Bulk sweetener system for confectionery

Abstract

A bulk sweetener composition and a low-carbohydrate confectionery are described. The bulk sweetener composition may comprise at least one of glucose syrup, soluble fiber, and maltodextrin, as well as at least one of monosaccharides, disaccharides, and low-calorie monosaccharides. The bulk sweetener composition may provide at least a 33% reduction in sugar content in confectionery products.

Description

Technical Field

[0001] Cross - Reference to Related Applications This application claims priority to U.S. Provisional Patent Application No. 63 / 452,341, filed Mar. 15, 2023, the entire disclosure of which is incorporated herein by reference.

[0002] The present disclosure generally relates to bulk sweetener compositions and low - carbohydrate confections. The bulk sweetener compositions may be suitable for replacing conventional sucrose and corn syrup mixtures in various confections to reduce their sugar content.

Background Art

[0003] Various confectionery products include a combination of sugar (e.g., sucrose) and corn syrup. The sugar in the mixture provides bulking (e.g., structure), water binding, hygroscopicity, and sweetness, while the corn syrup contributes to providing viscosity and assisting in inhibiting crystallization. Some conventional confections, such as gel - type candies, are made with corn syrup and sucrose in a ratio of 55:45 weight % solids. However, consumers are becoming more interested in confections with less sucrose.

[0004] In recent years, efforts have been made to replace the sugars and corn syrups commonly found in confectionery products with other carbohydrates and non-carbohydrates. For example, polyols such as sorbitol, erythritol, maltitol, and xylitol have been used. The drawback of polyols is that they can cause gastrointestinal problems (e.g., constipation). High-intensity sweeteners, both artificial and natural, such as aspartame, sucralose, acesulfame-K, and stevia, have also been used. However, high-intensity sweeteners do not offer bulk. Some high-intensity sweeteners exhibit a bitter aftertaste. Furthermore, there is a growing consumer demand for products derived from natural ingredients, and therefore artificial sweeteners are undesirable. Another challenge in replacing the traditional sugar and corn syrup blend is maintaining acceptable taste, texture, stability, and coherence.

[0005] Therefore, there is growing interest in whether conventional sucrose and corn syrup blends can be replaced in various confectionery products to reduce sugar content while providing comparable taste, texture, and cohesion to conventional blends, without the use of polyols and high-intensity sweeteners. [Overview of the Initiative]

[0006] This disclosure includes bulk sweetener compositions and low-carbohydrate confectionery containing bulk sweetener compositions. For example, this disclosure includes bulk sweetener compositions. The bulk sweetener composition may comprise at least one of glucose syrup, soluble fiber, and maltodextrin. The bulk sweetener composition may further comprise at least one of monosaccharides, disaccharides, and low-calorie monosaccharides. In some aspects of this disclosure, the bulk sweetener composition does not comprise polyols or high-intensity sweeteners.

[0007] In some embodiments, the bulk sweetener composition may consist of about 0% to about 53% by weight of glucose syrup, about 25% to about 47% by weight of disaccharides, and about 0% to about 12% by weight of low-calorie monosaccharides, based on the total weight of the bulk sweetener composition. The low-calorie monosaccharide may be allulose.

[0008] In some embodiments, the bulk sweetener composition may further contain maltodextrin in an amount of about 0% to about 12% by weight, based on the total weight of the bulk sweetener composition. In some embodiments, the bulk sweetener composition may further contain soluble fiber in an amount of about 0% to about 10% by weight, based on the total weight of the bulk sweetener composition. For example, the soluble fiber may be resistant maltodextrin.

[0009] This disclosure also includes confectionery compositions comprising a bulk sweetener composition. The bulk sweetener composition may comprise at least one of glucose syrup, soluble fiber, and maltodextrin. The bulk sweetener composition may further comprise at least one of monosaccharides, disaccharides, and low-calorie monosaccharides. The bulk sweetener composition may provide at least 33% sugar reduction of the confectionery composition. In some examples, the bulk sweetener composition further comprises water. In some examples, the bulk sweetener composition may not comprise polyols.

[0010] According to some aspects of this disclosure, the low-calorie monosaccharide is allulose, tagatose, or a combination thereof. In some embodiments, the disaccharide is sucrose, maltose, lactose, trehalose, or a combination thereof. In at least one embodiment, the monosaccharide is fructose, glucose, or a combination thereof.

[0011] In some embodiments, the bulk sweetener composition may include soluble fiber. The soluble fiber may be resistant maltodextrin. In at least one embodiment, the glucose syrup is high maltose corn syrup. In some aspects of the present disclosure, the bulk sweetener composition may include soluble fiber, glucose syrup, monosaccharides, and disaccharides. In some embodiments, the bulk sweetener composition may include glucose syrup, maltodextrin, monosaccharides, and disaccharides.

[0012] The confectionery composition described above may be a configuration selected from gel candy, soft candy, and hard candy. In some embodiments, the bulk sweetener composition may be a configuration that provides at least 50% sugar reduction of the confectionery composition.

[0013] This disclosure also includes low-carbohydrate gelled confectionery. Low-carbohydrate gelled confectionery may be composed of a gelling agent comprising gelatin, pectin, starch, hydrophilic colloid, or a combination thereof. Low-carbohydrate gelled confectionery may also be composed of a bulk sweetener composition. The bulk sweetener composition may be composed of at least one of glucose syrup, soluble fiber, and maltodextrin, and at least one of monosaccharides, disaccharides, and low-calorie monosaccharides selected from allulose and tagatose. Low-carbohydrate gelled confectionery may be composed of a polyol-free composition. Low-carbohydrate gelled confectionery may be composed of a gelled confectionery having a texture similar to that of a gelled confectionery comprising corn syrup and sucrose in a solid ratio of 55:45% by weight. In some embodiments, the bulk sweetener composition may be composed of monosaccharides in the form of fructose and disaccharides in the form of sucrose.

[0014] In at least one embodiment, the bulk sweetener composition comprises disaccharides in the form of allulose and sucrose. In some embodiments, the gelling agent is pectin. In other embodiments, the gelling agent is gelatin. In some aspects of the present disclosure, the gelled confectionery does not contain high-intensity sweeteners. In some embodiments, the low-sugar gelled confectionery may contain 12 grams or less of sugar per 30-gram serving. [Modes for carrying out the invention]

[0015] Specific aspects of this disclosure are described in more detail below. In the event of any conflict between terms and / or definitions incorporated by reference and those provided herein, the terms and definitions provided herein shall prevail.

[0016] Where used herein, the terms “comprisese,” “comprising,” or any other variation thereof are intended to encompass non-exclusive inclusion, meaning that a process, method, composition, article, or apparatus containing the enumerated elements may include not only those elements but also elements not expressly enumerated, or other elements specific to such process, method, composition, article, or apparatus. The term “exemplary” is used in the sense of “example” rather than “ideal.” Where used in this disclosure, the singular “a,” “an,” and “the” include the plural unless otherwise interpreted by context. Relative terms such as “about,” “substantially,” and “approximately” mean nearly the same as the number or value being referenced and should be understood to include a variation of ±5% of a particular quantity or value.

[0017] All proportions and ratios used in this disclosure are based on the weight of the total composition.

[0018] This disclosure relates to bulk sweetener compositions and low-sugar confectionery. The bulk sweetener compositions can be used to replace conventional sucrose and corn syrup mixtures in various confectionery to provide a low sugar content. The bulk sweetener compositions of this disclosure may consist of various combinations of carbohydrates. Exemplary bulk sweetener compositions may be in the form of syrups. For example, the bulk sweetener compositions disclosed herein may also be called bulk phase-substituted syrups.

[0019] The bulk sweetener compositions according to this disclosure may comprise at least one of glucose syrup, soluble fiber, and maltodextrin. In some embodiments, the bulk sweetener composition may comprise at least one of glucose syrup and soluble fiber. In at least one embodiment, the bulk sweetener composition may not comprise maltodextrin. The bulk sweetener composition may further comprise at least one of monosaccharides, disaccharides, and low-calorie monosaccharides. In some embodiments, the bulk sweetener composition may also comprise water. In other embodiments, the bulk sweetener compositions according to this disclosure may not comprise added water. Each of the carbohydrates in the bulk sweetener composition may contribute to the bulking and / or sweetness of the composition.

[0020] The carbohydrates in the bulk sweetener compositions of this disclosure may be classified into groups based on their molecular weight. For example, the bulk sweetener compositions may include high molecular weight fibers such as polydextrose, fructo-oligosaccharides, oligofructose, inulin, isomaltoligosaccharides, mannan-oligosaccharides, galactooligosaccharides, xylooligosaccharides, and resistant maltodextrin. The high molecular weight fibers of this disclosure may have an average molecular weight greater than that of sucrose. The bulk sweetener compositions may also include low molecular weight sugars. The low molecular weight sugars may include monosaccharides and disaccharides.

[0021] Table 1 contains the average molecular weights of various carbohydrates, including suitable components that may be used in the bulk sweetener compositions of this disclosure. [Table 1]

[0022] In some embodiments, the bulk sweetener composition may comprise a glucose syrup, such as corn syrup and high maltose corn syrup. The glucose syrup may be derived from corn, rice, wheat, potato, barley, and cassava. The glucose syrup or corn syrup may comprise a dextrose equivalent ("DE") in the range of about 40 to about 63. In some embodiments of this disclosure, the glucose syrup does not comprise high fructose corn syrup (having a DE in the range of about 52 to 97).

[0023] The bulk sweetener compositions disclosed herein may include one or more dietary fibers. Various fibers (e.g., dietary fibers) may be used in the bulk sweetener compositions to replace certain properties provided by corn syrup in conventional mixtures. The dietary fibers may include soluble fibers, indigestible fibers, or insoluble fibers. In some embodiments, the bulk sweetener compositions may include soluble fibers. For example, the bulk sweetener compositions may include soluble fiber syrup. Examples of soluble fiber syrups include soluble corn fiber, resistant maltodextrin, inulin, polydextrose, beta-glucan, soluble wheat or corn dextrin (e.g., Nutriose®), and Promitor®. In some embodiments, the soluble fiber may consist of high molecular weight tolerant dextrin having an average molecular weight of approximately 4,000 g / mol to approximately 6,000 g / mol, or low molecular weight tolerant dextrin having an average molecular weight of approximately 1,500 g / mol to approximately 4,000 g / mol. Dietary fiber may be included to provide bulk. The soluble fiber may consist of high molecular weight tolerant dextrin having an average molecular weight of 4,000 to 6,000 g / mol, or low molecular weight tolerant dextrin having an average molecular weight of 1,500 to 4,000 g / mol.

[0024] The bulk sweetener compositions of the present disclosure may also be configured to include maltodextrin. Maltodextrin may be included to provide bulk. The maltodextrin of the present disclosure may be configured to have a DE in the range of about 3 to about 20. For example, the maltodextrin may be configured to have a DE of about 5 to about 10 or about 10 to about 20.

[0025] The bulk sweetener compositions disclosed herein may also have a composition that includes saccharides. For example, the bulk sweetener composition may have a composition that includes disaccharides. In some embodiments, the bulk sweetener composition may further have a composition that includes monosaccharides and / or low-calorie monosaccharides. Exemplary disaccharides include sucrose (sugar), maltose, lactose, trehalose, and cellobiose. The bulk sweetener composition that includes monosaccharides may have a composition that includes glucose or fructose. The low-calorie monosaccharides may have a composition that includes allulose and tagatose. Also, it may have a composition that includes other rare sugars (e.g., sorbose and allose). In some embodiments, the monosaccharides and / or disaccharides may be provided via other components in the bulk sweetener composition, such as, for example, glucose syrup or corn syrup. It may have a composition that includes sugars of a smaller molecular weight (e.g., monosaccharides and / or disaccharides) to provide crystallization and wettability. It may have a composition that uses sugars of a smaller molecular weight to reduce the water activity. For example, sugars of a smaller molecular weight may be used to reduce the water activity from a water activity value of about 0.7 to a water activity value of about 0.5.

[0026] The bulk sweetener compositions of the present disclosure may also have a composition that includes various combinations of the carbohydrates described in the present disclosure. In one example, the bulk sweetener composition may have a composition that includes soluble fiber, maltodextrin, low-calorie monosaccharides, and disaccharides. For example, the bulk sweetener composition may have a composition that includes resistant maltodextrin, maltodextrin, allulose, and sucrose. In another example, the bulk sweetener composition may have a composition that includes glucose syrup, soluble fiber syrup, monosaccharides, and disaccharides. For example, the bulk sweetener composition may have a composition that includes high maltose corn syrup, resistant maltodextrin, fructose, and sucrose. Also, the bulk sweetener compositions of the present disclosure may have a composition that includes two or more carbohydrates from the same category. For example, the bulk sweetener composition may have a composition that includes fructose and glucose.

[0027] The bulk sweetener compositions disclosed in the present disclosure may be commercialized based on the characteristics of each carbohydrate component in the bulk sweetener composition. For example, in a bulk sweetener composition containing soluble fiber syrup and monosaccharides and / or disaccharides, the monosaccharides and / or disaccharides may be added in a certain amount to manipulate the desired characteristics of the soluble fiber. In some embodiments, the concentration of components such as soluble fiber may be increased based on the desired viscosity of the bulk sweetener composition. In other embodiments, the amount of sugar with a smaller molecular weight may be increased to raise the glass transition temperature. The ratio of high molecular weight fiber to lower molecular weight sugar in the bulk sweetener composition of the present disclosure can provide a desired glass transition temperature. In some embodiments, the bulk sweetener composition can provide a texture in confections similar to that in confections based on a conventional corn syrup and sucrose mixture at a ratio of 55:45% by weight solids.

[0028] The ratio between carbohydrates in the bulk sweetener composition of the present disclosure greatly depends on the desired sugar reduction in confections. Some embodiments of the present disclosure can provide up to 90% sugar reduction in various confections. In some examples, the sugar content (e.g., sucrose) in confections containing the bulk sweetener composition may be reduced by at least 25%, at least 30%, at least 35%, at least 40%, at least 50%, at least 60%, at least 70%, at least 75%, at least 80%, at least 85%, at least 90%, or at least 95%. In some examples, confections containing the bulk sweetener composition may have a composition containing less than 50% by weight sugar.

[0029] In some aspects of this disclosure, the sugar content of the low-carbohydrate confectionery may range from about 0.5 grams to about 13 grams per 30 grams serving. For example, the sugar content of the low-carbohydrate confectionery may range from 1 gram to 5 grams per 30 grams serving, 2 grams to 3 grams per 30 grams serving, 4 grams to 6 grams per 30 grams serving, 7 grams to 9 grams per 30 grams serving, or 10 grams to 12 grams per 30 grams serving. In some embodiments, the sugar content of the low-carbohydrate confectionery may be less than 0.5 grams per 30 grams serving.

[0030] As an example, the bulk sweetener composition for providing 13g of sugar per 30g serving according to this disclosure may have the following components: [Table 2]

[0031] The bulk sweetener compositions of this disclosure, as specified in Table 2, and various combinations of their respective ranges, can reduce the amount of carbohydrates from approximately 20g per 30g serving of confectionery to 13g per 30g serving, achieving a 33% reduction in carbohydrates.

[0032] As an example, the bulk sweetener composition provided herein for providing 10g of carbohydrates per 30g serving may include the following components: [Table 3]

[0033] The bulk sweetener compositions of this disclosure, as specified in Table 3, and various combinations of their respective ranges, can reduce the amount of carbohydrates from approximately 20g per 30g serving of confectionery to 10g per 30g serving, achieving a 50% reduction in carbohydrates.

[0034] As an example, a bulk sweetener composition for providing 7 g of sugar per 30 g served in accordance with this disclosure may comprise the following components: [Table 4]

[0035] The bulk sweetener compositions of this disclosure, as specified in Table 4, and various combinations of their respective ranges, can reduce the amount of carbohydrates from approximately 20g per 30g serving of confectionery to 7g per 30g serving, achieving a reduction of at least 60% in carbohydrates.

[0036] As an example, a bulk sweetener composition for providing 5 g of sugar per 30 g served in accordance with this disclosure may comprise the following components: [Table 5]

[0037] The bulk sweetener compositions of this disclosure, as specified in Table 5, and various combinations of their respective ranges, can reduce the amount of carbohydrates from approximately 20g per 30g serving of confectionery to 5g per 30g serving, achieving a 75% reduction in carbohydrates.

[0038] As an example, a bulk sweetener composition for providing 10g to 12g of sugar per 30g as provided in accordance with this disclosure may have the following components: [Table 6]

[0039] The bulk sweetener compositions of this disclosure, as specified in Table 6, and various combinations of their respective ranges, can reduce the amount of carbohydrates from approximately 20g per 30g serving of confectionery to 10g to 12g per 30g serving, achieving a reduction of approximately 40% to 50% in carbohydrates.

[0040] As an example, a bulk sweetener composition for providing 7g to 9g of sugar per 30g served in accordance with this disclosure may comprise the following components: [Table 7]

[0041] The bulk sweetener compositions of this disclosure, as specified in Table 7, and various combinations of their respective ranges, can reduce the amount of carbohydrates from approximately 20g per 30g serving of confectionery to 7g to 9g per 30g serving, achieving a reduction of at least approximately 55%, including a reduction of approximately 55% to approximately 65%.

[0042] As an example, a bulk sweetener composition for providing 4g to 6g of sugar per 30g served in accordance with this disclosure may comprise the following components: [Table 8]

[0043] The bulk sweetener compositions of this disclosure, as specified in Table 8, and various combinations of their respective ranges, can reduce the amount of carbohydrates from approximately 20g per 30g serving of confectionery to 4g to 6g per 30g serving, achieving a reduction of at least approximately 70%, including a reduction of approximately 70% to approximately 80% in carbohydrates.

[0044] As an example, the bulk sweetener composition for providing 2g to 3g of sugar per 30g serving according to this disclosure may contain the following components: [Table 9]

[0045] The bulk sweetener compositions of this disclosure, as specified in Table 9, and various combinations of their respective ranges, can reduce the amount of carbohydrates from approximately 20g per 30g serving of confectionery to 2g to 3g per 30g serving, achieving a reduction of at least approximately 85%, including a reduction of approximately 85% to approximately 90% in carbohydrates.

[0046] As an example, a bulk sweetener composition for providing less than 0.5g of sugar per 30g serving may, according to this disclosure, comprise the following components: [Table 10]

[0047] The bulk sweetener compositions of this disclosure, as specified in Table 10, and various combinations of their respective ranges, can reduce the amount of carbohydrates from approximately 20g per 30g serving of confectionery to less than 0.5g per 30g serving, achieving a reduction of at least approximately 98% in carbohydrates.

[0048] In some embodiments of this disclosure, the concentration of monosaccharides and / or disaccharides in the bulk sweetener composition may also be provided via other components such as corn syrup, maltodextrin, and / or fruit components.

[0049] The bulk sweetener compositions of this disclosure (e.g., bulk substitution compositions or bulk phase substitution syrups) can be used in a variety of confectionery products to reduce sugar content. Confectionery products may include chewy candies (e.g., nougat, soft caramel, toffee, etc.) and soft candies (e.g., gummies, jellies, gummy drops). In some embodiments, the soft candies may be aerated. Exemplary aerated candies include, but are not limited to, marshmallows and nougat. Confectionery products may also include hard candies (e.g., hard candies and tablet-shaped candies).

[0050] In some embodiments of this specification, the bulk sweetener compositions of this disclosure may be incorporated into gel-like (e.g., gummy) confectionery. The gelled confectionery may comprise the bulk sweetener composition and a gelling agent. The gelling agent may include, but is not limited to, gelatin, pectin, starch, dextrin, hydrophilic colloids, milk-based proteins, and combinations thereof. Other components may include, but are not limited to, colorants, flavors, and glazing agents. The gelled confectionery of this disclosure may be low-sugar gelled confectionery. The sugar content may be reduced by at least 50%.

[0051] Conventional gelling candies, such as gummies or jellies, are typically made using a blend of sugar and corn syrup. Gelling agents (e.g., gelatin, pectin, starch, carrageenan, agar) may be used to set the product and provide the desired texture (e.g., elastic, chewy, brittle (short), etc.). The final moisture content of the gelling candy may range from about 15% to about 25%, depending on the desired texture. A typical sugar content per serving of gummies or jellies is 14 to 20 grams. Such conventional gelling candies may be configured to have a sugar content of 14 to 20 grams / 30 grams. The bulk sweetener compositions of this disclosure may be used in place of conventional sugar and corn syrup blends in gelling candies and may provide 12 grams or less of sugar per 30-gram serving.

[0052] The low-carbohydrate gelled confectionery according to this disclosure may contain a bulk sweetener composition or a bulk phase-substituted syrup. For example, the low-carbohydrate gelled confectionery may contain the following components in weight percentages: [Table 11]

[0053] Low-carbohydrate gelling confectionery having the components listed in Table 11 may contain 67% to 83% by weight of the bulk phase substitution syrup disclosed herein. The bulk phase substitution syrup may have a composition according to any one of the products shown in Tables 6 to 10.

[0054] In some embodiments of this disclosure, the bulk sweetener compositions of this disclosure may be incorporated into fruit chews (fruit-flavored soft candies). Conventional fruit chews are typically made using a blend of sugar and corn syrup. Fruit chews may or may not be granular and may contain a gelling agent or a hydrophilic colloid such as gelatin or gummy. Fruit chews may also contain hard fat to prevent stickiness and improve stand. The final moisture content of fruit chews may be in the range of 4% to 12%, depending on the desired texture. A typical sugar content per serving of fruit chew is 15 to 20 grams. Such conventional fruit chews may have a sugar content of 15 to 20 grams / 30 grams serving. The bulk sweetener compositions of this disclosure may be used in place of conventional sugar and corn syrup blends in fruit chew compositions and may provide 12 grams or less of sugar per 30-gram serving.

[0055] The low-carbohydrate fruit chews according to this disclosure may comprise a bulk sweetener composition or a bulk phase-substituted syrup. For example, the low-carbohydrate fruit chews may comprise the following components in weight percentages: [Table 12]

[0056] Low-carbohydrate fruit chews having the components listed in Table 12 may contain 67.75% to 91.90% by weight of the bulk phase-substituted syrup disclosed herein. The bulk phase-substituted syrup may have a composition according to any one of the products shown in Tables 6 to 10.

[0057] In some embodiments of this disclosure, the bulk sweetener compositions of this disclosure may be incorporated into nougat compositions. The nougat may be flavored with fruit, nuts, or chocolate. The nougat may also contain fat in the form of nut butter or paste. The nougat density may be typically 0.8–1.0 g / ml aeration, and the final water content may be in the range of 8%–10%. The typical sugar content per serving of nougat is 16–20 grams. Such conventional nougat may be configured to have a sugar content of 16–20 grams / 30 grams serving. The bulk sweetener compositions of this disclosure may be used in place of conventional sugar and corn syrup blends in nougat compositions and may provide 12 grams or less of sugar per 30 grams serving.

[0058] The low-carbohydrate nougat according to this disclosure may comprise a bulk sweetener composition or a bulk phase-substituted syrup. For example, the low-carbohydrate nougat may comprise the following components in weight percentages: [Table 13]

[0059] Low-carbohydrate nougat having the components listed in Table 13 may be configured to contain 80% to 89% by weight of the bulk phase substitution syrup disclosed herein. The bulk phase substitution syrup may be configured to have a composition according to any one of the products shown in Tables 6 to 10.

[0060] In some embodiments of this disclosure, the bulk sweetener compositions of this disclosure may be incorporated into marshmallow compositions. Conventional marshmallows are typically made using a blend of sugar and corn syrup. Marshmallows may be granular or non-granular and may contain stabilizers such as gelatin and / or protein to stabilize the foamy structure. Marshmallows typically undergo aeration of 0.25 to 0.70 g / ml, depending on the desired final density. The final water content of the marshmallows may be in the range of 5% to 18%, depending on the desired texture. A typical sugar content per serving of marshmallows is 15 to 20 grams. Such conventional marshmallows may have a sugar content of 15 to 20 grams per 30-gram serving. The bulk sweetener compositions of this disclosure may be used in place of conventional sugar and corn syrup blends in marshmallow compositions and may provide 12 grams or less of sugar per 30-gram serving.

[0061] The low-sugar marshmallows according to this disclosure may comprise a bulk sweetener composition or a bulk phase-substituted syrup. For example, the reduced-sugar marshmallows may comprise the following components in weight percentages: [Table 14]

[0062] Low-carbohydrate marshmallows having the components listed in Table 14 may also contain 75% to 93.50% by weight of the bulk phase substitution syrup disclosed herein. The bulk phase substitution syrup may have a composition according to any one of the products shown in Tables 6 to 10.

[0063] In some embodiments of this disclosure, the bulk sweetener compositions of this disclosure may be incorporated into caramel confectionery. Conventional caramel is typically made using a blend of sugar and corn syrup. Caramel may be distinctly different from other confectionery products by using dairy components to give it a characteristic texture, color, and flavor. Caramel may also contain a gelling agent (e.g., gelatin, pectin, starch, carrageenan, or agar) to solidify the product and control its flow when cooled, in order to maintain the shape of the product and resist flowing. Caramel may be brown or white depending on the process conditions applied (e.g., air combustion vs. vacuum combustion). The final moisture content of the caramel may be in the range of 8% to 18% depending on the desired texture and application. For example, the final moisture content may vary between caramel in cut, packaged piece, and caramel filling forms. The typical sugar content per serving of caramel confectionery is 14 to 18 grams. Such conventional caramels may have a sugar content of 14 to 18 grams per 30 grams. The bulk sweetener composition of this disclosure may be used in place of conventional sugar and corn syrup blends in caramel compositions and may provide 12 grams or less of sugar per 30 grams.

[0064] The low-carbohydrate caramel according to this disclosure may comprise a bulk sweetener composition or a bulk phase-substituted syrup. For example, the reduced caramel may comprise the following components in weight percentages: [Table 15]

[0065] Low-carbohydrate caramels having the components listed in Table 15 may contain 15.88% to 78.55% by weight of the bulk phase-substituted syrup disclosed herein. The bulk phase-substituted syrup may have a composition according to any one of the products shown in Tables 6 to 10.

[0066] In some embodiments of this disclosure, the bulk sweetener compositions of this disclosure may be incorporated into hard candy compositions. Conventional hard candies are typically made using a blend of sugar and corn syrup. Hard candies may also contain colorants and flavorings. In some embodiments, hard candies may be fruit-flavored. Fruit-flavored hard candies may also contain acids to enhance the flavor. The final water content of the hard candies may be in the range of 1% to 3%. A typical sugar content per serving of hard candy is 22 to 27 grams. Such conventional hard candies may have a sugar content of 22 to 27 grams per 30-gram serving. The bulk sweetener compositions of this disclosure may be used in place of conventional sugar and corn syrup blends in hard candy products and may provide 12 grams or less of sugar per 30-gram serving.

[0067] The low-carbohydrate hard candy according to this disclosure may comprise a bulk sweetener composition or a bulk phase-substituted syrup. For example, the low-carbohydrate hard candy may comprise the following components in weight percentages: [Table 16]

[0068] Low-carbohydrate hard candies having the components listed in Table 16 may also be configured to include 94% to 98.75% by weight of the bulk phase substitution syrup disclosed herein. The bulk phase substitution syrup may be configured to have a composition according to any one of the products shown in Tables 6 to 10.

[0069] The bulk sweetener compositions disclosed herein may have the ability to replace conventional sucrose and corn syrup blends in various confectionery products and reduce sugar content, while providing taste, texture, and cohesion comparable to conventional blends without the use of polyols. The compositions disclosed herein may also be polyol-free or sugar alcohol-free. Furthermore, the compositions disclosed herein may also be high-intensity sweetener-free.

[0070] The following embodiments are intended to illustrate the Disclosure without inherently limiting it. It is understood that the Disclosure includes additional embodiments consistent with the foregoing description and the following embodiments. [Examples]

[0071] Example 1A

[0072] Compared to a gummy product containing approximately 20g of sugar per 30g serving, a low-sugar gummy product containing 13g of sugar per 30g serving was prepared by combining the bulk phase with other components shown in Table 17. [Table 17]

[0073] Example 1B

[0074] Compared to a gummy product containing approximately 20g of sugar per 30g serving, a low-sugar gummy product containing 13g of sugar per 30g serving was prepared by combining the bulk phase with other components shown in Table 18. [Table 18]

[0075] Example 1C

[0076] A low-sugar gummy product containing 13g of sugar per 30g serving was prepared by combining the bulk phase with other components shown in Table 19, compared to a gummy product containing approximately 20g of sugar per 30g serving. [Table 19]

[0077] Example 2A

[0078] Compared to a gummy product containing approximately 20g of sugar per 30g serving, a low-sugar gummy product containing 10g of sugar per 30g serving was prepared by combining the bulk phase with other components shown in Table 20. [Table 20]

[0079] Example 2B

[0080] Compared to a gummy product containing approximately 20g of sugar per 30g serving, a low-sugar gummy product containing 10g of sugar per 30g serving was prepared by combining the bulk phase with other components shown in Table 21. [Table 21]

[0081] Example 2C

[0082] Compared to a gummy product containing approximately 20g of sugar per 30g serving, a low-sugar gummy product containing 10g of sugar per 30g serving was prepared by combining the bulk phase with other components shown in Table 22. [Table 22]

[0083] Example 3

[0084] Compared to a gummy product containing approximately 20g of sugar per 30g serving, a low-sugar gummy product containing 7g of sugar per 30g serving was prepared by combining the bulk phase with other components shown in Table 23. [Table 23]

[0085] Example 4

[0086] Compared to a gummy product containing approximately 20g of sugar per 30g serving, a low-sugar gummy product containing 5g of sugar per 30g serving was prepared by combining the bulk phase with other components shown in Table 24. [Table 24]

[0087] Example 5

[0088] A low-sugar gummy product containing 12g of sugar per 30g serving was prepared using the ingredients shown in Table 25. [Table 25]

[0089] Example 6

[0090] A low-sugar gummy product containing 9g of sugar per 30g serving was prepared using the ingredients shown in Table 26. [Table 26]

[0091] Example 7

[0092] A low-sugar gummy product containing 10g of sugar per 30g serving was prepared using the ingredients shown in Table 27. [Table 27]

[0093] Example 8

[0094] A low-sugar gummy product containing 8g of sugar per 30g serving was prepared using the ingredients shown in Table 28. [Table 28]

[0095] Example 9

[0096] A low-sugar gummy product containing 5g of sugar per 30g serving was prepared using the ingredients shown in Table 29. [Table 29]

[0097] Example 10A

[0098] A low-carbohydrate gummy product containing 3g of sugar per 30g serving was prepared using the ingredients shown in Table 30. [Table 30]

[0099] Example 10B

[0100] A low-carbohydrate gummy product containing 3g of sugar per 30g serving was prepared using the ingredients shown in Table 31. [Table 31]

[0101] Example 11

[0102] Low-carbohydrate gummy products containing less than 0.5g of sugar per 30g serving were prepared with the ingredients shown in Table 32. [Table 32]

[0103] Example 12

[0104] A low-sugar fruit chew product containing 11g of sugar per 30g serving was prepared with the ingredients shown in Table 33. [Table 33]

[0105] Example 13

[0106] A low-sugar fruit chew product containing 8g of sugar per 30g serving was prepared with the ingredients shown in Table 34. [Table 34]

[0107] Example 14

[0108] A low-sugar fruit chew product containing 5g of sugar per 30g serving was prepared with the ingredients shown in Table 35. [Table 35]

[0109] Example 15

[0110] A low-sugar fruit chew product containing 3g of sugar per 30g serving was prepared with the ingredients shown in Table 36. [Table 36]

[0111] Example 16

[0112] Low-sugar fruit chew products containing less than 0.5g of sugar per 30g serving were prepared with the ingredients shown in Table 37. [Table 37]

[0113] Example 17

[0114] A low-sugar nougat product containing 12g of sugar per 30g serving was prepared using the ingredients shown in Table 38. [Table 38]

[0115] Example 18

[0116] A low-sugar nougat product containing 12g of sugar per 30g serving was prepared using the ingredients shown in Table 39. [Table 39]

[0117] Example 19

[0118] A low-sugar nougat product containing 8g of sugar per 30g serving was prepared using the ingredients shown in Table 40. [Table 40]

[0119] Example 20

[0120] A low-sugar nougat product containing 5g of sugar per 30g serving was prepared using the ingredients shown in Table 41. [Table 41]

[0121] Example 21

[0122] A low-sugar nougat product containing 3g of sugar per 30g serving was prepared using the ingredients shown in Table 42. [Table 42]

[0123] Example 22

[0124] Low-sugar marshmallows containing 12g of sugar per 30g serving were prepared using the ingredients shown in Table 43. [Table 43]

[0125] Example 23

[0126] Low-sugar marshmallows containing 9g of sugar per 30g serving were prepared using the ingredients shown in Table 44. [Table 44]

[0127] Example 24

[0128] Low-sugar marshmallows containing 7g of sugar per 30g serving were prepared using the ingredients shown in Table 45. [Table 45]

[0129] Example 25

[0130] Low-sugar marshmallows containing 5g of sugar per 30g serving were prepared using the ingredients shown in Table 46. [Table 46]

[0131] Example 26

[0132] Low-sugar marshmallows containing 3g of sugar per 30g serving were prepared using the ingredients shown in Table 47. [Table 47]

[0133] Example 27

[0134] Low-sugar marshmallows containing less than 0.5g of sugar per 30g serving were prepared using the ingredients shown in Table 48. [Table 48]

[0135] Example 28

[0136] Low-sugar caramel containing 11g of sugar per 30g serving was prepared using the ingredients shown in Table 49. [Table 49]

[0137] Example 29A

[0138] Low-sugar caramel containing 8g of sugar per 30g serving was prepared using the ingredients shown in Table 50. [Table 50]

[0139] Example 29B

[0140] Low-sugar caramel containing 8g of sugar per 30g serving was prepared using the ingredients shown in Table 51. [Table 51]

[0141] Example 30

[0142] Low-sugar caramel containing 5g of sugar per 30g serving was prepared using the ingredients shown in Table 52. [Table 52]

[0143] Example 31

[0144] Low-sugar caramel containing 3g of sugar per 30g serving was prepared using the ingredients shown in Table 53. [Table 53]

[0145] Example 32

[0146] A low-carbohydrate hard candy containing 17g of sugar per 30g serving was prepared using the ingredients shown in Table 54. [Table 54]

[0147] Example 33

[0148] A low-carbohydrate hard candy containing 12g of sugar per 30g serving was prepared using the ingredients shown in Table 55. [Table 55]

[0149] Example 34

[0150] A low-carbohydrate hard candy containing 8g of sugar per 30g serving was prepared using the ingredients shown in Table 56. [Table 56]

[0151] Example 35

[0152] A low-carbohydrate hard candy containing 5g of sugar per 30g serving was prepared using the ingredients shown in Table 57. [Table 57]

[0153] Example 36

[0154] A low-carbohydrate hard candy containing 3g of sugar per 30g serving was prepared using the ingredients shown in Table 58. [Table 58]

[0155] While various embodiments are described, it should be noted that this disclosure is not limited to these embodiments. Other aspects and embodiments of this disclosure will be apparent to those skilled in the art by considering the specifications and practices of the embodiments disclosed herein. This specification and the embodiments are illustrative only, and the true scope and spirit of this disclosure are intended to be shown by the following claims.

Claims

1. A bulk sweetener composition, At least one of glucose syrup, soluble fiber, and maltodextrin, A bulk sweetener composition comprising at least one of monosaccharides, disaccharides, and low-calorie monosaccharides.

2. A bulk sweetener composition according to claim 1, which does not contain polyols or high-intensity sweeteners.

3. Based on the total weight of the bulk sweetener composition, an amount of glucose syrup ranging from approximately 0% to approximately 53% by weight is used. Based on the total weight of the bulk sweetener composition, the amount of disaccharides is approximately 25% to approximately 47% by weight, The bulk sweetener composition contains, based on its total weight, a low-calorie monosaccharide in an amount of about 0% to about 12% by weight, The bulk sweetener composition according to claim 1.

4. The bulk sweetener composition according to claim 3, wherein the low-calorie monosaccharide is allulose.

5. The bulk sweetener composition further comprises an amount of maltodextrin in an amount of about 0% to about 12% by weight, based on the total weight of the bulk sweetener composition. The bulk sweetener composition according to claim 3.

6. Based on the total weight of the bulk sweetener composition, the composition further contains soluble fiber in an amount of about 0% to about 10% by weight. The bulk sweetener composition according to claim 3.

7. The bulk sweetener composition according to claim 6, wherein the soluble fiber is resistant maltodextrin.

8. A confectionery composition, A bulk sweetener composition, At least one of glucose syrup, soluble fiber, and maltodextrin, A bulk sweetener composition comprising at least one of monosaccharides, disaccharides, and low-calorie monosaccharides, A confectionery composition wherein the bulk sweetener composition provides at least 33% of the sugar content of the confectionery composition.

9. The confectionery composition according to claim 8, wherein the bulk sweetener composition further contains water.

10. The confectionery composition according to claim 8, wherein the bulk sweetener composition does not contain polyols.

11. The confectionery composition according to claim 8, wherein the low-calorie monosaccharide is allulose, tagatose, or a combination thereof.

12. The confectionery composition according to claim 8, wherein the disaccharide is sucrose, maltose, lactose, trehalose, or a combination thereof.

13. The confectionery composition according to claim 8, wherein the monosaccharide is fructose, glucose, or a combination thereof.

14. The confectionery composition according to claim 8, wherein the bulk sweetener composition contains soluble fiber.

15. The confectionery composition according to claim 14, wherein the soluble fiber is resistant maltodextrin.

16. The confectionery composition according to claim 8, wherein the glucose syrup is a high-maltose corn syrup.

17. The confectionery composition according to claim 8, wherein the bulk sweetener composition comprises soluble fiber, glucose syrup, monosaccharides, and disaccharides.

18. The confectionery composition according to claim 8, wherein the bulk sweetener composition comprises glucose syrup, monosaccharides, and disaccharides.

19. The confectionery composition according to claim 8, wherein the confectionery composition is selected from gel candy, soft candy, and hard candy.

20. The confectionery composition according to claim 8, wherein the bulk sweetener composition provides at least 50% of the sugar content of the confectionery composition.

21. It is a low-sugar gel confectionery, Gelling agents including gelatin, pectin, starch, hydrophilic colloids, or combinations thereof, and At least one of glucose syrup, soluble fiber, and maltodextrin, A bulk sweetener composition comprising monosaccharides, disaccharides, and at least one low-calorie monosaccharide selected from allulose and tagatose, The aforementioned gelled confectionery is a low-sugar gelled confectionery that does not contain polyols.

22. The low-sugar gelled confectionery according to claim 21, having a texture similar to that of a gelled confectionery containing corn syrup and sucrose in a solid ratio of 55:45 by weight.

23. The low-carbohydrate gelling confectionery according to claim 21, wherein the bulk sweetener composition comprises monosaccharides in the form of fructose and disaccharides in the form of sucrose.

24. The low-carbohydrate gelling confectionery according to claim 21, wherein the bulk sweetener composition comprises monosaccharides in the form of fructose and disaccharides in the form of sucrose.

25. The low-carbohydrate gelling confectionery according to claim 21, wherein the bulk sweetener composition comprises disaccharides in the form of allulose and sucrose.

26. The low-carbohydrate gelled confectionery according to claim 21, wherein the gelling agent is pectin.

27. The low-carbohydrate gelled confectionery according to claim 21, wherein the gelling agent is gelatin.

28. The low-carbohydrate gelled confectionery according to claim 21, wherein the low-carbohydrate gelled confectionery does not contain a high-intensity sweetener.

29. The low-carbohydrate gelled confectionery according to claim 21, wherein the low-carbohydrate gelled confectionery contains 12 grams or less of sugar per 30 grams of the amount provided.

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