (e.g., blended smoothies). It can be used in pasteurized dairy products, such as those pasteurized at temperatures between 160°F and 285°F. Complete replacement of sugar in dairy products is possible (which can be up to 24% of the total formulation). The soluble dietary fibers described herein are generally stable at acidic pH values (the pH range of dairy beverages is typically 2-8). And, notably, the soluble dietary fibers described herein show enhanced sweetness even in highly flavored yogurt. The soluble dietary fibers described herein are shown to survive the fermentation and heat processing typical in yogurt preparation.

[0127] In certain embodiments as further described herein, the food or beverage product is a beverage, e.g., a sweetness-enhanced beverage. Examples of suitable beverages include tea beverages, coffee beverages, sodas, flavored waters, fruit juice beverages, fruit nectars, protein- and / or peptide-rich beverages, alcoholic beverages (e.g., beer, wine, cocktails, coolers, hard liquors), and fruit juices, including mixtures, powders, and concentrates thereof. The use of the soluble dietary fiber as described herein can overcome, in many cases, the clarity issues that arise when other types of fibers are added to beverages. Complete replacement of sugar is possible (which can be, for example, up to 12% of the total formulation). Due to the stability of the soluble dietary fiber as described herein at acidic pH, it can be used, for example, in beverages having a pH of 2 - 7. The soluble dietary fiber as described herein can be used in cold-pressed beverages and pasteurized beverages. Advantageously, in the case of sweetness-enhanced beverages, when sugar is substantially replaced by a high-intensity sweetener such as rebaudioside, the soluble oligomeric fraction can provide the lost mouthfeel.

[0128] However, the enhancement of sweetness and / or the alteration of flavor perception as described herein may be desirable in a variety of food and beverage products. Certain embodiments of the food and beverage products further described herein are selected from baked goods, breakfast cereals, anhydrous coatings (e.g., ice cream compound coatings, chocolate), dairy products, confections, spreads, jams and jellies, beverages, fillings, extruded and sheeted snacks, gelatin desserts, snack bars, cheeses and cheese sauces, edible and water-soluble films, soups, syrups, sauces, condiments, creamers, pie crusts, icings, glazes, pet foods, tortillas, meats and fish, dried fruits, baby and toddler foods, and batters and breads. The soluble dietary fiber as described herein can be present in food products for one or more purposes (different from the effects on sweetness and / or flavor as described herein), such as a substitute or supplement for conventional carbohydrates, e.g., a complete or partial substitute for sweetener solids, or as a source of dietary fiber. Among them, specific examples of foods in which the soluble dietary fiber as described herein can be used include processed foods such as breads, cakes, cookies, crackers, extruded snacks, soups, frozen desserts, fried foods, pasta products, potato products, rice products, corn products, wheat products, dairy products, yogurt, candies, hard candies, nutrition bars, breakfast cereals, and beverages. Compared to similar food or beverage products that use conventional carbohydrates such as corn syrup, food or beverage products containing the soluble dietary fiber as described herein can have a lower calorie content, a lower blood glucose response, a lower glycemic index, and a lower glycemic load. Similarly, compared to similar food or beverage products that use conventional carbohydrates such as corn syrup, food or beverage products containing the soluble dietary fiber as described herein can have an increased fiber content. In the case where the food or beverage product is sweetness-enhanced, at least part of the sweetness can be provided by one or more rebaudiosides as generally described herein.

[0129] The soluble dietary fiber described herein can be used as a syrup as an ingredient in food or beverage products, or it can first be concentrated to form syrup solids. In either form, it can be used in a variety of ways, for example, as described herein.

[0130] The soluble dietary fiber described herein can be added to food or beverage products as a source of soluble fiber. It can increase the fiber content of the food or beverage product without having a negative impact on flavor, taste, or texture.

[0131] The functionality of the soluble dietary fiber described herein can be similar to that of corn syrup and sugar, which makes it suitable for completely or partially replacing various nutritive sweeteners in food or beverage products. For example, the soluble dietary fiber described herein can be used to completely or partially replace sucrose, high fructose corn syrup (HFCS), fructose, dextrose, regular corn syrup, or corn syrup solids in foods. As a specific example, the soluble dietary fiber described herein (e.g., in syrup or solid form) can be used to replace other sweetener solids on a 1:1 basis up to completely replacing sugar solids. At high levels of sweetener solid replacement, the sweetness of the food or beverage product can be reduced, but the taste can remain substantially the same while the sugar and calorie content will be reduced. In addition, the soluble dietary fiber described herein can be used as a filler to replace fat, flour, or other ingredients in food or beverage products.

[0132] The soluble dietary fiber described herein can be combined with resistant starch or polydextrose for use in food or beverages to increase the fiber content of the food, enhance the physiological benefits of consuming the product, reduce the calorie content, and / or enhance the nutritional properties of the product.

[0133] The soluble dietary fiber described herein can be combined with fillers such as sugar alcohols or maltodextrin for use in food or beverage products to reduce the calorie content of the product and / or enhance the nutritional profile of the product. The soluble dietary fiber described herein can also be used as a partial substitute for fat in food or beverage products.

[0134] The soluble dietary fiber described herein can be used in food or beverage products as a tenderizer or texturizer to increase brittleness or breakability, to improve visual appeal, and / or to improve the rheology of dough, batter, or other food compositions. The soluble dietary fiber described herein can also be used as a humectant in food products to increase the product shelf life and / or to produce a softer, moister texture. It can also be used in food products to reduce water activity or to immobilize and control water. Other uses of the oligomer composition described herein include: replacing egg wash and / or enhancing the surface gloss of food products, altering the flour starch gelatinization temperature, altering the texture of the product, and enhancing the browning of the product.

[0135] In at least some embodiments of the present invention, soluble dietary fibers such as those described herein have one or more of the following advantages: high solubility, which makes it relatively easy to incorporate into food compositions such as batters and doughs; stability at elevated temperatures and / or acidic pH (some other soluble fibers, such as inulin, are unstable), lower sweetness, a clean flavor, and a clear color. The properties of the soluble dietary fibers described herein can allow food or beverage products using it to have a so-called "clean label".

[0136] The soluble dietary fibers described herein can be used in a variety of types of food or beverage products. Among them, one type of food product in which the soluble dietary fibers described herein can be very useful is baked products (i.e., baked goods), such as cakes, brownies, cookies, cracker chips, muffins, bread, and sweet doughs. Conventional baked goods can be relatively high in sugar and total carbohydrates. The use of the soluble dietary fibers described herein as an ingredient in baked products can help reduce sugar and carbohydrate levels, as well as reduce total calories, while increasing the fiber content of the baked products.

[0137] There are two main categories of baked goods: yeast-raised and chemically leavened. In yeast-fermented products, such as doughnuts, sweet doughs, and bread, the soluble dietary fibers described herein can be used in place of sugar, but still may require a small amount of sugar due to the need for a fermentation substrate for the yeast or for browning of the crust. The solid form of the soluble dietary fibers described herein can be added with other dry ingredients in a manner similar to nutritional dry sweeteners and does not require special handling. The soluble dietary fibers described herein can be added with other liquids as a direct replacement for syrups or liquid sweeteners. The dough is then processed under conditions commonly used in the baking industry, including mixing, fermenting, dividing, shaping or extruding into slices or shapes of bread, proofing, and baking or frying. The baked or fried products can be baked or fried using conditions similar to traditional products. Although other temperatures and times can also be used, bread is typically baked at a temperature in the range of 420°F to 520°F for 20 to 23 minutes, and doughnuts can be fried at a temperature in the range of 400 - 415°F. High-intensity sweeteners can be added to the raw dough as needed to obtain optimal sweetness and flavor profiles.

[0138] Chemically leavened products typically contain more sugar and can contain higher levels of the soluble dietary fibers described herein. The finished cookies can contain 30% sugar, which can be replaced in whole or in part with the soluble dietary fibers described herein. For example, these have a pH of, for example, 4 - 9.5. For example, the moisture content can be between 2 - 40%.

[0139] The soluble dietary fiber described herein is easily incorporated and can be added to the fat during the creaming step or at the start of mixing in any manner similar to the syrup or dry sweetener it replaces. The product is mixed and then formed, for example, by tableting, rotary cutting, wire cutting, or by another forming method. The product is then baked under typical baking conditions, for example, at 200 - 450°F.

[0140] The soluble dietary fiber described herein can also be used to form a sugar glass in an amorphous state, to adhere particles to baked goods, and / or to form a film or glaze that enhances the appearance of baked goods. The soluble dietary fiber in solid form as described herein (like other amorphous sugars) forms a glass by heating and then cooling to a temperature below its glass transition temperature.

[0141] Another class of food or beverage products in which the soluble dietary fiber described herein can be used is breakfast cereals. For example, the soluble dietary fiber described herein can be used to replace all or part of the sugar in extruded cereal flakes and / or the coating on the outside of these flakes. The coating is typically 30 - 60% of the total weight of the finished cereal flakes. The soluble dietary fiber described herein can be applied, for example, in the form of a spray or a sprinkle. The coating formulation can be as simple as a 75% solution of the soluble dietary fiber described herein. The soluble dietary fiber described herein can also be blended with various percentages of sugar or with other sweeteners or polyols. Then the additional moisture can be evaporated in a low - heat oven. In an extrusion mass, the soluble dietary fiber in solid form as described herein can be added directly with the dry ingredients, or the soluble dietary fiber in syrup form as described herein can be metered in with water into the extruder or added separately. A small amount of water can be added in the extruder and then it can pass through zones in the range of 100°F to 300°F. Optionally, other sources of fiber such as resistant starch can be used for the extruded flakes. Using the soluble dietary fiber described herein will result in a different texture than other fiber sources. Using it alone or in combination with other fibers can alter the texture to create product diversity.

[0142] Another type of food in which the soluble dietary fiber described herein can be used is spreads, such as nut - based spreads. Examples include highly sweet spreads such as sweetened hazelnut spread (e.g., NUTELLA); and nut butters, for example, peanut butter, almond butter, and cashew butter, which are typically sweetness - enhanced (although less sweet than NUTELLA). Of course, as described herein, the soluble dietary fiber can be used even in unsweetened nut butters. The use of the soluble dietary fiber can provide enhanced sweetness and / or flavor as described herein and can also impart a desired texture to the spread.

[0143] Another class of food products in which the soluble dietary fiber described herein can be used is confections. Examples of confections in which it can be used include hard candies, fondants, nougats and marshmallows, gelatin gums or gummies, jellies, gumdrops, chocolate confections such as chocolate bars, truffles and chocolate coatings, confectionery coatings, licorice, chewing gums, caramels and toffees, taffies, mints, tablet confections, hard panned and soft panned products, and fruit pastilles. In fruit pastilles, the soluble dietary fiber described herein can be used in combination with fruit juice. The fruit juice will provide most of the sweetness, and the soluble dietary fiber as described herein will reduce the total sugar content and add fiber. Syrup can be added to the initial confectionery slurry and heated to the final solids content. The slurry can be heated from 200 - 305°F to achieve the final solids content. Acid can be added before or after heating to obtain a final pH of 2 - 7. The soluble dietary fiber described herein can be used as a substitute for 0 - 100% of the sugar and 1 - 100% of the corn syrup or other sweeteners present (e.g., tapioca syrup, pea syrup).

[0144] Another type of food product in which the soluble dietary fiber described herein can be used is jams and jellies. Jams and jellies are made from fruit. Jams include pieces of fruit, while jellies are made from fruit juice. The soluble dietary fiber described herein can be used to replace sugar or other sweeteners such as: Weigh the fruit and fruit juice into a pot. Premix the sugar, resistant corn syrup, and pectin. Add the dry composition to the liquid and cook to a temperature of 214 - 220°F. Pour the hot filling into jars and steam for 5 - 30 minutes.

[0145] Another type of food product in which the soluble dietary fiber as described herein can be used is high - solid fillings. Examples of high - solid fillings that can be used therein include fillings for snack cakes, toastettes, doughnuts, and cookies. The high - solid filling can be, for example, an acid / fruit filling or a flavor filling. It can be added to a product that will be consumed as is or a product that will undergo further processing by a food processor (extra baking) or by the consumer (baked - stable filling). In some embodiments, the high - solid filling will have a solids concentration of 67 - 90%. The solids can be completely replaced with the soluble dietary fiber described herein, or it can be used to partially replace other sweetener solids present (e.g., replace 5 - 100% of the current solids). Generally, the pH of a fruit filling is 2 - 6, while the pH of a flavor filling is 4 - 8. The filling can be prepared cold or heated up to 250°F to evaporate to the desired final solids content.

[0146] Another type of food product in which the soluble dietary fiber as described herein can be used is extruded and tableted snacks. Examples of extruded and tableted snacks that can be used therein include puffed snacks, cookies, tortilla chips, and corn chips. When preparing the extruded tablets, the soluble dietary fiber as described herein (e.g., in solid form) is added directly with the dry product. A small amount of water is added in the extruder and then it is passed through different zones at 100°F - 300°F. The soluble dietary fiber as described herein can be added at levels of 0 - 50% of the dry product mixture. The soluble dietary fiber in liquid form as described herein can also be added at one of the liquid ports along the extruder. The product can emerge with a low moisture content (5%) and then be baked to remove the excess moisture, or emerge with a slightly higher moisture content (10%) and then be fried to remove the moisture and cook the product. Baking can be carried out at a temperature up to 500°F for 20 minutes. More typically, it is baked at 350°F for 10 minutes. Frying is typically carried out at 350°F for 2 - 5 minutes. In the case of sheeted snacks, resistant corn syrup solids can be used as a partial substitute for other dry ingredients (e.g., flour). It can be 0 - 50% of the dry weight. The product is dry blended and then water is added to form a sticky dough. The product mixture can have a pH of 5 to 8. Then the dough is sheeted and cut and then baked or fried. Baking can be carried out at a temperature up to 500°F for 20 minutes. Frying is typically carried out at 350°F for 2 - 5 minutes. Another potential benefit of using the soluble dietary fiber as described herein is that when added as an internal ingredient or as a coating on the outside of fried foods, the fat content of the fried snacks can be reduced by up to 15%.

[0147] Another type of food product in which the soluble dietary fiber as described herein can be used is gelatin desserts. The ingredients of gelatin desserts are typically sold in the form of a dry blend with gelatin as the gelling agent. The sugar solids can be partially or completely replaced with the soluble dietary fiber in solid form in the dry blend as described herein. Then the dry blend can be mixed with water and heated to 212°F to dissolve the gelatin, and then more water and / or fruit can be added to complete the gelatin dessert. Then the gelatin is cooled and solidified. Gelatin can also be sold in a storage-stable package. In this case, the stabilizer is typically carrageenan-based. As described above, the soluble dietary fiber as described herein can replace up to 100% of other sweetener solids. The dry ingredients are mixed into the liquid and then pasteurized and placed in cups and allowed to cool and solidify. The cups typically have a foil top.

[0148] Another type of food product in which the soluble dietary fiber described herein can be used is cheese, cheese sauces, and other cheese products, as well as their dairy alternative forms. Examples of cheeses, cheese sauces, and other cheese and dairy alternative products in which it can be used include low milk solids cheese, low fat cheese, and calorie-reduced cheese. In block cheese, it can help improve melting properties or reduce the effect of melting limitations added by other ingredients such as starches. It can also be used in cheese sauces, for example, as a filling agent to replace fat, milk solids, or other typical filling agents.

[0149] Another type of food product in which the soluble dietary fiber described herein can be used is edible and / or water-soluble films. Examples of films in which it can be used include films for encapsulating dry blends of various foods and beverages intended to dissolve in water, or films for delivering color or flavor, such as flavor films added to foods while still hot after cooking. Other film applications include, but are not limited to, fruit and vegetable leathers and other flexible films.

[0150] Another type of food product in which the soluble dietary fiber described herein can be used is soups, syrups, sauces, and dressings. A typical dressing can be 0 - 50% oil with a pH range of 2 - 7. It can be cold-processed or heat-processed. The ingredients are mixed and then a stabilizer is added. The soluble dietary fiber described herein can be easily added in liquid or dry form with other desired ingredients. It may be necessary to heat the dressing composition to activate the stabilizer. Typical heating conditions are 1 - 30 minutes at 170 - 200°F. After cooling, oil is added to prepare a pre-emulsion. The product is then emulsified using a homogenizer, colloid mill, or other high-shear method.

[0151] Sauces can have 0 - 10% oil and 10 - 50% total solids and can have a pH of 2 - 8. Sauces can be cold-processed or heat-processed. The ingredients are mixed and then heat-treated. The soluble dietary fiber described herein can be easily added in liquid or dry form with other desired ingredients. Typical heating is 1 - 30 minutes at 170 - 200°F.

[0152] Soups are more typically 20 - 50% solids and within a more neutral pH range (4 - 8). They can be dry mixtures to which the soluble dietary fiber in solid form described herein can be added, or canned and then distilled liquid soups. In soups, a soluble dietary fiber such as that described herein can be used up to 50% solids, but a more typical usage is to deliver 5 g of fiber per serving.

[0153] Syrup can be incorporated with the soluble dietary fiber described herein up to 100% replacement of the sugar solids. Typically, the soluble dietary fiber is 12 - 20% as such. The soluble dietary fiber as described herein will be added with water, then pasteurized and hot filled to make the product safe and shelf stable (typically pasteurized at 185°F for 1 minute).

[0154] Another type of food product in which the soluble dietary fiber described herein can be used is coffee creamer. Examples of coffee creamers that can be used include liquid creamers and dry creamers. Dry blend coffee creamers can be blended with commercially available creamer powders of the following fat types: soy, coconut, palm, sunflower, or canola oil, or milk fat. These fats can be non-hydrogenated or hydrogenated. The soluble dietary fiber in solid form as described herein can be added as a fiber source optionally together with fructo-oligosaccharides, polydextrose, inulin, maltodextrin, resistant starch, sucrose, and / or conventional corn syrup solids. The composition can also contain high-intensity sweeteners such as sucralose, acesulfame potassium, aspartame, or combinations thereof. These ingredients can be dry blended to produce the desired composition.

[0155] Spray-dried milk fat substitute powders are a combination of fat, protein, and carbohydrates, emulsifiers, emulsifying salts, sweeteners, and anti-caking agents. The fat source can be one or more of soy, coconut, palm, sunflower, or canola oil or milk fat. The protein can be sodium caseinate or calcium caseinate, milk protein, whey protein, wheat protein, or soy protein. The carbohydrates can be the soluble dietary fiber described herein, alone or in combination with fructo-oligosaccharides, polydextrose, inulin, resistant starch, maltodextrin, sucrose, or corn syrup. The emulsifiers can be monoglycerides and diglycerides of glycerol, acetylated monoglycerides and diglycerides of glycerol, or propylene glycol monoesters. These salts can be trisodium citrate, monosodium phosphate, disodium phosphate, trisodium phosphate, tetrasodium pyrophosphate, monopotassium phosphate, and / or dipotassium phosphate. The composition can also contain high-intensity sweeteners such as sucralose, acesulfame potassium, aspartame, or combinations thereof. Suitable anti-caking agents include sodium aluminosilicate or silica. The product is combined into a slurry, optionally homogenized, and spray dried in particulate or agglomerated form.

[0156] Liquid coffee creamer is simply a homogenized and pasteurized emulsion of fat (milk fat or hydrogenated vegetable oil), some milk solids or caseinates, corn syrup, and vanilla or other flavors, and a stabilizing blend. The product is typically pasteurized via HTST (high temperature short time) at 185°F for 30 seconds, or UHT (ultra-high temperature) at 285°F for 4 seconds, and homogenized in a two-stage homogenizer at 500 - 3000 psi in the first stage and 200 - 1000 psi in the second stage. Coffee creamer is generally stable such that it does not break down when added to coffee.

[0157] Another type of food product in which the soluble dietary fiber as described herein can be used is food coatings, such as pie crusts, frostings, and icings. In pie crusts and frostings, the soluble dietary fiber as described herein can be used as a sweetener substitute (either fully or partially) to reduce calories and increase the fiber content. Icings typically contain about 70 - 90% sugar, with most of the remainder being water, and the soluble dietary fiber as described herein can be used to fully or partially replace the sugar. Frostings typically contain about 2 - 40% liquid / solid fat combination, about 20 - 75% sweetener solids, colorants, flavorants, and water. The soluble dietary fiber as described herein can be used to replace all or part of the sweetener solids, or as a bulking agent in low-fat systems.

[0158] Another type of food product in which the soluble dietary fiber as described herein can be used is pet food products, such as dry or wet dog food. Pet foods are prepared in a variety of ways, such as extrusion, forming, and formulated as gravy. The soluble dietary fiber as described herein can be used at levels of 0 - 50% in each of these types.

[0159] Another type of food product in which the soluble dietary fiber as described herein can be used is tortillas, which typically contain flour and / or cornmeal, fat, water, salt, and fumaric acid. The soluble dietary fiber as described herein can be used to replace the flour or the fat. The ingredients are mixed, then rolled or stamped and cooked. This addition can be used to add fiber or extend the shelf life.

[0160] Another type of food product in which the soluble dietary fiber as described herein can be used is fish and meat. Conventional corn syrup has been used in some meats, so the soluble dietary fiber as described herein can be used as a partial or full substitute. For example, the soluble dietary fiber as described herein can be added to the brine before brine vacuum tumbling or injection into the meat. It can be combined with salt and phosphate, and optionally with water-binding ingredients such as starch, carrageenan, or soy protein. This will be used to add fiber, and a typical level will be 5 g / serving, which will allow a claim to be an excellent source of fiber.

[0161] Another type of food product in which the soluble dietary fiber described herein can be used is artificial meat or meat substitutes. Artificial meat and meat substitutes are food products used as meat substitutes and include plant-based ingredients. Artificial meat and meat substitutes can be formed without using animal-based ingredients or can be prepared by combining animal-based ingredients with plant-based ingredients (e.g., proteins, fibers, and / or fats). Examples include foods based on textured vegetable protein, tempeh protein, seitan, and pea protein, as well as types of animal artificial meat made from Impossible Foods and foods other than meat. The soluble dietary fiber as described above can be introduced as a modifier for any flavor, texture, and / or nutrition. For example, the soluble dietary fiber can be added to a textured protein product for use as an ingredient in artificial meat, added to the substance that is extruded to produce the textured protein, or added after the substance is extruded. The soluble dietary fiber can be added to artificial meat with or without textured protein, and it can be added before or after the extrusion of the artificial meat substance, or before or after the blending or mixing of the ingredients in the composition, or before or after processing. The soluble dietary fiber as described above can be uniformly dispersed throughout the product or concentrated in specific aspects of the product, e.g., in aspects intended to mimic animal-based components such as muscle, cartilage, connective tissue, and / or adipose tissue.

[0162] Another type of food product in which the soluble dietary fiber described herein can be used is dried (infused) fruits. Many types of dried fruits are only stable and palatable when they are infused with sugar. The soluble dietary fiber described herein can replace all or part of the sugar. For example, the soluble dietary fiber described herein can be added to the brine used to infuse the fruits before drying. Stabilizers such as sulfates can also be used in this brine.

[0163] Another type of food product in which the soluble dietary fiber described herein can be used is baby and toddler foods. The soluble dietary fiber described herein can be used as a substitute or supplement for one or more conventional ingredients in these foods. Due to its mild flavor and clear color, it can be added to various baby foods to reduce sugar and increase fiber content.

[0164] Another type of food product in which the soluble dietary fiber described herein can be used is batters and breadcrumbs, such as batters and breadcrumbs for meat. This can be done by replacing all or part of the dry components (e.g., flour-like ingredients) of the batter and / or breadcrumbs with the soluble dietary fiber described herein, or by using it in combination with additives for the meat chunks or the fried food itself. This can be used as a stuffing agent, for fiber addition, or for reducing fat in fried foods.

[0165] The food products disclosed herein can be used to help control the blood glucose concentration in mammals such as humans suffering from diabetes. When the mammal consumes the food product, the soluble dietary fiber described herein in the food product can cause a more moderate relative blood glucose response in the bloodstream (i.e., as opposed to a similar food product containing corn syrup), which can be beneficial to diabetic patients. "Control" in this context should be understood as a relative term; i.e., the blood glucose response can be improved relative to what occurs when the same mammal consumes a similar food product containing corn syrup, although the blood glucose response may not necessarily be equivalent to that observed in a non-diabetic mammal or in a mammal that does not consume a food product at all.

[0166] In certain embodiments, the food product is a bar (e.g., a snack bar), such as, for example, a meal replacement bar, a nutrition bar, a granola bar, a cereal bar, a protein bar, or a nut bar. The soluble dietary fiber described herein can be used in any part of the snack bar, such as for a high-solid filling, a binding syrup, or a particulate portion. As described herein, it is possible to completely or partially replace the sugar in the binding syrup with the soluble dietary fiber. The binding syrup is typically 50 - 90% solids and is applied in a ratio of 10% binding syrup to 90% particulate to 70% binding syrup to 30% particulate. The binding syrup is prepared by heating a solution of a sweetener, a filling agent, and other binders (such as starch) to 160 - 230°F (depending on the desired final solids in the syrup). The binding syrup is then mixed with the particulate to coat the particulate, thereby providing a coating throughout the matrix. The soluble dietary fiber described herein can also be used in the particulate itself. This can be a directly expanded extrudate or a gun-puffed extrudate. It can be used in combination with another cereal ingredient, corn flour, rice flour, or other similar ingredients.

[0167] The food and beverage products described herein can be provided in a variety of forms. For example, in various embodiments of the present disclosure, the food or beverage product can be provided in a ready-to-eat form, a frozen form, an uncooked form, a concentrate form, or a dry mix form. In various embodiments, these can be suitable for further preparation, such as heating, cooking, reconstitution, dilution, in order to provide a food or beverage product for consumption.

[0168] For example, in certain embodiments as further described herein, the food or beverage product is in the form of a dry mixture (e.g., as a powder). A variety of food and beverage products can be provided in powder form, such as, for example, beverages (such as fruit beverages like fruit juices and sauces, coffee, tea, cocoa and chocolate beverages, protein- and / or peptide-rich beverages), meal replacement shakes, soups, sauces, condiments, desserts (e.g., gelatin, cream cakes like jams and puddings), milk and milk alternatives (milk-based or plant-based, e.g., growing milk, infant formula), baking food mixtures (e.g., cake mixtures, muffin mixtures, cookie mixtures). Of course, this list is merely exemplary; countless other food and beverage products can be provided as dry mixtures.

[0169] When the soluble oligosaccharide component is polydextrose, it can likewise be used in many of the above food and beverage products (although having generally different effects than soluble dietary fiber).

[0170] Further description will be provided for the examples below. Four stevia sweeteners are used in the examples: SSA is 97% rebaudioside A; SSB is a blend of stevioside, rebaudioside A and rebaudioside B; SSC is a blend of rebaudioside A and rebaudioside B; SSD is 95% rebaudioside M.

[0171] Example 1 - Soluble Dietary Fiber and SSC Stevia Sweetener

[0172] A rating with a 20-point horizontal scale having markings at each point is used to determine the sweetness of SSC (which is a blend of rebaudioside A and rebaudioside B) compared to 5% PROMITOR soluble dietary fiber (with less than 2% monosaccharides / disaccharides) (“SDF”) in bottled water, both as perceived by untrained panelists. The SSC concentration ranges from 100 - 1500 ppm (i.e., the concentration of rebaudioside). Five sucrose references at 2.5%, 5.0%, 7.5%, 10% and 12.5% in bottled water are first provided to the panelists. Before starting to evaluate the test samples, the panelists are required to familiarize themselves with the reference samples. There is a 30-second forced waiting period between the reference samples and the test samples. The panelists are required to taste the SSC / SDF samples, compare the sweetness to the reference, and then evaluate the sweetness by setting a mark on the 20-point scale. When marked, the value appears above the scale. The panelists are able to adjust their ratings. Then the panelists are required to evaluate their overall acceptance of the samples on a 7-point scale, their perception of the sugar-like quality of the samples on a 5-point scale, their perception of any off-flavors on a 6-point scale, and to judge any detected off-flavors. There is a 30-second forced waiting period between the test samples.

[0173] References were provided in four-ounce soufflé cups labeled with the sucrose concentration at room temperature. The test samples were placed in two-ounce soufflé cups labeled with a three-digit code at room temperature. Panelists were provided with water and unsalted crackers to cleanse their palates.

[0174] The sweetness results are as follows; the numbers in the cells represent the number of panelists who selected a specific value of the SSC sweetener concentration indicated in the left column.

[0175] Without soluble dietary fiber - Sweetness (units of sucrose equivalent value, SEV):

[0176] SEV 100 ppm 250 ppm 500 ppm 750 ppm 1000 ppm 1500 ppm 0 0 0 0 0 0 0 1 1 0 0 0 0 0 2 4 1 0 0 1 1 3 16 0 2 1 6 0 4 6 8 7 0 4 0 5 2 9 9 0 6 1 6 1 4 9 2 6 0 7 0 2 10 6 5 2 8 0 3 9 2 8 2 9 0 3 3 7 8 8 10 0 0 7 6 2 7 11 0 0 1 5 4 4 12 0 0 1 1 4 3 13 0 0 1 5 3 3 14 0 0 1 1 3 1 15 0 0 0 1 0 3 16 0 0 0 0 0 0 17 0 0 0 0 0 0 18 0 0 0 0 0 1 19 0 0 0 0 0 0 20 0 0 0 0 0 1 Average 2.86 5.21 6.69 9.42 7.45 10.41 Standard Deviation 0.92 1.74 2.43 2.56 3.18 3.38

[0177] With soluble dietary fiber - Sweetness (units of sucrose equivalent value, SEV):

[0178]

[0179]

[0180] The sweetness data are summarized below and in the Figures 1-3 chart:

[0181]

[0182] Overall acceptability data on a 7-point scale were also collected. These are summarized in the table below and in Figure 4 and 5 Without soluble dietary fiber - Acceptability

[0183]

[0184]

[0185] With soluble dietary fiber - Acceptability

[0186]

[0187] Acceptability summary

[0188]

[0189] Data on the perception of sucrose-like sweetness quality by panelists on a 5-point scale were also collected. These are summarized in the table below and in Figure 6 and 7 Data on off-flavors on a 6-point scale (i.e., compared to sucrose) were also collected. These are summarized in the table below and in

[0190]

[0191] and Figure 8and 9 in

[0192] No soluble dietary fiber - off - flavor

[0193] Off-Flavor 100 ppm 250 ppm 500 ppm 750 ppm 1000 ppm 1500 ppm Not Perceivable at All 23 15 25 12 16 6 Barely Perceivable 2 7 15 7 4 8 Very Low Intensity 4 6 12 4 20 5 Low Medium Intensity 1 2 7 7 14 9 High Medium Intensity 0 0 1 0 6 2 Very High Intensity 0 0 0 0 0 0 Average 0.93 1.60 1.85 2.10 2.73 2.70 Standard Deviation 1.20 1.25 1.38 1.35 1.49 1.39

[0194] With soluble dietary fiber - off - flavor

[0195] Off-Flavor 100 ppm 250 ppm 500 ppm 750 ppm 1000 ppm 1500 ppm Not Perceivable at All 21 17 16 13 13 3 Barely Perceivable 8 13 11 8 10 6 Very Low Intensity 10 10 8 6 7 13 Low Medium Intensity 3 2 6 10 9 17 High Medium Intensity 0 0 0 2 2 0 Very High Intensity 0 0 0 0 0 0 Average 1.67 1.76 1.98 2.41 2.29 3.10 Standard Deviation 1.26 1.14 1.25 1.45 1.49 1.02

[0196] Off - flavor summary

[0197]

[0198]

[0199] At four of the six concentrations evaluated, the combination of SSC stevia sweetener and soluble dietary fiber was significantly sweeter statistically than the same concentration of SSC stevia sweetener without soluble dietary fiber. The average increase in sweetness was 1.0 SEV. The calculated Beidler equation parameters were:

[0200] Parameter With Soluble Dietary Fiber Without Soluble Dietary Fiber <![CDATA[R max > 10.8 10.3 1 / K 178 257

[0201] Therefore, it is expected that the SSC stevia sweetener with soluble dietary fiber has a slightly higher maximum sweetness and the increase in sweetness is faster than that of the SSC stevia sweetener without soluble dietary fiber.

[0202] In addition, at 1000 ppm, the SSC stevia sweetener with soluble dietary fiber was statistically significantly higher in overall acceptability than the SSC stevia sweetener without soluble dietary fiber.

[0203] The SSC stevia sweetener with soluble dietary fiber was statistically evaluated to be significantly lower than the SSC stevia sweetener without soluble dietary fiber when compared to 100 ppm and 250 ppm of sucrose. However, the SSC stevia sweetener with soluble dietary fiber was statistically evaluated to be more similar to 1000 ppm of sucrose than the SSC stevia sweetener without soluble dietary fiber. At other concentrations, there was no significant difference in overall acceptability between the SSC stevia sweetener with soluble dietary fiber and the SSC stevia sweetener without soluble dietary fiber.

[0204] In summary, the combination of SSC stevia sweetener and 5% soluble dietary fiber increased the sweetness of the aqueous solution compared to the SSC stevia sweetener alone. These data indicate that soluble dietary fiber and polydextrose can be used to enhance the sweetness of sweeteners such as steviol glycosides, e.g., providing perceivable sweetness even when the sweetener is present in a food or beverage product in an amount that does not provide perceivable sweetness by itself.

[0205] Example 2 - Soluble Dietary Fiber and SSC and SSA Stevia Sweeteners

[0206] The sweetness-enhanced tea can be strongly sweet, and the product is typically formulated to be equivalent in sweetness to approximately 10% sucrose. For ordinary commercial stevia products, this level of sweetness cannot be achieved without significant defects in the overall taste profile. Additionally, when sugar is removed from high-sweetness beverages, a decrease in mouthfeel has been reported, which is thought to be due to deviations from sugar analogues. Here, the use of soluble dietary fiber to increase mouthfeel was investigated; its interaction with stevia sweeteners was also studied.

[0207] Samples of SSC stevia sweetener or SSA stevia sweetener with and without 5% soluble dietary fiber (less than 2% monosaccharides and disaccharides) at 100, 250, 500, 750, 1000, and 1500 ppm in neutral pH water were evaluated for sweetness, liking, and off-flavors by a general untrained panel. Additionally, the total sweetness and mouthfeel of stevia sweeteners with increasing amounts of fiber and a full-sugar control were evaluated.

[0208] Figure 10 The effects of soluble dietary fiber on the sweetness, off-flavors, and overall liking of SSC stevia sweetener are shown, where the darker line represents SEV with soluble dietary fiber; the lighter line represents SEV without soluble dietary fiber; open diamonds and solid diamonds represent off-flavors with and without soluble dietary fiber, respectively, and open circles and solid circles represent overall liking with and without soluble dietary fiber, respectively. A liking score of 4 or higher and an off-flavor score of 2 or lower are favorable.

[0209] Figure 10A The effects of soluble dietary fiber on the sweetness, off-flavors, and overall liking of SSA stevia sweetener are shown, where the darker line represents SEV with soluble dietary fiber; the lighter line represents SEV without soluble dietary fiber; open diamonds and solid diamonds represent off-flavors with and without soluble dietary fiber, respectively, and open circles and solid circles represent overall liking with and without soluble dietary fiber, respectively. A liking score of 4 or higher and an off-flavor score of 2 or lower are favorable.

[0210] Figure 11Shows the comparison of the effect of soluble dietary fiber on perceived thickness compared to sugar and high fructose corn syrup (HCFS) at equal sweetness values. And Figure 12 Shows the effect of soluble dietary fiber on preference as a function of sweetness.

[0211] Although soluble dietary fiber does not significantly affect the overall preference for a premium stevia blend at any given sweetener concentration, up to about two additional sweetness units are acceptable when considering the perceived sweetness of the blend.

[0212] Although the choice of sweetener depends on the exact flavor system and food matrix used, several insights can be gained by studying a simple water system. In water, typical stevia fails at around 6 SEV, while premium stevia is well - liked at around 8 SEV. Thus, the use of soluble dietary fiber can extend the performance of stevia sweeteners up to nearly 10 SEV through sweetness enhancement and can provide mouthfeel.

[0213] Example 3 - Yogurt

[0214] To combat the obesity epidemic, high - intensity sweeteners are widely used in various food applications to reduce sugar. The present inventors have noted that especially in long - shelf - life yogurt, the ultra - high temperature (UHT) pasteurization process used during production may subject the ingredients to harsh temperature treatments. Since long - shelf - life yogurt undergoes not only UHT but also additional pasteurization treatment (HTST), the effects of UHT / HTST pasteurization on sweeteners and fibers are evaluated, especially regarding the fermentation time to reach the target pH; the pH values "before fermentation and after UHT" and "after fermentation and after UHT / HTST"; and viscosity.

[0215] Using Microthermics UHT and HTST processing equipment, long - shelf - life yogurt is produced by tubular heating (with sucrose control, formulated with SSC stevia sweetener (a blend including rebaudioside A and rebaudioside B), and formulated with SSC stevia sweetener and soluble dietary fiber (less than 2% monosaccharides and disaccharides)). The unit is equipped with an in - line GEA homogenizer operating upstream of the process. The batch size is 28 L, and the formulation is unflavored long - shelf - life yogurt that contains milk, texturizing agents (e.g., starch, pectin, and / or others), and sweeteners, optionally containing fiber. The following table shows the amounts of sweeteners (sucrose or SSC stevia sweetener) and soluble dietary fiber in various samples:

[0216]

[0217]

[0218] At 60 °C, the preparation is homogenized at 180 bar for stage 1 of the homogenizer and at 50 bar for stage 2 of the homogenizer. Subsequently, UHT treatment is carried out (133 °C, 4 seconds holding). The preparation is cooled to the inoculation temperature (43 °C) and fermented to pH 4.60 (e.g., for about three hours, see below). The product is smoothed by a smoothing pump and HTST pasteurized at 75 °C for 30 seconds, then cooled, packaged, and stored.

[0219] Time to ferment to the target pH: The sample is cooled to the inoculation temperature (43 °C) and fermented to pH 4.60 by storing the product in an incubator at 43 °C, with pH measurements taken regularly until pH 4.60 is reached. At this point, the product is removed from the incubator, sheared by a smoothing pump, and then HTST pasteurized. The fibers (AOAC 2011.25) of each test sample containing fibers are analyzed.

[0220] All yogurt tests are carried out with a mild yogurt culture which, in addition to the yogurt culture (Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus) that reaches 4.60 pH within 3 - 3.5 hours of fermentation, contains probiotics: Lactobacillus acidophilus, Bifidobacterium, and Lactobacillus casei. Fiber analysis shows that for tests containing soluble dietary fiber, there is no fiber loss in the finished product. The following table illustrates the time and pH reached for each test.

[0221]

[0222] pH “before fermentation and after UHT” and “after fermentation and after UHT / HTST”: The pH is measured after UHT treatment and before fermentation, and again after fermentation and after UHT / HTST. For all tests, when soluble dietary fiber is present, there is no significant change in the pH value, as shown in the following table.

[0223] Test Key Variable pH (Fermentation, UHT) pH (Fermentation, UHT and HTST Pasteurization) Control 8% Sucrose 4.32 4.40 1 530 ppm SSC 4.36 4.40 2 530 ppm SSC + 2% SDF 4.35 4.37 3 530 ppm SSC + 5% SDF 4.37 4.38

[0224] Viscosity: The viscosity of the sucrose-containing control is 475 cP. For samples 1 - 3 containing stevia sugar, the range of cP is 530 - 577. These values are understood to be similar to each other. Data for the finished UHT / HTST-pasteurized material are provided in Table 4.

[0225] Test Key Variable Viscosity (cP) Control 8% Sucrose 475 1 530 ppm SSC 530 2 530 ppm SSC + 2% SDF 552 3 530 ppm SSC + 5% SDF 577

[0226] Sensory: Figure 13 and 14 respectively illustrate the body and mouthfeel attributes and flavor attributes determined by a highly trained descriptive panel.

[0227] The smoothness of all samples was determined to be equivalent by a descriptive panel. The physical thickness was ranked in the following order: Control = Trial 1 < Trial 2 = Trial 3. The oral thickness was graded as follows: Trial 1 < Control < Trial 2 = Trial 3.

[0228] The sweetness intensity was graded as follows: Trial 1 < Control < Trial 2 < Trial 3. It is noteworthy that the sweetness intensity data demonstrated surprising and unexpected results: the use of stevia sweeteners without soluble dietary fiber provided a lower sweetness intensity than the sucrose control. In contrast, the combination of 2% soluble dietary fiber with stevia sweeteners provided an increased sweetness intensity compared to the sucrose control. This effect was dose-dependent, as the use of 5% soluble dietary fiber provided an even higher sweetness intensity than the 2% trial. Based on the prior art, such results were not predictable.

[0229] Therefore, a long-shelf-life yogurt without added sugar was successfully prepared by using stevia sweeteners alone or in combination with stevia sweeteners and soluble dietary fiber. It is noteworthy that replacing sucrose with stevia sweeteners or adding soluble dietary corn fiber had no significant effect on the production process, including the time required for fermentation with yogurt cultures to reach pH 4.60. The pH was stable throughout the process, as shown by the fact that the pH did not change after the second heat treatment (HTST) and fermentation and UHT. The measured viscosity of the test materials containing stevia sweeteners was slightly higher than that of the control containing sucrose. However, surprisingly and unexpectedly, it was observed that the combination of stevia sweeteners and soluble dietary fiber gradually increased the sweetness intensity. It is noteworthy that this effect was perceived even in the context of the complex flavor of the yogurt.

[0230] Example 4 - Fermented Milk Beverage

[0231] Experiments were conducted to demonstrate the behavior of stevia sweeteners SSA, SSB, and SSC in combination with soluble dietary fiber (<2% monosaccharides and disaccharides) or polydextrose (89:10 dextrose:sorbitol feed) in acidic water.

[0232] Samples were prepared in the following table. All samples included 0.1 wt% lactic acid to provide a pH of approximately 3.6.

[0233]

[0234]

[0235] The sweetness was evaluated by a highly trained descriptive panel using data collection software The initial and maximum sweetness data for each of the 19 samples were collected in a random order of presentation. Each sample was evaluated in duplicate and expressed as 2 ounces. Plastic cups with lids labeled with a random 3-digit code were used and standard volume tests were conducted. Before each day of evaluation (one day per replication), the panel calibrated their perception with a 3 - 13% sucrose solution. References were available for comparison with the samples, but were cleaned with crackers and water, and a waiting period was also required between each tasting. Statistical analysis was performed using a mixed model ANOVA with panelists and replicates as blocks. Multiple comparison procedures were done with Fisher's LSD post hoc test. All analyses were conducted at the 0.05 α level.

[0236] Figures 15-17 The initial sweetness data for SSC stevia sweetener, SSB stevia sweetener, and SSA stevia sweetener are presented separately.

[0237] Figure 15 It was shown that 10% soluble dietary fiber and 10% polydextrose each separately increased the initial sweetness of 680 ppm SSC stevia sweetener by 1.7 SEV and 2.5 SEV respectively, providing an initial sweetness very close to the 7.4 SEV value of 11% sucrose. For the mixture of 550 ppm SSC stevia sweetener and 3% sucrose, 10% soluble dietary fiber significantly increased the initial sweetness by 2 SEV; conversely, little enhancement was observed for 10% polydextrose.

[0238] Figure 16 It was shown that 10% polydextrose increased the initial sweetness of 710 ppm SSB stevia sweetener by 2.3 SEV, providing an initial sweetness very close to the 7.4 SEV value of 11% sucrose. However, little enhancement was observed for 10% soluble dietary fiber. For the mixture of 600 ppm SSB stevia sweetener and 3% sucrose, it was shown that 10% soluble dietary fiber and 10% polydextrose significantly increased the initial sweetness by 1.9 SEV and 1.2 SEV respectively.

[0239] Figure 17 It was shown that 10% soluble dietary fiber could significantly enhance the initial sweetness of 600 ppm SSA by 1.3 SEV, while little enhancement was observed for 10% polydextrose. For the mixture of 550 ppm SSA stevia sweetener and 3% sucrose, the same trend was observed - 10% soluble dietary fiber increased the initial sweetness by 1.5 SEV, while for 10% polydextrose, only an increase of about 0.8 SEV was observed.

[0240] Therefore, Figures 15-17It was shown that, except for 710 ppm SSB stevia sweetener in the absence of soluble dietary fiber, 10% soluble dietary fiber could significantly enhance the initial sweetness of three sweeteners and their mixtures with 3% sucrose to varying degrees. 10% polydextrose was shown to significantly increase the initial sweetness of 710 ppm SSB stevia sweetener, the mixture of 600 ppm SSB stevia sweetener and 3% sucrose, and 680 ppm SSA stevia sweetener to varying degrees. However, for the SSA samples and for the mixture of 550 ppm SSC and 3% sucrose, a small effect of 10% polydextrose was observed.

[0241] Figures 18-20 Respectively represent the maximum sweetness data of SSC stevia sweetener, SSB stevia sweetener, and SWEETESSE <= 97 stevia sweetener.

[0242] Figure 18 It was shown that the maximum sweetness of 680 ppm SSC stevia sweetener alone in acidic water was only 7.6 SEV, about 2 SEV lower than the sweetness of 11% sucrose in acidic water. 10% soluble dietary fiber increased the maximum sweetness by 3 SEV, and 10% polydextrose increased the maximum sweetness by 2.2 SEV, each providing a sweetness very close to 11% sucrose. For the sample containing 550 ppm SSC stevia sweetener and 3% sucrose, an increase in sweetness of about 1 SEV was also observed for both soluble dietary fiber and polydextrose.

[0243] Figure 19 It was shown that the sweetness of 710 ppm SSB stevia sweetener alone in acidic water was only 7.8 SEV, about 1.8 SEV lower than the sweetness of 11% sucrose in acidic water. 10% soluble dietary fiber increased the maximum sweetness by 1.2 SEV, and 10% polydextrose increased the maximum sweetness by 1.6 SEV, each providing a sweetness very close to 11% sucrose. For the sample containing 600 ppm SSB stevia sweetener and 3% sucrose, an enhancement in sweetness of 1.6 SEV and 2.4 SEV was also observed for 10% soluble dietary fiber and 10% polydextrose, respectively.

[0244] Figure 20 It was shown that the maximum sweetness of 600 ppm SSA stevia sweetener in acidic water was only 8.0, about 1.5 SEV lower than 11% sucrose in acidic water. However, 10% soluble dietary fiber increased the maximum sweetness by 1.3 SEV, providing a sweetness very close to that of 11% sucrose. However, 10% polydextrose could not provide a significant enhancement of the maximum sweetness. For the sample containing 550 ppm SSA 97 stevia sweetener and 3% sucrose, the enhancement in sweetness by 10% soluble dietary fiber was 1.5 SEV, while only a slight enhancement was observed for 10% polydextrose.

[0245] Therefore, Figures 18-20 It is shown that soluble dietary fiber can enhance the maximum sweetness of all three sweeteners and all three mixtures of sweeteners with 3% sucrose to varying degrees. Polydextrose can increase the maximum sweetness of SSC stevia sweetener and SSB stevia sweetener and their mixtures with 3% sucrose.

[0246] These data indicate that soluble dietary fiber and polydextrose can be used to sweeten sweeteners such as steviol glycosides, for example, to provide perceivable sweetness even when the sweetener is present in a food or beverage product in an amount that does not itself provide perceivable sweetness.

[0247] Example 4 - Flavoring Agents by Soluble Dietary Fiber

[0248] Prepare stock solutions of benzaldehyde, ethyl butyrate, and D-limonene in ethanol (190 proof) at ambient temperature:

[0249]

[0250] Prepare flavored water beverages using the flavor stock solutions, 0.15% citric acid, 0.04% sodium citrate, sweeteners (0.020 - 5.0%), and deionized water. Adjust the sweetener levels to equal levels in acidified water. Details of the control beverage and the eight test beverages prepared for each flavor are provided in the table below:

[0251]

[0252] Test the model flavored water beverages in a round-robin analysis by 5 experts experienced in tasting foods and beverages. Taste the beverages at ambient temperature. Panelists have access to water and unsalted crackers to clean their palates. Use a modified quantitative descriptive analysis. Panelists taste the samples and develop attributes that describe the taste and flavor of the samples. Panelists evaluate the attributes on a 5-point scale. Record the consensus ratings. Ratings are given based on the attributes selected by panelists on a 5-point scale (0 = not perceived, 1 = very low, 2 = low, 3 = medium, 4 = high, 5 = very high). The data are shown in the table below:

[0253] LIMONENE: Soluble dietary fiber altered the perception of sweet, sour, lemon, and peel. Polydextrose altered the perception of citrus, lemon, and astringency.

[0254]

[0255]

[0256] Benzaldehyde (cherry): Soluble dietary fiber altered sourness, sweetness, citrus notes, chemical off-notes, bitter aftertaste, and corn syrup off-notes. Polydextrose altered sourness, citrus notes, chemical off-notes, and cardboard off-notes.

[0257]

[0258] Ethyl butyrate (grape): Soluble dietary fiber altered sweetness, sourness, floral notes, and grape flavor descriptors. Polydextrose altered grape levels, grape flavor descriptors, sweetness, sourness, and floral notes.

[0259] Grape Flavor Sweet Taste Sour Taste Floral Scent Metallic Taste Apple Flavor Bitter Taste Astringent Taste Characteristic Control 3 3 2 0 1 1 0 Sugar Grape SSD 2 3 3 2 0 Jam Grape SSC 2 2 3.5 2 0 0 0 Immature SSC + Luo Han Guo 3 4 3 1 Candy, Immature SSA 3.5 2 3 2 Immature SSB 2.5 3 3 2 1 Candy SSC + SDF 2 3 1 Jam SSC + PDX 3 3 2 1 0 Jam Flavor and Sugar Flavor Only Flavor 2 0 4 2 1 Raw Green

[0260] Example 5 - Determination of the Molecular Weight of Soluble Dietary Fiber

[0261] At room temperature, with stirring, the sample was dissolved in GPC eluent (aqueous 0.1 N NaNO 3 , 1 mM NaN 3 , 0.4% methanol flow rate marker) in the form of 50 mg dissolved in 10 g of total eluent. The solution was filtered directly through a 0.45 µm nylon syringe filter into a GPC autosampler vial. All samples were injected in duplicate with 50 µL injections. GPC analysis was performed at 70 °C on two Waters Ultrahydrogel 250A and 150A, 7.8 x 300 mm columns plus a 7.8 x 50 mm guard column with 1.3 mL / min using 1 N NaNO 3 aqueous solution, 1 mM NaN 3 aqueous solution. A third-order regression fit was applied to the flow marker-corrected retention times of a series of narrow standard pullulan polysaccharides in the Mp range from 180 to 404,000 Da versus log M. Results were reported as amylopectin equivalent molecular weight.

[0262] Other aspects of the present disclosure are illustrated by the following enumerated embodiments, which may be combined in any number and in any combination that is not technically or logically inconsistent.

[0263] Embodiment 1. A sweetness enhancing composition, comprising:

[0264] at least one sweetening agent; and

[0265] at least 1 wt% of a soluble oligomeric component selected from soluble dietary fiber and polydextrose or a combination thereof,

[0266] in a food or beverage product,

[0267] Wherein, the soluble oligomeric component is present in an amount that enhances the perceived sweetness of the sweetened food or beverage product by an amount greater than the sweetness attributable to the soluble oligomeric component itself.

[0268] Embodiment 2. A sweetness enhancing composition comprising:

[0269] at least one sweetening agent; and

[0270] at least 1 wt% of a soluble oligomeric component selected from soluble dietary fiber and polydextrose or combinations thereof,

[0271] in a food or beverage product,

[0272] wherein, the soluble oligomeric component is present in an amount that enhances the perceived sweetness of the sweetened food or beverage product by an amount greater than any sweetness attributable to the soluble oligomeric component itself.

[0273] Embodiment 3. A flavor modifying composition comprising:

[0274] at least one sweetening agent; and

[0275] at least 1 wt% of a soluble oligomeric component selected from soluble dietary fiber and polydextrose or combinations thereof,

[0276] in a food or beverage product,

[0277] wherein, the soluble oligomeric component is present in an amount that changes (e.g., enhances or reduces) the flavor of the food or beverage product by an amount greater than any change attributable to the flavor of the soluble oligomeric component itself.

[0278] Embodiment 4. A flavor enhancing composition comprising:

[0279] at least one sweetening agent; and

[0280] at least 1 wt% of a soluble oligomeric component selected from soluble dietary fiber and polydextrose or combinations thereof,

[0281] in a food or beverage product,

[0282] wherein, the soluble oligomeric component is included in an amount that enhances the flavor of the food or beverage product by an amount greater than any change attributable to the flavor of the soluble oligomeric component itself.

[0283] Embodiment 5. A sweetened food or beverage product comprising:

[0284] at least one sweetening agent; and

[0285] At least 1 wt% of a soluble oligomeric component selected from soluble dietary fiber and polydextrose or combinations thereof,

[0286] wherein the soluble oligomeric component is present in an amount that enhances the perceived sweetness of the sweetened food or beverage product by an amount greater than any sweetness contributed by the soluble oligomeric component itself.

[0287] Embodiment 6. A method for enhancing the sweetness of a food or beverage product containing at least one sweetening agent, the method comprising including in the food or beverage product at least 1 wt% of a soluble oligomeric component selected from soluble dietary fiber and polydextrose or combinations thereof, the enhancing amount being greater than the sweetness produced by the soluble oligomeric component itself.

[0288] Embodiment 7. A method for sweetness enhancement, the method comprising including in a food or beverage containing at least one sweetening agent at least 1 weight % of a soluble oligomeric component selected from soluble dietary fiber and polydextrose or combinations thereof, the enhancing amount being greater than the sweetness contributed by the soluble oligomeric component itself.

[0289] Embodiment 8. A method for sweetness enhancement, the method comprising including in a food or beverage containing at least one sweetening agent at least 1 wt% of a soluble oligomeric component selected from soluble dietary fiber and polydextrose or combinations thereof, the enhancing amount being greater than the sweetness produced by the soluble oligomeric component itself.

[0290] Embodiment 9. A method for flavor modification, the method comprising including in a food or beverage containing at least one sweetening agent at least 1 wt% of a soluble oligomeric component selected from soluble dietary fiber and polydextrose or combinations thereof, the soluble oligomeric component being included in an amount that changes (e.g., enhances or reduces) the flavor of the food or beverage product by an amount greater than any change due to the flavor of the soluble oligomeric component itself.

[0291] Embodiment 10. A method for flavor enhancement, the method comprising including in a food or beverage containing at least one sweetening agent at least 1 wt% of a soluble oligomeric component selected from soluble dietary fiber and polydextrose or combinations thereof, the soluble oligomeric component being included in an amount that enhances the flavor of the food or beverage product by an amount greater than any change due to the flavor of the soluble oligomeric component itself.

[0292] Embodiment 11. The method, composition, or food or beverage product of any one of Embodiments 1-10, wherein the soluble oligomeric component does not provide significant sweetness (e.g., not more than 0.1 SEV).

[0293] Embodiment 12. The method, composition, or food or beverage product of any one of Embodiments 1-11, wherein the enhancement of sweetness is at least 0.5 SEV, for example, within the range of 0.5-3 SEV or 0.5-2.5 SEV.

[0294] Embodiment 13. The method, composition, or food or beverage product of any one of Embodiments 1-11, wherein the enhancement of sweetness is at least 1 SEV, for example, within the range of 1-3.5 SEV or 1-3 SEV.

[0295] Embodiment 14. The method, composition, or food or beverage product of any one of Embodiments 1-11, wherein the enhancement of sweetness is at least 1.5 SEV, for example, within the range of 1.5-3.5 SEV or 1.5-3 SEV.

[0296] Embodiment 15. The method, composition, or food or beverage product of any one of Embodiments 1-14, wherein the at least one sweetener is at least one steviol glycoside.

[0297] Embodiment 16. The method, composition, or food or beverage product of Embodiment 15, wherein the at least one steviol glycoside includes one or more of stevioside and rebaudioside A-F, J, I, M, N, and O.

[0298] Embodiment 17. The method, composition, or food or beverage product of Embodiment 15, wherein the at least one steviol glycoside includes stevioside, rebaudioside A, rebaudioside B, and / or rebaudioside M.

[0299] Embodiment 18. The method, composition, or food or beverage product of Embodiment 15, wherein the at least one steviol glycoside includes rebaudioside A.

[0300] Embodiment 19. The method, composition, or food or beverage product of Embodiment 15, wherein the at least one steviol glycoside includes rebaudioside M.

[0301] Embodiment 20. The method, composition, or food or beverage product of Embodiment 15, wherein the at least one rebaudioside includes a combination of rebaudioside A and rebaudioside B.

[0302] Embodiment 21. The method, composition, or food or beverage product of Embodiment 15, wherein the at least one rebaudioside includes a combination of stevioside and one or more of rebaudioside A, rebaudioside B, and rebaudioside D.

[0303] Embodiment 22. The method, composition, or food or beverage product of any one of Embodiments 15-21, wherein the at least one steviol glycoside is present in the food or beverage product in an amount of at least 200 ppm.

[0304] Embodiment 23. The method, composition, or food or beverage product of any one of Embodiments 15-21, wherein the at least one steviol glycoside is present in the food or beverage product in an amount of at least 400 ppm.

[0305] Embodiment 24. The method, composition, or food or beverage product of any one of Embodiments 15-21, wherein the at least one steviol glycoside is present in the food or beverage product in an amount of at least 600 ppm.

[0306] Embodiment 25. The method, composition, or food or beverage product of any one of Embodiments 15-21, wherein the amount of the at least one steviol glycoside present in the food or beverage product is 100-3000 ppm, for example, 200-3000 ppm, 400-3000 ppm, or 600-3000 ppm.

[0307] Embodiment 26. The method, composition, or food or beverage product of any one of Embodiments 15-21, wherein the amount of the at least one steviol glycoside present in the food or beverage product is 100-2000 ppm, for example, 200-2000 ppm, 400-2000 ppm, or 600-2000 ppm.

[0308] Embodiment 27. The method, composition, or food or beverage product of any one of Embodiments 15-21, wherein the amount of the at least one steviol glycoside present in the food or beverage product is 100-1500 ppm, for example, 200-1500 ppm, 400-1500 ppm, or 600-1500 ppm.

[0309] Embodiment 28. The method, composition, or food or beverage product of any one of Embodiments 15-21, wherein the amount of the at least one steviol glycoside present in the food or beverage product is 100-1000 ppm, for example, 200-1000 ppm, 400-1000 ppm, or 600-1000 ppm.

[0310] Embodiment 29. The method, composition or food or beverage product of any one of embodiments 15 - 21, wherein the amount of the at least one steviol glycoside present in the food or beverage product is less than the amount that provides 1.5 SEV to the food or beverage product, for example, not more than 2 / 3 of the amount that provides 1.5 SEV to the food or beverage product, or not more than 1 / 3 (i.e., in the absence of soluble oligomeric components).

[0311] Embodiment 30. The method, composition or food or beverage product of any one of embodiments 15 - 21, wherein the amount of the at least one steviol glycoside present in the food or beverage is such that it does not provide a perceptible sweetness to the food or beverage product (i.e., in the absence of soluble oligomeric components).

[0312] Embodiment 31. The method, composition or food or beverage product of embodiment 29 or claim 30, wherein the sweetness enhancement is such that the steviol glycoside and the soluble oligomeric component together provide at least 1.5 SEV to the food or beverage product, for example, at least 2.0 SEV, at least 2.5 SEV or even at least 3.0 SEV.

[0313] Embodiment 32. The method, composition or food or beverage product of any one of embodiments 29 - 31, wherein the soluble oligomeric component is present in an amount less than the amount of the soluble oligomeric component that provides 1.5 SEV to the food or beverage product in the absence of steviol glycoside, for example, not more than 2 / 3 of that amount, or not more than 1 / 3 of that amount, or not more than 1 / 10 of that amount, or not more than 1 / 15 of that amount.

[0314] Embodiment 33. The method, composition or food or beverage product of any one of embodiments 15 - 32, wherein the food or beverage product does not include a sweetening sugar selected from sucrose, fructose, dextrose and xylose in an amount that provides more than 1 SEV to the food or beverage product, for example, more than 0.5 SEV or more than 0.2 SEV.

[0315] Embodiment 34. The method, composition or food or beverage product of any one of embodiments 15 - 32, wherein the food or beverage product includes not more than 5% by weight of a sweetening sugar selected from sucrose, fructose, dextrose and xylose, for example, not more than 2% by weight or not more than 1% by weight.

[0316] Embodiment 35. The method, composition or food or beverage product of any one of embodiments 15 - 32, wherein the food or beverage product includes 1 - 6% by weight, for example, 2 - 6% by weight of a sweetening sugar selected from sucrose, fructose, dextrose and xylose.

[0317] Embodiment 36. The method, composition or food or beverage product of any one of Embodiments 1-35, wherein the at least one sweetener comprises at least one high-intensity sweetener.

[0318] Embodiment 37. The method, composition or food or beverage product of any one of Embodiments 1-35, wherein the at least one sweetener comprises at least one high-intensity sweetener selected from acesulfame potassium, alitame, aspartame, glycosylated steviol glycosides, N-[N-[3-(3-hydroxy-4-methoxyphenyl)propyl]-L-α-aspartyl]-L-phenylalanine 1-methyl ester, N-[N-[3-(3-hydroxy-4-methoxyphenyl)-3-methylbutyl]-L-α-aspartyl]-L-phenylalanine 1-methyl ester, N-[N-[3-(3-methoxy-4-hydroxyphenyl)propyl]-L-α-aspartyl]-L-phenylalanine 1-methyl ester, neohesperidin dihydrochalcone, neotame, sucralose and its salts and / or solvates.

[0319] Embodiment 38. The method, composition or food or beverage product of any one of Embodiments 1-35, wherein the amount of the at least one high-intensity sweetener present in the food or beverage is such that it provides no more than 1.5 SEV to the food or beverage product, for example, such that it provides no more than 1 SEV or no more than 0.5 SEV to the food or beverage product (i.e., there is no soluble oligomeric component).

[0320] Embodiment 39. The method, composition or food or beverage product of any one of Embodiments 36 and 37, wherein the amount of the at least one high-intensity sweetener present in the food or beverage is such that the food or beverage product does not provide a perceptible sweetness (i.e., in the absence of the soluble oligomeric component).

[0321] Embodiment 40. The method, composition or food or beverage product of Embodiment 38 or Embodiment 39, wherein the sweetness enhancement is such that the at least one high-intensity sweetener and the soluble oligomeric component together provide at least 1.5 SEV to the food or beverage product, for example, at least 2.0 SEV, at least 2.5 SEV or even at least 3.0 SEV.

[0322] Embodiment 41. The method, composition or food or beverage product of any one of Embodiments 38-40, wherein the soluble oligomeric component is present in an amount less than the amount of the soluble oligomeric component that provides 1.5 SEV to the food or beverage product in the absence of the high-intensity sweetener, for example, not more than 2 / 3 of that amount, or not more than 1 / 3 of that amount, or not more than 1 / 10 of that amount, or not more than 1 / 15 of that amount.

[0323] Embodiment 42. The method, composition, or food or beverage product of any one of Embodiments 1-41, wherein the at least one sweetener comprises at least one natural high-intensity sweetener.

[0324] Embodiment 43. The method, composition, or food or beverage product of any one of Embodiments 1-41, wherein the at least one sweetener comprises at least one natural high-intensity sweetener selected from momordicoside A, baiyunoside, brazzein, curculin, cyclocarya glycoside 1, glycophyllin, glycyrrhizic acid, helan sweetener, momordica grosvenori extract, momordica cochinchinensis sweet protein, monatin, monellin, mukurozinoside, thaumatin, perianthins, phloridzin, phyllodulcin, poly-podophyllotoxin A, pterocarpus glycoside B, rubusoside, thaumatin, and trifolin, and salts and / or solvates thereof.

[0325] Embodiment 44. The method, composition, or food or beverage product of any one of Embodiments 42 and 43, wherein the at least one natural high-intensity sweetener is present in the food or beverage in an amount such that it provides no more than 1.5 SEV to the food or beverage product, for example, such that it provides no more than 1 SEV or no more than 0.5 SEV to the food or beverage product (i.e., there is no soluble oligomeric component).

[0326] Embodiment 45. The method, composition, or food or beverage product of any one of Embodiments 42 and 43, wherein the at least one natural high-intensity sweetener is present in the food or beverage in an amount such that it does not provide a perceptible sweetness to the food or beverage product (i.e., in the absence of a soluble oligomeric component).

[0327] Embodiment 46. The method, composition, or food or beverage product of Embodiment 44 or 45, wherein the sweetness enhancement is such that at least one natural high-intensity sweetener and a soluble oligomeric component together provide at least 1.5 SEV to the food or beverage product, for example, at least 2.0 SEV, at least 2.5 SEV, or even at least 3.0 SEV.

[0328] Embodiment 47. The method, composition, or food or beverage product of any one of Embodiments 44-46, wherein the soluble oligomeric component is present in an amount less than the amount of the soluble oligomeric component that provides 1.5 SEV to the food or beverage product in the absence of a natural high-intensity sweetener, for example, not more than 2 / 3 of that amount, or not more than 1 / 3 of that amount, or not more than 1 / 10 of that amount, or not more than 1 / 15 of that amount.

[0329] Embodiment 48. The method, composition, or food or beverage product of any one of Embodiments 1-47, wherein the at least one sweetener comprises at least one bulking sweetener.

[0330] Embodiment 49. A method, composition, or food or beverage product of any one of Embodiments 1-47, wherein the at least one sweetener comprises at least one bulking sweetener selected from allose, deoxyribose, erythrulose, galactose, gulose, idose, lyxose, mannose, ribose, tagatose, talose, xylose, erythrose, fuculose, gentiobiose, isomaltose, palatinose, turanose, lactulose, altrose, laminaribiose, arabinose, levanbiose, fucose, rhamnose, sorbose, maltulose, mannotriose, melibiose, aspergillose, raffinose, rutinose, sophorose, stachyose, threose, trehalose, turanose, laminaribiose, xylobiose, invert sugar, arabitol, glycerol, hydrogenated starch hydrolysates, isomaltitol, lactitol, maltitol, mannitol, sorbitol, and xylitol; psicose (also known as D - psicose), glucose, erythritol, fructose, and sucrose.

[0331] Embodiment 50. A method, composition, or food or beverage product of any one of Embodiments 48 and 49, wherein the at least one bulking sweetener is present in the food or beverage in an amount such that it provides no more than 1.5 SEV to the food or beverage product, e.g., such that it provides no more than 1 SEV, or no more than 0.5 SEV to the food or beverage product (i.e., in the absence of soluble oligomeric components).

[0332] Embodiment 51. A method, composition, or food or beverage product of any one of Embodiments 48 and 49, wherein the at least one bulking sweetener is present in the food or beverage in an amount such that it provides no perceptible sweetness to the food or beverage product (i.e., in the absence of soluble oligomeric components).

[0333] Embodiment 52. A method, composition, or food or beverage product of Embodiment 50 or 51, wherein the sweetness enhancement is such that the at least one bulking sweetener and the soluble oligomeric component together provide at least 1.5 SEV to the food or beverage product, e.g., at least 2.0 SEV, at least 2.5 SEV, or even at least 3.0 SEV.

[0334] Embodiment 53. A method, composition, or food or beverage product of any one of Embodiments 50 - 52, wherein the soluble oligomeric component is present in an amount less than the amount of soluble oligomeric component that provides 1.5 SEV to the food or beverage product in the absence of the bulking sweetener, e.g., not more than 2 / 3 of that amount, or not more than 1 / 3 of that amount, or not more than 1 / 10 of that amount, or not more than 1 / 15 of that amount.

[0335] Embodiment 54. A method, composition, or food or beverage product of any one of Embodiments 1-53, wherein the food or beverage product has a sweetness within the range of 1-20 SEV.

[0336] Embodiment 55. A method, composition, or food or beverage product of any one of Embodiments 1-53, wherein the food or beverage product herein has a sweetness of 1-15 SEV, or 1-12 SEV, or 1-10 SEV, or 1-8 SEV, or 1-5 SEV, or 2-20 SEV, or 2-15 SEV, or 2-12 SEV, or 2-10 SEV, or 2-8 SEV, or 5-20 SEV, or 5-15 SEV, or 5-12 SEV, or 5-10 SEV, or 8-20 SEV, or 8-15 SEV, or 8-12 SEV, or 10-20 SEV, or 10-15 SEV, or 15-20 SEV.

[0337] Embodiment 56. A method or food or beverage product of any one of Embodiments 1-55, wherein the perceived sweetness is the initial sweetness.

[0338] Embodiment 57. A method or food or beverage product of any one of Embodiments 1-55, wherein the perceived sweetness is the maximum sweetness.

[0339] Embodiment 58. A flavor-modifying composition, the flavor-modifying composition comprising at least 1 wt% of a soluble oligomeric component selected from soluble dietary fiber and polydextrose or a combination thereof in a food or beverage product, the soluble oligomeric component being present in an amount such that the flavor in the food or beverage product is changed (e.g., enhanced or reduced) by an amount greater than any change caused by the flavor of the soluble oligomeric component itself.

[0340] Embodiment 59. A flavor-enhancing composition, the flavor-enhancing composition comprising at least 1 wt% of a soluble oligomeric component selected from soluble dietary fiber and polydextrose or a combination thereof in a food or beverage product, the soluble oligomeric component being present in an amount such that the perceived enhancement of the flavor in the food or beverage product is greater than any change due to the flavor of the soluble oligomeric component itself.

[0341] Embodiment 60. A food or beverage product comprising at least 1 wt% of a soluble oligomeric component selected from soluble dietary fiber and polydextrose or a combination thereof, wherein the soluble oligomeric component is present in an amount such that the perceived flavor of the food or beverage product is changed (e.g., enhanced or reduced) by an amount greater than any change caused by the flavor of the soluble oligomeric component itself.

[0342] Embodiment 61. A method for flavor improvement, the method comprising: including in a food or beverage product at least 1 wt% of a soluble oligomeric component selected from soluble dietary fiber and polydextrose or a combination thereof, wherein the soluble oligomeric component changes (e.g., enhances or reduces) the amount of flavor perception of the food or beverage product by more than any change caused by the flavor of the soluble oligomeric component itself.

[0343] Embodiment 62. A method for flavor enhancement, the method comprising: including in a food or beverage product at least 1 wt% of a soluble oligomeric component selected from soluble dietary fiber and polydextrose or a combination thereof, wherein the soluble oligomeric component enhances the amount of flavor perception of the food or beverage product by more than any enhancement caused by the flavor of the soluble oligomeric component itself.

[0344] Embodiment 63. A method for changing (e.g., enhancing or reducing) the flavor perception of a food or beverage product, the method comprising including in the food or beverage product at least 1 wt% of a soluble oligomeric component selected from soluble dietary fiber and polydextrose or a combination thereof, wherein the soluble oligomeric component changes (e.g., enhances or reduces) the amount of flavor perception of the food or beverage product by more than any change caused by the flavor of the soluble oligomeric component itself.

[0345] Embodiment 64. The method, composition, or food or beverage product according to any one of embodiments 58 - 63, wherein the change in flavor perception is an enhancement of flavor perception.

[0346] Embodiment 65. The method, composition, or food or beverage product according to embodiment 60, wherein the flavor is provided by a flavorant, and the enhancement provides a perception equivalent to the flavor perception in a food product that lacks the soluble oligomeric component and includes at least 120%, e.g., at least 150% of the amount of the flavorant.

[0347] Embodiment 66. The method, composition, or food or beverage product according to any one of embodiments 58 - 63, wherein the change in flavor perception is a reduction of the flavor perception.

[0348] Embodiment 67. The method, composition, or food or beverage product according to embodiment 66, wherein the flavor is provided by a flavorant, and the reduction provides a perception equivalent to the flavor perception in a food product that lacks the soluble oligomeric component and includes no more than 83%, e.g., no more than 67% of the amount of the flavorant.

[0349] Embodiment 68. The method, composition, or food according to any one of embodiments 58-67, wherein the soluble oligomeric component enhances the perception of a first flavorant in the food or beverage product and reduces the perception of a second flavorant in the food or beverage product.

[0350] Embodiment 69. The method, composition, or food or beverage product according to any one of embodiments 58-68, wherein the flavor is provided by a flavorant of D-limonene, and the perceptions altered by the soluble oligomeric component are one or more of sweet, sour, lemon, peel, citrus, and astringent.

[0351] Embodiment 70. The method, composition, or food or beverage product according to any one of embodiments 58-68, wherein the flavor is provided by a benzaldehyde flavorant, and the perceptions altered by the soluble oligomeric component are one or more of sourness, sweetness, citrus, chemical off-flavor, bitter aftertaste, corn syrup off-flavor, and cardboard off-flavor.

[0352] Embodiment 71. The method, composition, or food or beverage product according to any one of embodiments 58-68, wherein the flavor is provided by a flavorant of ethyl butyrate, and the perceptions altered by the soluble oligomeric component are one or more of sweet, sour, floral, grape level, and grape flavor descriptors.

[0353] Embodiment 72. The method, composition, or food or beverage product according to any one of embodiments 58-71, wherein the perception different from sweetness or the similarity to sugar is altered.

[0354] Embodiment 73. The method, composition, or food or beverage product according to any one of embodiments 58-72, wherein the food or beverage product includes a sweetener, for example, includes a sweetener in an amount to provide a SEV of 1-20.

[0355] Embodiment 74. The method, composition, or food or beverage product according to any one of embodiments 58-73, wherein the food or beverage product includes a sweetener as in any one of embodiments 1-49.

[0356] Embodiment 75. The method, composition, or food or beverage product according to any one of embodiments 1-74, wherein the soluble oligomeric component is present in the food or beverage product in an amount of at least 2% by weight.

[0357] Embodiment 76. The method, composition, or food or beverage product according to any one of embodiments 1-74, wherein the soluble oligomeric component is present in the food or beverage product in an amount of at least 3% by weight.

[0358] Embodiment 77. The method, composition, or food or beverage product of any one of Embodiments 1-74, wherein the soluble oligomeric component is present in the food or beverage product in an amount of at least 5% by weight, for example, at least 7% by weight.

[0359] Embodiment 78. The method, composition, or food or beverage product of any one of Embodiments 1-74, wherein the soluble oligomeric component is present in the food or beverage product in an amount within the range of 1-15% by weight, for example, 1-12% by weight, or 1-10% by weight, or 1-8% by weight.

[0360] Embodiment 79. The method, composition, or food or beverage product of any one of Embodiments 1-74, wherein the soluble oligomeric component is present in the food or beverage product in an amount within the range of 2-15% by weight, for example, 2-12% by weight, or 2-10% by weight, or 2-8% by weight.

[0361] Embodiment 80. The method, composition, or food or beverage product of any one of Embodiments 1-74, wherein the soluble oligomeric component is present in the food or beverage product in an amount within the range of 3-15% by weight, for example, 3-11% by weight, or 3-10% by weight, or 3-8% by weight.

[0362] Embodiment 81. The method, composition, or food or beverage product of any one of Embodiments 1-74, wherein the soluble oligomeric component is present in the food or beverage product in an amount within the range of 5-15% by weight, for example, 5-12% by weight, or 5-10% by weight, or 5-8% by weight.

[0363] Embodiment 82. The method, composition, or food or beverage product of any one of Embodiments 1-74, wherein the soluble oligomeric component is present in the food or beverage product in an amount within the range of 7-15% by weight, for example, 7-12% by weight or 7-10% by weight.

[0364] Embodiment 83. The method, composition, or food or beverage product of any one of Embodiments 1-82, wherein the soluble oligomeric component is soluble dietary fiber.

[0365] Embodiment 84. The method, composition, or food or beverage product of Embodiment 83, wherein the soluble dietary fiber has a weight-average molecular weight within the range of 1000 g / mol to 2500 g / mol.

[0366] Embodiment 85. The method, composition, or food or beverage product of Embodiment 83, wherein the soluble dietary fiber has a weight-average molecular weight in the range of 1000 g / mol to 2000 g / mol.

[0367] Embodiment 86. The method, composition, or food or beverage product according to Embodiment 83, wherein the soluble dietary fiber has a weight-average molecular weight in the range of 1000 to 2250 g / mol, or 1000 g / mol to 1800 g / mol, or 1000 g / mol to 1600 g / mol, or 1200 to 2500 g / mol, or 1200 to 2250 g / mol, or 1200 g / mol to 2000 g / mol, or 1200 g / mol to 1800 g / mol, or 1200 g / mol to 1600 g / mol, or 1400 to 2500 g / mol, or 1400 to 2250 g / mol, or 1400 to 2000 g / mol, or 1400 g / mol to 1800 g / mol, or 1600 to 2500 g / mol, or 1600 to 2250 g / mol, or 1600 g / mol to 2000 g / mol, or 1800 g / mol to 2500 g / mol, or 1800 to 2250 g / mol, or 2000 g / mol to 2500 g / mol.

[0368] Embodiment 87. The method, composition, or food or beverage product of any one of Embodiments 83-86, wherein the soluble dietary fiber has a total amount of monosaccharides and disaccharides of at most 25% by weight, for example, at most 20% by weight, based on dry solids.

[0369] Embodiment 88. The method, composition, or food or beverage product of any one of Embodiments 83-86, wherein the soluble dietary fiber has a total amount of monosaccharides and disaccharides of at most 15% by weight, for example, at most 10% by weight, based on dry solids.

[0370] Embodiment 89. The method, composition, or food or beverage product of any one of Embodiments 83-86, wherein the soluble dietary fiber has a total amount of monosaccharides and disaccharides of not more than 5% by weight, for example, not more than 3% by weight, based on dry solids.

[0371] Embodiment 90. The method, composition, or food or beverage product of any one of Embodiments 83-86, wherein the soluble dietary fiber has a total amount of monosaccharides and disaccharides of not more than 2% by weight, for example, not more than 1% by weight, based on dry solids.

[0372] Embodiment 91. The method, composition, or food or beverage product of any one of Embodiments 83-86, wherein the soluble dietary fiber has a total amount of monosaccharides and disaccharides in the range of 3-20%.

[0373] Embodiment 92. The method, composition, or food or beverage product of any one of Embodiments 83-91, wherein the soluble dietary fiber has a bonding pattern comprising:

[0374] 25-45% of terminally linked glucopyranosyl residues;

[0375] 10-22% of 6-linked glucopyranosyl residues;

[0376] 13-32% of 4-linked glucopyranosyl residues;

[0377] 2-11% of 3-linked glucopyranosyl residues;

[0378] 3-13% of 4,6-linked glucopyranosyl residues;

[0379] 1-5% of 3,6-linked glucopyranosyl residues.

[0380] 0.5-4% of 2,4-linked glucopyranosyl residues.

[0381] Embodiment 93. The method, composition, or food or beverage product of any one of Embodiments 83-91, wherein the soluble dietary fiber has a bonding pattern comprising:

[0382] 29-45% of terminally linked glucopyranosyl residues;

[0383] 10-22% of 6-linked glucopyranosyl residues;

[0384] 13-27% of 4-linked glucopyranosyl residues;

[0385] 2-11% of 3-linked glucopyranosyl residues;

[0386] 3-13% of 4,6-linked glucopyranosyl residues;

[0387] 1-5% of 3,6-linked glucopyranosyl residues.

[0388] 0.5-4% of 2,4-linked glucopyranosyl residues.

[0389] Embodiment 94. The method, composition, or food or beverage product of any one of Embodiments 83-93, wherein the soluble dietary fiber has a fiber content of at least 65%.

[0390] Embodiment 95. The method, composition or food or beverage product of any one of Embodiments 83 - 93, wherein the soluble dietary fiber has a fiber content of at least 70%.

[0391] Embodiment 96. The method, composition or food or beverage product of any one of Embodiments 83 - 93, wherein the soluble dietary fiber has a fiber content in the range of 70% to 95%, for example, in the range of 70% to 90%, or 70% to 85%, or 70% to 80%.

[0392] Embodiment 97. The method, composition or food or beverage product of any one of Embodiments 83 - 93, wherein the soluble dietary fiber has a fiber content in the range of 65% to 85%, for example, in the range of 65% to 80%, or in the range of 65% to 75%.

[0393] Embodiment 98. The method, composition or food or beverage product of any one of Embodiments 83 - 97, wherein the soluble dietary fiber is prepared by a method comprising:

[0394] Providing a sugar feed based on dry solids comprising at least 95 wt% (e.g., at least 97 wt%, at least 98 wt% or at least 99 wt%) of dextrose and / or dextrins;

[0395] Reacting the sugar feed with at least one acid catalyst in the presence of water and substantially in the absence of sugar alcohols for a time sufficient to produce a product composition having a fiber content of at least 60% fiber at a total solids concentration of at least about 80 wt% and a temperature of at least about 120 °C, the acid catalyst accelerating the rate of cleavage and formation of glucosyl bonds.

[0396] Embodiment 99. The method, composition or food or beverage product of Embodiment 98, wherein the sugar feed is a starch hydrolyzate or dextrose.

[0397] Embodiment 100. The method, composition or food or beverage product of any one of Embodiments 1 - 82, wherein the soluble oligomer component is polydextrose.

[0398] Embodiment 101. The method, composition or food or beverage product of any one of Embodiments 1 - 100, wherein the food or beverage product is a dairy product or a milk substitute, for example, selected from yogurt, yogurt drink, fermented milk drink, quark, milk drink, flavored milk, smoothie, ice cream, milkshake, cottage cheese, sour cream, light cream, cottage cheese dressing and milk desserts, such as quark and whipped mousse - type products.

[0399] Embodiment 102. A method, composition, or food or beverage product of any one of Embodiments 1-100, wherein the food or beverage product is a beverage, e.g., a sweetness-enhanced beverage.

[0400] Embodiment 103. A method, composition, or food or beverage product of any one of Embodiments 1-100, wherein the food or beverage product is a tea beverage, a coffee beverage, soda, flavored water, punch, ade, or fruit juice.

[0401] Embodiment 104. A method, composition, or food or beverage product of any one of Embodiments 1-100, wherein the food or beverage product is an alcoholic beverage, such as beer, wine, cocktails, coolers, or hard liquor.

[0402] Embodiment 105. A method, composition, or food or beverage product of any one of Embodiments 1-100, wherein the food or beverage product is a grain, granola, muesli, coating, candy coating, baked goods (e.g., cookies, crackers, bread, pastries, pizza crusts, flatbreads), bars (e.g., snack bars, cereal bars, granola bars, energy bars), meat alternatives, fillings (e.g., fruit fillings or cream fillings), fruit snacks such as fruit leather, pasta, sweeteners, frozen desserts, dairy products, dairy alternatives (e.g., yogurt, quark, ice cream), icings, frostings, beverages, syrups, pet foods, medical foods, flavorings, or dry mixes.

[0403] Embodiment 106. A method, composition, or food or beverage product of any one of Embodiments 1-100, wherein the food or beverage product is a confectionery.

[0404] Embodiment 107. A method, composition, or food or beverage product of any one of Embodiments 1-100, wherein the food or beverage product is a spread (e.g., nut butter).

[0405] Embodiment 108. A method, composition, or food or beverage product of any one of Embodiments 1-100, wherein the food or beverage product is a chocolate confectionery.

[0406] Embodiment 109. A method, composition, or food or beverage product of any one of Embodiments 1-108, wherein the food or beverage product is provided as a dry mix.

Claims

1. A food product, said food product comprises: containing at least one sweetener in the range of 100 - 3000 ppm, wherein said at least one sweetener is at least one steviol glycoside, and the food product comprises at least 1 wt% of soluble dietary fiber; wherein said soluble dietary fiber has a fiber content of at least 70%, the weight-average molecular weight of said soluble dietary fiber is from 1000 g / mol to 2500 g / mol, and said soluble dietary fiber has a linkage pattern comprising: 25 - 45% of terminally linked glucopyranosyl residues; 10 - 22% of 6-linked glucopyranosyl residues; 13 - 32% of 4-linked glucopyranosyl residues; 2 - 11% of 3-linked glucopyranosyl residues; 3 - 13% of 4,6-linked glucopyranosyl residues; 1 - 5% of 3,6-linked glucopyranosyl residues; 0.5 - 4% of 2,4-linked glucopyranosyl residues; said soluble dietary fiber is prepared by a method comprising the steps of: providing a sugar feed based on dry solids comprising at least 95 wt% of dextrose and / or dextrose oligomers and not more than 0.5 wt% of sugar alcohols; in the presence of water, reacting the sugar feed with at least one acid catalyst at a total solids concentration of at least 80 wt% and a temperature of at least 120 °C for a time sufficient to produce a product composition having a fiber content of at least 70% fiber, said acid catalyst accelerating the rate of cleavage and formation of glucosyl bonds; wherein at least one sweetener and the soluble dietary fiber enhance the sweetness of the food product, and the enhanced amount is greater than the sweetness produced by the soluble dietary fiber itself.

2. A food product, said food product comprises: containing at least one sweetener in the range of 100 - 3000 ppm, wherein said at least one sweetener is at least one steviol glycoside, and the food product comprises at least 1 wt% of soluble dietary fiber; wherein said soluble dietary fiber has a fiber content of at least 70%, the weight-average molecular weight of said soluble dietary fiber is from 1000 g / mol to 2500 g / mol, and said soluble dietary fiber has a linkage pattern comprising: 25 - 45% of terminally linked glucopyranosyl residues; 10 - 22% of 6-linked glucopyranosyl residues; 13 - 32% of 4-linked glucopyranosyl residues; 2 - 11% of 3-linked glucopyranosyl residues; 3 - 13% of 4,6-linked glucopyranosyl residues; 1 - 5% of 3,6-linked glucopyranosyl residues; 0.5 - 4% of 2,4-linked glucopyranosyl residues; said soluble dietary fiber is prepared by a method comprising the steps of: providing a sugar feed based on dry solids comprising at least 95 wt% of dextrose and / or dextrose oligomers and not more than 0.5 wt% of sugar alcohols; In the presence of water, at a total solids concentration of at least 80 wt% and a temperature of at least 120 °C, react a sugar feed with at least one acid catalyst for a time sufficient to produce a product composition having a fiber content of at least 70% fiber, the acid catalyst accelerating the rate of cleavage and formation of glucosidic bonds; wherein at least one sweetener and soluble dietary fiber enhance the sweetness of the food, the enhanced amount being greater than the sweetness produced by the soluble dietary fiber itself.

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

4. A food product, the food product comprising: containing at least one sweetener in an amount in the range of 100 - 3000 ppm, wherein the at least one sweetener is at least one steviol glycoside, the food product includes at least 1 wt% of soluble dietary fiber; wherein the soluble dietary fiber has a fiber content of at least 70%, the soluble dietary fiber has a weight average molecular weight of 1000 g / mol to 2500 g / mol, and the soluble dietary fiber has a linkage pattern including the following: 25 - 45% of terminally linked glucopyranosyl residues; 10 - 22% of 6-linked glucopyranosyl residues; 13 - 32% of 4-linked glucopyranosyl residues; 2 - 11% of 3-linked glucopyranosyl residues; 3 - 13% of 4,6-linked glucopyranosyl residues; 1 - 5% of 3,6-linked glucopyranosyl residues; 0.5 - 4% of 2,4-linked glucopyranosyl residues; The soluble dietary fiber is prepared by a method comprising the following steps: Providing a sugar feed based on dry solids comprising at least 95 wt% dextrose and / or dextrose oligomers and not more than 0.5 wt% sugar alcohol; In the presence of water, reacting the sugar feed with at least one acid catalyst at a total solids concentration of at least 80 wt% and a temperature of at least 120 °C for a time sufficient to produce a product composition having a fiber content of at least 70%, wherein the acid catalyst accelerates the rate of cleavage and formation of glucosyl bonds; Wherein at least one sweetener and the soluble dietary fiber enhance the flavor of the food, and the enhanced amount is greater than the flavor enhancement produced by the soluble dietary fiber itself.

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

6. The food according to claim 1, wherein, the enhancement of the sweetness is at least 1.5 SEV.

7. The food according to any one of claims 1-4, wherein, the at least one steviol glycoside comprises at least one of stevioside, rebaudioside A and rebaudioside B.

8. The food according to claim 7, wherein, the at least one steviol glycoside comprises rebaudioside A and rebaudioside B.

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

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

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

12. The food according to claim 8, wherein, the food does not comprise a sweetening sugar selected from sucrose, fructose, dextrose and xylose in an amount greater than 1 SEV for the food.

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

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

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

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

17. The food according to any one of claims 1-4, wherein, the food is: a dairy product or a milk substitute; a tea beverage, a coffee beverage, a soda, a flavored water, a fruit juice, or an alcoholic beverage; Granola, Muesli, toppings, coatings, baked goods, meat alternatives, fillings, dried purees, pasta, sweeteners, frozen desserts, icings, frostings, syrups, flavorings; confectionery; or spreads.

18. The food according to any one of claims 17, wherein, the food is a dairy product or a dairy substitute, selected from yogurt, yogurt drink, fermented milk drink, quark cheese, milk drink, flavored milk, smoothie, ice cream, milkshake, cottage cheese, sour cream, fresh cream, cottage cheese dressing and dairy dessert.

19. The food according to any one of claims 1 - 4, wherein, the food is: cereal.

20. The food according to any one of claims 1 - 4, wherein, the food is provided in the form of a bar or a dry mix.

21. The food according to any one of claims 1 - 4, wherein, the soluble dietary fiber is a composition mainly formed by dextrin oligomers and optionally dextrin.

22. The food according to claim 21, wherein, the total amount of dextrin oligomers and dextrin in the soluble dietary fiber is at least 95%.

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