Sweetener compound

Abstract

1. An edible formulation and a method for producing the same, the formulation comprising: (a) a sweetener particle containing at least one of a sweetener carbohydrate and a sweetener polyol; and (b) a first protein disposed within the sweetener particle, the first protein comprising a vegetable protein, wherein a weight to weight ratio of the first protein to the sweetener within the sweetener particle is in the range of 0.02% to 0.7%, and the sweetener within the sweetener particle is predominantly crystalline.

Description

[Technical field]

[0001] This application claims priority from U.S. Patent Application No. 63 / 253,133, filed October 7, 2021, U.S. Patent Application No. 63 / 262,172, filed October 6, 2021, U.S. Patent Application No. 63 / 316,015, filed March 3, 2022, International Patent Application No. PCT / IB2022 / 050065, filed January 5, 2022, and International Patent Application No. PCT / IB2022 / 057310, filed August 5, 2022, which applications are incorporated by reference for all purposes as if fully set forth herein. FIELD OF THE ART

[0002] The present invention relates to sweetener formulations, and more particularly to edible formulations comprising one or more vegetable proteins disposed in sweetener particles. Summary of the Invention

[0003] According to an aspect of the present invention, there is provided an edible formulation comprising: (a) a sweetener particle comprising at least one of a sweetener carbohydrate and a sweetener polyol; and (b) a first protein disposed within the sweetener particle, the first protein comprising a vegetable protein, wherein a weight to weight ratio of the first protein to sweetener within the sweetener particle is in the range of 0.02% to 0.7%, and the sweetener within the sweetener particle is predominantly crystalline.

[0004] According to a further aspect of the present invention there is provided a food formulation comprising an edible composition, further comprising (b) a fat, (c) optionally a starch, and (d) optionally an edible filler, wherein the weight content of said first protein in the food formulation is in the range of 0.01% to 0.5%, on a dry basis.

[0005] Further aspects are provided below. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0006] The present disclosure describes improved sweetener formulations (or "edible" formulations) and methods for making such improved sweetener formulations and using them in food products. Such sweetener formulations include one or more species of vegetable protein. Such sweetener formulations, or vegetable proteins within the formulations, may exhibit any of a variety of mucoadhesive properties.

[0007] The inventors have found that the presence of various proteins (such as vegetable proteins) in foods can - unfortunately - reduce the perceived sweetness of the food. Without being bound by theory, the inventors believe that this may be due, at least in part, to the contribution of such vegetable proteins to unpleasant sensory perceptions, such as astringency. As a result, it may be necessary to introduce additional amounts of sweeteners (such as sucrose or fructose) into the food to counteract the adverse effect of vegetable proteins on food sweetness, food taste, food mouthfeel, etc. This may also require significant modifications in the preparation and manufacture of the food, as various food properties, including texture and baking properties, may be impaired or altered. This phenomenon may be more severe in the case of pea protein isolates compared to various vegetable protein formulations. In particular, pea proteins may have an adverse effect on mouthfeel. Common examples of such vegetable proteins include rice protein, pea protein, and chickpea protein.

[0008] 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 when protein, such as vegetable protein, is incorporated into sweetener particles, the protein may not adversely affect the sweetness of food.In fact, the inventors have surprisingly discovered that under certain conditions (e.g., within a certain concentration range of protein / vegetable protein), the presence of such protein / vegetable protein in food can actually enhance the sweetness of food.

[0009] 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 sweeteners, enhancing and prolonging the sweet sensation. This phenomenon occurs or is greatly enhanced when proteins / vegetable proteins are incorporated into 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.

[0010] The inventors have further surprisingly found that in certain low concentration ranges of proteins, such as vegetable proteins, placed in sweetener particles, the increased mucoadhesion of the protein appears to more than offset various properties of the protein that negatively affect taste, including the perceived sweetness. These adverse properties include increased viscosity of the food (especially reducing 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 the protein / vegetable protein. By more than offsetting these adverse properties, the presence of these proteins in sweetener particles can impart a greatly enhanced sweetness to the food.

[0011] As described in more detail below, the inventors have surprisingly discovered that while a moderate increase in the mucoadhesiveness of a sweetener can increase the sweetness of the sweetener or a food product utilizing such a sweetener, a moderate increase in the mucoadhesiveness of a sweetener can, counterintuitively, decrease the sweetness of the sweetener or a food product utilizing such a sweetener.

[0012] As used herein and in the claims that follow, the term "mucoadhesive" 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.

[0013] 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.

[0014] The term "sweetened carbohydrates" is specifically meant to exclude high intensity sweeteners such as sucralose, aspartame, and acesulfame K.

[0015] The term "sweetener" when used alone is meant to include both sweetener carbohydrates and sweetener polyols.

[0016] 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 of at least 0.2, at least 0.23, at least 0.25, at least 0.27, or within the ranges of 0.23 to 2.5, 0.25 to 2.5, 0.35 to 2.5, 0.45 to 2.5, 0.25 to 1.8, 0.25 to 1.5, 0.25 to 1.2, 0.25 to 1.05, 0.25 to 1.0, 0.45 to 1.7, 0.15 to 1.7, or 0.35 to 1.5 on this normalized sweetness scale.

[0017] 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.

[0018] 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). From the "Sugar Sweetness Ratio Scale" (Table 3) [Table 1]

[0019] 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.

[0020] 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.

[0021] 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.

[0022] Proteins for use in accordance with the formulations and methods of the present invention can have a variety of mucoadhesive properties.

[0023] 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.

[0024] 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.

[0025] As used herein and in the claims that follow, the term "mucoadhesive" 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] 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, 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.

[0027] The sweetener or edible composition of the present invention may have a characteristically high degree of crystallinity.

[0028] In some embodiments, the sweeteners in sweetener formulations, and food formulations utilizing such sweetener formulations, are predominantly crystalline.

[0029] In some embodiments, the crystallinity is in the range of 70-100%.

[0030] In some embodiments, the crystallinity is in the range of 80-100%.

[0031] In some embodiments, the crystallinity is in the range of 90-100%.

[0032] In some embodiments, the crystallinity is in the range of 95-100%.

[0033] Quantification of the degree of crystallinity or the relative amount of amorphous versus crystalline sweeteners (e.g., as used herein and 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.

[0034] The use of highly crystalline sweeteners (sweetener carbohydrates and sweetener polyols) to enhance sweetness is counterintuitive because such highly crystalline sweeteners are known to have reduced dissolution kinetics (e.g., in water) compared to amorphous sweeteners. However, the inventors have surprisingly discovered that the highly crystalline protein-containing sweetener particles of the present invention can produce a greatly enhanced sweetness perception.

[0035] Various types and families of vegetable proteins may be used in the formulations of the present invention.

[0036] In some embodiments, the protein is or comprises a globular protein.

[0037] In some embodiments, the protein is or comprises a storage protein.

[0038] In some embodiments, the storage protein is or comprises a globulin.

[0039] In some embodiments, the storage protein is or comprises albumin.

[0040] In some embodiments, the storage protein is or comprises a seed storage protein.

[0041] In some embodiments, the storage protein is or comprises a prolamine.

[0042] In some embodiments, the storage protein is or comprises glutelin.

[0043] In some embodiments, the storage protein is or comprises 2S albumin.

[0044] In some embodiments, the globulin protein is or comprises a 7S vicilin.

[0045] In some embodiments, the globulin protein is or comprises legumin.

[0046] In some embodiments, the globulin protein is or comprises a 15S globulin.

[0047] In some embodiments, the globulin protein is or comprises an 8S combicilin.

[0048] In some embodiments, the globulin protein is or comprises γ-conglutin.

[0049] In some embodiments, the globulin protein is or comprises β-conglutin.

[0050] In some embodiments, the at least one vegetable protein is in the form of any one of a vegetable protein concentrate, a vegetable protein isolate, and a partially hydrolyzed vegetable protein, or any combination thereof.

[0051] In some embodiments, the at least one plant protein comprises an endogenous protein, as defined below. Typically, the at least one plant protein comprises primarily or predominantly an endogenous protein.

[0052] In some embodiments, the at least one plant protein consists essentially of endogenous protein.

[0053] In some embodiments, the vegetable protein includes rice protein.

[0054] In some embodiments, the vegetable protein includes pea protein.

[0055] In some embodiments, the vegetable protein includes chickpea protein.

[0056] In some embodiments, the plant protein includes lupin protein.

[0057] In some embodiments, the vegetable protein includes mung bean protein.

[0058] In some embodiments, the vegetable protein includes zein protein.

[0059] In some embodiments, the vegetable protein includes soy protein.

[0060] Those skilled in the art will appreciate that proteins are classified in a variety of ways, but most often by their solubility in various media and their sedimentation coefficient. The "Svedberg units" of a protein or family of proteins refer to the sedimentation coefficient of the protein or family of proteins. The "Svedberg units" of a protein or family of proteins are represented by the letter S. As used herein and in the claims that follow, terms such as "Svedberg units" are used as known in the art of protein classification.

[0061] Osborn fractionation refers to the classification of vegetable proteins based on their extractability and solubility. Vegetable proteins can be divided into four classes: albumins, globulins, prolamins and glutelins, based on their solubility in water, salt solutions, alcohol / water mixtures and alkaline solutions.

[0062] Albumins of the albumin class and family are generally characterized as water-soluble (based on Osborn fractionation), heat-clotable globular proteins. In plants, albumins usually exist as 2S storage albumins based on sedimentation coefficients. 2S albumins are found primarily in legumes and soybean proteins. As storage proteins, albumins are deposited in the protein bodies of developing seeds and are subsequently available to the plant as a source of nutrients (amino acids and carbon skeletons) during germination and seedling growth. The amino acid composition of 2S albumin proteins in many plant species usually contains a high content of sulfur-containing water-soluble amino acids.

[0063] Globulins are a class of globular storage proteins that usually have a higher molecular weight than albumin. Globulins are soluble in dilute salt solutions but are practically insoluble in water. Globulins can be the main or predominant protein in various legumes such as pea, chickpea, lupin, and soybean. They are present in various monocotyledonous plants, gymnosperms, and ferns as well as dicotyledonous plants. Based on the sedimentation coefficient, plant globulins can be divided into 7-8S, 11-12S, and 15S families. 7S globulins can generally be referred to as vicilin-type globulins (or "vicilin family"), 8S can be referred to as convicilin-type globulins (or "comvicilin family"), and 11-12S globulins can be referred to as legumin-type globulins (or "legumin family").

[0064] The prolamin and glutelin classes and families of proteins are storage proteins found primarily in the seeds of grasses, such as rice and zein. Prolamins may be soluble in ethanol / water but virtually insoluble in water. Glutelin, which may be considered a prolamine, is the most abundant storage protein in rice and is thought to be homologous to the legumin family. Glutelin, which normally accumulates in the endosperm, is virtually insoluble in saline but can be soluble in dilute acidic and alkaline media.

[0065] For the avoidance of doubt, it is intended that these terms (e.g., "globulin class", "vicilin", "comvicilin family", "legumin family", etc.) be used as understood by those skilled in the art of protein classification.

[0066] Table 1 provides a general classification of various plant protein classes and families, as well as various quantitative examples of the distribution of protein (by weight) in various common plant products. [Table 2]

[0067] In the food formulations of the present invention, an edible filler material is typically 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 a soluble dietary fiber.

[0068] 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.

[0069] In some embodiments, the edible filler may be or may include an oligosaccharide, such as a fructooligosaccharide.

[0070] In some embodiments, the soluble fiber may be or may include resistant maltodextrin (eg, soluble corn fiber).

[0071] In some embodiments, the soluble fiber may be or may include polydextrose.

[0072] 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

[0073] Reference is now made to the following examples, which together with the above descriptions, illustrate the invention in a non-limiting manner. [Table 3] [Table 4] TIFF2024536422000005.tif94159

[0074] Example 1: Preparation of Protein Sweetener Dispersion The protein and carbohydrate sweetener powders are mixed or blended. The resulting mixed powder is added to the water in portions. The amount of protein required is calculated in terms of the ratio (weight to weight) of the carbohydrate sweetener. For example, to prepare about 1 kilogram of syrup (usually 65°Bx) containing 0.1% protein relative to the carbohydrate sweetener, 0.65 grams of protein are mixed with 650 grams of carbohydrate sweetener. This mixture is added in portions (with constant mixing) to 350 grams of water, usually at room temperature. The mixing vessel is agitated for at least 45 minutes using an overhead stirrer, usually at 50-800 RPM, or for at least 7 minutes using a high shear mixer (IKA up to 10,000 RPM, Silverson up to 5,000 RPM) until the protein is completely dispersed.

[0075] For more difficult to disperse proteins, the water fraction may be preheated.

[0076] Example 2: Preparation of Protein Sweetener Dispersion - Complete Dispersion A concentrated sweetener syrup containing one or more carbohydrate sweeteners and / or one or more polyol (usually sugar alcohol) sweeteners is prepared at a temperature between room temperature and possibly 80°C prior to the addition of the protein. The default temperature is 60°C for sucrose and any other disaccharides, and 70°C for other sweeteners. The concentration of most carbohydrate and polyol sweeteners is about 65% by weight. Some low solubility sweeteners may require high water concentration and / or temperature to completely dissolve. The protein is then added, either stepwise or immediately, under constant mixing. Once the protein addition is complete, the mixing vessel is kept stirring for at least 45 minutes using an overhead stirrer, usually at 50-800 RPM, or at least 7 minutes using a high shear mixer (IKA up to 10,000 RPM, Silverson up to 5,000 RPM) until the protein is completely dispersed.

[0077] If necessary, heat the syrup to facilitate dispersion of the proteins.

[0078] Example 3: Preparation of Protein Sweetener Dispersion - Complete Dispersion The protein is first dispersed in water. In some cases, dispersion may be best performed according to the manufacturer's instructions (e.g., stepwise dispersion in hot water). Once the protein is completely dispersed, the sweetener (carbohydrate or polyol) is introduced in portions under constant mixing at temperatures between room temperature and possibly 80°C. The default temperature is 60°C for sucrose and any other disaccharides, and 70°C for other sweeteners. Mixing can be performed by overhead stirrer (50-800 RPM for at least 45 minutes) or by high shear mixer (up to 10,000 RPM for at least 7 minutes using IKA; up to 5,000 RPM for at least 7 minutes using Silverson).

[0079] Thus, to prepare about 1 kg of carbohydrate or polyol sweetener syrup containing about 65% carbohydrate sweetener and 0.1% protein relative to the carbohydrate sweetener, 0.65 grams of protein is first dispersed in 350 grams of water, and then 650 grams of carbohydrate sweetener is gradually added to the protein dispersion to form the syrup.

[0080] Example 4: Preparation of Protein Sweetener Dispersion - Partial Dispersion Partial dispersion of protein can be intentional.As described in Example 2, before adding protein, concentrated sweetener syrup (carbohydrate or polyol) is prepared.Then, protein is added instantaneously or substantially instantaneously, usually for up to about 1 minute, without mixing or with gentle mixing, so as to intentionally generate small aggregates.In this way, concentrated syrup containing partially dispersed protein is made.

[0081] In this "partial dispersion" procedure, it may be best to deviate from the protein manufacturer's dispersion instructions to reduce dispersion.

[0082] Example 5: Preparation of dry powder from concentrated syrup The concentrated syrup (e.g., made in any of the examples above) 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 (usually 50-300 mbar), and constantly mixed to evaporate the water (usually at a low evaporation rate) to produce a predominantly or substantially 100% crystalline product. Optionally, the powder may be transferred to an oven operating at 65° C. for further drying for several hours or overnight.

[0083] Example 6: Size Reduction of Protein Sweetener Powders Protein sweetener particles, typically in powder form (e.g., as produced in Example 5), can optionally be size reduced. Protein sweetener powders 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.

[0084] Example 6A: Utilizing a Sweetener Ingredient to Make an Edible Formulation The protein sweetener formulation (e.g., made according to Example 3 and crystallized according to Example 5) can be added as an ingredient with other ingredients, mixed, and optionally further processed (e.g., baked) to make an edible (food) formulation (e.g., cakes, muffins, biscuits).

[0085] Example 7 A dispersion containing 0.1% of rice protein blend (LSP®+ZERO, 79% protein) was prepared according to Example 2: 0.65 grams of the rice protein blend was added portionwise to a concentrated sucrose syrup containing 650 grams of sucrose and 350 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 5 to produce a fine dry crystalline powder.

[0086] Example 8 A dispersion containing 0.2% of rice protein blend (LSP®+ZERO, 79% protein) was prepared according to Example 2: A concentrated sweetener syrup containing 650 grams of sucrose was prepared prior to adding the rice protein blend. 1.3 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 5 to produce a fine dry crystalline powder.

[0087] Example 9 A dispersion containing 0.3% of rice protein blend (LSP®+ZERO, 79% protein) was prepared according to Example 2: A concentrated sweetener syrup containing 650 grams of sucrose was prepared prior to adding the rice protein blend. 1.95 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 5 to produce a fine dry crystalline powder.

[0088] Example 10 A dispersion containing 0.5% of rice protein blend (LSP®+ZERO, 79% protein) was prepared according to Example 2: A concentrated sweetener syrup containing 650 grams of sucrose was prepared prior to adding the rice protein blend. 3.25 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 5 to produce a fine dry crystalline powder.

[0089] Example 11 A dispersion containing 0.8% rice protein blend (LSP®+ZERO, 79% protein) was prepared according to Example 2: A concentrated sweetener syrup containing 650 grams of sucrose was prepared prior to adding the rice protein blend. 5.2 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 5 to produce a fine dry crystalline powder.

[0090] Example 12 A dispersion containing 1% rice protein blend (LSP®+ZERO, 79% protein) was prepared according to Example 2: A concentrated sweetener syrup containing 650 grams 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 5 to produce a fine dry crystalline powder.

[0091] Example 13 A dispersion containing 1.2% of rice protein blend (LSP®+ZERO, 79% protein) was prepared according to Example 2: A concentrated sweetener syrup containing 650 grams of sucrose was prepared prior to adding the rice protein blend. 7.8 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 5 to produce a fine dry crystalline powder.

[0092] Example 14 A dispersion containing 0.85% of rice protein blend (LSP®+ZERO, 79% protein) was prepared according to Example 2: A concentrated sweetener syrup containing 650 grams of sucrose was prepared prior to adding the rice protein blend. 5.5 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 5 to produce a fine dry crystalline powder having about 0.67% protein concentrate.

[0093] Example 15 A dispersion containing 0.02% of rice protein blend (LSP®+ZERO, 79% protein) was prepared according to Example 2: A concentrated sweetener syrup containing 650 grams of sucrose was prepared prior to adding the rice protein blend. 0.13 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 5 to produce a fine dry crystalline powder.

[0094] Example 16 A dispersion containing 0.05% of rice protein blend (LSP®+ZERO, 79% protein) was prepared according to Example 2: A concentrated sweetener syrup containing 650 grams of sucrose was prepared prior to adding the rice protein blend. 0.325 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 5 to produce a fine dry crystalline powder.

[0095] Examples 17 to 26 The rice protein formulations of Examples 7-16 were prepared, but using fructose instead of sucrose.

[0096] Example 27 A dispersion containing 0.01% pea protein isolate (Nutralys® S85XF, 83-88% protein) was prepared according to Example 3: 0.065 grams of pea protein isolate was dispersed in 350 grams of water. 650 grams of sucrose was then added portionwise to the pea protein isolate dispersion to produce a concentrated 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 5 to produce a fine dry crystalline powder.

[0097] Example 28 A dispersion containing 0.1% pea protein isolate (Nutralys® S85XF, 83-88% protein) was prepared according to Example 3: 0.65 grams of pea protein isolate was dispersed in 350 grams of water. 650 grams of sucrose was then added portionwise to the pea protein isolate dispersion to produce a concentrated 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 5 to produce a fine dry crystalline powder.

[0098] Example 29 A dispersion containing 0.2% pea protein isolate (Nutralys® S85XF, 83-88% protein) was prepared according to Example 3: 1.3 grams of pea protein isolate was dispersed in 350 grams of water. 650 grams of sucrose was then added portionwise to the pea protein isolate dispersion to produce a concentrated 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 5 to produce a fine dry crystalline powder.

[0099] Example 30 A dispersion containing 0.3% pea protein isolate (Nutralys® S85XF, 83-88% protein) was prepared according to Example 3: 1.95 grams of pea protein isolate was dispersed in 350 grams of water. 650 grams of sucrose was then added portionwise to the pea protein isolate dispersion to produce a concentrated 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 5 to produce a fine dry crystalline powder.

[0100] Example 31 A dispersion containing 0.5% pea protein isolate (Nutralys® S85XF, 83-88% protein) was prepared according to Example 3: 3.25 grams of pea protein isolate were dispersed in 350 grams of water. 650 grams of sucrose were then added portionwise to the pea protein isolate dispersion to produce a concentrated 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 5 to produce a fine dry crystalline powder.

[0101] Example 32 A dispersion containing 0.8% pea protein isolate (Nutralys® S85XF, 83-88% protein), containing approximately 0.7% protein, was prepared according to Example 3: 5.2 grams of pea protein isolate was dispersed in 350 grams of water. 650 grams of sucrose was then added portionwise to the pea protein isolate dispersion to produce a concentrated 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 5 to produce a fine dry crystalline powder.

[0102] Example 33 A dispersion containing 1.0% pea protein isolate (Nutralys® S85XF, 83-88% protein) was prepared according to Example 3: 6.5 grams of pea protein isolate were dispersed in 350 grams of water. 650 grams of sucrose were then added portionwise to the pea protein isolate to produce a concentrated 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 5 to produce a fine dry crystalline powder.

[0103] Example 34 A dispersion containing 1.2% pea protein isolate (Nutralys® S85XF, 83-88% protein) was prepared according to Example 3: 7.8 grams of pea protein isolate was dispersed in 350 grams of water. 650 grams of sucrose was then added portionwise to the pea protein isolate dispersion to produce a concentrated 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 5 to produce a fine dry crystalline powder.

[0104] Example 35 A dispersion containing 1.5% pea protein isolate (Nutralys® S85XF, 83-88% protein) was prepared according to Example 3: 9.75 grams of pea protein isolate was dispersed in 350 grams of water. 650 grams of sucrose was then added portionwise to the pea protein isolate dispersion to produce a concentrated 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 5 to produce a fine dry crystalline powder.

[0105] Example 36 A dispersion containing 0.02% pea protein isolate (Nutralys® S85XF, 83-88% protein) was prepared according to Example 3: 0.13 grams of pea protein isolate was dispersed in 350 grams of water. 650 grams of sucrose was then added portionwise to the pea protein isolate dispersion to produce a concentrated 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 5 to produce a fine dry crystalline powder.

[0106] Example 37 A dispersion containing 0.05% pea protein isolate (Nutralys® S85XF, 83-88% protein) was prepared according to Example 3: 0.325 grams of pea protein isolate was dispersed in 350 grams of water. 650 grams of sucrose was then added portionwise to the pea protein isolate dispersion to produce a concentrated 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 5 to produce a fine dry crystalline powder.

[0107] Examples 38 to 49 The pea protein formulations of Examples 26-37 were prepared, but using pea protein hydrolysate (Zammex® Nutrition LLC HydroPea 100% Hydrolyzed Pea Protein Powder, containing approximately 95% protein) instead of pea protein isolate.

[0108] Example 50 A dispersion containing 0.1% chickpea blend (ChickP G910, 89.7% protein) was prepared according to Example 3: 0.65 grams of chickpea blend was dispersed in 350 grams of water. 650 grams of sucrose was then added portionwise to the chickpea dispersion to produce a concentrated 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 5 to produce a fine dry crystalline powder.

[0109] Example 51 A dispersion containing 0.3% chickpea blend (ChickP G910, 89.7% protein) was prepared according to Example 3: 1.95 grams of chickpea blend was dispersed in 350 grams of water. 650 grams of sucrose was then added portionwise to the chickpea dispersion to produce a concentrated 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 5 to produce a fine dry crystalline powder.

[0110] Example 52 A dispersion containing 0.5% chickpea blend (ChickP G910, 89.7% protein) was prepared according to Example 3: 3.25 grams of chickpea blend was dispersed in 350 grams of water. 650 grams of sucrose was then added portionwise to the chickpea dispersion to produce a concentrated 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 5 to produce a fine dry crystalline powder.

[0111] Example 53 A dispersion containing 1.0% chickpea blend (ChickP G910, 89.7% protein) was prepared according to Example 3: 6.5 grams of chickpea blend was dispersed in 350 grams of water. 650 grams of sucrose was then added portionwise to the chickpea dispersion to produce a concentrated 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 5 to produce a fine dry crystalline powder.

[0112] Example 54 A dispersion containing 0.1% of mung bean blend (H-Protein 008, 85% protein) was prepared according to Example 3: 0.65 grams of mung bean blend was dispersed in 350 grams of water. 650 grams of sucrose was then added in portions to the mung bean dispersion to produce a concentrated 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 5 to produce a fine dry crystalline powder.

[0113] Example 55 A dispersion containing 0.5% of mung bean blend (H-Protein 008, 85% protein) was prepared according to Example 3: 3.25 grams of mung bean blend was dispersed in 350 grams of water. 650 grams of sucrose was then added in portions to the mung bean dispersion to produce a concentrated 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 5 to produce a fine dry crystalline powder.

[0114] Example 56 A dispersion containing 1.2% of mung bean blend (H-Protein 008, 85% protein) was prepared according to Example 3: 7.8 grams of mung bean blend was dispersed in 350 grams of water. 650 grams of sucrose was then added portionwise to the mung bean dispersion to produce a concentrated 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 5 to produce a fine dry crystalline powder.

[0115] Example 57 A dispersion containing 0.2% of the mixed protein blend was prepared according to Example 3: 0.65 grams of mung bean blend (H-Protein008, 85% protein) and 0.65 grams of chickpea blend (ChickP G910, 89.7% protein) were dispersed in 350 grams of water. 650 grams of sucrose was then added in portions to the mixed protein dispersion to produce a concentrated 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 5 to produce a fine dry crystalline powder.

[0116] Example 58 A dispersion containing 0.02% of mung bean blend (H-Protein 008, 85% protein) was prepared according to Example 3: 0.13 grams of mung bean blend was dispersed in 350 grams of water. 650 grams of sucrose was then added portionwise to the mung bean dispersion to produce a concentrated 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 5 to produce a fine dry crystalline powder.

[0117] Example 59 A dispersion containing 0.1% of a zein blend (AFSuter 81.9%-100%) was prepared according to Example 3: 0.65 grams of the zein blend was dispersed in 350 grams of water. 650 grams of sucrose was then added portionwise to the zein dispersion to produce a concentrated 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 5 to produce a fine dry crystalline powder.

[0118] Example 60 A dispersion containing 1.0% zein (AFSuter 81.9%-100%) was prepared according to Example 3: 6.5 grams of the zein blend was dispersed in 350 grams of water. 650 grams of sucrose was then added portionwise to the zein dispersion to produce a concentrated 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 5 to produce a fine dry crystalline powder.

[0119] Example 61 A dispersion containing 0.5% zein (AFSuter 81.9%-100%) was prepared according to Example 3: 3.75 grams of the zein blend was dispersed in 350 grams of water. 650 grams of sucrose was then added portionwise to the zein dispersion to produce a concentrated 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 5 to produce a fine dry crystalline powder.

[0120] Example 62 to Example 66 The pea protein isolate compositions of Examples 28, 30, 31, 34 and 36 were prepared according to the procedure of Example 2. Each syrup was then transferred to a heated double jacketed vessel of a vacuum dryer, which was heated and maintained under vacuum according to Example 5 to produce a fine, dry, crystalline powder.

[0121] Examples 67 to 71 The rice protein compositions of Examples 7, 9, 10, 12 and 15 were prepared according to the procedure of Example 1. Each syrup was then transferred to a heated, double-jacketed vessel of a vacuum dryer, which was heated and maintained under vacuum according to Example 5 to produce a fine, dry, crystalline powder.

[0122] Example 72 to Example 73 The pea protein isolate compositions of Examples 27 and 30 were prepared according to the procedure of Example 4. Each syrup was then transferred to a heated double jacketed vessel of a vacuum dryer, which was heated and maintained under vacuum according to Example 5 to produce a fine, dry, crystalline powder.

[0123] Example 74 to Example 78 The rice protein compositions of Examples 7, 9, 10, 12 and 15 were prepared according to the procedure of Example 3.

[0124] Example 79 A dispersion containing 0.05% of rice protein blend (LSP®+ZERO, 79% protein) was prepared according to Example 3: 0.325 grams of rice protein blend was dispersed in 350 grams of water. 650 grams of maltitol was then added portionwise to the rice protein dispersion to produce a concentrated 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 5 to produce a fine dry crystalline powder.

[0125] Example 80 A dispersion containing 0.1% of rice protein blend (LSP®+ZERO, 79% protein) was prepared according to Example 3: 0.65 grams of rice protein blend was dispersed in 350 grams of water. 650 grams of sorbitol was then added portionwise to the rice protein dispersion to produce a concentrated 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 5 to produce a fine dry crystalline powder.

[0126] Example 81 A dispersion containing 0.3% of rice protein blend (LSP®+ZERO, 79% protein) was prepared according to Example 3: 1.95 grams of rice protein blend was dispersed in 350 grams of water. 650 grams of lactitol was then added portionwise to the rice protein dispersion to produce a concentrated 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 5 to produce a fine dry crystalline powder.

[0127] Example 82 to Example 91 The rice protein formulations of Examples 7-16 were prepared, but using xylitol instead of sucrose.

[0128] Example 92 A dispersion containing 0.3% pea protein isolate (Nutralys® S85XF, 83-88% protein) was prepared according to Example 3: 1.95 grams of pea protein isolate was dispersed in 350 grams of water. 650 grams of sorbitol was then added portionwise to the pea protein isolate dispersion to produce a concentrated 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 5 to produce a fine dry crystalline powder.

[0129] Example 93 A dispersion containing 0.3% pea protein isolate (Nutralys® S85XF, 83-88% protein) was prepared according to Example 3: 1.95 grams of pea protein isolate was dispersed in 350 grams of water. 325 grams of sorbitol and 325 grams of xylitol were then added portionwise to the pea protein isolate dispersion to produce a concentrated 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 5 to produce a fine dry crystalline powder.

[0130] Example 94 A dispersion containing 0.3% pea protein isolate (Nutralys® S85XF, 83-88% protein) was prepared according to Example 3: 1.95 grams of pea protein isolate was dispersed in 350 grams of water. 325 grams of sorbitol and 325 grams of sucrose were then added portionwise to the pea protein isolate dispersion to produce a concentrated 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 5 to produce a fine dry crystalline powder.

[0131] Example 95 A dispersion containing 0.3% of rice protein blend (LSP®+ZERO, 79% protein) was prepared according to Example 3: 1.95 grams of rice protein blend was dispersed in 350 grams of water. 550 grams of sorbitol and 100 grams of sucrose were then added portionwise to the rice protein dispersion to produce a concentrated 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 5 to produce a fine dry crystalline powder.

[0132] Example 96 A dispersion containing 0.02% of lupin blend (ProLupin 90%-99% protein) was prepared according to Example 3: 0.13 grams of ProLupin was dispersed in 350 grams of water. 650 grams of sucrose was then added portionwise to the dispersion to produce a concentrated 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 5 to produce a fine dry crystalline powder.

[0133] Example 97 A dispersion containing 0.05% of lupin blend (ProLupin 90%-99% protein) was prepared according to Example 3: 0.325 grams of ProLupin was dispersed in 350 grams of water. 650 grams of sucrose was then added portionwise to the dispersion to produce a concentrated 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 5 to produce a fine dry crystalline powder.

[0134] Example 98 A dispersion containing 0.1% of the lupin formulation (ProLupin 90%-99% protein) was prepared according to Example 2: 0.65 grams of ProLupin was added portionwise to a concentrated sucrose syrup containing 650 grams of sucrose and 350 grams of water. The lupin-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 5 to produce a fine dry crystalline powder.

[0135] Example 99 A dispersion containing 0.2% of the lupin blend (ProLupin 90%-99% protein) was prepared according to Example 2: A concentrated sweetener syrup containing 650 grams of sucrose was prepared before adding the lupin blend. 1.3 grams of the lupin 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 5 to produce a fine dry crystalline powder.

[0136] Example 100 A dispersion containing 0.3% of the lupin blend (ProLupin 90%-99% protein) was prepared according to Example 3: 1.95 grams of the lupin blend was dispersed in 350 grams of water. 650 grams of sucrose was then added portionwise to the dispersion to produce a concentrated 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 5 to produce a fine dry crystalline powder.

[0137] Example 101 A dispersion containing 0.5% of the lupin blend (ProLupin 90%-99% protein) was prepared according to Example 3: 3.25 grams of the lupin blend was dispersed in 350 grams of water. 650 grams of sucrose was then added portionwise to the dispersion to produce a concentrated 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 5 to produce a fine dry crystalline powder.

[0138] Example 102 A dispersion containing 0.8% of the lupin blend (ProLupin 90%-99% protein) was prepared according to Example 3: 5.2 grams of the lupin blend was dispersed in 350 grams of water. 650 grams of sucrose was then added portionwise to the dispersion to produce a concentrated 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 5 to produce a fine dry crystalline powder.

[0139] Example 103 A dispersion containing 1.0% of the lupin blend (ProLupin 90%-99% protein) was prepared according to Example 3: 6.5 grams of the lupin blend was dispersed in 350 grams of water. 650 grams of sucrose was then added portionwise to the dispersion to produce a concentrated 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 5 to produce a fine dry crystalline powder.

[0140] Example 104 A dispersion containing 1.2% of the lupin blend (ProLupin 90%-99% protein) was prepared according to Example 3: 7.8 grams of the lupin blend was dispersed in 350 grams of water. 650 grams of sucrose was then added portionwise to the dispersion to produce a concentrated 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 5 to produce a fine dry crystalline powder.

[0141] Example 105 A dispersion containing 1.5% of the lupin blend (ProLupin 90%-99% protein) was prepared according to Example 3: 9.75 grams of the lupin blend was dispersed in 350 grams of water. 650 grams of sucrose was then added portionwise to the dispersion to produce a concentrated 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 5 to produce a fine dry crystalline powder.

[0142] Example 106 to Example 113 The pea protein isolate blends of Examples 26-33 and 36, 37 were prepared, but using glucose instead of sucrose and 550 grams of water (instead of 350 grams) in the initial dispersion.

[0143] Example 114 to Example 115 X-ray diffraction (XRD) was performed on the powders obtained from Example 39 and Example 31 using an X-ray diffractometer (D8 Advance Series II, Bruker). Both XRD plots show clear crystallinity.

[0144] Example 116: 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.

[0145] The batter for each type of muffin contains sugar, 14.2% sunflower oil, 21.8% wheat flour (containing about 68% 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.

[0146] 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.

[0147] 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.

[0148] Example 116A 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%).

[0149] Example 116B 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.

[0150] Example 117: Preparation of butter cookie samples 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.

[0151] The dough for each type of butter cookie contains sugar, 14.6% palm oil, 49.42% wheat flour (containing about 68% 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%.

[0152] 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.

[0153] 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.

[0154] Example 117A 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%).

[0155] Example 117B 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.

[0156] Example 118: Preparation of hazelnut spread samples 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.

[0157] 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%.

[0158] 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.

[0159] 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.

[0160] Example 118A 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%).

[0161] Example 118B In many cases, as in the hazelnut spread sample provided above, reduced sugar hazelnut spread of the present invention of type II may contain reduced sugar in an amount other than the usual reduction of about 40%.As a (non-exhaustive) example, hazelnut spread of type II may contain 50% less sugar, 35% less sugar, 20% less sugar, or 10% less sugar.Strictly for comparison purposes, hazelnut spread of type II contains at least 10% less sugar compared to "full sugar" control hazelnut spread of type I.

[0162] Example 119: 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, 4th Ed., Stone, Bleibaum, Thomas, eds.). Results are analyzed using binomial distribution tables, which allow the sensory scientist to determine whether the perceived differences between the samples are statistically significant.

[0163] 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)

[0164] Example 119A 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: No difference at all The difference is very small Small Differences Moderate difference ·Big difference -Very big difference

[0165] Each option is given a value between 0 and 5 (with "0" being "no difference at all") and the panel average is calculated. If the sample containing the protein of the invention is shown to be sweeter, the value is taken as positive and vice versa. In general, 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 formulation of the invention versus the control formulation.

[0166] Example 120 to Example 121 According to Example 116 and Example 116A, the various formulations exemplified above were used to prepare muffin samples.

[0167] The paired comparison study results of the paired comparison studies conducted and evaluated according to Example 119 and Example 119A are listed in Table 2 below. [Table 5]

[0168] Example 122 to Example 126 According to Example 117 and Example 117A, the various formulations exemplified above were used to prepare butter cookie samples.

[0169] The paired comparison study results of the paired comparison studies conducted and evaluated according to Example 119 and Example 119A are listed in Table 3 below. [Table 6]

[0170] Example 127: Exemplary Starch Content Calculations The cookies are made from fat (palm oil, 17%), white wheat flour (61%), sugar of the invention (sucrose, 12%; 0.1% WPI) and fructan (inulin, 10%). The only starch-containing ingredient is white wheat flour, which contains about 68% starch. Thus, the starch content of the cookies is 68% of 61%, or about 41.5%.

[0171] Example 128: Exemplary Fat Content Calculations The hazelnut spread is made from fat (palm oil, 24%), sugar of the invention (sucrose, 30%; 0.1% rice protein blend), pure hazelnut paste (13%, with a fat content of 61%), nonfat milk powder (6%), cocoa powder (7% with a fat content of 12%) and fructan (inulin, 20%). The total fat content of the hazelnut spread is 24% + (61% of 13%) + (12% of 7%) or about 32.8%.

[0172] Example 129: Tensile Strength / Peel Force - Texture Analysis The mucoadhesiveness of the sweetener formulations was evaluated by performing a peel test using a TA.XTplus texture analyzer. The effect of different mucoadhesive species of vegetable proteins at different concentrations on the stickiness of the sweetener formulations was also investigated.

[0173] Materials and Methods Before carrying out the peel test, the following steps were carried out: tablet preparation from sugar samples, preparation of artificial saliva buffer, and trimming a fresh pig tongue into a piece of 30 mm x 30 mm and approximately 20 mm thick. The tongue tissue was frozen at -20°C. Before the test, the tongue tissue was heated to 37°C for 5 minutes. For the artificial saliva, a solution was prepared according to the following composition (Table 4): [Table 7]

[0174] Tablet preparation Tablets made from various sweetener samples provided herein were prepared for peel testing using a tableting mini-press MII machine. The "dry mix" samples were milled and mixed with magnesium stearate (as lubricant) at 2 w / w% in a tumble mixer for 2 minutes. This mixture was introduced into the mini-press and pressed with an upper punch penetration of 11 mm to produce flat tablets. Sweetener samples made according to Example 3 and further processed according to Example 5 (including further drying overnight) were pressed with a lower upper punch penetration of 7.5 to 9 mm. For all samples, the preparation speed was approximately 40 tablets / min in automatic mode. The diameter of the tablets is 10 mm.

[0175] Peel test The trimmed porcine tongue piece was pressure fixed between a plastic platform and a lid with four screws. There was a centrally located hole (13 mm diameter) in the lid to allow contact between the tablet and the tongue. The arrangement of the plastic platform and the porcine tongue was maintained in an artificial saliva fluid at a constant temperature of 37°C. The sweetener tablet was attached to a Texture Analysis Instrument (TA) probe (cylinder) by double-sided adhesive tape. Measurements were performed using the following procedure: the probe with the tablet was lowered at a constant speed until a pre-determined force was applied to the tongue tissue for a fixed contact time. After completion, the probe and tablet were lifted and the (maximum) peel force (F) was measured for each sweetener tablet. max ) and peel work (area between the curve and the x-axis, also called "total adhesion work") were recorded. The entire process was controlled by a TA adhesion tester, utilizing the settings shown in Table 5. [Table 8]

[0176] As used herein, the peel test procedure described above is referred to as the "Standard Peel Test."

[0177] Tablets of the various sweetener samples were evaluated to determine maximum peel force and work of peel using the apparatus and procedures disclosed in Example 129.

[0178] In some embodiments, the mucoadhesiveness of the sweetener formulation, as characterized by the maximum peel force, is greater than the mucoadhesiveness of a control composition (i.e., a formulation that does not contain vegetable protein but is otherwise identical to the sweetener formulation in both composition and method of preparation). Typically, the maximum peel force (or maximum peel force measurement (F), as defined below) is greater than the mucoadhesiveness of a control composition (i.e., a formulation that does not contain vegetable protein but is otherwise identical to the sweetener formulation in both composition and method of preparation). D-D The mucoadhesiveness of the sweetener formulation characterized by)) is at least 1%, at least 1.5%, at least 2%, at least 3%, or at least 4%, and in some cases at least 5%, at least 7%, at least 10%, at least 12%, or at least 15% greater than the mucoadhesiveness of the control composition.

[0179] The inventors further found that at relatively high levels of mucoadhesion (e.g., characterized by at least one of maximum peel force and work of peel), the presence of vegetable proteins can actually impair the sweetness of the food product or formulation as perceived in a taste test.

[0180] Thus, in some embodiments, the maximum peel force (or F D-D The mucoadhesiveness of the sweetener formulation characterized by (a) is at most 200%, at most 150%, at most 100%, at most 80%, and more typically at most 60%, at most 50%, at most 40%, at most 35%, or at most 30% greater than the mucoadhesiveness of the control composition.

[0181] In some embodiments, the maximum peel force (or F D-DThe mucoadhesiveness of the sweetener formulations characterized by , 3%-60%, 3%-40%, 3%-30%, 3%-25%, 3%-20%, 4%-60%, 4%-40%, 4%-30%, 4%-25%, 4%-20%, 5%-60%, 5%-40%, 5%-30%, 5%-25%, 5%-20%, 6%-60%, 6%-40%, 6%-30%, 6%-25%, 6%-20%, 8%-50%, 8%-30%, 8%-25%, 8%-20%, 10%-50%, 10%-30%, 10%-25%, or 10%-20%.

[0182] In some embodiments, the work of peeling (or the work of peeling (W D The mucoadhesiveness of the sweetener formulation characterized by the work of peeling) is greater than the mucoadhesiveness of a control composition (i.e., a formulation that does not contain vegetable protein, but is otherwise identical to the sweetener formulation in both composition and method of preparation, as described above). Typically, the mucoadhesiveness of the sweetener formulation characterized by the work of peeling is at least 1%, at least 1.5%, at least 2%, at least 3%, at least 5%, at least 7%, at least 10%, at least 20%, at least 30%, at least 40%, or at least 45% greater than the mucoadhesiveness of the control composition.

[0183] In some embodiments, the work of peeling (or W D The mucoadhesiveness of the sweetener formulation characterized by (a) is at most 200%, at most 150%, at most 125%, at most 110%, at most 100%, at most 90%, at most 80%, at most 70%, at most 60%, or at most 50% greater than the mucoadhesiveness of the control composition.

[0184] In some embodiments, the work of peeling (or W D The mucoadhesiveness of the sweetener formulation characterized by (a) is greater than the mucoadhesiveness of the control composition by a value in the range of 10% to 150%, 10% to 125%, 10% to 100%, 10% to 80%, 20% to 150%, 20% to 125%, 20% to 100%, 20% to 80%, 30% to 150%, 30% to 125%, 30% to 100%, 30% to 80%, 40% to 150%, 40% to 125%, 40% to 100%, 40% to 80%, 50% to 150%, 50% to 125%, 50% to 100%, or 50% to 90%.

[0185] As used herein and in the claims that follow, "maximum peel force" (F Dmax The term ) refers to the maximum peel force measured by a standard peel test.

[0186] As used herein and in the claims that follow, "work of peeling" (W D The term refers to the work of peel as measured by a standard peel test.

[0187] As used herein and in the claims that follow, the term "work of peeling determination" refers to a sweetener formulation that contains a particular type of vegetable protein within its sweetener particles. D-D The term peel work (W) refers to the peel work for the same vegetable protein-containing sweetener formulation, but with a concentration of 1% of that particular vegetable protein relative to the sweetener, prepared and measured according to the standard procedure of Example 129, and the resulting peel work (W D ) is then calculated based on the actual concentration (C actual ) (%) based on coefficient K conc Similarly, as used herein and in the claims that follow, the term "maximum peel force determination" (F) refers to a sweetener formulation that contains a particular type of vegetable protein within its sweetener particles. D-DThe term refers to the maximum peel force (F) for the same vegetable protein-containing sweetener formulation, but with a concentration of 1% of that particular type of vegetable protein relative to the sweetener, prepared and measured according to the standard procedure of Example 129. Dmax ) and the maximum peel force (F Dmax ) is then calculated based on the actual concentration (C actual ) (%) based on coefficient K conc It is applied linearly using: K conc =C actual / 1% (A) F D-D =K conc F Dmax (B) W D-D =K conc ·W D (C)

[0188] As used herein and in the claims that follow, terms such as "mucoadhesive" in reference to a formulation include the maximum peel force (F Dmax ), maximum peel force determination (F D-D ), peeling work (W D ) and peeling work determination (W D-D ) is intended to mean a mucoadhesive property as exhibited by at least one of the following:

[0189] Example 130: Rheological characterization of mucoadhesive properties The mucoadhesive properties of various species of plant proteins were characterized using rheological measurements. It is known that the rheological behavior of mixtures containing mucoadhesive plant proteins and mucins can be greatly influenced by chemical interactions, conformational changes, and chain interlocking between the two species. Rheological techniques are used to study the deformation of a material under shear and its flow behavior. Such measurements allow the interaction between polymers to be monitored (Hassan and Gallo, 1990). The interaction of mucoadhesive plant proteins with mucins is indicated by an increase in viscosity such that the viscosity of the mixture exceeds the sum of the respective viscosities of the mucin and the plant protein. Thus, by measuring the individual viscosities as well as the viscosity of the mucin-plant protein mixtures, the mucoadhesive force between mucin and plant protein can be characterized according to the following equation: ηt=ηm+ηp+ηb ηt is the total (measured) viscosity of the system (mixture), ηb is the bioadhesive viscosity component (viscosity enhancement), and ηm and ηp are the individual measured viscosities of the mucin and plant protein single component dispersions, respectively.

[0190] Various vegetable protein dispersions at 2 wt% in distilled water were prepared according to the manufacturer's instructions and gently mixed for 3 h. Dry mucin was hydrated with distilled water (enough to make a 10 wt% dispersion) and gently stirred at room temperature for 1 h, followed by sonication for 10 min (at room temperature). The mucin solution was gently stirred for 2 h to obtain a 10 wt% mucin dispersion. Equal amounts of each vegetable protein dispersion and 10 wt% mucin dispersion were mixed to give a final concentration of 1 wt% vegetable protein and 5 wt% mucin in each mixed dispersion. All mixtures were kept at 37°C for 1 h to equilibrate before analysis.

[0191] All measurements were performed using an Anton Paar MRC92 rheometer equipped with a Peltier temperature chamber: C-PTD 180 / air, a rotating bob (CC27 concentric cylinder) and a stationary cup (C-CC27 / SS / AIR) with a diameter of 28.992 mm. Each sample formulation was allowed to rest for an additional 2 min before measurements. Measurements were performed at 37 °C and shear rates from 0.1 to 350 s-1 (logarithmic gradient).

[0192] Measurements of each vegetable protein (1 wt%) dispersion and 5 wt% mucin dispersion were performed to obtain the individual viscosities (ηp, ηm). The enhanced viscosity (bioadhesion) was then calculated for each vegetable protein-mucin according to the formula above.

[0193] The rheological equipment and methods provided in Example 130 were used to characterize the mucoadhesive properties of the various samples.

[0194] It has been found that a particular type of vegetable protein can be considered to be mucoadhesive or a mucoadhesive agent if the bioadhesive viscosity component (ηb) at a vegetable protein concentration of 1% is at least 3 mPa·s, as measured according to the standard procedure of Example 130. More typically, ηb is at least 5 mPa·s, at least 7 mPa·s, or at least 10 mPa·s. As used herein and in the claims that follow, this determination of mucoadhesion (i.e., whether a vegetable protein is mucoadhesive or is considered to be a mucoadhesive agent) is referred to as the "standard rheology determination."

[0195] Typically, this bioadhesive viscosity component (ηb) is 2-400mPa·s, 2.5-400mPa·s, 2-350mPa·s, 2.5-350mPa·s, 3-400mPa·s, 3-350mPa·s, 3-300mPa·s, 3-250mPa·s, 3-200mPa·s, 3-150mPa·s, 4-400mPa·s, 4-350mPa·s, 4-300mPa·s, 4-250mPa·s, 5-400mPa·s, 5-350mPa·s, 5-300mPa·s, 5-250mPa·s, 5-200mPa·s, 5 ...150mPa· 50mPa·s, 6–400mPa·s, 6–350mPa·s, 6–300mPa·s, 6–200mPa·s, 6–150mPa·s, 7–200mPa·s, 7–150mPa·s, 8–200mPa·s, 8–150mPa·s, 10–200mPa·s, 10–150mPa·s, 10–100mPa·s, 12–200mPa·s, 12–150mPa·s, 15–200mPa·s, 15–150mPa·s, 20–200mPa·s, 20–150mPa·s or 20–100mPa·s.

[0196] As used herein and in the claims that follow, terms such as "bioadhesive concentration of vegetable protein" refer to a particular concentration of at least one vegetable protein disposed within a sweetener particle of a formulation, the particular concentration of at least one vegetable protein being sufficient to achieve a value of at least 3 mPa·s for the bioadhesive viscosity component (ηb) as measured according to the standard procedure of Example 130, but at that particular concentration.

[0197] As used herein and in the claims that follow, terms such as "bioadhesive content of vegetable protein" refer to, with respect to a vegetable protein-containing formulation, the actual concentration (C actual ), and the actual concentration refers to a bioadhesive viscosity increase (Δη PS), the bioadhesive viscosity component (ηb) is measured according to the standard procedure of Example 130 at a concentration of 1% vegetable protein, and then the actual concentration (C actual ) (%) based on coefficient K conc Using Δη PS is applied linearly to get: K conc =C actual / 1% (I) Bioadhesive viscosity increase (Δη PS )=K conc ·ηb (II)

[0198] Next, the bioadhesive viscosity increase (Δη PS ) is C actual A formulation is considered to have a vegetable protein bioadhesive content if its viscosity is at least 1.0 mPa·s.

[0199] As used herein and in the claims that follow, the terms "bioadhesive formulation," "bioadhesive sweet formulation," and the like refer to a formulation that includes at least one of a bioadhesive concentration of vegetable protein and a bioadhesive content of vegetable protein.

[0200] Further embodiments Further embodiments 1-196 are provided below.

[0201] Embodiment 1. An edible formulation comprising: (a) a sweetener particle containing a sweetener selected from the group consisting of a sweetener carbohydrate and a sweetener polyol; (b) a first protein disposed within the sweetener particle, the first protein comprising a vegetable protein; a weight-to-weight ratio of the first protein to the sweetener within the sweetener particle is in the range of 0.02% to 0.7%; The edible formulation, wherein the sweetener within the sweetener particles is predominantly crystalline.

[0202] Embodiment 2. The edible formulation of embodiment 1, wherein the mucoadhesiveness of the edible formulation is greater than the mucoadhesiveness of a control formulation, the control formulation not including the first protein but otherwise identical to the edible formulation, and wherein the mucoadhesiveness of the edible formulation is between 3% and 200% greater than the mucoadhesiveness of the control formulation.

[0203] Embodiment 3. An edible formulation comprising: (a) a sweetener particle containing a sweetener selected from the group consisting of a sweetener carbohydrate and a sweetener polyol; (b) a first protein disposed within the sweetener particle, the first protein comprising a vegetable protein; a weight-to-weight ratio of the first protein to the sweetener within the sweetener particle is in the range of 0.02% to 0.7%; The edible formulation has a mucoadhesiveness that is 3-200% greater than the mucoadhesiveness of a control formulation, the control formulation not including the first protein but otherwise identical to the edible formulation.

[0204] Embodiment 4. An edible formulation according to embodiment 2 or 3, wherein the mucoadhesiveness of the edible formulation is up to 125% greater than the mucoadhesiveness of the control formulation.

[0205] Embodiment 5. An edible formulation according to embodiment 4, wherein the mucoadhesiveness of the edible formulation is at most 100%, at most 75%, at most 50%, at most 40%, at most 30% or at most 25% greater than the mucoadhesiveness of the control formulation.

[0206] Embodiment 6. An edible formulation according to any one of embodiments 3 to 5, wherein the mucoadhesiveness of the edible formulation is at least 4%, at least 5%, at least 6%, at least 7%, at least 10%, at least 15% or at least 20% greater than the mucoadhesiveness of the control formulation.

[0207] Embodiment 7. The edible formulation of any one of the preceding embodiments, wherein the sweetener has a sweetness of at least 0.25 on the normalized sweetness scale.

[0208] Embodiment 7A. An edible formulation of any one of the preceding embodiments, wherein the sweetener comprises, comprises predominantly comprises, or consists essentially of the sweetener carbohydrate.

[0209] Embodiment 8. The edible formulation of embodiment 7A, wherein the sweetener carbohydrate is sucrose or is predominantly sucrose.

[0210] Embodiment 9. The edible formulation of any one of the preceding embodiments, wherein the sweetener and the first protein constitute at least 80% of the edible formulation.

[0211] Embodiment 10. The edible formulation of any one of the preceding embodiments, wherein the vegetable protein constitutes at least 25% of the first protein.

[0212] Embodiment 11. An edible formulation according to any one of the preceding embodiments, wherein the mucoadhesiveness of the edible formulation is determined by a standard maximum peel force determination.

[0213] Embodiment 12. The edible formulation of any one of the preceding embodiments, wherein the mucoadhesiveness of the edible formulation is determined by a standard work of peel determination.

[0214] Embodiment 12A. The edible formulation of any one of the preceding embodiments, wherein the crystallinity of the sweetener particles is determined by quantitative XRD analysis, such as XRPD.

[0215] Embodiment 12B. The edible formulation of any one of the preceding embodiments, wherein the crystallinity of the sweetener particles is determined by isothermal microcalorimetry (IMC).

[0216] Embodiment 12C. The edible formulation of any one of the preceding embodiments, wherein the crystallinity of the sweetener particles is determined by solution calorimetry.

[0217] Embodiment 12D. The edible formulation of any one of the preceding embodiments, wherein the crystallinity of the sweetener particles is determined by differential scanning calorimetry (DSC).

[0218] Embodiment 12E. The edible formulation of any one of the preceding embodiments, wherein the crystallinity of the sweetener particles is determined by specific gravity measurements.

[0219] Embodiment 13. An edible or food formulation comprising: (a) an edible formulation according to any one of embodiments 1 to 12; (b) fat; (c) optionally starch, and (d) additional ingredients, optionally including edible fillers; The edible formulation or the food formulation, wherein the weight content of the first protein in the food formulation is in the range of 0.01% to 0.5% on a dry basis.

[0220] Embodiment 14. A food formulation according to embodiment 13, containing at least 3% of said edible filler.

[0221] Embodiment 15. The food formulation of embodiment 13 or 14, wherein within the food formulation, the total concentration of the fat, the edible filler, the starch, and any one of the edible ingredients, the sweetener and the sweetener particles is at least 30%.

[0222] Embodiment 16. A food formulation according to embodiment 15, wherein said overall concentration is at least 60%.

[0223] Embodiment 17. A food formulation according to any one of embodiments 13 to 16, comprising at least 10% of the fat, at least 10% of the starch, at least 5% of the edible filler, and at least 8% of any one of the edible compounds, the sweetener and the sweetener particles.

[0224] Embodiment 18. A food formulation according to any one of embodiments 13 to 17, containing at least 15% of said starch.

[0225] Embodiment 19. A food formulation according to any one of embodiments 13 to 18, wherein the ratio of the sweetener in the sweetener particles to the total amount of sweetener in the food formulation is at least 50%.

[0226] Embodiment 19A. A food formulation according to embodiment 19, wherein said ratio is at least 65%.

[0227] Embodiment 19B. A food formulation according to embodiment 19, wherein said ratio is at least 75%.

[0228] Embodiment 19C. A food formulation according to embodiment 19, wherein said ratio is at least 85%.

[0229] Embodiment 19D. A food formulation according to any one of embodiments 13 to 19C, wherein the crystallinity of the total population of sweetener particles within said food formulation is at least 75%.

[0230] Embodiment 19E. The food formulation of embodiment 19D, wherein the crystallinity of the entire population of sweetener particles is determined by quantitative XRD analysis.

[0231] Embodiment 19F. The food formulation of embodiment 19D, wherein the crystallinity of the entire population of sweetener particles is determined by isothermal microcalorimetry (IMC).

[0232] Embodiment 19G. The food formulation of embodiment 19D, wherein the crystallinity of the entire population of sweetener particles is determined by solution calorimetry.

[0233] Embodiment 19H. The food formulation of embodiment 19D, wherein the crystallinity of the entire population of sweetener particles is determined by differential scanning calorimetry (DSC).

[0234] Embodiment 19I. The food formulation of embodiment 19D, wherein the crystallinity of the entire population of sweetener particles is determined by densitometry.

[0235] Embodiment 20. A method for making a food formulation according to any one of embodiments 13 to 19I, comprising: (a) providing an edible formulation according to any one of embodiments 1 to 12E; (b) contacting the edible formulation with the additional ingredient; (c) optionally subjecting the product of step (b) to an elevated temperature.

[0236] Embodiment 20A. The method of embodiment 20, wherein the contacting comprises mixing.

[0237] Embodiment 20B. The method of embodiment 20 or 20A, wherein the product of step (b) is subjected to an elevated temperature.

[0238] Embodiment 21. An edible formulation comprising: (a) a sweetener particle containing a sweetener selected from the group consisting of a sweetener carbohydrate and a sweetener polyol; (b) a first protein or a vegetable protein disposed within the sweetener particle; The edible formulation, wherein the weight content of the first protein or the vegetable protein in the edible formulation is in the range of 0.005% to 1.5% on a dry basis.

[0239] Embodiment 21A. The edible formulation of embodiment 21, wherein the first protein comprises a vegetable protein.

[0240] Embodiment 21B. The edible formulation of embodiment 21, wherein said first protein consists essentially of said vegetable protein.

[0241] Embodiment 21C. The edible formulation of embodiment 21, wherein the first protein comprises primarily a vegetable protein.

[0242] Embodiment 22. An edible formulation according to any one of embodiments 21 to 21C, wherein the sweetener is a sweetener carbohydrate.

[0243] Embodiment 23. An edible formulation according to any one of embodiments 21 to 21C, wherein the sweetener is a sweetener polyol.

[0244] Embodiment 24. An edible formulation according to any one of embodiments 21 to 23, wherein within the edible formulation the overall concentration of the sweetener and at least one fat is at least 10% by weight.

[0245] Embodiment 25. The edible formulation of any one of the preceding embodiments, wherein the plant protein comprises a storage protein.

[0246] Embodiment 26. The edible formulation of any one of the preceding embodiments, wherein the vegetable protein comprises a seed storage protein.

[0247] Embodiment 27. The edible formulation of any one of the preceding embodiments, wherein the vegetable protein comprises a globulin.

[0248] Embodiment 28. The food formulation of any one of the preceding embodiments, wherein the vegetable protein comprises glutelin.

[0249] Embodiment 29. The edible formulation of any one of the preceding embodiments, wherein the vegetable protein comprises albumin.

[0250] Embodiment 30. The edible formulation of any one of the preceding embodiments, wherein the vegetable protein is a prolamine.

[0251] Embodiment 31. The edible formulation of any one of the preceding embodiments, wherein the plant protein comprises at least one endogenous plant protein.

[0252] Embodiment 32. The edible formulation of any one of the preceding embodiments, wherein the plant protein comprises predominantly at least one endogenous plant protein.

[0253] Embodiment 32A. The edible formulation of any one of embodiments 1 to 32, wherein the vegetable protein comprises at least one partially hydrolyzed vegetable protein.

[0254] Embodiment 33. The edible formulation of any one of the preceding embodiments, wherein the total concentration of globulin or said globulin, glutelin or said glutelin, albumin or said albumin, and prolamin or said prolamin is at least 80% of the total concentration of the plant protein.

[0255] Embodiment 34. The food formulation of embodiment 33, wherein the total concentration of the globulins and glutelins is at least 30% of the total concentration of the plant protein.

[0256] Embodiment 35. The food formulation of embodiment 33, wherein the total concentration of the globulins and glutelins is at least 60% of the total concentration of the plant protein.

[0257] Embodiment 36. An edible formulation according to any one of embodiments 33 to 35, wherein the total concentration of the globulins and glutelins is at most 98% of the total concentration of the plant protein.

[0258] Embodiment 37. The edible formulation of embodiment 27, wherein the concentration of the globulins is at least 30% of the total concentration of the plant protein.

[0259] Embodiment 38. The edible formulation of embodiment 27, wherein the concentration of the globulins is at least 60% of the total concentration of the vegetable protein.

[0260] Embodiment 39. The edible formulation of embodiment 37 or 38, wherein the concentration of the globulins is up to 99% of the total concentration of the plant protein.

[0261] Embodiment 40. The edible formulation of embodiment 39, wherein the concentration of the globulins is up to 90% of the total concentration of the plant protein.

[0262] Embodiment 41. The food formulation of embodiment 28, wherein the concentration of the glutelin is at least 5% of the total concentration of the plant protein.

[0263] Embodiment 42. The food formulation of embodiment 28, wherein the concentration of the glutelin is at least 20% of the total concentration of the plant protein.

[0264] Embodiment 43. The food formulation of embodiment 41 or 42, wherein the concentration of the glutelin is up to 90% of the total concentration of the plant protein.

[0265] Embodiment 44. The food formulation of embodiment 43, wherein the concentration of the glutelin is up to 25% of the total concentration of the plant protein.

[0266] Embodiment 45. The edible formulation of embodiment 30, wherein the total concentration of the prolamins is at least 2%.

[0267] Embodiment 46. The edible formulation of embodiment 30, wherein the total concentration of the prolamins is at least 10%.

[0268] Embodiment 47. The edible formulation of embodiment 45 or 46, wherein the concentration of the prolamin is at most 75% of the total concentration of the plant protein.

[0269] Embodiment 48. The edible formulation of embodiment 47, wherein the concentration of the prolamin is at most 25% of the total concentration of the plant protein.

[0270] Embodiment 49. The edible formulation of embodiment 29, wherein the total concentration of the albumin is at least 2% of the total concentration of the vegetable protein.

[0271] Embodiment 50. The edible formulation of embodiment 29, wherein the total concentration of the albumin is at least 10% of the total concentration of the vegetable protein.

[0272] Embodiment 51. The edible formulation of embodiment 49 or 50, wherein the concentration of the albumin is at most 60% of the total concentration of the plant protein.

[0273] Embodiment 52. The edible formulation of embodiment 51, wherein the concentration of the albumin is up to 35% of the total concentration of the plant protein.

[0274] Embodiment 53. The edible formulation of embodiment 27, wherein the globulins comprise conglutin and the total concentration of the at least one conglutin is at least 30% of the total concentration of the plant protein.

[0275] Embodiment 54. The edible formulation of embodiment 53, wherein the total concentration of the conglutin is at most 85% of the total concentration of the plant protein.

[0276] Embodiment 55. The edible formulation of any one of the preceding embodiments, wherein the vegetable protein comprises legumin.

[0277] Embodiment 56. The edible formulation of embodiment 55, wherein the concentration of legumin is within the range of 20% to 80% of the total concentration of the plant protein.

[0278] Embodiment 57. The edible formulation of any one of the preceding embodiments, wherein the vegetable protein comprises vicilin.

[0279] Embodiment 58. The edible formulation of any one of the preceding embodiments, wherein the vegetable protein comprises the legumin and the vicilin.

[0280] Embodiment 59. The edible formulation of embodiment 58, wherein the total concentration of legumin and vicilin is within the range of 20% to 90% of the total concentration of the plant protein.

[0281] Embodiment 60. The edible formulation of any one of the preceding embodiments, wherein the vegetable protein comprises pea protein.

[0282] Embodiment 61. An edible formulation according to embodiment 60, wherein the vegetable protein comprises predominantly pea protein.

[0283] Embodiment 62. The edible formulation of any one of the preceding embodiments, wherein the plant protein comprises chickpea protein.

[0284] Embodiment 63. The edible formulation of embodiment 62, wherein the vegetable protein comprises predominantly chickpea protein.

[0285] Embodiment 64. The edible formulation of any one of the preceding embodiments, wherein the vegetable protein comprises lupin protein.

[0286] Embodiment 65. An edible formulation as described in embodiment 64, wherein the vegetable protein comprises predominantly lupin protein.

[0287] Embodiment 66. The edible formulation of any one of the preceding embodiments, wherein the vegetable protein comprises rice protein.

[0288] Embodiment 67. The edible formulation of embodiment 66, wherein the vegetable protein comprises primarily rice protein.

[0289] Embodiment 68. The edible formulation of any one of the preceding embodiments, wherein the vegetable protein comprises lentil protein.

[0290] Embodiment 69. The edible formulation of embodiment 68, wherein the vegetable protein comprises predominantly lentil protein.

[0291] Embodiment 70. The edible formulation of any one of the preceding embodiments, wherein the vegetable protein comprises mung bean protein.

[0292] Embodiment 71. The food formulation of embodiment 70, wherein the vegetable protein comprises primarily mung bean protein.

[0293] Embodiment 72. The edible formulation of any one of the preceding embodiments, wherein the vegetable protein comprises zein protein.

[0294] Embodiment 73. An edible formulation as described in embodiment 72, wherein the vegetable protein comprises primarily zein protein.

[0295] Embodiment 74. The edible formulation of any one of the preceding embodiments, wherein the vegetable protein comprises soy protein.

[0296] Embodiment 75. An edible formulation described in any one of embodiments 21 to 74, wherein the weight-to-weight ratio of the first protein or the vegetable protein to the sweetener within the sweetener particles is in the range of 0.02% to 1.5%.

[0297] Embodiment 76. An edible formulation according to any one of embodiments 21 to 74, wherein the weight-to-weight ratio of the first protein or the vegetable protein within the sweetener particles is in the range of 0.005% to 0.7%.

[0298] Embodiment 77. An edible formulation according to any one of the preceding embodiments, wherein the total concentration of the sweetener, at least one fat or said at least one fat, and at least one starch or said at least one starch in said edible formulation is at least 30% by weight.

[0299] Embodiment 78. An edible formulation according to any one of the preceding embodiments, wherein the weight-to-weight ratio or the weight-to-weight ratio of the first protein or the vegetable protein to the sweetener within the sweetener particles is in the range of 0.03% to 0.7%.

[0300] Embodiment 79. An edible formulation according to any one of the preceding embodiments, wherein the weight content or the weight content of the first protein or the vegetable protein in the edible formulation is in the range of 0.005% to 0.5%, on a dry basis.

[0301] Embodiment 80. An edible formulation according to any one of the preceding embodiments, wherein the weight average particle size of the sweetener particles within the edible formulation is at least 80 μm.

[0302] Embodiment 81. The edible formulation of any one of the preceding embodiments, wherein the mucoadhesiveness or the mucoadhesiveness of the edible formulation is greater than the mucoadhesiveness of a control formulation, the control formulation not comprising the first protein or the vegetable protein but otherwise identical to the edible formulation.

[0303] Embodiment 82. The edible formulation according to any one of the preceding embodiments, wherein the mucoadhesiveness or the mucoadhesiveness of the edible formulation exceeds the mucoadhesiveness of a control formulation by at least 10%, and optionally at least 20%, at least 30%, at least 40%, at least 50%, at least 75% or at least 100%, wherein the control formulation does not contain the first protein or the vegetable protein but is otherwise identical to the edible formulation.

[0304] Embodiment 83. An edible formulation according to any one of embodiments 1 to 81, wherein the mucoadhesiveness or the mucoadhesiveness of the edible formulation exceeds the mucoadhesiveness of a control formulation by a value between 5% and 200%, the control formulation not comprising the first protein but otherwise identical to the edible formulation.

[0305] Embodiment 84. An edible formulation according to embodiment 83, wherein the mucoadhesiveness of the edible formulation exceeds the mucoadhesiveness of the control formulation by a value between 3% and 90%.

[0306] Embodiment 85. An edible formulation according to embodiment 83, wherein the mucoadhesiveness of the edible formulation exceeds the mucoadhesiveness of the control formulation by a value between 10% and 90%.

[0307] Embodiment 86. An edible formulation according to embodiment 81, wherein the mucoadhesiveness of the edible formulation exceeds the mucoadhesiveness of the control formulation by a value between 3% and 50%, between 3% and 30%, between 5% and 50%, between 10% and 50%, between 15% and 90%, between 15% and 80%, between 15% and 70%, between 15% and 50%, between 20% and 90%, between 20% and 70%, between 25% and 90% or between 25% and 70%.

[0308] Embodiment 87. An edible formulation according to embodiment 85, wherein the mucoadhesiveness of the edible formulation exceeds the mucoadhesiveness of the control formulation by a value between 10% and 70%.

[0309] Embodiment 88. An edible formulation according to any one of the preceding embodiments, wherein the mucoadhesiveness value of the edible formulation is determined by a standard maximum peel force determination.

[0310] Embodiment 89. An edible formulation according to any one of the preceding embodiments, wherein the mucoadhesiveness or the mucoadhesiveness of the edible formulation is determined by a standard work of peel determination.

[0311] Embodiment 90. An edible formulation according to any one of the preceding embodiments, wherein the total weight content of the sweetener particles within the edible formulation is at least 5%.

[0312] Embodiment 91. An edible formulation according to embodiment 90, wherein the weight content of the sweetener is at least 8%.

[0313] Embodiment 92. An edible formulation according to embodiment 90, wherein the weight content of the sweetener is at least 10%.

[0314] Embodiment 93. An edible formulation according to embodiment 90, wherein the weight content of the sweetener is at least 15%.

[0315] Embodiment 94. An edible formulation according to embodiment 90, wherein the weight content of the sweetener is at least 20%.

[0316] Embodiment 95. An edible formulation according to embodiment 90, wherein the weight content of the sweetener is at least 25%.

[0317] Embodiment 96. An edible formulation according to embodiment 90, wherein the weight content of the sweetener is at least 30%.

[0318] Embodiment 97. An edible formulation according to embodiment 90, wherein the weight content of the sweetener is at least 40%.

[0319] Embodiment 98. An edible formulation according to embodiment 90, wherein the weight content of the sweetener is at least 50%.

[0320] Embodiment 99. An edible formulation according to embodiment 90, wherein the weight content of the sweetener is at least 65%.

[0321] Embodiment 100. An edible formulation according to embodiment 90, wherein the weight content of the sweetener is at least 75%.

[0322] Embodiment 101. An edible formulation according to embodiment 90, wherein the weight content of the sweetener is at least 85%.

[0323] Embodiment 102. An edible formulation according to embodiment 90, wherein the weight content of the sweetener is at least 90%.

[0324] Embodiment 103. An edible formulation according to embodiment 90, wherein the weight content of the sweetener is at least 95%.

[0325] Embodiment 104. An edible formulation according to any one of the preceding embodiments, wherein the total weight content of the sweetener particles in the edible formulation is in the range of 8% to 80%.

[0326] Embodiment 105. The formulation according to embodiment 104, wherein the total weight content is in the range of 10% to 70%.

[0327] Embodiment 106. The formulation according to embodiment 104, wherein the total weight content is in the range of 15% to 70%.

[0328] Embodiment 107. The sweetener particles have an average particle size (D V 50). The edible formulation of any one of the preceding embodiments,

[0329] Embodiment 108.D V The edible formulation of embodiment 107, wherein 50 is in the range of 30 μm to 1500 μm.

[0330] Embodiment 109.D VAn edible formulation according to embodiment 107 or 108, wherein 50 is at least 50 μm.

[0331] Embodiment 110.D V 110. An edible formulation as described in embodiment 109, wherein 50 is at least 100 μm.

[0332] Embodiment 111.D V 110. An edible formulation as described in embodiment 109, wherein 50 is at least 200 μm.

[0333] Embodiment 112.D V 110. The edible formulation of embodiment 109, wherein 50 is at least 350 μm.

[0334] Embodiment 113. An edible formulation according to any one of the preceding embodiments, wherein the weight to weight ratio of at least one vegetable protein to sweetener within the sweetener particles is within the range of 0.03% to 0.7%, 0.03% to 0.6%, 0.03% to 0.5%, 0.05% to 0.7%, 0.1% to 0.65%, 0.1% to 0.6%, 0.2% to 0.7%, 0.2% to 0.6%, 0.25% to 0.7% or 0.25% to 0.6%.

[0335] Embodiment 114. An edible formulation according to any one of the preceding embodiments, wherein the weight-to-weight ratio of the at least one vegetable protein to the sweetener within the sweetener particles is in the range of 0.1% to 0.7%.

[0336] Embodiment 115. An edible (food) formulation according to any one of the preceding embodiments, wherein the weight content or the weight content of the first protein in the edible formulation is at least 0.005%, at least 0.007%, at least 0.01%, at least 0.025%, at least 0.05%, at least 0.075%, at least 0.1%, at least 0.2% or at least 0.3%, and at most 0.7% or at most 0.6%, on a dry basis.

[0337] Embodiment 116. An edible (food) formulation according to any one of the preceding embodiments, wherein the weight content or the weight content of the first protein in the edible formulation is in the range of 0.005% to 0.45%, on a dry basis.

[0338] Embodiment 117. An edible (food) formulation as described in embodiment 116, wherein the weight content or the weight content of the first protein in the edible formulation is in the range of 0.015% to 0.3%, on a dry basis.

[0339] Embodiment 118. An edible (food) formulation as described in embodiment 116, wherein the weight content or the weight content of the first protein in the edible formulation is in the range of 0.015% to 0.1%, on a dry basis.

[0340] Embodiment 119. The edible formulation of any one of the preceding embodiments, wherein the sweetener carbohydrate is selected from at least one of the group consisting of sucrose, glucose, fructose, maltose, lactose, mannose, allulose, tagatose, xylose, galactose, arabinose, galactofructose.

[0341] Embodiment 120. An edible formulation according to any one of the preceding embodiments, wherein the sweetener carbohydrate comprises sucrose.

[0342] Embodiment 121. An edible formulation according to any one of the preceding embodiments, wherein the sweetener carbohydrate comprises glucose or comprises primarily glucose.

[0343] Embodiment 122. An edible formulation according to any one of the preceding embodiments, wherein the sweetener carbohydrate comprises or comprises mainly fructose.

[0344] Embodiment 123. An edible formulation according to any one of the preceding embodiments, wherein the sweetener polyol is a sugar alcohol.

[0345] Embodiment 124. The edible formulation of any one of the preceding embodiments, further comprising a sweetener polyol, 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).

[0346] Embodiment 125. An edible formulation according to any one of the preceding embodiments, wherein the formulation is in the form of a particulate solid, such as, for example, a powder of a free-flowing powder.

[0347] Embodiment 126. The edible formulation according to any one of the preceding embodiments, wherein the mucoadhesiveness or the mucoadhesiveness of the edible formulation is greater than the mucoadhesiveness of a control formulation by a first value of at least 5%, the control formulation not containing the first protein but otherwise identical to the edible formulation, and the mucoadhesiveness of the edible formulation and the mucoadhesiveness of the control formulation are determined by a standard work of peel determination.

[0348] Embodiment 127. An edible formulation according to embodiment 127, wherein said first value is at most 200%.

[0349] Embodiment 128. An edible formulation as described in embodiment 127, wherein the first value is within the range of 5% to 180%.

[0350] Embodiment 129. An edible formulation as described in embodiment 127, wherein the first value is in the range of 10% to 150%.

[0351] Embodiment 130. An edible formulation as described in embodiment 127, wherein the first value is in the range of 10% to 125%.

[0352] Embodiment 131. An edible formulation as described in embodiment 127, wherein the first value is within the range of 15% to 110%.

[0353] Embodiment 132. The edible formulation according to embodiment 127, wherein the first value is within the range of 5% to 150%, 5% to 125%, 10% to 100%, 10% to 80%, 15% to 125%, 20% to 180%, 20% to 150%, 20% to 125%, 20% to 100%, 20% to 80%, 30% to 150%, 30% to 125%, 30% to 100%, 30% to 80%, 40% to 150%, 40% to 125%, 40% to 100%, 40% to 80%, 50% to 150%, 50% to 125%, 50% to 100% or 50% to 90%.

[0354] Embodiment 133. An edible formulation according to any one of embodiments 127 to 132, wherein the first value is at most 100%, at most 90%, at most 80%, at most 70%, at most 60%, at most 50%, or at most 40%.

[0355] Embodiment 134. The edible formulation of any one of the preceding embodiments, wherein the mucoadhesiveness or the mucoadhesiveness of the edible formulation is greater than the mucoadhesiveness of a control formulation by a second value of at least 3%, the control formulation not including the first protein but otherwise identical to the edible formulation, and the mucoadhesiveness of the edible formulation and the mucoadhesiveness of the control formulation are determined by a standard maximum peel force determination.

[0356] Embodiment 135. An edible formulation as described in embodiment 134, wherein the second value is at most 150%.

[0357] Embodiment 136. An edible formulation as described in embodiment 134, wherein the second value is within the range of 3% to 125%.

[0358] Embodiment 137. An edible formulation as described in embodiment 134, wherein the second value is within the range of 5% to 125%.

[0359] Embodiment 138. An edible formulation as described in embodiment 134, wherein the second value is within the range of 5% to 100%.

[0360] Embodiment 139. An edible formulation as described in embodiment 134, wherein the second value is within the range of 5% to 75%.

[0361] Embodiment 140. An edible formulation as described in embodiment 134, wherein the second value is within the range of 5% to 50%.

[0362] Embodiment 141. An edible formulation as described in embodiment 134, wherein the second value is within the range of 5% to 35%.

[0363] Embodiment 142. An edible formulation as described in embodiment 134, wherein the second value is within the range of 7% to 50%.

[0364] Embodiment 143. An edible formulation as described in embodiment 134, wherein the second value is within the range of 7% to 25%.

[0365] Embodiment 144. An edible formulation as described in embodiment 134, wherein the second value is within the range of 10% to 50%.

[0366] Embodiment 145. An edible formulation according to embodiment 134, wherein the second value is within the range of 3% to 100%, 3% to 60%, 3% to 40%, 7% to 100%, 7% to 80%, 7% to 70%, 7% to 60%, 7% to 40%, 8% to 60%, 8% to 40%, 8% to 30%, 10% to 80%, 10% to 60%, 10% to 35% or 10% to 30%.

[0367] Embodiment 146. An edible formulation according to any one of embodiments 134 to 145, wherein the second value is at most 65%, at most 60%, at most 55%, at most 50%, at most 45%, at most 40%, at most 35%, at most 30%, at most 25%, or at most 20%.

[0368] Embodiment 147. The edible formulation according to any one of the preceding embodiments, wherein the mucoadhesiveness or said mucoadhesiveness of the edible formulation is greater than the mucoadhesiveness of a control formulation by a first value of at least 5%, said control formulation not containing said first protein but otherwise identical to said edible formulation, said first value being determined by a standard work of peel determination; and the mucoadhesiveness or said mucoadhesiveness of the edible formulation is greater than the mucoadhesiveness of the control formulation by a second value of at least 3%, said second value being determined by a standard maximum peel force determination.

[0369] Embodiment 148. An edible formulation as described in embodiment 147, wherein the first value is in the range of 5% to 150% and the second value is in the range of 3% to 75%.

[0370] Embodiment 149. An edible formulation as described in embodiment 147, wherein the first value is in the range of 10% to 125% and the second value is in the range of 5% to 50%.

[0371] Embodiment 150. An edible formulation comprising: (a) a sweetener particle containing at least one sweetener selected from the group consisting of a sweetener carbohydrate and a sweetener polyol; (b) a vegetable protein disposed within the sweetener particle; and (c) fat; (d) optionally starch; (e) optionally an edible filler; The weight-to-weight ratio of the vegetable protein to the sweetener in the sweetener particles is in the range of 0.02% to 1.5%; The edible formulation, wherein the total concentration of the sweetener, the fat and the starch within the edible formulation is at least 30% by weight.

[0372] Embodiment 151. The edible formulation of any one of the preceding embodiments, wherein the edible formulation further comprises an edible filler or the edible filler.

[0373] Embodiment 152. An edible formulation according to any one of the preceding embodiments, wherein the edible filler or the concentration of the edible filler in the edible formulation is at least 3.5%.

[0374] Embodiment 153. An edible formulation as described in embodiment 152, wherein the concentration of the edible filler is at least 5%.

[0375] Embodiment 154. An edible formulation as described in embodiment 152, wherein the concentration of the edible filler is at least 7%, at least 10%, at least 12% or at least 15%.

[0376] Embodiment 155. The edible formulation of embodiment 152, wherein the concentration of the edible filler is in the range of 3% to 35%.

[0377] Embodiment 156. The edible formulation of embodiment 152, wherein the concentration of the edible filler is in the range of 3% to 30%.

[0378] Embodiment 157. The edible formulation of embodiment 152, wherein the concentration of the edible filler is in the range of 5% to 30%.

[0379] Embodiment 158. The edible formulation of embodiment 152, wherein the concentration of the edible filler is in the range of 7% to 25%.

[0380] Embodiment 159. The edible formulation of embodiment 152, wherein the concentration of the edible filler is in the range of 10% to 35%.

[0381] Embodiment 160. The edible formulation of embodiment 152, wherein the concentration of the edible filler is in the range of 10% to 25%.

[0382] Embodiment 161. The edible formulation of embodiment 152, wherein the concentration of the edible filler is in the range of 12% to 25%.

[0383] Embodiment 162. The edible formulation of embodiment 152, wherein the concentration of the edible filler is in the range of 15% to 25%.

[0384] Embodiment 163. An edible formulation according to any one of the preceding embodiments, wherein the edible filler in the edible formulation or the edible filler is a soluble fiber.

[0385] Embodiment 164. An edible formulation according to any one of the preceding embodiments, wherein the edible filler in the edible formulation or the edible filler is a dietary fiber.

[0386] Embodiment 165. An edible formulation according to embodiment 164, wherein the dietary fiber is a soluble dietary fiber.

[0387] Embodiment 166. An edible formulation according to any one of the preceding embodiments, wherein the edible filler in the edible formulation or the edible filler is or comprises a polysaccharide filler.

[0388] Embodiment 167. An edible formulation according to embodiment 166, wherein the polysaccharide filler is or comprises a fructan.

[0389] Embodiment 168. A food formulation according to embodiment 167, wherein the fructan is inulin.

[0390] Embodiment 169. The formulation of embodiment 167, wherein the fructan comprises inulin.

[0391] Embodiment 170. An edible formulation according to any one of the preceding embodiments, wherein the edible filler in the edible formulation or the edible filler is or comprises an oligosaccharide.

[0392] Embodiment 171. An edible formulation according to embodiment 170, wherein the oligosaccharide is or comprises a fructooligosaccharide.

[0393] Embodiment 172. An edible formulation according to any one of the preceding embodiments, wherein the soluble fiber in the edible formulation is or comprises resistant maltodextrin.

[0394] Embodiment 173. An edible formulation according to any one of the preceding embodiments, wherein the soluble fiber in the edible formulation or the soluble fiber is or comprises soluble corn fiber.

[0395] Embodiment 174. An edible formulation according to any one of the preceding embodiments, wherein the soluble fiber in the edible formulation is or comprises polydextrose.

[0396] Embodiment 175. An edible formulation according to any one of the preceding embodiments, wherein the total concentration of the sweetener and fat or fats is at least 10% by weight.

[0397] Embodiment 176. The edible formulation of embodiment 175, wherein the total concentration of embodiment 256 is at least 15% by weight.

[0398] Embodiment 177. The edible formulation of embodiment 175, wherein the total concentration of embodiment 256 is at least 20% by weight.

[0399] Embodiment 178. The edible formulation of embodiment 175, wherein the overall concentration of embodiment 256 is at least 25% by weight, at least 30% by weight, or at least 40% by weight.

[0400] Embodiment 179. An edible formulation according to any one of the preceding embodiments, wherein within the edible formulation the total concentration of the sweetener, fat or fat, and starch or starch is at least 32% by weight.

[0401] Embodiment 180. The edible formulation of embodiment 179, wherein the total concentration of embodiment 261 is at least 40% by weight.

[0402] Embodiment 181. The edible formulation of embodiment 179, wherein the total concentration of embodiment 261 is at least 50% by weight.

[0403] Embodiment 182. The edible formulation of embodiment 179, wherein the total concentration of embodiment 261 is at least 60% by weight.

[0404] Embodiment 183. An edible formulation according to any one of the preceding embodiments, wherein within the edible formulation the total concentration of the sweetener, fat or said fat, starch or said starch, and edible filler or said edible filler is at least 50% by weight.

[0405] Embodiment 184. An edible formulation according to embodiment 183, wherein the overall concentration of embodiment 268 in said edible formulation is at least 55%.

[0406] Embodiment 185. The edible formulation of embodiment 183, wherein the overall concentration of embodiment 268 is at least 65%.

[0407] Embodiment 186. An edible formulation according to embodiment 183, wherein the overall concentration of embodiment 268 in said edible formulation is at least 75%.

[0408] Embodiment 187. An edible formulation according to any one of the preceding embodiments, wherein the concentration of cocoa powder in the edible formulation is at least 2%.

[0409] Embodiment 188. An edible formulation according to any one of the preceding embodiments, containing at least 5% of said sweetener, at least 5% of said fat, and at least 5% of said starch.

[0410] Embodiment 189. An edible formulation according to embodiment 188, comprising at least 2% of an edible filler or said edible filler.

[0411] Embodiment 190. An edible formulation according to embodiment 188 or embodiment 278, comprising at least 10% of said sweetener, at least 10% of said fat or said fat, and at least 10% of said starch or said starch.

[0412] Embodiment 191. An edible formulation according to embodiment 188, comprising at least 5% of an edible filler or said edible filler.

[0413] Embodiment 192. An edible formulation according to embodiment 188, comprising at least 8% of an edible filler or said edible filler.

[0414] Embodiment 193. The edible formulation of any one of the preceding embodiments, wherein the vegetable protein constitutes at least 40% of the first protein.

[0415] Embodiment 194. The edible formulation of embodiment 193, wherein the vegetable protein constitutes at least 60% of the first protein.

[0416] Embodiment 195. The edible formulation of embodiment 193, wherein the vegetable protein constitutes at least 80% of the first protein.

[0417] Embodiment 196. The edible formulation of embodiment 193, wherein the vegetable protein constitutes all of the first protein.

[0418] As used herein and in the claims that follow, the term "vegetable protein" refers to any naturally occurring vegetable protein, including those commonly found in legumes, cereals, oilseeds, nuts, edible seeds, tubers, leaves and fruits. The term "vegetable protein" is also meant to include non-naturally occurring vegetable proteins, including denatured or modified versions of naturally occurring proteins, as will be apparent to those of skill in the art.

[0419] As used herein and in the claims that follow, the term "vegetable protein" is further meant to include hydrolyzed vegetable proteins, such as pea protein hydrolysates or rice protein hydrolysates.

[0420] "Native" proteins may possess all four levels of biomolecular structure, with secondary through quaternary structure being formed from weak interactions along the covalently linked backbone.

[0421] As used herein and in the claims that follow, terms such as "intrinsic protein" refer to non-hydrolyzed protein, or at most partially hydrolyzed protein.

[0422] More specifically, as used herein and in the claims that follow, terms such as "endogenous plant protein" refer to non-hydrolyzed plant proteins or at most partially hydrolyzed plant proteins.

[0423] For the avoidance of doubt, it is emphasized that the term "modified protein" (or "modified vegetable 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.

[0424] It is further emphasized that the terms "hydrolyzed protein", "completely hydrolyzed protein" (or the like) refer to a protein structure that has undergone such a disruption to the primary protein structure, such as a disruption to the sequence of amino acids held together by covalent peptide bonds.

[0425] As used herein and in the claims that follow, the term "globulin" refers to at least one globulin within a globulin class.

[0426] As used herein and in the claims that follow, the term "albumin" refers to at least one albumin within the albumin family (usually 2S).

[0427] As used herein and in the claims that follow, the term "prolamin" refers to at least one prolamin within the prolamin family.

[0428] As used herein and in the claims that follow, the term "glutelin" refers to at least one glutelin within the glutelin family.

[0429] Similarly, as used herein and in the claims that follow, the terms "legumin," "comvicilin," "vicilin," and the like refer to at least one such species within that particular family.

[0430] As used herein and in the claims that follow, with respect to an ingredient within a formulation, the term "predominantly comprising" refers to the major ingredient within the formulation on a weight basis.

[0431] As used herein and in the claims that follow, with respect to an ingredient within a formulation, the term "predominantly comprising" refers to a weight content of at least 65%.

[0432] 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.

[0433] 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%.

[0434] 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.

[0435] The fat may be a separate ingredient or an ingredient within a food ingredient, for example hazelnut paste and cocoa powder both contain fat.

[0436] 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.

[0437] 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 protein (e.g., in pea protein isolate) dispersed in a syrup containing 650 grams of sucrose and 350 grams of water, the weight percent of protein is 1.95 / 650=0.3%.

[0438] As used herein and in the claims that follow, the term "concentration" refers to concentration on a weight basis, unless otherwise specified.

[0439] As used in this specification and the claims that follow, the term "ratio" refers to weight ratio, unless otherwise specified.

[0440] 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.

[0441] 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."

[0442] 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.

[0443] 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. 1. An edible formulation comprising: (a) sweetener particles containing a sweetener selected from the group consisting of sweetener carbohydrates and sweetener polyols; (b) a first protein disposed within the sweetener particles, the first protein comprising a vegetable protein; and Including, a weight-to-weight ratio of the first protein to the sweetener within the sweetener particles is in the range of 0.02% to 0.7%; The edible formulation, wherein the sweetener within the sweetener particles is predominantly crystalline.

2. 2. The edible formulation of claim 1, wherein the mucoadhesiveness of the edible formulation is greater than the mucoadhesiveness of a control formulation, the control formulation not including the first protein but otherwise identical to the edible formulation, and wherein the mucoadhesiveness of the edible formulation exceeds the mucoadhesiveness of the control formulation by 3% to 200%.

3. 3. The edible formulation of claim 2, wherein the mucoadhesiveness of the edible formulation exceeds the mucoadhesiveness of the control formulation by up to 125%.

4. 4. The edible formulation of claim 3, wherein the mucoadhesiveness of the edible formulation is at least 4% greater than the mucoadhesiveness of the control formulation.

5. 5. The edible formulation of claim 4, wherein the sweetener comprises, comprises predominantly, or consists essentially of sucrose.

6. 6. The edible formulation of claim 5, wherein the sweetener and the first protein comprise at least 80% of the edible formulation.

7. A food formulation comprising: (a) an edible formulation according to any one of claims 1 to 6; (b) fat; (c) optionally starch, and (d) additional ingredients, optionally including an edible filler; The food formulation, wherein the weight content of the first protein in the food formulation is in the range of 0.01% to 0.5% on a dry basis.

8. 8. The food formulation of claim 7, containing at least 3% of said edible filler.

9. 9. The food formulation of claim 8, wherein the total concentration of the fat, the edible filler, the starch, and any one of the edible compound, the sweetener, and the sweetener particles in the food formulation is at least 30%.

10. 10. The food formulation of claim 9, wherein the overall concentration is at least 60%.

11. 11. The food formulation of claim 10, containing at least 10% of the fat, at least 10% of the starch, at least 5% of the edible filler, and at least 8% of any one of the edible compound, the sweetener, and the sweetener particles.

12. 10. The food formulation of claim 9, wherein the ratio of the sweetener in the sweetener particles to the total amount of sweetener in the food formulation is at least 50%.