Sweetener compositions, methods for reducing browning, and food products

Abstract

divalent metal ion salts, such as calcium salts, for reducing browning of reducing sugars and / or the formation of acrylamide during heating in the presence of an amine-containing food ingredient; sweetener compositions comprising a divalent metal ion salt and a reducing sugar; use of a divalent metal ion salt for reducing browning and the formation of acrylamide in a food product comprising a reducing sugar during heating in the presence of an additional amine-containing food ingredient; a method for reducing browning and the formation of acrylamide in a food product, the method comprising a) combining a reducing sugar with a divalent metal salt and at least one additional amine-containing food ingredient to provide an unheated food product, and b) optionally heating the unheated food product to provide a heated food product; and food products comprising a reducing sugar, a divalent metal ion salt, and the additional amine-containing food ingredient.

Description

[Technical field]

[0001] The present invention relates to the use of divalent metal ion salts to reduce browning of reducing sugars and / or the formation of acrylamide during heating in the presence of amine-containing food ingredients. [Background technology]

[0002] Many food and beverage products contain sucrose (commonly called "table sugar", also known as "sucrose"), which imparts sweetness, bulk, texture, and desirable functional properties such as browning, moisture retention, freezing point depression, and the like.

[0003] A desirable property of sucrose is its tendency to brown when heated, for example, by cooking or baking. Food browning can proceed by enzymatic browning. Enzymatic browning occurs primarily in fruits and vegetables, and foods containing fruits and vegetables, and generally involves the oxidation of phenols to quinones, followed by enzymatic polymerization of the quinones to form brown pigment compounds. Food browning can also proceed by nonenzymatic browning. Nonenzymatic browning can proceed via caramelization, which is the decomposition of sugars upon heating. Caramelization temperatures vary with the type of sugar. Fructose has an onset caramelization temperature of about 110°C. Glucose and galactose have onset caramelization temperatures of about 160°C. Nonenzymatic browning can also proceed by the Maillard reaction, which is the result of the interaction of proteins or amino acids with reducing sugars. The Maillard reaction has an onset temperature of about 140°C to 165°C.

[0004] Therefore, sugars present in food, whether naturally occurring in ingredients or added, play an important role in color change during cooking. Caramelization and Maillard reaction are desirable because they improve the sensory properties of food products. A certain amount of browning is often tolerable and even desirable. However, too much caramelization or Maillard reaction can cause undesirable effects such as the appearance of acrylamide, a burnt flavor, or too dark a color.

[0005] Mastering the balance between acceptable and unacceptable levels of browning is important in creating baked products. As a traditional sugar, the browning properties of sucrose are well characterized. For example, it is known that sucrose is a non-reducing sugar and therefore does not undergo the Maillard reaction.

[0006] Although desirable for its flavor and functional properties, excessive intake of nutritive sweeteners such as sucrose has long been associated with diet-related health problems such as obesity, heart disease, metabolic disorders and dental problems. Thus, consumers are increasingly seeking ways to reduce the amount of nutritive sweeteners in their diet. As such, sugar reduction or replacement is becoming increasingly important for food manufacturers.

[0007] An important class of sweeteners is represented by "high sensitivity sweeteners" or "high intensity sweeteners". Sweeteners belonging to this class have a sweetness several times that of sucrose and only small amounts are needed to provide an equivalent level of sweetness to replace nutritive sweeteners. High sensitivity sweeteners typically require the addition of a bulking agent (e.g., a non-sweet sugar polymer such as polydextrose or maltodextrin).

[0008] Another important class of sweeteners is represented by "sugar alcohols" or "polyols" (e.g., erythritol, xylitol, sorbitol, maltitol, etc.). These sweeteners generally provide some calorie reduction (for example, sorbitol provides about 2.6 kcal / g compared to about 4 kcal / g for sucrose) and bulk, but often cannot fully mimic the desired flavor characteristics (which often produce a perceived cooling sensation) or functional properties (such as browning).

[0009] A further important class of sweeteners is represented by the "rare sugars" (e.g. allulose, tagatose and allose). Sweeteners classified in this class can provide a sweetness comparable to that of sucrose, but do not have the same energy content. As an example, allulose has around 70% of the sweetness of sucrose, but only around 5% of the calories (approximately 0.2 kcal / g).

[0010] However, many compounds important for sugar reduction and replacement brown excessively when heated, limiting their use in heated (e.g., cooked or baked) food products. This is especially true for reducing sugars (and reducing polysaccharides), such as allulose and polydextrose, in situations where they are heated in the presence of proteins or amino acids. Summary of the Invention

[0011] According to one aspect, the present invention provides a sweetener composition comprising a divalent metal ion salt and a reducing sugar.

[0012] In some embodiments, the reducing sugar is any one selected from the group consisting of allulose, tagatose, allose, fructose, glucose, lactose, maltose, polysaccharides, soluble dietary fiber such as soluble corn fiber or polydextrose, or maltodextrin, or any combination of the foregoing.

[0013] In some embodiments, the divalent metal ion salt is an alkaline earth metal salt.

[0014] In some embodiments, the divalent metal ion salt is a calcium salt.

[0015] In some embodiments, the calcium salt is any one selected from the group consisting of calcium lactate, calcium carbonate, calcium citrate, calcium chloride, calcium phosphate, calcium sulfate, and any combination thereof.

[0016] In some embodiments, the sweetener composition comprises a non-reducing sugar, such as sucrose.

[0017] In some embodiments, the sweetener composition is a dry sweetener composition.

[0018] In some embodiments, the dry sweetener composition is in granular, crystalline, powdered or tablet form.

[0019] In some embodiments, the dry sweetener composition comprises reducing sugars in an amount of about 1% to about 99% by weight, based on the total weight of the sweetener composition.

[0020] In some embodiments, the dry sweetener composition comprises non-reducing sugars in an amount from about 1% to about 99% by weight, based on the total weight of the sweetener composition.

[0021] In some embodiments, the dry sweetener composition comprises a divalent metal ion salt in an amount of about 1% to about 20% by weight, based on the total weight of the sweetener composition.

[0022] In some embodiments, the sweetener composition is a syrup.

[0023] In some embodiments, the syrup has a total dry solids content of about 50% to about 85% by weight.

[0024] In some embodiments, the syrup has a sugar content of about 80% to about 99% by weight on a dry solids basis.

[0025] In some embodiments, the syrup has a reducing sugars content of from about 5% to about 99% by weight on a dry solids basis.

[0026] In some embodiments, the syrup has a non-reducing sugars content of from about 5% to about 99% by weight on a dry solids basis.

[0027] In some embodiments, the syrup has a divalent metal ion salt content of about 1% to about 20% by weight on a dry solids basis.

[0028] In some embodiments, the sweetener compositions are less prone to browning when heated in the presence of an amine than the same sweetener composition in which the divalent metal ion salt is replaced with the corresponding potassium salt in a stoichiometric amount based on the free metal ion content.

[0029] In some embodiments, the sweetener compositions are less likely to form acrylamide when heated in the presence of an amine than the same sweetener composition in which the divalent metal ion salt is replaced with the corresponding potassium salt in a stoichiometric amount based on the free metal ion content.

[0030] In some embodiments, the reduction in browning and / or acrylamide formation is determined relative to the same system in which the divalent metal ion salt is substituted for the corresponding potassium salt in a stoichiometric amount based on free metal ion content, hi some embodiments, the reduction in browning and / or acrylamide formation is determined relative to the same system in which potassium chloride is substituted for the divalent metal ion salt in a stoichiometric amount based on free metal ion content.

[0031] In some embodiments, the present invention provides the use of a divalent metal ion salt to reduce browning of a food product containing reducing sugars during heating in the presence of an additional amine-containing food ingredient.

[0032] In some embodiments, the present invention provides the use of a divalent metal ion salt to reduce acrylamide formation in food products containing reducing sugars during heating in the presence of additional amine-containing food ingredients.

[0033] In some embodiments, the present invention provides a method for reducing browning in a food product, the method comprising: a) combining a reducing sugar with a divalent metal salt and at least one additional amine-containing food ingredient to provide an unheated food product; b) optionally heating an unheated food product to provide a heated food product; The present invention provides a method comprising:

[0034] In some embodiments, the present invention provides a method for reducing acrylamide formation in a food product, the method comprising: a) combining a reducing sugar with a divalent metal salt and at least one additional amine-containing food ingredient to provide an unheated food product; b) optionally heating an unheated food product to provide a heated food product; The present invention provides a method comprising:

[0035] In some embodiments, the unheated food product is a precursor to a heated food product, for example, where the food product is a dough or batter.

[0036] In some embodiments, the additional amine-containing food ingredient is any selected from the group consisting of leavening agents (such as yeast and the like), eggs or egg-derived products, fats, oils, milk and / or other dairy products, gums, natural and / or artificial colors, natural and / or artificial flavors (such as vanilla), chocolate and / or cocoa, coconut and coconut-derived products, spices, fruits and fruit-derived products, vegetables and vegetable-derived products, beans and bean-derived products, nuts and nut-derived products, preservatives, stabilizers, antioxidants, emulsifiers, proteins (including whey protein), amino acids, vitamins, flours, non-flours (such as rice, corn, oat, rye, barley, tapioca, sago, amaranth, arrowroot, sorghum, pea, banana, potato, and sweet potato flours), and any combination thereof.

[0037] In some embodiments, the amine is a protein, an amino acid, or a combination thereof.

[0038] In some embodiments, step a) comprises combining a non-reducing sugar, such as sucrose, with a reducing sugar, a divalent metal ion salt and an additional amine-containing food ingredient to provide an unheated food product.

[0039] In some embodiments, the sugar content of the unheated food product is from about 1% to about 80% by weight, based on the total weight of the unheated food product.

[0040] In some embodiments, the reducing sugars content of the unheated food product is from about 1% to about 80% by weight, based on the total weight of the unheated food product.

[0041] In some embodiments, the non-reducing sugars content of the unheated food product is from about 1% to about 80% by weight, based on the total weight of the unheated food product.

[0042] In some embodiments, the divalent metal ion salt is provided in an amount sufficient to provide a free divalent metal ion content of about 0.01% to about 1% by weight based on the total weight of the unheated food product.

[0043] In some embodiments, the divalent metal ion salt is provided in an amount sufficient to provide a free divalent metal ion content of about 0.1% to about 0.3% by weight based on the total weight of the unheated food product.

[0044] In some embodiments, the reducing sugar is any one selected from the group consisting of allulose, tagatose, allose, fructose, glucose, lactose, maltose, polysaccharides, soluble dietary fiber such as soluble corn fiber or polydextrose, or maltodextrin, or any combination of the foregoing.

[0045] In some embodiments, the divalent metal ion salt is an alkaline earth metal salt.

[0046] In some embodiments, the divalent metal ion salt is a calcium salt.

[0047] In some embodiments, the calcium salt is any one selected from the group consisting of calcium lactate, calcium carbonate, calcium citrate, calcium chloride, calcium phosphate, calcium sulfate, and any combination of the foregoing.

[0048] In some embodiments, an unheated food product, when heated, is less prone to browning than the same food product in which the divalent metal ion salt has been replaced with the corresponding potassium salt in a stoichiometric amount based on the free metal ion content.

[0049] In some embodiments, an unheated food product is less likely to form acrylamide when heated than the same food product in which the divalent metal ion salt has been replaced with the corresponding potassium salt in a stoichiometric amount based on the metal ion content.

[0050] In some embodiments, the heated food product is lighter in color than the same food product in which a divalent metal ion salt is substituted for the potassium salt in a stoichiometric amount based on the free metal ion content.

[0051] In some embodiments, the heated food product has a lower acrylamide content than the same food product in which the divalent metal ion salt is replaced with a potassium salt in a stoichiometric amount based on the metal ion content.

[0052] Another embodiment provides a food product comprising a reducing sugar, a divalent metal ion salt, and an additional amine-containing food ingredient.

[0053] In some embodiments, the additional food ingredient is any selected from the group consisting of leavening agents (such as yeast and the like), eggs or egg-derived products, fats, oils, milk and / or other dairy products, gums, natural and / or artificial colors, natural and / or artificial flavors (such as vanilla), chocolate and / or cocoa, coconut and coconut-derived products, spices, fruits and fruit-derived products, vegetables and vegetable-derived products, beans and bean-derived products, nuts and nut-derived products, preservatives, stabilizers, antioxidants, emulsifiers, proteins (including whey protein), amino acids, vitamins, flours, non-flours (such as rice, corn, oat, rye, barley, tapioca, sago, amaranth, arrowroot, sorghum, pea, banana, potato, and sweet potato flours), and any combination thereof.

[0054] In some embodiments, the amine is a protein, an amino acid, or a combination thereof.

[0055] In some embodiments, the food product comprises a non-reducing sugar, such as sucrose.

[0056] In some embodiments, the food product has a sugar content of about 1% to about 80% by weight based on the total weight of the food product.

[0057] In some embodiments, the food product comprises a divalent metal ion salt in an amount sufficient to provide a free divalent metal ion content of about 0.01% to about 1% by weight based on the total weight of the food product.

[0058] In some embodiments, the food product contains a divalent metal ion salt in an amount of about 0.1% to about 2.0% by weight based on the total weight of the food product.

[0059] In some embodiments, the reducing sugar is any one selected from the group consisting of allulose, tagatose, allose, fructose, glucose, lactose, maltose, polysaccharides, soluble dietary fiber such as soluble corn fiber or polydextrose, or maltodextrin, or any combination of the foregoing.

[0060] In some embodiments, the divalent metal ion salt is an alkaline earth metal salt.

[0061] In some embodiments, the divalent metal ion salt is a calcium salt.

[0062] In some embodiments, the calcium salt is any one selected from the group consisting of calcium lactate, calcium carbonate, calcium citrate, calcium chloride, calcium phosphate, calcium sulfate, and any combination thereof.

[0063] In some embodiments, the food product is a precursor to a cooked food product.

[0064] In some embodiments, the food product is a dough or batter.

[0065] In some embodiments, the food product is less prone to browning than the same food product in which a divalent metal ion salt is substituted for potassium chloride in a stoichiometric amount based on the free metal ion content.

[0066] In some embodiments, the food product is less prone to acrylamide formation than the same food product in which a divalent metal ion salt is substituted for potassium chloride in a stoichiometric amount based on the free metal ion content.

[0067] In some embodiments, the food product is a heated food product.

[0068] In some embodiments, the heated food product is a cake or a biscuit.

[0069] In some embodiments, the food product is lighter in color than the same food product in which the divalent metal ion salt is replaced with the corresponding potassium salt in a stoichiometric amount based on the free metal ion content.

[0070] In some embodiments, the food product has a lower acrylamide content than the same food product in which the divalent metal ion salt is replaced with the corresponding potassium salt in a stoichiometric amount based on the free metal ion content. [Brief description of the drawings]

[0071] [Figure 1] FIG. 2 is a photograph of the biscuit of Example 1. [Diagram 2] FIG. 1 illustrates the CIE 1976 L*a*b* color space with axes. [Diagram 3] FIG. 2 shows photographs of the biscuits of Example 1 before and after baking under different conditions. [Figure 4] FIG. 2 shows photographs of the biscuits of Example 2 before and after baking under different conditions. [Diagram 5] FIG. 2 shows photographs of the biscuits of Example 3 before and after baking under different conditions. [Figure 6] FIG. 1 shows photographs of the biscuits of Example 4 before and after baking under different conditions. [Figure 7] FIG. 1 shows photographs of muffins of Example 5 before baking and after baking under different conditions. [Figure 8] FIG. 13 shows photographs of muffins of Example 6 after baking under different conditions. [Figure 9] FIG. 13 shows photographs of muffins of Example 7 after baking under different conditions. [Figure 10] FIG. 13 is a diagram showing photographs of muffins of Examples 8 to 10 after baking under different conditions. [Figure 11] FIG. 1 shows a photograph of a muffin from Example 11. [Figure 12] FIG. 1 is a view showing photographs of muffins of Examples 12-1 to 12-6 and Comparative Examples 12-1 to 12-6. [Figure 13] FIG. 1 is a view showing photographs of muffins of Examples 12-7 to 12-12 and Comparative Examples 12-7 to 12-12. [Figure 14] FIG. 1 is a view showing photographs of muffins of Examples 12-13 to 12-15 and Comparative Examples 12-13 to 12-15. [Figure 15] FIG. 1 is a photograph of the pound cakes of Example 13-1, Example 13-2, and Comparative Example 13-1. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0072] Detailed Description The present invention relates to the use of divalent metal ion salts to reduce browning in food products containing reducing sugars during heating in the presence of additional amine-containing food ingredients.

[0073] The inventors have found that the use of reducing sugars such as allulose, fructose or soluble corn fiber in the manufacture of baked products such as biscuits or cakes results in excessive browning. The inventors have sought a solution to the excessive browning. The inventors have found that the inclusion of divalent metal ion salts such as calcium salts in the recipe reduces the browning of reducing sugars in baked products to an acceptable level. The inventors have also found that the same effect is observed with higher moisture contents in cake / muffin batters etc.

[0074] According to one aspect, the present invention provides a sweetener composition comprising a divalent metal ion salt and a reducing sugar.

[0075] The reducing sugar is preferably any one selected from the group consisting of allulose, tagatose, allose, fructose, glucose, lactose, maltose, polysaccharides, such as soluble corn fiber or soluble dietary fiber such as polydextrose, or maltodextrin, or any combination of the above. In some embodiments, the reducing sugar is a rare sugar such as allulose, tagatose, or allose. In some embodiments, the reducing sugar is allulose. In some embodiments, the reducing sugar is a polysaccharide. In some embodiments, the reducing sugar is a soluble dietary fiber. In some embodiments, the reducing sugar is soluble corn fiber or polydextrose. In some embodiments, the reducing sugar is fructose.

[0076] In some embodiments, the divalent metal ion salt is an alkaline earth metal salt. For example, the divalent metal ion salt may be a calcium salt or a magnesium salt. For example, the divalent metal ion salt may be any selected from the group consisting of calcium lactate, calcium carbonate, calcium citrate, calcium chloride, calcium phosphate, calcium sulfate, magnesium lactate, magnesium carbonate, magnesium citrate, magnesium chloride, magnesium phosphate, magnesium sulfate, and any combination thereof. In some embodiments, the divalent metal ion salt is a calcium salt. For example, the calcium salt may be any selected from the group consisting of calcium lactate, calcium carbonate, calcium citrate, calcium chloride, calcium phosphate, calcium sulfate, and any combination thereof. In a preferred embodiment, the calcium salt is calcium chloride, calcium lactate, calcium sulfate, or calcium phosphate. In a preferred embodiment, the calcium salt is calcium chloride, calcium lactate, or calcium sulfate. In a most preferred embodiment, the calcium salt is calcium chloride.

[0077] The sweetener composition may further comprise a salt of another metal. For example, the sweetener composition may further comprise a monovalent metal ion salt. For example, the sweetener composition may further comprise an alkali metal salt, such as any one selected from the group consisting of sodium lactate, sodium carbonate, sodium citrate, sodium chloride, sodium phosphate, sodium sulfate, potassium lactate, potassium carbonate, potassium citrate, potassium chloride, potassium phosphate, potassium sulfate, and any combination thereof.

[0078] In some embodiments, the sweetener composition comprises a non-reducing sugar. In some embodiments, the sweetener composition comprises sucrose. In other words, in some embodiments, the sweetener composition comprises a combination of a non-reducing sugar and sucrose. For example, the sweetener composition may comprise a combination of allulose and sucrose, a combination of soluble corn fiber and sucrose, or a combination of polydextrose and sucrose.

[0079] In some embodiments, the sweetener composition is a dry sweetener composition. The dry sweetener composition may be in granular, crystalline, powdered or tablet form.

[0080] In some embodiments, the dry sweetener composition comprises a reducing sugar in an amount of about 1% to about 99% by weight based on the total weight of the sweetener composition. In some embodiments, the dry sweetener composition comprises a reducing sugar in an amount of about 2%, about 5%, about 10%, about 20%, about 30%, about 40%, about 50%, about 60%, about 70%, about 80%, about 90%, or about 95% to about 99% by weight based on the total weight of the sweetener composition. In some embodiments, the dry sweetener composition comprises a reducing sugar in an amount of about 1% to about 2%, about 5%, about 10%, about 20%, about 30%, about 40%, about 50%, about 60%, about 70%, about 80%, about 90%, or about 95% by weight based on the total weight of the sweetener composition. In some embodiments, the dry sweetener composition comprises a reducing sugar in an amount of about 50% to about 60%, about 70%, about 80%, about 90%, or about 95% by weight based on the total weight of the sweetener composition. In some embodiments, the dry sweetener composition comprises a reducing sugar in an amount of about 60% to about 70%, about 80%, about 90%, or about 95% by weight based on the total weight of the sweetener composition. In some embodiments, the dry sweetener composition comprises a reducing sugar in an amount of about 70% to about 80%, about 90%, or about 95% by weight based on the total weight of the sweetener composition. In some embodiments, the dry sweetener composition comprises a reducing sugar in an amount of about 80% to about 90%, or about 95% by weight based on the total weight of the sweetener composition. In some embodiments, the dry sweetener composition comprises reducing sugars in an amount of about 90% to about 95% by weight, based on the total weight of the sweetener composition.For example, the dry sweetener composition may contain about 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24%, 25%, 26%, 27%, 28%, 29%, 30%, 31%, 32%, 33%, 34%, 35%, 36%, 37%, 38%, 39%, 40%, 41%, 42%, 43%, 44%, 45%, 46%, 47%, 48%, 49%, 50%, 51%, 52%, 53%, 54%, 55%, 56%, 57%, 58%, 59%, 60%, 61%, 62%, 63%, 64%, 65%, 66%, 67%, 68%, 69%, 70%, 71%, 72%, 73%, 74%, 75%, 76%, 77%, 78%, 79%, 80%, 81%, 82%, 83%, 84%, 85%, 86%, 87%, 88%, 89%, 90%, 91%, 92%, 93%, 94%, 95%, 96%, 97%, 98%, 99%, 100%, 102%, 104%, 105%, 106%, 107%, 108%, 109%, 110%, 111%, 112%, 113%, 114%, 115%, 116%, 117%, 118%, 119%, 120%, 121%, 122%, 123%, 12 %, 23% by weight, 24% by weight, 25% by weight, 26% by weight, 27% by weight, 28% by weight, 29% by weight, 30% by weight, 31% by weight, 32% by weight, 33% by weight, 34% by weight, 35% by weight , 36% by weight, 37% by weight, 38% by weight, 39% by weight, 40% by weight, 41% by weight, 42% by weight, 43% by weight, 44% by weight, 45% by weight, 46% by weight, 47% by weight, 48% by weight, 4 9% by weight, 50% by weight, 51% by weight, 52% by weight, 53% by weight, 54% by weight, 55% by weight, 56% by weight, 57% by weight, 58% by weight, 59% by weight, 60% by weight, 61% by weight, 62 Weight%, 63% by weight, 64% by weight, 65% by weight, 66% by weight, 67% by weight, 68% by weight, 69% by weight, 70% by weight, 71% by weight, 72% by weight, 73% by weight, 74% by weight, 75% by weight %, 76% by weight, 77% by weight, 78% by weight, 79% by weight, 80% by weight, 81% by weight, 82% by weight, 83% by weight, 84% by weight, 85% by weight, 86% by weight, 87% by weight, 88% by weight, 89% by weight, 90% by weight, 91% by weight, 92% by weight, 93% by weight, 94% by weight, 95% by weight, 96% by weight, 97% by weight, 98% by weight, or 99% by weight.

[0081] In some embodiments, the dry sweetener composition comprises a non-reducing sugar, such as sucrose, in an amount of about 1% to about 99% by weight based on the total weight of the sweetener composition, In some embodiments, the dry sweetener composition comprises a non-reducing sugar in an amount of about 2%, about 5%, about 10%, about 20%, about 30%, about 40%, about 50%, about 60%, about 70%, about 80%, about 90%, or about 95% to about 98% by weight based on the total weight of the sweetener composition. In some embodiments, the dry sweetener composition comprises a non-reducing sugar in an amount of about 1% to about 2%, about 5%, about 10%, about 20%, about 30%, about 40%, about 50%, about 60%, about 70%, about 80%, about 90%, or about 95% by weight based on the total weight of the sweetener composition. In some embodiments, the dry sweetener composition comprises a non-reducing sugar in an amount of about 50% to about 60%, about 70%, about 80%, about 90%, or about 95% by weight based on the total weight of the sweetener composition. In some embodiments, the dry sweetener composition comprises a non-reducing sugar in an amount of about 60% to about 70%, about 80%, about 90%, or about 95% by weight based on the total weight of the sweetener composition. In some embodiments, the dry sweetener composition comprises a non-reducing sugar in an amount of about 70% to about 80%, about 90%, or about 95% by weight, based on the total weight of the sweetener composition. In some embodiments, the dry sweetener composition comprises a non-reducing sugar in an amount of about 80% to about 90%, or about 95% by weight, based on the total weight of the sweetener composition. In some embodiments, the dry sweetener composition comprises a non-reducing sugar in an amount of about 90% to about 95% by weight, based on the total weight of the sweetener composition.For example, the dry sweetener composition may contain about 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24%, 25%, 26%, 27%, 28%, 29%, 30%, 31%, 32%, 33%, 34%, 35%, 36%, 37%, 38%, 39%, 40%, 41%, 42%, 43%, 44%, 45%, 46%, 47%, 48%, 49%, 50%, 51%, 52%, 53%, 54%, 55%, 56%, 57%, 58%, 59%, 60%, 61%, 62%, 63%, 64%, 65%, 66%, 67%, 68%, 69%, 70%, 71%, 72%, 73%, 74%, 75%, 76%, 77%, 78%, 79%, 80%, 81%, 82%, 83%, 84%, 85%, 86%, 87%, 88%, 89%, 90%, 91%, 92%, 93%, 94%, 95%, 96%, 97%, 98%, 99%, 100%, 102%, 104%, 105%, 106%, 107%, 108%, 109%, 110%, 111%, 112%, 113%, 114%, 115%, 116%, 117%, 118%, 119%, 120%, 121%, 122%, 123%, 12 2% by weight, 23% by weight, 24% by weight, 25% by weight, 26% by weight, 27% by weight, 28% by weight, 29% by weight, 30% by weight, 31% by weight, 32% by weight, 33% by weight, 34% by weight, 35 Weight%, 36% by weight, 37% by weight, 38% by weight, 39% by weight, 40% by weight, 41% by weight, 42% by weight, 43% by weight, 44% by weight, 45% by weight, 46% by weight, 47% by weight, 48% by weight Amount%, 49% by weight, 50% by weight, 51% by weight, 52% by weight, 53% by weight, 54% by weight, 55% by weight, 56% by weight, 57% by weight, 58% by weight, 59% by weight, 60% by weight, 61% by weight %, 62% by weight, 63% by weight, 64% by weight, 65% by weight, 66% by weight, 67% by weight, 68% by weight, 69% by weight, 70% by weight, 71% by weight, 72% by weight, 73% by weight, 74% by weight , 75% by weight, 76% by weight, 77% by weight, 78% by weight, 79% by weight, 80% by weight, 81% by weight, 82% by weight, 83% by weight, 84% by weight, 85% by weight, 86% by weight, 87% by weight, 88% by weight, 89% by weight, 90% by weight, 91% by weight, 92% by weight, 93% by weight, 94% by weight, 95% by weight, 96% by weight, 97% by weight, or 98% by weight.

[0082] In some embodiments, the dry sweetener composition comprises reducing and non-reducing sugars in a combined amount of about 1% to about 99% by weight based on the total weight of the sweetener composition. In some embodiments, the dry sweetener composition comprises reducing and non-reducing sugars in a combined amount of about 2%, about 5%, about 10%, about 20%, about 30%, about 40%, about 50%, about 60%, about 70%, about 80%, about 90%, or about 95% to about 99% by weight based on the total weight of the sweetener composition. In some embodiments, the dry sweetener composition comprises reducing and non-reducing sugars in a combined amount of about 1% to about 2%, about 5%, about 10%, about 20%, about 30%, about 40%, about 50%, about 60%, about 70%, about 80%, about 90%, or about 95% by weight based on the total weight of the sweetener composition. In some embodiments, the dry sweetener composition comprises reducing and non-reducing sugars in a combined amount of about 50% to about 60%, about 70%, about 80%, about 90%, or about 95% by weight based on the total weight of the sweetener composition. In some embodiments, the dry sweetener composition comprises reducing sugars and non-reducing sugars in a total amount of about 60% to about 70%, about 80%, about 90%, or about 95% by weight based on the total weight of the sweetener composition. In some embodiments, the dry sweetener composition comprises reducing sugars and non-reducing sugars in a total amount of about 70% to about 80%, about 90%, or about 95% by weight based on the total weight of the sweetener composition. In some embodiments, the dry sweetener composition comprises reducing sugars and non-reducing sugars in a total amount of about 80% to about 90%, or about 95% by weight based on the total weight of the sweetener composition. In some embodiments, the dry sweetener composition comprises reducing sugars and non-reducing sugars in a total amount of about 90% to about 95% by weight based on the total weight of the sweetener composition.For example, the dry sweetener composition may contain reducing and non-reducing sugars in an amount of about 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 21%, or 22% by weight based on the total weight of the sweetener composition. 22% by weight, 23% by weight, 24% by weight, 25% by weight, 26% by weight, 27% by weight, 28% by weight, 29% by weight, 30% by weight, 31% by weight, 32% by weight, 33% by weight, 34% by weight, 35% by weight %, 36% by weight, 37% by weight, 38% by weight, 39% by weight, 40% by weight, 41% by weight, 42% by weight, 43% by weight, 44% by weight, 45% by weight, 46% by weight, 47% by weight, 48% by weight, 49 Weight%, 50% by weight, 51% by weight, 52% by weight, 53% by weight, 54% by weight, 55% by weight, 56% by weight, 57% by weight, 58% by weight, 59% by weight, 60% by weight, 61% by weight, 62% by weight, 63% by weight, 64% by weight, 65% by weight, 66% by weight, 67% by weight, 68% by weight, 69% by weight, 70% by weight, 71% by weight, 72% by weight, 73% by weight, 74% by weight, 75% by weight, 76% by weight %, 77%, 78%, 79%, 80%, 81%, 82%, 83%, 84%, 85%, 86%, 87%, 88%, 89%, 90%, 91%, 92%, 93%, 94%, 95%, 96%, 97%, 98%, or 99% by weight, and all intermediate values.

[0083] In some embodiments, the dry sweetener composition comprises a divalent metal ion salt in an amount of about 1% to about 20% by weight based on the total weight of the sweetener composition, In some embodiments, the dry sweetener composition comprises a divalent metal ion salt in an amount of about 2%, about 3%, about 4%, about 5%, about 6%, about 7%, about 8%, about 9%, about 10%, about 11%, about 12%, about 12%, about 13%, about 14%, about 15%, about 16%, about 17%, about 18%, or about 19% to about 20% by weight based on the total weight of the sweetener composition. In some embodiments, the dry sweetener composition comprises the divalent metal ion salt in an amount of about 2% to about 3%, about 4%, about 5%, about 6%, about 7%, about 8%, about 9%, about 10%, about 11%, about 12%, about 12%, about 13%, about 14%, about 15%, about 16%, about 17%, about 18%, or about 19% by weight based on the total weight of the sweetener composition. In some embodiments, the dry sweetener composition comprises the divalent metal ion salt in an amount of about 5% to about 15%, about 8% to about 7% to about 13%, or about 9% to about 11% by weight based on the total weight of the sweetener composition. For example, the dry sweetener composition may contain the divalent metal ion salt in an amount of about 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, or 20% by weight, based on the total weight of the sweetener composition, and all intermediate values.

[0084] In some embodiments, the sweetener composition is a syrup.

[0085] In some embodiments, the syrup has a total dry solids content of about 50% to about 85% by weight. In other embodiments, the total dry solids content of the syrup is 50% to 70% by weight. For example, the total dry solids content may be 50%, 51%, 52%, 53%, 54%, 55%, 56%, 57%, 58%, 59%, 60%, 61%, 62%, 63%, 64%, 65%, 66%, 67%, 68%, 69%, 70%, 71%, 72%, 73%, 74%, 75%, 76%, 77%, 78%, 79%, 80%, 81%, 82%, 83%, or 85% by weight, and all intermediate values.

[0086] In one embodiment, the total dry solids of the syrup is between 70% and 80% by weight. In one embodiment, the total dry solids of the syrup is between 71% and 80% by weight. In one embodiment, the total dry solids of the syrup is between 71% and 78% by weight. In one embodiment, the total dry solids of the syrup is between 70% and 78% by weight. In another embodiment, the total dry solids of the syrup is between 71% and 73% by weight. In another embodiment, the total dry solids of the syrup is between 76% and 78% by weight.

[0087] In some embodiments, the syrup has a sugar content of about 80% to about 99% by weight on a dry solids basis. For example, the syrup may have a sugar content of about 80%, 81%, 82%, 83%, 84%, 85%, 86%, 87%, 88%, 89%, 90%, 91%, 92%, 93%, 94%, 95%, 96%, 97%, 98%, or 99% by weight on a dry solids basis, and all intermediate values.

[0088] In one embodiment, the syrup has a sugar content of at least 90% by weight on a dry solids basis (i.e., at least 90% by weight of the total weight of dry solids present in the syrup is sugars), hi one embodiment, the syrup has a sugar content of at least 95% by weight on a dry solids basis.

[0089] In some embodiments, the syrup has a reducing sugar content of about 5% to about 99% by weight based on dry solids. In some embodiments, the syrup has a reducing sugar content of about 2%, about 5%, about 10%, about 20%, about 30%, about 40%, about 50%, about 60%, about 70%, about 80%, about 90%, or about 95% to about 99% by weight based on dry solids. In some embodiments, the syrup has a reducing sugar content of about 1% to about 2%, about 5%, about 10%, about 20%, about 30%, about 40%, about 50%, about 60%, about 70%, about 80%, about 90%, or about 95% by weight based on dry solids. In some embodiments, the syrup has a reducing sugar content of about 50% to about 60%, about 70%, about 80%, about 90%, or about 95% by weight based on dry solids. In some embodiments, the syrup has a reducing sugar content of about 60% to about 70%, about 80%, about 90%, or about 95% by weight based on dry solids. In some embodiments, the syrup has a reducing sugar content of about 70% to about 80%, about 90%, or about 95% by weight based on dry solids. In some embodiments, the syrup has a reducing sugar content of about 80% to about 90%, or about 95% by weight based on dry solids. In some embodiments, the syrup has a reducing sugar content of about 90% to about 95% by weight based on dry solids.For example, the dry sweetener composition may contain about 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24%, 25%, 26%, 28%, 29%, 30%, 31%, 32%, 33%, 34%, 35%, 36%, 37%, 38%, 39%, 40%, 41%, 42%, 43%, 44%, 45%, 46%, 47%, 48%, 49%, 50%, 51%, 52%, 53%, 54%, 55%, 56%, 57%, 58%, 59%, 60%, 61%, 62%, 63%, 64%, 65%, 66%, 67%, Amount%, 27% by weight, 28% by weight, 29% by weight, 30% by weight, 31% by weight, 32% by weight, 33% by weight, 34% by weight, 35% by weight, 36% by weight, 37% by weight, 38% by weight, 39 Weight%, 40% by weight, 41% by weight, 42% by weight, 43% by weight, 44% by weight, 45% by weight, 46% by weight, 47% by weight, 48% by weight, 49% by weight, 50% by weight, 51% by weight, 5 2% by weight, 53% by weight, 54% by weight, 55% by weight, 56% by weight, 57% by weight, 58% by weight, 59% by weight, 60% by weight, 61% by weight, 62% by weight, 63% by weight, 64% by weight, 65% by weight, 66% by weight, 67% by weight, 68% by weight, 69% by weight, 70% by weight, 71% by weight, 72% by weight, 73% by weight, 74% by weight, 75% by weight, 76% by weight, 77% by weight , 78%, 79%, 80%, 81%, 82%, 83%, 84%, 85%, 86%, 87%, 88%, 89%, 90%, 91%, 92%, 93%, 94%, 95%, 96%, 97%, 98%, or 99% by weight, and all intermediate values.

[0090] In some embodiments, the syrup has a non-reducing sugar content of about 5% to about 99% by weight based on dry solids. In some embodiments, the syrup has a non-reducing sugar content of about 2%, about 5%, about 10%, about 20%, about 30%, about 40%, about 50%, about 60%, about 70%, about 80%, about 90%, or about 95% to about 98% by weight based on dry solids. In some embodiments, the syrup has a non-reducing sugar content of about 1% to about 2%, about 5%, about 10%, about 20%, about 30%, about 40%, about 50%, about 60%, about 70%, about 80%, about 90%, or about 95% by weight based on dry solids. In some embodiments, the syrup has a non-reducing sugar content of about 50% to about 60%, about 70%, about 80%, about 90%, or about 95% by weight based on dry solids. In some embodiments, the syrup has a non-reducing sugar content of about 60% to about 70%, about 80%, about 90%, or about 95% by weight based on dry solids. In some embodiments, the syrup has a non-reducing sugar content of about 70% to about 80%, about 90%, or about 95% by weight based on dry solids. In some embodiments, the syrup has a non-reducing sugar content of about 80% to about 90%, or about 95% by weight based on dry solids. In some embodiments, the syrup has a non-reducing sugar content of about 90% to about 95% by weight based on dry solids.For example, the dry sweetener composition may contain about 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24%, 25%, 26%, 27%, 28%, 29%, 30%, 31%, 32%, 33%, 34%, 35%, 36%, 37%, 38%, 39%, 40%, 41%, 42%, 43%, 44%, 45%, 46%, 47%, 48%, 49%, 50%, 51%, 52%, 53%, 54%, 55%, 56%, 57%, 58%, 59%, 60%, 61%, 62%, 63%, 64%, 65%, 66%, Weight%, 27% by weight, 28% by weight, 29% by weight, 30% by weight, 31% by weight, 32% by weight, 33% by weight, 34% by weight, 35% by weight, 36% by weight, 37% by weight, 38% by weight, 3 9% by weight, 40% by weight, 41% by weight, 42% by weight, 43% by weight, 44% by weight, 45% by weight, 46% by weight, 47% by weight, 48% by weight, 49% by weight, 50% by weight, 51% by weight, 5 2% by weight, 53% by weight, 54% by weight, 55% by weight, 56% by weight, 57% by weight, 58% by weight, 59% by weight, 60% by weight, 61% by weight, 62% by weight, 63% by weight, 64% by weight, 65% by weight, 66% by weight, 67% by weight, 68% by weight, 69% by weight, 70% by weight, 71% by weight, 72% by weight, 73% by weight, 74% by weight, 75% by weight, 76% by weight, 77% by weight , 78%, 79%, 80%, 81%, 82%, 83%, 84%, 85%, 86%, 87%, 88%, 89%, 90%, 91%, 92%, 93%, 94%, 95%, 96%, 97%, 98%, or 99% by weight, and all intermediate values.

[0091] In some embodiments, the syrup has a divalent metal ion salt content of about 1% to about 20% by weight on a dry solids basis, In some embodiments, the syrup comprises the divalent metal ion salt in an amount of about 2%, about 3%, about 4%, about 5%, about 6%, about 7%, about 8%, about 9%, about 10%, about 11%, about 12%, about 12%, about 13%, about 14%, about 15%, about 16%, about 17%, about 18%, or about 19% to about 20% by weight on a dry solids basis. In some embodiments, the syrup comprises the divalent metal ion salt in an amount of about 2% to about 3%, about 4%, about 5%, about 6%, about 7%, about 8%, about 9%, about 10%, about 11%, about 12%, about 12%, about 13%, about 14%, about 15%, about 16%, about 17%, about 18%, or about 19% by weight based on the dry solids content. In some embodiments, the syrup comprises the divalent metal ion salt in an amount of about 5% to about 15%, about 8% to about 7% to about 13%, or about 9% to about 11% by weight based on the dry solids content. For example, the syrup may contain divalent metal ion salts in an amount of about 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, or 20% by weight on a dry solids basis, and all intermediate values.

[0092] In some embodiments, the sweetener composition is less prone to browning when heated in the presence of an amine than the same sweetener composition in which the calcium salt is replaced with the corresponding potassium salt in a stoichiometric amount based on the metal ion content.

[0093] In some embodiments, the sweetener composition is less likely to form acrylamide when heated in the presence of an amine than the same sweetener composition in which the divalent metal ion salt is replaced with the corresponding potassium salt in a stoichiometric amount based on the metal ion content.

[0094] In some embodiments, the sweetener composition (dry or syrup) contains reducing sugars in an amount of about 1% to about 99% by weight based on the total weight of reducing and non-reducing sugars in the sweetener composition. In some embodiments, the sweetener composition contains reducing sugars in an amount of about 2%, about 5%, about 10%, about 20%, about 30%, about 40%, about 50%, about 60%, about 70%, about 80%, about 90%, or about 95% to about 99% by weight based on the total weight of reducing and non-reducing sugars in the sweetener composition. In some embodiments, the sweetener composition contains reducing sugars in an amount of about 1% to about 2%, about 5%, about 10%, about 20%, about 30%, about 40%, about 50%, about 60%, about 70%, about 80%, about 90%, or about 95% by weight based on the total weight of reducing sugars and non-reducing sugars in the sweetener composition. In some embodiments, the sweetener composition contains reducing sugars in an amount of about 10% to about 90%, about 20% to about 80%, about 30% to about 70%, about 40% to about 60%, or about 45% to about 55% by weight based on the total weight of reducing sugars and non-reducing sugars in the sweetener composition. In some embodiments, the sweetener composition contains the reducing sugar in an amount of about 10% to about 30%, about 15% to about 25%, about 15% to about 30%, or about 10% to about 25% by weight based on the total weight of the reducing sugar and the non-reducing sugar in the sweetener composition. In some embodiments, the sweetener composition contains the reducing sugar in an amount of about 10% to about 20%, about 20% to about 30%, about 30% to about 40%, about 40% to about 50%, about 50% to about 60%, about 60% to about 70%, about 70% to about 80%, or about 80% to about 90% by weight based on the total weight of the reducing sugar and the non-reducing sugar in the sweetener composition.For example, the sweetener composition may contain about 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24%, 25%, 26%, 27%, 28%, 29%, 30%, 31%, 32%, 33%, 34%, 35%, 36%, 37%, 38%, 39%, 40%, 41%, 42%, 43%, 44%, 45%, 46%, 47%, 48%, 49%, 50%, 51%, 52%, 53%, 54%, 55%, 56%, 57%, 58%, 59%, 60%, 61%, 62%, 63%, 6 1% by weight, 22% by weight, 23% by weight, 24% by weight, 25% by weight, 26% by weight, 27% by weight, 28% by weight, 29% by weight, 30% by weight, 31% by weight, 32% by weight, 33% by weight, 34% by weight , 35% by weight, 36% by weight, 37% by weight, 38% by weight, 39% by weight, 40% by weight, 41% by weight, 42% by weight, 43% by weight, 44% by weight, 45% by weight, 46% by weight, 47% by weight, 48% by weight %, 49% by weight, 50% by weight, 51% by weight, 52% by weight, 53% by weight, 54% by weight, 55% by weight, 56% by weight, 57% by weight, 58% by weight, 59% by weight, 60% by weight, 61% by weight, 62 Weight%, 63% by weight, 64% by weight, 65% by weight, 66% by weight, 67% by weight, 68% by weight, 69% by weight, 70% by weight, 71% by weight, 72% by weight, 73% by weight, 74% by weight, 75% by weight, 7 It may be present in amounts of 6%, 77%, 78%, 79%, 80%, 81%, 82%, 83%, 84%, 85%, 86%, 87%, 88%, 89%, 90%, 91%, 92%, 93%, 94%, 95%, 96%, 97%, 98%, or 99% by weight, and all intermediate values.

[0095] In a preferred embodiment, the sweetener composition (dry or syrup) comprises at least one high-intensity sweetener. According to one embodiment, the sweetener composition comprises reducing sugars in an amount of about 5% to about 95% by weight based on the total weight of the sweetener composition, for example, in an amount of about 20% to about 50% by weight based on the total weight of the sweetener composition. According to one embodiment, the at least one high-intensity sweetener of the sweetener composition is selected from the group consisting of stevia extract, Monk fruit extract, a combination of stevia extract and Monk fruit extract, and sucralose. In some embodiments, the sweetener composition comprises reducing sugars in an amount of about 50% to about 99% by weight, based on the total weight of the sweetener composition; stevia extract in an amount of about 0.10% to about 0.20% by weight, based on the total weight of the sweetener composition; Monk fruit extract in an amount of about 0.02% to about 0.09% by weight, based on the total weight of the sweetener composition; and a divalent metal ion salt in an amount of about 0.1% to about 10% by weight, based on the total weight of the sweetener composition.

[0096] The amount of high intensity sweetener can vary depending on the intended application and the sensitivity of the high intensity sweetener used.In many cases, it will be advantageous to provide at least one high intensity sweetener in an amount that allows the sweetener composition to provide a sweetness equivalent per unit volume to one or more nutritive sweeteners that it replaces.In an embodiment in which a combination of stevia extract and Monk fruit extract is used as at least one high intensity sweetener, it has been found to be advantageous to use an amount of stevia extract of about 0.05% to about 0.25% by weight based on the total weight of the sweetener composition, for example, an amount of about 0.10% to about 0.20% by weight based on the total weight of the sweetener composition, for example, 0.10%, 0.11%, 0.12%, 0.13%, 0.14%, 0.15%, 0.16%, 0.17%, 0.18%, 0.19% or 0.20% by weight. This amount of stevia extract may be beneficially combined with Monk fruit extract in an amount of about 0.01% to about 0.10% by weight, for example, about 0.02% to about 0.09% by weight, for example, 0.02%, 0.03%, 0.04%, 0.05%, 0.06%, 0.07%, 0.08%, or 0.09% by weight, based on the total weight of the sweetener composition. When a sweetener composition is capable of providing a sweetness intensity equivalent per unit volume to one or more nutritive sweeteners that it replaces, it may be referred to as a "scoop-for-scoop" sweetener.

[0097] According to one embodiment, the food product or sweetener composition comprises reducing sugars and a stevia extract. According to one embodiment, the stevia extract comprises at least one steviol glycoside. The at least one steviol glycoside may be selected from the group consisting of rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside M, rebaudioside X, rubusoside, stevioside and dulcoside, and mixtures thereof. In one embodiment, the at least one steviol glycoside comprises rebaudioside A. In another embodiment, the at least one steviol glycoside comprises rebaudioside B. In a further embodiment, the at least one steviol glycoside comprises both rebaudioside A and rebaudioside B. In one embodiment, the stevia extract contains stevioside glycosides in a total amount of at least 90% by weight, preferably 95% by weight or more, based on the total weight of the stevia extract, based on the dry solid content. In one embodiment, the stevia extract contains rebaudioside A and stevioside in a total amount of at least 70% by weight, preferably 75% by weight or more, based on the total weight of the stevia extract, based on the dry solid content. In one embodiment, the stevia extract contains rebaudioside A in an amount of about 60% by weight to about 85% by weight, preferably about 75% by weight to about 80% by weight, based on the total weight of the steviol glycosides in the stevia extract, based on the dry solid content. In one embodiment, the stevia extract contains rebaudioside B in an amount of about 15% by weight to about 30% by weight, preferably about 19% by weight to about 23% by weight, based on the total weight of the steviol glycosides in the stevia extract, based on the dry solid content. In one embodiment, the food product or sweetener composition comprises at least about 85% by weight of reducing sugars and at least about 0.07% by weight of stevia extract, based on the total weight of reducing sugars and stevia extract in the composition on a dry solids basis. In another embodiment, the food product or sweetener composition comprises from about 97% to about 99.95% by weight of reducing sugars and from about 0.05% to about 3% by weight of stevia extract, based on the total weight of reducing sugars and stevia extract in the composition on a dry solids basis.In another embodiment, the food product or sweetener composition contains reducing sugars in an amount of about 97.5% to about 99.9% by weight and stevia extract in an amount of about 0.1% to about 2.5% by weight, based on the total weight of the reducing sugars and stevia extract in the composition, based on a dry solids content basis. In another embodiment, the food product or sweetener composition contains reducing sugars in an amount of about 98% to about 99.9% by weight and stevia extract in an amount of about 0.1% to about 2% by weight, based on the total weight of the reducing sugars and stevia extract in the composition, based on a dry solids content basis. In another embodiment, the food product or sweetener composition contains reducing sugars in an amount of about 98.9% to about 99.9% by weight and stevia extract in an amount of about 0.1% to about 1.1% by weight, based on the total weight of the reducing sugars and stevia extract in the composition, based on a dry solids content basis. In another embodiment, the food product or sweetener composition contains reducing sugars in an amount of about 98.9% to about 99.8% by weight and stevia extract in an amount of about 0.2% to about 1.1% by weight, based on the total weight of the reducing sugars and stevia extract in the composition, based on a dry solids content basis. In another embodiment, the food product or sweetener composition contains reducing sugars in an amount of about 99.5% to about 99.8% by weight and stevia extract in an amount of about 0.2% to about 0.5% by weight, based on the total weight of the reducing sugars and stevia extract in the composition, based on a dry solids content basis. In another embodiment, the food product or sweetener composition contains reducing sugars in an amount of about 98.9% to about 99.4% by weight and stevia extract in an amount of about 0.6% to about 1.1% by weight, based on the total weight of the reducing sugars and stevia extract in the composition, based on a dry solids content basis. In another embodiment, the food product or sweetener composition comprises reducing sugars in an amount of about 99.0% to about 99.3% by weight and stevia extract in an amount of about 0.7% to about 1.0% by weight, based on the total weight of reducing sugars and stevia extract in the composition on a dry solids basis. In another embodiment, the food product or sweetener composition comprises reducing sugars in an amount of about 99.03% by weight and stevia extract in an amount of about 0.97% by weight, based on the total weight of reducing sugars and stevia extract in the composition on a dry solids basis.In another embodiment, the food product or sweetener composition contains reducing sugars in an amount of about 99.4% to about 99.9% by weight and stevia extract in an amount of about 0.1% to about 0.6% by weight based on the total weight of the reducing sugars and stevia extract in the composition on a dry solids basis. In another embodiment, the food product or sweetener composition contains reducing sugars in an amount of about 97.5% to about 99.0% by weight and stevia extract in an amount of about 1.0% to about 2.5% by weight based on the total weight of the reducing sugars and stevia extract in the composition on a dry solids basis. In another embodiment, the food product or sweetener composition contains reducing sugars in an amount of about 98.0% to about 98.9% by weight and stevia extract in an amount of about 1.1% to about 2.0% by weight based on the total weight of the reducing sugars and stevia extract in the composition on a dry solids basis. According to one embodiment, the food product or sweetener composition further comprises a sweet taste improving additive, a bulking agent, a flavoring agent, or a stabilizer.

[0098] In another aspect, the present invention provides the use of a divalent metal ion salt to reduce browning in a food product containing reducing sugars during heating in the presence of an additional amine-containing food ingredient. For example, the divalent metal ion salt can be used to reduce browning in a food product during cooking, baking, or frying.

[0099] In another aspect, the present invention provides the use of a divalent metal ion salt to reduce acrylamide formation in a food product containing reducing sugars during heating in the presence of an additional amine-containing food ingredient. For example, the divalent metal ion salt can be used to reduce acrylamide formation in a food product during cooking, baking, or frying.

[0100] In some embodiments, the present invention provides the use of a divalent metal ion salt to reduce browning and / or acrylamide formation in a food product containing reducing sugars during heating in the presence of an additional amine-containing food ingredient.

[0101] In another aspect, there is provided a method for reducing browning in a food product, the method comprising: a) combining a reducing sugar with a divalent metal salt and at least one additional amine-containing food ingredient to provide an unheated food product; b) optionally heating an unheated food product to provide a heated food product; A method is provided, comprising:

[0102] In another aspect, there is provided a method for reducing acrylamide formation in a food product, the method comprising: a) combining a reducing sugar with a divalent metal salt and at least one additional amine-containing food ingredient to provide an unheated food product; b) optionally heating an unheated food product to provide a heated food product; A method is provided, comprising:

[0103] In some embodiments, the method is for reducing browning and / or reducing the formation of acrylamide in a food product.

[0104] In some embodiments, the unheated food product is a precursor to a heated food product, for example, where the food product is a dough or batter. In some embodiments, the unheated food product is an uncooked dough or batter. In some embodiments, the unheated food product is an uncooked dough or batter for making a bakery product. In some embodiments, the unheated food product is an uncooked dough or batter for making a roll, cake, pie, pastry, or biscuit. In certain preferred embodiments, the unheated food product is an uncooked dough or batter for making a cake or biscuit.

[0105] Heating can be by any means conventionally used in the art, for example, unheated food products can be fried (baked, deep fried, air fried), baked, autoclaved, or ultra-high temperature (UHT) treated.

[0106] In an embodiment of the invention, heating the food product involves heating the food product at a temperature of about 100°C to about 250°C, preferably at a temperature of about 120°C to about 220°C. Heating may be performed for about 1 minute to about 60 minutes, more preferably about 5 minutes to about 45 minutes. The food product may be baked, for example, at a temperature of about 140°C to about 200°C, preferably about 145°C to about 185°C. The food product may be baked for about 5 minutes to about 20 minutes. The food product may be fried, for example, at a temperature of about 160°C to about 220°C, preferably about 170°C to about 190°C. The food product may be fried for about 2 minutes to about 12 minutes, preferably about 3 minutes to about 5 minutes. The heated food product may therefore be one that has been subjected to a heating process as described herein.

[0107] When the food product is baked, the baking conditions will be adjusted according to the size and shape of the food product. For example, the biscuit dough according to the present invention may be baked at about 140°C to about 200°C for about 5 minutes to about 20 minutes. In a preferred embodiment, the biscuit dough is baked at about 145°C to about 185°C for about 9 minutes to about 15 minutes. When the temperature is lower, for example 145°C to 175°C, the baking time may be longer, for example 11 minutes to 15 minutes. When the temperature is higher, for example 165°C to 195°C, the baking time may be shorter, for example 7 minutes to 13 minutes. In another embodiment, the cake batter according to the present invention may be baked at about 140°C to about 200°C for about 15 minutes to about 40 minutes. When the cake is a muffin, the baking time may be shorter, for example about 25 minutes. If the cake is a larger cake, such as a pound cake, tray bake or birthday cake, the baking time may be longer, for example, from about 25 minutes to about 40 minutes.

[0108] In some embodiments, the additional amine-containing food ingredient is any selected from the group consisting of leavening agents (such as yeast and the like), eggs or egg-derived products, fats, oils, milk and / or other dairy products, gums, natural and / or artificial colors, natural and / or artificial flavors (such as vanilla), chocolate and / or cocoa, coconut and coconut-derived products, spices, fruits and fruit-derived products, vegetables and vegetable-derived products, beans and bean-derived products, nuts and nut-derived products, preservatives, stabilizers, antioxidants, emulsifiers, proteins (including whey protein), amino acids, vitamins, flours, non-flours (such as rice, corn, oat, rye, barley, tapioca, sago, amaranth, arrowroot, sorghum, pea, banana, potato, and sweet potato flours), and any combination thereof.

[0109] In some embodiments, the amine is a protein, an amino acid, or a combination thereof. In other words, the additional amine-containing food ingredient may be a food ingredient containing a protein or an amino acid. The additional amine-containing food ingredient may be one or more proteins or one or more amino acids on their own, or a combination of one or more proteins and one or more amino acids.

[0110] In some embodiments, step a) comprises combining a non-reducing sugar, such as sucrose, with a reducing sugar, a divalent metal ion salt and an additional amine-containing food ingredient to provide an unheated food product.

[0111] In some embodiments of the methods and food products described herein, the sugar content of the unheated food product is about 1% to about 80% by weight based on the total weight of the unheated food product. That is, reducing sugars and non-reducing sugars are present in a combined amount of about 1% to about 80% by weight based on the total weight of the unheated food product. In some embodiments, the unheated food product contains reducing sugars and non-reducing sugars in a combined amount of about 2%, about 5%, about 10%, about 20%, about 30%, about 40%, about 50%, about 60%, or about 70% to about 80% by weight based on the total weight of the unheated food product. In some embodiments, the unheated food product comprises reducing and non-reducing sugars in a combined amount of about 1% to about 2%, about 5%, about 10%, about 20%, about 30%, about 40%, about 50%, about 60%, about 70%, or about 80% by weight based on the total weight of the unheated food product. In some embodiments, the unheated food product comprises reducing and non-reducing sugars in a combined amount of about 60% to about 70%, about 80%, about 90%, or about 95% by weight based on the total weight of the unheated food product. In some embodiments, the unheated food product comprises reducing sugars and non-reducing sugars in a combined amount of about 1% to about 2%, about 5%, about 10%, about 20%, about 30%, about 40%, about 50%, or about 60% to about 70% by weight, based on the total weight of the unheated food product.For example, an unheated food product may contain reducing and non-reducing sugars in an amount of about 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24%, 25%, 26%, 27%, 28%, 29%, 30%, 31%, 32%, 33%, 34%, 35%, 36%, 37%, 38%, 39%, 40%, 41%, 42%, 43%, 44%, 45%, 46%, 47%, 48%, 49%, 50%, 51%, 52%, 53%, 54%, 55%, 56%, 57%, 58%, 59%, 60%, 61%, 62%, 63%, 64%, 65%, 66%, 67%, 68%, 69%, 70%, 71%, 72%, 73%, 74%, 75%, 76%, 77%, 78%, 79%, 80%, 81%, 82%, 83%, 84%, 85%, 86%, 87%, 88%, 89%, 90%, 91%, 92%, 93%, 94%, 95%, 96%, 97%, 98%, 99%, 100%, 101%, 102%, 103%, 104%, 105%, 106%, 107%, 108%, 109%, 110%, 111%, 120%, 122%, 130%, 131%, 132%, 133%, 134%, 135 It may comprise a total amount of 39%, 40%, 41%, 42%, 43%, 44%, 45%, 46%, 47%, 48%, 49%, 50%, 51%, 52%, 53%, 54%, 55%, 56%, 57%, 58%, 59%, 60%, 61%, 62%, 63%, 64%, 65%, 66%, 67%, 68%, 69%, 70%, 71%, 72%, 73%, 74%, 75%, 76%, 77%, 78%, 79% or 80% by weight, and all intermediate values.

[0112] In some embodiments, the reducing sugar content of the unheated food product is about 1% to about 80% by weight based on the total weight of the unheated food product. That is, the reducing sugar is present in an amount of about 1% to about 80% by weight based on the total weight of the unheated food product. In some embodiments, the unheated food product comprises reducing sugar in an amount of about 2%, about 5%, about 10%, about 20%, about 30%, about 40%, about 50%, about 60%, or about 70% to about 80% by weight based on the total weight of the unheated food product. In some embodiments, the unheated food product comprises reducing sugar in an amount of about 1% to about 2%, about 5%, about 10%, about 20%, about 30%, about 40%, about 50%, about 60%, about 70%, or about 80% by weight based on the total weight of the unheated food product. In some embodiments, the unheated food product comprises reducing sugars in an amount of about 60% to about 70%, about 80%, about 90%, or about 95% by weight based on the total weight of the unheated food product. In some embodiments, the unheated food product comprises reducing sugars in an amount of about 1% to about 2%, about 5%, about 10%, about 20%, about 30%, about 40%, about 50%, or about 60% to about 70% by weight based on the total weight of the unheated food product.For example, an unheated food product may contain about 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24%, 25%, 26%, 27%, 28%, 29%, 30%, 31%, 32%, 33%, 34%, 35%, 36%, 37%, 38%, 39%, 40%, 41%, 42%, 43%, 44%, 45%, 46%, 47%, 48%, 49%, 50%, 51%, 52%, 53%, 54%, 55%, 56%, 57%, 58%, 59%, 60%, 61%, 62%, 63%, 64%, 65%, 66%, 67%, 68%, 69%, 70%, 71%, 72%, 73%, 74%, 75%, 76%, 77%, 78%, 79%, 80%, 81%, 82%, 83%, 84%, 85%, 86%, 87%, 88%, 89%, 90%, 91%, 92%, 93%, 94%, 95%, 96%, 97%, 98%, 99%, 100%, 101%, 102%, 103%, 104%, 105%, 106%, 107%, 108%, 109%, 110%, 111%, 120%, 122%, 130%, 132%, 133%, 134%, 135%, 136%, 137%, 138%, 1 The composition may comprise any of the following amounts: 40%, 41%, 42%, 43%, 44%, 45%, 46%, 47%, 48%, 49%, 50%, 51%, 52%, 53%, 54%, 55%, 56%, 57%, 58%, 59%, 60%, 61%, 62%, 63%, 64%, 65%, 66%, 67%, 68%, 69%, 70%, 71%, 72%, 73%, 74%, 75%, 76%, 77%, 78%, 79% or 80% by weight, and all intermediate values.

[0113] In some embodiments, the non-reducing sugar content of the unheated food product is about 1% to about 80% by weight based on the total weight of the unheated food product. That is, the non-reducing sugar is present in an amount of about 1% to about 80% by weight based on the total weight of the unheated food product. In some embodiments, the unheated food product contains non-reducing sugars in a total amount of about 2%, about 5%, about 10%, about 20%, about 30%, about 40%, about 50%, about 60%, or about 70% to about 80% by weight based on the total weight of the unheated food product. In some embodiments, the unheated food product contains non-reducing sugars in an amount of about 1% to about 2%, about 5%, about 10%, about 20%, about 30%, about 40%, about 50%, about 60%, about 70%, or about 80% by weight based on the total weight of the unheated food product. In some embodiments, the unheated food product comprises non-reducing sugars in an amount of about 60% to about 70%, about 80%, about 90%, or about 95% by weight based on the total weight of the unheated food product. In some embodiments, the unheated food product comprises non-reducing sugars in an amount of about 1% to about 2%, about 5%, about 10%, about 20%, about 30%, about 40%, about 50%, or about 60% to about 70% by weight based on the total weight of the unheated food product.For example, an unheated food product may contain about 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24%, 25%, 26%, 27%, 28%, 29%, 30%, 31%, 32%, 33%, 34%, 35%, 36%, 37%, 38%, 39%, 40%, 41%, 42%, 43%, 44%, 45%, 46%, 47%, 48%, 49%, 50%, 51%, 52%, 53%, 54%, 55%, 56%, 57%, 58%, 59%, 60%, 61%, 62%, 63%, 64%, 65%, 66%, 67%, 68%, 69%, 70%, 71%, 72%, 73%, 74%, 75%, 76%, 77%, 78%, 79%, 80%, 81%, 82%, 83%, 84%, 85%, 86%, 87%, 88%, 89%, 90%, 91%, 92%, 93%, 94%, 95%, 96%, 97%, 98%, 99%, 100%, 101%, 102%, 103%, 104%, 105%, 106%, 107%, 108%, 109%, 110%, 111%, 120%, 122%, 130%, 132%, 133%, 134%, 135%, 136%, 137%, 138%, 1 The composition may comprise any of the following amounts: 40%, 41%, 42%, 43%, 44%, 45%, 46%, 47%, 48%, 49%, 50%, 51%, 52%, 53%, 54%, 55%, 56%, 57%, 58%, 59%, 60%, 61%, 62%, 63%, 64%, 65%, 66%, 67%, 68%, 69%, 70%, 71%, 72%, 73%, 74%, 75%, 76%, 77%, 78%, 79% or 80% by weight, and all intermediate values.

[0114] In some embodiments, the divalent metal ion salt is provided in an amount sufficient to provide a free divalent metal ion content of about 0.01% to about 1% by weight based on the total weight of the unheated food product.

[0115] The free divalent metal ion content of a metal salt is the amount of metal ion content that goes into solution in a food product. The free metal ion content of a metal salt-containing food product is related to the metal salt content by the following formula: C(M) = m × C(M m X n )×[A r (M) / M r (M m X n )] C(M)=C(water)×s(M m X n ) It is the lowest value among In the formula, M m X n represents the chemical formula of a salt of metal ion M and counter ion X, m is the metal salt M m X n represents the number of moles of metal M per mole of C(M) represents the weight percent of the free metal ion content of a food product containing a metal salt, based on the total weight of the food product; CM m X n ) represents the weight percent of the metal salt content of the food product based on the total weight of the food product; A r (M) represents the atomic mass of the metal M, M r (M m X n ) is a metal salt M m X n represents the molecular mass of C(water) represents the weight percent water content of the food product based on the total weight of the food product; s(M m X n ) represents the solubility (g / mL) of a metal salt in water at a given temperature, pressure, and pH.

[0116] For example, in food products with added anhydrous calcium chloride, the metal salt content (C(M m X n )) is 2% by weight and the water content C (water) is 10% by weight, the free calcium ion content will be 0.72% by weight. Thus, for a given metal salt and water content, a person skilled in the art can calculate the free metal ion salt content and vice versa without undue burden. Information on the solubility of different salts at different temperatures, pressures and pH is widely available. The water of solvation in the molecular mass of the hydrated metal salt must be duly taken into account.

[0117] In some embodiments, the divalent metal ion salt is provided in an amount sufficient to provide a free divalent metal ion content of about 0.01% to about 0.9%, 0.02% to about 0.8%, about 0.05% to about 0.7%, about 0.05% to about 0.6%, about 0.1% to about 0.6%, about 0.1% to about 0.5%, about 0.15% to about 0.4%, or about 0.2% to about 0.3% by weight based on the total weight of the unheated food product. In preferred embodiments, the divalent metal ion salt is provided in an amount sufficient to provide a free divalent metal ion content of about 0.1% to about 0.3%, preferably 0.2%, by weight based on the total weight of the unheated food product.In some embodiments, the divalent metal ion salt is about 0.01%, 0.02%, 0.03%, 0.04%, 0.05%, 0.06%, 0.07%, 0.08%, 0.09%, 0.1%, 0.11%, 0.12%, 0.13%, 0.14%, 0.15%, 0.16%, 0.17%, 0.18%, 0.19%, 0.20%, 0.21%, 0.22%, 0.23%, 0.24%, 0.25%, 0.26%, 0.27%, 0.28%, 0.29%, 0.30%, 0.31%, 0.32%, 0.33%, 0.34%, 0.35%, 0.36%, 0.37%, 0.38%, 0.39%, 0.40%, 0.41%, 0.42%, 0.43%, 0.44%, 0.45%, 0.46%, 0.47%, 0.48%, 0.49%, 0.50%, 0.51%, 0.52%, 0.53%, 0.54%, 0.55%, 0.56%, 0.57%, 0.58%, 0.59%, 0.60%, 0.61%, 0.62%, 0.63%, 0.64%, 0.65%, 0.66%, 0.67%, 0.68%, 0.69%, 0.70%, 0.71%, 0.72%, 0.73%, 0.74%, 0.75%, 0.76%, 0.77%, 0.78%, 0.79%, 0.80%, 0.81%, 0.82%, 0.83%, %, 0.23% by weight, 0.24% by weight, 0.25% by weight, 0.26% by weight, 0.27% by weight, 0.28% by weight, 0.29% by weight, 0.3% by weight, 0.31% by weight, 0.32% by weight, 0.33% by weight, 0.34% by weight, 0.35% by weight, 0.36% by weight Amount %, 0.37 wt%, 0.38 wt%, 0.39 wt%, 0.4 wt%, 0.41 wt%, 0.42 wt%, 0.43 wt%, 0.44 wt%, 0.45 wt%, 0.46 wt%, 0.47 wt%, 0.48 wt%, 0.49 wt%, 0.5 wt. Amount %, 0.51 wt%, 0.52 wt%, 0.53 wt%, 0.54 wt%, 0.55 wt%, 0.56 wt%, 0.57 wt%, 0.58 wt%, 0.59 wt%, 0.6 wt%, 0.61 wt%, 0.62 wt%, 0.63 wt%, 0.64 wt%, 0.65 wt%, 0.66 wt%, 0.67 wt%, 0.68 wt%, 0.69 wt%, 0.7 wt%, 0.71 wt%, 0.72 wt%, 0.73 wt%, 0.74 wt%, 0.75 wt%, 0.76 wt%, 0.77 wt%, 0.7 8%, 0.79%, 0.8%, 0.81%, 0.82%, 0.83%, 0.84%, 0.85%, 0.86%, 0.87%, 0.88%, 0.89%, 0.9%, 0.91%, 0.92%, 0.93%, 0.94%, 0.95%, 0.96%, 0.97%, 0.98%, 0.99%, or 1.00% by weight, and all intermediate values.

[0118] Alternatively or additionally, the metal salt content may be set according to the quantity of metal salt added. In this scenario, the unheated food product includes a metal ion salt in an amount of about 0.1% to about 2%. For example, the metal salt may be present in the unheated food product in an amount of about 0.1%, 0.11%, 0.12%, 0.13%, 0.14%, 0.15%, 0.16%, 0.17%, 0.18%, 0.19%, 0.20%, 0.21%, 0.22%, 0.23%, 0.24%, 0.25%, 0.26%, 0.27%, 0.28%, 0.29%, 0.3%, 0.31%, 0.32%, 0.36%, 0.38%, 0.39%, 0.40%, 0.41%, 0.42%, 0.43%, 0.44%, 0.45%, 0.46%, 0.47%, 0.48%, 0.49%, 0.50%, 0.51%, 0.52%, 0.53%, 0.54%, 0.55%, 0.56%, 0.57%, 0.58%, 0.59%, 0.60%, 0.61%, 0.62%, 0.63%, 0.64%, 0.65%, 0.66%, 0.67%, 0.68%, 0.69%, 0.70%, 0.71%, 0.72%, 0.73%, 0.74%, 0.75%, 0.76%, 0.77%, 0.78%, 0.79%, 0.80%, 0.81%, 0.82%, 0.83%, 0.84%, 0.85%, 0.86%, %, 0.33 wt%, 0.34 wt%, 0.35 wt%, 0.36 wt%, 0.37 wt%, 0.38 wt%, 0.39 wt%, 0.4 wt%, 0.41 wt%, 0.42 wt%, 0.43 wt%, 0.44 wt%, 0.45 wt%, 0.46 wt%, 0 .47% by weight, 0.48% by weight, 0.49% by weight, 0.5% by weight, 0.51% by weight, 0.52% by weight, 0.53% by weight, 0.54% by weight, 0.55% by weight, 0.56% by weight, 0.57% by weight, 0.58% by weight, 0.59% by weight, 0.6% by weight, 0.61% by weight Amount%, 0.62 wt%, 0.63 wt%, 0.64 wt%, 0.65 wt%, 0.66 wt%, 0.67 wt%, 0.68 wt%, 0.69 wt%, 0.7 wt%, 0.71 wt%, 0.72 wt%, 0.73 wt%, 0.74 wt%, 0.75 wt%, 0.76 wt%, 0.77 wt%, 0.78 wt%, 0.79 wt%, 0.8 wt%, 0.81 wt%, 0.82 wt%, 0.83 wt%, 0.84 wt%, 0.85 wt%, 0.86 wt%, 0.87 wt%, 0.88 wt%, 0.89 wt%, 0.9 Weight%, 0.91% by weight, 0.92% by weight, 0.93% by weight, 0.94% by weight, 0.95% by weight, 0.96% by weight, 0.97% by weight, 0.98% by weight, 0.99% by weight, 1.0% by weight, 1.1% by weight, 1.11% by weight, 1.12% by weight, 1.13% by weight, 1.14% by weight, 1.15% by weight, 1.16% by weight, 1.17% by weight, 1.18% by weight, 1.19% by weight, 1.20% by weight, 1.21% by weight, 1.22% by weight, 1.23% by weight, 1.24% by weight, 1.25% by weight, 1.26% by weight, 1.27% by weight, 1.28% by weight, 1.29% by weight, 1.3% by weight, 1.31% by weight, 1.32% by weight, 1.33% by weight, 1.34% by weight, 1.35% by weight, 1.36% by weight, 1.37% by weight Amount %, 1.38 wt%, 1.39 wt%, 1.4 wt%, 1.41 wt%, 1.42 wt%, 1.43 wt%, 1.44 wt%, 1.45 wt%, 1.46 wt%, 1 .47% by weight, 1.48% by weight, 1.49% by weight, 1.5% by weight, 1.51% by weight, 1.52% by weight, 1.53% by weight, 1.54% by weight, 1.55% by weight, 1.56 Weight%, 1.57% by weight, 1.58% by weight, 1.59% by weight, 1.6% by weight, 1.61% by weight, 1.62% by weight, 1.63% by weight, 1.64% by weight, 1.65% by weight, 1.66% by weight, 1.67% by weight, 1.68% by weight, 1.69% by weight, 1.7% by weight, 1.71% by weight, 1.72% by weight, 1.73% by weight, 1.74% by weight, 1.7 5% by weight, 1.76% by weight, 1.77% by weight, 1.78% by weight, 1.79% by weight, 1.8% by weight, 1.81% by weight, 1.82% by weight, 1.83% by weight, 1.84% by weight , 1.85%, 1.86%, 1.87%, 1.88%, 1.89%, 1.9%, 1.91%, 1.92%, 1.93%, 1.94%, 1.95%, 1.96%, 1.97%, 1.98%, 1.99%, or 2.0% by weight, and all intermediate values. In some embodiments, the metal salt may be present in the unheated food product in an amount of about 0.1% to about 1.8%, 0.2% to about 1.6%, about 0.3% to about 1.2%, about 0.4% to about 1%, about 0.5% to about 0.7%, about 0.5% to about 0.8%, about 0.4% to about 0.7%, or about 0.6% by weight based on the total weight of the unheated food product. In a preferred embodiment, the metal salt is present in the unheated food product in an amount of about 0.3% to about 0.7% by weight based on the total weight of the unheated food product. In particular, the unheated food product may contain calcium chloride, calcium lactate, calcium sulfate, or calcium phosphate in an amount of about 0.3% to about 0.7% by weight based on the total weight of the unheated food product.

[0119] Alternatively or additionally, the amount of divalent metal ion salt content may be adjusted depending on the amount of reducing sugars present. For example, the divalent metal ion salt content may be provided in an amount sufficient to provide a free divalent metal ion content of about 0.5% to about 10% by weight based on the reducing sugar content. For example, when the reducing sugar (e.g., allulose) is provided in an amount of 10% by weight based on the total weight of the food product or sweetener composition, the divalent metal ion salt may be provided in an amount sufficient to provide a free divalent metal ion content of about 0.05% by weight (1% by weight based on the weight of allulose) based on the total weight of the food product or sweetener composition. In a preferred embodiment, the divalent metal ion content is provided in an amount sufficient to provide a free divalent metal ion content of about 1% to about 10% by weight based on the reducing sugar content, preferably 2% to about 8% by weight, more preferably about 3% to about 7% by weight.

[0120] In some embodiments, the reducing sugar is any one selected from the group consisting of allulose, fructose, glucose, lactose, maltose, polysaccharides, such as soluble corn fiber or soluble dietary fiber such as polydextrose, or maltodextrin, or any combination of the foregoing. In a preferred embodiment, the reducing sugar is allulose. In another preferred embodiment, the reducing sugar is soluble corn fiber or polydextrose. In another preferred embodiment, the reducing sugar is fructose.

[0121] In some embodiments, the reducing sugar is any one selected from the group consisting of Promitor™ L70 (soluble glycofiber), Krystar™ (crystalline fructose), and Dolcia Prima™ (crystalline allulose and allulose syrup).

[0122] In some embodiments, the unheated food product comprises a reducing sugar, allulose, and a non-reducing sugar, sucrose. The total amount of allulose and sucrose may be any of the amounts defined above for the total amount of reducing sugars and non-reducing sugars. In particular, the food product may contain, based on the total weight of the unheated food product, sucrose in an amount of about 5% to about 50% by weight and allulose in an amount of 1% to about 25% by weight, sucrose in an amount of about 10% to about 40% by weight and allulose in an amount of 2% to about 20% by weight, sucrose in an amount of about 10% to about 25% by weight and allulose in an amount of 2% to about 10% by weight, sucrose in an amount of about 10% to about 20% by weight and allulose in an amount of about 5% to about 10% by weight, or sucrose in an amount of about 10% to about 20% by weight and allulose in an amount of about 1% to about 10% by weight.

[0123] In some embodiments, the unheated food product comprises a reducing sugar, soluble dietary fiber, such as soluble corn fiber or polydextrose, and a non-reducing sugar, sucrose. The total amount of soluble dietary fiber and sucrose may be any of the amounts defined above as the total amount of reducing sugars and non-reducing sugars. In particular, the food product may contain, based on the total weight of the unheated food product, sucrose in an amount of about 5% to about 50% by weight and soluble dietary fiber in an amount of 1% to about 25% by weight, sucrose in an amount of about 10% to about 40% by weight and soluble corn fiber in an amount of 2% to about 20% by weight, sucrose in an amount of about 10% to about 25% by weight and soluble corn fiber in an amount of 2% to about 10% by weight, sucrose in an amount of about 10% to about 20% by weight and soluble corn fiber in an amount of about 5% to about 10% by weight, or sucrose in an amount of about 10% to about 20% by weight and soluble corn fiber in an amount of about 1% to about 10% by weight.

[0124] In some embodiments of the methods of the present invention, the divalent metal ion salt is an alkaline earth metal salt as defined above for the sweetener compositions of the present invention.

[0125] In some embodiments, an unheated food product, when heated, is less likely to brown than the same food product in which the divalent metal ion salt has been replaced with the corresponding potassium salt in a stoichiometric amount based on the metal ion content.

[0126] In some embodiments, the heated food product is lighter in color than the same food product in which the divalent metal ion salt is replaced with the corresponding potassium salt in a stoichiometric amount based on the metal ion content.

[0127] Another aspect relates to a food product comprising a reducing sugar, a divalent metal ion salt, and an additional amine-containing food ingredient, wherein the reducing sugar, the divalent metal ion salt, and the additional amine-containing food ingredient are as defined above for the sweetener composition of the present invention.

[0128] Unless otherwise stated, all content amounts are listed based on the food product in its uncooked state, i.e., before any moisture loss that may occur during cooking (heating).

[0129] In some embodiments, the food product is a precursor to a cooked food product.

[0130] According to one aspect, the food product is a sweet bakery product comprising reducing sugars in an amount of about 1% to about 45% by weight based on the total weight of the uncooked sweet bakery product (e.g., dough or batter) and divalent metal ion salts in an amount sufficient to provide a free divalent metal ion content of about 0.01% to about 1% by weight based on the total weight of the uncooked product. The product is preferably selected from the group consisting of rolls, cakes, pies, pastries, and biscuits. In certain embodiments, the product comprises reducing sugars in an amount of about 5% to about 35% by weight based on the total weight of the uncooked sweet bakery product. In certain embodiments, the product comprises divalent metal ion salts in an amount sufficient to provide a free divalent metal ion content of about 0.1% to about 0.5% by weight based on the total weight of the uncooked product. In some embodiments, the product comprises divalent metal ion salts in an amount of about 0.3% to about 0.9% by weight based on the total weight of the uncooked product.

[0131] In some embodiments, the food product is a dough or batter. For example, the food product is a dough or batter for making rolls, cakes, pies, pastries, or biscuits. The dough or batter preferably comprises reducing sugars in an amount of about 1% to about 45% by weight of the dough or batter. In certain embodiments, the product comprises sugars in an amount of about 5% to about 35% by weight of the total weight of the dough or batter.

[0132] In addition to reducing sugars, sweet bakery products according to the invention typically contain one or more starchy ingredients, including all suitable flours (including bleached, unbleached, and self-raising flours) and starches (including native and modified starches). The starchy ingredients may be derived from any suitable source, including, but not limited to, wheat, rice, corn, oats, rye, barley, tapioca, sago, amaranth, arrowroot, sorghum, pea, banana, potato, and sweet potato. The sources may be waxy or non-waxy.

[0133] The sweet bakery products according to the invention may comprise one or more ingredients selected from the group consisting of leavening agents (such as yeast, baking soda, cream of tartar and the like), eggs or egg-derived products, fats, oils, water, milk and / or other dairy products, alcohol, gums, natural and / or artificial colours, natural and / or artificial flavours (such as vanilla), salt, chocolate and / or cocoa, coconut and coconut-derived products, spices, fruits and fruit-derived products, vegetables and vegetable-derived products, pulses and pulse-derived products, nuts and nut-derived products, preservatives, stabilisers, antioxidants, emulsifiers, proteins, amino acids, vitamins, minerals and any other ingredients suitable for inclusion in a sweet bakery product.

[0134] By way of example, the sweet bakery products according to the present invention may contain allulose, fructose or soluble dietary fiber in an amount of about 1% to about 45% by weight based on the total weight of the uncooked product, for example in an amount of about 5% to about 40% by weight based on the total weight of the uncooked product, for example in an amount of about 10% to about 35% by weight based on the total weight of the uncooked product, for example in an amount of about 10% to about 25% by weight based on the total weight of the uncooked product, for example in an amount of about 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 15%, 20%, 25%, 30%, 35%, 40% or 45% by weight based on the total weight of the uncooked product.

[0135] In some embodiments, reducing sugars are used as a partial or complete replacement of sucrose in conventional recipes. In addition to completely or partially replacing sucrose with reducing sugars, it may be desirable to make other specific adjustments to conventional recipes to optimize certain physical properties of sweet bakery products according to the invention. Physical properties that may be desirable to optimize include crumb structure (e.g., for biscuits, pie crusts, and the like), spread (e.g., for biscuits), surface appearance, softness (e.g., for biscuits), rise (e.g., for cakes), water retention (moisture retention), and the like.

[0136] When partially replacing sucrose, one possibility to affect one or more of the above physical properties is to adjust the amount of nutritive sweeteners replaced with reducing sugars. For example, in the case of biscuits, such adjustments can help to optimize both texture and browning. Thus, according to a preferred embodiment, the sweet bakery product of the present invention is a biscuit, comprising a reducing sugar such as allulose, fructose or soluble dietary fiber (for example, in an amount of about 25% to about 37% by weight, for example, about 29% to about 33% by weight, based on the total weight of the biscuit dough) and a non-reducing sugar such as sucrose (for example, in an amount of about 4% to about 10% by weight, for example, about 6% to about 8% by weight, based on the total weight of the biscuit dough). According to another preferred embodiment, the sweet bakery product of the present invention is a biscuit, comprising reducing sugars such as allulose, fructose or soluble dietary fiber (e.g., in an amount of about 1% to about 10% by weight, such as about 3% to about 8% by weight, based on the total weight of the biscuit dough) and non-reducing sugars such as sucrose (e.g., in an amount of about 7% to about 20% by weight, such as about 10% to about 12% by weight, based on the total weight of the biscuit dough).

[0137] A further possibility to affect one or more of the above physical properties is to include texture improvers and / or moisture retaining agents. Examples of such texture improvers and / or moisture retaining agents are bakery specialty starches. Such bakery specialty starches include one or more of cold water swelling, granular, pregelatinized and instant starches. Thus, according to a particular embodiment, the sweet bakery product according to the invention comprises bakery specialty starches.

[0138] Egg whites can also be used to affect one or more of the above physical properties, especially in the case of raised products such as cakes, muffins and the like, especially when higher amounts of allulose are used.

[0139] According to one embodiment, the sweet bakery product of the invention is a biscuit, comprising a bakery specialty starch, preferably a cold water swelling granular instant starch, which may be present in the biscuit in an amount of up to about 1% by weight, for example up to about 0.5% by weight, up to about 0.3% by weight or up to about 0.24% by weight, based on the total weight of the biscuit dough.

[0140] According to another embodiment, the sweet bakery product of the invention is a cake and comprises a bakery specialty starch, preferably a granular instant starch, which may be present in the cake in an amount of up to about 3% by weight, such as up to about 2% by weight, up to about 1.5% by weight, or up to about 1% by weight, based on the total weight of the cake batter.

[0141] Careful control of baking conditions can also be used to affect the physical properties of sweet bakery products according to the invention.

[0142] In a preferred embodiment, the sweet bakery product is a cake comprising sucrose, allulose and calcium salt in amounts of about 5% to about 30% sucrose, about 1% to about 10% allulose, and about 0.1% to about 2% calcium salt by weight based on the total weight of the uncooked cake batter.

[0143] In another preferred embodiment, the sweet bakery product is a cake comprising fructose and calcium salt in an amount of about 1% to about 15% by weight of fructose and about 0.1% to about 2% by weight of calcium salt based on the total weight of the uncooked cake batter.

[0144] In another preferred embodiment, the sweet bakery product is a cake comprising sucrose, soluble dietary fiber, and calcium salt in amounts of about 6% to about 30% sucrose, about 1% to about 10% soluble dietary fiber, and about 0.1% to about 2% calcium salt by weight based on the total weight of the uncooked cake batter.

[0145] In another preferred embodiment, the sweet bakery product is a biscuit comprising allulose, sucrose and a calcium salt in an amount of about 6% to about 30% by weight of sucrose, about 1% to about 10% by weight of allulose, and about 0.1% to about 2% by weight of calcium salt, based on the total weight of the uncooked biscuit dough.

[0146] According to another embodiment, the present invention provides a ready-made baking mix for preparing a sweet bakery product, wherein the ready-made baking mix comprises reducing sugars in an amount sufficient to provide about 1% to about 45% by weight of allulose to an uncooked sweet bakery product (i.e., an uncooked dough or batter). For example, the ready-made baking mix may comprise about 2% by weight to about 75% by weight of reducing sugars based on the total weight of the ready-made baking mix.

[0147] When the sweet bakery product according to the invention has a sweet filling, such as a pie filling or a filling for biscuits, cakes, pastries, confectionery products and the like, such as a fat-based cream filling, the sweet filling may suitably contain reducing sugars in an amount of about 1% to about 50% by weight based on the total weight of the uncooked sweet filling. Such sweet fillings may contain at least one plant-derived ingredient, such as a fruit, vegetable, legume, nut or coconut ingredient. Such plant-derived ingredient may be present in an amount of around 1% to about 60% by weight based on the total weight of the uncooked sweet filling. The plant product may be in any suitable form, such as whole, in pieces, chopped, ground, as a paste or puree, as a juice, as a concentrate, as a sauce or extract. A sweet filling according to the invention may comprise one or more ingredients selected from the group consisting of eggs or egg-derived products, fats, oils, water, milk and / or other dairy products, alcohol, gums, natural and / or artificial colours, natural and / or artificial flavours (such as vanilla), salt, chocolate and / or cocoa, coconut and coconut-derived products, spices, fruits and fruit-derived products, vegetables and vegetable-derived products, legumes and legume-derived products, nuts and nut-derived products, preservatives, stabilisers, antioxidants, emulsifiers, proteins, amino acids, vitamins, minerals and any other ingredient suitable for inclusion in a sweet filling. For example, the sweet filling according to the present invention may comprise reducing sugars in an amount of about 1% to about 50% by weight based on the total weight of the uncooked sweet filling, such as about 5% to about 45% by weight based on the total weight of the uncooked sweet filling, such as about 10% to about 45% by weight based on the total weight of the uncooked sweet filling, such as about 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40% or 50% by weight based on the total weight of the uncooked sweet filling. Additionally, the sweet filling may comprise a divalent metal ion salt in any amount described herein.

[0148] In any of the above embodiments, the sweet bakery product may include reducing sugars and non-reducing sugars. The sweet bakery product may include reducing sugars and non-reducing sugars in a total amount of about 8% to about 45% by weight based on the total weight of the uncooked sweet bakery product, for example, in an amount of about 15% to about 35% by weight based on the total weight of the uncooked product, for example, in an amount of about 8%, 9%, 10%, 15%, 20%, 25%, 30%, 35%, 40% or 45% by weight based on the total weight of the uncooked product. In these cases, the sweet bakery product preferably includes non-reducing sugars such as sucrose in an amount of about 5% to about 40% by weight based on the total weight of the uncooked product, and non-reducing sugars such as allulose, fructose, or soluble dietary fiber in an amount of about 5% to about 40% by weight based on the total weight of the uncooked product. For example, sweet bakery products may contain non-reducing sugars, such as sucrose, in an amount of about 10% to about 25% by weight based on the total weight of the uncooked product, and non-reducing sugars, such as allulose, fructose, or soluble dietary fiber, in an amount of about 3% to about 15% by weight based on the total weight of the uncooked product.

[0149] In some embodiments, the moisture content (water content) of the food product is from about 1% to about 30% by weight based on the total weight of the uncooked product. By way of example, the moisture content may be from about 5% to about 25% by weight based on the total weight of the uncooked product, such as from about 10% to about 25% by weight based on the total weight of the uncooked product.

[0150] A ready-made baking mix for preparing a sweet bakery product is a ready-made mix for use in preparing a sweet bakery product according to the invention. The ready-made mix may therefore comprise any combination of ingredients as discussed above with respect to the sweet bakery product. The statements made with respect to the sweet bakery product of the invention therefore apply mutatis mutandis.

[0151] Generally, a ready-made baking mix will only contain the "dry" ingredients necessary to prepare a sweet bakery product. Thus, a ready-made baking mix typically does not contain "wet" ingredients such as eggs or egg-derived products, fats, oils, water, milk and / or other dairy products, or other "wet" ingredients. Dry forms of such ingredients (e.g., dried eggs or dried dairy products) may be included, and according to some embodiments, oils and / or fats may be included. Anticaking agents may also be advantageously incorporated into the ready-made baking mixes of the present invention.

[0152] For example, the pre-made baking mixes according to the present invention may contain reducing sugars such as allulose, fructose or soluble dietary fiber in an amount of about 1% to about 75% by weight based on the total weight of the pre-made baking mix, for example, in an amount of about 10% to about 67% by weight based on the total weight of the pre-made baking mix, for example, in an amount of about 25% to about 58% by weight based on the total weight of the pre-made baking mix, for example, in an amount of about 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, 20%, 25%, 30%, 35%, 40%, 50%, 60%, 70% or 75% by weight based on the total weight of the pre-made baking mix.

[0153] In some embodiments, the food product is a bread product comprising reducing sugars in an amount of about 1% to about 15% by weight, based on the total weight of the uncooked bread product, and divalent metal ion salts in an amount of about 0.1% to about 2% by weight, based on the total weight of the uncooked bread product.

[0154] Sweet bakery products, such as cakes and biscuits, and ready-made baking mixes for making such products typically contain a leavening agent. Thus, the sweet bakery products and ready-made baking mixes described herein may contain a leavening agent. In some embodiments, the leavening agent is egg white and is present in an amount of about 5% to about 10% by weight based on the total weight of the uncooked product. In some embodiments, the leavening agent is baker's yeast and is present in an amount of about 0.1% to about 1% by weight based on the total weight of the uncooked product. In some embodiments, the leavening agent is sodium bicarbonate, potassium bicarbonate, ammonium bicarbonate, or baking powder (tartaric acid and potassium hydrogen tartrate), or any combination of the foregoing, and is present in an amount of about 0.1% to about 1% by weight based on the total weight of the uncooked product. In a particularly preferred embodiment, the leavening agent is ammonium bicarbonate and is present in an amount of about 0.1% to about 1% by weight based on the total weight of the uncooked product. The inventors have found that the use of ammonium bicarbonate as a leavening agent reduces off-notes associated with divalent metal ion salts. In a particularly preferred embodiment, the food product comprises a calcium salt, particularly calcium chloride, in an amount of about 0.1% to about 1.0% by weight, based on the total weight of the uncooked food product, and ammonium bicarbonate in an amount of about 0.1% to about 1.0% by weight.

[0155] In some embodiments, the food product is a confectionery product, wherein the confectionery product comprises reducing sugars in an amount of about 1% to about 50% by weight based on the total weight of the uncooked confectionery product, and divalent metal ion salts in an amount of about 0.1% to about 2% by weight based on the total weight of the uncooked confectionery product.

[0156] In some embodiments, the food product is a snack bar comprising reducing sugars in an amount of about 1% to about 25% by weight, based on the total weight of the snack bar, and a divalent metal ion salt in an amount of about 0.1% to about 2% by weight, based on the total weight of the snack bar.

[0157] In some embodiments, the food product is a sweet breakfast cereal comprising reducing sugars in an amount of about 1% to about 50% by weight, based on the total weight of the sweet breakfast cereal, and divalent metal ion salts in an amount of about 0.1% to about 2% by weight, based on the total weight of the sweet breakfast cereal.

[0158] In some embodiments, the food product is a sweet filling comprising a reducing sugar composition in an amount of about 1% to about 50% by weight, based on the total weight of the uncooked sweet filling, and a divalent metal ion salt in an amount of about 0.1% to about 2% by weight, based on the total weight of the uncooked sweet filling.

[0159] In some embodiments, the food product is condensed milk comprising a reducing sugar composition in an amount of about 1% to about 50% by weight, based on the total weight of the condensed milk, and a divalent metal ion salt in an amount of about 0.1% to about 2% by weight, based on the total weight of the condensed milk.

[0160] In some embodiments, the food product is a non-dairy plant milk or beverage comprising plant solids, water, reducing sugars, and divalent metal ion salts.Non-dairy plant milk or non-dairy plant beverage or milk includes milk or beverage prepared from barley, fonio, corn, millet, oat, rice, rye, sorghum, teff, triticale, spelt, wheat amaranth, buckwheat, quinoa, lupin, pea, peanut, soybean, almond, Brazil nut, cashew nut, hazelnut, macadamia nut, pecan nut, pistachio, walnut, chia seed, flax seed, hemp seed, pumpkin seed, sesame, sunflower seed, coconut, potato, or tiger nut.In a preferred example, the vegetable is oat, rice, pea, soybean, almond, cashew nut, or coconut. In some embodiments, the non-dairy plant milk or beverage has a fat content of about 1% to about 8% by weight, preferably about 2% to about 4% by weight, based on the total weight of the non-dairy plant milk or beverage.

[0161] In some embodiments, the non-dairy plant-based milk or beverage comprises plant solids in an amount of about 1% to about 30% by weight, such as 2% to about 20% by weight, such as 5% to about 15% by weight, preferably around 10% by weight, based on the total weight of the non-dairy plant-based milk or beverage. In some embodiments, the non-dairy plant-based milk or beverage comprises reducing sugars in an amount of about 1% to about 20% by weight, such as about 2% to about 15% by weight, such as about 5% to about 12% by weight, preferably about 6% to about 11% by weight, based on the total weight of the non-dairy plant-based milk or beverage. In some embodiments, the non-dairy plant-based milk or beverage comprises divalent metal ion salts in an amount of about 0.1% to about 2% by weight, such as around 0.2% to about 1.5% by weight, preferably about 0.1% to about 0.5% by weight, based on the total weight of the non-dairy plant-based milk or beverage. In some embodiments, the non-dairy plant milk or beverage comprises a non-reducing sugar, such as sucrose, in an amount of about 1% to about 20% by weight, such as about 2% to about 15% by weight, such as about 5% to about 12% by weight, preferably about 6% to about 11% by weight, based on the total weight of the non-dairy plant milk or beverage. In some embodiments, the non-dairy plant milk or beverage comprises water in an amount of about 40% to about 99% by weight, such as about 60% to about 95% by weight, such as about 70% to about 89% by weight, preferably about 75% to about 85% by weight, based on the total weight of the non-dairy plant milk or beverage. In a preferred embodiment, the reducing sugar is allulose, fructose, or a soluble dietary fiber, such as soluble corn fiber or polydextrose. In some preferred embodiments, the non-dairy plant-based milk or beverage comprises allulose or fructose in an amount of about 7% to about 13% by weight based on the total weight of the non-dairy plant-based milk or beverage. In some preferred embodiments, the non-dairy plant-based milk or beverage comprises soluble dietary fiber, such as soluble corn fiber or polydextrose, in an amount of about 4% to about 8% by weight based on the total weight of the non-dairy plant-based milk or beverage. In some preferred embodiments, the divalent metal ion salt is a calcium salt. In some preferred embodiments, the divalent metal ion salt is calcium chloride, calcium lactate, or calcium phosphate.In some embodiments, the non-dairy plant milk or beverage has a fat content of about 1% to about 8% by weight, preferably about 2% to about 4% by weight, based on the total weight of the non-dairy plant milk or beverage.

[0162] In a preferred embodiment, the non-dairy plant milk or beverage described above is subjected to UHT treatment to provide a UHT treated non-dairy plant milk or beverage.

[0163] In such particularly preferred embodiments, the non-dairy plant milk or beverage is an oat milk or beverage and the non-dairy plant solids are oat solids.

[0164] In accordance with the present invention, an unheated food product is less prone to browning than the same food product in which a calcium salt has been substituted for potassium chloride in a stoichiometric amount based on the free metal ion content.

[0165] In some embodiments, the food product is a heated food product. In some embodiments, the food product is a heated food product prepared by heating any of the uncooked or unheated food products described herein.

[0166] In some embodiments, the food product is lighter in color than the same food product in which the divalent metal ion salt is replaced with the corresponding potassium salt in a stoichiometric amount based on the free metal ion content.

[0167] If a food product is less susceptible to browning than the same food product in which a divalent metal ion salt is replaced with the corresponding potassium salt in a stoichiometric amount based on the free metal ion content, the food product will not brown as much when heated in the presence of an amine-containing food ingredient, e.g., a food product that includes a protein or amino acid.

[0168] The colour of the food product of the present invention is based on the widely used CIE 1976 L * a * b *It can be characterized using the CIE 1976 L scale (CIE International Commission on Illumination, Recommendations on Uniform Color Spaces, Color-Difference Equations, Psychometric Color Terms, Supplement No. 2 to CIE Publication No. 15, Colorimetry, 1971 and 1978). * a * b * In the scale, "L * The value represents lightness and ranges from 100 for completely white to 0 for black. CIE 1976 L * a * b * The chromaticity dimension of the scale, "a * " value and "b * The value gives the color specification as follows: * " represents reddishness when positive, grayness when zero, and greenness when negative, and "b * " indicates a yellowish tint if positive, a grayish tint if zero, and a bluish tint if negative.

[0169] In some embodiments, the unheated food product has an "L" of greater than about 50, 55, 60, 65, 70, or 75, e.g., greater than 50, greater than 60, or greater than 70. * In some embodiments, the unheated food product has an "L * " value decreases by less than about 30, 25, 20, 15, 10 or 5 when heated, e.g., by less than about 20 or by less than about 10.

[0170] In some embodiments, the heated food product has an "L" of greater than about 50, 55, 60, 65, 70, or 75, e.g., greater than 50, greater than 60, or greater than 70. * " value.

[0171] In some embodiments, the heated food product is a "L" of the same food product in which the divalent metal ion salt is replaced with the corresponding potassium salt in a stoichiometric amount based on the free metal ion content. * "L" is larger than " * " values ​​after both products are heated in the same manner. In some embodiments, the heated food product has a "L" value greater than that of the same food product without the addition of the divalent metal ion salt. * "L" is larger than " * " values ​​after both products are heated in the same way.

[0172] If a food product is less susceptible to acrylamide formation than the same food product in which the divalent metal ion salt is replaced with the corresponding potassium salt in a stoichiometric amount based on the free metal ion content, less acrylamide will be formed in the food product when heated in the presence of a food product that includes an amine-containing food ingredient, e.g., a protein or amino acid.

[0173] In some embodiments, the heated food product has an acrylamide content of 20 μg / kg, preferably 15 μg / kg, more preferably 10 μg / kg or less, 9 μg / kg or less, 8 μg / kg or less, 7 μg / kg or less, 6 μg / kg or less, or 5 μg / kg or less. The acrylamide content can be determined by any suitable means known in the art. It is common to send food samples to an independent laboratory for testing.

[0174] Acrylamide levels are quantitatively determined using LC-MS techniques. In one such technique, quantitative determination is performed by performing an extraction from the food product using a water / acetonitrile mixture and defatting using n-hexane. In some cases, an additional solid phase extraction cleanup is performed. In other cases, LC-ESI-MS / MS (positive ion mode) is used. An internal standard using deuterated acrylamide (acrylamide-d3) is used.

[0175] In some embodiments, the acrylamide content can be determined as follows:

[0176] Reagents and Consumables acrylamide (Sigma Chemical Company, St. Louis, MO); 13 C3-labeled acrylamide (Cambridge Isotope Laboratory, Andover, MA); HPLC grade acetonitrile (Omnisolv, EM Science, Gibbstown, NJ); HPLC grade methanol (Omnisolv, EM Science, Gibbstown, NJ); HPLC grade 2-propanol (Omnisolv, EM Science, Gibbstown, NJ); HPLC grade water (Omnisolv, EM Science, Gibbstown, NJ); formic acid 99% (Sigma Chemical Company, St. Louis, MO); glacial acetic acid 99% (Sigma Chemical Company, St. Louis, MO); Maxi-Spin filter tubes, 0.45 μm PVDF (Alltech Associates, Deerfield, IL), 50 mL polypropylene conical tubes with caps (Becton Dickinson), Hydro-RP 80A HPLC column (2 × 250 mm), 4 micron packing (Phenomonex, Torrance, CA). After 48 samples or at the end of each day's run, wash the column with 50:50 methanol:acetonitrile for a minimum of 20 minutes. Mobile phase re-equilibration for analysis requires 1.5 hours. OASIS HLB 6 mL solid phase extraction cartridges, 200 milligram packing (Waters Corporation, Milford, MA). Bond Elut-Accucat (mixed mode, C8, SAX and SCX) 3 mL solid phase extraction cartridges, 200 milligram packing (Varian Inc., Harbor City, CA).

[0177] device Agilent (Palo Alto, CA) model 1100 autosampler, binary HPLC pump and column heater Quattro micro triple quadrupole mass spectrometer manufactured by Micromass Inc. (Manchester, UK)

[0178] Sample preparation 1. Grind and homogenize a portion of sample corresponding to the serving size recommended by the manufacturer in a food processor or equivalent device. 2. Weigh 1 gram of ground sample into a 50 mL polypropylene graduated conical tube with cap. 3. Add 1 mL of the internal standard solution (0.1 wt% in formic acid solution) to the test area. 13 Add C3-labeled acrylamide, 200 ng / mL), followed by 9 mL of water. Prior to step 4, disperse the test portion in the water by shaking by hand or vortexing briefly. 4. Agitate on a rotating shaker for 20 minutes (MN: Do not heat or sonicate as this may result in the formation of extractables that may clog the SPE column). 5. Centrifuge at 9000 rpm for 15 minutes. Quickly remove a 5 mL portion of the clear aqueous phase for spin filtration and SPE. When removing a portion of the aqueous phase, be sure to avoid the upper oil layer and the lower solid layer. 6. Place a 5 mL aliquot into a Maxi-Spin filter tube of 0.45 μm PVDF (Alltech #2534). Centrifuge at 9000 rpm for 2-4 minutes. If the filter becomes clogged, insert a new filter into the tube, pour the unfiltered liquid into the new filter, and continue centrifugation until most of the liquid has passed through the filter. 7. Condition the OASIS SPE cartridge with 3.5 mL methanol followed by 3.5 mL water. Discard the methanol and water used to prepare the cartridge. Numerous SPE cartridges were tested during the development of this method, all of which had different analyte retention and elution characteristics. Do not substitute another SPE sorbent for this step without testing. 8. Load 1.5 mL of the 5 mL test aliquot extract onto an OASIS SPE cartridge. Allow the extract to pass completely through the sorbent. Elute the column with 0.5 mL of water and discard. Elute the column with an additional 1.5 mL of water and collect for Varian SPE cartridge clean-up. Do not use vacuum to speed up the elution process during any of the SPE steps. 9. On the outside of the Varian SPE cartridge, mark 1 mL liquid height above the sorbent bed. Condition the Varian SPE cartridge with 2.5 mL methanol followed by 2.5 mL water. Discard the methanol and water used to prepare the cartridge. Load the 1.5 mL portion collected in step 8 and elute to the 1 mL mark and then collect the remainder of the eluted portion. Transfer to a 2 mL amber autosampler vial for LC / MS / MS analysis. This step removes many of the early eluting co-extractives and improves the accuracy of measurements below 50 ppb. Do not load more than 1.5 mL of extract onto the Varian SPE cartridge.

[0179] Liquid chromatography / mass spectrometry 1. Mobile phase composition: 0.1% acetic acid aqueous solution, 0.5% methanol 2. Column flow rate: 200 μL / min 3. Post-column make-up flow rate: 50 μL / min of 1% acetic acid in 2-propanol 4. Injection volume: 20μl 5. Column temperature: 26℃ 6. Acrylamide elution time: approximately 7.1 minutes 7. Ionization mode: positive ion electrospray 8. Probe temperature: 240℃ 9. Source temperature: 120℃ 10. Desolvation gas flow rate: Nitrogen 710L / h 11. Cone gas flow rate: Nitrogen 153L / hour 12. Collision gas pressure: Argon 1 Torr 13. MRM ions: acrylamide (m / z 72, 55, 27), internal standard (75, 58, 29). Collision energies for MRM transitions: 72>72 and 75>75, 5 volts; 72>55 and 75>58, 10 volts; 72>27 and 75>29, 19 volts. Dwell times: 0.3 seconds each, with 0.02 second delays between channels and between scans. 14. Quantitation: parts per billion acrylamide = (200 ng internal standard) (area at m / z 55) / (area at m / z 58)(grams of aliquots analyzed)(response factor). The response factor is the average response factor obtained from a simultaneously run standard curve that encompasses the range of apparent acrylamide levels in the test aliquots. The limit of quantitation is defined as the level at which a signal to noise ratio of 10:1 is observed for the analyte quantitation ion (m / z 55).

[0180] In some embodiments, the heated food product has an acrylamide content that is 90% or less, preferably 85% or less, more preferably 80% or less, 75% or less, 70% or less, 65% or less, 60% or less, 55% or less, 50% or less, 45% or less, 40% or less, 35% or less, 30% or less, or 25% or less of the acrylamide content of the same food product in which the divalent metal ion salt has been replaced with the corresponding potassium salt in a stoichiometric amount based on the free metal ion content. EXAMPLES

[0181] Biscuits These examples were conducted to determine how the inclusion of divalent metal ion salts affects the browning, flavor and texture characteristics of biscuits. Biscuits were prepared according to the ingredient list in Table 1. All quantities in Table 1 are quoted by weight in parts relative to the total parts listed in the Totals section of each example.

[0182] [Table 1] TIFF2025511820000002.tif254170

[0183] [Table 2] TIFF2025511820000004.tif254170

[0184] The biscuits were made using commercially available food grade low protein (T45) wheat flour, fine granulated sugar (mesh number 400), erythritol, sunflower oil, salt, rapeseed lecithin, natural vanilla flavor, tap water, baking powder, ammonium bicarbonate, sodium bicarbonate, disodium dihydrogen pyrophosphate, calcium chloride, calcium lactate pentahydrate, calcium carbonate, tricalcium dicitrate tetrahydrate, calcium sulfate, tricalcium phosphate, potassium chloride, 50% citric acid solution, and mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids (DATEM). Crystalline allulose was provided by Tate & Lyle as Dolcia Prima™ crystalline allulose. Crystalline fructose was provided by Tate & Lyle as Krystar™ crystalline fructose.

[0185] Salt Blend A is a leavening agent having disodium diphosphate and sodium bicarbonate as functional ingredients. Salt Blend B is a leavening agent having disodium diphosphate and potassium bicarbonate as functional ingredients. Salt Blend C and Salt Blend D are leavening agents having approximately 37% disodium pyrophosphate, approximately 25% potassium bicarbonate, and approximately 19% calcium chloride as functional ingredients in wheat flour and rapeseed oil. Salt Blend E is a leavening agent having approximately 37% disodium pyrophosphate, approximately 25% potassium bicarbonate, and approximately 25% calcium chloride as functional ingredients in wheat flour and rapeseed oil. Salt Blend F is a blend of calcium chloride (approximately 58% by weight) and sodium chloride (approximately 42% by weight). Salt Blend G is a blend of calcium chloride (approximately 60% by weight) and sodium chloride (approximately 40% by weight). Salt Blend H is a blend of calcium chloride (approximately 47% by weight) and potassium chloride (approximately 53% by weight). Salt Blend I is a blend of calcium chloride (about 46% by weight) and potassium chloride (about 54% by weight).

[0186] Example 0 Comparative Examples 0-1 to 0-5 and Examples 0-1 and 0-2 were prepared by combining the ingredients listed in Table 1 and mixing them together using an R-Tech rotary molder. Comparative Examples 0-3 to 1-5 were cooked at 170° C. for 9 minutes. Samples of Comparative Examples 0-1 and 0-2 and Examples 0-1 and 0-2 were cooked at 150° C. for 12 minutes and 170° C. for 9 minutes. The prepared biscuits after baking are shown in FIG.

[0187] The biscuits were analyzed to ensure consistency between biscuits by determining the water activity, moisture, moisture loss and pH of the biscuits. The stack height and spread of the biscuits were analyzed to determine if the change in leavening agent affected the shape and size of the biscuits. The color was visually inspected after baking. The calcium content of the biscuits was calculated. The results are shown in Table 2.

[0188] Water activity was measured with a Decagon Aqualab S3TE Aw meter.

[0189] The moisture content was measured using a Dessicator Halogen Mettler HG 63.

[0190] Stack height is the thickness (in centimeters) of 10 biscuits when spread out. Spread is the average measurement of the diameter (in centimeters) of 10 biscuits.

[0191] result

[0192] [Table 3]

[0193] The water activity and moisture levels were found to be similar among all the examples and comparative examples, consistent within each batch, and within the acceptable range for biscuits. There was no significant difference in the stack height of the biscuits at any of the cooking temperatures. Only the biscuits made according to Examples 0-2 had a low stack height. The diameter is not significantly affected by the composition or baking temperature, since the mixtures of all the examples are very dry and do not tend to spread during baking.

[0194] Color was evaluated by visual evaluation of each recipe. Color acceptability is subjective and will vary depending on the evaluator's personal preferences and the type of product. An objective evaluation of lightness and darkness is possible. Comparative Examples 0-3 to 0-5 were very dark at 170°C. These recipes are considered unacceptable for many applications. Comparative Examples 0-1 and 0-2 and Examples 0-1 and 0-2 exhibit acceptable light brown colors at both temperatures tested, while Comparative Examples 0-1 and 0-2 are darker. Overall, Examples 0-1 and 0-2 showed the best results. This study shows that baking temperature is the main driver of color development, fructose is more sensitive to browning than allulose, and higher calcium content reduces browning.

[0195] Example 1 Comparative Examples 1-1 to 1-5 and Examples 1-1 and 1-2 were prepared by combining the ingredients listed in Table 1. To prepare the biscuits, the dry ingredients (fine granulated sugar, crystalline allulose, rapeseed lecithin), fat (sunflower oil) and citric acid solution were mixed for 2 minutes using a KitchenAid. Baking powder was then diluted with tap water and added to the mixture and mixed for 2 minutes. Flour, salt blend / other salts were then added to the mixture and mixed for an additional minute. The biscuits were divided into batches. One batch was baked at 150°C for 14 minutes and the other batch was baked at 180°C for 12 minutes to represent the lower and upper ranges of typical baking temperatures.

[0196] Biscuits were analysed to determine their colour after baking. The colour of the biscuits was measured according to the widely used CIE 1976 L * a * b *The colors were characterized using the CIE 1976 L scale (CIE International Commission on Illumination, Recommendations on Uniform Color Spaces, Color-Difference Equations, Psychometric Color Terms, Supplement No. 2 to CIE Publication No. 15, Colorimetry, 1971 and 1978). * a * b * In the scale, "L * The value represents lightness and ranges from 100 for completely white to 0 for black. CIE 1976 L * a * b * The chromaticity dimension of the scale, "a * " value and "b * The value gives the color specification as follows: * " represents reddishness when positive, grayness when zero, and greenness when negative, and "b * " indicates a yellowish tint when positive, a grayish tint when zero, and a bluish tint when negative. CIE 1976 L * a * b * An illustration of the scale is shown in Figure 2. Top and bottom values ​​were determined for each biscuit.

[0197] The biscuits were also tasted by a group of Tate & Lyle employees and rated for crispness, tenderness, sweetness, lemon flavour, salty off-notes and overall palatability. The biscuits were assigned a rating up to ++++, where ++++ is very preferred.

[0198] The stack height of the biscuits was analyzed to determine if the change in leavening agent affected the shape and size of the biscuits. In Example 1, the stack height was defined as the height (in centimeters) of a stack of eight biscuits.

[0199] The results are presented in Table 3. A photograph of the biscuits is shown in FIG.

[0200] [Table 4]

[0201] Example 1-3 (pure calcium chloride) was the best in terms of color, providing the whitest top and bottom biscuits with the least browning. Example 1-1 (salt blend C) was the most preferred in terms of flavor and texture, regardless of baking temperature.

[0202] Example 2 Similar to Example 1, Comparative Example 2-1 and Comparative Example 2-2 and Example 2-1 and Example 2-6 were prepared by combining the ingredients listed in Table 1. To prepare the biscuits, the dry ingredients (fine granulated sugar, crystalline allulose, rapeseed lecithin), fat (sunflower oil) and citric acid solution were mixed for 2 minutes using a KitchenAid. The baking powder was then diluted with tap water and added to the mixture and mixed for 2 minutes. The flour, salt blend / other salts were then added to the mixture and mixed for an additional minute. The biscuits were divided into batches. One batch was baked at 150°C for 14 minutes and the other batch was baked at 180°C for 14 minutes to represent the lower and upper ranges of typical baking temperatures. Some measurements were taken after 10 minutes.

[0203] The biscuits were analysed to determine their colour after baking in a manner similar to Example 1.

[0204] The biscuit stack height was analyzed to determine if the change in leavening agent affected the shape and size of the biscuits. In Example 2, the biscuit stack height after baking at 150°C for 14 minutes and at 180°C for 12 minutes was taken as the height of a stack of 9 biscuits (in centimeters). The biscuit stack height after baking at 180°C for 10 minutes was taken as the height of a stack of 4 biscuits (in centimeters).

[0205] Tested by a group of Tate & Lyle employees, the biscuits were rated for crispness, tenderness, sweetness, lemon flavour, salty off-notes and overall palatability. The biscuits were assigned a rating ranging from ++ (very favourable) to -- (very unfavourable).

[0206] The results are presented in Table 4. A photograph of the biscuits is shown in FIG.

[0207] [Table 5] TIFF2025511820000008.tif44170

[0208] Example 2 demonstrates that calcium chloride is the most effective in improving the whiteness of allulose-containing biscuits, with calcium carbonate being superior in terms of flavor and overall palatability.

[0209] Solid calcium chloride is known to be hygroscopic and prone to caking. If caking could be avoided, the calcium chloride content could be reduced, likely reducing color formation as well while improving the overall flavor and palatability of the recipe. For this reason, it would be advantageous to provide the calcium chloride in a solution, for example a syrup containing reducing sugars.

[0210] Example 3 Similar to Examples 1 and 2, Comparative Examples 3-1 to 3-3 and Examples 3-1 and 3-2 were prepared by combining the ingredients listed in Table 1. To prepare the biscuits, the dry ingredients (fine granulated sugar, crystalline allulose, rapeseed lecithin), fat (sunflower oil) and citric acid solution were mixed for 2 minutes using a KitchenAid. The baking powder was then diluted with tap water and added to the mixture and mixed for 2 minutes. The flour, salt blend / other salts were then added to the mixture and mixed for an additional minute. The biscuits were divided into batches. One batch was baked at 150°C for 14 minutes and the other batch was baked at 180°C for 11 minutes to represent the lower and upper ranges of typical baking temperatures.

[0211] The biscuits were analysed to determine their colour after baking in a manner similar to Example 1.

[0212] The biscuit stack height was analyzed to determine if the change in leavening agent affected the shape and size of the biscuits. In Example 3, the biscuit stack height after baking at 150°C for 14 minutes and at 180°C for 14 minutes was taken as the height of a stack of 6 biscuits (in centimeters).

[0213] The biscuits were also tasted by a group of Tate & Lyle employees and rated for improvement in colour, hardness / crispness / softness, sweetness and bitterness. The biscuits were assigned a rating up to ++++, where ++++ is very favourable and o indicates acceptable attributes.

[0214] The results are presented in Table 5. A photograph of the biscuits is shown in FIG.

[0215] [Table 6]

[0216] Example 3 shows that calcium chloride is the most effective in improving the whiteness of allulose-containing biscuits. Example 3 shows that potassium chloride does not have the same effect as calcium chloride. Example 3-1 (0.2% calcium chloride) is better than Comparative Example 3-2 (0.2% potassium chloride) in terms of whiteness and reduction of browning. Furthermore, Example 3-2 (0.1% calcium chloride) is better than Comparative Example 3-3 (0.1% potassium chloride) in terms of whiteness and reduction of browning. Furthermore, Comparative Example 3-2 is better than Comparative Example 3-1 in terms of whiteness and reduction of browning, demonstrating that there is a dose-response relationship between calcium chloride content and reduction of whiteness and browning.

[0217] Example 4 Similar to Examples 1-3, Comparative Example 4-1 and Examples 4-1 and 4-10 were prepared by combining the ingredients listed in Table 1. To prepare the biscuits, the dry ingredients (fine granulated sugar, crystalline allulose, rapeseed lecithin), fat (sunflower oil) and citric acid solution were mixed for 2 minutes using a KitchenAid. The baking powder was then diluted with tap water and added to the mixture and mixed for 2 minutes. The flour, salt blend / other salts were then added to the mixture and mixed for an additional minute. The biscuits were divided into batches. One batch was baked at 150°C for 14 minutes and the other batch was baked at 180°C for 11 minutes to represent the lower and upper ranges of typical baking temperatures.

[0218] The biscuits were analysed to determine their colour after baking in a manner similar to Example 1.

[0219] The biscuit stack height was analyzed to determine if the change in leavening agent affected the shape and size of the biscuits. In Example 4, the biscuit stack height after baking at 150°C for 14 minutes and at 180°C for 11 minutes was taken as the height of a stack of 6 biscuits (in centimeters).

[0220] The biscuits were also tasted by a group of Tate & Lyle employees and rated for improvement in colour, sweetness, saltiness, sourness, bitterness and off-taste. The biscuits were assigned a rating up to ++++, where ++++ is very favourable and o indicates acceptable attributes. The biscuits were also scored for flavour from 1 to 6, where 1 is least favourable and 6 is most favourable.

[0221] The results are presented in Table 6. A photograph of the biscuits is shown in FIG.

[0222] [Table 7]

[0223] In Example 4, allulose biscuits prepared with calcium chloride remained much whiter after baking than the other biscuits. The use of ammonium bicarbonate instead of baking powder as a leavening agent results in less off-flavors (see Examples 2 and 3). The use of potassium chloride in amounts similar to those used in Example 4 results in a very unpleasant taste. Example 4 also shows that biscuits rise better with ammonium bicarbonate than with baking powder (see Examples 2 and 3).

[0224] Example 5 Similarly to Examples 1 to 5, Examples 5-1 to 5-7 were prepared by combining the ingredients listed in Table 1. To prepare the biscuits, the dry ingredients (fine granulated sugar, crystalline allulose, rapeseed lecithin), fat (sunflower oil) and citric acid solution were mixed for 2 minutes using a KitchenAid. The baking powder was then diluted with tap water and added to the mixture and mixed for 2 minutes. The flour, blend salt / other salt were then added to the mixture and mixed for an additional minute. The biscuits were divided into batches. One batch was baked at 150°C for 14 minutes and the other batch was baked at 180°C for 11 minutes to represent the lower and upper ranges of typical baking temperatures.

[0225] The biscuits were analysed to determine their colour after baking in a manner similar to Example 1.

[0226] The biscuit stack height was analyzed to determine if the change in leavening agent affected the shape and size of the biscuits. In Example 4, the biscuit stack height after baking at 150°C for 14 minutes and at 180°C for 11 minutes was taken as the height of a stack of 7 biscuits (in centimeters).

[0227] The biscuits were also tasted by a group of Tate & Lyle employees and ranked against each other on brightness, surface quality, crispness and dryness, softness and crumbliness to select the overall favourite.

[0228] The results are presented in Table 7. A photograph of the biscuits is shown in FIG.

[0229] [Table 8]

[0230] Allulose biscuits containing calcium chloride retained significantly more whiteness after baking in all test series. The higher the calcium chloride content, the stronger the sour and bitter off-tastes. The best balance between brightness level and taste was achieved with a calcium chloride content of 0.4 wt%. Calcium chloride in combination with ammonium bicarbonate as a leavening agent produced fewer off-tastes than baking powder.

[0231] cake These examples were conducted to determine how the inclusion of divalent metal ion salts affects the browning, flavor and texture characteristics of muffins. Muffins were prepared according to the ingredient list in Table 8. All quantities in Table 8 are quoted as weight percents based on the total weight of the cake batter.

[0232] [Table 9]

[0233] Muffins were made using commercially available sucrose, calcium salts, and potassium salts. Allulose was provided as Dolcia Prima™ allulose syrup available from Tate & Lyle. Fructose was provided as Krystar™ crystalline fructose available from Tate & Lyle. Soluble corn fiber was provided as Promitor™ soluble fiber 70 available from Tate & Lyle. The remainder of the muffin batter consisted of commercially available low protein (T45) wheat flour, canola oil, whole egg wash, water, and baking powder.

[0234] Example 6 Examples 6-1 through 6-7 and Comparative Example 6-1 were prepared by combining the ingredients listed in Table 8 and processing in a KitchenAid for 4 minutes at speed 4. The resulting batters were poured into muffin tins and cooked in a preheated 160° C. conventional oven for 17 to 23 minutes.

[0235] The muffins were analyzed to determine color in a manner similar to that of Examples 0 to 5. The muffins were also analyzed for their taste profile.

[0236] The muffins were analyzed for surface and internal color, and the results are shown in Table 9. A photograph of the muffins is shown in Figure 8.

[0237] [Table 10]

[0238] Example 6-6 and Example 6-7 (calcium chloride) showed the strongest reduction in browning. At 0.4 wt% calcium chloride, slight off-notes were felt. Example 6-1 (calcium lactate) and Example 6-5 did not give any off-notes, despite the relatively high calcium lactate content. The color of Example 6-1 was felt to be more grayish than brown.

[0239] Example 7 Examples 7-1 and 7-2 and Comparative Examples 7-1 and 7-2 were prepared by combining the ingredients listed in Table 8 and processing in a KitchenAid for 4 minutes at speed 4. The resulting batter was poured into muffin tins and cooked in a preheated 160°C conventional oven for 17-23 minutes.

[0240] The muffins were analyzed to determine color in a similar manner as in Examples 0 to 6. The muffins were analyzed for surface and internal color. The results are shown in Table 10. A photograph of the muffins is shown in Figure 9.

[0241] [Table 11]

[0242] Both Example 7-1 and Example 7-2 (calcium chloride) showed significantly reduced browning compared to Comparative Example 7-1 and Comparative Example 7-2 (no calcium chloride).

[0243] Oat milk Examples 8 to 10 These examples were conducted to determine how the inclusion of divalent metal ion salts affects the browning, flavor and texture characteristics of oat milk. Oat milk was prepared according to the ingredients list in Table 11. All quantities in Table 11 are quoted as weight percents based on the total weight of oat milk and other ingredients.

[0244] [Table 12]

[0245] Nutrition: Oat milk was made using commercially available raw oat milk containing 3% fat, 4% sucrose, 1% protein, dipotassium phosphate, calcium carbonate, potassium iodide, and vitamins. Calcium salts were commercially available. Allulose was provided as Dolcia Prima™ crystalline allulose available from Tate & Lyle. Fructose was provided as Krystar™ crystalline fructose available from Tate & Lyle. Soluble corn fiber was provided as Promitor™ soluble fiber 70 available from Tate & Lyle.

[0246] Example 8 Comparative Example 8-1 and Examples 8-1 to 8-3 were prepared by mixing raw oat milk, soluble corn fiber, allulose, fructose, a buffering agent and / or a calcium salt in a 200 g can with 5% to 10% air space in the proportions shown in Table 11.

[0247] The oat milk was analyzed to determine color in a manner similar to Examples 0-7.

[0248] The oat milk was subjected to ultra-high temperature (UHT) treatment in an autoclave while rotating in the can at 121° C. for 20 minutes. The UHT oat milk was analyzed to determine color in a manner similar to Examples 0-7.

[0249] The results are shown in Table 12. Photographs of oat milk before and after UHT are shown in Figure 10.

[0250] [Table 13]

[0251] The inclusion of calcium salts in raw oat milk significantly reduced browning during UHT processing. All samples using calcium salts showed improved color retention and reduced browning compared to the comparative examples that did not incorporate additional divalent metal ion salts, despite the presence of protein, with the addition of 6% soluble corn fiber or 10% fructose or 10% allulose (all reducing sugars). The best performance was found with calcium lactate, followed by calcium chloride and calcium phosphate.

[0252] cake Example 11 These examples were conducted to determine how the inclusion of a divalent metal ion salt affects the browning characteristics and acrylamide formation of muffins. Muffins according to Examples 11-1 through 11-4 and Comparative Examples 11-1 through 11-5 were prepared according to the ingredient list in Table 13. The quantities for the muffins in Table 13 are quoted in weight percent based on the total weight of the cake batter.

[0253] [Table 14]

[0254] Muffins were made using commercially available sucrose and calcium lactate. Allulose was provided as Dolcia Prima™ allulose syrup available from Tate & Lyle. Fructose was provided as Krystar™ crystalline fructose available from Tate & Lyle. Soluble corn fiber was provided as Promitor™ soluble fiber 70 available from Tate & Lyle. Polydextrose was provided as STA-LITE™ 90R available from Tate & Lyle. The remainder of the muffin batter consisted of commercially available low protein (T45) wheat flour, canola oil, whole egg wash, water and baking powder.

[0255] Examples 11-1 to 11-4 and Comparative Examples 11-1 to 11-5 were prepared by combining the ingredients listed in Table 13 and processing in a KitchenAid for 4 minutes at speed 4. The resulting batters were poured into muffin tins and cooked for 17 minutes in a conventional oven preheated to 160° C. Comparative Examples 11-6 and 11-7 are commercially available samples.

[0256] The muffins were analyzed to determine color in a manner similar to Examples 0-7.

[0257] The muffins were analyzed for surface and internal color, and the results are shown in Table 14. A photograph of the muffins is shown in Figure 11.

[0258] The muffins were analyzed to determine their acrylamide content and the results are shown in Table 14.

[0259] [Table 15]

[0260] Examples 11-1 and 11-2 (calcium lactate) showed significant reduction in browning and acrylamide content compared to Comparative Examples 11-2 and 11-3 (no calcium lactate). The addition of calcium lactate reduced acrylamide levels by 54% by weight in muffins containing sucrose and allulose, and by 64% by weight in muffins containing fructose. 5μg / kg to 8.7μg / kg is a typical acceptable level of acrylamide in muffins.

[0261] Example 12 These examples were conducted to determine how the ratio of divalent metal ion salt to reducing sugar affects the browning characteristics of muffins. Muffins according to Examples 12-1 through 12-15 and Comparative Examples 12-1 through 12-15 were prepared according to the ingredient list in Table 15. The quantities for the muffins in Table 15 are quoted in weight percent based on the total weight of the cake batter.

[0262] [Table 16]

[0263] [Table 17]

[0264] [Table 18]

[0265] Muffins were made with commercially available sucrose and calcium lactate. Allulose was provided as Dolcia Prima™ crystalline allulose available from Tate & Lyle. Fructose was provided as Krystar™ crystalline fructose available from Tate & Lyle. Soluble corn fiber was provided as Promitor™ soluble fiber 70 available from Tate & Lyle. Polydextrose was provided as STA-LITE™ 90R available from Tate & Lyle.

[0266] Examples 12-1 to 12-15 and Comparative Examples 12-1 to 12-15 were prepared by combining the ingredients listed in Table 15 and processing in a KitchenAid at speed 4 for 4 minutes. 52 g of the resulting batter was poured into muffin tins and baked for 17, 20, or 23 minutes in a top-bottom oven preheated to 160°C. Photographs of the muffins of Examples 12-1 to 12-6 and Comparative Examples 12-1 to 12-6 are shown in Figure 12. Photographs of the muffins of Examples 12-7 to 12-12 and Comparative Examples 12-7 to 12-12 are shown in Figure 13. Photographs of the muffins of Examples 12-13 to 12-15 and Comparative Examples 12-13 to 12-15 are shown in Figure 14.

[0267] Examples 12-1 to 12-15 (calcium lactate) were lighter in color and baked more uniformly than Comparative Examples 12-1 to 12-15 (no calcium lactate) regardless of the sugar reduction level.

[0268] Example 13 - Pound cake These examples were conducted to investigate whether the beneficial effects of divalent metal ion salts are realized in larger batch sizes. Pound cakes according to Example 13-1, Example 13-2 and Comparative Example 13-1 were prepared according to the ingredient list in Table 15. The quantities for muffins in Table 15 are quoted in parts by weight based on the total weight of the cake batter.

[0269] The pound cake was made using commercially available sunflower lecithin, sucrose and calcium lactate. Soluble corn fiber was provided as Promitor™ Soluble Fiber 70, available from Tate & Lyle.

[0270] Example 13-1, Example 13-2, and Comparative Example 13-1 were prepared by combining the ingredients listed in Table 15 and processing in a KitchenAid for 4 minutes at speed 4. The resulting 182 g batter was poured into a loaf pan and baked for 17, 20, 23, 26, or 29 minutes in a preheated 160° C. conventional oven. Photographs of the muffins of Example 13-1, Example 13-2, and Comparative Example 13-1 are shown in FIG.

[0271] Examples 13-1 and 13-2 (calcium lactate) were lighter in color and rose better than Comparative Example 13-1 (no calcium lactate).

[0272] Embodiment Embodiment 1. A sweetener composition comprising a divalent metal ion salt and a reducing sugar.

[0273] Embodiment 2. The sweetener composition of embodiment 1, wherein the reducing sugar is any one selected from the group consisting of allulose, tagatose, allose, fructose, glucose, lactose, maltose, polysaccharides, such as soluble dietary fiber, e.g., soluble corn fiber or polydextrose, or maltodextrin, or any combination of the foregoing.

[0274] Embodiment 3. The sweetener composition of embodiment 1, wherein the reducing sugar is allulose, fructose or soluble corn fiber.

[0275] Embodiment 4. The sweetener composition of embodiment 3, wherein the reducing sugar is allulose.

[0276] Embodiment 5. The sweetener composition of embodiment 3, wherein the reducing sugar is fructose.

[0277] Embodiment 6. The sweetener composition of embodiment 3, wherein the reducing sugar is soluble corn fiber.

[0278] Embodiment 7. The sweetener composition of any one of embodiments 1 to 6, wherein the divalent metal ion salt is an alkaline earth metal salt.

[0279] Embodiment 8. The sweetener composition of embodiment 7, wherein the divalent metal ion salt is an alkaline earth metal salt.

[0280] Embodiment 9. The sweetener composition of embodiment 8, wherein the divalent metal ion salt is a calcium salt or a magnesium salt.

[0281] Embodiment 10. The sweetener composition of embodiment 9, wherein the divalent metal ion salt is a calcium salt.

[0282] Embodiment 11. The sweetener composition of embodiment 10, wherein the calcium salt is any one selected from the group consisting of calcium lactate, calcium carbonate, calcium citrate, calcium chloride, calcium phosphate, calcium sulfate, and any combination thereof.

[0283] Embodiment 12. The sweetener composition of embodiment 11, wherein the calcium salt is any one selected from the group consisting of calcium lactate, calcium carbonate, calcium chloride, calcium phosphate, calcium sulfate, and any combination thereof.

[0284] Embodiment 13. The sweetener composition of embodiment 12, wherein the calcium salt is any one selected from the group consisting of calcium lactate, calcium chloride, calcium sulfate, and any combination thereof.

[0285] Embodiment 14. The sweetener composition of embodiment 13, wherein the calcium salt is calcium lactate.

[0286] Embodiment 15. The sweetener composition of embodiment 13, wherein the calcium salt is calcium chloride.

[0287] Embodiment 16. The sweetener composition of embodiment 13, wherein the calcium salt is calcium sulfate.

[0288] Embodiment 17. The sweetener composition according to any one of embodiments 1 to 16, wherein the sweetener composition comprises a non-reducing saccharide.

[0289] Embodiment 18. A sweetener composition according to embodiment 17, wherein the non-reducing sugar is sucrose.

[0290] Embodiment 19. The sweetener composition according to any one of embodiments 1 to 18, wherein the sweetener composition is a dry sweetener composition.

[0291] Embodiment 20. The sweetener composition of embodiment 19, wherein the dry sweetener composition is in granular, crystalline, powdered or tablet form.

[0292] Embodiment 21. A sweetener composition according to embodiment 19 or 20, wherein the dry sweetener composition comprises reducing sugars in an amount of about 1% to about 99% by weight, based on the total weight of the sweetener composition.

[0293] Embodiment 22. A sweetener composition according to embodiment 22, wherein the dry sweetener composition comprises reducing sugars in an amount of about 5% to about 99% by weight, based on the total weight of the sweetener composition.

[0294] Embodiment 23. A sweetener composition according to embodiment 19 or 20, wherein the dry sweetener composition comprises reducing sugars in an amount of about 70% to about 95% by weight, based on the total weight of the sweetener composition.

[0295] Embodiment 24. A sweetener composition according to any one of embodiments 19 to 23, wherein the dry sweetener composition comprises non-reducing sugars in an amount of about 1% by weight to about 99% by weight, based on the total weight of the sweetener composition.

[0296] Embodiment 25. The sweetener composition of embodiment 24, wherein the dry sweetener composition comprises non-reducing sugars in an amount of about 5% to about 99% by weight, based on the total weight of the sweetener composition.

[0297] Embodiment 26. The sweetener composition of embodiment 25, wherein the dry sweetener composition comprises non-reducing sugars in an amount of about 70% to about 95% by weight, based on the total weight of the sweetener composition.

[0298] Embodiment 27. The sweetener composition of embodiment 24, wherein the dry sweetener composition comprises reducing sugars and non-reducing sugars in a combined amount of about 1% by weight to about 99% by weight, based on the total weight of the sweetener composition.

[0299] Embodiment 28. A sweetener composition according to embodiment 27, wherein the dry sweetener composition comprises reducing sugars and non-reducing sugars in a combined amount of about 5% to about 99% by weight, based on the total weight of the sweetener composition.

[0300] Embodiment 29. A sweetener composition according to embodiment 28, wherein the dry sweetener composition comprises reducing sugars and non-reducing sugars in a combined amount of about 70% to about 95% by weight, based on the total weight of the sweetener composition.

[0301] Embodiment 30. A sweetener composition according to any one of embodiments 27 to 29, wherein the sweetener composition comprises reducing sugars in an amount of about 10% by weight to about 20% by weight, based on the total weight of the sweetener composition, and non-reducing sugars in a combined amount of about 80% by weight to about 90% by weight, based on the total weight of the sweetener composition.

[0302] Embodiment 31. A sweetener composition according to any one of embodiments 27 to 29, wherein the sweetener composition comprises reducing sugars in an amount of about 80% by weight to about 90% by weight, based on the total weight of the sweetener composition, and non-reducing sugars in a combined amount of about 10% by weight to about 20% by weight, based on the total weight of the sweetener composition.

[0303] Embodiment 32. A sweetener composition according to any one of embodiments 27 to 29, wherein the sweetener composition comprises reducing sugars in an amount of about 40% by weight to about 60% by weight, based on the total weight of the sweetener composition, and non-reducing sugars in a combined amount of about 40% by weight to about 60% by weight, based on the total weight of the sweetener composition.

[0304] Embodiment 33. A sweetener composition according to any one of embodiments 19 to 32, wherein the dry sweetener composition comprises a divalent metal ion salt in an amount of about 1% by weight to about 20% by weight, based on the total weight of the sweetener composition.

[0305] Embodiment 34. The sweetener composition of embodiment 33, wherein the dry sweetener composition comprises a divalent metal ion salt in an amount of about 2% to about 15% by weight, based on the total weight of the sweetener composition.

[0306] Embodiment 35. A sweetener composition according to any one of embodiments 10 to 34, wherein the sweetener composition comprises at least one high intensity sweetener.

[0307] Embodiment 36. A sweetener composition according to embodiment 35, wherein at least one high intensity sweetener of the sweetener composition is selected from the group consisting of stevia extract, Monk Fruit extract, a combination of stevia extract and Monk Fruit extract, and sucralose.

[0308] Embodiment 37. The sweetener composition of embodiment 36, wherein the sweetener composition comprises a stevia extract.

[0309] Embodiment 38. A sweetener composition according to embodiment 37, wherein the stevia extract contains at least one steviol glycoside.

[0310] Embodiment 39. The sweetener composition according to embodiment 37 or 38, comprising a reducing sugar in an amount of about 50% by weight to about 99% by weight, based on the total weight of the sweetener composition, a stevia extract in an amount of about 0.10% by weight to about 0.20% by weight, based on the total weight of the sweetener composition, a Monk Fruit extract in an amount of about 0.02% by weight to about 0.09% by weight, based on the total weight of the sweetener composition, and a divalent metal ion salt in an amount of about 0.1% by weight to about 10% by weight, based on the total weight of the sweetener composition.

[0311] Embodiment 40. The sweetener composition of any one of embodiments 1 to 18, wherein the sweetener composition is a syrup.

[0312] Embodiment 41. The sweetener composition of embodiment 40, wherein the syrup has a total dry solids content of about 50% to about 85% by weight.

[0313] Embodiment 42. The sweetener composition of embodiment 41, wherein the total dry solids content of the syrup is 70% to 80%.

[0314] Embodiment 43. The sweetener composition of embodiment 42, wherein the total dry solids content of the syrup is from 71% to 80%.

[0315] Embodiment 44. The sweetener composition of embodiment 43, wherein the total dry solids content of the syrup is 70% to 78%.

[0316] Embodiment 45. The sweetener composition of embodiment 44, wherein the total dry solids content of the syrup is from 71% to 78%.

[0317] Embodiment 46. A sweetener composition according to either embodiment 40 or embodiment 45, wherein the syrup has a sugar content (reducing sugars plus optional non-reducing sugars) of from about 80% to about 99% by weight on a dry solids basis.

[0318] Embodiment 47. A sweetener composition according to any one of embodiments 40 to 46, wherein the syrup has a reducing sugar content of from about 5% to about 99% by weight on a dry solids basis.

[0319] Embodiment 48. A sweetener composition according to any one of embodiments 40 to 47, wherein the syrup has a non-reducing sugar content of from about 5% to about 99% by weight on a dry solids basis.

[0320] Embodiment 49. A sweetener composition according to any one of embodiments 40 to 48, wherein the syrup has a divalent metal ion salt content of from about 1% to about 20% by weight on a dry solids basis.

[0321] Embodiment 49. The sweetener composition of embodiment 49, wherein the syrup has a divalent metal ion salt content of about 5% to about 15% by weight on a dry solids basis.

[0322] Embodiment 50. The sweetener composition of any of the previous embodiments, wherein the sweetener composition is less prone to browning when heated in the presence of an amine than an identical sweetener composition in which the divalent metal ion salt is replaced with the corresponding potassium salt in a stoichiometric amount based on the metal ion content.

[0323] Embodiment 51. Use of a divalent metal ion salt for reducing browning and / or reducing acrylamide formation in a food product containing reducing sugars during heating in the presence of an additional amine-containing food ingredient.

[0324] Embodiment 52. The use of embodiment 51, wherein the divalent metal ion salt is as defined in any of embodiments 7 to 16.

[0325] Embodiment 53. The use according to embodiment 51 or 52, wherein a divalent metal ion salt is used in the sweetener composition according to any one of embodiments 1 to 51.

[0326] Embodiment 54. A method for reducing browning of a food product and / or reducing acrylamide formation in a food product, the method comprising: a) combining a reducing sugar with a divalent metal salt and at least one additional amine-containing food ingredient to provide an unheated food product; b) optionally heating an unheated food product to provide a heated food product; A method comprising:

[0327] Embodiment 55 The method of embodiment 54, wherein the unheated food product is a precursor to a heated food product.

[0328] Embodiment 56 The method of embodiment 55, wherein the food product is a dough or batter.

[0329] Embodiment 57. The method of embodiment 56, wherein the food product is a dough or batter for making a roll, cake, pie, pastry, or biscuit.

[0330] Embodiment 58. The method of embodiment 56 or 57, wherein the dough or batter comprises reducing sugars in an amount of about 1% to about 45% by weight of the dough or batter.

[0331] Embodiment 59. The method of embodiment 58, wherein the dough or batter comprises reducing sugars in an amount of about 5% to about 35% by weight of the dough or batter.

[0332] Embodiment 60. The method of any of embodiments 54 to 59, wherein the additional amine-containing food ingredient is any one selected from the group consisting of leavening agents (such as yeast and the like), eggs or egg-derived products, fats, oils, milk and / or other dairy products, gums, natural and / or artificial colors, natural and / or artificial flavors (such as vanilla), chocolate and / or cocoa, coconut and coconut-derived products, spices, fruits and fruit-derived products, vegetables and vegetable-derived products, beans and bean-derived products, nuts and nut-derived products, preservatives, stabilizers, antioxidants, emulsifiers, proteins (including whey protein), amino acids, vitamins, flours, non-flours (such as rice, corn, oat, rye, barley, tapioca, sago, amaranth, arrowroot, sorghum, pea, banana, potato and sweet potato flours), and any combination thereof.

[0333] Embodiment 60. The method of embodiment 61, wherein the additional amine-containing food ingredient is an egg product (e.g., liquid whole egg, liquid egg white, dried whole egg, dried egg white, dairy product (e.g., milk, butter, cheese, yogurt), vegetable solids (e.g., wheat flour, oat flour), or any combination thereof.

[0334] Embodiment 61 The method of any one of embodiments 54-60, wherein the amine is a protein, an amino acid, or a combination thereof.

[0335] Embodiment 62. The method of any of embodiments 54-61, wherein step a) comprises combining a non-reducing sugar, such as sucrose, with a reducing sugar, a divalent metal ion salt, and an additional amine-containing food ingredient to provide an unheated food product.

[0336] Embodiment 63. The method of any one of embodiments 54 to 62, wherein the sugar content of the unheated food product is from about 1% to about 80% by weight, based on the total weight of the unheated food product.

[0337] Embodiment 64. The method of embodiment 63, wherein the sugar content of the unheated food product is from about 5% to about 30% by weight, based on the total weight of the unheated food product.

[0338] Embodiment 65. The method of embodiment 64, wherein the sugar content of the unheated food product is from about 10% to about 25% by weight, based on the total weight of the unheated food product.

[0339] Embodiment 66. The method of any one of embodiments 54 to 65, wherein the reducing sugars content of the unheated food product is from about 1% to about 80% by weight, based on the total weight of the unheated food product.

[0340] Embodiment 67. The method of embodiment 66, wherein the reducing sugars content of the unheated food product is from about 5% to about 30% by weight, based on the total weight of the unheated food product.

[0341] Embodiment 68. The method of embodiment 67, wherein the reducing sugars content of the unheated food product is from about 10% to about 25% by weight, based on the total weight of the unheated food product.

[0342] Embodiment 69. The method of any one of embodiments 62-68, wherein the non-reducing sugars content of the unheated food product is from about 1% to about 80% by weight, based on the total weight of the unheated food product.

[0343] Embodiment 70. The method of embodiment 69, wherein the non-reducing sugars content of the unheated food product is from about 5% to about 30% by weight, based on the total weight of the unheated food product.

[0344] Embodiment 71. The method of embodiment 70, wherein the non-reducing sugars content of the unheated food product is from about 10% to about 25% by weight, based on the total weight of the unheated food product.

[0345] Embodiment 72. The method of any one of embodiments 69 to 71, wherein the reducing sugars content of the unheated food product is from about 5% to about 15% by weight, based on the total weight of the unheated food product, and the non-reducing sugars content of the unheated food product is from about 50% to about 15% by weight, based on the total weight of the unheated food product.

[0346] Embodiment 73. The method of any of embodiments 54-72, wherein the divalent metal ion salt is provided in an amount sufficient to provide a free divalent metal ion content of about 0.01% to about 1% by weight based on the total weight of the unheated food product.

[0347] Embodiment 74. The method of embodiment 73, wherein the divalent metal ion salt is provided in an amount sufficient to provide a free divalent metal ion content of about 0.1% to about 0.3% by weight based on the total weight of the unheated food product.

[0348] Embodiment 75. The method of any one of embodiments 54 to 74, wherein the reducing sugar is any one selected from the group consisting of allulose, tagatose, allose, fructose, glucose, lactose, maltose, polysaccharides, such as soluble dietary fiber, such as soluble corn fiber or polydextrose, or maltodextrin, or any combination of the foregoing.

[0349] Embodiment 76 The method of embodiment 75, wherein the reducing sugar is allulose, fructose or soluble corn fiber.

[0350] Embodiment 77 The method of embodiment 76, wherein the reducing sugar is allulose.

[0351] Embodiment 78 The method of embodiment 77, wherein the reducing sugar is fructose.

[0352] Embodiment 79. The method of embodiment 77, wherein the reducing sugar is soluble corn fiber.

[0353] Embodiment 80. The method of any one of embodiments 54-79, wherein the divalent metal ion salt is an alkaline earth metal salt.

[0354] Embodiment 81 The method of embodiment 80, wherein the divalent metal ion salt is a calcium salt or a magnesium salt.

[0355] Embodiment 82 The method of embodiment 81, wherein the divalent metal ion salt is a calcium salt.

[0356] Embodiment 83 The method of embodiment 82, wherein the calcium salt is any one selected from the group consisting of calcium lactate, calcium carbonate, calcium citrate, calcium chloride, calcium phosphate, calcium sulfate, and any combination thereof.

[0357] Embodiment 84 The method of embodiment 83, wherein the calcium salt is any one selected from the group consisting of calcium lactate, calcium carbonate, calcium chloride, calcium phosphate, calcium sulfate, and any combination thereof.

[0358] Embodiment 85. The method of embodiment 84, wherein the calcium salt is any one selected from the group consisting of calcium lactate, calcium chloride, calcium sulfate, and any combination thereof.

[0359] Embodiment 86 The method of embodiment 85, wherein the calcium salt is calcium lactate.

[0360] Embodiment 87 The method of embodiment 85, wherein the calcium salt is calcium chloride.

[0361] Embodiment 88 The method of embodiment 85, wherein the calcium salt is calcium sulfate.

[0362] Embodiment 89. The method of any of embodiments 54-88, wherein the unheated food product, when heated, is less prone to browning than the same food product in which the divalent metal ion salt is replaced with the corresponding potassium salt in a stoichiometric amount based on the metal ion content, and / or the unheated food product, when heated, is less prone to acrylamide formation than the same food product in which the divalent metal ion salt is replaced with the corresponding potassium salt in a stoichiometric amount based on the metal ion content.

[0363] Embodiment 90. The method of any of embodiments 54 to 89, wherein the heated food product is lighter in color than the same food product in which the divalent metal ion salt is replaced with a potassium salt in a stoichiometric amount based on the metal ion content, and / or the heated food product has a lower acrylamide content than the same food product in which the divalent metal ion salt is replaced with a potassium salt in a stoichiometric amount based on the metal ion content.

[0364] Embodiment 91. A food product comprising a reducing sugar, a divalent metal ion salt, and an additional amine-containing food ingredient.

[0365] Embodiment 92. The food product of embodiment 36, wherein the additional food ingredient is any selected from the group consisting of leavening agents (such as yeast and the like), eggs or egg-derived products, fats, oils, milk and / or other dairy products, gums, natural and / or artificial colors, natural and / or artificial flavors (such as vanilla), chocolate and / or cocoa, coconut and coconut-derived products, spices, fruits and fruit-derived products, vegetables and vegetable-derived products, beans and bean-derived products, nuts and nut-derived products, preservatives, stabilizers, antioxidants, emulsifiers, proteins (including whey protein), amino acids, vitamins, flours, non-flours (such as rice, corn, oat, rye, barley, tapioca, sago, amaranth, arrowroot, sorghum, pea, banana, potato and sweet potato flours), and any combination thereof.

[0366] Embodiment 93. The food product of embodiment 92, wherein the additional amine-containing food ingredient is an egg product (e.g., liquid whole egg, liquid egg white, dried whole egg, dried egg white), a dairy product (e.g., milk, butter, cheese, yogurt), vegetable solids (e.g., wheat flour, oat flour), or any combination thereof.

[0367] Embodiment 94. The food product of any one of embodiments 91 to 93, wherein the amine is a protein, an amino acid, or a combination thereof.

[0368] Embodiment 95. The food product of any one of embodiments 91 to 94, wherein the food product comprises non-reducing sugars.

[0369] Embodiment 96. The food product of embodiment 95, wherein the non-reducing sugar is sucrose.

[0370] Embodiment 97. The food product of any one of embodiments 91 to 96, wherein the food product has a sugar content of about 1% to about 80% by weight, based on the total weight of the food product.

[0371] Embodiment 98. The food product of embodiment 97, wherein the sugar content of the food product is from about 5% to about 30% by weight, based on the total weight of the unheated food product.

[0372] Embodiment 99. The food product of embodiment 98, wherein the sugar content of the food product is from about 10% to about 25% by weight, based on the total weight of the unheated food product.

[0373] Embodiment 100. The food product of any of embodiments 91-99, wherein the reducing sugars content of the food product is from about 1% to about 80% by weight, based on the total weight of the unheated food product.

[0374] Embodiment 101. The food product of embodiment 100, wherein the reducing sugars content of the food product is from about 5% to about 30% by weight, based on the total weight of the unheated food product.

[0375] Embodiment 102. The food product of embodiment 101, wherein the reducing sugars content of the food product is from about 10% to about 25% by weight, based on the total weight of the unheated food product.

[0376] Embodiment 103. The food product of any of embodiments 95-102, wherein the non-reducing sugars content of the food product is from about 1% to about 80% by weight, based on the total weight of the unheated food product.

[0377] Embodiment 104. The food product of embodiment 103, wherein the non-reducing sugars content of the food product is from about 5% to about 30% by weight, based on the total weight of the unheated food product.

[0378] Embodiment 105. The food product of embodiment 104, wherein the non-reducing sugars content of the food product is from about 10% to about 25% by weight, based on the total weight of the unheated food product.

[0379] Embodiment 106. A food product according to any of embodiments 95 to 102, wherein the reducing sugars content of the food product is from about 5% to about 15% by weight, based on the total weight of the unheated food product, and the non-reducing sugars content of the food product is from about 50% to about 15% by weight, based on the total weight of the unheated food product.

[0380] Embodiment 107. The food product of any of embodiments 91-106, wherein the food product comprises a divalent metal ion salt in an amount sufficient to provide a free divalent metal ion content of about 0.01% by weight to about 1% by weight based on the total weight of the food product.

[0381] Embodiment 108. The food product of embodiment 107, wherein the divalent metal ion salt is provided in an amount sufficient to provide a free divalent metal ion content of about 0.1% to about 0.3% by weight based on the total weight of the unheated food product.

[0382] Embodiment 109. The food product of any one of embodiments 91-108, wherein the food product contains the divalent metal ion salt in an amount of about 0.1% to about 2.0% by weight, based on the total weight of the food product.

[0383] Embodiment 110. The food product of embodiment 109, wherein the food product contains the divalent metal ion salt in an amount of about 0.3% to about 0.7% by weight, based on the total weight of the unheated food product.

[0384] Embodiment 111. The food product according to any one of embodiments 91 to 110, wherein the reducing sugar is any one selected from the group consisting of allulose, tagatose, allose, fructose, glucose, lactose, maltose, polysaccharides, such as soluble dietary fiber, e.g., soluble corn fiber or polydextrose, or maltodextrin, or any combination of the foregoing.

[0385] Embodiment 112. The food product of embodiment 111, wherein the reducing sugar is allulose, fructose or soluble corn fiber.

[0386] Embodiment 113. The food product of embodiment 112, wherein the reducing sugar is allulose.

[0387] Embodiment 114. The food product of embodiment 112, wherein the reducing sugar is fructose.

[0388] Embodiment 115. The food product of embodiment 112, wherein the reducing sugar is soluble corn fiber.

[0389] Embodiment 116. The food product of any one of embodiments 91-115, wherein the divalent metal ion salt is an alkaline earth metal salt.

[0390] Embodiment 117. The food product of embodiment 116, wherein the divalent metal ion salt is a calcium salt or a magnesium salt.

[0391] Embodiment 118. The food product of embodiment 117, wherein the divalent metal ion salt is a calcium salt.

[0392] Embodiment 119. The food product of embodiment 118, wherein the calcium salt is any one selected from the group consisting of calcium lactate, calcium carbonate, calcium citrate, calcium chloride, calcium phosphate, calcium sulfate, and any combination thereof.

[0393] Embodiment 120. The food product of embodiment 119, wherein the calcium salt is any one selected from the group consisting of calcium lactate, calcium carbonate, calcium chloride, calcium phosphate, calcium sulfate, and any combination thereof.

[0394] Embodiment 121. The food product of embodiment 120, wherein the calcium salt is any one selected from the group consisting of calcium lactate, calcium chloride, calcium sulfate, and any combination thereof.

[0395] Embodiment 122. The food product of embodiment 121, wherein the calcium salt is calcium lactate.

[0396] Embodiment 123. The food product of embodiment 121, wherein the calcium salt is calcium chloride.

[0397] Embodiment 124. The food product of embodiment 121, wherein the calcium salt is calcium sulfate.

[0398] Embodiment 125. The food product of any one of embodiments 91 to 124, wherein the food product is a precursor to a cooked food product.

[0399] Embodiment 126 The food product of embodiment 125, wherein the food product is a sweet bakery product.

[0400] Embodiment 127. The sweet bakery product of embodiment 126, wherein the sweet bakery product comprises reducing sugars in an amount of about 1% to about 45% by weight, based on the total weight of the unheated sweet bakery product (e.g., dough or batter).

[0401] Embodiment 128. The sweet bakery product according to embodiment 127, wherein the sweet bakery product comprises reducing sugars in an amount of about 5% to about 35% by weight, based on the total weight of the unheated sweet bakery product.

[0402] Embodiment 129. The sweet bakery product according to any of embodiments 126 to 128, wherein the sweet bakery product comprises a divalent metal ion salt in an amount sufficient to provide a free divalent metal ion content of about 0.1% to about 0.5% by weight based on the total weight of the unheated product.

[0403] Embodiment 130. The sweet bakery product according to any one of embodiments 126 to 129, wherein the sweet bakery product comprises a divalent metal ion salt in an amount of about 0.3% to about 0.9% by weight based on the total weight of the unheated product.

[0404] Embodiment 131. The sweet bakery product of any one of embodiments 126 to 130, wherein the sweet bakery product is a dough or batter.

[0405] Embodiment 132. The sweet bakery product of embodiment 131, wherein the sweet bakery product is a biscuit dough or a cake batter.

[0406] Embodiment 133. A sweet bakery product according to embodiment 132, wherein the biscuit dough or cake batter comprises reducing and non-reducing sugars.

[0407] Embodiment 134. The sweet bakery product according to embodiment 133, wherein the biscuit dough or cake batter comprises reducing sugars in an amount of about 25% to about 37% by weight, based on the total weight of the biscuit dough.

[0408] Embodiment 135. A sweet bakery product according to embodiment 133 or 134, wherein the biscuit dough or cake batter comprises non-reducing sugars in an amount of about 4% to about 10% by weight, based on the total weight of the biscuit dough.

[0409] Embodiment 136. A sweet bakery product according to embodiment 133, wherein the biscuit or cake dough comprises reducing sugars in an amount of about 1% to about 10% by weight, based on the total weight of the biscuit dough.

[0410] Embodiment 137. The sweet bakery product according to embodiment 133 or 136, wherein the biscuit dough or cake batter comprises non-reducing sugars in an amount of about 7% to about 20% by weight, based on the total weight of the biscuit dough.

[0411] Embodiment 138. A sweet bakery product according to any one of embodiments 133 to 137, wherein the reducing sugar is allulose, fructose or soluble corn dietary fiber.

[0412] Embodiment 139. A sweet bakery product according to any one of embodiments 133 to 138, wherein the non-reducing sugar is sucrose.

[0413] Embodiment 140. The sweet bakery product according to any one of embodiments 133 to 139, wherein the sweet bakery product is a biscuit dough comprising allulose in an amount of about 1% to about 10% by weight, sucrose in an amount of about 6% to about 30% by weight, and calcium salt in an amount of about 0.1% to about 2% by weight, based on the total weight of the uncooked biscuit dough.

[0414] Embodiment 141. The sweet bakery product according to any one of embodiments 133 to 139, wherein the sweet bakery product is a cake batter comprising sucrose in an amount of about 6% to about 30% by weight, available dietary fiber in an amount of about 1% to about 10% by weight, and a calcium salt in an amount of about 0.1% to about 2% by weight, based on the total weight of the uncooked cake batter.

[0415] Embodiment 142. The sweet bakery product according to any one of embodiments 133 to 139, wherein the sweet bakery product is a cake batter comprising sucrose in an amount of about 6% to about 30% by weight, allulose in an amount of about 1% to about 10% by weight, and calcium salt in an amount of about 0.1% to about 2% by weight, based on the total weight of the uncooked cake batter.

[0416] Embodiment 143. The sweet bakery product according to any one of embodiments 133 to 139, wherein the sweet bakery product is a cake batter comprising fructose in an amount of about 1% to about 15% by weight, and calcium salt in an amount of about 0.1% to about 2% by weight, based on the total weight of the uncooked cake batter.

[0417] Embodiment 144. A sweet bakery product according to any one of embodiments 126 to 143, wherein the sweet bakery product comprises allulose, fructose or soluble dietary fiber in an amount of about 1% by weight to about 45% by weight based on the total weight of the unheated product.

[0418] Embodiment 145. The sweet bakery product of embodiment 144, wherein the sweet bakery product comprises allulose, fructose or soluble dietary fiber in an amount of about 10% to about 25% by weight based on the total weight of the unheated product.

[0419] Embodiment 146. The food product of any one of embodiments 91 to 125, which is a ready-made baking mix for preparing sweet bakery products.

[0420] Embodiment 147. The food product of embodiment 146, wherein the pre-made baking mix comprises reducing sugars in an amount sufficient to provide from about 1% to about 45% by weight of reducing sugars in the uncooked sweet bakery product.

[0421] Embodiment 148. The food product of embodiment 146 or 147, wherein the ready-made baking mix comprises divalent metal ions in an amount sufficient to provide from about 0.1% to about 2% by weight of divalent metal ions in the uncooked sweet bakery product.

[0422] Embodiment 149. The food product of any of embodiments 91 to 148, wherein the food product is less susceptible to browning than the same food product in which the divalent metal ion salt is replaced with the corresponding potassium salt in a stoichiometric amount based on free metal ion content, and / or the food product is less susceptible to acrylamide formation than the same food product in which the divalent metal ion salt is replaced with the corresponding potassium salt in a stoichiometric amount based on free metal ion content.

[0423] Embodiment 150. The food product of any one of embodiments 91-149, wherein the food product is a heated food product.

[0424] Embodiment 151. The food product of embodiment 150, wherein the heated food product is a cake or a biscuit.

[0425] Embodiment 152. The food product of embodiment 150 or 151, wherein the food product is lighter in color than the same food product in which the divalent metal ion salt is replaced with the corresponding potassium salt in a stoichiometric amount based on the free metal ion content, and / or the food product has a lower acrylamide content than the same food product in which the divalent metal ion salt is replaced with the corresponding potassium salt in a stoichiometric amount based on the free metal ion content.

[0426] Embodiment 153. The food product of any of embodiments 91 to 152, wherein the heated food product has an acrylamide content of 20 μg / kg, preferably 15 μg / kg, or more preferably 10 μg / kg or less, 9 μg / kg or less, 8 μg / kg or less, 7 μg / kg or less, 6 μg / kg or less, or 5 μg / kg or less.

[0427] Embodiment 154. The food product of any of embodiments 91-153, wherein the heated food product has an acrylamide content that is 90% or less, preferably 85% or less, more preferably 80% or less, 75% or less, 70% or less, 65% or less, 60% or less, 55% or less, 50% or less, 45% or less, 40% or less, 35% or less, 30% or less, or 25% or less of the acrylamide content of the same food product in which the divalent metal ion salt is replaced with the corresponding potassium salt in a stoichiometric amount based on the free metal ion content.

[0428] Embodiment 155. The method of any of embodiments 54 to 90, wherein the heated food product has an acrylamide content of 20 μg / kg, preferably 15 μg / kg, or more preferably 10 μg / kg or less, 9 μg / kg or less, 8 μg / kg or less, 7 μg / kg or less, 6 μg / kg or less, or 5 μg / kg or less.

[0429] Embodiment 156. The method of any of embodiments 54-90 or 155, wherein the heated food product has an acrylamide content that is 90% or less, preferably 85% or less, more preferably 80% or less, 75% or less, 70% or less, 65% or less, 60% or less, 55% or less, 50% or less, 45% or less, 40% or less, 35% or less, 30% or less, or 25% or less of the acrylamide content of the same food product in which the divalent metal ion salt has been replaced with the corresponding potassium salt in a stoichiometric amount based on the free metal ion content.

Claims

1. A sweetener composition containing a divalent metal ion salt and reducing sugars.

2. The sweetener composition according to claim 1, wherein the reducing sugar is selected from the group consisting of allulose, tagatose, allose, fructose, glucose, lactose, maltose, polysaccharides, soluble dietary fiber such as soluble corn fiber or polydextrose, or maltodextrin, or any combination thereof.

3. The sweetener composition according to claim 1, wherein the divalent metal ion salt is a calcium salt.

4. The sweetener composition according to claim 3, wherein the calcium salt is selected from the group consisting of calcium lactate, calcium carbonate, calcium citrate, calcium chloride, calcium phosphate, calcium sulfate, and any combination thereof.

5. The sweetener composition according to any one of claims 1 to 4, wherein the sweetener composition is a dried sweetener composition.

6. The sweetener composition according to claim 5, wherein the dried sweetener composition contains the divalent metal ion salt in an amount of about 1% to about 20% by weight based on the total weight of the sweetener composition.

7. The sweetener composition according to any one of claims 1 to 4, wherein the sweetener composition is a syrup.

8. The sweetener composition according to claim 7, wherein the syrup contains a divalent metal ion salt in an amount of about 1% to about 20% by weight on a dry solids basis.

9. A method for reducing browning and / or acrylamide formation in food products, the method being: a) To provide an unheated food product by combining reducing sugars with a divalent metal salt and at least one additional amine-containing food component, b) Optionally, heating the uncooked food product to provide a heated food product, Methods that include...

10. The method according to claim 9, wherein the uncooked food product is a precursor to the heated food product, for example, the food product is a fabric or a garment.

11. The method according to claim 9 or 10, wherein the divalent metal ion salt is provided in an amount sufficient to provide a free divalent metal ion content of about 0.01% to about 1% by weight relative to the total weight of the unheated food product.

12. Food products containing reducing sugars, divalent metal ion salts, and additional amine-containing food components.

13. The food product according to claim 12, wherein the food product contains the divalent metal ion salt in an amount of about 0.1% to about 2.0% by weight relative to the total weight of the food product.

14. The food product according to claim 12 or 13, wherein the food product is a precursor to a heated food product.

15. The food product according to claim 14, wherein the food product is a fabric or clothing.

16. The food product according to claim 14, wherein the food product is less prone to browning than the same food product in which the divalent metal ion salt is replaced with a corresponding potassium salt in a stoichiometric amount based on the free metal ion content.

17. The food product according to claim 14, wherein the food product is less likely to form acrylamide than the same food product in which the divalent metal ion salt is replaced with a corresponding potassium salt in a stoichiometric amount based on the free metal ion content.

18. The food product according to claim 12 or 13, wherein the food product is a heated food product.

19. The food product according to claim 18, wherein the heated food product is a cake or a biscuit.

20. The food product according to claim 18, wherein the food product is lighter in color than the same food product in which the divalent metal ion salt is replaced by a corresponding potassium salt in a stoichiometric amount based on the free metal ion content.

21. The food product according to claim 18, wherein the food product has a lower acrylamide content than the same food product in which the divalent metal ion salt is replaced by a corresponding potassium salt in a stoichiometric amount based on the free metal ion content.

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