Oligosaccharide compositions and methods for making same

Abstract

Compositions that can be used in food products, cosmetics, or functional food products, and consumer products containing such compositions are provided.The compositions can include at least one or more oligosaccharides and one or more components.The compositions can have a sweet taste and can be suitable for use as a sweetener, binder, and / or fiber content enhancer in end products such as consumer products.The compositions can provide a convenient sweet taste, a desirable texture, or other desirable characteristics.

Description

[Technical Field]

[0001] This application claims priority to U.S. Provisional Patent Application No. 62 / 959,810, filed January 10, 2020. The entire contents of the aforementioned patent application are incorporated herein by reference. [Background technology]

[0002] background Although sugary foods and beverages are generally a common part of cultural and lifestyle habits around the world, the sugar they contain has been linked to obesity, diabetes, poor dental health, and destructive behaviors in humans. As a result, consumer preferences are shifting away from sugary foods, and governments are increasingly implementing regulations to encourage less sugar consumption.

[0003] Thus, the industry has been searching for reasonable low-calorie sweeteners to replace sugar in foods and beverages for decades. Unfortunately, many sugar substitutes are produced from non-natural resources and often contain a potential bitter or other unpleasant taste along with their sweetness, both of which may be unappealing to consumers. Furthermore, while many sweeteners can mimic the sweetness of sugar in foods and beverages, few can mimic the wide range of roles that sugar plays in foods, such as bulking, modulating texture, providing structure, acting as a preservative, and modulating color and flavor through caramelization and Maillard reactions. Furthermore, many of these bulk sweeteners that can mimic the physical properties of sugar have gastrointestinal tolerance issues, which limits their use to well below the amount required to replace sugar in a standard Western diet.

[0004] Dietary fiber is an important part of an effective diet and helps maintain digestive health and a well-regulated intestinal flora. Such fiber includes sugars of various chain lengths and types. In addition to being found naturally in a wide variety of foods, fiber can also be produced separately and added to other foods during their production. Summary of the Invention [Means for solving the problem]

[0005] overview In some embodiments, described herein are sweetener compositions comprising an oligosaccharide component comprising xylooligosaccharides with a degree of polymerization (DP) of 2 to 12 and cellooligosaccharides with a DP of 2 to 6. In some cases, the xylooligosaccharides and cellooligosaccharides are present in a w / w ratio of 19:1 to 1:1. In some cases, the composition includes a high-intensity sweetener, and the oligosaccharide component and the high-intensity sweetener are present in a w / w ratio of 5000:1 to 50:1.

[0006] In some embodiments, the high-potency sweetener may include a natural high-potency sweetener, an artificial high-potency sweetener, or a combination thereof.

[0007] In some embodiments, the high-intensity sweetener may include acesulfame potassium (Ace-K), advantame, aspartame, neotame, saccharin, Siraitia grosvenorii Swingle (Monk Fruit) Fruit Extract (SGFE), steviol glycosides, sucralose, cyclamate, sugar alcohols (polyols), glycyrrhizin, neohesperidin dihydrochalcone, thaumatin, or any combination thereof.

[0008] In some embodiments, the cellooligosaccharides and xylooligosaccharides are present in the sweetener composition in a w / w ratio of 1:10 to 7:10. In some embodiments, the cellooligosaccharides and xylooligosaccharides are present in the sweetener composition in a w / w ratio of 1:5 to 7:10. In some embodiments, the ratio of the first component to the second component may be from 500:1 to 50:1 on a dry weight basis.

[0009] In some embodiments, the average sweetness level per unit weight of the second component may be higher than the average sweetness level of the first component.

[0010] In some embodiments, the average sweetness level per unit weight of the second component may be at least 1.5 times, 2 times, 5 times, 10 times, 20 times, 50 times, 70 times, 90 times, 100 times, 150 times, or 200 times greater than the average sweetness level of the first component.

[0011] In some embodiments, the relative sweetness level of the high-intensity sweetener to sucrose may be from 20:1 to 20,000:1. In some embodiments, the relative sweetness level of the high-intensity sweetener to sucrose may be from 30:1 to 600:1. In some embodiments, the average sweetness may be the perception of sweetness by a human subject. In some embodiments, the weight ratio of the second component to the composition may be from 1:20,000 to 1:20. In some embodiments, the weight ratio of the second component to the composition may be from 1:2,000 to 1:50. In some embodiments, the weight ratio of the second component to the composition may be from 1:1000 to 1:100.

[0012] In some embodiments, the first component reduces the average bitterness level per unit weight of the composition compared to a control composition, which may be a composition made using high-intensity sweeteners as the first and second components.

[0013] In some embodiments, the first component reduces the average bitter aftertaste per unit weight of the composition compared to a control composition, which may be a composition made using high-intensity sweeteners as the first and second components.

[0014] In some embodiments, the average bitter taste can be the perception of bitterness by a human subject.

[0015] In some embodiments, the average bitter aftertaste can be the perception of a bitter aftertaste by a human subject.

[0016] In some embodiments, the composition may comprise less than 70%, 60%, 55%, 50%, 45%, 40%, 35%, 30%, 25%, 20%, 10%, 5%, or 1% by dry weight of monosaccharides. In some embodiments, the composition may be substantially free of monosaccharides. In some embodiments, the monosaccharides comprise glucose, fructose, galactose, or any combination thereof.

[0017] In some embodiments, the composition may comprise less than 70%, 60%, 55%, 50%, 45%, 40%, 30%, 25%, 20%, 10%, 5%, or 1% by dry weight of sucrose, lactose, maltose, or any combination thereof. In some embodiments, the composition may be substantially free of sucrose, lactose, maltose, or any combination thereof.

[0018] In some embodiments, the amount of sucrose, lactose, maltose, or any combination thereof may be less than the amount of cellooligosaccharides, hi some embodiments, the amount of sucrose, lactose, maltose, or any combination thereof may be less than the amount of cellobiose.

[0019] In some embodiments, the amount of sucrose, lactose, maltose, or any combination thereof may be less than the amount of xylooligosaccharides, hi some embodiments, the amount of sucrose, lactose, maltose, or any combination thereof may be less than the amount of xylobiose.

[0020] In some embodiments, the composition may contain less than 30%, 25%, 20%, 10%, 5%, or 1% maltodextrin by dry weight, hi some embodiments, the composition may be substantially free of maltodextrin.

[0021] In some embodiments, the xylooligosaccharides include xylooligosaccharides with one or more side chain branches, xylooligosaccharides with one or more glucuronosyl side chain branches, xylooligosaccharides with one or more methylglucurosyl side chain branches, xylooligosaccharides with one or more arabinosyl side chain branches, or any combination thereof. In some embodiments, the xylooligosaccharides comprise at least 40%, at least 50%, at least 60%, at least 70%, at least 80%, or at least 90% xylobiose. In some embodiments, the xylooligosaccharides comprise a combined ratio of xylose and arabinose monomers of 20:1 to 2:1, 18:1 to 4:1, or 16:1 to 6:1.

[0022] In some embodiments, the cellooligosaccharides comprise at least 40%, at least 50%, at least 60%, at least 70%, at least 80%, or at least 90% cellobiose. In some embodiments, the composition may further comprise a compound selected from polysaccharides, cellulosic polysaccharides, cellulose, hemicellulose polysaccharides, xylans, polysaccharide derivatives, cellulose derivatives, carboxymethylcellulose, polysaccharide aggregates, lignocellulosic materials, or any combination thereof. In some embodiments, the composition may comprise up to 30% polysaccharides by dry weight.

[0023] In some embodiments, the composition further comprises a compound selected from a phenolic compound, lignin, a portion of lignin, a product of lignin degradation, ferulic acid, a ferulic acid derivative, or any combination thereof.

[0024] In some embodiments, the first component may include less than 100, 50, 10, 51, 0.5, 0.1, 0.05 ppm of Al, As, B, Ba, Be, Ca, Cd, Co, Cr, Cu, Fe, Hg, K, Li, Mg, Mn, Mo, Na, Ni, P, Pb, S, Sb, Se, Si, Sn, Sr, Ti, Tl, V, and / or Zn. In some embodiments, the first component may include more than 0.01 ppm of Al, As, B, Ba, Be, Ca, Cd, Co, Cr, Cu, Fe, Hg, K, Li, Mg, Mn, Mo, Na, Ni, P, Pb, S, Sb, Se, Si, Sn, Sr, Ti, Tl, V, and / or Zn.

[0025] In some aspects, described herein is a food product comprising 1% to 50% by dry weight of a sweetener composition comprising an oligosaccharide component comprising xylooligosaccharides with a degree of polymerization (DP) of 2 to 12 and cellooligosaccharides with a DP of 2 to 6, and a high-potency sweetener, wherein the oligosaccharide component and the high-potency sweetener are present in a w / w ratio of 5000:1 to 50:1.

[0026] In some embodiments, the sweetener composition may include a first component comprising xylooligosaccharides having a degree of polymerization (DP) of 2 to 12 and cellulose-based sugars, wherein the xylooligosaccharides and cellulose-based sugars are present in a w / w ratio of 19:1 to 1:1, respectively, and a high-intensity sweetener present in an amount of 0.02% to 2% by dry weight of the first component.

[0027] In some embodiments, the cellulose-based saccharides include cellooligosaccharides with a DP of 2 to 6, cellulosic polysaccharides, or combinations thereof.

[0028] In some aspects, provided herein are sweetener compositions consisting essentially of an oligosaccharide component consisting essentially of xylooligosaccharides having a degree of polymerization (DP) of 2 to 12 and cellooligosaccharides having a DP of 2 to 6, where the oligosaccharide component may be at least 70% by dry weight of the sweetener composition, and a high-potency sweetener, where the high-potency sweetener may be from 0.02% to 2% by dry weight of the sweetener composition.

[0029] In some aspects, provided herein are sweetener compositions comprising xylooligosaccharides having a degree of polymerization (DP) of 2 to 12, cellulose-based sugars, and high-intensity sweeteners.

[0030] In some aspects, provided herein are sweetener compositions comprising an oligosaccharide component, the oligosaccharide component comprising xylooligosaccharides having a degree of polymerization (DP) of 2 to 12 and cellooligosaccharides having a DP of 2 to 6, wherein the xylooligosaccharides and cellooligosaccharides are present in a w / w ratio of 19:1 to 1:1, and a bulk sweetener, wherein the oligosaccharide component and the bulk sweetener are present in a w / w ratio of 1:1 to 19:1.

[0031] In some embodiments, the bulk sweetener may include a sugar alcohol, allulose, tagatose, maltodextrin, resistant maltodextrin, erythritol, or any combination thereof.

[0032] In some embodiments, the cellooligosaccharides and xylooligosaccharides are present in the composition in a w / w ratio of 1:19 to 1:1. In some embodiments, the cellooligosaccharides and xylooligosaccharides are present in the first component in a w / w ratio of 1:19 to 1:1. In some embodiments, the ratio of the first component to the second component may be from 5:2 to 5:1 by dry weight.

[0033] In some embodiments, the average sweetness level per unit weight of the second component may be higher than the average sweetness level of the first component. In some embodiments, the average sweetness level per unit weight of the second component may be at least 1.5 times, 2 times, 5 times, 10 times, 20 times, 50 times, 70 times, 90 times, 100 times, 150 times, 200 times, 500 times, or 1000 times higher than the average sweetness level of the first component. In some embodiments, the average sweetness may be the perception of sweetness by a human subject.

[0034] In some embodiments, the weight ratio of the second component to the composition may be from 1:20,000 to 1:20. In some embodiments, the weight ratio of the second component to the composition may be from 1:2000 to 1:50. In some embodiments, the weight ratio of the second component to the composition may be from 1:1000 to 1:100.

[0035] In some embodiments, the first component reduces the average bitterness level per unit weight of the composition compared to a control composition, which may be a composition made using bulk sweeteners as the first and second components.

[0036] In some embodiments, the first component reduces the average bitter aftertaste per unit weight of the composition compared to a control composition, which may be a composition made using bulk sweeteners as the first and second components.

[0037] In some embodiments, the average bitter taste can be the perception of bitter taste by a human subject. In some embodiments, the average bitter aftertaste can be the perception of bitter aftertaste by a human subject.

[0038] In some embodiments, the composition may comprise less than 70%, 60%, 55%, 50%, 45%, 40%, 35%, 30%, 25%, 20%, 10%, 5%, or 1% by dry weight of monosaccharides. In some embodiments, the composition may be substantially free of monosaccharides. In some embodiments, the monosaccharides comprise glucose, fructose, galactose, or any combination thereof.

[0039] In some embodiments, the composition may comprise less than 70%, 60%, 55%, 50%, 45%, 40%, 30%, 25%, 20%, 10%, 5%, or 1% by dry weight of sucrose, lactose, maltose, or any combination thereof. In some embodiments, the composition may be substantially free of sucrose, lactose, maltose, or any combination thereof.

[0040] In some embodiments, the amount of sucrose, lactose, maltose, or any combination thereof may be less than the amount of cellooligosaccharides, hi some embodiments, the amount of sucrose, lactose, maltose, or any combination thereof may be less than the amount of cellobiose.

[0041] In some embodiments, the amount of sucrose, lactose, maltose, or any combination thereof may be less than the amount of xylooligosaccharides, hi some embodiments, the amount of sucrose, lactose, maltose, or any combination thereof may be less than the amount of xylobiose.

[0042] In some embodiments, the composition may contain less than 30%, 25%, 20%, 10%, 5%, or 1% maltodextrin by dry weight, hi some embodiments, the composition may be substantially free of maltodextrin.

[0043] In some embodiments, the xylooligosaccharides include xylooligosaccharides with one or more side chain branches, xylooligosaccharides with one or more glucuronosyl side chain branches, xylooligosaccharides with one or more methylglucurosyl side chain branches, xylooligosaccharides with one or more arabinosyl side chain branches, or any combination thereof. In some embodiments, the xylooligosaccharides comprise at least 40%, at least 50%, at least 60%, at least 70%, at least 80%, or at least 90% xylobiose. In some embodiments, the xylooligosaccharides comprise a combined ratio of xylose and arabinose monomers of 20:1 to 2:1, 18:1 to 4:1, or 16:1 to 6:1.

[0044] In some embodiments, the cellooligosaccharides comprise at least 40%, at least 50%, at least 60%, at least 70%, at least 80%, or at least 90% cellobiose.

[0045] In some embodiments, the composition further comprises a compound selected from a polysaccharide, a cellulosic polysaccharide, cellulose, a hemicellulose polysaccharide, a xylan, a polysaccharide derivative, a cellulose derivative, a carboxymethylcellulose, a polysaccharide aggregate, a lignocellulosic material, or any combination thereof.

[0046] In some embodiments, the composition may comprise up to 30% polysaccharide by dry weight.

[0047] In some embodiments, the composition further comprises a compound selected from a phenolic compound, lignin, a portion of lignin, a product of lignin degradation, ferulic acid, a ferulic acid derivative, or any combination thereof.

[0048] In some embodiments, the first component may include less than 100, 50, 10, 51, 0.5, 0.1, 0.05 ppm of Al, As, B, Ba, Be, Ca, Cd, Co, Cr, Cu, Fe, Hg, K, Li, Mg, Mn, Mo, Na, Ni, P, Pb, S, Sb, Se, Si, Sn, Sr, Ti, Tl, V, and / or Zn.

[0049] In some embodiments, the first component may include greater than 0.01 ppm of Al, As, B, Ba, Be, Ca, Cd, Co, Cr, Cu, Fe, Hg, K, Li, Mg, Mn, Mo, Na, Ni, P, Pb, S, Sb, Se, Si, Sn, Sr, Ti, Tl, V, and / or Zn.

[0050] In some aspects, provided herein are food products comprising 1% to 50% by dry weight of a sweetener composition comprising an oligosaccharide component comprising xylooligosaccharides with a degree of polymerization (DP) of 2 to 12 and cellooligosaccharides with a DP of 2 to 6, and a bulk sweetener, wherein the oligosaccharide component and the bulk sweetener are present in a w / w ratio of 1:1 to 19:1.

[0051] In some aspects, provided herein are sweetener compositions comprising a first component comprising xylooligosaccharides having a degree of polymerization (DP) of 2 to 12 and cellulose-based sugars, wherein the xylooligosaccharides and cellulose-based sugars are present in a w / w ratio of 19:1 to 1:1, respectively, and a second component comprising a bulk sweetener present at 10% to 100% by dry weight of the first component.

[0052] In some embodiments, the cellulose-based saccharides include cellooligosaccharides with a DP of 2 to 6, cellulosic polysaccharides, or combinations thereof.

[0053] In some aspects, provided herein are sweetener compositions consisting essentially of an oligosaccharide component consisting essentially of xylooligosaccharides having a degree of polymerization (DP) of 2 to 12 and cellooligosaccharides having a DP of 2 to 6, where the oligosaccharide component may be at least 50% by dry weight of the sweetener composition, and a bulk sweetener, where the bulk sweetener may be 5% to 50% by dry weight of the sweetener composition.

[0054] In some aspects, described herein are sweetener compositions comprising xylooligosaccharides having a degree of polymerization (DP) of 2 to 12, cellulose-based sugars, and bulk sweeteners.

[0055] In some aspects, provided herein are sweetener compositions comprising an oligosaccharide component including xylooligosaccharides with a degree of polymerization (DP) of 2 to 12 and cellooligosaccharides with a DP of 2 to 6, wherein the oligosaccharide component may comprise at least 50% by dry weight of the sweetener composition, and a bulk sweetener, wherein the bulk sweetener may comprise from 5% to 50% by dry weight of the sweetener composition.

[0056] In some aspects, presented herein are sweetener compositions comprising a first component comprising xylooligosaccharides having a degree of polymerization (DP) of 2 to 12 and cellulose-based sugars, where the sweetener composition may comprise at least 50% of the first component by dry weight, and a bulk sweetener, where the sweetener composition may comprise from 5% to 50% of the bulk sweetener by dry weight.

[0057] In some aspects, described herein are sweetener compositions comprising a first component comprising cellulose-based saccharides, including xylooligosaccharides having a degree of polymerization (DP) of 2 to 12 and cellooligosaccharides, cellulosic polysaccharides, or combinations thereof, wherein the xylooligosaccharides and cellulose-based saccharides are present in a wt / wt ratio of 19:1 to 1:1; and a second component comprising one of: (i) a high-intensity sweetener, which may be present at 0.02% to 2% by dry weight of the first component; or (ii) a bulk sweetener, which may be present at 10% to 100% by wt / wt of the first component.

[0058] In some embodiments, the first component may comprise more than 1 wt / wt% cellobiose. In some embodiments, the first component may comprise less than 50 wt / wt% cellobiose. In some embodiments, the first component may comprise less than 35 wt / wt% cellulose. In some embodiments, the first component and the second component comprise between 10 wt / wt% and 75 wt / wt% of the sweetener composition.

[0059] In some embodiments, the composition contains less than 1 wt / wt% of bulk sweetener, wherein the bulk sweetener may include sugar alcohol, allulose, tagatose, maltodextrin, indigestible maltodextrin, erythritol, or any combination thereof. In some embodiments, the composition contains less than 20 wt / wt% of glucose, fructose, and galactose. In some embodiments, the composition contains less than 20 wt / wt% of monosaccharides. In some embodiments, the composition contains less than 20 wt / wt% of sucrose, maltose, and lactose.

[0060] In some embodiments, the second component may comprise from 50 wt / wt% to 100 wt / wt% of at least one bulk sweetener of the first component.

[0061] In some embodiments, bulk sweeteners may include sugar alcohols, rare sugars, other sugars, or any combination thereof.

[0062] In some embodiments, the sugar alcohol may include sorbitol, xylitol, mannitol, maltitol, lactitol, erythritol, or any combination thereof.

[0063] In some embodiments, the rare sugar may include allulose, tagatose, psicose, or any combination thereof.

[0064] In some embodiments, the other sugars may include inulin / fructooligosaccharides.

[0065] In some embodiments, the second component may comprise from 50 wt / wt% to 100 wt / wt% of at least two bulk sweeteners of the first component.

[0066] In some embodiments, bulk sweeteners may include sugar alcohols, rare sugars, other sugars, or any combination thereof.

[0067] In some embodiments, the sugar alcohol may include sorbitol, xylitol, mannitol, maltitol, lactitol, erythritol, or any combination thereof.

[0068] In some embodiments, the rare sugar may include allulose, tagatose, psicose, or any combination thereof.

[0069] In some embodiments, the other sugars may include inulin / fructooligosaccharides.

[0070] In some embodiments, the second component may comprise from 0.02 wt / wt% to 2 wt / wt% of at least one high-potency sweetener of the first component, hi some embodiments, the second component may comprise from 0.001 wt / wt% to 10 wt / wt% of at least two high-potency sweeteners of the first component.

[0071] In some embodiments, the intense sweetener may include saccharin, sucralose, steviol glycosides, mogrosides, aspartame, or any combination thereof.

[0072] In some embodiments, the xylooligosaccharides are thermochemically modified. In some embodiments, the xylooligosaccharides are thermochemically modified by caramelization or the Maillard reaction. In some embodiments, the cellooligosaccharides are thermochemically modified. In some embodiments, the cellooligosaccharides are thermochemically modified by caramelization or the Maillard reaction.

[0073] In some aspects, described herein are compositions comprising a first component comprising at least two types of oligosaccharides selected from cellooligosaccharides having a degree of polymerization of 2 to 6, xylooligosaccharides having a degree of polymerization of 2 to 12, mannooligosaccharides having a degree of polymerization of 2 to 12, mixed linkage glucan oligosaccharides having a degree of polymerization of 2 to 5, and xyloglucan oligosaccharides having a degree of polymerization of 4 to 12, and a second component comprising a sugar substitute.

[0074] In some embodiments, the average sweetness level per unit weight of the second component may be greater than the average sweetness level of the first component, or may be at least 1.5, 2, 5, 10, 20, 50, 70, 90, 100, 150, or 200 times greater than the average sweetness level of the first component.

[0075] In some embodiments, the sweetness level of the sugar substitute relative to sucrose may be from 20:1 to 20,000:1. In some embodiments, the sweetness level of the sugar substitute relative to sucrose may be from 30:1 to 600:1.

[0076] In some embodiments, the average sweetness may be the perception of sweetness by a human subject. In some embodiments, the weight ratio of the second component to the composition may be from 1:300 to 1:25. In some embodiments, the weight ratio of the second component to the composition may be from 1:250 to 1:50. In some embodiments, the weight ratio of the second component to the composition may be from 1:200 to 1:100.

[0077] In some embodiments, the first component reduces the average bitterness level per unit weight of the composition compared to a control composition containing only the second component. In some embodiments, the first component reduces the average bitter aftertaste per unit weight of the composition compared to a control composition containing only the second component. In some embodiments, the average bitterness can be the perception of bitterness by human subjects, and the average bitter aftertaste can be the perception of bitter aftertaste by human subjects.

[0078] In some embodiments, the sugar substitute may comprise a natural high-intensity sweetener, an artificial high-intensity sweetener, a plant extract, a protein, a glycoside, a mogroside, or any combination thereof. In some embodiments, the sugar substitute may comprise a sweetener selected from the group consisting of acesulfame K, advantame, aspartame, cyclamate, glycyrrhizin, monk fruit extract, neohesperidin dihydrochalcone, neotame, saccharin, stevia extract, sucralose, thaumatin, and combinations thereof. In some embodiments, the protein may be a sweet protein.

[0079] In some embodiments, the sugar substitute may include steviol glycosides, or functional variants thereof. In some embodiments, the sugar substitute may include rebaudioside A and stevioside.

[0080] In some embodiments, the composition may comprise less than 70%, 60%, 55%, 50%, 45%, 40%, 35%, 30%, 25%, 20%, 10%, 5%, or 1% by dry weight of monosaccharides. In some embodiments, the composition may be substantially free of monosaccharides. In some embodiments, the monosaccharides comprise glucose, fructose, galactose, or any combination thereof.

[0081] In some embodiments, the composition may comprise less than 70%, 60%, 55%, 50%, 45%, 40%, 30%, 25%, 20%, 10%, 5%, or 1% by dry weight of disaccharides. In some embodiments, the disaccharides comprise sucrose, lactose, maltose, or any combination thereof. In some embodiments, the composition may be substantially free of sucrose, lactose, maltose, or any combination thereof.

[0082] In some embodiments, the amount of sucrose, lactose, maltose, or any combination thereof may be less than the amount of cellooligosaccharides.

[0083] In some embodiments, the amount of sucrose, lactose, maltose, or any combination thereof may be less than the amount of cellobiose.

[0084] In some embodiments, the amount of sucrose, lactose, maltose, or any combination thereof may be less than the amount of xylooligosaccharides.

[0085] In some embodiments, the amount of sucrose, lactose, maltose, or any combination thereof may be less than the amount of xylobiose.

[0086] In some embodiments, the amount of sucrose, lactose, maltose, or any combination thereof may be less than the amount of mannooligosaccharides.

[0087] In some embodiments, the amount of sucrose, lactose, maltose, or any combination thereof may be less than the amount of mannan-derived disaccharides.

[0088] In some embodiments, the composition may contain less than 30%, 25%, 20%, 10%, 5%, or 1% maltodextrin by dry weight.

[0089] In some embodiments, the composition may be substantially free of maltodextrin.

[0090] In some embodiments, the composition may comprise at least 10%, 20%, 30%, 40%, 50%, or 60% by dry weight of at least two types of oligosaccharides.

[0091] In some embodiments, the cellooligosaccharides comprise at least 5%, 10%, 15%, 20%, 25%, 30%, or 35% by dry weight of the first component.

[0092] In some embodiments, the cellooligosaccharides comprise at least 40%, at least 50%, at least 60%, at least 70%, at least 80%, or at least 90% cellobiose.

[0093] In some embodiments, the xylooligosaccharides comprise xylooligosaccharides with one or more side chain branches, xylooligosaccharides with one or more glucuronosyl side chain branches, xylooligosaccharides with one or more methylglucurosyl side chain branches, xylooligosaccharides with one or more arabinosyl side chain branches, or combinations thereof.

[0094] In some embodiments, the xylooligosaccharides comprise at least 5%, 10%, 15%, 20%, 25%, 30%, or 35% by dry weight of the first component.

[0095] In some embodiments, the xylooligosaccharides comprise at least 40%, at least 50%, at least 60%, at least 70%, at least 80%, or at least 90% xylobiose.

[0096] In some embodiments, the xylooligosaccharides comprise a combined ratio of xylose and arabinose monomers of between 20:1 and 2:1, between 18:1 and 4:1, or between 16:1 and 6:1.

[0097] In some embodiments, the mannooligosaccharides comprise at least 5%, 10%, 15%, 20%, 25%, 30%, or 35% by dry weight of the first component.

[0098] In some embodiments, the cellooligosaccharides comprise at least 40%, at least 50%, at least 60%, at least 70%, at least 80%, or at least 90% disaccharides.

[0099] In some embodiments, the mixed linkage glucan oligosaccharides comprise at least 5%, 10%, 15%, 20%, 25%, 30%, or 35% by dry weight of the first component.

[0100] In some embodiments, the xyloglucan oligosaccharides comprise at least 5%, 10%, 15%, 20%, 25%, 30%, or 35% by dry weight of the first component.

[0101] In some embodiments, the weight / weight ratio of the first component to the second component can be from 3000:1 to 2000:1, from 2000:1 to 1000:1, from 1000:1 to 500:1, from 500:1 to 250:1, from 250:1 to 125:1, from 125:1 to 100:1, or from 100:1 to 75:1.

[0102] In some embodiments, the weight / weight ratio of cellooligosaccharides to the second component can be from 1000:1 to 666:1, from 666:1 to 333:1, from 333:1 to 166:1, from 166:1 to 83:1, from 83:1 to 33:1, from 33:1 to 25:1, or from 25:1 to 10:1.

[0103] In some embodiments, the composition comprises cellobiose, wherein the weight / weight ratio of cellobiose to the second component can be from 1000:1 to 666:1, from 666:1 to 333:1, from 333:1 to 166:1, from 166:1 to 83:1, from 83:1 to 33:1, from 33:1 to 25:1, or from 25:1 to 10:1.

[0104] In some embodiments, the weight / weight ratio of xylooligosaccharides to the second component can be from 1000:1 to 666:1, from 6661 to 333:1, from 333:1 to 166:1, from 166:1 to 83:1, from 83:1 to 33:1, from 33:1 to 25:1, or from 25:1 to 10:1.

[0105] In some embodiments, the composition comprises xylobiose, wherein the weight / weight ratio of the xylobiose to the second component can be from 1000:1 to 666:1, from 666:1 to 333:1, from 333:1 to 166:1, from 166:1 to 83:1, from 83:1 to 33:1, from 33:1 to 25:1, or from 25:1 to 10:1.

[0106] In some embodiments, the composition comprises arabinosylated xylooligosaccharides, wherein the weight / weight ratio of arabinosylated xylooligosaccharides to a second component can be from 1000:1 to 666:1, from 666:1 to 333:1, from 333:1 to 166:1, from 166:1 to 83:1, from 83:1 to 33:1, from 33:1 to 25:1, or from 25:1 to 10:1.

[0107] In some embodiments, the weight / weight ratio of mannooligosaccharides to the second component may be from 1000:1 to 666:1, from 666:1 to 333:1, from 333:1 to 166:1, from 166:1 to 83:1, from 83:1 to 33:1, from 33:1 to 25:1, or from 25:1 to 10:1.

[0108] In some embodiments, the composition comprises a mannan-derived disaccharide, wherein the weight / weight ratio of the mannan-derived disaccharide to the second component can be from 1000:1 to 666:1, from 666:1 to 333:1, from 333:1 to 166:1, from 166:1 to 83:1, from 83:1 to 33:1, from 33:1 to 25:1, or from 25:1 to 10:1.

[0109] In some embodiments, the composition comprises saccharides that are not digestible by human enzymes in vitro, wherein the weight / weight ratio of saccharides that are not digestible by human enzymes in vitro to the second component can be from 3000:1 to 2000:1, from 2000:1 to 1000:1, from 1000:1 to 500:1, from 500:1 to 250:1, from 250:1 to 125:1, from 125:1 to 100:1, or from 100:1 to 75:1.

[0110] In some embodiments, the weight / weight ratio of the first component to sugar substitute may be from 3000:1 to 2000:1, from 2000:1 to 1000:1, from 1000:1 to 500:1, from 500:1 to 250:1, from 250:1 to 125:1, from 125:1 to 100:1, or from 100:1 to 75:1.

[0111] In some embodiments, the weight / weight ratio of cellooligosaccharides to sugar substitute can be from 1000:1 to 666:1, from 666:1 to 333:1, from 333:1 to 166:1, from 166:1 to 83:1, from 83:1 to 33:1, from 33:1 to 25:1, or from 25:1 to 10:1.

[0112] In some embodiments, the composition comprises cellobiose, wherein the weight / weight ratio of cellobiose to sugar substitute can be from 1000:1 to 666:1, from 666:1 to 333:1, from 333:1 to 166:1, from 166:1 to 83:1, from 83:1 to 33:1, from 33:1 to 25:1, or from 25:1 to 10:1.

[0113] In some embodiments, the weight / weight ratio of xylooligosaccharides to sugar substitute can be from 1000:1 to 666:1, from 666:1 to 333:1, from 333:1 to 166:1, from 166:1 to 83:1, from 83:1 to 33:1, from 33:1 to 25:1, or from 25:1 to 10:1.

[0114] In some embodiments, the composition comprises xylobiose, wherein the weight / weight ratio of xylobiose to sugar substitute can be from 1000:1 to 666:1, from 666:1 to 333:1, from 333:1 to 166:1, from 166:1 to 83:1, from 83:1 to 33:1, from 33:1 to 25:1, or from 25:1 to 10:1.

[0115] In some embodiments, the composition comprises arabinosylated xylooligosaccharides, wherein the weight / weight ratio of arabinosylated xylooligosaccharides to sugar substitute can be from 1000:1 to 666:1, from 666:1 to 333:1, from 333:1 to 166:1, from 166:1 to 83:1, from 83:1 to 33:1, from 33:1 to 25:1, or from 25:1 to 10:1.

[0116] In some embodiments, the weight / weight ratio of mannooligosaccharides to sugar substitute may be from 1000:1 to 666:1, from 666:1 to 333:1, from 333:1 to 166:1, from 166:1 to 83:1, from 83:1 to 33:1, from 33:1 to 25:1, or from 25:1 to 10:1.

[0117] In some embodiments, the composition comprises mannan-derived disaccharides, wherein the weight / weight ratio of mannan-derived disaccharides to sugar substitute can be from 1000:1 to 666:1, from 666:1 to 333:1, from 333:1 to 166:1, from 166:1 to 83:1, from 83:1 to 33:1, from 33:1 to 25:1, or from 25:1 to 10:1.

[0118] In some embodiments, the composition comprises a saccharide that is not digestible by human enzymes in vitro, wherein the weight / weight ratio of saccharide that is not digestible by human enzymes in vitro to sugar substitute can be from 3000:1 to 2000:1, from 2000:1 to 1000:1, from 1000:1 to 500:1, from 500:1 to 250:1, from 250:1 to 125:1, from 125:1 to 100:1, or from 100:1 to 75:1.

[0119] In some embodiments, the first component may include cellooligosaccharides and xylooligosaccharides.

[0120] In some embodiments, the first component may include cellooligosaccharides and mannooligosaccharides.

[0121] In some embodiments, the composition comprises less than 1 wt / wt% bulk sweetener, wherein the bulk sweetener may comprise a sugar alcohol, allulose, tagatose, maltodextrin, resistant maltodextrin, erythritol, or any combination thereof.

[0122] In some embodiments, the composition comprises a polysaccharide, a cellulosic polysaccharide, cellulose, a hemicellulose polysaccharide, a xylan, a polysaccharide derivative, a cellulose derivative, carboxymethylcellulose, a polysaccharide aggregate, a lignocellulosic material, or any combination thereof.

[0123] In some embodiments, the composition may comprise up to 30% polysaccharide by dry weight.

[0124] In some embodiments, the composition comprises a phenolic compound, lignin, a portion of lignin, a product of lignin degradation, ferulic acid, a ferulic acid derivative, or any combination thereof.

[0125] In some embodiments, the first component may include less than 100, 50, 10, 51, 0.5, 0.1, 0.05 ppm of Al, As, B, Ba, Be, Ca, Cd, Co, Cr, Cu, Fe, Hg, K, Li, Mg, Mn, Mo, Na, Ni, P, Pb, S, Sb, Se, Si, Sn, Sr, Ti, Tl, V, and / or Zn.

[0126] In some aspects, provided herein are food products comprising a first component comprising at least two types of oligosaccharides selected from cellooligosaccharides having a degree of polymerization of 2 to 6, xylooligosaccharides having a degree of polymerization of 2 to 12, mixed linkage glucan oligosaccharides having a degree of polymerization of 2 to 5, mannooligosaccharides having a degree of polymerization of 2 to 12, and xyloglucan oligosaccharides having a degree of polymerization of 4 to 12, and a second component comprising a sugar substitute.

[0127] In some embodiments, the taste of the food product may be substantially free of bitterness.

[0128] In some embodiments, the food product may be a cake, cookie, brownie, brookie, candy, cereal bar, nut bar, pie, cobbler, pastry, bun, scone, bread, roll, danish, donut, torte, muffin, cupcake, milkshake, ice cream, frozen yogurt, custard, gelato, waffle, pancake, jam, or combinations thereof.

[0129] In some embodiments, the food product may comprise a polysaccharide, wherein the polysaccharide may be a cellulosic polysaccharide, a hemicellulosic polysaccharide, a polysaccharide derivative, or a polysaccharide aggregate.

[0130] In some embodiments, the polysaccharide may be a cellulosic polysaccharide.

[0131] In some embodiments, the hemicellulose polysaccharide may be a xylan.

[0132] In some embodiments, the hemicellulose polysaccharide may be mannan.

[0133] In some embodiments, the polysaccharide derivative can be carboxymethylcellulose.

[0134] In some embodiments, the polysaccharide aggregate may be lignocellulosic material, preferably partially digested lignocellulosic material, such as from an enzymatic reaction in which oligosaccharides are produced.

[0135] In some embodiments, the food product may contain less than about 15%, about 10%, about 5%, about 2.5%, or about 1.25% polysaccharides by dry weight.

[0136] In some embodiments, the food product may include oligosaccharides that have been subjected to a browning reaction.

[0137] In some embodiments, the foodstuff may include oligosaccharides that have been subjected to caramelization or the Maillard reaction.

[0138] In some embodiments, the food product may be substantially free of one or more allergens, wherein the one or more allergens are selected from wheat gluten, nuts, dairy, or eggs.

[0139] In some embodiments, the ratio of browning on the surface of the bakery product to browning in the interior of the bakery product may be higher than a control bakery product that does not include the second component.

[0140] In some embodiments, the springiness of the bakery product may be greater than a control bakery product that does not include the second component.

[0141] In some embodiments, the firmness of the bakery product may be greater than a control bakery product that does not include the second component.

[0142] In some embodiments, the composition may be a lipid-based composition.

[0143] In some embodiments, the composition may be a water-based composition.

[0144] Additional aspects and advantages of the present disclosure will become readily apparent to those skilled in the art from the following detailed description of the present disclosure, wherein only illustrative embodiments thereof are shown and described. As will be realized, the present disclosure is capable of other and different embodiments, and its several details are capable of modifications in various obvious respects, all without departing from the present disclosure. Accordingly, the drawings and description are to be regarded as illustrative in nature and not as restrictive. Incorporation by Reference

[0145] All publications, patents, and patent applications mentioned in this specification are herein incorporated by reference to the same extent as if each individual publication, patent, or patent application was specifically and individually indicated to be incorporated by reference.

[0146] The novel features of the invention are set forth with particularity in the appended claims. A better understanding of the features and advantages of the present invention will be obtained by reference to the following detailed description that sets forth illustrative embodiments, in which the principles of the invention are utilized, and the accompanying drawings (also herein "figure" and "FIG.") [Brief explanation of the drawings]

[0147] [Figure 1] FIG. 1 shows data illustrating the effect of the combination of stevia and oligosaccharides on the sweetness and aftertaste perception of a solution containing them.

[0148] [Figure 2] FIG. 2 shows data illustrating the effect of stevia and sugar combinations on sweetness, aftertaste (top) and sensory / visual (bottom) perception of cupcakes made with those combinations.

[0149] [Figure 3]FIG. 3 shows an HPLC trace illustrating the sugars, including the xylooligosaccharide composition (top) and cellooligosaccharide composition (bottom), used to make the sugar mixture in the recipe.

[0150] [Figure 4A] FIG. 4A illustrates muffins made using various combinations of high-intensity sweeteners and oligosaccharide mixtures.

[0151] [Figure 4B] FIG. 4B illustrates the results from a taste test of the muffins.

[0152] [Figure 5A] FIG. 5A illustrates cakes made using various combinations of bulking sugars and oligosaccharide mixtures.

[0153] [Figure 5B] FIG. 5B illustrates the results from a taste test of the cakes.

[0154] [Figure 6A] FIG. 6A illustrates doughs made using various combinations of high-intensity sweeteners and oligosaccharide mixtures.

[0155] [Figure 6B] 6B-6C illustrate cakes made using various combinations of high-intensity sweeteners and oligosaccharide mixtures. [Figure 6C] 6B-6C illustrate cakes made using various combinations of high-intensity sweeteners and oligosaccharide mixtures.

[0156] [Figure 7A] FIG. 7A illustrates cakes made using various combinations of high-intensity sweeteners and oligosaccharide mixtures with different ratios of xylooligosaccharides and cellooligosaccharides.

[0157] [Figure 7B]FIG. 7B illustrates the cakes ranked from 1 to 4 for their color, with 1 being the lightest and 4 being the darkest.

[0158] [Figure 7C] FIG. 7C illustrates the results from a taste test of the cakes.

[0159] [Figure 8A] 8A-8B illustrate cakes made using baking powder in addition to the oligosaccharide mixture. [Figure 8B] 8A-8B illustrate cakes made using baking powder in addition to the oligosaccharide mixture.

[0160] [Figure 9] FIG. 9 illustrates cookies made using bulking sugars alone or in combination with a mixture of oligosaccharides (referred to as sugars).

[0161] [Figure 10] FIG. 10 illustrates cookies made using various concentrations of bulking sugars, either alone or in combination with a mixture of oligosaccharides (referred to as sugars). DETAILED DESCRIPTION OF THE INVENTION

[0162] Detailed Description Introduction Described herein are compositions containing oligosaccharides, such as sweetener compositions. Such compositions can be used in or as food products, cosmetics, or functional food products. The compositions can be entirely or at least partially sugar compositions. The compositions can be a combination of sugars and other sweet components. The compositions can include a mixture of oligosaccharides in addition to one or more sugar substitutes and / or one or more sugars.

[0163] The composition may include an oligosaccharide mixture in addition to a sugar substitute and / or sugar. The composition may include a first component and a second component. The first component may include or be an oligosaccharide mixture. The second component may include or be a sugar substitute and / or sugar mix.

[0164] The oligosaccharide mixture (e.g., the first component) may contain cellooligosaccharides, xylooligosaccharides, mannooligosaccharides, mixed-linkage glucan oligosaccharides, and / or xyloglucan oligosaccharides, or mixtures thereof. The sugar substitute and / or sugar mix (e.g., the second component) may contain or be sugar or a sugar substitute. Each of the first and second components may impart unique qualities and / or characteristics to the composition, and combinations thereof may be advantageous. In some cases, the second component may have a higher level of average sweetness per unit weight compared to the first component, thereby increasing the overall average level of sweetness per unit weight of the composition compared to a composition containing only the first component. In some cases, the first component (e.g., the oligosaccharide mixture) may reduce or help eliminate potential bitterness or aftertaste or other unpleasant tastes from the second component. Thus, the combination of the first component and the sugar substitute may result in a composition that may be rich in sweetness while having reduced or substantially no bitter or unpleasant taste or aftertaste associated with its sweetness.

[0165] Additionally, the first component may be capable of enhancing the caramelization ability of the composition, which may contribute to a more desirable texture of the food product (e.g., baked goods). The compositions presented in this disclosure can be used as sweeteners (e.g., in food products), binders, and / or fiber content enhancers.

[0166] While various embodiments of the present invention have been shown and described herein, it will be apparent to those skilled in the art that such embodiments are provided by way of example only. Numerous variations, changes, and substitutions may occur to those skilled in the art without departing from the invention. It should be understood that various alternatives to the embodiments of the invention described herein may be employed.

[0167] As used in this specification and claims, the singular forms "a," "an," and "the" include plural referents unless the context clearly dictates otherwise. For example, the term "a sample" includes plural samples, including a mixture of samples.

[0168] The term "about" can mean within 1 or more standard deviations. Alternatively, "about" can mean within a range of 10%, 5%, or 1% from a given value. For example, about can mean ±10%, ±9%, ±8%, ±7%, ±6%, ±5%, ±4%, ±3%, ±2%, or ±1% from a given value.

[0169] As used herein, "food" and "foodstuff" generally refer to any item that is intended to be consumed, and may be consumed by humans or by any other animal. "Food" and "foodstuff" may be a food, feed, beverage, or an ingredient used in the manufacture of any of the above.

[0170] As used herein, "polysaccharide" generally refers to a saccharide polymer of any length greater than about 20 residues. Polysaccharides can be highly branched, lightly branched, or unbranched. Polysaccharides can contain any type of glycosidic linkage, e.g., any number and combination of α- or β-linkages, and any combination of monomer types, such as glucose, glucosamine, mannose, xylose, galactose, fucose, fructose, glucuronic acid, arabinose, or derivatives thereof, e.g., any combination of the above monomers decorated with acetyl or other groups. Polysaccharides can be cellulosic or hemicellulosic polymers. Hemicellulosic polymers are contemplated to include xylan, glucuronoxylan, arabinoxylan, glucomannan, and xyloglucan. In some embodiments, the cellulosic polymer can be cellulose.

[0171] As used herein, "lignocellulose" generally refers to polysaccharide-containing aggregates that are or are derived from plant cell wall material. For example, lignocellulose can include one or more of the following polysaccharides linked together: cellulose, xylan, mannan, and mixed-linkage glucans.

[0172] As used herein, "highly branched," "lightly branched," and "unbranched" generally refer to the number of side chains per stretch of a saccharide backbone. Highly branched saccharides have an average of 4 to 10 side chains per 10 backbone residues, lightly branched saccharides have an average of 1 to 3 side chains per 10 backbone residues, and unbranched saccharides have only one backbone and no side chains. The average is calculated by dividing the number of side chains in a saccharide by the number of backbone residues.

[0173] As used herein, "saccharide" generally refers to any polysaccharide and / or oligosaccharide, e.g., monosaccharide and / or disaccharide.

[0174] As used herein, "oligosaccharide" generally refers to a saccharide polymer having a chain length of less than or equal to about 20 saccharide residues. Oligosaccharides can be highly branched, lightly branched, or unbranched and can contain any number and combination of glycosidic linkages, α- or β-linkages, and any combination of monomeric types such as glucose, glucosamine, mannose, xylose, galactose, fucose, fructose, glucuronic acid, arabinose, or derivatives thereof. Suitable derivatives include the above monomers containing acetyl or other groups.

[0175] As used herein, "monosaccharide" and "disaccharide" generally refer to sugar compounds consisting of one or two residues, respectively. Monosaccharides are compounds such as glucose, glucosamine, xylose, galactose, fucose, fructose, glucuronic acid, arabinose, galacturonic acid, or epimers or other derivatives thereof. Suitable derivatives include acetyl or other groups. Disaccharides are compounds consisting of two monosaccharides joined by any glycosidic bond.

[0176] As used herein, "cellooligosaccharide" generally refers to an oligosaccharide composed of one or more glucose residues linked by β-1,4-glycosidic bonds and which may be chemically related thereto by oxidation, reduction, esterification, epimerization, or another chemical modification.

[0177] As used herein, "xylooligosaccharide" generally refers to an oligosaccharide composed primarily of xylose residues (typically linked by β-1,4-glycosidic bonds) and may also contain glucuronic acid and / or arabinose residues and / or acetyl groups and / or any other modification, to which it may be chemically related by oxidation, reduction, esterification, epimerization, or another chemical modification.

[0178] As used herein, "mixed linkage glucan oligosaccharide" generally refers to an oligosaccharide composed of one or more glucose residues linked by at least one β-1,3-glycosidic bond and at least one β-1,4-glycosidic bond, and which may be chemically related thereto by oxidation, reduction, esterification, epimerization, or another chemical modification.

[0179] As used herein, "mannooligosaccharide" generally refers to an oligosaccharide composed of one or more mannose residues, optionally containing one or more glucose and / or galactose residues, to which it may be chemically related by oxidation, reduction, esterification, epimerization, or another chemical modification.

[0180] As used herein, "chitooligosaccharide" generally refers to an oligosaccharide composed of one or more glucosamine and / or N-acetyl-glucosamine residues, to which it may be chemically related by oxidation, reduction, esterification, epimerization, or another chemical modification.

[0181] As used herein, "cellulose" generally refers to a polysaccharide of glucose residues linked by β-1,4-glycosidic bonds, and its derivatives. "Xylan" generally refers to a polysaccharide composed of a backbone of xylose residues, which may also contain glucuronic acid residues and / or arabinose residues and / or acetyl groups and / or any other modifications. "Mixed-linkage glucan" generally refers to a polysaccharide composed of glucose residues linked by β-1,3-glycosidic and β-1,4-glycosidic bonds. "Mannan" generally refers to a polysaccharide composed of more than 40% mannose residues, optionally containing glucose and / or galactose residues. "Chitin" or "chitosan" generally refers to a polysaccharide composed of glucosamine and / or N-acetyl-glucosamine residues. Oligosaccharide mixture

[0182] The present disclosure provides compositions comprising one or more oligosaccharides. The composition may include a first component. The first component may include an oligosaccharide mixture or may be an oligosaccharide mixture. The oligosaccharide mixture may include a mixture of 1, 2, 3, 4, 5, 6, 7, 8, or more oligosaccharides. In some cases, the oligosaccharide mixture may include one type of oligosaccharide. In some cases, the oligosaccharide mixture may include two types of oligosaccharides. In some cases, the oligosaccharide mixture may include three types of oligosaccharides. The oligosaccharides in the first component (e.g., the oligosaccharide mixture) may be selected from cellooligosaccharides, xylooligosaccharides, mixed-linkage glucan oligosaccharides, mannooligosaccharides, and / or other oligosaccharides.

[0183] The mixture of oligosaccharides may comprise cellooligosaccharides. The cellooligosaccharides may comprise a mixture of cellooligosaccharides with degrees of polymerization from 2 to 6, inclusive.

[0184] The oligosaccharide mixture may comprise xylooligosaccharides. The xylooligosaccharides may comprise a mixture of xylooligosaccharides with degrees of polymerization from 2 to 12, inclusive.

[0185] The oligosaccharide mixture may comprise mixed linkage glucan oligosaccharides. The mixed linkage glucan oligosaccharides may comprise a mixture of mixed linkage glucan oligosaccharides with degrees of polymerization from 2 to 5, inclusive.

[0186] The mixture of oligosaccharides may comprise mannooligosaccharides. The mannooligosaccharides may comprise a mixture of mannooligosaccharides with degrees of polymerization from 2 to 12, inclusive.

[0187] The mixture of oligosaccharides may comprise xyloglucan oligosaccharides. The xyloglucan oligosaccharides may comprise a mixture of xyloglucan oligosaccharides having a degree of polymerization of from 4 to 12, inclusive.

[0188] The oligosaccharide mixture may comprise chitooligosaccharides. The chitooligosaccharide may comprise a chitooligosaccharide mixture comprising chitooligosaccharides with a degree of polymerization of from 2 to 12, inclusive.

[0189] In some examples, the first component may comprise at least two types of oligosaccharides selected from cellooligosaccharides with a degree of polymerization of 2 to 6, xylooligosaccharides with a degree of polymerization of 2 to 12, mixed-linkage glucan oligosaccharides with a degree of polymerization of 2 to 5, mannooligosaccharides with a degree of polymerization of 2 to 12, and xyloglucan oligosaccharides with a degree of polymerization of 4 to 12.

[0190] The first component may contain various oligosaccharides in varying amounts, and the amount of each oligosaccharide and their ratio may depend on the desired properties of the composition and / or the food product in which the composition is intended to be used, and may be adjusted and / or optimized.

[0191] The amount of each oligosaccharide in the first component (e.g., an oligosaccharide mixture) can vary. These amounts can vary depending on the desired properties of the resulting food product, pharmaceutical product, cosmetic product, or functional food product in which they are used. In some examples, the first component can contain one type of oligosaccharide. In other examples, the first component can contain at least two types of oligosaccharides, and the two types of oligosaccharides can be present in a ratio of 1:9 to 9:1, 1:2 to 2:1, 2:3 to 3:2, or other suitable ratio relative to each other. For example, the two oligosaccharides can be present in a ratio of about 1:2, 1:3, 1:4, 1:5, 1:6, 1:7, 1:8, 1:9, 1:10, 1:12, 1:15, 1:17, 1:19, 1:20, 2:1, 3:1, 4:1, 5:1, 6:1, 7:1, 8:1, 9:1, 10:1, 12:1, 15:1, 17:1, 19:1, or other suitable ratios. In some instances, a ratio of 1:2 to 2:1 relative to each other can be used. In other instances, a ratio of 2:3 to 3:2 relative to each other can be used. For example, an oligosaccharide mixture can contain cellooligosaccharides and xylooligosaccharides in a ratio of 1:2 to 2:1 (inclusive). For example, the oligosaccharide mixture may contain cellooligosaccharides and xylooligosaccharides in a ratio of 2:3 to 3:2, inclusive.

[0192] In some cases, the first component may further comprise a third type of oligosaccharide. In some examples, the first component may further comprise a fourth type of oligosaccharide. In some examples, the first component may further comprise a third, fourth, and fifth oligosaccharide. The first component may further comprise a third, fourth, fifth, and sixth oligosaccharide. The first component may comprise more than six types of oligosaccharide. The first, second, third, fourth, fifth, sixth, and other types of oligosaccharides may include cellooligosaccharides with a degree of polymerization of 2 to 6, xylooligosaccharides with a degree of polymerization of 2 to 12, mixed-linkage glucan oligosaccharides with a degree of polymerization of 2 to 5, mannooligosaccharides with a degree of polymerization of 2 to 12, and xyloglucan oligosaccharides with a degree of polymerization of 4 to 12.

[0193] The one or more types of oligosaccharides can include cellooligosaccharides. For example, the two types of oligosaccharides can include a combination of cellooligosaccharides and xylooligosaccharides. Alternatively, the first component can include a combination of cellooligosaccharides and mannooligosaccharides. Oligosaccharide combinations

[0194] The first component may comprise a mixture of oligosaccharides. In some cases, the first component may comprise three types of oligosaccharides, such as cellooligosaccharides, mannooligosaccharides, and xylooligosaccharides. In some cases, the first component may comprise four types of oligosaccharides, such as cellooligosaccharides, mannooligosaccharides, mixed-linkage glucan oligosaccharides, chitooligosaccharides, and xylooligosaccharides.

[0195] The first component may contain two forms of oligosaccharides, for example, a first oligosaccharide and a second oligosaccharide. The first component may contain about 5 wt% of the first oligosaccharide and about 95 wt% of the second oligosaccharide. The first component may contain about 10 wt% of the first oligosaccharide and about 90 wt% of the second oligosaccharide. The first component may contain about 15 wt% of the first oligosaccharide and about 85 wt% of the second oligosaccharide. The first component may contain about 20 wt% of the first oligosaccharide and about 80 wt% of the second oligosaccharide. The first component may contain about 25 wt% of the first oligosaccharide and about 75 wt% of the second oligosaccharide. The first component may comprise about 30 wt% of the first oligosaccharide and about 70 wt% of the second oligosaccharide. The first component may comprise about 35 wt% of the first oligosaccharide and about 65 wt% of the second oligosaccharide. The first component may comprise about 40 wt% of the first oligosaccharide and about 50 wt% of the second oligosaccharide. The first component may comprise about 45 wt% of the first oligosaccharide and about 55 wt% of the second oligosaccharide. The first component may comprise about 50 wt% of the first oligosaccharide and about 50 wt% of the second oligosaccharide.

[0196] The first component may contain two forms of oligosaccharides, for example, a first oligosaccharide and a second oligosaccharide. The first component may contain 5 wt% of the first oligosaccharide and 95 wt% of the second oligosaccharide. The first component may contain 10 wt% of the first oligosaccharide and 90 wt% of the second oligosaccharide. The first component may contain 15 wt% of the first oligosaccharide and 85 wt% of the second oligosaccharide. The first component may contain 20 wt% of the first oligosaccharide and 80 wt% of the second oligosaccharide. The first component may contain 25 wt% of the first oligosaccharide and 75 wt% of the second oligosaccharide. The first component may comprise 30 wt% of the first oligosaccharide and 70 wt% of the second oligosaccharide. The first component may comprise 35 wt% of the first oligosaccharide and 65 wt% of the second oligosaccharide. The first component may comprise 40 wt% of the first oligosaccharide and 50 wt% of the second oligosaccharide. The first component may comprise 45 wt% of the first oligosaccharide and 55 wt% of the second oligosaccharide. The first component may comprise 50 wt% of the first oligosaccharide and 50 wt% of the second oligosaccharide.

[0197] The first component may comprise about 55 wt% of the first oligosaccharide and about 45 wt% of the second oligosaccharide. The first component may comprise about 60 wt% of the first oligosaccharide and about 30 wt% of the second oligosaccharide. The first component may comprise about 65 wt% of the first oligosaccharide and about 35 wt% of the second oligosaccharide. The first component may comprise about 70 wt% of the first oligosaccharide and about 30 wt% of the second oligosaccharide. The first component may comprise about 75 wt% of the first oligosaccharide and about 25 wt% of the second oligosaccharide. The first component may comprise about 80 wt% of the first oligosaccharide and about 20 wt% of the second oligosaccharide. The first component may comprise about 85 wt% of the first oligosaccharide and about 15 wt% of the second oligosaccharide. The first component may comprise about 90 wt% of the first oligosaccharide and about 10 wt% of the second oligosaccharide. The first component may comprise about 95 wt% of the first oligosaccharide and about 5 wt% of the second oligosaccharide.

[0198] The first component may comprise 55 wt% of the first oligosaccharide and 45 wt% of the second oligosaccharide. The first component may comprise 60 wt% of the first oligosaccharide and 30 wt% of the second oligosaccharide. The first component may comprise 65 wt% of the first oligosaccharide and 35 wt% of the second oligosaccharide. The first component may comprise 70 wt% of the first oligosaccharide and 30 wt% of the second oligosaccharide. The first component may comprise 75 wt% of the first oligosaccharide and 25 wt% of the second oligosaccharide. The first component may comprise 80 wt% of the first oligosaccharide and 20 wt% of the second oligosaccharide. The first component may comprise 85 wt% of the first oligosaccharide and 15 wt% of the second oligosaccharide. The first component may comprise 90 wt% of the first oligosaccharide and 10 wt% of the second oligosaccharide. The first component may comprise 95 wt% of the first oligosaccharide and 5 wt% of the second oligosaccharide. In some examples, the first oligosaccharide may be a cellooligosaccharide and the second oligosaccharide may be a xylooligosaccharide. In some examples, the first oligosaccharide may be a cellooligosaccharide and the second oligosaccharide may be a mannooligosaccharide. In some examples, the first oligosaccharide may be a xylooligosaccharide and the second oligosaccharide may be a mannooligosaccharide. Other combinations of the first and second oligosaccharides are within the scope of the present disclosure.

[0199] The first component may contain three forms of oligosaccharides, for example, a first oligosaccharide, a second oligosaccharide, and a third oligosaccharide. The first component may contain about 20 wt% of the first oligosaccharide, about 40 wt% of the second oligosaccharide, and about 40 wt% of the third oligosaccharide. The first component may contain about 30 wt% of the first oligosaccharide, about 30 wt% of the second oligosaccharide, and about 40 wt% of the third oligosaccharide. The oligosaccharide mixture may contain about 10 wt% of the first oligosaccharide, about 10 wt% of the second oligosaccharide, and about 80 wt% of the third oligosaccharide. The first component may comprise about 20 wt% of the first oligosaccharide, about 20 wt% of the second oligosaccharide, and about 60 wt% of the third oligosaccharide. The first component may comprise about 20 wt% of the first oligosaccharide, about 30 wt% of the second oligosaccharide, and about 50 wt% of the third oligosaccharide.

[0200] The first component may contain three forms of oligosaccharides, for example, a first oligosaccharide, a second oligosaccharide, and a third oligosaccharide. The first component may contain 20 wt% of the first oligosaccharide, 40 wt% of the second oligosaccharide, and 40 wt% of the third oligosaccharide. The first component may contain 30 wt% of the first oligosaccharide, 30 wt% of the second oligosaccharide, and 40 wt% of the third oligosaccharide. The oligosaccharide mixture may contain 10 wt% of the first oligosaccharide, 10 wt% of the second oligosaccharide, and 80 wt% of the third oligosaccharide. The first component may comprise 20 wt% of the first oligosaccharide, 20 wt% of the second oligosaccharide, and 60 wt% of the third oligosaccharide. The first component may comprise 20 wt% of the first oligosaccharide, 30 wt% of the second oligosaccharide, and 50 wt% of the third oligosaccharide. In some examples, the first oligosaccharide may be a mannooligosaccharide, the second oligosaccharide may be a xylooligosaccharide, and the third oligosaccharide may be a cellooligosaccharide. In some examples, the first oligosaccharide may be a xyloglucan oligosaccharide, the second oligosaccharide may be a xylooligosaccharide, and the third oligosaccharide may be a cellooligosaccharide. Other combinations of the first oligosaccharide, second oligosaccharide, and third oligosaccharide are also within the scope of the present disclosure.

[0201] The first component can include two or more oligosaccharides: a first oligosaccharide and a second oligosaccharide different from the first oligosaccharide. For example, the first oligosaccharide can be a xylooligosaccharide, cellooligosaccharide, mannooligosaccharide, or other oligosaccharides described herein, while the second oligosaccharide can be a xylooligosaccharide, cellooligosaccharide, mannooligosaccharide, or other oligosaccharide not used as the first oligosaccharide. The ratio of the first oligosaccharide to the second oligosaccharide in the mixture can be about 1:1. The ratio of the first oligosaccharide to the second oligosaccharide in the mixture can be about 1:2. The ratio of the first oligosaccharide to the second oligosaccharide in the mixture can be about 1:3. The ratio of the first oligosaccharide to the second oligosaccharide in the mixture can be about 1:4. The ratio of the first oligosaccharide to the second oligosaccharide in the mixture can be about 1:5. The ratio of the first oligosaccharide to the second oligosaccharide in the mixture can be about 1:6. The ratio of the first oligosaccharide to the second oligosaccharide in the mixture can be about 1:7. The ratio of the first oligosaccharide to the second oligosaccharide in the mixture can be about 1:8. The ratio of the first oligosaccharide to the second oligosaccharide in the mixture can be about 1:9. The ratio of the first oligosaccharide to the second oligosaccharide in the mixture can be about 1:10. The ratio of the first oligosaccharide to the second oligosaccharide in the mixture can be about 1:12. The ratio of the first oligosaccharide to the second oligosaccharide in the mixture can be about 1:15. The ratio of the first oligosaccharide to the second oligosaccharide in the mixture can be about 1:17. The ratio of the first oligosaccharide to the second oligosaccharide in the mixture can be about 1:19. The ratio of the first oligosaccharide to the second oligosaccharide in the mixture can be about 1:20.

[0202] The ratio of the first oligosaccharide to the second oligosaccharide in the mixture can be 1:1. The ratio of the first oligosaccharide to the second oligosaccharide in the mixture can be 1:2. The ratio of the first oligosaccharide to the second oligosaccharide in the mixture can be 1:3. The ratio of the first oligosaccharide to the second oligosaccharide in the mixture can be 1:4. The ratio of the first oligosaccharide to the second oligosaccharide in the mixture can be 1:5. The ratio of the first oligosaccharide to the second oligosaccharide in the mixture can be 1:6. The ratio of the first oligosaccharide to the second oligosaccharide in the mixture can be 1:7. The ratio of the first oligosaccharide to the second oligosaccharide in the mixture can be 1:8. The ratio of the first oligosaccharide to the second oligosaccharide in the mixture can be 1:9. The ratio of the first oligosaccharide to the second oligosaccharide in the mixture can be 1:10. The ratio of the first oligosaccharide to the second oligosaccharide in the mixture can be 1:12. The ratio of the first oligosaccharide to the second oligosaccharide in the mixture can be 1:15. The ratio of the first oligosaccharide to the second oligosaccharide in the mixture can be 1:17. The ratio of the first oligosaccharide to the second oligosaccharide in the mixture can be 1:19. The ratio of the first oligosaccharide to the second oligosaccharide in the mixture can be 1:20. Ranges between the ratios presented herein are also within the scope of the present disclosure. For example, the ratio of the first oligosaccharide to the second oligosaccharide in the mixture can be from 1:1 to 1:2.

[0203] In one example, the ratio of cellooligosaccharides to xylooligosaccharides in the mixture can be 1:1. The ratio of cellooligosaccharides to xylooligosaccharides in the mixture can be 1:2. The ratio of cellooligosaccharides to xylooligosaccharides in the mixture can be 1:3. The ratio of cellooligosaccharides to xylooligosaccharides in the mixture can be 1:4. The ratio of cellooligosaccharides to xylooligosaccharides in the mixture can be 1:5. The ratio of cellooligosaccharides to xylooligosaccharides in the mixture can be 1:6. The ratio of cellooligosaccharides to xylooligosaccharides in the mixture can be 1:7. The ratio of cellooligosaccharides to xylooligosaccharides in the mixture can be 1:8. The ratio of cellooligosaccharides to xylooligosaccharides in the mixture can be 1:9. The ratio of cellooligosaccharides to xylooligosaccharides in the mixture can be 1:10. The ratio of cellooligosaccharides to xylooligosaccharides in the mixture can be 1:12. The ratio of cellooligosaccharides to xylooligosaccharides in the mixture can be 1:15. The ratio of cellooligosaccharides to xylooligosaccharides in the mixture can be 1:17. The ratio of cellooligosaccharides to xylooligosaccharides in the mixture can be 1:19. The ratio of cellooligosaccharides to xylooligosaccharides in the mixture can be 1:20. Ranges between the ratios presented herein are also within the scope of the present disclosure. For example, the ratio of cellooligosaccharides to xylooligosaccharides in the mixture can be from 1:1 to 1:2.

[0204] The ratio of the first oligosaccharide to the second oligosaccharide in the mixture can be about 2:1. The ratio of the first oligosaccharide to the second oligosaccharide in the mixture can be about 2:3. The ratio of the first oligosaccharide to the second oligosaccharide in the mixture can be about 2:5. The ratio of the first oligosaccharide to the second oligosaccharide in the mixture can be about 2:7. The ratio of the first oligosaccharide to the second oligosaccharide in the mixture can be about 2:9. The oligosaccharides can be cello-oligosaccharides, manno-oligosaccharides, xylo-oligosaccharides, xyloglucan-oligosaccharides, mixed-linkage oligosaccharides, chitooligosaccharides, or other oligosaccharides provided herein, wherein the first oligosaccharide is selected to be a different oligosaccharide from the second oligosaccharide.

[0205] The ratio of the first oligosaccharide to the second oligosaccharide in the mixture can be 2:1. The ratio of the first oligosaccharide to the second oligosaccharide in the mixture can be 2:3. The ratio of the first oligosaccharide to the second oligosaccharide in the mixture can be 2:5. The ratio of the first oligosaccharide to the second oligosaccharide in the mixture can be 2:7. The ratio of the first oligosaccharide to the second oligosaccharide in the mixture can be 2:9. The oligosaccharides can be cello-oligosaccharides, manno-oligosaccharides, xylo-oligosaccharides, xyloglucan-oligosaccharides, mixed-linkage oligosaccharides, chitooligosaccharides, or other oligosaccharides provided herein, wherein the first oligosaccharide is selected to be a different oligosaccharide from the second oligosaccharide.

[0206] The ratio of the first oligosaccharide to the second oligosaccharide in the mixture can be about 3:1. The ratio of the first oligosaccharide to the second oligosaccharide in the mixture can be about 3:2. The ratio of the first oligosaccharide to the second oligosaccharide in the mixture can be about 3:4. The ratio of the first oligosaccharide to the second oligosaccharide in the mixture can be about 3:5. The ratio of the first oligosaccharide to the second oligosaccharide in the mixture can be about 3:7. The ratio of the first oligosaccharide to the second oligosaccharide in the mixture can be about 3:8. The oligosaccharides can be cello-oligosaccharides, manno-oligosaccharides, xylo-oligosaccharides, xyloglucan-oligosaccharides, mixed-linkage oligosaccharides, chitooligosaccharides, or other oligosaccharides provided herein, wherein the first oligosaccharide is selected to be a different oligosaccharide from the second oligosaccharide.

[0207] The ratio of the first oligosaccharide to the second oligosaccharide in the mixture can be 3:1. The ratio of the first oligosaccharide to the second oligosaccharide in the mixture can be 3:2. The ratio of the first oligosaccharide to the second oligosaccharide in the mixture can be 3:4. The ratio of the first oligosaccharide to the second oligosaccharide in the mixture can be 3:5. The ratio of the first oligosaccharide to the second oligosaccharide in the mixture can be 3:7. The ratio of the first oligosaccharide to the second oligosaccharide in the mixture can be 3:8. The oligosaccharides can be cello-oligosaccharides, manno-oligosaccharides, xylo-oligosaccharides, xyloglucan-oligosaccharides, mixed-linkage oligosaccharides, chitooligosaccharides, or other oligosaccharides provided herein, wherein the first oligosaccharide is selected to be a different oligosaccharide from the second oligosaccharide.

[0208] The ratio of a first oligosaccharide to a second oligosaccharide in an oligosaccharide mixture containing two or more oligosaccharides can be from 1:9 to 9:1. The ratio of a first oligosaccharide to a second oligosaccharide can be from 1:4 to 4:1. The ratio of a first oligosaccharide to a second oligosaccharide can be from 1:3 to 3:1. The ratio of a first oligosaccharide to a second oligosaccharide can be from 2:3 to 3:2. The oligosaccharides can be cello-oligosaccharides, manno-oligosaccharides, xylo-oligosaccharides, xyloglucan-oligosaccharides, mixed-linkage oligosaccharides, chitooligosaccharides, or other oligosaccharides provided herein, wherein the first oligosaccharide is selected to be a different oligosaccharide from the second oligosaccharide. Compositions containing xylooligosaccharides

[0209] In some examples, the first component may comprise a xylooligosaccharide, which may comprise a mixture of xylooligosaccharides having a degree of polymerization of from 2 to 12, inclusive.

[0210] Xylooligosaccharides can include xylooligosaccharides with one or more side chain branches, xylooligosaccharides with one or more glucuronosyl side chain branches, xylooligosaccharides with one or more methylglucurosyl side chain branches, xylooligosaccharides with one or more arabinosyl side chain branches, and / or combinations thereof.

[0211] In some cases, the concentration of xylooligosaccharides with a degree of polymerization of 2 in the xylooligosaccharide mixture can be from 2 w / w% to 80 w / w%. The concentration of xylooligosaccharides with a degree of polymerization of 2 can be at least 2 w / w%, 4 w / w%, 6 w / w%, 8 w / w%, 10 w / w%, 12 w / w%, 15 w / w%, 18 w / w%, 20 w / w%, 25 w / w%, 30 w / w%, 40 w / w%, 50 w / w%, or 60 w / w%. The concentration of xylooligosaccharides with a degree of polymerization of 2 can in some cases be, for example, up to 35 w / w%, 40 w / w%, 45 w / w%, 50 w / w%, 55 w / w%, 60 w / w%, 65 w / w%, 70 w / w%, 75 w / w%, or 80 w / w%.

[0212] In some cases, the concentration of xylooligosaccharides with a degree of polymerization of 3 in the xylooligosaccharide mixture can be from 0.5% to 20% w / w. The concentration of xylooligosaccharides with a degree of polymerization of 3 can be at least 0.5%, 1%, 2%, 4%, 6%, 8%, 10%, 12%, 15%, 18%, or 20% w / w. In some cases, the concentration of xylooligosaccharides with a degree of polymerization of 3 can be, for example, up to 0.5%, 1%, 2%, 5%, 10%, or 15% w / w.

[0213] In some cases, the concentration of xylooligosaccharides with a degree of polymerization of 4 in the xylooligosaccharide mixture can be from 0.1 w / w% to 20 w / w%. The concentration of xylooligosaccharides with a degree of polymerization of 4 can be at least 0.1 w / w%, 0.5 w / w%, 1 w / w%, 2 w / w%, 4 w / w%, 6 w / w%, 8 w / w%, 10 w / w%, 12 w / w%, 15 w / w%, 18 w / w%, or 20 w / w%. In some cases, the concentration of xylooligosaccharides with a degree of polymerization of 4 can be, for example, up to 0.1 w / w%, 0.5 w / w%, 1 w / w%, 2 w / w%, 5 w / w%, 10 w / w%, or 15 w / w%.

[0214] In some cases, the concentration of xylooligosaccharides with a degree of polymerization of 5 in the xylooligosaccharide mixture can be from 0.1 w / w% to 20 w / w%. The concentration of xylooligosaccharides with a degree of polymerization of 5 can be at least 0.1 w / w%, 0.5 w / w%, 1 w / w%, 2 w / w%, 4 w / w%, 6 w / w%, 8 w / w%, 10 w / w%, 12 w / w%, 15 w / w%, 18 w / w%, or 20 w / w%. In some cases, the concentration of xylooligosaccharides with a degree of polymerization of 5 can be, for example, up to 0.1 w / w%, 0.5 w / w%, 1 w / w%, 2 w / w%, 5 w / w%, 10 w / w%, or 15 w / w%.

[0215] In some cases, the concentration of xylooligosaccharides with a degree of polymerization of 6 in the xylooligosaccharide mixture can be from 0.1 w / w% to 25 w / w%. The concentration of xylooligosaccharides with a degree of polymerization of 6 can be at least 0.1 w / w%, 0.5 w / w%, 1 w / w%, 2 w / w%, 4 w / w%, 6 w / w%, 8 w / w%, 10 w / w%, 12 w / w%, 15 w / w%, 18 w / w%, or 20 w / w%. In some cases, the concentration of xylooligosaccharides with a degree of polymerization of 6 can be, for example, up to 0.5 w / w%, 1 w / w%, 2 w / w%, 5 w / w%, 10 w / w%, or 15 w / w%.

[0216] In some cases, the concentration of xylooligosaccharides with a degree of polymerization of 7 in the xylooligosaccharide mixture can be from 0.1% to 20% w / w. The concentration of xylooligosaccharides with a degree of polymerization of 7 can be at least 0.1%, 0.5%, 1%, 2%, 4%, 6%, 8%, 10%, 12%, 15%, 18%, or 20% w / w. In some cases, the concentration of xylooligosaccharides with a degree of polymerization of 7 can be, for example, up to 0.1%, 0.5%, 1%, 2%, 5%, 10%, or 15% w / w.

[0217] In some cases, the concentration of xylooligosaccharides with a degree of polymerization of 8 in the xylooligosaccharide mixture can be from 0.1 w / w% to 15 w / w%. The concentration of xylooligosaccharides with a degree of polymerization of 8 can be at least 0.1 w / w%, 0.5 w / w%, 1 w / w%, 2 w / w%, 4 w / w%, 6 w / w%, 8 w / w%, 10 w / w%, 12 w / w%, 15 w / w%, 18 w / w%, or 20 w / w%. In some cases, the concentration of xylooligosaccharides with a degree of polymerization of 8 can be, for example, up to 0.1 w / w%, 0.5 w / w%, 1 w / w%, 2 w / w%, 5 w / w%, 10 w / w%, or 15 w / w%.

[0218] The concentration of xylooligosaccharides with a degree of polymerization of 9 in the xylooligosaccharide mixture can be from 0.1% to 15% by weight. The concentration of xylooligosaccharides with a degree of polymerization of 9 can be at least 0.1%, 0.5%, 1%, 2%, 4%, 6%, 8%, 10%, or 12% by weight. In some cases, the concentration of xylooligosaccharides with a degree of polymerization of 9 can be, for example, up to 0.1%, 0.5%, 1%, 2%, 5%, 10%, or 15% by weight.

[0219] The concentration of xylooligosaccharides with a degree of polymerization of 10 in the xylooligosaccharide mixture can be from 0.1% to 15% by weight. The concentration of xylooligosaccharides with a degree of polymerization of 10 can be at least 0.1%, 0.5%, 1%, 2%, 4%, 6%, 8%, 10%, 12%, or 15% by weight. In some cases, the concentration of xylooligosaccharides with a degree of polymerization of 10 can be, for example, up to 0.1%, 0.5%, 1%, 2%, 5%, 10%, or 15% by weight.

[0220] The concentration of xylooligosaccharides with a degree of polymerization of 11 in the xylooligosaccharide mixture can be from 0.1% to 15% by weight. The concentration of xylooligosaccharides with a degree of polymerization of 11 can be at least 0.1%, 0.5%, 1%, 2%, 4%, 6%, 8%, 10%, 12%, or 15% by weight. In some cases, the concentration of xylooligosaccharides with a degree of polymerization of 11 can be, for example, up to 0.1%, 0.5%, 1%, 2%, 5%, 10%, or 15% by weight.

[0221] The concentration of xylooligosaccharides with a degree of polymerization of 12 in the xylooligosaccharide mixture can be from 0.1% to 15% by weight. The concentration of xylooligosaccharides with a degree of polymerization of 12 can be at least 0.1%, 0.5%, 1%, 2%, 4%, 6%, 8%, 10%, 12%, or 15% by weight. In some cases, the concentration of xylooligosaccharides with a degree of polymerization of 12 can be, for example, up to 0.1%, 0.5%, 1%, 2%, 5%, 10%, or 15% by weight.

[0222] In some examples, the concentration of xylooligosaccharides in the first component may be from 5% to 95% w / w. The concentration of xylooligosaccharides in the first component may be at least 5% w / w. The concentration of xylooligosaccharides in the first component may be up to 95% w / w. The concentration of xylooligosaccharides in the first component was 5 w / w% to 10 w / w%, 5 w / w% to 20 w / w%, 5 w / w% to 30 w / w%, 5 w / w% to 40 w / w%, 5 w / w% to 50 w / w%, 5 w / w% to 60 w / w%, 5 w / w% to 70 w / w%, 5 w / w% to 80 w / w%, 5 w / w% to 90 w / w%, 5 w / w% to 95 w / w%, 10 w / w% to 20 w / w%, 10 w / w% to 30 w / w%, 10 w / w% to 40 w / w%, 10 w / w%~50w / w%, 10w / w%~60w / w%, 10w / w%~70w / w%, 10w / w%~80w / w%, 10w / w%~90w / w%, 10w / w%~95w / w%, 20w / w%~30w / w%, 20w / w%~40w / w%, 20w / w%~50w / w%, 20w / w%~60w / w%, 20w / w%~70w / w%, 20w / w%~80w / w%, 20w / w%~90w / w%, 20w / w%~95w / w%, 30w / w %~40w / w%, 30w / w%~50w / w%, 30w / w%~60w / w%, 30w / w%~70w / w%, 30w / w%~80w / w%, 30w / w%~90w / w%, 30w / w%~95w / w%, 40w / w %~50w / w%, 40w / w%~60w / w%, 40w / w%~70w / w%, 40w / w%~80w / w%, 40w / w%~90w / w%, 40w / w%~95w / w%, 50w / w%~60w / w%, 50w / w% It can be up to 70 w / w%, 50 w / w% to 80 w / w%, 50 w / w% to 90 w / w%, 50 w / w% to 95 w / w%, 60 w / w% to 70 w / w%, 60 w / w% to 80 w / w%, 60 w / w% to 90 w / w%, 60 w / w% to 95 w / w%, 70 w / w% to 80 w / w%, 70 w / w% to 90 w / w%, 70 w / w% to 95 w / w%, 80 w / w% to 90 w / w%, 80 w / w% to 95 w / w%, or 90 w / w% to 95 w / w%.The concentration of xylooligosaccharides in the first component can be about 5%, 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90%, or 95% w / w. The concentration of xylooligosaccharides in the first component can be at least 5%, 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, or 90% w / w. The concentration of xylooligosaccharides in the first component can be up to 10 w / w%, 20 w / w%, 30 w / w%, 40 w / w%, 50 w / w%, 60 w / w%, 70 w / w%, 80 w / w%, 90 w / w%, or 95 w / w%.

[0223] The concentration of xylooligosaccharides in sweetener compositions containing two or more components can be from 1 w / w% to 70 w / w%. The concentration of xylooligosaccharides in sweetener compositions containing two or more components can be at least 1 w / w%. The concentration of xylooligosaccharides in sweetener compositions containing two or more components can be up to 70 w / w%. The concentration of xylooligosaccharides in sweetener compositions containing two or more components can be 1 w / w% to 10 w / w%, 1 w / w% to 15 w / w%, 1 w / w% to 20 w / w%, 1 w / w% to 30 w / w%, 1 w / w% to 40 w / w%, 1 w / w% to 50 w / w%, 1 w / w% to 60 w / w%, 1 w / w% ~70w / w%, 10w / w%~15w / w%, 10w / w%~20w / w%, 10w / w%~30w / w%, 10w / w%~40w / w%, 10w / w%~50w / w%, 10w / w%~60w / w%, 10w / w%~70w / w%, 15w / w%~20w / w%, 15w / w%~30w / w%, 15 w / w%~40w / w%, 15w / w%~50w / w%, 15w / w%~60w / w%, 15w / w%~70w / w%, 20w / w%~30w / w%, 20w / w%~40w / w%, 20w / w%~50w / w%, 20w / w%~60w / w%, 20w / w%~70w / w%, 30w / w%~40w / w The concentration of xylooligosaccharides in sweetener compositions containing two or more components can be 1 w / w%, 10 w / w%, 15 w / w%, 20 w / w%, 30 w / w%, 40 w / w% to 50 w / w%, 30 w / w% to 60 w / w%, 30 w / w% to 70 w / w%, 40 w / w% to 50 w / w%, 40 w / w% to 60 w / w%, 40 w / w% to 70 w / w%, 50 w / w% to 60 w / w%, 50 w / w% to 70 w / w%, or 60 w / w% to 70 w / w%. The concentration of xylooligosaccharides in sweetener compositions containing two or more components can be at least 1 w / w%, 10 w / w%, 15 w / w%, 20 w / w%, 30 w / w%, 40 w / w%, 50 w / w%, or 60 w / w%.The concentration of xylooligosaccharides in sweetener compositions containing two or more components can be up to 10 w / w%, 15 w / w%, 20 w / w%, 30 w / w%, 40 w / w%, 50 w / w%, 60 w / w%, or 70 w / w%.

[0224] In some cases, the concentration of xylooligosaccharides in a composition, such as a consumable composition or a foodstuff, can be about 0.1 w / w%, 0.5 w / w%, 1 w / w%, 5 w / w%, 10 w / w%, 15 w / w%, 20 w / w%, 25 w / w%, 30 w / w%, 35 w / w%, 40 w / w%, 45 w / w%, or 50 w / w%. In some cases, the concentration of xylooligosaccharides in a composition can be at least 0.1 w / w%, 0.5 w / w%, 1 w / w%, 5 w / w%, 10 w / w%, 15 w / w%, 20 w / w%, 25 w / w%, 30 w / w%, 35 w / w%, 40 w / w%, or 45 w / w%. In some cases, the concentration of xylooligosaccharides in the composition may be up to 5 w / w%, 10 w / w%, 15 w / w%, 20 w / w%, 25 w / w%, 30 w / w%, 35 w / w%, 40 w / w%, 45 w / w%, or 50 w / w%. Compositions containing cellooligosaccharides

[0225] In some examples, the first component may comprise a cellooligosaccharide, which may comprise a mixture of cellooligosaccharides having a degree of polymerization of from 2 to 6, inclusive.

[0226] The cellooligosaccharides may comprise cellobiose. In some examples, the cellooligosaccharides may comprise at least 20%, at least 25%, at least 30%, at least 35%, at least 40%, at least 45%, at least 50%, at least 55%, at least 50%, at least 60%, at least 65%, at least 70%, at least 80%, or at least 90% cellobiose.

[0227] In some cases, the concentration of cellooligosaccharides with a degree of polymerization of 2 in the cellooligosaccharide mixture can be from about 2 w / w% to about 80 w / w%. The concentration of cellooligosaccharides with a degree of polymerization of 2 can be at least 2 w / w%, 4 w / w%, 6 w / w%, 8 w / w%, 10 w / w%, 12 w / w%, 15 w / w%, 18 w / w%, 20 w / w%, 25 w / w%, or 30 w / w%. In some cases, the concentration of cellooligosaccharides with a degree of polymerization of 2 can be, for example, at least 35 w / w%, 40 w / w%, 45 w / w%, 50 w / w%, 55 w / w%, 60 w / w%, 65 w / w%, 70 w / w%, 75 w / w%, or 80 w / w%.

[0228] In some cases, the concentration of cellooligosaccharides with a degree of polymerization of 3 in the cellooligosaccharide mixture can be from 0.5 w / w% to 20 w / w%. The concentration of cellooligosaccharides with a degree of polymerization of 3 can be at least 0.5 w / w%, 1 w / w%, 2 w / w%, 4 w / w%, 6 w / w%, 8 w / w%, 10 w / w%, 12 w / w%, 15 w / w%, 18 w / w%, or 20 w / w%. In some cases, the concentration of cellooligosaccharides with a degree of polymerization of 3 can be, for example, up to 0.5 w / w%, 1 w / w%, 2 w / w%, 5 w / w%, 10 w / w%, or 15 w / w%.

[0229] In some cases, the concentration of cellooligosaccharides with a degree of polymerization of 4 in the cellooligosaccharide mixture can be from 0.1 w / w% to 20 w / w%. The concentration of cellooligosaccharides with a degree of polymerization of 4 can be at least 0.1 w / w%, 0.5 w / w%, 1 w / w%, 2 w / w%, 4 w / w%, 6 w / w%, 8 w / w%, 10 w / w%, 12 w / w%, 15 w / w%, 18 w / w%, or 20 w / w%. In some cases, the concentration of cellooligosaccharides with a degree of polymerization of 4 can be, for example, up to 0.1 w / w%, 0.5 w / w%, 1 w / w%, 2 w / w%, 5 w / w%, 10 w / w%, or 15 w / w%.

[0230] In some cases, the concentration of cellooligosaccharides with a degree of polymerization of 5 in the cellooligosaccharide mixture can be from 0.1 w / w% to 20 w / w%. The concentration of cellooligosaccharides with a degree of polymerization of 5 can be at least 0.1 w / w%, 0.5 w / w%, 1 w / w%, 2 w / w%, 4 w / w%, 6 w / w%, 8 w / w%, 10 w / w%, 12 w / w%, 15 w / w%, 18 w / w%, or 20 w / w%. In some cases, the concentration of cellooligosaccharides with a degree of polymerization of 5 can be, for example, up to 0.1 w / w%, 0.5 w / w%, 1 w / w%, 2 w / w%, 5 w / w%, 10 w / w%, or 15 w / w%.

[0231] In some cases, the concentration of cellooligosaccharides with a degree of polymerization of 6 in the cellooligosaccharide mixture can be from 0.1 w / w% to 25 w / w%. The concentration of cellooligosaccharides with a degree of polymerization of 6 can be at least 0.1 w / w%, 0.5 w / w%, 1 w / w%, 2 w / w%, 4 w / w%, 6 w / w%, 8 w / w%, 10 w / w%, 12 w / w%, 15 w / w%, 18 w / w%, or 20 w / w%. In some cases, the concentration of cellooligosaccharides with a degree of polymerization of 6 can be, for example, up to 0.5 w / w%, 1 w / w%, 2 w / w%, 5 w / w%, 10 w / w%, or 15 w / w%.

[0232] In some examples, the concentration of cellooligosaccharides in the first component may be 5 wt% to 70 wt%. The concentration of cellooligosaccharides in the first component may be at least 5 wt%. The concentration of cellooligosaccharides in the first component may be up to 70 wt%. The concentration of cellooligosaccharide in the first component is 5 w / w% to 10 w / w%, 5 w / w% to 20 w / w%, 5 w / w% to 30 w / w%, 5 w / w% to 40 w / w%, 5 w / w% to 50 w / w%, 5 w / w% to 60 w / w%, 5 w / w% to 70 w / w%, 10 w / w% to 20 w / w%, 10 w / w% to 30 w / w%, 10 w / w% to 40 w / w%, 10 w / w% to 50 w / w%, 10 w / w% to 60 w / w%, 10 w / w% to 70 w / w%, 20 w / w% to 30 w / w% w%, 20 w / w% to 40 w / w%, 20 w / w% to 50 w / w%, 20 w / w% to 60 w / w%, 20 w / w% to 70 w / w%, 30 w / w% to 40 w / w%, 30 w / w% to 50 w / w%, 30 w / w% to 60 w / w%, 30 w / w% to 70 w / w%, 40 w / w% to 50 w / w%, 40 w / w% to 60 w / w%, 40 w / w% to 70 w / w%, 50 w / w% to 60 w / w%, 50 w / w% to 70 w / w%, or 60 w / w% to 70 w / w%. The concentration of cellooligosaccharides in the first component may be 5%, 10%, 20%, 30%, 40%, 50%, 60%, or 70% by weight. The concentration of cellooligosaccharides in the first component may be at least 5%, 10%, 20%, 30%, 40%, 50%, 60%, or 70% by weight. The concentration of cellooligosaccharides in the first component may be at most 5%, 10%, 20%, 30%, 40%, 50%, 60%, or 70% by weight.

[0233] The concentration of cellooligosaccharides in sweetener compositions containing two or more components can be from 1 w / w% to 70 w / w%. The concentration of cellooligosaccharides in sweetener compositions containing two or more components can be at least 1 w / w%. The concentration of cellooligosaccharides in sweetener compositions containing two or more components can be up to 70 w / w%. The concentration of cellooligosaccharides in sweetener compositions containing two or more components can be 1 w / w% to 10 w / w%, 1 w / w% to 15 w / w%, 1 w / w% to 20 w / w%, 1 w / w% to 30 w / w%, 1 w / w% to 40 w / w%, 1 w / w% to 50 w / w%, 1 w / w% to 60 w / w%, 1 w / w% ~70w / w%, 10w / w%~15w / w%, 10w / w%~20w / w%, 10w / w%~30w / w%, 10w / w%~40w / w%, 10w / w%~50w / w%, 10w / w%~60w / w%, 10w / w%~70w / w%, 15w / w%~20w / w%, 15w / w%~30w / w%, 15 w / w%~40w / w%, 15w / w%~50w / w%, 15w / w%~60w / w%, 15w / w%~70w / w%, 20w / w%~30w / w%, 20w / w%~40w / w%, 20w / w%~50w / w%, 20w / w%~60w / w%, 20w / w%~70w / w%, 30w / w%~40w / w The concentration of cellooligosaccharides in a sweetener composition containing two or more components can be 1 w / w%, 10 w / w%, 15 w / w%, 20 w / w%, 30 w / w%, 40 w / w% to 50 w / w%, 30 w / w% to 60 w / w%, 30 w / w% to 70 w / w%, 40 w / w% to 50 w / w%, 40 w / w% to 60 w / w%, 40 w / w% to 70 w / w%, 50 w / w% to 60 w / w%, 50 w / w% to 70 w / w%, or 60 w / w% to 70 w / w%. The concentration of cellooligosaccharides in sweetener compositions containing two or more components can be at least 1 w / w%, 10 w / w%, 15 w / w%, 20 w / w%, 30 w / w%, 40 w / w%, 50 w / w%, or 60 w / w%.The concentration of cellooligosaccharides in sweetener compositions containing two or more components can be up to 10 w / w%, 15 w / w%, 20 w / w%, 30 w / w%, 40 w / w%, 50 w / w%, 60 w / w%, or 70 w / w%.

[0234] In some cases, the concentration of cellooligosaccharides in a composition, such as a consumable composition or foodstuff, can be about 0.1 w / w%, 0.5 w / w%, 1 w / w%, 5 w / w%, 10 w / w%, 15 w / w%, 20 w / w%, 25 w / w%, or 30 w / w%. In some cases, the concentration of cellooligosaccharides in a composition can be at least 0.1 w / w%, 0.5 w / w%, 1 w / w%, 5 w / w%, 10 w / w%, 15 w / w%, 20 w / w%, 25 w / w%, or 30 w / w%. In some cases, the concentration of cellooligosaccharides in a composition can be at most 5 w / w%, 10 w / w%, 15 w / w%, 20 w / w%, or 25 w / w%. Compositions containing mannooligosaccharides

[0235] In some examples, the first component may comprise mannooligosaccharides, which may comprise a mixture of mannooligosaccharides comprising mannooligosaccharides with degrees of polymerization from 2 to 12, inclusive.

[0236] In some cases, the concentration of mannooligosaccharides with a degree of polymerization of 2 in the mannooligosaccharide mixture may be from 2 w / w% to 30 w / w%. The concentration of mannooligosaccharides with a degree of polymerization of 2 may be at least 2 w / w%, 4 w / w%, 6 w / w%, 8 w / w%, 10 w / w%, 12 w / w%, 15 w / w%, 18 w / w%, 20 w / w%, 25 w / w%, or 30 w / w%.

[0237] In some cases, the concentration of mannooligosaccharides with a degree of polymerization of 3 in the mannooligosaccharide mixture can be from 0.5 w / w% to 20 w / w%. The concentration of mannooligosaccharides with a degree of polymerization of 3 can be at least 0.5 w / w%, 1 w / w%, 2 w / w%, 4 w / w%, 6 w / w%, 8 w / w%, 10 w / w%, 12 w / w%, 15 w / w%, 18 w / w%, or 20 w / w%. In some cases, the concentration of mannooligosaccharides with a degree of polymerization of 3 can be, for example, up to 0.5 w / w%, 1 w / w%, 2 w / w%, 5 w / w%, 10 w / w%, or 15 w / w%.

[0238] In some cases, the concentration of mannooligosaccharides having a degree of polymerization of 4 in the mannooligosaccharide mixture can be from 0.1 w / w% to 20 w / w%. The concentration of mannooligosaccharides having a degree of polymerization of 4 can be at least 0.1 w / w%, 0.5 w / w%, 1 w / w%, 2 w / w%, 4 w / w%, 6 w / w%, 8 w / w%, 10 w / w%, 12 w / w%, 15 w / w%, 18 w / w%, or 20 w / w%. In some cases, the concentration of mannooligosaccharides having a degree of polymerization of 4 can be, for example, up to 0.1 w / w%, 0.5 w / w%, 1 w / w%, 2 w / w%, 5 w / w%, 10 w / w%, or 15 w / w%.

[0239] In some cases, the concentration of mannooligosaccharides having a degree of polymerization of 5 in the mannooligosaccharide mixture can be from 0.1 w / w% to 20 w / w%. The concentration of mannooligosaccharides having a degree of polymerization of 5 can be at least 0.1 w / w%, 0.5 w / w%, 1 w / w%, 2 w / w%, 4 w / w%, 6 w / w%, 8 w / w%, 10 w / w%, 12 w / w%, 15 w / w%, 18 w / w%, or 20 w / w%. In some cases, the concentration of mannooligosaccharides having a degree of polymerization of 5 can be, for example, up to 0.1 w / w%, 0.5 w / w%, 1 w / w%, 2 w / w%, 5 w / w%, 10 w / w%, or 15 w / w%.

[0240] In some cases, the concentration of mannooligosaccharides with a degree of polymerization of 6 in the mannooligosaccharide mixture can be from 0.1 w / w% to 25 w / w%. The concentration of mannooligosaccharides with a degree of polymerization of 6 can be at least 0.1 w / w%, 0.5 w / w%, 1 w / w%, 2 w / w%, 4 w / w%, 6 w / w%, 8 w / w%, 10 w / w%, 12 w / w%, 15 w / w%, 18 w / w%, or 20 w / w%. In some cases, the concentration of mannooligosaccharides with a degree of polymerization of 6 can be, for example, up to 0.5 w / w%, 1 w / w%, 2 w / w%, 5 w / w%, 10 w / w%, or 15 w / w%.

[0241] In some cases, the concentration of mannooligosaccharides with a degree of polymerization of 7 in the mannooligosaccharide mixture can be from 0.1 w / w% to 20 w / w%. The concentration of mannooligosaccharides with a degree of polymerization of 7 can be at least 0.1 w / w%, 0.5 w / w%, 1 w / w%, 2 w / w%, 4 w / w%, 6 w / w%, 8 w / w%, 10 w / w%, 12 w / w%, 15 w / w%, 18 w / w%, or 20 w / w%. In some cases, the concentration of mannooligosaccharides with a degree of polymerization of 7 can be, for example, up to 0.1 w / w%, 0.5 w / w%, 1 w / w%, 2 w / w%, 5 w / w%, 10 w / w%, or 15 w / w%.

[0242] In some cases, the concentration of mannooligosaccharides having a degree of polymerization of 8 in the mannooligosaccharide mixture can be from 0.1 w / w% to 15 w / w%. The concentration of mannooligosaccharides having a degree of polymerization of 8 can be at least 0.1 w / w%, 0.5 w / w%, 1 w / w%, 2 w / w%, 4 w / w%, 6 w / w%, 8 w / w%, 10 w / w%, 12 w / w%, 15 w / w%, 18 w / w%, or 20 w / w%. In some cases, the concentration of mannooligosaccharides having a degree of polymerization of 8 can be, for example, up to 0.1 w / w%, 0.5 w / w%, 1 w / w%, 2 w / w%, 5 w / w%, 10 w / w%, or 15 w / w%.

[0243] The concentration of mannooligosaccharides with a degree of polymerization of 9 in the mannooligosaccharide mixture can be from 0.1 w / w% to 15 w / w%. The concentration of mannooligosaccharides with a degree of polymerization of 9 can be at least 0.1 w / w%, 0.5 w / w%, 1 w / w%, 2 w / w%, 4 w / w%, 6 w / w%, 8 w / w%, 10 w / w%, or 12 w / w%. In some cases, the concentration of mannooligosaccharides with a degree of polymerization of 9 can be, for example, up to 0.1 w / w%, 0.5 w / w%, 1 w / w%, 2 w / w%, 5 w / w%, 10 w / w%, or 15 w / w%.

[0244] The concentration of mannooligosaccharides with a degree of polymerization of 10 in the mannooligosaccharide mixture can be from 0.1 w / w% to 15 w / w%. The concentration of mannooligosaccharides with a degree of polymerization of 10 can be at least 0.1 w / w%, 0.5 w / w%, 1 w / w%, 2 w / w%, 4 w / w%, 6 w / w%, 8 w / w%, 10 w / w%, 12 w / w%, or 15 w / w%. In some cases, the concentration of mannooligosaccharides with a degree of polymerization of 10 can be, for example, up to 0.1 w / w%, 0.5 w / w%, 1 w / w%, 2 w / w%, 5 w / w%, 10 w / w%, or 15 w / w%.

[0245] The concentration of mannooligosaccharides with a degree of polymerization of 11 in the mannooligosaccharide mixture can be from 0.1 w / w% to 15 w / w%. The concentration of mannooligosaccharides with a degree of polymerization of 11 can be at least 0.1 w / w%, 0.5 w / w%, 1 w / w%, 2 w / w%, 4 w / w%, 6 w / w%, 8 w / w%, 10 w / w%, 12 w / w%, or 15 w / w%. In some cases, the concentration of mannooligosaccharides with a degree of polymerization of 11 can be, for example, up to 0.1 w / w%, 0.5 w / w%, 1 w / w%, 2 w / w%, 5 w / w%, 10 w / w%, or 15 w / w%.

[0246] The concentration of mannooligosaccharides with a degree of polymerization of 12 in the mannooligosaccharide mixture can be from 0.1 w / w% to 15 w / w%. The concentration of mannooligosaccharides with a degree of polymerization of 12 can be at least 0.1 w / w%, 0.5 w / w%, 1 w / w%, 2 w / w%, 4 w / w%, 6 w / w%, 8 w / w%, 10 w / w%, 12 w / w%, or 15 w / w%. In some cases, the concentration of mannooligosaccharides with a degree of polymerization of 12 can be, for example, up to 0.1 w / w%, 0.5 w / w%, 1 w / w%, 2 w / w%, 5 w / w%, 10 w / w%, or 15 w / w%.

[0247] In some examples, the concentration of mannooligosaccharides in the first component may be 5 w / w% to 95 w / w%, the concentration of mannooligosaccharides in the first component may be at least 5 w / w%, or the concentration of mannooligosaccharides in the first component may be up to 95 w / w%. The concentration of mannooligosaccharides in the first component is 5 w / w% to 10 w / w%, 5 w / w% to 20 w / w%, 5 w / w% to 30 w / w%, 5 w / w% to 40 w / w%, 5 w / w% to 50 w / w%, 5 w / w% to 60 w / w%, 5 w / w% to 70 w / w%, 5 w / w% to 80 w / w%, 5 w / w% to 90 w / w%, 5 w / w% to 95 w / w%, 10 w / w% to 20 w / w%, 10 w / w% to 30 w / w%, 10 w / w% to 40 w / w%, 10 w / w%~50w / w%, 10w / w%~60w / w%, 10w / w%~70w / w%, 10w / w%~80w / w%, 10w / w%~90w / w%, 10w / w%~95w / w%, 20w / w%~30w / w%, 20w / w%~40w / w%, 20w / w%~50w / w%, 20w / w%~60w / w%, 20w / w%~70w / w%, 20w / w%~80w / w%, 20w / w%~90w / w%, 20w / w%~95w / w%, 30w / w %~40w / w%, 30w / w%~50w / w%, 30w / w%~60w / w%, 30w / w%~70w / w%, 30w / w%~80w / w%, 30w / w%~90w / w%, 30w / w%~95w / w%, 40w / w %~50w / w%, 40w / w%~60w / w%, 40w / w%~70w / w%, 40w / w%~80w / w%, 40w / w%~90w / w%, 40w / w%~95w / w%, 50w / w%~60w / w%, 50w / w% It can be up to 70 w / w%, 50 w / w% to 80 w / w%, 50 w / w% to 90 w / w%, 50 w / w% to 95 w / w%, 60 w / w% to 70 w / w%, 60 w / w% to 80 w / w%, 60 w / w% to 90 w / w%, 60 w / w% to 95 w / w%, 70 w / w% to 80 w / w%, 70 w / w% to 90 w / w%, 70 w / w% to 95 w / w%, 80 w / w% to 90 w / w%, 80 w / w% to 95 w / w%, or 90 w / w% to 95 w / w%.The concentration of mannooligosaccharides in the first component can be 5%, 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90%, or 95% w / w. The concentration of mannooligosaccharides in the first component can be at least 5%, 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, or 90% w / w. The concentration of mannooligosaccharides in the first component can be up to 10 w / w%, 20 w / w%, 30 w / w%, 40 w / w%, 50 w / w%, 60 w / w%, 70 w / w%, 80 w / w%, 90 w / w%, or 95 w / w%.

[0248] The concentration of mannooligosaccharides in sweetener compositions containing two or more components can be 1 w / w% to 70 w / w%. The concentration of mannooligosaccharides in sweetener compositions containing two or more components can be at least 1 w / w%. The concentration of mannooligosaccharides in sweetener compositions containing two or more components can be up to 70 w / w%. The concentration of mannooligosaccharides in sweetener compositions containing two or more components can be 1 w / w% to 10 w / w%, 1 w / w% to 15 w / w%, 1 w / w% to 20 w / w%, 1 w / w% to 30 w / w%, 1 w / w% to 40 w / w%, 1 w / w% to 50 w / w%, 1 w / w% to 60 w / w%, 1 w / w% ~70w / w%, 10w / w%~15w / w%, 10w / w%~20w / w%, 10w / w%~30w / w%, 10w / w%~40w / w%, 10w / w%~50w / w%, 10w / w%~60w / w%, 10w / w%~70w / w%, 15w / w%~20w / w%, 15w / w%~30w / w%, 15 w / w%~40w / w%, 15w / w%~50w / w%, 15w / w%~60w / w%, 15w / w%~70w / w%, 20w / w%~30w / w%, 20w / w%~40w / w%, 20w / w%~50w / w%, 20w / w%~60w / w%, 20w / w%~70w / w%, 30w / w%~40w / w The concentration of mannooligosaccharides in a sweetener composition containing two or more components can be 1 w / w%, 10 w / w%, 15 w / w%, 20 w / w%, 30 w / w%, 40 w / w% to 50 w / w%, 30 w / w% to 60 w / w%, 30 w / w% to 70 w / w%, 40 w / w% to 50 w / w%, 40 w / w% to 60 w / w%, 40 w / w% to 70 w / w%, 50 w / w% to 60 w / w%, 50 w / w% to 70 w / w%, or 60 w / w% to 70 w / w%. The concentration of mannooligosaccharides in a sweetener composition comprising two or more components may be at least 1 w / w%, 10 w / w%, 15 w / w%, 20 w / w%, 30 w / w%, 40 w / w%, 50 w / w%, or 60 w / w%.The concentration of mannooligosaccharides in sweetener compositions containing two or more components can be up to 10 w / w%, 15 w / w%, 20 w / w%, 30 w / w%, 40 w / w%, 50 w / w%, 60 w / w%, or 70 w / w%.

[0249] In some cases, the concentration of mannooligosaccharides in a composition, such as a consumable composition or foodstuff, can be about 0.1 w / w%, 0.5 w / w%, 1 w / w%, 5 w / w%, 10 w / w%, 15 w / w%, 20 w / w%, 25 w / w%, 30 w / w%, 35 w / w%, 40 w / w%, 45 w / w%, or 50 w / w%. In some cases, the concentration of mannooligosaccharides in a composition can be at least 0.1 w / w%, 0.5 w / w%, 1 w / w%, 5 w / w%, 10 w / w%, 15 w / w%, 20 w / w%, 25 w / w%, 30 w / w%, 35 w / w%, 40 w / w%, or 45 w / w%. In some cases, the concentration of mannooligosaccharides in the composition may be up to 5 w / w%, 10 w / w%, 15 w / w%, 20 w / w%, 25 w / w%, 30 w / w%, 35 w / w%, 40 w / w%, 45 w / w%, or 50 w / w%. Compositions containing xyloglucan oligosaccharides

[0250] In some examples, the first component may comprise a xyloglucan oligosaccharide, which may comprise a mixture of xyloglucan oligosaccharides having a degree of polymerization of from 4 to 12, inclusive.

[0251] In some cases, the concentration of xyloglucan oligosaccharides having a degree of polymerization of 4 in the xyloglucan oligosaccharide mixture can be from 0.1 w / w% to 50 w / w%. The concentration of xyloglucan oligosaccharides having a degree of polymerization of 4 can be at least 0.1 w / w%, 0.5 w / w%, 1 w / w%, 2 w / w%, 4 w / w%, 6 w / w%, 8 w / w%, 10 w / w%, 12 w / w%, 15 w / w%, 18 w / w%, 20 w / w%, 25 w / w%, 30 w / w%, 40 w / w%, or 50 w / w%. The concentration of xyloglucan oligosaccharides with a degree of polymerization of 4 may in some cases be, for example, up to 0.1 w / w%, 0.5 w / w%, 1 w / w%, 2 w / w%, 5 w / w%, 10 w / w%, 15 w / w%, 20 w / w%, 25 w / w%, 30 w / w%, 35 w / w%, 40 w / w%, or 45 w / w%.

[0252] In some cases, the concentration of xyloglucan oligosaccharides having a degree of polymerization of 5 in the xyloglucan oligosaccharide mixture may be from 0.1 w / w% to 20 w / w%. The concentration of xyloglucan oligosaccharides having a degree of polymerization of 5 may be at least 0.1 w / w%, 0.5 w / w%, 1 w / w%, 2 w / w%, 4 w / w%, 6 w / w%, 8 w / w%, 10 w / w%, 12 w / w%, 15 w / w%, 18 w / w%, or 20 w / w%. In some cases, the concentration of xyloglucan oligosaccharides having a degree of polymerization of 5 may be, for example, up to 0.1 w / w%, 0.5 w / w%, 1 w / w%, 2 w / w%, 5 w / w%, 10 w / w%, or 15 w / w%.

[0253] In some cases, the concentration of xyloglucan oligosaccharides having a degree of polymerization of 6 in the xyloglucan oligosaccharide mixture may be from 0.1 w / w% to 25 w / w%. The concentration of xyloglucan oligosaccharides having a degree of polymerization of 6 may be at least 0.1 w / w%, 0.5 w / w%, 1 w / w%, 2 w / w%, 4 w / w%, 6 w / w%, 8 w / w%, 10 w / w%, 12 w / w%, 15 w / w%, 18 w / w%, or 20 w / w%. In some cases, the concentration of xyloglucan oligosaccharides having a degree of polymerization of 6 may be, for example, up to 0.5 w / w%, 1 w / w%, 2 w / w%, 5 w / w%, 10 w / w%, or 15 w / w%.

[0254] In some cases, the concentration of xyloglucan oligosaccharides having a degree of polymerization of 7 in the xyloglucan oligosaccharide mixture may be from 0.1 w / w% to 20 w / w%. The concentration of xyloglucan oligosaccharides having a degree of polymerization of 7 may be at least 0.1 w / w%, 0.5 w / w%, 1 w / w%, 2 w / w%, 4 w / w%, 6 w / w%, 8 w / w%, 10 w / w%, 12 w / w%, 15 w / w%, 18 w / w%, or 20 w / w%. In some cases, the concentration of xyloglucan oligosaccharides having a degree of polymerization of 7 may be, for example, up to 0.1 w / w%, 0.5 w / w%, 1 w / w%, 2 w / w%, 5 w / w%, 10 w / w%, or 15 w / w%.

[0255] In some cases, the concentration of xyloglucan oligosaccharides having a degree of polymerization of 8 in the xyloglucan oligosaccharide mixture may be from 0.1 w / w% to 15 w / w%. The concentration of xyloglucan oligosaccharides having a degree of polymerization of 8 may be at least 0.1 w / w%, 0.5 w / w%, 1 w / w%, 2 w / w%, 4 w / w%, 6 w / w%, 8 w / w%, 10 w / w%, 12 w / w%, 15 w / w%, 18 w / w%, or 20 w / w%. In some cases, the concentration of xyloglucan oligosaccharides having a degree of polymerization of 8 may be, for example, up to 0.1 w / w%, 0.5 w / w%, 1 w / w%, 2 w / w%, 5 w / w%, 10 w / w%, or 15 w / w%.

[0256] The concentration of xyloglucan oligosaccharides having a degree of polymerization of 9 in the xyloglucan oligosaccharide mixture can be from 0.1 w / w% to 15 w / w%. The concentration of xyloglucan oligosaccharides having a degree of polymerization of 9 can be at least 0.1 w / w%, 0.5 w / w%, 1 w / w%, 2 w / w%, 4 w / w%, 6 w / w%, 8 w / w%, 10 w / w%, or 12 w / w%. In some cases, the concentration of xyloglucan oligosaccharides having a degree of polymerization of 9 can be, for example, up to 0.1 w / w%, 0.5 w / w%, 1 w / w%, 2 w / w%, 5 w / w%, 10 w / w%, or 15 w / w%.

[0257] The concentration of xyloglucan oligosaccharides having a degree of polymerization of 10 in the xyloglucan oligosaccharide mixture can be from 0.1 w / w% to 15 w / w%. The concentration of xyloglucan oligosaccharides having a degree of polymerization of 10 can be at least 0.1 w / w%, 0.5 w / w%, 1 w / w%, 2 w / w%, 4 w / w%, 6 w / w%, 8 w / w%, 10 w / w%, 12 w / w%, or 15 w / w%. In some cases, the concentration of xyloglucan oligosaccharides having a degree of polymerization of 10 can be, for example, up to 0.1 w / w%, 0.5 w / w%, 1 w / w%, 2 w / w%, 5 w / w%, 10 w / w%, or 15 w / w%.

[0258] The concentration of xyloglucan oligosaccharides having a degree of polymerization of 11 in the xyloglucan oligosaccharide mixture can be from 0.1 w / w% to 15 w / w%. The concentration of xyloglucan oligosaccharides having a degree of polymerization of 11 can be at least 0.1 w / w%, 0.5 w / w%, 1 w / w%, 2 w / w%, 4 w / w%, 6 w / w%, 8 w / w%, 10 w / w%, 12 w / w%, or 15 w / w%. In some cases, the concentration of xyloglucan oligosaccharides having a degree of polymerization of 11 can be, for example, up to 0.1 w / w%, 0.5 w / w%, 1 w / w%, 2 w / w%, 5 w / w%, 10 w / w%, or 15 w / w%.

[0259] The concentration of xyloglucan oligosaccharides having a degree of polymerization of 12 in the xyloglucan oligosaccharide mixture can be from 0.1 w / w% to 15 w / w%. The concentration of xyloglucan oligosaccharides having a degree of polymerization of 12 can be at least 0.1 w / w%, 0.5 w / w%, 1 w / w%, 2 w / w%, 4 w / w%, 6 w / w%, 8 w / w%, 10 w / w%, 12 w / w%, or 15 w / w%. In some cases, the concentration of xyloglucan oligosaccharides having a degree of polymerization of 12 can be, for example, up to 0.1 w / w%, 0.5 w / w%, 1 w / w%, 2 w / w%, 5 w / w%, 10 w / w%, or 15 w / w%.

[0260] In some examples, the concentration of xyloglucan oligosaccharides in the first component may be 5 w / w% to 95 w / w%, or may be at least 5 w / w%, or may be up to 95 w / w%. The concentration of xyloglucan oligosaccharide in the first component was 5 w / w% to 10 w / w%, 5 w / w% to 20 w / w%, 5 w / w% to 30 w / w%, 5 w / w% to 40 w / w%, 5 w / w% to 50 w / w%, 5 w / w% to 60 w / w%, 5 w / w% to 70 w / w%, 5 w / w% to 80 w / w%, 5 w / w% to 90 w / w%, 5 w / w% to 95 w / w%, 10 w / w% to 20 w / w%, 10 w / w% to 30 w / w%, 10 w / w% to 40 w / w%, 1 0w / w%~50w / w%, 10w / w%~60w / w%, 10w / w%~70w / w%, 10w / w%~80w / w%, 10w / w%~90w / w%, 10w / w%~95w / w%, 20w / w%~30w / w%, 20 w / w%~40w / w%, 20w / w%~50w / w%, 20w / w%~60w / w%, 20w / w%~70w / w%, 20w / w%~80w / w%, 20w / w%~90w / w%, 20w / w%~95w / w%, 30w / w%~40w / w%, 30w / w%~50w / w%, 30w / w%~60w / w%, 30w / w%~70w / w%, 30w / w%~80w / w%, 30w / w%~90w / w%, 30w / w%~95w / w%, 40w / w%~50w / w%, 40w / w%~60w / w%, 40w / w%~70w / w%, 40w / w%~80w / w%, 40w / w%~90w / w%, 40w / w%~95w / w%, 50w / w%~60w / w%, 50w / w The range can be % to 70 w / w%, 50 w / w% to 80 w / w%, 50 w / w% to 90 w / w%, 50 w / w% to 95 w / w%, 60 w / w% to 70 w / w%, 60 w / w% to 80 w / w%, 60 w / w% to 90 w / w%, 60 w / w% to 95 w / w%, 70 w / w% to 80 w / w%, 70 w / w% to 90 w / w%, 70 w / w% to 95 w / w%, 80 w / w% to 90 w / w%, 80 w / w% to 95 w / w%, or 90 w / w% to 95 w / w%.The concentration of xyloglucan oligosaccharides in the first component can be 5%, 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90%, or 95% w / w. The concentration of xyloglucan oligosaccharides in the first component can be at least 5%, 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, or 90% w / w. The concentration of xyloglucan oligosaccharides in the first component can be up to 10 w / w%, 20 w / w%, 30 w / w%, 40 w / w%, 50 w / w%, 60 w / w%, 70 w / w%, 80 w / w%, 90 w / w%, or 95 w / w%.

[0261] The concentration of xyloglucan oligosaccharides in sweetener compositions containing two or more components can be 1 w / w% to 70 w / w%. The concentration of xyloglucan oligosaccharides in sweetener compositions containing two or more components can be at least 1 w / w%. The concentration of xyloglucan oligosaccharides in sweetener compositions containing two or more components can be up to 70 w / w%. The concentration of xyloglucan oligosaccharides in sweetener compositions containing two or more components can be 1 w / w% to 10 w / w%, 1 w / w% to 15 w / w%, 1 w / w% to 20 w / w%, 1 w / w% to 30 w / w%, 1 w / w% to 40 w / w%, 1 w / w% to 50 w / w%, 1 w / w% to 60 w / w%, ... / w%~70w / w%, 10w / w%~15w / w%, 10w / w%~20w / w%, 10w / w%~30w / w%, 10w / w%~40w / w%, 1 0w / w%~50w / w%, 10w / w%~60w / w%, 10w / w%~70w / w%, 15w / w%~20w / w%, 15w / w%~30w / w%, 15w / w%~40w / w%, 15w / w%~50w / w%, 15w / w%~60w / w%, 15w / w%~70w / w%, 20w / w%~30w / w %, 20w / w%~40w / w%, 20w / w%~50w / w%, 20w / w%~60w / w%, 20w / w%~70w / w%, 30w / w%~40w / The concentration of xyloglucan oligosaccharide in a sweetener composition comprising two or more components can be 1 w / w%, 10 w / w%, 15 w / w%, 20 w / w%, 30 w / w%, 40 w / w% to 50 w / w%, 30 w / w% to 60 w / w%, 30 w / w% to 70 w / w%, 40 w / w% to 50 w / w%, 40 w / w% to 60 w / w%, 40 w / w% to 70 w / w%, 50 w / w% to 60 w / w%, 50 w / w% to 70 w / w%, or 60 w / w% to 70 w / w%. The concentration of xyloglucan oligosaccharides in sweetener compositions containing two or more components can be at least 1 w / w%, 10 w / w%, 15 w / w%, 20 w / w%, 30 w / w%, 40 w / w%, 50 w / w%, or 60 w / w%.The concentration of xyloglucan oligosaccharides in sweetener compositions containing two or more components can be up to 10 w / w%, 15 w / w%, 20 w / w%, 30 w / w%, 40 w / w%, 50 w / w%, 60 w / w%, or 70 w / w%.

[0262] In some cases, the concentration of xyloglucan oligosaccharides in a composition, such as a consumable composition or foodstuff, can be about 0.1 w / w%, 0.5 w / w%, 1 w / w%, 5 w / w%, 10 w / w%, 15 w / w%, 20 w / w%, 25 w / w%, 30 w / w%, 35 w / w%, 40 w / w%, 45 w / w%, or 50 w / w%. In some cases, the concentration of xyloglucan oligosaccharides in a composition can be at least 0.1 w / w%, 0.5 w / w%, 1 w / w%, 5 w / w%, 10 w / w%, 15 w / w%, 20 w / w%, 25 w / w%, 30 w / w%, 35 w / w%, 40 w / w%, or 45 w / w%. In some cases, the concentration of xyloglucan oligosaccharides in the composition may be up to 5 w / w%, 10 w / w%, 15 w / w%, 20 w / w%, 25 w / w%, 30 w / w%, 35 w / w%, 40 w / w%, 45 w / w%, or 50 w / w%. Compositions Comprising Mixed Linkage Glucan Oligosaccharides

[0263] In some examples, the first component may comprise a mixed linkage glucan oligosaccharide, which may comprise a mixed linkage glucan oligosaccharide mixture comprising mixed linkage glucan oligosaccharides with a degree of polymerization of from 2 to 5, inclusive.

[0264] In some cases, the concentration of mixed linkage glucan oligosaccharides with a degree of polymerization of 2 in the mixed linkage glucan oligosaccharide mixture can be from 2 w / w% to 30 w / w%. The concentration of mixed linkage glucan oligosaccharides with a degree of polymerization of 2 can be at least 2 w / w%, 4 w / w%, 6 w / w%, 8 w / w%, 10 w / w%, 12 w / w%, 15 w / w%, 18 w / w%, 20 w / w%, 25 w / w%, or 30 w / w%. The concentration of mixed linkage glucan oligosaccharides with a degree of polymerization of 2 can be at most 2 w / w%, 4 w / w%, 6 w / w%, 8 w / w%, 10 w / w%, 12 w / w%, 15 w / w%, 18 w / w%, 20 w / w%, 25 w / w%, or 30 w / w%.

[0265] In some cases, the concentration of mixed linkage glucan oligosaccharides with a degree of polymerization of 3 in the mixed linkage glucan oligosaccharide mixture can be from 0.5 w / w% to 20 w / w%. The concentration of mixed linkage glucan oligosaccharides with a degree of polymerization of 3 can be at least 0.5 w / w%, 1 w / w%, 2 w / w%, 4 w / w%, 6 w / w%, 8 w / w%, 10 w / w%, 12 w / w%, 15 w / w%, 18 w / w%, or 20 w / w%. In some cases, the concentration of mixed linkage glucan oligosaccharides with a degree of polymerization of 3 can be, for example, up to 0.5 w / w%, 1 w / w%, 2 w / w%, 5 w / w%, 10 w / w%, or 15 w / w%.

[0266] In some cases, the concentration of mixed linkage glucan oligosaccharides having a degree of polymerization of 4 in the mixed linkage glucan oligosaccharide mixture can be from 0.1 w / w% to 20 w / w%. The concentration of mixed linkage glucan oligosaccharides having a degree of polymerization of 4 can be at least 0.1 w / w%, 0.5 w / w%, 1 w / w%, 2 w / w%, 4 w / w%, 6 w / w%, 8 w / w%, 10 w / w%, 12 w / w%, 15 w / w%, 18 w / w%, or 20 w / w%. In some cases, the concentration of mixed linkage glucan oligosaccharides having a degree of polymerization of 4 can be, for example, up to 0.1 w / w%, 0.5 w / w%, 1 w / w%, 2 w / w%, 5 w / w%, 10 w / w%, or 15 w / w%.

[0267] In some cases, the concentration of mixed linkage glucan oligosaccharides having a degree of polymerization of 5 in the mixed linkage glucan oligosaccharide mixture can be from 0.1 w / w% to 20 w / w%. The concentration of mixed linkage glucan oligosaccharides having a degree of polymerization of 5 can be at least 0.1 w / w%, 0.5 w / w%, 1 w / w%, 2 w / w%, 4 w / w%, 6 w / w%, 8 w / w%, 10 w / w%, 12 w / w%, 15 w / w%, 18 w / w%, or 20 w / w%. In some cases, the concentration of mixed linkage glucan oligosaccharides having a degree of polymerization of 5 can be, for example, up to 0.1 w / w%, 0.5 w / w%, 1 w / w%, 2 w / w%, 5 w / w%, 10 w / w%, or 15 w / w%.

[0268] In some examples, the concentration of mixed linkage glucan oligosaccharides in the first component may be 5% to 95% w / w, the concentration of mixed linkage glucan oligosaccharides in the first component may be at least 5% w / w, or the concentration of mixed linkage glucan oligosaccharides in the first component may be up to 95% w / w. The concentration of mixed-linkage glucan oligosaccharide in the first component is 5 w / w% to 10 w / w%, 5 w / w% to 20 w / w%, 5 w / w% to 30 w / w%, 5 w / w% to 40 w / w%, 5 w / w% to 50 w / w%, 5 w / w% to 60 w / w%, 5 w / w% to 70 w / w%, 5 w / w% to 80 w / w%, 5 w / w% to 90 w / w%, 5 w / w% to 95 w / w%, 10 w / w% to 20 w / w%, 10 w / w% to 30 w / w%, 10 w / w% to 40 w / w%, 10w / w%~50w / w%, 10w / w%~60w / w%, 10w / w%~70w / w%, 10w / w%~80w / w%, 10w / w%~90w / w%, 10w / w%~95w / w%, 20w / w%~30w / w%, 2 0w / w%~40w / w%, 20w / w%~50w / w%, 20w / w%~60w / w%, 20w / w%~70w / w%, 20w / w%~80w / w%, 20w / w%~90w / w%, 20w / w%~95w / w%, 30w / w%~40w / w%, 30w / w%~50w / w%, 30w / w%~60w / w%, 30w / w%~70w / w%, 30w / w%~80w / w%, 30w / w%~90w / w%, 30w / w%~95w / w%, 40w / w%~50w / w%, 40w / w%~60w / w%, 40w / w%~70w / w%, 40w / w%~80w / w%, 40w / w%~90w / w%, 40w / w%~95w / w%, 50w / w%~60w / w%, 50w / w The range can be % to 70 w / w%, 50 w / w% to 80 w / w%, 50 w / w% to 90 w / w%, 50 w / w% to 95 w / w%, 60 w / w% to 70 w / w%, 60 w / w% to 80 w / w%, 60 w / w% to 90 w / w%, 60 w / w% to 95 w / w%, 70 w / w% to 80 w / w%, 70 w / w% to 90 w / w%, 70 w / w% to 95 w / w%, 80 w / w% to 90 w / w%, 80 w / w% to 95 w / w%, or 90 w / w% to 95 w / w%.The concentration of mixed linkage glucan oligosaccharides in the first component can be 5%, 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90%, or 95% by weight. The concentration of mixed linkage glucan oligosaccharides in the first component can be at least 5%, 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, or 90% by weight. The concentration of mixed linkage glucan oligosaccharides in the first component can be up to 10 w / w%, 20 w / w%, 30 w / w%, 40 w / w%, 50 w / w%, 60 w / w%, 70 w / w%, 80 w / w%, 90 w / w%, or 95 w / w%.

[0269] The concentration of mixed linkage glucan oligosaccharides in sweetener compositions containing two or more components can be 1 w / w% to 70 w / w%. The concentration of mixed linkage glucan oligosaccharides in sweetener compositions containing two or more components can be at least 1 w / w%. The concentration of mixed linkage glucan oligosaccharides in sweetener compositions containing two or more components can be up to 70 w / w%. The concentration of mixed linkage glucan oligosaccharides in sweetener compositions containing two or more components can be 1 w / w% to 10 w / w%, 1 w / w% to 15 w / w%, 1 w / w% to 20 w / w%, 1 w / w% to 30 w / w%, 1 w / w% to 40 w / w%, 1 w / w% to 50 w / w%, 1 w / w% to 60 w / w%, ... w / w%~70w / w%, 10w / w%~15w / w%, 10w / w%~20w / w%, 10w / w%~30w / w%, 10w / w%~40w / w%, 10w / w%~50w / w%, 10w / w%~60w / w%, 10w / w%~70w / w%, 15w / w%~20w / w%, 15w / w%~30w / w% , 15w / w%~40w / w%, 15w / w%~50w / w%, 15w / w%~60w / w%, 15w / w%~70w / w%, 20w / w%~30w / w%, 20w / w%~40w / w%, 20w / w%~50w / w%, 20w / w%~60w / w%, 20w / w%~70w / w%, 30w / w%~40w The concentration of mixed linkage glucan oligosaccharides in sweetener compositions containing two or more components can be 1 w / w%, 10 w / w%, 15 w / w%, 20 w / w%, 30 w / w%, 40 w / w% to 50 w / w%, 30 w / w% to 60 w / w%, 30 w / w% to 70 w / w%, 40 w / w% to 50 w / w%, 40 w / w% to 60 w / w%, 40 w / w% to 70 w / w%, 50 w / w% to 60 w / w%, 50 w / w% to 70 w / w%, or 60 w / w% to 70 w / w%. The concentration of mixed linkage glucan oligosaccharides in sweetener compositions containing two or more components can be at least 1 w / w%, 10 w / w%, 15 w / w%, 20 w / w%, 30 w / w%, 40 w / w%, 50 w / w%, or 60 w / w%.The concentration of mixed linkage glucan oligosaccharides in sweetener compositions containing two or more components can be up to 10 w / w%, 15 w / w%, 20 w / w%, 30 w / w%, 40 w / w%, 50 w / w%, 60 w / w%, or 70 w / w%.

[0270] In some cases, the concentration of the mixed linkage glucan oligosaccharide in a composition, such as a consumable composition or foodstuff, can be about 0.1 w / w%, 0.5 w / w%, 1 w / w%, 5 w / w%, 10 w / w%, 15 w / w%, 20 w / w%, 25 w / w%, 30 w / w%, 35 w / w%, 40 w / w%, 45 w / w%, or 50 w / w%. In some cases, the concentration of the mixed linkage glucan oligosaccharide in a composition can be at least 0.1 w / w%, 0.5 w / w%, 1 w / w%, 5 w / w%, 10 w / w%, 15 w / w%, 20 w / w%, 25 w / w%, 30 w / w%, 35 w / w%, 40 w / w%, or 45 w / w%. In some cases, the concentration of mixed linkage glucan oligosaccharides in the composition may be up to 5 w / w%, 10 w / w%, 15 w / w%, 20 w / w%, 25 w / w%, 30 w / w%, 35 w / w%, 40 w / w%, 45 w / w%, or 50 w / w%. Compositions containing chitooligosaccharides

[0271] In some examples, the first component may comprise a chitooligosaccharide, which may comprise a chitooligosaccharide mixture comprising chitooligosaccharides with a degree of polymerization from 2 to 12, inclusive.

[0272] In some cases, the concentration of chitooligosaccharides with a degree of polymerization of 2 in the chitooligosaccharide mixture can be from 2 w / w% to 80 w / w%. The concentration of chitooligosaccharides with a degree of polymerization of 2 can be at least 2 w / w%, 4 w / w%, 6 w / w%, 8 w / w%, 10 w / w%, 12 w / w%, 15 w / w%, 18 w / w%, 20 w / w%, 25 w / w%, 30 w / w%, 40 w / w%, 50 w / w%, or 60 w / w%. The concentration of chitooligosaccharides with a degree of polymerization of 2 can in some cases be, for example, up to 35 w / w%, 40 w / w%, 45 w / w%, 50 w / w%, 55 w / w%, 60 w / w%, 65 w / w%, 70 w / w%, 75 w / w%, or 80 w / w%.

[0273] In some cases, the concentration of chitooligosaccharides having a degree of polymerization of 3 in the chitooligosaccharide mixture can be from 0.5 w / w% to 20 w / w%. The concentration of chitooligosaccharides having a degree of polymerization of 3 can be at least 0.5 w / w%, 1 w / w%, 2 w / w%, 4 w / w%, 6 w / w%, 8 w / w%, 10 w / w%, 12 w / w%, 15 w / w%, 18 w / w%, or 20 w / w%. In some cases, the concentration of chitooligosaccharides having a degree of polymerization of 3 can be, for example, up to 0.5 w / w%, 1 w / w%, 2 w / w%, 5 w / w%, 10 w / w%, or 15 w / w%.

[0274] In some cases, the concentration of chitooligosaccharides having a degree of polymerization of 4 in the chitooligosaccharide mixture can be from 0.1 w / w% to 20 w / w%. The concentration of chitooligosaccharides having a degree of polymerization of 4 can be at least 0.1 w / w%, 0.5 w / w%, 1 w / w%, 2 w / w%, 4 w / w%, 6 w / w%, 8 w / w%, 10 w / w%, 12 w / w%, 15 w / w%, 18 w / w%, or 20 w / w%. In some cases, the concentration of chitooligosaccharides having a degree of polymerization of 4 can be, for example, up to 0.1 w / w%, 0.5 w / w%, 1 w / w%, 2 w / w%, 5 w / w%, 10 w / w%, or 15 w / w%.

[0275] In some cases, the concentration of chitooligosaccharides having a degree of polymerization of 5 in the chitooligosaccharide mixture can be from 0.1 w / w% to 20 w / w%. The concentration of chitooligosaccharides having a degree of polymerization of 5 can be at least 0.1 w / w%, 0.5 w / w%, 1 w / w%, 2 w / w%, 4 w / w%, 6 w / w%, 8 w / w%, 10 w / w%, 12 w / w%, 15 w / w%, 18 w / w%, or 20 w / w%. In some cases, the concentration of chitooligosaccharides having a degree of polymerization of 5 can be, for example, up to 0.1 w / w%, 0.5 w / w%, 1 w / w%, 2 w / w%, 5 w / w%, 10 w / w%, or 15 w / w%.

[0276] In some cases, the concentration of chitooligosaccharides having a degree of polymerization of 6 in the chitooligosaccharide mixture can be from 0.1 w / w% to 25 w / w%. The concentration of chitooligosaccharides having a degree of polymerization of 6 can be at least 0.1 w / w%, 0.5 w / w%, 1 w / w%, 2 w / w%, 4 w / w%, 6 w / w%, 8 w / w%, 10 w / w%, 12 w / w%, 15 w / w%, 18 w / w%, or 20 w / w%. In some cases, the concentration of chitooligosaccharides having a degree of polymerization of 6 can be, for example, up to 0.5 w / w%, 1 w / w%, 2 w / w%, 5 w / w%, 10 w / w%, or 15 w / w%.

[0277] In some cases, the concentration of chitooligosaccharides having a degree of polymerization of 7 in the chitooligosaccharide mixture can be from 0.1 w / w% to 20 w / w%. The concentration of chitooligosaccharides having a degree of polymerization of 7 can be at least 0.1 w / w%, 0.5 w / w%, 1 w / w%, 2 w / w%, 4 w / w%, 6 w / w%, 8 w / w%, 10 w / w%, 12 w / w%, 15 w / w%, 18 w / w%, or 20 w / w%. In some cases, the concentration of chitooligosaccharides having a degree of polymerization of 7 can be, for example, up to 0.1 w / w%, 0.5 w / w%, 1 w / w%, 2 w / w%, 5 w / w%, 10 w / w%, or 15 w / w%.

[0278] In some cases, the concentration of chitooligosaccharides having a degree of polymerization of 8 in the chitooligosaccharide mixture can be from 0.1 w / w% to 15 w / w%. The concentration of chitooligosaccharides having a degree of polymerization of 8 can be at least 0.1 w / w%, 0.5 w / w%, 1 w / w%, 2 w / w%, 4 w / w%, 6 w / w%, 8 w / w%, 10 w / w%, 12 w / w%, 15 w / w%, 18 w / w%, or 20 w / w%. In some cases, the concentration of chitooligosaccharides having a degree of polymerization of 8 can be, for example, up to 0.1 w / w%, 0.5 w / w%, 1 w / w%, 2 w / w%, 5 w / w%, 10 w / w%, or 15 w / w%.

[0279] The concentration of chitooligosaccharides having a degree of polymerization of 9 in the chitooligosaccharide mixture can be from 0.1 w / w% to 15 w / w%. The concentration of chitooligosaccharides having a degree of polymerization of 9 can be at least 0.1 w / w%, 0.5 w / w%, 1 w / w%, 2 w / w%, 4 w / w%, 6 w / w%, 8 w / w%, 10 w / w%, or 12 w / w%. In some cases, the concentration of chitooligosaccharides having a degree of polymerization of 9 can be, for example, up to 0.1 w / w%, 0.5 w / w%, 1 w / w%, 2 w / w%, 5 w / w%, 10 w / w%, or 15 w / w%.

[0280] The concentration of chitooligosaccharides with a degree of polymerization of 10 in the chitooligosaccharide mixture can be from 0.1 w / w% to 15 w / w%. The concentration of chitooligosaccharides with a degree of polymerization of 10 can be at least 0.1 w / w%, 0.5 w / w%, 1 w / w%, 2 w / w%, 4 w / w%, 6 w / w%, 8 w / w%, 10 w / w%, 12 w / w%, or 15 w / w%. In some cases, the concentration of chitooligosaccharides with a degree of polymerization of 10 can be, for example, up to 0.1 w / w%, 0.5 w / w%, 1 w / w%, 2 w / w%, 5 w / w%, 10 w / w%, or 15 w / w%.

[0281] The concentration of chitooligosaccharides having a degree of polymerization of 11 in the chitooligosaccharide mixture can be from 0.1 w / w% to 15 w / w%. The concentration of chitooligosaccharides having a degree of polymerization of 11 can be at least 0.1 w / w%, 0.5 w / w%, 1 w / w%, 2 w / w%, 4 w / w%, 6 w / w%, 8 w / w%, 10 w / w%, 12 w / w%, or 15 w / w%. In some cases, the concentration of chitooligosaccharides having a degree of polymerization of 11 can be, for example, up to 0.1 w / w%, 0.5 w / w%, 1 w / w%, 2 w / w%, 5 w / w%, 10 w / w%, or 15 w / w%.

[0282] The concentration of chitooligosaccharides with a degree of polymerization of 12 in the chitooligosaccharide mixture can be from 0.1 w / w% to 15 w / w%. The concentration of chitooligosaccharides with a degree of polymerization of 12 can be at least 0.1 w / w%, 0.5 w / w%, 1 w / w%, 2 w / w%, 4 w / w%, 6 w / w%, 8 w / w%, 10 w / w%, 12 w / w%, or 15 w / w%. In some cases, the concentration of chitooligosaccharides with a degree of polymerization of 12 can be, for example, up to 0.1 w / w%, 0.5 w / w%, 1 w / w%, 2 w / w%, 5 w / w%, 10 w / w%, or 15 w / w%.

[0283] In some examples, the concentration of chitooligosaccharide in the first component may be 5 w / w% to 95 w / w%, the concentration of chitooligosaccharide in the first component may be at least 5 w / w%, or the concentration of chitooligosaccharide in the first component may be up to 95 w / w%. The concentration of chitooligosaccharide in the first component is 5 w / w% to 10 w / w%, 5 w / w% to 20 w / w%, 5 w / w% to 30 w / w%, 5 w / w% to 40 w / w%, 5 w / w% to 50 w / w%, 5 w / w% to 60 w / w%, 5 w / w% to 70 w / w%, 5 w / w% to 80 w / w%, 5 w / w% to 90 w / w%, 5 w / w% to 95 w / w%, 10 w / w% to 20 w / w%, 10 w / w% to 30 w / w%, 10 w / w% to 40 w / w%, 10 ...10 w / w% to 50 w / w%, 10 w / w% to 60 w / w%, 10 w / w% to 70 w / w%, 10 w / w% to 80 w / w%, 10 w / w% to 90 w / w%, 10 w / w% to 95 w / w%, 10 w / w% to 20 w / w%, 10 w / w% to 30 w / w%, 10 w / w% to 40 w / w%, 10 w / w% to 50 w / w%, 10 w / w% to 50 w / w%, 10 w %~50w / w%, 10w / w%~60w / w%, 10w / w%~70w / w%, 10w / w%~80w / w%, 10w / w%~90w / w%, 10w / w%~95w / w%, 20w / w%~30w / w%, 20w / w %~40w / w%, 20w / w%~50w / w%, 20w / w%~60w / w%, 20w / w%~70w / w%, 20w / w%~80w / w%, 20w / w%~90w / w%, 20w / w%~95w / w%, 30w / w% ~40w / w%, 30w / w%~50w / w%, 30w / w%~60w / w%, 30w / w%~70w / w%, 30w / w%~80w / w%, 30w / w%~90w / w%, 30w / w%~95w / w%, 40w / w% ~50w / w%, 40w / w%~60w / w%, 40w / w%~70w / w%, 40w / w%~80w / w%, 40w / w%~90w / w%, 40w / w%~95w / w%, 50w / w%~60w / w%, 50w / w%~ It can be 70 w / w%, 50 w / w% to 80 w / w%, 50 w / w% to 90 w / w%, 50 w / w% to 95 w / w%, 60 w / w% to 70 w / w%, 60 w / w% to 80 w / w%, 60 w / w% to 90 w / w%, 60 w / w% to 95 w / w%, 70 w / w% to 80 w / w%, 70 w / w% to 90 w / w%, 70 w / w% to 95 w / w%, 80 w / w% to 90 w / w%, 80 w / w% to 95 w / w%, or 90 w / w% to 95 w / w%.The concentration of chitooligosaccharide in the first component can be 5 w / w%, 10 w / w%, 20 w / w%, 30 w / w%, 40 w / w%, 50 w / w%, 60 w / w%, 70 w / w%, 80 w / w%, 90 w / w%, or 95 w / w%. The concentration of chitooligosaccharide in the first component can be at least 5 w / w%, 10 w / w%, 20 w / w%, 30 w / w%, 40 w / w%, 50 w / w%, 60 w / w%, 70 w / w%, 80 w / w%, or 90 w / w%. The concentration of chitooligosaccharides in the first component can be up to 10 w / w%, 20 w / w%, 30 w / w%, 40 w / w%, 50 w / w%, 60 w / w%, 70 w / w%, 80 w / w%, 90 w / w%, or 95 w / w%.

[0284] The concentration of chitooligosaccharide in a sweetener composition comprising two or more components can be 1 w / w% to 70 w / w%. The concentration of chitooligosaccharide in a sweetener composition comprising two or more components can be at least 1 w / w%. The concentration of chitooligosaccharide in a sweetener composition comprising two or more components can be up to 70 w / w%. The concentration of chitooligosaccharide in a sweetener composition comprising two or more components can be 1 w / w% to 10 w / w%, 1 w / w% to 15 w / w%, 1 w / w% to 20 w / w%, 1 w / w% to 30 w / w%, 1 w / w% to 40 w / w%, 1 w / w% to 50 w / w%, 1 w / w% to 60 w / w%, 1 w / w% ~70w / w%, 10w / w%~15w / w%, 10w / w%~20w / w%, 10w / w%~30w / w%, 10w / w%~40w / w%, 10w / w%~50w / w%, 10w / w%~60w / w%, 10w / w%~70w / w%, 15w / w%~20w / w%, 15w / w%~30w / w%, 15 w / w%~40w / w%, 15w / w%~50w / w%, 15w / w%~60w / w%, 15w / w%~70w / w%, 20w / w%~30w / w%, 20w / w%~40w / w%, 20w / w%~50w / w%, 20w / w%~60w / w%, 20w / w%~70w / w%, 30w / w%~40w / w The concentration of chitooligosaccharides in a sweetener composition containing two or more components can be 1 w / w%, 10 w / w%, 15 w / w%, 20 w / w%, 30 w / w%, 40 w / w% to 50 w / w%, 30 w / w% to 60 w / w%, 30 w / w% to 70 w / w%, 40 w / w% to 50 w / w%, 40 w / w% to 60 w / w%, 40 w / w% to 70 w / w%, 50 w / w% to 60 w / w%, 50 w / w% to 70 w / w%, or 60 w / w% to 70 w / w%. The concentration of chitooligosaccharides in a sweetener composition comprising two or more components can be at least 1 w / w%, 10 w / w%, 15 w / w%, 20 w / w%, 30 w / w%, 40 w / w%, 50 w / w%, or 60 w / w%.The concentration of chitooligosaccharides in sweetener compositions containing two or more components can be up to 10 w / w%, 15 w / w%, 20 w / w%, 30 w / w%, 40 w / w%, 50 w / w%, 60 w / w%, or 70 w / w%.

[0285] In some cases, the concentration of chitooligosaccharides in a composition, such as a consumable composition or a foodstuff, can be about 0.1 w / w%, 0.5 w / w%, 1 w / w%, 5 w / w%, 10 w / w%, 15 w / w%, 20 w / w%, 25 w / w%, 30 w / w%, 35 w / w%, 40 w / w%, 45 w / w%, or 50 w / w%. In some cases, the concentration of chitooligosaccharides in a composition can be at least 0.1 w / w%, 0.5 w / w%, 1 w / w%, 5 w / w%, 10 w / w%, 15 w / w%, 20 w / w%, 25 w / w%, 30 w / w%, 35 w / w%, 40 w / w%, or 45 w / w%. In some cases, the concentration of chitooligosaccharides in the composition may be up to 5 w / w%, 10 w / w%, 15 w / w%, 20 w / w%, 25 w / w%, 30 w / w%, 35 w / w%, 40 w / w%, 45 w / w%, or 50 w / w%.

[0286] The composition may comprise oligosaccharides. In some examples, the composition may comprise at least 5%, at least 7%, at least 8%, at least 10%, at least 15%, at least 18%, at least 20%, at least 22%, at least 25%, at least 28%, at least 30%, at least 32%, at least 35%, at least 40%, at least 42%, at least 45%, at least 48%, at least 50%, at least 55%, at least 58%, at least 60%, at least 63%, at least 65%, or at least 70% oligosaccharides by dry weight of the oligosaccharides.

[0287] The first component may comprise cellooligosaccharides. The cellooligosaccharides may comprise at least 5%, 10%, 15%, 20%, 25%, 30%, or 35% by dry weight of the first component. The first component may comprise xylooligosaccharides. The xylooligosaccharides may comprise at least 5%, 10%, 15%, 20%, 25%, 30%, or 35% by dry weight of the first component. The first component may comprise mixed linkage glucan oligosaccharides. The xylooligosaccharides may comprise at least 5%, 10%, 15%, 20%, 25%, 30%, or 35% by dry weight of the first component. The first component may comprise mixed linkage glucan oligosaccharides. The xylooligosaccharides may comprise at least 5%, 10%, 15%, 20%, 25%, 30%, or 35% by dry weight of the first component. The first component may comprise mannooligosaccharides. The mannooligosaccharides may comprise at least 5%, 10%, 15%, 20%, 25%, 30%, or 35% by dry weight of the first component.

[0288] In some examples, the first component may include cellooligosaccharides and xylooligosaccharides. In some examples, the first component may include cellooligosaccharides and mannooligosaccharides. The first component may have different variations as described in the present disclosure. Compositions containing polysaccharides

[0289] In some examples, the first component may further comprise a polysaccharide and / or a polysaccharide derivative. The polysaccharide may be a cellulosic polysaccharide, such as cellulose, or a hemicellulose polysaccharide, such as xylan. In some examples, the polysaccharide may be a cellulose derivative, such as carboxymethylcellulose. The first component may comprise a polysaccharide aggregate, a lignocellulosic material, or a combination thereof. The ratio of the combination may be 1:100 to 1:1, e.g., 1:90 to 1:2, 1:80 to 1:3, 1:70 to 1:4, or 1:60 to 1:5, of polysaccharide / polysaccharide derivative / polysaccharide aggregate to oligosaccharide. Thus, the ratio between the first oligosaccharide, the second oligosaccharide, and the polysaccharide may be 2:2:1 to 30:30:1, e.g., about 3:3:1.

[0290] In some cases, cellulosic polysaccharides such as cellulose or cellulose derivatives such as carboxymethylcellulose may be included. Undigested or partially digested lignocellulosic material may be included. The lignocellulosic material may be obtained from an enzymatic reaction. The enzymatic reaction may be an enzymatic reaction performed to produce oligosaccharides from biomass.

[0291] In some examples, the composition comprises polysaccharides and / or polysaccharide derivatives in an amount of up to 60%, 50%, 40%, 30%, 20%, 10%, 5%, or less.

[0292] The first component may include a combination of polysaccharides and oligosaccharides. The first component may include one or more of any type of polysaccharide. For example, the first component may include cellulose, xylan, mixed-linkage glucan, mannan, xyloglucan, chitin, or chitosan, or derivatives and / or combinations thereof.

[0293] The polysaccharides may have different sources. The polysaccharides may be present in the first component as a by-product of the reaction carried out to produce the oligosaccharides of the first component. In some cases, the oligosaccharides of the first component may be the product of the digestion of plant biomass. The plant biomass may be completely digested. In some cases, the plant biomass may be partially digested, leaving some undigested plant biomass. The undigested plant biomass obtained from such a process may contain polysaccharides. Such polysaccharides may include cellulose.

[0294] The concentration of undigested biomass in the first component can be from 1% w / w to 50% w / w.For example, the concentration of undigested biomass in the first component may be from 1 w / w% to 5 w / w%, from 1 w / w% to 10 w / w%, from 1 w / w% to 15 w / w%, from 1 w / w% to 20 w / w%, from 1 w / w% to 25 w / w%, from 1 w / w% to 30 w / w%, from 1 w / w% to 35 w / w%, from 1 w / w% to 40 w / w%, from 1 w / w% to 45 w / w%, from 1 w / w% to 50 w / w%, from 5 w / w% to 10 w / w%, from 5 w / w% to 15 w / w%, from 5 w / w% to 20 w / w%, 5w / w% to 25w / w%, 5w / w% to 30w / w%, 5w / w% to 35w / w%, 5w / w% to 40w / w%, 5w / w% to 45w / w%, 5w / w% to 50w / w%, 10w / w% to 15w / w%, 10w / w% to 20w / w%, 10w / w% to 25w / w%, 10w / w% to 30w / w%, 10w / w% to 35w / w%, 10w / w% to 40w / w%, 10w / w% to 45w / w%, 10w / w% to 50w / w%, 15w / w% to 20 w / w%, 15 w / w% to 25 w / w%, 15 w / w% to 30 w / w%, 15 w / w% to 35 w / w%, 15 w / w% to 40 w / w%, 15 w / w% to 45 w / w%, 15 w / w% to 50 w / w%, 20 w / w% to 25 w / w%, 20 w / w% to 30 w / w%, 20 w / w% to 35 w / w%, 20 w / w% to 40 w / w%, 20 w / w% to 45 w / w%, 20 w / w% to 50 w / w%, 25 w / w% to 30 w / w%, 25 w / w% The total weight of the cellulose may be from 25 w / w% to 35 w / w%, from 25 w / w% to 40 w / w%, from 25 w / w% to 45 w / w%, from 25 w / w% to 50 w / w%, from 30 w / w% to 35 w / w%, from 30 w / w% to 40 w / w%, from 30 w / w% to 45 w / w%, from 30 w / w% to 50 w / w%, from 35 w / w% to 40 w / w%, from 35 w / w% to 45 w / w%, from 35 w / w% to 50 w / w%, from 40 w / w% to 45 w / w%, from 40 w / w% to 50 w / w%, or from 45 w / w% to 50 w / w%.In some cases, the concentration of undigested biomass in the first component may be about 1%, 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, or 50% w / w. In some cases, the concentration of undigested biomass in the first component may be at least 1%, 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, or 45% w / w. In some cases, the concentration of undigested biomass in the first component may be up to 5 w / w%, 10 w / w%, 15 w / w%, 20 w / w%, 25 w / w%, 30 w / w%, 35 w / w%, 40 w / w%, 45 w / w%, or 50 w / w%.

[0295] The polysaccharides in the undigested biomass may include lignin, polyphenols, cellulose, lignocellulose, or other polysaccharides. In some examples, the composition may include phenolic compounds, lignin, portions of lignin, products of lignin degradation, ferulic acid, ferulic acid derivatives, and / or combinations thereof.

[0296] In other examples, polysaccharides can be added separately to the first component of the composition. The addition of polysaccharides to the first component can improve the gastrointestinal tolerance of the first component. The first component can contain oligosaccharides, and in some cases, consumption of oligosaccharides can cause gastrointestinal disorders, including diarrhea, discomfort, and / or flatulence. The first component of the compositions described herein can have improved gastrointestinal tolerance, such as less or no discomfort, flatulence, diarrhea, and / or gastrointestinal disorders, compared to commercially available sugar compositions or sugar compositions containing primarily monosaccharides and / or disaccharides. In some examples, these improved characteristics of the first component can be due to the presence of polysaccharides in the first component.

[0297] The first component may have polysaccharides of different sources: some of the polysaccharide content of the first component may be a by-product of the reaction carried out to produce the oligosaccharides, while some of the polysaccharide content of the first component may be added to the oligosaccharides after they are produced.

[0298] In some examples, the first component may comprise a polysaccharide and one or more oligosaccharides. The composition may comprise a polysaccharide and one type of oligosaccharide. The composition may comprise a polysaccharide and two types of oligosaccharides. The composition may comprise a polysaccharide and three types of oligosaccharides. The composition may comprise a polysaccharide and four types of oligosaccharides. The composition may comprise a polysaccharide and five types of oligosaccharides. The oligosaccharides may be xylooligosaccharides, cellooligosaccharides, mannooligosaccharides, xyloglucan oligosaccharides, chitooligosaccharides, or any other suitable oligosaccharides, such as those described herein.

[0299] The first component can comprise 5 to 50% w / w of polysaccharides, e.g., in the form of undigested biomass, and 5 to 95% w / w of oligosaccharides. The polysaccharide portion of the first component can be at least 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, or 50% w / w of the first component. The polysaccharide portion of the first component can be at most 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, or 50% w / w of the first component. In such cases, the oligosaccharide portion of the first component can be at least 5 w / w%, 10 w / w%, 15 w / w%, 20 w / w%, 25 w / w%, 30 w / w%, 35 w / w%, 40 w / w%, 45 w / w%, 50 w / w%, 55 w / w%, 60 w / w%, 65 w / w%, 70 w / w%, 75 w / w%, 80 w / w%, 85 w / w%, 90 w / w%, or 95 w / w% of the first component. The oligosaccharides can be a mixture of one or more oligosaccharides. For example, the first component can include 5 w / w% undigested biomass and 50 w / w% of an oligosaccharide mixture described elsewhere herein.

[0300] The first component can include polysaccharides, e.g., in the form of undigested biomass, at about 5 w / w%, and oligosaccharides at 5 to 95 w / w%, In such cases, the oligosaccharide portion of the composition can be at least 5 w / w%, 10 w / w%, 15 w / w%, 20 w / w%, 25 w / w%, 30 w / w%, 35 w / w%, 40 w / w%, 45 w / w%, 50 w / w%, 55 w / w%, 60 w / w%, 65 w / w%, 70 w / w%, 75 w / w%, 80 w / w%, 85 w / w%, 90 w / w%, or 95 w / w% of the first component. In such cases, the oligosaccharide portion of the composition can be up to 10 w / w%, 15 w / w%, 20 w / w%, 25 w / w%, 30 w / w%, 35 w / w%, 40 w / w%, 45 w / w%, 50 w / w%, 55 w / w%, 60 w / w%, 65 w / w%, 70 w / w%, 75 w / w%, 80 w / w%, 85 w / w%, 90 w / w%, or 95 w / w% of the first component. The oligosaccharides can be a mixture of one or more oligosaccharides described in this disclosure. For example, the first component can include 5 w / w% undigested biomass and 50 w / w% of an oligosaccharide mixture described elsewhere herein.

[0301] The first component can contain polysaccharides, e.g., about 7 wt.% in the form of undigested biomass, and oligosaccharides, from 5 wt.% to 93 wt.%. The oligosaccharide content of the first component can be at least 5 wt.%, 10 wt.%, 15 wt.%, 20 wt.%, 25 wt.%, 30 wt.%, 35 wt.%, 40 wt.%, 45 wt.%, 50 wt.%, 55 wt.%, 60 wt.%, 65 wt.%, 70 wt.%, 75 wt.%, 80 wt.%, 85 wt.%, 90 wt.%, or 93 wt.% of the first component in such compositions. The oligosaccharides can be a mixture of one or more oligosaccharides. For example, the first component may comprise 7% w / w undigested biomass and 50% w / w of the oligosaccharide mixture described elsewhere herein.

[0302] The first component can contain polysaccharides, e.g., in the form of undigested biomass, at about 10 wt% and oligosaccharides at 5 to about 90 wt% of the first component. The oligosaccharide content of the first component can be at least 5 wt%, 10 wt%, 15 wt%, 20 wt%, 25 wt%, 30 wt%, 35 wt%, 40 wt%, 45 wt%, 50 wt%, 55 wt%, 60 wt%, 65 wt%, 70 wt%, 75 wt%, 80 wt%, 85 wt%, or 90 wt% of the first component of such composition. The oligosaccharides can be a mixture of one or more oligosaccharides. For example, the first component may comprise 10 w / w% undigested biomass and 50 w / w% of the oligosaccharide mixture described elsewhere herein.

[0303] The first component can contain polysaccharides, e.g., about 12 wt. % in the form of undigested biomass, and oligosaccharides, from 5 wt. % to about 95 wt. % of the first component. The oligosaccharide content of the first component can be at least 5 wt. %, 10 wt. %, 15 wt. %, 20 wt. %, 25 wt. %, 30 wt. %, 35 wt. %, 40 wt. %, 45 wt. %, 50 wt. %, 55 wt. %, 60 wt. %, 65 wt. %, 70 wt. %, 75 wt. %, 80 wt. %, 85 wt. %, or 88 wt. % of the first component in such compositions. The oligosaccharides can be a mixture of one or more oligosaccharides. For example, the first component may comprise 12 w / w% undigested biomass and 50 w / w% of the oligosaccharide mixture described elsewhere herein.

[0304] The first component can contain polysaccharides, e.g., in the form of undigested biomass, at about 15 w / w% and oligosaccharides at 5 to about 85 w / w%. The oligosaccharide content of the first component can be at least 5 w / w%, 10 w / w%, 15 w / w%, 20 w / w%, 25 w / w%, 30 w / w%, 35 w / w%, 40 w / w%, 45 w / w%, 50 w / w%, 55 w / w%, 60 w / w%, 65 w / w%, 70 w / w%, 75 w / w%, 80 w / w%, or 85 w / w% of the first component of such a mixture. The oligosaccharides can be a mixture of one or more oligosaccharides. For example, the first component may comprise 15% w / w undigested biomass and 50% w / w of a mixture of oligosaccharides as described elsewhere herein.

[0305] The first component may contain polysaccharides, for example, in the form of undigested biomass, at about 20 w / w% and oligosaccharides at 5 to about 80 w / w%. The oligosaccharide content of the first component may be at least 5 w / w%, 10 w / w%, 15 w / w%, 20 w / w%, 25 w / w%, 30 w / w%, 35 w / w%, 40 w / w%, 45 w / w%, 50 w / w%, 55 w / w%, 60 w / w%, 65 w / w%, 70 w / w%, 75 w / w%, or 80 w / w% of the first component in such a composition. The oligosaccharides may be a mixture of one or more oligosaccharides. For example, the first component may contain 20 w / w% undigested biomass and 50 w / w% of the oligosaccharide mixture described elsewhere herein.

[0306] The first component may contain polysaccharides, for example, in the form of undigested biomass, at about 25 w / w% and oligosaccharides at 5 to 75 w / w%. The oligosaccharide content of the first component may be at least 5 w / w%, 10 w / w%, 15 w / w%, 20 w / w%, 25 w / w%, 30 w / w%, 35 w / w%, 40 w / w%, 45 w / w%, 50 w / w%, 55 w / w%, 60 w / w%, 65 w / w%, 70 w / w%, or 75 w / w% of the first component in such a composition. The oligosaccharides may be a mixture of one or more oligosaccharides. For example, the first component may contain 25 w / w% undigested biomass and 50 w / w% of the oligosaccharide mixture described elsewhere herein.

[0307] The first component may contain polysaccharides, for example, in the form of undigested biomass, at about 30 w / w% and oligosaccharides at 5 to 70 w / w%. The oligosaccharide content of the first component may be at least 5 w / w%, 10 w / w%, 15 w / w%, 20 w / w%, 25 w / w%, 30 w / w%, 35 w / w%, 40 w / w%, 45 w / w%, 50 w / w%, 55 w / w%, 60 w / w%, 65 w / w%, or 70 w / w% of the first component in such a composition. The oligosaccharides may be a mixture of one or more oligosaccharides. For example, the first component may contain 30 w / w% undigested biomass and 50 w / w% of the oligosaccharide mixture described elsewhere herein.

[0308] The first component may contain polysaccharides, for example, in the form of undigested biomass, at about 40 wt% and oligosaccharides at 5 to 60 wt%. The oligosaccharide content of the first component may be at least 5 wt%, 10 wt%, 15 wt%, 20 wt%, 25 wt%, 30 wt%, 35 wt%, 40 wt%, 45 wt%, 50 wt%, 55 wt%, or 60 wt% of the first component in such a composition. The oligosaccharides may be a mixture of one or more oligosaccharides. For example, the composition may contain 40 wt% undigested biomass and 50 wt% of the oligosaccharide mixture described elsewhere herein.

[0309] The first component may contain polysaccharides, for example, in the form of undigested biomass, at about 50 wt% and oligosaccharides at 5 to 50 wt%. The oligosaccharide content of the first component may be at least 5 wt%, 10 wt%, 15 wt%, 20 wt%, 25 wt%, 30 wt%, 35 wt%, 40 wt%, 45 wt%, or 50 wt% of the first component in such a composition. The oligosaccharides may be a mixture of one or more oligosaccharides. For example, the first component may contain 50 wt% undigested biomass and 50 wt% of the oligosaccharide mixture described elsewhere herein.

[0310] The first component may include other elements, such as metals. The first component may be metal-free. The metals may be Al, As, B, Ba, Be, Ca, Cd, Co, Cr, Cu, Fe, Hg, K, Li, Mg, Mn, Mo, Na, Ni, P, Pb, S, Sb, Se, Si, Sn, Sr, Ti, Tl, V, and / or Zn. The first component may include less than 100, 50, 10, 51, 0.5, 0.1, 0.05, or 0.01 ppm of metals. Compositions containing sugars

[0311] In some examples, the first component includes sugars. For example, the first component may include sugars in an amount of at least 50%, 60%, 70%, 80%, 90%, 95%, 99%, 99.5%, or more by dry weight. In some cases, the first component may include sugars in an amount of up to about 99.9%, 99.5%, 99.0%, 98.5%, 98%, 97%, 96%, 95%, 94%, 90%, 80%, 70%, 60%, or less by dry weight. In some cases, the first component may consist essentially of sugars. Sugar substitutes and sugar

[0312] The composition may further comprise a second component. The second component may comprise one or more sugar substitutes and / or one or more sugars. Examples of sugar substitutes may include acesulfame K, advantame, aspartame, cyclamate, glycyrrhizin, monk fruit extract, neohesperidin dihydrochalcone, neotame, saccharin, stevia extract, sucralose, thaumatin, combinations thereof, and other compounds. The second component may be or may comprise a high-intensity sweetener. As used herein, "high-intensity sweetener" generally includes sweeteners that are 100 times sweeter than table sugar (sucrose). The sugar substitute may comprise a natural high-intensity sweetener, an artificial high-intensity sweetener, a plant extract, a protein, a glycoside, a mogroside, a protein such as a sweet protein, or any combination thereof. In some examples, the sugar substitute may include rebaudioside A and / or stevioside.

[0313] In some cases, the sweetener composition may comprise an oligosaccharide composition and a sugar substitute or a high-intensity sweetener. In some cases, the oligosaccharide mixture in the sweetener composition containing a high-intensity sweetener may improve the heat resistance of the high-intensity sweetener. In some cases, the composition containing a high-intensity sweetener and an oligosaccharide mixture may have heat resistance equivalent to that of a composition without the oligosaccharide mixture. The heat resistance of a composition containing an oligosaccharide mixture and a high-intensity sweetener may be better than that of a composition without the oligosaccharide mixture.

[0314] In some examples, the second component may include sugar. In some examples, the second component may include one or more sugars. In some examples, the second component may include one or more sugar substitutes. In some examples, the second component may include one or more sugar substitutes and one or more sugars. The second component is agave nectar, Barbados sugar, barley malt, barley malt syrup, beet sugar, brown sugar, butter syrup, sugarcane juice, sugarcane juice crystals, sucrose, table sugar, sucrose, caramel, carob syrup, caster sugar, coconut sugar, coconut sugar, confectioners' sugar, corn sweetener, corn syrup, corn syrup solids, date sugar, dehydrated sugarcane juice, demerara sugar, dextrin, dextrose, evaporated sugarcane juice, liquid brown sugar, fructose, fruit juice, fruit juice. The sugars and / or sweeteners may include sugar concentrate, glucose, glucose solids, golden sugar, golden syrup, grape sugar, high fructose corn syrup (HFCS), honey, icing sugar, invert sugar, malt syrup, maltodextrin, maltol, mannose, maple syrup, molasses, muscovado, palm sugar, panocha, powdered sugar, raw sugar, refined syrup, rice syrup, sucrose, sorghum syrup, granulated sugar, sweet sorghum, syrup, molasses, turbinado sugar, yellow sugar, and / or other sugars and / or sweeteners.

[0315] The weight ratio of the second component to the consumable composition (total weight of the composition), such as a foodstuff, can vary. Examples of weight / weight ratios of the second component to the total consumable composition on a dry basis can include 1:300 to 1:25, 1:250 to 1:50, and 1:200 to 1:100. For example, the weight / weight ratio of the second component to the total consumable composition on a dry basis can be about 1:25, about 1:30, about 1:40, about 1:50, about 1:60, about 1:70, about 1:80, about 1:90, about 1:100, about 1:110, about 1:120, about 1:130, about 1:140, about 1:150, about 1:160, about 1:170, about 1:180, about 1:200, about 1:210, about 1:220, about 1:230, about 1:240, about 1:250, about 1:300, or other suitable ratio.

[0316] In some cases, the ratio of the high-intensity sweetener to the oligosaccharide mixture in the sweetener composition may be from 1:20,000 to 1:10,000. In some cases, the ratio of the high-intensity sweetener to the oligosaccharide mixture in the sweetener composition may be from 1:20,000 to 1:1000. In some cases, the ratio of the high-intensity sweetener to the oligosaccharide mixture in the sweetener composition may be from 1:20,000 to 1:8000. In some cases, the ratio of the high-intensity sweetener to the oligosaccharide mixture in the sweetener composition may be from 1:20,000 to 1:5000. In some cases, the ratio of the high-intensity sweetener to the oligosaccharide mixture in the sweetener composition may be from 1:20,000 to 1:2000. In some cases, the ratio of the high-intensity sweetener to the oligosaccharide mixture in the sweetener composition may be anywhere from 1:20,000 to 1:1000. In some cases, the ratio of the high-intensity sweetener to the oligosaccharide mixture in the sweetener composition may be anywhere from 1:20,000 to 1:500. In some cases, the ratio of the high-intensity sweetener to the oligosaccharide mixture in the sweetener composition may be anywhere from 1:20,000 to 1:100. In some cases, the ratio of the high-intensity sweetener to the oligosaccharide mixture in the sweetener composition may be anywhere from 1:20,000 to 1:50.

[0317] In some cases, the ratio of the high-intensity sweetener to the oligosaccharide mixture in the sweetener composition may be from 1:1000 to 1:20. In some cases, the ratio of the high-intensity sweetener to the oligosaccharide mixture in the sweetener composition may be from 1:500 to 1:20. In some cases, the ratio of the high-intensity sweetener to the oligosaccharide mixture in the sweetener composition may be from 1:100 to 1:20. In some cases, the ratio of the high-intensity sweetener to the oligosaccharide mixture in the sweetener composition may be from 1:90 to 1:20. In some cases, the ratio of the high-intensity sweetener to the oligosaccharide mixture in the sweetener composition may be from 1:70 to 1:20. In some cases, the ratio of the high-intensity sweetener to the oligosaccharide mixture in the sweetener composition may be from 1:50 to 1:20. In some cases, the ratio of high-intensity sweetener to the mixture of oligosaccharides in the sweetener composition can be anywhere from 1:30 to 1:20.

[0318] In some cases, the ratio of the high-intensity sweetener to the oligosaccharide mixture in the sweetener composition may be from 1:1000 to 1:10. In some cases, the ratio of the high-intensity sweetener to the oligosaccharide mixture in the sweetener composition may be from 1:500 to 1:10. In some cases, the ratio of the high-intensity sweetener to the oligosaccharide mixture in the sweetener composition may be from 1:100 to 1:10. In some cases, the ratio of the high-intensity sweetener to the oligosaccharide mixture in the sweetener composition may be from 1:50 to 1:10. In some cases, the ratio of the high-intensity sweetener to the oligosaccharide mixture in the sweetener composition may be from 1:30 to 1:10. In some cases, the ratio of the high-intensity sweetener to the oligosaccharide mixture in the sweetener composition may be from 1:20 to 1:10.

[0319] In some cases, the ratio of high-intensity sweetener to oligosaccharide mixture in the sweetener composition may be anywhere from 1:1000 to 1:50. In some cases, the ratio of high-intensity sweetener to oligosaccharide mixture in the sweetener composition may be anywhere from 1:500 to 1:50. In some cases, the ratio of high-intensity sweetener to oligosaccharide mixture in the sweetener composition may be anywhere from 1:100 to 1:50.

[0320] In some cases, the sweetener composition may contain from 0.01% to 15% by weight of the high-intensity sweetener. In some cases, the sweetener composition may contain at least 0.01% by weight of the high-intensity sweetener. In some cases, the sweetener composition may contain up to 15% by weight of the high-intensity sweetener. In some cases, the sweetener composition may contain between 0.01 w / w% and 0.05 w / w%, between 0.01 w / w% and 0.1 w / w%, between 0.01 w / w% and 0.5 w / w%, between 0.01 w / w% and 1 w / w%, between 0.01 w / w% and 2 w / w%, between 0.01 w / w% and 5 w / w%, between 0.01 w / w% and 7 w / w%, between 0.01 w / w% and 10 w / w%, between 0.01 w / w% and 15 w / w%, or 0. 05w / w%~0.1w / w%, 0.05w / w%~0.5w / w%, 0.05w / w%~1w / w%, 0.05w / w%~2w / w%, 0.05w / w%~5w / w%, 0.05w / w% ~7w / w%, 0.05w / w%~10w / w%, 0.05w / w%~15w / w%, 0.1w / w%~0.5w / w%, 0.1w / w%~1w / w%, 0.1w / w%~2w / w%, 0. 1w / w%~5w / w%, 0.1w / w%~7w / w%, 0.1w / w%~10w / w%, 0.1w / w%~15w / w%, 0.5w / w%~1w / w%, 0.5w / w%~2w / w%, 0 .5w / w%~5w / w%, 0.5w / w%~7w / w%, 0.5w / w%~10w / w%, 0.5w / w%~15w / w%, 1w / w%~2w / w%, 1w / w%~5w / w%, 1w / w It may be contained at % to 7 w / w%, 1 w / w% to 10 w / w%, 1 w / w% to 15 w / w%, 2 w / w% to 5 w / w%, 2 w / w% to 7 w / w%, 2 w / w% to 10 w / w%, 2 w / w% to 15 w / w%, 5 w / w% to 7 w / w%, 5 w / w% to 10 w / w%, 5 w / w% to 15 w / w%, 7 w / w% to 10 w / w%, 7 w / w% to 15 w / w%, or 10 w / w% to 15 w / w%. In some cases, the sweetener composition may contain 0.01 w / w%, 0.05 w / w%, 0.1 w / w%, 0.5 w / w%, 1 w / w%, 2 w / w%, 5 w / w%, 7 w / w%, 10 w / w%, or 15 w / w% of the high-intensity sweetener.In some cases, the sweetener composition may contain at least 0.01%, 0.05%, 0.1%, 0.5%, 1%, 2%, 5%, 7%, or 10% by weight of a high-intensity sweetener, and in some cases, the sweetener composition may contain at most 0.05%, 0.1%, 0.5%, 1%, 2%, 5%, 7%, 10%, or 15% by weight of a high-intensity sweetener.

[0321] The weight ratio of the second component to the composition (total weight of the composition) can vary. Examples of the weight / weight ratio of the second component to the total composition on a dry basis can include 0.3% to 4%, 0.4% to 2%, or 0.5% to 1%. For example, the weight / weight percentage of the second component to the total composition on a dry basis can be about 0.4%, about 3.3%, about 2.5%, about 2%, about 1.7%, about 1.4%, about 1.2%, about 1.1%, about 1%, about 0.9%, about 0.8%, about 0.7%, about 0.7%, about 0.7%, about 0.62%, about 0.58%, about 0.55%, about 0.5%, about 0.48%, about 0.45%, about 0.43%, about 0.42%, about 0.40%, or about 0.33%. In some cases, the second component may be a high-intensity sweetener or a sugar substitute. composition

[0322] The composition may include an oligosaccharide mixture and one or more sugar substitutes and / or one or more sugars. The composition may include a first and a second component. The first component may include or be an oligosaccharide mixture, such as an oligosaccharide mixture described herein. The oligosaccharide mixture may include one or more oligosaccharides described herein. The second component may include or be one or more sugar substitutes and / or one or more sugars described herein. In some cases, the composition may further include saccharides, polysaccharides, maltodextrins, sugars, impurities, or other components described herein.

[0323] The composition may include oligosaccharides. The composition may include a first component. The first component may include a mixture of oligosaccharides or may be a mixture of oligosaccharides. In some examples, the composition may include at least 5%, at least 7%, at least 8%, at least 10%, at least 15%, at least 18%, at least 20%, at least 22%, at least 25%, at least 28%, at least 30%, at least 32%, at least 35%, at least 40%, at least 42%, at least 45%, at least 48%, at least 50%, at least 55%, at least 58%, at least 60%, at least 63%, at least 65%, or at least 70% oligosaccharides by dry weight of the oligosaccharides.

[0324] The oligosaccharides may comprise one or more oligosaccharides. The one or more oligosaccharides may constitute at least 5%, at least 7%, at least 8%, at least 10%, at least 15%, at least 18%, at least 20%, at least 22%, at least 25%, at least 28%, at least 30%, at least 32%, at least 35%, at least 40%, at least 42%, at least 45%, at least 48%, at least 50%, at least 55%, at least 58%, at least 60%, at least 63%, at least 65%, or at least 70% by weight of the total composition on a dry basis.

[0325] In some examples, the oligosaccharides may comprise at least two types of oligosaccharides, which may comprise at least 5%, at least 7%, at least 8%, at least 10%, at least 15%, at least 18%, at least 20%, at least 22%, at least 25%, at least 28%, at least 30%, at least 32%, at least 35%, at least 40%, at least 42%, at least 45%, at least 48%, at least 50%, at least 55%, at least 58%, at least 60%, at least 63%, at least 65%, or at least 70% by weight of the total composition on a dry basis.

[0326] In some examples, the one or more oligosaccharides represent up to 99.9%, up to 99.8%, up to 99.7%, up to 99.6%, up to 99.5%, up to 99.4%, up to 99.3%, up to 99.2%, up to 99.1%, up to 99.0%, up to 98.9%, up to 98.8%, up to 98.7%, up to 98.6%, up to 98.5%, up to 98.84%, up to 98.3%, up to 98.2% by weight of the total composition on a dry basis. , up to 98.1%, up to 98.0%, up to 98%, up to 97.9%, up to 97.8%, up to 97.7%, up to 97.6%, up to 97.5%, up to 97.4%, up to 97.3%, up to 97.2%, up to 97.1%, up to 97%, up to 96%, up to 95%, up to 94%, up to 93%, up to 92%, up to 91%, up to 90%, up to 85%, up to 80%, up to 75%, up to 70%.

[0327] The oligosaccharide mixture (e.g., the first component) may include cellooligosaccharides. The cellooligosaccharides may comprise at least 5%, 10%, 15%, 20%, 25%, 30%, or 35% by dry weight of the first component. The first component may include xylooligosaccharides. The xylooligosaccharides may comprise at least 5%, 10%, 15%, 20%, 25%, 30%, or 35% by dry weight of the first component. The first component may include mixed linkage glucan oligosaccharides. The xylooligosaccharides may comprise at least 5%, 10%, 15%, 20%, 25%, 30%, or 35% by dry weight of the first component. The first component may include mixed linkage glucan oligosaccharides. The xylooligosaccharides may comprise at least 5%, 10%, 15%, 20%, 25%, 30%, or 35% by dry weight of the first component. The first component may comprise mannooligosaccharides. The mannooligosaccharides may comprise at least 5%, 10%, 15%, 20%, 25%, 30%, or 35% by dry weight of the first component.

[0328] In some examples, the oligosaccharide mixture (e.g., the first component) can include cellooligosaccharides and xylooligosaccharides. In some examples, the first component can include cellooligosaccharides and mannooligosaccharides. The first component can have different repeats or combinations of the oligosaccharides described in this disclosure.

[0329] The composition may comprise a mixture of oligosaccharides, as well as sugar substitutes and / or sugars. For example, the composition may comprise a mixture of cellooligosaccharides and xylooligosaccharides in addition to one or more sugars and / or one or more sugar substitutes. For example, the composition may comprise the cellooligosaccharides, xylooligosaccharides, and sugar substitutes described herein in the ratios and / or percentages described herein. In another example, the composition may comprise cellooligosaccharides, xylooligosaccharides, and mannooligosaccharides in addition to the sugars and / or sugar substitutes described herein.

[0330] In an example, the sweetener composition may contain 0.01% to 10% of a sugar substitute, such as stevia extract. In this example, the composition may contain 90% to about 99.5% of a mixture of oligosaccharides, such as a mixture of cellooligosaccharides and xylooligosaccharides. The cellooligosaccharides may be a mixture of cellooligosaccharides with different degrees of polymerization as described herein. The xylooligosaccharides may be a mixture of xylooligosaccharides with different degrees of polymerization as described herein. The ratio of cellooligosaccharides to xylooligosaccharides may be in accordance with any of the descriptions provided elsewhere herein. Compositions containing monosaccharides and disaccharides

[0331] The food product may include monosaccharides and / or disaccharides (e.g., baking sugar, table sugar, fructose, allulose, tagatose, dextrose, high fructose corn syrup, maltose, lactose, sucrose, gentiobiose, sophorose, laminaribiose, allose, glucose, mannose, galactose, idose, altrose, gulose, talose, xylose, lyxose, ribose, or arabinose, or any other suitable monosaccharide / disaccharide sugar / sweetener). The monosaccharide and / or disaccharide sugar / sweetener may include glucose, fructose, galactose, sucrose, maltose, lactose, another suitable monosaccharide or disaccharide, or a combination thereof. In certain embodiments, the first component may be free or substantially free of monosaccharide and / or disaccharide sugars / sweeteners, and the second component may be free or substantially free of oligosaccharides.

[0332] The sweetener composition may further comprise a monosaccharide. The monosaccharide may include glucose, fructose, galactose, other monosaccharides, and / or any combination thereof. Various levels of different monosaccharides may be present in the sweetener composition. In some cases, the amount of monosaccharides in the sweetener composition may be minimized. In some cases, the sweetener composition may be substantially free of monosaccharides. As used herein, "substantially free" means that the composition may have less than 5 wt.%, 3 wt.%, 2 wt.%, 1 wt.%, or 0.5 wt.% monosaccharides.

[0333] In some examples, the sweetener composition may contain up to 40%, 35%, 30%, 25%, 20%, 15%, 10%, 9%, 8%, 7%, 6%, 5%, 4%, 3%, 2%, 1%, 0.8%, 0.7%, 0.6%, 0.5%, 0.4%, or less of monosaccharides by weight of the sweetener composition on a dry basis. In some examples, the sweetener composition may contain less than 5% of monosaccharides by weight of the sweetener composition on a dry basis. In some examples, the sweetener composition may contain less than 10% of monosaccharides by weight of the sweetener composition on a dry basis. In some examples, the sweetener composition may contain less than 20% of monosaccharides by weight of the sweetener composition on a dry basis. In some examples, the sweetener composition may contain less than 40% of monosaccharides by weight of the sweetener composition on a dry basis. In some examples, the sweetener composition may be substantially free of monosaccharides. In some cases, zero to minimal amounts of monosaccharides may be present in the sweetener composition, or in some cases, average amounts of monosaccharides, or in some cases, high levels of monosaccharides may be present in the sweetener composition.

[0334] The sweetener composition may further comprise a disaccharide. The disaccharide may include sucrose, lactose, maltose, other disaccharides, and / or any combination thereof. Different levels of disaccharides may be present in the sweetener composition. In some cases, the amount of disaccharide in the sweetener composition may be minimized. In some cases, the sweetener composition may be substantially free of disaccharides.

[0335] In some examples, the sweetener composition may contain up to 70%, 60%, 55%, 50%, 45%, 40%, 35%, 30%, 25%, 20%, 15%, 10%, 9%, 8%, 7%, 6%, 5%, or less disaccharides by weight of the sweetener composition on a dry basis. In some examples, the sweetener composition contains less than 5% disaccharides by weight of the sweetener composition on a dry basis. In some examples, the sweetener composition contains less than 10% disaccharides by weight of the sweetener composition on a dry basis. In some examples, the sweetener composition contains less than 20% disaccharides by weight of the sweetener composition on a dry basis. In some examples, the sweetener composition contains less than 40% disaccharides by weight of the sweetener composition on a dry basis. In some examples, the sweetener composition may be substantially free of disaccharides. In some cases, zero to minimal amounts of disaccharides may be present in the sweetener composition, or in some cases, average amounts of disaccharides, or in some cases, high levels of disaccharides may be present in the sweetener composition. Compositions with increased sugar content

[0336] In some cases, the compositions described herein may contain bulk sweeteners or bulk sugars. In some cases, the compositions described herein may contain bulk sweeteners in addition to the oligosaccharide mixture. In some cases, the compositions described herein may contain bulk sweeteners in addition to the oligosaccharide mixture and the high-intensity sweetener. Examples of bulk sweeteners include, but are not limited to, maltodextrin, inulin, sugar alcohols, and rare sugars.

[0337] The sweetener composition may include a first component containing an oligosaccharide and a second component containing one or more bulking sugars. For example, the first component may be a mixture of xylooligosaccharides and cellooligosaccharides or other oligosaccharides described herein, while the second component may be maltodextrin, inulin, a sugar alcohol, or a rare sugar. The ratio of the bulking sugar-containing second component to the first component in the mixture may be about 1:1. The ratio of the bulking sugar-containing second component to the first component in the mixture may be about 1:2. The ratio of the bulking sugar-containing second component to the first component in the mixture may be about 1:3. The ratio of the bulking sugar-containing second component to the first component in the mixture may be about 1:4. The ratio of the bulking sugar-containing second component to the first component in the mixture may be about 1:5. The ratio of the bulking sugar-containing second component to the first component in the mixture may be about 1:6. The ratio of the second component comprising bulking sugar to the first component in the mixture may be about 1:7. The ratio of the second component comprising bulking sugar to the first component in the mixture may be about 1:8. The ratio of the second component comprising bulking sugar to the first component in the mixture may be about 1:9. The ratio of the second component comprising bulking sugar to the first component in the mixture may be about 1:10. The ratio of the second component comprising bulking sugar to the first component in the mixture may be about 1:12. The ratio of the second component comprising bulking sugar to the first component in the mixture may be about 1:15. The ratio of the second component comprising bulking sugar to the first component in the mixture may be about 1:17. The ratio of the second component comprising bulking sugar to the first component in the mixture may be about 1:19. The ratio of the second component comprising bulking sugar to the first component in the mixture may be about 1:20.

[0338] In some cases, the composition may further comprise maltodextrin. In some cases, the composition may comprise, on a dry basis, up to 50%, 45%, 40%, 35%, 30%, 25%, 20%, 15%, 10%, 9%, 8%, 7%, 6%, 5%, 4%, 3%, 2%, 1%, 0.8%, 0.7%, 0.6%, 0.5%, 0.4%, or less of maltodextrin by weight of the composition. In some cases, the composition may be substantially free of maltodextrin. In some cases, zero to minimal amounts of maltodextrin may be present in the composition. Alternatively, in some cases, an average amount of maltodextrin may be present in the composition, or in some cases, a high level of maltodextrin may be present in the composition.

[0339] In some examples, the composition may further comprise inulin. In some examples, the composition may comprise, on a dry basis, up to 50%, 45%, 40%, 35%, 30%, 25%, 20%, 15%, 10%, 9%, 8%, 7%, 6%, 5%, 4%, 3%, 2%, 1%, 0.8%, 0.7%, 0.6%, 0.5%, 0.4% or less of inulin by weight of the composition. In some examples, the composition may further comprise inulin. In some examples, the composition may contain at least 45%, 40%, 35%, 30%, 25%, 20%, 15%, 10%, 9%, 8%, 7%, 6%, 5%, 4%, 3%, 2%, 1%, 0.8%, 0.7%, 0.6%, 0.5%, 0.4%, or less inulin by weight of the composition on a dry basis. In some examples, the composition may be substantially free of inulin. In some examples, zero to minimal amounts of inulin may be present in the composition. Alternatively, in some cases, an average amount of inulin, or in some cases, a high level of inulin, may be present in the composition.

[0340] In some examples, the composition may further comprise a sugar alcohol (such as sorbitol, glucitol, xylitol, mannitol, maltitol, lactitol, erythritol, or other sugar alcohol). In some examples, the composition may comprise up to 50%, 45%, 40%, 35%, 30%, 25%, 20%, 15%, 10%, 9%, 8%, 7%, 6%, 5%, 4%, 3%, 2%, 1%, 0.8%, 0.7%, 0.6%, 0.5%, 0.4% or less of the sugar alcohol by weight of the composition on a dry basis. In some cases, the composition may contain at least 45%, 40%, 35%, 30%, 25%, 20%, 15%, 10%, 9%, 8%, 7%, 6%, 5%, 4%, 3%, 2%, 1%, 0.8%, 0.7%, 0.6%, 0.5%, 0.4%, or less sugar alcohol by weight of the composition on a dry basis. In some cases, the composition may be substantially free of sugar alcohol. In some cases, zero to minimal amounts of sugar alcohol may be present in the composition. Alternatively, in some cases, an average amount of sugar alcohol, or in some cases, a high level of sugar alcohol, may be present in the composition.

[0341] In some cases, the composition may further comprise a rare sugar (e.g., allulose, tagatose, psicose, or other rare sugars, etc.). In some cases, the composition may comprise, on a dry basis, up to 50%, 45%, 40%, 35%, 30%, 25%, 20%, 15%, 10%, 9%, 8%, 7%, 6%, 5%, 4%, 3%, 2%, 1%, 0.8%, 0.7%, 0.6%, 0.5%, 0.4% or less of the rare sugar by weight of the composition. In some cases, the composition may contain at least 45%, 40%, 35%, 30%, 25%, 20%, 15%, 10%, 9%, 8%, 7%, 6%, 5%, 4%, 3%, 2%, 1%, 0.8%, 0.7%, 0.6%, 0.5%, 0.4%, or less rare sugars by weight of the composition on a dry basis. In some cases, the composition may be substantially free of rare sugars. In some cases, zero to minimal amounts of rare sugars may be present in the composition. Alternatively, in some cases, an average amount of rare sugars, or in some cases, a high level of rare sugars, may be present in the composition. Composition characteristics

[0342] The composition may comprise an oligosaccharide mixture (e.g., a first component) and a sugar and / or sugar substitute (e.g., a second component). The average sweetness level of the first component, the second component, and the composition can be measured using different techniques and / or protocols. For example, the average sweetness level can be characterized as the perception of sweetness by a human subject. The average sweetness level can be measured as the perception of sweetness by a panel of human subjects. The average bitterness can be characterized as the perception of bitterness by a human subject. The average bitterness can be measured as the perception of bitterness by a panel of human subjects. Sweetness and bitterness can depend on several factors, such as the concentration of the sweetener, temperature, pH, type of medium, and other factors.

[0343] Sweetness can be characterized as the sweetness relative to table sugar or sucrose (sucrose = 1). Relative sweetness can depend on several factors, such as the concentration of the sweetener, temperature, pH, type of medium, concentration of the sucrose solution used as a comparison, and other factors.

[0344] In some examples, the average sweetness level per unit weight of the second component may be higher than the average sweetness level per unit weight of the first component. For example, the average sweetness level per unit weight of the second component may be at least 1.1 times, at least 1.2 times, at least 1.3 times, at least 1.4 times, at least 1.5 times, at least 2 times, at least 5 times, at least 10 times, at least 20 times, at least 50 times, at least 70 times, at least 90 times, at least 100 times, at least 150 times, at least 200 times, at least 210 times, at least 220 times, at least 230 times, at least 250 times, at least 300 times, at least 310 times, at least 320 times, at least 350 times, at least 400 times, or more, higher than the average sweetness level per unit weight of the first component.

[0345] The sweetness level of the sugar substitute relative to sucrose can be from 20:1 to 20,000:1. The sweetness level of the sugar substitute relative to sucrose can be from 30:1 to 600:1. For example, the sweetness level of the sugar substitute relative to sucrose can be about 20:1, 30:1, 40:1, 50:1, 60:1, 70:1, 80:1, 90:1, 100:1, 110:1, 120:1, 130:1, 140:1, 150:1, 160:1, 170:1, 180:1, 190:1, 200:1, 210:1, 220:1, 230:1, 240:1, The ratio may be 250:1, 260:1, 270:1, 280:1, 290:1, 300:1, 350:1, 400:1, 450:1, 500:1, 550:1, 600:1, 650:1, 700:1, 800:1, 900:1, 1000:1, 1500:1, 2000:1, 2500:1, 3000:1, 4000:1, 20000:1, or higher. The second component may be capable of providing a richer, fuller, and / or more intense sweet taste to the composition.

[0346] The oligosaccharide mixture (e.g., the first component) may have minimal, low, and / or negligible bitter taste, potential, and / or aftertaste. In some examples, the first component may be substantially free of bitter taste. In certain embodiments, the first component may be free of significant bitter taste, potential, and / or aftertaste. The first component may be capable of masking the bitter taste of the second component and / or the composition in which it is used.

[0347] In some cases, the second component may include a bitter taste, potential cues, and / or aftertaste. The bitter taste, potential cues, and / or aftertaste may be unfavorable. In other examples, the sugar substitute may not include a bitter taste or aftertaste. In some examples, the sugar substitute may include a low level of a bitter taste or aftertaste. In some examples, the sugar substitute may include a medium or high level of a bitter taste and / or aftertaste. The bitter taste, potential cues, and / or aftertaste may be unfavorable.

[0348] The oligosaccharide mixture (e.g., the first component) may be capable of reducing and / or masking the average bitterness level of the second component and / or the composition and / or the food product in which the composition is used. The average bitterness may be characterized as the bitterness perceived by a human subject. The average bitterness may be characterized as the bitterness perceived by a panel of human subjects.

[0349] The compositions may be richly sweet, low in bitterness, or substantially free of bitterness, and may be capable of providing a desired texture to a final product, such as a baked good.

[0350] In some cases, the compositions described herein can be used as sweetener compositions. The sweetener compositions can be used alone or as an ingredient in a final product. The compositions described herein can provide approximately the same level of sweetness or a sweeter sweetness than the same, substantially the same, or equivalent amount of a control composition, where the control composition primarily contains monosaccharides and / or disaccharides. The compositions described herein can be used to replace the control composition as a sweetener in a final product. In some cases, the average sweetness per unit weight of the composition can be at least 5%, 10%, 15%, 20%, 30%, 40%, 50%, 70%, 80%, 90%, or 100% stronger than the same, substantially the same, or equivalent amount of the control composition.

[0351] The compositions described herein can provide a flavor profile that is comparable to or more desirable than a control composition containing the same, substantially the same, or equivalent amount of primarily monosaccharides and / or disaccharides.The compositions described herein can be used to replace the control composition as a flavor enhancer in the final product.Flavor can be the perception of flavor by a human subject.Flavor can be characterized by surveying a panel of human subjects.

[0352] The compositions described herein may include a first component (e.g., a mixture of oligosaccharides) and a second component (e.g., a sugar substitute or sugar). In some cases, the second component may be sweeter in taste than the first component. A final product containing a given amount of a composition containing both the first and second components may be sweeter than a composition containing the same, substantially the same, or equivalent amount of the first component alone. A final product containing a given amount of a composition containing both the first and second components may be reported by a panel of subjects to be sweeter, more palatable, have a better texture, and / or be less bitter than a final product containing the same, substantially the same, or equivalent amount of the first component alone.

[0353] The compositions described herein may comprise a first component and a second component. The compositions may provide a flavor profile comparable to or better than a control composition (the control composition does not include the second component) consisting essentially of the first component in the same, substantially the same, or equivalent amount. The compositions described herein may be used to replace the control composition as a flavor enhancer in a final product. For example, the flavor of such a composition may be reported by a panel of subjects as more pleasant than a composition containing only the first component in the same, substantially the same, or equivalent amount. A composition containing both the first and second components may be reported by a panel of subjects as being perceived as sweeter, more pleasant, and having a better texture than a composition containing only the first component or only the second component.

[0354] The first component alone can provide a flavor profile that is comparable to or better than the same, substantially the same, or equivalent amount of a control composition that primarily contains monosaccharides and / or disaccharides.The first component of the compositions described herein can be used alone or in combination with the second component to replace the control composition as a flavor enhancer in the final product.The flavor profile can be characterized across a panel of human subjects.

[0355] The compositions described herein can provide texture profiles that are comparable to or better than the same, substantially the same, or equivalent amounts of a control composition, where the control composition primarily contains monosaccharides and / or disaccharides. The compositions described herein can be used to replace the control composition as a texture enhancer in the final product. Texture can be characterized by factors such as weight, moisture content, porosity, density, and other factors. Texture can also be investigated across a panel of human subjects.

[0356] The compositions described herein comprise a first component and a second component. The first component may be capable of providing a better texture profile in the final product (such as a food product, e.g., baked goods, cakes, etc.) compared to a final product containing only the second component. For example, the final product may be reported by a panel of human subjects as having a more favorable texture compared to a final product containing only the second component (e.g., a sugar substitute). For example, a baked product containing both the first component (e.g., an oligosaccharide mixture described herein) and the second component (e.g., a sugar substitute) may provide a better mouthfeel, be more moist, crispier, or otherwise more favorable to a panel of human subjects compared to a final product containing only the second component.

[0357] In some examples, the first component of the compositions described herein alone can provide a texture profile that is comparable to or better than the same, substantially the same, or equivalent amount of a control composition, where the control composition comprises primarily monosaccharides and / or disaccharides. The first component of the compositions described herein can be used to replace the control composition as a texture enhancer in the final product.

[0358] In other examples, the compositions described herein (including a first component and a second component) can provide a texture profile that is the same as or better than the texture profile of an identical, substantially identical, or equivalent amount of a control composition that includes primarily the second component (but not the first component). The compositions described herein can be used to replace the control composition (including the second component but not the first component) as a texture enhancer in a final product.

[0359] The compositions described herein can provide binding profiles that are comparable to or better than the same, substantially the same, or equivalent amount of a control composition, where the control composition comprises primarily monosaccharides and / or disaccharides. The compositions described herein can be used to replace the control composition as a binding enhancer in a final product.

[0360] The compositions described herein can provide a gloss profile that is equivalent to or better than the same, substantially the same, or equivalent amount of a control composition, where the control composition comprises primarily monosaccharides and / or disaccharides. The compositions described herein can be used to replace the control composition as a gloss enhancer in a final product.

[0361] The compositions described herein can provide moistness that is equal to or better than the same, substantially the same, or equivalent amount of a control composition, where the control composition comprises primarily monosaccharides and / or disaccharides. The compositions described herein can be used to replace the control composition to provide moistness in the final product.

[0362] The compositions described herein can provide a color profile comparable to or better than that of an identical, substantially identical, or equivalent amount of a control composition, where the control composition primarily comprises monosaccharides and / or disaccharides. The compositions described herein can be used to replace the control composition as a color enhancer in a final product. For example, the compositions provided herein can be caramelized, thereby imparting a desired golden and / or brown color to exemplary baked goods (e.g., cakes) compared to a composition containing only the second component.

[0363] The compositions described herein can provide dissolution profiles that are comparable to or better than those of an identical, substantially identical, or equivalent amount of a control composition, where the control composition comprises primarily monosaccharides and / or disaccharides. The compositions described herein can be used to replace the control composition as a dissolution enhancer in a final product. In some cases, the dissolution of the composition can be 5%, 10%, 15%, 20%, 30%, 40%, 50%, 70%, 80%, 90%, or 100% greater than that of an identical, substantially identical, or equivalent amount of the control composition.

[0364] The compositions described herein can provide a mouthfeel that is comparable to or better than an identical, substantially identical, or equivalent amount of a control composition, where the control composition comprises primarily monosaccharides and / or disaccharides. Mouthfeel can be investigated across a panel of human subjects.

[0365] The compositions described herein can provide a viscosity that is comparable to or better than an identical, substantially identical, or equivalent amount of a control composition, where the control composition comprises primarily monosaccharides and / or disaccharides.

[0366] The compositions described herein can provide hygroscopicity that is comparable to or better than an identical, substantially identical, or equivalent amount of a control composition, where the control composition comprises primarily monosaccharides and / or disaccharides. In some cases, the hygroscopicity of the composition can be 5%, 10%, 15%, 20%, 30%, 40%, 50%, 70%, 80%, 90%, or 100% greater than an identical, substantially identical, or equivalent amount of the control composition.

[0367] The compositions described herein can provide water retention that is comparable to or better than an identical, substantially identical, or equivalent amount of a control composition, where the control composition comprises primarily monosaccharides and / or disaccharides. In some cases, the water retention of the composition can be 5%, 10%, 15%, 20%, 30%, 40%, 50%, 70%, 80%, 90%, or 100% greater than an identical, substantially identical, or equivalent amount of the control composition.

[0368] The compositions described herein can provide a composition with fewer calories than an identical, substantially identical, or equivalent amount of a control composition, where the control composition comprises primarily monosaccharides and / or disaccharides. In some cases, the calorie count of the composition can be 5%, 10%, 15%, 20%, 30%, 40%, 50%, 70%, 80%, 90%, or 100% lower than an identical, substantially identical, or equivalent amount of the control composition.

[0369] The compositions described herein can provide a lower glycemic index than an identical, substantially identical, or equivalent amount of a control composition, where the control composition comprises primarily monosaccharides and / or disaccharides. In some cases, the glycemic index of the composition can be 5%, 10%, 15%, 20%, 30%, 40%, 50%, 70%, 80%, 90%, or 100% lower than an identical, substantially identical, or equivalent amount of the control composition.

[0370] The compositions described herein can provide bulk that is comparable to or better than the same, substantially the same, or equivalent amount of a control composition, where the control composition comprises primarily monosaccharides and / or disaccharides.

[0371] In some examples, the compositions described herein may provide bulk that is comparable to or better than the same, substantially the same, or equivalent amount of a control composition that includes primarily the second component but not the first component. The first component may be capable of enhancing the bulking capacity of the composition and / or food products in which the composition may be used.

[0372] The compositions described herein can provide caramelization that is comparable to or better than the same, substantially the same, or equivalent amount of a control composition, where the control composition comprises primarily monosaccharides and / or disaccharides.

[0373] In some examples, the compositions described herein may provide bulk that is comparable to or better than the same, substantially the same, or equivalent amount of a control composition that includes primarily the second component but not the first component. The first component may be capable of enhancing the caramelization capabilities of the composition and / or food products in which the composition may be used.

[0374] The compositions described herein can provide a surface texture that is equivalent to or better than an identical, substantially identical, or equivalent amount of a control composition, where the control composition comprises primarily monosaccharides and / or disaccharides.

[0375] In some examples, the compositions described herein can provide a surface texture that is comparable to or better than that of an identical, substantially identical, or equivalent amount of a control composition that includes primarily the second component but not the first component. The first component can be capable of enhancing the surface texture of the composition and / or food products in which the composition may be used.

[0376] The compositions described herein can provide crystallization that is comparable to or better than an identical, substantially identical, or equivalent amount of a control composition, where the control composition comprises primarily monosaccharides and / or disaccharides.

[0377] The compositions described herein can provide structural properties comparable to an identical, substantially identical, or equivalent amount of a control composition, where the control composition comprises primarily monosaccharides and / or disaccharides.

[0378] The compositions described herein can provide a reduced aftertaste compared to an identical, substantially identical, or equivalent amount of a control composition, where the control composition comprises primarily monosaccharides and / or disaccharides.

[0379] The compositions described herein can provide a reduced aftertaste compared to an identical, substantially identical, or equivalent amount of a control composition that contains primarily a first component but no second component. The second component can be capable of reducing the aftertaste of the composition.

[0380] The compositions described herein can provide a reduced bitter taste compared to an identical, substantially identical, or equivalent amount of a control composition containing the second component but not the first component. The first component can be capable of reducing the bitter taste of the composition or a food product in which the composition may be used.

[0381] Different combinations of oligosaccharides may impart improved dissolution, hygroscopicity, and taste profiles to the first component compared to each of the oligosaccharides used alone. final product

[0382] The composition can be used to prepare a final product.The composition can also be processed in some physical or chemical way before or during incorporation into food products, cosmetics, or functional foods.The composition can be directly incorporated into the product, for example, the composition can be incorporated into a dough, cake mixture, chocolate mixture, or other food precursor; the base composition for cosmetics; or functional foods, and can be cooked or otherwise processed as needed to cause chemical modification, texture change, color change, or other alteration.The food composition can be a lipid-based composition.The food composition can be a water-based composition.

[0383] In some examples, the food product may be, but is not limited to, a cake, a cookie brownie, a cookie, a pie, a cobbler, a pastry, a bun, a scone, a bread, a roll, a danish, a donut, a torte, a muffin, a cupcake, a milkshake, ice cream, frozen yogurt, custard, gelato, a waffle, a pancake, a jam, or a combination thereof. In some examples, the food product may be an edible product.

[0384] Foodstuffs, cosmetics, or functional foods can be produced from the compositions described herein.For example, in the food industry, the sugar blends produced by the compositions can be used as sweeteners, bulking agents, added dietary fiber, or humectants.The compositions can be used as sugar substitutes.The compositions can be incorporated into cakes, breads, or other baked goods, or into chocolates or other confectioneries such as toffee, fudge, meringue, jam, jelly, or caramel; or into beverages, for example, to provide favorable taste or color characteristics, or to increase dietary fiber content.In some cases, the compositions can be incorporated into animal feed.

[0385] The present disclosure provides a food product, cosmetic, or functional food product comprising a composition. The food product may include an oligosaccharide mixture (e.g., a first component). The first component may include one or more types of oligosaccharides selected from cellooligosaccharides with a degree of polymerization of 2 to 6, xylooligosaccharides with a degree of polymerization of 2 to 12, mixed-linkage glucan oligosaccharides with a degree of polymerization of 2 to 5, mannooligosaccharides with a degree of polymerization of 2 to 12, and xyloglucan oligosaccharides with a degree of polymerization of 4 to 12. The food product may further include a sugar and / or a sugar substitute (e.g., a second component). The second component may include a sugar substitute and / or a sugar and / or both.

[0386] The final product, e.g., a food product such as a baked product, may contain at least 0.5%, 1%, 1.5%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, or more of the sweetener composition on a dry weight basis. In some examples, a final product, e.g., a food product such as a baked good, may contain up to 0.5%, 1%, 1.5%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 25%, 30%, 35%, 40%, 45%, or 50% of the sweetener composition. For example, the final product may contain, on a dry weight basis, about 1% of the sweetener composition, about 5% of the sweetener composition, about 10% of the sweetener composition, about 15% of the sweetener composition, or other amounts of the sweetener composition.

[0387] For example, the food product may contain about 10% of the sweetener composition on a dry weight basis. The sweetener composition may contain about 0.5% (or about 1:200) of a sugar substitute and / or sugar (second component). In this example, the food product may contain about 0.05% of the sugar substitute and / or sugar (second component). In the same example, the sweetener composition may contain about 0.95% of the oligosaccharide mixture (e.g., first component). Thus, in this example, the food product may contain about 0.095% or about 0.1% of the oligosaccharide mixture (e.g., first component) on a dry weight basis.

[0388] In another example, the food product may contain about 10% of the sweetener composition. The sweetener composition may contain about 2% (or about 1:50) of a sugar substitute and / or sugar (second component). In this example, the food product may contain about 0.2% of the sugar substitute and / or sugar (second component). In the same example, the sweetener composition may contain about 98% of the oligosaccharide mixture (e.g., the first component). Thus, the food product may contain about 9.8% of the oligosaccharide mixture on a dry weight basis.

[0389] For example, the food product may contain about 10% of the sweetener composition on a dry weight basis. The sweetener composition may contain at least 0.3%, 0.35%, 0.4%, 0.45%, 0.5%, 0.55%, 0.6%, 0.65%, 0.7%, 0.75%, 0.8%, 0.85%, 0.90%, 0.95%, 1%, 1.2%, 1.5%, or 2% of a sugar substitute and / or sugar (e.g., a second component). The food product may contain at least 0.03%, 0.035%, 0.04%, 0.045%, 0.05%, 0.055%, 0.06%, 0.07%, 0.075%, 0.08%, 0.085%, 0.095%, 0.1%, 0.12%, 0.15%, 0.2%, or more of sugar substitute and / or sugar (e.g., second component). The amount of oligosaccharide mixture (e.g., first component) and the amount of sugar and sugar substitute (e.g., second component) may be calculated accordingly.

[0390] In some examples, the amount of sugar substitute and / or sugar (e.g., second component) may be at least 1:200,000, at least 1:100,000, at least 1:50,000, at least 1:25,000, at least 1:20,000, at least 1:10,000, at least 1:5000, or higher, based on the total weight of the food product, on a dry weight basis. In some examples, the amount of sugar substitute and / or sugar (e.g., second component) may be at most 1:200,000, 1:100,000, 1:50,000, 1:25,000, 1:20,000, 1:10,000, 1:5000, or higher, based on the total weight of the food product, on a dry weight basis.

[0391] The ratio of sugar substitute and / or sugar (second component) to the oligosaccharide mixture (e.g., first component) can be at least 1:60,000, at least 1:50,000, at least 1:40,000, at least 1:30,000, at least 1:20,000, at least 1:15,000, at least 1:10,000, at least 1:5,000, at least 1:2000, or higher. The ratio of sugar substitute and / or sugar (second component) to the oligosaccharide mixture (e.g., first component) can be up to 1:60,000, up to 1:50,000, up to 1:40,000, up to 1:30,000, up to 1:20,000, up to 1:15,000, up to 1:10,000, up to 1:5,000, up to 1:2000, or lower.

[0392] The food product may include other amounts of the sweetener composition, other amounts of sugar and / or sugar substitutes, and other amounts of the oligosaccharide mixture. Composition and final product properties

[0393] In some cases, the food product may include a bitter taste. In some cases, the bitter taste of the food product may be minimized. In some cases, the degree or level of bitterness of the food product may be minimized. In some cases, the food product may be substantially free of bitterness.

[0394] In the cosmetics industry, sugars can be useful as ingredients because they can improve texture and water retention, act as UV-absorbing molecules, maintain gel or cream structure, and / or function as bulking agents. The compositions described herein can be incorporated into functional food compositions because the dietary fiber provided by the compositions can support digestive health, a well-regulated gut flora, and / or other benefits for well-being. In this regard, the compositions can also be used in probiotic drinks or other prebiotic or probiotic formulations.

[0395] The compositions described herein can be used to modify one or more properties of the final product, including, but not limited to, sweetness, texture, mouthfeel, binding, gloss, smoothness, moistness, viscosity, color, hygroscopicity, flavor, bulk, water retention, caramelization, surface texture, crystallization, structural properties, and dissolution.

[0396] In some cases, the compositions described herein can provide a final product with properties equivalent to or better than those provided by a sugar mixture containing primarily monosaccharides and / or disaccharides. The control composition can be a sugar commonly used in consumables, such as a monosaccharide composition such as glucose or fructose, a disaccharide composition such as sucrose, or an artificial sugar composition. The term "equivalent" as used herein can mean that two compositions are up to 100%, up to 95%, up to 90%, or up to 80% identical. For example, equivalent can mean that a composition is up to 90% identical to the control composition.

[0397] In some examples, the compositions described herein can be used to increase the fiber content of a final product, such as a food product or functional food. The compositions can provide a higher level of fiber in the final product compared to an identical, substantially identical, or equivalent amount of a control composition, where the control composition comprises primarily monosaccharides and / or disaccharides. In some cases, the compositions can improve the fiber content of the final product without negatively affecting any other properties, such as taste, sweetness, mouthfeel, texture, binding, or any other property described herein. In some cases, the fiber content of the composition can be 5%, 10%, 15%, 20%, 30%, 40%, 50%, 70%, 80%, 90%, or 100% higher than an identical, substantially identical, or equivalent amount of the control composition.

[0398] The composition can be used to modify the properties of a final product, such as a food product, functional food, or cosmetic. To modify the properties of the final product, the final product can additionally contain a polysaccharide, e.g., a cellulosic polysaccharide such as cellulose, or a polysaccharide derivative, e.g., a cellulose derivative such as carboxymethylcellulose, or a polysaccharide aggregate, e.g., a portion of lignocellulosic biomass. The final product can contain from greater than 0% to 40% polysaccharide, polysaccharide derivative, or polysaccharide aggregate by dry weight, from greater than 1% to 30% polysaccharide, polysaccharide derivative, or polysaccharide aggregate by dry weight, from greater than 5% to 25% polysaccharide, polysaccharide derivative, or polysaccharide aggregate by dry weight, or from greater than 10% to 20% polysaccharide, polysaccharide derivative, or polysaccharide aggregate by dry weight. The concentration of the composition comprising the mixture of polysaccharides and oligosaccharides in the final product can be from 0.1 w / w% to 40 w / w%.The concentration of the composition comprising the mixture of polysaccharides and oligosaccharides in the final product may be from 0.1 w / w% to 0.5 w / w%, from 0.1 w / w% to 1 w / w%, from 0.1 w / w% to 5 w / w%, from 0.1 w / w% to 10 w / w%, from 0.1 w / w% to 15 w / w%, from 0.1 w / w% to 20 w / w%, from 0.1 w / w% to 25 w / w%, from 0.1 w / w% to 30 w / w%, from 0.1 w / w% to 35 w / w%, from 0.1 w / w% to 40 w / w%, from 0.5 w / w% to 1 w / w%, from 0.5 w / w% to 5 w / w%, 0.5w / w% to 10w / w%, 0.5w / w% to 15w / w%, 0.5w / w% to 20w / w%, 0.5w / w% to 25w / w%, 0.5w / w% to 30w / w%, 0.5w / w% to 35w / w%, 0.5w / w% to 40w / w%, 1w / w% to 5w / w%, 1w / w% to 10w / w%, 1w / w% to 15w / w%, 1w / w% to 20w / w%, 1w / w% to 25w / w%, 1w / w% to 30w / w%, 1w / w% to 35w / w%, 1w / w% to 40w / w%, 5w / w% to 10w / w%, 5w / w% to 15w / w%, 5w / w% to 20w / w%, 5w / w% to 25w / w%, 5w / w% to 30w / w%, 5w / w% to 35w / w%, 5w / w% to 40w / w%, 10w / w% to 15w / w%, 10w / w% to 20w / w%, 10w / w% to 25w / w%, 10w / w% to 30w / w%, 10w / w% to 35w / w%, 10w / w% to 40w / w%, 15w / w% to 20w / w%, 15 It may be from 15 w / w% to 30 w / w%, from 15 w / w% to 35 w / w%, from 15 w / w% to 40 w / w%, from 20 w / w% to 25 w / w%, from 20 w / w% to 30 w / w%, from 20 w / w% to 35 w / w%, from 20 w / w% to 40 w / w%, from 25 w / w% to 30 w / w%, from 25 w / w% to 35 w / w%, from 25 w / w% to 40 w / w%, from 30 w / w% to 35 w / w%, from 30 w / w% to 40 w / w%, or from 35 w / w% to 40 w / w%.The concentration of the composition comprising the mixture of polysaccharides and oligosaccharides in the final product can be 0.1%, 0.5%, 1%, 5%, 10%, 15%, 20%, 25%, 30%, 35%, or 40% by weight. The concentration of the composition comprising the mixture of polysaccharides and oligosaccharides in the final product can be at least 0.1%, 0.5%, 1%, 5%, 10%, 15%, 20%, 25%, 30%, or 35% by weight. The concentration of the composition comprising the mixture of polysaccharides and oligosaccharides in the final product can be up to 0.5 w / w%, 1 w / w%, 5 w / w%, 10 w / w%, 15 w / w%, 20 w / w%, 25 w / w%, 30 w / w%, 35 w / w%, or 40 w / w%. [Example]

[0399] The following illustrative examples are representative of embodiments of the compositions and methods described herein and are not meant to be limiting in any way. Example 1 Stevia enhances the sweetness of sugar solutions without comparable bitterness at stevia:oligosaccharide ratios between about 1:1000 and about 1:100. Solutions were prepared and tasted as follows: Solutions containing 1.1-128 mg / L stevia + / - 5 g / L oligosaccharides were created. The samples were tasted by a panel of five people who were asked to quantify the sweetness and aftertaste relative to 2.128 mg / L stevia. 3. Data are presented in Figure 1 as mean + / - standard error. Stevia:oligosaccharide ratios above 4.1:80 surprisingly provided a superior sweetness:aftertaste ratio compared to stevia alone. Stevia:oligosaccharide ratios below 1:1280 were significantly less sweet than oligosaccharides alone. Thus, surprisingly, stevia:oligosaccharide ratios between about 1:100 and about 1:1000 increased sweetness without a comparable increase in aftertaste. This allowed for increased sweetness with less stevia. This allowed for increased sweetness with less non-digestible sugars. Example 2 Stevia enhances the sweetness of sugar-containing bakery products without the equivalent bitterness at stevia:oligosaccharide ratios between about 1:1500 and about 1:150.

[0400] Cakes were prepared and tasted as follows: 1. Add 50g of a sugar mixture (containing 45% (w / w) xylooligosaccharides, 40% (w / w) cellooligosaccharides, and 15% (w / w) cellulose) to 50g of butter and beat until creamy. Add 50g of eggs and beat until smooth. Add 15g of milk and 2.5g of vanilla extract and beat. Sift in 25g of self-rising flour and 2g of baking powder and beat until smooth. Bake at 180°C for approximately 15 minutes. 2. Samples were tasted by a panel of five people who were asked to quantify the sweetness and aftertaste compared to 128 mg / L stevia, which was the highest amount of stevia in the comparison. 3. Data are presented as mean + / - standard error in Figure 2. Surprisingly, stevia:oligosaccharide ratios between about 1:150 and about 1:1500 had the best sweetness:aftertaste values. 4. The cake had a similar texture to that of the sugar version, being soft, cakey, and chewy, capable of retaining moisture, with a sugar-like rise and color (yellow / light brown with browned edges and cracks) and a traditional cake-like wrinkled structure, as shown in Figure 2.

[0401] FIG. 3 illustrates the cellooligosaccharides and xylooligosaccharides of the oligosaccharide mixture used in this example. Example 3 Effect of different sweeteners on muffins

[0402] Cakes were prepared and tasted as follows:

[0403] Add 66 g of a sugar mixture (containing 75% (w / w) xylooligosaccharides, 10% (w / w) cellooligosaccharides, and 15% (w / w) cellulose) to 66 g of butter, or 66 g of sucrose for the control, and stir until creamy.

[0404] Add 58.5g of egg and beat until smooth.

[0405] Add 3g of vanilla extract and stir.

[0406] Sift in 66g self-rising flour and 1.5g baking powder and stir until smooth.

[0407] For non-control mixtures, 0.146 g saccharin, 0.33 g aspartame, 0.264 g monk fruit extract, and a combination of 0.132 g stevia and 0.132 g monk fruit extract, or no additional ingredients were added.

[0408] The mixture was divided into six batters of approximately 40 g each, which were placed in muffin tins and baked for approximately 15 minutes at 180° C. Figure 4A shows the muffins produced using various sweeteners.

[0409] The samples were tasted by a panel of nine people who were asked to rank the muffins according to: sweetness (1 = sweetest, 6 = least sweet), aftertaste (1 = no aftertaste, 6 = strongest aftertaste), texture (1 = best texture, 6 = worst texture), and how much they liked them (1 = best muffin, 6 = worst muffin). Figure 4B shows the results from the tasting.

[0410] The sugar muffin was ranked as the sweetest muffin. The oligosaccharide mixture + saccharin muffin was ranked as the sweetest muffin compared to the high-intensity sweetener + oligosaccharide mixture group. Although aspartame is known to be heat unstable, the oligosaccharide mixture and aspartame muffins tasted sweeter than the oligosaccharide mixture + monk fruit + stevia muffin.

[0411] The texture of the sugar muffins was ranked higher than the others. The texture of the oligosaccharide mixture muffins with saccharin or monk fruit extract was ranked better than the oligosaccharide mixture muffins alone. The texture of the oligosaccharide mixture muffins with aspartame or monk fruit + stevia was ranked lower than the pure oligosaccharide mixture muffins. Thus, high-intensity sweeteners such as saccharin or monk fruit were found to improve the texture of the oligosaccharide mixture muffins.

[0412] The sugar muffins were found to have the lowest aftertaste. The monk fruit oligosaccharide blend muffins had the strongest aftertaste. High-intensity sweeteners such as saccharin, aspartame, or a combination of monk fruit and stevia were found to improve the aftertaste of the oligosaccharide blend muffins.

[0413] Sugar muffins were ranked highest for liking. Monk fruit, saccharin, and monk fruit + stevia oligosaccharide blend muffins were more preferred than the oligosaccharide blend alone. Aspartame oligosaccharide blend muffins were ranked lower. High-intensity sweeteners such as saccharin, monk fruit, and a combination of monk fruit and stevia improve consumer acceptance.

[0414] The oligosaccharide mixture muffins with saccharin were ranked higher than the other oligosaccharide mixture combinations in terms of texture, sweetness and aftertaste. Example 4 Effect of saccharin in combination with different bulk sweeteners and oligosaccharide mixtures in muffins

[0415] Cakes were prepared and tasted as follows:

[0416] Add the following to 66 g of butter and beat until creamy: 66 g of a sugar mixture (containing 75% (w / w) xylooligosaccharides, 10% (w / w) cellooligosaccharides, and 15% (w / w) cellulose), and one selected from 6 g of maltodextrin, 66 g of erythritol, or 66 g of allulose.

[0417] Add 58.5g of egg and beat until smooth.

[0418] Add 3g of vanilla extract and stir.

[0419] Sift in 66g self-rising flour and 1.5g baking powder and stir until smooth.

[0420] Add 0.146 g of saccharin.

[0421] The mixture was divided into six batters of approximately 40 g each, which were placed in muffin cake molds and baked at 180°C for approximately 15 minutes. Figure 5A shows the results of the prepared cakes. The cake made using the erythritol and saccharin combination was found to be thin and whitish in color. The allulose and saccharin muffins were found to be too dense with a brownish color on the outside. The maltodextrin and saccharin cake was found to have an uneven surface and was moist on the inside. The oligosaccharide mixture and saccharin combination cake had a smooth surface and a color equivalent to that of the cake made using the oligosaccharide combination alone. These results indicate that the undesirable characteristics (uniformity, color, and texture) of bulking agents such as maltodextrin, erythritol, and allulose were reduced when they were replaced with the oligosaccharide mixture. Tasting was performed as described in Example 3, and the results are shown in Figure 5B. Example 5 Oligosaccharide mixture muffins with different high-intensity sweeteners

[0422] Cakes were prepared and tasted as follows:

[0423] Add 557.7 g of a sugar mixture (containing 75% (w / w) xylooligosaccharides, 10% (w / w) cellooligosaccharides, and 15% (w / w) cellulose) to 557.7 g of butter, or 66 g of sucrose for the control, and stir until creamy.

[0424] Add 494.3g of eggs and beat until smooth.

[0425] Add 25.4g of vanilla extract and stir.

[0426] Sift in 557.7g self-rising flour and 12.7g baking powder and stir until smooth.

[0427] The mixture was then divided into five portions, to which 0.146g saccharin, 0.33g aspartame, 0.264g monk fruit extract, 0.132g stevia, 0.132g monk fruit extract, or no additional ingredients were added. Different amounts of high-intensity sweeteners were added based on their known sweetness levels.

[0428] No differences in muffin batters with regard to texture, color, and spreadability were observed in the doughs after the addition of different high-intensity sweeteners (as shown in Figure 6A).

[0429] The mixture was divided into six portions of approximately 40 g each, which were then placed into muffin molds and baked at 180°C for approximately 15 minutes (Figure 6B).

[0430] Combining the oligosaccharide mixture with aspartame, saccharin, or stevia resulted in muffins with a lighter color both inside and out. Combining the oligosaccharide mixture with monk fruit resulted in muffins with a darker color than the oligosaccharide mixture muffins. Thus, the color of the oligosaccharide mixture muffins was changed by adding a high-intensity sweetener. To produce lighter-colored oligosaccharide mixture muffins, the oligosaccharide mixture can be combined with saccharin or stevia.

[0431] The firmness and springiness of the muffins were measured using a TA-XTPlusC Texture Analyser (Stable Microsystems, UK) using "ExponentC" software according to the following parameters in Table 1. [Table 1]

[0432] The results are shown in Table 2 below and Figures 6A and 6B. The addition of high-intensity sweeteners decreased the firmness of the muffins of the oligosaccharide mixture. The addition of high-intensity sweeteners also increased the elasticity of the muffins of the oligosaccharide mixture. [Table 2] Example 6 Effect of high-intensity sweeteners on muffins made from oligosaccharide mixtures with different oligosaccharide ratios

[0433] Cakes were prepared and tasted as follows:

[0434] 557.7 g of one of three different sugar mixtures (containing 83.6 g, or 15%, of microcrystalline cellulose and 474.04 g, or 85%, of a mixture of xylooligosaccharides and cellooligosaccharides in various ratios) was added to 557.7 g of butter and stirred until creamy. Mixtures of 90% (w / w) xylooligosaccharides (XOS) and 10% (w / w) cellooligosaccharides (CB), 70% (w / w) xylooligosaccharides and 30% (w / w) cellooligosaccharides, and 50% (w / w) xylooligosaccharides and 50% (w / w) cellooligosaccharides were prepared.

[0435] Add 494.3g of eggs and beat until smooth.

[0436] Add 25.4g of vanilla extract and stir.

[0437] Sift in 557.7g self-rising flour and 12.7g baking powder and stir until smooth.

[0438] Each mixture was then divided into five portions to which the following was added: 0.048g saccharin, 0.144g saccharin, 0.043g monk fruit and 0.043g stevia, 0.129g monk fruit and 0.129g stevia, or no additional ingredients.

[0439] The mixture was divided into six portions of approximately 40 g each, which were then poured into muffin tins and baked at 180° C. for approximately 15 minutes (as shown in FIGS. 7A and B). The tasting results are shown in FIG. 7C.

[0440] The addition of high-intensity sweeteners had an effect on the color of the oligosaccharide mixture muffins. Different XOS:CB ratios were found to affect the color of the oligosaccharide mixture muffins. Different XOS:CB ratios were also found to affect the spreadability and texture of the muffin batter (more CB resulted in drier, less spreadable muffin batter).

[0441] 90 / 10 (XOS:CB) - The pure oligosaccharide blend produced the darkest muffin color (4). Adding saccharin or monk fruit + stevia lightened the muffin color (from 4 to 3).

[0442] 70 / 30 (XOS:CB) - Muffin color was made lighter (from 3 to 2) by adding saccharin or monk fruit + stevia.

[0443] 50:50 (XOS:CB) - More CB made the muffins lighter (from 4 to 2). Adding saccharin or monk fruit + stevia made the muffins lighter (from 2 to 1). Example 7 Effect of baking powder on muffins made with oligosaccharide mixtures

[0444] Cookies were prepared and tasted as follows:

[0445] Add 42.9 g of a sugar mixture (containing 75% (w / w) xylooligosaccharides, 10% (w / w) cellooligosaccharides, and 15% (w / w) cellulose) to 42.9 g of butter, or 42.9 g of sucrose for the control, and stir until creamy.

[0446] Add 38g of egg and beat until smooth.

[0447] Add 1.9g of vanilla extract and stir.

[0448] Sift in 42.9g self-rising flour, and for some batches, 1.0g baking powder, and stir until smooth.

[0449] For the non-control mixture, 0.047 g of saccharin was added.

[0450] The mixture was divided into six portions of approximately 40 g each, which were then poured into muffin cake molds and baked at 180° C. for approximately 15 minutes (as shown in FIGS. 8A and 8B).

[0451] Baking powder was found to affect the color of the muffin crust of the oligosaccharide mixture. The crust of the muffin of the oligosaccharide mixture without baking powder was found to be darker. The addition of saccharin to the oligosaccharide mixture was found to change the interior color. With saccharin, the interior color was found to be lighter. Example 8 Sugar mixtures in the presence of bulk sweeteners

[0452] Cookies were prepared and tasted as follows:

[0453] Eleven 13.5g samples of butter are creamed with one of the following: a) 25g sugar, b) 25 g of a sugar mixture (containing 75% (w / w) xylooligosaccharides, 10% (w / w) cellooligosaccharides, and 15% (w / w) cellulose); c) 25g maltodextrin, d) 12.5 g of maltodextrin and 12.5 g of a sugar mixture (containing 75% (w / w) xylooligosaccharides, 10% (w / w) cellooligosaccharides, and 15% (w / w) cellulose); e) 25g allulose, f) 12.5 g of allulose and 12.5 g of a sugar mixture (containing 75% (w / w) xylooligosaccharides, 10% (w / w) cellooligosaccharides, and 15% (w / w) cellulose); g) 25g tagatose, h) erythritol 25g, i) 12.5 g of erythritol and 12.5 g of a sugar mixture (containing 75% (w / w) xylooligosaccharides, 10% (w / w) cellooligosaccharides, and 15% (w / w) cellulose); j) 25g inulin, or k) 12.5 g inulin and 12.5 g of a sugar mixture (containing 75% (w / w) xylooligosaccharides, 10% (w / w) cellooligosaccharides, and 15% (w / w) cellulose).

[0454] Add 6.0g of egg and beat until smooth.

[0455] Add 1.0g of vanilla extract and stir.

[0456] Sift in 18.5g flour and 0.5g baking powder and stir until smooth.

[0457] The mixture was formed into six dough pieces of approximately 40g each, which were baked at 180°C for 12 minutes (results shown in Figure 9).

[0458] The sugar mix product looked and felt most like a sugar cookie, and each of the other products was improved when the sugar mix was added. The sugar mix cookies had a flat surface, a similar color compared to the sucrose cookies, and slightly darker edges. Spread was slightly lower compared to the sucrose cookies. The products were chewy and felt slightly cakey when broken apart. The inside was soft and chewy, but the edges had a crunchy taste. Sweetness was low, but was found to be pleasant.

[0459] Maltodextrin: The product was very dry with cavities inside the cookie structure. The exterior had caved in to close the cavities, so the entire cookie had a misshapen shape. The product was brittle and would not pliable without cracking upon cooling, and the texture was not like that of a muffin or cake. The color was very light, indicating little browning from Maillard reaction or caramelization. The surface was uneven, with air trapped under the crust, light on the outside and slightly darker on the inside, and very sticky.

[0460] Maltodextrin and sugar: Less uneven surface than maltodextrin alone; air trapped under the crust; uneven color, darker inside than outside (very light outside); very sticky, more gummy feel. The "maltodextrin and sugar" cookies were preferred to the "maltodextrin" cookies; aesthetics, texture, and mouthfeel were closer to those of cookies made with sugar.

[0461] Allulose: The texture was spongy, not hard, flexible and not crunchy even after cooling, and was significantly darker and had a sweeter taste than sucrose.

[0462] Allulose and Sugars: Like the allulose cookies, the "allulose and sugars" cookies had a spongy, soft texture, but the texture was closer to that of cookies made with sucrose, e.g., with crispy edges. Similarly, the color was closer to that of the sucrose cookies, and was much darker than the "allulose" cookies, and even darker than the sugar cookies. The cookies had a sweet taste. The "allulose and sugars" cookies were preferred to the "allulose" cookies; the aesthetics, texture, and mouthfeel were closer to those of cookies made with sugar. The "allulose and sugars" cookies were preferred to the "sugars" cookies, which were sweeter.

[0463] Tagatose: The texture was spongy, not hard, remained pliable and not crunchy even after cooling, was much darker than sucrose, and had a sweeter taste.

[0464] Erythritol: Bumpy surface, surface color: dark brown / black edges and lighter brown center; cookie spread but limited rise height; no chew when broken apart; dry mouthfeel; deep, strange aftertaste and cooling sensation.

[0465] Erythritol and Sugars: Slightly uneven surface; surface color: brown edges, pale with an attractive color in the center; cookies spread but also expanded in height; lacked chewiness when broken apart; dry mouthfeel; odd aftertaste and cooling sensation. The "erythritol and sugars" cookie was preferred to the "erythritol" cookie; aesthetics, texture, and mouthfeel were closer to those of cookies made with sugar. The "erythritol and sugars" cookie was preferred to the "sugars" cookie, which was sweeter.

[0466] The inulin had a smooth surface. It was soft inside and dry on the edges. It had a very light color and did not spread or brown. It was chewy when crushed. A deep, dry mouthfeel was found.

[0467] The inulin and sugars had a cracked surface. It was soft inside and dry on the edges. It had a light yellow color and did not spread. It was not chewy when crushed. A dry mouthfeel was also found. The "inulin and sugars" cookie was preferred to the "inulin" cookie; the aesthetics, texture, and mouthfeel were closer to those of cookies made with sugar; the "inulin and sugars" cookie was sweeter than the "inulin" cookie. The "erythritol and sugars" cookie was preferred to the "sugars" cookie; it was sweeter.

[0468] The sugar blend was found to improve the quality of all the bulking sugars. Example 9 Sugar mixtures in the presence of bulk sweeteners

[0469] Cookies containing a sugar mixture (containing 75% (w / w) xylooligosaccharides, 10% (w / w) cellooligosaccharides, and 15% (w / w) cellulose) and / or bulk sweeteners consisting of allulose, erythritol, maltodextrin, and inulin were prepared and tasted as follows.

[0470] Twenty-one 13.5g samples of butter are creamed with one of the following: a) 25 g of a sugar mixture (containing 75% (w / w) xylooligosaccharides, 10% (w / w) cellooligosaccharides, and 15% (w / w) cellulose); b) 23.75g sugar mixture and 1.25g bulk sweetener; c) 20g sugar mixture and 5g bulk sweetener; d) 16.25g sugar mixture and 8.75g bulk sweetener; e) 12.5g sugar blend and 12.5g bulk sweetener; f) 25g of bulk sweetener.

[0471] Add 6.0g of egg and beat until smooth.

[0472] Add 1.0g of vanilla extract and stir.

[0473] Sift in 18.5g flour and 0.5g baking powder and stir until smooth.

[0474] The mixture was formed into six dough pieces of approximately 40g each, which were baked at 180°C for 12 minutes (results shown in Figure 10).

[0475] Allulose-containing cookies: a. 5% allulose cookies: Texture was chewy and slightly cakey; light color (like sugar cookies and sugar cookies); spread was slightly less compared to the 35% allulose cookies; soft chewy taste inside and crunchy taste around the edges; sweetness was pleasant. b. 20% allulose cookies: crispy texture, high spreadability; slightly cakey inside; slightly darker in color than the oligosaccharide mix-only cookies; slightly sweeter in taste than the 5% allulose cookies. c. 35% Allulose: Texture was crispy and only slightly cakey on the inside; good spread; darker but still pleasant color; sweet taste but still pleasant. d. The 50% allulose and sugar cookie was preferred over all other combinations of allulose and sugar.

[0476] Inulin-containing cookies: a. 5% Inulin: Cracked and uneven surface; did not spread; soft and cakey inside, dry edges; lighter in color than sugar and syrup cookies; not chewy when crushed, sticky mouthfeel. b. 20% Inulin: Uneven surface: Most spreadable compared to 5%, 35% and 50% Inulin, with a slight crunch and chewy taste, but still dry and cakey inside; lighter in color than the oligosaccharide mix only cookie. c. 35% Inulin: Cracked surface: cakey inside, dry edges; light color; did not spread; no chew, sticky, dry mouthfeel; sweet taste. d. The 20% inulin cookie was preferred over all other combinations of inulin and sugar.

[0477] Maltodextrin-containing cookies a. 5% maltodextrin; flat surface; texture is chewy and slightly cakey, crunchy edges; consistent color similar to sugar cookies and syrup cookies b. 20% Maltodextrin: Slightly good spread; texture felt slightly gummy; slightly uneven surface; consistent color similar to sugar cookies and sugar cookies c. 35% Maltodextrin: Uneven surface; air trapped under the crust (but less compared to 50% Maltodextrin); uniform color similar to sugar cookies and sugar cookies; sticky, gummy texture d. The 20% maltodextrin cookie was preferred over all other combinations of maltodextrin and sugar.

[0478] Erythritol-containing cookies a. 5% Erythritol: Slightly uneven surface; uneven color, lighter in the center, darker on the edges; cookies slightly open; cakey interior, dry mouthfeel; strange aftertaste, cooling effect b. 20% Erythritol: Slightly uneven surface but consistent cookie color; cookies spread but also rise; lack of chewiness when broken apart; dry mouthfeel; strange aftertaste, cooling effect c. 35% Erythritol: Slightly uneven surface, attractive color; cookies spread but also rise; lack of chewiness when broken apart, cakey interior; dry mouthfeel; strange aftertaste, cooling effect d. The 5% erythritol cookies were preferred over all other combinations of erythritol and sugars.

[0479] While preferred embodiments of the present invention have been shown and described herein, it will be obvious to those skilled in the art that such embodiments are provided by way of example only. It is not intended that the present invention be limited by the specific examples presented herein. While the present invention has been described with reference to the foregoing specification, the descriptions and explanations of the embodiments herein are not meant to be construed in a limiting sense. Numerous modifications, changes, and substitutions will readily occur to those skilled in the art without departing from the invention. Furthermore, it should be understood that all aspects of the present invention are not limited to the specific expressions, arrangements, or relative proportions set forth herein, depending upon a variety of conditions and variables. It should be understood that various alternatives to the embodiments of the present invention described herein can be employed in practicing the present invention. It is therefore contemplated that the present invention shall encompass any such alternatives, modifications, variations, or equivalents. It is intended that the following claims define the scope of the present invention, and that methods and structures within the scope of these claims and their equivalents be covered thereby. The present invention provides, for example, the following items. (Item 1) an oligosaccharide component comprising xylooligosaccharides with a degree of polymerization (DP) of 2 to 12 and cellooligosaccharides with a DP of 2 to 6, wherein the xylooligosaccharides and cellooligosaccharides are present in a w / w ratio of 19:1 to 1:1; and High-intensity sweeteners wherein the oligosaccharide component and the high-intensity sweetener are present in a w / w ratio of from 5000:1 to 50:1. Sweetener composition. (Item 2) 2. The composition of claim 1, wherein the high-potency sweetener comprises a natural high-potency sweetener, an artificial high-potency sweetener, or a combination thereof. (Item 3) 3. The composition of claim 1 or 2, wherein the high-intensity sweetener comprises acesulfame potassium (Ace-K), advantame, aspartame, neotame, saccharin, Siraitia grosvenorii Swingle (Monk Fruit) Fruit Extract (SGFE), steviol glycosides, sucralose, cyclamate, sugar alcohols (polyols), glycyrrhizin, neohesperidin dihydrochalcone, thaumatin, or any combination thereof. (Item 4) 3. The composition according to any one of items 1 to 2, wherein the cellooligosaccharides and xylooligosaccharides are present in the sweetener composition in a w / w ratio of 1:10 to 7:10. (Item 5) 3. The composition according to any one of items 1 to 2, wherein the cellooligosaccharides and xylooligosaccharides are present in the sweetener composition in a w / w ratio of 1:5 to 7:10. (Item 6) 5. The composition according to any one of items 1 to 4, wherein the ratio of the first component to the second component is from 500:1 to 50:1 by dry weight. (Item 7) 6. The composition of any one of items 1 to 5, wherein the average sweetness level per unit weight of the second component is higher than the average sweetness level of the first component. (Item 8) 7. The composition of any one of items 1 to 6, wherein the average sweetness level per unit weight of the second component is at least 1.5 times, 2 times, 5 times, 10 times, 20 times, 50 times, 70 times, 90 times, 100 times, 150 times, or 200 times higher than the average sweetness level of the first component. (Item 9) 2. The composition of claim 1, wherein the high-intensity sweetener has a relative sweetness level to sucrose of 20:1 to 20,000:1. (Item 10) 9. The composition of claim 8, wherein the high-intensity sweetener has a relative sweetness level to sucrose of 30:1 to 600:1. (Item 11) 10. The composition of any one of items 6 to 9, wherein the average sweetness is the perception of sweetness by a human subject. (Item 12) 3. The composition according to any one of items 1 to 2, wherein the weight ratio of the second component to the composition is from 1:20,000 to 1:20. (Item 13) 3. The composition according to any one of items 1 to 2, wherein the weight ratio of the second component to the composition is from 1:2,000 to 1:50. (Item 14) 13. The composition of claim 12, wherein the weight ratio of the second component to the composition is from 1:1000 to 1:100. (Item 15) 14. The composition of any one of items 1 to 13, wherein the first component reduces the average bitterness level per unit weight of the composition compared to a control composition, the control composition being a composition made using the high-intensity sweetener as the first and second components. (Item 16) 15. The composition of any one of items 1 to 14, wherein the first component reduces the average bitter aftertaste per unit weight of the composition compared to a control composition, the control composition being a composition made using the high-intensity sweetener as the first and second components. (Item 17) 15. The composition according to item 14, wherein the average bitter taste is the perception of bitterness by a human subject. (Item 18) 16. The composition according to item 15, wherein the average bitter aftertaste is the perception of a bitter aftertaste by human subjects. (Item 19) 18. The composition of any one of the preceding claims, wherein the composition comprises less than 70%, 60%, 55%, 50%, 45%, 40%, 35%, 30%, 25%, 20%, 10%, 5%, or 1% by dry weight of monosaccharides. (Item 20) 19. The composition of any one of items 1 to 18, wherein the composition is substantially free of simple sugars. (Item 21) 20. The composition of claim 18 or 19, wherein the monosaccharide comprises glucose, fructose, galactose, or any combination thereof. (Item 22) 21. The composition of any one of items 1 to 20, wherein the composition comprises less than 70%, 60%, 55%, 50%, 45%, 40%, 30%, 25%, 20%, 10%, 5%, or 1% by dry weight of sucrose, lactose, maltose, or any combination thereof. (Item 23) 22. The composition of any one of items 1 to 21, wherein the composition is substantially free of sucrose, lactose, maltose, or any combination thereof. (Item 24) 23. The composition of any one of items 1 to 22, wherein the amount of sucrose, lactose, maltose, or any combination thereof is less than the amount of cellooligosaccharides. (Item 25) 24. The composition of any one of items 1 to 23, wherein the amount of sucrose, lactose, maltose, or any combination thereof is less than the amount of cellobiose. (Item 26) 25. The composition of any one of items 1 to 24, wherein the amount of sucrose, lactose, maltose, or any combination thereof is less than the amount of xylooligosaccharides. (Item 27) 26. The composition of any one of items 1 to 25, wherein the amount of sucrose, lactose, maltose, or any combination thereof is less than the amount of xylobiose. (Item 28) 27. The composition of any one of the preceding claims, wherein the composition comprises less than 30%, 25%, 20%, 10%, 5%, or 1% by dry weight of maltodextrin. (Item 29) 28. The composition of any one of the preceding claims, wherein the composition is substantially free of maltodextrin. (Item 30) 29. The composition of any one of items 1 to 28, wherein the xylooligosaccharides comprise xylooligosaccharides with one or more side chain branches, xylooligosaccharides with one or more glucuronosyl side chain branches, xylooligosaccharides with one or more methylglucurosyl side chain branches, xylooligosaccharides with one or more arabinosyl side chain branches, or any combination thereof. (Item 31) 30. The composition of any one of items 1 to 29, wherein the xylooligosaccharides comprise at least 40%, at least 50%, at least 60%, at least 70%, at least 80%, or at least 90% xylobiose. (Item 32) 31. The composition of any one of items 1 to 30, wherein the xylooligosaccharides comprise xylose and arabinose monomers in a combined ratio of 20:1 to 2:1, 18:1 to 4:1, or 16:1 to 6:1. (Item 33) 32. The composition of any one of items 1 to 31, wherein the cellooligosaccharides comprise at least 40%, at least 50%, at least 60%, at least 70%, at least 80%, or at least 90% cellobiose. (Item 34) 33. The composition of any one of items 1 to 32, further comprising a compound selected from a polysaccharide, a cellulosic polysaccharide, cellulose, a hemicellulose polysaccharide, a xylan, a polysaccharide derivative, a cellulose derivative, carboxymethylcellulose, a polysaccharide aggregate, a lignocellulosic material, or any combination thereof. (Item 35) 34. The composition according to claim 33, wherein the composition comprises up to 30% by dry weight of polysaccharides. (Item 36) 35. The composition of any one of the preceding claims, further comprising a compound selected from a phenolic compound, lignin, a portion of lignin, a product of lignin degradation, ferulic acid, a ferulic acid derivative, or any combination thereof. (Item 37) 36. The composition of any one of the preceding claims, wherein the first component comprises less than 100, 50, 10, 51, 0.5, 0.1, 0.05 ppm of Al, As, B, Ba, Be, Ca, Cd, Co, Cr, Cu, Fe, Hg, K, Li, Mg, Mn, Mo, Na, Ni, P, Pb, S, Sb, Se, Si, Sn, Sr, Ti, Tl, V, and / or Zn. (Item 38) 37. The composition of any one of the preceding claims, wherein the first component comprises more than 0.01 ppm of Al, As, B, Ba, Be, Ca, Cd, Co, Cr, Cu, Fe, Hg, K, Li, Mg, Mn, Mo, Na, Ni, P, Pb, S, Sb, Se, Si, Sn, Sr, Ti, Tl, V, and / or Zn. (Item 39) A food product comprising 1% to 50% by dry weight of a sweetener composition comprising an oligosaccharide component including xylooligosaccharides with a degree of polymerization (DP) of 2 to 12 and cellooligosaccharides with a DP of 2 to 6, and a high-intensity sweetener, wherein the oligosaccharide component and the high-intensity sweetener are present in a w / w ratio of 5000:1 to 50:1. (Item 40) a first component comprising xylooligosaccharides having a degree of polymerization (DP) of 2 to 12 and cellulose-based sugars, wherein the xylooligosaccharides and the cellulose-based sugars are present in a w / w ratio of 19:1 to 1:1, respectively; and an intense sweetener present at 0.02% to 2% by dry weight of said first component; A sweetener composition comprising: (Item 41) 41. The sweetener composition of claim 40, wherein the cellulose-based saccharide comprises a cellooligosaccharide having a DP of 2 to 6, a cellulosic polysaccharide, or a combination thereof. (Item 42) an oligosaccharide component consisting essentially of xylooligosaccharides having a degree of polymerization (DP) of 2 to 12 and cellooligosaccharides having a DP of 2 to 6, said oligosaccharide component comprising at least 70% by dry weight of the sweetener composition; and A high-intensity sweetener, present at 0.02% to 2% by dry weight of the sweetener composition. A sweetener composition consisting essentially of: (Item 43) xylooligosaccharides with a degree of polymerization (DP) of 2 to 12; cellulose-based sugars, and High-intensity sweeteners A sweetener composition comprising: (Item 44) an oligosaccharide component comprising xylooligosaccharides with a degree of polymerization (DP) of 2 to 12 and cellooligosaccharides with a DP of 2 to 6, wherein the xylooligosaccharides and cellooligosaccharides are present in a w / w ratio of 19:1 to 1:1; and Bulk sweetener wherein the oligosaccharide component and bulk sweetener are present in a w / w ratio of 1:1 to 19:1. Sweetener composition. (Item 45) Item 45. The composition of item 44, wherein the bulk sweetener comprises a sugar alcohol, allulose, tagatose, maltodextrin, resistant maltodextrin, erythritol, or any combination thereof. (Item 46) 46. ​​The composition according to any one of items 44 to 45, wherein the cellooligosaccharides and xylooligosaccharides are present in the composition in a w / w ratio of 1:19 to 1:1. (Item 47) 47. The composition according to any one of items 44 to 46, wherein the cellooligosaccharides and xylooligosaccharides are present in the first component in a w / w ratio of 1:19 to 1:1. (Item 48) 48. The composition according to any one of items 44 to 47, wherein the ratio of the first component to the second component is from 5:2 to 5:1 by dry weight. (Item 49) 49. The composition of any one of items 44 to 48, wherein the average sweetness level per unit weight of the second component is higher than the average sweetness level of the first component. (Item 50) 50. The composition of any one of items 44 to 49, wherein the average sweetness level per unit weight of the second component is at least 1.5 times, 2 times, 5 times, 10 times, 20 times, 50 times, 70 times, 90 times, 100 times, 150 times, 200 times, 500 times, or 1000 times higher than the average sweetness level of the first component. (Item 51) 51. The composition of claim 49 or 50, wherein the average sweetness is the perception of sweetness by a human subject. (Item 52) 52. The composition of any one of items 44 to 51, wherein the weight ratio of the second component to the composition is from 1:20,000 to 1:20. (Item 53) 52. The composition according to any one of items 44 to 51, wherein the weight ratio of the second component to the composition is from 1:2000 to 1:50. (Item 54) Item 13. The composition of item 12, wherein the weight ratio of the second component to the composition is from 1:1000 to 1:100. (Item 55) 55. The composition of any one of items 44 to 54, wherein the first component reduces the average bitterness level per unit weight of the composition compared to a control composition, the control composition being a composition made using the bulk sweetener as the first and second components. (Item 56) 56. The composition of any one of items 44 to 55, wherein the first component reduces the average bitter aftertaste per unit weight of the composition compared to a control composition, the control composition being a composition made using the bulk sweetener as the first and second components. (Item 57) 57. The composition of claim 56, wherein the average bitter taste is the perception of bitterness by a human subject. (Item 58) 58. The composition according to item 57, wherein the average bitter aftertaste is the perception of a bitter aftertaste by human subjects. (Item 59) 59. The composition of any one of items 44 to 58, wherein the composition comprises less than 70%, 60%, 55%, 50%, 45%, 40%, 35%, 30%, 25%, 20%, 10%, 5%, or 1% by dry weight of monosaccharides. (Item 60) 60. The composition of any one of items 44 to 59, wherein the composition is substantially free of simple sugars. (Item 61) 61. The composition of claim 59 or 60, wherein the monosaccharide comprises glucose, fructose, galactose, or any combination thereof. (Item 62) 62. The composition of any one of items 44 to 61, wherein the composition comprises less than 70%, 60%, 55%, 50%, 45%, 40%, 30%, 25%, 20%, 10%, 5%, or 1% by dry weight of sucrose, lactose, maltose, or any combination thereof. (Item 63) 63. The composition of any one of items 44 to 62, wherein the composition is substantially free of sucrose, lactose, maltose, or any combination thereof. (Item 64) 63. The composition of any one of items 44 to 62, wherein the amount of sucrose, lactose, maltose, or any combination thereof is less than the amount of cellooligosaccharides. (Item 65) 65. The composition of any one of items 44 to 64, wherein the amount of sucrose, lactose, maltose, or any combination thereof is less than the amount of cellobiose. (Item 66) 66. The composition of any one of items 44 to 65, wherein the amount of sucrose, lactose, maltose, or any combination thereof is less than the amount of xylooligosaccharides. (Item 67) 67. The composition of any one of items 44 to 66, wherein the amount of sucrose, lactose, maltose, or any combination thereof is less than the amount of xylobiose. (Item 68) 68. The composition of any one of items 44 to 67, wherein the composition comprises less than 30%, 25%, 20%, 10%, 5%, or 1% by dry weight of maltodextrin. (Item 69) 69. The composition of any one of items 44 to 68, wherein the composition is substantially free of maltodextrin. (Item 70) 70. The composition of any one of items 44 to 69, wherein the xylooligosaccharides comprise xylooligosaccharides with one or more side chain branches, xylooligosaccharides with one or more glucuronosyl side chain branches, xylooligosaccharides with one or more methylglucurosyl side chain branches, xylooligosaccharides with one or more arabinosyl side chain branches, or any combination thereof. (Item 71) 71. The composition of any one of items 44 to 70, wherein the xylooligosaccharides comprise at least 40%, at least 50%, at least 60%, at least 70%, at least 80%, or at least 90% xylobiose. (Item 72) 72. The composition of any one of items 44 to 71, wherein the xylooligosaccharides comprise xylose and arabinose monomers in a combined ratio of 20:1 to 2:1, 18:1 to 4:1, or 16:1 to 6:1. (Item 73) 73. The composition of any one of items 44 to 72, wherein the cellooligosaccharides comprise at least 40%, at least 50%, at least 60%, at least 70%, at least 80%, or at least 90% cellobiose. (Item 74) 74. The composition of any one of items 44 to 73, further comprising a compound selected from a polysaccharide, a cellulosic polysaccharide, cellulose, a hemicellulose polysaccharide, a xylan, a polysaccharide derivative, a cellulose derivative, carboxymethylcellulose, a polysaccharide aggregate, a lignocellulosic material, or any combination thereof. (Item 75) 75. The composition according to item 74, wherein the composition comprises up to 30% by dry weight of polysaccharide. (Item 76) 76. The composition of any one of items 44 to 75, further comprising a compound selected from a phenolic compound, lignin, a portion of lignin, a product of lignin degradation, ferulic acid, a ferulic acid derivative, or any combination thereof. (Item 77) 77. The composition of any one of items 44 to 76, wherein the first component contains less than 100, 50, 10, 51, 0.5, 0.1, 0.05 ppm of Al, As, B, Ba, Be, Ca, Cd, Co, Cr, Cu, Fe, Hg, K, Li, Mg, Mn, Mo, Na, Ni, P, Pb, S, Sb, Se, Si, Sn, Sr, Ti, Tl, V, and / or Zn. (Item 78) 78. The composition of any one of items 44 to 77, wherein the first component comprises more than 0.01 ppm of Al, As, B, Ba, Be, Ca, Cd, Co, Cr, Cu, Fe, Hg, K, Li, Mg, Mn, Mo, Na, Ni, P, Pb, S, Sb, Se, Si, Sn, Sr, Ti, Tl, V, and / or Zn. (Item 79) 1. A food product comprising 1% to 50% by dry weight of a sweetener composition comprising an oligosaccharide component comprising xylooligosaccharides having a degree of polymerization (DP) of 2 to 12 and cellooligosaccharides having a DP of 2 to 6, and a bulk sweetener, wherein the oligosaccharide component and the bulk sweetener are present in a w / w ratio of 1:1 to 19:1. (Item 80) a first component comprising xylooligosaccharides having a degree of polymerization (DP) of 2 to 12 and cellulose-based sugars, wherein the xylooligosaccharides and the cellulose-based sugars are present in a w / w ratio of 19:1 to 1:1, respectively; and a second component comprising a bulk sweetener present at 10% to 100% by dry weight of said first component; A sweetener composition comprising: (Item 81) 41. The sweetener composition of claim 40, wherein the cellulose-based saccharide comprises a cellooligosaccharide having a DP of 2 to 6, a cellulosic polysaccharide, or a combination thereof. (Item 82) an oligosaccharide component consisting essentially of xylooligosaccharides having a degree of polymerization (DP) of 2 to 12 and cellooligosaccharides having a DP of 2 to 6, said oligosaccharide component comprising at least 50% by dry weight of the sweetener composition; and Bulk sweeteners, which are from 5% to 50% by dry weight of the sweetener composition. A sweetener composition consisting essentially of: (Item 83) xylooligosaccharides with a degree of polymerization (DP) of 2 to 12; cellulose-based sugars, and Bulk sweetener A sweetener composition comprising: (Item 84) an oligosaccharide component comprising xylooligosaccharides having a degree of polymerization (DP) of 2 to 12 and cellooligosaccharides having a DP of 2 to 6, wherein the oligosaccharide component is at least 50% by dry weight of the sweetener composition; and Bulk sweetener wherein the bulk sweetener is from 5% to 50% by dry weight of the sweetener composition. Sweetener composition. (Item 85) a first component comprising xylooligosaccharides and cellulose-based sugars having a degree of polymerization (DP) of 2 to 12; and Bulk sweetener wherein the sweetener composition comprises at least 50% by dry weight of the first component and 5% to 50% by dry weight of the bulk sweetener. Sweetener composition. (Item 86) Xylooligosaccharides with a degree of polymerization (DP) between 2 and 12, and 1. A cellulose-based saccharide comprising cellooligosaccharides, cellulosic polysaccharides, or a combination thereof, having a DP of 2 to 6, wherein the xylooligosaccharides and the cellulose-based saccharides are present in a wt / wt ratio of 19:1 to 1:1. a first component comprising: a second component comprising one of: (i) a high-intensity sweetener, the high-intensity sweetener being present at 0.02% to 2% by dry weight of the first component; or (ii) a bulk sweetener, the bulk sweetener being present at 10% to 100% by weight of the first component. A sweetener composition comprising: (Item 87) 87. The sweetener composition according to item 86, wherein the first component contains more than 1 wt / wt% cellobiose. (Item 88) 87. The sweetener composition according to item 86, wherein the first component contains less than 50 wt / wt% cellobiose. (Item 89) 87. The sweetener composition of claim 86, wherein the first component comprises less than 35 wt / wt% cellulose. (Item 90) 87. The sweetener composition according to claim 86, wherein the first component and the second component account for 10 wt / wt% to 75 wt / wt% of the sweetener composition. (Item 91) 87. The sweetener composition of claim 86, comprising less than 1 wt / wt% of the bulk sweetener, wherein the bulk sweetener comprises a sugar alcohol, allulose, tagatose, maltodextrin, resistant maltodextrin, erythritol, or any combination thereof. (Item 92) 87. The sweetener composition according to item 86, comprising glucose, fructose, and galactose in an amount of less than 20 wt / wt%. (Item 93) 87. The sweetener composition according to item 86, comprising less than 20 wt / wt% of monosaccharides. (Item 94) 87. The sweetener composition according to item 86, comprising less than 20 wt / wt% of sucrose, maltose, and lactose. (Item 95) 87. The sweetener composition of claim 86, wherein the second component comprises from 50 wt / wt% to 100 wt / wt% of the first component of at least one bulk sweetener. (Item 96) 96. The sweetener composition of claim 95, wherein the bulk sweetener comprises a sugar alcohol, a rare sugar, another sugar, or any combination thereof. (Item 97) 97. The sweetener composition of claim 96, wherein the sugar alcohol comprises sorbitol, xylitol, mannitol, maltitol, lactitol, erythritol, or any combination thereof. (Item 98) Item 97. The sweetener composition according to item 96, wherein the rare sugar comprises allulose, tagatose, psicose, or any combination thereof. (Item 99) Item 97. The sweetener composition according to item 96, wherein the other sugars include inulin / fructooligosaccharides. (Item 100) 87. The sweetener composition of claim 86, wherein the second component comprises from 50 wt / wt% to 100 wt / wt% of at least two bulk sweeteners of the first component. (Item 101) Item 101. The sweetener composition of item 100, wherein the bulk sweetener comprises a sugar alcohol, a rare sugar, another sugar, or any combination thereof. (Item 102) Item 101. The sweetener composition of item 100, wherein the sugar alcohol comprises sorbitol, xylitol, mannitol, maltitol, lactitol, erythritol, or any combination thereof. (Item 103) Item 101. The sweetener composition according to item 100, wherein the rare sugar comprises allulose, tagatose, psicose, or any combination thereof. (Item 104) Item 101. The sweetener composition according to item 100, wherein the other sugars include inulin / fructooligosaccharides. (Item 105) 87. The sweetener composition according to Item 86, wherein the second component comprises from 0.02 wt / wt% to 2 wt / wt% of at least one high-intensity sweetener of the first component. (Item 106) 87. The sweetener composition according to Item 86, wherein the second component comprises at least two high-intensity sweeteners in an amount of 0.001 wt / wt% to 10 wt / wt% of the first component. (Item 107) 107. The sweetener composition according to claim 105 or 106, wherein the high-intensity sweetener comprises saccharin, sucralose, steviol glycosides, mogrosides, aspartame, or any combination thereof. (Item 108) 87. The sweetener composition of claim 86, wherein the xylooligosaccharides are thermochemically modified. (Item 109) Item 109. The sweetener composition according to item 108, wherein the xylooligosaccharides are thermochemically modified by caramelization or the Maillard reaction. (Item 110) 87. The sweetener composition according to claim 86, wherein the cellooligosaccharides are thermochemically modified. (Item 111) Item 111. The sweetener composition according to item 110, wherein the cellooligosaccharides are thermochemically modified by caramelization or the Maillard reaction. (Item 112) a) cellooligosaccharides with a degree of polymerization of 2 to 6; b) xylooligosaccharides with a degree of polymerization of 2 to 12; c) mannooligosaccharides with a degree of polymerization of 2 to 12; d) mixed linkage glucan oligosaccharides with a degree of polymerization between 2 and 5, and e) xyloglucan oligosaccharides with a degree of polymerization between 4 and 12 a first component comprising at least two types of oligosaccharides selected from Secondary components include sugar substitutes A composition comprising: (Item 113) Item 113. The composition of claim 112, wherein the average sweetness level per unit weight of the second component is higher than the average sweetness level of the first component. (Item 114) Item 114. The composition of claim 112 or 113, wherein the average sweetness level per unit weight of the second component is at least 1.5 times, 2 times, 5 times, 10 times, 20 times, 50 times, 70 times, 90 times, 100 times, 150 times, or 200 times higher than the average sweetness level of the first component. (Item 115) 113. The composition of claim 112, wherein the sugar substitute has a relative sweetness level to sucrose of from 20:1 to 20,000:1. (Item 116) 113. The composition of claim 112, wherein the sugar substitute has a relative sweetness level to sucrose of from 30:1 to 600:1. (Item 117) 117. The composition of any one of items 113 to 116, wherein the average sweetness is the perception of sweetness by a human subject. (Item 118) 118. The composition according to any one of items 112 to 117, wherein the weight ratio of the second component to the composition is from 1:300 to 1:25. (Item 119) 118. The composition according to any one of items 112 to 117, wherein the weight ratio of the second component to the composition is from 1:250 to 1:50. (Item 120) 118. The composition according to any one of items 112 to 117, wherein the weight ratio of the second component to the composition is from 1:200 to 1:100. (Item 121) 121. The composition of any one of items 112 to 120, wherein the first component reduces the average bitterness level per unit weight of the composition compared to a control composition comprising only the second component. (Item 122) 121. The composition of any one of items 112 to 120, wherein the first component reduces the average bitter aftertaste per unit weight of composition compared to a control composition comprising only the second component. (Item 123) 123. The composition of claim 121 or 122, wherein the average bitter taste is the perception of a bitter taste by human subjects and the average bitter aftertaste is the perception of a bitter aftertaste by human subjects. (Item 124) 124. The composition of any one of items 112 to 123, wherein the sugar substitute comprises a natural high-potency sweetener, an artificial high-potency sweetener, a plant extract, a protein, a glycoside, a mogroside, or any combination thereof. (Item 125) 124. The composition of any one of items 112 to 123, wherein the sugar substitute comprises a sweetener selected from the group consisting of acesulfame K, advantame, aspartame, cyclamate, glycyrrhizin, monk fruit extract, neohesperidin dihydrochalcone, neotame, saccharin, stevia extract, sucralose, thaumatin, and combinations thereof. (Item 126) Item 126. The composition according to item 125, wherein the protein is a sweet protein. (Item 127) 124. The composition of any one of items 112 to 123, wherein the sugar substitute comprises a steviol glycoside or a functional variant thereof. (Item 128) 124. The composition of any one of items 112 to 123, wherein the sugar substitute comprises rebaudioside A and stevioside. (Item 129) 129. The composition of any one of items 112 to 128, wherein the composition comprises less than 70%, 60%, 55%, 50%, 45%, 40%, 35%, 30%, 25%, 20%, 10%, 5%, or 1% by dry weight of monosaccharides. (Item 130) 129. The composition of any one of items 112 to 128, wherein the composition is substantially free of simple sugars. (Item 131) 131. The composition of claim 129 or 130, wherein the monosaccharide comprises glucose, fructose, galactose, or any combination thereof. (Item 132) 132. The composition of any one of items 112 to 131, wherein the composition comprises less than 70%, 60%, 55%, 50%, 45%, 40%, 30%, 25%, 20%, 10%, 5%, or 1% by dry weight of disaccharides. (Item 133) 133. The composition of claim 132, wherein the disaccharide comprises sucrose, lactose, maltose, or any combination thereof. (Item 134) 134. The composition of any one of items 112 to 133, wherein the composition is substantially free of sucrose, lactose, maltose, or any combination thereof. (Item 135) 134. The composition of any one of items 112 to 133, wherein the amount of sucrose, lactose, maltose, or any combination thereof is less than the amount of cellooligosaccharides. (Item 136) 134. The composition of any one of items 112 to 133, wherein the amount of sucrose, lactose, maltose, or any combination thereof is less than the amount of cellobiose. (Item 137) 134. The composition of any one of items 112 to 133, wherein the amount of sucrose, lactose, maltose, or any combination thereof is less than the amount of xylooligosaccharides. (Item 138) 134. The composition of any one of items 112 to 133, wherein the amount of sucrose, lactose, maltose, or any combination thereof is less than the amount of xylobiose. (Item 139) 134. The composition of any one of items 112 to 133, wherein the amount of sucrose, lactose, maltose, or any combination thereof is less than the amount of mannooligosaccharides. (Item 140) 134. The composition of any one of items 112 to 133, wherein the amount of sucrose, lactose, maltose, or any combination thereof is less than the amount of mannan-derived disaccharides. (Item 141) 141. The composition of any one of items 112 to 140, wherein the composition comprises less than 30%, 25%, 20%, 10%, 5%, or 1% by dry weight of maltodextrin. (Item 142) 141. The composition of any one of items 112 to 140, wherein the composition is substantially free of maltodextrin. (Item 143) 142. The composition of any one of items 112 to 141, wherein the composition comprises at least 10%, 20%, 30%, 40%, 50%, or 60% by dry weight of at least two types of oligosaccharides. (Item 144) 142. The composition of any one of items 112 to 141, wherein the cellooligosaccharides constitute at least 5%, 10%, 15%, 20%, 25%, 30%, or 35% by dry weight of the first component. (Item 145) 145. The composition of any one of items 112 to 144, wherein the cellooligosaccharides comprise at least 40%, at least 50%, at least 60%, at least 70%, at least 80%, or at least 90% cellobiose. (Item 146) 146. The composition of any one of items 112 to 145, wherein the xylooligosaccharides comprise xylooligosaccharides with one or more side chain branches, xylooligosaccharides with one or more glucuronosyl side chain branches, xylooligosaccharides with one or more methylglucurosyl side chain branches, xylooligosaccharides with one or more arabinosyl side chain branches, or a combination thereof. (Item 147) 147. The composition of any one of items 112 to 146, wherein the xylooligosaccharides constitute at least 5%, 10%, 15%, 20%, 25%, 30%, or 35% by dry weight of the first component. (Item 148) 147. The composition of any one of items 112 to 146, wherein the xylooligosaccharides comprise at least 40%, at least 50%, at least 60%, at least 70%, at least 80%, or at least 90% xylobiose. (Item 149) 147. The composition of any one of items 112 to 146, wherein the xylooligosaccharides comprise a combined ratio of xylose and arabinose monomers of between 20:1 and 2:1, between 18:1 and 4:1, or between 16:1 and 6:1. (Item 150) 149. The composition of any one of items 112 to 149, wherein the mannooligosaccharides constitute at least 5%, 10%, 15%, 20%, 25%, 30%, or 35% by dry weight of the first component. (Item 151) 149. The composition of any one of items 111 to 148, wherein the cellooligosaccharides comprise at least 40%, at least 50%, at least 60%, at least 70%, at least 80%, or at least 90% disaccharides. (Item 152) 149. The composition of any one of items 112 to 149, wherein the mixed linkage glucan oligosaccharides constitute at least 5%, 10%, 15%, 20%, 25%, 30%, or 35% by dry weight of the first component. (Item 153) 149. The composition of any one of items 112 to 149, wherein the xyloglucan oligosaccharides constitute at least 5%, 10%, 15%, 20%, 25%, 30%, or 35% by dry weight of the first component. (Item 154) 154. The composition of any one of items 112 to 153, wherein the weight / weight ratio of the first component to the second component is from 3000:1 to 2000:1, from 2000:1 to 1000:1, from 1000:1 to 500:1, from 500:1 to 250:1, from 250:1 to 125:1, from 125:1 to 100:1, or from 100:1 to 75:1. (Item 155) 154. The composition according to any one of items 112 to 153, wherein the weight / weight ratio of the cellooligosaccharides to the second component is from 1000:1 to 666:1, from 666:1 to 333:1, from 333:1 to 166:1, from 166:1 to 83:1, from 83:1 to 33:1, from 33:1 to 25:1, or from 25:1 to 10:1. (Item 156) 154. The composition of any one of items 112 to 153, comprising cellobiose, wherein the weight / weight ratio of the cellobiose to the second component is from 1000:1 to 666:1, 666:1 to 333:1, 333:1 to 166:1, 166:1 to 83:1, 83:1 to 33:1, 33:1 to 25:1, or 25:1 to 10:1. (Item 157) 154. The composition according to any one of items 112 to 153, wherein the weight / weight ratio of the xylooligosaccharides to the second component is from 1000:1 to 666:1, from 6661 to 333:1, from 333:1 to 166:1, from 166:1 to 83:1, from 83:1 to 33:1, from 33:1 to 25:1, or from 25:1 to 10:1. (Item 158) 154. The composition of any one of items 112 to 153, comprising xylobiose, wherein the weight / weight ratio of the xylobiose to the second component is from 1000:1 to 666:1, 666:1 to 333:1, 333:1 to 166:1, 166:1 to 83:1, 83:1 to 33:1, 33:1 to 25:1, or 25:1 to 10:1. (Item 159) 154. The composition according to any one of items 112 to 153, comprising arabinosylated xylooligosaccharides, wherein the weight / weight ratio of the arabinosylated xylooligosaccharides to the second component is from 1000:1 to 666:1, 666:1 to 333:1, 333:1 to 166:1, 166:1 to 83:1, 83:1 to 33:1, 33:1 to 25:1, or 25:1 to 10:1. (Item 160) 154. The composition according to any one of items 112 to 153, wherein the weight / weight ratio of the mannooligosaccharides to the second component is from 1000:1 to 666:1, from 666:1 to 333:1, from 333:1 to 166:1, from 166:1 to 83:1, from 83:1 to 33:1, from 33:1 to 25:1, or from 25:1 to 10:1. (Item 161) 154. The composition of any one of items 112 to 153, comprising mannan-derived disaccharides, wherein the weight / weight ratio of the mannan-derived disaccharides to the second component is from 1000:1 to 666:1, 666:1 to 333:1, 333:1 to 166:1, 166:1 to 83:1, 83:1 to 33:1, 33:1 to 25:1, or 25:1 to 10:1. (Item 162) 154. The composition of any one of items 112 to 153, comprising saccharides that are not digestible by human enzymes in vitro, wherein the weight / weight ratio of the saccharides that are not digestible by human enzymes in vitro to the second component is from 3000:1 to 2000:1, from 2000:1 to 1000:1, from 1000:1 to 500:1, from 500:1 to 250:1, from 250:1 to 125:1, from 125:1 to 100:1, or from 100:1 to 75:1. (Item 163) 154. The composition of any one of items 112 to 153, wherein the weight / weight ratio of the first component to the sugar substitute is from 3000:1 to 2000:1, from 2000:1 to 1000:1, from 1000:1 to 500:1, from 500:1 to 250:1, from 250:1 to 125:1, from 125:1 to 100:1, or from 100:1 to 75:1. (Item 164) 154. The composition of any one of items 112 to 153, wherein the weight / weight ratio of cellooligosaccharides to sugar substitute is from 1000:1 to 666:1, from 666:1 to 333:1, from 333:1 to 166:1, from 166:1 to 83:1, from 83:1 to 33:1, from 33:1 to 25:1, or from 25:1 to 10:1. (Item 165) 154. The composition of any one of items 112 to 153, comprising cellobiose, wherein the weight / weight ratio of cellobiose to sugar substitute is from 1000:1 to 666:1, 666:1 to 333:1, 333:1 to 166:1, 166:1 to 83:1, 83:1 to 33:1, 33:1 to 25:1, or 25:1 to 10:1. (Item 166) 154. The composition of any one of items 112 to 153, wherein the weight / weight ratio of xylooligosaccharides to sugar substitute is from 1000:1 to 666:1, from 666:1 to 333:1, from 333:1 to 166:1, from 166:1 to 83:1, from 83:1 to 33:1, from 33:1 to 25:1, or from 25:1 to 10:1. (Item 167) 154. The composition of any one of items 112 to 153, comprising xylobiose, wherein the weight / weight ratio of xylobiose to sugar substitute is from 1000:1 to 666:1, 666:1 to 333:1, 333:1 to 166:1, 166:1 to 83:1, 83:1 to 33:1, 33:1 to 25:1, or 25:1 to 10:1. (Item 168) 154. The composition according to any one of items 112 to 153, comprising arabinosylated xylooligosaccharides, wherein the weight / weight ratio of the arabinosylated xylooligosaccharides to the sugar substitute is from 1000:1 to 666:1, from 666:1 to 333:1, from 333:1 to 166:1, from 166:1 to 83:1, from 83:1 to 33:1, from 33:1 to 25:1, or from 25:1 to 10:1. (Item 169) 154. The composition according to any one of items 112 to 153, wherein the weight / weight ratio of the mannooligosaccharides to the sugar substitute is from 1000:1 to 666:1, from 666:1 to 333:1, from 333:1 to 166:1, from 166:1 to 83:1, from 83:1 to 33:1, from 33:1 to 25:1, or from 25:1 to 10:1. (Item 170) 154. The composition of any one of items 112 to 153, comprising mannan-derived disaccharides, wherein the weight / weight ratio of the mannan-derived disaccharides to the sugar substitute is from 1000:1 to 666:1, 666:1 to 333:1, 333:1 to 166:1, 166:1 to 83:1, 83:1 to 33:1, 33:1 to 25:1, or 25:1 to 10:1. (Item 171) 154. The composition of any one of items 112 to 153, comprising sugars that are not digestible by human enzymes in vitro, wherein the weight / weight ratio of said sugars that are not digestible by human enzymes in vitro to said sugar substitute is from 3000:1 to 2000:1, from 2000:1 to 1000:1, from 1000:1 to 500:1, from 500:1 to 250:1, from 250:1 to 125:1, from 125:1 to 100:1, or from 100:1 to 75:1. (Item 172) 154. The composition of any one of items 112 to 153, wherein the first component comprises the cellooligosaccharides and the xylooligosaccharides. (Item 173) 154. The composition of any one of items 112 to 153, wherein the first component comprises the cellooligosaccharides and the mannooligosaccharides. (Item 174) 174. The composition of any one of items 112 to 173, further comprising less than 1 wt / wt% of a bulk sweetener, wherein the bulk sweetener comprises a sugar alcohol, allulose, tagatose, maltodextrin, resistant maltodextrin, erythritol, or any combination thereof. (Item 175) 175. The composition of any one of items 112 to 174, further comprising a polysaccharide, a cellulosic polysaccharide, cellulose, a hemicellulose polysaccharide, a xylan, a polysaccharide derivative, a cellulose derivative, carboxymethylcellulose, a polysaccharide aggregate, a lignocellulosic material, or any combination thereof. (Item 176) 176. The composition according to item 175, wherein the composition comprises up to 30% by dry weight of polysaccharide. (Item 177) 177. The composition of any one of items 112 to 176, further comprising a phenolic compound, lignin, a portion of lignin, a product of lignin degradation, ferulic acid, a ferulic acid derivative, or any combination thereof. (Item 178) 178. The composition of any one of items 112 to 177, wherein the first component contains less than 100, 50, 10, 51, 0.5, 0.1, 0.05 ppm of Al, As, B, Ba, Be, Ca, Cd, Co, Cr, Cu, Fe, Hg, K, Li, Mg, Mn, Mo, Na, Ni, P, Pb, S, Sb, Se, Si, Sn, Sr, Ti, Tl, V, and / or Zn. (Item 179) 179. The composition of any one of items 112 to 178, wherein the first component contains more than 0.01 ppm of Al, As, B, Ba, Be, Ca, Cd, Co, Cr, Cu, Fe, Hg, K, Li, Mg, Mn, Mo, Na, Ni, P, Pb, S, Sb, Se, Si, Sn, Sr, Ti, Tl, V, and / or Zn. (Item 180) 179. The composition of any one of items 112 to 179, further comprising baking soda. (Item 181) 181. A foodstuff, cosmetic or functional food product comprising the composition according to any one of items 112 to 180. (Item 182) a) cellooligosaccharides with a degree of polymerization of 2 to 6; b) xylooligosaccharides with a degree of polymerization of 2 to 12; c) mixed-linkage glucan oligosaccharides with a degree of polymerization of 2 to 5; d) mannooligosaccharides with a degree of polymerization between 2 and 12, and e) xyloglucan oligosaccharides with a degree of polymerization between 4 and 12 a first component comprising at least two types of oligosaccharides selected from Secondary components include sugar substitutes Food products including. (Item 183) Item 183. The food product of item 182, wherein the taste of the food product is substantially free of bitterness. (Item 184) Item 184. The food product according to item 182 or item 183, wherein the food product is a cake, a cookie, a brownie, a brookie, a candy, a cereal bar, a nut bar, a pie, a cobbler, a pastry, a bun, a scone, a bread, a roll, a danish, a donut, a torte, a muffin, a cupcake, a milkshake, ice cream, frozen yogurt, custard, gelato, a waffle, a pancake, a jam, or a combination thereof. (Item 185) 185. The food product of any one of items 182 to 184, wherein the food product comprises a polysaccharide, wherein the polysaccharide is a cellulosic polysaccharide, a hemicellulose polysaccharide, a polysaccharide derivative, or a polysaccharide aggregate. (Item 186) 186. The food product of item 185, wherein the polysaccharide is a cellulosic polysaccharide. (Item 187) 186. The food product of item 185, wherein the hemicellulose polysaccharide is xylan. (Item 188) 186. The food product of item 185, wherein the hemicellulose polysaccharide is mannan. (Item 189) 186. The food product of item 185, wherein the polysaccharide derivative is carboxymethylcellulose. (Item 190) 186. The food product of item 185, wherein the polysaccharide aggregate is lignocellulosic material, preferably partially digested lignocellulosic material, such as from an enzymatic reaction in which oligosaccharides are produced. (Item 191) 191. The food product of any one of items 185 to 190, wherein the food product comprises less than about 15%, about 10%, about 5%, about 2.5%, or about 1.25% by dry weight of polysaccharides. (Item 192) 192. The foodstuff according to any one of items 185 to 191, wherein the foodstuff comprises oligosaccharides that have been subjected to a browning reaction. (Item 193) 193. The food product of item 192, wherein the food product comprises oligosaccharides that have been subjected to caramelization or the Maillard reaction. (Item 194) 194. The food product of any one of items 182 to 193, wherein the food product is substantially free of one or more allergens, wherein the one or more allergens are selected from wheat gluten, nuts, dairy products, or eggs. (Item 195) 181. A bakery product comprising the composition of any one of items 112 to 180, wherein the ratio of browning on the surface of the bakery product to browning in the interior of the bakery product is higher than a control bakery product not comprising the second component. (Item 196) 181. A bakery product comprising the composition of any one of items 112 to 180, wherein the elasticity of the bakery product is higher than a control bakery product not comprising the second component. (Item 197) 181. A bakery product comprising the composition of any one of items 112 to 180, wherein the firmness of the bakery product is greater than that of a control bakery product not comprising the second component. (Item 198) 181. A foodstuff comprising the composition according to any one of items 112 to 180, wherein the composition is a lipid-based composition. (Item 199) 181. A food product comprising a composition comprising the composition according to any one of items 112 to 180, wherein the composition is a water-based composition.

Claims

1. an oligosaccharide component comprising xylooligosaccharides having a degree of polymerization (DP) of 2 to 6 and cellulose-based saccharides comprising cellobiose and / or cellulose, wherein the xylooligosaccharides and cellulose-based saccharides are present in a w / w ratio of 19:1 to 1:1, and the xylooligosaccharides comprise a combined ratio of xylose and arabinose monomers of 20:1 to 2:1; and a high-intensity sweetener, wherein the oligosaccharide component and the high-intensity sweetener are present in a w / w ratio of 1000:1 to 50:1, and the high-intensity sweetener is selected from aspartame, saccharin, monk fruit, steviol glycosides, or a mixture obtained by mixing monk fruit and stevia in a 1:1 ratio; and / or A bulk sweetener, wherein the oligosaccharide component and the bulk sweetener are present in a weight ratio of from 1:1 to 19:1, and the bulk sweetener is selected from maltodextrin, allulose, tagatose, erythritol, inulin, or a combination of maltodextrin, allulose, erythritol, and inulin. A sweetener composition comprising:

2. 10. The sweetener composition of claim 1, wherein the high-potency sweetener comprises a natural high-potency sweetener, an artificial high-potency sweetener, or a combination thereof.

3. 10. The sweetener composition of claim 1, wherein the high-intensity sweetener comprises rebaudioside A, stevioside, or any combination thereof.

4. 4. The sweetener composition of claim 1, wherein the cellulose-based sugars and xylooligosaccharides are present in the sweetener composition in a w / w ratio of 1:1 to 1:

10.

5. 3. The sweetener composition according to claim 1, wherein the high-intensity sweetener has an average sweetness level per unit weight that is at least 5 times higher than the average sweetness level of the oligosaccharide component.

6. 6. The sweetener composition of claim 1, wherein the oligosaccharide component reduces the average bitterness level or average bitter aftertaste per unit weight of the sweetener composition compared to a control composition, the control composition being a composition made using the high-intensity sweetener and / or the bulk sweetener but without the oligosaccharide component.

7. 7. The sweetener composition of claim 6, wherein the average bitterness level or the average bitter aftertaste is the perception of bitterness or bitter aftertaste, respectively, by a human subject.

8. 8. The sweetener composition of claim 1, wherein the sweetener composition comprises less than 40% by dry weight of simple sugars.

9. A sweetener composition described in any one of claims 1 to 8, wherein the amount of allulose, tagatose, maltodextrin, erythritol, inulin, or any combination thereof is less than the amount of the xylooligosaccharides and / or the amount of the cellulose-based sugars.

10. 10. The sweetener composition of claim 1, wherein the sweetener composition comprises less than 20% by dry weight of maltodextrin.

11. 11. The sweetener composition of claim 1, further comprising a compound selected from cellulosic polysaccharides, cellulose, hemicellulose polysaccharides, xylans, polysaccharide derivatives, cellulose derivatives, carboxymethylcellulose, polysaccharide aggregates, lignocellulosic materials, alternative polysaccharides, or any combination thereof.

12. 12. The sweetener composition of claim 1, further comprising a compound selected from a phenolic compound, lignin, a portion of lignin, a product of lignin degradation, ferulic acid, a ferulic acid derivative, or any combination thereof.

13. 13. The sweetener composition of claim 1, wherein the oligosaccharide component contains less than 0.5 ppm of each of Al, As, B, Ba, Be, Ca, Cd, Co, Cr, Cu, Fe, Hg, K, Li, Mg, Mn, Mo, Na, Ni, P, Pb, S, Sb, Se, Si, Sn, Sr, Ti, Tl, V, and / or Zn.

14. A food product comprising from 1% to 50% by dry weight of a sweetener composition, said sweetener composition comprising: an oligosaccharide component comprising xylooligosaccharides having a degree of polymerization (DP) of 2 to 6 and cellulose-based saccharides comprising cellobiose and / or cellulose, wherein the xylooligosaccharides and cellulose-based saccharides are present in a w / w ratio of 19:1 to 1:1, and the xylooligosaccharides comprise a combined ratio of xylose and arabinose monomers of 20:1 to 2:1; and a high-intensity sweetener, wherein the oligosaccharide component and the high-intensity sweetener are present in a w / w ratio of 1000:1 to 50:1, and the high-intensity sweetener is selected from aspartame, saccharin, monk fruit, steviol glycosides, or a mixture obtained by mixing monk fruit and stevia in a 1:1 ratio; and / or A bulk sweetener, wherein the oligosaccharide component and the bulk sweetener are present in a weight ratio of from 1:1 to 19:1, and the bulk sweetener comprises maltodextrin, allulose, tagatose, erythritol, inulin, or a combination of maltodextrin, allulose, erythritol, and inulin. Groceries.

15. 15. The food product of claim 14, wherein the food product has a rich sweet taste while having reduced or substantially no aftertaste, bitterness, or unpleasant taste associated with high-intensity or bulk sweeteners.

16. 16. The food product of claim 14 or claim 15, wherein the food product is a cake, a cookie, a brownie, a brookie, a candy, a cereal bar, a nut bar, a pie, a cobbler, a pastry, a bun, a scone, a bread, a roll, a danish, a donut, a torte, a muffin, a cupcake, a milkshake, ice cream, frozen yogurt, custard, gelato, a waffle, a pancake, a jam, or a combination thereof.

17. 17. The food product of any one of claims 14 to 16, wherein the food product comprises a polysaccharide, and the polysaccharide is a cellulosic polysaccharide, a hemicellulose polysaccharide, a polysaccharide derivative, or a polysaccharide aggregate.

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