Sweetener Concentrate Compound

Abstract

1. A sweetener concentrate, a sweetener formulation, and sweetened food formulations and products, the sweetener formulation comprising: (a) sweetener particles containing a first sweetener; and (b) crystalline sugar particles, wherein at least one protein is disposed within the sweetener particles, and a first weight ratio of the at least one protein to the first sweetener is within the range of 0.01:1 to 20:1, and at least 40% by weight of the total amount of the sweetener within the sweetener formulation is crystalline.

Description

[Technical field]

[0001] This application claims priority from U.S. Patent Application No. 63 / 229,614, filed August 5, 2021, U.S. Patent Application No. 63 / 253,133, filed October 7, 2021, and U.S. Patent Application No. 63 / 316,015, filed March 3, 2022, which applications are incorporated by reference for all purposes as if fully set forth herein. [Background technology]

[0002] The present invention relates primarily to food formulations and sweetener formulations therefor, sweetener concentrate formulations containing one or more proteins disposed in sweetener particles, and sweeteners and food formulations containing such sweetener concentrate formulations.

[0003] The present inventors have recognized a need for improved sweetener formulations and improved food formulations containing such improved sweetener formulations. Summary of the Invention

[0004] According to an aspect of the present invention, there is provided a formulation comprising sweetener particles, the sweetener particles comprising crystalline sucrose and (b) optionally amorphous sucrose, wherein the total amount of sucrose in the sweetener particles is defined as crystalline sucrose and amorphous sucrose, and protein is arranged in the sweetener particles as protein particles, and within the population of sweetener particles, (i) a first weight ratio of protein to the total amount of sucrose is in the range of 0.01:1 to 20:1, and (ii) a second weight ratio of amorphous sucrose to crystalline sucrose is up to 3.3:1.

[0005] According to a further aspect of the present invention, there is provided a formulation comprising: (a) sweetener particles containing a first sweetener; and (b) crystalline sugar particles, wherein at least one protein is disposed in the sweetener particles, a first weight ratio of the at least one protein to the first sweetener is in the range of 0.01:1 to 20:1, and at least 40% by weight of the total amount of sweeteners in the sweet formulation is crystalline.

[0006] According to a further aspect of the present invention, there is provided a food formulation comprising: (a) a first sweetener particle comprising a first sweetener and at least one protein disposed within the first sweetener particle; (b) a second sweetener particle containing primarily or consisting essentially of a regular sugar; (c) at least one fat; and (d) optionally at least one starch, wherein the total concentration of the first sweetener, the second sweetener, the at least one fat, and the at least one starch in the food formulation is at least 20% by weight, and the predominant sweetener in the food formulation is regular sugar.

[0007] According to a feature in the described preferred embodiments, the food formulation exhibits improved sweetness compared to a control edible formulation identical to the food formulation but not comprising the at least one protein.

[0008] Further aspects and features of the invention are provided below.

[0009] The invention will now be described, by way of example only, with reference to the accompanying drawings, in which: With particular reference to the drawings in detail, it is stressed that the particulars shown are exemplary of preferred embodiments of the invention and are for the purpose of illustrative consideration only. [Brief description of the drawings]

[0010] [Figure 1] 1 is an X-ray diffraction (XRD) plot of a solid sweetener concentrate formulation containing 30% rice protein and 70% sucrose according to one embodiment of the present invention. [Diagram 2]1 is an X-ray diffraction (XRD) plot of a solid sweetener concentrate formulation containing 50% rice protein and 50% sucrose according to one embodiment of the present invention. [Diagram 3] 1 is an X-ray diffraction (XRD) plot of a solid sweetener concentrate formulation containing 70% rice protein and 30% sucrose according to one embodiment of the present invention. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0011] The present disclosure primarily describes sweetener concentrate formulations that include one or more proteins disposed in sweetener particles, and edible formulations that include such sweetener concentrate formulations.

[0012] Such sweetener concentrate formulations contain one or more proteins that may exhibit any of a variety of mucoadhesive properties.

[0013] The inventors have found that adding various proteins to food products can - unfortunately - reduce the perceived sweetness of the food product. Without being bound by theory, the inventors believe that this may be due, at least in part, to the contribution of such proteins to the astringency of the food product. As a result, it may be necessary to introduce additional amounts of sweeteners (e.g., sucrose or fructose) into the food product to offset the adverse effect of the proteins on food sweetness, food taste, food mouthfeel, etc. This may also require significant modifications in the preparation and manufacture of the food product, as various food properties, including texture and baking properties, may be impaired or altered. In particular with regard to milk proteins, this phenomenon may be more severe for whey protein isolates compared to whey protein concentrates. This phenomenon may be even more severe for casein-based proteins compared to various whey protein formulations. In particular, casein-based proteins may have an adverse effect on mouthfeel.

[0014] Various vegetable protein concentrates can also impair the taste characteristics of various foods. For example, pea protein can contribute unpleasant sensory perceptions, such as an astringent taste.

[0015] The inventors have further discovered that the location of protein in food can be very important, at least in terms of its sweetness.Specifically, the inventors have discovered that protein may not adversely affect the sweetness of food when it is incorporated into sweetener particles.In fact, the inventors have surprisingly discovered that under certain conditions (e.g., within a certain concentration range of protein), the presence of such protein in food can actually enhance the sweetness of food.

[0016] Without being limited by theory, the inventors believe that the mucoadhesion of proteins to the mucosa or mucous membrane on the tongue and in the oral cavity may contribute to the retention of carbohydrates and polyols of the sweetener, enhancing and prolonging the sweet sensation. This phenomenon occurs or is greatly enhanced when proteins are incorporated into the sweetener particles such that the mucoadhesion between the mucosa, including mucin, and the proteins in the sweetener particles helps to fix the sweetener particles to the oral mucosa or at least increases the contact time of the sweetener particles with the oral mucosa. This leads, for example, to increased activation of sweet sensor / receptor sites on the tongue.

[0017] The inventors further surprisingly found that within a certain low concentration range of proteins placed in sweetener particles, the presence of proteins (probably due to increased mucoadhesion) appears to more than offset various properties of proteins that adversely affect taste, including perceived sweetness. These adverse properties include increased viscosity of the food (inter alia, reduced dissolution kinetics, impeding transport of sweetener molecules to sweetness sensor / receptor sites), coating and blocking of oral sweetness sensor / receptor sites, and non-sweetness of proteins. By more than offsetting these adverse properties, the presence of proteins in sweetener particles can impart a greatly enhanced sweetness to foods.

[0018] However, the inventors have surprisingly found that when the concentration of protein disposed within sweetener particles is above this particular low concentration range (e.g., a sweetener formulation containing protein disposed within sugar particles at a weight ratio of 20% protein to 80% sugar), the presence of protein can significantly impair the perceived sweetness. Indeed, the perceived sweetness of such a protein-containing sweetener particle formulation can be significantly reduced compared to a control sweetener formulation identical to the sweetener formulation but not including at least one protein.

[0019] Thus, the inventors have discovered that in the presence of other sweetener particles, such as regular sugar, such sweetened "protein concentrates" can actually enhance the perceived sweetness. For example, when a protein concentrate "diluted" with regular sugar is utilized in a food product such as a confectionery or baked goods (cakes, cookies, pastries, etc.), the food product can exhibit a significantly improved sweetness compared to a control food product having the same concentration of sweetener (in this example, regular sugar) but without protein.

[0020] In some cases, the food products of the present invention can be formulated to contain at least 20% to 50% less sweetener than actual conventional foods without reducing the perceived sweetness.

[0021] In addition to the obvious health benefits, the sweetened protein concentrate, when used in combination with conventional sweeteners such as ordinary crystalline sugar, can significantly reduce the production costs of various food products compared to protein-based sweeteners in which virtually all of the sugar particles contain low concentrations of protein.

[0022] Examples of proteins for use in the formulations of the present invention include, but are not limited to, milk proteins such as casein and whey protein. Casein may include, for example, calcium caseinate, sodium caseinate, micellar casein, and acid casein.

[0023] Additional examples of such proteins include vegetable proteins, common examples of which include rice protein, pea protein, and chickpea protein.

[0024] A variety of proteins may be produced by fermentation.

[0025] As used herein and in the claims that follow, the term "mucoadhesive agent" and the like refers to a substance that exhibits an affinity for adhering to the mucin layer of the mucosal surface of the human tongue via mucoadhesion.

[0026] As used herein, the term "sweetener carbohydrate" refers to an edible sweetener having at least one carbohydrate moiety, which carbohydrate is processed in the human body to generate energy. This definition is meant to include sweetener carbohydrates having an energy value of at least 0.1 kcal / g, more typically at least 0.2 kcal / g, more typically at least 0.5 kcal / g, and even more typically at least 1.0 kcal / g. This definition is meant to include, in particular, allulose.

[0027] The term "sweetened carbohydrates" is specifically meant to exclude high intensity sweeteners such as sucralose, aspartame, and acesulfame K.

[0028] The term "sweetener" when used alone is meant to include both sweetener carbohydrates and sweetener polyols.

[0029] Sweetener carbohydrates produce a sweet taste when consumed by a typical human consumer. On a normalized sweetness scale, where maltose is about 0.31 and lactose is about 0.22, on a weight basis relative to sucrose, the term "sweetener carbohydrate" applies to lactose and any sugar or other nutrient carbohydrate-containing sweetener having a sweetness within the range of 0.15 to 2.5 on this normalized sweetness scale. Alternatively, the minimum sweetness of a sugar or other nutrient carbohydrate-containing sweetener may be stated to be that of raffinose (which has a sweetness of 0.15 on the above scale). More typically, such sweetener carbohydrates have a sweetness within the range of 0.25 to 2.5, 0.35 to 2.5, 0.45 to 2.5, 0.25 to 1.8, 0.45 to 1.7, 0.15 to 1.7, or 0.35 to 1.5 on this normalized sweetness scale.

[0030] It is noted that the relative sweetness of fructose reported in the literature ranges from a minimum of 0.91 to a maximum of about 1.7. For the avoidance of doubt, the term "sweetening carbohydrate" is meant to include fructose regardless of any of its reported relative sweetness values.

[0031] As used herein, the term "normalized sweetness scale" refers to a weight-based relative sweetness scale in which sucrose is assigned a value of 1.00. More specifically, the normalized sweetness scale is determined according to the method disclosed in Moscowitz, H. "Ratio Scales of Sugar Sweetness"; Perception & Psychophysics, 1970, Vol. 7(5), in which the power functions of sugars and polyols / sugar alcohols as disclosed in Table 3 and provided herein below have an exponent of 1.3 (n=1.3). [Table 1]

[0032] Sweetener carbohydrates can be monosaccharides or disaccharides. Examples of sweetener carbohydrates include, but are not limited to, sucrose, glucose, maltose, fructose, lactose or any combination of sweetener carbohydrates. One or more sweetener carbohydrates can be combined with one or more sweetener polyols. Sweetener carbohydrates can be naturally occurring or synthetically produced.

[0033] As used herein, the term "sweetener polyol" refers to a consumable polyol that produces a sweet taste when consumed by a typical human consumer. Non-limiting examples of sweetener polyols include xylitol, maltitol, erythritol, sorbitol, threitol, arabitol, hydrogenated starch hydrolysate (HSH), isomalt, lactitol, mannitol, or galactitol (dulcitol). In many cases, the polyol is a sugar alcohol. Sugar alcohols can be made from carbohydrates by any known reduction method (through chemical or biological conversion) of acids or aldehydes to alcohols. In other cases, sweetener polyols can be synthesized from parent carbohydrates. Alternatively, sweetener polyols can be obtained from biological sources.

[0034] For the avoidance of doubt, the term "sweetener polyol" is meant to include any polyol / sugar alcohol having a sweetness within the range of 0.15 to 2.5 on the above normalized sweetness scale. More typically, such sweetener polyols have a sweetness within the range of 0.15 to 1.5, 0.15 to 1.0, 0.15 to 0.8, 0.15 to 0.7, 0.20 to 0.7, 0.15 to 0.6 or 0.25 to 0.6 on this normalized sweetness scale.

[0035] Proteins for use in accordance with the formulations and methods of the present invention can have a variety of mucoadhesive properties.

[0036] Mucoadhesion may generally refer to the adhesion of a particular macromolecule to the mucin layer of the mucosal surface of the human tongue. The affinity of a mucoadhesive to adhere to the mucin layer of the mucosal surface of the human tongue may be characterized or quantified by various characterization methods.

[0037] As used herein and in the claims that follow, the terms "mucoadhesion" and "mucosal adhesion" refer to the tendency of compounds or certain macromolecules (e.g., various proteins) to adhere to the mucin layer of the mucosal surface of the human tongue.

[0038] As used herein and in the claims that follow, the term "mucoadhesive agent" and the like refers to a substance that exhibits an affinity for adhering to the mucin layer of the mucosal surface of the human tongue via mucoadhesion.

[0039] Mucoadhesiveness of proteins for use in accordance with the formulations and methods of the invention may be due to the presence of multiple hydrophilic groups, e.g., amine, methoxy, hydroxyl groups, etc., which may aid in attachment to mucosa or cell membranes through a variety of interactions, such as hydrogen bonding and electrostatic interactions. Mucoadhesion may be promoted by a variety of physical phenomena, including entanglement.

[0040] With regard to whey proteins, for example, significant electrostatic interactions can occur between positively charged whey proteins (eg, β-lactoglucolin) and negatively charged saliva proteins.

[0041] In some embodiments of the invention, the protein is or comprises a globular protein.

[0042] In some embodiments of the invention, the protein is or comprises a storage protein.

[0043] In some embodiments of the invention, the globular protein is or comprises a globulin protein.

[0044] In some embodiments of the invention, the globular protein is or comprises an albumin protein.

[0045] In some embodiments of the invention, the storage protein is or comprises a seed storage protein.

[0046] In some embodiments of the invention, the storage protein is or comprises a prolamin protein.

[0047] In some embodiments of the invention, the prolamin protein is or comprises a glutelin protein.

[0048] In some embodiments of the invention, the storage protein is or comprises a 2S albumin protein.

[0049] In some embodiments of the invention, the globulin protein is or comprises a 7S vicilin protein.

[0050] In some embodiments of the invention, the globulin protein is or comprises an 11S legumin protein.

[0051] In some embodiments of the invention, the globulin protein is or comprises a 15S globulin protein.

[0052] In some embodiments of the invention, the globulin protein is or comprises an 8S combicilin protein.

[0053] In some embodiments of the invention, the globulin protein is or comprises a γ-conglutin protein.

[0054] In some embodiments of the invention, the globulin protein is or comprises a β-conglutin protein.

[0055] In some embodiments of the invention, the storage protein is or comprises ovalbumin protein.

[0056] In some embodiments of the invention the storage protein is or comprises a β-lactoglobulin protein.

[0057] In some embodiments of the invention, the storage protein is or comprises a serum albumin, such as bovine serum albumin.

[0058] In some embodiments of the invention, the protein is a milk protein.

[0059] In some embodiments, the milk protein comprises at least one whey protein.

[0060] There are several common types of whey protein, including whey protein concentrate and whey protein isolate. Whey protein concentrate (WPC) typically contains 70%-80% protein. WPC also contains lactose and fat. Whey protein isolate (WPI) contains at least 90% protein and may contain lactose and fat, but in lesser amounts than WPC.

[0061] In some embodiments, the milk protein comprises at least one casein.

[0062] In some embodiments, the at least one whey protein is in the form of a whey protein concentrate.

[0063] In some embodiments, the at least one whey protein is in the form of a whey isolate.

[0064] In some embodiments, the at least one whey protein is in the form of any combination of whey protein concentrate and whey protein isolate.

[0065] In some embodiments, the milk protein (eg, whey protein) comprises alpha-lactalbumin.

[0066] In some embodiments, the milk protein (eg, whey protein) comprises β-lactoglobulin.

[0067] In some embodiments, the milk protein (eg, whey protein) comprises serum albumin.

[0068] In some embodiments, the milk protein (eg, whey protein) comprises at least one immunoglobulin.

[0069] In some embodiments, the milk protein (eg, whey protein) comprises at least one proteose peptone.

[0070] In some embodiments, the at least one casein is a caseinate.

[0071] In some embodiments, the at least one casein comprises a caseinate.

[0072] In some embodiments, the casein is a metal caseinate.

[0073] In some embodiments, the caseinate is R +1-caseinate form, where R has a nominal valence of 1, e.g. potassium caseinate.

[0074] In some embodiments, the caseinate is R +2 -(caseinate)2, where R has a nominal valence of 2, e.g., magnesium caseinate.

[0075] In some embodiments, the caseinate is R +3 -(caseinate)3, where R has a nominal valence of 3, e.g., chromium caseinate.

[0076] In some embodiments, the casein is calcium caseinate.

[0077] In some embodiments, the casein is selected from the group of caseinates consisting of calcium caseinate, magnesium caseinate, sodium caseinate, potassium caseinate, ammonium caseinate, and chromium caseinate.

[0078] In some embodiments, the casein is acid casein.

[0079] In some embodiments, the casein (eg, calcium caseinate) is in the form of micelles.

[0080] In some embodiments of the present invention, the protein comprises at least one vegetable protein.

[0081] In some embodiments, the at least one plant protein is in the form of any combination of a plant protein concentrate and a plant protein isolate.

[0082] In some embodiments, the vegetable protein includes rice protein.

[0083] In some embodiments, the vegetable protein includes pea protein.

[0084] In some embodiments, the vegetable protein includes chickpea protein.

[0085] In some embodiments of the invention, the egg proteins comprise or consist primarily of albumin.

[0086] In some embodiments of the invention, the albumin comprises or comprises primarily ovalbumin.

[0087] In some embodiments of the invention, the egg proteins comprise or primarily comprise lipoproteins.

[0088] In some embodiments of the invention, the lipoprotein comprises or comprises primarily low density lipoprotein.

[0089] In some embodiments of the invention, the lipoprotein comprises a high density lipoprotein.

[0090] In some embodiments, the at least one egg protein is in the form of any one of egg protein, egg protein concentrate, and egg protein isolate, or any combination thereof.

[0091] Typically, edible filler materials are utilized to compensate for the reduced amount of sugar in the food formulations of the present invention. Typically, the edible filler may be dietary fiber or a soluble fiber, such as soluble dietary fiber.

[0092] In some embodiments, the edible filler may be or may include a polysaccharide, such as a fructan. Of the fructans, inulin may be commonly used.

[0093] In some embodiments, the edible filler may be or may include an oligosaccharide, such as a fructooligosaccharide.

[0094] In some embodiments, the soluble fiber can be or can include resistant maltodextrin (eg, soluble corn fiber).

[0095] In some embodiments, the soluble fiber may be or may include polydextrose.

[0096] Sweetener formulation or edible formulation generally does not contain silicon-containing species such as silica.In some embodiments, the concentration of silicon in sweetener formulation or edible formulation is at most 1%, at most 0.5%, at most 0.2%, at most 0.1%, at most 0.05%, at most 0.02%, at most 0.01%, at most 0.005%, or at most 0.003%.Usually, the concentration of silicon in sweetener formulation or edible formulation is at most 0.002%, at most 0.001%, or the formulation does not contain silicon. EXAMPLES

[0097] Reference is now made to the following examples, which together with the above descriptions, illustrate the invention in a non-limiting manner.

[0098] [Table 2]

[0099] [Table 3] JPEG2024528288000005.jpg239159JPEG2024528288000006.jpg80159

[0100] Various common ingredients (sugars, polyols, etc.) are not included in this list.

[0101] Example 1 Preparation of protein sweetener slurry A sweetener syrup containing one or more carbohydrate sweeteners and / or one or more polyol (usually sugar alcohol) sweeteners is prepared prior to the addition of the protein. The temperature of the sweetener syrup is generally maintained within the range of 25°C to possibly around 80°C. For sucrose, the default temperature is 60°C. Various proteins may exhibit temperature sensitivity, which may determine the maximum temperature of the preparation process. The concentration of sweeteners in water is usually within the range of 1% to 65% by weight for most of the carbohydrate and polyol sweeteners (which may depend on the ratio between protein and sweetener). Some low solubility sweeteners may require relatively high water concentration and / or temperature to completely dissolve. The protein is then added stepwise under constant mixing. Once the addition of the protein is complete, the mixing vessel is kept agitated using a high shear mixer for at least 7 minutes until the protein is completely dispersed in the sweetener syrup.

[0102] For more difficult to disperse proteins, the water fraction may be preheated.

[0103] Example 2 Preparation of dry powder Protein sweetener concentrate syrup (e.g., made according to Example 1) is transferred to a heated double-jacketed vessel (e.g., Stephan) of a vacuum dryer. The vessel is heated (usually 60°C-70°C), maintained under vacuum, and constantly mixed to evaporate water, ultimately producing a protein sweetener concentrate powder, which is usually fine and dry.

[0104] Optionally, the powder may be transferred to an oven (typically operating at 65° C.) for further drying for several hours or overnight.

[0105] Example 2A Size reduction of protein sweetener powders Protein sweetener concentrates, typically in powder form, can optionally be subjected to size reduction: the protein sweetener powder can be milled to produce a fine powder having a D50 that is typically in the range of 75-300 micrometers, depending on the particular protein(s) in the concentrate.

[0106] Experimental Example 3 Dilution of Protein Sweetener Concentrate to Make Sweetener Component A protein sweetener concentrate (e.g., size-reduced as in Example 2A), typically having a D50 in the range of 75-300 micrometers, is diluted with at least one conventional carbohydrate sweetener and / or at least one polyol (usually a sugar alcohol) sweetener to obtain the desired amount of protein in the sweetener formulation. For example, to prepare a "diluted" or "standard protein sweetener" formulation containing an average of 0.3% protein from a protein sweetener concentrate containing 50% protein, 0.6 grams of the protein sweetener concentrate formulation are mixed with 99.4 grams of a conventional carbohydrate sweetener (e.g., sucrose) and / or polyol sweetener.

[0107] Example 4 Use of sweetener ingredients in the preparation of edible formulations A "diluted" or "standard strength" protein sweetener formulation (e.g., made according to Example 3), which may be a mixture of a protein sweetener concentrate and a regular sweetener, may be added as an ingredient along with other ingredients, mixed, and optionally further processed (e.g., baked) to make an edible formulation (e.g., cakes, muffins, biscuits).

[0108] Example 5 Another way to utilize the protein sweetener concentrate formulation is by adding the required amount of protein sweetener concentrate - as a separate ingredient - together with a regular sweetener (carbohydrate sweetener and / or polyol sweetener) during the preparation of an edible formulation (e.g., muffin). For example, to obtain a sweetener with an average protein concentration of 0.3% from a regular sweetener and a concentrated protein-containing sweetener containing 50% protein in an edible formulation, 0.6 grams of protein sweetener concentrate are added together with 99.4 grams of regular sweetener. Thus, the protein sweetener concentrate and the regular sweetener can be added as separate ingredients, not as a mixture.

[0109] Example 6 A dispersion (slurry) containing 50% calcium caseinate blend (P0303, Cambridge commodities, 88% protein) and 50% sucrose was prepared according to Example 1: 100 grams of the calcium caseinate blend was slowly added to a sucrose syrup containing 100 grams of sucrose and 500 grams of water. The syrup containing calcium caseinate was then transferred to a heated double jacketed vessel of a vacuum dryer, which was heated and maintained under vacuum according to Example 2 to produce the protein sweetener concentrate as a fine dry powder.

[0110] Example 7 A dispersion (slurry) containing 70% calcium caseinate blend (P0303, Cambridge commodities, 88% protein) and 30% sucrose was prepared according to Example 1: 100 grams of the calcium caseinate blend was slowly added to a sucrose syrup containing 42.8 grams of sucrose and 500 grams of water. The syrup containing calcium caseinate was then transferred to a heated double jacketed vessel of a vacuum dryer, which was heated and maintained under vacuum according to Example 2 to produce the protein sweetener concentrate as a fine dry powder.

[0111] Example 8 A dispersion (slurry) containing 10% calcium caseinate blend (P0303, Cambridge commodities, 88% protein) and 90% sucrose was prepared according to Example 1: 100 grams of the calcium caseinate blend was slowly added to a sucrose syrup containing 900 grams sucrose and 500 grams water. The syrup containing calcium caseinate was then transferred to a heated double jacketed vessel of a vacuum dryer, which was heated and maintained under vacuum according to Example 2 to produce the protein sweetener concentrate as a fine dry powder.

[0112] Example 9 A dispersion (slurry) containing 90% calcium caseinate blend (P0303, Cambridge commodities, 88% protein) and 10% sucrose was prepared according to Example 1: 100 grams of the calcium caseinate blend was slowly added to a sucrose syrup containing 11.1 grams of sucrose and 500 grams of water. The syrup containing calcium caseinate was then transferred to a heated double jacketed vessel of a vacuum dryer, which was heated and maintained under vacuum according to Example 2 to produce the protein sweetener concentrate as a fine dry powder.

[0113] Example 10 A dispersion (slurry) containing 30% calcium caseinate blend (P0303, Cambridge commodities, 88% protein) and 70% sucrose was prepared according to Example 1: 100 grams of the calcium caseinate blend was slowly added to a sucrose syrup containing 233.3 grams of sucrose and 500 grams of water. The syrup containing calcium caseinate was then transferred to a heated double jacketed vessel of a vacuum dryer, which was heated and maintained under vacuum according to Example 2 to produce the protein sweetener concentrate as a fine dry powder.

[0114] Example 11 A dispersion (slurry) containing 30% rice protein blend (Zero, LSP, 79% protein) and 70% sucrose was prepared according to Example 1: 100 grams of the rice protein blend was slowly added to a sucrose syrup containing 233.3 grams of sucrose and 500 grams of water. The syrup containing the rice protein was then transferred to a heated double jacketed vessel of a vacuum dryer, which was heated and maintained under vacuum according to Example 2 to produce the protein sweetener concentrate as a fine dry powder.

[0115] Example 12 A dispersion (slurry) containing 50% rice protein blend (Zero, LSP, 79% protein) and 50% sucrose was prepared according to Example 1: 100 grams of the rice protein blend was slowly added to a sucrose syrup containing 100 grams sucrose and 500 grams water. The syrup containing the rice protein was then transferred to a heated double jacketed vessel of a vacuum dryer, which was heated and maintained under vacuum according to Example 2 to produce the protein sweetener concentrate as a fine dry powder.

[0116] Example 13 A dispersion (slurry) containing 70% rice protein blend (Zero, LSP, 79% protein) and 30% sucrose was prepared according to Example 1: 100 grams of the rice protein blend was slowly added to a sucrose syrup containing 42.8 grams of sucrose and 500 grams of water. The syrup containing the rice protein was then transferred to a heated double jacketed vessel of a vacuum dryer, which was heated and maintained under vacuum according to Example 2 to produce the protein sweetener concentrate as a fine dry powder.

[0117] Example 14 A dispersion containing 1% calcium caseinate blend (P0303, Cambridge commodities, 88% protein) was prepared according to Example 1: A concentrated sweetener syrup containing 650 grams of sucrose was prepared prior to the addition of calcium caseinate. 6.5 grams of calcium caseinate was then dispersed in the concentrated sweetener syrup. The syrup was transferred to a heated double jacketed vessel of a vacuum dryer, which was heated and maintained under vacuum according to Example 2 to produce the protein sweetener concentrate as a fine dry powder.

[0118] Example 15 A dispersion containing 1.5% calcium caseinate blend (P0303, Cambridge commodities, 88% protein) was prepared according to Example 1: A concentrated sweetener syrup containing 650 grams of sucrose was prepared prior to the addition of the calcium caseinate blend. 9.75 grams of the calcium caseinate blend was then dispersed in the concentrated sweetener syrup. The syrup was transferred to a heated double jacketed vessel of a vacuum dryer, which was heated and maintained under vacuum according to Example 2 to produce the protein sweetener concentrate as a fine dry powder.

[0119] Example 16 A dispersion containing 1% of rice protein blend (Zero, LSP, 79% protein) was prepared according to Example 1: A concentrated sweetener syrup containing 650 g of sucrose was prepared prior to adding the rice protein blend. 6.5 grams of the rice protein blend was then dispersed in the concentrated sweetener syrup. The syrup was transferred to a heated double jacketed vessel of a vacuum dryer, which was heated and maintained under vacuum according to Example 2 to produce the protein sweetener concentrate as a fine dry powder.

[0120] Examples 17 to 26 The formulations of Examples 6-15 were prepared, but using fructose instead of sucrose.

[0121] Example 27 A dispersion (slurry) containing 70% pea protein isolate (Nutralys® S85XF, 83-88% protein) and 30% sucrose was prepared according to Example 1: 100 grams of pea protein isolate was slowly added to a sucrose syrup containing 42.8 grams of sucrose and 500 grams of water. The syrup containing the pea protein was then transferred to a heated double jacketed vessel of a vacuum dryer, which was heated and maintained under vacuum according to Example 2 to produce the protein sweetener concentrate as a fine dry powder.

[0122] Example 28 A dispersion (slurry) containing 60% pea protein isolate (Nutralys® S85XF, 83-88% protein) and 40% sucrose was prepared according to Example 1: 100 grams of pea protein isolate was slowly added to a sucrose syrup containing 66.6 grams of sucrose and 500 grams of water. The pea protein-containing syrup was then transferred to a heated double jacketed vessel of a vacuum dryer, which was heated and maintained under vacuum according to Example 2 to produce the protein sweetener concentrate as a fine dry powder.

[0123] Example 29 A dispersion (slurry) containing 20% ​​pea protein isolate (Nutralys® S85XF, 83-88% protein) and 80% sucrose was prepared according to Example 1: 100 grams of pea protein isolate was slowly added to a sucrose syrup containing 400 grams sucrose and 500 grams water. The pea protein-containing syrup was then transferred to a heated double jacketed vessel of a vacuum dryer, which was heated and maintained under vacuum according to Example 2 to produce a protein sweetener concentrate as a fine dry powder.

[0124] Example 30 A dispersion (slurry) containing 50% pea protein isolate (Nutralys® S85XF, 83-88% protein) and 50% sucrose was prepared according to Example 1: 100 grams of pea protein isolate was slowly added to a sucrose syrup containing 100 grams sucrose and 500 grams water. The pea protein-containing syrup was then transferred to a heated double jacketed vessel of a vacuum dryer, which was heated and maintained under vacuum according to Example 2 to produce the protein sweetener concentrate as a fine dry powder.

[0125] Example 31 A dispersion (slurry) containing 50% micellar casein blend (IdaPro, 88% protein) and 50% sucrose was prepared according to Example 1: 100 grams of the micellar casein blend was slowly added to a sucrose syrup containing 100 grams of sucrose and 500 grams of water. The syrup containing the micellar casein was then transferred to a heated double jacketed vessel of a vacuum dryer, which was heated and maintained under vacuum according to Example 2 to produce the protein sweetener concentrate as a fine dry powder.

[0126] Example 32 A dispersion (slurry) containing 70% micellar casein blend (IdaPro, 88% protein) and 30% sucrose was prepared according to Example 1: 100 grams of the micellar casein blend was slowly added to a sucrose syrup containing 42.86 grams of sucrose and 500 grams of water. The syrup containing the micellar casein was then transferred to a heated double jacketed vessel of a vacuum dryer, which was heated and maintained under vacuum according to Example 2 to produce the protein sweetener concentrate as a fine dry powder.

[0127] Example 33 A dispersion (slurry) containing 30% micellar casein blend (IdaPro, 88% protein) and 70% sucrose was prepared according to Example 1: 100 grams of the micellar casein blend was slowly added to a sucrose syrup containing 233.3 grams of sucrose and 500 grams of water. The syrup containing the micellar casein was then transferred to a heated double jacketed vessel of a vacuum dryer, which was heated and maintained under vacuum according to Example 2 to produce the protein sweetener concentrate as a fine dry powder.

[0128] Example 34 A dispersion (slurry) containing 90% micellar casein blend (IdaPro, 88% protein) and 10% sucrose was prepared according to Example 1: 100 grams of the micellar casein blend was slowly added to a sucrose syrup containing 11.1 grams of sucrose and 500 grams of water. The syrup containing the micellar casein was then transferred to a heated double jacketed vessel of a vacuum dryer, which was heated and maintained under vacuum according to Example 2 to produce the protein sweetener concentrate as a fine dry powder.

[0129] Example 35 The protein sweetener concentrate was made as a fine dry powder by processing the formulation of Example 13 according to Example 1, followed by heating under vacuum according to Example 2. The powder was size reduced according to Example 2A.

[0130] The milled protein sweetener concentrate powder was then mixed with regular sugar according to Example 3: 0.145 grams of powder was mixed with 79.855 grams of sucrose to yield 80 grams of final sweetener blend, which contained an average real rice protein concentration of 0.1%, which corresponds to an average nominal rice protein concentration of 0.127%.

[0131] Example 36 The protein sweetener concentrate was made as a fine dry powder by processing the formulation of Example 32 according to Example 1, followed by evaporation under vacuum according to Example 2. The powder was size reduced according to Example 2A.

[0132] The protein sweetener concentrate powder was then mixed with regular sugar according to Example 3: 0.13 grams of powder was mixed with 79.87 grams of sucrose to yield 80 grams of final sweetener blend, which contained an average real micellar casein protein concentration of 0.1%, which corresponds to an average nominal micellar casein protein concentration of 0.114%.

[0133] Example 37 The protein sweetener concentrate was made as a fine dry powder by processing the formulation of Example 7 according to Example 1, followed by evaporation under vacuum according to Example 2. The powder was size reduced according to Example 2A.

[0134] The protein sweetener concentrate powder was then mixed with regular sugar according to Example 3: 0.162 grams of powder was mixed with 99.84 grams of sucrose to give 100 grams of final sweetener blend, which contained an average actual calcium caseinate concentration of 0.1%.

[0135] Example 38 The protein sweetener concentrate was made as a fine dry powder by processing the formulation of Example 10 according to Example 1, followed by evaporation under vacuum according to Example 2. The powder was size reduced according to Example 2A.

[0136] The protein sweetener concentrate powder was then mixed with regular sugar according to Example 3: 0.379 grams of powder was mixed with 99.62 grams of sucrose to give 100 grams of final sweetener blend, which contained an average actual calcium caseinate concentration of 0.1%.

[0137] Example 39 The protein sweetener concentrate was made as a fine dry powder by processing the formulation of Example 6 according to Example 1, followed by evaporation under vacuum according to Example 2. The powder was size reduced according to Example 2A.

[0138] The protein sweetener concentrate powder was then mixed with regular sugar according to Example 3: 0.227 grams of powder was mixed with 99.772 grams of sucrose to give 100 grams of final sweetener blend, which contained an average actual calcium caseinate concentration of 0.1%.

[0139] Example 40 The protein sweetener concentrate was made as a fine dry powder by processing the formulation of Example 6 according to Example 1, followed by evaporation under vacuum according to Example 2. The powder was size reduced according to Example 2A.

[0140] The protein sweetener concentrate powder was then mixed with regular sugar according to Example 3: 1.136 grams of powder was mixed with 98.863 grams of sucrose to give 100 grams of final sweetener blend, which contained an average actual calcium caseinate concentration of 0.5%.

[0141] Example 41 The protein sweetener concentrate was made as a fine dry powder by processing the formulation of Example 31 according to Example 1, followed by evaporation under vacuum according to Example 2. The powder was size reduced according to Example 2A.

[0142] The protein sweetener concentrate powder was then mixed with regular sugar according to Example 3: 0.227 grams of powder was mixed with 99.772 grams of sucrose to give 100 grams of final sweetener blend, which contained an average real micellar casein concentration of 0.1%.

[0143] Example 42 The protein sweetener concentrate was made as a fine dry powder by processing the formulation of Example 11 according to Example 1, followed by evaporation under vacuum according to Example 2. The powder was size reduced according to Example 2A.

[0144] The protein sweetener concentrate powder was then mixed with regular sugar according to Example 3: 0.422 grams of powder was mixed with 99.578 grams of sucrose to give 100 grams of final sweetener blend, which contained an average rice protein concentration of 0.1%.

[0145] Example 43 The protein sweetener concentrate was made as a fine dry powder by processing the formulation of Example 12 according to Example 1, followed by evaporation under vacuum according to Example 2. The powder was size reduced according to Example 2A.

[0146] The protein sweetener concentrate powder was then mixed with regular sugar according to Example 3: 0.253 grams of powder was mixed with 99.746 grams of sucrose to give 100 grams of final sweetener blend, which contained an average rice protein concentration of 0.1%.

[0147] Example 44 The protein sweetener concentrate was made as a fine dry powder by processing the formulation of Example 13 according to Example 1, followed by evaporation under vacuum according to Example 2. The powder was size reduced according to Example 2A.

[0148] The protein sweetener concentrate powder was then mixed with regular sugar according to Example 3: 0.904 grams of powder was mixed with 99.095 grams of sucrose to give 100 grams of final sweetener blend, which contained an average rice protein concentration of 0.5%.

[0149] Example 45 A dispersion (slurry) containing 30% calcium caseinate blend (P0303, Cambridge commodities, 88% protein) and 70% allulose was prepared according to Example 1: 51.5 grams of calcium caseinate was slowly added to an allulose syrup containing 120 grams of allulose and 480 grams of water. The syrup containing calcium caseinate was then transferred to a heated double jacketed vessel of a vacuum dryer, which was heated and maintained under vacuum according to Example 2 to produce the protein sweetener concentrate as a fine dry powder.

[0150] Example 46 A dispersion (slurry) containing 50% micellar casein blend (IdaPro, 88% protein) and 50% allulose was prepared according to Example 1: 100 grams of micellar casein was slowly added to an allulose syrup containing 100 grams of allulose and 500 grams of water. The syrup containing the micellar casein was then transferred to a heated double jacketed vessel of a vacuum dryer, which was heated and maintained under vacuum according to Example 2 to produce the protein sweetener concentrate as a fine dry powder.

[0151] Example 47 The protein sweetener concentrate was made as a fine dry powder by processing the formulation of Example 31 according to Example 1, followed by evaporation under vacuum according to Example 2. The powder was size reduced according to Example 2A.

[0152] The protein sweetener concentrate powder was then mixed with allulose according to Example 3: 0.227 grams of powder was mixed with 99.772 grams of allulose to give 100 grams of final sweetener blend. This blend contained an average real micellar casein concentration of 0.1%.

[0153] Example 48 A dispersion (slurry) containing 30% mung bean blend (H-Protein 008, 85% protein) and 70% sucrose was prepared according to Example 1: 100 grams of mung beans were slowly added to a sucrose syrup containing 233.3 grams of sucrose and 500 grams of water. The syrup containing the mung beans was then transferred to a heated double jacketed vessel of a vacuum dryer, which was heated and maintained under vacuum according to Example 2 to produce the protein sweetener concentrate as a fine dry powder.

[0154] Example 49 A dispersion (slurry) containing 50% mung bean blend (H-Protein 008, 85% protein) and 50% sucrose was prepared according to Example 1: 100 grams of mung beans were slowly added to a sucrose syrup containing 100 grams of sucrose and 500 grams of water. The syrup containing the mung beans was then transferred to a heated double jacketed vessel of a vacuum dryer, which was heated and maintained under vacuum according to Example 2 to produce the protein sweetener concentrate as a fine dry powder.

[0155] Example 50 A dispersion (slurry) containing 70% mung bean formulation (H-Protein 008, 85% protein) and 30% sucrose was prepared according to Example 1: 100 grams of mung beans were slowly added to a sucrose syrup containing 42.86 grams of sucrose and 500 grams of water. The syrup containing the mung beans was then transferred to a heated double jacketed vessel of a vacuum dryer, which was heated and maintained under vacuum according to Example 2 to produce the protein sweetener concentrate as a fine dry powder.

[0156] Examples 51 to 60 The formulations of Examples 6-15 were prepared, but using maltitol instead of sucrose and 700 grams of water.

[0157] Example 60A A dispersion (slurry) containing 5% egg protein blend and 95% sucrose was prepared as follows: 10 grams of egg protein (Pulviver, Powder Sport Plus, 99% protein) was slowly added to a sucrose syrup containing 190 grams sucrose and 500 grams water. The protein-containing syrup was then transferred to a heated double jacketed vessel of a vacuum dryer, which was heated and maintained under vacuum according to Example 8 to produce the protein sweetener concentrate as a fine dry powder.

[0158] Example 60B A protein sweetener concentrate was made by size reducing the powder of Example 60A according to Example 2A. The protein sweetener concentrate powder was then mixed with regular sugar according to Example 3: 3.0 grams of powder was mixed with 97 grams of sucrose to give 100 grams of final sweetener blend. This blend contained an average egg protein concentration of 0.15%.

[0159] Example 61 A dispersion (slurry) containing 5% rice protein blend (Zero, LSP, 79% protein) and 95% sucrose was prepared according to Example 1: 10 grams of the rice protein blend was slowly added to a sucrose syrup containing 190 grams sucrose and 500 grams water. The syrup containing the rice protein was then transferred to a heated double jacketed vessel of a vacuum dryer, which was heated and maintained under vacuum according to Example 2 to produce the protein sweetener concentrate as a fine dry powder.

[0160] Example 61A A protein sweetener concentrate was made by size reducing the powder of Example 61 according to Example 2A. The protein sweetener concentrate powder was then mixed with regular sugar according to Example 3: 24.05 grams of powder was mixed with 75.95 grams of sucrose to give 100 grams of final sweetener blend. This blend contained an average rice protein concentration of 0.95%.

[0161] Example 62 A dispersion (slurry) containing 15% rice protein blend (Zero, LSP, 79% protein) and 85% sucrose was prepared according to Example 1: 15 grams of the rice protein blend was slowly added to a sucrose syrup containing 85 grams sucrose and 500 grams water. The syrup containing the rice protein was then transferred to a heated double jacketed vessel of a vacuum dryer, which was heated and maintained under vacuum according to Example 2 to produce the protein sweetener concentrate as a fine dry powder.

[0162] Example 62A A protein sweetener concentrate was made by size reducing the powder of Example 62 according to Example 2A. The protein sweetener concentrate powder was then mixed with regular sugar according to Example 3: 2.53 grams of powder was mixed with 97.468 grams of sucrose to give 100 grams of final sweetener blend. This blend contained an average rice protein concentration of 0.3%.

[0163] Example 63 A dispersion (slurry) containing 95% rice protein blend (Zero, LSP, 79% protein) and 5% sucrose was prepared according to Example 1: 95 grams of the rice protein blend was slowly added to a sucrose syrup containing 5 grams sucrose and 500 grams water. The syrup containing the rice protein was then transferred to a heated double jacketed vessel of a vacuum dryer, which was heated and maintained under vacuum according to Example 2 to produce the protein sweetener concentrate as a fine dry powder.

[0164] Example 63A A protein sweetener concentrate was made by size reducing the powder of Example 63 according to Example 2A. The protein sweetener concentrate powder was then mixed with regular sugar according to Example 3: 0.933 grams of powder was mixed with 99.067 grams of sucrose to give 100 grams of final sweetener blend. This blend contained an average rice protein concentration of 0.7%.

[0165] Examples 64 to 67 The formulations of Examples 27-30 were prepared, except that sorbitol was used instead of sucrose, and 700 grams of water was used.

[0166] Example 68 Preparation of muffin samples Three types of muffin samples can be prepared: Type I is a "full sugar" control muffin, which can be of similar composition to a typical commercial muffin; Type II is a reduced sugar muffin according to the invention containing the protein sweetener or protein sweetener concentrate of the invention; Type III is a reduced sugar control muffin with the same composition as the reduced sugar muffin of the invention of Type II, but without protein in the sweetener particles.

[0167] The batter for each type of muffin contains sugar, 14.2% sunflower oil, 21.8% wheat flour (containing about 40% starch), 24.5% eggs, baking powder (1.1%), flavoring or flavouring (0.1%), salt (0.1%), and about 16.4% water. The batter for the I-type muffin contains 21.8% sugar by weight.

[0168] Fructooligosaccharides are used as bulking agents to make up for the reduced amount of sugar in Type II and Type III samples, typically Gofos™ (which typically contains 2% sugars) is used.

[0169] Type II muffins utilize sweetener blends from a variety of exemplary blends, many of which are described or exemplified above. Aside from the differences in blends, the preparation and baking processes for the inventive and control muffins are the same.

[0170] Example 68A Typically, reduced sugar muffins of the invention, type II, contain 39.1% less sugar than the "full sugar" control muffin, type I. For this exemplary case, types II and III muffins are formulated such that the batter contains approximately (100%-39.1%)·21.8%=13.3% sugar by weight. The fructooligosaccharide (Gofos™) content of the muffin batter is approximately 8.5% by weight (21.8% to 13.38%).

[0171] Example 68B In many cases, Type II reduced sugar muffins of the invention can contain reduced sugar in amounts other than the usual reduction of 39.1%. By way of (non-exhaustive) examples, Type II muffins may contain 50% less sugar, 35% less sugar, 20% less sugar, or 10% less sugar. In the exemplary case of 20% less sugar, Type II muffins are formulated so that the dough contains approximately (100%-20%)·21.8%=17.44% sugar by weight and 4.36% Gofos™ by weight (21.8%-17.44%). In any case, strictly for comparative purposes, Type II muffins contain at least 10% less sugar relative to Type I "full sugar" control muffins.

[0172] Example 69 Butter cookie sample preparation Three types of butter cookie samples can be prepared: Type I is a "full sugar" control butter cookie, which can be of similar composition to a typical commercial butter cookie; Type II is a reduced sugar butter cookie according to the invention containing the protein sweetener or protein sweetener concentrate of the invention; Type III is a reduced sugar control butter cookie with the same composition as Type II of the reduced sugar butter cookie of the invention, but without the protein in the sweetener particles.

[0173] The dough for each type of butter cookie contains sugar, 14.6% palm oil, 49.42% wheat flour (containing about 40% starch), corn starch (4.2%), water (5.7%), eggs (3.6%), soy lecithin (0.19%), baking powder (0.3%), salt (0.2%), 1.2% invert sugar (containing 5% water), 1.5% heavy cream (containing 37% fat and 3.5% lactose), flavoring or flavourings (0.1%), and the remainder water. The sugar content of Type I butter cookies is about 19.0%.

[0174] Inulin is used as a bulking agent to make up for the reduced amount of sugar in Type II and Type III samples. Orafti highly soluble inulin (containing 10% sugar) is typically utilized.

[0175] Type II butter cookies utilize sweetener blends from a variety of exemplary blends, many of which are described or exemplified above. Aside from the differences in blends, the preparation and baking processes for the inventive and control butter cookies are the same.

[0176] Example 69A Typically, Type II reduced sugar butter cookies of the invention contain about 40% less sugar than the "full sugar" control butter cookies of Type I. For this illustrative example, Types II and III butter cookies are formulated so that the dough contains about (100%-40.45%)·19.0%=11.3% sugar by weight. The inulin content of the dough is about 7.7% by weight (19.0%-11.3%).

[0177] Substantially as in the case of the muffin sample provided above, in many cases Type II reduced sugar butter cookies of the invention may contain reduced sugar in amounts other than the usual reduction of about 40%. By way of (non-exhaustive) example, Type II butter cookies may contain 50% less sugar, 40% less sugar, 35% less sugar, 20% less sugar, or 10% less sugar. Strictly for comparative purposes, Type II butter cookies contain at least 10% less sugar relative to Type I "full sugar" control butter cookies.

[0178] Example 70 Hazelnut spread sample preparation Three types of hazelnut spread samples can be prepared. Type I is "full sugar" control hazelnut spread, which can be similar in composition to typical commercial hazelnut spread. Type II is the reduced sugar hazelnut spread according to the present invention, which contains the protein sweetener or protein sweetener concentrate of the present invention. Type III is the reduced sugar control hazelnut spread, which has the same composition as the reduced sugar hazelnut spread of the present invention of type II, but does not contain protein in the sweetener particles.

[0179] Each type of hazelnut spread contains sugar, hazelnut paste (15%), palm oil (21.7%), cocoa powder with 12% fat (7.4%), skimmed milk powder (6.6%), rapeseed lecithin (0.2%) and flavours or flavourings (0.1%). The sugar content of type I hazelnut spread is 49%.

[0180] Fructooligosaccharides are used as bulking agents to compensate for the reduced amount of sugars in type II and type III samples. Gofos® is commonly used.

[0181] Type II hazelnut spread utilizes sweetener blends from various exemplary blends (many of which are described or exemplified above). Except for the difference in blends, the preparation process of the hazelnut spread of the present invention and the control hazelnut spread is the same.

[0182] Example 70A Typically, the reduced sugar hazelnut spread of the invention type II contains about 41% less sugar than the "full sugar" control hazelnut spread type I. For this exemplary case, the hazelnut spreads types II and III are formulated to contain about (100%-41.2%)·49%=28.8% sugar by weight. The inulin content of the hazelnut spread is about 20.2% by weight (49%-29.4%).

[0183] In many cases, as in the case of the hazelnut spread sample provided above, the reduced sugar hazelnut spread of the present invention of type II may contain reduced sugar in an amount other than the usual reduction of 40%.As a (non-exhaustive) example, the hazelnut spread of type II may contain 50% less sugar, 35% less sugar, 20% less sugar, or 10% less sugar.Strictly for comparison purposes, the hazelnut spread of type II contains at least 10% less sugar compared to the "full sugar" control hazelnut spread of type I.

[0184] Example 71 Sensory evaluation Exemplary sweeteners or edible formulations (e.g., muffins, butter cookies, and hazelnut spreads) can be evaluated by trained sensory panelists using paired comparison tests. Paired comparison tests are blind tests of two products, and the role of the panelists is to select / indicate the sweeter of the two products or samples (Sensory Evaluation Practices, 4 th (Ed., Stone, Bleibaum, Thomas, eds.) Results are analyzed using binomial distribution tables, which allow the sensory scientist to determine whether the perceived differences between samples are statistically significant.

[0185] The comparative sweetness index can be calculated from the combined paired comparison test results from all panelists. For example, if 10 of 17 panelists select the product of the present invention as sweeter and the remaining 7 panelists select the comparative or control product, the comparative sweetness index (CSI) is calculated as follows: CSI=(10 / 17)·100=58.8=59(approximate number)

[0186] Example 71A Another sensory method used to evaluate samples is the Differential Magnitude Estimation (DME), where each panelist tastes two samples from the following list and selects the sweeter one and the difference in sweetness: □There is absolutely no difference □The difference is extremely small □ Small differences □ Moderate difference □Big difference □Very large difference Each option is given a numerical value (0-5) and the panel average is calculated (if the first (inventive protein-containing) sample is shown as sweeter, the value is taken as positive and vice versa). Generally, differences of up to ±1.0 (i.e., within an absolute value of 1), and in some cases up to ±0.8 or up to ±0.5, are considered insignificant (i.e., the sweetness of the samples is substantially the same). Non-significant differences are considered to be good results for the inventive formulation versus the control formulation.

[0187] Example 72 to Example 81 The various formulations exemplified above were used to prepare muffin samples according to Example 68 and Example 68A (Type I and Type II). Protein sweetener concentrate was size reduced according to Example 2A and then mixed with regular sugar according to Example 3 to obtain the required dilution of protein.

[0188] The paired comparison study results of the paired comparison studies conducted and evaluated according to Example 71 and Example 71A are listed in Table 1 below. [Table 4]

[0189] Example 82 to Example 84 Various commercially available rice protein products (PROriz80™ for Examples 82 and 84, Oryzatein® for Example 83) were used to prepare the formulations of Examples 11-13 (30% rice protein blend / 70% sucrose, 50% rice protein blend / 50% sucrose, and 70% rice protein blend / 30% sucrose, respectively). Drying was performed in a heated double jacketed vessel of a vacuum dryer under constant mixing.

[0190] Example 85 to Example 87 X-ray diffraction (XRD) was performed on the dried materials obtained from Examples 82 to 84 using an X-ray diffractometer (D8 Advance Series II, Bruker). The respective diffraction patterns (intensity vs. 2θ) are plotted in Figures 1 to 3.

[0191] All three XRD plots show crystalline characteristics, although some amorphous material appears to be present, some of the amorphous character can be attributed to amorphous protein in each sample.

[0192] Quantification of the degree of crystallinity or the relative amount of amorphous versus crystalline sweeteners (as used herein, e.g., in the claims below) can be determined by a variety of analytical techniques known to those skilled in the art, including, but not limited to, the following: X-ray powder diffraction (XRPD) ·Isothermal microcalorimeter (IMC) Solution calorimetry Dynamic Vapor Sorption (DVS) Conventional Differential Scanning Calorimetry (DSC), Modulated Temperature DSC (MTDSC), High Speed ​​DSC (HTDSC) Raman spectroscopy ·Near infrared spectroscopy (NIRS) ·Solid-state nuclear magnetic resonance (SS-NMR) Inverse Gas Chromatography (IGC) ·Density (specific gravity) measurement.

[0193] Example 88 A dispersion (slurry) containing 10% micellar casein blend and 90% sucrose was prepared according to Example 1: 100 grams of the micellar casein blend was slowly added to a sucrose syrup containing 900 grams sucrose and 500 grams water. The syrup containing the micellar casein was then transferred to a heated double jacketed vessel of a vacuum dryer, which was heated and maintained under vacuum according to Example 2 to produce the protein sweetener concentrate as a fine dry powder.

[0194] Example 89 to Example 92 Example 89 is a type I "full sugar" control muffin described in Example 68. Two muffin samples were prepared from the protein sweetener concentrate of Example 88. Example 90 and Example 91 are both type II "reduced sugar" muffins that contain about 40% less sugar than the type I control muffin. In Example 90, the protein sweetener concentrate containing micellar casein blend (10% by weight) was diluted with regular sugar according to Example 3 to produce the final sugar concentration required for the muffin (reduced to about 40%). In Example 91, the protein sweetener concentrate containing micellar casein blend (10% by weight) was added without dilution with regular sugar in an amount sufficient to produce the final sugar concentration required for the muffin (reduced to about 40%). Example 92 is a type III reduced sugar control muffin with the same composition as the type II reduced sugar muffin of the present invention, but without protein (micellar casein blend) in the sweetener particles.

[0195] Example 92A Paired comparison tests were conducted and evaluated for muffins made according to Example 89 and Example 90, following the evaluation procedures of Example 71. 64% of the sensory panelists found the muffins containing the diluted protein concentrate of the present invention (Example 90) to be sweeter than the full sugar control of Example 89.

[0196] Example 92B Paired comparison tests were conducted and evaluated for muffins made according to Example 90 and Example 91, following the evaluation procedures of Example 71. All sensory panelists found the muffins containing the diluted protein concentrate according to the invention (Example 90) to be sweeter than the "undiluted" protein sweetener concentrate "control" of Example 91.

[0197] Example 93A Paired comparison tests were conducted and evaluated for the muffins made according to Example 90 and Example 92 according to the evaluation procedures of Example 71. 80% of the sensory panelists found the muffins containing the diluted protein concentrate (Example 90) to be sweeter than the Type III reduced sugar control muffins of Example 92.

[0198] Example 93B Paired comparison studies were conducted and evaluated for the muffins made according to Example 91 and Example 92, following the evaluation procedures of Example 71. All sensory panelists found the muffin containing the undiluted protein concentrate (Example 91) to be less sweet than the Type III reduced sugar control muffin of Example 92.

[0199] Example 94 Exemplary Starch Content Calculations The cookies are made from fat (palm oil, 17%), white wheat flour (61%), sucrose (11%), protein sweetener concentrate of Example 8 (1%) and fructan (inulin, 10%). The only starch-containing ingredient is white wheat flour, which contains about 68% starch. The starch content of the cookies is therefore 68% of 61%, or about 41.5%.

[0200] Example 95 Exemplary Fat Content Calculations The hazelnut spread is made from fat (palm oil, 24%), sucrose (28%), protein sweetener concentrate of Example 11 (2%), pure hazelnut paste (13%, fat content 61%), nonfat milk powder (6%), cocoa powder (7% with 12% fat content) and fructan (inulin, 20%). The total fat content of the hazelnut spread is 24% + (61% of 13%) + (12% of 7%) or about 32.8%.

[0201] Further embodiments Further numbering embodiments are given below.

[0202] Embodiment 1. A formulation comprising: A sweetener particle, the sweetener particle comprising: (a) crystalline sucrose; (b) optionally, amorphous sucrose; the total amount of sucrose within the sweetener particle is defined as the crystalline sucrose and the amorphous sucrose; the protein is disposed in the sweetener particle as a protein particle; Within the population of sweetener particles, (i) a first weight ratio of the protein to the total amount of the sucrose is in the range of 0.01:1 to 20:1; (ii) the formulation comprises sweetener particles, wherein a second weight ratio of the amorphous sucrose to the crystalline sucrose is at most 3.3:1.

[0203] Embodiment 2. A formulation comprising: (a) a first population of sweetener particles, each of the sweetener particles comprising a first sweetener; (b) at least one protein disposed as at least one particle within each of the sweetener particles; The formulation, wherein within the first population of sweetener particles, the weight ratio of the at least one protein to the first sweetener is in the range of 1.8:1 to 20:1.

[0204] Embodiment 3. A sweetener formulation comprising: (a) a sweetener particle containing a first sweetener; (b) crystalline sugar particles, disposing at least one protein within said sweetener particles; a first weight ratio of the at least one protein to the first sweetener is in the range of 0.01:1 to 20:1; The sweetener formulation, wherein at least 40% by weight of the total amount of sweeteners in the sweetener formulation is crystalline.

[0205] Embodiment 4. A formulation comprising: A first population of sweetener particles, the sweetener particles comprising: (a) crystalline sucrose; (b) optionally, amorphous sucrose; the total amount of sucrose in the sweetener particles comprises the crystalline sucrose and the amorphous sucrose; the protein is disposed in each of the sweetener particles as at least one protein particle; Within the first population of sweetener particles, (i) a first weight ratio of the protein to the total amount of the sucrose is in the range of 0.01:1 to 20:1; (ii) the second weight ratio of said amorphous sucrose to said crystalline sucrose is at most 3.3:1.

[0206] Embodiment 5. The formulation of embodiment 1 or embodiment 4, wherein the second weight ratio of amorphous sucrose to crystalline sucrose is at most 3.2:1, at most 3.1:1, at most 3.0:1, at most 2.8:1, or at most 2.6:1.

[0207] Embodiment 6. The formulation of embodiment 1 or embodiment 4, wherein the second weight ratio of amorphous sucrose to crystalline sucrose is at most 2.4:1, at most 2.2:1, at most 2.0:1, at most 1.8:1, or at most 1.5:1.

[0208] Embodiment 7. The formulation of embodiment 1 or embodiment 4, wherein the second weight ratio of amorphous sucrose to crystalline sucrose is at most 1.2:1, at most 1.0:1, at most 0.8:1, at most 0.6:1, at most 0.5:1, at most 0.4:1, at most 0.3:1, at most 0.25:1, at most 0.2:1, at most 0.15:1, or at most 0.10:1.

[0209] Embodiment 8. A formulation comprising: (a) a first population of sweetener particles, each of the sweetener particles comprising sucrose; (b) at least one protein disposed as at least one particle within each of the sweetener particles; a first weight ratio of the at least one protein to the total concentration of the first sweetener within the first population of sweetener particles is in the range of 0.01:1 to 20:1; a protein sweetener concentrate comprising the first population of sweetener particles comprising the at least one protein has a reduced sweetness compared to a control sweetener comprising the first population of sweetener particles but not comprising the at least one protein; When the protein sweetener concentrate is diluted with sucrose to produce a protein sweetener formulation containing 0.1% protein, the protein sweetener formulation exhibits improved sweetness compared to a control sucrose formulation.

[0210] Embodiment 9. A formulation according to any one of embodiments 1 to 8, wherein within the sweetener particles or the first population of sweetener particles, the weight ratio of the at least one protein to the first sweetener particle is within the range of 2:1 to 20:1, 2.2:1 to 20:1, 2.5:1 to 20:1, 3:1 to 20:1, 4:1 to 20:1, or 5:1 to 20:1.

[0211] Embodiment 10. A formulation described in any one of embodiments 1 to 9, wherein within the first population of sweetener particles, the weight ratio of the at least one protein to the first sweetener is at most 15:1, at most 10:1, at most 7:1, or at most 5:1.

[0212] Embodiment 11. A sweetener formulation comprising: (a) a sweetener particle containing a first sweetener; (b) crystalline sugar particles, disposing at least one protein within said sweetener particles; a first weight ratio of the at least one protein to the first sweetener is in the range of 0.01:1 to 20:1; a second weight ratio of the at least one protein to the first sweetener and the crystalline sugar particles is in the range of 0.02% to 0.99%; The sweetener formulation, wherein at least 30% by weight of the total amount of sweeteners in the sweetener formulation is crystalline.

[0213] Embodiment 12. A sweetener formulation comprising: (a) a sweetener particle containing a first sweetener; (b) crystalline sugar particles, disposing at least one protein within said sweetener particles; a first weight ratio of the at least one protein to the first sweetener is in the range of 0.01:1 to 20:1; The sweetener formulation, wherein at least 40% by weight of the total amount of sweeteners in the sweetener formulation is crystalline.

[0214] Embodiment 13. A sweetener formulation comprising: (a) a sweetener particle containing a first sweetener; (b) crystalline sugar particles, disposing at least one protein within said sweetener particles; a first weight ratio of the at least one protein to the first sweetener is in the range of 0.01:1 to 20:1; Total protein weight (P total ) is defined as the weight of said at least one protein and the weight of any protein disposed within said crystalline sugar particle; The total protein weight (P total The sweetening formulation, wherein the second weight ratio of said first sweetener and said crystalline sugar particles to the total weight of said first sweetener and said crystalline sugar particles is in the range of 0.02% to 0.99%.

[0215] Embodiment 14. A sweetener formulation comprising: (a) a first sweetener particle containing a first sweetener; (b) second sweetener particles containing a second sweetener; (c) at least one protein disposed within the first sweetener particle; a first weight ratio of the at least one protein to the total amount of the first sweetener within the first sweetener particle is in the range of 0.01:1 to 20:1; P p1 is the average weight of the at least one protein within the first sweetener particle, P p2 is the average weight of any protein disposed within the second sweetener particle; The total protein weight in the sweetener particles (P total )teeth, P total =P p1 +P p2 is defined by The total protein weight (P total The sweetener formulation, wherein the ratio of the sweetener to the total weight of the sweetener is within the range of 0.02% to 0.99%.

[0216] Embodiment 15. A sweetener formulation comprising: (a) a first population of first sweetener particles comprising a first sweetener; (b) a second population of second sweetener particles containing a second sweetener; and (c) at least one first protein disposed within a first population of the first sweetener particles; and (d) optionally, at least one second protein disposed within a second population of the second sweetener particles; a first weight ratio of the at least one protein to the total concentration of the first sweetener within the first population of first sweetener particles is in the range of 0.01:1 to 20:1; a second weight ratio of the at least one second protein to the total concentration of the second sweetener within the second population of second sweetener particles is within the range of 0:1 (zero) to 0.005:1; The total weight of the at least first and the at least second proteins (P total ) to the total weight of the first and second sweeteners in the first and second populations (R p:s-total ) is in the range of 0.02% to 0.99%.

[0217] Embodiment 16. A sweetener formulation comprising: (a) a first population of first sweetener particles comprising a first sweetener; (b) a second population of second sweetener particles containing a second sweetener; and (c) at least one first protein disposed within a first population of the first sweetener particles; and (d) optionally, at least one second protein disposed within a second population of the second sweetener particles; a first weight ratio of the at least one protein to the total concentration of the first sweetener within the first population of first sweetener particles is in the range of 0.01:1 to 20:1; a second weight ratio of the at least one second protein to the total concentration of the second sweetener within the second population of second sweetener particles is within the range of 0:1 (zero) to 0.005:1; The sweetener formulation, wherein at least 30% by weight of the total amount of sweeteners in the sweetener formulation is crystalline.

[0218] Embodiment 17. The formulation of embodiment 15 or embodiment 16, wherein the second weight ratio of the at least one second protein to the total concentration of the second sweetener is at most 0.002:1, at most 0.001:1, or at most 0.0005:1.

[0219] Embodiment 18. A sweetener formulation comprising: (a) a first population of first sweetener particles comprising a first sweetener; (b) a second population of crystalline sugar particles; and (c) at least one protein disposed within the first population of first sweetener particles; a first weight ratio of the at least one protein to the total concentration of the first sweetener within the first population of first sweetener particles is in the range of 0.01:1 to 20:1; The total protein weight (P total) to the total weight of the first sweetener and the crystalline sugar particles, the second weight ratio being within the range of 0.02% to 5%.

[0220] Embodiment 19. The formulation of embodiment 18, wherein the second weight ratio is within the range of 0.02% to 3%, 0.02% to 2%, or 0.02% to 1.5%.

[0221] Embodiment 20. A sweetener formulation comprising: (a) a first population of first sweetener particles comprising a first sweetener; (b) a second population of second sweetener particles comprising crystalline sugar; and (c) at least one protein disposed within the first population of first sweetener particles; a first weight ratio of the at least one protein to the total concentration of the first sweetener within the first population of first sweetener particles is in the range of 0.01:1 to 20:1; P p1 is the weight of the at least one protein in the first population of first sweetener particles; P p2 is the weight of any protein disposed within the second population of second sweetener particles; The total protein weight in the sweetener particles (P total )teeth, P total =P p1 +P p2 is defined by The total protein weight (P total The sweetener formulation, wherein the ratio of the sweetener to the total weight of the sweetener is within the range of 0.02% to 0.99%.

[0222] Embodiment 21. A sweetener formulation comprising: (a) a first population of first sweetener particles comprising a first sweetener; (b) a second population of second sweetener particles containing a second sweetener; and (c) at least one protein disposed within the first population of the first sweetener particles and, optionally, within the second population of the second sweetener particles; a first weight ratio of the at least one protein to the total concentration of the first sweetener within the first population of first sweetener particles is in the range of 0.01:1 to 20:1; a protein sweetener concentrate comprising the first population of first sweetener particles containing the at least one protein has a lower sweetness compared to a control sweetener comprising the first population of first sweetener particles but not comprising the at least one protein; The sweetener formulation exhibits improved sweetness compared to a control sucrose formulation.

[0223] Embodiment 22. A sweetener formulation comprising: (a) a first population of first sweetener particles comprising a first sweetener; (b) a second population of second sweetener particles containing a second sweetener; and (c) at least one protein disposed within the first population of the first sweetener particles and, optionally, within the second population of the second sweetener particles; a first weight ratio of the at least one protein to the total concentration of the first sweetener within the first population of first sweetener particles is in the range of 0.010:1 to 20:1; a protein sweetener concentrate comprising the first population of first sweetener particles containing the at least one protein has a lower sweetness compared to a control sweetener comprising the first population of first sweetener particles but not comprising the at least one protein; The sweetener formulation exhibits improved sweetness compared to a control sucrose formulation.

[0224] Embodiment 23. A sweetener formulation comprising: (a) a first population of first sweetener particles comprising a first sweetener; (b) a second population of second sweetener particles containing a second sweetener; and (c) at least one protein disposed within the first population of the first sweetener particles and, optionally, within the second population of the second sweetener particles; a first weight ratio of the at least one protein to the total concentration of the first sweetener within the first population of first sweetener particles is in the range of 0.01:1 to 20:1; (i) the total protein weight (P total ) by weight of the total sweetener in the sweetening formulation; and (ii) at least one of the ratios of the total protein weight in the sweetener formulation to the total weight of sweetener in the sweetener formulation is in the range of 0.02% to 0.99%; The sweetener composition, wherein the predominant sweetener in the sweetener composition is crystalline.

[0225] Embodiment 23A. The formulation of embodiment 23, wherein a protein sweetener concentrate comprising the first sweetener particles comprising the at least one protein has a lower sweetness compared to a control sweetener comprising the first population of the first sweetener particles but not comprising the at least one protein.

[0226] Embodiment 24. A sweetener formulation comprising: (a) a first population of first sweetener particles comprising a first sweetener, and at least one protein disposed within the first population of first sweetener particles; (b) normal sugar; a first weight ratio of the at least one protein to the total concentration of the first sweetener within the first population of first sweetener particles is in the range of 0.01:1 to 20:1; The ratio of the total protein weight in the first population to the total sweetener weight in the sweetening formulation is in the range of 0.02% to 0.99%; The sweetener composition, wherein the predominant sweetener in the sweetener composition is regular sugar.

[0227] Embodiment 25. The composition of any one of embodiments 11 to 24, wherein when the composition is provided in a first edible composition, the first edible composition exhibits improved sweetness compared to a control edible composition.

[0228] Embodiment 26. A formulation according to any one of embodiments 11 to 25, wherein the formulation exhibits improved sweetness compared to a control sweetener formulation that is the same as the sweetener formulation but does not contain the at least one protein.

[0229] Embodiment 27. A formulation according to any one of embodiments 11 to 26, wherein the ratio of protein or total protein weight to the total weight of the sweetener in the formulation is at most 0.8%, at most 0.6%, at most 0.5%, at most 0.45%, at most 0.4%, at most 0.35%, at most 0.3%, or at most 0.25%.

[0230] Embodiment 28. A formulation according to any one of embodiments 11 to 27, wherein the weight ratio of protein or the total protein weight to the total weight of the first sweetener and the crystalline sugar particles is within the range of 0.02% to 0.8%, 0.02% to 0.7%, 0.02% to 0.6%, 0.02% to 0.55%, or 0.02% to 0.5%.

[0231] Embodiment 29. A formulation according to any one of embodiments 11 to 27, wherein the weight ratio of protein or the total protein weight to the total weight of the first sweetener and the crystalline sugar particles is within the range of 0.02% to 0.45%, 0.02% to 0.40%, 0.02% to 0.35%, 0.02% to 0.30%, 0.02% to 0.25%.

[0232] Embodiment 30. A formulation according to any one of embodiments 11 to 29, wherein at least 70%, at least 80%, at least 90%, or at least 95% by weight of the total amount of sweetener in the formulation is crystalline.

[0233] Embodiment 31. A formulation according to any one of embodiments 11 to 29, wherein at least 96%, at least 98%, or at least 99%, or at least 95% by weight of the total amount of sweetener in the formulation is crystalline.

[0234] Embodiment 32. The composition of any one of embodiments 11 to 31, wherein when the composition is provided in a first edible composition, the first edible composition exhibits improved sweetness compared to a control edible composition.

[0235] Embodiment 33. The formulation of any one of embodiments 11 to 32, wherein a second weight ratio of any of the at least one protein located within the second population of second sweetener particles or within the second sweetener particles to the total concentration of the second sweetener is within the range of 0:1 (zero) to 0.005:1.

[0236] Embodiment 34. The formulation of embodiment 33, wherein the second weight ratio of the at least one second protein to the total concentration of the second sweetener is at most 0.002:1, at most 0.001:1, or at most 0.0005:1.

[0237] Embodiment 35. A formulation according to any one of embodiments 1 to 34, wherein at least 45%, at least 50%, at least 60%, or at least 75% by weight of the total amount of sweetener in the formulation is crystalline.

[0238] Embodiment 36. The formulation has a volume-based average particle size (D V 50) is in the range of 90 to 1000 μm, 100 to 1000 μm, 110 to 1000 μm, or 125 to 1000 μm.

[0239] Embodiment 37. The formulation has a volume-based average particle size (D V50) is within the range of 150 to 1000 μm, 175 to 1000 μm, 200 to 1000 μm, 250 to 1000 μm, 90 to 750 μm, 100 to 750 μm, 125 to 750 μm, 150 to 750 μm, 200 to 750 μm, 90 to 600 μm, 100 to 600 μm, 125 to 600 μm, 90 to 450 μm, 100 to 450 μm, 125 to 450 μm, 90 to 250 μm, 100 to 250 μm, or 125 to 250 μm.

[0240] Embodiment 38. A food formulation comprising: (a) a sweetener particle comprising a first sweetener and at least one protein disposed within the sweetener particle; (b) crystalline sugar; (c) at least one fat; (d) optionally at least one starch; the total concentration of the first sweetener, the crystalline sugar, the at least one fat, and the at least one starch in the food formulation is at least 20% by weight; said food formulation exhibits improved sweetness compared to a control food formulation identical to said food formulation but not comprising said at least one protein; The food formulation, wherein at least 60% by weight of the total amount of sweeteners within the food formulation is crystalline.

[0241] Embodiment 39. A food formulation comprising: (a) a first sweetener particle comprising a first sweetener and at least one protein disposed within the first sweetener particle; (b) second sweetener particles containing a second sweetener; (c) at least one fat; (d) optionally at least one starch; the total concentration of said first and said second sweeteners, said at least one fat, and said at least one starch in said food formulation is at least 20% by weight; said food formulation exhibits improved sweetness compared to a control food formulation identical to said food formulation but not comprising said at least one protein; The food formulation, wherein at least 50% by weight of the total amount of sweeteners within the food formulation is crystalline.

[0242] Embodiment 40. A food formulation comprising: (a) a first sweetener particle comprising a first sweetener and at least one protein disposed within the first sweetener particle; (b) a second sweetener particle comprising crystalline sugar; and (c) at least one fat; (d) optionally at least one starch; the total concentration of the first sweetener, the crystalline sugar, the at least one fat, and the at least one starch in the food formulation is at least 20% by weight; said food formulation exhibits improved sweetness compared to a control food formulation identical to said food formulation but not comprising said at least one protein; The food formulation, wherein the primary sweetener in the food formulation is the crystalline sugar.

[0243] Embodiment 41. The formulation of any one of the preceding embodiments, wherein at least 65% by weight, at least 70% by weight, at least 80% by weight, at least 85% by weight, at least 90% by weight, or at least 95% by weight of the total amount of the sweetener in the formulation is crystalline.

[0244] Embodiment 42. The formulation of any one of the preceding embodiments, wherein at least 96%, at least 97%, at least 98%, or at least 99% by weight of the total amount of the sweetener in the sweetening formulation is crystalline.

[0245] Embodiment 43. The formulation of any one of the preceding embodiments, wherein the first sweetener and the at least one protein constitute at least 40% of the formulation.

[0246] Embodiment 44. The formulation of any one of the preceding embodiments, wherein the first sweetener and the at least one protein constitute at least 50% of the formulation.

[0247] Embodiment 45. The formulation of any one of the preceding embodiments, wherein the first sweetener and the at least one protein constitute at least 60% of the formulation.

[0248] Embodiment 46. The formulation of any one of the preceding embodiments, wherein the first sweetener and the at least one protein constitute at least 70% of the formulation.

[0249] Embodiment 47. The formulation of any one of the preceding embodiments, wherein the first sweetener and the at least one protein constitute at least 80% of the formulation.

[0250] Embodiment 48. The formulation of any one of the preceding embodiments, wherein the first sweetener and the at least one protein constitute at least 85% of the formulation.

[0251] Embodiment 49. The formulation of any one of the preceding embodiments, wherein the first sweetener and the at least one protein constitute at least 90% of the formulation.

[0252] Embodiment 50. The formulation of any one of the preceding embodiments, wherein the first sweetener and the at least one protein constitute at least 95% of the formulation.

[0253] Embodiment 51. The formulation of any one of the preceding embodiments, wherein the at least one protein comprises a globular protein.

[0254] Embodiment 52. The formulation of embodiment 51, wherein the globular protein comprises a globulin protein.

[0255] Embodiment 53. The formulation of embodiment 51 or embodiment 52, wherein the globular protein comprises an albumin protein.

[0256] Embodiment 54. A formulation according to any one of embodiments 1 to 53, wherein the at least one protein comprises a storage protein, such as a seed storage protein.

[0257] Embodiment 55. A formulation according to any one of embodiments 1 to 54, wherein the at least one protein comprises a prolamin protein.

[0258] Embodiment 56. The formulation of embodiment 55, wherein the prolamin protein comprises a glutelin protein.

[0259] Embodiment 57. The formulation of any one of the preceding embodiments, wherein the at least one protein comprises at least one of a 2S albumin protein, a 7S vicilin protein, and an 11S legumin protein.

[0260] Embodiment 60. The formulation of any one of the preceding embodiments, wherein the at least one protein comprises a 15S globulin protein.

[0261] Embodiment 61. The formulation of any one of the preceding embodiments, wherein the at least one protein comprises at least one of an 8S convicilin protein, a γ-conglutin protein, and a β-conglutin protein.

[0262] Embodiment 62. The formulation of any one of the preceding embodiments, wherein the at least one protein comprises ovalbumin protein.

[0263] Embodiment 63. The formulation of any one of the preceding embodiments, wherein the at least one protein comprises a β-lactoglobulin protein.

[0264] Embodiment 64. The formulation of any one of the preceding embodiments, wherein the at least one protein comprises serum albumin.

[0265] Embodiment 65. The formulation of any one of the preceding embodiments, wherein the at least one protein comprises an egg protein.

[0266] Embodiment 66. A formulation according to any one of the preceding embodiments, wherein the at least one protein comprises a milk protein.

[0267] Embodiment 67. The formulation of embodiment 66, wherein the milk protein comprises casein.

[0268] Embodiment 68. The formulation of embodiment 67, wherein the casein comprises micellar casein.

[0269] Embodiment 69. The formulation of embodiment 67 or embodiment 68, wherein the casein comprises a caseinate.

[0270] Embodiment 70. The formulation of embodiment 69, wherein the caseinate is a metallic caseinate.

[0271] Embodiment 71. The caseinate is R +1 A formulation according to embodiment 69 or embodiment 70, comprising a caseinate form, wherein R has a nominal valence of 1.

[0272] Embodiment 72. The caseinate is R +2 A formulation according to any one of embodiments 69 to 71, comprising the form -(caseinate)2, wherein R has a nominal valence of 2.

[0273] Embodiment 73. The caseinate is R +3 A formulation according to any one of embodiments 69 to 72, comprising the form -(caseinate)3, wherein R has a nominal valence of 3.

[0274] Embodiment 74. A formulation according to any one of embodiments 69 to 73, wherein the caseinate comprises calcium caseinate.

[0275] Embodiment 75. A formulation according to any one of embodiments 69 to 74, wherein the caseinate comprises sodium caseinate.

[0276] Embodiment 76. A formulation according to any one of embodiments 69 to 75, wherein the caseinate comprises potassium caseinate.

[0277] Embodiment 77. A formulation described in any one of embodiments 69 to 76, wherein the caseinate comprises a caseinate selected from the group of caseinates consisting of magnesium caseinate, ammonium caseinate and chromium caseinate.

[0278] Embodiment 78. A formulation according to any one of embodiments 67 to 77, wherein the casein comprises acid casein.

[0279] Embodiment 79. A formulation according to any one of embodiments 66 to 78, wherein the milk protein comprises alpha-lactalbumin.

[0280] Embodiment 80. A formulation according to any one of embodiments 66 to 79, wherein the milk protein comprises β-lactalbumin.

[0281] Embodiment 81. A formulation according to any one of embodiments 66 to 80, wherein the milk protein comprises at least one immunoglobulin.

[0282] Embodiment 82. A formulation according to any one of embodiments 66 to 81, wherein the milk protein comprises at least one proteose peptone.

[0283] Embodiment 83. The formulation of any one of the preceding embodiments, wherein the at least one protein comprises a vegetable protein.

[0284] Embodiment 84. The formulation of embodiment 83, wherein the vegetable protein comprises pea protein.

[0285] Embodiment 85. The formulation of embodiment 83 or embodiment 84, wherein the vegetable protein comprises rice protein.

[0286] Embodiment 86. A formulation according to any one of embodiments 83 to 85, wherein the vegetable protein comprises chickpea protein.

[0287] Embodiment 87. A formulation according to any one of embodiments 83 to 86, wherein the vegetable protein comprises mung bean protein.

[0288] Embodiment 88. A formulation according to any one of the preceding embodiments, wherein the first sweetener comprises allulose.

[0289] Embodiment 89. A formulation according to any one of the preceding embodiments, wherein the sweetener carbohydrate comprises sucrose.

[0290] Embodiment 90. A formulation of any one of the preceding embodiments, wherein the sweetener carbohydrate is primarily sucrose.

[0291] Embodiment 91. The formulation of any one of the preceding embodiments, wherein the sweetener carbohydrate comprises glucose.

[0292] Embodiment 92. A formulation of any one of the preceding embodiments, wherein the sweetener carbohydrate comprises fructose.

[0293] Embodiment 93. The formulation of any one of the preceding embodiments, wherein the sweetener polyol is selected from at least one of the group consisting of xylitol, maltitol, erythritol, sorbitol, threitol, arabitol, hydrogenated starch hydrolysates (HSH), isomalt, lactitol, mannitol, and galactitol (dulcitol).

[0294] Embodiment 94. The formulation of any one of the preceding embodiments, wherein the sweetener formulation is in the form of a particulate solid, such as a free-flowing powder.

[0295] Embodiment 95. The formulation of embodiment 94, wherein the particulate solid is a powder.

[0296] Embodiment 96. A sweetener formulation according to any one of the preceding embodiments, wherein the concentration of silicon in the sweetener formulation is at most 0.2%, at most 0.1%, or at most 0.05%.

[0297] Embodiment 97. A sweetener formulation according to any one of the preceding embodiments, wherein the concentration of silicon in the sweetener formulation is at most 0.02%.

[0298] Embodiment 98. A sweetener formulation according to any one of the preceding embodiments, wherein the concentration of silicon in the sweetener formulation is at most 0.01%, at most 0.005%, or at most 0.003%.

[0299] Embodiment 99. A food formulation containing a formulation according to any one of embodiments 1 to 98.

[0300] Embodiment 100. A food formulation comprising: (a) a first population of sweetener particles containing a first sweetener selected from the group consisting of a first sweetener carbohydrate and a first sweetener polyol; (b) at least one protein disposed within the sweetener particle; and (c) at least one fat; (d) optionally at least one starch; The food formulation, wherein the total concentration of the first sweetener, the at least one fat, and the at least one starch in the formulation is at least 30% by weight.

[0301] Embodiment 101. An edible formulation comprising: (a) a first population of sweetener particles containing a first sweetener selected from the group consisting of a first sweetener carbohydrate and a first sweetener polyol; (b) a second population of sweetener particles containing a second sweetener selected from the group consisting of a second sweetener carbohydrate and a second sweetener polyol; (c) at least one protein disposed within the first population of sweetener particles; and (d) at least one fat; (e) optionally at least one starch; a weight to weight ratio of total protein content to the second sweetener in the second population of sweetener particles is at most 0.1%; The edible formulation, wherein the total weight to weight ratio of total protein content to the first and second sweeteners in the first and second populations is in the range of 0.02% to 0.99%.

[0302] Embodiment 102. A food formulation comprising: (a) a first population of sweetener particles containing a first sweetener comprising a first sweetener carbohydrate; (b) at least one protein disposed within the sweetener particle; and (c) at least one fat; (d) optionally at least one starch; The food formulation, wherein the total concentration of the first sweetener, the at least one fat, and the at least one starch in the formulation is at least 30% by weight.

[0303] Embodiment 103. A food formulation comprising: (a) a first population of sweetener particles containing a first sweetener comprising a first sweetener carbohydrate; (b) a second population of sweetener particles containing a second sweetener selected from the group consisting of a second sweetener carbohydrate and a second sweetener polyol; (c) at least one protein disposed within the first population of sweetener particles; and (d) at least one fat; (e) optionally at least one starch; a second weight to weight ratio of total protein content to the second sweetener in the second population of sweetener particles is at most 0.1%; The food formulation, wherein the total weight to weight ratio of total protein content to said first and said second sweeteners in said first and said second populations is in the range of 0.02% to 0.99%.

[0304] Embodiment 104. A formulation according to any one of embodiments 100 to 103, wherein the total concentration of the first sweetener and / or the second sweetener, the at least one fat and the at least one starch in the formulation is at least 32% by weight.

[0305] Embodiment 105. A formulation according to any one of embodiments 100 to 104, wherein the weight content of the first sweetener and / or the second sweetener in the formulation is at least 8%.

[0306] Embodiment 106. A formulation according to any one of embodiments 100 to 105, wherein the edible formulation contains a total of at least 5% of the first sweetener and / or the second sweetener, and at least 5% of the at least one fat.

[0307] Embodiment 107. A formulation according to any one of embodiments 100 to 106, wherein the edible formulation contains a total of at least 5% of the first sweetener and / or the second sweetener, and at least 5% of the at least one starch.

[0308] Embodiment 108. A formulation according to any one of embodiments 100 to 107, wherein the weight concentration of all sweetener particles in the formulation is within the range of 10% to 80%.

[0309] Embodiment 109. The formulation of any one of the preceding embodiments, wherein the edible formulation contains at least 5% of the first sweetener and / or the second sweetener, at least 5% of fat or at least one type of fat, and at least 5% of starch or at least one type of starch.

[0310] Embodiment 110. The formulation of any one of the preceding embodiments, wherein the edible formulation contains at least 2%, at least 5%, or at least 10% edible filler.

[0311] Embodiment 111. The formulation of any one of the preceding embodiments, wherein the edible formulation contains at least one edible filler.

[0312] Embodiment 112. The formulation of embodiment 111, wherein the at least one edible filler comprises dietary fiber.

[0313] Embodiment 113. The formulation of embodiment 111 or embodiment 112, wherein the at least one edible filler comprises a soluble fiber.

[0314] Embodiment 114. The formulation of embodiment 111, wherein the at least one edible filler comprises a polysaccharide.

[0315] Embodiment 115. The formulation of embodiment 114, wherein the polysaccharide comprises a fructan.

[0316] Embodiment 116. The formulation of embodiment 115, wherein the polysaccharide comprises inulin.

[0317] Embodiment 117. The formulation of any one of the preceding embodiments, wherein the edible formulation contains at least one edible filler comprising an oligosaccharide.

[0318] Embodiment 118. The formulation of embodiment 117, wherein the oligosaccharide comprises a fructooligosaccharide.

[0319] Embodiment 119. The formulation of any one of the preceding embodiments, wherein the edible formulation contains at least one edible filler comprising soluble fiber, the soluble fiber comprising resistant maltodextrin.

[0320] Embodiment 120. The formulation of any one of the preceding embodiments, wherein the edible formulation contains at least one edible filler comprising soluble fiber, the soluble fiber comprising polydextrose.

[0321] Embodiment 121. A formulation according to any one of the preceding embodiments, containing at least 10% of the first sweetener and / or the second sweetener, at least 10% of fat or at least one fat, and at least 10% of starch or at least one starch.

[0322] Embodiment 122. A formulation according to any one of the preceding embodiments, wherein the first reduced sugar food (or food) formulation is a standard reduced sugar food formulation.

[0323] Embodiment 123. A formulation according to any one of the preceding embodiments, wherein the first edible (or food) formulation is a standard reduced sugar edible formulation.

[0324] Embodiment 124. A formulation according to any one of the preceding embodiments, wherein the protein sweetener concentrate consisting of the sweetener particles comprising the at least one protein, when provided in a standard reduced-sugar food formulation, has a lower sweetness compared to a standard reduced-sugar control food formulation identical to the standard reduced-sugar food formulation but not comprising the at least one protein.

[0325] Embodiment 125. A formulation according to any one of the preceding embodiments, wherein when all of the sweetened formulations are provided within the standard reduced sugar edible formulation, the standard reduced sugar formulation exhibits an improved sweetness compared to the standard reduced sugar edible formulation.

[0326] Embodiment 126. The formulation of any one of the preceding embodiments, wherein the protein sweetener concentrate comprising the sweetener particles comprising the at least one protein has a lower sweetness compared to a first control sweetener identical to the protein sweetener concentrate but not comprising the at least one protein.

[0327] Embodiment 127. The formulation of any one of the preceding embodiments, wherein the sweetener formulation exhibits improved sweetness compared to a second control sweetener that is identical to the sweetener formulation but does not contain the at least one protein.

[0328] Embodiment 128. The formulation of any one of the preceding embodiments, wherein at least 60% by weight of the total amount of the sweetener is crystalline.

[0329] Embodiment 129. The formulation of any one of the preceding embodiments, wherein at least 90% by weight of the total amount of the sweetener is crystalline.

[0330] Embodiment 130. The total protein weight (P) of the at least one protein in the sweetener particles and any protein disposed in the crystalline sugar particles is total ) relative to the total weight of the first sweetener and the crystalline sugar particles is in the range of 0.02% to 20%.

[0331] Embodiment 131. The formulation of embodiment 130, wherein the second weight ratio is in the range of 0.02% to 10%.

[0332] Embodiment 132. The formulation of embodiment 130, wherein the second weight ratio is in the range of 0.02% to 3%.

[0333] Embodiment 133. Within the sweetener particles, the weight ratio R is: R is defined as Wsucrose-a / Wsucrose-c, Wsucrose-a is the weight of any amorphous sucrose, Wsucrose-c is the weight of crystalline sucrose The formulation of any one of the preceding embodiments, wherein R is at most 3.3:1.

[0334] Embodiment 134. A combination according to embodiment 133, wherein R is at most 1.5:1.

[0335] Embodiment 135. A formulation according to embodiment 133, wherein R is at most 0.8:1.

[0336] Embodiment 136. A food or edible formulation comprising: (a) a sweetener formulation according to any one of the preceding embodiments; and (b) at least one fat; (c) optionally, at least one starch; the total concentration of the first sweetener, the crystalline sugar, the at least one fat, and the at least one starch in the food formulation is at least 20% by weight; said food formulation exhibits improved sweetness compared to a control food formulation identical to said food formulation but not comprising said at least one protein; At least 60% by weight of the total amount of sweetener within the food formulation is crystalline.

[0337] Embodiment 137. The formulation of embodiment 136 or any preceding embodiment, wherein at least 95% by weight of the total amount of the sweetener in the formulation is crystalline.

[0338] Embodiment 138. The formulation of embodiment 136 or 137, or any preceding embodiment, wherein the total weight content of the sweetener in the formulation is in the range of 10% to 80%.

[0339] Embodiment 139. The formulation of any one of embodiments 136-138 or any preceding embodiment, wherein the formulation comprises at least 5% of the at least one fat.

[0340] Embodiment 139A. The formulation of any one of embodiments 136-138, or any preceding embodiment, wherein the formulation comprises at least 10% of the at least one fat.

[0341] Embodiment 139B. The formulation of any one of embodiments 136-138, or any preceding embodiment, wherein the formulation comprises at least 20% of the at least one fat.

[0342] Embodiment 139C. The formulation of any one of embodiments 136-139B or any preceding embodiment, wherein the formulation comprises at most 60% of the at least one fat.

[0343] Embodiment 139D. A formulation according to embodiment 139C containing at most 50% of said at least one fat.

[0344] Embodiment 140. The formulation of embodiment 139, or any preceding embodiment, containing at least 5% of said at least one starch.

[0345] Embodiment 140A. A formulation according to embodiment 140, comprising at least 8% of said at least one starch.

[0346] Embodiment 140B. A formulation according to embodiment 140, comprising at least 12% of said at least one starch.

[0347] Embodiment 140C. A formulation according to any one of embodiments 140 to 140B, wherein the formulation contains at most 30% of the at least one starch.

[0348] Embodiment 140D. A formulation according to any one of embodiments 140 to 140B, wherein the formulation contains at most 25% of the at least one starch.

[0349] Embodiment 141. The formulation of any one of embodiments 136-140D or any preceding embodiment, wherein the edible formulation contains at least 2% edible filler.

[0350] Embodiment 141A. The formulation of embodiment 141, containing at least 4% of the edible filler.

[0351] Embodiment 141B. The formulation of embodiment 141, containing at least 6% of the edible filler.

[0352] Embodiment 141C. A formulation according to any one of embodiments 141-141B, wherein the formulation contains at most 50% of the at least one edible filler.

[0353] Embodiment 141D. A formulation according to any one of embodiments 141 to 141B, wherein the formulation contains at most 35% of the at least one edible filler.

[0354] Embodiment 141E. A formulation according to any one of embodiments 141 to 141B, wherein the formulation contains at most 20% of the at least one edible filler.

[0355] Embodiment 142. The formulation of any one of embodiments 136-141C or any preceding embodiment, wherein the formulation has an edible filler content in the range of 2-50%.

[0356] Embodiment 143. The formulation of any one of embodiments 136 to 141E or any preceding embodiment, wherein the total concentration of the first sweetener, the crystalline sugar, the at least one fat, the at least one starch, and the edible filler in the food formulation is at least 50% by weight.

[0357] Embodiment 144. The formulation of any one of embodiments 136 to 142 or any preceding embodiment, wherein the total concentration of the first sweetener, the crystalline sugar, the at least one fat, the at least one starch, and the edible filler in the food formulation is at least 70% by weight.

[0358] Embodiment 145. The formulation of any one of embodiments 136-144 or any preceding embodiment, wherein the edible filler is a dietary fiber.

[0359] Embodiment 146. The formulation of any one of embodiments 136-145 or any preceding embodiment, wherein the control edible formulation is a standard reduced sugar control edible formulation.

[0360] Embodiment 147. The formulation of any one of embodiments 136 to 146, or any preceding embodiment, wherein the food formulation or edible formulation is a flour confectionery.

[0361] Embodiment 148. The formulation of any one of embodiments 136 to 147, or any preceding embodiment, wherein the food formulation or edible formulation is a sugar confectionery.

[0362] Embodiment 149. The formulation of any one of embodiments 136 to 148, or any preceding embodiment, wherein the food formulation contains 4 to 18% edible filler (e.g., dietary fiber), 5 to 15% fat, 5 to 25% starch, and 3 to 20% sweetener (e.g., sugar).

[0363] Embodiment 150. The formulation of any one of embodiments 136 to 148, or any preceding embodiment, wherein the food formulation contains 4 to 18% edible filler (e.g., dietary fiber), 10 to 55% fat, and 3 to 20% sweetener (e.g., sugar).

[0364] Embodiment 151. A method of making a formulation according to any one of the preceding embodiments, substantially as described herein.

[0365] As used herein and in the claims that follow, the term "milk protein" is meant to include naturally occurring proteins that are typically found in the milk of at least one mammal, most commonly at least one of cow, goat and sheep. The term "milk protein" is also meant to include non-naturally occurring milk proteins, including denatured or modified versions of the naturally occurring proteins, as will be apparent to those of skill in the art. An example of a non-naturally occurring milk protein is calcium caseinate.

[0366] For the avoidance of doubt, it is emphasized that the term "denatured protein" (or "denatured milk protein", etc.) does not include disruptions to the primary protein structure, such as disruptions to the sequence of amino acids held together by covalent peptide bonds.

[0367] As used herein and in the claims that follow, the term "starch" is meant to include edible starches that are or may be used in foods. Typically, such starches include at least one of amylose and amylopectin, more typically both amylose and amylopectin. It will be understood that various modifications of starch may be made to impart specific chemical and / or physical properties to a particular food or to the starch in a particular food, including, by way of example, prevention of gelling at low temperatures, resistance to low pH, or resistance to high shear or high temperatures.

[0368] Starch is often present in ingredients, for example, wheat flour. In white wheat flour, the starch content is usually about 68%. In oats, the starch content is usually about 58%.

[0369] As used herein and in the claims that follow, in addition to including fats that are solid at room temperature (25° C.), such as beef tallow, shortening, palm oil, and butter, the term "fat" is meant to include edible oils, including those that are liquid at room temperature, such as cooking oils. Specific examples of edible oils are olive oil, walnut oil, corn oil, and cottonseed oil.

[0370] The fat may be a separate ingredient or an ingredient within a food ingredient, for example hazelnut paste and cocoa powder both contain fat.

[0371] The average particle size (D50) is the number of particles in a population (D N 50") or based on the volume of the particle (D V 50). These measurements can be obtained by a variety of known methods, including various methods of static light scattering (SLS), dynamic light scattering (DLS), sieving, and microscopy. Some methods may be preferred for a broader range of particles, while other methods may be preferred for a narrower range of particles.

[0372] As used herein and in the following claims, unless otherwise specified, the term "percent" or "%" refers to weight percent. However, particularly for formulations containing at least one protein and at least one sweetener, the weight percent of protein is relative to the sweetener. For example, in such a formulation containing 1.95 grams of calcium caseinate dispersed in a syrup containing 650 grams of sucrose and 350 grams of water, the weight percent of calcium caseinate is 1.95 / 650=0.3%.

[0373] As used herein and in the claims that follow, the term "first sweetener" refers to at least one sweetener selected from the group consisting of a first sweetener carbohydrate and a first sweetener polyol.

[0374] As used herein and in the claims that follow, the term "second sweetener" refers to at least one sweetener selected from the group consisting of a first sweetener carbohydrate and a first sweetener polyol, and unless otherwise specified, the chemical identity of the second sweetener may be the same as that of the "first sweetener."

[0375] As used in this specification and the claims that follow, the terms "primary," "predominant," and the like, with respect to a sweetener, refer to the sweetener having the highest concentration by weight or volume.

[0376] As used herein and in the claims that follow, the terms "predominant," "predominant," and the like, e.g., with respect to a form of a species, e.g., a sweetener species, within a formulation, refer to the particular form of that sweetener species that has the highest concentration by weight or volume in the formulation.

[0377] As used herein and in the claims that follow, the term "regular sugar" is used as known in the art and, for the avoidance of doubt, is meant to include the various types of crystalline sucrose products, including table sugar, white sugar, brown sugar, raw sugar and brown sugar.

[0378] The term "regular sugar" is not meant to be restrictive in particle size distribution. However, the D 50 is usually in the range of 100 μm to 1000 μm.

[0379] As used herein and in the claims that follow, the term "concentration" refers to concentration on a weight basis, unless otherwise specified.

[0380] As used herein and in the claims that follow, the term "protein sweetener concentrate" refers to a population of sweetener particles that includes a sweetener selected from the group consisting of sweetener carbohydrates and sweetener polyols, and at least one protein disposed within the sweetener particles, wherein the weight-to-weight ratio of the at least one protein to the sweetener in the population of sweetener particles is in the range of 1% to 95%. Typically, such concentrates contain at least 10% protein.

[0381] As used herein and in the claims that follow, the terms "reduced sugars," "fewer sugars," and the like refer to a lower relative amount of sugars. Thus, if a Type II reduced sugar muffin contains 40% less sugar compared to a Type I "full sugar" control muffin, which contains 21.8% sugars, then the Type II reduced sugar muffin contains 60% (100% - 40%) of the sugars contained in the Type I muffin, or 0.60 21.8% = 13.08% by weight sugars.

[0382] As used herein and in the claims that follow, the term "less sweet" as commonly used in reference to a protein sweetener concentrate versus a control sweetener refers to a lower sweetness result as indicated by a comparative sweetness index calculated from the paired comparison test results, as described in Example 71.

[0383] Similarly, terms such as "sweeter," "improved sweetness," and the like refer to a higher or improved sweetness result as indicated by a comparative sweetness index calculated from those paired comparison test results.

[0384] As used herein and in the claims that follow, the terms "reduced sugar edible formulation," "first reduced sugar edible formulation," and the like refer to any one of the reduced sugar products formulated according to any one of Examples 68-68A, Examples 69-69A, and Examples 70-70A.

[0385] As used herein and in the claims that follow, the term "reduced sugar control edible formulation" refers to any one of the reduced sugar control products formulated according to any one of Examples 68-68B, Examples 69-69B, and Examples 70-70B.

[0386] As used herein and in the claims that follow, the term "standard reduced sugar food formulation" refers to any one of the reduced sugar products formulated according to any one of Examples 68A, 69A and 70A, where the sugar reduction is about 40%.

[0387] As used herein and in the claims that follow, the term "standard reduced sugar control edible formulation" refers to any one of the reduced sugar "Type III" control products formulated according to any one of Examples 68, 69 and 70 and further shown in Examples 68A, 69A and 70A, respectively.

[0388] As used herein and in the claims that follow, terms such as "exhibiting improved sweetness" generally refer to a higher sweetness result when a first edible formulation (e.g., a reduced sugar edible formulation) containing a protein sweetener concentrate is compared to a control edible formulation (e.g., a reduced sugar control edible formulation) that is identical to the edible formulation but does not contain the protein contained in the protein sweetener concentrate, as indicated by a comparative sweetness index calculated from the paired comparison test results, as described in Example 71. For evaluation purposes, the protein concentration from the protein sweetener concentrate distributed within the first edible formulation is 0.1%, 0.3% or 0.5%, typically 0.1%.

[0389] As used herein and in the claims that follow, the term "sugar confectionery" is meant to refer to confectioneries such as candies and chocolates.

[0390] As used herein and in the claims that follow, the terms "flour confectionery" and "baked goods" are meant to refer to sweet pastries, cakes, cookies, and the like. Such flour confectionery usually contains a high percentage of flour. As used herein and in the claims that follow, the term "majority" in reference to the number of particles of an ingredient refers to at least 50% by number.

[0391] As used herein and in the claims that follow, the term "majority" with respect to the concentration of a formulation ingredient refers to at least 50% by weight.

[0392] As used in this specification and the claims that follow, the term "ratio" refers to weight ratio, unless otherwise specified.

[0393] The modifiers "about" and "substantially" used in connection with quantities are inclusive of the stated value and have the meaning dictated by the context (e.g., it includes at least the degree of error associated with measurement of the particular quantity). When used in conjunction with a particular value, the value should also be considered to be disclosed.

[0394] In the context of this application and the claims, the phrase "at least one of A and B" is equivalent to an inclusive "or" and includes any one of "A only," "B only," or "A and B." Similarly, the phrase "at least one of A, B, and C" is equivalent to an inclusive "or" and includes any one of "A only," "B only," "C only," "A and B," "A and C," "B and C," or "A and B and C."

[0395] It will be appreciated that certain features of the invention, which are, for clarity, described in the context of separate embodiments, may also be provided in combination in a single embodiment. Conversely, various features of the invention, which are, for brevity, described in the context of a single embodiment, may also be provided separately or in any suitable subcombination.

[0396] While the present invention has been described in conjunction with specific embodiments thereof, many alternatives, modifications, and variations thereof will be apparent to those skilled in the art. Accordingly, it is intended to embrace all such alternatives, modifications, and variations that fall within the spirit and scope of the appended claims. All publications, patents, and patent applications described in this specification are incorporated herein by reference in their entirety to the same extent as if each individual publication, patent, or patent application was specifically and individually indicated to be incorporated herein by reference. Furthermore, citation or identification of any reference in this application should not be construed as an admission that such reference is available as prior art to the present invention.

Claims

1. A sweetening formulation comprising: (a) sweetener particles containing a first sweetener; (b) crystalline sugar particles; disposing at least one protein within said sweetener particles; a first weight ratio of the at least one protein to the first sweetener in the range of 0.01:1 to 20:1; The sweetener composition, wherein at least 40% by weight of the total amount of sweeteners in the sweetener composition is crystalline.

2. 2. The sweetener formulation of claim 1, wherein the protein sweetener concentrate comprising the sweetener particles containing the at least one protein has a lower sweetness when provided in a standard reduced-sugar food formulation compared to a standard reduced-sugar control food formulation that is identical to the standard reduced-sugar food formulation but does not contain the at least one protein.

3. 3. The sweetened formulation of claim 2, wherein when all of the sweetened formulations are provided within the standard reduced-sugar food formulation, the standard reduced-sugar formulation exhibits improved sweetness compared to the standard reduced-sugar control food formulation.

4. 2. The sweetener formulation of claim 1, wherein the protein sweetener concentrate comprising the sweetener particles containing the at least one protein has a lower sweetness than a first control sweetener that is identical to the protein sweetener concentrate but does not contain the at least one protein.

5. 5. The sweetener formulation of claim 4, wherein the sweetener formulation exhibits improved sweetness compared to a second control sweetener that is identical to the sweetener formulation but does not contain the at least one protein.

6. 6. A sweetening formulation according to claim 1, wherein at least 90% by weight of the total amount of sweetener is crystalline.

7. The total protein weight (P) of the at least one protein in the sweetener particles and any protein disposed in the crystalline sugar particles ｔｏｔａｌ 7. The sweetening formulation according to claim 1, wherein the second weight ratio of the first sweetener and the crystalline sugar particles to the total weight of the first sweetener and the crystalline sugar particles is in the range of 0.02% to 3%.

8. Within the sweetener particles, the weight ratio R is: R is defined as Wsucrose-a / Wsucrose-c, Wsucrose-a is the weight of any amorphous sucrose; Wsucrose-c is the weight of crystalline sucrose; 8. The sweetening formulation of claim 7, wherein R is at most 3.3:1, 1.5:1, or 0.8:

1.

9. A sweetening formulation as described in claim 8, wherein the first weight ratio is within the range of 2:1 to 20:

1.

10. A food formulation comprising: (a) a sweetening formulation according to any one of claims 1 to 9; (b) at least one fat; (c) optionally at least one starch; the total concentration of the first sweetener, the crystalline sugar, the at least one fat, and the at least one starch in the food formulation is at least 20% by weight; the food formulation exhibits improved sweetness compared to a control food formulation identical to the food formulation but not containing the at least one protein; The food formulation, wherein at least 60% by weight of the total amount of sweeteners in the sweetening formulation is crystalline.

11. 11. The food formulation of claim 10, wherein the total weight content of the sweetener in the food formulation is in the range of 10% to 80%.

12. The food formulation contains at least 2%, at least 5%, or at least 10% edible filler; and 12. The food formulation of claim 11, wherein the total concentration of the first sweetener, the crystalline sugar, the at least one fat, the at least one starch, and the edible filler in the food formulation is at least 50% by weight.

13. 11. The food formulation of claim 10, wherein the control food formulation is a standard reduced sugar control food formulation.

14. 11. The food formulation according to claim 10, wherein the food formulation is a flour confectionery.

15. 11. The food formulation of claim 10, wherein the food formulation is a sugar confectionery.

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