Powdered sugar substitute

Abstract

The present invention provides a powdered sugar substitute comprising one or more modified starches, one or more fructans, one or more protein products, one or more starch products, and optionally one or more enzymes and / or one or more reducing agents, as well as a method for obtaining the same. The present invention further provides a food product comprising the powdered sugar substitute taught herein and a method for obtaining the same.

Description

[Technical field]

[0001] The present invention relates to the field of food processing. More particularly, the present invention relates to a sugar substitute, more particularly a clean label sugar substitute, more particularly a clean label sugar substitute used in cakes. The present invention further relates to a cake batter with reduced sugar and a cake made therewith, as well as a method for obtaining the same. [Background technology]

[0002] Cakes typically contain flour, sugar, eggs and a fat source (margarine, oil, etc.) in different ratios, resulting in a wide variety of different types of cake. Optional ingredients are, for example, emulsifiers, milk powder, (milk) proteins, hydrocolloids, gums, starches (natural and / or chemically or physically modified), cocoa powder, enzymes or aromas.

[0003] Sugars are the main ingredients in cake systems. In addition to providing sweetness and increasing shelf life, sugars have important technological functionalities. They provide the viscosity to the batter, which is essential for air entrapment and gas cell stabilization during mixing and in the early stages of baking to obtain cakes with good volume. Furthermore, sugars influence the temperature at which starch gelatinization and protein denaturation occur. This results in a longer oven rise time by retarding the starch and protein network formation and thus the structural fixation, and finally in cakes with a fine, uniform and porous crumb structure.

[0004] In recent years, increasing attention has been paid to obesity and associated metabolic and cardiovascular diseases. Consumers have become concerned and governments have attempted to ban sugars through taxation, which has put pressure on the food industry to produce products with reduced calorie content and improved nutritional profiles.

[0005] However, given the complex functionality of sugars in baked products, it is by no means clear that the amount of added sugars in cake recipes can be reduced or eliminated without changing their desired properties. To maintain the sweet taste of sugars, high intensity sweeteners (HIS) such as sucralose, aspartame or steviol glycosides are very often used. The sweetening power of HIS is many times stronger than that of sucrose, so only small amounts of these ingredients are needed to provide a similar sweetness to cake products. For this reason, these HIS are often combined with bulking agents, such as polydextrose, which partially take over other functionalities of sugars during cake preparation (e.g., by creating viscosity and delaying starch gelatinization). However, at present, not all HIS and bulking agents are clean label, and some of them may cause intestinal discomfort if consumed in too large amounts. Consumers increasingly want to avoid foods containing a large number of additives, based on their growing awareness of food ingredients and their perception of what is stated on food labels. This brings additional complexity to the development of sugar substitutes for baked goods, forcing food manufacturers to come up with natural ingredients and their derivatives to produce (more) clean-label foods with product properties at least comparable to those of additive-containing references. Furthermore, ingredient aspects such as stability, cost, availability, regulatory approval, dietary restrictions, and ease of use at the manufacturing site need to be considered during product formulation. In the European Union and the European Free Trade Association, substances used as food additives are listed in lists coded with "E numbers". In other countries, additives are organized into similar lists of different types.

[0006] Another method for sugar reduction is to replace (part of) the sugars in bakery products with polyols, such as sorbitol, glycerol, maltitol, erythritol, etc., or with oligo- or polysaccharides, such as polydextrose or fructooligosaccharides, or with combinations of these, although polyols also have additive status in Europe and some other countries. Moreover, excessive consumption of polyols induces a laxative effect. Most of the solutions known so far do not make it possible to replace the total amount of sugar in cake recipes, nor can they be used as a one-to-one replacement for sugar.

[0007] Rare sugars (sugars found in nature in small amounts) have recently attracted interest as low-calorie alternative sources of sugar. When produced in commercial-scale quantities, some rare sugars provide not only the sweetness of sugar but also its bulking and physical behavior. To date, several rare sugars are commercially available, including tagatose and, most recently, allulose. The former has an E number and the latter was granted the US Food and Drug Administration (FDA) "Generally Recognized as Safe" (GRAS) status in 2012. Allulose's Novel Food dossier in the EU is still pending. Summary of the Invention

[0008] A satisfactory solution for a clean-label (i.e., non-E number labeled) powdered sugar substitute that can be used 1:1 by weight as a full or partial replacement for added sugars or polyols in cake preparations and has similar functionality to added sugars is not currently available. Thus, there remains a need to develop new powdered sugar substitutes.

[0009] The inventors have surprisingly found that a combination of (i) one or more modified starches, (ii) one or more fructans, (iii) one or more protein products selected from the group consisting of egg proteins, milk proteins, isolated cereal proteins, oilseed proteins, tuber proteins, root proteins and legume proteins, (iv) one or more starch products (i.e. unmodified or native starches of any source, i.e. starches that retain the original structure of said starches in the plant from which they originate), and (v) optionally one or more enzymes and / or one or more reducing agents, functions as a powdered sugar substitute in a food product, preferably a bakery or patisserie product, such as a cake, whilst retaining the same or highly similar visual and textural properties (e.g. volume, hardness, cohesiveness, resilience, springiness and stickiness) as well as the same or highly similar organoleptic properties (e.g. absence of undesirable aftertaste). Furthermore, the powdered sugar substitute of the present invention allows the preparation of food products, preferably bakery or patisserie products, such as cakes, that have a shelf life equivalent or highly similar to that of the original food product (i.e. one that contains a sweetener and does not contain the powdered sugar substitute).

[0010] Furthermore, the powdered sugar substitute of the present invention can be used to completely or partially replace sugar, for example, to replace 10.0% (w / w) to 100.0% (w / w) of sugar in a sugar-containing food product recipe on a 1:1 basis by weight basis, which makes the powdered sugar substitute of the present invention easy to use, since the sugar-containing food product recipe does not need to be specially modified to incorporate the powdered sugar substitute of the present invention.

[0011] In addition, the powdered sugar substitute of the present invention can be used to prepare food products, preferably bakery or patisserie products, such as cakes, which contain less or no added sweeteners, preferably no added sugars and / or polyols, and are therefore healthier (e.g. having reduced calorie content and improved nutritional profile).

[0012] The first aspect is - 20.0 to 80.0% (w / w) of one or more modified starches, - 20.0-70.0% (w / w) of one or more fructans, - 0.50 to 10.0% (w / w) of one or more protein products selected from the group consisting of egg proteins, milk proteins, isolated cereal proteins, oilseed proteins, tuber proteins, root proteins and legume proteins, - 0.50 to 20.0% (w / w) of one or more starch products, - optionally with one or more enzymes and / or one or more reducing agents; The present invention provides a powdered sugar substitute comprising:

[0013] In a particular embodiment, the sugar substitute contains up to 0.010% (w / w) of artificial ingredients and / or synthetic chemicals. In particular embodiments, the one or more protein products are gel-forming proteins and / or have a protein content of at least 30.0% (w / w, dry matter).

[0014] A further aspect provides a cake mix or cake premix comprising the powdered sugar substitute taught herein. A further aspect provides a dough or batter product comprising a sugar substitute as taught herein or a cake mix or cake premix as taught herein.

[0015] In particular embodiments, the dough or batter product further comprises flour, an egg or egg product, and optionally one or more of a leavening agent, a fat or oil, and a sweetening agent.

[0016] In a particular embodiment, the dough or batter product is a cake batter. In a particular embodiment, the cake batter comprises: - Powder 15.0-30.0% (w / w) - 5.0 to 30.0% (w / w) of fats and oils; - 7.0 to 25.0% (w / w) of eggs or egg products; - 3.0 to 22.0% (w / w) of one or more modified starches, - 3.0 to 18.0% (w / w) of one or more fructans, - 0.20 to 11.4% (w / w) of one or more protein products selected from the group consisting of egg proteins, milk proteins, isolated cereal proteins, oilseed proteins, tuber proteins, root proteins and legume proteins, - 0.20 to 30.0% (w / w) of one or more starch products, - optionally one or more enzymes and / or one or more reducing agents, - with water up to 100.0% (w / w) A cream cake batter comprising:

[0017] In a particular embodiment, the cake batter comprises: - Powder 7.0-30.0% (w / w) - 10.0 to 45.0% eggs or egg products (w / w, expressed as liquid egg equivalent); - 3.0 to 22.0% (w / w) of one or more modified starches, - 3.0 to 18.0% (w / w) of one or more fructans, - 0.20 to 13.9% (w / w) of one or more protein products selected from the group consisting of egg proteins, milk proteins, isolated cereal proteins, oilseed proteins, tuber proteins, root proteins and legume proteins, - 0.20 to 30.0% (w / w) of one or more starch products, - optionally one or more enzymes and / or one or more reducing agents, - with water up to 100.0% (w / w) It is a sponge type cake batter containing

[0018] In a particular embodiment, the dough or batter product does not contain any sweeteners other than the powdered sugar substitute. A further aspect provides a food product comprising the powdered sugar substitute taught herein or the dough or batter product taught herein, preferably said food product is a bakery or patisserie product, more preferably said bakery or patisserie product is a cake, even more preferably a cream cake or a sponge type cake.

[0019] A further aspect is a method for preparing a powdered sugar substitute comprising the steps of: - 20.0 to 80.0% (w / w) of one or more modified starches, - 20.0-70.0% (w / w) of one or more fructans, - 0.50 to 10.0% (w / w) of one or more protein products selected from the group consisting of egg proteins, milk proteins, isolated cereal proteins, oilseed proteins, tuber proteins, root proteins and legume proteins; - 0.50 to 20.0% (w / w) of one or more starch products, - optionally with one or more enzymes and / or one or more reducing agents; The method includes preparing a mixture of:

[0020] A further aspect provides a method of preparing a dough or batter product as taught herein, comprising adding a powdered sugar substitute as taught herein to flour, an egg or egg product, and optionally one or more of a leavening agent, a fat or oil, and a sweetening agent.

[0021] A further aspect provides a method of preparing a bakery or patisserie product, comprising the steps of preparing a dough or batter product by mixing a powdered sugar substitute as taught herein with flour, an egg or egg product, and optionally one or more of a leavening agent, a fat or oil, and a sweetening agent, and baking the dough or batter product, thereby obtaining the bakery or patisserie product.

[0022] A further aspect is - 20.0 to 80.0% (w / w) of one or more modified starches, - 20.0-70.0% (w / w) of one or more fructans, - 0.50 to 10.0% (w / w) of one or more protein products selected from the group consisting of egg proteins, milk proteins, isolated cereal proteins, oilseed proteins, tuber proteins, root proteins and legume proteins; - 0.50 to 20.0% of one or more starch products; - optionally with one or more enzymes and / or one or more reducing agents; The present invention provides the use of a composition comprising: DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0023] Before describing the methods of the present invention and the devices used therein, it is to be understood that the invention is not limited to the particular methods, components, or devices described, as such methods, components, and devices may, of course, vary. It is also to be understood that the terminology used herein is not intended to be limiting, as the scope of the present invention will be limited only by the appended claims.

[0024] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Although any methods and materials similar or equivalent to those described herein can be used in the practice or testing of the present invention, the preferred methods and materials are now described.

[0025] As used in this specification and the appended claims, the singular forms "a," "an," and "the" include both the singular and the plural, unless the context clearly indicates otherwise.

[0026] The terms "comprising," "comprises," and "comprised of," as used herein, are synonymous with "including," "including, includes," or "containing," and are inclusive or open-ended and do not exclude additional, unrecited components, elements, or method steps. When the phrase refers to a product or method that "comprises" a particular feature, component, part, or step, the phrase refers to an embodiment that contains only the recited feature, component, part, or step, although it notes the possibility that other features, components, parts, or steps may also be present. The terms "comprising," "comprises," and "comprised of" also encompass the term "consisting of."

[0027] Recitations of numerical values ​​using numerical ranges include all values ​​and sub-ranges within that range, as well as the recited endpoints. The terms "about" and "approximately" when used in reference to measurable values, such as parameters, amounts, durations, etc., are intended to encompass a variation of the specified value and of no more than + / - 10%, preferably no more than + / - 5%, more preferably no more than + / - 1%, and even more preferably no more than + / - 0.1% from the specified value, insofar as such variations apply to the invention disclosed herein. It should be understood that the value referred to by the term "about" or "approximately" is itself disclosed.

[0028] References throughout this specification to "one embodiment" or "an embodiment" mean that a particular feature, structure, or characteristic described in connection with that embodiment is included in at least one embodiment of the present invention. Thus, the appearances of the phrases "in one embodiment" or "in an embodiment" in various places throughout this specification do not necessarily all refer to the same embodiment, but may. Furthermore, in one or more embodiments, particular features, structures, or characteristics may be combined in any suitable manner, as would be apparent to one of ordinary skill in the art from this disclosure. Furthermore, some embodiments described herein include some features and not others included in other embodiments, but as would be understood by one of ordinary skill in the art, combinations of features of different embodiments are intended to be within the scope of the present invention and form different embodiments. For example, in the appended claims, any of the claimed embodiments may be used in any combination.

[0029] The inventors have surprisingly found that a combination of (i) one or more modified starches, (ii) one or more fructans, (iii) one or more protein products selected from the group consisting of egg proteins, milk proteins, isolated cereal proteins, oilseed proteins, tuber proteins, root proteins and legume proteins, (iv) one or more starch products (i.e. unmodified or native starches of any source, i.e. starches that retain the original structure of said starch in the plant from which it originates), and (v) optionally one or more enzymes and / or one or more reducing agents, acts as a powdered sugar substitute in a food product, preferably a bakery or patisserie product, such as a cake, whilst demonstrating a complex functionality in said food product equivalent or highly similar to that of sugars. For example, the inventors have demonstrated that in baked bakery products, such as cakes, the powdered sugar substitutes of the present invention are able to retain volume, hardness, cohesiveness, resilience, elasticity and stickiness equivalent or highly similar to that of the baked bakery or patisserie product in question.

[0030] Furthermore, the powdered sugar substitute of the present invention can be used to completely or partially replace sugars, for example, to replace 10.0% (w / w) to 100.0% (w / w) of sugars on a 1:1 by weight basis, which makes the powdered sugar substitute of the present invention easy to use, since recipes for food products containing sugar do not need to be specially modified to incorporate the powdered sugar substitute of the present invention.

[0031] The caloric intake of sucrose, glucose and fructose, typical sweeteners used in typical cake formulations, is 4 kcal / g, similar to the value of digestible carbohydrates, compared to 9 kcal / g for fats, 4 kcal / g for proteins and 2 kcal / g for fibre. The inventors have found that in food applications, the caloric content of a food can be reduced by replacing (part of) the added sucrose, glucose or fructose with a lower calorie source, such as fibre. In addition, fibre consumption is associated with a variety of health benefits. Thus, replacing (part of) sugar with fibre offers both calorie reduction and potential health benefits. Furthermore, replacing sugar with more slowly digestible ingredients, such as starch or protein, does not reduce the caloric content of the food, but does reduce the glycemic index of the food, and thus reduces the adverse health effects of sugar. The powdered sugar substitute of the present invention can therefore be used to prepare healthier (e.g. having reduced calorie content and improved nutritional profile) food products, preferably bakery or patisserie products, such as cakes.

[0032] Furthermore, the sugar substitutes taught herein are superior to known sugar substitutes, such as maltitol, because the sugar substitutes taught herein do not cause off-tastes, such as metallic aftertastes, in food products, preferably bakery or patisserie products.

[0033] Thus, a first aspect of the present invention provides a method for producing a method for treating a pulmonary circulation comprising the steps of: - 20.0 to 80.0% (w / w) of one or more modified starches, - 20.0-70.0% (w / w) of one or more fructans, - 0.50 to 10.0% (w / w) of one or more protein products selected from the group consisting of egg proteins, milk proteins, isolated cereal proteins, oilseed proteins, tuber proteins, root proteins and legume proteins, - 0.50 to 20.0% of one or more starch products; - optionally with one or more enzymes and / or one or more reducing agents; The present invention provides a powdered sugar substitute comprising, consisting essentially of, or consisting of:

[0034] In other words, in a particular embodiment, the powdered sugar substitute is a clean label powdered sugar substitute.In the context of the present invention, the term "clean label" is used for food products and food ingredients that contain up to 0.010% (w / w), up to 0.005% (w / w), up to 0.002% (w / w), up to 0.001% (w / w), preferably no artificial ingredients and / or synthetic chemicals.Non-limiting examples of artificial ingredients or synthetic chemicals include food additives coded by E numbers by the European Union, more particularly the European Food Safety Authority (EFSA).E numbers are known in the art and can be found on the UK Food Standards Agency website at https: / / www.food.gov.uk / business-guidance / approved-additives-and-e-numbers. The E numbers include colourings (E100-E199), preservatives (E200-E299), antioxidants and acidity regulators (E300-E399), thickeners, stabilisers and emulsifiers (E400-E499), pH regulators and anti-caking agents (E500-E599), flavourings (E600-E699), antibiotics (E700-E799), glazing agents, gases and sweeteners (E900-E999), and other additives (E1100-1599). Similar definitions or lists of artificial ingredients or synthetic chemicals have been established by other countries.

[0035] Further non-limiting examples of man-made sources and / or synthetic chemicals include polydextrose, which is a synthetic polymer of glucose and is coded by the E number E1200.

[0036] In the context of the present invention, the term "modified starch" includes any substance created by modification of starch. Preferably, the modification is a non-chemical modification, such as a physical modification or an enzymatic modification (e.g. hydrolysis), or a combination thereof. The non-chemical modification of starch makes it possible to obtain clean-label modified starch. The modified starch can be obtained from wheat, corn, waxy corn, rice, potato and tapioca, preferably corn.

[0037] In particular embodiments, the one or more modified starches comprise, consist essentially of, or consist of oligosaccharides (i.e., containing from 2 to 10 monosaccharides), polysaccharides (e.g., typically containing more than 10 monosaccharides, for example about 100-200 monosaccharides), or combinations thereof.

[0038] In a particular embodiment, the one or more modified starches are digestible modified starches. In a particular embodiment, the powdered sugar substitute does not include resistant modified starch.

[0039] In a particular embodiment, the one or more modified starches comprise, consist essentially of, or consist of maltotriose, maltotetraose, dextrin, maltodextrin, or combinations thereof. In a more particular embodiment, the one or more modified starches comprise, consist essentially of, or consist of maltodextrin, preferably corn-derived maltodextrin.

[0040] In specific embodiments, the oligosaccharide or polysaccharide has a dextrose equivalent value (DE) of from 1 to 40, from 5 to 40, from 10 to 40, from 5 to 30, from 10 to 30, from 15 to 30, or from 15 to 25, preferably from 10 to 30.

[0041] Preferably, the one or more modified starches are corn-derived maltodextrins having a DE of 16-20, even more preferably clean-label maltodextrins having a DE of 16-20.

[0042] In a particular embodiment, the powdered sugar substitute taught herein comprises one or more modified starches in an amount of 20.0-80.0% w / w, 30.0-80.0% w / w, preferably 30.0-70.0% w / w, 40.0-70.0% w / w, 30.0-60.0% w / w, more preferably 40.0-60.0% w / w. The aforementioned amount of modified starch(es) refers to the total amount of modified starch(es) in the powdered sugar substitute, which may be derived from different sources.

[0043] The term "fructan," as used herein, refers to oligomers and polymers of fructose molecules that contain a terminal molecule, such as a reducing molecule (e.g., glucose), or another residue, such as a steviol glycosyl residue or a mogrosyl residue, preferably a reducing molecule.

[0044] In particular embodiments, the one or more fructans comprise, consist essentially of, or consist of inulin, fructooligosaccharides, or combinations thereof.

[0045] In a particular embodiment, the one or more fructans comprise, consist essentially of, or consist of agave, wheat, onion, banana, garlic, asparagus, Jerusalem artichoke, pea, chicory or a combination thereof, preferably chicory root.Preferably, the one or more fructans in the powdered sugar substitute taught herein are chicory root-derived inulin or chicory root-derived fructooligosaccharides.More preferably, the one or more fructans in the powdered sugar substitute taught herein are clean label. In specific embodiments, the powdered sugar substitute taught herein comprises one or more fructans in an amount of 20.0-70.0% w / w, 20.0-60.0% w / w, 20.0-50.0% w / w, 25.0-60.0% w / w, preferably 25.0-50.0% w / w, more preferably 30.0-40.0% w / w. The said amount of one or more fructans refers to the total amount of one or more fructans in the powdered sugar substitute, which may be derived from different sources.

[0046] The one or more protein products of the powdered sugar substitute taught herein are selected from the group consisting of egg proteins, milk proteins, isolated cereal proteins (e.g., isolated wheat gluten), oilseed proteins, tuber proteins, root proteins and legume proteins (e.g., chickpea proteins, lentil proteins, fava bean proteins or soy proteins).

[0047] Preferably, the protein product of the powdered sugar substitute taught herein is selected from the group consisting of egg protein, casein, whey protein, isolated grain protein, oil seed protein, legume protein, and any combination thereof. More preferably, the protein product of the powdered sugar substitute taught herein is egg white protein.

[0048] In a particular embodiment, one or more protein products selected from the group consisting of egg proteins, milk proteins, isolated grain proteins, oilseed proteins, tuber proteins, root proteins and legume proteins in the powdered sugar substitute are clean label.

[0049] In some other embodiments, one or more protein products selected from the group consisting of egg proteins, milk proteins, isolated grain proteins, oil seed proteins, tuber proteins, root proteins, and legume proteins are gel-forming proteins.

[0050] The term "gel-forming" as used herein refers to the ability of a molecule (e.g., a protein) to form viscoelastic aggregates, also called gels, especially upon heating (i.e., gelling or gelation). Protein gels are three-dimensional networks in which polymer-polymer and polymer-solvent interactions occur in an ordered manner, resulting in the immobilization of a large amount of water with a small percentage of protein. Gels can be formed from proteins when partially unfolded proteins create uncoiled polypeptide segments that interact at specific locations to form a three-dimensional, e.g., coagulated or cross-linked network. Partial unfolding of proteins with slight changes in secondary structure is typically required for gelation. Partial unfolding of the native structure can be associated with the action of various factors, e.g., heating, treatment with enzymes, acids, alkalis and / or urea. Proteins can form gels spontaneously or by heat and / or enzyme induction, preferably by heat induction. The type of force that holds the gel together will depend on the properties of the native protein. Such forces include hydrophobic interactions, hydrogen bonds, electrostatic interactions and / or disulfide bridges. It will be understood by the skilled artisan that gel-forming or gelling proteins contemplated in the present invention can be easily distinguished from non-gelling proteins by measuring the change in rheological properties upon heating, e.g., from 20°C to 95°C, 30°C to 95°C, or 40°C to 95°C, e.g., from 50°C to 90°C, or from 50°C to 95°C, at a heating rate of 0.5-10°C / min.

[0051] In a particular embodiment, a protein product is deemed to be gel-forming if the viscosity of a 12.0% (w / w) protein solution / dispersion in water increases to near 100.0% during a temperature increase from 50.0 to 95.0° C. over 7.5 minutes and / or during a subsequent 5 minute hold step at 95° C., as measured on a Rapid Visco Analyzer (Perkin-Elmer). In this analysis, the viscosity of a non-gelling protein solution does not (essentially) increase upon temperature increase.

[0052] In some embodiments, the one or more protein products selected from the group consisting of egg protein, milk protein, isolated cereal protein, oilseed protein, tuber protein, root protein and legume protein are protein-rich fractions originating from plants or animal sources, i.e. the protein concentration in the protein product used in the powdered sugar substitute is higher than the protein concentration in the plant or animal source from which the protein product originates.Preferably, the one or more protein products contain at least 30.0% (w / w, dry matter), or at least 40.0% (w / w, dry matter), preferably at least 50.0% (w / w, dry matter), or at least 60.0% (w / w, dry matter), more preferably at least 70.0% (w / w, dry matter).

[0053] In some embodiments, particularly when the one or more protein products comprise proteins that are not egg proteins, the one or more protein products may be subjected to limited hydrolysis, such as enzymatic hydrolysis.

[0054] In some embodiments, one or more protein products selected from the group consisting of egg proteins, milk proteins, isolated cereal proteins, oilseed proteins, tuber proteins, root proteins and legume proteins may be enzymatically modified using, for example, a cross-linking enzyme, such as transglutaminase, or another protein modifying enzyme, such as a peptidyl or protein glutaminase.

[0055] In some embodiments, one or more protein products selected from the group consisting of egg proteins, milk proteins, isolated grain proteins, oilseed proteins, tuber proteins, root proteins, and legume proteins may be both hydrolyzed and enzymatically modified, or may be enzymatically modified but not hydrolyzed.

[0056] In some embodiments, one or more protein products selected from the group consisting of egg proteins, milk proteins, isolated cereal proteins, oilseed proteins, tuber proteins, root proteins and legume proteins may be physically or chemically modified, for example by heat treatment and / or deamidation.

[0057] In a particular embodiment, the powdered sugar substitute taught herein comprises 0.50-10.0% w / w, preferably 1.0-8.0% w / w, more preferably 1.0-5.0% w / w of one or more protein products selected from the group consisting of egg protein, milk protein, isolated cereal protein, oil seed protein, tuber protein, root protein and legume protein.

[0058] The aforementioned amount of one or more protein products selected from the group consisting of egg protein, milk protein, isolated cereal protein, oil seed protein, tuber protein, root protein and legume protein refers to the total amount of one or more protein products selected from the group consisting of egg protein, milk protein, isolated cereal protein, oil seed protein, tuber protein, root protein and legume protein in the powdered sugar replacer and may be from different sources.

[0059] In some embodiments, particularly when the one or more protein products comprise a protein that is not an egg protein, the one or more protein products selected from the group consisting of egg protein, milk protein, isolated grain protein, oil seed protein, tuber protein, root protein and legume protein are present in the powdered sugar substitute taught herein in addition to any other proteins derived from other ingredients of the powdered sugar substitute.

[0060] The term "starch product" as used herein refers to unmodified or native starch of any source, i.e., starch that retains the original structure of the starch in the plant from which it originates. Thus, the starch product does not include modified starch. In a particular embodiment, the starch product is not modified by chemical, physical and / or enzymatic treatment. The starch product may comprise, consist essentially of, or consist of unrefined, semi-refined, refined starch, or any combination thereof. Suitable starch products can be obtained from wheat, corn, waxy corn, rice, tapioca, potato, oat, rye, buckwheat, quinoa, soybean, legumes, or combinations thereof. Preferably, the starch product is obtained from corn, waxy corn, rice, tapioca, potato, oat, rye, buckwheat, quinoa, soybean, legumes, or combinations thereof. More preferably, the starch product comprises, consists essentially of, or consists of rice flour, tapioca starch, or combinations thereof.

[0061] In certain embodiments, the powdered sugar substitute taught herein comprises one or more starch products in an amount of 0.50-20.0% w / w, 1.0-20.0%, preferably 1.0-15.0%, or 1.0-10.0%, more preferably 2.0-10.0%. In some embodiments, the 0.50-20.0% w / w, 1.0-20.0% w / w, preferably 1.0-15.0% w / w, or 1.0-10.0% w / w, more preferably 2.0-10.0% w / w of one or more starch products also includes any other starches derived from other raw materials of the powdered sugar substitute.

[0062] In a particular embodiment, the one or more enzymes are selected from the group consisting of amylase, maltogenic amylase, maltotriose-forming amylase, maltotetraose-forming amylase, peptidase, xylanase, lipase, phospholipase, transglutaminase, glucose oxidase, carbohydrate oxidase, hexose oxidase, lipoxygenase, inulinase, and any combination thereof.Preferably, the one or more enzymes are selected from the group consisting of maltotetraose-forming amylase, maltogenic amylase, (phospho)lipase, and any combination thereof.Preferably, the one or more enzymes are selected from the group consisting of maltotetraose-forming amylase, maltogenic amylase, phospholipase, lipase, and any combination thereof.

[0063] The term "reducing agent" as used herein refers to a compound capable of adding a hydrogen atom to a reactive site of a molecule. Examples of suitable reducing agents are glutathione, cysteine, and inactivated yeast (also called inactive yeast, devitalized yeast, or yeast autolysate). Preferably, the reducing agent comprises, consists essentially of, or consists of inactivated yeast.

[0064] In certain embodiments, the powdered sugar substitutes taught herein contain 0.10-10.0% w / w of the one or more reducing agents, preferably 0.20-5.0% w / w, and more preferably 0.30-2.50% w / w.

[0065] In a particular embodiment, the powdered sugar substitute is free of ingredients other than one or more modified starches; one or more fructans; one or more protein products selected from the group consisting of egg proteins, milk proteins, isolated cereal proteins, oilseed proteins, tuber proteins, root proteins and legume proteins; one or more starch products; and optionally one or more enzymes and / or one or more reducing agents.

[0066] A further aspect provides a method of preparing a powdered sugar substitute, such as a powdered sugar substitute taught herein, comprising combining all of the ingredients of the powdered sugar substitute taught herein in any particular order.

[0067] In a particular embodiment, the method comprises at least - 20.0 to 80.0% (w / w) of one or more modified starches, - 20.0-70.0% (w / w) of one or more fructans, - 0.50 to 10.0% (w / w) of one or more protein products selected from the group consisting of egg proteins, milk proteins, isolated cereal proteins, oilseed proteins, tuber proteins, root proteins and legume proteins, - 0.50 to 20.0% (w / w) of one or more starch products, - optionally with one or more enzymes and / or one or more reducing agents; in any particular order.

[0068] In a particular embodiment, all ingredients are included in the mixture as dry powders. A further aspect of the present invention provides a cake mix or cake premix comprising the powdered sugar substitute taught herein, preferably said cake mix or cake premix suitable for preparing a cake batter and / or cake product as taught herein.

[0069] The term "cake" as used herein refers to a batter-based baked product containing (wheat) flour, sugar (if part of the recipe and not replaced by a sugar substitute as taught herein), fat and oil, and eggs or egg products as the main ingredients. Depending on the type of cake, the ratio of flour, sugar and eggs or egg products will vary. Cakes may be aerated by the addition of ingredients (e.g. baking powder, eggs, emulsifiers, proteins, etc.) and / or by the cake preparation process (e.g. whipping the batter). In the context of the present invention, the cake product may be any cake product known in the art. Non-limiting examples of cakes are loaf cream and pound cakes, cup cream and pound cakes, sponge cakes, muffins, cake donuts and brownies.

[0070] Typically, a cake mix includes all ingredients of a cake recipe except water, fats and oils (oil, butter, margarine) and eggs or egg products, or all ingredients of a cake recipe except water and fats and oils (oil, butter, margarine), or even all ingredients of a cake recipe except water. Typically, a cake premix is ​​a cake mix from which all or part of the flour and sugar (if part of the recipe and not replaced by a sugar substitute as taught herein) has been removed. Thus, a person skilled in the art will understand that adding liquid (e.g., water, milk and / or liquid egg), flour and / or sugar (if part of the recipe and not replaced by a sugar substitute as taught herein) to the cake premix may enable the cake batter described herein to be obtained. Furthermore, a person skilled in the art will also understand that milk and / or eggs may be present in the cake mix or cake premix in powdered form.

[0071] In a particular embodiment, the cake mix or cake premix further comprises fat, dehydrated eggs or egg products, sugars or sweeteners, leavening agents, and / or emulsifiers. Preferably, the cake mix or cake premix does not comprise sweeteners, such as sugars and / or sweeteners.

[0072] In particular embodiments, the cake mix or cake premix may further comprise one or more aroma ingredients, flavor ingredients, hydrocolloids (e.g., locust bean gum, guar gum, tara gum, xanthan gum, carrageenan, gum arabic, cellulose, modified cellulose and pectin), fiber (e.g., citrus fiber, cereal fiber), reducing agents (e.g., cysteine ​​or glutathione), oxidizing agents, yeast extract, enzyme-activated soy flour, starch (e.g., natural, chemically and / or physically modified), cocoa powder, chocolate, coloring agents, milk powder, and / or enzymes.

[0073] A further aspect provides for the use of the powdered sugar substitutes taught herein in cake mixes or cake premixes. A further aspect provides a method of preparing a cake mix or cake premix comprising adding a powdered sugar substitute as taught herein to one or more of the following cake mix or cake premix ingredients: fat or oil, dehydrated eggs or egg products, sugar or sweetener, leavening agent, and / or emulsifier.

[0074] In particular embodiments, the order in which the ingredients of the cake mixes or cake premixes described herein are incorporated into the mixture may be in any order (i.e., random).

[0075] Another embodiment of the present invention is to provide a dough or batter product, preferably a batter, comprising the sugar substitute as taught herein. The dough or batter product can be any dough or batter product suitable for preparation of bakery or patisserie products, such as those described elsewhere herein. The sugar substitute as taught herein can replace conventionally added sugars or polyols in the dough or batter at any level, preferably 10.0-100.0% (w / w). Preferably, the replacement is on a 1:1 basis by weight basis.

[0076] Thus, a further aspect provides a dough or batter product comprising a sugar substitute as taught herein or a cake mix or cake premix as taught herein. In a particular embodiment, the dough or batter product comprises: - 3.0 to 22.0% (w / w), preferably 10.0 to 20.0% (w / w) of one or more modified starches, - 3.0 to 18.0% (w / w), preferably 3.0 to 15.0% (w / w), of one or more fructans; - 0.20 to 3.0% (w / w), preferably 0.20 to 2.0% (w / w) of one or more protein products selected from the group consisting of egg proteins, milk proteins, isolated cereal proteins, oilseed proteins, tuber proteins, root proteins and legume proteins (i.e. in addition to any protein products selected from the group consisting of egg proteins, milk proteins, isolated cereal proteins, oilseed proteins, tuber proteins, root proteins and legume proteins present in the flour and / or eggs or egg products), - 0.20 to 5.0%, preferably 0.50 to 3.0% (w / w) of one or more starch products (i.e. other than the starch products that may be present in the flour); - up to 100.0% (w / w) of one or more of the following: flour, egg or egg product, water, leavening agent, fat, oil and sweetener (in addition to the sugar substitutes taught herein); Includes.

[0077] In particular embodiments, the dough or batter products taught herein comprise up to 90.0% (w / w), up to 80.0% (w / w), up to 70.0% (w / w), up to 60.0% (w / w), up to 50.0% (w / w), up to 40.0% (w / w), up to 30.0% (w / w), up to 20.0% (w / w), up to 10.0% (w / w), up to 5.0% (w / w) in total of added sugars and / or polyols present in a conventional food product recipe, such as a conventional bakery or patisserie product recipe, preferably a conventional cake recipe.

[0078] For example, if a normal cake recipe contains about 25.0% w / w sugar, the sugar substitute taught herein can replace all of said sugar, resulting in a cake recipe that does not contain sugar or polyol. Thus, in a specific embodiment, the dough or batter product taught herein does not contain added sugar or polyol. In the context of the present invention, the term "added sugars and / or polyols" is used to designate sugars and / or polyols, except glycerol, present in a normal food product recipe, such as a normal bakery or patisserie product recipe, preferably a normal cake recipe. The term "added sugars and / or polyols" as used herein also refers to monosaccharides (e.g., glucose, fructose, dextrose), disaccharides (e.g., sucrose, maltose, lactose) and polyols derived therefrom (e.g., sorbitol, maltitol) or combinations thereof.

[0079] In certain embodiments, the dough or batter products taught herein contain no added sweeteners (ie, no sweeteners other than the powdered sugar substitutes taught herein).

[0080] The dough or batter product can be of any type corresponding to the desired type of product.Non-limiting examples of batter are batters for preparing sponge cake, chiffon cake, cream cake, moist cake, sponge cake, eggless cake, (steamed) cake, donut, muffin, cupcake, loaf type cake, layer cake, cookie, biscuit and variations thereof.Preferred batter is cake batter for sponge cake and cream cake.

[0081] A typical cake batter product typically contains 10.0-30.0% (w / w) of sugars and / or polyols, preferably 20.0-30.0% (w / w). Thus, since the powdered sugar substitutes taught herein can be used 1:1 on a weight basis to replace sugars and / or polyols, in certain embodiments, the cake batter product can include 10.0-30.0% (w / w), preferably 15.0-30.0% (w / w), of the powdered sugar substitutes taught herein, or a combination of sweeteners (preferably sugars and / or polyols) and the powdered sugar substitutes taught herein.

[0082] While the types and amounts of ingredients in a cake batter can vary depending on the type of cake desired, most cake batters taught herein contain flour, eggs or egg products, sweeteners, and optionally fat.

[0083] Thus, in a particular embodiment, the cake batter comprises: - Powder and - eggs or egg products, - a sugar substitute as taught herein; optionally a leavening agent, - optionally, a fat or oil; - Optionally, a sweetener Comprising, consisting essentially of, or consisting of.

[0084] In particular embodiments, the dough or batter taught herein comprises a leavening agent, a fat, or a combination thereof. In particular embodiments, the dough or batter products taught herein contain less added sweetener than a conventional cake batter of the same type.

[0085] In certain embodiments, the powdered sugar substitutes taught herein are used on a 1:1 basis (w / w) to replace sweeteners, preferably sugars and / or polyols, conventionally used in dough or batter recipes, such as cake batter recipes. Those skilled in the art will appreciate that in certain embodiments, such as when replacing certain high intensity sweeteners with the powdered sugar substitutes taught herein, the 1:1 (w / w) basis is not applicable.

[0086] In another preferred embodiment, the powdered sugar substitute as taught herein replaces 10.0-100.0% (w / w), preferably 20.0-100.0% (w / w), more preferably 30.0-100.0% (w / w), even more preferably 70.0-100.0% (w / w), or up to 100.0% (w / w) of sweeteners, preferably sugars and / or polyols, in a conventional dough or batter composition, preferably a cake batter composition. Preferably, the dough or batter as taught herein, preferably a cake batter, does not contain added sweeteners (i.e., does not contain any sweeteners other than the powdered sugar substitute as taught herein).

[0087] In particular embodiments, the cake batter taught herein comprises: flour, for example wheat flour, 15.0 to 30.0% (w / w), preferably 20.0 to 30.0% (w / w); - 5.0 to 30.0% (w / w) of fats and oils, preferably 10.0 to 25.0% (w / w); - 7.0 to 25.0% (w / w) of eggs or egg products, preferably 10.0 to 25.0% (w / w), - 3.0 to 22.0% (w / w), preferably 10.0 to 20.0% (w / w) of one or more modified starches, - 3.0 to 18.0% (w / w), preferably 3.0 to 15.0% (w / w), of one or more fructans; - 0.20 to 3.0% (w / w), preferably 0.20 to 2.0% (w / w), of one or more protein products selected from the group consisting of egg proteins, milk proteins, isolated cereal proteins, oilseed proteins, tuber proteins, root proteins and legume proteins, which may be present in the flour and / or egg or egg product, and - 0.20 to 5.0%, preferably 0.50 to 3.0% (w / w) of one or more starch products other than those starch products that may be present in the flour (for example 0.20 to 5.0%, preferably 0.50 to 3.0% (w / w) of wheat starch other than the wheat starch that may be present in wheat flour); - optionally one or more enzymes, optionally one or more reducing agents; - Up to 100.0% water A cream-type cake batter comprising, consisting essentially of, or consisting of:

[0088] Since the flour in the cream type cake batter recipe may for example comprise legume protein and the egg or egg product may comprise egg protein, the total amount of one or more protein products selected from the group consisting of egg protein, milk protein, isolated cereal protein, oil seed protein, tuber protein, root protein and legume protein in the cream type cake batter may be 0.20-11.4% (w / w), preferably 0.20-10.4% (w / w).

[0089] Since the flour in the cream type cake batter recipe may for example contain one or more starch products, the total amount of one or more starch products in the cream type cake batter may be 0.20-30.0%, preferably 0.50-28.0% (w / w).

[0090] Thus, in particular embodiments, the cake batter taught herein comprises: flour, for example wheat flour, 15.0 to 30.0% (w / w), preferably 20.0 to 30.0% (w / w); - 5.0 to 30.0% (w / w) of fats and oils, preferably 10.0 to 25.0% (w / w); - 7.0 to 25.0% (w / w) of eggs or egg products, preferably 10.0 to 25.0% (w / w), - 3.0 to 22.0% (w / w), preferably 10.0 to 20.0% (w / w) of one or more modified starches, - 3.0 to 18.0% (w / w), preferably 3.0 to 15.0% (w / w), of one or more fructans; - 0.20 to 11.4% (w / w), preferably 0.20 to 10.4% (w / w), of one or more protein products selected from the group consisting of egg proteins, milk proteins, isolated cereal proteins, oilseed proteins, tuber proteins, root proteins and legume proteins, - 0.20 to 30.0%, preferably 0.50 to 28.0% (w / w) of one or more starch products, - optionally one or more enzymes, optionally one or more reducing agents; - Up to 100.0% water A cream-type cake batter comprising, consisting essentially of, or consisting of:

[0091] In particular embodiments, the cream cake batter contains no added sweeteners (ie, no sweeteners other than the powdered sugar substitutes taught herein). In a particular embodiment, the cake batter comprises: flour, for example wheat flour, 7.0 to 30.0% (w / w), preferably 20.0 to 30.0% (w / w); - 10.0 to 45.0% (w / w, liquid egg equivalent), preferably 35.0 to 45.0% (w / w, liquid egg equivalent) of eggs or egg products; - 3.0 to 22.0% (w / w), preferably 10.0 to 20.0% (w / w) of one or more modified starches, - 3.0 to 18.0% (w / w), preferably 3.0 to 15.0% (w / w), of one or more fructans; - 0.20 to 3.0% (w / w), preferably 0.20 to 2.0% (w / w), of one or more protein products selected from the group consisting of egg proteins, milk proteins, isolated cereal proteins, oilseed proteins, tuber proteins, root proteins and legume proteins, which may be present in the flour and / or egg or egg product, and - 0.20 to 5.0%, preferably 0.50 to 3.0% (w / w) of one or more starch products other than those starch products that may be present in the flour, - optionally one or more enzymes, optionally one or more reducing agents; - Up to 100.0% water %.

[0092] Since the flour in the sponge type cake batter recipe may for example comprise legume protein and the egg or egg product may comprise egg protein, the total amount of one or more protein products selected from the group consisting of egg protein, milk protein, isolated cereal protein, oil seed protein, tuber protein, root protein and legume protein in the sponge type cake batter may be 0.20-13.9% (w / w), preferably 0.20-12.9% (w / w).

[0093] The flour in the sponge type cake batter recipe may for example contain one or more starch products, so that the total amount of one or more starch products in the sponge type cake batter may be 0.20-30.0%, preferably 0.50-28.0% (w / w).

[0094] Thus, in a particular embodiment, the cake batter comprises: flour, for example wheat flour, 7.0 to 30.0% (w / w), preferably 20.0 to 30.0% (w / w); - 10.0 to 45.0% (w / w, liquid egg equivalent), preferably 35.0 to 45.0% (w / w, liquid egg equivalent) of eggs or egg products; - 3.0 to 22.0% (w / w), preferably 10.0 to 20.0% (w / w) of one or more modified starches, - 3.0 to 18.0% (w / w), preferably 3.0 to 15.0% (w / w), of one or more fructans; - 0.20 to 13.9% (w / w), preferably 0.20 to 12.9% (w / w), of one or more protein products selected from the group consisting of egg proteins, milk proteins, isolated cereal proteins, oilseed proteins, tuber proteins, root proteins and legume proteins, - 0.20 to 30.0%, preferably 0.50 to 28.0% (w / w) of one or more starch products, - optionally one or more enzymes, optionally one or more reducing agents; - Up to 100.0% water %.

[0095] In particular embodiments, the sponge cake batter contains no added sweeteners (i.e., no sweeteners other than the powdered sugar substitutes taught herein). The term "flour" as used herein refers to any flour or mixture of flours suitable for preparing cakes. Examples of suitable flours are described in Chapter 2, "flour specification", of the book "The technology of cake making", by E.B. Bennion and G.S.T. Baumford, 1997, Springer Science, which is incorporated herein by reference.

[0096] The term "fat" as used herein refers to fats and oils (i.e. oils) that are liquid at room temperature and / or fats and oils that are solid at room temperature. The fats and oils may be of animal and / or vegetable origin. The fats and oils may be any suitable fats and oils known in the art for the preparation of cakes. Non-limiting examples of suitable fats and oils are vegetable oils (e.g., soybean oil, sunflower oil, palm oil, canola oil), shortenings (e.g., emulsified shortening or non-emulsified shortening), margarine, butter, powdered fats and fat pastes.

[0097] The term "egg or egg product" as used herein refers to fresh eggs (e.g., egg whites, egg yolks, whole eggs), liquid eggs, frozen eggs, powdered eggs (e.g., powdered egg whites, powdered egg yolks, powdered whole eggs, egg albumin powder), or combinations thereof. The eggs or egg products may be pasteurized. In particular embodiments, the eggs or egg products may be a combination of powdered egg whites and powdered egg yolks.

[0098] The term "leavening agent" as used herein refers to one or more substances used in dough or batter that contribute to the lightness and softness of the resulting baked product. The formation of carbon dioxide is induced by a chemical agent reacting with moisture, heat, acidity, or other trigger. The leavening agent in the batter of the present invention can be any leavening agent suitable for the preparation of cakes. As used herein, leavening agents are chemical compounds such as baking powder. Baking powder typically contains a carbon dioxide carrier (typically a bicarbonate salt) and a leavening acid (typically a low molecular weight organic (inorganic) acid). Commonly recognized inorganic leavening acids include monocalcium phosphate (Ca(H2PO4)2), sodium aluminum sulfate (NaAl(SO4)2.12H2O), disodium pyrophosphate (Na2H2P2O7), and sodium aluminum phosphate (NaH 14 Al3(PO4)8.4H2O and Na3H 15 Al2(PO4)8). Commonly recognized organic leavening acids may include citric acid, glucono-δ-lactone, cream of tartar, tartaric acid, fumaric acid, or lactic acid. Other leavening agents may also be used, such as non-phosphate leavening agents.

[0099] As an alternative or complement to the presence of a leavening agent in the dough or batter product, the dough or batter product may be mechanically leavened, during which air is incorporated into the dough or batter using mechanical means.

[0100] The term "sweetening agent" as used herein refers to any food-grade substance or any mixture thereof that has a sweet taste. The sweetening agent can be any sugar or derivative. Non-limiting examples of sweetening agents are monosaccharides (e.g., glucose, fructose, dextrose, galactose), disaccharides (e.g., sucrose, maltose, lactose) and polyols derived therefrom (e.g., sorbitol, maltitol) or combinations thereof. In a particular embodiment, the sweetening agent can be present in powdered form or as a syrup. Those skilled in the art will understand that reducing the amount of (normal) sweetening agents in a cake recipe (may) reduce the perception of sweetness. Such a lack of sweetness in the cake can be compensated for, for example, by using a small amount of a high-intensity sweetener. Examples of high-intensity sweeteners (also referred to herein as "sweeteners") are sucralose, aspartame or steviol glycosides.

[0101] In a particular embodiment, the dough or batter product, preferably the cake batter, may further comprise one or more emulsifiers. The term "emulsifier" as used herein refers to a substance used in a cake recipe to emulsify the lipid components (oil, shortening, margarine) into the aqueous phase of the cake batter, to facilitate and / or increase the aeration of the batter during mixing, and / or to stabilize and / or maintain air cells during baking. Non-limiting examples of emulsifiers typically used in cakes are mono- and diglycerides of fatty acids, lactic acid esters of mono- and diglycerides of fatty acids, acetic or lactic acid esters of mono- and diglycerides of fatty acids, diacetyl tartaric acid esters of mono- and diglycerides, polyglycerol monoesters of fatty acids, propylene glycol esters of fatty acids, sodium stearoyl lactylate, polysorbates, sucrose esters of fatty acids, and lecithin (canola, soybean, sunflower).

[0102] In a particular embodiment, the dough or batter product, preferably the cake batter, may further comprise one or more aroma ingredients, flavor ingredients, hydrocolloids (e.g., locust bean gum, guar gum, tara gum, xanthan gum, carrageenan, gum arabic, cellulose, modified cellulose and pectin), fiber (e.g., citrus fiber, cereal fiber), reducing agents (e.g., cysteine ​​or glutathione), oxidizing agents, yeast extract, enzyme-activated soy flour, starch (e.g., natural, chemically and / or physically modified), cocoa powder, chocolate, coloring agents, and / or enzymes. A person skilled in the art knows how to combine these ingredients to obtain the desired type of cake product.

[0103] In a particular embodiment, the dough or batter product, preferably a cake batter, may further comprise an additional enzyme selected from the group consisting of amylase, oxidase, protease (peptidase), xylanase, lipase, phospholipase, transglutaminase and lipoxygenase. In a particular embodiment, the dough or batter product comprises one or more enzymes in addition to the one or more enzymes present in the sugar substitute taught herein.

[0104] In a particular embodiment, the dough or batter product, preferably the cake batter, may further comprise other non-chemical leavening agents, such as yeast or sourdough. A further aspect provides for the use of the powdered sugar substitutes taught herein in dough or batter products.

[0105] A further aspect provides a method of preparing a dough or batter product as taught herein, comprising adding a powdered sugar substitute as taught herein to flour, an egg or egg product, and optionally one or more of a leavening agent, a fat or oil, and a sweetening agent.

[0106] In particular embodiments, the order in which the ingredients of the dough or batter products described herein are incorporated into the mixture may be in any order (ie, random). In a particular embodiment, the powdered sugar substitute ingredients (i.e. one or more modified starches, one or more fructans, one or more protein products selected from the group consisting of egg proteins, milk proteins, isolated grain proteins, oil seed proteins, tuber proteins, root proteins and legume proteins, and one or more starch products) are first mixed into a mixture and then the powdered sugar substitute is mixed with flour, egg or egg product, and optionally one or more of the leavening agents, fats and sweeteners.

[0107] A further aspect provides a food product comprising the sugar substitute taught herein. The food product may be any food product known in the art, the normal recipe of which includes sweeteners, preferably sugars and / or polyols.

[0108] A further aspect provides for the use of the sugar substitutes taught herein in food products. A further aspect provides a method of preparing a food product comprising the sugar substitutes taught herein.

[0109] A further aspect provides bakery or patisserie products prepared from the dough or batter products taught herein. Bakery and patisserie products include cake batters and cakes as described above, as well as other products such as bread, soft rolls, bagels, donuts, Danish pastries, choux pastries, mochi bread, hamburger rolls, pizza, pita bread, ciabatta, sponge cakes, cream cakes, pound cakes, muffins, cupcakes, steamed cakes, waffles, brownies, cake donuts, yeast raised donuts, baguettes, rolls, crackers, cookies, biscuits, pie crusts, rusks, etc. Preferably, said bakery or patisserie product is a cake, more preferably a cream cake or a sponge type cake.

[0110] A cake or cake product can be defined by a number of texture parameters, such as the firmness, resilience, springiness, cohesiveness, chewiness and stickiness of the cake product.

[0111] The texture parameters may be assessed by performing a Texture Profile Analysis (TPA) on a cake crumb sample or a whole (i.e., intact) cake product from the cake product. The TPA may be performed using any system known to those skilled in the art for performing TPA. For example, such a system may be a texture analyzer (e.g., TAXT2i, Stable Micro Systems).

[0112] More specifically, the texture parameters of cake products, such as hardness, resilience, elasticity, cohesiveness, chewiness and stickiness, can be calculated from the force-time curves registered when performing TPA on cake samples using a texture analyzer. In TPA, two successive deformation loads are applied to a cake crumb sample with a short waiting time between the deformation loads, and the force registered by the load cell of the texture analyzer is measured as a function of time. For example, a cylindrical cake crumb sample (e.g., 45 mm in diameter and 40 mm in height) may be subjected to two successive deformation loads with a cylindrical probe (e.g., 100 mm in diameter) at a deformation load speed of 2 mm / s and a waiting time of 3 s between the two successive deformation loads at a maximum deformation of 50% of the initial height of the product. The force required to deform the sample can be recorded as a function of time (i.e., force-time curve).

[0113] It is possible to set the value of each texture parameter of a cake crumb sample used as a reference sample in a given test (e.g. a cake crumb sample of a cake product prepared from a cake batter comprising sugars and / or polyols instead of the sugar substitutes described herein) to a value of 100. The parameter values ​​of cake crumb samples different from the reference sample can be expressed as relative values ​​to this reference sample.

[0114] The term "hardness" as used herein refers to the maximum force required to impart a specified deformation (e.g., a fixed amount of deformation that results in 50% of the initial height of the cake crumb sample or whole cake product) to a cake product cake crumb sample or whole cake product. The term "hardness" may also refer to a connotation related to the force required to compress the cake crumb sample or whole cake product.

[0115] The term "resilience" as used herein refers to the speed (and extent) at which a cake crumb sample or a whole cake product of a cake product returns to its original shape after being subjected to a certain deformation load. Resilience is a measurement of the product's ability to "resist to regain its original height" after being subjected to a deformation load. Based on the TPA method described elsewhere herein, resilience may be calculated as the percentage of the surface under the first deformation curve for the time period when the probe is moving upwards to the surface under the first deformation curve for the time period when the probe is moving downwards.

[0116] The term "springiness" as used herein refers to a description of the cake product's ability to physically bounce back after it is deformed during the first compression of the TPA method described elsewhere herein and is left to wait a target wait time between the first and second deformation loads. Springiness may be calculated as the % height of the cake crumb sample after the first deformation load and 3 seconds of rest compared to the initial height of the cake crumb sample.

[0117] The term "cohesiveness" as used herein refers to the degree to which the cake crumb of a cake product remains together when rubbed or folded. Based on the TPA method described elsewhere herein, cohesiveness may be calculated as the ratio (expressed as a percentage) of the surface under the second deformation curve (i.e., downward and upward) to the surface under the first deformation curve (i.e., downward and upward).

[0118] The term "stickiness" as used herein refers to the negative force required to release the probe from the cake surface after applying a deformation load to the cake. Alternatively, certain cake texture parameters can be evaluated by performing a sensory analysis using a panel of cake experts, cake consumers who are trained to describe and score the different cake texture attributes describing cake freshness, namely softness (i.e. as opposed to hardness), moistness and cohesiveness, all separately and independently.

[0119] In certain embodiments, such as those in which the powdered sugar substitute taught herein replaces all of the sugar and / or polyol in a conventional cake recipe, the cake product so produced will have textural properties that are equivalent or highly similar to conventional cake products (i.e., those that include sugar and / or polyol).

[0120] In a particular embodiment, - the volume of the cake product as taught herein is up to 15.0%, up to 10.0% or up to 5.0% higher or lower than the volume of a reference cake product, which is a cake product prepared using sweeteners such as sugars and / or polyols instead of the powdered sugar substitute as taught herein; - the hardness of the cake product as taught herein is up to 15.0%, up to 10.0% or up to 5.0% higher or lower than the hardness of a reference cake product, which is a cake product prepared using sweeteners such as sugars and / or polyols instead of the powdered sugar substitute as taught herein; - the cohesiveness of the cake product taught herein is up to 15.0%, up to 10.0% or up to 5.0% higher or lower than the cohesiveness of a reference cake product, which is a cake product prepared using sweeteners such as sugars and / or polyols instead of the powdered sugar substitute taught herein; - the resilience of the cake product as taught herein is up to 15.0%, up to 10.0% or up to 5.0% higher or lower than the resilience of a reference cake product, which is a cake product prepared using sweeteners such as sugars and / or polyols instead of the powdered sugar substitute as taught herein; - the springiness of the cake product taught herein is up to 15.0%, up to 10.0% or up to 5.0% higher or lower than the springiness of a reference cake product, which is a cake product prepared using sweeteners such as sugars and / or polyols instead of the powdered sugar substitute taught herein; and / or the stickiness of the cake product taught herein is up to 15.0%, up to 10.0% or up to 5.0% higher or lower than the stickiness of a reference cake product, which is a cake product prepared using sweeteners such as sugars and / or polyols instead of the powdered sugar substitute taught herein.

[0121] In particular embodiments, the cake product has a shelf life of at least 24 hours, at least 48 hours, at least 1 week, preferably at least 2 weeks. In particular embodiments, the shelf life of the cake product taught herein is equal to or very close to the shelf life of a reference cake product, which is a cake product prepared using sweeteners such as sugars and / or polyols in place of the powdered sugar substitutes taught herein.

[0122] A further aspect provides the use of the powdered sugar substitute as taught herein for improving the healthful properties of a food product, preferably a bakery or patisserie product, more preferably a cake product, while maintaining the textural properties (e.g. volume, hardness, cohesiveness, resilience, elasticity and / or stickiness) of said food.

[0123] A further aspect provides a method of preparing a bakery or patisserie product as taught herein, comprising preparing a dough or batter product by mixing a powdered sugar substitute as taught herein with flour, an egg or egg product, and optionally one or more of a leavening agent, a fat or oil, and a sweetener (which are not a sugar substitute as taught herein), and baking the dough or batter product, thereby obtaining the bakery or patisserie product.

[0124] In a further aspect, the present invention provides a method of preparing a cake comprising the steps of: - preparing a cake batter by mixing cake batter ingredients, said ingredients including a powdered sugar substitute as taught herein; - baking the cake batter to form a cake; The present invention provides a method comprising:

[0125] In certain preferred embodiments, the powdered sugar substitutes taught herein are used on a one to one basis (w / w) to replace conventionally used sweeteners. In another preferred embodiment, the powdered sugar substitute taught herein replaces 10.0-100.0% (w / w), preferably 20.0-100.0% (w / w), more preferably 30.0-100.0% (w / w), even more preferably 70.0-100.0% (w / w), or up to 100.0% (w / w) of sweeteners in a conventional cake. Preferably, the cakes described herein do not contain added sweeteners.

[0126] A particular advantage of the present invention is that batters and cakes prepared according to the methods of the present invention using the powdered sugar substitutes taught herein can be prepared in existing (semi-)industrial or artisanal environments without the need for any changes to the batter preparation or baking process.

[0127] In a further aspect, the present invention provides a cake batter and / or cake obtained by the method of the present invention. The cake batter and cake obtained according to the method of the present invention contain less or no added sweeteners compared to their counterparts prepared using conventionally used sweeteners, do not require additive labeling (such as E-number) if the sugar substitute taught herein is clean label, and / or do not adversely affect quality aspects, such as the volume, structure or texture of the baked product. The cake (and its corresponding cake batter) can be of any type. Non-limiting examples of cakes are sponge cake, chiffon cake, cream cake, moist cake, sponge cake, (steamed) donut, muffin, cupcake, loaf type cake, layer cake, and variations thereof. Preferred cakes are sponge cake and cream cake.

[0128] In a further aspect, the present invention relates to the use of the powdered sugar substitute taught herein in food products, preferably in bakery and patisserie products, whose usual recipes include one or more sweeteners.Bakery and patisserie products include cake batter and cake as described above, as well as other products such as bread, soft rolls, bagels, donuts, Danish pastries, choux pastries, mochi bread, hamburger rolls, pizza, pita bread, ciabatta, sponge cake, cream cake, pound cake, muffins, cupcakes, steamed cakes, waffles, brownies, cake donuts, yeast-raised donuts, baguettes, rolls, crackers, cookies, biscuits, pie crusts, rusks, etc.

[0129] Thus, in other words, a further aspect is - 20.0 to 80.0% (w / w) of one or more modified starches, - 20.0-70.0% (w / w) of one or more fructans, - 0.50 to 10.0% (w / w) of one or more protein products selected from the group consisting of egg proteins, milk proteins, isolated cereal proteins, oilseed proteins, tuber proteins, root proteins and legume proteins; - 0.50 to 20.0% of one or more starch products; - optionally with one or more enzymes and / or one or more reducing agents; The present invention provides the use of a composition comprising the compound as a complete or partial replacement of one or more sweetening agents, preferably sugars and / or polyols, more preferably sucrose, for example in a food product recipe, preferably a bakery or patisserie product recipe, more preferably a cake recipe.

[0130] In a preferred embodiment, the present invention provides the use of the powdered sugar substitutes taught herein to replace conventionally used sweeteners, preferably sugars and / or polyols, on a one to one basis (w / w).

[0131] In another preferred embodiment, the powdered sugar substitute taught herein is used to replace 10.0-100.0% (w / w), preferably 20.0-100.0% (w / w), more preferably 30.0-100.0% (w / w), and even more preferably 100.0% (w / w) of sweeteners in a conventional cake batter composition.

[0132] Those skilled in the art will appreciate that the particular embodiments of the products taught herein are also applicable to the methods and uses taught herein, and vice versa. While the present invention has been described in conjunction with specific embodiments thereof, it is evident that many alternatives, modifications, and variations will be apparent to those skilled in the art in light of the foregoing description. Accordingly, it is intended to embrace all such alternatives, modifications, and variations that fall within the spirit and broad scope of the appended claims.

[0133] The foregoing aspects and embodiments are further supported by the following non-limiting examples. EXAMPLES

[0134] Example 1 Cream cake A cream cake was prepared using the ingredients listed in Table 1.

[0135] [Table 1-1]

[0136] [Table 1-2]

[0137] process - All ingredients are mixed in one step using a planetary mixer (Hobart model N50) with paddles at speed 1 for 2 minutes and speed 2 for 2 minutes.

[0138] - Bake this batter (300gg per mould) in a deck oven at 180°C for 50 minutes. - After 2 hours, pack the cake into a plastic bag. Cake Rating The cake volume and texture parameters are measured 24 hours after baking. The volume is measured by the rapeseed displacement method. The measurements are performed in duplicate. The firmness (firmness as the opposite of softness), cohesiveness, resilience and elasticity of the cake crumb are evaluated by texture profile analysis (TPA) of the cake crumb samples using a texture analyzer (TAXT2, Stable Micro Systems, UK). Cylindrical cake crumb samples (diameter = 45 mm, height 40 mm) are subjected to two successive deformation loads with a cylindrical probe (diameter = 100 mm) at a maximum deformation amount of 50% of the initial height of the product, with a deformation load speed of 2 mm / s and a waiting time of 3 s between the two successive deformation loads. The force measured by the load cell of the texture analyzer is recorded as a function of time. The measurements are performed in quadruplicate.

[0139] Firmness is the maximum force required to impart a fixed deformation of 50% of the initial height of the cake sample. Cohesion is calculated as the ratio (expressed as a percentage) of the surface under the second deformation curve (downward + upward) to the surface under the first deformation curve (downward + upward).

[0140] The restoring force is calculated as the ratio (percentage) of the surface under the first deformation curve during the time period when the probe is moving upwards to the surface under the first deformation curve during the time period when the probe is moving downwards.

[0141] The elasticity is calculated as a percentage of the height of the cake cylinder after the first deformation load and after 3 s of rest, compared to the initial height of the cake cylinder. Stickiness is the negative force required to release the probe from the cake surface after applying a deformation load.

[0142] Table 2 lists the volume and textural characteristics of the cakes obtained 24 hours after baking, expressed relative to the result of the reference cake (1), which is set to 100. Cake 6 did not rise and could not be evaluated.

[0143] [Table 2]

[0144] Table 3 lists the cake texture properties of cake 13 obtained after 14 days of baking, expressed relative to the results of the reference cake (1), which is set to 100.

[0145] [Table 3]

[0146] The results demonstrate that the powdered sugar substitutes taught herein can be used to replace up to 100% of sugars (e.g., sucrose) in cream cakes while retaining equivalent or highly similar textural properties at 24 and 14 days after baking.

[0147] Example 2 Sponge cake A sponge cake was prepared using the ingredients listed in Table 4.

[0148] [Table 4]

[0149] process - Mix all ingredients in one step using a planetary mixer (Hobart model N50) with a whisk at speed 1 for 1 minute and at speed 3 for 4 minutes. - Divide the cake batter into baking tins (400g batter per tin), - Bake in a deck oven at 180°C for 30 minutes. - After 2 hours, pack the cake into a plastic bag. Cake Rating The cake texture was evaluated as in Example 1.

[0150] Table 5 lists the volume and textural characteristics of the cakes obtained 24 hours after baking, expressed relative to the results of the reference cake (1), which is set at 100.

[0151] [Table 5]

[0152] The results show that by using the powdered sugar substitute taught herein it is possible to replace up to 100% of sugar (sucrose) in sponge cake while retaining the same or highly similar textural properties.

[0153] Example 3 Chiffon cake A chiffon cake was prepared using the ingredients listed in Table 6.

[0154] [Table 6]

[0155] process - Mix all ingredients except oil using a planetary mixer with whisk (Hobart model N50) for 5 minutes at speed 3. Add oil and mix again for 1 minute at speed 1. - Bake this batter (475g per mould) in a deck oven at 180°C for 35 minutes. - Smash the mold onto the table. - After 2 hours, pack the cake into a plastic bag. Cake Rating The cake texture was evaluated as in Example 1.

[0156] Table 7 lists the volume and textural characteristics of the cakes obtained 24 hours after baking, expressed relative to the results of the reference cake (1), which is set at 100.

[0157] [Table 7]

[0158] Example 4 Steamed cake donuts Steamed cake donuts were prepared using the ingredients listed in Table 8.

[0159] [Table 8]

[0160] process - Mix all ingredients using a planetary mixer (Hobart N50) with paddles for 1 minute on low speed and 2 minutes on medium speed. - Using a piping bag, pour 40-50g of doughnut batter into a greased cake doughnut pan. - Bake in a Rational steam cabinet oven at 103°C for 6 minutes. Donuts Rating The properties of the donut batter and the steamed donuts were evaluated by a panel of people trained in evaluating steamed donuts, and the results are shown in Table 9.

[0161] [Table 9]

[0162] The texture of the steamed donuts was further evaluated by texture profile analysis as described in Example 1. The results are shown in Table 10.

[0163] [Table 10]

Claims

1. - 20.0 to 80.0% (w / w) of one or more modified starches, and - 20.0 to 70.0% (w / w) of one or more fructans, and - 0.50 to 10.0% (w / w) of one or more protein products selected from the group consisting of egg protein, milk protein, isolated cereal protein, oilseed protein, tuber protein, root protein, and legume protein, and - 0.50 to 20.0% (w / w) of one or more starch products A powdered sugar substitute comprising.

2. The sugar substitute according to claim 1, further comprising one or more enzymes and / or one or more reducing agents.

3. The sugar substitute according to claim 1, containing up to 0.010% (w / w) of artificial raw materials and / or synthetic chemical substances.

4. The sugar substitute according to claim 1, wherein the one or more protein products are gel-forming proteins and / or have a protein content of at least 30.0% (w / w, dry matter ratio).

5. A cake mix or cake premix comprising the powdered sugar substitute according to any one of claims 1 to 4.

6. A dough or batter product comprising the sugar substitute according to claim 1.

7. The dough or batter product according to claim 6, further comprising flour and eggs or egg products.

8. The dough or batter product according to claim 7, further comprising one or more of a leavening agent, oil or fat, and a sweetening agent.

9. The dough or batter product according to claim 6, which is a cake batter.

10. The cake batter is - 15.0 to 30.0% (w / w) of flour, and - 5.0 to 30.0% (w / w) of oil or fat, and - 7.0 to 25.0% (w / w) of eggs or egg products, and - 3.0 to 22.0% (w / w) of one or more modified starches, and - 3.0 to 18.0% (w / w) of one or more fructans, and - 0.20 to 11.4% (w / w) of one or more protein products selected from the group consisting of egg protein, milk protein, isolated cereal protein, oilseed protein, tuber protein, root protein, and legume protein, and - 0.20 to 30.0% (w / w) of one or more starch products, and - water up to 100.0% (w / w) The dough or batter product according to claim 9, which is a cream-type cake batter containing

11. The dough or batter product according to claim 10, wherein the cream-type cake batter further contains one or more enzymes and / or one or more reducing agents.

12. The cake batter - 7.0 to 30.0% (w / w) of flour, - 10.0 to 45.0% (w / w, in terms of liquid eggs) of eggs or egg products, - 3.0 to 22.0% (w / w) of one or more modified starches, - 3.0 to 18.0% (w / w) of one or more fructans, - 0.20 to 13.9% (w / w) of one or more protein products selected from the group consisting of egg proteins, milk proteins, isolated cereal proteins, oilseed proteins, tuber proteins, root proteins, and legume proteins, - 0.20 to 30.0% (w / w) of one or more starch products, - water up to 100.0% (w / w) and is a sponge-type cake batter, and is the dough or batter product according to claim 9.

13. The dough or batter product according to claim 12, wherein the sponge-type cake batter further contains one or more enzymes and / or one or more reducing agents.

14. The dough or batter product according to claim 6, which does not contain a sweetening agent other than the powdery saccharide substitute.

15. A food product containing the powdery saccharide substitute according to any one of claims 1 to 4 or the dough or batter product according to any one of claims 6 to 11.

16. The food product according to claim 15, wherein the food product is a bakery or pastry product.

17. The food product according to claim 16, wherein the bakery or pastry product is a cake, cream cake, or sponge-type cake.

18. A method for preparing a powdery saccharide substitute, comprising at least - 20.0 to 80.0% (w / w) of one or more modified starches, - 20.0 to 70.0% (w / w) of one or more fructans, - 0.50 to 10.0% (w / w) of one or more protein products selected from the group consisting of egg proteins, milk proteins, isolated cereal proteins, oilseed proteins, tuber proteins, root proteins, and legume proteins, - 0.50 to 20.0% (w / w) of one or more starch products and a method comprising the step of preparing a mixture. **Claim 19**: The method according to claim 18, wherein the mixture further comprises one or more enzymes and / or one or more reducing agents. **Claim 20** A method for preparing a dough or batter product according to any one of claims 6 to 11, comprising the step of adding a powdery saccharide substitute according to any one of claims 1 to 4 to flour, eggs or egg products. **Claim 21**: The method according to claim 20, comprising the step of adding the powdery saccharide substitute to flour, eggs or egg products, and one or more of an expanding agent, an oil or fat, and a sweetening agent. **Claim 22** A method for preparing a bakery or pastry product, comprising the step of preparing a dough or batter product by mixing a powdery saccharide substitute according to any one of claims 1 to 4 with flour, eggs or egg products, and the step of baking the dough or batter product to thereby obtain the bakery or pastry product. **Claim 23**: The method according to claim 22, comprising the step of preparing a dough or batter product by mixing the powdery saccharide substitute with flour, eggs or egg products, and one or more of an expanding agent, an oil or fat, and a sweetening agent, and the step of baking the dough or batter product to thereby obtain the bakery or pastry product. **Claim 24** - 20.0 to 80.0% (w / w) of one or more modified starches, and - 20.0 to 70.0% (w / w) of one or more fructans, and - 0.50 to 10.0% (w / w) of one or more protein products selected from the group consisting of egg proteins, milk proteins, isolated cereal proteins, oilseed proteins, tuber proteins, root proteins and legume proteins, and - 0.50 to 20.0% of one or more starch products Use of a composition comprising as a complete or partial substitute for a sweetening agent. **Claim 25**: The use according to claim 24, wherein the composition further comprises one or more enzymes and / or one or more reducing agents.