Binding syrup composition comprising allulose and low sugar syrups, products containing syrup composition, and production methods

Abstract

To provide a binding syrup composition for formulating food products containing allulose and low sugar syrups.SOLUTION: The binding syrup composition overcomes limitations of allulose-containing products including product stickiness and failure to maintain shape and texture of the products. More specifically, the binding syrup compositions described herein contain low sugar syrups with low mono- and di-saccharide content in combination with allulose to impart binding and textural attributes to the allulose-containing food products that are comparable to full sugar products. Food products containing the allulose binding syrup compositions described herein and methods of producing the same are also provided. Beneficially, food products having reduced caloric and sugar content are provided when employing the allulose-containing binding syrup compositions described herein.SELECTED DRAWING: Figure 1

Description

[Technical field]

[0001] (Priority) This application claims priority to U.S. Provisional Patent Application No. 62 / 844,829, filed May 8, 2019, and U.S. Provisional Patent Application No. 62 / 895,253, filed September 3, 2019, both of which are incorporated by reference in their entireties herein. Summary of the Invention [Problem to be solved by the invention]

[0002] FIELD OF THEINVENTION The present invention relates to a binding syrup composition for formulating food products containing allulose and a low sugar syrup with low monosaccharide and disaccharide content. The binding syrup composition allows for the production of food products with reduced calorie and sugar content while overcoming the formulation limitations of allulose-containing products, including the stickiness of the product and the inability to maintain the shape and texture of the product compared to its full sugar equivalent. Various food product compositions containing the binding syrup composition and methods for making the food product compositions are also provided.

[0003] Sweeteners and sugars are commonly included in food products. Nutritive sweeteners include sucrose (i.e., granulated sugar), glucose, fructose, corn syrup (including isomerized sugar), maltose, lactose, molasses, honey, agave, and the like. Natural and synthetic sweeteners (i.e., artificial sweeteners) are alternatives to nutritive sweeteners because they provide desirable taste characteristics, as well as other functional properties with significantly lower caloric content. Such sweeteners can include high-intensity or intense sweeteners (e.g., Splenda), sugar alcohols or polyols (e.g., xylitol, sorbitol, and the like), stevia sweeteners, rare sugars, and the like.

[0004] Allulose (also called D-allulose, psicose, D-psicose) is a non-nutritive sweetener found naturally in certain foods and incorporated into a variety of food and beverage products. Allulose is considered a "rare sugar" because it is found in nature in very small amounts. Allulose imparts about 70% of the sweetness of sucrose with only 5% of the calories (approximately 0.2 kcal / g) and is often considered to be a "zero calorie" sweetener.

[0005] In various food products, there is a continuing current preference for consumers to reduce the intake of nutritive sweeteners, resulting in both calorie reduction and total sugar reduction.Therefore, the use of natural and synthetic sweeteners in food product compositions is increasing.US Patent Application Publication No. 2016 / 0331014 provides a solid food product that contains D-allulose syrup containing fructose, which helps improve the stickiness of dough bars, and also provides the product with hardness obtained by rapid hydration of pharmaceutical ingredients, reducing stickiness and improving manufacturing process, and D-allulose and other sugars.However, the product is not reproducible and inconsistent with the formulation according to the invention, and as the amount of allulose increases, the hardness of the bar food product is significantly reduced.

[0006] Other food products containing high amounts of allulose have been created in an attempt to provide food products that exhibit the desired bulk, sweetness, and functional properties traditionally imparted by nutritive sweeteners. See WO 2015 / 075473. However, such formulations have not been tailored to overcome the high hygroscopicity contributed by the monosaccharides contained in allulose, and therefore have not been able to produce low sugar food products that exhibit the properties desired by consumers and food manufacturers. will not be provided.

[0007] Therefore, it is necessary to develop a low-sugar syrup containing allulose and low sugar and calories. Disclosed herein is a food composition product incorporating a combined bar syrup composition having the following properties: A total sugar control that does not benefit from the use of a combined bar syrup composition to reduce sugar and calories The present invention further provides a food composition product, such as a bar, having a hardness and chewiness profile equivalent to that of the present invention. Disclosed in the specification.

[0008] A bound bar syrup composition, a food product composition incorporating said bound bar syrup composition, and methods for making the same are disclosed herein, and such compositions are prepared using allulose, Maintain a hardness and texture profile equivalent to that of a full sugar product This allows for reduced sugar and calories in food products while maintaining the health benefits.

[0009] In one embodiment, the combined bar syrup composition comprises allulose and at least one low-sugar syrup and optionally further syrup, the combined bar syrup composition comprising about 65 % DP1+DP2 content and / or a DP3+ content of greater than about 35%. In an embodiment, the low sugar syrup has less than 25%, or less than about 20%, of total DP1 and DP In some embodiments, the allulose has a purity of at least about 85%. , at least about 90% pure, or at least about 95% pure, and It is a liquid syrup containing about 65% solids by weight. Contains at least about 85% allulose, 90% allulose, or 95% allulose. The remainder of the syrup contains other mono- and / or disaccharides. In some embodiments, the low sugar syrup has less than about 25%, less than about 20%, less than about 19%, less than about Less than 18%, Less than about 17%, Less than about 16%, Less than about 15%, Less than about 14%, Less than about 13% , less than about 12%, less than about 11%, or less than about 10% total DP1 and DP2 content. In some embodiments, the composition is free of sucrose or any nutritive sweetener. In some embodiments, the composition contains no additives, such as water, glycerin, nut butter, or spices. Flavoring agents and / or extracts, flavor liquids (such as chocolate liquor, salt, oil, and maltodextrin) At least one additional binder, including, for example, a cellulose acetate copolymer, up to about 50% by weight of the composition. In some embodiments, the allulorubricant comprises about 12.5% ​​to about 50% by weight. The sugar syrup comprises about 7.5% to about 50% by weight of the composition, and the low sugar syrup comprises about 12% to about 50% by weight of the composition. It accounts for 0.5% to approximately 75% by weight.

[0010] In a further embodiment, a food product composition comprising the combined bar syrup composition and dry ingredients is Dry ingredients in food products include, for example, oats, rice, barley, dry rifle, etc. may include one or more of the following: sugar, corn, nuts, protein isolate, and cocoa powder. The combined bar syrup composition may comprise, for example, water, glycerin, nut butter, flavorings, and and / or extracts, flavor liquids, salt, oils, and maltodextrin. In some embodiments, the food product composition may further comprise an additional binder component, including The composition is free of at least one of water, glycerin, and sucrose. In one embodiment, the food product composition comprises from about 35% to about 65% by weight of the composition of bound bar syrup. and about 35% to about 65% dry ingredients by weight of the composition. The food product compositions include, for example, granola bars, snack bars, high protein bars, high fiber bars, and the like. including a fiber bar, a sports nutrition bar, an energy bar, a recovery bar, a confectionery bar, or a breakfast bar; Beneficially, the food product composition has a sugar content at least equal to or greater than that of a total sugar control formulation. The hardness (gram force) measured at week 2 was greater than the total sugar control formula, or was less than the total sugar control formula at week 2. It weighs at least about 6,000 grams.

[0011] In a further embodiment, a method of making a food product composition is provided, comprising the steps of: with dry ingredients, blending to form a substantially homogenous food product composition, and shaping to form a food product composition in the form of a bar. In one embodiment, the bound bar syrup is first heat treated to at least about 75°Brix, 76°Brix, 77°Brix, 78°Brix, 79°Brix, 80°Brix, 81°Brix, 82°Brix, 83°Brix, or 84°Brix prior to combining with the dry ingredients. In one embodiment, the method also includes cutting the formed bar food product composition. In yet another embodiment, the bar is a granola bar, a snack bar, a high protein bar, a high fiber bar, a sports nutrition bar, an energy bar, a recovery bar, a confectionery bar, or a breakfast bar. In another embodiment, the bar composition using the bound bar syrup composition reduces the calories of the bar by at least about 10%, at least about 12%, or at least about 15%. In yet other embodiments, bar compositions utilizing the combined bar syrup composition reduce the sugar content of the bar by at least about 20%, at least about 25%, or at least about 30%.

[0012] Various embodiments of the present invention will now be described in detail with reference to the drawings, in which like reference numerals represent like parts throughout the several views. And, while several embodiments are disclosed herein, still other embodiments will become apparent to those skilled in the art from the following detailed description, which shows and describes illustrative embodiments. Consequently, references to various embodiments are not intended to limit the scope of the invention. Moreover, the figures set forth herein are presented as exemplary illustrations of the invention, rather than limitations of the various embodiments according to the invention. Thus, the drawings and detailed description should be regarded as illustrative in nature, and not restrictive. [Brief description of the drawings]

[0013] [Figure 1] FIG. 1 shows the measurement of hardness versus initial percentage of dry solids, the composition evaluated in Example 3. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0014] All terminology used herein is for the purpose of describing specific embodiments only, and is not intended to be limiting in any manner or scope. For example, when used in this specification and the appended claims, the singular forms "a", "an" and "the" can include plurals unless the context clearly indicates otherwise. Furthermore, all units, prefixes and symbols can be described in their SI approved format. Numerical ranges cited herein include numbers within the defined range. Throughout this disclosure, various aspects are presented in range format. Description in range format should be understood merely for convenience and simplicity, and should not be interpreted as an inflexible limitation of the scope of the invention. Accordingly, the description of a range should be considered to have all the possible subranges specifically disclosed as well as individual numerical values ​​within that range (e.g., 1 to 5 includes 1, 1.5, 2, 2.75, 3, 3.80, 4, and 5).

[0015] In order to make the present invention more readily understandable, certain terms are first defined. Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by those skilled in the art to which the present invention pertains. Many methods and materials similar to, modified from, or equivalent to those described herein can be used in the practice of the embodiments without undue experimentation. In describing and claiming the embodiments, the following terms can be used in accordance with the definitions set forth below.

[0016] As used herein, the term "about" refers to variations in numerical quantities that may occur, for example, through typical measuring and handling procedures, through unintentional error in these procedures, through differences in manufacture, source, or purity of ingredients, etc. Regardless of modification by the term "about," the claims include equivalents of the quantities.

[0017] As used herein, the term "DE" or "dextrose equivalent" refers to the amount of starch that is The degree of hydrolysis, specifically the reduction in starch hydrolysis compared to the value of an equal weight of dextrose This means a decrease in the value of the decomposition product, and is based on the Standard Analytical Method. E-26,Corn Refiners Association,6 th Edit The method is determined by the Laing-Eynon method described in 1977, pp. 1-3. , expressed as a percentage of dry basis.

[0018] As used herein, the term "DP" refers to the number of sugar units. For example, "D "P1" sugar, as used herein, is intended to mean a monosaccharide such as dextrose. do.

[0019] As used herein, the term "free" refers to a complete lack of a component or the absence of a component. The present invention relates to a composition having a composition comprising a component of the present invention in such a small amount that the component does not affect the performance of the composition. The components may be expressed as impurities or as contaminants and may not exceed 0.5% by weight. must be less than.

[0020] As used herein, the term "weight percent" means t-%”, “percent by weight”, “% by weight”), and these variations are expressed as the weight of the material divided by the total weight of the composition and multiplied by 100. As used herein, "percent," "%," and the like refer to the concentration of a substance. Synonymous with "weight percent" or "wt-%" is understood to be intended.

[0021] The methods and compositions include the components and ingredients described herein, as well as other ingredients. can consist essentially of, or can consist of As used herein, "consisting essentially of" means that the methods and compositions include additional steps, The additional step, component or ingredient is included in the claimed method and It may be included only if it does not materially change the basic and novel characteristics of the composition. This means:

[0022] Combined bar syrup composition The bound bar syrup composition contains allulose and low-sugar monosaccharides and disaccharides. The combined bar syrup composition comprises a low sugar syrup in combination with allulose. It is possible to reduce the DP1+DP2 content of the granules and improve the desired attributes, e.g., chewiness, hardness, stickiness, and reducing calorie and / or sugar content while maintaining shape and also reducing corn syrup. of all-sugar bar food products while also allowing the sugars to be removed from syrups and food products. In another embodiment, the DP3+ content in the binding bar syrup is (trisaccharides and larger sugars) over the shelf life of the composition. The stability of food compositions containing the bar syrup is increased. In further embodiments of the bar syrup composition and food product composition, the corn syrup is By replacing it with sucrose and combining it with a low sugar syrup containing allulose in the formulation, The modified compositions described herein provide improved low calorie and low sugar compositions.

[0023] In an exemplary embodiment, the combined bar syrup composition has less than about 65% by weight DP1+DP 2 content and a DP3+ content of greater than about 35% by weight. The syrup composition has a ratio of DP3+ to DP1 content greater than about 0.5. In yet a further embodiment, the combined bar syrup composition has a D of DP1 of less than about 2.0. In a further embodiment, the bound bar syrup has a ratio of about 25 Exemplary combined bar syrup compositions, by weight percent (dry basis), are shown in Table A.

[0024] [Table 1]

[0025] Allulose The bound bar syrup composition includes a source of allulose. Allulose is a commercially available monosaccharide having the following structure, and is the C3 epimer of D-fructose.

[0026] [ka]

[0027] Allulose is available in crystalline form or in the form of a syrup containing allulose in various amounts of solids (usually about 60% to about 90% by weight).

[0028] An exemplary allulose source is available under the trade name ASTRAEA® liquid allulose, and has a purity of 95% (dry solids basis, ds or DS) and a solid content of 74%. Further allulose sources can have a purity of at least 80%, at least 85%, at least 90%, at least 95%, at least 96%, at least 97%, at least 98%, at least 99%, or at least 99.9%, or 100% pure allulose (expressed as the weight % of allulose based on the total weight of the allulose source). Further allulose sources can have a solid content percentage of at least about 65%, at least about 70%, at least about 75%, or more.

[0029] In some embodiments, the allulose source is a mixture of allulose and additional monosaccharides and disaccharides, measured according to the purity level of allulose. In some embodiments, the allulose source may be a mixture of allulose and one or more other sugars, such as fructose. In some embodiments, the allulose source is a syrup comprising about 85% to about 95% by weight of allulose and about 5% to about 15% by weight of monosaccharides and disaccharides, based on the dry matter content of the syrup.

[0030] In one embodiment, allulose comprises from about 7.5% to about 50% by weight of the binder bar syrup composition, from about 15% to about 50% by weight of the bound bar syrup composition, from about 15% to about 37.5% by weight of the bound bar syrup composition, or from about 15% to about 30% by weight of the bound bar syrup composition.

[0031] In a further embodiment, allulose is present in an amount of from about 5% to about 20% by weight of the food product composition; About 10% to about 20% by weight of the food product composition, about 10% to about 15% by weight of the food product composition % by weight, or from about 10% to about 12% by weight of the food product composition.

[0032] Low sugar syrup The bound bar syrup composition comprises at least one sugar having a low content of monosaccharides and disaccharides. In some embodiments, the combined bar syrup composition comprises a monosaccharide and a low sugar syrup. It includes a combination of at least two low sugar syrups with a low disaccharide content. "The content of monosaccharides and disaccharides (DP1 and DP2, respectively) is low," "Not containing any whole sugar syrup (i.e., standard glucose, corn syrup, or tapioca syrup) at least about 50%, 55%, 60%, 70% or less In an exemplary embodiment, the low sugar syrup includes DP1 and DP2. The content is at least 50% less DP1 and DP2 than whole sugar syrup. do.

[0033] In another embodiment, the low sugar syrup(s) is less than about 25%, less than about 20%, less than about 1 It has a DP1 and DP2 content of less than 8%, less than about 17%, or less than about 16%.

[0034] An exemplary low sugar syrup is VERSASWEET® 1524 glucose syrup. rop, VERSASWEET® 1526 glucose syrup, VERSAS WEET® 1526 NGM Glucose Syrup, VERSASWEET® 1531 Glucose Syrup, STABLESWEET® Glucose Syrup rop, BIOLIGIO® ML6810 glucose syrup, MULTIV ANTAGE® syrup, VERSYRA® corn syrup, and C It is available under the trade name LEARDEX® Glucose Syrup.

[0035] In another embodiment, the low sugar syrup is combined with additional sugar syrup to form a combined versicolor syrup. The combined total monosaccharide and disaccharide content of the topping composition (DP1 and DP2, respectively) For example, certain foods such as cereal bars (e.g., non-protein bars) may help reduce In an embodiment, a combination of allulose, low sugar syrup, and optionally further sugar syrup is used. The DP1 and DP2 contents are about 8% to 15%, about 8% to about 13%, or about 8%. In yet other embodiments, such as protein bars, the bound bar syrup composition is about 12%. A combination of monosaccharides of allulose, low sugar syrup, and optionally additional sugar syrup. The disaccharide and polysaccharide contents (DP1 and DP2, respectively) were less than about 65%, less than about 60%, and less than about Less than 55%, Less than about 50%, Less than about 45%, Less than about 40%, Less than about 35%, Less than about 30% , or less than about 25%.

[0036] Advantageously, the present invention is not bound to any particular mechanism or theory of action, but By combining low sugar syrup with allulose in a bar syrup, a large amount of monosaccharides is obtained. Foods that overcome the hygroscopicity of (DP1) and allulose and are formulated with bound bar syrup It imparts desirable chewy attributes and binding properties to the product composition.

[0037] In one embodiment, the low sugar syrup(s) comprises about 12.5% ​​of the combined bar syrup composition. % to about 75% by weight of the combined bar syrup composition, and about 12.5% ​​to about 50% by weight of the combined bar syrup composition. It accounts for about 15% by weight to about 45% by weight of the bar syrup composition.

[0038] In a further embodiment, the low sugar syrup(s) is present in an amount of from about 5% to about 10% by weight of the food product composition. 30% by weight, about 5% to about 20% by weight of the food product composition, about 8% by weight of the food product composition about 18% by weight, and about 10% to about 15% by weight of the food product composition.

[0039] In yet another embodiment, the low sugar syrup(s) replace or substantially reduce the use of nutritive sweeteners, such as sucrose, fructose, corn syrup, high fructose sugar, in the combined syrup such that the nutritive sweeteners contained in the combined bar syrup compositions described herein can be reduced by at least about 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90%, or 100%.

[0040] Further Binder Components The bound bar syrup composition may optionally include additional binder components. The presence of additional binder components will vary depending on the specific food product that is formulated with the bound bar syrup composition. Exemplary additional binder components include, for example, water, glycerin, nut butter, flavors and / or extracts (e.g., vanilla, maple, malt extract) and / or flavor liquids (e.g., chocolate liquor, which is a chocolate mass containing equal parts of cocoa solids and cocoa butter), salt, fats and oils (e.g., canola oil), starches (e.g., maltodextrin, polydextrose, xanthan gum, guar gum, soluble corn fiber, etc.), polyols (e.g., sorbitol, maltitol, erythritol, etc.), and bulking agents including additional sweeteners or co-sweeteners (e.g., corn / glucose syrup solids). Any combination of additional binder components can be incorporated into the bound bar syrup composition.

[0041] In some embodiments, the bound bar syrup composition is free of at least one of water, glycerin, and sucrose. In other embodiments, the bound bar syrup composition includes a maltodextrin with a reduced DE, including less DP1+DP2, to further reduce the DP1+DP2 content. In one embodiment, the maltodextrin has a DE of 18 or less, or 10 or less. In other embodiments, the bound bar syrup composition is free of maltodextrin, which has been replaced with a low sugar syrup.

[0042] In yet other embodiments, the additional binder component comprises from about 0% to about 50% by weight of the bound bar syrup composition, from about 12.5% ​​to about 50% by weight of the bound bar syrup composition, or from about 20% to about 45% by weight of the bound bar syrup composition.

[0043] In still further embodiments, the additional binder component comprises from about 0% to about 25% by weight of the food product composition, from about 5% to about 20% by weight of the food product composition, from about 10% to about 20% by weight of the food product composition, or from about 10% to about 15% by weight of the food product composition.

[0044] Food products containing bound bar syrup compositions A variety of food products can be made using the combined bar syrup composition comprising allulose and low sugar syrup, including, for example, baked goods and bars. In one embodiment, the food product composition is a bar. Exemplary bars include, for example, granola bars, snack bars, high protein bars, high fiber bars, sports nutrition bars, energy bars, recovery bars, confectionery bars, breakfast bars, etc. The bar can include cereal, nut, seed, protein, and / or fruit bars.

[0045] In one embodiment, the food product composition comprises a combined bar syrup composition and dry ingredients. Exemplary dry ingredients include, for example, cereals, oats, rice, barley, dried fruit, nuts, protein isolates, spices, vegetables and vegetable derived products, legumes and legume derived products, starch based ingredients, proteins, cocoa powder, chocolate chips, dietary fiber, protein crisps, etc. In one embodiment, the dry ingredients comprise from about 50% to about 70% by weight of the food product composition, from about 55% to about 70% by weight of the food product composition, from about 55% to about 60% by weight of the food product composition, or about 60% by weight of the food product composition.

[0046] Exemplary food product compositions are shown in Tables B and C, by weight percent (dry basis).

[0047] [Table 2]

[0048] [Table 3]

[0049] In one embodiment, the combined bar syrup composition comprises about 40% by weight of the food product composition. The dry ingredients comprise approximately 60% by weight of the food product composition.

[0050] In another embodiment, the food product composition containing the bound bar syrup composition is Instead of the combined bar syrup composition described in At least about 10%, at least about 1 In a further embodiment, the calorie reduction is achieved by about 2%, or at least about 15%. The food product composition containing the combined bar syrup composition may be prepared by mixing the combined bar syrup composition described herein. at least about 100% by weight of the food product, as compared to a control food product containing corn syrup instead of the corn syrup composition; A reduction in sugars of 20%, at least about 25%, or at least about 30% is achieved.

[0051] In one embodiment, a food product containing the binder bar syrup composition described herein. The composition is compared to a full sugar control food product composition that does not contain a binder bar syrup composition. and have equal hardness (both are measured as hardness values ​​according to gram weight and based on sensory evaluation). As referred to herein, a "total sugar" or "total sugar control" product is The present invention does not contain the bound bar syrup composition described, but instead contains substantially no 40-43DE cord. The sugar source was made with 60-63DE corn syrup and / or 60-63DE corn syrup (at least In yet another embodiment, the present invention refers to a composition that contains a total sugar equivalent composition. The hardness of bar food products containing the combined bar syrup composition described in the specification at two weeks was measured. Corn syrup control (noted herein) as measured by average hardness (gram weight) as described in the Examples. The composition of the bar food product is at least equal to or greater than the total sugar control (referred to as a total sugar control in this specification). In another embodiment, the bound bar syrup described herein is The chewy bar formulation containing the composition has a hardness of at least about 6, 000 grams force. Gram force is the peak force measurement of the maximum force generated during the initial compression of the bar. It is a fixed value.

[0052] Method of preparation The method of making a food product composition comprising a combined bar syrup composition comprises combining allulose and a low sugar syrup. The combined bar syrup composition is then combined with the dry ingredients. The method includes combining the combined bar syrup composition at the point of use so as to combine.

[0053] The bound bar syrup composition is heated to a desired Brix measurement (a measurement of sugar content in an aqueous solution, where 1°Brix is ​​1 gram of sucrose in 100 grams of solution). In one embodiment, the bound bar syrup composition is heated to a Brix measurement of at least about 75°Brix, 76°Brix, 77°Brix, 78°Brix, 79°Brix, 80°Brix, 81°Brix, 82°Brix, 83°Brix, or 84°Brix, or other desired Brix measurement. In another embodiment, allulose is added to the low sugar syrup and any additional syrups and / or additional binders that comprise the bound bar syrup composition and heated to the target Brix. The heated bound bar syrup composition is then combined with the dry ingredients.

[0054] In one embodiment, the combined bar syrup composition comprises from about 35% to about 65% by weight of the food product composition, and the dry ingredients comprise from about 35% to about 65% by weight of the food product composition. In one embodiment, the combined bar syrup composition comprises from about 35% to about 45% by weight of the chewy food product composition, and the dry ingredients comprise from about 55% to about 65% by weight of the chewy food product composition. In another embodiment, the combined bar syrup composition comprises from about 40% by weight of the chewy food product composition, and the dry ingredients comprise from about 60% by weight of the chewy food product composition. In yet another embodiment, the combined bar syrup composition comprises from about 60% to about 65% by weight of the high protein food product composition, and the dry ingredients comprise from about 35% to about 40% by weight of the high protein food product composition. In yet a further embodiment, the combined bar syrup composition comprises from about 63% by weight of the high protein food product composition, and the dry ingredients comprise from about 37% by weight of the high protein food product composition. The combined bar syrup composition and dry ingredients are then mixed together to form a substantially homogenous food product composition.

[0055] The method may further include the steps of shaping the food product composition and cutting the food product composition to desired shapes and sizes.

[0056] Beneficially, the use of the combined bar syrup composition reduces the calories of the bar by at least about 10%, at least about 12%, or at least about 15% compared to a bar made with corn syrup. As a still further advantage, the use of the combined bar syrup composition reduces the sugar content of the bar by at least about 20%, at least about 25%, or at least about 30% compared to a bar made with corn syrup. Both reduced calories and reduced sugar content are achieved while maintaining substantially similar hardness of the food product (both measured according to gram weight as a hardness value and based on sensory evaluation) compared to a control made with corn syrup. EXAMPLES

[0057] The embodiments of the present invention are further defined in the following non-limiting examples. It should be understood that these examples, while showing specific embodiments of the present invention, are provided for illustrative purposes only. From the above discussion and these examples, one skilled in the art can ascertain the essential features of the present invention, and can make various changes and modifications to the embodiments of the present invention to adapt the embodiments to various uses and conditions without departing from the spirit and scope of the present invention. Thus, various modifications of the embodiments of the present invention, in addition to those shown and described herein, will be apparent to those skilled in the art from the foregoing description. Such modifications are also intended to fall within the scope of the appended claims.

[0058] Example 1 Containing a combined bar syrup composition Preparation and Analysis of Chewy Granola Bars The corresponding combined bar syrup composition was heat treated to 82.5°Brix and mixed with the dry ingredients. The bars were then molded and split into 3 x 10 cm cubes. The specimens were cut into 1.0 mm pieces.

[0059] Hardness was measured at the second week time point, which was considered to be the time it took for the bar to completely harden. The hardness of the bars was determined by a texture analysis (Stable Micro Sy stems TAXT2 Texture Analyzer) bar cutting test Rated: 1) Uses a 30kg or 50kg load cell; 2) TA 45° chisel blade installed; 3) Adjust the analyzer settings as follows: (i) Option: Return to start (special exam); (ii) Test mode: compression; (iii) pre-test speed: 2 mm / s; (iv) Test speed: 3mm / s; (v) Post-test speed: 10 mm / s: (vi) target mode: distance, 14 mm; (vii) trigger type: automatic; (viii) trigger force: 15g; and (ix) Data collection points: 200 pps.

[0060] The bar is centered under the blade so that the long end of the bar is perpendicular to the edge of the blade. Record the hardness (peak force (g)). Five separate bars are used per sample. Three readings are performed (total of 15 readings).

[0061] The water activity of the bars is also measured as follows (Rotronic HygroL using ab3): 1) Load the crushed bar specimen into the analysis cup up to the center line; 2) Record the average of four replicates.

[0062] The allulose used in this study was liquid allulose, with a purity of 95% and a solid content of 74%. %. Table 1 shows a control chewy granola bar formulation, The primary component of the syrup was 42DE corn syrup, as in Example 1A. Table 1 shows the results for Examples 1B and 1D, which contain allulose at 5% to 10% (dry basis). A chewy granola that partially replaces 42DE corn syrup The bar formulation is also shown. [Table 4]

[0063] When standard 42DE corn syrup was replaced with allulose, the binding properties and texture of the resulting bars were observed to be significantly different from those of the control (see data in Table 2). As the allulose content increased, the binding properties worsened, resulting in a lower hardness achieved in the bars and a less stable bar shape.

[0064] Additional chewy granola bar formulations were made by adding a low sugar syrup, which has a monosaccharide and disaccharide content of less than 16% compared to the chewy granola bar formulations containing 5%-10% allulose (dry basis), and are described in Table 1 as Examples 1C and 1E. The low sugar syrup replaced the remaining 42DE corn syrup in the 5%-10% allulose formulations of Examples 1B and 1D shown in Table 1. One additional chewy granola bar formulation was prepared, as shown in Example 1F of Table 1. In this formulation, the sucrose in the binder syrup was also replaced with the low sugar syrup in the chewy granola bar formulation containing 10% allulose, as described in Table 1 as Example 1D. In all formulations, the syrup and water concentrations were adjusted to maintain the initial dry solids content of the binding syrup constant.

[0065] The DP distribution of 42DE corn syrup, low sugar syrup, and liquid allulose is shown in Table 2. As mentioned above, the addition of allulose increased the DP1 content of the syrup and reduced the viscosity of the syrup, resulting in a more crumbly bar and softer texture due to reduced binding properties, which is undesirable. DE corn syrup (about 34%) has half the amount of DP1 and DP2 (about 16%). %. Therefore, it is recommended to replace 42DE corn syrup with low sugar syrup. As a result, the DP1 and DP2 contents in the bound syrup were reduced, and the binding properties of the bound syrup were improved. , and improved chewiness attributes achieved in the finished bar.

[0066] [Table 5]

[0067] Tables 3A-3B show the total sugar bound syrups as well as the bound bar syrups DP1, The combined syrups evaluated, including DP2 and DP3+ content, are shown as percentages.

[0068] Table 3A shows the chewy bar binding syrup compositions DP1, DP2, and DP 3+ content. By replacing standard 42DE corn syrup with low sugar syrup, As a result, the DP1 and DP2 contents were closer to the control bars in Example 1A, which resulted in a higher binding affinity. The sucrose content is reduced by 100%. The amount was further reduced with low sugar syrup compared to the standard 4% (as in Example 1A control). Further sugar reduction is possible compared to using 2DE corn syrup.

[0069] [Table 6]

[0070] [Table 7]

[0071] Table 4 shows the chewy granola prepared with 5% and 10% allulose. The hardness results of the bar formulations are shown. As mentioned above, increasing the amount of allulose up to 10% , bar hardness decreased (1A to 1B to 1D). For chewy granola bar formulations containing 5% and 10% allulose, combining allulose with LSS shifted the hardness values ​​toward the control compared to allulose combined with standard 42DE corn syrup (1C vs. 1B and 1E vs. 1D), and removing sucrose and replacing it with LSS also helped increase hardness, with the 10% allulose containing bars becoming very comparable to the control bars (1F being very comparable to 1A).

[0072] [Table 8]

[0073] We've now created a chewier granola bar with increased allulose content. Table 5 shows the chewy granola bar formulations containing 12% and 15% allulose (dry basis) of Examples 1G-1L. It was not possible to prepare bars incorporating just 12% and 15% allulose (with the remainder of the main binder syrup being standard 42DE corn syrup) because the resulting binder syrup was not able to satisfactorily bind the granola bar and many other ingredients. LSS was then utilized in conjunction with various other formulation changes to create formulations with improved binding and chewy attributes. These formulation changes included the removal of water, the removal of sucrose, the reduction and / or removal of glycerin, and the replacement of 18DE maltodextrin (MDX) with 10DE maltodextrin.

[0074] [Table 9]

[0075] Tables 6A to 6B show the DP1, DP2, and DP3 values ​​for the 12% and 15% allulose bars shown in Table 5. 2, and DP3+ content.

[0076] [Table 10]

[0077] [Table 11]

[0078] Table 7 shows the hardness results for chewy granola bars prepared with 12% and 15% allulose. As previously mentioned, simply replacing these amounts of allulose with standard 42DE syrup resulted in insufficient binding properties and bar formation simply did not work. Also, as the amount of allulose increased, the magnitude of the problem increased simultaneously. Therefore, in addition to formulating with low sugar syrup (LSS), other formulation adjustments were made to bring the texture closer to the control. Acceptable bars with high allulose loading could be made by removing sucrose, reducing / removing glycerin, changing 18DE maltodextrin to 10DE maltodextrin, and replacing maltodextrin with LSS. At 12% allulose, the bar hardness closest to the control was achieved when using LSS and removing glycerin. At 15% allulose, the closest bar hardness was achieved using LSS and utilizing a smaller amount of DE maltodextrin.

[0079] [Table 12]

[0080] Table 8 shows the calorie percentage and sugar reduction of 5% and 10% allulose containing chewy bar formulations. Approximately 5% and 10% calorie reduction was achieved using 5% and 10% allulose, respectively, in the chewy granola bar formulation. Sugar reduction ranged from 9.5% to 33.3%. Further sugar reduction was achieved by using low sugar syrup rather than 42DE corn syrup. Sugar reduction did not include allulose as sugar content.

[0081] [Table 13]

[0082] Table 9 shows the chewy bar formulation containing 12% and 15% allulose. The results show that the percentage of granola and sugar reduction in chewy granola bar formulations were 1 A calorie reduction of 12% to 17% was achieved using 2% and 15% allulose. The percentage of those with low self-reporting ability ranged from 28.6% to 33.3%.

[0083] [Table 14]

[0084] Table 10 shows the results of chewing gum prepared with 5%, 10%, 12%, and 15% allulose. The water activity results for the chewy granola bars are shown below. The molecular activity results were lower for the allulose-containing bars compared to the total sugar control. By replacing 10DE maltodextrin with LSS in roux bars, moisture The activity further decreased.

[0085] [Table 15]

[0086] The chewy granola bars were also evaluated for chewiness by a highly trained sensory panel (n=11). Hardness intensity was measured using a universal scale of 0-15 points with industry standard criteria, and panelists were associated with the rating scale. Data was collected in replicates, and the averages in the table below represent the average across replicates and panelists. As shown in Table 11, the addition of allulose resulted in a decrease in the hardness chewiness rating score. However, the addition of LSS increased the hardness score for both the 5% and 10% allulose bars.

[0087] [Table 16]

[0088] The results in Table 11 also confirm that the perceived sensory firmness decreased with increasing allulose content (from 8.95 in the total sugar control to 5.68 at 5% allulose and 5.18 at 10% allulose). By incorporating LSS with allulose, the firmness quality approached that of the total sugar control.

[0089] Example 2 Preparation and Analysis of High Protein Bars Using a Combined Bar Syrup Composition High protein bars were prepared by heating each binding syrup to 78.0°Brix and combining with the dry ingredients. The bars were formed and cut into 3×10 cm test pieces. As with the testing of the chewy granola bars in Example 1, water activity and texture (hardness) were measured using the same methods as above.

[0090] Table 12 shows high protein bar formulations containing 10% allulose (dry basis). The control high protein bar formulation contained standard 62DE corn syrup and is described as Example 2A. The 10% allulose replaced a portion of the 62DE corn syrup in the high protein bar formulation described in Example 2B. The 62DE corn syrup in the high protein bar formulation described in Example 2C with low sugar syrup and 10% allulose. 10% allulose and 42DE corn syrup were used to replace part of the 62D E. Binding Properties of High Protein Bar Formulations Described in Example 2D, Replacing Corn Syrup And the texture has been improved.

[0091] [Table 17]

[0092] It was possible to make bars according to the high protein bar formula of Example 2B. However, the bars did not maintain their shape during storage and the specimens adhered to the packaging and to each other. The high protein bar composition of Example 2B was used because it was nearly impossible to separate the specimens from each other. It was not possible to perform a texture or sensory analysis of the bars made according to this formulation. This again illustrates the difficulty of using allulose directly in bar applications.

[0093] Table 13 shows the DP distribution for the components of the binding syrup used in the high protein bars. Allulose is mainly composed of monosaccharides (DP1), whereas 62DE corn syrup and 42D The DP1+DP2 contents of E-corn syrup and low-sugar syrup are about 71% and 3% respectively. 4% and 16%.

[0094] [Table 18]

[0095] Tables 14A-14B show the DP1, DP2, and DP3+ content of the bar binding syrups used in the high protein bar formulations described in Examples 2A-2D. The higher DP1 content of the bar binder syrup used in the high protein bar formulation of Example 2B caused the bar to deform and lose its shape. The lower DP2 content of the bar binder syrup used in Example 2C increased the stability of the high protein bar formulation.

[0096] [Table 19]

[0097] [Table 20]

[0098] Table 15 shows the hardness results of the high protein bar formulas of Example 2A and Examples 2C-2D. The bars whose formulas were adjusted to include 10% allulose were found to be slightly harder than the control. Thus, while the bar of Example 2B was unable to hold its shape, the formulas adjusted with LSS or 42DE corn syrup allowed the production of high protein bars comparable to the Example 2A control.

[0099] [Table 21]

[0100] Table 16 shows the calorie percentages and sugar reduction of the high protein bar formulas of Examples 2A-2D. The 10% allulose formulation reduced calories by approximately 11% to 12% compared to the control. By replacing part of the 62DE corn syrup with allulose, sugar was reduced by approximately 31%. By using LSS and 42DE corn syrup, the sugar content was reduced by approximately 54% to 65%, and As in Example 1, the sugar reduction did not include allulose as a sugar content. Ta.

[0101] [Table 22]

[0102] Table 17 shows the water activity results for the high protein bar formulas of Examples 2A-2D. Unlike the chewy granola bars, there was no significant difference between the allulose-containing samples and the total sugar samples. and no significant differences were observed.

[0103] [Table 23]

[0104] Texture evaluation of high protein bar formulations was performed by a trained sensory panel. Firmness was measured using the 15-point universal scale described in Example 1. The high tumble test specimen of Example 2B was not able to hold its shape during storage and the specimens adhered to the packaging and each other. The protein bar formulation was excluded from the sensory analysis.

[0105] [Table 24]

[0106] Allulose itself creates binding and stability issues in high protein bars. However, the use of LSS as a co-mix or the use of binder syrup as a 42DE corn syrup is not recommended. Switching to lope is acceptable compared to control / has comparable texture to control Table 18 also shows that the method is useful for generating bars that

[0107] Example 3 Comparison of the performance of bar binder syrups according to the present invention with prior art bar binder syrups Tests were conducted to compare the performance of food product compositions containing the bar binder syrup compositions described herein with the dough-based bar compositions described in U.S. Patent Application Publication No. 2016 / 0331014 (hereinafter "'014 Publication"). The dough-based bars were replicated and the chewiness of the dough-based bars was measured using the following method.

[0108] The dough bar formulations utilized in the examples described in the '014 publication are listed below in Table 19. The allulose product used in the examples of the '014 publication is composed of 55% allulose and 45% fructose, and 82% dry solids. The liquid allulose tested in Examples 1 and 2 has a solids content of 74% and 95% allulose purity. The '014 publication also provides a 54.5% allulose syrup (54.5%) with 25% allulose and 20% fructose. * 0.82 * 0.55=25% allulose + 54.5 * 0.82 * 0.45=20% fructose) was used.

[0109] In Table 19 below, the formulation of Example 3A contains 54.5% liquid allulose (54.5%) of 74% solids and 95% purity. * 0.74 * 0.95=38% allulose) and the formulation of Example 3B used an adjusted allulose content of 25% (35.6 * 0.74 *0.95=25% allulose) and 19% crystalline fructose were added thereto to produce a composition equivalent to that of the examples described in the '014 publication; the formulation of Example 3C corresponds to a combined bar syrup composition according to the present invention, using 25% allulose + 19% LSS used in Example 1; the formulation of Example 3D used approximately half (27.25%) of the 54.5% allulose syrup as the liquid allulose, with the remainder being half (27.5%) of the LSS used in Example 1; and the formulations of Examples 3E and 3F were similar formulations using other ingredients similar to those used in the '014 formulation examples. That is, HYSTAR® 5875 was used in place of Polysorb® 75 / 67 (similar dry solids percentages, both 75%; and equivalent maltitol content - HYSTAR® 5875 had approximately 60% maltitol and Polysorb® 75 / 67 had approximately 67% maltitol).

[0110] The binding syrup was heated to 75°C as described in the '014 publication. Different Brix values ​​for the binder syrup are obtained by heating syrups with different dry solids to a specific temperature (75°C in this case) as described under Table 19 (this applies to all bar formulations). According to the method of the present invention, the bars are preferably made by heating the binder bar syrup composition to a specific Brix (independent of temperature) as described in Examples 1 and 2. However, to replicate the examples described in the '014 publication, the same heating method as in the '014 publication was used here. After reaching 75°C, the binding syrup was combined with the dry ingredients and mixed in a Hobart mixer to form the dough balls. The dough balls were formed into slabs and cut into 3x10 cm test pieces (test piece size was not specified in the examples described in the '014 publication). The dough bars were stored in clamshell containers and metallized bags.

[0111] [Table 25]

[0112] The hardness of the bars was measured using a texture analysis (Stable Micro Systems TAX The texture was evaluated using a T2 Texture Analyzer. 014 publication) and the bar cutting test chewiness analysis method (described in Examples 1 and 2 above). Both methods were used. Hardness was measured at 1.5 months. Water activity of the bars was also measured. The methodology and results are summarized above. As described in Examples 1 and 2.

[0113] Table 20 shows the results of the texture analysis using the CHOC2 / P4 method mentioned in the '014 publication. which is incorporated herein by reference in its entirety. The dough bar made with allulose had a lower after-production weight than the other bars made in the examples. Sufficient hardness (i.e., over 90g) and slow effect over 1.5 months ( For example, it is stated that the company has granted both a 300% or less (less than 300%).

[0114] [Table 26]

[0115] Example 3A showed comparable hardness and hardening rate at 1.5 months compared to the allulose-containing bar of the '014 publication (Table 20). However, Example 3A was very sticky and did not form well. The higher solids content in Example 3B (final syrup 79.5 Brix) resulted in a harder bar at day 1 than Example 3A (final syrup 72.0 Brix), which was also sticky but had a more defined shape due to its higher solids content (Figure 1). The hardening rate of Example 3B at day 7 was only 5%. In general, both Example 3A (allulose only 38%) and Example 3B (allulose + fructose together) were the softest of all the bars prepared and did not form as well. This is consistent with the data in Examples 1 and 2 above.

[0116] In the formulations of Examples 3C and 3D, the combination of allulose+LSS resulted in less sticky bars and more defined bar shapes.Compared to the allulose-containing bars of the '014 publication and the formulation of Example 3A, the hardness was greater, more desirable, and the hardening rate was slower.In general, the bars were less sticky and held their shape better than the allulose-containing bars.

[0117] The bar formulations of Examples 3E and 3F were less sticky than those of Examples 3A and 3B and held their shape better, which was similar to the bar formulations of Examples 3C and 3D. The hardness values ​​of the bar formulations of Examples 3E and 3F were much greater than the corresponding bar formulations described in the '014 publication, but more consistent with the bar formulations of Examples 3C and 3D. The hardening rates of the bar formulations of Examples 3E and 3F were also significantly slower than the corresponding bar formulations described in the '014 publication. Compared to the allulose-containing bars described in the examples of the '014 publication, the bars prepared in Example 3 all provided more substantial hardness values ​​and slower hardening rates.

[0118] Hardness was also completed using the "bar cut" texture analysis method. The bar cut hardness results are shown in Table 21. Similar trends between samples were observed as in the other texture analysis methods (Table 20).

[0119] [Table 27]

[0120] By using a combination of allulose and LSS in a protein dough bar, Even with the formulation of Publication 14, a non-tacky bar was obtained with a well-defined profile. As shown in Examples 1 and 2 hereinabove, allulose alone has a sharp shape. The overall conclusion of the study showed that the bars containing allulose were easier to mold than the bars containing +LSS bars are made with 63DE corn syrup + HFCS 42 and HYSTAR® ) 5875, which shows comparable hardness and water activity, indicating that these components are It is used in many types of bars and can therefore be considered a commercial indicator. The SS bars also hardened at a slower rate from day 7 onwards compared to the allulose control, which The relationship between allulose and other syrup components was confirmed by two different texture analysis methods. The difference in hydration of dry ingredients and / or time required to produce a dough bar between the two is observed. No dough bars were prepared (all dough bars were prepared in the same way).

[0121] The bars were prepared by heat treatment to a specific temperature, not a specific Brix. The method in the 14th publication is somewhat inaccurate, especially considering the various solids percentages in the syrups tested. To further illustrate this, let us take a look at the examples given in the '014 publication. Figure 1 was created based on the results, and it was found that the hardness of the bar generally increased with the initial drying of the binder syrup. The solids content also increases (the binder syrup is heated to a specific temperature that is independent of the Brix value). As shown in Figure 1 and Table 22, the Allulose bar was the hardest. One of the reasons it was chosen was because it had the highest initial dry solids percentage. The other bars If the combined syrups were heated to a similar Brix amount instead of the same final temperature (75°C) The Brix of the final syrup is the only factor that affects hardness. The chemical structure / composition (carbohydrate distribution) rather than the factor has an effect as well.

[0122] [Table 28]

[0123] The water activity of the bars was measured at 1 day, 7 days, and 18 days according to the examples described in the '014 publication. At 1.5 months, measurements were taken using the Rotronic HygroLab3. Load the crushed bar specimen into the analysis cup up to the halfway line and repeat for four times. and recording the average water activity of the dough bars over time. The results show that the addition of fructose dramatically reduced water activity, which was unexpected and correlates favorably with improved shelf-life stability by inhibiting bacterial growth.

[0124] [Table 29]

[0125] Although the present invention has been described in conjunction with detailed descriptions herein, it is to be understood that the foregoing description is for illustrative purposes and not limiting of the scope of the invention, which is to be determined by the appended claims. Other embodiments, advantages, and modifications are within the scope of the following claims. The features expressed in the foregoing specification, or in the following claims, or in the accompanying drawings, in specific form or in terms of means for conveniently carrying out a disclosed function, or a method or process for obtaining a disclosed result, can be utilized to realize the invention in various forms, either individually or in any combination of such features.

Claims

1. 1. A bound bar syrup composition comprising: Allulose and at least one low sugar syrup and optionally further syrups; The combined bar syrup composition has a DP1+DP2 content of less than about 65% and / or a DP3+ content of greater than about 35%.

2. 2. The composition of claim 1, wherein the low sugar syrup has a total DP1 and DP2 content of less than about 25%.

3. The composition of claim 1 or 2, wherein the allulose is a liquid syrup comprising at least about 85% allulose and about 15% other monosaccharides and / or disaccharides.

4. The composition according to any one of claims 1 to 3, wherein the content ratio of DP3+ to DP1 in the composition is greater than about 0.5 and / or the content ratio of DP3+ to DP1 in the composition is less than about 2.

0.

5. The composition of any one of claims 1 to 4, wherein the composition does not contain sucrose or any nutritive sweeteners.

6. The composition of any one of claims 1 to 5, further comprising at least one additional binder component.

7. 7. The composition of claim 6, wherein the additional binder ingredient(s) comprises at least one of water, glycerin, nut butters, flavors and / or extracts, flavor liquids, salt, fats, oils, bulking agents, polyols, and additional co-sweeteners and comprises up to about 50% or from about 12.5% ​​to about 50% by weight of the composition.

8. The composition of any one of claims 1 to 7, wherein the allulose comprises from about 7.5% to about 50% by weight of the composition and the low sugar syrup comprises from about 12.5% ​​to about 75% by weight of the composition, or the allulose comprises from about 15% to about 50% by weight of the composition and the low sugar syrup comprises from about 12.5% ​​to about 50% by weight of the composition.

9. 1. A food product composition comprising: A combined bar syrup composition according to any one of claims 1 to 8, and dry ingredients, wherein the composition is a bar.

10. 10. The composition of claim 9, comprising about 5% to about 20% by weight of allulose, or about 10% to about 15% by weight of allulose, and about 5% to about 20% by weight of the low sugar syrup, or about 10% to about 15% by weight of the low sugar syrup.

11. 11. The composition of claim 9 or 10, wherein the dry ingredients comprise one or more of oats, rice, barley, dried fruit, nuts, protein isolates, spices, vegetables and vegetable derived products, legumes and legume derived products, starch based ingredients, proteins, cocoa powder, chocolate chips, dietary fiber, and protein crisps.

12. The composition of any one of claims 9 to 11, further comprising a further binder component.

13. The additional binder ingredients may be water, glycerin, nut butter, flavors and / or extracts. , flavor liquids, salt, fats, oils, bulking agents, polyols, and additional co-sweeteners. The composition of claim 12, further comprising one or more of the following:

14. The composition is free of at least one of water, glycerin, and sucrose. The composition of claim 12.

15. The binding bar syrup comprises from about 35% to about 65% by weight of the composition, and the dry 15. The method according to claim 9, wherein the dry ingredients comprise from about 35% to about 65% by weight of the composition. The composition according to any one of claims 1 to 4.

16. The bars may be granola bars, snack bars, high protein bars, high fiber bars, sport bars, 9 to 1, which is a nutrition bar, an energy bar, a recovery bar, a confectionery bar, or a breakfast bar.

6. The composition according to any one of claims 5 to 5.

17. The bars had a hardness (gram force) measured at week 2 that was at least equal to that of the full sugar control formula. or greater than the total sugar control formula, or at least about 6,000 grams at week 2 The composition according to any one of claims 9 to 16, which is a rubber weight.

18. 1. A method of making a food product composition comprising: The combined bar syrup composition according to any one of claims 1 to 8 is combined with dry ingredients. And combining to form a substantially homogeneous food product composition; and b. molding to form a food product composition in the form of a bar.

19. The bound bar syrup has a viscosity of at least about 75° Brix, 76° Brix, 77° Brix, rix, 78°Brix, 79°Brix, 80°Brix, 81°Brix, 82°B 19. The method of claim 18, wherein the composition is heat treated to 83° Brix, 83° Brix, or 84° Brix. method.

20. 20. The method of claim 18 or 19, further comprising cutting the formed bar food product composition. The method described.

21. The bars may be granola bars, snack bars, high protein bars, high fiber bars, sport bars, 21. The method according to claim 20, wherein the bar is a nutrition bar, an energy bar, a recovery bar, a confectionery bar, or a breakfast bar. The method described.

22. The binding bar syrup comprises from about 35% to about 65% by weight of the composition, and the dry 22. The method according to claim 18, wherein the dry ingredients comprise from about 35% to about 65% by weight of the composition. The method according to any one of claims 1 to 5.

23. The combined bar syrup composition is used to replace corn syrup, The calories of the bar may be reduced by at least about 10%, at least about 12%, or at least about 15%. The method according to any one of claims 18 to 22, wherein the concentration of

24. The combined bar syrup composition is used to replace corn syrup, The sugar content of the bar is at least about 20%, at least about 25%, or at least about 30%. The method according to any one of claims 18 to 22, wherein the concentration of 1-methyl-2-phenylindole is reduced by %.

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