Methods for improving gastrointestinal tolerance of foods and beverages comprising sweet low digestible carbohydrates

Abstract

The present invention relates to methods for improving gastrointestinal tolerance to foods and beverages comprising sweet low digestible carbohydrates. Further, the present invention relates to the use of one or more of D-glucose, fiber and protein for improving gastrointestinal tolerance to a food or beverage comprising sweet, low digestible carbohydrates.

Description

[0001] The present application is a divisional application of the Chinese patent application entitled “Method for improving the gastrointestinal tolerance of foods and beverages containing sweet low-digestible carbohydrates” filed on September 21, 2016, with application number 201680055582.0. Technical Field

[0002] The present invention relates to a method for improving gastrointestinal tolerance to foods and drinks containing sweet, low-digestible carbohydrates and the use of one or more of D-glucose, fiber and protein for improving gastrointestinal tolerance to foods and drinks containing sweet, low-digestible carbohydrates. Background Art

[0003] Public health agencies and expert scientific research organizations are encouraging the food industry to reduce calorie content and portion sizes in an effort to prevent and reduce obesity. Low-calorie and no-calorie sweeteners are expected to help meet these goals by reducing the calorie content of foods while meeting taste expectations.

[0004] Replacing calories with low-calorie and calorie-free sweetener substitutes, such as sweet, low-digestible carbohydrates, is believed to help maintain weight by reducing energy intake. However, a potential problem with the use of sugar substitutes and sweeteners is that some consumers may exhibit gastrointestinal sensitivity to the ingredients used to replace calories, such as the commonly used sweet, low-digestible carbohydrates erythritol, mannitol, and sorbitol (Grabitske, HA; Slavin, JL; Crit. Rev., Food. Sci. Nutr., 2009, 49, 327-360).

[0005] Intestinal absorption of carbohydrates is important for digestive comfort. Sugar and sugar substitute intake is often clinically assessed to determine their gastric tolerance limits. Gastrointestinal tolerance to dietary carbohydrates and sweeteners is recorded by consumers as commonly experienced symptoms of gas, bloating, distension, and diarrhea. For example, in healthy adults, if more than 45 grams of carbohydrates reach the colon at once, it may cause osmotic diarrhea. Carbohydrate malabsorption may thus lead to accelerated colonic transit and excessive fluid in the colon.

[0006] Dietary increases in sweet, poorly digestible carbohydrates (eg, sugar alcohols), which are relatively poorly absorbed, may result in increased amounts of carbohydrate material entering the colon.

[0007] In view of the above problems, new ways are needed to improve the gastrointestinal tolerance of foods and drinks containing high levels of carbohydrates, especially sweet, low-digestible carbohydrates, so as to enable higher inclusion rates in foods without causing symptoms.

[0008] It has surprisingly been found that D-glucose, fiber (eg dietary fiber), in particular beta-glucan and polydextrose, and protein can improve the gastrointestinal tolerance of foods and drinks comprising sweet, poorly digestible carbohydrates. Summary of the Invention

[0009] The present invention relates to methods for improving gastrointestinal tolerance to foods and drinks comprising sweet, low-digestible carbohydrates and the use of one or more of D-glucose, fiber and protein in these methods.

[0010] According to one aspect of the present invention, there is provided a method for improving gastrointestinal tolerance of foods and drinks comprising sweet low-digestible carbohydrates, wherein the method comprises incorporating one or more of D-glucose, fiber and protein into the food or drink.

[0011] In some embodiments of the invention, the fiber is dietary fiber.In certain embodiments of the invention, the fiber is one or more of beta-glucan and polydextrose.

[0012] In one embodiment, the method comprises incorporating D-glucose into a food or beverage. In another embodiment, the method comprises incorporating fiber into a food or beverage. In a further embodiment, the method comprises incorporating protein into a food or beverage.

[0013] In one embodiment, the method comprises incorporating beta-glucan into a food or beverage. In an alternative embodiment, the method comprises incorporating polydextrose into a food or beverage. In a further embodiment, the method comprises incorporating beta-glucan and polydextrose into a food or beverage.

[0014] In certain embodiments, the method comprises incorporating D-glucose and fiber into a food or beverage. For example, the method comprises incorporating D-glucose and β-glucan into a food or beverage. In another example, the method comprises incorporating D-glucose and polydextrose into a food or beverage. In further embodiments, the method comprises incorporating D-glucose, β-glucan, and polydextrose into a food or beverage.

[0015] In further embodiments, the method comprises incorporating D-glucose and protein into a food or beverage. In other further embodiments, the method comprises incorporating fiber and protein into a food or beverage. For example, the method comprises incorporating protein and beta-glucan into a food or beverage. In another example, the method comprises incorporating protein and polydextrose into a food or beverage. In a further example, the method comprises incorporating protein, beta-glucan, and polydextrose into a food or beverage.

[0016] In another embodiment, the method comprises incorporating D-glucose, fiber, and protein into a food or beverage. For example, the method comprises incorporating D-glucose, β-glucan, and protein into a food or beverage. In another example, the method comprises incorporating D-glucose, polydextrose, and protein into a food or beverage. In a further example, the method comprises incorporating D-glucose, β-glucan, polydextrose, and protein into a food or beverage.

[0017] Sweet, low-digestible carbohydrates can be selected from the group consisting of lactose, sugar alcohols, and rare sugars. Preferred sweet, low-digestible carbohydrates include: sorbitol, maltitol, isomalt, erythritol, D-xylitol and L-xylitol, D-allose and L-allose, D-tagatose and L-tagatose, lactose, melezitose, D-arabinose and L-arabinose, L-fructose, L-glucose, and D-psicose and L-psicose. Further preferred low-digestible carbohydrates include: D-sorbitol, lactose, erythritol, D-xylitol, D-tagatose, L-psicose, maltitol, and isomaltulose.

[0018] In embodiments of the invention wherein the method comprises incorporating at least D-glucose into a food or beverage, the sweet, low digestibility carbohydrate is preferably present in the food or beverage at a weight ratio to D-glucose of from about 0.5:1 to about 10:1, such as from about 1:1 to about 5:1, or from about 1:1 to about 3:1. More preferably, the sweet, low digestibility carbohydrate is present in the food or beverage at a weight ratio to D-glucose of approximately 1:1.

[0019] In embodiments of the invention wherein the method comprises incorporating at least beta-glucan into a food or beverage, the beta-glucan is preferably present in an amount of about 0.5 grams to about 6 grams per labeled serving of the food or beverage.

[0020] In other embodiments of the invention where the method comprises incorporating at least β-glucan into a food or beverage, the β-glucan is present in an amount of about 0.01 wt % to about 20 wt % relative to the total weight of the food or beverage.

[0021] According to some embodiments of the invention, the β-glucan is oat β-glucan.

[0022] Preferably, the β-glucan is present in the food or beverage as a soluble dietary fiber-rich fraction comprising at least about 20% and up to about 40% β-glucan (by dry weight) having an average molecular weight of at least about 800 kDa. More preferably, the β-glucan is in the form of a soluble dietary fiber-rich fraction comprising about 35% (by dry weight) β-glucan having an average molecular weight of at least about 800 kDa.

[0023] In embodiments of the invention wherein the method comprises at least incorporating polydextrose into a food or beverage, polydextrose is present in an amount of about 0.1 grams to about 40 grams per labeled serving of the food or beverage.

[0024] In other embodiments of the invention where the method comprises incorporating at least polydextrose into a food or beverage, polydextrose is preferably present in an amount of about 0.1 wt % to about 80 wt % (e.g., about 0.5 wt % to about 50 wt %) relative to the total weight of the food or beverage.

[0025] In embodiments of the invention wherein the method comprises incorporating at least protein into a food or beverage, the protein is preferably present in an amount of from about 0.1 grams to about 40 grams per labeled serving of the food or beverage.

[0026] In other embodiments of the invention where the method comprises incorporating at least a protein into a food or beverage, the protein is present in an amount of from about 0.1 wt % to about 80 wt % relative to the total weight of the food or beverage.

[0027] According to some embodiments of the invention, the sweet, low-digestible carbohydrates are present in the food or beverage in a total amount of from about 1 gram to about 100 grams per labeled serving (e.g., from about 1 gram to about 25 grams).

[0028] According to another aspect of the present invention, there is provided use of one or more of D-glucose, fiber and protein in a method for improving gastrointestinal tolerance of a food or drink comprising sweet low-digestible carbohydrates, wherein the method comprises incorporating one or more of D-glucose, fiber and protein into the food or drink.

[0029] According to another aspect of the present invention, there is provided use of a composition comprising one or more of D-glucose, fiber and protein in a method for improving gastrointestinal tolerance to a food or drink comprising sweet low-digestible carbohydrates, wherein the method comprises incorporating one or more of D-glucose, fiber and protein into the food or drink.

[0030] According to another aspect of the present invention, there is provided use of D-glucose for improving gastrointestinal tolerance to a food or drink containing sweet, low-digestible carbohydrates.

[0031] According to another aspect of the present invention, there is provided the use of fiber for improving gastrointestinal tolerance of a food or drink comprising sweet low-digestible carbohydrates.

[0032] In one embodiment, there is provided a use of β-glucan for improving gastrointestinal tolerance of a food or drink containing sweet, low-digestible carbohydrates.

[0033] In one embodiment, there is provided a use of polydextrose for improving gastrointestinal tolerance of a food or drink containing sweet, low-digestible carbohydrates.

[0034] In a further embodiment, there is provided the use of a combination of polydextrose and beta-glucan for improving the gastrointestinal tolerance of a food or drink comprising sweet, low-digestible carbohydrates.

[0035] According to another aspect of the present invention, there is provided use of a protein for improving gastrointestinal tolerance to a food or drink comprising sweet low-digestible carbohydrates.

[0036] According to another aspect, there is provided the use of a combination of D-glucose and fiber for improving gastrointestinal tolerance to a food or drink comprising sweet, low-digestible carbohydrates.

[0037] In one embodiment, there is provided a use of a combination of D-glucose and polydextrose for improving gastrointestinal tolerance of a food or drink containing sweet, low-digestible carbohydrates.

[0038] In another embodiment, there is provided a use of a combination of D-glucose and β-glucan for improving gastrointestinal tolerance to a food or drink comprising sweet, low-digestible carbohydrates.

[0039] In a further embodiment, there is provided the use of a combination of D-glucose, β-glucan and polydextrose for improving gastrointestinal tolerance of a food or drink comprising sweet, low-digestible carbohydrates.

[0040] According to another aspect, there is provided the use of a combination of D-glucose and protein for improving gastrointestinal tolerance to a food or drink comprising sweet, low-digestible carbohydrates.

[0041] According to another aspect, there is provided the use of a combination of fiber and protein for improving the gastrointestinal tolerance of a food or drink comprising sweet, low-digestible carbohydrates.

[0042] In one embodiment, there is provided a use of a combination of protein and polydextrose for improving gastrointestinal tolerance of a food or drink containing sweet, low-digestible carbohydrates.

[0043] In another embodiment, there is provided a use of a combination of protein and β-glucan for improving gastrointestinal tolerance of a food or drink comprising sweet, low-digestible carbohydrates.

[0044] In a further embodiment, there is provided the use of a combination of protein, beta-glucan and polydextrose for improving the gastrointestinal tolerance of a food or drink comprising sweet, low-digestible carbohydrates.

[0045] According to another aspect, there is provided a use of a composition of D-glucose, fiber and protein for improving gastrointestinal tolerance to a food or drink comprising sweet low-digestible carbohydrates.

[0046] In one embodiment, there is provided a use of a combination of D-glucose, polydextrose and protein for improving gastrointestinal tolerance to a food or drink containing sweet, low-digestible carbohydrates.

[0047] In another embodiment, there is provided a use of a combination of D-glucose, β-glucan and protein for improving gastrointestinal tolerance to a food or drink comprising sweet, low-digestible carbohydrates.

[0048] In a further embodiment, there is provided the use of a combination of D-glucose, β-glucan, polydextrose and protein for improving gastrointestinal tolerance to a food or drink comprising sweet, low-digestible carbohydrates.

[0049] According to another aspect, there is provided one or more of D-glucose, fiber and protein, or a composition comprising one or more of D-glucose, fiber and protein, for use in a method for improving gastrointestinal tolerance to foods and drinks comprising sweet, low-digestible carbohydrates according to an earlier aspect of the invention.

[0050] According to another aspect of the present invention, there is provided a food or beverage comprising sweet, low-digestible carbohydrates and one or more of D-glucose, fiber, and protein, wherein the one or more of D-glucose, fiber, and protein are present in an amount effective to improve gastrointestinal tolerance to the food or beverage. BRIEF DESCRIPTION OF THE DRAWINGS

[0051] Figure 1 is a schematic diagram of the processing scheme used in Example 1.

[0052] Figure 2 The results of the dose escalation study of Example 1 are shown. Each bar on the graph corresponds to a specific gastrointestinal symptom for a specific dose. The height of the bar corresponds to the number of subjects who reported a subjective gastrointestinal symptom score of 2 or 3 at a given dose.

[0053] Figure 3is a schematic diagram of the processing scheme used in Example 2.

[0054] Figure 4 The results of the tolerability study of Example 2 are shown. Each bar on the graph corresponds to a specific gastrointestinal symptom for a specific dose. The height of the bar corresponds to the number of subjects who reported a subjective gastrointestinal symptom score of 2 or 3 at a given dose.

[0055] Figure 5 The mean Bristol stool test scores for the study of Example 3 are shown. Each bar on the graph corresponds to the Bristol stool score associated with each beverage tested. The bar height corresponds to the mean score (of 7).

[0056] Figure 6 Shown are the results of the gastrointestinal (GI) tolerance study of Example 3. The height of the bars corresponds to the number of subjects who reported any symptoms 24 hours after ingestion. DETAILED DESCRIPTION

[0057] Replacing calories with low-calorie or no-calorie alternatives can help maintain weight by reducing energy intake, but as these low-calorie or no-calorie ingredients are increasingly used at higher levels in the food supply, concerns arise about the gastrointestinal tolerability of the ingredients. Accordingly, the present invention relates, inter alia, to methods for improving the gastrointestinal tolerability of foods and beverages containing sweet, low-digestible carbohydrates.

[0058] The present invention is based on the surprising discovery that D-glucose, fiber (wherein the fiber is preferably one or more of beta-glucan and polydextrose) and protein can improve the gastrointestinal tolerance of foods and drinks comprising sweet, poorly digestible carbohydrates.

[0059] According to one aspect of the present invention, there is provided a method for improving gastrointestinal tolerance to a food or drink comprising sweet, low-digestible carbohydrates, wherein the method comprises admixing D-glucose, fiber (wherein the fiber is preferably one or more of β-glucan and polydextrose) and protein into the food or drink.

[0060] In certain embodiments, the method comprises incorporating only one of D-glucose, fiber, and protein into a food or beverage. For example, the method may comprise incorporating D-glucose, fiber, or protein into a food or beverage.

[0061] In other embodiments, the method comprises incorporating only one of D-glucose, β-glucan, and polydextrose into a food or beverage. For example, the method may comprise incorporating D-glucose, β-glucan, or polydextrose into a food or beverage.

[0062] In other embodiments, the method comprises incorporating D-glucose and fiber into a food or beverage.

[0063] In further embodiments, the method comprises incorporating any two of D-glucose, β-glucan, and polydextrose into a food or beverage. For example, the method may comprise incorporating the following combinations into a food or beverage: D-glucose and β-glucan; D-glucose and polydextrose; or β-glucan and polydextrose.

[0064] In another embodiment, the method comprises incorporating D-glucose, β-glucan, and polydextrose into a food or beverage. In other words, the method may comprise incorporating a combination of D-glucose, β-glucan, and polydextrose into a food or beverage.

[0065] In further embodiments, the method comprises incorporating D-glucose and protein into a food or beverage. In other further embodiments, the method comprises incorporating fiber and protein into a food or beverage. For example, the method may comprise incorporating protein and beta-glucan into a food or beverage. In another example, the method comprises incorporating protein and polydextrose into a food or beverage. In a further example, the method comprises incorporating protein, beta-glucan, and polydextrose into a food or beverage.

[0066] In further embodiments, the method comprises incorporating D-glucose, fiber, and protein into a food or beverage. For example, the method may comprise incorporating D-glucose, β-glucan, and protein into a food or beverage. In another example, the method comprises incorporating D-glucose, polydextrose, and protein into a food or beverage. In a further example, the method comprises incorporating D-glucose, β-glucan, polydextrose, and protein into a food or beverage.

[0067] Sweet low digestible carbohydrates are carbohydrates that taste sweet and are known to cause gastrointestinal effects when consumed at high levels (e.g., more than 20 to 30 grams / day), such as bloating, abdominal pain, borborygmus, increased flatulence, loose stools, and nausea / vomiting when consumed as part of food or drink, particularly in sensitive individuals. Sweet low digestible carbohydrates include lactose, sugar alcohols, and rare sugars.

[0068] In the context of the present invention, the term "tastes sweet" means that the sweet low digestible carbohydrate is at least 20% as sweet as sucrose, but less than 5 times as sweet as sucrose, on an equal weight basis, according to a paired comparison test. To determine that the sweetness of a low digestible carbohydrate is less than 5 times the sweetness of sucrose, the evaluation involves preparing a neutral pH aqueous solution of sucrose at 15% by weight and a test solution at 3% by weight and performing a sweetness paired comparison test. If the test solution at 3% by weight is sweeter than the sucrose at 15% by weight, the test sweetener is at least 5 times as sweet as sucrose. To determine that the sweetness of a low digestible carbohydrate is at least 20% of the sweetness of sucrose, the evaluation involves preparing a neutral pH aqueous solution of the test sweetener at 15% by weight and a sucrose solution at 3% by weight and performing a sweetness paired comparison. If the test solution at 15% by weight is sweeter than the sucrose at 3% by weight, the test sweetener is at least 20% of the sweetness of sucrose.

[0069] In the context of the present invention, the term "fiber" refers to one or more carbohydrates with a degree of polymerization greater than 3 that are resistant to digestion in the intestine. In certain embodiments, the fiber is dietary fiber. Contemplated fibers for use in the present invention include cellulose, hemicelluloses (xylans), glucuronoxylans, arabinoxylans, glucomannans, and xyloglucans), inulin, lignin, β-glucans, pectins, polydextrose, psyllium, resistant starch, and wheat dextrins thereof. In preferred embodiments, the fiber is one or more of β-glucans and polydextrose.

[0070] Sugar alcohols are also known as polyols. Examples of sugar alcohols include sorbitol, maltitol, isomalt, erythritol, xylitol, lactitol, and mannitol. Sugar alcohols generally provide a certain degree of calorie reduction (for example, sorbitol provides approximately 2.6 kcal / g compared to sucrose's 4 kcal / g). However, due to low gastrointestinal tolerance, these sweeteners are generally not suitable for use at high levels.

[0071] Rare sugars are monosaccharides that occur in very small quantities in nature. They include, but are not limited to, L-glucose, D-allose, D-psicose, D-tagatose, D-turanose, D-leucrose, lactulose, trehalose, and isomaltulose. Excessive intake of rare sugars may cause gastrointestinal problems.

[0072] Some individuals lack the ability to digest lactose due to insufficient levels of lactase, an enzyme that catalyzes the hydrolysis of lactose into glucose and galactose. If undigested, lactose travels to the intestines, where it serves as food for gas-producing intestinal flora. Therefore, ingestion of lactose by lactose-intolerant individuals, or excessive lactose consumption by individuals who produce normal levels of lactase, can cause gastrointestinal problems.

[0073] Symptoms associated with gastrointestinal intolerance to sugar alcohols, rare sugars, and lactose include, but are not limited to, bloating, abdominal pain, borborygmus, increased flatulence, loose stools, and nausea / vomiting. Therefore, in the context of the present invention, improving gastrointestinal tolerance to foods or beverages containing sweet, low-digestible carbohydrates involves reducing the incidence and severity of some or all of the symptoms associated with gastrointestinal intolerance following consumption of such foods or beverages. The methods of the present invention can also improve gastrointestinal tolerance to the point where symptoms of sweet, low-digestible carbohydrate consumption are absent.

[0074] According to certain embodiments of the present invention, the sweet, low-digestible carbohydrates are one or more selected from the group consisting of sorbitol, maltitol, isomalt, isomaltulose, erythritol, xylitol, D-allose and L-allose, D-tagatose and L-tagatose, lactose, melezitose, D-arabinose and L-arabinose, L-fructose, L-glucose, and D-psicose and L-psicose. In a preferred embodiment, the low-digestible carbohydrates are one or more selected from the group consisting of D-sorbitol, lactose, maltitol, erythritol, D-xylitol, D-tagatose, L-psicose, maltitol, and isomaltulose.

[0075] Contemplated foods and beverages within the context of the present invention include: baked goods; sweet bakery products (including, but not limited to, rolls, cakes, pies, desserts, and cookies); pre-made sweet bakery mixes for preparing sweet bakery products; pie fillings and other sweet fillings (including, but not limited to, fruit pie fillings and nut pie fillings, such as pecan pie fillings, and fillings such as fat-based cream fillings for cookies, cakes, desserts, confectionery products, and the like); desserts, jellies, and puddings; frozen desserts (including, but not limited to, frozen dairy desserts, such as ice cream - including regular ice cream, soft serve ice cream, and all other types of ice cream, as well as frozen non-dairy desserts, such as non-dairy ice cream, sorbets, and the like); carbonated beverages (including, but not limited to, soft (i.e., non-alcoholic) carbonated beverages); non-carbonated beverages (including, but not limited to, soft non-carbonated beverages, such as flavored waters and sweetened tea or coffee-based beverages); beverage concentrates (including, but not limited to, liquid concentrates and syrups, and non-liquid "concentrates," such as freeze-dried and / or powdered concentrates). the invention also provides for the preparation of products of the present invention in the form of pre-made bread products, such as cereals, nut, seed and / or fruit bars; bread products (including but not limited to loaf and non-loaf breads, leavened and unleavened breads such as soda bread, breads containing any type of wheat flour, breads containing any type of non-wheat flour (e.g., potato flour, rice flour and rye flour), and gluten-free breads); pre-made bread mixes for use in preparing bread products; sauces, syrups and condiments; sweet spreads (including but not limited to jellies, jams, butters, nut spreads and other spreadable preserves, preserves, etc.); confectionery products (including but not limited to jellies, soft candies, hard candies, chocolates and chewing gums); sweetened breakfast cereals (including but not limited to extruded (kix-type) breakfast cereals, flaked breakfast cereals and puffed breakfast cereals); and cereal coating compositions for use in preparing sweetened breakfast cereals. Other types of food or drink not mentioned herein but which typically contain one or more low-digestible or non-digestible carbohydrates are also contemplated in the context of the present invention.

[0076] The sweet, low-digestible carbohydrates in a food or beverage can be present in an amount up to about 80% by weight relative to the total weight of the food or beverage, for example, in an amount from about 1% to about 80% by weight relative to the total weight of the food or beverage. All intermediate amounts (i.e., 2%, 3%, 4%, ... 77%, 78%, 79% by weight relative to the total weight of the food or beverage) and all intermediate ranges based on these amounts are contemplated.

[0077] According to certain embodiments of the present invention, sweet low digestibility carbohydrates are present in food or beverages with the amount of from about 1 gram to about 100 grams of per labeled portion (one) of food or beverage. All intermediate amounts (that is, 2 grams, 3 grams, 4 grams ... 97 grams, 98 grams, 99 grams) can be envisioned, as well as all intermediate ranges based on these amounts. For example, low digestibility carbohydrates can be present with the amount of from about 5 grams to about 90 grams, about 5 grams to about 80 grams, about 10 grams to about 80 grams, about 10 grams to about 70 grams, about 15 grams to about 70 grams, about 15 grams to about 60 grams or about 15 grams to about 50 grams of per labeled portion of food or beverage.

[0078] Marked portion refers to the portion size of the specific food or beverage that the individual should take in at any meal time that the manufacturer advises.The portion size that is suggested will be different according to the type of food or beverage.For example, food products can have the suggestion portion size between about 10 grams to about 300 grams, and beverage can have the suggestion portion size between about 25 milliliters to about 500 milliliters.Correspondingly, the marked portion of food products can be at about 10 grams to about 300 grams, and the marked portion of beverage can be at about 25 milliliters to about 500 milliliters.

[0079] When the food or drink is a carbonated beverage, the carbonated beverage may contain sweet, low-digestible carbohydrates in an amount from about 2% to about 25% by weight, relative to the total weight of the carbonated beverage, such as in an amount from about 2% to about 20% by weight, relative to the total weight of the carbonated beverage, such as in an amount from about 2% to about 15% by weight, relative to the total weight of the carbonated beverage, such as in an amount from about 2% to about 7% by weight, relative to the total weight of the carbonated beverage, such as in an amount from about 4% to about 6% by weight, relative to the total weight of the carbonated beverage, such as in an amount of about 2%, 2.2%, 3%, 4%, 4.5%, 5%, 5.5%, 6%, 6.5%, 7%, 8%, 9%, 10%, 15%, 20% or 25% by weight, relative to the total weight of the carbonated beverage.

[0080] When the food or drink is a non-carbonated beverage, the non-carbonated beverage may contain the sweet, low-digestible carbohydrates in an amount from about 1% to about 25% by weight, relative to the total weight of the non-carbonated beverage, such as in an amount from about 2% to about 20% by weight, relative to the total weight of the non-carbonated beverage, such as in an amount from about 2% to about 15% by weight, relative to the total weight of the non-carbonated beverage, such as in an amount from about 2% to about 7% by weight, relative to the total weight of the non-carbonated beverage, such as in an amount from about 4% to about 6% by weight, relative to the total weight of the non-carbonated beverage, such as in an amount of about 1%, 1.5%, 2%, 2.5%, 3%, 3.5%, 4%, 4.5%, 5%, 5.5%, 6%, 6.5%, 7%, 8%, 9%, 10%, 15%, 20% or 25% by weight, relative to the total weight of the non-carbonated beverage.

[0081] In certain embodiments, the food or drink does not contain any other sweeteners other than the sweet, low-digestible carbohydrates and D-glucose (if present) to improve gastrointestinal tolerance of the food or drink containing the sweet, low-digestible carbohydrates. However, in other embodiments, it may be desirable to include another sweetener or multiple sweeteners. Thus, the food or drink may contain one or more natural or synthetic sweeteners.

[0082] Various natural high-intensity sweeteners can be used as the one or more synthetic sweeteners. Specific examples include monk fruit extract and stevia extract, as well as any sweet compounds isolated from such extracts (including synthetic equivalents of such compounds).

[0083] Momordica grosvenori is the fruit of the Momordica grosvenori vine, also known as Luo Han Guo (luohanguo). The sweetness of Momordica grosvenori extracts is primarily attributed to a family of compounds known as "mogrosides," examples of which include mogroside V, mogroside IV, mogroside VI, oxymogroside V, mogroside IIIE, neomogroside, and simanoside I. Momordica grosvenori extracts, and sweeteners containing one or more mogrosides, can be used as the one or more synthetic sweeteners. Particularly preferred are extracts or sweeteners containing mogroside V.

[0084] Stevia, or stevia, contains sweet compounds in its leaves. These compounds can be extracted to provide stevia extract. The sweetness of stevia extract is primarily due to a family of compounds known as "steviol glycosides," examples of which include rebaudiosides (i.e., rebaudioside A to F, M, N, and X), rubusoside, stevioside, and dulcoside. Stevia extract, and sweeteners containing one or more steviol glycosides, can be used as the one or more synthetic sweeteners. Particularly preferred are extracts or sweeteners containing rebaudioside A (Reb A). Blends or mixtures of individual steviol glycosides that have been individually isolated, produced, and / or purified can also be used more effectively.

[0085] The stevia extract used as one or more synthetic sweeteners preferably comprises steviol glycosides in a total amount of at least 90% by weight, preferably 95% by weight or more, based on dry solids relative to the total weight of the stevia extract. For example, the stevia extract may comprise steviol glycosides in a total amount of at least 90, 91, 92, 93, 94, 95, 96, 97, 98, or 99% by weight, based on dry solids relative to the total weight of the stevia extract.

[0086] Stevia extracts for use as one or more synthetic sweeteners preferably comprise rebaudioside A and stevioside in a combined total amount of at least 70 weight percent, preferably 75 weight percent or more, on a dry solids basis, relative to the total weight of the stevia extract. Another preferred stevia extract for use as one or more synthetic sweeteners comprises rebaudioside B in an amount of at least from about 15 weight percent to about 30 weight percent, preferably from about 19 weight percent to about 23 weight percent, relative to the total combined weight of the steviol glycosides in the stevia extract, on a dry solids basis.

[0087] A kind of situation that wherein may expect or need to comprise one or more synthetic sweeteners is, wherein regulatory restrictions have stipulated the maximum amount of the sweet taste low digestibility carbohydrate that can be used in the food of specific type or beverage.An example of this type of regulatory restrictions is the GRAS (generally regarded as safe) system that the U.S. Food and Drug Administration (FDA) has crossed regulation.When applying this type of regulatory restrictions, sweet taste low digestibility carbohydrate can be used to reach its maximum permitted use amount, and one or more synthetic sweeteners can be used to provide required any extra sugariness.

[0088] One aspect of the present invention relates to the unexpected discovery that D-glucose can improve gastrointestinal tolerance to foods or drinks containing sweet, low-digestible carbohydrates. Specifically, this aspect provides a method for improving gastrointestinal tolerance to foods or drinks containing sweet, low-digestible carbohydrates, wherein the method comprises incorporating D-glucose into the food or drink.

[0089] In embodiments of the invention wherein the method comprises incorporating only D-glucose into a food or beverage (i.e., fiber and protein are not incorporated into the food or beverage), the at least one carbohydrate is preferably selected from the group consisting of D-tagatose and L-tagatose, erythritol, D-psicose, and L-psicose.

[0090] In embodiments of the invention where the method comprises incorporating D-glucose into a food or beverage, the sweet, low-digestibility carbohydrates can be mixed with D-glucose in a ratio of from about 0.5:1 to about 10:1 (e.g., about 0.5:1, 0.6:1, 0.7:1, 0.8:1, 0.9:1, 1:1, 1.1:1, 1.2:1, 1.3:1, 1.4:1, 1.5:1, 1.6:1, 1.7:1, 1.8:1, 1.9:1, 2:1, 3:1, 4:1, 5:1, 6:1, 7:1, 8:1, 9:1, 10:1, 11:1, 12:1, 13:1, 14:1, 15:1, 16:1, 17:1, 18:1, 19:1, 20:1, 21:1 2.1:1, 2.2:1, 2.3:1, 2.4:1, 2.5:1, 2.6:1, 2.7:1, 2.8:1, 2.9:1, 3:1, 3.1:1, 3.2:1, 3.3:1, 3.4:1, 3.5:1, 3.6:1, 3.7:1, 3.8:1, 3.9:1, 4:1, 4.1:1, 4.2:1, 4.3:1, 4.4:1, 4.5:1, 4.6:1, 4.7:1, 4. 8:1、4.9:1、5:1、5.1:1、5.2:1、5.3:1、5.4:1、5.5:1、5.6:1、5.7:1、5.8:1、5.9:1、6:1、6.1:1、6.2:1、6.3:1、6.4:1、6.5:1、6.6:1、6.7:1、6.8:1、6.9:1、7:1、7.1:1、7.2:1、7.3:1、7.4:1、7.5:1、 1, 7.6:1, 7.7:1, 7.8:1, 7.9:1, 8:1, 8.1:1, 8.2:1, 8.3:1, 8.4:1, 8.5:1, 8.6:1, 8.7:1, 8.8:1, 8.9:1, 9:1, 9.1:1, 9.2:1, 9.3:1, 9.4:1, 9.5:1, 9.6:1, 9.7:1, 9.8:1, 9.9:1, and 10:1). In one embodiment, the sweet low digestible carbohydrate is present in the food or beverage in a weight ratio to D-glucose of from about 1:1 to about 5:1. Preferably, the sweet low digestible carbohydrate is present in the food or beverage in a weight ratio to D-glucose of from about 1:1 to about 4:1, more preferably in a weight ratio to D-glucose of from about 1:1 to about 3:1. Even more preferably, the sweet low digestible carbohydrates and D-glucose are present in the food or drink in a weight ratio of about 1:1.

[0091] In certain embodiments of the present invention, the sweet, low-digestible carbohydrate is D-psicose and the method comprises incorporating D-glucose into a food or beverage, wherein the D-psicose and D-glucose are present in the food or beverage in a weight ratio of from about 1:1 to about 4:1. Preferably, the D-psicose and D-glucose are present in a weight ratio of from about 1:1 to about 3:1. In a more preferred embodiment, the D-psicose and D-glucose are present in a weight ratio of about 1:1.

[0092] The food or drink can be included in the sweet taste low digestibility carbohydrates of the amount of every marked portion between about 10 grams to about 50 grams and the D-glucose of the amount of every marked portion between about 10 grams to about 50 grams. All intermediate amounts (that is, 11 grams, 12 grams, 13 grams ... 47 grams, 48 ​​grams, 49 grams of every marked portion) can be envisioned, as well as all intermediate ranges based on these amounts. In certain embodiments, the food or drink is included in the sweet taste low digestibility carbohydrates of the amount of every marked portion between about 20 grams to about 50 grams (for example, about 25 grams, 35 grams or 45 grams of every marked portion) and the D-glucose of the amount of every marked portion between about 20 grams to about 50 grams (for example, about 25 grams, 35 grams or 45 grams of every marked portion).

[0093] In certain embodiments, the food or beverage comprises D-psicose in an amount between about 20 grams and about 50 grams per labeled serving and D-glucose in an amount between about 20 grams and about 50 grams per labeled serving. In one embodiment, the food or beverage comprises D-psicose in an amount of about 25 grams per labeled serving and D-glucose in an amount of about 25 grams per labeled serving. In another embodiment, the food or beverage comprises D-psicose in an amount of about 35 grams per labeled serving and D-glucose in an amount of about 35 grams per labeled serving. In another embodiment, the food or beverage comprises D-psicose in an amount of about 45 grams per labeled serving and D-glucose in an amount of about 45 grams per labeled serving.

[0094] Another aspect of the present invention relates to the unexpected discovery that fibers, in particular, beta-glucans and polydextrose, can improve the gastrointestinal tolerance of foods or beverages containing sweet, poorly digestible carbohydrates.

[0095] In embodiments of the invention where the method comprises at least incorporating fiber into a food or beverage, the fiber is preferably present in an amount of from about 0.1 grams to about 50 grams per labeled serving of the food or beverage. All intermediate amounts are contemplated (i.e., 1 gram, 2 grams, 3 grams ... 47 grams, 48 ​​grams, 49 grams per labeled serving), as well as all intermediate ranges based on these amounts.

[0096] In other embodiments of the invention where the method comprises at least incorporating fiber into a food or beverage, the fiber is preferably present in an amount from about 0.1% to about 80% by weight relative to the total weight of the food or beverage. All intermediate amounts are contemplated (i.e., 1%, 2%, 3%, ... 77%, 78%, 79% by weight relative to the total weight of the food or beverage), as well as all intermediate ranges based on these amounts.

[0097] When the method includes incorporating at least fiber into a food or beverage, the sweet, low digestibility carbohydrate can be present in the food or beverage in a weight ratio of from about 100:1 to about 5:1 (e.g., about 95:1, 90:1, 85:1, 80:1, 75:1, 70:1, 65:1, 60:1, 55:1, 50:1, 45:1, 40:1, 35:1, 30:1, 25:1, 20:1, 15:1, 10:1, and 5:1). In one embodiment, the sweet, low digestibility carbohydrate is present in the food or beverage in a weight ratio of from about 50:1 to about 5:1 to the fiber. Preferably, the sweet, low digestibility carbohydrate is present in the food or beverage in a weight ratio of from about 50:1 to about 10:1 to the fiber, more preferably in a weight ratio of from about 40:1 to about 10:1 to the fiber. Even more preferably, the sweet low digestible carbohydrates and fiber are present in the food or beverage in a weight ratio of from about 30:1 to about 20:1 (e.g., 25:1).

[0098] In certain embodiments, a food or beverage comprises D-psicose in an amount between about 10 grams and about 50 grams per labeled serving and fiber in an amount between about 0.5 grams and about 6.0 grams per labeled serving. In one embodiment, a food or beverage comprises D-psicose in an amount between about 10 grams and about 40 grams per labeled serving and fiber in an amount between about 0.5 grams and about 4.0 grams per labeled serving. In another embodiment, a food or beverage comprises D-psicose in an amount between about 20 grams and about 40 grams per labeled serving and fiber in an amount between about 0.5 grams and about 2.0 grams per labeled serving. In another embodiment, a food or beverage comprises D-psicose in an amount between about 20 grams and about 30 grams per labeled serving and fiber in an amount between about 0.5 grams and about 1.5 grams per labeled serving. In another embodiment, a food or beverage comprises D-psicose in an amount of about 25 grams per labeled serving and fiber in an amount of about 1.0 gram per labeled serving.

[0099] In a preferred embodiment of this aspect, there is provided a method for improving gastrointestinal tolerance of a food or drink comprising sweet, low-digestible carbohydrates, wherein the method comprises incorporating beta-glucan into the food or drink. In other words, the fiber is beta-glucan.

[0100] Beta-glucan is a soluble dietary fiber found in oat and barley grains. Beta-glucan can be obtained from other natural sources, such as yeast and mushrooms. Structurally, beta-glucan is a mixed-linkage (1-3), (1-4) beta-D-glucose polymer. The average molecular weight of beta-glucan reportedly varies between 50 and 3,000 kDa. In the present invention, the average molecular weight of beta-glucan is between about 1 and about 10,000 kDa. Preferably, the average molecular weight of beta-glucan is between about 100 and about 1,000 kDa.

[0101] In a preferred embodiment of the present invention, the β-glucan is oat β-glucan.

[0102] In other preferred embodiments, the β-glucan is present in the food or beverage as a soluble dietary fiber-rich fraction comprising at least about 20% and up to about 40% β-glucan (by dry weight) having an average molecular weight of at least about 800 kDa. More preferably, the β-glucan is present in the food or beverage as a soluble dietary fiber-rich fraction comprising about 35% (by dry weight) β-glucan having an average molecular weight of at least about 800 kDa.

[0103] Beta-glucans are capable of preparing viscous shear-thinning solutions, even at low concentrations. The viscosity of beta-glucans depends on their concentration in aqueous solution. In the present invention, beta-glucans can have low, medium or high viscosity. For example, beta-glucans can be beta-glucans having a specific viscosity in the range of about 1 cSt to about 20 cSt when the concentration in water (relative to the gross weight of the aqueous solution) is 0.5 wt%. Alternatively, beta-glucans can have a specific viscosity in the range of about 20 cSt to about 50 cSt when the concentration is about 0.5 wt% (e.g., about 20 cSt to about 30 cSt when the concentration is about 0.5 wt%). In other embodiments, beta-glucans can have a specific viscosity greater than about 50 cSt when the concentration is about 0.5 wt% (e.g., greater than about 100 cSt when the concentration is about 0.5 wt%).

[0104] In embodiments of the invention wherein the method comprises incorporating β-glucan into a food or beverage, the β-glucan is preferably present in an amount of between about 0.5 grams and about 6 grams (e.g., about 1 gram, 2 grams, 3 grams, 4 grams, 5 grams, or 6 grams) per labeled serving of the food or beverage. In embodiments of the invention wherein the β-glucan is present in a soluble dietary fiber-rich fraction and contains about 35% (by dry weight) of β-glucan having an average molecular weight of at least about 800 kDa, the β-glucan is preferably present in an amount of about 1.5 grams per labeled serving of the food or beverage.

[0105] Alternatively, the beta-glucan is incorporated into the food or drink in an amount between about 0.01% and about 20% by weight, relative to the total weight of the food or drink. All intermediate amounts are contemplated (i.e., 1%, 2%, 3%, ... 17%, 18%, 19% by weight, relative to the total weight of the food or drink), as well as all intermediate ranges based on these amounts. For example, the beta-glucan can be incorporated into the food or drink in an amount between about 0.1% and about 20% by weight, between about 0.5% and about 20% by weight, between about 0.5% and about 10% by weight, between about 0.5% and about 5% by weight (e.g., between about 0.5% and about 3%, between about 0.75% and about 2%), between about 0.1% and about 10%, between about 0.1% and about 5% by weight (e.g., between about 0.1% and about 3%, or between about 0.1% and about 2%).

[0106] Further, when the method comprises incorporating β-glucan into a food or beverage, the sweet, low digestibility carbohydrates can be present in the food or beverage in a weight ratio to the β-glucan of from about 100:1 to about 5:1 (e.g., about 95:1, 90:1, 85:1, 80:1, 75:1, 70:1, 65:1, 60:1, 55:1, 50:1, 45:1, 40:1, 35:1, 30:1, 25:1, 20:1, 15:1, 10:1, and 5:1). In one embodiment, the sweet, low digestibility carbohydrates are present in the food or beverage in a weight ratio to the β-glucan of from about 50:1 to about 5:1. Preferably, the sweet, low digestible carbohydrates are present in the food or beverage in a weight ratio of from about 50:1 to about 10:1 to the beta-glucan, more preferably in a weight ratio of from about 40:1 to about 10: 1 to the beta-glucan. Even more preferably, the sweet, low digestible carbohydrates are present in the food or beverage in a weight ratio of from about 30:1 to about 20:1 to the beta-glucan (e.g., 25:1).

[0107] In certain embodiments, a food or beverage comprises D-psicose in an amount between about 10 grams and about 50 grams per labeled serving and beta-glucan in an amount between about 0.5 grams and about 6.0 grams per labeled serving. In one embodiment, a food or beverage comprises D-psicose in an amount between about 10 grams and about 40 grams per labeled serving and beta-glucan in an amount between about 0.5 grams and about 4.0 grams per labeled serving. In another embodiment, a food or beverage comprises D-psicose in an amount between about 20 grams and about 40 grams per labeled serving and beta-glucan in an amount between about 0.5 grams and about 2.0 grams per labeled serving. In another embodiment, a food or beverage comprises D-psicose in an amount between about 20 grams and about 30 grams per labeled serving and beta-glucan in an amount between about 0.5 grams and about 1.5 grams per labeled serving. In another embodiment, the food or beverage comprises D-psicose in an amount of 25 grams per labeled serving and β-glucan in an amount of about 1.0 gram per labeled serving.

[0108] In embodiments of the invention wherein the method comprises incorporating only β-glucan into a food or beverage (i.e., D-glucose, other fibers, and proteins are not incorporated into the food or beverage), the sweet, low-digestible carbohydrates are one or more selected from the group consisting of sorbitol, maltitol, isomalt, isomaltulose, erythritol, xylitol, D-allose and L-allose, D-tagatose and L-tagatose, lactose, melezitose, D-arabinose and L-arabinose, L-fructose, L-glucose, and D-psicose and L-psicose.

[0109] In another preferred embodiment of this aspect, there is provided a method for improving gastrointestinal tolerance of a food or drink comprising sweet, low-digestible carbohydrates, wherein the method comprises incorporating polydextrose into the food or drink. In other words, the fiber is polydextrose.

[0110] Polydextrose is a synthetic polymer of glucose. More specifically, it is a random bonded condensation polymer of D-glucose (wherein 1,6-glycosidic bond is dominant), sorbitol (to reach an amount of 10 weight %) and one or more citric acid or phosphoric acid (to reach an amount of 1 weight %). Polydextrose can also contain a small amount of free D-glucose, sorbitol, citric acid and 1,6-anhydro-D-glucose (levoglucosan). The molecular weight of polydextrose can be in the range of 162g / mol to 20000g / mol. In certain embodiments, more than 90% polydextrose molecules have a molecular weight between about 504g / mol to about 5000g / mol. In certain embodiments, the average degree of polymerization of polydextrose is 12. In embodiments of the present invention, the average molecular weight of polydextrose is approximately 2000g / mol.

[0111] In embodiments of the invention wherein the method comprises incorporating polydextrose into a food or beverage, polydextrose is preferably present in an amount between about 0.1 grams and about 40 grams per labeled serving of the food or beverage. All intermediate amounts (i.e., 1 gram, 2 grams, 3 grams ... 37 grams, 38 grams, 39 grams per labeled serving) and all intermediate ranges based on these amounts are contemplated.

[0112] Alternatively, polydextrose is incorporated into the food or drink in an amount between about 0.1% by weight and about 80% by weight relative to the gross weight of the food and drink. All intermediate amounts (i.e., 1% by weight, 2% by weight, 3% by weight ... 77% by weight, 78% by weight, 79% by weight relative to the gross weight of the food or drink) can be envisioned, as well as all intermediate ranges based on these amounts. For example, polydextrose can be incorporated into the food or drink in an amount between about 0.1% by weight and about 70% by weight, between about 0.5% by weight and about 70% by weight (e.g., between about 0.5% by weight and about 50% by weight), between about 1% by weight and about 70% by weight, between about 10% by weight and about 70% by weight, between about 20% by weight and about 70% by weight, between about 30% by weight and about 70% by weight, or between about 40% by weight and about 70% by weight (e.g., between about 55% by weight and about 65% by weight, or between about 45% by weight and about 55% by weight).

[0113] In embodiments of the invention wherein the method comprises incorporating only polydextrose into a food or beverage (i.e., D-glucose, other fibers, and proteins are not incorporated into the food or beverage), the sweet non-digestible carbohydrate is one or more selected from the group consisting of sorbitol, maltitol, isomalt, isomaltulose, erythritol, xylitol, D-allose and L-allose, D-tagatose and L-tagatose, lactose, melezitose, D-arabinose and L-arabinose, L-fructose, L-glucose, and D-psicose and L-psicose.

[0114] Another aspect of the present invention relates to the unexpected discovery that protein can improve the gastrointestinal tolerance of foods or drinks comprising sweet, poorly digestible carbohydrates.

[0115] In embodiments of the invention wherein the method comprises incorporating protein into a food or beverage, the protein is present in an amount of between about 0.1 grams to about 40 grams per labeled serving of the food or beverage.

[0116] In other embodiments, the protein is present in an amount between about 0.1 wt % and about 80 wt % relative to the total weight of the food or beverage.

[0117] The method according to this aspect may further comprise incorporating one or more of D-glucose and fiber into the food or beverage.

[0118] Proteins can be natural or non-natural. Natural proteins are proteins that have not been altered by denaturing agents. In contrast, non-natural proteins are proteins that have undergone chemical and / or enzymatic treatments. For example, the protein can be a hydrolyzed protein, which is a protein that has been hydrolyzed into its component amino acids.

[0119] In an embodiment of the present invention, the protein can be one or more of vegetable proteins (e.g., corn, wheat, barley, spelt, rye, and oats) and milk proteins. An example of a protein derived from oats is a protein available from Tate & Lyle under the trade name ProOatein™.

[0120] In embodiments of the invention wherein the method comprises incorporating only protein into a food or beverage (i.e., D-glucose and fiber are not incorporated into the food or beverage), the sweet non-digestible carbohydrate is one or more selected from the group consisting of sorbitol, maltitol, isomalt, isomaltulose, erythritol, xylitol, D-allose and L-allose, D-tagatose and L-tagatose, lactose, melezitose, D-arabinose and L-arabinose, L-fructose, L-glucose, and D-psicose and L-psicose.

[0121] One or more of D-glucose, fiber (eg, beta-glucan and polydextrose), and protein can be provided in a syrup ingredient or dry ingredient mix, which can be incorporated into a food or beverage.

[0122] One or more of D-glucose, fiber (e.g., β-glucan and polydextrose), and protein can be incorporated into a food or beverage during the manufacturing process. Alternatively, one or more of D-glucose, fiber (e.g., β-glucan and polydextrose), and protein can be incorporated into a food or beverage after the food or beverage is manufactured. One or more of D-glucose, fiber (e.g., β-glucan and polydextrose), and protein can be incorporated into the food or beverage immediately before ingestion.

[0123] In other embodiments of the invention, sweet, low-digestible carbohydrates can be provided with D-glucose, fiber (e.g., beta-glucan and polydextrose), and protein in a syrup ingredient or dry ingredient mix that can be incorporated into a food or beverage during, after, or immediately prior to ingestion of the food or beverage.

[0124] When cooking at home, home cooks often follow recipes that call for sugar (ie, sucrose or table sugar).Sweet, low-digestible carbohydrates represent a substitute for sugar in many food and beverage applications.

[0125] From a practical standpoint, this allows home cooks to substitute sweet, low digestible carbohydrates for sugar in any given recipe without having to calculate how much sweet, low digestible carbohydrate is needed. Thus, sweet, low digestible carbohydrates and one or more of D-glucose, fiber (e.g., β-glucan and polydextrose), and protein can be incorporated as part of a scoop-for-scoop sweetener that can be used to replace sucrose on an equal volume basis (i.e., replacing one scoop of sugar with one scoop of a mixture including sweet, low digestible carbohydrates and one or more of D-glucose, fiber (e.g., β-glucan and polydextrose), and protein).

[0126] In addition to spoon-based exchange products, there is also a demand among end users for tabletop sweeteners that can be used to replace sugar or other nutritional new sweeteners. In the case of tabletop products, the sweetness is not required to be equivalent to that of sucrose based on volume; instead, tabletop sweeteners are only provided with dosage guidelines, usually with reference to one teaspoon (5 ml) of sugar. The most common use of tabletop products is for sweetening beverages, usually hot drinks such as tea and coffee. Sweet low-digestible carbohydrates and one or more of D-glucose, fiber (e.g., β-glucan and polydextrose) and protein can be provided as tabletop sweeteners.

[0127] According to another aspect of the present invention, there is provided use of one or more of D-glucose, fiber and protein in a method for improving gastrointestinal tolerance to a food or drink comprising sweet low-digestible carbohydrates, wherein the method comprises incorporating one or more of D-glucose, fiber and protein into the food or drink.

[0128] In one embodiment, there is provided use of D-glucose in a method for improving gastrointestinal tolerance to a food or drink comprising sweet, low-digestible carbohydrates, wherein the method comprises incorporating D-glucose into the food or drink.

[0129] In one embodiment, there is provided a method for improving gastrointestinal tolerance of a food or drink comprising sweet, low-digestible carbohydrates, wherein the method comprises incorporating fiber into the food or drink. In a preferred embodiment, there is provided a method for improving gastrointestinal tolerance of a food or drink comprising sweet, low-digestible carbohydrates, wherein the method comprises incorporating β-glucan and / or polydextrose into the food or drink.

[0130] In one embodiment, there is provided use of a protein in a method for improving gastrointestinal tolerance of a food or drink comprising sweet, low-digestible carbohydrates, wherein the method comprises incorporating the protein into the food or drink.

[0131] In one embodiment, there is provided a method for improving gastrointestinal tolerance of a food or drink containing sweet, low-digestible carbohydrates, comprising using D-glucose and fiber, wherein the method comprises incorporating D-glucose and fiber into the food or drink. In a preferred embodiment, there is provided a method for improving gastrointestinal tolerance of a food or drink containing sweet, low-digestible carbohydrates, comprising incorporating D-glucose and β-glucan and / or polydextrose into the food or drink.

[0132] In one embodiment, there is provided use of D-glucose and protein in a method for improving gastrointestinal tolerance to a food or drink comprising sweet, low-digestible carbohydrates, wherein the method comprises incorporating D-glucose and protein into the food or drink.

[0133] In one embodiment, there is provided a method for improving gastrointestinal tolerance of a food or drink comprising sweet, low-digestible carbohydrates, comprising using fiber and protein, wherein the method comprises incorporating the fiber and protein into the food or drink. In a preferred embodiment, there is provided a method for improving gastrointestinal tolerance of a food or drink comprising sweet, low-digestible carbohydrates, comprising using protein and β-glucan and / or polydextrose, wherein the method comprises incorporating the protein and β-glucan and / or polydextrose into the food or drink.

[0134] In one embodiment, there is provided a method for improving gastrointestinal tolerance of a food or drink containing sweet, low-digestible carbohydrates, comprising using D-glucose, fiber, and protein, wherein the method comprises incorporating D-glucose, fiber, and protein into the food or drink. In a preferred embodiment, there is provided a method for improving gastrointestinal tolerance of a food or drink containing sweet, low-digestible carbohydrates, comprising using D-glucose, protein, and β-glucan and / or polydextrose, wherein the method comprises incorporating D-glucose, protein, and β-glucan and / or polydextrose into the food or drink.

[0135] According to another aspect of the present invention, there is provided use of a composition comprising one or more of D-glucose, fiber (e.g., β-glucan and polydextrose) and one or more of protein in a method for improving gastrointestinal tolerance to a food or drink comprising sweet, low-digestible carbohydrates.

[0136] In one embodiment, there is provided use of a composition comprising one or more of β-glucan and polydextrose in a method for improving gastrointestinal tolerance to a food or drink comprising sweet, low-digestible carbohydrates, wherein the method comprises incorporating one or more of β-glucan and / or polydextrose into the food or drink.

[0137] The composition can be incorporated into a food or beverage during manufacture. Alternatively, the composition can be incorporated into a food or beverage after manufacture. The composition can be formulated in any form suitable for inclusion in a food or beverage. For example, the composition can be formulated as a syrup, in powder form, granules, or in solution.

[0138] In one embodiment, the composition comprises D-glucose. The composition may comprise D-glucose in the absence of fiber and protein. The composition may comprise D-glucose in the absence of β-glucan, polydextrose, and protein.

[0139] In another embodiment, the composition comprises fiber. The composition may comprise fiber in the absence of D-glucose and protein. The fiber may be β-glucan, meaning that, in certain embodiments, the composition may comprise β-glucan in the absence of D-glucose, protein, and other fibers (such as polydextrose). Alternatively, the fiber may be polydextrose, meaning that, in certain embodiments, the composition may comprise polydextrose in the absence of D-glucose, protein, and other fibers (such as β-glucan).

[0140] In another embodiment, the composition comprises protein. The composition may comprise protein in the absence of D-glucose and fiber. The composition may comprise protein in the absence of D-glucose, beta-glucan, and polydextrose.

[0141] In further embodiments, the composition comprises D-glucose and fiber. The composition may comprise D-glucose and fiber in the absence of protein. The composition may comprise D-glucose and beta-glucan in the absence of other fiber and protein. The composition may comprise D-glucose and polydextrose in the absence of other fiber and protein. The composition may comprise D-glucose, beta-glucan, and polydextrose in the absence of other fiber and protein.

[0142] In further embodiments, the composition comprises D-glucose and protein.The composition may comprise D-glucose and protein in the absence of fiber.

[0143] In further embodiments, the composition comprises fiber and protein. The composition may comprise fiber and protein without D-glucose. The composition may comprise beta-glucan and protein without other fiber and D-glucose. The composition may comprise polydextrose and protein without other fiber and D-glucose. The composition may comprise beta-glucan, polydextrose, and protein without other fiber and D-glucose.

[0144] The composition may comprise D-glucose, fiber, and protein. The composition may comprise D-glucose, β-glucan, and protein in the absence of other fiber. The composition may comprise D-glucose, polydextrose, and protein in the absence of other fiber. The composition may comprise D-glucose, β-glucan, polydextrose, and protein in the absence of other fiber.

[0145] The composition may comprise D-glucose and β-glucan, wherein the weight ratio of D-glucose to β-glucan is between about 5:1 and about 20:1.

[0146] Alternatively, the composition can comprise D-glucose and polydextrose, wherein the weight ratio of D-glucose to polydextrose is between about 1:20 and about 20:1 (eg, about 2:1 to about 20:1).

[0147] Additionally, the composition may comprise beta-glucan and polydextrose, wherein the weight ratio of polydextrose to beta-glucan is between about 5:1 and about 20:1.

[0148] In another embodiment, the composition comprises D-glucose, β-glucan, and polydextrose.

[0149] When the composition comprises D-glucose, it can be incorporated into a food or beverage containing sweet, low digestible carbohydrates such that the weight ratio of sweet, low digestible carbohydrates to D-glucose in the food or beverage is from about 0.5:1 to about 10:1, e.g., from about 1:1 to about 5:1, about 1:1 to about 4:1, about 1:1 to about 3:1, or about 1:1.

[0150] When the composition comprises β-glucan, it can be incorporated into a food or beverage containing sweet, low-digestible carbohydrates such that the final amount of β-glucan in the food or beverage is between about 0.5 grams and about 6 grams per labeled serving. Likewise, when the composition comprises β-glucan, it can be incorporated into a food or beverage containing sweet, low-digestible carbohydrates such that the weight ratio of sweet, low-digestible carbohydrates to β-glucan in the food or beverage is from about 100:1 to about 5:1, e.g., from about 50:1 to about 5:1, about 50:1 to about 10:1, about 40:1 to about 10:1, about 30:1 to about 20:1, or about 25:1.

[0151] When the composition includes polydextrose, it can be incorporated into a food or beverage containing sweet, low-digestible carbohydrates such that the final amount of polydextrose in the food or beverage is between about 0.1 grams and about 40 grams per labeled serving.

[0152] According to another aspect of the present invention, there is provided a use of D-glucose for improving gastrointestinal tolerance to a food or drink containing sweet, low-digestible carbohydrates.

[0153] According to another aspect of the present invention, there is provided the use of fiber for improving the gastrointestinal tolerance of a food or drink comprising sweet low-digestible carbohydrates.

[0154] In one embodiment, there is provided a use of β-glucan for improving gastrointestinal tolerance of a food or drink containing sweet, low-digestible carbohydrates.

[0155] In another embodiment, there is provided a use of polydextrose for improving the gastrointestinal tolerance of a food or drink comprising sweet, low-digestible carbohydrates.

[0156] In a further embodiment, there is provided the use of a combination of polydextrose and beta-glucan for improving the gastrointestinal tolerance of a food or drink comprising sweet, low-digestible carbohydrates.

[0157] According to another aspect of the present invention, there is provided use of a protein for improving gastrointestinal tolerance to a food or drink containing sweet low-digestible carbohydrates.

[0158] According to another aspect, there is provided the use of a combination of D-glucose and fiber for improving gastrointestinal tolerance to a food or drink comprising sweet, low-digestible carbohydrates.

[0159] In one embodiment, there is provided a use of a combination of D-glucose and polydextrose for improving gastrointestinal tolerance of a food or drink containing sweet, low-digestible carbohydrates.

[0160] In another embodiment, there is provided a use of a combination of D-glucose and β-glucan for improving gastrointestinal tolerance to a food or drink comprising sweet, low-digestible carbohydrates.

[0161] In a further embodiment, there is provided the use of a combination of D-glucose, β-glucan and polydextrose for improving gastrointestinal tolerance of a food or drink comprising sweet, low-digestible carbohydrates.

[0162] According to another aspect, there is provided the use of a combination of D-glucose and protein for improving gastrointestinal tolerance to a food or drink comprising sweet, low-digestible carbohydrates.

[0163] According to another aspect, there is provided the use of a combination of fiber and protein for improving the gastrointestinal tolerance of a food or drink comprising sweet, low-digestible carbohydrates.

[0164] In one embodiment, there is provided a use of a combination of protein and polydextrose for improving gastrointestinal tolerance of a food or drink containing sweet, low-digestible carbohydrates.

[0165] In another embodiment, there is provided a use of a combination of protein and β-glucan for improving gastrointestinal tolerance of a food or drink comprising sweet, low-digestible carbohydrates.

[0166] In a further embodiment, there is provided the use of a combination of protein, beta-glucan and polydextrose for improving the gastrointestinal tolerance of a food or drink comprising sweet, low-digestible carbohydrates.

[0167] According to another aspect, there is provided the use of a combination of D-glucose, fiber and protein for improving gastrointestinal tolerance to a food or drink comprising sweet, low-digestible carbohydrates.

[0168] In one embodiment, there is provided a use of a combination of D-glucose, polydextrose and protein for improving gastrointestinal tolerance to a food or drink containing sweet, low-digestible carbohydrates.

[0169] In another embodiment, there is provided a use of a combination of D-glucose, β-glucan and protein for improving gastrointestinal tolerance to a food or drink comprising sweet, low-digestible carbohydrates.

[0170] In a further embodiment, there is provided the use of a combination of D-glucose, β-glucan, polydextrose and protein for improving gastrointestinal tolerance to a food or drink comprising sweet, low-digestible carbohydrates.

[0171] According to a further aspect of the invention, there is provided one or more of D-glucose, fiber and protein, or a composition comprising one or more of D-glucose, fiber and protein, for use in a method according to an earlier aspect of the invention for improving gastrointestinal tolerance to foods and drinks comprising sweet, low-digestible carbohydrates.

[0172] In one embodiment, one or more of D-glucose, β-glucan, polydextrose and protein, or a composition comprising one or more of D-glucose, β-glucan, polydextrose and protein is provided for use in a method for improving gastrointestinal tolerance to foods and drinks comprising sweet, low-digestible carbohydrates according to an earlier aspect of the invention.

[0173] According to another aspect of the present invention, a food or beverage is provided, comprising a sweet, low-digestibility carbohydrate and one or more of D-glucose, fiber, and protein, wherein the one or more of the D-glucose, fiber, and protein are present in an amount effective to improve gastrointestinal tolerance to the food or beverage. The D-glucose, fiber (including one or more of β-glucan and polydextrose), and protein may be present in the food or beverage in the amounts described herein.

[0174] Example:

[0175] The present invention will now be described with the aid of the following examples, it being understood that these examples are intended to illustrate the invention and are in no way intended to limit the scope thereof.

[0176] Example 1: Study on the gastrointestinal tolerance of D-psicose

[0177] The dose escalation study was conducted in a total of 24 pre-screened subjects. 18 subjects received treatment, while 6 subjects served as controls. D-psicose was provided in a flavored beverage and taken with food at breakfast and lunch, so that the total daily dose was divided in half ( Figure 1 The control beverage contained 25 grams of sucrose per serving.

[0178] The beverages were provided with breakfast (cheese slices and lean meat pie) and lunch (mince pie), ingested 4 hours apart. An acute treatment regimen with a washout period of at least 3 days was implemented, with the daily dose escalated at each visit until the maximum tolerated dose was considered reached. Subjective GI symptoms were assessed on a scale of 0-3 (0 = no symptoms, 1 = mild symptoms, 2 = moderate symptoms, 3 = severe symptoms). The six symptoms assessed were: (1) bloating; (2) abdominal pain; (3) borborygmus; (4) increased flatulence; (5) loose stools; and (6) nausea and vomiting. GI symptoms were assessed at 0, 2, 4, and 24 hours after breakfast.

[0179] The doses of psicose tested were 30 g / day, 50 g / day, 70 g / day x2 (i.e., repeated once), and 60 g / day (step-down therapy). Of the 18 trial subjects, 11 were male and 7 were female. The median age of all subjects was 48.5 years, with an age range of 28 to 78 years.

[0180] During the study, 28% of subjects at the 60 g / day and 70 g / day doses experienced loose stools ( Figure 2 ). In addition, gas and bloating are also common accompanying symptoms.

[0181] Example 2: Study on the gastrointestinal tolerance of D-psicose plus glucose

[0182] A dose escalation study was conducted in 10 test subjects and compared with 2 control subjects. D-psicose was provided in a flavored beverage together with D-glucose, either in equal amounts (1:1) or in a 1:3 (D-glucose:D-psicose) ratio, following the same protocol as the study in Example 1 (see Tables 1 and Figure 3 ).

[0183] Table 1: Doses of D-psicose and D-glucose provided in the study

[0184]

[0185] Drinks taken with meals at breakfast and lunch time Figure 4 As shown in

[15] , at 90 grams of D-psicose per day (divided into two 45-gram servings), a 1:1 mix of D-glucose and D-psicose in a beverage appeared better, with 20% fewer subjects having documented tolerability findings: one subject had loose stools at the 1:1 mix versus three subjects at the 3:1 mix. Compared to the first study, the addition of D-glucose reduced the incidence of loose stools, resulting in only 10% of subjects experiencing loose stools at a daily dose of 70 grams of D-psicose (referring to 28% in the study of Example 1).

[0186] In summary, the results show that food or beverage compositions comprising D-glucose positively impact gastrointestinal tolerance to poorly digestible carbohydrates by reducing the gastrointestinal symptoms of bloating, gas, and diarrhea.

[0187] Example 3: Study on gastrointestinal tolerance

[0188] Overview

[0189] In this example, subjects tested four different beverages, which were consumed in the morning with a washout period of at least one week between test days. The beverages were consumed on an empty stomach, and the subjects were instructed to wait two hours before consuming any other food. The primary outcome was a 24-hour total gastrointestinal symptom score for loose stool GI symptoms derived from a GI symptom rating diary.

[0190] Four test beverages (8 oz / 236.6 ml) were flavored with strawberry blend and contained: (1) 25 g of D-psicose; (2) 25 g of D-psicose and 25 g of D-glucose; (3) 25 g of D-psicose and 1 g of β-glucan fiber; or (4) 25 g of sucrose.

[0191] method

[0192] Ten volunteers were instructed on how to consume the test beverage, monitor gastrointestinal symptoms, and observe 24-hour stool results using the Bristol Stool Profile using the following information:

[0193] On the day before your test drink, avoid foods known to cause GI discomfort or gas (see below).

[0194] • Fast overnight for 10 to 14 hours before consuming the test drink.

[0195] Do not consume other food (water only) for 2 hours after the therapeutic drink.

[0196] Record all bowel movements using the Bristol Stool Grade Diary (Bristol Stool Consistency).

[0197] • Provide symptom scores for each of the six gastrointestinal tolerance questions (see below) 2 hours, 4 hours, and 24 hours after ingestion of the treatment beverage.

[0198] Participants were given the following examples of gas-producing foods and beverages to avoid: legumes (legumes; not "lima beans") and food items such as chili, hummus, lentil soup, and soy milk; vegetables such as broccoli, cauliflower, cabbage, Brussels sprouts, onions, mushrooms, artichokes, and asparagus; fruits such as pears, apples, and peaches; whole grains such as whole wheat and bran; soda, fruit drinks (especially apple and pear juice), and other beverages containing high fructose corn syrup; sugar-free candies and foods containing sugar alcohols such as xylitol, mannitol, and sorbitol; and foods with supplemental fiber, such as Fiber 40. Cereals and bars. Subjects were also advised to avoid any other foods that might cause them GI discomfort or gas on the day of the study and also the night before.

[0199] On the day of the experiment, the subjects followed the following set of instructions:

[0200] 1. The trial start time is when you begin to consume the beverage; record the date and time you start the diary.

[0201] 2. Consume the test beverage at the same time each week.

[0202] a. Consume the entire 8 ounces (236.6 ml) of the drink within 15 minutes.

[0203] b. Refill the beverage container with water and ingest as a diluent.

[0204] c. You may drink additional water after 60 minutes as needed.

[0205] 3. GI symptoms were recorded 2 hours, 4 hours and 24 hours after the start of beverage intake.

[0206] 4. You can have snacks or breakfast 2 hours after drinking the test drink.

[0207] 5. All gastrointestinal motility and Bristol stool patterns were recorded during the 24-hour observation period.

[0208] 6. Resume normal daytime food intake; for this 24-hour observation period, at all costs avoid foods that you know may cause stomach upset or gas.

[0209] Symptom scores were assessed by the subjects for 6 GI tolerance questions according to the following 4-point scale: (1) abdominal pain (0 (i.e., none) = no or transient pain; 1 (i.e., mild) = occasional pain that interferes with some social activities; 2 (i.e., moderate) = pain that is prolonged and distressing, leading to the need for relief and interfering with many social activities; and 3 (i.e., severe) = severe or disabling pain that affects all social activities); (2) nausea and vomiting (0 = no nausea; 1 = occasional episodes of short duration; 2 = frequent and prolonged nausea without vomiting; and 3 = persistent nausea with frequent vomiting); (3) borborygmus (0 = no or transient borborygmus; 1 = occasional distressing pain of short duration (0 = no or transient bloating; 1 = occasional discomfort of short duration; 2 = frequent and prolonged episodes that can be controlled by adjusting clothing; and 3 = continuous discomfort that severely interferes with social interaction); (5) increased flatulence (0 = no increased flatulence; 1 = occasional discomfort of short duration; 2 = frequent and prolonged episodes that interfere with some social activities; and 3 = continuous episodes that severely interfere with social interaction); and (6) loose stools (0 = normal consistency; 1 = slightly loose; 2 = sticky; and 3 = watery).

[0210] result

[0211] The Bristol test score was scored from 1 to 7. The scores for each subject were averaged for the 24-hour observation period and then averaged for each treatment group. Figure 5 In Figure 6 GI symptom scores related to the six GI tolerance questions are shown in FIG.

[0212] Compared to sucrose treatment (negative control), treatment with psicose had a moderate softening effect. Improvements were observed when β-glucan and D-glucose were added to the beverage. Softer stools were found in the following order: psicose > psicose + β-glucan > psicose + D-glucose > sucrose.

[0213] The highest number of people reported symptoms in the allulose-only group. D-glucose and β-glucan reduced symptom reporting overall compared to the allulose-only beverage. When D-glucose or β-glucan were added to the beverage, there was an observable reduction in symptoms at the 2-hour and 4-hour questioning time compared to only allulose (results not shown).

[0214] Overall, improvements were seen with β-glucan and D-glucose. Softer stools were observed in the following order: psicose > psicose + β-glucan > psicose + D-glucose > sucrose. Adding D-glucose to the beverage also reduced reports of gas, bloating, and loose stools compared to psicose alone. Adding β-glucan to the beverage also reduced loose stool symptoms. This data demonstrates that when D-glucose or oat β-glucan fiber is consumed together with psicose in a beverage, symptoms caused by a large, short-term dose of psicose are reduced.

Claims

1. A method for improving gastrointestinal tolerance to a food or drink comprising a sweet, low-digestible carbohydrate, wherein the method comprises incorporating one or more of D-glucose and fiber into the food or drink, wherein the sweet, low-digestible carbohydrate is one or more selected from the group consisting of D-psicose and L-psicose, and the fiber is β-glucan; in, The sweet, low-digestible carbohydrate is present in the food or drink in an amount from 50 grams to 100 grams per labeled serving of the food or drink; wherein, when the method comprises incorporating D-glucose, the sweet low-digestible carbohydrate and D-glucose are present in the food or beverage in a weight ratio of from 1:1 to 3:1; When the method includes incorporating beta-glucan, the beta-glucan is present in an amount between 0.5 grams and 6 grams per labeled serving of the food or beverage.

2. The method of claim 1, wherein the method comprises incorporating D-glucose into the food or beverage.

3. The method of claim 2, wherein the method further comprises incorporating β-glucan into the food or beverage.

4. The method of claim 2 or claim 3, wherein the method further comprises incorporating polydextrose into the food or beverage.

5. The method of claim 1, wherein the method comprises incorporating fiber into the food or beverage, the fiber being beta-glucan.

6. The method of claim 5, wherein the method further comprises incorporating polydextrose into the food or beverage.

7. The method according to any one of claims 1 and 3-6, wherein the β-glucan is oat β-glucan.

8. The method according to any one of claims 1 and 3 to 7, wherein the β-glucan contains, in the form of a soluble dietary fiber-rich fraction, at least 20% and up to 40% (by dry weight) of β-glucans having an average molecular weight of at least 800 KDa.

9. The method according to claim 8, wherein the β-glucan is in the form of a fraction rich in soluble dietary fiber containing 35% (by dry weight) of β-glucan having an average molecular weight of at least 800 KDa.

10. The method according to any one of claims 1 and 3-9, wherein the β-glucan is present in an amount of 0.01 wt% to 20 wt% relative to the total weight of the food or beverage.

11. The method according to claim 4 or 6, wherein the polydextrose is present in an amount of 0.1 wt% to 80 wt% relative to the total weight of the food or beverage.

12. The method of claim 4 or 6, wherein the polydextrose is present in an amount of 0.1 grams to 40 grams per labeled serving of the food or drink.

13. The method of any one of claims 1-12, wherein the method further comprises incorporating protein into the food or beverage.

14. The method of claim 13, wherein the protein is present in an amount of 0.1 grams to 40 grams per labeled serving of the food or beverage.

15. The method according to claim 13, wherein the protein is present in an amount of 0.1 wt% to 80 wt% relative to the total weight of the food or beverage.

16. Use of one or more of glucose and fiber in a method according to any one of claims 1 to 15, wherein the fiber is beta-glucan.

17. Use of a composition comprising one or more of glucose and β-glucan in a method according to any one of claims 1 to 15.

18. Use of D-glucose for improving gastrointestinal tolerance to a food or drink comprising sweet, low-digestible carbohydrates, wherein the sweet, low-digestible carbohydrates are one or more selected from the group consisting of D-psicose and L-psicose; in, The sweet low digestible carbohydrate is present in the food or drink in an amount of from 50 grams to 100 grams per labeled serving of the food or drink, and the sweet low digestible carbohydrate is present in the food or drink in a weight ratio of from 1:1 to 3:1 to D-glucose.

19. Use of a combination of D-glucose and protein for improving gastrointestinal tolerance to a food or drink comprising sweet, low-digestible carbohydrates, wherein the sweet, low-digestible carbohydrates are one or more selected from the group consisting of D-psicose and L-psicose; in, The sweet low digestible carbohydrate is present in the food or drink in an amount of from 50 grams to 100 grams per labeled serving of the food or drink, and the sweet low digestible carbohydrate is present in the food or drink in a weight ratio of from 1:1 to 3:1 to D-glucose.

20. Use of fiber for improving gastrointestinal tolerance to a food or drink comprising sweet, low-digestible carbohydrates, wherein the sweet, low-digestible carbohydrates are one or more selected from the group consisting of D-psicose and L-psicose, and the fiber is β-glucan; in, The sweet low digestible carbohydrates are present in the food or drink in an amount of from 50 grams to 100 grams per labeled serving of the food or drink and the beta-glucan is present in an amount of between 0.5 grams and 6 grams per labeled serving of the food or drink.

21. Use of a combination of D-glucose and fiber for improving gastrointestinal tolerance to a food or drink comprising sweet, low-digestible carbohydrates, wherein the sweet, low-digestible carbohydrates are one or more selected from the group consisting of D-psicose and L-psicose; in, The sweet low digestible carbohydrate is present in the food or drink in an amount of from 50 grams to 100 grams per labeled serving of the food or drink, and the sweet low digestible carbohydrate is present in the food or drink in a weight ratio of from 1:1 to 3:1 to D-glucose.

22. Use of a combination of protein and fiber for improving gastrointestinal tolerance to a food or drink comprising sweet, low-digestible carbohydrates, wherein the sweet, low-digestible carbohydrates are one or more selected from the group consisting of D-psicose and L-psicose, and the fiber is β-glucan; in, The sweet low digestible carbohydrates are present in the food or drink in an amount of from 50 grams to 100 grams per labeled serving of the food or drink and the beta-glucan is present in an amount of between 0.5 grams and 6 grams per labeled serving of the food or drink.

23. Use of a combination of D-glucose, fiber, and protein for improving gastrointestinal tolerance to a food or drink comprising sweet, low-digestible carbohydrates, wherein the sweet, low-digestible carbohydrates are one or more selected from the group consisting of D-psicose and L-psicose; in, The sweet low digestible carbohydrate is present in the food or drink in an amount of from 50 grams to 100 grams per labeled serving of the food or drink, and the sweet low digestible carbohydrate is present in the food or drink in a weight ratio of from 1:1 to 3:1 to D-glucose.

24. Use according to claim 21 or 23, wherein the fiber is beta-glucan.

25. Use according to claim 21 or 23, wherein the fiber is polydextrose.

26. Use according to claim 21 or 23, wherein the fibers are beta-glucan and polydextrose.

27. A composition comprising sweet, low-digestible carbohydrates and one or more of D-glucose, fiber, and protein, for use in the method according to any one of claims 1 to 15, wherein the sweet, low-digestible carbohydrates are one or more selected from the group consisting of D-psicose and L-psicose, and the fiber is β-glucan.

28. A food or drink comprising a sweet, low-digestible carbohydrate and one or more of D-glucose, fiber, and protein, wherein the one or more of D-glucose, fiber, and protein are present in an amount effective to improve gastrointestinal tolerance to the food or drink, wherein the sweet, low-digestible carbohydrate is one or more selected from the group consisting of D-psicose and L-psicose, and the fiber is β-glucan; in, The sweet, low digestible carbohydrates are present in the food or drink in an amount of from 50 grams to 100 grams per labeled serving of the food or drink; when the food or drink includes D-glucose, the sweet, low digestible carbohydrates are present in the food or drink in a weight ratio of from 1:1 to 3:1 to D-glucose; and when the food or drink includes β-glucan, the β-glucan is present in an amount of between 0.5 grams and 6 grams per labeled serving of the food or drink.

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