REDUCED SUGAR FOOD COMPOSITIONS

Abstract

REDUCED SUGAR FOOD COMPOSITIONS The present invention relates to an association comprising at least one short-chain fructo-oligosaccharide and either at least one maltodextrin, or vital wheat gluten, or at least one glucose syrup of which the dextrose equivalent is less than 39.

Description

Title of the invention: REDUCED SUGAR FOOD COMPOSITIONS FIELD OF INVENTION

[0001] The present application relates to an association of at least one short-chain fructo-oligosaccharide and either at least one maltodextrin, or vital wheat gluten, or at least one glucose syrup having a dextrose equivalent of less than 39, intended at least to reduce the sugar content and increase the fiber content of a food composition in which it is inserted. STATE OF THE ART

[0002] With the deepening of knowledge of the links between food and health, improving the population's diet has become a major issue for public health policies. Thus, recommendations to limit the intake of sugars, fats and energy intake as well as to increase the intake of dietary fiber are regularly issued by health authorities, for example in "Update of the PNNS guidelines: development of nutritional references" issued by the French Agency for Food, Environmental and Occupational Health & Safety (ANSES) in December 2016, "Guideline: Sugar intake in adults and children" issued by the World Health Organization (WHO) in 2015, and "Rome Declaration on Nutrition" issued in 2014 by the WHO and the Food and Agriculture Organization of the United Nations.

[0003] In order to meet these objectives of improving nutrition, new ingredients have been created and described in the prior art, including carbohydrates with glycosidic bonds not recognized by certain human intestinal enzymes, such as beta bonds. For example, fructooligosaccharides resist hydrolysis by enzymes in the human small intestine and are therefore classified as indigestible oligosaccharides; they are subsequently broken down in the colon by bifidobacteria.

[0004] It was then considered to use these new types of carbohydrates in food. However, replacing sugars and / or lipids and / or adding fiber and / or protein with these new ingredients does not always allow for the preservation of good organoleptic qualities in the finished products, which is unattractive to the consumer.

[0005] To the Applicant's knowledge, no ingredient or combination of ingredients has been described with a view to combining both a reduction in carbohydrate content and an increase in fiber content in the food composition in into which it / they is / are introduced, while allowing the preservation of the organoleptic properties of said food.

[0006] Thus, the present invention aims to provide a means of reducing the sugar content and increasing the fiber content of a food composition, while preserving the organoleptic properties of said food composition. SUMMARY

[0007] The present invention relates to a food composition comprising a combination of:

[0008] • at least one short-chain fructo-oligosaccharide (a), preferably selected from a mixture of a fructo-oligosaccharide containing one glucose unit and two fructose units, a fructo-oligosaccharide containing one glucose unit and three fructose units, and a fructo-oligosaccharide containing one glucose unit and four fructose units; and • either at least one maltodextrin (b), preferably having a dextrose equivalent between 3.0 and 10.0 and comprising: - from 0.01% to 5.00% glucose, preferably 0.05% to 2.00%, preferably from 0.20% to 0.50%, preferably about 0.38%; - 0.1% to 5% maltose, preferably 0.5% to 3%, preferably 1.5% to 2.5%, preferably about 2.1%; - 0.1% to 5% maltotriose, preferably 1% to 3.5%, preferably 2.5% to 3%, preferably approximately 2.8%; and - 85.00% to 99.79% of higher sugars, preferably 92% to 98%, preferably 93% to 95%, preferably approximately 94.6%, the percentages being expressed in weight relative to the total weight of the dry matter of the maltodextrin (b);

[0009] • either vital wheat gluten (c); • either at least one glucose syrup whose dextrose equivalent is less than 39 (d) and preferably comprising: - between 0.1 and 10.0% glucose, preferably less than 5.0%; - between 2.0 and 12.0% maltose, preferably between 4.0 and 9.0%; - between 5 and 17.0% maltotriose, preferably between 8.0 and 14.0%; and - between 75.0 and 88.0% higher sugars, preferably about 81.0%, the percentages being expressed by weight relative to the total weight of the dry matter of the glucose syrup.

[0010] According to one embodiment, the food composition according to the invention, preferably an ice cream, comprises:

[0011] • between 6% and 25% of at least one short-chain fructo-oligosaccharide (a), preferably between 10% and 20%, more preferably between 12% and 16%, or more preferably about 14%, the percentages being expressed as a percentage of the total weight of the food composition; and • between 2% and 20% of at least one maltodextrin (b), preferably between 5% and 15%, more preferably between 7% and 13%, or even more preferably about 10%, the percentages being expressed as a percentage of the total weight of the food composition; and • Optionally, at least one ingredient chosen from: fresh cream, skimmed milk, skimmed milk powder, egg yolk, vanilla extract, stevia extract and a natural flavoring.

[0012] According to another embodiment, the food composition according to the invention, preferably marshmallows, comprises:

[0013] • between 5% and 50% of at least one short-chain fructo-oligosaccharide (a), preferably between 10% and 40%, more preferably between 15% and 35%, even more preferably about 33%, the percentages being expressed by weight relative to the total weight of the food composition; and • between 1% and 20% of at least one maltodextrin (b), preferably between 1% and 10%, more preferably between 3% and 7%, even more preferably about 4.5%, the percentages being expressed by weight relative to the total weight of the food composition; and • Optionally, at least one ingredient chosen from: sucrose, glucose syrup, glucose-fructose syrup, sorbitol syrup, gelatin, a gelling agent, a foaming agent, natural flavoring, red beet concentrate, natural vanilla flavoring.

[0014] According to another embodiment, the food composition according to the invention, preferably honey balls, comprises:

[0015] • between 2% and 30% of at least one short-chain fructo-oligosaccharide (a), preferably between 2% and 15%, more preferably between 5% and 10%, even more preferably about 7%, the percentages being expressed by weight relative to the total weight of the food composition; and • between 0.1 and 10.0% of vital wheat gluten (c), preferably between 0.5% and 5.0%, more preferably between 1.0% and 3.0%, and even more preferably around 2.3%, the percentages being expressed as a percentage of the total weight of the food composition; and • optionally, at least one ingredient chosen from at least one glucose syrup with a dextrose equivalent of less than 39, corn flour, honey, salt, natural flavoring.

[0016] According to another embodiment, the food composition according to the invention, preferably cereal bars, comprises:

[0017] • between 2% and 30% of at least one short-chain fructo-oligosaccharide (a), preferably between 10% and 20%, more preferably between 12% and 17%, even more preferably about 14.5%, the percentages being expressed by weight relative to the total weight of the food composition; and • between 0.1 and 15.0% of vital wheat gluten (c), preferably between 2.0% and 10.0%, more preferably between 4.0% and 8.0%, and even more preferably around 6.0%, the percentages being expressed as a percentage of the total weight of the food composition; and • optionally, at least one ingredient chosen from at least one glucose syrup with a dextrose equivalent of less than 39, cereals, sorbitol syrup, invert sugar syrup, hazelnut flavoring, water, salt.

[0018] According to another embodiment, the food composition according to the invention, preferably cakes, comprises:

[0019] - between 0.5% and 20% of at least one short-chain fructo-oligosaccharide (a), preferably between 1% and 10%, more preferably between 3% and 10%, even more preferably about 4.5%, the percentages being expressed by weight relative to the total weight of the food composition; and - between 1% and 15.0% of at least one glucose syrup whose dextrose equivalent is less than 39 (d), preferably between 2.0% and 10.0%, more preferably between 4.0% and 8.0%, even more preferably around 6.0%, the percentages being expressed as a percentage of the total weight of the food composition; and - optionally, at least one ingredient chosen from dextrose, native starch, sucrose, wheat flour, eggs, glycerol, rapeseed oil, baking powder, mono- and diglycerides of fatty acids, salt.

[0020] According to another embodiment, the food composition according to the invention, preferably biscuits, comprises:

[0021] - between 0.5% and 20% of at least one short-chain fructo-oligosaccharide (a), preferably between 1% and 10%, more preferably between 1% and 5%, even more preferably about 3.0%, the percentages being expressed by weight relative to the total weight of the food composition; and - between 1% and 20.0% of at least one glucose syrup whose dextrose equivalent is less than 39 (d), preferably between 2.0% and 15.0%, more preferably between 5.0% and 15.0%, and even more preferably around 10.5%, the percentages being expressed as a percentage of the total weight of the food composition; and - optionally, at least one ingredient chosen from sucrose, the wheat flour, chocolate, eggs, palm oil, rapeseed oil, baking powder, vanilla extract, soy lecithin, and salt.

[0022] According to another embodiment, the food composition according to the invention, preferably brioches, comprises:

[0023] - between 0.5% and 20% of at least one short-chain fructo-oligosaccharide (a), preferably between 1% and 10%, more preferably between 1% and 5%, even more preferably about 2.0%, the percentages being expressed by weight relative to the total weight of the food composition; and - between 1% and 20.0% of at least one glucose syrup whose dextrose equivalent is less than 39 (d), preferably between 2.0% and 15.0%, more preferably between 2.0% and 10.0%, even more preferably about 4.0%, the percentages being expressed as a percentage of the total weight of the food composition; and - optionally, at least one ingredient chosen from wheat flour, eggs, butter, rapeseed oil, sucrose, skimmed milk powder, native corn starch, yeast, orange blossom extract, rum, salt, emulsifiers, natural flavorings, colorings.

[0024] According to another embodiment, the food composition according to the invention, preferably of gelled confectionery, comprises:

[0025] - between 0.5% and 20% of at least one short-chain fructo-oligosaccharide (a), preferably between 1% and 15%, more preferably between 1% and 10%, even more preferably about 6.0%, the percentages being expressed by weight relative to the total weight of the food composition; and

[0026] - between 10% and 70.0% of at least one glucose syrup whose dextrose equivalent is less than 39 (d), preferably between 20.0% and 60.0%, more preferably between 40.0% and 60.0%, even more preferably about 55.0%, the percentages being expressed by weight relative to the total weight of the food composition; and

[0027] - optionally, at least one ingredient selected from sucrose, dextrose, gelatin and water.

[0028] The present invention also relates to a liquid food composition comprising:

[0029] • between 0.010% and 5.000% of organic beet sugar, preferably between 1% and 4%, more preferably about 3%, the percentages being expressed by weight relative to the total weight of the liquid food composition; and • between 0.001% and 2.000% stevia extract, preferably between 0.001% and 0.100%, more preferably around 0.011%, the percentages being expressed as a percentage of the total weight of the liquid food composition.

[0030] According to one embodiment, the liquid food composition according to the invention further comprises at least one ingredient selected from: a tea infusion, natural peach flavoring, citric acid, ascorbic acid.

[0031] The present invention also relates to the use of the combination according to the invention or of a food composition according to the invention, as food or food supplement intended for humans or animals, preferably as a substitute for fat and / or sugar and / or energy and / or as a source of fiber and / or protein. DEFINITIONS

[0032] In the present invention, the terms below are defined as follows:

[0033] - “Food” or “food composition” refers to any substance capable of being ingested orally and of serving to nourish a living being by providing it with the matter and energy necessary for its life and development. - “Claim” means, according to Regulation (EC) No 1924 / 2006 of the European Parliament and of the Council of 20 December 2006 on nutrition and health claims made on foods, any message or representation, not mandatory under Community or national law, including any representation in the form of images, graphics or symbols, in any form whatsoever, which states, suggests or implies that a foodstuff has particular characteristics. “Nutrition claim” means any claim which states, suggests or implies that a foodstuff has particular beneficial nutritional properties due to: a) the energy (calorie value) it: i) provides, ii) provides to a lesser or greater degree, or iii) does not provide, and / or b) the nutrients or other substances it: i) contains, ii) contains in a lesser or greater proportion, or iii) does not contain.“High in fiber” refers to the claim defined by Regulation (EC) No. 1924 / 2006 as follows: the product contains at least 6 grams of fiber per 100 grams or at least 3 grams of fiber per 100 kcal. “Source of protein” refers to the claim defined by Regulation (EC) No. 1924 / 2006 as follows: at least 12% of the energy value of the foodstuff is produced by protein. “Low in fat” refers to a product that contains no more than 3 grams of fat per 100 grams in the case of solids or 1.5 grams of fat per 100 mL in the case of liquids. “Low energy value” refers to a… A product containing a maximum of 40 kcal (170 kJ) per 100 grams in the case of solids or a maximum of 20 kcal (80 kJ) per 100 grams in the case of liquids. “Enriched with X” refers to a product that meets the conditions applicable to the claim “source of” and if the increase in this content is at least 30% compared to a similar product. “Reduced in X” refers to a product in which the reduction in nutrient X is at least 30% compared to a similar product. Starch refers to a polysaccharide composed of an alpha-glycosidic chain, with approximately 95% of the glucose units linked by alpha-1,4 bonds and approximately 5% by alpha-1,6 bonds. The two constituent polymers of starch are amylose (resulting from the linear chaining of glucose units linked by alpha-1,4 bonds) and amylopectin (which has a branched structure in which linear amylose fragments are linked by alpha-1,6 bonds); due to the presence of amylopectin, starch is partially branched. Starch occurs naturally in cereals, tubers, and most pulses; for example, the following starch sources can be used: corn, tapioca, wheat, potatoes, bananas...Starch can be hydrolyzed, for example by acid, thermal or enzymatic hydrolysis; whatever the type of hydrolysis used, the product obtained is a mixture of low molecular weight starch, dextrins, maltodextrins, glucose syrups and glucose. “Bloom” refers to the unit of measurement for the gelling power of gelatin. The higher the bloom number, the stronger the gelling power of the gelatin. The bloom number is determined by measuring the force (unit: grams) required to compress the surface of a gel containing 6.67% gelatin (after curing at 10°C for 16-18 hours) to a distance of 4 mm. “Food supplement” refers to foodstuffs, marketed in dose form, intended to supplement the normal diet and which constitute a concentrated source of nutrients or other substances with a nutritional or physiological effect, alone or in combination. Doses include presentation forms such as capsules, lozenges, tablets, pills and other similar forms, sachets of powder, ampoules of liquid, bottles with a dropper, and other similar forms of liquid or powder preparations intended to be taken in small measured quantities. “Between X and Y” refers to the range of values ​​between X and Y, with the bounds X and Y included in said range. “Brix degree” or “°Brix” refers to the scale used to measure the sweetness of a compound or composition. The higher the Brix degree, the greater the sweetness. One Brix degree is equivalent to 1 gram of sucrose per 100 grams of solution. “Degree of polymerization” refers to the number of monomer units in a polymer chain. “Dextrose” or “glucose” refers to a monosaccharide of the hexose type with the chemical formula C6Hi2O6. “Dextrose equivalent” or “DE” refers to the reducing sugar content, expressed in grams of anhydrous D-glucose (anhydrous dextrose) per 100 g of dry matter in the product, i.e., calculated as a percentage (mass / mass) relative to the dry matter. For reference, the DE of starch is 0, the DE of glucose is 100, the DE of dextrins is between 3 and 10, and the DE of maltodextrins is less than 20. “Approximately” or “about,” placed before a figure or number, means plus or minus 10% of the nominal value of that figure or number. “Stevia extract” refers to an extract of the leaves of Stevia rebaudiana or Stevia eupatoria, for example, Stevia rebaudiana Bertoni. Eleven sweetening molecules, namely steviol glycosides (steviosides and rebaudiosides), have been identified in stevia leaves; these molecules have a sweetening power 200 to 300 times greater than that of sucrose and zero caloric value. Among them, rebaudioside A has a sweetening power 300 times greater than that of sucrose (and provides no energy). “Dietary fiber” refers to carbohydrate polymers (degree of polymerization greater than or equal to 3) of plant origin, whether or not associated in the plant with lignin or other non-carbohydrate constituents (polyphenols, waxes, saponins, cutin, phytates, phytosterols, etc.). Dietary fibers also include transformed (physically, enzymatically, or chemically) or synthetic carbohydrate polymers (degree of polymerization greater than or equal to 3), notably among fructooligosaccharides, chemically modified plant fibers, polydextrose, synthetic resistant starches, resistant maltodextrins, alpha-gluco-oligosaccharides (GOS), transgalacto-oligosaccharides (TOS), and xylo-oligosaccharides (XOS). Dietary fibers are neither digested nor absorbed in the small intestine; They are partially or totally fermented in the colon.They exhibit at least one of the following properties: increased stool production, . Stimulation of colonic fermentation, reduction of fasting cholesterol, reduction of postprandial blood glucose and / or insulin levels. “Water-soluble dietary fiber” refers to water-soluble carbohydrates considered dietary fiber because they are not hydrolyzed by amylases and therefore are not digested by human digestive enzymes. “Fructo-oligosaccharide” or “FOS” refers to oligomers with a maximum degree of polymerization of 10, composed of D-fructose linked by beta-1,2 bonds and potentially containing a glucose molecule at one end. FOS are a type of fructan. They are not recognized by human digestive enzymes and are therefore indigestible carbohydrates; their breakdown is carried out in the human digestive system by the gut microbiota. FOS have prebiotic properties, meaning they promote the growth of probiotic bacteria. FOS are water-soluble dietary fibers.They are present in nature in a number of plants such as onion, chicory, artichoke, garlic, banana, and asparagus. They can also be produced industrially by two different processes: by partial hydrolysis of chicory inulin by a specific endoinulinase (inulin being a linear polymer of fructose linked at beta-2,1 with a glucose linked at one end at alpha-beta-2) or by enzymatic synthesis. “Short chain fructo-oligosaccharide” or “scFOS” refers to fructo-oligosaccharides made up of 2 to 4 fructose molecules and which may contain a glucose molecule at one end. “Dietary fiber content” or “fiber content” refers to the ratio of the weight of dietary fiber to the total weight of a product, such as a food composition. In the case of dextrins and maltodextrins, resistant or non-resistant, this content is less than 100%, because these products consist of a heterogeneity of mono-, oligo-, and polysaccharides, of which only those structures with glycosidic bonds indigestible by the human digestive system and a sufficiently branched structure can be considered dietary fiber. “GF2”, “GF3” and “GF4” refer to designations given respectively to 1-kestose, nystose and 1-beta-fructofuranosylnystose. The initial G corresponds to a unit of glucose and the initial F corresponds to a unit of fructose. “Carbohydrate” or “carbohydrate” refers to a polyalcohol containing an aldehyde or ketone function. “Complex carbohydrate” refers to carbohydrates with a degree of polymerization greater than 2: oligosaccharides (degree of polymerization between 3 and 9) and polysaccharides (degree of polymerization greater than or equal to 10). “Simple carbohydrate” or “saccharides” or “sugars”, refers to monosaccharides (also called monosaccharides) and disaccharides. “Gluten” refers to the storage proteins found in the grains of many cereals, such as wheat, oats, and barley, which allow for the storage of trace elements and amino acids necessary for the development of the young plant. Gluten comprises proteins insoluble in aqueous solutions, namely gliadins and glutenins. Besides proteins, gluten also contains starch, reducing sugars, and lipids. “Vital Wheat Gluten” or “VWG” refers to forms of dried wheat gluten that have undergone minimal or no thermal denaturation during drying, from which starch and soluble components have been removed by a washing process. When reconstituted with water, vital wheat gluten exhibits physical properties (e.g., elasticity) similar to those of freshly prepared moist wheat gluten. Vital wheat gluten powder typically has a protein content, on a dry basis, of approximately 80% or higher (as measured by AOAC method 979.09; Kjeldahl method with a conversion factor Nx6.25). “Fat(s)” or “fatty matter” refers to the lipids in a food. “Osidic bond” or “glycosidic bond” refers to a covalent bond resulting from the reaction between the hemiacetal -OH (carried by the anomeric carbon) of a sugar and another molecule (carbohydrate or not). “Maltose” or “D-Glucopyranosyl-(al->4)-D-glucopyranose” refers to a disaccharide composed of two glucose units linked by an alpha(l->4) bond. “Maltodextrin” refers to starch derivatives (i.e., glucose polymers) obtained through enzymatic or chemical (acid) hydrolysis. Any maltodextrin preparation results in a highly heterogeneous mixture of molecules with different molecular masses and branching patterns. They have a dextrose equivalent (which increases with the degree of hydrolysis) of less than 20%, and approximately 80% alpha-1,4 glycosidic bonds and 20% alpha-1,6 glycosidic bonds. Maltodextrins are highly water-soluble and completely digested in the small intestine. The distinction between dextrins and maltodextrins is often blurred, and these terms are sometimes used interchangeably. “Maltotriose” or “D-Gluco-pyranosyl-(al->4)-D-Glucopyranosyl-(al->4)-D-glucopyranose” refers to a triholoside consisting of three glucose units linked by alpha(l->4) bonds. “Marshmallow” refers to any confectionery that can be a marshmallow, a marshmallow-type confectionery, or a soft marshmallow. “Nutri-Score” is a simplified nutritional quality information logo that complements the mandatory nutrition declaration required by European regulations. It was developed by Public Health France following Article 14 of French Law No. 2016-41 of January 26, 2016, on the modernization of our healthcare system. It is based on a five-color scale (from dark green to dark orange) associated with letters (from A to E), making it easier for consumers to choose products based on their nutritional composition. Products rated A (dark green) are the most nutritionally sound, while those rated E (dark orange) are the least nutritionally sound.The Nutri-Score is assigned based on the content of nutrients and foods to favour (fibres, proteins, fruits and vegetables) and nutrients to limit (energy, saturated fatty acids, sugars, salt) per 100 grams or 100 millilitres of product. “Sucrose” refers to a disaccharide containing one glucose unit and one fructose unit, these two units being linked by an alpha-beta-2 bond. “Glucose syrup” refers to a glucose polymer resulting from the acid or enzymatic hydrolysis of starch, the dextrose equivalent of which ranges from 20 to 95, depending on the intensity of the hydrolysis. Commercially available glucose syrups typically have a dextrose equivalent between 39 and 42. A glucose syrup has the appearance of a thick, colorless, and transparent syrup. Its sweetness is proportional to its dextrose equivalent. “Glucose-fructose syrup” refers to a syrup containing glucose and fructose, with a fructose content of at least 5% by weight relative to the total dry weight of sugars. It is obtained by hydrolyzing starch, for example, corn or wheat starch, followed by enzymatic treatment to convert a greater or lesser proportion of glucose molecules into fructose molecules. Glucose syrup may also be called HFCS (high-fructose corn syrup) or high-fructose corn syrup, or isoglucose, depending on the country and the fructose content. - “Added sugars” refers to monosaccharides and disaccharides added to food during its manufacture or preparation, by the manufacturer, cook or consumer, as well as sugars naturally present in honey and syrups. - “Invert sugar” refers to a mixture of glucose and fructose obtained by acid or enzymatic hydrolysis of sucrose. - “Reducing sugars” refers to sugars containing a free aldehyde or ketone group which allows them to oxidize rapidly. - “Higher sugars” refers to glucose oligosaccharides and polysaccharides with a number of glucose units greater than or equal to 4. - “Unit” or “monomer” refers to the repeating motif that represents the building block of an oligomer or polymer, such as a saccharide for an oligosaccharide or a polysaccharide. DETAILED DESCRIPTION

[0034] According to a first aspect, the present invention relates to an association comprising:

[0035] - at least one short-chain fructo-oligosaccharide (a); and - either at least one maltodextrin (b), - either vital wheat gluten (c).

[0036] According to one embodiment, the present invention relates to an association comprising:

[0037] - at least one short-chain fructo-oligosaccharide (a); and - either at least one maltodextrin (b): - either vital wheat gluten (c); - either at least one glucose syrup whose dextrose equivalent is less than 39 (d).

[0038] According to one embodiment, the association according to the present invention comprises:

[0039] - at least one short-chain fructo-oligosaccharide (a); and - at least one maltodextrin (b).

[0040] According to another embodiment, the association according to the present invention comprises:

[0041] - at least one short-chain fructo-oligosaccharide (a); and - vital wheat gluten (c).

[0042] According to another embodiment, the association according to the present invention comprises:

[0043] - at least one short-chain fructo-oligosaccharide (a); and - at least one glucose syrup with a dextrose equivalent of less than 39 (d).

[0044] According to a preferred feature, at least one short-chain fructo-oligosaccharide (a) is a mixture of two short-chain fructo-oligosaccharides.

[0045] According to one embodiment, at least one short-chain fructo-oligosaccharide (a) is a mixture:

[0046] - of a fructo-oligosaccharide containing one glucose unit and two fructose units, also called 1-kestose or GF2, having a degree of polymerization equal to 3; and - of a fructo-oligosaccharide containing one glucose unit and three fructose units, also called nystose or GF3, with a degree of polymerization of 4; and - of a fructo-oligosaccharide containing one unit of glucose and four units of fructose, also called 1-beta-fructofuranosylnystose or GF4, exhibiting a degree of polymerization equal to 5.

[0047] According to a preferred feature, the fructose units of the fructo-oligosaccharides GF2, GF3 and GF4 are linked together by beta(2-l) bonds and the terminal glucose unit is linked to a fructose unit by an alphal-beta2 bond.

[0048] According to one embodiment, at least one short-chain fructooligosaccharide (a) is obtained by an enzymatic mechanism, preferably involving a beta-fructosyltransferase on sucrose. According to an advantageous feature, said sucrose is derived from sugar beet. Preferably, the beta-fructosyltransferase is produced by the microorganism Aspergillus niger or by the microorganism Aureobasidium pullulans. From the sucrose molecules, the product obtained at the end of the enzymatic mechanism is a mixture of sucrose, glucose, and fructooligosaccharides. Advantageously, this product is purified by chromatography.

[0049] According to one embodiment, the fructo-oligosaccharide mixture according to the invention comprises between 30 and 45% of GF2, between 40 and 60% of GF3, between 5 and 15% of GF4 and between 1 and 10% of mono- and disaccharides (glucose and sucrose), preferably between 35 and 40% of GF2, between 40 and 55% of GF3, between 7 and 12% of GF4 and between 3 and 8% of mono- and disaccharides (glucose and sucrose), more preferably about 37% of GF2, about 53% of GF3, about 10% of GF4 and less than 7% of mono- and disaccharides (glucose and sucrose), the percentages being expressed by weight relative to the total weight of the fructo-oligosaccharide mixture.

[0050] According to a preferred embodiment, at least one short-chain fructo-oligosaccharide (a) is the product marketed under the brand name ACTILIGHT® by the company TEREOS®. More preferably, at least one short-chain fructo-oligosaccharide (a) is the product marketed under the brand names ACTILIGHT® 950P, ACTILIGHT® 950S and ACTILIGHT® 951S by the company TEREOS®.

[0051] The presence of fructo-oligosaccharide(s) in the combination according to the invention acts as a source of fiber and makes it possible to enrich in fiber a composition administered orally such as a food composition comprising the combination according to the invention.

[0052] According to one embodiment, at least one maltodextrin (b) comprises:

[0053] - from 0.01% to 5.00% glucose, preferably 0.05% to 2.00%, preferably from 0.20% to 0.50%, preferably about 0.38%; - 0.1% to 5% maltose, preferably 0.5% to 3%, preferably 1.5% to 2.5%, preferably about 2.1%; - 0.1% to 5% maltotriose, preferably 1% to 3.5%, preferably 2.5% to 3%, preferably about 2.8%; and - 85.00% to 99.79% of higher sugars, preferably 92% to 98%, preferably 93% to 95%, preferably approximately 94.6%,

[0054] the percentages being expressed in weight relative to the total weight of the dry matter of maltodextrin (b).

[0055] According to one embodiment, maltodextrin (b) has a dextrose equivalent of between 3.0 and 10.0, preferably between 6.0 and 9.0, preferably about 7.6, measured by the Lane-Eynon method.

[0056] The Lane-Eynon constant titration method is a volumetric method used to determine the dextrose equivalent by determining the total reducing sugars in a solution. This method is based on the ability of reducing sugars to reduce cupric hydroxide to cuprous oxide. It consists of analyzing a solution by boiling point titration with respect to a determined volume of Fehling's solution, under well-defined conditions, using methylene blue as an indicator.

[0057] According to one embodiment, the moisture content of the maltodextrin product (b) is less than 3.0% by weight relative to the total weight of the product.

[0058] Advantageously, an aqueous sample of 59.9 brix of maltodextrin (b) has a viscosity of 315 cP at 70°C, 838 cP at 50°C and 7342 cP at 20°C.

[0059] According to one embodiment, at least one maltodextrin (b) is composed of 0.01-5% glucose, 0.1-5% maltose, 0.1-5% maltotriose and 85.00-99.79% higher sugars, the percentages being expressed by weight relative to the total weight of the maltodextrin (b), and has a dextrose equivalent of between 3.0 and 10.0, preferably between 6.0 and 9.0.

[0060] According to one embodiment, said maltodextrin (b) is the product marketed under the brand name MALDEX® 06s by the company TEREOS®.

[0061] The presence of this maltodextrin (b) in the combination according to the invention allows, when this combination is inserted into an orally administered composition such as a food composition, in particular to compensate for the loss of charge induced by a decrease in the sugar content of said composition administered orally.

[0062] According to one embodiment, the vital wheat gluten (c) used in the composition according to the third embodiment has a protein content of at least 75% by weight relative to the total dry weight of the vital wheat gluten. More preferably, the vital wheat gluten (c) is a product marketed under the name Amygluten by the company TEREOS®; even more preferably, it is the product marketed under the brand name Amygluten 100 by the company TEREOS®.

[0063] According to one embodiment, at least one glucose syrup whose dextrose equivalent is less than 39 has a dextrose equivalent between 20.0 and 39.0, preferably between 25.0 and 35.0, more preferably between 29.0 and 35.0, even more preferably 32.0.

[0064] According to a preferred feature, at least one glucose syrup whose dextrose equivalent is less than 39 comprises:

[0065] - between 0.1 and 10.0% glucose, preferably less than 5.0%; - between 2.0 and 12.0% maltose, preferably between 4.0 and 9.0%; - between 5 and 17.0% maltotriose, preferably between 8.0 and 14.0%; and - between 75.0 and 88.0% higher sugars, preferably around 81.0%;

[0066] the percentages being expressed in weight relative to the total weight of the dry matter of the glucose syrup.

[0067] According to a particular feature, at least one glucose syrup whose dextrose equivalent is less than 39 comprises about 11.5% mono- and disaccharides by weight relative to the total dry weight of the glucose syrup.

[0068] Preferably, at least one glucose syrup whose dextrose equivalent is less than 39 has a dry matter which represents between 75.0 and 85.0%, preferably between 78.0 and 80.0% by weight relative to the total weight of the syrup.

[0069] Advantageously, at least one glucose syrup whose dextrose equivalent is less than 39 has a Brix index at 20°C between 75 and 90, preferably between 80 and 85, preferably between 81.6 and 83.8.

[0070] More preferably, the glucose syrup is a product marketed under the brand name Mylose® by the company TEREOS®, even more preferably it is the product marketed under the brand name Mylose® 351 by the company TEREOS®.

[0071] As a reminder, commercially available glucose syrups generally have a dextrose equivalent of between 39 and 42. The advantages of such a glucose syrup are, on the one hand, that it has a low sugar content and on the other hand, it makes it possible to compensate for the loss of charge induced by the reduction in the sugar content of an orally administered composition in which the association according to the invention would be inserted.

[0072] According to a second aspect, the present invention relates to a food composition comprising the combination according to the invention as defined above.

[0073] Preferably, this food composition has the same characteristics as the combination according to the invention as defined above, in particular with regard to at least one short-chain fructo-oligosaccharide (a), at least one maltodextrin (b), vital wheat gluten (c) and at least one glucose syrup whose dextrose equivalent is less than 39 (d).

[0074] According to a preferred feature, the association according to the invention as defined above is introduced into a food composition according to the invention by mixing, dissolving, dispersing, applying, coating, spraying, injecting, solidifying, crystallizing, kneading, dipping, applying and / or solidifying.

[0075] Advantageously, the food composition according to the invention comprises the combination according to the invention, the contents of each component of which are as follows:

[0076] - between 5 and 35% of at least one short-chain fructo-oligosaccharide (a); and

[0077] - i.e. between 1 and 15% of at least one maltodextrin (b),

[0078] - i.e. between 0.1 and 15.0% of vital wheat gluten (c),

[0079] - i.e., between 1 and 70% of at least one glucose syrup, the equivalent of which in dextrose is less than 39 (d),

[0080] the percentages being expressed in weight relative to the total weight of the food composition.

[0081] According to a preferred feature, the combination according to the invention as defined above is incorporated into one or more of the following food compositions: fruit-based preparations, jams, compotes; preparation for biscuits, cakes, brioches, bread; breakfast cereals; cereal bars; beverages including milk-based drinks, sports drinks, nutritional supplement drinks, fruit juices and nectars, flavored waters, tea, fruit-based drinks, syrups, alcoholic beverages (alcohol content less than 15 degrees), still and carbonated drinks; confectionery, gummy confectionery, chewing gum and refreshing lozenges, chocolates and chocolate confectionery; dairy products, ice creams and sorbets; spreads; milk and fruit-based desserts; diet products; food supplements; sauces and soups.

[0082] According to an advantageous feature, the association according to the invention as defined above is introduced into an ice cream composition.

[0083] According to a preferred feature, the association according to the invention as defined above is introduced into a marshmallow composition.

[0084] Advantageously, the association according to the invention as defined above is introduced into a composition of honey balls.

[0085] According to a preferred feature, the association according to the invention as defined above is introduced into a cereal bar composition.

[0086] According to a preferred feature, the association according to the invention as defined above is introduced into a cake composition.

[0087] According to a preferred feature, the association according to the invention as defined above is introduced into a biscuit composition.

[0088] According to a preferred feature, the association according to the invention as defined above is introduced into a composition of brioches.

[0089] According to a preferred feature, the association according to the invention as defined above is introduced into a composition of gummy confectionery.

[0090] According to a first embodiment, the food composition comprises:

[0091] - between 6% and 25% of at least one short-chain fructo-oligosaccharide (a), preferred typically between 10% and 20%, more preferably between 12% and 16%, and even more preferably around 14%, the percentages being expressed as a percentage of the total weight of the food composition; and

[0092] - between 2% and 20% of at least one maltodextrin (b), preferably between 5% and 15%, more preferably between 7% and 13%, even more preferably around 10%, the percentages being expressed in weight relative to the total weight of the food composition.

[0093] Preferably, said at least one short-chain fructo-oligosaccharide (a) is a mixture composed of GF2, GF3 and GF4. More preferably, this mixture comprises between 30 and 45% of GF2, between 40 and 60% of GF3, between 5 and 15% of GF4 and between 1 and 10% of mono- and disaccharides (glucose and sucrose), advantageously about 37% of GF2, about 53% of GF3, about 10% of GF4 and less than 7% of mono- and disaccharides (glucose and sucrose), the percentages being expressed by weight relative to the total weight of the fructo-oligosaccharide mixture. Even more preferably, at least one short-chain fructo-oligosaccharide (a) is present in the form of a product marketed under the brand name ACTILIGHT® by the company TEREOS®, advantageously the product ACTILIGHT® 950P.

[0094] Advantageously, at least one maltodextrin (b) has a dextrose equivalent of between 3.0 and 10.0, preferably between 6.0 and 9.0, preferably about 7.6, measured by the Lane-Eynon method and comprises:

[0095] - from 0.01% to 5.00% glucose, preferably 0.05% to 2.00%, preferably from 0.20% to 0.50%, preferably about 0.38%; - 0.1% to 5% maltose, preferably 0.5% to 3%, preferably 1.5% to 2.5%, preferably around 2.1%; - 0.1% to 5% maltotriose, preferably 1% to 3.5%, preferably 2.5% to 3%, preferably about 2.8%; and - 85.00% to 99.79% of higher sugars, preferably 92% to 98%, preferably 93% to 95%, preferably approximately 94.6%,

[0096] the percentages being expressed in weight relative to the total weight of the dry matter of the maltodextrin (b).

[0097] More advantageously, said maltodextrin (b) is the product marketed under the brand name MALDEX® 06s by the company TEREOS®.

[0098] According to a preferred feature, said food composition further comprises at least one ingredient selected from: fresh cream, skimmed milk, skimmed milk powder, egg yolk, vanilla extract, stevia extract and a natural flavoring.

[0099] The vanilla and stevia extracts can be obtained by any process known to those skilled in the art, such as solvent extraction or mechanical extraction, for example, by applying pressure. Preferably, the stevia extract comprises at least 95.0% steviol glycosides by weight relative to the dry weight of the extract and at least 45.0% rebaudioside D by weight relative to the dry weight of the extract. Preferably, the vanilla extract comprises between 0.01 and 1.00%, more preferably between 0.08 and 0.30%, vanillin by weight relative to the weight of the extract.

[0100] Preferably, said food composition is ice cream. Advantageously, the composition of said ice cream is one of the two compositions shown in Table 1 below, the percentages being expressed as weight relative to the total weight of each composition:

[0101] [Tables 1] INGREDIENTS (by mass percentage) COMPOSITION FOR MAKING VANILLA ICE CREAM COMPOSITION FOR MAKING COCOA ICE CREAM Fresh cream 10.0000 to 20.0000 10.0000 to 20.0000 Skimmed milk 45.0000 to 55.0000 45.0000 to 55.0000 Skimmed milk powder 1.0000 to 10.0000 1.0000 to 10.0000 Egg yolks 2.0000 to 6.0000 2.0000 to 6.0000 Vanilla extract 0.0100 to 3.0000 0.0000 Defatted cocoa 0.0000 1.0000 to 5.0000 At least one short-chain fructo-oligosaccharide (a) 10.0000 to 20.0000 10.0000 to 20.0000 At least one maltodextrin (b) 5.0000 to 15.0000 5.0000 to 15.0000 Stevia extract 0.0010 to 0.5000 0.0010 to 0.5000 Natural flavoring 0.0005 to 1.0000 0.0005 to 1.0000 TOTAL 100.0000 100.0000

[0102] Advantageously, fresh cream has a fat content of 30% by weight relative to the total weight of fresh cream. Advantageously, skimmed milk has a fat content of 0.05% by weight relative to the total weight of skimmed milk.

[0103] Preferably, the stevia extract is the product marketed under the brand name DELTA® marketed by the company PureCircle®.

[0104] Advantageously, the natural flavor is the product marketed under the name NSF 06 and / or the product marketed under the name NSF 07 by the company PureCircle®.

[0105] According to a preferred feature, the at least one short-chain fructo-oligosaccharide (a) and the at least one maltodextrin (b) are as described above in this first embodiment of the food composition according to the invention.

[0106] Such ice cream compositions according to the invention allow for a reduction in the energy content, fat content (particularly saturated fatty acids), and sugar content of the finished product, compared to a reference ice cream; the ice creams according to the invention are reduced in sugars, with no added sugars, reduced in fat, and reduced in energy. They are also rich in fiber. Sources of protein, and enriched with fiber. This leads to an improvement in the Nutri-Score of the finished product.

[0107] This is made possible in particular by the synergistic action of at least one short-chain fructo-oligosaccharide (a) with at least one maltodextrin (b), for example the synergistic action between a mixture of short-chain fructo-oligosaccharides such as that of ACTILIGHT® 950P, ACTILIGHT® 950S or ACTILIGHT® 951S and a maltodextrin (b) such as MALDEX® 06s. This synergistic effect notably allows for a reduction in the sugar and fat content of the ice cream.

[0108] Moreover, these nutritional advantages do not lead to a decrease in the organoleptic qualities of the ice cream according to the invention. In particular, the taste and texture are preserved in ice creams comprising the oral composition according to the first embodiment of the food composition according to the invention. Furthermore, as demonstrated in Example 1, the melting rate of an ice cream comprising an ice cream composition according to the invention is not altered compared to a reference ice cream.

[0109] More preferably, the composition of the ice cream according to the invention is composition 1 or composition 2 disclosed in example 1.

[0110] Advantageously, the ice cream compositions according to the present invention do not include added sugars.

[0111] According to a second embodiment, the food composition comprises:

[0112] - between 5% and 50% of at least one short-chain fructo-oligosaccharide (a), preferably between 10% and 40%, more preferably between 15% and 35%, even more preferably about 33%, the percentages being expressed in weight relative to the total weight of the food composition; and - between 1% and 20% of at least one maltodextrin (b), preferably between 1% and 10%, more preferably between 3% and 7%, even more preferably about 4.5%, the percentages being expressed in weight relative to the total weight of the food composition.

[0113] Preferably, said at least one short-chain fructo-oligosaccharide (a) is a mixture composed of GF2, GF3, and GF4. More preferably, this mixture comprises between 30 and 45% GF2, between 40 and 60% GF3, between 5 and 15% GF4, and between 1 and 10% mono- and disaccharides (glucose and sucrose), advantageously about 37% GF2, about 53% GF3, about 10% GF4, and less than 7% mono- and disaccharides (glucose and sucrose), the percentages being expressed by weight relative to the total weight of the fructo-oligosaccharide mixture. Even more preferably, the at least one short-chain fructo-oligosaccharide (a) is a product marketed under the brand name ACTILIGHT® by the company TEREOS®, advantageously the product ACTILIGHT® 950P, ACTILIGHT® 950S or ACTILIGHT® 951S.

[0114] Advantageously, at least one maltodextrin (b) has a dextrose equivalent of between 3.0 and 10.0, preferably between 6.0 and 9.0, preferably about 7.6, measured by the Lane-Eynon method and comprises:

[0115] - from 0.01% to 5.00% glucose, preferably 0.05% to 2.00%, preferably from 0.20% to 0.50%, preferably about 0.38%; - 0.1% to 5% maltose, preferably 0.5% to 3%, preferably 1.5% to 2.5%, preferably about 2.1%; - 0.1% to 5% maltotriose, preferably 1% to 3.5%, preferably 2.5% to 3%, preferably about 2.8%; and - from 85.00% to 99.79% of higher sugars, preferably 92% to 98%, preferably 93% to 95%, preferably about 94.6%.

[0116] the percentages being expressed in weight relative to the total weight of the dry matter of maltodextrin (b).

[0117] More advantageously, said maltodextrin (b) is the product marketed under the brand name MALDEX® 06s by the company TEREOS®.

[0118] According to a preferred characteristic, said food composition further comprises at least one ingredient selected from: sucrose, glucose syrup, glucose-fructose syrup, sorbitol syrup, gelatin, a gelling agent, a foaming agent, natural flavoring, red beet concentrate, natural vanilla flavoring.

[0119] Preferably, said food composition consists of marshmallows. Advantageously, the composition of said marshmallows is the composition shown in Table 2 below, the percentages being expressed as weight relative to the total weight of the composition used:

[0120]

[0121]

[0122]

[0123]

[0124]

[0125]

[0126] [Tables 2] INGREDIENTS (by mass percentage) COMPOSITION FOR MARSHMALLOW MANUFACTURING Sucrose 0.0000 to 15.0000 Water 15.0000 to 25.0000 Glucose-fructose syrup 15.0000 to 35.0000 At least one maltodextrin (b) 0.5000 to 20.0000 At least one short-chain fructo-oligosaccharide (a) 20.0000 to 40.0000 Sorbitol syrup 2.0000 to 15.0000 Gelatin or gelling agent alone or in combination with a foaming agent 2.0000 to 8.0000 Red beet concentrate 0.0100 to 1.5000 Natural vanilla flavoring 0.0050 to 0.1000 Flavoring natural (NSF 06) 0.0005 to 0.0500 TOTAL 100.0000 Preferably, the sucrose is sucrose marketed by the company TEREOS®. Preferably, the glucose-fructose syrup has a dextrose equivalent between 55.0 and 80.0, more preferably between 66.0 and 73.0. Preferably, this glucose-fructose syrup comprises: - between 5.0 and 12.0% fructose, preferably between 8.0 and 9.9%; - between 25.0 and 35.0% glucose, preferably between 28.0 and 33.0%; - between 35.0 and 45.0% maltose, preferably between 38.0 and 43.0%; - between 10.0 and 15.0% maltotriose, preferably around 12.0%; - between 5.0 and 10.0% higher sugars, preferably around 8.5%; the percentages are expressed as weight relative to the total weight of the dry matter of the glucose-fructose syrup. Advantageously, said glucose-fructose syrup has a Brix value at 20°C of between 75.0 and 90.0, preferably between 80.0 and 85.0, preferably between 81.1 and 82.0. The dry matter of said glucose-fructose syrup advantageously represents between 71% and 85% by weight relative to the total weight of the glucose-fructose syrup, moreover between 80.5 and 81.5%. Preferably, the glucose-fructose syrup of the food composition of the second embodiment according to the invention is a product marketed under the brand name Glucosweet® by the company TEREOS®, more preferably it is the product marketed under the brand name Glucosweet® 461 by the company TEREOS®.

[0127] According to a preferred feature, the at least one short-chain fructo-oligosaccharide (a) and the at least one maltodextrin (b) are as described above in the present second embodiment of the food composition according to the invention.

[0128] Preferably, the sorbitol syrup has a sorbitol content of between 70.0 and 98.0% by weight relative to the total dry matter weight, preferably between 73.5 and 86.5%. The dry matter weight advantageously represents 65.0 to 80.0% of the syrup weight, more advantageously 69.0 to 71.5%. Advantageously, said sorbitol syrup has a Brix value at 20°C of between 60.0 and 75.0, preferably between 65.0 and 70.0, preferably between 67.0 and 69.5. More preferably, the sorbitol syrup is a product marketed under the brand name Meritol® by the company TEREOS®, and even more preferably it is the product marketed under the brand name Meritol® 160 by the company TEREOS®.

[0129] Advantageously, the gelatin has a bloom index greater than or equal to 120, preferably a bloom index equal to 200. According to a preferred characteristic, said gelatin is pork gelatin, beef gelatin or fish gelatin, preferably pork gelatin.

[0130] Advantageously, the gelling agent is selected from: pectins, starch (of any origin, for example: corn, tapioca, wheat, potatoes, bananas), carrageenans, alginates, agar-agar, and a combination of these gelling agents. In one embodiment, said gelling agent is combined with a foaming agent, preferably a protein, more preferably a soy, pea, and / or potato protein.

[0131] According to one embodiment, said food composition comprises either gelatin or a gelling agent, said gelling agent being able to be associated with a foaming agent such as a protein, for example a soy, pea, and / or potato protein.

[0132] Advantageously, the natural flavor is the product marketed under the name NSF 06 by the company PureCircle®.

[0133] Such marshmallow compositions according to the invention allow for a reduction in the energy and sugar content of the marshmallows, compared to reference marshmallows; the marshmallows according to the invention are reduced in energy and reduced in sugars. These marshmallows according to the invention are also rich in fiber and allow for an increase in fiber content compared to Reference marshmallows: they are enriched with fiber. This leads to an improvement in the Nutri-Score of the finished product.

[0134] This is made possible by the various advantages conferred by the ingredients specifically selected for this food composition. Indeed, sorbitol syrup allows for a reduction in the energy and sugar content of said food composition; at least one short-chain fructo-oligosaccharide (a), such as a mixture of short-chain fructo-oligosaccharides, for example ACTILIGHT® 950P, ACTILIGHT® 950S or ACTILIGHT® 951S, makes it possible to reduce the sugar content and compensate for the associated loss of charge, to reduce the number of calories as well as to provide fiber; at least one maltodextrin (b) for example MALDEX® 06s allows to reduce the sugar content and to act as a bulking agent which compensates for the decrease in glucose syrup content and contributes to obtaining an optimal texture and stability for the finished product which is the marshmallow thanks to the supply of long polymer chains.

[0135] Furthermore, these nutritional advantages do not lead to a decrease in the organoleptic qualities of the marshmallows according to the invention. Indeed, in particular, the taste and texture are preserved in the marshmallows comprising the composition for oral administration according to the second embodiment of the food composition according to the invention.

[0136] More preferably, the composition of the marshmallows according to the invention is the composition 3 disclosed in example 2.

[0137] According to a third embodiment, the food composition comprises:

[0138] - between 2% and 30% of at least one short-chain fructo-oligosaccharide (a), preferably typically between 2% and 15%, more preferably between 5% and 10%, and even more preferably around 7%, the percentages being expressed as a percentage of the total weight of the food composition; and

[0139] - between 0.1 and 10.0% of vital wheat gluten (c), preferably between 0.5% and 5.0%, more preferably between 1.0% and 3.0%, even more preferably about 2.3%, the percentages being expressed as weight relative to the total weight of the food composition.

[0140] Preferably, said at least one short-chain fructo-oligosaccharide (a) is a mixture composed of GF2, GF3, and GF4. More preferably, this mixture comprises between 30 and 45% GF2, between 40 and 60% GF3, between 5 and 15% GF4, and between 1 and 10% mono- and disaccharides (glucose and sucrose), advantageously about 37% GF2, about 53% GF3, about 10% GF4, and less than 7% mono- and disaccharides (glucose and sucrose), the percentages being expressed by weight relative to the total weight of the fructo-oligosaccharide mixture. Even more preferably, the at least one short-chain fructo-oligosaccharide (a) is a product marketed under the brand name ACTILIGHT® by the company TEREOS®, advantageously the product ACTILIGHT® 950P, ACTILIGHT® 950S or ACTILIGHT® 951S.

[0141] Preferably, the vital wheat gluten (c) used in the composition according to the third embodiment has a protein content of at least 75% by weight relative to the total dry weight of the vital wheat gluten. More preferably, the vital wheat gluten (c) is a product marketed under the name Amygluten by the company TEREOS®; even more preferably, it is the product marketed under the brand name Amygluten 100 by the company TEREOS®.

[0142] According to a preferred feature, said food composition further comprises at least one ingredient selected from at least one glucose syrup having a dextrose equivalent of less than 39, corn flour, honey, salt, natural flavoring.

[0143] According to one embodiment, said food composition comprises between 10% and 30% of at least one glucose syrup whose dextrose equivalent is less than 39, preferably between 15% and 25%, more preferably between 16% and 22%, even more preferably about 19%, the percentages being expressed in weight relative to the total weight of the food composition.

[0144] Preferably, said food composition consists of honey balls, preferably breakfast honey balls. Advantageously, the composition of said honey balls is the composition shown in Table 3 below, the percentages being expressed as weights relative to the total weight of the composition:

[0145] [Tables3] INGREDIENTS (by mass percentage) COMPOSITION FOR MAKING HONEY BALLS Corn flour 60.000 to 75.000 At least one short-chain fructo-oligosaccharide (a) 5.000 to 10.000 Vital wheat gluten (c) 0.500 to 5.000 At least one glucose syrup with a dextrose equivalent of less than 39% 15.000 to 25.000 Honey 0.500 to 5.000 Salt 0.250 to 1.250 Natural flavoring 0.001 to 0.100 TOTAL 100.000

[0146] Corn flour, honey and salt can be of all types known to a person skilled in the art intended for use in a food composition.

[0147] According to a preferred feature, the at least one short-chain fructo-oligosaccharide (a), and vital wheat gluten (c) are as described above in this third embodiment of the food composition according to the invention.

[0148] According to one embodiment, at least one glucose syrup whose dextrose equivalent is less than 39 has a dextrose equivalent between 20.0 and 39.0, preferably between 25.0 and 35.0, more preferably between 29.0 and 35.0, even more preferably 32.0.

[0149] According to a preferred feature, at least one glucose syrup whose dextrose equivalent is less than 39 comprises:

[0150] - between 0.1 and 10.0% glucose, preferably less than 5.0%; - between 2.0 and 12.0% maltose, preferably between 4.0 and 9.0%; - between 5 and 17.0% maltotriose, preferably between 8.0 and 14.0%; and - between 75.0 and 88.0% higher sugars, preferably around 81.0%;

[0151] the percentages being expressed in weight relative to the total weight of the dry matter of the glucose syrup.

[0152] According to a particular feature, at least one glucose syrup whose dextrose equivalent is less than 39 comprises about 11.5% mono- and disaccharides by weight relative to the total dry weight of the glucose syrup.

[0153] Preferably, at least one glucose syrup whose dextrose equivalent is less than 39 has a dry matter which represents between 75.0 and 85.0%, preferably between 78.0 and 80.0% by weight relative to the total weight of the syrup.

[0154] Advantageously, at least one glucose syrup whose dextrose equivalent is less than 39 has a Brix index at 20°C between 75 and 90, preferably between 80 and 85, preferably between 81.6 and 83.8.

[0155] More preferably, the glucose syrup is a product marketed under the brand name Mylose® by the company TEREOS®, even more preferably it is the product marketed under the brand name Mylose® 351 by the company TEREOS®.

[0156] As a reminder, glucose syrups usually available commercially generally have a dextrose equivalent of between 39 and 42. The advantages of such a glucose syrup are, on the one hand, that it has a low sugar content and, on the other hand, that it makes it possible to compensate for the loss of charge induced by the reduction of the sugar content of a composition administered orally in which the combination according to the invention would be inserted.

[0157] Advantageously, the natural flavor is the product marketed under the name NSF 08 by the company PureCircle®.

[0158] Such honey ball compositions according to the invention allow for a reduction in sugar content and an increase in fiber and protein content compared to reference honey balls; the honey balls according to the invention are lower in sugar and higher in fiber. This results in an improved Nutri-Score for the finished product.

[0159] This is made possible by the various advantages conferred by the ingredients specifically selected for the present food composition. Indeed, at least one short-chain fructo-oligosaccharide (a), such as a mixture of short-chain fructo-oligosaccharides, for example ACTILIGHT® 950P, ACTILIGHT® 950S or ACTILIGHT® 951S, makes it possible to reduce the sugar content and compensate for the associated loss of charge, as well as to provide fiber; at least one glucose syrup with a dextrose equivalent of less than 39 is a low-sugar glucose syrup that acts as a bulking agent to compensate for the reduction in sugar content in the honey ball composition; vital wheat gluten (c) makes it possible to enrich the honey ball composition according to the invention with protein.

[0160] Furthermore, these nutritional advantages do not lead to a decrease in the organoleptic qualities of the honey balls according to the invention. Indeed, in particular, the taste and texture are preserved in the honey balls comprising the composition for oral administration according to the third embodiment of the food composition according to the invention.

[0161] More preferably, the composition of the honey balls according to the invention is composition 4 disclosed in example 3.

[0162] According to a fourth embodiment, the food composition comprises:

[0163] - between 2% and 30% of at least one short-chain fructo-oligosaccharide (a), preferably typically between 10% and 20%, more preferably between 12% and 17%, and even more preferably around 14.5%, the percentages being expressed as a percentage of the total weight of the food composition; and

[0164] - between 0.1 and 15.0% of vital wheat gluten (c), preferably between 2.0% and 10.0%, more preferably between 4.0% and 8.0%, even more preferably about 6.0%, the percentages being expressed as weight relative to the total weight of the food composition.

[0165] Preferably, said at least one short-chain fructo-oligosaccharide (a) is a mixture composed of GF2, GF3, and GF4. More preferably, this mixture comprises between 30 and 45% GF2, between 40 and 60% GF3, between 5 and 15% GF4, and between 1 and 10% mono- and disaccharides (glucose and sucrose), advantageously about 37% GF2, about 53% GF3, about 10% GF4, and less than 7% mono- and disaccharides (glucose and sucrose), the percentages being expressed by weight relative to the total weight of the fructo-oligosaccharide mixture. Even more Preferably, at least one short-chain fructo-oligosaccharide (a) is a product marketed under the brand name ACTILIGHT® by the company TEREOS®, advantageously the product ACTILIGHT® 950P, ACTILIGHT® 950S or ACTILIGHT® 951S.

[0166] Preferably, the vital wheat gluten (c) used in the composition according to the fourth embodiment has a protein content of at least 75% by weight relative to the total dry weight of the vital wheat gluten. More preferably, the vital wheat gluten (c) is a product marketed under the name Amygluten by the company TEREOS®; even more preferably, it is the product marketed under the name Amygluten 100 by the company TEREOS®.

[0167] According to a preferred feature, said food composition further comprises at least one ingredient selected from at least one glucose syrup having a dextrose equivalent of less than 39, cereals, sorbitol syrup, invert sugar syrup, hazelnut flavoring, water, salt.

[0168] According to one embodiment, said food composition comprises between 10% and 30% of at least one glucose syrup whose dextrose equivalent is less than 39, preferably between 12% and 25%, more preferably between 15% and 21%, even more preferably about 18%, the percentages being expressed in weight relative to the total weight of the food composition.

[0169] Preferably, said food composition consists of cereal bars. Advantageously, the composition of said cereal bars is the composition shown in Table 4 below, the percentages being expressed as weight relative to the total weight of the composition:

[0170] [Tables4] INGREDIENTS (by mass %) COMPOSITION FOR CEREAL BARS PRODUCTION Cereals 35.00 to 45.00 Sorbitol syrup 5.00 to 10.00 Invert sugar syrup 3.00 to 8.00 At least one glucose syrup with a dextrose equivalent of less than 39% 15.00 to 20.00 At least one short-chain fructo-oligosaccharide (a) 12.00 to 17.00 Vital wheat gluten (c) 3.00 to 9.00 Hazelnut flavoring 0.01 to 1.00 Water 5.00 to 10.00 Salt 0.01 to 1.00 TOTAL 100.00

[0171] Advantageously, the cereals are chosen from:

[0172] - a mixture of five cereals, preferably a mixture of oat flakes, spelt flakes, rye flakes, wheat flakes and barley flakes, more preferably in proportions of 20% each by weight relative to the total weight of the mixture of five cereals; - crispy cereal grains produced by cooking-extrusion of a mixture based on rice and wheat flour followed by toasting, preferably about 4 mm in diameter, for example the Crac Riz 511 product from GEMEF INDUSTRIES; - crispy cereal flakes produced by cooking-extrusion of a mixture based on pea protein and wheat protein followed by toasting, preferably with dimensions of approximately 5*7*3 mm, preferably the CRACRIZ 1004 product from the company GEMEF INDUSTRIES; - cocoa biscuits produced by cooking-extrusion of a mixture based on wheat flour and cocoa powder followed by toasting, preferably in the form of balls approximately 3.5 mm in diameter, preferably the CracCoa 1359 product from GEMEF INDUSTRIES; and - a mixture of these.

[0173] Preferably, the cereals are composed of about half by weight of the aforementioned five-cereal mixture and about half by weight of the aforementioned crispy cereal grains produced by cooking-extrusion of a mixture based on rice and wheat flour followed by toasting, preferably of about 4 mm in diameter.

[0174] Preferably, the sorbitol syrup has a sorbitol content of between 70.0 and 98.0% by weight relative to the total dry weight of the sorbitol syrup, preferably between 73.5 and 86.5%. The dry weight advantageously represents 65.0 to 80.0% of the weight of the sorbitol syrup, more advantageously 69.0 to 71.5%. Advantageously, said sorbitol syrup has a Brix value at 20°C of between 60.0 and 75.0, preferably between 65.0 and 70.0, preferably between 67.0 and 69.5. More preferably, sorbitol syrup is a product marketed under the brand name Meritol® by the company TEREOS®; even more preferably, it is the product marketed under the brand name Meritol® 160 by the company TEREOS®. According to an advantageous characteristic, invert sugar syrup is obtained by hydrolysis of between 71% and 98% of sucrose, preferably hydrolyzing 95% of the sucrose.More advantageously, invert sugar syrup comprises more than 46.5% fructose, more than 46.5% glucose, and less than 7% sucrose; even more advantageously, approximately 46.5% fructose, approximately 46.5% glucose, and approximately 7% sucrose; alternatively, approximately 47.5% fructose, approximately 47.5% glucose, and approximately 5% sucrose. Even more advantageously, the invert sugar syrup is the invert sugar syrup marketed under the name SI 95-71% by the company TEREOS®.

[0175] According to a preferred feature, the at least one short-chain fructo-oligosaccharide (a), and vital wheat gluten (c) are as described above in this fourth embodiment of the food composition according to the invention.

[0176] According to one embodiment, at least one glucose syrup whose dextrose equivalent is less than 39 has a dextrose equivalent between 20.0 and 39.0, preferably between 25.0 and 35.0, more preferably between 29.0 and 35.0, even more preferably 32.0.

[0177] According to a preferred feature, at least one glucose syrup whose dextrose equivalent is less than 39 comprises:

[0178] - between 0.1 and 10.0% glucose, preferably less than 5.0%; - between 2.0 and 12.0% maltose, preferably between 4.0 and 9.0%; - between 5 and 17.0% maltotriose, preferably between 8.0 and 14.0%; and - between 75.0 and 88.0% higher sugars, preferably around 81.0%;

[0179] the percentages being expressed in weight relative to the total weight of the dry matter of the glucose syrup.

[0180] According to a particular feature, at least one glucose syrup whose dextrose equivalent is less than 39 comprises about 11.5% mono- and disaccharides by weight relative to the total dry weight of the glucose syrup.

[0181] Preferably, at least one glucose syrup whose dextrose equivalent is less than 39 has a dry matter which represents between 75.0 and 85.0%, preferably between 78.0 and 80.0% by weight relative to the total weight of the syrup.

[0182] Advantageously, at least one glucose syrup whose dextrose equivalent is less than 39 has a Brix index at 20°C between 75 and 90, preferably between 80 and 85, preferably between 81.6 and 83.8.

[0183] More preferably, the glucose syrup is a product marketed under the brand name Mylose® by the company TEREOS®, even more preferably it is the product marketed under the brand name Mylose® 351 by the company TEREOS®.

[0184] As a reminder, glucose syrups usually available commercially generally have a dextrose equivalent of between 39 and 42. The advantages of such a glucose syrup are, on the one hand, that it has a low sugar content and, on the other hand, that it makes it possible to compensate for the loss of charge induced by the reduction of the sugar content of a composition administered orally in which the combination according to the invention would be inserted.

[0185] Hazelnut flavouring, water and salt may be of all types known to the person skilled in the art intended for use in a food composition.

[0186] Such cereal bar compositions according to the invention allow for a reduction in energy, sugar, and fat content, particularly saturated fat, as well as an increase in fiber and protein content compared to reference cereal bars. The cereal bars according to the invention are reduced in energy, reduced in fat, low in fat, reduced in sugar, high in fiber, a source of protein, and enriched with protein. This results in an improved Nutri-Score for the finished product.

[0187] This is made possible by the various advantages conferred by the ingredients specifically selected for the present food composition. Indeed, at least one short-chain fructo-oligosaccharide (a), such as a mixture of short-chain fructo-oligosaccharides, for example ACTILIGHT® 950P, ACTILIGHT® 950S, or ACTILIGHT® 951S, makes it possible to reduce the sugar content and compensate for the associated loss of charge, as well as to provide fiber; at least one glucose syrup with a dextrose equivalent of less than 39 is a low-sugar glucose syrup that acts as a bulking agent to compensate for the reduction in sugar content in the cereal bar composition; vital wheat gluten (c) makes it possible to enrich the cereal bars according to the invention with protein; the syrup of Sorbitol such as Meritol® 160 helps to reduce the energy and sugar content of cereal bars; and invert sugar syrup helps to reduce the sugar content of cereal bars.

[0188] Furthermore, these nutritional advantages do not lead to a decrease in the organoleptic qualities of the cereal bars according to the invention. Indeed, in particular, the taste and texture are preserved in the cereal bars comprising the composition for oral administration according to the fourth embodiment of the food composition according to the invention.

[0189] More preferably, the composition of the cereal bars according to the invention is the composition 5 disclosed in example 4.

[0190] According to a fifth embodiment, the food composition comprises:

[0191] - between 0.5% and 20% of at least one short-chain fructo-oligosaccharide (a), preferred between 1% and 10%, more preferably between 3% and 10%, and even more preferably around 4.5%, the percentages being expressed as a percentage of the total weight of the food composition; and

[0192] - between 1% and 15.0% of at least one glucose syrup, the equivalent of which in dextrose is less than 39 (d), preferably between 2.0% and 10.0%, more preferably between 4.0% and 8.0%, even more preferably about 6.0%, the percentages being expressed as weight relative to the total weight of the food composition.

[0193] Preferably, said at least one short-chain fructo-oligosaccharide (a) is a mixture composed of GF2, GF3 and GF4. More preferably, this mixture comprises between 30 and 45% of GF2, between 40 and 60% of GF3, between 5 and 15% of GF4 and between 1 and 10% of mono- and disaccharides (glucose and sucrose), advantageously about 37% of GF2, about 53% of GF3, about 10% of GF4 and less than 7% of mono- and disaccharides (glucose and sucrose), the percentages being expressed by weight relative to the total weight of the fructo-oligosaccharide mixture. Even more preferably, at least one short-chain fructo-oligosaccharide (a) is a product marketed under the brand name ACTILIGHT® by the company TEREOS®, advantageously the product ACTILIGHT® 950P, ACTILIGHT® 950S or ACTILIGHT® 951S.

[0194] According to one embodiment, at least one glucose syrup whose dextrose equivalent is less than 39 has a dextrose equivalent between 20.0 and 39.0, preferably between 25.0 and 35.0, more preferably between 29.0 and 35.0, even more preferably 32.0.

[0195] According to a preferred feature, at least one glucose syrup whose dextrose equivalent is less than 39 comprises:

[0196] - between 0.1 and 10.0% glucose, preferably less than 5.0%; - between 2.0 and 12.0% maltose, preferably between 4.0 and 9.0%; - between 5 and 17.0% maltotriose, preferably between 8.0 and 14.0%; and - between 75.0 and 88.0% higher sugars, preferably around 81.0%;

[0197] the percentages being expressed in weight relative to the total weight of the dry matter of the glucose syrup.

[0198] According to a particular feature, at least one glucose syrup whose dextrose equivalent is less than 39 comprises about 11.5% mono- and disaccharides by weight relative to the total dry weight of the glucose syrup.

[0199] Preferably, at least one glucose syrup whose dextrose equivalent is less than 39 has a dry matter which represents between 75.0 and 85.0%, preferably between 78.0 and 80.0% by weight relative to the total weight of the syrup.

[0200] Advantageously, at least one glucose syrup whose dextrose equivalent is less than 39 has a Brix index at 20°C between 75 and 90, preferably between 80 and 85, preferably between 81.6 and 83.8.

[0201] More preferably, the glucose syrup is a product marketed under the brand name Mylose® by the company TEREOS®, even more preferably it is the product marketed under the brand name Mylose® 351 by the company TEREOS®.

[0202] According to a preferred feature, said food composition further comprises at least one ingredient selected from at least one dextrose, native starch, sucrose, wheat flour, eggs, glycerol, rapeseed oil, baking powder, mono- and diglycerides of fatty acids, salt.

[0203] Preferably, said food composition is a cake. Advantageously, the composition of said cake is the composition shown in the following Table 5, the percentages being expressed as weight relative to the total weight of the composition:

[0204] [Tables5] INGREDIENTS (by mass percentage) COMPOSITION FOR CAKE MAKING Wheat flour T45 20.00 to 30.00 Fresh eggs 20.00 to 30.00 Sucrose 10.00 to 25.00 At least one glucose syrup with a dextrose equivalent of less than 39 2.00 to 10.00 At least one short-chain fructo-oligosaccharide (a) 1.00 to 10.00 Rapeseed oil 10.00 to 20.00 Glycerol 2.00 to 10.00 Dextrose 1.00 to 5.00 Native starch 0.01 to 1.00 Baking powder 0.01 to 1.00 Mono- and diglycerides of fatty acids 0.01 to 1.00 Salt 0.01 to 1.00 TOTAL 100.00

[0205] Preferably, the sucrose is sucrose marketed by the company TEREOS®.

[0206] Wheat flour, fresh eggs, rapeseed oil, baking powder and salt can be of all types known to a person skilled in the art for use in a food composition.

[0207] Glycerol is a humectant food additive known to those skilled in the art as additive E422.

[0208] Mono and diglycerides of fatty acids are emulsifying food additives known to those skilled in the art as additive E471.

[0209] Preferably, the dextrose has a dextrose content of between 80.0 and 99.9% by weight relative to the total dry weight of the dextrose, preferably between 95.0% and 99.9%. The dry weight advantageously represents 90.0% to 95.0% of the dextrose weight. More preferably, the dextrose is a product marketed under the brand name Meritose® by the company TEREOS®, even more preferably it is the product com- marketed under the brand name Meritose® 200 by the company TEREOS®.

[0210] Preferably, the native starch is derived from a starch source selected from maize, tapioca, wheat, barley, potatoes, or bananas. Preferably, the native starch is maize starch. More preferably, the native starch is a product marketed under the brand name Meritena® by the company TEREOS®; even more preferably, it is the product marketed under the brand name Meritena® 100 by the company TEREOS®.

[0211] Such cake compositions according to the invention allow for a reduction in energy, sugar, and fat content, particularly saturated fat, as well as an increase in fiber and protein content compared to reference cakes. The cakes according to the invention are reduced in energy, reduced in fat, low in fat, reduced in sugar, high in fiber, a source of protein, and enriched with protein. This results in an improved Nutri-Score for the finished product.

[0212] This is made possible by the various advantages conferred by the ingredients specifically selected for this food composition. Indeed, at least one short-chain fructo-oligosaccharide (a), such as a mixture of short-chain fructo-oligosaccharides, for example ACTILIGHT® 950P, makes it possible to reduce the sugar content and compensate for the associated loss of charge, as well as to provide fiber; at least one glucose syrup with a dextrose equivalent of less than 39 (d), such as MYLOSE® 351, is a low-sugar glucose syrup that acts as a bulking agent to compensate for the reduction in sugar content in the cake composition.

[0213] Furthermore, these nutritional advantages do not lead to a decrease in the organoleptic qualities of the cakes according to the invention. Indeed, in particular, the taste and texture are preserved in the cakes comprising the composition for oral administration according to the fifth embodiment of the food composition according to the invention.

[0214] More preferably, the composition of the cakes according to the invention is composition 6 disclosed in example 5.

[0215] According to a sixth embodiment, the food composition comprises:

[0216] - between 0.5% and 20% of at least one short-chain fructo-oligosaccharide (a), preferred typically between 1% and 10%, more preferably between 1% and 5%, and even more preferably around 3.0%, the percentages being expressed as a percentage of the total weight of the food composition; and

[0217] - between 1% and 20.0% of at least one glucose syrup, the equivalent of which in dextrose is less than 39 (d), preferably between 2.0% and 15.0%, more preferably between 5.0% and 15.0%, and even more preferably around 10.5%, the percentages being expressed in weight relative to the total weight of the food composition.

[0218] Preferably, said at least one short-chain fructo-oligosaccharide (a) is a mixture composed of GF2, GF3 and GF4. More preferably, this mixture comprises between 30 and 45% of GF2, between 40 and 60% of GF3, between 5 and 15% of GF4 and between 1 and 10% of mono- and disaccharides (glucose and sucrose), advantageously about 37% of GF2, about 53% of GF3, about 10% of GF4 and less than 7% of mono- and disaccharides (glucose and sucrose), the percentages being expressed by weight relative to the total weight of the fructo-oligosaccharide mixture. Even more preferably, at least one short-chain fructo-oligosaccharide (a) is a product marketed under the brand name ACTILIGHT® by the company TEREOS®, advantageously the product ACTILIGHT® 950P, ACTILIGHT® 950S or ACTILIGHT® 951S.

[0219] According to one embodiment, at least one glucose syrup whose dextrose equivalent is less than 39 has a dextrose equivalent between 20.0 and 39.0, preferably between 25.0 and 35.0, more preferably between 29.0 and 35.0, even more preferably 32.0.

[0220] According to a preferred feature, at least one glucose syrup whose dextrose equivalent is less than 39 comprises:

[0221] - between 0.1 and 10.0% glucose, preferably less than 5.0%; - between 2.0 and 12.0% maltose, preferably between 4.0 and 9.0%; - between 5 and 17.0% maltotriose, preferably between 8.0 and 14.0%; and - between 75.0 and 88.0% higher sugars, preferably around 81.0%;

[0222] the percentages being expressed in weight relative to the total weight of the dry matter of the glucose syrup.

[0223] According to a particular characteristic, at least one glucose syrup whose dextrose equivalent is less than 39 comprises about 11.5% mono- and disaccharides by weight relative to the total dry weight of the glucose syrup.

[0224] Preferably, at least one glucose syrup whose dextrose equivalent is less than 39 has a dry matter which represents between 75.0 and 85.0%, preferably between 78.0 and 80.0% by weight relative to the total weight of the syrup.

[0225] Advantageously, at least one glucose syrup whose dextrose equivalent is less than 39 has a Brix index at 20°C between 75 and 90, preferably between 80 and 85, preferably between 81.6 and 83.8.

[0226] More preferably, the glucose syrup is a product marketed under the brand name Mylose® by the company TEREOS®, even more preferably it is the product marketed under the brand name Mylose® 351 by the company TEREOS®.

[0227] According to a preferred characteristic, said food composition further comprises at least one ingredient chosen from at least sucrose, wheat flour, chocolate, eggs, palm oil, rapeseed oil, baking powder, vanilla extract, soy lecithin, and salt.

[0228] Preferably, said food composition is biscuits with chocolate pieces. Advantageously, the composition of said biscuits is the composition shown in Table 6 below, the percentages being expressed by weight relative to the total weight of the composition:

[0229] [Tableauxô] INGREDIENTS (by mass percentage) COMPOSITION FOR BISCUIT MAKING Wheat flour T55 20.00 to 40.00 Fresh eggs 5.00 to 10.00 Sucrose 5.00 to 25.00 Chocolate 10.00 to 25.00 At least one glucose syrup with a dextrose equivalent of less than 39% 5.00 to 15.00 At least one short-chain fructo-oligosaccharide (a) 0.50 to 5.00 Rapeseed oil 10.00 to 20.00 Palm oil 10.00 to 20.00 Vanilla extract 0.01 to 1.00 Soy lecithin 0.01 to 1.00 Baking powder 0.01 to 1.00 Salt 0.01 to 1.00 TOTAL 100.00

[0230] Preferably, the sucrose is sucrose marketed by the company TEREOS®.

[0231] Wheat flour, fresh eggs, rapeseed oil, palm oil, chocolate, baking powder, vanilla extract and salt may be of all types known to the person skilled in the art for use in a food composition.

[0232] Soy lecithin is an emulsifying food additive known to those skilled in the art as additive E322.

[0233] Such biscuit compositions according to the invention allow a reduction in The biscuits according to the invention are reduced in energy, sugar, and fat content, particularly saturated fat, as well as having increased fiber and protein content compared to reference biscuits. They are reduced in energy, reduced in fat, low in fat, reduced in sugar, high in fiber, a source of protein, and enriched with protein. This results in an improved Nutri-Score for the finished product.

[0234] This is made possible by the various advantages conferred by the ingredients specifically selected for this food composition. Indeed, at least one short-chain fructo-oligosaccharide (a), such as a mixture of short-chain fructo-oligosaccharides, for example ACTILIGHT® 950P, ACTILIGHT® 950S or ACTILIGHT® 951S, makes it possible to reduce the sugar content and compensate for the associated loss of charge, as well as to provide fiber; at least one glucose syrup with a dextrose equivalent of less than 39 (d), such as MYLOSE® 351, is a low-sugar glucose syrup that acts as a bulking agent to compensate for the reduction in sugar content in the biscuit composition.

[0235] Furthermore, these nutritional advantages do not lead to a decrease in the organoleptic qualities of the biscuits according to the invention. Indeed, in particular, the taste and texture are preserved in the biscuits comprising the composition for oral administration according to the sixth embodiment of the food composition according to the invention.

[0236] More preferably, the composition of the biscuits according to the invention is the composition 7 disclosed in example 6.

[0237] According to a seventh embodiment, the food composition comprises:

[0238] - between 0.5% and 20% of at least one short-chain fructo-oligosaccharide (a), preferred between 1% and 10%, more preferably between 1% and 5%, and even more preferably around 2.0%, the percentages being expressed as a percentage of the total weight of the food composition; and

[0239] - between 1% and 20.0% of at least one glucose syrup, the equivalent of which in dextrose is less than 39 (d), preferably between 2.0% and 15.0%, more preferably between 2.0% and 10.0%, even more preferably about 4.0%, the percentages being expressed as weight relative to the total weight of the food composition.

[0240] Preferably, said at least one short-chain fructo-oligosaccharide (a) is a mixture composed of GF2, GF3, and GF4. More preferably, this mixture comprises between 30 and 45% GF2, between 40 and 60% GF3, between 5 and 15% GF4, and between 1 and 10% mono- and disaccharides (glucose and sucrose), advantageously about 37% GF2, about 53% GF3, about 10% GF4, and less than 7% mono- and disaccharides (glucose and sucrose), the percentages being expressed by weight relative to the total weight of the fructo-oligosaccharide mixture. Even more Preferably, at least one short-chain fructo-oligosaccharide (a) is a product marketed under the brand name ACTILIGHT® by the company TEREOS®, advantageously the product ACTILIGHT® 950P, ACTILIGHT® 950S or ACTILIGHT® 951S.

[0241] According to one embodiment, at least one glucose syrup whose dextrose equivalent is less than 39 has a dextrose equivalent between 20.0 and 39.0, preferably between 25.0 and 35.0, more preferably between 29.0 and 35.0, even more preferably 32.0.

[0242] According to a preferred feature, at least one glucose syrup whose dextrose equivalent is less than 39 comprises:

[0243] - between 0.1 and 10.0% glucose, preferably less than 5.0%; - between 2.0 and 12.0% maltose, preferably between 4.0 and 9.0%; - between 5 and 17.0% maltotriose, preferably between 8.0 and 14.0%; and - between 75.0 and 88.0% higher sugars, preferably around 81.0%;

[0244] the percentages being expressed in weight relative to the total weight of the dry matter of the glucose syrup.

[0245] According to a particular characteristic, at least one glucose syrup whose dextrose equivalent is less than 39 comprises about 11.5% mono- and disaccharides by weight relative to the total dry weight of the glucose syrup.

[0246] Preferably, at least one glucose syrup whose dextrose equivalent is less than 39 has a dry matter which represents between 75.0 and 85.0%, preferably between 78.0 and 80.0% by weight relative to the total weight of the syrup.

[0247] Advantageously, at least one glucose syrup whose dextrose equivalent is less than 39 has a Brix index at 20°C between 75 and 90, preferably between 80 and 85, preferably between 81.6 and 83.8.

[0248] More preferably, the glucose syrup is a product marketed under the brand name Mylose® by the company TEREOS®, even more preferably it is the product marketed under the brand name Mylose® 351 by the company TEREOS®.

[0249] According to a preferred characteristic, said food composition further comprises at least one ingredient selected from at least wheat flour, eggs, water, rapeseed oil, sucrose, skimmed milk powder, native maize starch, yeast, orange blossom extract, rum, salt, emulsifiers, natural flavorings, colorings.

[0250] Preferably, said food composition is a brioche. Advantageously, the composition of said brioche is the composition shown in the following Table 7, the percentages being expressed as weight relative to the total weight of the composition:

[0251] [Tables?] INGREDIENTS (by mass percentage) COMPOSITION FOR BRIOCHE MAKING Wheat flour T45 20.00 to 50.00 Fresh eggs 5.00 to 20.00 Sucrose 5.00 to 15.00 Butter 0.00 to 10.00 Skimmed milk powder 1.00 to 5.00 Osmo-resistant yeast 1.00 to 5.00 Orange blossom extract 1.00 to 5.00 Rum 0.50 to 2.00 Mono- and diglycerides of fatty acids 0.01 to 1.00 Beta-carotene 0.01 to 1.00 At least one glucose syrup with a dextrose equivalent of less than 39 (d) 2.00 to 10.00 At least one Short-chain fructo-oligosaccharide (a) 0.50 to 5.00 Native starch 1.00 to 5.00 Rapeseed oil 1.00 to 10.00 "Salivating" flavoring powder 0.01 to 1.00 Liquid butter flavoring 0.01 to 1.00 Flavor modulator powder 0.01 to 1.00 Salt 0.0005 to 0.50 TOTAL 100.00

[0252] Preferably, the sucrose is sucrose marketed by the company TEREOS®.

[0253] Wheat flour, fresh eggs, butter, rapeseed oil, skimmed milk powder, orange blossom extract, rum, mono- and diglycerides of fatty acids, beta-carotene, and salt may be of all types known to those skilled in the art for use in a food composition.

[0254] Mono- and diglycerides of fatty acids are emulsifying food additives known to those skilled in the art as additive E471.

[0255] Preferably, the native starch is derived from a starch source selected from maize, tapioca, wheat, barley, potatoes, or bananas. Preferably, the native starch is maize starch. More preferably, the native starch is a product marketed under the brand name Meritena® by the company TEREOS®; even more preferably, it is the product marketed under the brand name Meritena® 100 by the company TEREOS®.

[0256] Advantageously, the flavorings, natural or not, "salivating" in powder form, of liquid butter and the flavor modulator in powder form are the products marketed by the company IFF® or the company Firmenich®.

[0257] Such brioche compositions according to the invention allow for a reduction in energy, sugar, and fat content, particularly saturated fat, as well as an increase in fiber and protein content compared to reference brioches. The brioches according to the invention are reduced in energy, reduced in fat, low in fat, reduced in sugar, high in fiber, a source of protein, and enriched with protein. This results in an improved Nutri-Score for the finished product.

[0258] This is made possible by the various advantages conferred by the ingredients specifically selected for this food composition. Indeed, at least one short-chain fructo-oligosaccharide (a), such as a mixture of short-chain fructo-oligosaccharides, for example ACTILIGHT® 950P, ACTILIGHT® 950S or ACTILIGHT® 951S, makes it possible to reduce the sugar content and compensate for the associated loss of charge, as well as to provide fiber; at least one glucose syrup with a dextrose equivalent of less than 39 (d), such as MYLOSE® 351, is a low-sugar glucose syrup that acts as a bulking agent to compensate for the reduction in sugar content in the brioche composition.

[0259] Furthermore, these nutritional advantages do not lead to a decrease in the organoleptic qualities of the brioches according to the invention. Indeed, in particular, the taste and texture are preserved in the brioches comprising the composition for oral administration according to the fifth embodiment of the food composition according to the invention.

[0260] More preferably, the composition of the brioches according to the invention is the composition 8 disclosed in example 7.

[0261] According to an eighth embodiment, the food composition comprises:

[0262] - between 0.5% and 20% of at least one short-chain fructo-oligosaccharide (a), preferred between 1% and 15%, more preferably between 1% and 10%, and even more preferably around 6.0%, the percentages being expressed as a percentage of the total weight of the food composition; and

[0263] - between 10% and 70.0% of at least one glucose syrup, the equivalent of which is dextrose is less than 39 (d), preferably between 20.0% and 60.0%, more preferably between 40.0% and 60.0%, even more preferably about 55.0%, the percentages being expressed as weight relative to the total weight of the food composition.

[0264] Preferably, said at least one short-chain fructo-oligosaccharide (a) is a mixture composed of GF2, GF3 and GF4. More preferably, this mixture comprises between 30 and 45% of GF2, between 40 and 60% of GF3, between 5 and 15% of GF4 and between 1 and 10% of mono- and disaccharides (glucose and sucrose), advantageously about 37% of GF2, about 53% of GF3, about 10% of GF4 and less than 7% of mono- and disaccharides (glucose and sucrose), the percentages being expressed by weight relative to the total weight of the fructo-oligosaccharide mixture. Even more preferably, at least one short-chain fructo-oligosaccharide (a) is a product marketed under the brand name ACTILIGHT® by the company TEREOS®, advantageously the product ACTILIGHT® 950P, ACTILIGHT® 950S or ACTILIGHT® 951S.

[0265] According to one embodiment, at least one glucose syrup whose dextrose equivalent is less than 39 has a dextrose equivalent between 20.0 and 39.0, preferably between 25.0 and 35.0, more preferably between 29.0 and 35.0, even more preferably 32.0.

[0266] According to a preferred feature, at least one glucose syrup whose dextrose equivalent is less than 39 comprises:

[0267] - between 0.1 and 10.0% glucose, preferably less than 5.0%; - between 2.0 and 12.0% maltose, preferably between 4.0 and 9.0%; - between 5 and 17.0% maltotriose, preferably between 8.0 and 14.0%; and - between 75.0 and 88.0% higher sugars, preferably around 81.0%;

[0268] the percentages being expressed in weight relative to the total weight of the dry matter of the glucose syrup.

[0269] According to a particular characteristic, at least one glucose syrup whose dextrose equivalent is less than 39 comprises about 11.5% mono- and disaccharides by weight relative to the total dry weight of the glucose syrup.

[0270] Preferably, at least one glucose syrup whose dextrose equivalent is less than 39 has a dry matter which represents between 75.0 and 85.0%, preferably between 78.0 and 80.0% by weight relative to the total weight of the syrup.

[0271] Advantageously, at least one glucose syrup whose dextrose equivalent is less than 39 has a Brix index at 20°C between 75 and 90, preferably between 80 and 85, preferably between 81.6 and 83.8.

[0272] More preferably, glucose syrup is a product marketed under the brand name Mylose® by the company TEREOS®, even more preferably it This is the product marketed under the brand name Mylose® 351 by the company TEREOS®.

[0273] According to a preferred characteristic, said food composition further comprises at least one ingredient selected from sucrose, dextrose, gelatin and water.

[0274] Preferably, said food composition consists of gummy confectionery. Advantageously, the composition of said gummy confectionery is the composition shown in Table 8 below, the percentages being expressed by weight relative to the total weight of the composition used:

[0275] [Tables8] INGREDIENTS (by mass %) COMPOSITION FOR THE MANUFACTURE OF JELLY CONFECTIONERY Sucrose 10.00 to 25.00 Water 5.00 to 15.00 At least one short-chain fructo-oligosaccharide (a) 0.50 to 10.00 At least one glucose syrup with a dextrose equivalent of less than 39 (d) 15.00 to 60.00 Dextrose 0.00 to 5.00 Gelatin 2.00 to 10.00 TOTAL 100.0000

[0276] Preferably, the sucrose is sucrose marketed by the company TEREOS®.

[0277] Advantageously, the gelatin has a bloom index greater than or equal to 120, preferably a bloom index equal to 250. According to a preferred characteristic, said gelatin is pork gelatin, beef gelatin or fish gelatin, preferably pork gelatin.

[0278] Preferably, the dextrose has a dextrose content of between 80.0 and 99.9% by weight relative to the total dry weight of the dextrose, preferably between 95.0% and 99.9%. The dry weight advantageously represents 90.0% to 95.0% of the dextrose weight. More preferably, the dextrose is a product marketed under the brand name SIRODEX® by the company TEREOS®, more preferably it is the product marketed under the brand name SIRODEX® 431 by the company TEREOS®.

[0279] Such compositions of gummy confectionery according to the invention allow for a reduction in the energy and sugar content of the gummy confectionery, compared to reference gummy confectionery; the gummy confectionery according to the invention is reduced in energy and sugar. These gummy confectionery products according to the invention are also a source of fiber and allow for an increase in fiber content compared to reference gummy confectionery: they are enriched with fiber. This results in an improvement in the Nutri-Score of the finished product.

[0280] This is made possible by the various advantages conferred by the ingredients specifically selected for this food composition. Indeed, at least one short-chain fructo-oligosaccharide (a), such as a mixture of short-chain fructo-oligosaccharides, for example ACTILIGHT® 950P, ACTILIGHT® 950S or ACTILIGHT® 951S, makes it possible to reduce the sugar content and compensate for the associated loss of charge, to reduce the number of calories as well as to provide fiber; at least one glucose syrup with a dextrose equivalent of less than 39 (d), such as MYLOSE® 351, is a low-sugar glucose syrup which acts as a bulking agent that compensates for the reduction in sugar content in the composition of gummy confectionery.

[0281] Furthermore, these nutritional advantages do not lead to a decrease in the organoleptic qualities of the gummy confectionery according to the invention. Indeed, in particular, the taste and texture are preserved in the gummy confectionery comprising the composition for oral administration according to the second embodiment of the food composition according to the invention.

[0282] More preferably, the composition of the gelled confectionery according to the invention is the composition 9 disclosed in example 8.

[0283] According to a third aspect, the present invention relates to a liquid food composition comprising:

[0284] - between 0.010% and 5.000% organic beet sugar, preferably between 1% and 4%, more preferably about 3%, the percentages being expressed as a percentage of the total weight of the liquid food composition; and

[0285] - between 0.001% and 2.000% stevia extract, preferably between 0.001% and 0.100%, more preferably about 0.011%, the percentages being expressed as weight relative to the total weight of the aliquid food composition.

[0286] According to one embodiment, the liquid food composition further comprises at least one ingredient selected from: a tea infusion, natural peach flavouring, citric acid, ascorbic acid.

[0287] Preferably, said liquid food composition is iced tea. Advantage Most importantly, the composition of said iced tea is the composition presented in the following table 9, the percentages being expressed as weight relative to the total weight of the composition:

[0288] [Tables9] INGREDIENTS (by mass percentage) COMPOSITION FOR ICED TEA PRODUCTION Black tea infusion (prepared from organic black tea leaves) 93.700 to 98.987 Organic beet sugar 1.000 to 5.000 Citric acid 0.010 to 1.000 Natural peach flavoring 0.001 to 0.100 Ascorbic acid 0.001 to 0.100 Natural flavoring 0.001 to 0.100 TOTAL 100.000

[0289] Preferably, organic beet sugar is organic beet sugar marketed by the company TEREOS®.

[0290] Advantageously, the natural flavoring comprises a stevia extract, more advantageously it is the product marketed under the name NSF 05 by the company Pu-reCircle®.

[0291] Tea infusion, organic black tea leaves, citric acid, ascorbic acid and natural peach flavoring may be of all types known to the person skilled in the art intended for use in a food composition.

[0292] Such iced tea compositions according to the invention allow for a reduction in the energy and sugar content of the iced tea compared to a reference iced tea. The iced tea according to the present invention is lower in energy, has a low energy value, and is lower in sugar. This results in an improved Nutri-Score for the finished product.

[0293] This is made possible by the various advantages conferred by the ingredients specifically selected for this food composition. Indeed, the combination of organic beet sugar and stevia extract gives the finished product a sweet taste while reducing sugar and energy intake.

[0294] Furthermore, these nutritional advantages do not lead to a decrease in the organoleptic qualities of the iced tea according to the invention. Indeed, in particular, the mouthfeel and texture are preserved in the iced tea according to the third aspect of the present invention.

[0295] More preferably, the composition of the iced tea according to the invention is the composition 10 disclosed in example 9.

[0296] According to a fourth aspect, the present invention relates to the use of the association according to the invention as defined above or of a food composition according to the second or third aspect of the invention as defined above, as food or food supplement intended for human or animal consumption.

[0297] According to a preferred feature, the combination according to the invention as defined above or the food composition according to the second aspect or the third aspect of the invention as defined above is used as food or food supplement for human consumption.

[0298] Alternatively, the association according to the invention as defined above or the food composition according to the second or third aspect of the invention as defined above is used as food or food supplement for the animal.

[0299] According to one embodiment, the combination according to the invention as defined above or a food composition according to the invention as defined above is used as a substitute for fat and / or sugar and / or energy and / or as a source of fiber and / or protein.

[0300] According to one embodiment, the association according to the invention as defined above is used as a sugar substitute and as a source of fiber in a food composition intended for human or animal consumption.

[0301] According to one embodiment, the combination according to the invention as defined above is used to prepare a high-fiber, low-sugar food composition intended for human or animal consumption. Preferably, said food composition is ice cream, marshmallows, honey balls, cereal bars, cakes, cookies, brioches, or gummy candies. Preferably, the combination according to the invention as defined above is used to prepare ice cream, marshmallows, honey balls, cereal bars, cakes, cookies, brioches, or gummy candies that are enriched with fiber and reduced in sugar. According to one embodiment, the combination according to the invention as defined above or a food composition according to the invention as defined above is used as a sugar substitute and as a source of fiber.

[0302] According to one embodiment, the association according to the invention as defined above is used as a substitute for fat and / or sugars and / or energy and / or as a source of fiber and / or as a source of protein in an ice cream composition.

[0303] According to one embodiment, the association according to the invention as defined above is used as a sugar substitute and / or energy source and / or as a source of fiber in a marshmallow composition.

[0304] According to one embodiment, the association according to the invention as defined above is used as a sugar substitute and / or as a source of fiber and / or as a source of protein in a honey ball composition.

[0305] According to one embodiment, the association according to the invention as defined above is used as a substitute for fat and / or sugars and / or energy and / or as a source of fiber and / or as a source of protein in a cereal bar composition.

[0306] According to one embodiment, the association according to the invention as defined above is used as a substitute for fat and / or sugars and / or energy and / or as a source of fiber and / or as a source of protein in a cake composition.

[0307] According to one embodiment, the association according to the invention as defined above is used as a substitute for fat and / or sugars and / or energy and / or as a source of fiber and / or as a source of protein in a biscuit composition.

[0308] According to one embodiment, the association according to the invention as defined above is used as a substitute for fat and / or sugars and / or energy and / or as a source of fiber and / or as a source of protein in a brioche composition.

[0309] According to one embodiment, the combination according to the invention as defined above is used as a substitute for fat and / or sugars and / or energy and / or as a source of fiber and / or as a source of protein in a composition of gummy confectionery

[0310] According to one embodiment, the combination according to the invention as defined above is used as a substitute for fat and / or sugar and / or energy and / or as a source of fiber in one or more of the following food compositions: fruit-based preparations, jams, compotes; preparations for biscuits, cakes, brioches, bread; breakfast cereals; cereal bars; beverages, including milk-based beverages, sports drinks, nutritional supplement drinks, fruit juices and nectars, flavored waters, tea, fruit-based drinks, syrups, alcoholic beverages (alcohol content less than 15 degrees), still and carbonated beverages; confectionery, gummy confectionery, refreshing chewing gums and lozenges, chocolates and chocolate confectionery; dairy products, ice creams and sorbets; spreads; milk and fruit-based desserts; diet products; food supplements; sauces and soups. 。

[0311] In one embodiment, the animal is chosen from among cattle, sheep and goats, fish, pigs, poultry, cats and dogs. In one embodiment, the animal is chosen from among cattle, sheep and goats, pigs and poultry. In one embodiment, the animal is chosen from among pigs and poultry. In one embodiment, the animal is chosen from among cats and dogs. BRIEF DESCRIPTION OF THE FIGURES

[0312] [Fig.1] is a graph showing the melting percentages of an ice cream comprising composition 1 according to example 1 and of the reference ice cream "Häagen-Dazs® Vanilla Ice Cream", at 20°C, under 80% humidity, for 60 minutes, the percentages being expressed as weight of melted ice cream relative to the total weight of each ice cream. EXAMPLES

[0313] The present invention will be better understood by reading the following examples which illustrate the invention in a non-limiting way.

[0314] Example 1: Examples of ice creams comprising the combination according to the invention

[0315] Example 1a): Examples of ice cream compositions according to the invention

[0316] [Tables 10] INGREDIENTS (by mass percentage) COMPOSITION OF VANILLA ICE CREAM (composition 1) COMPOSITION OF COCOA ICE CREAM (composition 2) Cream (30% fat) 14.0000 14.0000 Skimmed milk (0.05% fat) 49.9835 48.4835 Skimmed milk powder 7.0000 7.0000 Egg yolk 4.0000 4.0000 Natural vanilla flavoring 1.0000 0.0000 Defatted cocoa 0.0000 2.5000 GF2+GF3+GF4 blend (ACTILIGHT® 950P) 14.0000 14.0000 Maltodextrin (MALDEX® 06s) 10.0000 10.0000 Stevia extract (DELTA®) 0.0130 0.0130 Natural flavoring (NSF 06) 0.0035 0.0035 TOTAL 100.0000 100.0000

[0317]

[0318]

[0319]

[0320]

[0321] Example 1b): Example of a method for preparing ice cream according to the invention Ice creams with composition 1 or composition 2 are prepared according to the following preparation process: - Mix all ingredients in an Ultra-Turrax® homogenizing blender for 20 minutes at 10,000 rpm; then - heating the mixture to 75°C; then - homogenization at 200 bar in 2 stages (150 bar then 200 bar); then - heating to 85°C and pasteurization at 85°C for 2 minutes; then - Store at 2°C for 24 hours for maturation; then - making ice cream in a Hubert Cloix ice cream machine at -5°C at speed "0" of the machine; then - storage at -50°C for 4 hours; then - storage at -18°C until consumption. Example (a): comparison of the nutritional values ​​of ice creams according to the invention with a reference ice cream The nutritional values ​​of vanilla ice cream according to composition 1 and their comparisons with the reference product "Häagen-Dazs® Vanilla Ice Cream" are presented in the following table 11:

[0322] [Tables II] Nutritional values ​​(per 100 grams of finished product) Vanilla ice cream (composition 1) Reference vanilla ice cream Compared to the reference product, ice cream composition 1 has the following advantages: Energy 673 kJ / 161 kcal 1027 kJ / 247 kcal Reduced energy content: -35% energy Fat 5.3 g 16.9 g Reduced fat content: -69% of fat, of which saturates 3.1 g 10.6 g Reduced saturated fat content: -71% of saturated fat Carbohydrate 17.0 g 19.3 g of which sugars 7.2 g (naturally occurring sugars) 19.2 g Reduced sugar content: -63% of sugars (no added sugars) Fiber 12.8 g 0 High in fiber Protein 5.0 g 4.3 g Source of protein Salt 0.12 g 0.12 g Nutri-score AD Improvement in the Nutri-score, which has gone from D to A

[0323] The nutritional values ​​of cocoa ice cream according to composition 2 and their comparisons with a reference product on the market are presented in the following table 12:

[0324] [Tables 12] Nutritional values ​​(per 100 grams of finished product) Cocoa ice cream (composition 2) Compared to the reference product, ice cream composition 2 has the following advantages: Energy 703 kJ / 169 kcal Reduced energy content: -37% energy Fat 5.6 g Reduced fat content: -69% of which saturates 3.3 g Reduced saturated fat content: -71% of which saturates Carbohydrate 17.2 g of which sugars 7.1 g (naturally occurring sugars) Reduced sugar content: -66% of which sugars (no added sugars) Fiber 13.7 g High in fiber Protein 5.5 g Source of protein Salt 0.15 g Nutri-score A Improvement in the Nutri-score from D to A

[0325] These results demonstrate that the combination according to the invention of short-chain fructo-oligosaccharides and maltodextrin has a synergistic effect that reduces the sugar and fat content and increases the fiber content of foods, for example, ice cream. The ice creams according to the invention are high in fiber, low in sugar, with no added sugar, low in energy, low in fat, and a source of protein, and they have a Nutri-Score of A.

[0326] Example Id): comparison of the melting time of an ice cream according to the invention with a reference ice cream

[0327] The melting time of an ice cream of composition 1 according to example 1 is analyzed and compared to the melting time of the reference ice cream “Häagen-Dazs® Vanilla Ice Cream”.

[0328] Materials and methods: the melting times of two ice creams are studied: the Ice cream with composition 1 according to example 1 and the reference ice cream "Häagen-Dazs® Vanilla Ice Cream". For each ice cream, the following protocol is used:

[0329] - Sample preparation: pouring the sample into cardboard pots 50 mm high, 85 mm in diameter and having a flat surface, then placing the pots at -35°C for 24 hours for maturation, then storing at -18°C; then - Test procedure: The ice cream sample is weighed, removed from its cardboard container (the cardboard container is then weighed empty), and placed on a 1 mm porosity sieve, suspended approximately 10 cm above a Sartorius CP6201 14802891 balance, in a WTB Binder climate chamber at 20°C, 80% humidity, and 50% ventilation. The melted product is collected in a container placed on the balance. At regular intervals, the melted mass is recorded (the recording is automatic because the balance is connected to an S 400 819 computer: SartoConnect YSCOIL V3.1.7 software).

[0330] Result: The results are presented in [Fig. 1]. It appears that the melting curves of an ice cream according to the invention and of the reference ice cream overlap, up to a melting percentage of 37% by weight relative to the total weight of the ice cream, after 60 minutes. This result demonstrates that an ice cream according to the invention does not exhibit any alteration in the organoleptic property of melting rate. Thus, the nutritional advantages of the ice cream according to the invention, in particular the fact that it is rich in fiber and reduced in sugars, do not lead to a decrease in the organoleptic qualities of this ice cream compared to a reference ice cream.

[0331] Example 2: Example of marshmallows comprising the combination according to the invention

[0332] Example 2a): Example of marshmallow composition according to the invention

[0333] [Tables 13] INGREDIENTS (by mass percentage) MARSHMALLOW COMPOSITION (composition 3) Sucrose 3.4232 Water 21.9286 Glucose-fructose syrup (Glucosweet® 461) 20.7399 Maltodextrin (MALDEX® 06s) 3.9057 GF2+GF3+GF4 blend (ACTILIGHT® 950P) 32.1109 Sorbitol syrup (MERITOL® 160) 12.2946 Pork gelatin (bloom index 200) 5.1637 Beetroot concentrate 0.4134 Natural vanilla flavoring 0.0165 Natural flavoring (NSF 06) 0.0035 TOTAL 100.0000

[0334] Example 2b): Example of a process for preparing marshmallows according to the invention

[0335] Marshmallows having composition 3 are prepared according to the following preparation process:

[0336] - Preparation of the gelatin in the proportions of 1 / 3 gelatin and 2 / 3 water heated to 85°C; then - Filling the filling trays with a mixture of 1 / 3 starch, such as Meritena® brand starch marketed by TEREOS®, and 2 / 3 icing sugar (or with 100% icing sugar or 100% dextrose); the marshmallow composition will be placed on this mixture; then - Mixture of sucrose, 48.8% water (4.1% of the water will be used for cooling and 47.1% for gelatin formation later), maltodextrin, GF2+GF3+GF4 mixture, sorbitol syrup, then cook the mixture at 113°C; then - Mix the previously cooked mixture with the glucose-fructose syrup and 4.1% water until it cools to 60°C; then - Add the gelatin solution, red beet concentrate, natural flavoring, and natural vanilla flavoring, then mix for 5 minutes; then - Abrasion of the resulting mixture at a speed between 700 and 900 revolutions per minute, until a density between 150 and 250 g / L is obtained; then - The resulting sausage shape is placed on a bed of powder made from a mixture of starch and icing sugar, and the mixture is then sprinkled with the same starch and icing sugar mixture. It is then cut into individual pieces and coated with the same mixture; then - Store at 20°C under 60% relative humidity for 24 hours.

[0337] Example 2c): comparison of the nutritional values ​​of marshmallows according to the invention with reference marshmallows

[0338] The nutritional values ​​of marshmallows according to composition 3 and their comparisons with a reference product are presented in the following table 14:

[0339] [Tables 14] Nutritional values ​​(per 100 grams of finished product) Marshmallows (Composition 3) Compared to the reference product, Composition 3 marshmallows offer the following advantages: Energy 966kJ / 232kcal Reduced energy content: -30% energy Fat 0.0 g of which saturates 0.0 g Carbohydrate 40.3 g of which sugars 22.3 g Reduced sugar content: -67% of sugars of which polyols 9.9 g Fiber 33.1 g High in fiber Protein 5.0 g Salt 0.0 g Nutri-Score A Improvement in the Nutri-Score, which has gone from D to A

[0340] These results demonstrate that the combination according to the invention of short-chain fructo-oligosaccharides and maltodextrin makes it possible to reduce the sugar and energy content and increase the fiber content of food compositions, for example marshmallows. Marshmallows with composition 3 according to example 2 are thus reduced in energy, reduced in sugars, rich in fiber, and have a Nutri-Score of A.

[0341] Example 3: Example of honey balls comprising the association according to the invention

[0342] Example 3a): example of honey ball composition according to the invention

[0343] [Tables 15] INGREDIENTS (by mass percentage) COMPOSITION OF HONEY BALLS (composition 4) Corn flour 68.25 GF2+GF3+GF4 blend (ACTILIGHT® 950P) 6.87 Vital wheat gluten (c) (Amygluten® 100) 2.25 Glucose syrup with a DE<39 (Mylose® 351) 19.37 Honey 2.50 Salt 0.75 Natural flavoring (NSF 08) 0.01 TOTAL 100.00

[0344] Example 3b): example of a method for preparing honey balls according to the invention

[0345] The honey balls whose composition is composition 4 are prepared according to the following preparation process:

[0346] - Biscuit preparation: cooking-extrusion of the mixture containing corn flour, 55% of the GF2+GF3+GF4 mixture (the remaining 45% being used for the coating preparation later), vital wheat gluten and salt, with a little water (6.6% of the total mass of the product, evaporated during extrusion), then drying of the biscuits in a static oven at 100°C for 30 minutes (to reach 95% of the mass density), then cooling of the biscuits at room temperature for 15 minutes; then - Coating preparation: mixing the coating ingredients (glucose syrup with a DE<39, the remaining 45% of the GF2+GF3+GF4 mixture, honey, natural flavoring) with a little water (4.4% of the total product mass, evaporated during coating) at 80°C; then - Biscuit coating: use a device with compressed air to spray the coating liquid onto the dry biscuits, in a mixer to ensure the homogeneity of the coating; then mix for 60 seconds, then dry the coated biscuits in a static oven at 100°C for 90 minutes, stirring the products every 15 minutes to prevent them from sticking together, then cool the final product for 15 minutes at room temperature.

[0347] Example 3c): comparison of the nutritional values ​​of honey balls according to the invention with reference honey balls

[0348] Composition of reference honey balls: corn flour, sugar, glucose syrup, honey, salt.

[0349] The nutritional values ​​of the honey balls whose composition is composition 4 and their comparisons with the reference honey balls are presented in the following table 16:

[0350] [Tables 16] Nutritional values ​​(per 100 grams of finished product) Honey Balls (Composition 4) Reference Honey Balls Compared to the reference product, Composition 4 honey balls offer the following advantages: Energy 1604 kJ / 379 kcal 1636 kJ / 386 kcal Fat 2.4 g 2.2 g of which saturates 0.3 g 0.3 g Carbohydrate 77.5 g 85.5 g of which sugars 6.0 g 31.2 g Reduced sugar content: -81% Fiber 10.1 g 2.9 g High in fiber Protein 6.9 g 4.6 g Increased protein content: +50% Salt 0.80 g 0.80 g Nutri-score AC Improvement in the Nutri-score, which has gone from C to A

[0351] These results demonstrate that the combination according to the invention of short-chain fructo-oligosaccharides and glucose syrup acts synergistically to reduce the sugar content and increase the fiber and protein content of food compositions, for example, honey balls. The honey balls according to the invention are reduced in sugars and rich in fiber, and they have a Nutri-Score of A.

[0352] Replacing sugar with short-chain fructo-oligosaccharides such as ACTILIGHT® without the presence of vital wheat gluten such as Amygluten, does not allow not to maintain a texture similar to that provided by sugar in the biscuit. However, and without wanting to be limited by theory, it seems that the combination of Amygluten and ACTILIGHT® makes it possible to restrict the expansion of the biscuit during the extrusion process and thus obtain, in the finished product biscuit, the same texture as that provided by sugar in the biscuit.

[0353] Example 3d): comparison of the sensory appearance of honey balls according to the invention with reference honey balls

[0354] The sensory aspect of the honey balls according to the invention is analyzed and compared to the sensory aspect of the reference honey balls whose composition and nutritional values ​​have been given above.

[0355] Materials and methods: Honey balls of composition 4 according to example 3 and reference honey balls are evaluated blind by judges tasked with rating various sensory criteria. The rating scale is from 0 to 5, with 0 being the lowest rating and 5 the highest. The sensory criteria evaluated include stickiness on the tongue, sweetness, cereal taste, and the overall product rating.

[0356] Result: The evaluations show that the honey balls according to the invention stick less to the tongue, have a less intense sweet taste, a more pronounced cereal taste, and their overall rating is similar to that of the reference honey balls, namely a score above 4 / 5. These results demonstrate that the nutritional advantages of the honey balls according to the invention do not lead to an alteration of the organoleptic characteristics of these honey balls compared to the reference honey balls.

[0357] Example 4: Example of cereal bars comprising the combination according to the invention

[0358] Example 4a): example of cereal bar composition according to the invention

[0359]

[0360]

[0361]

[0362]

[0363] [Tables 17] INGREDIENTS (by mass percentage) COMPOSITION OF CEREAL BARS (composition 5) Cereals 40.80 Sorbitol syrup (Meritol® 160) 8.00 Invert sugar syrup (SI 95-71%) 4.45 Glucose syrup with DE<39 (Mylose® 351) 17.85 GF2+GF3+GF4 blend (ACTILIGHT® 950P) 14.50 Vital wheat gluten (c) (Amygluten® 100) 6.00 Hazelnut flavoring 0.20 Water 8.00 Salt 0.20 TOTAL 100.00 The 40.80% of cereals by weight relative to the total weight of composition 5 are divided into 20.00% of a mixture of five cereals and 20.80% of crispy cereal grains of approximately 4 mm in diameter produced by cooking-extrusion of a mixture based on rice and wheat flour followed by toasting. Example 4b): Example of a method for preparing cereal bars according to the invention Cereal bars with composition number 5 are prepared according to the following preparation process: - Mix glucose syrup with a DE<39, water, sorbitol syrup, and invert sugar syrup in a container while heating to approximately 60°C; then - add the GF2+GF3+GF4 mixture while continuing to heat and mix, until the powder of the GF2+GF3+GF4 mixture is completely dissolved; then - add the vital wheat gluten, salt and hazelnut flavoring and mix; Then - heating to dissolve and obtain a homogeneous mixture, until a dry matter content of 71-73% is reached; then - Add the cereals and then mix; then - Inserting the resulting mixture into a mold of the desired shape for cereal bars and pressing to compact it; then - Store at 4°C for 18 to 24 hours; then - storage in an air-conditioned room at 20°C and under 35% relative humidity for 18 to 24 hours.

[0364] Example 4c): comparison of the nutritional values ​​of a cereal bar according to the invention with a reference cereal bar

[0365] Composition of reference cereal bars: cereals, glucose syrup, hazelnut, humectant: sorbitol, sunflower oil, sucrose, salt, emulsifier: soy lecithin.

[0366] The nutritional values ​​of the cereal bars according to composition 5 and their comparisons with the reference product are presented in the following table 18:

[0367] [Tables 18] Nutritional values ​​(per 100 grams of finished product) Cereal bars (composition 5) Reference cereal bars Compared to the reference product, cereal bars with composition 5 offer the following advantages: Energy 1355 kJ / 322 kcal 2010 kJ / 479 kcal Reduced energy content: -33% energy Fat 0.9 g 19.1 g Reduced fat content: -95% of fat, of which saturates 0.2 g 1.7 g Reduced saturated fat content: -88% of saturated fat Carbohydrate 61.6 g 70.3 g of which sugars 8.8 g 23.0 g Reduced sugar content: -62% of sugars, of which polyols 6.5 g 7.2 g Fiber 17.5 g 3.5 g High in fiber Protein 10.6 g 7.7 High protein content: +38% protein, protein source and protein enriched. Salt 0.62 g 0.63 g Nutri-score AC Improvement in the Nutri-score from C to A

[0368] These results demonstrate that the composition of cereal bars according to the invention makes it possible to reduce the sugar, fat, and energy content and to increase the fiber and protein content of food compositions, for example, cereal bars. The cereal bars with composition 5 are reduced in energy, reduced in fat, low in fat, reduced in sugar, high in fiber, a source of protein, and enriched with protein, and they have a Nutri-Score of A.

[0369] Without wishing to be limited by theory, in a cereal bar composition according to the present invention, glucose syrup and invert sugar syrup allow the replacement of the reference glucose syrup which is rich in sugars; the mixture of short-chain fructo-oligosaccharides allows the removal of powdered sugar from the reference and oil and strengthens the binding effect to give more cohesion to the cereals; and vital wheat gluten provides protein.

[0370] Example 4d): comparison of the sensory aspect of a cereal bar according to the invention with the reference cereal bar

[0371] The sensory aspect of cereal bars of composition 5 according to example 4 is analyzed and compared to the sensory aspect of reference cereal bars.

[0372] Materials and methods: The cereal bars with composition 5 according to example 4 and the reference cereal bars are evaluated in a blind test by panelists tasked with rating various sensory criteria. The rating scale is from 0 to 5, with 0 being the lowest rating and 5 the highest. Among the sensory criteria, the product's cohesion and overall product evaluation are assessed.

[0373] Result: The evaluations show that the cereal bars according to the invention exhibit a cohesion and overall evaluation that are similar or even identical to those of the reference cereal bars. These results demonstrate that the nutritional advantages of the cereal bars according to the invention do not lead to an alteration of the sensory characteristics of these cereal bars compared to the reference cereal bars.

[0374] Example 4e): comparison of the texture of a cereal bar according to the invention with a reference cereal bar

[0375] The texture of cereal bars of composition 5 according to example 4 is analyzed and compared to the texture of reference cereal bars.

[0376] Materials and methods: the two cereal bars, namely a cereal bar of composition 5 according to example 4 and a reference cereal bar, are subjected to a cutting test.

[0377] Result: no significant difference is observed between the forces required to cut each of the two cereal bars. These results demonstrate that the nutritional advantages of the cereal bars according to the invention do not entail

[0378]

[0379]

[0380]

[0381]

[0382]

[0383]

[0384]

[0385]

[0386] not an alteration in the texture of these cereal bars compared to the reference cereal bars. Example 5: Example of cakes including the combination according to the invention Example 5a): Example of cake composition according to the invention [Tables 19] INGREDIENTS (by mass percentage) CAKE COMPOSITION (composition 6) Wheat flour T45 25.56 Sucrose 600 12.00 Fresh eggs 24.73 Rapeseed oil 14.60 Glycerol 8.00 Dextrose (Meritose® 200) 3.00 Native corn starch (Meritena® 100) 0.65 Baking powder 0.59 Mono- and diglycerides of fatty acids 0.40 Glucose syrup with a DE<39 (Mylose® 351) 5.90 GF2+GF3+GF4 blend (ACTILIGHT® 950P) 4.25 Salt 0.32 TOTAL 100.00 Example 5b): Example of a cake preparation method according to the invention The cake with composition number 6 is prepared according to the following preparation method: - baking the mixture containing the ingredients as described in table 19 in a convection oven at 155°C for 12 minutes, then cooling the cake at room temperature for 15 minutes. Example 5c): comparison of the nutritional values ​​of the cake according to the invention with a reference cake Composition of the reference cake: Wheat flour, fresh eggs, sugar, rapeseed oil, humectant: glycerol, dextrose, native corn starch, baking powder (disodium diphosphate, sodium carbonate), emulsifiers: mono- and diglycerides of fatty acids, salt. The nutritional values ​​of the cake according to composition 6 and their comparisons with the reference product are presented in the following table 20:

[0387] [Tables20] Nutritional values ​​(per 100 grams of finished product) Cake (composition 6) Reference cake Compared to the reference product, the composition 6 cake has the following advantages: Energy 1600 kJ / 383 kcal 1713 kJ / 410 kcal Reduced energy content: -6.6% energy Fat 18.4 g 21.2 g Reduced fat content: -13% of fat, of which saturates 1.8 g 2.0 g Reduced saturated fat content: -10% of saturated fat Carbohydrate 49.2 g 50.8 g of which sugars 16.4 g 26.4 g Reduced sugar content: -38% of sugars, of which polyols 8.4 g 5.5 g Fiber 4.9 g 0.8 g Source of fiber Protein 6.0 g 5.7 g Higher protein content: +5% protein, Salt 0.62 g 0.63 g Nutri-score BD Improvement in the Nutri-score, which has gone from D to B

[0388] These results demonstrate that the cake composition according to the invention makes it possible to reduce the sugar, fat, and energy content and to increase the fiber and protein content of food compositions, for example, cake. The cake with composition 6 is reduced in sugars, a source of fiber, and has a Nutri-Score of B.

[0389] Without wishing to be limited by theory, in a cake composition according to the present invention, the glucose syrup allows the powdered sugar of the reference to be reduced; the mixture of short-chain fructo-oligosaccharides allows the powdered sugar of the reference and the oil to be reduced and strengthens the binding effect to give more cohesion to the cake.

[0390] Example 5d): comparison of the texture of a cake according to the invention with a reference cake

[0391] The texture of the cake of composition 6 according to example 5 is analyzed and compared to the texture of the reference cake.

[0392] Materials and methods: the two cakes, namely the composition cake 6 according to example 5 and the reference cake, are subjected to a baking quality test.

[0393] Result: No significant difference was observed in the internal structure and shape of the slices. These results demonstrate that the nutritional advantages of the cake according to the invention do not lead to an alteration of the cake's texture compared to the reference cake.

[0394] Example 6: Example of a biscuit comprising the combination according to the invention

[0395] Example 6a): example of biscuit composition according to the invention

[0396] [Tables21] INGREDIENTS (by mass percentage) BISCUITS COMPOSITION (component 7) Wheat flour T55 37.00 Sucrose 600 10.00 Fresh eggs 7.69 Chocolate 16.50 Rapeseed oil 13.00 Vanilla extract 0.96 Soy lecithin 0.19 Native corn starch (Meritena® 100) 0.65 Baking powder 0.58 Glucose syrup with a DE<39 (Mylose® 351) 10.73 GF2+GF3+GF4 blend (ACTILIGHT® 950P) 3.00 Salt 0.35 TOTAL 100.00

[0397] Example 6b): example of a biscuit preparation process according to the invention

[0398] Biscuits whose composition is composition 7 are prepared according to the process following preparation:

[0399] - baking the mixture containing the ingredients as described in Table 21 in a convection oven at 140°C for 20 minutes, then cooling the biscuits at room temperature for 15 minutes.

[0400] Example 6c): comparison of the nutritional values ​​of the biscuit according to the invention with a reference biscuit

[0401] Composition of the reference biscuit: Wheat flour, sugar, chocolate (cocoa mass, sugar, cocoa butter, emulsifier: soy lecithin), palm oil, fresh eggs, vanilla extract, baking powder (disodium diphosphate, sodium carbonate), salt, emulsifier: soy lecithin.

[0402] The nutritional values ​​of the biscuit according to composition 7 and their comparisons with the reference product are presented in the following table 22:

[0403] [Tables22] Nutritional values ​​(per 100 grams of finished product) Biscuit (composition 7) Reference biscuit Compared to the reference product, the biscuit with composition 7 has the following advantages: Energy 1978 kJ / 472 kcal 2078 kJ / 497 kcal Reduced energy content: -4.8% energy Fat 21.2 g 25.2 g Reduced fat content: -16% of fat, of which saturates 4.6 g 12.7 g Reduced saturated fat content: -64% of saturated fat Carbohydrate 60.5 g 59.6 g of which sugars 21.8 g 33.7 g Reduced sugar content: -35% of sugars, of which polyols / / Fiber 6.4 g 3.4 g High in fiber Protein 6.7 g 6.2 g Higher protein content: +8% protein, Salt 0.63 g 0.69 g Nutri-score EC Improvement of the Nutri-score, which has gone from E to C

[0404] These results demonstrate that the biscuit composition according to the invention makes it possible to reduce the sugar, fat, and energy content and to increase the fiber and protein content of food compositions, for example, biscuits. The biscuit with composition 7 is reduced in sugars and high in fiber, and it has a Nutri-Score of C.

[0405] Without wishing to be limited by theory, in a biscuit composition according to the present invention, glucose syrup allows the powdered sugar of the reference to be reduced; the mixture of short-chain fructo-oligosaccharides allows the powdered sugar of the reference and oil to be reduced and strengthens the binding effect to give more cohesion to the biscuit.

[0406] Moreover, the nutritional advantages of the biscuit according to the invention do not result in any alteration of the texture of the biscuit compared to the reference biscuit.

[0407] Example 7: Example of a brioche comprising the combination according to the invention

[0408] Example 7a): example of a brioche composition according to the invention

[0409] [Tables23] INGREDIENTS (by mass percentage) BRIOCHE COMPOSITION (composition 8) Wheat flour T45 45.07 Sucrose 400 6.00 Fresh eggs 14.00 Water 10.53 Skimmed milk powder 3.00 Rapeseed oil 7.50 Osmo-resistant yeast Hirondelle OR 2.00 Orange blossom extract 2.00 Rum 1.00 Mono- and diglycerides of fatty acids 0.15 Beta-carotene 0.045 Native corn starch (Meritena® 100) 2.00 Glucose syrup with a DE<39 (Mylose® 351) 4.00 GF2+GF3+GF4 blend (ACTILIGHT® 950P) 1.80 Powdered juice flavoring 0.06 Liquid butter flavoring 0.06 Powdered flavor enhancer 0.001 Salt 0.78 TOTAL 100.00

[0410] Example 7b): example of a method for preparing brioche according to the invention

[0411]

[0412]

[0413]

[0414]

[0415]

[0416] The brioches with composition number 8 are prepared according to the following preparation method: - fermentation for 1 hour at 4°C then 1 hour at 30°C; - bake the mixture containing the ingredients as described in table 23 in a convection oven at 165°C for 15 minutes, then cool the brioches at room temperature for 15 minutes. Example 7c): Comparison of the nutritional values ​​of the brioche according to the invention with a reference brioche Composition of the reference brioche: Wheat flour, fresh eggs, sugar, water, butter, skimmed milk powder, rapeseed oil, yeast, orange blossom extract, rum, salt, emulsifiers: mono and diglycerides of fatty acids, colour: beta-carotene. The nutritional values ​​of the brioche according to composition 8 and the comparison with the reference product are presented in the following table 24: [Tables24] Nutritional values ​​(per 100 grams of finished product) Brioche (composition 8) Reference brioche Compared to the reference product, the composition 8 brioche has the following advantages: Energy 1337 kJ / 318 kcal 1346 kJ / 320 kcal Fat 9.8 g 10.7 g Reduced fat content: -8% of fat, of which saturates 1.0 g 4.8 g Reduced saturated fat content: -79% of saturated fat Carbohydrate 46.4 g 46.6 g of which sugars 8.2 g 12.0 g Reduced sugar content: -32% of sugars, of which polyols / / Fiber 3.0 g 1.4 g Source of fiber Protein 8.3 g 8.6 g Salt 0.88 g 0.97 g Nutri-score AD Improvement of the Nutri-score which is changed from D to A

[0417] These results demonstrate that the brioche composition according to the invention makes it possible to reduce the sugar and saturated fat content and increase the fiber content of food compositions, for example, brioche. The brioche with composition 8 is lower in sugar and a source of fiber, and it has a Nutri-Score of A.

[0418] Without wishing to be limited by theory, in a brioche composition according to the present invention, the glucose syrup makes it possible to reduce the powdered sugar of the reference; the mixture of short-chain fructo-oligosaccharides makes it possible to reduce the powdered sugar of the reference and the oil and reinforces the binding effect to give more cohesion to the brioches.

[0419] Example 7d): comparison of the texture of the brioche according to the invention with a reference brioche

[0420] The texture of the brioche of composition 8 according to example 7 is analyzed and compared to the texture of the reference brioche.

[0421] Materials and methods: the two brioches, namely the composition 8 brioche according to example 7 and the reference brioche, are subjected to a baking quality test.

[0422] Result: No significant difference was observed in the internal structure and shape of the slices. These results demonstrate that the nutritional advantages of the brioche according to the invention do not lead to an alteration in the texture of the loaf compared to the reference brioche.

[0423] Example 8: Example of jelly confectionery comprising the combination according to the invention

[0424] Example 8a): example of a composition of gummy confectionery according to the invention

[0425] [Tables25] INGREDIENTS (by mass percentage) CONFECTIONERY COMPOSITION (composition 9) Sucrose 13.9 Water 6.0 Glucose syrup with a DE<39 (MYLOSE® 351) 55.8 GF2+GF3+GF4 mixture (ACTILIGHT® 950P) 6.1 Gelatin PS 250 bloom 6.1 Water for gelatin 12.1 TOTAL 100.0000

[0426] Example 8b): example of a process for preparing gelled confectionery according to

[0427]

[0428]

[0429]

[0430] the invention The gummy confectionery with composition number 9 is prepared according to the following preparation process: - Preparation of the gelatin in the proportions of 1 / 3 gelatin and 2 / 3 water heated to 85°C; then - Trays filled with Meritena® brand molding starch, marketed by TEREOS®, in which the desired impressions for the final shape of the gummy candies are made; the composition of the gummy candies will be deposited in this starch; then - Mix all the ingredients except the gelatin and water used in the preparation, then cook the mixture to 112°C while applying -0.2 bars of vacuum, then, once the temperature is reached, apply -0.7 bars of vacuum; then - Mix the previously cooked mixture with the gelatin solution at 80°C; then - Adding and mixing the necessary quantities of a citric acid solution for pH 3.5, the colors and flavors needed for the desired sensory characteristics; then - Dosage of the mixture at 75°C in the molds made in the formwork starch; then - Steaming of the boxes for 24 hours at 25°C and 30% RH (equilibrium relative humidity), then mechanical separation of the gelled confectionery and the molding starch, then oiling of the gelled confectionery with beeswax / carnauba wax to prevent them from sticking together. Example 8c): Comparison of the nutritional values ​​of the gummy confectionery according to the invention with reference gummy confectionery The nutritional values ​​of the gummy candies according to composition 9 and their comparisons with a reference product are presented in the following table 26:

[0431] [Tables26] Nutritional values ​​(per 100 grams of finished product) Jelly candies (composition 9) Reference jelly candies Compared to the reference product, jelly candies with composition 9 offer the following advantages: Energy 1357 kJ / 320 kcal 1428 kJ / 336 kcal Reduced energy content: -5% energy Fat 0.0 g 0.0 g of which saturates 0.0 g 0.0 g Carbohydrate 70.9 g 77.1 g of which sugars 22.0 g 46.0 g Reduced sugar content: -52% of sugars of which polyols / / Fiber 5.1 g 0.0 g Source of fiber Protein 6.5 g 6.9 g Salt 0.0 g 0.0 g Nutri-score AD Improvement in the Nutri-score, which has changed from D to A

[0432] These results demonstrate that the composition of gummy confectionery according to the invention makes it possible to reduce the sugar and energy content and increase the fiber content of food compositions, for example, gummy confectionery. The gummy confectionery with composition 9 according to example 8 is thus reduced in sugar, a source of fiber, and has a Nutri-Score of A.

[0433] Example 9: Example of iced tea according to the invention

[0434] Example 9a): example of iced tea composition according to the invention

[0435]

[0436]

[0437]

[0438]

[0439]

[0440]

[0441] [Tables 27] INGREDIENTS (by mass percentage) ICED TEA COMPOSITION (composition 10) Black tea infusion (made from organic black tea leaves) 96.764 Organic beet sugar from TEREOS® 3.000 Citric acid 0.150 Natural peach flavoring 0.060 Ascorbic acid 0.015 Natural flavoring (NSF 05) 0.011 TOTAL 100.000 Example 9b): Example of a method for preparing iced tea according to the invention Iced tea with composition number 10 is prepared according to the following preparation process: - Prepare the tea infusion by steeping 0.5 grams of organic black tea leaves in 100 mL of hot water (90°C) for 3 minutes; then - Mix organic beet sugar, citric acid, and ascorbic acid, then add the black tea infusion and mix; then - while continuing to mix, add the natural flavoring and the natural peach flavoring; then - conditioning of the mixture and pasteurization at 85°C for 10 minutes; then - Storage at +6°C. Example 9c): Comparison of the nutritional values ​​of iced tea according to the invention with a reference iced tea The reference product is the "Organic black tea infusion drink, peach flavored" made up of the following ingredients: black tea infusion 95% (water, organic black tea infusion), organic sugar 4.5%, natural peach flavor 0.06%, acidifier: citric acid 0.15%, antioxidant: ascorbic acid 0.015%. The nutritional values ​​of iced tea according to composition 10 and their comparisons with those of the reference product are presented in the following table 28:

[0442] [Tables28] Nutritional values ​​(per 100 mL of finished product) Iced tea (composition 10) Reference iced tea Compared to the reference product, iced tea composition 10 has the following advantages: Energy 56 kJ / 13 kcal 19 kcal Reduced energy content: -32% energy Fat 0.0 g 0.0 g of which saturates 0.0 g 0.0 g Carbohydrate 3.3 g 4.8 g of which sugars 3.0 g 4.5 g Reduced sugar content: -33% sugars Protein 0.0 g 0.0 g Salt 0.02 g Nutri-score CD Improvement in the Nutri-score, which has changed from D to C

[0443] These results demonstrate that iced tea with composition 10 has reduced sugar and energy content compared to the reference composition. The iced tea according to the invention is reduced in energy, has a low energy value and reduced in sugars, and it has a Nutri-Score of C.

Claims

Claims

1. Food composition comprising a combination comprising: • between 15 and 35% of at least one short-chain fructo-oligosaccharide (a), by weight relative to the total weight of the food composition, the at least one short-chain fructo-oligosaccharide (a) being a mixture of a fructo-oligosaccharide containing one glucose unit and two fructose units, a fructo-oligosaccharide containing one glucose unit and three fructose units, and a fructo-oligosaccharide containing one glucose unit and four fructose units; and • between 1 and 15% of at least one maltodextrin (b), by weight relative to the total weight of the food composition, said composition being marshmallows.

2. Food composition according to claim 1, comprising: • between 15% and 35% of at least one short-chain fructo-oligosaccharide (a), the percentages being expressed by weight relative to the total weight of the food composition; and • between 1% and 10% of at least one maltodextrin (b), the percentages being expressed by weight relative to the total weight of the food composition.

3. Food composition according to claim 2, further comprising at least one ingredient chosen from: sucrose, glucose syrup, glucose-fructose syrup, sorbitol syrup, gelatin, a gelling agent, a bulking agent, natural flavoring, red beet concentrate, natural vanilla flavoring.

4. A food composition according to claim 3, wherein said food composition comprises glucose-fructose syrup having a dextrose equivalent of between 55.0 and 80.

0.

5. Use of the food composition according to any one of claims 1 to 4, as food or food supplement intended for humans or animals.

6. Use according to claim 5, wherein the food composition according to any one of claims 1 to 4 is used as a fat and / or sugar and / or energy substitute and / or as as a source of fiber and / or protein.

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