Frozen dessert composition comprising allulose and low sugar syrup / solids

Abstract

Described herein are frozen dessert compositions containing allulose and low sugar syrup and / or solids, along with the use of allulose and low sugar syrup and / or solids in the frozen dessert compositions. Advantageously, the compositions described herein reduce the added sugar and / or calorie content of frozen desserts while overcoming the formulation limitations of low-sugar or reduced-sugar frozen dessert products, including matching the hardness, texture, and / or sweetness of their full-sugar counterparts.

Description

[Technical Field]

[0001] This application claims priority under 35 U.S.C. § 119 to U.S. Provisional Patent Application No. 63 / 033,580, filed June 2, 2020, which is incorporated by reference herein in its entirety.

[0002] Frozen dessert compositions containing allulose and low-sugar syrup and / or solids are described herein, along with the use of allulose and low-sugar syrup and / or solids in the frozen dessert compositions. Advantageously, the compositions described herein reduce the added sugar and / or calorie content of frozen desserts while overcoming the formulation limitations of low-sugar or reduced-sugar frozen dessert products, including matching the hardness, texture, and / or sweetness of their full-sugar counterparts.

[0003] Growing health concerns and the movement to reduce sugar intake continue to increase consumer demand for low-sugar, low-calorie foods. In response to this demand, food manufacturers continue to search for nutritive sweetener alternatives that provide low-sugar, low-calorie foods that are comparable (e.g., in taste, texture, mouthfeel, etc.) to their full-sugar counterparts that consumers have come to know and enjoy. As a result, the use of natural / artificial sweeteners in foods, including frozen dessert products, is increasing. Allulose is one example of a natural sweetener that has been incorporated into various food and beverage products. For example, foods containing high levels of allulose have been created in an attempt to provide foods that exhibit the desired bulk, sweetness, and functional properties traditionally provided by nutritive sweeteners. See, e.g., International Publication No. 2015 / 075473. However, prior art formulations have limitations in addressing the unique properties of allulose without modification, and therefore, the prior art is unable to provide low-calorie, reduced-sugar food formulations that meet the expectations of consumers and food manufacturers. Therefore, there remains a need in the art to reduce the nutritive sweetener content of frozen dessert formulations without compromising the attributes that consumers and food manufacturers desire in low sugar, low calorie frozen dessert foods.

[0004] Nutritive sweeteners, such as sucrose, glucose, fructose, corn syrup (including high-fructose corn syrup), maltose, lactose, molasses, honey, and agave, contribute to calorie content. Natural and synthetic sweeteners (i.e., artificial sweeteners) provide low-calorie alternatives to nutritive sweeteners and offer desirable taste characteristics as well as other functional properties. Such natural / synthetic sweeteners include, for example, high-potency or high-intensity sweeteners (e.g., sucralose, stevia, etc.), sugar alcohols or polyols (e.g., xylitol, sorbitol, etc.), and rare sugars (e.g., allulose). Allulose is found in very small amounts in nature, such as in raisins and figs, and is also referred to as D-allulose, psicose, or D-psicose. Allulose provides approximately 70% of the sweetness of sucrose with only 10% of the calories (approximately 0.4 kcal / g).

[0005] Nutritive sweeteners are also commonly included in frozen dessert foods such as ice cream, not only to provide a sweet taste but also to provide solids to prevent all available water in the formulation from freezing, resulting in a hard texture and large ice crystals. Because sweeteners have different molecular configurations, the freezing point can vary depending on the size and amount of sweetener in the formulation. Generally, monosaccharides may have twice as much solute in solution as disaccharides, lowering the freezing point, which in turn produces softer frozen desserts. For example, allulose, an epimer of fructose, is a monosaccharide compared to sucrose, a disaccharide, so allulose produces softer frozen desserts than its sucrose-containing counterparts, which is undesirable for consumers or manufacturers. Softer frozen dessert products contain more unfrozen water in the system, which migrates to produce large ice crystals that reduce the smooth mouthfeel of such frozen dessert products when subjected to normal freezer storage conditions and the associated freeze / thaw cycles.

[0006] Accordingly, disclosed herein are frozen dessert compositions and methods of making the same, which contain allulose in combination with low-sugar syrup and / or low-sugar solids (LSS) to provide the desired firmness, texture, and sweetness that consumers expect from traditional full-sugar frozen dessert compositions.

[0007] One embodiment is directed to a frozen dessert composition comprising at least about 2%, 2.5%, 3%, 3.5%, or 4% allulose (dry basis) or greater than 3.5% allulose (dry basis), by weight; at least one low sugar syrup, low sugar solids, or a combination thereof; and at least one dairy or dairy alternative product, wherein the frozen dessert composition further comprises between about 25% and about 50% solids by weight or between about 28% and about 46% solids by weight.

[0008] Another embodiment is a frozen dessert composition comprising at least about 2%, 2.5%, 3%, 3.5%, or 4% by weight allulose (dry basis), or greater than 3.5% by weight allulose (dry basis); at least one low sugar syrup, low sugar solids, or a combination thereof; and at least one dairy or dairy alternative product, wherein the frozen dessert composition further comprises from about 25% to about 50% by weight solids or from about 28% to about 46% by weight solids, and wherein the low sugar syrup has: (i) a DE greater than 24, a DE between 25 and 40, or a DE between 26 and 34; (ii) a DE less than 30%, less than about 25% by weight The present invention relates to a frozen dessert composition having (i) a DP4 content of less than about 20% by weight, or less than about 15% by weight; (ii) a DP8+ content of less than 25% by weight, less than about 20% by weight, less than about 15% by weight, less than about 10% by weight, or less than about 5% by weight; (iv) a DP10+ content of less than 25% by weight, less than about 20% by weight, less than about 15% by weight, less than about 10% by weight, or less than about 5% by weight; (v) a DP3+ content (per 100 grams of composition) that is at least about 4.8 or greater; (vi) a (DP1+DP2) / DP3+ ratio of at least about 2.8 or less; or (vii) any combination of (i)-(vi).

[0009] In yet another embodiment, a frozen dessert composition described herein comprises allulose, LSS, and at least one dairy or dairy alternative product, wherein the composition has a solids percentage within 5% of the solids percentage of an all-sugar control composition, wherein the control composition does not replace one or more nutritive sweeteners, such as sucrose and / or high DE corn syrup, with allulose and / or LSS, and wherein the composition has an average hardness measurement (gram weight) that is within about -20% of the average hardness measurement of the all-sugar control composition.

[0010] In some embodiments, the allulose-containing frozen dessert compositions having low sugar and / or calorie content described herein exhibit a hardness comparable to their full sugar counterparts.

[0011] In another embodiment, a frozen dessert composition having low sugar and / or calorie content described herein comprises replacing at least a portion of one or more nutritive sweeteners in a frozen dessert composition with allulose and LSS, and forming a frozen dessert composition having (i) a solids percentage within 5% of the solids percentage of a total sugar control composition, where the total sugar control composition does not replace one or more nutritive sweeteners with allulose and / or LSS, and (ii) an average hardness measurement (gram weight) within about -20% of the average hardness measurement of the total sugar control composition.

[0012] Various embodiments are described in detail with reference to the drawings, wherein like reference numerals represent like parts throughout the several views. And while several embodiments are disclosed herein, still other embodiments will become apparent to those skilled in the art from the following detailed description, which shows and describes illustrative embodiments. Consequently, reference to various embodiments does not limit the scope of the invention. Additionally, the drawings set forth herein are presented as exemplary illustrations of the invention, not limitations on various embodiments in accordance with the invention. Accordingly, the drawings and detailed description should be regarded as illustrative in nature and not restrictive. [Brief explanation of the drawings]

[0013] [Figure 1]1 shows measurements of hardness of low-fat ice cream samples containing a total sugar control and 2.5-10% (dry basis) allulose as described in Example 1. [Figure 2] 1 shows measurements of hardness of low-fat ice cream samples of 4-10% (dry basis) allulose with LSS and a total sugar control as described in Example 1. [Figure 3] 1 shows hardness measurements of total sugar control and allulose-containing and allulose / LSS-containing low-fat ice cream samples as described in Example 1. [Figure 4] 1 shows measurements of hardness of a total sugar control and 4-5% (dry basis) allulose containing LSS in full fat ice cream samples as described in Example 2.

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

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

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

[0017] As used herein, the term "free" means a composition that is completely devoid of a component or that has the component in such a small amount that it does not affect the performance of the composition. The component may be expressed as an impurity or as a contaminant and must be less than 0.5% by weight.

[0018] As used herein, the terms "weight percent," "wt-%," "percent by weight," "% by weight," and variations thereof refer to the concentration of a substance as the weight of that substance divided by the total weight of the composition and multiplied by 100. As used herein, it is understood that "percent," "%," and the like are intended to be synonymous with "weight percent," "wt-%," and the like.

[0019] The methods and compositions can include, consist essentially of, or consist of the components and ingredients described herein, in addition to other ingredients. As used herein, "consisting essentially of" means that the methods and compositions can include additional steps, components, or ingredients so long as the additional steps, components, or ingredients do not materially alter the basic and novel characteristics of the claimed methods and compositions.

[0020] frozen dessert composition Described herein are frozen dessert compositions having low sugar and / or calorie content, which contain allulose as a complete or partial replacement for nutritive sweeteners, including sucrose. In one embodiment, the frozen dessert composition described herein comprises allulose, LSS, and at least one dairy product or dairy alternative. In some embodiments, the allulose-containing frozen dessert compositions having low sugar and / or calorie content described herein may further comprise one or more additional ingredients selected from nutritive and / or non-nutritive sweeteners, stabilizers, flavors, and / or extracts that are not completely replaced by allulose and LSS, and / or other ingredients, such as those described herein. Exemplary frozen dessert compositions are shown in Table 1.

[0021] [Table 1]

[0022] In some embodiments, allulose replaces or substantially reduces the use of nutritive sweeteners in the frozen dessert composition, such that the nutritive sweeteners contained in the frozen dessert composition are reduced by at least about 10%, 20%, 30%, 40%, 50%, 55%, 60%, 65%, 70%, 75%, 80%, 85%, 90%, 95%, or 100% compared to a total sugar control. In other embodiments, the nutritive sweetener is one or more nutritive carbohydrate sweeteners. In other embodiments, the nutritive carbohydrate sweetener is selected from sucrose, glucose, fructose, high fructose corn syrup, dextrose, high DE corn syrup (e.g., corn syrup greater than 36 DE), beet or sucrose, molasses, maltose, honey, and maple sugar.

[0023] Advantageously, the substitution of allulose for nutritive sweeteners provides a sufficiently solid frozen dessert composition, and the combination of LSS with allulose does not result in a soft frozen dessert composition. In some embodiments, the allulose-containing frozen dessert compositions described herein have an average hardness measurement (gram weight) that is within about 10% or less or 20% or less of the average hardness measurement of an all-sugar control composition (i.e., an all-sugar composition in which allulose and / or LSS are not substituted for nutritive sweeteners such as sucrose). In one embodiment, the average hardness measurement (gram weight) of the allulose-containing frozen dessert compositions described herein is within about 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, or 20% of the average hardness measurement of an all-sugar control composition. In further embodiments, the average hardness measurement (gram weight) of the allulose-containing frozen dessert compositions described herein is within about 10%, 15%, or 20% of the average hardness measurement of a full sugar control composition.

[0024] Without being limited to a particular mechanism of action, combining allulose and LSS to replace at least a portion of a nutritive sweetener advantageously balances the formulation of the frozen dessert composition itself to provide a solids percentage in one or more of the allulose-containing frozen dessert compositions described herein that is within about 5% of the absolute value of the solids percentage in a total sugar control composition. When reference is made herein to the solids percentage in the low-sugar, low-calorie frozen dessert compositions and the total sugar control composition described herein, an acceptable variation in solids percentage refers to an absolute value of the solids percentage in a low-sugar, low-calorie frozen dessert composition that varies by no more than 1% or no more than 5% from the absolute value of the solids percentage in the total sugar control composition.

[0025] In additional embodiments, the low-sugar, low-calorie frozen dessert compositions described herein provide at least a 20% reduction in "added" sugars by replacing at least a portion of the nutritive sweetener with allulose and LSS. In additional embodiments, the allulose and LSS provide at least a 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, 80%, 85%, 90%, 95%, or 100% reduction in "added" sugars (added sugars are defined as mono- and disaccharides from allulose and / or sugar-free sweeteners (e.g., dairy ingredients such as lactose) in the frozen dessert composition, including LSS).

[0026] In still further embodiments, the low sugar, low calorie frozen dessert compositions described herein provide at least a 2% reduction in calorie content by replacing at least a portion of the nutritive sweetener with allulose and LSS. In additional embodiments, the replacement of nutritive sweeteners with allulose and LSS provides at least a 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, or at least a 50% reduction in calories.

[0027] In another embodiment, the allulose-containing frozen dessert compositions described herein have a DP3+ content (per 100 grams of composition) that is at least about 4.8 or greater. In another embodiment, the frozen dessert compositions have a (DP1+DP2) / DP3+ ratio that is at least about 2.8 or less. The calculation of DP3+ content and (DP1+DP2) / DP3+ includes only the sugars and sweeteners contained in the composition from allulose, LSS, and nutritive sweeteners.

[0028] In yet another embodiment, one or more allulose-containing frozen dessert compositions described herein comprise from about 25% to about 50% by weight solids or from about 28% to about 46% by weight solids.

[0029] Allulose Described herein are frozen dessert compositions that include a source of allulose. Allulose is a commercially available monosaccharide having the following structure and is the C3 epimer of D-fructose.

[0030] [ka]

[0031] Allulose is available in crystalline form or in the form of syrups containing allulose, which contain various amounts of allulose in solids (generally about 60% to about 90% by weight).

[0032] An exemplary allulose source is available under the trade name ASTRAEA® Liquid Allulose, and has a purity of 95% (dry solids basis, ds or DS) with a solids content of 74%. Additional allulose sources may have a purity of at least 80%, at least 85%, at least 90%, at least 95%, at least 96%, at least 97%, at least 98%, at least 99%, or at least 99.9%, or 100% pure allulose (expressed as a weight percent of allulose based on the total weight of the allulose source). Additional allulose sources may have a solids percentage of at least about 65%, at least about 70%, at least about 75%, or more.

[0033] In some embodiments, the allulose source is a mixture of allulose and additional monosaccharides and disaccharides, determined according to the purity level of the allulose. In some embodiments, the allulose source may be a mixture of allulose and one or more other sugars, such as fructose. In some embodiments, the allulose source is a syrup comprising about 85% to about 95% by weight of allulose and about 5% to about 15% by weight of monosaccharides and disaccharides, based on the dry matter content of the syrup.

[0034] Allulose is suitable for use as a single-ingredient replacement, partial replacement, or complete replacement for a nutritive sweetener (e.g., sucrose) in one or more frozen dessert compositions described herein to provide beneficial sugar and calorie reduction. In some embodiments, LSS is suitable for use in combination with allulose to replace one or more nutritive sweeteners (e.g., sucrose, high DE glucose syrup) to provide the additional benefit of added sugar reduction.

[0035] In further embodiments, allulose comprises from about 2% to about 50% by weight of the frozen dessert composition, from about 2% to about 10% by weight of the frozen dessert composition, from about 3.5% to about 20% by weight of the frozen dessert composition, from about 3.5% to about 10% by weight of the frozen dessert composition, from about 4% to about 50% by weight of the frozen dessert composition, from about 4% to about 20% by weight of the frozen dessert composition, or from about 4% to about 10% by weight of the frozen dessert composition.

[0036] Low Sugar Syrup / Solids (LSS) One or more low-sugar, reduced-calorie frozen dessert compositions described herein contain one or more LSSs with reduced monosaccharide and disaccharide content. In some embodiments, one or more low-sugar, reduced-calorie frozen dessert compositions described herein contain two or more LSSs with reduced monosaccharide and disaccharide content. As referred to herein, "low in monosaccharide and disaccharide (DP1 and DP2, respectively) content" means about 40%, 50%, 55%, 60%, 70%, or 85% or less DP1+DP2 compared to a total sugar syrup (i.e., standard high DE glucose, corn syrup, or tapioca syrup, etc.). In exemplary embodiments, the DP1+DP2 content of the LSS is at least 50% less DP1+DP2 compared to the total sugar syrup / solids. Advantageously, the LSS provides a caloric nutritive sweetener with a reduced DP1+DP2 content compared to the total sugar syrup / solids.

[0037] In another embodiment, the LSS has a DP1+DP2 content of less than about 25%, less than about 20%, less than about 18%, less than about 17%, less than about 16%, less than about 15%, less than about 14%, less than about 13%, less than about 12%, less than about 11%, or less than about 10%.

[0038] In some embodiments, the LSS or low sugar syrup has a DP4 content of less than 30%, less than about 25%, less than about 20%, or less than about 15% by weight. In other embodiments, the LSS or low sugar syrup has a DP8+ content of less than about 25%, less than about 20%, less than about 15%, less than about 10%, or less than about 5% by weight. In other embodiments, the LSS or low sugar syrup has a DP10+ content of less than about 25%, less than about 20%, less than about 15%, less than about 10%, or less than about 5% by weight.

[0039] Exemplary low sugar syrups are available under the trade names VERSASWEET® 1524 glucose syrup, VERSASWEET® 1526 glucose syrup, VERSASWEET® 1526 NGM glucose syrup, VERSASWEET® 1531 glucose syrup, VERSASWEET® 1721 glucose syrup, STABLESWEET® glucose syrup, BIOLIGIO® ML6810 glucose syrup, MULTIVANTAGE® syrup, VERSYRA™ corn syrup, and CLEARDEX® glucose syrup. Exemplary low sugar solids are available under the trade names GLOBE® 22DE glucose solids and GLOBE® 24DE glucose solids, DRY GL™ corn syrup solids.

[0040] Advantageously, and without being limited to a particular mechanism of action or theory, the combination of LSS and allulose overcomes the high monosaccharide (DP1) content of allulose (which reduces freezing point depression (FPD) and provides a soft texture to the frozen dessert composition) to provide a low sugar, low calorie frozen dessert composition with desirable texture attributes and firmness.

[0041] In other embodiments, the low sugar syrup comprises greater than 5% by weight, from about 5% to about 50% by weight of the frozen dessert composition, from about 10% to about 50% by weight of the frozen dessert composition, from about 10% to about 45% by weight of the frozen dessert composition, or from about 15% to about 40% by weight of the frozen dessert composition.

[0042] In yet another embodiment, the low sugar syrup can replace or substantially reduce the use of nutritive sweeteners, such as sucrose, glucose, fructose, corn syrup, high fructose corn syrup, etc., in the frozen dessert compositions such that the nutritive sweeteners contained in the frozen dessert compositions described herein are reduced by at least about 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90%, or 100% compared to their full sugar counterparts.

[0043] In another embodiment, the LSS has a DE greater than 24. In yet another embodiment, the LSS has a DE of 25-40 or 26-34. In yet another embodiment, the low sugar syrup has a DE greater than 24. In yet another embodiment, the low sugar syrup has a DE of 25-40 or 26-34.

[0044] Dairy products (or dairy alternatives) The frozen dessert composition includes at least one dairy product or dairy alternative product. In some embodiments, the frozen dessert composition includes two or more dairy products or dairy alternative products. As referred to herein, dairy products include any type of dairy product, including cream (e.g., heavy cream), whole milk, low-fat milk, non-fat milk (e.g., skim milk), milk solids, condensed milk, or any combination thereof, particularly a combination of cream and skim milk. Dairy products can be provided as cream, butter, milk solids, dry powder, or the like. Dairy products generally include an amount of milk protein, such as whey protein containing beta-lactoglobulin, alpha-lactalbumin, or serum albumin. In some embodiments, dairy products may be replaced with an amount of dairy alternative products, such as soy milk, almond milk, coconut milk, or any combination thereof.

[0045] The dairy or dairy alternative product can include variations in the amount of fat contained therein, from full fat to low fat to fat-free (i.e., zero fat). As those skilled in the art will recognize, fat increases the richness of the frozen dessert composition and also acts as a suitable carrier for flavorings. Furthermore, it is beneficial to include at least one dairy or dairy alternative product that contains fat therein to provide the frozen dessert composition with a smooth and desirable texture. In some embodiments, a dairy product (or dairy alternative product) that is a low-fat or fat-free product can also be combined with an additional fat source (including a non-animal fat source, for example, coconut oil, cocoa butter, shea butter, palm oil, etc.).

[0046] In some embodiments, the dairy product (or dairy substitute product) comprises from about 30% to about 95% by weight of the frozen dessert composition, from about 40% to about 95% by weight of the frozen dessert composition, from about 50% to about 95% by weight of the frozen dessert composition, from about 60% to about 90% by weight of the food composition, or from about 60% to about 85% by weight of the frozen dessert composition.

[0047] Additional ingredients The frozen dessert compositions described herein may optionally contain additional ingredients. The presence of additional ingredients varies depending on the type of frozen dessert composition in which allulose and LSS have replaced a portion or all of the nutritive sweetener. Exemplary additional ingredients include, for example, the remaining nutritive sweetener (any portion not completely replaced by allulose and LSS); non-nutritive sweeteners (such as high-potency sweeteners); partial nutritive sweeteners; flavorings, extracts (e.g., vanilla and fruit flavors), and / or flavor liquids; stabilizers; bulking agents (e.g., maltodextrin, polydextrose, hydrocolloids including, but not limited to, xanthan gum, guar gum, any type of glucose syrup, any type of water-soluble fiber, any type of oligosaccharide, any starch, including natural and modified); color additives, preservatives, antioxidants, fruit (whole, diced, mashed, pureed, concentrated, etc.), and combinations thereof.

[0048] In some embodiments, optional additional ingredients include eggs or egg-derived products, fats, oils, water, additional dairy products, alcohol, gums, natural and / or artificial colors, natural and / or artificial flavors, salt, chocolate and / or cocoa, coconut and coconut-derived products, spices, fruits and fruit-derived products, vegetables and vegetable-derived products, pulses and pulse-derived products, nuts and nut-derived products, acidulants, preservatives, stabilizers, antioxidants, proteins, amino acids, vitamins, minerals, and any other ingredients commonly incorporated into frozen desserts.

[0049] In some embodiments, the optional additional ingredients do not include non-digestible, non-flatous polysaccharides, examples of which include, for example, soluble or insoluble vegetable fibers such as Promitor (resistant maltodextrin) and others described in WP2017 / 037111.

[0050] In some embodiments, the optional additional ingredients, if used, collectively do not comprise more than 50%, 45%, 40%, 35%, 30%, 25%, 20%, 15%, 10%, or 5% by weight of the frozen dessert composition.

[0051] Nutritive and Partially Nutritive Sweeteners The frozen dessert compositions described herein may include nutritive sweeteners (and / or partial nutritive sweeteners) in embodiments in which allulose and LSS do not completely replace nutritive sweeteners such as sucrose and / or high DE glucose syrup.

[0052] Examples of nutritive sweeteners include sucrose, cane sugar, fructose, glucose, glucose-fructose syrup, maple syrup, honey, molasses, erythritol, maltitol, lactitol, sorbitol, mannitol, xylitol, leucrose, trehalose, galactose, rhamnose, cyclodextrins (e.g., α-cyclodextrin, P-cyclodextrin, and γ-cyclodextrin), ribulose, threose, arabinose, xylose, lyxose, allose, altrose, mannose, idose, lactose, maltose, invert sugar, isotrehalose, neotrehalose, palatinose, or isomaltulose, erythrose, deoxyribose, gulose, idose, talose, erythrulose, xylulose, psicose, turanose, cellobiose, glucosamine, mannosamine, and fucose. , fuculose, glucuronic acid, gluconic acid, gluconolactone, abequose, galactosamine, xylooligosaccharides (xylotriose, xylobiose, etc.), gentiooligosaccharides (gentiobiose, gentiotriose, gentiotetraose, etc.), galactooligosaccharides, sorbose, ketotriose (dihydroxyacetone), aldotriose (glyceraldehyde), nigero -oligosaccharides, fructooligosaccharides (such as kestose and nystose), maltotetraose, maltotriol, tetrasaccharides, mannan-oligosaccharides, maltooligosaccharides (such as maltotriose, maltotetraose, maltopentaose, maltohexaose, and maltoheptaose), dextrin, lactulose, melibiose, rhamnose, ribose, isomerized liquid sugars (e.g., high fructose corn / starch syrup (HFCS / HFSS)) (e.g., HFCS55, HFCS42, or HFCS90), coupling sugars, soybean oligosaccharides, glucose syrup, and combinations of any of the foregoing.

[0053] In embodiments where the frozen dessert composition contains a nutritive sweetener, the nutritive sweetener comprises less than about 25%, less than about 20%, less than about 15%, less than about 10%, less than about 5%, or 0% by weight of the frozen dessert composition.

[0054] Exemplary low-calorie sweeteners include polyols. The term "polyol" as used herein refers to a molecule containing two or more hydroxyl groups. Polyols may be diols, triols, or tetraols, each containing two, three, or four hydroxyl groups. Polyols may also contain five or more hydroxyl groups, such as pentaols, hexaols, and heptaols, each containing five, six, or seven hydroxyl groups. In addition, polyols may also be sugar alcohols, polyhydric alcohols, or polyalcohols, which are reduced forms of carbohydrates, in which the carbonyl group (aldehyde or ketone, reducing sugar) has been reduced to a primary or secondary hydroxyl group. Examples of polyols include erythritol, maltitol, mannitol, sorbitol, lactitol, xylitol, isomalt, propylene glycol, glycerol (glycerin), threitol, galactitol, palatinose, reduced isomaltooligosaccharides, reduced xylooligosaccharides, reduced gentiooligosaccharides, reduced maltose syrup, reduced glucose syrup, and sugar alcohols, or any other carbohydrate that can be reduced without adversely affecting the taste of the sweetening composition. Another example of a partially nutritive sweetener is D-tagatose.

[0055] In embodiments where the frozen dessert composition contains a partial nutritive sweetener, the partial nutritive sweetener comprises less than about 20%, less than about 15%, less than about 10%, less than about 5%, less than about 1%, less than about 0.1%, or less than about 0.01%, or 0% by weight of the frozen dessert composition.

[0056] Non-nutritive sweeteners The frozen dessert composition may optionally contain a non-nutritive sweetener in combination with allulose and LSS. To help compensate for the small amount of sweetness lost when allulose (and LSS) is added, a non-nutritive sweetener (e.g., a high-potency sweetener) can be included in the food composition (because allulose is 70% as sweet as sucrose). This loss of sweetness may or may not be perceived by a typical consumer, depending on the other ingredients and total sugar replacement level in the formulation. Exemplary non-nutritive sweeteners (i.e., zero-calorie sweeteners) include natural and artificial sweeteners, including high-potency sweeteners.

[0057] Exemplary natural non-nutritive sweeteners are those found in nature, which may be raw, extracted, purified, or in any other form (e.g., via fermentation, bioconversion), alone or in combination, and which may characteristically have a sweetening potency greater than sucrose, fructose, or glucose. Non-limiting examples of natural zero-calorie sweeteners include rebaudioside A (Reb A), rebaudioside B (Reb B), rebaudioside C (Reb C), rebaudioside D (Reb D), rebaudioside D2 (Reb D2), rebaudioside D4 (Reb D4), rebaudioside E (Reb E), rebaudioside F (Reb F), rebaudioside G (Reb G), rebaudioside H (Reb H), rebaudioside I (Reb I), rebaudioside J (Reb J), rebaudioside K (Reb K), rebaudioside L (Reb L), rebaudioside M2 ​​(Reb M2), rebaudioside M (Reb M) (also known as REB X), rebaudioside N (Reb Steviol glycosides, including rebaudioside O (Reb O), rebaudioside S (Reb S), rebaudioside T (Reb T), rebaudioside U (Reb U), rebaudioside V (Reb V), rebaudioside W (Reb W), rebaudioside Zl (Reb Zl), rebaudioside Z2 (Reb Z2), and enzymatically glycosylated steviol glycosides; amino acids, tryptophan, steviolmonosides, steviolbioside, dulcoside A, dulcoside A, dulcoside B, stevia, stevioside, mogroside, mogroside IV, mogroside V, mogroside VI, isomogroside V, grosmoside, neomogroside, siamenoside, Luo Han Guo sweetener, Monaking Guo, siamenoside, monatin and its salts (monatin SS, RR, RS, SR) (curculin, glycyrrhizic acid and its salts), thaumatin, monellin, mabinlin, brazzein, hernandulcin, phyllodulcin, glycyphyllin, floridodin, trilobatin, baiyunoside, osladin, propodoside A, pterocaryoside A, pterocaryoside B, mukurozioside, phlomisoside I, periandrin I, abrusoside A, and cyclocaryoside I.Natural high-potency sweeteners also include modified natural high-potency sweeteners.

[0058] Additional exemplary synthetic zero-calorie (i.e., high-potency) sweeteners include sucralose, acesulfame potassium, aspartame, alitame, saccharin, neohesperidin dihydrochalcone, cyclamate, neotame, advantame, N-[N-[3-(3-hydroxy-4-methoxyphenyl)propyl]-La-aspartyl]-L-phenylalanine I-methyl ester, N-[N-[3-(3-hydroxy-4-methoxyphenyl)-3-methylbutyl]-La-aspartyl]-L-phenylalanine I-methyl ester, N-[N-[3-(3-methoxy-4-hydroxyphenyl)propyl]-La-aspartyl]-L-phenylalanine I-methyl ester, salts thereof, etc. Synthetic high-potency sweeteners also include modified synthetic high-potency sweeteners.

[0059] In embodiments where the frozen dessert composition contains a non-nutritive sweetener, the non-nutritive sweetener comprises less than about 10%, less than about 5%, less than about 1%, less than about 0.1%, or less than about 0.01%, or 0% by weight of the frozen dessert composition.

[0060] stabilizers The frozen dessert compositions described herein can contain a stabilizer or stabilizing agent, including, for example, an emulsifier. Exemplary stabilizers include sodium alginate, carrageenan, locust bean gum, guar gum, pectin, xanthan, carboxymethylcellulose, tara gum, gelatin, and the like. A further exemplary emulsifier is available under the trade name ALDOPERSE™ 0-20KFG, which is a blend of mono- and diglycerides and polysorbate 80. Stabilizers function in frozen dessert compositions, such as ice cream, to retard the formation of crystals (e.g., ice) during storage, as well as to increase viscosity, aid in stabilization, and reduce shrinkage during storage.

[0061] In some embodiments, the stabilizer comprises one or more of a gum (eg, cellulose gum), a starch (eg, modified waxy corn starch), carrageenan, mono- and / or diglycerides, and disodium phosphate.

[0062] In some embodiments, the stabilizer comprises from about 0% to about 10% by weight of the composition, from about 0.01% to about 5% by weight of the composition, or from about 0.1% to about 1% by weight of the composition.

[0063] Flavorings and extracts The frozen dessert compositions described herein may contain various flavors and extracts, in some embodiments, the flavors and extracts comprise from about 0% to about 20% by weight of the composition, from about 0.1% to about 10% by weight of the composition, or from about 1% to about 10% by weight of the composition.

[0064] Exemplary Frozen Dessert Compositions The frozen dessert compositions described herein can include a variety of frozen desserts that can benefit from the use of allulose and LSS to replace all or a portion of nutritive sweeteners, including sucrose and high DE glucose syrup. As an additional benefit, the frozen dessert compositions described herein can be made continuously using known methods for making frozen dessert compositions without any additional or extensive processing steps.

[0065] Exemplary frozen desserts include, for example, ice cream, soft serve ice cream, gelato, frozen custard, non-dairy (e.g., soy milk) ice cream, nut milk ice cream, coconut milk ice cream, frozen yogurt, frozen Greek yogurt, frozen kefir, parfaits, sorbets, sherbets, milkshakes, malts, etc. In one embodiment, the frozen dessert composition is ice cream.

[0066] The subject matter contemplated by this disclosure is described in the following numbered embodiments. 1. A frozen dessert composition comprising: At least about 2%, 2.5%, 3%, 3.5%, or 4% by weight of allulose (dry basis) or more than 3.5% by weight of allulose (dry basis); at least one low sugar syrup, low sugar solids, or a combination thereof; at least one dairy or dairy alternative product; The frozen dessert composition further comprises about 25% to about 50% by weight of solids or about 28% to about 46% by weight of solids. 2. The composition of embodiment 1, wherein the low sugar syrup has (i) a DE of greater than 24, a DE of 25-40, or a DE of 26-34; (ii) a DP4 content of less than 30%, less than about 25%, less than about 20%, or less than about 15% by weight; (iii) a DP8+ content of less than 25%, less than about 20%, less than about 15%, less than about 10%, or less than about 5% by weight; (iv) a DP10+ content of less than 25%, less than about 20%, less than about 15%, less than about 10%, or less than about 5% by weight; (v) a DP3+ content (per 100 grams of composition) that is at least about 4.8 or greater; (vi) a (DP1+DP2) / DP3+ ratio of at least about 2.8 or less; or (vii) any combination of (i)-(vi). 3. The composition has a solids percentage within 5% of the solids percentage of a total sugar control composition, and the control composition does not replace one or more nutritive sweeteners with allulose and low sugar syrup and / or low sugar solids; 3. The composition of embodiment 1 or 2, wherein the composition has an average hardness measurement (gram force) that is within about 20% of the average hardness measurement of a sugar control composition. 4. The composition of any one of embodiments 1 to 3, wherein the allulose is a liquid syrup comprising at least about 85% allulose and about 15% other monosaccharides and / or disaccharides, at least about 90% allulose and about 10% other monosaccharides and / or disaccharides, or at least about 95% allulose and about 5% other monosaccharides and / or disaccharides. 5. The composition of any one of embodiments 1 to 4, wherein the composition comprises about 2 to 10% by weight of allulose (dry basis), about 3.5 to 10% by weight of allulose (dry basis), or about 4 to 10% by weight of allulose (dry basis). 6. The composition of any of embodiments 1-5, wherein the low sugar syrup or low sugar solids has a DP1 + DP2 content of less than 25%, less than about 20%, less than about 18%, less than about 17%, less than about 16%, less than about 15%, less than about 14%, less than about 13%, less than about 12%, less than about 11%, or less than about 10%. 7. The composition of any one of embodiments 1 to 6, wherein one of the nutritive sweeteners at least partially replaced with allulose and / or low sugar syrup / solids is sucrose, and the nutritive sweetener comprises less than about 25% of the composition, less than about 20% of the composition, less than about 15% of the composition, less than about 10% of the composition, or less than about 5% of the composition. 8. The composition of any of embodiments 1-7, further comprising: (i) an additional non-nutritive or partially nutritive sweetener; (ii) one or more additional ingredients; (iii) or a combination thereof. 9. The composition of embodiment 8, wherein the non-nutritive sweetener is a high-potency sweetener. 10. The composition of any of embodiments 1-9, wherein the frozen dessert composition has at least 20% reduced added sugars, 25% reduced added sugars, 30% reduced added sugars, 40% reduced added sugars, 50% reduced added sugars, 75% reduced added sugars, 80% reduced added sugars, or 100% reduced added sugars compared to a full sugar frozen dessert composition. 11. The composition of any of embodiments 1-10, wherein the composition has at least a 2% calorie reduction, at least a 5% calorie reduction, at least a 10% calorie reduction, at least a 15% calorie reduction, or at least a 20% calorie reduction compared to an all-sugar frozen confection composition. 12. The composition of any of embodiments 1-11, wherein the composition comprises from about 30% to about 95% by weight of the dairy product or dairy alternative product, or from about 50% to about 90% by weight of the dairy product or dairy alternative product. 13. The composition of any one of embodiments 1 to 12, wherein the dairy product is a combination of cream and milk. 14. The composition of any one of embodiments 1 to 13, wherein the frozen dessert composition is ice cream. 15. Use of allulose and a sugar substitute containing low sugar syrup and / or low sugar solids to improve the hardness and texture of a low sugar, low calorie frozen dessert composition containing allulose, Replacing at least a portion of the nutritive sweetener in the frozen dessert composition with allulose and low sugar syrup, low sugar solids, or a combination thereof; forming a frozen dessert composition having (i) a solids percentage within 5% of the solids percentage of a total sugar control composition, wherein the total sugar control composition does not replace the nutritive sweetener with allulose and low sugar syrup, low sugar solids, or a combination thereof; and (ii) an average hardness measurement (gram weight) that is within about 20% of the average hardness measurement of the total sugar control composition. 16. The use of embodiment 15, wherein the allulose constitutes at least about 2%, 2.5%, 3%, 3.5%, or 4% or more than 3.5% allulose (dry basis) by weight of the frozen dessert composition, and the allulose is a liquid syrup comprising at least about 85% allulose and about 15% other monosaccharides and / or disaccharides, at least about 90% allulose and about 10% other monosaccharides and / or disaccharides, or at least about 95% allulose and about 5% other monosaccharides and / or disaccharides. 17. Use according to embodiment 15 or 16, wherein the composition comprises an amount of about 2 to 10% by weight of allulose (dry basis), about 3.5 to 10% by weight of allulose (dry basis), or about 4 to 10% by weight of allulose (dry basis). 18. The use of any one of embodiments 15-17, wherein the frozen dessert composition has at least a 20% reduction in added sugars, a 25% reduction in added sugars, a 30% reduction in added sugars, a 40% reduction in added sugars, a 50% reduction in added sugars, a 75% reduction in added sugars, a 80% reduction in added sugars, or a 100% reduction in added sugars compared to a total sugar control composition. 19. The use of any one of embodiments 15-18, wherein the frozen dessert composition has at least a 2% calorie reduction, at least a 5% calorie reduction, at least a 10% calorie reduction, at least a 15% calorie reduction, or at least a 20% calorie reduction compared to a full sugar control composition. 20. The use according to any one of embodiments 15 to 19, wherein the frozen dessert composition is ice cream. 21. The use of any one of embodiments 15-20, wherein the frozen dessert composition has (i) a DE of greater than 24, a DE of 25-40, or a DE of 26-34; (ii) a DP4 content of less than 30% by weight, less than about 25% by weight, less than about 20% by weight, or less than about 15% by weight; (iii) a DP8+ content of less than 25% by weight, less than about 20% by weight, less than about 15% by weight, less than about 10% by weight, or less than about 5% by weight; (iv) a DP10+ content of less than 25% by weight, less than about 20% by weight, less than about 15% by weight, less than about 10% by weight, or less than about 5% by weight; (v) a DP3+ content (per 100 grams of composition) that is at least about 4.8 or greater; (vi) a (DP1+DP2) / DP3+ ratio of at least about 2.8 or less; or (vii) any combination of (i)-(vi). [Example]

[0067] The above-described embodiments are further defined in the following non-limiting examples. It should be understood that these examples, while describing various embodiments of the present invention, are provided for illustrative purposes only. From the above discussion and these examples, one skilled in the art can ascertain the essential features of the present invention and can change and modify the embodiments described herein to adapt them to various uses and conditions without departing from the spirit and scope of the present invention. Accordingly, various modifications of the embodiments described herein, in addition to those shown and described herein, will become apparent to those skilled in the art from the foregoing description. Such modifications are also intended to be encompassed by the claims appended hereto. The features expressed in the specification and examples set forth herein, or in the claims below, or in the accompanying drawings, in specific form or in terms of means for conveniently performing a disclosed function or a method or process for obtaining a disclosed result, can be utilized to realize the present invention in various forms, either individually or in any combination of such features.

[0068] The ice cream compositions analyzed in the following examples were made according to the following process for both 5% fat ice cream (Tables 2-3) and 10% fat ice cream (Table 4). 1) A pre-blend of pasteurized dry ingredients was prepared prior to processing. If corn syrup was used, it was weighed and dissolved in a portion of the milk or water. All ingredients (milk, water, dry ingredients, dissolved corn syrup, etc.) except for cream and flavoring were blended and hydrated in a Likwifier for approximately 20 minutes with continuous stirring. After the cream was gently mixed during blending, the mixture was sent to a microthermics (as described below) processor. The mixture was subjected to a final heating of 84°C in a 30-second holding tube. The mixture was above 79°C at the end of the holding tube, followed by preheating at 66°C and 1500 / 500 PSI homogenization. The mixture was cooled to approximately 13°C or below, collected in a clean, sanitary container, and immediately refrigerated. A small container of the mixture was also collected for viscosity and solids measurements. 2) Following freezing, flavoring was added to the prepared mixture. A 500 mL weight of the prepared mixture was taken, aiming for 100% overrun (±5%). % Overrun calculation = (weight of mixture - weight of equivalent volume of ice cream) / weight of equivalent volume of ice cream x 100%. The ice cream was collected once the dump temperature stabilized at approximately -6°C. Sample cups were filled and placed on dry ice until the current batch was complete, with additional dry ice being scooped onto the ice cream to reach a core temperature of -18°C as quickly as possible. Each set was transferred all at once to a blast freezer set at approximately -34°C. The product remained in the blast freezer for approximately 4 hours before being transferred to regular frozen storage (-13°C).

[0069] The allulose used in the examples is ASTRAEA® liquid allulose, 95% pure and 74% solids.

[0070] [Table 2]

[0071] [Table 3]

[0072] [Table 4]

[0073] Example 1 Evaluation of 5% Fat Ice Cream Formulations for Hardness, Sensory Evaluation, Measured Sugar / Calorie Reduction, and DP Distribution Hardness Evaluation. The low-fat ice cream formulations in Table 2 were prepared to compare the hardness and texture attributes of a total sugar control with compositions containing increasing levels of allulose. The total sugar control formulation used 12% sugar (sucrose). Allulose was used at 2.5-10% dry basis levels to reduce the sugar / calories in the ice cream. The total solids in the formulations were balanced similarly to the total sugar control in Table 2. Table 2 also shows the freezing point depression (°C) of the formulations. Allulose, being a monosaccharide, reduces the freezing point depression more than sucrose, being a disaccharide (FPD°C values ​​are lower as allulose content increases). This results in a softer ice cream composition.

[0074] The hardness of the ice cream formulations was measured using a texture analyzer (TAXT2 Texture Analyzer) ("TA-XT"). The probe was placed in the freezer where the product was stored and allowed to equilibrate to the product temperature for at least 1 hour. The product and probe were quickly removed from the freezer. The probe was attached to the TA-XT, the product was centered under the probe, and the test was performed immediately. The probe was placed in the freezer for 20-30 minutes between each test, using the following conditions: Uses a 30kg load cell Accessories: TA55 (diameter 5mm, height 35mm) stainless steel cylinder probe setting: -Test mode: Compression -Pre-test speed: 2mm / sec -Test speed: 0.2mm / sec -Post-test speed: 4mm / sec - Target mode: distance, 25mm -Trigger Type: Automatic -Trigger force: 0.5g

[0075] One reading per sample from three to four individual cups was recorded, and the hardness measurements are shown graphically in Figure 1 .

[0076] At the 2.5% and 3.5% levels (dry basis), the softening effect is not significant enough to require reformulation of the ice cream product. This is shown when considering the statistical significance of samples containing 2.5-3.5% allulose compared to the control (total sugar). However, the reduction in hardness is magnified as the level of allulose increases, i.e., above 3.5% (dry basis). At 5% (dry basis), allulose demonstrates a significant reduction in average ice cream hardness. At the 7% and 10% levels, the effect is more significant.

[0077] The addition of low sugar syrup / solids (LSS) to ice cream compositions demonstrated softening problems associated with increasing levels of allulose. The ice cream formulations in Table 3 were evaluated, again with the goal of maintaining the % solids in the formulations comparable to the total sugar control. Figure 2 shows the average hardness measured, demonstrating an increased average hardness compared to the initial test shown in Figure 1. The results show that the addition of LSS increased the average hardness of the allulose-containing formulations, bringing them comparable to the total sugar control, and specifically within 20% of the hardness measurements of the 5% fat total sugar control. Freezing point depression ("FPD") (°C) also showed an improvement over the respective values ​​of the ice cream formulations containing only allulose.

[0078] A comparison of Figures 1 and 2 is shown in Figure 3. Notably, there is a significant increase in the hardness of ice cream formulations containing: 5% allulose + LSS compared to 5% allulose (with 36DE), 7% allulose + LSS compared to 7% allulose (with 36DE), and also 10% allulose + LSS compared to 10% allulose (with 36DE). Incorporating LSS with allulose outperforms (in reconstituting hardness in frozen ice cream) non-LSS, i.e., allulose with 36DE, which is not classified as LSS because it has a DP1 + DP2 content of about 25+.

[0079] Sensory Evaluation for Hardness. The low-fat ice cream formulations in Table 2 were submitted for texture evaluation of the low-fat ice cream samples by a trained sensory panel. Hardness intensity was measured using a 15-point universal scale (1 to 15, with 1 being the softest and 15 being the hardest). The results are shown in Table 5.

[0080] [Table 5]

[0081] Sensory testing, as well as instrumental texture analysis, showed that allulose, when used alone, was perceived as softer (a decrease from an 11.15 score to an 8.15 score). Advantageously, when combined with LSS, comparable firmness was reestablished as perceived by panelists.

[0082] Sugar / Calories Reduction Measurement. Additional evaluations of calorie percentage and added sugar reduction were completed for allulose-containing ice cream formulations. Added sugars are defined as total monosaccharides and disaccharides. Although allulose is a monosaccharide (DP1), it is metabolized very differently from traditional sugars and therefore does not count in the "added" sugars category (FDA Draft Guidance "The Declaration of Allulose and Calories from Allulose on Nutrition and Supplement Facts Labels: Guidance for Industry" dates April 2019). Results are shown in Tables 6-7.

[0083] [Table 6]

[0084] [Table 7]

[0085] Table 6 shows the calorie and added sugar reductions in the formulations studied. When allulose is used alone at levels between 2.5 and 10%, it results in added sugar reductions of 17.6 to 69.9% and calorie reductions of 6.25 to 18.75%. When allulose is used in conjunction with LSS, calorie reduction is less affected, but the added sugar reduction potential increases significantly to 82.4%. Advantageously, the results also show significant sugar reduction and calorie reduction in the ice cream products evaluated as a result of using LSS with allulose, without compromising the ice cream firmness and texture.

[0086] DP Distribution of Low-Fat Formulas. The low-fat (5%) ice cream formulas in Tables 2-3 were further analyzed for the DP distribution and combination ratios of the formulas shown in Tables 8-9. As referred to herein, DP1 and DP2 are monosaccharides and disaccharides, respectively, which are defined terms for added sugars. Although allulose is a monosaccharide (DP1), it is metabolized very differently from traditional sugars and therefore does not count in the "added" sugar category (FDA Draft Guidance "The Declaration of Allulose and Calories from Allulose on Nutrition and Supplement Facts Labels: Guidance for Industry" dates April 2019).

[0087] [Table 8]

[0088] As shown in Table 8, the control (all sugar) composition compared to the allulose-only sugar replacement (2.5-10%) demonstrates a maintenance of DP3+ content (per 100 grams of ice cream composition) as increasing amounts of allulose are used to replace sucrose, while the amount of corn syrup is maintained for the formulation to maintain an equivalent solids percentage in the ice cream composition. Thus, the DP3+ measurement is at least about 4.8 or greater. Additionally, Table 8 shows that the (DP1 + DP2) / DP3+ ratio remains constant at 2.8. As allulose increases from 2.5% to 10% in the composition, the DP1 content increases, while the DP2 content decreases as sucrose is reduced.

[0089] [Table 9]

[0090] As shown in Table 9, the control (all sugar) compositions compared to sugar substitutes containing allulose and LSS (4-10% allulose) show an increase in DP3+ content (per 100 grams of ice cream composition) as increasing amounts of allulose plus LSS are used to replace sucrose, such that the DP3+ measurements were 4.8 or greater in all frozen dessert compositions evaluated (9.2, 7.5, 11.3, and 12.5, respectively). In addition, Table 9 shows that the (DP1+DP2) / DP3+ ratios for the low-fat frozen dessert compositions were 2.8 or less (1.1, 1.3, 0.8, and 1.0, respectively).

[0091] Example 2 Evaluation of 10% Fat Ice Cream Formulations for Hardness and Measured Sugar / Calorie Reduction Hardness Evaluation. The full-fat ice cream formulations in Table 3 were prepared to compare the hardness and texture attributes of a total sugar control with compositions containing increasing levels of allulose. The total sugar control formulation uses 12% sugar (sucrose). Allulose is used at a 4-5% dry basis level to reduce the sugar / calories in the ice cream. The total solids in the formulations are balanced similarly to the total sugar control in Table 3. Table 3 also shows the FPD (°C) of the formulations. Hardness was measured according to the same method described in Example 1.

[0092] The same formulation challenges observed in Example 1 for 5% fat ice cream are further confirmed for 10% fat ice cream, as shown in Table 3 and Figure 4. As with the low-fat formulation, allulose alone causes softening of the ice cream, and allulose in combination with LSS allows for a hardness comparable to that of the total sugar control, particularly within 10% of the hardness measurement of the 10% fat, total sugar control. The effect is also demonstrated by FPD (°C): when allulose is used alone, the FPD temperature is lower, and when allulose is used in combination with LSS, the FPD temperature is closer to that of the total sugar control (Table 3). Figure 4 shows that both 4% and 5% allulose, when combined with LSS, provide an increase in hardness comparable to that of the total sugar control, providing increased hardness compared to 5% allulose alone.

[0093] Beneficially, the hardness testing examples show that the reduced sugar / calorie ice cream maintains the texture / hardness of the full sugar formula for both the low fat (5%) and full fat ice cream formula (10%).

[0094] Sugar / Calories Reduction Measurement. Additional evaluations of calorie percentage and added sugar reduction were completed for allulose-containing ice cream formulations. Added sugars are defined as total monosaccharides and disaccharides. Although allulose is a monosaccharide (DP1), it is metabolized very differently from traditional sugars and therefore does not count in the "added" sugars category (FDA Draft Guidance "The Declaration of Allulose and Calories from Allulose on Nutrition and Supplement Facts Labels: Guidance for Industry" dates April 2019). The results are shown in Table 10.

[0095] [Table 10]

[0096] Table 10 shows the calorie and added sugar reductions in the full-fat formulations studied. At a 5% allulose level, the combination with LSS provided a 6.7% greater reduction in added sugars than allulose alone. In addition, a calorie reduction of up to 6.25% was possible at a 5% allulose level compared to the total sugar control in the full-fat ice cream formulation. Again, the results demonstrate significant sugar reduction and significant calorie reduction in the evaluated ice cream products as a result of using LSS with allulose, without compromising the ice cream firmness and texture. Advantageously, the results demonstrate that a range of allulose (at least 3.5% to 10%) in the products can benefit both full-fat and low-fat ice cream products.

[0097] DP Distribution of Low-Fat Formulas. The full-fat (10%) ice cream formulas in Table 3 were further analyzed for the DP distribution and combination ratios of the formulas as shown in Table 11. As referred to herein, DP1 and DP2 are monosaccharides and disaccharides, respectively, which are defined terms for added sugars. Although allulose is a monosaccharide (DP1), it is metabolized very differently from traditional sugars and therefore does not count in the "added" sugar category (FDA Draft Guidance "The Declaration of Allulose and Calories from Allulose on Nutrition and Supplement Facts Labels: Guidance for Industry" dates April 2019).

[0098] [Table 11]

[0099] As shown in Table 11, the results are consistent with those described above for the low-fat frozen dessert compositions in Tables 8-9. That is, the frozen dessert compositions exhibit increasing DP3+ content (per 100 grams of ice cream composition) as increasing amounts of LSS in addition to allulose are used to replace sucrose, such that the DP3+ measurements were 4.8 or greater in all frozen dessert compositions evaluated (4.8, 7.5, and 9.2, respectively). In addition, Table 11 shows that the (DP1 + DP2) / DP3+ ratios for the frozen dessert compositions were 2.8 or less (1.3 and 1.1).

Claims

1. a) at least 2% by weight of allulose (dry basis); b) at least one low sugar syrup, low sugar solids, or a combination thereof; c) at least one dairy or dairy alternative product; A frozen dessert composition further comprising 25% to 50% by weight of solids, The monosaccharide and disaccharide content (DP1 + DP2) of the low sugar syrup or the low sugar solids is less than 25%; The frozen dessert composition has a ratio of the sum of monosaccharides and disaccharides to polysaccharides having a degree of polymerization of 3 or more ((DP1+DP2) / DP3+) of 2.8 or less.

2. 2. The frozen dessert composition of claim 1, wherein the low sugar syrup further has a characteristic selected from the group consisting of: (i) a dextrose equivalent (DE) greater than 24; (ii) a content of polysaccharides with a degree of polymerization of 4 (DP4) of less than 30% by weight; (iii) a content of polysaccharides with a degree of polymerization of 8 or more (DP8+) of less than 25% by weight; and (iv) a content of polysaccharides with a degree of polymerization of 10 or more (DP10+) of less than 25% by weight.

3. 3. The frozen dessert composition according to claim 1 or 2, further comprising a polysaccharide content (per 100 grams of composition) having a degree of polymerization of 3 or more (DP3+) of at least 4.8 grams.

4. 4. The frozen dessert composition according to claim 1, wherein the composition comprises allulose in an amount of 2 to 10% by weight (dry basis).

5. 5. The frozen dessert composition according to claim 1, wherein at least one of the allulose, the low sugar syrup, and the low sugar solids replaces at least a portion of the sucrose in the frozen dessert composition such that the sucrose in the frozen dessert composition is less than 25% (wt%) of the composition.

6. The frozen dessert composition according to any one of claims 1 to 5, further comprising an ingredient selected from the group consisting of sucralose and stevia.

7. The frozen dessert composition according to any one of claims 1 to 6, wherein the frozen dessert composition comprises 30% to 95% by weight of a dairy product or dairy alternative product.

8. 8. The frozen dessert composition of claim 7, wherein the dairy product is a combination of cream and milk.

9. The frozen dessert composition according to any one of claims 1 to 8, wherein the frozen dessert composition is ice cream.

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