Rare sugars in food and beverage products

Abstract

The present disclosure relates to a product, a beverage product, and an infusion formulation, each of which comprises at least two rare sugars, such as allulose and tagatose. The combination of allulose and tagatose synergistically sweetens the product, the beverage product, and the infusion formulation. The product comprises a food body having a food component and an infusion component. The infusion component comprises at least two rare sugars. The beverage product comprises a consumable liquid and at least two rare sugars. The present disclosure also relates to a method for preparing the food product and the beverage product. TIFF2024523368000010.tif68128

Description

[Technical field]

[0001] CROSS-REFERENCE TO RELATED APPLICATIONS This application claims priority to U.S. Provisional Patent Application No. 63 / 211,991, filed June 17, 2021, the disclosure of which is expressly incorporated herein by reference in its entirety.

[0002] Technical Field The present disclosure relates to food and beverage products comprising rare sugars or combinations of rare sugars. [Background technology]

[0003] background Sugar substitutes are food additives that provide a sweet taste similar to that of sugar, but contain less dietary energy than sugar (sucrose)-based sweeteners. Artificial and natural high-intensity and / or non-nutritive sweeteners may be obtained through the manufacture of plant extracts, prepared by chemical synthesis, or derived from sugar alcohols. Rare sugars are monosaccharides that occur naturally in limited amounts. In general, rare sugars provide little or no nutritional value and can be used as low-calorie sucrose (sugar) substitutes. Summary of the Invention

[0004] overview The present disclosure is based at least in part on the discovery that a combination of two rare sugars, such as allulose and tagatose, can synergistically sweeten food and beverage products (i.e., when used in combination, provide increased sweetness compared to using only one rare sugar). Specifically, applicants have found that injecting a combination of allulose and tagatose into food bodies, such as cranberries, increases sweetness while maintaining or improving sensory characteristics, including taste, flavor, and texture. Sensory characteristics may also include mouthfeel, fullness, taste, and nose and mouth aroma (i.e., aroma and flavor). In addition, applicants have found that combining beverage products with allulose and tagatose increases sweetness while maintaining or improving sensory characteristics. Thus, the present disclosure provides a method for injecting food bodies, such as fruits and vegetables, with an injection composition, such as at least two rare sugars, and also provides food products injected with such injection compositions. Injection formulations for carrying out such methods are also provided. Also provided herein are methods for combining rare sugars with consumable liquids to produce consumable beverage products.Sugar replacement compositions, such as sweetener compositions, are also provided.

[0005] In certain aspects, the (food) product comprises a food body. The food body comprises a food component and an injection component. The injection component comprises at least two rare sugars, including tagatose and allulose.

[0006] In some examples, the food body is a fruit body. The fruit body can be a fruit selected from the group consisting of cranberries, blueberries, cherries, grapes, mangoes, pineapples, raspberries, blackberries, dates, apples, apricots, bilberries, tomatoes, huckleberries, chokeberries, figs, gooseberries, elderberries, strawberries, plums, pears, and peaches.

[0007] Some infusion compositions contain tagatose and allulose in a ratio of about 1:1, about 2:1, or about 1:2.

[0008] In some examples, the product has a Brix level of about 70 to about 80 degrees Brix, about 72 to 78 degrees Brix, or about 76 to about 77 degrees Brix. Some products have a Brix level of about 76.3 degrees Brix.

[0009] In some embodiments, the product has an acidity of about 1.72%, a moisture level of about 18, and a water activity of about 0.585.

[0010] In some cases, the product has a maximum load force of about 6000 grams per second (g / sec) to about 8000 (g / sec), about 7000 (g / sec) to about 7500 (g / sec), about 7200 (g / sec) to about 7350 (g / sec), or about 7250 (g / sec) to about 7300 (g / sec).

[0011] Some food bodies are post-injection food bodies having an injected volume that is less than the volume of the food body before injection. The injected volume can be about 25% to about 99% of the volume of the food body before injection, or about 70% to about 95% of the volume of the food body before injection.

[0012] In some examples, the product has a moisture content of about 15% to about 20%, about 16% to about 19%, or about 17.5% to about 18.5%.

[0013] In some cases, the product has a water activity of about 0.4 to about 0.7, about 0.55 to about 0.62, or about 0.58 to about 0.59.

[0014] In some embodiments, the product has an acidity of about 1% to about 2%, about 1.5% to about 1.95%, or about 1.71% to about 1.73%.

[0015] The infusion composition can include sucrose. In some infusion compositions, the combination of at least two rare sugars and sucrose can be present in a ratio of about 1:2, a ratio of greater than 1, or a ratio of less than 1.

[0016] In some instances, the product comprises sucrose. In some instances, the weight ratio of sucrose to the combined at least two rare sugars is about 1:1, greater than 1, or less than 1.

[0017] In a particular aspect, a method for injecting food product is provided.The method includes the steps of providing food body, providing an injection composition having at least two rare sugars, including tagatose and allulose, injecting the injection composition into the food body, and collecting the food body, thereby producing the food body after injection.

[0018] The at least two rare sugars can include allulose and tagatose and at least one third rare sugar.

[0019] In some instances, the method also includes extracting juice from the food body prior to the step of injecting the injection formulation into the food body.

[0020] In some cases, the method also includes extracting about 40% to about 98% of the soluble solids from the food body prior to the step of injecting the injection formulation into the food body.

[0021] In some embodiments, the injection formulation has a viscosity of about 100 to about 2000 cps.

[0022] Some pourable formulations have a dissolved solids content of about 40 degrees Brix to about 70 degrees Brix.

[0023] The step of injecting the food bodies with the injection formulation includes advancing the food bodies along a path within the counterflow device while simultaneously flowing the injection formulation countercurrent to the advancing food bodies. The injection formulation is provided to the counterflow device in a weight / weight ratio of injection formulation to food bodies of about 1:1 to about 6:1.

[0024] The food body may be a fruit body selected from the group consisting of cranberries, blueberries, cherries, grapes, mangoes, pineapples, raspberries, blackberries, dates, apples, apricots, cowberries, tomatoes, huckleberries, chokeberries, figs, gooseberries, elderberries, plums, prunes, pears, and peaches.

[0025] The food body may be a vegetable body. The vegetable body may be a vegetable selected from the group consisting of mushrooms, celery, peppers, carrots, potatoes, cucumbers, corn, onions, peas, and pumpkins.

[0026] The step of injecting the injection formulation into the food body may include injecting the injection formulation into the food body using a counter-flow device or a vacuum tumbler injector.

[0027] In some cases, the injection formulation comprises, by weight / weight, about 10% to about 20% water; about 5% to about 12% cranberry juice concentrate; about 0.5% to about 25% allulose; about 0.5% to about 25% tagatose; and about 7.0% to about 16% glycerin.

[0028] In some methods, the infusion formulation comprises about 7% to about 10% sucrose. The weight ratio of sucrose to the at least two rare sugars is about, greater than, or less than 1:1.

[0029] In some embodiments, the injection formulation has a viscosity of about 100 to about 2000 cps.

[0030] In some methods, the injection formulation comprises 23% by weight of rare sugar, 12% by weight of water, and 9.4% by weight of cranberry juice concentrate (50 degrees Brix). The 23% rare sugar may comprise 11.5% tagatose and 11.5% allulose.

[0031] In certain aspects, the infusion formulation comprises, by weight / weight, about 10% to about 20% water, about 4% to about 15% juice concentrate, and about 1% to about 25% rare sugars. Rare sugars include allulose and tagatose.

[0032] The rare sugars can include allulose, tagatose, and at least one additional rare sugar.

[0033] In some injection formulations, the weight ratio of allulose to tagatose is about 1:1, about 1:2, about 1:3, about 1:4, about 1:5, about 2:1, about 3:1, about 4:1, or about 5:1.

[0034] In some injection formulations, the approximate weight ratio of allulose to tagatose is about 2:1, about 3:1, about 4:1, or about 5:1.

[0035] The injection formulation may contain about 7% to about 10% sucrose. The weight ratio of sucrose to the combined allulose and tagatose may be about 1:1, greater than 1, or less than 1.

[0036] In some embodiments, the injection formulation has a viscosity of about 100 to about 2000 cps, about 100 to about 1000 cps, or about 200 to about 700 cps.

[0037] In some cases, the injection formulation contains about 7.0% to about 16% glycerin.

[0038] The juice concentrate may be a cranberry juice concentrate. The juice concentrate may have a dissolved solids content of about 30 degrees Brix to about 70 degrees Brix.

[0039] In certain aspects, the beverage comprises a consumable liquid and at least two rare sugars including tagatose and allulose.

[0040] In some embodiments, the beverage comprises from about 0.1% to about 5% of at least two rare sugars.

[0041] In some beverages, the beverage contains about 0.1% to about 3.4% allulose.

[0042] In some cases, the beverage comprises about 0.1% to about 3.4% tagatose.

[0043] In some beverages, the approximate weight ratio of allulose to tagatose is about 1:1, about 1:2, about 1:3, about 1:4, about 1:5, about 2:1, about 3:1, about 4:1, or about 5:1.

[0044] In some beverages, the approximate weight ratio of allulose to tagatose is about 2:1, about 3:1, about 4:1, or about 5:1.

[0045] The beverage may have a soluble solids content of about 12.7 degrees Brix, an acidity of about 0.68%, and a pH of about 2.59.

[0046] Some beverages have a soluble solids content of about 4 degrees Brix to about 15 degrees Brix or about 11 degrees Brix to about 13 degrees Brix.

[0047] In some embodiments, the beverage has an acidity of about 0.1% to about 0.8% or about 0.25% to about 0.65%.

[0048] In some cases, the beverage has a pH of about 2.1 to about 3.1 or about 2.5 to about 2.7.

[0049] In some examples, the ingestible liquid comprises about 4% to about 10% sucrose. The weight ratio of sucrose to the combined at least two rare sugars can be about 1:1, greater than 1, or less than 1.

[0050] Some beverages contain about 80% to about 90% water.

[0051] In some cases, the ingestible liquid is cranberry juice.

[0052] The ingestible liquid can be a fruit or vegetable juice, a fruit or vegetable juice concentrate, and / or a fruit or vegetable juice extract.

[0053] Some ingestible liquids are selected from the group consisting of alcohol, seltzer, cocktail mix, water, sports drinks, soda water, carbonated drinks, dairy-based liquids, fruit juices, vegetable juices, or any combination thereof.

[0054] In certain aspects, the composition comprises at least two rare sugars, including allulose and tagatose, and a bulking agent.

[0055] In some compositions, the weight ratio of allulose to tagatose is about 1:1, about 1:2, about 1:3, about 1:4, about 1:5, about 2:1, about 3:1, about 4:1, or about 5:1.

[0056] In some cases, the approximate weight ratio of allulose to tagatose in the sweetening composition is about 2:1, about 3:1, about 4:1, or about 5:1.

[0057] The composition can have a weight of from about 0.25 g to about 5 g.

[0058] Some bulking agents include at least one of soluble fiber and sucrose. The weight ratio of sucrose to the at least two rare sugars is about, greater than, or less than 1:1.

[0059] In a particular aspect, a method for producing a beverage is provided.The method includes the steps of providing a sweetening composition comprising at least two rare sugars, including allulose and tagatose, providing a consumable liquid, and mixing the sweetening composition with the consumable liquid, thereby producing a beverage product.

[0060] In some methods, combining the sweetener composition with the ingestible liquid comprises heating the ingestible liquid.

[0061] In some methods, the weight ratio of allulose to tagatose in the sweetening composition is about 1:1, about 1:2, about 1:3, about 1:4, about 1:5, about 2:1, about 3:1, about 4:1, or about 5:1.

[0062] In some methods, the weight ratio of allulose to tagatose in the sweetening composition is about 2:1, about 3:1, about 4:1, or about 5:1.

[0063] In some embodiments, the sweetening composition comprises sucrose.

[0064] In some instances, the ingestible liquid comprises sucrose.

[0065] In some cases, the ingestible liquid is selected from the group consisting of alcohol, seltzer, a cocktail mix, water, a sports drink, a soda, a carbonated drink, a dairy-based liquid, a fruit juice, a vegetable juice, a beverage additive, a concentrate, a fruit or vegetable concentrate, a fruit or vegetable extract, a flavored syrup, or any combination thereof.

[0066] In some embodiments, the ingestible liquid is about 80% to about 90% water.

[0067] In some instances, the beverage has a soluble solids content of about 12.7 degrees Brix, an acidity of about 0.68%, and a pH of about 2.59.

[0068] In some instances, the beverage has a dissolved solids content of about 10 degrees Brix to about 15 degrees Brix.

[0069] In some instances, the beverage has a dissolved solids content of about 11 degrees Brix to about 13 degrees Brix.

[0070] In some examples, the beverage has an acidity of about 0.5% to about 0.8%.

[0071] In some examples, the beverage has an acidity of about 0.64% to about 0.72%.

[0072] In some cases, the beverage has a pH of about 2.1 to about 3.1 or about 2.5 to about 2.7.

[0073] The step of mixing the sweetening composition with a consumable liquid, thereby producing a beverage product, can include heating the consumable liquid.

[0074] In certain aspects, a food product is provided. The food product includes a food body having a food component and an injection component. The injection component has an allulose content of about 5% to about 50% by weight.

[0075] In some embodiments, the food body is a fruit body. The fruit body can be a fruit selected from the group consisting of cranberry, blueberry, cherry, grape, mango, pineapple, raspberry, blackberry, date, apple, apricot, bilberry, tomato, huckleberry, chokeberry, fig, gooseberry, elderberry, strawberry, plum, pear, and peach. In some cases, the fruit body is a cranberry. The cranberry can have an acidity of about 1.80%, a water activity of about 0.53, and / or a Brix level of at least 77 degrees Brix.

[0076] In certain aspects, an infusion formulation is disclosed that includes, by weight / weight, about 5% to about 15% water, about 5% to about 15% cranberry juice concentrate, about 40% to about 60% soluble corn fiber, and about 20% to about 40% allulose.

[0077] Some injection formulations also contain from 5% to about 15% glycerin by weight.

[0078] In some cases, the injection formulation has a Brix level of about 60 degrees Brix to about 70 degrees Brix.

[0079] In some embodiments, the infusion formulation comprises from about 0.20% to about 0.40% by weight of a natural sweetener.

[0080] Thus, in one aspect, the present invention provides a product comprising a food body comprising a food ingredient and an injection ingredient. The injection ingredient can comprise at least two rare sugars, such as allulose and tagatose. In addition, the injection ingredient can comprise additional materials, such as sugars, fibers, or proteins, such as polypeptides, peptides, soluble proteins, protein hydrolysates, and / or branched chain proteins. Exemplary proteins include, for example, gelatin, whey protein, and soy protein. For example, the protein can comprise 15 or more amino acid residues (e.g., 20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 90, 95 or more, or 100 or more amino acid residues). In some examples, the rare sugar can be present in the food body in an amount of about 20% to about 50% or about 30% to about 60%. In some examples, the rare sugar can be present in the food body in an amount of more than 1% by weight. In other examples, the rare sugar can be present in the food body in an amount of about 18% to about 25% by weight. In some examples, the total amount of the injection formulation present in the food body is about 20% to about 90% by weight of the total amount of the finished food body, such as at least about 30% to about 90% by weight, at least about 40% to about 90% by weight, at least about 50% to about 90% by weight, at least about 60% to about 90% by weight, at least about 70% to about 90% by weight, or at least about 80% to about 90% by weight. In some examples, the total amount of the injection formulation present in the food body can be about 90% to about 99% by weight, or more than 99% by weight.

[0081] In some examples, the food body can be a fruit body.The fruit body can be, for example, a fruit selected from the group consisting of cranberry, blueberry, cherry, grape, mango, pineapple, raspberry, blackberry, date, apple, apricot, bilberry, tomato, huckleberry, chokeberry, fig, gooseberry, elderberry, plum, prune, pear, and peach, among others.In some embodiments, the infusion formulation can include, in addition to at least two rare sugars, for example, water, one or more types of sugar (e.g., sucrose, glucose, and / or fructose), juice (e.g., cranberry juice and / or blueberry juice), fruit syrup (e.g., pineapple syrup and / or agave nectar), honey, organic acid (e.g., citric acid, tartaric acid, quinic acid, fumaric acid, malic acid, and / or lactic acid), and / or humectant (e.g., glycerol). In some embodiments, the infusion formulation can include, for example, ribose, sucrose, dextrose, maltose, maltotriose, cellobiose, or sugar alcohols (e.g., sorbitol, lactitol, xylitol, etc.), whey protein or soy protein hydrolysates, nonnutritive sweeteners, and / or emulsifiers (e.g., mono- and diglycerides, polysorbates, etc.). For example, the infusion formulation can include, by weight / weight, about 10% to about 20% water, about 38% to about 50% soluble corn fiber, about 5% to about 35% sugar, such as sucrose (e.g., about 7% to about 10%), about 4% to about 15% (e.g., about 5% to about 12%) cranberry juice concentrate (50 degrees Brix), about 0% to about 2% nonnutritive / low calorie sweeteners, and, optionally, about 7.0% to about 16% glycerin. In some embodiments, the injection formulation can have a viscosity of about 100 to about 2000 cps, e.g., about 100 to about 1000 cps, e.g., about 300 to about 1000 cps, e.g., about 400 to about 2000 cps, e.g., about 1000 to about 2000 cps, and can have a Brix content of about 10 to 65.In some embodiments, an injected food body, such as an injected cranberry, can have an injected solids content of at least or about 40 degrees Brix, e.g., at least 60, 65, 70 or about 60, 65, 70 degrees Brix, or at least 75 or about 75 degrees Brix, prior to drying of the food body.

[0082] As used herein, the term "food body" refers to a mass of food, such as a fruit, e.g., unground fruit husk, that at least partially retains its natural structure. The food body retains sufficient natural structure to allow a substantial amount of the injection formulation described herein to be injected into the food body and to be retained within the structure of the food body after the food body is separated from the injection formulation (i.e., the body can retain at least about 0.1%, e.g., at least about 0.5%, at least about 1%, at least about 2%, at least about 5%, at least about 8%, at least about 10%, at least about 20%, or at least about 30% (e.g., up to about 90%) of the injection formulation of the total weight of the body after injection). Thus, the term "food body" does not include puree, jelly, or juice. An exemplary body is cranberry husk that has been subjected to extraction in a countercurrent extraction (CCE) device, e.g., as described in U.S. Pat. No. 5,320,861. The terms "fruit body" and "vegetable body" are types and examples of food bodies.

[0083] As used herein, the term "sweetener composition" refers to a set of food or drink additives for liquid or food, such as powdered sugar substitute, granulated sugar substitute, liquid sweetener, which contains at least two rare sugars, such as allulose and tagatose.Sweetener compositions usually contain at least two rare sugars, and in some cases, bulking agents, such as soluble corn fiber, soluble tapioca fiber, malto-oligosaccharides, fructo-oligosaccharides, sugar, high-intensity sweeteners (such as sucralose, stevia, or other natural flavors).

[0084] As used herein, the term "food product" refers to a group of edible foods, such as health bars, granola bars, nut butters, candy, baked goods, dairy-based products, fruits, chewable snacks, vegetables, powder extracts, sugar substitutes, seasonings, cheese, mints, gum, crackers, dairy substitutes, jellies, powders, which contain at least two rare sugars, such as allulose and tagatose.Therefore, the term "food product" does not include beverages, water products, purees, alcoholic products, and broths, and any food that does not contain at least two rare sugars, such as allulose and tagatose."Food product" may include the above-mentioned "food body" and / or "sweetener composition".

[0085] As used herein, the term "ingestible liquid" refers to any ingestible or drinkable liquid that does not contain a combination of at least two rare sugars before adding rare sugars according to the method described herein, such as alcoholic beverages, water-based liquids, flavored waters, carbonated liquids, soda waters, broths, juices, purees, liquid extracts, syrups, milk, milk substitutes, smoothies, etc. Thus, the term "ingestible liquid" does not include food or any beverage that already contains at least two rare sugars, such as allulose and tagatose.

[0086] As used herein, the term "ingestible beverage product" refers to a group of drinkable liquids that contain at least two rare sugars, such as allulose and tagatose.A ingestible beverage product can be any sweetened liquid, such as alcoholic beverages, water-based liquids, flavored waters, carbonated liquids, soda waters, broths, juices, purees, liquid extracts, syrups, milk, milk substitutes, smoothies, and liquid sweeteners.Therefore, the term "beverage product" does not include edible foods or any ingestible liquid that does not contain at least two rare sugars, such as allulose and tagatose.A ingestible beverage product can include the aforementioned ingestible liquid or sweetener composition.

[0087] Unless otherwise specified, all technical terms used herein have the same meaning as commonly understood by those skilled in the art to which this invention belongs.Methods and materials are described herein for use in this invention; other suitable methods and materials known in the art can also be used.Materials, methods, and examples are illustrative only and are not intended to be limiting.All publications, patent applications, patents, and other references mentioned herein are incorporated by reference in their entirety.In case of conflict, the present specification, including definitions, will take precedence.

[0088] Other features and advantages of the invention will become apparent from the following detailed description and drawings, and from the claims. [Brief description of the drawings]

[0089] [Figure 1] FIG. 1 shows a flow diagram illustrating an exemplary procedure for infusing cranberries with at least two rare sugars. [Diagram 2] FIG. 1 shows a flow diagram illustrating an exemplary procedure for producing a beverage product containing at least two rare sugars.

[0090] Like reference symbols in the various drawings indicate like elements. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0091] Detailed Description The present disclosure relates to a sweetener composition comprising a combination of rare sugars, such as allulose and tagatose. The present disclosure also relates to a method for making food products and ingestible beverage products. The sweetener composition can comprise a first rare sugar (allulose) and a second rare sugar (tagatose), which together provide a synergistic sweetening effect. The combination of allulose and tagatose has increased sweetness in food products, post-infusion food products, sweetener compositions, and beverage products compared to the same amount of allulose alone or the same amount of tagatose alone. The use of a combination of rare sugars in food products can provide a balanced sweet / sour profile and stronger upfront sweetness and flavor intensity, while maintaining substantially the same flavor profile and texture, compared to food products that contain only standard sugar, such as sucrose.

[0092] A flow diagram of an exemplary injection procedure is shown in FIG. 1, in which the injection formulation containing rare sugars described herein can be injected into food bodies such as cranberries.In this exemplary procedure, a commercially available countercurrent device is used, such as the countercurrent device described in U.S. Patent No. 5,320,861.However, it will be understood by those skilled in the art that other injection methods and equipment can be used, including but not limited to tank systems, vacuum tumbler systems, and parallel current systems.This method is described for use with cranberries, but can be modified for use with many other types of fruits, such as blueberries, cherries, or grapes.

[0093] injection formulation A variety of injection formulations are included in the present invention.Injection formulations may contain at least two rare sugars.The term "rare sugar" is a term used in the art and recognized by those skilled in the art as sucrose substitutes, such as allulose and tagatose.In general, rare sugars are low-calorie chemicals that have little or no nutritional value.Rare sugars can be used in place of or in conjunction with sucrose to sweeten any ingestible product (e.g., any food or beverage).

[0094] In some examples, the injection formulation can have about 0.1% to about 50% by weight of rare sugar. For example, the injection formulation can have about 0.1% to about 5% by weight of rare sugar, such as about 1% to about 10% by weight of rare sugar, such as about 1% to about 20% by weight of rare sugar, such as about 1% to about 30% by weight of rare sugar, such as about 1% to about 40% by weight of rare sugar, such as about 10% to about 20% by weight of rare sugar, such as about 10% to about 30% by weight of rare sugar, such as about 10% to about 45% by weight of rare sugar, such as about 20% to about 25% by weight of rare sugar, such as about 20% to about 30% by weight of rare sugar, such as about 30% to about 40% by weight of rare sugar, For example, it may have about 40% to about 50% by weight of rare sugar, for example, about 0.5% to about 1% by weight of rare sugar, for example, about 0.1% to about 2% by weight of rare sugar, for example, about 0.1% to about 3% by weight of rare sugar, for example, about 2% to about 3% by weight of rare sugar, for example, about 3% to about 5% by weight of rare sugar, for example, about 4% to about 6% by weight of rare sugar, for example, about 8% to about 15% by weight of rare sugar, for example, about 15% to about 20% by weight of rare sugar, for example, about 20% to about 40% by weight of rare sugar, for example, or about 1% to about 8% by weight of rare sugar.

[0095] The injection formulation of the present invention can have 0.1% to about 50% by weight of allulose. For example, the injection formulation can have about 0.1% to about 5% by weight of allulose, such as about 0.1% to about 3.4% by weight of allulose, such as about 1% to about 10% by weight of allulose, such as about 1% to about 20% by weight of allulose, such as about 1% to about 30% by weight of allulose, such as about 1% to about 40% by weight of allulose, such as about 10% to about 20% by weight of allulose, such as about 10% to about 30% by weight of allulose, such as about 10% to about 45% by weight of allulose, such as about 20% to about 25% by weight of allulose, such as about 20% to about 30% by weight of allulose, such as about 30% to about 40% by weight of allulose. The composition may have about 40% to about 50% allulose by weight, for example, about 0.5% to about 1% allulose by weight, for example, about 0.1% to about 2% allulose by weight, for example, about 0.1% to about 3% allulose by weight, for example, about 2% to about 3% allulose by weight, for example, about 3% to about 5% allulose by weight, for example, about 4% to about 6% allulose by weight, for example, about 2% to about 6% allulose by weight, for example, about 8% to about 15% allulose by weight, for example, about 15% to about 20% allulose by weight, for example, about 20% to about 40% allulose by weight, or about 1% to about 8% allulose by weight.

[0096] The injection formulation of the present invention can have 0.1% to about 50% by weight of tagatose. For example, the injection formulation can have about 0.1% to about 5% by weight of tagatose, for example, about 0.1% to about 3.4% by weight of tagatose, for example, about 1% to about 10% by weight of tagatose, for example, about 1% to about 20% by weight of tagatose, for example, about 1% to about 30% by weight of tagatose, for example, about 1% to about 40% by weight of tagatose, for example, about 10% to about 20% by weight of tagatose, for example, about 10% to about 30% by weight of tagatose, for example, about 10% to about 45% by weight of tagatose, for example, about 20% to about 25% by weight of tagatose, for example, about 20% to about 30% by weight of tagatose, for example, about 30% to about 40% by weight of tagatose. For example, about 40% by weight to about 50% by weight of tagatose, for example, about 0.5% by weight to about 1% by weight of tagatose, for example, about 0.1% by weight to about 2% by weight of tagatose, for example, about 0.1% by weight to about 3% by weight of tagatose, for example, about 2% by weight to about 3% by weight of tagatose, for example, about 3% by weight to about 5% by weight of tagatose, for example, about 4% by weight to about 6% by weight of tagatose, for example, about 2% by weight to about 6% by weight of tagatose, for example, about 8% by weight to about 15% by weight of tagatose, for example, about 15% by weight to about 20% by weight of tagatose, for example, about 20% by weight to about 40% by weight of tagatose, for example, or about 1% by weight to about 8% by weight of tagatose.

[0097] The injection formulation of the present invention can have a weight ratio of allulose to tagatose of, for example, about 1:25 to about 25:1. For example, the injection formulation can have a weight ratio of allulose to tagatose of about 1:1, for example a weight ratio of allulose to tagatose of about 1:2, for example a weight ratio of allulose to tagatose of about 1:3, for example a weight ratio of allulose to tagatose of about 1:4, for example a weight ratio of allulose to tagatose of about 1:5, for example a weight ratio of allulose to tagatose of about 1:6, for example a weight ratio of allulose to tagatose of about 1:1. For example, a weight ratio of allulose to tagatose of about 1:7, for example, a weight ratio of allulose to tagatose of about 1:8, for example, a weight ratio of allulose to tagatose of about 1:9, for example, a weight ratio of allulose to tagatose of about 1:10, for example, a weight ratio of allulose to tagatose of about 1:15, for example, a weight ratio of allulose to tagatose of about 1:20, for example, a weight ratio of allulose to tagatose of about 1:25 The weight ratio of allulose to tagatose can be, for example, about 2:1, for example, about 3:1, for example, about 4:1, for example, about 5:1, for example, about 6:1, for example, about 7:1, for example, about 8:1, for example, about 9:1, for example, about 10:1, for example, about 1:15, for example, about 1:20, or about 1:25.

[0098] In some examples, the formulation can have a viscosity of about 100 to about 2000 cps. For example, the formulation can have a viscosity of about 100 to about 1000 cps, such as about 500 to about 1500 cps, such as about 1000 to about 2000 cps, such as about 1000 to about 1500 cps. In some embodiments, the injection formulation can have a viscosity of about 1000 cps, about 1500 cps, or about 2000 cps. In some embodiments, the formulation can have a viscosity as low as 25 cps, for example, when injected at a higher temperature, such as 50°F to 140°F (e.g., about 63°F).

[0099] The injection formulation of the present invention can have a dissolved solids content of, for example, about 10 to about 65 Brix, for example, about 40 to about 80 Brix, for example, about 40 to about 75 Brix, or about 50 Brix to about 70 Brix, for example, about 55 Brix to about 65 Brix. For example, in some embodiments, the injection formulation has a dissolved solids content of about 45 Brix to about 55 Brix, about 60 Brix, about 65 Brix, or about 65 Brix to about 75 Brix.

[0100] The formulation may include an aqueous solution, e.g., water. Additionally, the injection formulation may include one or more standard sugars. Sugars that may be included in the formulation include, for example, glucose, ribose, sucrose, fructose, dextrose, maltose, maltotriose, and / or cellobiose. Alternatively or additionally, sugar alcohols may be included. Exemplary sugar alcohols include sorbitol, lactitol, xylitol, mannitol, maltitol, isomalt, glycerol, erythritol, and / or arabitol. Alternatively or additionally, juice may be included. Those skilled in the art will understand that any juice may be included depending on the characteristics desired for the product. For example, cranberry juice, blueberry juice, and / or cherry juice may be added, e.g., in concentrated form. Alternatively or additionally, the formulation may include non-nutritive sweeteners, such as stevia, aspartame, sucralose, monk fruit, and / or erythritol.

[0101] Alternatively or in addition, the formulation may include a soluble polysaccharide, such as starch, hemicellulose, or other hydrocolloid, such as pectin or other gums (e.g., guar, gum arabic, locust bean, carob, xanthan, gellan, konjac, carrageenan, karaya gum), or a soluble protein or protein hydrolysate. In some embodiments, the formulation may include a mixture of injectable rare sugars described herein, such as any of the rare sugars described herein, and / or a fusion / hybrid form of any of the rare sugars described herein.

[0102] Those skilled in the art will appreciate that the infusion formulation can include any number of other useful components, such as materials to enhance the appearance, taste, or nutritional properties of the product. For example, the infusion formulation can include flavorings other than sugar, such as spices (e.g., cinnamon, mint, and / or peppermint), and can include nutritionally valuable components, such as vitamins (e.g., ascorbic acid) and / or minerals (e.g., iron and / or calcium), or flavor regulators (e.g., natural sweeteners).

[0103] Those skilled in the art will also appreciate that plasticizers / humectants such as glycerol, erythritol, sorbitol, fructose, dextrose, fructooligosaccharides (FOS), galactooligosaccharides (GOS), monoglycerides, propylene glycol, lactic acid, and / or glyceryl triacetate can be added to the injection formulation to improve the mouthfeel and / or texture of the food body or to improve the functionality of the food body.

[0104] In some examples, a first injection formulation and a second injection formulation are used to inject at least two rare sugars into a food body. The first injection formulation and the second injection formulation are substantially similar to the combined rare sugar injection formulation described above, but here, the first injection formulation comprises a first rare sugar, and the second injection formulation comprises a second rare sugar. For example, the first injection formulation can comprise allulose, and the second injection formulation can comprise tagatose. In some cases, the first injection formulation and / or the second injection formulation comprise multiple rare sugars. Injecting the first injection formulation and the second injection formulation into a food body can reduce osmotic shock.

[0105] In some examples, the first injection formulation can have about 0.1% to about 50% by weight of rare sugar. For example, the first injection formulation can have about 0.1% to about 5% by weight of rare sugar, such as about 1% to about 10% by weight of rare sugar, such as about 1% to about 20% by weight of rare sugar, such as about 1% to about 30% by weight of rare sugar, such as about 1% to about 40% by weight of rare sugar, such as about 10% to about 20% by weight of rare sugar, such as about 10% to about 30% by weight of rare sugar, such as about 10% to about 45% by weight of rare sugar, such as about 20% to about 25% by weight of rare sugar, such as about 20% to about 30% by weight of rare sugar, such as about 30% to about 40% by weight of rare sugar. , for example, about 40% to about 50% by weight of rare sugar, for example, about 0.5% to about 1% by weight of rare sugar, for example, about 0.1% to about 2% by weight of rare sugar, for example, about 0.1% to about 3% by weight of rare sugar, for example, about 2% to about 3% by weight of rare sugar, for example, about 3% to about 5% by weight of rare sugar, for example, about 4% to about 6% by weight of rare sugar, for example, about 8% to about 15% by weight of rare sugar, for example, about 15% to about 20% by weight of rare sugar, for example, about 20% to about 40% by weight of rare sugar, for example, or about 1% to about 8% by weight of rare sugar.

[0106] The first injection composition of the present invention can have 0.1% to about 50% by weight of allulose. For example, the first injection composition can have about 0.1% to about 5% by weight of allulose, for example, about 0.1% to about 3.4% by weight of allulose, for example, about 0.5% to about 25% by weight of allulose, about 1% to about 10% by weight of allulose, for example, about 1% to about 20% by weight of allulose, for example, about 1% to about 30% by weight of allulose, for example, about 1% to about 40% by weight of allulose, for example, about 10% to about 20% by weight of allulose, for example, about 10% to about 30% by weight of allulose, for example, about 10% to about 45% by weight of allulose, for example, about 20% to about 25% by weight of allulose, for example, about 20% to about 30% by weight of allulose, for example, about 30% by weight of allulose. The allulose may have about 40% to about 40% by weight of allulose, for example, about 40% to about 50% by weight of allulose, for example, about 0.5% to about 1% by weight of allulose, for example, about 0.1% to about 2% by weight of allulose, for example, about 0.1% to about 3% by weight of allulose, for example, about 2% to about 3% by weight of allulose, for example, about 3% to about 5% by weight of allulose, for example, about 4% to about 6% by weight of allulose, for example, about 2% to about 6% by weight of allulose, for example, about 8% to about 15% by weight of allulose, for example, about 15% to about 20% by weight of allulose, for example, about 20% to about 40% by weight of allulose, or about 1% to about 8% by weight of allulose.

[0107] Further, in some examples, the second injection formulation can have about 0.1% to about 50% by weight of rare sugar. For example, the second injection formulation can have about 0.1% to about 5% by weight of rare sugar, such as about 1% to about 10% by weight of rare sugar, such as about 1% to about 20% by weight of rare sugar, such as about 1% to about 30% by weight of rare sugar, such as about 1% to about 40% by weight of rare sugar, such as about 10% to about 20% by weight of rare sugar, such as about 10% to about 30% by weight of rare sugar, such as about 10% to about 45% by weight of rare sugar, such as about 20% to about 25% by weight of rare sugar, such as about 20% to about 30% by weight of rare sugar, such as about 30% to about 40% by weight of rare sugar. , for example, about 40% to about 50% by weight of rare sugar, for example, about 0.5% to about 1% by weight of rare sugar, for example, about 0.1% to about 2% by weight of rare sugar, for example, about 0.1% to about 3% by weight of rare sugar, for example, about 2% to about 3% by weight of rare sugar, for example, about 3% to about 5% by weight of rare sugar, for example, about 4% to about 6% by weight of rare sugar, for example, about 8% to about 15% by weight of rare sugar, for example, about 15% to about 20% by weight of rare sugar, for example, about 20% to about 40% by weight of rare sugar, for example, or about 1% to about 8% by weight of rare sugar.

[0108] The second injection formulation of the present invention can have from 0.1% to about 50% tagatose by weight. For example, the second injection formulation may contain from about 0.1% to about 5% by weight tagatose, such as from about 0.1% to about 3.4% by weight tagatose, from about 0.5% to about 25% by weight tagatose, such as from about 1% to about 10% by weight tagatose, such as from about 1% to about 20% by weight tagatose, such as from about 1% to about 30% by weight tagatose, such as from about 1% to about 40% by weight tagatose, such as from about 10% to about 20% by weight tagatose, such as from about 10% to about 30% by weight tagatose, such as from about 10% to about 45% by weight tagatose, such as from about 20% to about 25% by weight tagatose, such as from about 20% to about 30% by weight tagatose, such as from about 30% by weight It may have about 40% by weight of tagatose, for example, about 40% by weight to about 50% by weight of tagatose, for example, about 0.5% by weight to about 1% by weight of tagatose, for example, about 0.1% by weight to about 2% by weight of tagatose, for example, about 0.1% by weight to about 3% by weight of tagatose, for example, about 2% by weight to about 3% by weight of tagatose, for example, about 3% by weight to about 5% by weight of tagatose, for example, about 4% by weight to about 6% by weight of tagatose, for example, about 2% by weight to about 6% by weight of tagatose, for example, about 8% by weight to about 15% by weight of tagatose, for example, about 15% by weight to about 20% by weight of tagatose, for example, about 20% by weight to about 40% by weight of tagatose, for example, or about 1% by weight to about 8% by weight of tagatose.

[0109] The first and second injection formulations of the present invention can have a weight ratio of allulose in the first injection formulation to tagatose in the second injection formulation of, for example, about 1:25 to about 25:1. For example, the first and second injection formulations can have a weight ratio of allulose in the first injection formulation to tagatose in the second injection formulation of about 1:1, for example a weight ratio of allulose to tagatose of about 1:2, for example a weight ratio of allulose to tagatose of about 1:3, for example a weight ratio of allulose to tagatose of about 1:4, for example a weight ratio of allulose to tagatose of about 1:5, for example a weight ratio of allulose to tagatose of about 1: 6, for example a weight ratio of allulose to tagatose of about 1:7, for example a weight ratio of allulose to tagatose of about 1:8, for example a weight ratio of allulose to tagatose of about 1:9, for example a weight ratio of allulose to tagatose of about 1:10, for example a weight ratio of allulose to tagatose of about 1:15, for example a weight ratio of allulose to tagatose of about 1:20 For example, a weight ratio of allulose to tagatose of about 1:25, for example, a weight ratio of allulose to tagatose of about 2:1, for example, a weight ratio of allulose to tagatose of about 3:1, for example, a weight ratio of allulose to tagatose of about 4:1, for example, a weight ratio of allulose to tagatose of about 5:1, for example, a weight ratio of allulose to tagatose of about 6:1, for example, a weight ratio of allulose to tagatose of about 7:1 For example, a weight ratio of allulose to tagatose of about 8:1, for example, a weight ratio of allulose to tagatose of about 9:1, for example, a weight ratio of allulose to tagatose of about 10:1, for example, a weight ratio of allulose to tagatose of about 1:15, for example, a weight ratio of allulose to tagatose of about 1:20, or for example, a weight ratio of allulose to tagatose of about 1:25.

[0110] Examples of injection formulations Typical exemplary injection formulations are described below. These may be used in any of the methods described herein and do not limit the scope of the invention described in the claims. All percentage values ​​are provided on a weight / weight basis:

[0111] Formulation A Infusion syrup TIFF2024523368000002.tif26128

[0112] Exemplary Injection Methods In an exemplary injection method, cranberries retaining about 4% to about 30% of their soluble solids that have been subjected to an extraction method to extract juice are fed to a countercurrent injection device (CCI). A CCI useful in the method of the present invention comprises an elongated trough-shaped housing having a helical screw conveyor intermittently rotated by a motor means connected to the shaft of its longitudinal axis. The housing has an inlet for introducing the material to be injected, e.g., cranberries, and the other end of the trough housing is provided with an outlet for removing the fruit after injection. The inlet is located above the lower end of the screw, which is inclined slightly upwards, e.g., at an angle of 2 to 6 degrees. The trough temperature may be adjusted (e.g., by heating or cooling using a circulating water jacket positioned around the trough) to adjust the processing temperature. Alternatively or additionally, the temperature of the fruit or injection compound may be preselected before introduction into the extractor. The screw conveyor is operated by intermittently reversing the direction of rotation of the screw. This inversion promotes the breakup of relatively compacted masses of the injected material to enhance penetration of the injected formulation. Other details regarding suitable CCIs and methods are described in U.S. Patent No. 4,363,264, the entire contents of which are incorporated herein by reference. Commercially available equipment (e.g., CCE Model 1200, Millerbernd Systems, Winsted, MN) can be modified and operated to obtain beneficial results. The injected fruit exits the CCI through an outlet and can optionally be moved to a dryer, which passes forced air through the injected fruit product to remove moisture. Drying temperatures typically range from about 180°F to 200°F for about 120 minutes using a conventional forced air fruit dryer. The dried injected fruit can optionally be sent to an oiler where vegetable oil or the like is applied to the fruit product to enhance flowability. The final dried injected product is collected and may be bulk packaged or packaged, for example, in sachets for retail sale.

[0113] The liquid that is put into the CCI device is an injection formulation, for example, an injection formulation described herein that contains at least one or more rare sugars. The injection formulation can be fed to the injector by any method known in the art. For example, the formulation can be fed initially from a batching tank that feeds the formulation into a storage tank. The formulation flows from the storage tank into the CCI through an input line that feeds the injection formulation into the housing. The used injection formulation flows out of the CCI through an outlet line. The injection formulation can be fed from a continuous processing loop that mixes the used injection formulation that has passed through the CCI device with new injection formulation from the supply to produce a replenished injection formulation. For example, the injection formulation can pass through an outlet line into an evaporator feed tank, which feeds the used injection formulation into the evaporator. After evaporation, the injection formulation flows into the CCI feed tank. The injection formulation from the CCI feed tank is then mixed with new injection formulation from the storage tank and then fed back to the CCI to complete the processing loop.

[0114] Injection is carried out in a CCI device under conditions that allow the injection syrup, such as rare sugars, such as allulose and tagatose, to be effectively injected into fruit, either individually or in combination.Those skilled in the art will understand that the injection formulation that combines allulose and tagatose can provide a higher sweetness profile than allulose alone or tagatose alone, while maintaining mouthfeel and plumpness.Those skilled in the art will also understand that rare sugars do not need to be injected into food bodies, such as cranberries, at the same time or together in the same injection formulation.More precisely, for example, two injection formulations, each of which contains only one of the rare sugars, can be injected into the food body sequentially.For example, a first injection formulation containing allulose can be injected into a fruit or vegetable body, and then a second injection formulation containing tagatose can be injected thereafter by the same or different CCI.

[0115] The residence time of the fruit in the CCI device may vary as needed. Those skilled in the art will appreciate that, for example, depending on the equipment used in the method, a longer residence time may allow for higher levels of infusion. In some embodiments, the residence time is about 50 to about 80 minutes, such as about 40 to about 60 minutes, or about 45 to about 55 minutes. In other embodiments, residence times of more than 1 hour may be used, such as about 1 hour to about 12 hours, such as about 2 hours to about 3 hours, such as about 2 hours, as well as residence times of about 8 hours to about 10 hours.

[0116] The temperature at which the infusion is carried out may be close to room temperature, for example, about 65° F. to about 80° F. One of ordinary skill in the art will appreciate that lower or higher temperatures may be used in certain circumstances. For example, the infusion may be carried out at a higher temperature, for example, about 120° F. to about 130° F. As noted above, the temperature at which the infusion is carried out may be adjusted by any means known in the art, for example, by adjusting the trough temperature, the fruit temperature, and / or the infusion formulation temperature.

[0117] In some instances, fruit bodies are injected using a tank rather than a countercurrent device. In an exemplary method, food bodies are added to a tank (e.g., an injection formulation tank) containing a concentrated injection formulation. The suspended fruit bodies and injection formulation are stirred. Due to the greater amount of dissolved solids in the tank relative to the amount present in the fruit bodies, osmotic exchange occurs, resulting in the injection of the injection formulation into the fruit bodies. During infiltration, the injection formulation diffuses inwardly into the fruit, while water within the fruit bodies diffuses outwardly into the injection formulation.

[0118] In some cases, the fruit body can be infused with a first injection formulation having a first rare sugar (e.g., one of allulose or tagatose) in a countercurrent device.Then, a tank can be used to inject a second rare sugar (e.g., the other of allulose or tagatose) into the fruit body or vegetable body before or after the injection of the first injection formulation.

[0119] Furthermore, in some examples, the fruit body can be injected with a first injection having a first rare sugar (e.g., one of allulose or tagatose) in a tank. Then, using the same tank or a different tank, the fruit body or vegetable body can be injected with a second rare sugar (e.g., the other of allulose or tagatose) before or after the injection of the first injection formulation.

[0120] Food Products The method described herein can provide many food products, for example, food products after injection.Food products can include, for example, food objects, for example, fruit objects, vegetables or parts thereof, dairy-based products (for example, yogurt, ice cream, cheese, butter, sour cream), dairy substitute products, sorbets, crackers, baked goods (for example, rolls, croissants, cakes, cookies, bagels), condiments, chewable snacks, mints, gum, jelly, and powders, which are injected with at least two rare sugars, for example, allulose and tagatose, or which are added with at least two rare sugars (for example, allulose and tagatose).

[0121] The infused product typically comprises a food ingredient (i.e., a natural and / or endogenous material of the infused food product, e.g., a fruit rind, such as a cranberry rind or blueberry rind), and an infused ingredient (i.e., one or more exogenously added infused formulations described herein) comprising at least two rare sugars. In some examples, the infused product comprises a fruit (e.g., cranberry or blueberry) rind comprising one or more infused formulations (e.g., two infused formulations) therein, where the infused formulations occupy (e.g., partially or fully) one or more voids left in the fruit rind as a result of the fruit being treated in an extraction process (e.g., squeezing, subcritical water extraction, and / or countercurrent extraction) before being treated with the infusion method described herein.

[0122] For example, any type of fruit body into which the injection formulation can be injected and which can retain a significant amount of the injection formulation within the food body after separation of the food body from the injection formulation (i.e., retaining at least about 0.1%, e.g., at least about 1%, at least about 2%, at least about 5%, at least about 8%, at least about 10%, at least about 20%, or at least about 30% of the injection formulation relative to the total weight of the food body after injection) can be used, and the fruit body in injected form is included in the present invention.

[0123] The injected food body can be, for example, an injected dried fruit, such as sweetened dried cranberry. In some embodiments, the injected food body, such as an injected cranberry, has an injected solids content of at least or about 40 degrees Brix, e.g., at least 50 or about 50 degrees Brix, at least 55 or about 55 degrees Brix, at least 60 or about 60 degrees Brix, at least 65 or about 65 degrees Brix, at least 70 or about 70 degrees Brix, or at least 75 or about 75 degrees Brix, prior to drying the food body.

[0124] In some examples, the injected food product may be characterized by a content of at least two rare sugars (e.g., allulose and tagatose) of at least 1% or about 1% by weight. For example, the injected food body may have a content of at least two rare sugars ranging from about 1% to about 65% by weight, such as from about 1% to about 5% by weight, from about 2% to about 5% by weight, from about 3% to about 5% by weight, from about 1% to about 3% by weight, from about 0.5% to about 2.5% by weight, from about 0.5% to about 3.5% by weight, from about 2% to about 5% by weight, from about 1% to about 10% by weight, from about 1% to about 8% by weight, from 1% to about 7% by weight, from about 5% to about 50% by weight, or from about 10% to about 20% by weight. In some embodiments, the injected food body can have a content of at least two rare sugars of about 1.5% to about 3.5% by weight, for example, about 2.0% to about 2.5% by weight, for example, a content of at least 1% by weight or about 1% by weight. In certain embodiments, the food product includes a food body in which two rare sugars are injected. However, it is also contemplated that a mixed injection can be performed, for example, more than two rare sugars are injected, or a mixture of any combination of rare sugars described herein is injected, or an injectable rare sugar, for example, a fusion / hybrid form of a rare sugar described herein, is injected. In these examples, a mixed injection formulation including rare sugars, standard sugars, and mixtures thereof can be used. An injected food body including a mixture of rare sugars, in which the total content of rare sugars is as described herein, is also included within the scope of the present invention. In some cases, the injection formulation includes at least two rare sugars and sucrose.In some instances, the injection formulation may comprise at least about 0.1% of the total weight of the food body after injection, e.g., at least about 0.5%, at least about 1%, at least about 2%, at least about 3%, at least about 4%, at least about 5%, at least about 6%, at least about 7%, at least about 8%, at least about 9%, at least about 10%, at least about 11%, at least about 12%, at least about 13%, at least about 14%, at least about 15%, at least about 16%, at least about 17%, at least about 18%, at least about 19%, at least about 20%, at least about 21%, at least about 22%, at least about 23%, at least about 24%, at least about 25%, at least about 30%, at least about 40%, at least about 50%, at least about 60%, at least about 70%, at least about 80%, at least about 90%, or at least about 98%. The food body after injection may be in a dry, semi-dried, or non-dried form.

[0125] The injection component and / or food component can further include sucrose, for example, about 0% to about 60% sucrose. The ratio of sucrose to the at least two rare sugars can be about 1 (i.e., sucrose approximately equal to the rare sugar), greater than 1 (more sucrose than the rare sugar), or less than 1 (more rare sugar than sucrose). The sucrose can be naturally occurring sucrose present in the food component, for example, sugar naturally occurring in fruit, can be added to the food component, and / or can be part of the injection component. As shown in the examples, the combination of at least two rare sugars, for example, allulose and tagatose, with a food product results in a synergistic phenomenon in which the sweetness profile of the product is increased compared to using only allulose or only tagatose. Furthermore, the inclusion of both allulose and tagatose with sugar in the food body reduces the amount of sugar required to create a particular sweetness profile. The addition of a combination of allulose and tagatose maintains the mouthfeel and structure (fullness) of food products after injection, such as cranberries, without adding harshness or a noticeable aftertaste.

[0126] In one example, a food product, such as infused cranberries, can have an acidity of about 1.72%, a moisture level of about 18, and a water activity of about 0.585.

[0127] The food product, e.g., post-injection food body, in some examples, has a weight ratio of allulose to tagatose of about 1:25 to about 25:1, e.g., about 2:1 weight ratio, about 3:1 weight ratio, about 4:1 weight ratio, about 5:1 weight ratio, about 6:1 weight ratio, about 7:1 weight ratio, about 8:1 weight ratio, about 9:1 weight ratio, about 10:1 weight ratio, about 15:1 weight ratio, about 20:1 weight ratio, about 25 ... The composition can include allulose and tagatose in a weight ratio of about 1:1, in a weight ratio of about 25:1, in a weight ratio of about 1:2, in a weight ratio of about 1:3, in a weight ratio of about 1:4, in a weight ratio of about 1:5, in a weight ratio of about 1:6, in a weight ratio of about 1:7, in a weight ratio of about 1:8, in a weight ratio of about 1:9, in a weight ratio of about 1:10, in a weight ratio of about 1:15, in a weight ratio of about 1:20, or in a weight ratio of about 1:25.

[0128] The food product, e.g., after injection, the food body, in some examples, has a Brix of about 70 to about 80, e.g., about 72 to about 78, e.g., about 73 to about 77, e.g., about 74 to about 76.5, about 73 to about 80, e.g., about 75 to about 78, e.g., about 76 to about 77, e.g., about 70, e.g., about 71, e.g., about 72, e.g., about 73. The Brix level can be about 74°Brix, about 75°Brix, about 76°Brix, about 77°Brix, about 78°Brix, about 79°Brix, about 80°Brix, about 76.1°Brix, about 76.2°Brix, about 76.3°Brix, about 76.4°Brix, about 76.5°Brix, about 76.6°Brix, or about 76.7°Brix.

[0129] The food product, e.g., food body after injection, in some examples, can have a maximum load force of about 6000 g / s to about 8000 g / s, e.g., about 7000 g / s to about 7500 g / s, about 7200 g / s to about 7350 g / s, or about 7250 g / s to about 7300 g / s. The maximum load force can be measured by a texture analyzer, e.g., a TA XT Plus texture analyzer. The texture analyzer measures the pressure applied when piercing the product or food body to mimic the chewing action of a consumer's front teeth.

[0130] Food products, such as post-injection food bodies, in some instances can have a moisture content of about 15% to about 20%, about 16% to about 19%, or about 17.5% to about 18.5%.

[0131] Food products, e.g., post-injection food bodies, in some instances can have a water activity of about 0.4 to about 0.7, about 0.55 to about 0.62, or about 0.58 to about 0.59. Water activity is the partial vapor pressure of water in solution divided by the partial vapor pressure of water at standard conditions. In the field of food science, standard conditions is most often defined as the partial vapor pressure of pure water at the same temperature.

[0132] Food products, such as post-injection food bodies, can have an acidity of about 1% to about 2%, about 1.5% to about 1.95%, or about 1.71% to about 1.73%, in some examples.

[0133] The food product, e.g., the injected food body, in some instances, can have a population of about 0.60, about 0.80, about 0.65, or about 0.71 per gram. The food product, e.g., the injected food body, has an injected volume. The food body has a volume before injection. Typically, the injected volume (after injection) is less than the volume of the food body before processing (e.g., injection, drying, and / or extraction). The injected volume can be, in some examples, about 25% to about 99% of the volume of the food body before injection, for example, about 25% to about 80% of the volume of the food body before injection, for example, about 25% to about 75% of the volume of the food body before injection, for example, about % to about 90% of the volume of the food body before injection, for example, about 50% to about 75% of the volume of the food body before injection, for example, about 70% to about 90% of the volume of the food body before injection, for example, about 75% to about 85% of the volume of the food body before injection, or for example, about 40% to about 80% of the volume of the food body before injection. In some examples, the injected volume of the food after injection is equal to or greater than the volume of the food body before injection. In particular, any type of food body injected according to the methods described herein, such as cranberries (e.g., cranberries injected with at least two rare sugars, such as allulose and tagatose), is within the scope of the present invention. Exemplary fruit bodies include, but are in no way limited to, cranberries, blueberries, cherries, grapes, mangoes, pineapples, raspberries, blackberries, dates, apples, apricots, bilberries, tomatoes, huckleberries, chokeberries, figs, gooseberries, elderberries, plums, prunes, pears, peaches, bananas, mangoes, and blackberries.Those skilled in the art will also recognize that the compositions comprising at least two rare sugars described herein can be added to other items such as vegetable bodies, including, but not limited to, mushrooms, celery, peppers, carrots, potatoes, cucumbers, corn, onions, peas, and pumpkins.

[0134] Also included are food products comprising a first food component (e.g., injected food body) and a second food component. For example, the food product can be a ready-to-eat cereal, in which the injected food body is a component present, for example, with cereal flakes, etc. Such food products can also be in the form of a mass, for example, a cereal bar. Injected fruit can be mixed with the cereal and formed into a bar with a binder, etc. In some embodiments, the bar can comprise a separate layer or region containing injected fruit.

[0135] The injected food bodies can also be added to products such as fruit cups, baked goods, confectioneries (eg, chocolates), and salads (eg, prepackaged salads and salad kits).

[0136] After injection, the food bodies can be added to a variety of other food products, such as dry mixes for baked goods, snacks, or trail mixes.

[0137] The infused food body is also suitable for inclusion in a wide variety of dairy products.For example, the infused fruit body can be added to yogurt to provide a product that provides the nutritional and taste appeal of fruit.The food body can also be added to various frozen dairy products, such as ice cream or soft serve frozen dairy products.The fruit products can be added to non-dairy frozen desserts, such as sorbet or frozen fruit bars.

[0138] Exemplary Methods for Producing Consumable Beverages The flow diagram of an exemplary combination procedure for providing a consumable beverage according to the present disclosure is shown in FIG. 2. In this exemplary procedure, a consumable liquid and at least two rare sugars, such as allulose and tagatose, are provided. The at least two rare sugars are combined (e.g., dissolved, stirred, mixed, blended, and / or agitated) with the consumable liquid to produce a consumable beverage product with an increased sweetness profile. During the combination of the at least two rare sugars with the consumable liquid, the consumable liquid can be heated to increase the dissolution rate of the at least two rare sugars in the consumable liquid or to increase the saturation therein. As described in the examples, it has been found that the combination of allulose and tagatose produces a synergistic effect on sweetness profile.

[0139] Consumable beverage products The method described herein can provide a number of ingestible beverage products.The ingestible beverage products typically comprise ingestible liquid and at least two rare sugars, such as allulose and tagatose.The ingestible liquid is infused with or combined with at least two rare sugars, such as allulose and tagatose, to form sweetened ingestible beverage products.

[0140] Usually, at least two rare sugars can be dissolved in ingestible liquid simultaneously or sequentially in any order.Applicants have surprisingly found that the combination of at least two rare sugars, such as allulose and tagatose, enhances the sweetness profile of the composition, food product, or ingestible beverage product compared with using only allulose or only tagatose.

[0141] Thus, in some examples, the ingestible beverage product can have about 0.1% to about 50% by weight of combined rare sugars. For example, the ingestible beverage product can have about 0.1% to about 5% by weight of rare sugars, such as about 1% to about 10% by weight of rare sugars, such as about 1% to about 20% by weight of rare sugars, such as about 1% to about 30% by weight of rare sugars, such as about 1% to about 40% by weight of rare sugars, such as about 10% to about 20% by weight of rare sugars, such as about 10% to about 30% by weight of rare sugars, such as about 10% to about 45% by weight of rare sugars, such as about 20% to about 25% by weight of rare sugars, such as about 20% to about 30% by weight of rare sugars, such as about 30% to about 40% by weight of rare sugars. The rare sugar may have, for example, about 40% to about 50% by weight of rare sugar, for example, about 0.5% to about 1% by weight of rare sugar, for example, about 0.1% to about 2% by weight of rare sugar, for example, about 0.1% to about 3% by weight of rare sugar, for example, about 2% to about 3% by weight of rare sugar, for example, about 3% to about 5% by weight of rare sugar, for example, about 4% to about 6% by weight of rare sugar, for example, about 8% to about 15% by weight of rare sugar, for example, about 15% to about 20% by weight of rare sugar, for example, about 20% to about 40% by weight of rare sugar, for example, or about 1% to about 8% by weight of rare sugar.

[0142] The ingestible beverage product of the present invention can have 0.1% to about 50% by weight of allulose. For example, the ingestible beverage product can have about 0.1% to about 5% by weight of allulose, such as about 0.1% to about 3.4% by weight of allulose, such as about 1% to about 10% by weight of allulose, such as about 1% to about 20% by weight of allulose, such as about 1% to about 30% by weight of allulose, such as about 1% to about 40% by weight of allulose, such as about 10% to about 20% by weight of allulose, such as about 10% to about 30% by weight of allulose, such as about 10% to about 45% by weight of allulose, such as about 20% to about 25% by weight of allulose, such as about 20% to about 30% by weight of allulose, such as about 30% to about 40% by weight of allulose. It may have allulose, for example, about 40% by weight to about 50% by weight, for example, about 0.5% by weight to about 1% by weight, for example, about 0.1% by weight to about 2% by weight, for example, about 0.1% by weight to about 3% by weight, for example, about 2% by weight to about 3% by weight, for example, about 3% by weight to about 5% by weight, for example, about 4% by weight to about 6% by weight, for example, about 2% by weight to about 6% by weight, for example, about 8% by weight to about 15% by weight, for example, about 15% by weight to about 20% by weight, for example, about 20% by weight to about 40% by weight, or about 1% by weight to about 8% by weight.

[0143] The ingestible beverage product of the present invention can have 0.1% to about 50% by weight of tagatose. For example, the ingestible beverage product can have about 0.1% to about 5% by weight of tagatose, for example, about 0.1% to about 3.4% by weight of tagatose, for example, about 1% to about 10% by weight of tagatose, for example, about 1% to about 20% by weight of tagatose, for example, about 1% to about 30% by weight of tagatose, for example, about 1% to about 40% by weight of tagatose, for example, about 10% to about 20% by weight of tagatose, for example, about 10% to about 30% by weight of tagatose, for example, about 10% to about 45% by weight of tagatose, for example, about 20% to about 25% by weight of tagatose, for example, about 20% to about 30% by weight of tagatose, for example, about 30% to about 40% by weight of tagatose. The composition may have about 40% to about 50% tagatose by weight, for example, about 0.5% to about 1% tagatose by weight, for example, about 0.1% to about 2% tagatose by weight, for example, about 0.1% to about 3% tagatose by weight, for example, about 2% to about 3% tagatose by weight, for example, about 3% to about 5% tagatose by weight, for example, about 4% to about 6% tagatose by weight, for example, about 2% to about 6% tagatose by weight, for example, about 8% to about 15% tagatose by weight, for example, about 15% to about 20% tagatose by weight, for example, about 20% to about 40% tagatose by weight, for example, or about 1% to about 8% tagatose by weight.

[0144] The ingestible beverage product of the present invention can have a weight ratio of allulose to tagatose of about 1:25 to about 25:1. For example, the ingestible beverage product can have a weight ratio of allulose to tagatose of about 1:1, such as a weight ratio of allulose to tagatose of about 1:2, such as a weight ratio of allulose to tagatose of about 1:3, such as a weight ratio of allulose to tagatose of about 1:4, such as a weight ratio of allulose to tagatose of about 1:5, such as a weight ratio of allulose to tagatose of about 1:6, such as ...1, such as a weight ratio of allulose to tagatose of about 1:1, such as For example, a weight ratio of allulose to tagatose of about 1:7, for example a weight ratio of allulose to tagatose of about 1:8, for example a weight ratio of allulose to tagatose of about 1:9, for example a weight ratio of allulose to tagatose of about 1:10, for example a weight ratio of allulose to tagatose of about 1:15, for example a weight ratio of allulose to tagatose of about 1:20, for example a weight ratio of allulose to tagatose of about 1:25 The weight ratio of allulose to tagatose may be, for example, about 2:1, for example, about 3:1, for example, about 4:1, for example, about 5:1, for example, about 6:1, for example, about 7:1, for example, about 8:1, for example, about 9:1, for example, about 10:1, for example, about 1:15, for example, about 1:20, or about 1:25.

[0145] At least two rare sugars, such as allulose and tagatose, combined with ingestible liquid produce a synergistic phenomenon, which enhances sweetness profile compared to using only allulose or only tagatose.In addition, by including both allulose and tagatose together with sugar in ingestible beverage products, the amount of sugar required to create a specific sweetness profile is reduced.By adding the combination of allulose and tagatose, the mouthfeel and structure (thinness or thickness) of ingestible beverage products are maintained, without adding harshness or noticeable aftertaste.

[0146] In some cases, the consumable beverage product can have a soluble solids content of about 12.7 degrees Brix, an acidity of about 0.68%, a pH of about 2.59, and about 0.1 to about 50% rare sugars having an allulose to tagatose ratio of about 1:1.

[0147] The consumable beverage products of the present invention can have a soluble solids content of from about 10 degrees Brix to about 15 degrees Brix. For example, the consumable beverage product may have a soluble solids content of about 10 Brix to about 15 Brix, such as about 10 Brix to about 11 Brix, for example about 10 Brix to about 12 Brix, for example about 10 Brix to about 13 Brix, such as about 10 Brix to about 14 Brix, for example about 11 Brix to about 12 Brix, for example about 11 Brix to about 13 Brix, such as about 11 Brix to about 14 Brix, for example about 10 Brix to about 11 Brix, for example about 12 Brix to about 13 Brix, such as about 12 Brix to about 14 Brix, for example about 12 Brix to about 15 Brix, for example about 13 Brix to about 14 Brix, for example about 13 Brix to about 15 Brix, or for example about 14 Brix to about 15 Brix.

[0148] The consumable beverage product of the present invention can have an acidity of about 0.5% to about 0.8%. For example, the consumable beverage product can have an acidity of about 0.4% to about 0.9%, such as about 0.5% to about 0.7%, such as about 0.6% to about 0.75%, such as about 0.64% to about 0.72%, such as about 0.65% to about 0.70%, or such as about 0.45% to about 0.75%.

[0149] The consumable beverage product of the present invention can have a pH of about 2 to about 3.5. For example, the consumable beverage product can have a pH of about 2 to about 3, such as about 2.1 to about 3.1, such as about 2.2 to about 2.8, such as about 2.4 to about 2.7, or about, such as about 2.5 to about 2.7.

[0150] The ingestible liquid can be, for example, a water-based beverage, a fruit juice, a fruit juice cocktail (e.g., cranberry juice cocktail), a fruit concentrate, a fruit extract, a vegetable juice, a vegetable concentrate, a vegetable extract, lemonade, a sports drink, a vegetable stock, a chicken stock, a beef stock, a soft drink (soda water), a flavored syrup, a carbonated drink, a seltzer, a hard seltzer, a sweetened syrup (e.g., maple syrup, agave, honey, liquid artificial sweeteners, simple syrup), an alcoholic beverage, a cocktail mix, a smoothie, a dairy-based liquid, a shake, a dairy alternative beverage, a tea, or a coffee.

[0151] In some examples, the ingestible liquid may be a fruit juice or vegetable juice. A fruit juice or vegetable juice is a juice derived from a fruit or vegetable, typically having a water content of about 50% to about 99% by weight (e.g., about 80% to about 90% by weight). The fruit juice may be a berry juice (e.g., cranberry juice, blueberry juice, strawberry juice, raspberry juice, blackberry juice, or elderberry juice), orange juice, peach juice, grape juice, apple juice, grapefruit juice, watermelon juice, kiwi juice, mango juice, cherry juice, lime juice, lemon juice, pear juice, pineapple juice, pomegranate juice, papaya juice, or any combination thereof. The vegetable juice may be a cucumber juice, bell pepper juice, beet juice, celery juice, wheatgrass juice, carrot juice, spinach juice, kale juice, broccoli juice, parsley juice, chard juice, sweet potato juice, or any combination thereof.

[0152] In some examples, the ingestible liquid may be a fruit concentrate or vegetable concentrate. A fruit concentrate or vegetable concentrate is typically a juice derived from a fruit or vegetable that has been dehydrated to a water content of about 20% to about 50% by weight. The fruit concentrate may be a berry concentrate (e.g., cranberry concentrate, blueberry concentrate, strawberry concentrate, raspberry concentrate, blackberry concentrate, or elderberry concentrate), orange concentrate, peach concentrate, grape concentrate, apple concentrate, grapefruit concentrate, pear concentrate, watermelon concentrate, kiwi concentrate, tomato juice, mango concentrate, cherry concentrate, lime concentrate, lemon concentrate, pineapple concentrate, pomegranate concentrate, papaya concentrate, or any combination thereof. The vegetable concentrate may be a cucumber concentrate, a bell pepper concentrate, a beet concentrate, a celery concentrate, a wheat grass concentrate, a carrot concentrate, a spinach concentrate, a kale concentrate, a broccoli concentrate, a parsley concentrate, a chard concentrate, a sweet potato concentrate, or any combination thereof.

[0153] In some examples, the ingestible liquid may be a fruit extract or vegetable extract. A fruit extract or vegetable extract is typically a juice derived from a fruit or vegetable that has been dehydrated to a water content of about 0% to about 20% by weight (e.g., about 5% to about 18% by weight). The fruit extract may be a berry extract (e.g., cranberry extract, blueberry extract, strawberry extract, raspberry extract, blackberry extract, or elderberry extract), orange extract, peach extract, grape extract, apple extract, grapefruit extract, watermelon extract, kiwi extract, pear extract, mango extract, cherry extract, lime extract, lemon extract, pineapple extract, pomegranate extract, or papaya extract. The vegetable extract may be a cucumber extract, bell pepper extract, beet extract, celery extract, wheat grass extract, carrot extract, spinach extract, kale extract, broccoli extract, parsley extract, chard extract, sweet potato extract, or any combination thereof.

[0154] The consumable beverage product may contain about 0% to about 60% by weight (e.g., about 4% to about 10% by weight) of sucrose. The ratio of sucrose to the at least two rare sugars can be about 1 (i.e., about equal sucrose to rare sugar), greater than 1 (more sucrose than rare sugar), or less than 1 (more rare sugar than sucrose). The sucrose may be naturally occurring sucrose present in the consumable liquid, e.g., a sugar naturally occurring in fruit, or may be added to the consumable liquid. The consumable beverage product may have a water content of about 0% to about 99% by weight, such as about 10% to about 80% by weight, such as about 20% to about 60% by weight, such as about 40% to about 70% by weight, such as about 25% to about 50% by weight, such as about 50% to about 75% by weight, such as about 20% to about 30% by weight, such as about 20% to about 50% by weight, such as about 40% to about 80% by weight, such as about 50% to about 80% by weight, such as about 80% to about 90% by weight, or such as about 45% to about 65% by weight. The consumable beverage product may further comprise ascorbic acid, sugar, vegetable concentrate, and / or cranberry concentrate.

[0155] Beverage product examples Beverage product A TIFF2024523368000003.tif43130

[0156] Sweetener Composition The present invention further relates to a sweetener composition formulated to increase the sweetness profile of a food product or beverage product. The sweetener composition typically comprises at least two rare sugars, such as allulose and tagatose. In some cases, the sweetener composition also comprises a bulking agent. The bulking agent may be soluble corn fiber, soluble tapioca fiber, malto-oligosaccharides, fructo-oligosaccharides, sugar. The sweetener composition may also comprise a high-intensity sweetener (e.g., sucralose, stevia, or other natural flavors). The sweetener composition may be in any form, such as liquid, solid (e.g., cubes, slabs, or small spheres), or powder form. The sweetener composition may be used in food or beverage preparations, for example, as a total or partial sugar substitute in food and / or beverage preparations. In some cases, the rare sugar, such as allulose and / or tagatose, is a bulking agent or part of the bulking agent.

[0157] In some examples, the sweetener composition can have from about 0.1% to about 100% by weight of the combined rare sugar. For example, the sweetener composition can have from about 0.1% to about 5% by weight of the rare sugar, such as from about 1% to about 10% by weight of the rare sugar, such as from about 1% to about 20% by weight of the rare sugar, such as from about 1% to about 30% by weight of the rare sugar, such as from about 1% to about 40% by weight of the rare sugar, such as from about 10% to about 20% by weight of the rare sugar, such as from about 10% to about 30% by weight of the rare sugar, such as from about 10% to about 45% by weight of the rare sugar. rare sugar, for example about 20% by weight to about 25% by weight, for example about 20% by weight to about 30% by weight, for example about 30% by weight to about 40% by weight, for example about 40% by weight to about 50% by weight, for example about 0.5% by weight to about 1% by weight, for example about 0.1% by weight to about 2% by weight, for example about 0.1% by weight to about 3% by weight, for example about 2% by weight to about 3% by weight Sugar, for example, about 3% by weight to about 5% by weight of rare sugar, for example, about 4% by weight to about 6% by weight of rare sugar, for example, about 8% by weight to about 15% by weight of rare sugar, for example, about 15% by weight to about 20% by weight of rare sugar, for example, about 20% by weight to about 40% by weight of rare sugar, for example, about 1% by weight to about 8% by weight, for example, about 60% by weight to about 70% by weight of rare sugar, for example, about 70% by weight to about 80% by weight of rare sugar, for example, about 80% by weight The rare sugar may have about 90% by weight of rare sugar, for example, about 90% by weight to about 99% by weight of rare sugar, for example, about 50% by weight to about 75% by weight of rare sugar, for example, about 75% by weight to about 99% by weight of rare sugar, for example, about 60% by weight to about 80% by weight of rare sugar, for example, about 30% by weight to about 60% by weight of rare sugar, for example, about 25% by weight to about 75% by weight of rare sugar, or for example, about 15% by weight to about 60% by weight of rare sugar.

[0158] The sweetener composition of the present invention can have about 0.1% to about 75% by weight of allulose. For example, the sweetener composition can have about 0.1% to about 5% by weight of allulose, such as about 0.1% to about 3.4% by weight of allulose, such as about 1% to about 10% by weight of allulose, such as about 1% to about 20% by weight of allulose, such as about 1% to about 30% by weight of allulose, such as about 1% to about 40% by weight of allulose, such as about 10% to about 20% by weight of allulose, such as about 10% to about 30% by weight of allulose, for example, about 10% by weight to about 45% by weight of allulose, for example, about 20% by weight to about 25% by weight of allulose, for example, about 20% by weight to about 30% by weight of allulose, for example, about 30% by weight to about 40% by weight of allulose, for example, about 40% by weight to about 50% by weight of allulose, for example, about 0.5% by weight to about 1% by weight of allulose, for example, about 0.1% by weight to about 2% by weight of allulose, for example, about 0. 1% by weight to about 3% by weight of allulose, for example, about 2% by weight to about 3% by weight of allulose, for example, about 3% by weight to about 5% by weight of allulose, for example, about 4% by weight to about 6% by weight of allulose, for example, about 2% by weight to about 6% by weight of allulose, for example, about 8% by weight to about 15% by weight of allulose, for example, about 15% by weight to about 20% by weight of allulose, for example, about 20% by weight to about 40% by weight of allulose, for example, about 1% by weight to about It can have 8% by weight, for example, about 25% by weight to about 75% by weight allulose, for example, about 50% by weight to about 75% by weight allulose, for example, about 50% by weight to about 60% by weight allulose, for example, about 60% by weight to about 70% by weight allulose, for example, about 15% by weight to about 60% by weight allulose, for example, about 30% by weight to about 55% by weight allulose, or for example, about 45% by weight to about 75% by weight allulose.

[0159] The sweetener composition of the present invention may have 0.1% to about 75% by weight of tagatose. For example, the sweetener composition may have about 0.1% to about 5% by weight of tagatose, for example, about 0.1% to about 3.4% by weight of tagatose, for example, about 1% to about 10% by weight of tagatose, for example, about 1% to about 20% by weight of tagatose, for example, about 1% to about 30% by weight of tagatose, for example, about 1% to about 40% by weight of tagatose, for example, about 10% to about 20% by weight of tagatose, for example, about 10% to about 30% by weight tagatose, for example, about 10% by weight to about 45% by weight tagatose, for example, about 20% by weight to about 25% by weight tagatose, for example, about 20% by weight to about 30% by weight tagatose, for example, about 30% by weight to about 40% by weight tagatose, for example, about 40% by weight to about 50% by weight tagatose, for example, about 0.5% by weight to about 1% by weight tagatose, for example, about 0.1% by weight to about 2% by weight tagatose, for example, about 0. 1% by weight to about 3% by weight tagatose, for example, about 2% by weight to about 3% by weight tagatose, for example, about 3% by weight to about 5% by weight tagatose, for example, about 4% by weight to about 6% by weight tagatose, for example, about 2% by weight to about 6% by weight tagatose, for example, about 8% by weight to about 15% by weight tagatose, for example, about 15% by weight to about 20% by weight tagatose, for example, about 20% by weight to about 40% by weight tagatose, for example, about 1% by weight to about It may have 8% by weight, for example, about 25% by weight to about 75% by weight tagatose, for example, about 50% by weight to about 75% by weight tagatose, for example, about 50% by weight to about 60% by weight tagatose, for example, about 60% by weight to about 70% by weight tagatose, for example, about 15% by weight to about 60% by weight tagatose, for example, about 30% by weight to about 55% by weight tagatose, or for example, about 45% by weight to about 75% by weight tagatose.

[0160] The sweetener composition of the present invention can have a weight ratio of allulose to tagatose of about 1:25 to about 25:1. For example, the sweetener composition can have a weight ratio of allulose to tagatose of about 1:1, for example, a weight ratio of allulose to tagatose of about 1:2, for example, a weight ratio of allulose to tagatose of about 1:3, for example, a weight ratio of allulose to tagatose of about 1:4, for example, a weight ratio of allulose to tagatose of about 1:5, for example, a weight ratio of allulose to tagatose of about 1:6, for example, a weight ratio of allulose to tagatose of about 1:1. For example, a weight ratio of allulose to tagatose of about 1:7, for example, a weight ratio of allulose to tagatose of about 1:8, for example, a weight ratio of allulose to tagatose of about 1:9, for example, a weight ratio of allulose to tagatose of about 1:10, for example, a weight ratio of allulose to tagatose of about 1:15, for example, a weight ratio of allulose to tagatose of about 1:20, for example, a weight ratio of allulose to tagatose of about 1:25 The weight ratio of allulose to tagatose can be, for example, about 2:1, for example, about 3:1, for example, about 4:1, for example, about 5:1, for example, about 6:1, for example, about 7:1, for example, about 8:1, for example, about 9:1, for example, about 10:1, for example, about 1:15, for example, about 1:20, or about 1:25.

[0161] The sweetener composition may comprise about 0% to about 60% by weight of sucrose. The ratio of sucrose to the at least two rare sugars can be about 1 (about equal sucrose to rare sugar), greater than 1 (more sucrose than rare sugar), or less than 1 (more rare sugar than sucrose). The sucrose may be naturally occurring sucrose present in the ingestible liquid, e.g., a sugar naturally occurring in fruit, or may be added to the ingestible liquid. The sweetener composition may have a water content of about 0% to about 99% by weight, for example, about 10% to about 80% by weight, for example, about 20% to about 60% by weight, for example, about 40% to about 70% by weight, for example, about 25% to about 50% by weight, for example, about 50% to about 75% by weight, for example, 20% to about 30% by weight, for example, 20% to about 50% by weight, for example, about 40% to about 80% by weight, for example, about 50% to about 80% by weight, or for example, about 45% to about 65% by weight.

[0162] The sweetener composition may further comprise a low-calorie sweetener, such as an artificial sweetener and / or a sugar alcohol, at a ratio of about 0% to about 60%. The artificial sweetener may be a combination of known artificial sweeteners or a single artificial sweetener. Exemplary artificial sweeteners include, for example, saccharin, aspartame, acesulfame potassium, sucralose, advantame, and / or neotame. Some sweetener compositions may comprise a sugar alcohol (e.g., erythritol, isomalt, lactitol, maltitol, mannitol, sorbitol, xylitol) at a ratio of about 0% to about 60%.

[0163] The sweetener composition may be packaged in a predefined weight as a sugar substitute in a sachet (e.g., for adding to coffee or tea) or in a heavier weight as a sugar substitute (e.g., for baking or cooking). For example, the sweetener composition may have a weight of about 0.1 g to about 10 g, such as about 0.25 g and about 5 g, such as about 0.2 g to about 0.75 g, such as about 0.25 g to about 1 g, such as about 1 g to about 3 g, such as about 0.5 g to about 2 g, such as about 0.5 g to about 3 g, such as about 1 g to about 4 g, such as about 1 g to about 10 g, such as about 2 g to about 6 g, such as about 3 g to about 9 g, such as about 6 g to about 10 g, such as about 7 g to about 9 g, such as about 5 g to about 7 g, or such as about 5 g to about 8 g. In some examples, the sweetener composition may be present in an amount of 10 g to 5 kg, such as about 10 g to about 20 g, for example, about 50 g to about 100 g, for example, about 100 g to about 200 g, for example, about 200 g to about 300 g, for example, about 300 g to about 400 g, for example, about 400 g to about 500 g, for example, about 500 g to about 600 g, for example, about 600 g to about 700 g, for example, about 700 g to about 800 g, for example, about 800 g to about 900 g, for example, about 900 g to about 1000 g, for example, about 1000 g to about 200 g, for example, about 1000 g to about 300 g, for example, about 1000 g to about 400 g, for example, about 1000 g to about 500 g, for example, about 1000 g to about 600 g, for example, about 1000 g to about 700 g, for example, about 1000 g to about 800 g, for example, about 1000 g to about 2000 g, for example, about 1000 g to about 2000 g, for example, about 1000 g to about 3000 g, for example, about 1000 g to about 400 g, for example, about 1000 g to about 500 g, for example, about 1000 g to about 600 g, for example, about 1000 g to about 700 g, for example, about 1000 g to about 2000 g, for example, about 1000 g to about 2000 g, for example, about 1000 g The pharmaceutical composition may have a weight of about 100g to about 90g, for example, about 900g to about 1kg, for example, about 1kg to about 2kg, for example, about 2kg to about 3kg, for example, about 3kg to about 4kg, for example, about 4kg to about 5kg, for example, about 25g to about 75g, for example, about 150g to about 300g, for example, about 350g to about 400g, for example, about 450g to about 600g, or for example, about 100g to about 800g. EXAMPLES

[0164] Experiment 1 Cranberry husks (fruit bodies) were each injected with the injection formulation under the same conditions using a counter-current device. The counter-current device flows the injection formulation at a temperature of 110° F. The injection formulation is provided in a weight ratio of injection formulation to cranberry husks (fruit bodies) of 3:1. The cranberry husks may have previously been subjected to extraction to produce extracted cranberry husks. The counter-current injection is performed for about 60 to about 75 minutes. Cranberry 1 was injected with an injection formulation containing 22% allulose. Thus, the injection composition of cranberry 1 has an allulose content of 22%. Cranberry 2 was injected with an injection formulation containing 22% tagatose. Thus, the injection composition of cranberry 2 has a tagatose content of 22%. Cranberry 3 was injected with an injection formulation containing 11% allulose and 11% tagatose. Thus, the Cranberry 3 infusion component has an allulose content of 11% and a tagatose content of 11%. After infusion, the infused cranberries were dried to produce sweetened dried cranberries.

[0165] The physical properties (e.g., Brix, acidity, moisture %, water activity, pieces per 100 grams, texture analysis, and color) of Cranberry 1, Cranberry 2, and Cranberry 3 were measured and are shown in Table 1 below.

[0166] [Table 1]

[0167] Cranberry 1, Cranberry 2, and Cranberry 3 were also evaluated by a panel of six sensory experts who evaluated color, texture, aroma, appearance (fullness), sweetness (ranging from 1 to 10, low to high sweetness, with 7 being the scale), bitterness or any lingering aftertaste, sourness, overall flavor, and overall liking. The sensory panel results are shown in Table 2 below.

[0168] [Table 2]

[0169] As evident from the sensory panel results, the combination of allulose and tagatose together has a higher sweetness level, the fruitiest flavor, a more balanced sour / sweet profile, a stronger upfront sweetness, and a lasting flavor intensity.

[0170] Experiment 2 A consumable beverage product (Juice 1) was produced by dissolving allulose and tagatose in a consumable liquid (25% reduced sugar cranberry juice cocktail). For the consumable beverage products, an expert sensory panel evaluated control juice, juice 2, and juice 3. Control juice is a cranberry cocktail with no added sugar. Juice 2 is a 25% reduced sugar cranberry cocktail with 3.5% allulose. Juice 3 is a 25% reduced sugar cranberry cocktail with 3.5% tagatose.

[0171] The physical properties (eg, Brix, titratable acidity, and pH) of the control juice, juice 1, juice 2, and juice 3 were measured and are shown in Table 3 below.

[0172] [Table 3]

[0173] The control juice as well as Juice 1, Juice 2, and Juice 3 were also blindly evaluated by a panel of six sensory experts against unsweetened cranberry juice cocktail. The experts evaluated aroma, flavor, sweetness, and overall experience. The sensory panel results are shown in Table 4 below. Each attribute evaluated is ranked from 0 to 5, with 0 being no difference compared to unsweetened cranberry juice cocktail and 5 being a large difference between the tested juices and unsweetened cranberry juice cocktail.

[0174] [Table 4]

[0175] As evident from the sensory panel results, the experts perceived a sweeter profile in the juice with both allulose and tagatose (juice 1). Juice 1 also showed a greater flavor difference from the full-sugar juices compared to juices 2 and 3.

[0176] Other Aspects Although many of the infusion formulations and products described herein contain at least two rare sugars, those skilled in the art will understand that in some instances a single rare sugar may be used.For example, some of the infusion formulations described contain a single rare sugar (e.g., allulose).For example, the infusion formulation may have 0.1% to about 50% by weight of allulose. For example, the injection formulation may contain from about 0.1% to about 5% allulose, such as from about 0.1% to about 3.4% allulose, for example from about 1% to about 10% allulose, such as from about 1% to about 20% allulose, for example from about 1% to about 30% allulose, for example from about 1% to about 40% allulose, for example from about 10% to about 20% allulose, such as from about 10% to about 30% allulose, for example from about 10% to about 45% allulose, for example from about 20% to about 25% allulose, for example from about 20% to about 30% allulose, such as from about 30% to about 40% allulose, for example from about 40% to about 50% allulose, for example from about 0. It may have 5% to about 1% allulose, for example, about 0.1% to about 2% allulose, for example, about 0.1% to about 3% allulose, for example, about 2% to about 3% allulose, for example, about 3% to about 5% allulose, for example, about 4% to about 6% allulose, for example, about 2% to about 6% allulose, for example, about 8% to about 15% allulose, for example, about 15% to about 20% allulose, for example, about 20% to about 40% allulose, for example, about 35% to about 40% allulose, for example, about 20% to about 45% allulose, for example, about 35% to about 45% allulose, or about 1% to about 8% allulose.

[0177] The injection formulation can have a Brix level of from 40°Brix to about 70°Brix, such as, for example, from about 60°Brix to about 70°Brix, about 64°Brix, about 60°Brix, about 61°Brix, about 62°Brix, about 62°Brix, about 65°Brix, about 66°Brix, about 67°Brix, about 68°Brix, about 69°Brix, or about 70°Brix.

[0178] Typical exemplary injection formulations are described below. These may be used in any of the methods described herein and do not limit the scope of the invention described in the claims. All percentage values ​​are provided on a weight / weight basis:

[0179] Formulation B Infusion syrup TIFF2024523368000008.tif40128

[0180] Formulation C Infusion syrup TIFF2024523368000009.tif40130

[0181] Although infusion products have been described that typically include a food ingredient (i.e., a natural and / or endogenous material of the infusion food product, such as a fruit rind, such as a cranberry rind or blueberry rind) and an infusion component (i.e., one or more exogenously added infusion compositions as described herein) that includes at least two rare sugars, some infusion products have an infusion component that includes a single rare sugar (e.g., allulose). In some examples, the infusion product includes a fruit (e.g., cranberry or blueberry) rind that includes one or more infusion compositions therein, where the infusion composition occupies (e.g., partially or completely) one or more voids left in the fruit rind as a result of the fruit being treated in an extraction process (e.g., squeezing, subcritical water extraction, and / or countercurrent extraction) before being treated with the infusion method.

[0182] For example, any type of fruit body that can be injected with the injection formulation and that can retain a significant amount of the injection formulation inside the body after separation of the food body from the injection formulation (i.e., retain at least about 0.1%, e.g., at least about 1%, 2%, 5%, 8%, 10%, 20%, or at least about 30% of the injection formulation relative to the total weight of the food body after injection) can be used, and the fruit body is included in the present invention in the injected form. The injected food body can be, for example, an injected dried fruit, e.g., sweetened dried cranberry. In some embodiments, the injected food body, e.g., injected cranberry, has an injected solid content of at least or about 40 degrees Brix, e.g., at least 50, 55, 60, 65, 70, or 75 degrees Brix, or about 50, about 55, about 60, about 65, about 70, or about 75 degrees Brix, before drying the food body.

[0183] In some examples, the injected food product may be characterized as having a rare sugar (e.g., allulose) content of at least 1% or about 1% by weight. For example, the injected food product may have a rare sugar (e.g., allulose) content of about 1% to about 65% by weight, such as about 1% to about 5% by weight, such as about 2% to about 5% by weight, such as about 3% to about 5% by weight, such as about 1% to about 3% by weight, such as about 0.5% to about 2.5% by weight, such as about 0.5% to about 3.5% by weight, such as about 2% to about 5% by weight, such as about 1% to about 10% by weight, such as about 1% to about 8% by weight, such as about 1% to about The rare sugar content may range from about 7% by weight, for example, about 5% by weight to about 50% by weight, for example, about 35% by weight to about 50% by weight, for example, about 45% by weight to about 50% by weight, for example, about 25% by weight to about 45% by weight, for example, about 35% by weight to about 45% by weight, for example, about 30% by weight to about 40% by weight, for example, about 25% by weight to about 35% by weight, for example, about 20% by weight to about 50% by weight, or for example, about 10% by weight to about 20% by weight. In some embodiments, the food body after injection may have a rare sugar content (e.g., allulose content) of about 1.5% by weight to about 3.5% by weight, for example, about 2.0% by weight to about 2.5% by weight, for example, a content of at least 1% by weight or about 1% by weight.

[0184] In certain embodiments, the food product comprises a food body injected with one rare sugar, for example allulose.In some cases, the injection formulation comprises one rare sugar and sucrose.In some examples, the injection formulation comprises at least about 0.1% of the total weight of the food body after injection, such as at least about 0.5%, for example at least about 1%, for example at least about 2%, for example at least about 3%, for example at least about 4%, for example at least about 5%, for example at least about 6%, for example at least about 7%, for example at least about 8%, for example at least about 9%, for example at least about 10%, for example at least about 11%, for example at least about 12%, for example at least about 13%, for example at least about 14%, for example at least about 15%, for example at least about 16%, for example at least about 17%, for example at least about 18%, for example at least about 19%, for example at least about 20%, for example at least about 21%, for example at least about 22%, for example at least about 23%, for example at least about 24%, for example at least about 25%, for example at least about 26%, for example at least about 27%, for example at least about 28%, for example at least about 29%, for example at least about 30%, for example at least about 31%, for example at least about 32%, for example at least about 33%, for example at least about 34%, for example at least about 35%, for example at least about 36%, for example at least about 37%, for example at least about 38%, for example at least about 39%, for example at least about 40 ... For example, it may comprise at least about 16%, for example at least about 17%, for example at least about 18%, for example at least about 19%, for example at least about 20%, for example at least about 21%, for example at least about 22%, for example at least about 23%, for example at least about 24%, for example at least about 25%, for example at least about 30%, for example at least about 40%, for example at least about 50%, for example at least about 60%, for example at least about 70%, for example at least about 80%, for example at least about 90%, or for example at least about 98%. The food body after injection may be in a dry, semi-dried, or non-dried form. The injection component and / or food component may further comprise sucrose, for example about 0% to about 60% sucrose.

[0185] In one example, a food product, such as an infused cranberry, can have an acidity of about 1.80%, a Brix level of at least 77 degrees Brix, and a water activity of about 0.53. In some cases, a food product, such as an infused fruit body, can have an acidity of about 1.60% to about 2.00%, a Brix level of about 70 degrees Brix to about 95 degrees Brix, and a water activity of about 0.48 to about 0.58.

[0186] Although the present invention has been described in conjunction with the detailed description thereof, it should be understood that the foregoing description is intended to be illustrative, and not limiting, of the scope of the invention as defined by the appended claims. Other aspects, advantages, and modifications are within the scope of the following claims.

Claims

1. A food component; and An infusion component comprising at least two rare sugars including tagatose and allulose A food body A product comprising

2. The product according to claim 1, wherein the food body is a fruit body or a vegetable body after infusion.

3. The product according to claim 2, wherein the food body is a fruit body, and the fruit body is a fruit selected from the group consisting of cranberry, blueberry, cherry, grape, mango, pineapple, raspberry, blackberry, date, apple, apricot, peach, tomato, huckleberry, chokeberry, fig, gooseberry, elderberry, strawberry, plum, pear, and peach.

4. The injected composition contains tagatose and allulose in a ratio of about 1:1; Or The infusion component contains tagatose and allulose in a ratio of about 2:1, about 3:1, about 4:1, or about 5:1; Or The infusion component contains tagatose and allulose in a ratio of about 1:2, about 1:3, about 1:4, or about 1:5, the product according to claim 1.

5. The product according to claim 1, having a Brix level of about 70 to 80 degrees Brix.

6. The product according to claim 1, having an acidity of about 1.72%, a moisture level of about 18, and a water activity of about 0.

585.

7. The product according to claim 1, having a maximum load-bearing capacity of about 6000 grams per second (g / sec) to about 8000 (g / sec).

8. The product according to claim 1, wherein the food component contains endogenous material, and the infusion component is injected and retained in the endogenous material of the food component.

9. The product according to claim 1, having a moisture content of about 15% to about 20%.

10. The product according to claim 1, having a water activity of about 0.4 to about 0.

7.

11. The product according to claim 1, having an acidity of about 1% to about 2%.

12. A food component; and An infusion component containing an allulose content of about 5% to about 50% An infused food body A food product comprising

13. The food product according to claim 12, wherein the food component is an extracted fruit peel.

14. The food product according to claim 12, wherein the infused food body is a fruit body or a vegetable body after infusion, the food component is a fruit body or a vegetable body having a natural structure, and the infusion component is retained in the natural structure of the fruit body or the vegetable body.

15. The food body after injection is a fruit body, the fruit body is a cranberry, and the cranberry has an acidity of about 1.80%, a water activity of about 0.53, and a Brix level of at least 77 degrees Brix. The food product according to claim 12.

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