Low sugar snack food

Abstract

Described herein is a shelf stable crunchy snack food composition that has reduced sugar relative to similar snack foods. The snack food includes visible particulates bound together with a binder, where the binder includes a non-sugar carbohydrate having an average dextrose equivalent (DE) of 4 to 24 and / or a non-sugar carbohydrate having an average degree of polymerization (DP) of 3 to 10, and refined sugar, where the ratio of non-sugar carbohydrate to refined sugar is about 1:1.5 to about 1:7 by dry weight.

Description

LOW SUGAR SNACK FOOD

[0001] This application claims the benefit of U.S. Provisional Application no. 63 / 533,934, filed August 22, 2023.BACKGROUND

[0002] Consumers are increasingly evaluating sugar content of the foods they eat. While consumers enjoy convenient foods, added sugars contribute many of the structural and textural properties consumer enjoy in some of those foods, such as crunchy snackbars. New snack foods that have reduced added sugar while exhibiting the desired textural and structural attributes of traditional convenient snack foods, are needed.SUMMARY

[0003] The present disclosure relates to a shelf stable crunchy snack food with reduced sugar content.

[0004] Provided herein is a shelf stable snack food with a crunchy texture. The snack food includes visible particulates, where the particulates are included in an amount of about 45% to 80% by dry weight of the snack food, and where the particulates being bound together by a binder. The binder includes a carbohydrate ingredient, refined sugar, and oil. The carbohydrate ingredient has less than 45% by weight sugar and includes a first non-sugar carbohydrate having an average dextrose equivalent (DE) value of 4 to 24 and, and / or a second non-sugar carbohydrate having an average degree of polymerization (DP) of 3 to 10, where the combined first and second non-sugar carbohydrates are included in the snack food in an amount of 2% to 10% by dry weight of the snack food. The refined sugar is included in an amount of 10% to less than 22% by dry weight of the snack food, where the ratio of combined first and second non-sugar carbohydrates to refined sugar of about 1 : 1.5 to 1 :7 by dry weight. The oil has a melting point of less than 27° C and is included in the binder in an amount of 12% to 22% by dry weight of the snack food.

[0005] In some embodiments, the carbohydrate ingredient can include a partially hydrolyzed flour, such as a partially hydrolyzed rice flour, oat flour, wheat flour, barleyflour, or any combination thereof. In some embodiments, a partially hydrolyzed flour can comprise a malted grain flour or an amylolytic enzyme-hydrolyzed flour.

[0006] In some embodiments, a carbohydrate ingredient can include maltodextrin and inulin and / or fructooligosaccharides (FOS). In some embodiments, maltodextrin and inulin and / or FOS can be included in a binder at a ratio of about 2: 1 to about 1 :2 by dry weight (e.g., about 1.5: 1 to about 1 : 1.5, or about 1.1 : 1 to about 1 : 1) maltodextrin to inulin and / or FOS.

[0007] In some embodiments, refined sugar can include granulated sugar, honey, refiner’s syrup, or any combination thereof.

[0008] In some embodiments, a snack food can have a total sugar content of less than 22% by dry weight of the snack food.

[0009] In some embodiments, the particulates can include grain-based, nut-based, seedbased, fruit-based, protein-based particulates, or any combination thereof.

[0010] In some embodiments, the oil can include canola oil, soybean oil, sunflower oil, rice bran oil, coconut oil, or any combination thereof.

[0011] Some embodiments of a snack food can include the carbohydrate ingredient in an amount of from about 3% to about 10% by dry weight of the snack food, where the carbohydrate ingredient includes inulin and / or FOS and maltodextrin; the refined sugar in an amount of about 10% to about 20% by dry weight of the snack food; and a total sugar content of about 10% to about 20% by dry weight of the snack food. In some cases, the carbohydrate ingredient of such an embodiment can include amylolytic enzyme-hydrolyzed rice flour. In some cases, the carbohydrate ingredient of such an embodiment can include a purified maltodextrin.

[0012] Any embodiment of a snack food provided herein can include a topping or coating on at least a portion of a surface of the snack food.

[0013] These and various other features and advantages will be apparent from a reading of the following detailed description.DETAILED DESCRIPTION

[0014] Typically, shelf stable snack foods that include aggregates of particulates, such as granola bars, rely on sugars and sugar syrups (e.g., corn syrup) to bind the particulates together. Sugar is particularly functional in the binder of crunchy aggregate snacks, where it contributes to a crunchy texture as a result of the structure of sugar within the binder, aswell as sweetness. However, consumers are increasingly looking to limit the amount of sugar, especially added sugar, included in such convenient foods. As a result, there is a need for technologies that enable the development of snack food binders that maintain the textural and structural attributes of traditional sugar-based binders, but that have reduced amounts of added sugars.

[0015] It was discovered, and is disclosed herein, that a shelf stable snack food can be made using a binder that includes a non-sugar carbohydrate with an average dextrose equivalent (DE) of 4 to 24 (e.g., 5 to 18) and / or a non-sugar carbohydrate with an average degree of polymerization (DP) of 3 to 10, and a refined sugar at a ratio that creates a crunchy texture similar to popular crunchy granola bars, but with less sugar. A ratio of non-sugar carbohydrate to refined sugar of 1 : 1.5 to 1 :7 (e.g., about 1 : 1.5 to about 1 :6, or about 1 : 1.5 to about 1 :5.5) achieves a crunchy texture that mimics the texture of a popular crunchy granola bar, despite containing at least 15% less sugar and up to 42% less sugar (e.g., at least 18% to about 40%) in the binder. This is especially surprising because non-sucrose carbohydrates tend to impact the crystal structure of sucrose sugar, which can result in a less crunchy or chewy texture and / or stickiness.

[0016] As used herein, the term “sugar” refers to mono- and disaccharides, such as glucose, sucrose, fructose, maltose, and the like. The term “refined sugar” refers to concentrated and / or purified sugar ingredients, such as table sugar, honey, com syrup, maple syrup, fruit and vegetable juices or juice concentrates, and the like. Although some ingredients, such as a carbohydrate ingredient described below, can contain some sugar as a result of partial hydrolysis of a flour, such sugars are not considered refined sugar herein since they are not concentrated and / or refined from the other components of the ingredient.

[0017] A shelf stable crunchy snack food provided herein includes visible particulates bound together by a binder. Any suitable edible particulates or combinations of particulates can be used, such as grain-based particulates (e.g., puffed grain, rolled grain, cut grain, or the like), protein-based particulates (e.g., puffed protein pieces, protein nuggets, and the like), nut- or seed-based particulates (e.g., peanuts, almonds, sunflower seeds, and the like), or fruit-based particulates (e.g., raisins, freeze dried fruit, dried cranberries, and the like), confectionary particulates (e.g., chocolate chips, compound chips, candy bits, and the like), and the like. Generally, particulates should have sufficiently low water activity to ensure that a snack food they are included in remains shelf stable.

[0018] In some embodiments, particulates can be included in a snack food in an amount of about 45% to about 80% (e.g., about 50% to about 75%) by dry weight of the snack food. However, it is to be understood that the amount of particulates can vary based on the density of the particulates, with lower density particulates (e.g., puffed particulates, rolled grains, and the like)) contributing less by weight than more dense particulates (e.g., raisins, nuts, seeds, and the like) despite having a similar volume. Thus, in some embodiments, where a large proportion of low density particulates are included, particulates can contribute less than 45% by dry weight of a snack food, while other embodiments, where a large proportion of high density particulates are included, particulates can contribute more than 70% by dry weight of a snack food. In some embodiments, particulates can be sized such that at least 90% of the particulates by weight are retained on a #25 US Standard Sieve.

[0019] A binder in a shelf stable crunchy snack food includes a carbohydrate ingredient that contains a non-sugar carbohydrate having an average dextrose equivalent (DE) of 4 to 24 (e.g., 5 to 18), such as maltodextrin, and / or a non-sugar carbohydrate having an average degree of polymerization (DP) of 3 to 10 (e.g., 5 to 10), such as inulin, and / or fructooligosaccharide (FOS). In some embodiments, a carbohydrate ingredient can include a purified non-sugar carbohydrate (e.g., maltodextrin, inulin, FOS or the like). In some embodiments, a carbohydrate ingredient can be a non-purified ingredient, such as a partially hydrolyzed flour (e.g., a malted flour, an amylolytic enzyme-hydrolyzed flour, or the like). In some embodiments, a carbohydrate ingredient can include a partially hydrolyzed rice flour, oat flour, wheat flour, and / or barley flour. In some embodiments, more than one carbohydrate ingredient can be included in a binder. For example, a snack food can include inulin and / or FOS and an amylolytic enzyme-hydrolyzed rice flour. In some embodiments, a crunchy snack food can contain a carbohydrate ingredient in an amount to sufficient to provide a carbohydrate ingredient to refined sugar ratio of about 1 : 1 to 1 :5 (e.g., 1 : 1.2 to 1 :4.5, or 1 : 1.4 to 1 :4) by dry weight.

[0020] A carbohydrate ingredient can contribute a non-sugar carbohydrate having an average DE of 4 to 24 (e.g., 5 to 18) and / or an average DP of 3 to 10, to a shelf stable crunchy snack food in an amount of about 2% to about 10% (e.g., about 3% to about 8%, or about 3.5% to about 7%) by dry weight of the snack food. A non-sugar carbohydrate having an average DE of 4 to 24 and / or a non-sugar carbohydrate having an average DP of 3 to 10 can be included in a snack food in an amount sufficient to provide a ratio of non-sugarcarbohydrate to refined sugar of 1 : 1.5 to 1:7 (e.g., about 1 : 1.5 to about 1 :6, or about 1 : 1.5 to about 1 :5.5) by dry weight.

[0021] In some embodiments, a carbohydrate ingredient can include some sugar as a result of partial hydrolysis of a flour, generally less than 45% by dry weight (e.g., about 40% or less). For example, a partially hydrolyzed flour might contain from about 5% to about 40% sugar, depending on sprouting time before kilning and grinding, while an amylolytic enzyme-hydrolyzed flour might contain less than 5% sugar.

[0022] A binder in a shelf stable crunchy snack food includes refined sugar in an amount of 10% to less than 22% (e.g., about 10% to about 21%, or about 10% to about 20%) by dry weight of the snack food. Some embodiments can include from about 17% to about 21% (e.g., about 19% to about 21%) by dry weight refined sugar. Such embodiments can have a similar sweetness to a typical crunchy granola bar with higher sugar content, especially when paired with non-caloric sweetener and / or a carbohydrate ingredient that contributes inulin and / or FOS. Some embodiments can include from about 10% to about 17% (e.g., about 10% to about 16%) by dry weight refined sugar. Such embodiments can be made sweeter, if desired, using non-caloric sweeteners and / or carbohydrate ingredients that contain inulin, FOS, and / or sugar resulting from partial hydrolysis of a flour. However, it is to be understood that an advantage of a shelf stable crunchy snack provided herein is that reduced sugar content can also enable formulation of less sweet snack foods and / or savory flavored snack foods.

[0023] In some embodiments, a shelf stable crunchy snack food can contain less than 22% by dry weight total sugar. However, it is to be understood that visible particulates, toppings, and / or coatings can also contribute to sugar content of a shelf stable crunchy snack food. Thus, in some embodiments, a binder in a snack food provided herein can contribute less than 22% sugar (refined and / or total sugar) by dry weight of the snack food, while the total sugar in the complete snack food can be higher. However, if desired, particulates, toppings, and / or coatings can be selected and / or formulated to contain little to no amount of refined sugar and / or total sugar to produce a shelf stable crunchy snack food with limited sugar content.

[0024] A binder in a shelf stable crunchy snack food can contain oil. As used herein the term “oil” refers to a fatty acid composition that has a melting point of less than 27° C. Suitable oils can include, for example, canola or rapeseed oil, soybean oil, sunflower oil,rice bran oil, coconut oil, and the like, or any combination thereof. An oil can be included in a binder in an amount of about 12% to about 22% (e.g., about 13% to about 20%, or about 13% to about 18%) by dry weight of a snack food.

[0025] In some embodiments, a snack food can include a low- or non-caloric sweetener, such as a sugar alcohol or a high intensity sweetener. In some embodiments, a non-caloric sweetener is a natural sweetener, such as a stevia extract or a monk fruit extract. In some embodiments, a food composition can comprise natural and / or artificial flavorants such as vanilla, fruit or vegetable powders, extracts, salt, cocoa, cinnamon, paprika, herbs, pepper, and the like. A flavorant can contribute to any desirable flavor profile, including sweet or savory profiles. Typically, a non-sugar sweetener and / or flavorant is included in an amount of less than 6% by weight.

[0026] Additional ingredients can be included in a food provided herein. For example, emulsifiers (e.g., lecithin, or the like), colorants (e.g., extracts, fruit and / or vegetable juices, dyes, and the like), gums (e.g., guar gum, gum acacia, xanthan, and the like), and the like, or any combination thereof, can be included in a food article provided herein. Additional ingredients can be included in a total amount of less than 8% (e.g., less than 5%, or less than 2%).

[0027] As mentioned above, a shelf stable crunchy snack food can, in some embodiments, include a coating or topping on at least a portion of the snack food. For example, a fat-based coating or topping, a carbohydrate-based drizzle, and / or topical particulates can be applied to part or all of a surface of a snack food.

[0028] A shelf stable crunchy snack food can be in any suitable form, such as a bar, snack bites, or as part of a mixture of other food pieces. A snack food can be packaged in any suitable packaging as individual pieces or multiple pieces. Suitable packaging can include, for example, a wrapper, a box, a pouch, or a bag. Any packaging materials suitable for use for food, such as foil, plastic, and paper can be used.

[0029] A shelf stable crunchy snack food can be made using any suitable equipment, such as mixing equipment and forming equipment. A shelf stable crunchy snack food is typically baked to produce a crunchy texture after forming. Beneficially, the described snack food can be made using standard equipment and processes for making, for example, crunchy granola bars. Such processes often include forming a slab of particulates mixed with binder,and cutting the slab into pieces before or after baking. However, other forming methods, such as rotary molding and / or piston molding can also be suitably used.

[0030] The described shelf stable crunchy snack foods have a stable shelf life of at least 6 months (e.g., at least 8 months, at least 10 months, or 12-24 months). As used herein, the term “stable shelf life” refers to stable flavor and texture, as well as food safety over the shelf life period at room temperature.ExamplesExample 1 - Sweet snack food with reduced sugar

[0031] Snack bar compositions were made according to Table 1. The compositions were formed into bars and baked.

[0032] Sweetness and texture of each formula were assessed. The full sugar control had about 25-28% by dry weight total sugar, nearly all of which was refined sugar. Simply removing about 20% of the sugar (Negative Control B) or about 40% of the sugar (Negative Control A) resulted in a snack food that was significantly less cohesive and crumblier. In contrast, Samples Al, A2, and Bl had crunchy textures very similar to the full sugar control, while containing about 20% less sugar and 20% less refined sugar (Sample Bl) or about 35% less sugar and 40% less refined sugar (Samples Al and A2).Example 2 - Savory snack food with reduced sugar

[0033] Snack bar compositions were made according to Table 2. The compositions were formed into bars and baked. Beneficially, the reduced sugar formulations in Table 2 were low added sugar, low sodium, and low in saturated fat.Table 2

[0034] Flavor and texture of each formula were assessed. The full sugar control had about 26-28% by dry weight total sugar, nearly all of which was refined sugar. In contrast, the reduced sugar samples had crunchy textures very similar to the full sugar control, while containing about 35% to about 55% less total sugar and about 40% to about 60% less refined sugar. The reduced sugar content supported more savory flavors than traditionally found in granola bars, including a coffee flavor, a Tex Mex (spicy) flavor, and a lime flavor.

[0035] The implementations described above and other implementations are within the scope of the following claims. One skilled in the art will appreciate that the present disclosure can be practiced with embodiments other than those disclosed. The disclosed embodiments are presented for purposes of illustration and not limitation.

Claims

What is claimed is:

1. A shelf stable snack food having a crunchy texture, comprising: a. visible particulates, the particulates included in an amount of about 45% to 80% by dry weight of the snack food, the particulates being bound together by a binder; b. a carbohydrate ingredient in the binder, the carbohydrate ingredient comprising less than 45% by weight sugar and including: i. a first non-sugar carbohydrate having an average dextrose equivalent (DE) value of 4 to 24 and, and / or ii. a second non-sugar carbohydrate having an average degree of polymerization (DP) of 3 to 10, wherein the combined first and second non-sugar carbohydrates are included in an amount of 2% to 10% by dry weight of the snack food; c. refined sugar in the binder, the refined sugar included in an amount of 10% to less than 22% by dry weight of the snack food; d. a ratio of combined first and second non-sugar carbohydrates to refined sugar of about 1 : 1.5 to 1 :7 by dry weight; and e. an oil in the binder, the oil included in an amount of 12% to 22% by dry weight of the snack food, the oil having melting point of less than 27° C.

2. The snack food of claim 1, wherein the carbohydrate ingredient comprises a partially hydrolyzed flour.

3. The snack food of claim 2, wherein the partially hydrolyzed flour comprises rice flour, oat flour, wheat flour, or barley flour.

4. The snack food of claim 2 or 3, wherein the partially hydrolyzed flour is a malted grain flour.

5. The snack food of any one of claims 1-4, wherein carbohydrate ingredient comprises maltodextrin and inulin and / or fructooligosaccharide (FOS).

6. The snack food of any one of claims 1-5, wherein the refined sugar comprises granulated sugar, honey, or refiner’s syrup.

7. The snack food of any one of claims 1-6, wherein the snack food has a total sugar content of less than 22% by dry weight of the snack food.

8. The snack food of any one of claims 1-7, wherein the particulates comprise grainbased particulate.

9. The snack food of any one of claims 1-8, wherein the particulates comprise a nut-, seed-, fruit-, or protein-based particulate.

10. The snack food of any one of claims 1-9, wherein the oil comprises canola oil, soybean oil, sunflower oil, rice bran oil, coconut oil, or any combination thereof.

11. The snack food of claim 1, comprising: a. the carbohydrate ingredient in an amount of from about 3% to about 10% by dry weight of the snack food, the carbohydrate ingredient comprising inulin and / or FOS and maltodextrin; b. the refined sugar in an amount of about 10% to about 20% by dry weight of the snack food; and c. a total sugar content of about 10% to about 20% by dry weight of the snack food.

12. The snack food of claim 11, wherein the carbohydrate ingredient comprises amylolytic enzyme-hydrolyzed rice flour.

13. The snack food of claim 11, wherein the carbohydrate ingredient comprises a purified maltodextrin.

14. The snack food of any one of claims 1-13, comprising a topping or coating on at least a portion of a surface of the snack food.

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