Low-sugar multi-phase food products

Abstract

Provided herein are low-calorie multi-phase food products containing oligosaccharides or mixtures thereof, which are perceived by humans as having a sweetness at least as sweet as that of high-calorie food products. In some cases, the food product may contain 5% to 50% sweetener by dry weight. In some cases, the food product may contain 5% to 75% cellooligosaccharides and xylooligosaccharides by dry weight. In some cases, the ratio of the first phase to the second phase may be 10:1 to 1:10 by dry weight.

Description

[Technical Field]

[0001] cross reference This application claims the benefit of U.S. Provisional Patent Application No. 62 / 947,433, filed December 12, 2019, and U.S. Provisional Patent Application No. 62 / 978,696, filed February 19, 2020, each of which is hereby incorporated by reference in its entirety. [Background technology]

[0002] background Although sugary foods and beverages are an important part of cultural and lifestyle habits around the world, the sugar they contain has been linked to obesity, diabetes, poor dental health, and destructive behavior 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 have a potential bitter or other unpleasant taste along with their sweetness, both of which are unattractive 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 levels well below those required to replace sugar in a standard Western diet. Summary of the Invention [Means for solving the problem]

[0004] overview In some cases, the food product may include a first phase comprising cellooligosaccharides with a degree of polymerization (DP) of 2 to 6 and xylooligosaccharides with a DP of 2 to 12, the first phase comprising 5% to 95% cellooligosaccharides and xylooligosaccharides by dry weight; and a second phase comprising a sweetener comprising at least one of glucose, fructose, galactose, sucrose, maltose, or lactose, the second phase comprising 10% to 100% sweetener by dry weight. In some cases, the cellooligosaccharides and xylooligosaccharides may be present in the food product in a w / w ratio of 5:95 to 95:5.

[0005] In some cases, the cellooligosaccharides and xylooligosaccharides may be present in the first phase in a w / w ratio of 5:95 to 95:5. In some cases, the cellooligosaccharides and xylooligosaccharides may be present in the second phase in a w / w ratio of 5:95 to 95:5. In some cases, the first phase may contain less than 25% sweetener by dry weight. In some cases, the second phase may contain less than 50% cellooligosaccharides and xylooligosaccharides by dry weight.

[0006] In some cases, the food product may comprise 5% to 50% sweetener by dry weight. In some cases, the food product may comprise 5% to 75% cellooligosaccharides and xylooligosaccharides by dry weight. In some cases, the ratio of the first phase to the second phase may be 10:1 to 1:10 by dry weight.

[0007] In some cases, the first phase can be a fat-based composition, a water-based composition, or a bakery composition. In some cases, the second phase can be a fat-based composition, a water-based composition, or a bakery composition. In some cases, the first phase can be a bakery composition and the second phase can be a fat-based composition. In some cases, the first phase can be a bakery composition and the second phase can be a water-based composition. In some cases, the first phase can be a fat-based composition and the second phase can be a water-based composition. In some cases, the second phase can be a bakery composition and the first phase can be a fat-based composition. In some cases, the second phase can be a bakery composition and the first phase can be a water-based composition. In some cases, the second phase can be a fat-based composition and the first phase can be a water-based composition.

[0008] In certain cases, the food product may comprise a first phase comprising at least one type of oligosaccharide selected from cellooligosaccharides having a degree of polymerization (DP) of 2 to 6; xylooligosaccharides having a DP of 2 to 12; mannooligosaccharides having a DP of 2 to 12; mixed linkage glucan oligosaccharides having a DP of 2 to 5; and xyloglucan oligosaccharides having a DP of 4 to 12; and a second phase comprising monosaccharides, disaccharides, or both.

[0009] In certain cases, the first phase may comprise at least two types of oligosaccharides selected from cellooligosaccharides with a DP of 2 to 6; xylooligosaccharides with a DP of 2 to 12; mannooligosaccharides with a DP of 2 to 12; mixed linkage glucan oligosaccharides with a DP of 2 to 5; and xyloglucan oligosaccharides with a DP of 4 to 12.

[0010] In certain cases, the first phase may be different from the second phase. The average density of the first phase may be lower than the average density of the second phase. The average density of the second phase may be at least 1.5, 2, 5, or 10 times higher than the average density of the first phase. The average density of the second phase may be lower than the average density of the first phase. The average density of the first phase may be at least 1.5, 2, 5, or 10 times higher than the average density of the second phase.

[0011] In certain cases, the average w / w sweetness level of the first phase may be lower than the average w / w sweetness level of the second phase. The sweetness level may be the perception of sweetness by a human subject.

[0012] In certain cases, the second phase may be at least 1.5, 2, 5, or 10 times sweeter than the first phase. In certain cases, the total mass of at least one type of oligosaccharide in the first phase may be equal to at least 1.5, 2.0, 2.5, 3.0, 3.5, 4.0, 4.5, or 5.0 times the total mass of at least one monosaccharide or disaccharide in the second phase.

[0013] In certain cases, the first phase may be substantially uniformly dispersed throughout the food product. The second phase may be non-uniformly dispersed throughout the food product. The second phase may be non-uniformly dispersed throughout the first phase. The second phase may comprise particles having a thickness of 1 mm to 20 mm, 2 mm to 16 mm, or 3 mm to 12 mm.

[0014] In certain cases, the second phase may be disposed on a portion of the exterior surface of the first phase. In certain cases, the second phase may be coated on a portion of the exterior surface of the first phase. In certain cases, the second phase may be disposed on a portion of the exterior surface of a food product. In certain cases, the second phase may be coated on a portion of the exterior surface of a food product. In certain cases, the second phase may be disposed within a portion of the first phase. In certain cases, the second phase may be disposed within a portion of the food product. In certain cases, the second phase may form a layer having a thickness of 1 mm to 10 mm, 1.5 mm to 8 mm, or 2 mm to 6 mm.

[0015] In certain cases, the volume of the first phase in the food product may be greater than the volume of the second phase. In certain cases, the volume of the first phase in the food product may be 1.5 times, 2 times, 5 times, or 10 times greater than the volume of the second phase. In certain cases, the mass of the first phase in the food product may be greater than the mass of the second phase. In certain cases, the mass of the first phase in the food product may be 1.5 times, 2 times, 5 times, or 10 times greater than the mass of the second phase. In certain cases, the food product may include a polysaccharide, and the polysaccharide may be a cellulosic polysaccharide, a hemicellulosic polysaccharide, a polysaccharide derivative, or a polysaccharide aggregate. In certain cases, the first phase may include a polysaccharide, and the polysaccharide may be a cellulosic polysaccharide, a hemicellulosic polysaccharide, a polysaccharide derivative, or a polysaccharide aggregate.

[0016] In certain cases, the second phase may comprise a polysaccharide, and the polysaccharide may be a cellulosic polysaccharide, a hemicellulosic polysaccharide, a polysaccharide derivative, or a polysaccharide aggregate. In certain cases, the polysaccharide may be a cellulosic polysaccharide. In certain cases, the hemicellulosic polysaccharide may be a xylan. In certain cases, the hemicellulosic polysaccharide may be a mannan. In certain cases, the polysaccharide derivative may be carboxymethylcellulose. In certain cases, the polysaccharide aggregate may be a lignocellulosic material that has been partially digested, such as by an enzymatic reaction to produce oligosaccharides.

[0017] In certain cases, the food product may contain less than 15% polysaccharides by dry weight. In certain cases, the first phase may contain less than 15% polysaccharides by dry weight. In certain cases, the second phase may be substantially free of polysaccharides. In certain cases, the first phase may contain oligosaccharides that have undergone a browning reaction. In certain cases, the first phase may contain oligosaccharides that have undergone a caramelization or Maillard reaction. In certain cases, the first phase and / or the second phase may be substantially free of one or more allergens, and the one or more allergens may be selected from wheat gluten, nuts, dairy products, or eggs.

[0018] In certain cases, the first phase may be formed from a dough, batter, paste, cookie, biscuit, cake, sponge, scone, mousse, pudding, custard, yogurt, frozen yogurt, ice cream, gelato, sorbet, sherbet, panna cotta, fudge, jelly, jam, or a combination thereof. In certain cases, the first phase may include a baked dough, cookie, bread, cake, biscuit, scone, pastry, pie, brownie, croissant, cheesecake, batter, paste, mousse, pudding, custard, yogurt, frozen yogurt, ice cream, gelato, funnel cake, sorbet, sherbet, panna cotta, fudge, or a combination thereof. In certain cases, the second phase may be formed from nougat, fruit, dried fruit, Funfetti®, marshmallow, biscuit, cookie, cookie dough, jam, preserve, marshmallow, buttercream, meringue, praline, icing sugar, sugar, cocoa, cocoa powder, nuts, caramel, caramelized nuts, caramelized fruit, condensed milk, evaporated milk, sauce, syrup, frosting, glaze, fondant, candy bar, hard candy, cream, chocolate confectionery, peanut butter confectionery, mint confectionery, butterscotch confectionery, or combinations thereof. In certain cases, the fruit may include fresh fruit or dried fruit.

[0019] In certain cases, the second phase may comprise nougat, fruit, dried fruit, Funfetti®, marshmallows, biscuits, cookies, cookie dough, jam, preserves, marshmallows, buttercream, meringue, praline, icing sugar, sugar, cocoa, cocoa powder, nuts, caramel, caramelized products such as caramelized nuts or caramelized fruit, condensed milk, evaporated milk, sauce, syrup, frosting, glaze, fondant, candy bar, hard candy, cream, chocolate confectionery, peanut butter confectionery, mint confectionery, butterscotch confectionery, or combinations thereof. In certain cases, the fruit may comprise fresh fruit or dried fruit.

[0020] In certain cases, the food product may be a cake, cupcake, cheesecake, cookie, croissant, cronut, brownie, brookie, pie, cobbler, pastry, round bun, scone, bread, roll, Danish pastry, donut, torte, muffin, cupcake, milkshake, ice cream, frozen yogurt, custard, gelato, waffle, pancake, jam, jelly, macaroon, tart, kouign amann, duffin, pecan, madeleine, kouglof, beignets, brioche, bundt cake, funnel cake, panna cotta, fudge, scone, or combination thereof. In certain cases, the food product may be substantially free of high-intensity sweeteners. In certain cases, the first phase may be substantially free of high-intensity sweeteners. In certain cases, the second phase may be substantially free of high-intensity sweeteners. In certain cases, the food product may be substantially free of polyols. In certain cases, the first phase may be substantially free of polyols. In certain cases, the second phase may be substantially free of polyols. In certain cases, the second phase may comprise glucose, fructose, galactose, sucrose, maltose, lactose, or a combination thereof.

[0021] In certain cases, monosaccharides, disaccharides, or both may be less than 10% by dry weight of the first phase. In certain cases, monosaccharides, disaccharides, or both may be less than 5%, less than 4%, less than 3%, less than 2.5%, less than 2%, or less than 1% by dry weight of the first phase. In certain cases, the first phase may be substantially free of monosaccharides, disaccharides, or both. In certain cases, the first phase may be substantially free of glucose, fructose, galactose, sucrose, maltose, and lactose. In certain cases, the first phase may comprise at least 1% by dry weight of at least one type of oligosaccharide. In certain cases, the first phase may comprise at least 2.5%, at least 5%, at least 10%, at least 12.5%, or at least 15% by dry weight of at least one type of oligosaccharide.

[0022] In certain cases, at least one type of oligosaccharide may comprise cellooligosaccharides with a DP of 2 to 6. In certain cases, at least one type of oligosaccharide may comprise xylooligosaccharides with a DP of 2 to 12. In certain cases, at least one type of oligosaccharide may comprise mixed-linkage glucan oligosaccharides with a DP of 2 to 5. In certain cases, at least one type of oligosaccharide may comprise mannooligosaccharides with a DP of 2 to 12. In certain cases, at least one type of oligosaccharide may comprise xyloglucan oligosaccharides with a DP of 4 to 12. In certain cases, at least one type of oligosaccharide may comprise cellooligosaccharides and xylooligosaccharides. In certain cases, at least one type of oligosaccharide may comprise cellooligosaccharides and mannooligosaccharides. In certain cases, cellooligosaccharides comprise at least 10% by dry weight, at least 15% by dry weight, at least 20% by dry weight, at least 25% by dry weight, or at least 30% by dry weight of the foodstuff. In certain cases, cellooligosaccharides comprise more than 50%, more than 60%, more than 70%, more than 80%, or more than 90% cellobiose. In certain cases, xylooligosaccharides may comprise at least 10% by dry weight, at least 15% by dry weight, at least 20% by dry weight, at least 25% by dry weight, or at least 30% by dry weight of the foodstuff.

[0023] In certain cases, xylooligosaccharides may comprise more than 30%, more than 40%, more than 50%, more than 70%, or more than 75% xylobiose. In certain cases, mannooligosaccharides may comprise at least 10% by dry weight, at least 15% by dry weight, at least 20% by dry weight, at least 25% by dry weight, or at least 30% by dry weight of the foodstuff. In certain cases, mannooligosaccharides may comprise more than 30%, more than 40%, more than 50%, more than 70%, or more than 75% disaccharides. In certain cases, xylooligosaccharides may comprise xylooligosaccharides with one or more side chain branches. In certain cases, the one or more side chain branches may comprise glucuronosyl side chain branches, methylglucuronosyl side chain branches, arabinosyl side chain branches, or a combination thereof. In certain cases, the xylooligosaccharides may comprise xylose and arabinose monomers in a ratio of 20:1 to 2:1, 18:1 to 4:1, or 16:1 to 6:1. In certain cases, the mannooligosaccharides may constitute at least 10% by dry weight, at least 15% by dry weight, at least 20% by dry weight, at least 25% by dry weight, or at least 30% by dry weight of the foodstuff.

[0024] In certain cases, the mixed linkage glucan oligosaccharides may comprise at least 10% by dry weight, at least 15% by dry weight, at least 20% by dry weight, at least 25% by dry weight, or at least 30% by dry weight of the foodstuff. In certain cases, the xyloglucan oligosaccharides may comprise at least 10% by dry weight, at least 15% by dry weight, at least 20% by dry weight, at least 25% by dry weight, or at least 30% by dry weight of the foodstuff. In certain cases, the second phase may comprise at least 1% by dry weight, at least 2% by dry weight, at least 3% by dry weight, at least 5% by dry weight, at least 8% by dry weight, at least 10% by dry weight, or at least 15% by dry weight of monosaccharides, disaccharides, or both.

[0025] In certain cases, the second phase may comprise glucose. In certain cases, the second phase may comprise fructose. In certain cases, the second phase may comprise sucrose. In certain cases, the second phase may comprise galactose. In certain cases, the second phase may comprise maltose. In certain cases, the second phase may comprise lactose. In certain cases, the second phase may comprise less than 10%, 5%, 2%, or 1% of at least one type of oligosaccharide. In certain cases, the second phase may be substantially free of at least one type of oligosaccharide.

[0026] In certain cases, the food product may include phenolic compounds. In certain cases, the phenolic compounds may include lignin, lignin degradation products, ferulic acid, ferulic acid derivatives, or any combination thereof. In certain cases, the first phase may include phenolic compounds. In certain cases, the second phase may be substantially free of phenolic compounds. In certain cases, the first phase may further include oil, flour, eggs, margarine, butter, shortening, baking soda, baking powder, yeast, or cornstarch. In certain cases, the second phase may further include palm oil, cocoa butter, butter, shortening, margarine, milk, or cream.

[0027] In certain cases, at least one type of oligosaccharide or at least two types of oligosaccharides in the first phase can be in amorphous form. In certain cases, the monosaccharides, disaccharides, or both in the second phase can be in crystalline or semi-crystalline form. In certain cases, at least one type of oligosaccharide or at least two types of oligosaccharides in the first phase are in amorphous form, and the monosaccharides, disaccharides, or both in the second phase can be in crystalline or amorphous form.

[0028] In various cases, the food product may include a first phase comprising cellooligosaccharides with a degree of polymerization (DP) of 2 to 6 and xylooligosaccharides with a DP of 2 to 12; and a second phase comprising glucose, fructose, galactose, sucrose, maltose, lactose, or a combination thereof.

[0029] In some cases, a method of preparing a food product may include providing a first phase comprising at least one type of oligosaccharide selected from cellooligosaccharides having a degree of polymerization (DP) of 2 to 6; xylooligosaccharides having a DP of 2 to 12; mannooligosaccharides having a DP of 2 to 12; mixed linkage glucan oligosaccharides having a DP of 2 to 5; and xyloglucan oligosaccharides having a DP of 4 to 12; and providing a second phase comprising monosaccharides, disaccharides, or both; and mixing, combining, linking, and / or coating the first and second phases together.

[0030] In some cases, after combining the first and second phases, the food product may be baked, cooked, grilled, sautéed, frozen, heated, or otherwise processed. In some cases, the first and second phases may be physically attached together in the food product. In some cases, the first and second phases may not be physically attached together in the food product. In some cases, the first phase may be different from the second phase. In some cases, the average density of the first phase may be lower than the average density of the second phase. In some cases, the average density of the second phase may be at least 1.5, 2, 5, or 10 times higher than the average density of the first phase. In some cases, the average density of the second phase may be lower than the average density of the first phase. In some cases, the average density of the first phase may be at least 1.5, 2, 5, or 10 times higher than the average density of the second phase.

[0031] In some cases, the average sweetness level of the first phase may be lower than the average sweetness level of the second phase. In some cases, the sweetness level may be the subject's perception of sweetness. In some cases, the second phase may be at least 1.5 times, 2 times, 5 times, or 10 times sweeter than the first phase. In some cases, the volume of the first phase in the food product may be 1.5 times, 2 times, 5 times, or 10 times larger than the second phase. In some cases, the mass of the first phase in the food product may be 1.5 times, 2 times, 5 times, or 10 times larger than the mass of the second phase.

[0032] In some cases, the first phase may comprise dough, batter, paste, mousse, pudding, custard, yogurt, frozen yogurt, ice cream, gelato, sorbet, sherbet, panna cotta, fudge, or a combination thereof. In some cases, the second phase may comprise fruit, syrup, frosting, glaze, fondant, candy bar, hard candy, cream, chocolate confectionery, peanut butter confectionery, mint confectionery, butterscotch confectionery, or a combination thereof. In some cases, the fruit may comprise fresh fruit or dried fruit.

[0033] In some cases, the second phase may comprise fruit, syrup, frosting, glaze, fondant, candy bar, hard candy, cream, chocolate confection, peanut butter confection, mint confection, butterscotch confection, or combinations thereof. In some cases, the fruit may comprise fresh fruit or dried fruit.

[0034] In some cases, the food item may be a cake, cupcake, cheesecake, cookie, croissant, cronut, brownie, brookie, pie, cobbler, pastry, round bun, scone, bread, roll, Danish, donut, torte, muffin, cupcake, milkshake, ice cream, frozen yogurt, custard, gelato, waffle, pancake, jam, jelly, macaroon, tart, kouign amann, duffin, pecan, madeleine, kouglof, beignets, brioche, bundt cake, funnel cake, panna cotta, fudge, scone, or a combination thereof.

[0035] In some cases, the food product may be substantially free of high-intensity sweeteners. In some cases, the food product may be substantially free of polyols. In some cases, the food product may include a polysaccharide, and the polysaccharide may be a cellulosic polysaccharide, a hemicellulosic polysaccharide, a polysaccharide derivative, or a polysaccharide aggregate. In some cases, the polysaccharide may be a cellulosic polysaccharide. In some cases, the hemicellulosic polysaccharide may be a xylan. In some cases, the polysaccharide derivative may be carboxymethylcellulose. In some cases, the polysaccharide aggregate may be undigested lignocellulosic material.

[0036] In some cases, the food product may contain less than 15% polysaccharide by dry weight. In some cases, the first phase may contain less than 15% polysaccharide by dry weight. In some cases, the second phase may be substantially free of polysaccharide. In some cases, the first phase may be substantially free of high-intensity sweeteners. In some cases, the second phase may be substantially free of high-intensity sweeteners. In some cases, the first phase may be substantially free of polyols. In some cases, the second phase may be substantially free of polyols.

[0037] In some cases, the second phase may contain glucose, fructose, galactose, sucrose, maltose, lactose, or a combination thereof. In some cases, monosaccharides, disaccharides, or both may be less than 10% by dry weight of the first phase. In some cases, monosaccharides may be less than 5%, less than 4%, less than 3%, less than 2.5%, less than 2%, or less than 1% by dry weight of the first phase. In some cases, the first phase may be substantially free of monosaccharides, disaccharides, or both.

[0038] In some cases, the first phase may be substantially free of glucose, fructose, galactose, sucrose, maltose, and lactose. In some cases, the first phase may comprise at least one type of oligosaccharide at at least 1% by dry weight. In some cases, the first phase may comprise at least one type of oligosaccharide at at least 2.5%, at least 5%, at least 10%, at least 12.5%, or at least 15% by dry weight. In some cases, the at least one type of oligosaccharide may comprise cello-oligosaccharides with a DP of 2 to 6. In some cases, the at least two types of oligosaccharides may comprise xylo-oligosaccharides with a DP of 2 to 12. In some cases, the at least one type of oligosaccharide may comprise mixed-linkage glucan oligosaccharides with a DP of 2 to 5. In some cases, the at least one type of oligosaccharide may comprise manno-oligosaccharides with a DP of 2 to 12. In some cases, at least one type of oligosaccharides may comprise xyloglucan oligosaccharides having a DP of 4 to 12. In some cases, at least one type of oligosaccharides may comprise cellooligosaccharides and xylooligosaccharides. In some cases, at least one type of oligosaccharides may comprise cellooligosaccharides and mannooligosaccharides.

[0039] In some cases, cellooligosaccharides may comprise at least 10% by dry weight, at least 15% by dry weight, at least 20% by dry weight, at least 25% by dry weight, or at least 30% by dry weight of the foodstuff. In some cases, cellooligosaccharides may comprise more than 50%, more than 60%, more than 70%, more than 80%, or more than 90% cellobiose. In some cases, xylooligosaccharides may comprise at least 10% by dry weight, at least 15% by dry weight, at least 20% by dry weight, at least 25% by dry weight, or at least 30% by dry weight of the foodstuff. In some cases, xylooligosaccharides may comprise xylooligosaccharides having one or more side chain branches. In some cases, the one or more side chain branches may comprise glucuronosyl side chain branches, methylglucuronosyl side chain branches, arabinosyl side chain branches, or a combination thereof. In some cases, the xylooligosaccharides may comprise xylose and arabinose monomers in a ratio of 20:1 to 2:1, 18:1 to 4:1, or 16:1 to 6:1. In some cases, the mannooligosaccharides may constitute at least 10% by dry weight, at least 15% by dry weight, at least 20% by dry weight, at least 25% by dry weight, or at least 30% by dry weight of the foodstuff.

[0040] In some cases, the mixed linkage glucan oligosaccharides may comprise at least 10% by dry weight, at least 15% by dry weight, at least 20% by dry weight, at least 25% by dry weight, or at least 30% by dry weight of the foodstuff. In some cases, the xyloglucan oligosaccharides may comprise at least 10% by dry weight, at least 15% by dry weight, at least 20% by dry weight, at least 25% by dry weight, or at least 30% by dry weight of the foodstuff. In some cases, the second phase may comprise at least 1% by dry weight, at least 2% by dry weight, at least 3% by dry weight, at least 5% by dry weight, at least 8% by dry weight, at least 10% by dry weight, or at least 15% by dry weight of monosaccharides, disaccharides, or both.

[0041] In some cases, the second phase may include glucose. In some cases, the second phase may include fructose. In some cases, the second phase may include sucrose. In some cases, the second phase may include galactose. In some cases, the second phase may include maltose. In some cases, the second phase may include lactose. In some cases, the second phase may include less than 10%, 5%, 2%, or 1% of at least one type of oligosaccharide. In some cases, the second phase may be substantially free of at least one type of oligosaccharide. In some cases, the food product may include phenolic compounds. In some cases, the phenolic compounds may include lignin, lignin degradation products, ferulic acid, ferulic acid derivatives, or any combination thereof. In some cases, the first phase may include phenolic compounds. In some cases, the second phase may be substantially free of phenolic compounds.

[0042] In some cases, the first phase may further comprise oil, flour, eggs, margarine, butter, shortening, baking soda, baking powder, yeast, or cornstarch, and in some cases, the second phase may further comprise palm oil, cocoa butter, butter, shortening, margarine, milk, or cream.

[0043] 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 of which: [Brief explanation of the drawings]

[0044] [Figure 1] Figure 1 illustrates the perceived sweetness of sandwich cookies (biscuits) made with a batter containing oligosaccharides, lacking sucrose, and containing an icing made with sucrose, compared to cookies made with batters containing various levels of sucrose. Data are the mean + / - standard error of four measurements.

[0045] [Figure 2] Figure 2 illustrates the perceived sweetness of chocolate chip muffins made with batters containing oligosaccharides, lacking sucrose, and containing chocolate chips made with sucrose, compared to muffins made with batters containing various levels of sucrose. Data are the mean + / - standard error of four measurements.

[0046] [Figure 3] Figure 3 illustrates the perceived sweetness of blueberry muffins made with a batter containing oligosaccharides, lacking sucrose, and containing blueberries with natural sugars compared to muffins made with batters containing various levels of sucrose. Data are the mean + / - standard error of four determinations.

[0047] [Figure 4] Figure 4 illustrates the perceived sweetness of cranberry muffins made with a batter containing oligosaccharides, lacking sucrose, and containing cranberries with natural sugars, compared to muffins made with batters containing various levels of sucrose. Data are the mean + / - standard error of four measurements.

[0048] [Figure 5] Figure 5 illustrates the perceived sweetness of jam layer cakes made with batters containing natural sugars, lacking sucrose, containing oligosaccharides, and jam made with sucrose, compared to cakes made with batters containing various levels of sucrose. Data are the mean + / - standard error of four measurements.

[0049] [Figure 6]Figure 6 shows HPLC traces illustrating the sugars comprising the xylooligosaccharide composition (top) and cellooligosaccharide composition (bottom) used to make the oligosaccharide mixture. The oligosaccharide mixture contains 45% (w / w) xylooligosaccharides, 40% (w / w) cellooligosaccharides, and 15% (w / w) microcrystalline cellulose.

[0050] [Figure 7] FIG. 7 shows a food product comprising a cookie (biscuit) as the oligosaccharide-containing phase and a chocolate topping as the sugar-containing phase according to an embodiment of the present disclosure.

[0051] [Figure 8] FIG. 8 shows a food product comprising cookies (biscuits) as the oligosaccharide-containing phase interspersed with chocolate chips as the sugar-containing phase according to an embodiment of the present disclosure.

[0052] [Figure 9] FIG. 9 shows a food product comprising a shortbread cookie (biscuit) as the oligosaccharide-containing phase and a fruit jam topping as the sugar-containing phase according to an embodiment of the present disclosure.

[0053] [Figure 10] FIG. 10 shows a food product comprising vegan cookies as an oligosaccharide-containing phase studded with sultanas as a sugar-containing phase according to an embodiment of the present disclosure.

[0054] [Figure 11] FIG. 11 shows a food product comprising cookies as an oligosaccharide-containing phase interspersed with sultanas as a sugar-containing phase according to an embodiment of the present disclosure.

[0055] [Figure 12] FIG. 12 shows a food product comprising carrot cupcakes as a first oligosaccharide-containing phase and a cream cheese topping as a sugar-containing phase according to an embodiment of the present disclosure.

[0056] [Figure 13]FIG. 13 shows a food product comprising chocolate orange cake as the oligosaccharide-containing phase and ganache as the sugar-containing phase according to an embodiment of the present disclosure.

[0057] [Figure 14] FIG. 14 shows a food product comprising cake as a first oligosaccharide-containing phase, strawberry as a sugar-containing phase, and mascarpone cream as a second oligosaccharide-containing phase according to an embodiment of the present disclosure.

[0058] [Figure 15] FIG. 15 shows a food product comprising granola as the oligosaccharide-containing phase and berries as the sugar-containing phase according to an embodiment of the present disclosure.

[0059] [Figure 16] FIG. 16 shows a food product comprising an almond butter granola bar as the oligosaccharide-containing phase and chocolate chips as the sugar-containing phase according to an embodiment of the present disclosure.

[0060] [Figure 17] FIG. 17 illustrates a food product comprising an oat bar layer as the oligosaccharide-containing phase and dates blended as the sugar-containing phase according to an embodiment of the present disclosure.

[0061] [Figure 18] FIG. 18 shows a food product comprising mascarpone cream as the oligosaccharide-containing phase and ladyfinger cookies as the sugar-containing phase according to an embodiment of the present disclosure.

[0062] [Figure 19] FIG. 19 shows a food product comprising custard as the oligosaccharide-containing phase and raspberry as the sugar-containing phase according to an embodiment of the present disclosure.

[0063] [Figure 20] FIG. 20 shows a food product comprising panna cotta as the oligosaccharide-containing phase and caramel syrup as the sugar-containing phase according to an embodiment of the present disclosure.

[0064] [Figure 21A] FIG. 21A shows ice cream made with oligosaccharides according to an embodiment of the present disclosure.

[0065] [Figure 21B] FIG. 21B shows a food product comprising ice cream as the oligosaccharide-containing phase and chocolate chips as the sugar-containing phase according to an embodiment of the present disclosure.

[0066] [Figure 22] FIG. 22 shows a food product comprising cookies (biscuits) as the oligosaccharide-containing phase and chocolate chips as the sugar-containing phase according to an embodiment of the present disclosure. DETAILED DESCRIPTION OF THE INVENTION

[0067] Detailed Description Described herein are multi-phase food products that may have a low calorie content but have a perceived sweetness that may be at least approximately equivalent to that of high-calorie, sugary food products. The types of food products contemplated herein are food products that are typically baked, manufactured, mixed, frozen, and / or processed using naturally occurring or extracted monosaccharides and / or disaccharides, such as glucose or sucrose. Multi-phase food products may include, for example, frosted cakes, chocolate chip cookies, oatmeal raisin cookies, sandwich cookies, blueberry muffins, cream-filled pastries, etc. By utilizing multiple phases, food products can be created that have a low calorie content but have the perceived sweetness of sugary food products.

[0068] In accordance with the disclosure provided herein, one phase, such as a cake, may contain a low-calorie sweetener such as an oligosaccharide that replaces the normally used monosaccharide and / or disaccharide sugars / sweeteners, while another phase, such as the cake frosting, contains sucrose, which is commonly used in most recipes. Often, the high-calorie sugar-containing phase is a minor component by volume and / or mass of the food product (e.g., frosting, icing, chocolate chips, or fruit), while the oligosaccharide-containing phase constitutes a major component by volume and / or mass of the food product (e.g., cake or cookie).

[0069] As used herein, "food" and "foodstuff" generally refer to any item that is intended for consumption, 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.

[0070] As used herein, "functional food" generally refers to any composition that is introduced into a human or other animal, whether by ingestion, injection, absorption, or any other method, for the purpose of providing nutrition to the human or other animal. Such functional food use may take the form of a fiber-added beverage, a prebiotic additive, a pill or other capsule, or any other suitable use.

[0071] 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 be any combination of For example, it may contain any number of α- or β-linked glycosidic bonds in any manner, and any combination of monomer types such as glucose, glucosamine, mannose, xylose, galactose, fucose, fructose, glucuronic acid, arabinose, or derivatives thereof, such as any combination of the above monomers decorated with acetyl or other groups. Polysaccharides may be cellulosic or hemicellulosic polymers. Hemicellulosic polymers are contemplated to include xylan, glucuronoxylan, arabinoxylan, glucomannan, and xyloglucan. In some embodiments, the preferred cellulosic polymer is cellulose.

[0072] 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.

[0073] 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 the saccharide by the number of backbone residues.

[0074] As used herein, "saccharide" generally refers to any polysaccharide and / or oligosaccharide, e.g., monosaccharide and / or disaccharide.

[0075] 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.

[0076] 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.

[0077] 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.

[0078] 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.

[0079] 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.

[0080] 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.

[0081] 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.

[0082] As used herein, "cellulose" generally refers to a polysaccharide of glucose residues linked by β-1,4-glycosidic bonds, and its derivatives. "Xylan" 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" refers to a polysaccharide composed of glucose residues linked by β-1,3-glycosidic and β-1,4-glycosidic bonds. "Mannan" refers to a polysaccharide composed of more than 40% mannose residues, optionally containing glucose and / or galactose residues. "Chitin" or "chitosan" refers to a polysaccharide composed of glucosamine and / or N-acetyl-glucosamine residues.

[0083] The term "about," as used herein, can mean within a range of 1 or more than 1 standard deviation. Alternatively, "about" can mean a range of up to 10%, up to 5%, or up to 1% from a given value. For example, about can mean up to ±10%, up to ±9%, up to ±8%, up to ±7%, up to ±6%, up to ±5%, up to ±4%, up to ±3%, up to ±2%, or up to ±1% from a given value.

[0084] As used herein, "high-intensity sweetener" generally refers to a sweet component that possesses a sweetness perceived as several times sweeter than sucrose. High-intensity sweeteners include saccharin, aspartame, acesulfame potassium (Ace-K), sucralose, neotame, and advantame. High-intensity sweeteners also include extracts such as steviol glycosides obtained from the leaves of the stevia plant (Stevia rebaudiana (Bertoni) Bertoni) and extracts obtained from Siraitia grosvenorii Swingle fruit (also known as Luo Han Guo or monk fruit).

[0085] As used herein, the term "sugar alcohol" generally refers to a polyol sweetener. Common sugar alcohols used to sweeten foods include sorbitol, xylitol, and lactitol. As used herein, the term "polyol" generally refers to a polyol sweetener, such as a sugar alcohol. Common polyols used to sweeten foods include erythritol, sorbitol, xylitol, and lactitol.

[0086] As used herein with respect to sugar alcohols, polyols, or intense sweeteners, the term "substantially free" generally refers to an amount of sugar alcohols, polyols, or intense sweeteners that is less than the amount that contributes to the perceived sweetness of the food product to which they are added. Generally, food products that are substantially free of intense sweeteners or polyols have trace amounts or less. For example, a first phase, a second phase, or a component (e.g., of a food product) may have less than 5%, 4.5%, 4%, 3.5%, 3%, 2.5%, 2%, 1.5%, 1%, 0.9%, 0.8%, 0.7%, 0.6%, 0.5%, 0.4%, 0.3%, 0.2%, 0.1%, 0.01%, 0.001%, or 0.0001% of sugar alcohols, polyols, or intense sweeteners by dry weight. In another example, a first phase, second phase, or component (e.g., of a food product) may have less than 5%, 4.5%, 4%, 3.5%, 3%, 2.5%, 2%, 1.5%, 1%, 0.9%, 0.8%, 0.7%, 0.6%, 0.5%, 0.4%, 0.3%, 0.2%, 0.1%, 0.01%, 0.001%, or 0.0001% oligosaccharides by dry weight.

[0087] Introduction Described herein are multi-phase food products that can include at least two phases. The first phase can be the primary phase of the food product. In some examples, the first phase can provide bulk, a base, and / or structure to the food product. For example, the first phase can be a dough, batter, pudding, custard, yogurt, ice cream, sorbet, sherbet, gelato, or another suitable primary component of the food product. The first phase is described in more detail below. The second phase can be a secondary phase of the food product. The second phase can provide a contrasting flavor, texture, and / or color to the food product. That is, the flavor, texture, and / or color of the second phase can be different from the flavor, texture, and / or color of the first phase. The first phase can hold and / or support the second phase. In various examples, the second phase can be an add-on or an add-on that combines or combines with the first phase to form a food product. For example, the second phase can be fresh fruit, dried fruit, chocolate chips, icing, frosting, candy pieces, syrup, or another suitable secondary component of a food product. In other words, the second phase can be dispersed throughout the first phase, disposed within the first phase, and / or disposed within at least a portion of the first phase.

[0088] In some cases, the first phase may be greater in volume and / or mass than the second phase. For example, in an embodiment in which the food product is a chocolate chip cupcake, the first phase may be baked batter and the second phase may be chocolate chips. As a portion of the total volume and / or mass of the chocolate chip cupcake, the baked batter may be a greater portion of the total volume and / or mass than the chocolate chips of the chocolate chip cupcake. In addition, in certain embodiments, the food product may include additional phases, such as a third, fourth, fifth, sixth, seventh, eighth, or more phases. For example, vanilla ice cream in which chocolate syrup and caramel syrup are mixed in the ice cream may include a first phase (ice cream), a second phase (chocolate syrup), and a third phase (caramel syrup).

[0089] The terms first phase and second phase (and related terms, e.g., third phase, fourth phase, etc.) are used for convenience throughout this disclosure. In any of the embodiments provided herein, unless expressly indicated otherwise, characteristics, constituents, or features of the first phase may apply to the second phase, and vice versa (the same applies to other phases provided herein). For example, in some embodiments, the first phase may have a larger volume and / or mass than the second phase, while in some other embodiments, the second phase may have a larger volume and / or mass than the first phase.

[0090] Furthermore, the transition between the first and second phases of the food product may be gradual. In other words, the transition need not be sudden. During preparation, baking, and / or resting of the food product for a period of time, the first phase may at least partially replace the second phase or migrate into at least a portion of the second phase, or vice versa. Thus, a transition zone may exist between the first and second phases. For example, in one embodiment, the food product is a chocolate chip cupcake, one or more chocolate chips forming the second phase may at least partially melt during baking of the chocolate chip cupcake. Thus, at least a portion of the one or more chocolate chips may infiltrate a portion of the first phase, e.g., into a portion of the first phase or into a portion of the first phase adjacent to the second phase. In other words, a portion of the second phase may melt, ooze, soak, or otherwise penetrate into a portion of the first phase, or vice versa.

[0091] A phase can be a distinct or substantially distinct component of a food product that is a mixture of one or more basic components of the phase. In other words, a phase can be a distinct domain having one or more distinct characteristics, components, or features (e.g., distinct volume, mass, melting temperature, etc.) relative to or compared to another phase. For example, a first phase can have a first distinct melting temperature and a second phase can have a second distinct melting temperature, where the first distinct melting temperature is different from the second distinct melting temperature.

[0092] A phase generally is not an individual base ingredient of a phase, e.g., eggs, flour, sweetener, milk, cream, etc., but rather a mixture of one or more such base ingredients, e.g., dough, batter, or ice cream, whether baked, frozen, or at room temperature. A phase may also include naturally occurring ingredients that are not a mixture of base ingredients and are typically added (e.g., added in whole or substantially in whole) to baked products. Such ingredients include fresh fruit, dried fruit, extracts, syrup, jam, jelly, compote, preserves, nuts, and / or candied nuts, which add desirable flavor, texture, and / or color to food products. Generally, a phase may be palatable to humans, but the base ingredient itself may not be palatable. For example, unbaked cookie dough or cake without icing is typically consumed by humans, whereas raw eggs, flour, and / or sweeteners may not be consumed by humans. The phases may include, but are not limited to, dough, batter, paste, mousse, pudding, custard, yogurt, frozen yogurt, ice cream, gelato, sorbet, sherbet, panna cotta, fudge, fruit, syrup, icing, frosting, glaze, fondant, candy bar, hard candy, toffee, cream, peanut butter, almond butter, cashew butter, candy nuts, hazelnut chocolate spread, chocolate confectionery, peanut butter confectionery, mint confectionery, or butterscotch confectionery. Other suitable phases are also within the scope of this disclosure.

[0093] Alternatively, food products are described herein in which a single phase comprises two or more different sweetening components. Such sweetening components may include an oligosaccharide component and a monosaccharide and / or disaccharide component.

[0094] polyphasic groceries Food products described herein are food products generally considered to be sweets, desserts, candies, or breakfast items, including, by non-limiting example, cake, cupcake, cheesecake, cookie, croissant, cronut, brownie, brookie, pie, cobbler, pastry, round bun, scone, bread, roll, danish, donut, torte, muffin, cupcake, milkshake, ice cream, frozen yogurt, custard, gelato, waffle, pancake, jam, jelly, macaroon, tart, kouign amann, duffin, pecan, madeleine, kouglof, beignets, brioche, bundt cake, funnel cake, panna cotta, fudge, scone, or combinations thereof.

[0095] The food products described herein can be frozen, baked, fried, boiled, or otherwise suitably prepared for human consumption. The food products described herein can also be pre-made or pre-mixed and only require baking or cooking by the end consumer. For example, a pre-made cake batter or cookie dough is provided to the consumer that only requires baking. Similarly, boxed mixes, which generally require the addition of one or more wet ingredients, such as oil, butter, milk, cream, or eggs, are contemplated. Similarly, whole frozen or refrigerated food products that require thawing and / or heating by the consumer before consumption are contemplated.

[0096] In one aspect, a multi-phase food product having at least a first phase and a second phase can include the second phase mixed with the first phase. In certain embodiments, the second phase can be mixed heterogeneously into the first phase or into a portion of the first phase. In certain embodiments, the second phase can be mixed homogeneously into the first phase. In these aspects, the second phase, or portions of the second phase, can maintain its essential characteristics, such as blueberries in a blueberry muffin or chocolate chips in a chocolate chip cookie. Additional phases can also be mixed to result in a food product containing a third, fourth, fifth, sixth, seventh, or eighth phase. Any one or more of these phases can be mixed heterogeneously or homogeneously into the first phase.

[0097] In another aspect, the second phase of the multi-phase food product can function as a filling, icing, and / or frosting. In certain embodiments, the second phase can be disposed on or around the first phase or a portion of the first phase, such as an iced and / or frosted cake. When the second phase is disposed on top of the first phase, the second phase can completely or partially coat the first phase, completely or partially cover the top of the first phase, or completely or partially cover the top and sides of the first phase. In certain embodiments, the second phase can be disposed within the first phase, such as a pie or a jelly- or cream-filled pastry. In certain embodiments, the second phase can be disposed between two phases, such as a layered cake with frosting disposed between the layers. Additional phases can also be disposed on or within the first phase, resulting in a food product containing a third, fourth, fifth, sixth, seventh, or eighth phase. Any one or more of these phases can be disposed within, completely or partially surrounding, completely or partially on top of, completely or partially on top of and to the sides of, or between any one or more phases.

[0098] In some cases, a phase (e.g., a first phase, a second phase, a third phase, etc.) may be comprised of components or ingredients that are mixed prior to combining two (or more) phases into a food product (e.g., a final product or final multi-phase product) in a production process. In certain cases, the phases may be heated, cooked, baked, boiled, sautéed, cooled, or otherwise treated prior to combining into a final product in a production process. In various cases, the phases may be physically attached together in the final product. In some cases, the phases may not be physically attached together in the final product (e.g., muesli may include different phases that are not attached together). In certain cases, the phases may fuse at the interface between one phase and another, for example, during baking of the final product (e.g., when chocolate chips partially melt into at least a portion of the surrounding cookie dough during baking).

[0099] In some embodiments, the first phase may be a fat-based composition, a water-based composition, or a bakery composition. In certain embodiments, the second phase may be a fat-based composition, a water-based composition, or a bakery composition. A fat-based composition may refer to a composition in which the main component, in which sugar or oligosaccharides are dispersed, is fat. Examples of fat-based compositions may include chocolate, ice cream, cream, and cheese. A water-based composition may refer to a composition in which the main component, in which sugar or oligosaccharides are dispersed, is water (e.g., the main component is aqueous). Examples of water-based compositions may include fruit, compote, drizzle, sauce, and icing. A bakery composition may refer to a composition made from dough or batter, and is typically prepared by baking. Examples of bakery compositions may include bread, cookies, cakes, donuts, and pastries.

[0100] In some cases, the second phase may be substantially uniformly dispersed throughout the food product. In certain cases, the first phase may be non-uniformly dispersed throughout the food product. In various cases, the first phase may be non-uniformly dispersed throughout the first phase. In some cases, the first phase may be disposed on a portion of the exterior surface of the second phase. In certain cases, the first phase may be coated on a portion of the exterior surface of the second phase.

[0101] In some embodiments, the second phase may be disposed on a portion of the exterior surface of the food product. The second phase may be coated on a portion of the exterior surface of the food product. The second phase may be disposed within a portion of the first phase. The second phase may be disposed within a portion of the food product.

[0102] In certain embodiments, the first phase may be disposed on a portion of the exterior surface of the food product. The first phase may be coated on a portion of the exterior surface of the food product. The first phase may be disposed within a portion of the second phase. The first phase may be disposed within a portion of the food product.

[0103] In various embodiments, in the food product, the volume of the first phase may be greater than the volume of the second phase. In the food product, the volume of the first phase may be 1.5 times, 2 times, 5 times, or 10 times greater than the volume of the second phase. In the food product, the volume of the second phase may be greater than the volume of the first phase. In the food product, the volume of the second phase may be 1.5 times, 2 times, 5 times, or 10 times greater than the volume of the first phase.

[0104] In some embodiments, in the food product, the mass of the first phase may be greater than the mass of the second phase. In the food product, the mass of the first phase may be 1.5 times, 2 times, 5 times, or 10 times greater than the second phase. In the food product, the mass of the second phase may be greater than the mass of the first phase. In the food product, the mass of the second phase may be 1.5 times, 2 times, 5 times, or 10 times greater than the first phase.

[0105] The different phases of the multi-phase food product can be distinguished based on the sweetness of each phase (e.g., sweetness as perceived by a human consumer). In certain embodiments, the average sweetness of a first phase may be greater than the average sweetness of a second phase. In certain embodiments, the average sweetness of a first phase may be at least about 1.5 times, at least about 2 times, at least about 3 times, at least about 4 times, at least about 5 times, at least about 6 times, at least about 7 times, at least about 8 times, at least about 9 times, or at least about 10 times greater than the average sweetness of a second phase. In certain embodiments, the average sweetness of a second phase may be greater than the average sweetness of a first phase. In certain embodiments, the average sweetness of a second phase may be at least about 1.5 times, at least about 2 times, at least about 3 times, at least about 4 times, at least about 5 times, at least about 6 times, at least about 7 times, at least about 8 times, at least about 9 times, or at least about 10 times greater than the average sweetness of a first phase. In various embodiments, the average sweetness of the first phase may be stronger than the average sweetness of the second phase. In some embodiments, the average sweetness of the first phase may be at least 1.5 times, at least 2 times, at least 3 times, at least 4 times, at least 5 times, at least 6 times, at least 7 times, at least 8 times, at least 9 times, or at least 10 times stronger than the average sweetness of the second phase. In certain embodiments, the average sweetness of the second phase may be stronger than the average sweetness of the first phase. In certain embodiments, the average sweetness of the second phase may be at least 1.5 times, at least 2 times, at least 3 times, at least 4 times, at least 5 times, at least 6 times, at least 7 times, at least 8 times, at least 9 times, or at least 10 times stronger than the average sweetness of the first phase.

[0106] The different phases of the multi-phase food product can be distinguished based on the density of each phase. In certain embodiments, the average density of the first phase may be higher than the average density of the second phase. In certain embodiments, the average density of the first phase may be at least about 1.5 times, at least about 2 times, at least about 3 times, at least about 4 times, at least about 5 times, at least about 6 times, at least about 7 times, at least about 8 times, at least about 9 times, or at least about 10 times higher than the average density of the second phase. In certain embodiments, the average density of the second phase may be at least about 1.5 times, at least about 2 times, at least about 3 times, at least about 4 times, at least about 5 times, at least about 6 times, at least about 7 times, at least about 8 times, at least about 9 times, or at least about 10 times higher than the average density of the first phase.

[0107] In various embodiments, the average density of the first phase may be higher than the average density of the second phase. In some embodiments, the average density of the first phase may be at least 1.5 times, at least 2 times, at least 3 times, at least 4 times, at least 5 times, at least 6 times, at least 7 times, at least 8 times, at least 9 times, or at least 10 times higher than the average density of the second phase. In certain embodiments, the average density of the second phase may be higher than the average density of the first phase. In various embodiments, the average density of the second phase may be at least 1.5 times, at least 2 times, at least 3 times, at least 4 times, at least 5 times, at least 6 times, at least 7 times, at least 8 times, at least 9 times, or at least 10 times higher than the average density of the first phase.

[0108] The different phases of the multi-phase food product can be distinguished based on the viscosity of each phase. In certain embodiments, the average viscosity of the first phase may be higher than the average viscosity of the second phase. In certain embodiments, the average viscosity of the first phase may be at least about 1.5 times, at least about 2 times, at least about 3 times, at least about 4 times, at least about 5 times, at least about 6 times, at least about 7 times, at least about 8 times, at least about 9 times, at least about 10 times, or at least about 100 times higher than the average viscosity of the second phase. In certain embodiments, the average viscosity of the second phase may be at least about 1.5 times, at least about 2 times, at least about 3 times, at least about 4 times, at least about 5 times, at least about 6 times, at least about 7 times, at least about 8 times, at least about 9 times, at least about 10 times, or at least about 100 times higher than the average viscosity of the first phase.

[0109] In various embodiments, the average viscosity of the first phase may be higher than the average viscosity of the second phase. In some embodiments, the average viscosity of the first phase may be at least 1.5 times, at least 2 times, at least 3 times, at least 4 times, at least 5 times, at least 6 times, at least 7 times, at least 8 times, at least 9 times, at least 10 times, or at least 100 times higher than the average viscosity of the second phase. In certain embodiments, the average viscosity of the second phase may be higher than the average viscosity of the first phase. In various embodiments, the average viscosity of the second phase may be at least 1.5 times, at least 2 times, at least 3 times, at least 4 times, at least 5 times, at least 6 times, at least 7 times, at least 8 times, at least 9 times, at least 10 times, or at least 100 times higher than the average viscosity of the first phase.

[0110] The different phases of the multi-phase food product can be distinguished based on the volume and / or mass of each phase. In certain embodiments, the average volume and / or mass of the first phase may be greater than the average volume and / or mass of the second phase. In certain embodiments, the average volume and / or mass of the first phase may be at least about 1.5 times, at least about 2 times, at least about 3 times, at least about 4 times, at least about 5 times, at least about 6 times, at least about 7 times, at least about 8 times, at least about 9 times, at least about 10 times, at least about 20 times, at least about 30 times, at least about 40 times, at least about 50 times, or at least about 100 times greater than the average volume and / or mass of the second phase. In certain embodiments, the average volume and / or mass of the second phase may be greater than the average volume and / or mass of the first phase. In certain embodiments, the average volume and / or mass of the second phase may be at least about 1.5 times, at least about 2 times, at least about 3 times, at least about 4 times, at least about 5 times, at least about 6 times, at least about 7 times, at least about 8 times, at least about 9 times, at least about 10 times, at least about 20 times, at least about 30 times, at least about 40 times, at least about 50 times, or at least about 100 times larger than the average volume and / or mass of the first phase. In certain embodiments, for example, where the second phase may be an icing, frosting, or glaze, the first or second phase may be at least about 100 times, at least about 200 times, at least about 300 times, at least about 400 times, at least about 500 times, at least about 600 times, at least about 700 times, at least about 800 times, at least about 900 times, or at least about 1000 times larger than the average volume and / or mass of the first phase.

[0111] In various embodiments, the average volume and / or mass of the first phase may be greater than the average volume and / or mass of the second phase. In some embodiments, the average volume and / or mass of the first phase may be at least 1.5 times, at least 2 times, at least 3 times, at least 4 times, at least 5 times, at least 6 times, at least 7 times, at least 8 times, at least 9 times, at least 10 times, at least 20 times, at least 30 times, at least 40 times, at least 50 times, or at least 100 times greater than the average volume and / or mass of the second phase. In certain embodiments, the average volume and / or mass of the second phase may be greater than the average volume and / or mass of the first phase. In various embodiments, the average volume and / or mass of the second phase may be at least 1.5 times, at least 2 times, at least 3 times, at least 4 times, at least 5 times, at least 6 times, at least 7 times, at least 8 times, at least 9 times, at least 10 times, at least 20 times, at least 30 times, at least 40 times, at least 50 times, or at least 100 times greater than the average volume and / or mass of the first phase. In some embodiments, for example, where the second phase may be an icing, frosting, or glaze, the first or second phase may be at least 100 times, at least 200 times, at least 300 times, at least 400 times, at least 500 times, at least 600 times, at least 700 times, at least 800 times, at least 900 times, or at least 1000 times greater than the average volume and / or mass of the first phase. In certain embodiments, the first phase of the multi-phase food product may be or have been subjected to a browning reaction. In certain embodiments, the browning reaction may not be an enzymatic browning reaction. In certain embodiments, the browning reaction may be a caramelization reaction. In certain embodiments, the browning reaction may be a Maillard reaction. In certain embodiments, the first phase may be or have been subjected to a browning reaction, and the second phase may not be or have not been subjected to a browning reaction. In certain embodiments, the second phase of the multi-phase food product may be or have been subjected to a browning reaction. In certain embodiments, the browning reaction may not be an enzymatic browning reaction. In certain embodiments, the browning reaction may be a caramelization reaction. In certain embodiments, the browning reaction may be a Maillard reaction. In certain embodiments, the second phase may be or have been subjected to a browning reaction, and the first phase may not be or have not been subjected to a browning reaction. In certain embodiments, the first and second phases may be or have been subjected to a browning reaction. In certain embodiments, the browning reaction may not be an enzymatic browning reaction. In certain embodiments, the browning reaction may be a caramelization reaction. In certain embodiments, the browning reaction may be a Maillard reaction. In certain embodiments, the first phase of the multi-phase food product can include a by-product of a browning reaction. In certain embodiments, the by-product can be a by-product of a caramelization reaction. In certain embodiments, the by-product can be a by-product of a Maillard reaction. In certain embodiments, the first phase can include a by-product of a browning reaction, and the second phase can be free of a by-product of a browning reaction. In certain embodiments, the second phase of the multi-phase food product can include a by-product of a browning reaction. In certain embodiments, the by-product can be a by-product of a caramelization reaction. In certain embodiments, the by-product can be a by-product of a Maillard reaction. In certain embodiments, the second phase can include a by-product of a browning reaction, and the first phase can be free of a by-product of a browning reaction.

[0112] In certain embodiments, the second phase may comprise a by-product of the browning reaction and the first phase may comprise a by-product of the browning reaction.

[0113] In certain embodiments, the first phase, the second phase, or both may be gluten-free (e.g., wheat gluten) or substantially gluten-free. In addition, the first or second phase may be free of dietary allergens such as gliadin, lactose, dairy, eggs, and nuts.

[0114] In certain embodiments, the multi-phase food products described herein can comprise at least two phases, with the first phase comprising oligosaccharides. The oligosaccharides of the first phase can be selected from (a) cellooligosaccharides having a degree of polymerization (DP) of 2 to 6; (b) xylooligosaccharides having a DP of 2 to 12; (c) mixed-linkage glucan oligosaccharides having a DP of 2 to 5; (d) mannooligosaccharides having a DP of 2 to 12; (e) xyloglucan oligosaccharides having a DP of 4 to 12; or (f) any combination thereof. The food product may optionally include a second phase comprising monosaccharides and / or disaccharides (e.g., baking sugar, granulated sugar, fructose, allulose, tagatose, dextrose, high fructose corn syrup, maltose, lactose, sucrose, gentiobiose, sophorose, laminaribiose, allose, glucose, mannose, galactose, idose, altose, 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 phase may be free or substantially free of monosaccharide and / or disaccharide sugars / sweeteners, and the second phase may be free or substantially free of oligosaccharides. In some embodiments, the second phase may contain at least one high-calorie monosaccharide (e.g., selected from glucose, fructose, and galactose) and / or at least one high-calorie disaccharide (e.g., selected from sucrose, maltose, and lactose). In certain embodiments, the first phase may contain less than 10 wt% of at least one high-calorie monosaccharide (e.g., selected from glucose, fructose, and galactose) and / or at least one high-calorie disaccharide (e.g., selected from sucrose, maltose, and lactose).In various embodiments, the first phase may comprise less than 10%, 9%, 8%, 7%, 6%, 5%, 4%, 3%, 2%, or 1% by weight of at least one high-calorie monosaccharide. In some embodiments, the first phase may comprise less than 10%, 9%, 8%, 7%, 6%, 5%, 4%, 3%, 2%, or 1% by weight of at least one high-calorie disaccharide.

[0115] In certain embodiments, the amount of oligosaccharides in the first phase is greater than the amount of monosaccharides and / or disaccharides in the first phase on a weight / weight basis, hi various embodiments, the amount of oligosaccharides in the second phase is less than the amount of monosaccharides and / or disaccharides in the second phase on a weight / weight basis.

[0116] In various embodiments, the food products described herein can include at least two phases, e.g., a first phase comprising oligosaccharides and a second phase comprising monosaccharide and / or disaccharide sugars / sweeteners. The oligosaccharides of the first phase can be selected from (a) cellooligosaccharides with a DP of 2 to 6; (b) xylooligosaccharides with a DP of 2 to 12; (c) mixed-linkage glucan oligosaccharides with a DP of 2 to 5; (d) mannooligosaccharides with a DP of 2 to 12; (e) xyloglucan oligosaccharides with a DP of 4 to 12; or (f) any combination thereof. The monosaccharide and / or disaccharide sugars / sweeteners can include glucose, fructose, galactose, sucrose, maltose, lactose, another suitable monosaccharide or disaccharide, or a combination thereof. In certain embodiments, the first phase may be free or substantially free of monosaccharide and / or disaccharide sugars / sweeteners, and the second phase may be free or substantially free of oligosaccharides.

[0117] In some cases, the food products described herein may comprise at least two phases, for example, a first phase comprising monosaccharide and / or disaccharide sugars / sweeteners and a second phase comprising oligosaccharides. The monosaccharide and / or disaccharide sugar / sweetener of the first phase may comprise glucose, fructose, galactose, sucrose, maltose, lactose, another suitable monosaccharide or disaccharide, or a combination thereof. The oligosaccharides of the second phase may be selected from (a) cellooligosaccharides with a DP of 2 to 6; (b) xylooligosaccharides with a DP of 2 to 12; (c) mixed-linkage glucan oligosaccharides with a DP of 2 to 5; (d) mannooligosaccharides with a DP of 2 to 12; (e) xyloglucan oligosaccharides with a DP of 4 to 12; or (f) any combination thereof. In certain embodiments, the second phase may be free or substantially free of monosaccharide and / or disaccharide sugars / sweeteners, and the first phase may be free or substantially free of oligosaccharides.

[0118] In some embodiments, the food product may comprise a first phase comprising cellooligosaccharides with a degree of polymerization (DP) of 2 to 6 and xylooligosaccharides with a DP of 2 to 12. The first phase may comprise 5% to 95%, 10% to 90%, 15% to 85%, 20% to 80%, 30% to 70%, 40% to 60%, 15% to 95%, 20% to 95%, 30% to 95%, 40% to 95%, 50% to 95%, 60% to 95%, 70% to 95%, 80% to 95%, 5% to 85%, 5% to 75%, 5% to 65%, 5% to 55%, 5% to 45%, 5% to 35%, 5% to 25%, or 5% to 15% by dry weight cellooligosaccharides and xylooligosaccharides. The food product may further comprise a second phase comprising a sweetener comprising at least one of glucose, fructose, galactose, sucrose, maltose, or lactose. The second phase may comprise 10% to 100%, 5% to 95%, 10% to 90%, 15% to 85%, 20% to 80%, 30% to 70%, 40% to 60%, 15% to 95%, 20% to 95%, 30% to 95%, 40% to 95%, 50% to 95%, 60% to 95%, 70% to 95%, 80% to 95%, 5% to 85%, 5% to 75%, 5% to 65%, 5% to 55%, 5% to 45%, 5% to 35%, 5% to 25%, or 5% to 15% sweetener by dry weight.

[0119] In some cases, the cellooligosaccharides and xylooligosaccharides may be present in the food product in a w / w ratio of 5:95 to 95:5, 10:90 to 90:10, 20:80 to 80:20, 30:70 to 70:30, or 40:60 to 60:40. The cellooligosaccharides and xylooligosaccharides may be present in the first phase in a w / w ratio of 5:95 to 95:5, 10:90 to 90:10, 20:80 to 80:20, 30:70 to 70:30, or 40:60 to 60:40. The cellooligosaccharides and xylooligosaccharides may be present in the second phase in a w / w ratio of 5:95 to 95:5, 10:90 to 90:10, 20:80 to 80:20, 30:70 to 70:30, or 40:60 to 60:40.

[0120] The first phase may contain less than 25%, 20%, 15%, 10%, 5%, or 1% sweetener by dry weight. The second phase may contain less than 50%, 40%, 30%, 20%, 10%, or 5% cellooligosaccharides and xylooligosaccharides by dry weight. The food product may contain 5% to 50%, 10% to 50%, 15% to 50%, 20% to 50%, 30% to 50%, 40% to 50%, 5% to 40%, 5% to 30%, 5% to 25%, 5% to 20%, 5% to 15%, 10% to 40%, 15% to 35%, or 20% to 30% sweetener by dry weight. The food product may contain 5% to 75%, 15% to 75%, 25% to 75%, 35% to 75%, 45% to 75%, 55% to 75%, 65% to 75%, 5% to 65%, 5% to 55%, 5% to 45%, 5% to 35%, 5% to 25%, 5% to 15%, 15% to 65%, 25% to 55%, or 35% to 45% cellooligosaccharides and xylooligosaccharides by dry weight.

[0121] In certain examples, the ratio of the first phase to the second phase can be from 10:1 to 1:10 by dry weight. The ratio of the first phase to the second phase can be at least 10:1, 9:2, 8:3, 7:4, 6:5, 1:1, 5:6, 4:7, 3:8, 2:9, or 1:10. The ratio of the first phase to the second phase can be at most 10:1, 9:2, 8:3, 7:4, 6:5, 1:1, 5:6, 4:7, 3:8, 2:9, or 1:10.

[0122] The first phase can be a fat-based composition, a water-based composition, or a bakery composition. The second phase can be a fat-based composition, a water-based composition, or a bakery composition. The first phase can be a bakery composition and the second phase can be a fat-based composition. The first phase can be a bakery composition and the second phase can be a water-based composition. The first phase can be a fat-based composition and the second phase can be a water-based composition. The second phase can be a bakery composition and the first phase can be a fat-based composition. The second phase can be a bakery composition and the first phase can be a water-based composition. The second phase can be a fat-based composition and the first phase can be a water-based composition.

[0123] Any phase described herein, in addition to including a sweetening component, can further include one or more other components or ingredients, such as butter, margarine, shortening, oil, palm oil, baking powder, baking soda, eggs, yeast, cornstarch, milk, cream, buttermilk, flour, salt, or any other suitable ingredient.

[0124] Cellooligosaccharides used herein for foodstuffs or in oligosaccharide mixtures may contain more than about 50%, more than about 60%, more than about 70%, more than about 70%, more than about 80%, or more than about 90% cellobiose. Cellooligosaccharides used herein for foodstuffs or in oligosaccharide mixtures may contain more than 50%, more than 55%, more than 60%, more than 65%, more than 70%, more than 75%, more than 80%, more than 85%, more than 90%, more than 95%, or more than 99% cellobiose. Cellooligosaccharides used herein for foodstuffs or in oligosaccharide mixtures may contain at least 50%, at least 55%, at least 60%, at least 65%, at least 70%, at least 75%, at least 80%, at least 85%, at least 90%, at least 95%, or at least 99% cellobiose. Cellooligosaccharides used herein for foodstuffs or in oligosaccharide mixtures can include any range between the percentages disclosed above (e.g., 50% to 90% cellobiose).

[0125] Xylooligosaccharides used herein for foodstuffs or in oligosaccharide mixtures can include xylooligosaccharides having one or more side branches, which can include glucuronosyl side branches, methylglucuronosyl side branches, arabinosyl side branches, or combinations thereof.

[0126] The food products described herein may further comprise a polysaccharide, wherein the polysaccharide is a cellulosic polysaccharide, a hemicellulosic polysaccharide, a polysaccharide derivative, or a polysaccharide aggregate. In certain embodiments, the polysaccharide is a cellulosic polysaccharide. In certain cases, the hemicellulosic polysaccharide is xylan. In various cases, the polysaccharide derivative is carboxymethylcellulose. In some cases, the polysaccharide aggregate is undigested lignocellulosic material. In certain cases, the food product comprises less than about 15% polysaccharide by dry weight. In some cases, the first phase comprises less than about 15% polysaccharide by dry weight. In various cases, the second phase comprises less than about 5%, about 4%, about 3%, about 2%, about 1%, or about 0.5% polysaccharide. In some cases, the second phase is free or substantially free of polysaccharide. In some cases, the food product comprises less than 15% polysaccharide by dry weight. In certain cases, the first phase comprises less than 15% polysaccharide by dry weight. In various cases, the second phase comprises less than 5%, 4%, 3%, 2%, 1%, or 0.5% polysaccharide. In some cases, the second phase does not comprise polysaccharide.

[0127] The food products described herein may further comprise phenolic compounds. The phenolic compounds may include lignin, lignin degradation products, ferulic acid, ferulic acid derivatives, or any combination thereof. In certain embodiments, the first phase comprises phenolic compounds. In various embodiments, the second phase is free of or substantially free of phenolic compounds.

[0128] In some cases, one or more oligosaccharides (e.g., in the first phase) can be in an amorphous or substantially amorphous form. In certain cases, the monosaccharides, disaccharides, or both (e.g., in the second phase) can be in a crystalline or semi-crystalline form. In various embodiments, one or more oligosaccharides can be in an amorphous or substantially amorphous form, and the monosaccharides, disaccharides, or both can be in a crystalline or semi-crystalline form.

[0129] In various embodiments, the food products described herein can include at least two phases, e.g., a first phase including at least one oligosaccharide and a second phase including a monosaccharide and / or disaccharide sugar / sweetener. The at least one oligosaccharide of the first phase can be selected from (a) cellooligosaccharides with a DP of 2 to 6; (b) xylooligosaccharides with a DP of 2 to 12; (c) mixed-linkage glucan oligosaccharides with a DP of 2 to 5; (d) mannooligosaccharides with a DP of 2 to 12; (e) xyloglucan oligosaccharides with a DP of 4 to 12; or (f) any combination thereof. The monosaccharide and / or disaccharide sugar / sweetener can include glucose, fructose, galactose, sucrose, maltose, lactose, another suitable monosaccharide or disaccharide, or a combination thereof. In certain embodiments, the first phase may be free or substantially free of monosaccharide and / or disaccharide sugars / sweeteners, and the second phase may be free or substantially free of oligosaccharides.

[0130] The second phase of the multi-phase food product may comprise a monosaccharide and / or disaccharide sugar / sweetener, or any combination of monosaccharide or disaccharide sugars / sweeteners. In certain embodiments, the monosaccharide and / or disaccharide sugar / sweetener may be selected from any one or more of glucose, fructose, galactose, sucrose, maltose, lactose, another suitable monosaccharide and / or disaccharide, or a combination thereof. In certain embodiments, the second phase may comprise glucose. In various embodiments, the second phase may comprise fructose. In some embodiments, the second phase may comprise sucrose. In certain embodiments, the second phase may comprise galactose. In various embodiments, the second phase may comprise maltose. In some embodiments, the second phase may comprise lactose. In certain embodiments, the monosaccharide and / or disaccharide sugars / sweeteners of the second phase may comprise at least about 1%, at least about 2.5%, at least about 5%, at least about 7.5%, at least about 10%, at least about 12.5%, at least about 15%, at least about 17.5%, or at least about 20% by dry weight of the second phase. In certain embodiments, monosaccharide and / or disaccharide sugars / sweeteners may comprise at least about 0.5%, 1%, 1.5%, 2%, 2.5%, 3%, 3.5%, 4%, 4.5%, 5%, 5.5%, 6%, 6.5%, 7%, 7.5%, 8%, 8.5%, 9%, 9.5%, 10%, 10.5%, 11%, 11.5%, 12%, 12.5%, 13%, 13.5%, 14%, 14.5%, 15%, 15.5%, 16%, 16.5%, 17%, 17.5%, 18%, 18.5%, 19%, 19.5%, or 20% by dry weight of the second phase. In certain embodiments, the monosaccharide and / or disaccharide sugars / sweeteners of the second phase may comprise at least about 1%, at least about 2.5%, at least about 5%, at least about 7.5%, at least about 10%, at least about 12.5%, at least about 15%, at least about 17.5%, or at least about 20% by dry weight of the food product.In certain embodiments, monosaccharide and / or disaccharide sugars / sweeteners may comprise at least about 0.5%, 1%, 1.5%, 2%, 2.5%, 3%, 3.5%, 4%, 4.5%, 5%, 5.5%, 6%, 6.5%, 7%, 7.5%, 8%, 8.5%, 9%, 9.5%, 10%, 10.5%, 11%, 11.5%, 12%, 12.5%, 13%, 13.5%, 14%, 14.5%, 15%, 15.5%, 16%, 16.5%, 17%, 17.5%, 18%, 18.5%, 19%, 19.5%, or 20% by dry weight of the food product. In various embodiments, the monosaccharide and / or disaccharide sugars / sweeteners of the second phase may comprise at least 1%, at least 2.5%, at least 5%, at least 7.5%, at least 10%, at least 12.5%, at least 15%, at least 17.5%, or at least 20% by dry weight of the second phase. In some embodiments, monosaccharide and / or disaccharide sugars / sweeteners may comprise at least 0.5%, 1%, 1.5%, 2%, 2.5%, 3%, 3.5%, 4%, 4.5%, 5%, 5.5%, 6%, 6.5%, 7%, 7.5%, 8%, 8.5%, 9%, 9.5%, 10%, 10.5%, 11%, 11.5%, 12%, 12.5%, 13%, 13.5%, 14%, 14.5%, 15%, 15.5%, 16%, 16.5%, 17%, 17.5%, 18%, 18.5%, 19%, 19.5%, or 20% by dry weight of the second phase. In certain embodiments, the monosaccharide and / or disaccharide sugars / sweeteners of the second phase may comprise at least 1%, at least 2.5%, at least 5%, at least 7.5%, at least 10%, at least 12.5%, at least 15%, at least 17.5%, or at least 20% by dry weight of the food product. In various embodiments, monosaccharide and / or disaccharide sugars / sweeteners may comprise at least 0.5%, 1%, 1.5%, 2%, 2.5%, 3%, 3.5%, 4%, 4.5%, 5%, 5.5%, 6%, 6.5%, 7%, 7.5%, 8%, 8.5%, 9%, 9.5%, 10%, 10.5%, 11%, 11.5%, 12%, 12.5%, 13%, 13.5%, 14%, 14.5%, 15%, 15.5%, 16%, 16.5%, 17%, 17.5%, 18%, 18.5%, 19%, 19.5%, or 20% by dry weight of the food product.

[0131] The second phase can be made using monosaccharides, disaccharides, or any combination thereof. In certain embodiments, the second phase containing monosaccharide and / or disaccharide sugars / sweeteners may contain less than about 10%, about 5%, about 2%, or about 1% polysaccharides or oligosaccharides by dry weight. In certain embodiments, the second phase containing monosaccharide and / or disaccharide sugars / sweeteners may be free or substantially free of polysaccharides or oligosaccharides. In various embodiments, the second phase containing monosaccharide and / or disaccharide sugars / sweeteners may contain less than 10%, 5%, 2%, or 1% polysaccharides or oligosaccharides by dry weight. In certain embodiments, the second phase containing monosaccharide and / or disaccharide sugars / sweeteners may be free of polysaccharides or oligosaccharides.

[0132] The first phase of the multi-phase food products described herein can comprise a mixture of at least two oligosaccharides. In certain embodiments, the mixture of at least two oligosaccharides can comprise at least about 1%, at least about 2.5%, at least about 5%, at least about 7.5%, at least about 10%, at least about 12.5%, at least about 15%, at least about 17.5%, or at least about 20% by dry weight of the first phase. In certain embodiments, the mixture of at least two oligosaccharides may comprise at least about 0.5%, 1%, 1.5%, 2%, 2.5%, 3%, 3.5%, 4%, 4.5%, 5%, 5.5%, 6%, 6.5%, 7%, 7.5%, 8%, 8.5%, 9%, 9.5%, 10%, 10.5%, 11%, 11.5%, 12%, 12.5%, 13%, 13.5%, 14%, 14.5%, 15%, 15.5%, 16%, 16.5%, 17%, 17.5%, 18%, 18.5%, 19%, 19.5%, or 20% by dry weight of the first phase. In certain embodiments, the mixture of two oligosaccharides may comprise at least about 1%, at least about 2.5%, at least about 5%, at least about 7.5%, at least about 10%, at least about 12.5%, at least about 15%, at least about 17.5%, or at least about 20% by dry weight of the food product. In certain embodiments, the mixture of two oligosaccharides may comprise at least about 0.5%, 1%, 1.5%, 2%, 2.5%, 3%, 3.5%, 4%, 4.5%, 5%, 5.5%, 6%, 6.5%, 7%, 7.5%, 8%, 8.5%, 9%, 9.5%, 10%, 10.5%, 11%, 11.5%, 12%, 12.5%, 13%, 13.5%, 14%, 14.5%, 15%, 15.5%, 16%, 16.5%, 17%, 17.5%, 18%, 18.5%, 19%, 19.5%, or 20% by dry weight of the food product. In various embodiments, the mixture of at least two oligosaccharides may comprise at least 1%, at least 2.5%, at least 5%, at least 7.5%, at least 10%, at least 12.5%, at least 15%, at least 17.5%, or at least 20% by dry weight of the first phase. In some embodiments, the mixture of at least two oligosaccharides may comprise at least 0.5%, 1%, 1.5%, 2%, 2.5%, 3%, 3.5%, 4%, 4.5%, 5%, 5.5%, 6%, 6.5%, 7%, 7.5%, 8%, 8.5%, 9%, 9.5%, 10%, 10.5%, 11%, 11.5%, 12%, 12.5%, 13%, 13.5%, 14%, 14.5%, 15%, 15.5%, 16%, 16.5%, 17%, 17.5%, 18%, 18.5%, 19%, 19.5%, or 20% by dry weight of the first phase. In certain embodiments, the mixture of two oligosaccharides may comprise at least 1%, at least 2.5%, at least 5%, at least 7.5%, at least 10%, at least 12.5%, at least 15%, at least 17.5%, or at least 20% by dry weight of the foodstuff. In various embodiments, the mixture of two oligosaccharides may comprise at least 0.5%, 1%, 1.5%, 2%, 2.5%, 3%, 3.5%, 4%, 4.5%, 5%, 5.5%, 6%, 6.5%, 7%, 7.5%, 8%, 8.5%, 9%, 9.5%, 10%, 10.5%, 11%, 11.5%, 12%, 12.5%, 13%, 13.5%, 14%, 14.5%, 15%, 15.5%, 16%, 16.5%, 17%, 17.5%, 18%, 18.5%, 19%, 19.5%, or 20% by dry weight of the food product.

[0133] The at least two oligosaccharides may comprise a mix of a first oligosaccharide and a second oligosaccharide. The oligosaccharide mixture may comprise about 5 wt% of the first oligosaccharide and about 95 wt% of the second oligosaccharide. The oligosaccharide mixture may comprise about 10 wt% of the first oligosaccharide and about 90 wt% of the second oligosaccharide. The oligosaccharide mixture may comprise about 15 wt% of the first oligosaccharide and about 85 wt% of the second oligosaccharide. The oligosaccharide mixture may comprise about 20 wt% of the first oligosaccharide and about 80 wt% of the second oligosaccharide. The oligosaccharide mixture may comprise about 25 wt% of the first oligosaccharide and about 75 wt% of the second oligosaccharide. The oligosaccharide mixture may comprise about 30 wt% of the first oligosaccharide and about 70 wt% of the second oligosaccharide. The oligosaccharide mixture may comprise about 35 wt% of the first oligosaccharide and about 65 wt% of the second oligosaccharide. The oligosaccharide mixture may comprise about 40 wt% of the first oligosaccharide and about 50 wt% of the second oligosaccharide. The oligosaccharide mixture may comprise about 45 wt% of the first oligosaccharide and about 55 wt% of the second oligosaccharide. The oligosaccharide mixture may comprise about 50 wt% of the first oligosaccharide and about 50 wt% of the second oligosaccharide. The oligosaccharide mixture may comprise about 55 wt% of the first oligosaccharide and about 45 wt% of the second oligosaccharide. The oligosaccharide mixture may comprise about 60 wt% of the first oligosaccharide and about 30 wt% of the second oligosaccharide. The oligosaccharide mixture may comprise about 65 wt% of the first oligosaccharide and about 35 wt% of the second oligosaccharide. The oligosaccharide mixture may comprise about 70 wt% of the first oligosaccharide and about 30 wt% of the second oligosaccharide. The oligosaccharide mixture may comprise about 75 wt% of the first oligosaccharide and about 25 wt% of the second oligosaccharide. The oligosaccharide mixture may comprise about 80 wt% of the first oligosaccharide and about 20 wt% of the second oligosaccharide. The oligosaccharide mixture may comprise about 85 wt% of the first oligosaccharide and about 15 wt% of the second oligosaccharide. The oligosaccharide mixture may comprise about 90 wt% of the first oligosaccharide and about 10 wt% of the second oligosaccharide. The oligosaccharide mixture may comprise about 95 wt% of the first oligosaccharide and about 5 wt% of the second oligosaccharide.

[0134] The oligosaccharide mixture may comprise 5 wt% of the first oligosaccharide and 95 wt% of the second oligosaccharide. The oligosaccharide mixture may comprise 10 wt% of the first oligosaccharide and 90 wt% of the second oligosaccharide. The oligosaccharide mixture may comprise 15 wt% of the first oligosaccharide and 85 wt% of the second oligosaccharide. The oligosaccharide mixture may comprise 20 wt% of the first oligosaccharide and 80 wt% of the second oligosaccharide. The oligosaccharide mixture may comprise 25 wt% of the first oligosaccharide and 75 wt% of the second oligosaccharide. The oligosaccharide mixture may comprise 30 wt% of the first oligosaccharide and 70 wt% of the second oligosaccharide. The oligosaccharide mixture may comprise 35 wt% of the first oligosaccharide and 65 wt% of the second oligosaccharide. The oligosaccharide mixture may comprise 40 wt% of the first oligosaccharide and 50 wt% of the second oligosaccharide. The oligosaccharide mixture may comprise 45 wt% of the first oligosaccharide and 55 wt% of the second oligosaccharide. The oligosaccharide mixture may comprise 50 wt% of the first oligosaccharide and 50 wt% of the second oligosaccharide. The oligosaccharide mixture may comprise 55 wt% of the first oligosaccharide and 45 wt% of the second oligosaccharide. The oligosaccharide mixture may comprise 60 wt% of the first oligosaccharide and 30 wt% of the second oligosaccharide. The oligosaccharide mixture may comprise 65 wt% of the first oligosaccharide and 35 wt% of the second oligosaccharide. The oligosaccharide mixture may comprise 70 wt% of the first oligosaccharide and 30 wt% of the second oligosaccharide. The oligosaccharide mixture may comprise 75 wt% of the first oligosaccharide and 25 wt% of the second oligosaccharide. The oligosaccharide mixture may comprise 80 wt% of the first oligosaccharide and 20 wt% of the second oligosaccharide. The oligosaccharide mixture may comprise 85 wt% of the first oligosaccharide and 15 wt% of the second oligosaccharide. The oligosaccharide mixture may comprise 90 wt% of the first oligosaccharide and 10 wt% of the second oligosaccharide. The oligosaccharide mixture may comprise 95 wt% of the first oligosaccharide and 5 wt% of the second oligosaccharide. In some examples, the first oligosaccharide may be a cello-oligosaccharide, and the second oligosaccharide may be a xylo-oligosaccharide. In certain examples, the first oligosaccharide may be a cello-oligosaccharide, and the second oligosaccharide may be a manno-oligosaccharide.In various examples, the first oligosaccharide can be a xylooligosaccharide and the second oligosaccharide can be a mannooligosaccharide. Other combinations of first and second oligosaccharides are also within the scope of the present disclosure. The oligosaccharide mixture can contain two or more oligosaccharides: a first oligosaccharide and a second oligosaccharide that can be different from the first oligosaccharide. For example, the first oligosaccharide can be a xylooligosaccharide, cellooligosaccharide, mannooligosaccharide, or another oligosaccharide provided herein, while the second oligosaccharide can be a xylooligosaccharide, cellooligosaccharide, mannooligosaccharide, or another 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 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.

[0135] 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 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 cellooligosaccharides, mannooligosaccharides, xylooligosaccharides, xyloglucan oligosaccharides, mixed linkage oligosaccharides, chitooligosaccharides, or other oligosaccharides provided herein, and the first oligosaccharide can be selected to be a different oligosaccharide from the second oligosaccharide.

[0136] 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 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 cellooligosaccharides, mannooligosaccharides, xylooligosaccharides, xyloglucan oligosaccharides, mixed linkage oligosaccharides, chitooligosaccharides, or other oligosaccharides provided herein, and the first oligosaccharide can be selected to be a different oligosaccharide from the second oligosaccharide. The ratio of a first oligosaccharide to a second oligosaccharide in an oligosaccharide mixture comprising 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, and the first oligosaccharide can be selected to be a different oligosaccharide from the second oligosaccharide.

[0137] In certain embodiments, the at least two oligosaccharides may be selected from cellooligosaccharides with a DP of 2 to 6 and cellooligosaccharides with a DP of 2 to 6. In certain embodiments, the at least two oligosaccharides may be selected from cellooligosaccharides with a DP of 2 to 6 and xylooligosaccharides with a DP of 2 to 12. In certain embodiments, the at least two oligosaccharides may be selected from cellooligosaccharides with a DP of 2 to 6 and mixed-linkage glucan oligosaccharides with a DP of 2 to 5. In certain embodiments, the at least two oligosaccharides may be selected from cellooligosaccharides with a DP of 2 to 6 and mannooligosaccharides with a DP of 2 to 12. In certain embodiments, the at least two oligosaccharides may be selected from cellooligosaccharides with a DP of 2 to 6 and xyloglucan oligosaccharides with a DP of 4 to 12. In certain embodiments, the at least two oligosaccharides may be selected from xylooligosaccharides with a DP of 2 to 12 and cellooligosaccharides with a DP of 2 to 6. In certain embodiments, the at least two oligosaccharides may be selected from xylooligosaccharides with a DP of 2 to 12 and xylooligosaccharides with a DP of 2 to 12. In certain embodiments, the at least two oligosaccharides may be selected from xylooligosaccharides with a DP of 2 to 12 and mixed linkage glucan oligosaccharides with a DP of 2 to 5. In certain embodiments, the at least two oligosaccharides may be selected from xylooligosaccharides with a DP of 2 to 12 and mannooligosaccharides with a DP of 2 to 12. In certain embodiments, the at least two oligosaccharides may be selected from xylooligosaccharides with a DP of 2 to 12 and xyloglucan oligosaccharides with a DP of 4 to 12. In certain embodiments, the at least two oligosaccharides may be selected from mixed linkage glucan oligosaccharides with a DP of 2 to 5 and cellooligosaccharides with a DP of 2 to 6. In certain embodiments, the at least two oligosaccharides may be selected from mixed linkage glucan oligosaccharides with a DP of 2 to 5 and xylooligosaccharides with a DP of 2 to 12. In certain embodiments, the at least two oligosaccharides may be selected from mixed linkage glucan oligosaccharides with a DP of 2 to 5 and mixed linkage glucan oligosaccharides with a DP of 2 to 5.In certain embodiments, the at least two oligosaccharides may be selected from mixed linkage glucan oligosaccharides with a DP of 2 to 5 and mannooligosaccharides with a DP of 2 to 12. In certain embodiments, the at least two oligosaccharides may be selected from mixed linkage glucan oligosaccharides with a DP of 2 to 5 and xyloglucan oligosaccharides with a DP of 4 to 12. In certain embodiments, the at least two oligosaccharides may be selected from mannooligosaccharides with a DP of 2 to 12 and cellooligosaccharides with a DP of 2 to 6. In certain embodiments, the at least two oligosaccharides may be selected from mannooligosaccharides with a DP of 2 to 12 and xylooligosaccharides with a DP of 2 to 12. In certain embodiments, the at least two oligosaccharides may be selected from mannooligosaccharides with a DP of 2 to 12 and mixed linkage glucan oligosaccharides with a DP of 2 to 5. In certain embodiments, the at least two oligosaccharides may be selected from mannooligosaccharides with a DP of 2 to 12 and mannooligosaccharides with a DP of 2 to 12. In certain embodiments, the at least two oligosaccharides may be selected from mannooligosaccharides with a DP of 2 to 12 and xyloglucan oligosaccharides with a DP of 4 to 12. In certain embodiments, the at least two oligosaccharides may be selected from xyloglucan oligosaccharides with a DP of 4 to 12 and cellooligosaccharides with a DP of 2 to 6. In certain embodiments, the at least two oligosaccharides may be selected from xyloglucan oligosaccharides with a DP of 4 to 12 and xylooligosaccharides with a DP of 2 to 12. In certain embodiments, the at least two oligosaccharides may be selected from xyloglucan oligosaccharides with a DP of 4 to 12 and mixed-linkage glucan oligosaccharides with a DP of 2 to 5. In certain embodiments, the at least two oligosaccharides may be selected from xyloglucan oligosaccharides with a DP of 4 to 12 and mannooligosaccharides with a DP of 2 to 12. In certain embodiments, the at least two oligosaccharides may be selected from xyloglucan oligosaccharides with a DP of 4 to 12 and xyloglucan oligosaccharides with a DP of 4 to 12.

[0138] The concentration of DP 2 xylooligosaccharides in the xylooligosaccharide mixture can be from about 2% to about 80% w / w. The concentration of DP 2 xylooligosaccharides in the xylooligosaccharide mixture can be from 2% to 80% w / w. The concentration of DP 2 xylooligosaccharides can be at least 2%, 4%, 6%, 8%, 10%, 12%, 15%, 18%, 20%, 25%, or 30% w / w. The concentration of DP 2 xylooligosaccharides can be higher in some cases, for example, up to 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, or 80% w / w.

[0139] The concentration of xylooligosaccharides with a DP of 3 in the xylooligosaccharide mixture can be about 2% to about 20% w / w. The concentration of xylooligosaccharides with a DP of 3 in the xylooligosaccharide mixture can be 2% to 20% w / w. The concentration of xylooligosaccharides with a DP of 3 can be at least 2%, 4%, 6%, 8%, 10%, 12%, 15%, 18%, or 20% w / w.

[0140] The concentration of DP 4 xylooligosaccharides in the xylooligosaccharide mixture can be about 5% to about 20% w / w. The concentration of DP 4 xylooligosaccharides in the xylooligosaccharide mixture can be 5% to 20% w / w. The concentration of DP 4 xylooligosaccharides can be at least 5%, 8%, 10%, 12%, 15%, 18%, or 20% w / w.

[0141] The concentration of DP 5 xylooligosaccharides in the xylooligosaccharide mixture can be about 5% to about 20% w / w. The concentration of DP 5 xylooligosaccharides in the xylooligosaccharide mixture can be 5% to 20% w / w. The concentration of DP 5 xylooligosaccharides can be at least 5%, 7%, 8%, 10%, 12%, 15%, 18%, or 20% w / w.

[0142] The concentration of xylooligosaccharides with a DP of 6 in the xylooligosaccharide mixture can be about 5% to about 25% w / w. The concentration of xylooligosaccharides with a DP of 6 in the xylooligosaccharide mixture can be 5% to 25% w / w. The concentration of xylooligosaccharides with a DP of 6 can be at least 5%, 8%, 10%, 12%, 15%, 18%, 20%, or 25% w / w.

[0143] The concentration of DP 7 xylooligosaccharides in the xylooligosaccharide mixture can be about 2% to about 20% w / w. The concentration of DP 7 xylooligosaccharides in the xylooligosaccharide mixture can be 2% to 20% w / w. The concentration of DP 7 xylooligosaccharides can be at least 2%, 4%, 6%, 8%, 10%, 12%, 15%, 17%, or 20% w / w.

[0144] The concentration of DP 8 xylooligosaccharides in the xylooligosaccharide mixture can be about 1% to about 15% w / w. The concentration of DP 8 xylooligosaccharides in the xylooligosaccharide mixture can be 1% to 15% w / w. The concentration of DP 8 xylooligosaccharides can be at least 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, or 15% w / w.

[0145] The concentration of DP 9 xylooligosaccharides in the xylooligosaccharide mixture can be about 2% to about 15% w / w. The concentration of DP 9 xylooligosaccharides in the xylooligosaccharide mixture can be 2% to 15% w / w. The concentration of DP 9 xylooligosaccharides can be at least 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, or 15% w / w.

[0146] The concentration of DP 10 xylooligosaccharides in the xylooligosaccharide mixture can be about 2% to about 15% w / w. The concentration of DP 10 xylooligosaccharides in the xylooligosaccharide mixture can be 2% to 15% w / w. The concentration of DP 10 xylooligosaccharides can be at least 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, or 15% w / w.

[0147] The concentration of DP 11 xylooligosaccharides in the xylooligosaccharide mixture can be about 2% to about 15% w / w. The concentration of DP 11 xylooligosaccharides in the xylooligosaccharide mixture can be 2% to 15% w / w. The concentration of DP 11 xylooligosaccharides can be at least 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, or 15% w / w.

[0148] The concentration of DP 12 xylooligosaccharides in the xylooligosaccharide mixture can be about 2% to about 15% w / w. The concentration of DP 12 xylooligosaccharides in the xylooligosaccharide mixture can be 2% to 15% w / w. The concentration of DP 12 xylooligosaccharides can be at least 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, or 15% w / w.

[0149] The concentration of DP 2 cellooligosaccharides in the cellooligosaccharide mixture can be about 2% to about 80% w / w. The concentration of DP 2 cellooligosaccharides in the cellooligosaccharide mixture can be 2% to 80% w / w. The concentration of DP 2 cellooligosaccharides can be at least 2%, 4%, 6%, 8%, 10%, 12%, 15%, 18%, 20%, 25%, or 30% w / w. The concentration of DP 2 cellooligosaccharides can be higher in some cases, for example, at least 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, or 80% w / w.

[0150] The concentration of cellooligosaccharides with a DP of 3 in the cellooligosaccharide mixture can be about 2% to about 20% w / w. The concentration of cellooligosaccharides with a DP of 3 in the cellooligosaccharide mixture can be 2% to 20% w / w. The concentration of cellooligosaccharides with a DP of 3 can be at least 2%, 4%, 6%, 8%, 10%, 12%, 15%, 18%, or 20% w / w.

[0151] The concentration of cellooligosaccharides with a DP of 4 in the cellooligosaccharide mixture can be about 5% to about 20% w / w. The concentration of cellooligosaccharides with a DP of 4 in the cellooligosaccharide mixture can be 5% to 20% w / w. The concentration of cellooligosaccharides with a DP of 4 can be at least 5%, 8%, 10%, 12%, 15%, 18%, or 20% w / w.

[0152] The concentration of cellooligosaccharides with a DP of 5 in the cellooligosaccharide mixture can be about 5% to about 20% w / w. The concentration of cellooligosaccharides with a DP of 5 in the cellooligosaccharide mixture can be 5% to 20% w / w. The concentration of cellooligosaccharides with a DP of 5 can be at least 5%, 7%, 8%, 10%, 12%, 15%, 18%, or 20% w / w.

[0153] The concentration of cellooligosaccharides with a DP of 6 in the cellooligosaccharide mixture can be about 5% to about 25% w / w. The concentration of cellooligosaccharides with a DP of 6 in the cellooligosaccharide mixture can be 5% to 25% w / w. The concentration of cellooligosaccharides with a DP of 6 can be at least 5%, 8%, 10%, 12%, 15%, 18%, 20%, or 25% w / w.

[0154] The concentration of the DP 2 mannooligosaccharides in the mannooligosaccharide mixture can be about 2% to about 30% w / w. The concentration of the DP 2 mannooligosaccharides in the mannooligosaccharide mixture can be 2% to 30% w / w. The concentration of the DP 2 mannooligosaccharides can be at least 2%, 4%, 6%, 8%, 10%, 12%, 15%, 18%, 20%, 25%, or 30% w / w.

[0155] The concentration of mannooligosaccharides with a DP of 3 in the mannooligosaccharide mixture can be about 2% to about 20% w / w. The concentration of mannooligosaccharides with a DP of 3 in the mannooligosaccharide mixture can be 2% to 20% w / w. The concentration of mannooligosaccharides with a DP of 3 can be at least 2%, 4%, 6%, 8%, 10%, 12%, 15%, 18%, or 20% w / w.

[0156] The concentration of mannooligosaccharides with a DP of 4 in the mannooligosaccharide mixture can be about 5% to about 20% w / w. The concentration of mannooligosaccharides with a DP of 4 in the mannooligosaccharide mixture can be 5% to 20% w / w. The concentration of mannooligosaccharides with a DP of 4 can be at least 5%, 8%, 10%, 12%, 15%, 18%, or 20% w / w.

[0157] The concentration of mannooligosaccharides with a DP of 5 in the mannooligosaccharide mixture can be about 5% to about 20% w / w. The concentration of mannooligosaccharides with a DP of 5 in the mannooligosaccharide mixture can be 5% to 20% w / w. The concentration of mannooligosaccharides with a DP of 5 can be at least 5%, 7%, 8%, 10%, 12%, 15%, 18%, or 20% w / w.

[0158] The concentration of mannooligosaccharides with a DP of 6 in the mannooligosaccharide mixture can be about 5% to about 25% w / w. The concentration of mannooligosaccharides with a DP of 6 in the mannooligosaccharide mixture can be 5% to 25% w / w. The concentration of mannooligosaccharides with a DP of 6 can be at least 5%, 8%, 10%, 12%, 15%, 18%, 20%, or 25% w / w.

[0159] The concentration of mannooligosaccharides with a DP of 7 in the mannooligosaccharide mixture can be about 2% to about 20% w / w. The concentration of mannooligosaccharides with a DP of 7 in the mannooligosaccharide mixture can be 2% to 20% w / w. The concentration of mannooligosaccharides with a DP of 7 can be at least 2%, 4%, 6%, 8%, 10%, 12%, 15%, 17%, or 20% w / w.

[0160] The concentration of mannooligosaccharides with a DP of 8 in the mannooligosaccharide mixture can be about 1% to about 15% w / w. The concentration of mannooligosaccharides with a DP of 8 in the mannooligosaccharide mixture can be 1% to 15% w / w. The concentration of mannooligosaccharides with a DP of 8 can be at least 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, or 15% w / w.

[0161] The concentration of mannooligosaccharides with a DP of 9 in the mannooligosaccharide mixture can be about 2% to about 15% w / w. The concentration of mannooligosaccharides with a DP of 9 in the mannooligosaccharide mixture can be 2% to 15% w / w. The concentration of mannooligosaccharides with a DP of 9 can be at least 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, or 15% w / w.

[0162] The concentration of mannooligosaccharides with a DP of 10 in the mannooligosaccharide mixture can be about 2% to about 15% w / w. The concentration of mannooligosaccharides with a DP of 10 in the mannooligosaccharide mixture can be 2% to 15% w / w. The concentration of mannooligosaccharides with a DP of 10 can be at least 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, or 15% w / w.

[0163] The concentration of the DP 11 mannooligosaccharides in the mannooligosaccharide mixture can be about 2% to about 15% w / w. The concentration of the DP 11 mannooligosaccharides in the mannooligosaccharide mixture can be 2% to 15% w / w. The concentration of the DP 11 mannooligosaccharides can be at least 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, or 15% w / w.

[0164] The concentration of mannooligosaccharides with a DP of 12 in the mannooligosaccharide mixture can be about 2% to about 15% w / w. The concentration of mannooligosaccharides with a DP of 12 in the mannooligosaccharide mixture can be 2% to 15% w / w. The concentration of mannooligosaccharides with a DP of 12 can be at least 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, or 15% w / w.

[0165] The concentration of xyloglucan oligosaccharides having a DP of 4 in the xyloglucan oligosaccharide mixture can be about 5% to about 20% w / w. The concentration of xyloglucan oligosaccharides having a DP of 4 in the xyloglucan oligosaccharide mixture can be 5% to 20% w / w. The concentration of xyloglucan oligosaccharides having a DP of 4 can be at least 5%, 8%, 10%, 12%, 15%, 18%, or 20% w / w.

[0166] The concentration of xyloglucan oligosaccharides having a DP of 5 in the xyloglucan oligosaccharide mixture can be about 5% to about 20% w / w. The concentration of xyloglucan oligosaccharides having a DP of 5 in the xyloglucan oligosaccharide mixture can be 5% to 20% w / w. The concentration of xyloglucan oligosaccharides having a DP of 5 can be at least 5%, 7%, 8%, 10%, 12%, 15%, 18%, or 20% w / w.

[0167] The concentration of xyloglucan oligosaccharides having a DP of 6 in the xyloglucan oligosaccharide mixture can be about 5% to about 25% w / w. The concentration of xyloglucan oligosaccharides having a DP of 6 in the xyloglucan oligosaccharide mixture can be 5% to 25% w / w. The concentration of xyloglucan oligosaccharides having a DP of 6 can be at least 5%, 8%, 10%, 12%, 15%, 18%, 20%, or 25% w / w.

[0168] The concentration of xyloglucan oligosaccharides having a DP of 7 in the xyloglucan oligosaccharide mixture can be about 2% to about 20% w / w. The concentration of xyloglucan oligosaccharides having a DP of 7 in the xyloglucan oligosaccharide mixture can be 2% to 20% w / w. The concentration of xyloglucan oligosaccharides having a DP of 7 can be at least 2%, 4%, 6%, 8%, 10%, 12%, 15%, 17%, or 20% w / w.

[0169] The concentration of xyloglucan oligosaccharides having a DP of 8 in the xyloglucan oligosaccharide mixture can be about 1% to about 15% w / w. The concentration of xyloglucan oligosaccharides having a DP of 8 in the xyloglucan oligosaccharide mixture can be 1% to 15% w / w. The concentration of xyloglucan oligosaccharides having a DP of 8 can be at least 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, or 15% w / w.

[0170] The concentration of xyloglucan oligosaccharides having a DP of 9 in the xyloglucan oligosaccharide mixture can be about 2% to about 15% w / w. The concentration of xyloglucan oligosaccharides having a DP of 9 in the xyloglucan oligosaccharide mixture can be 2% to 15% w / w. The concentration of xyloglucan oligosaccharides having a DP of 9 can be at least 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, or 15% w / w.

[0171] The concentration of xyloglucan oligosaccharides having a DP of 10 in the xyloglucan oligosaccharide mixture can be about 2% to about 15% w / w. The concentration of xyloglucan oligosaccharides having a DP of 10 in the xyloglucan oligosaccharide mixture can be 2% to 15% w / w. The concentration of xyloglucan oligosaccharides having a DP of 10 can be at least 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, or 15% w / w.

[0172] The concentration of the DP 2 mixed linkage glucan oligosaccharides in the mixed linkage glucan oligosaccharide mixture can be about 2% to about 30% w / w. The concentration of the DP 2 mixed linkage glucan oligosaccharides in the mixed linkage glucan oligosaccharide mixture can be 2% to 30% w / w. The concentration of the DP 2 mixed linkage glucan oligosaccharides can be at least 2%, 4%, 6%, 8%, 10%, 12%, 15%, 18%, 20%, 25%, or 30% w / w.

[0173] The concentration of the mixed linkage glucan oligosaccharides with a DP of 3 in the mixed linkage glucan oligosaccharide mixture can be about 2% to about 20% w / w. The concentration of the mixed linkage glucan oligosaccharides with a DP of 3 in the mixed linkage glucan oligosaccharide mixture can be 2% to 20% w / w. The concentration of the mixed linkage glucan oligosaccharides with a DP of 3 can be at least 2%, 4%, 6%, 8%, 10%, 12%, 15%, 18%, or 20% w / w.

[0174] The concentration of the DP 4 mixed linkage glucan oligosaccharides in the mixed linkage glucan oligosaccharide mixture can be about 5% to about 20% w / w. The concentration of the DP 4 mixed linkage glucan oligosaccharides in the mixed linkage glucan oligosaccharide mixture can be about 5% to about 20% w / w. The concentration of the DP 4 mixed linkage glucan oligosaccharides can be at least 5%, 8%, 10%, 12%, 15%, 18%, or 20% w / w.

[0175] The concentration of the mixed linkage glucan oligosaccharides with a DP of 5 in the mixed linkage glucan oligosaccharide mixture can be about 5% to about 20% w / w. The concentration of the mixed linkage glucan oligosaccharides with a DP of 5 in the mixed linkage glucan oligosaccharide mixture can be 5% to 20% w / w. The concentration of the mixed linkage glucan oligosaccharides with a DP of 5 can be at least 5%, 7%, 8%, 10%, 12%, 15%, 18%, or 20% w / w.

[0176] In another aspect, the food products described herein can include at least two phases, with the first phase comprising at least three, at least four, at least five, or more oligosaccharides. As discussed above, the oligosaccharides of the first phase can be selected from (a) cello-oligosaccharides with a DP of 2 to 6; (b) xylo-oligosaccharides with a DP of 2 to 12; (c) mixed-linkage glucan oligosaccharides with a DP of 2 to 5; (d) manno-oligosaccharides with a DP of 2 to 12; (e) xyloglucan oligosaccharides with a DP of 4 to 12; and (f) any combination thereof. The food product can optionally include a second phase comprising mono- and / or disaccharide sugars / sweeteners, where the mono- and / or disaccharide sugars / sweeteners include glucose, fructose, galactose, sucrose, maltose, lactose, another suitable mono- or disaccharide, or a combination thereof. In certain embodiments, the first phase may be free or substantially free of monosaccharide and / or disaccharide sugars / sweeteners, and the second phase may be free or substantially free of oligosaccharides.

[0177] In another embodiment, the food product described herein comprises at least two phases: a first phase comprising at least three, at least four, at least five, or more oligosaccharides; and a second phase comprising monosaccharide and / or disaccharide sugars / sweeteners. The oligosaccharides of the first phase can be selected from (a) cello-oligosaccharides with a DP of 2 to 6; (b) xylo-oligosaccharides with a DP of 2 to 12; (c) mixed-linkage glucan oligosaccharides with a DP of 2 to 5; (d) manno-oligosaccharides with a DP of 2 to 12; (e) xyloglucan oligosaccharides with a DP of 4 to 12; or (f) any combination thereof. The monosaccharide and / or disaccharide sugars / sweeteners can include glucose, fructose, galactose, sucrose, maltose, lactose, another suitable monosaccharide or disaccharide, or a combination thereof. In certain embodiments, the first phase may be free or substantially free of monosaccharide and / or disaccharide sugars / sweeteners, and the second phase may be free or substantially free of oligosaccharides.

[0178] The second phase of the multi-phase food product can comprise a monosaccharide, a disaccharide, or any combination of monosaccharide and / or disaccharide (monosaccharide and / or disaccharide sugar / sweetener). In certain embodiments, the monosaccharide and / or disaccharide sugar sweetener can be selected from any one or more of glucose, fructose, galactose, sucrose, maltose, lactose, another suitable monosaccharide or disaccharide, or a combination thereof. In certain embodiments, the second phase can comprise glucose. In various embodiments, the second phase can comprise fructose. In some embodiments, the second phase can comprise sucrose. In certain embodiments, the second phase can comprise galactose. In various embodiments, the second phase can comprise maltose. In some embodiments, the second phase can comprise lactose. In certain embodiments, the monosaccharide and / or disaccharide sugars / sweeteners of the second phase may comprise at least about 1%, at least about 2.5%, at least about 5%, at least about 7.5%, at least about 10%, at least about 12.5%, at least about 15%, at least about 17.5%, or at least about 20% by dry weight of the second phase. In various embodiments, monosaccharide and / or disaccharide sugars / sweeteners may comprise at least about 0.5%, 1%, 1.5%, 2%, 2.5%, 3%, 3.5%, 4%, 4.5%, 5%, 5.5%, 6%, 6.5%, 7%, 7.5%, 8%, 8.5%, 9%, 9.5%, 10%, 10.5%, 11%, 11.5%, 12%, 12.5%, 13%, 13.5%, 14%, 14.5%, 15%, 15.5%, 16%, 16.5%, 17%, 17.5%, 18%, 18.5%, 19%, 19.5%, or 20% by dry weight of the second phase. In certain embodiments, the monosaccharide and / or disaccharide sugars / sweeteners of the second phase may comprise at least about 1%, at least about 2.5%, at least about 5%, at least about 7.5%, at least about 10%, at least about 12.5%, at least about 15%, at least about 17.5%, or at least about 20% by dry weight of the food product.In certain embodiments, monosaccharide and / or disaccharide sugars / sweeteners may comprise at least about 0.5%, 1%, 1.5%, 2%, 2.5%, 3%, 3.5%, 4%, 4.5%, 5%, 5.5%, 6%, 6.5%, 7%, 7.5%, 8%, 8.5%, 9%, 9.5%, 10%, 10.5%, 11%, 11.5%, 12%, 12.5%, 13%, 13.5%, 14%, 14.5%, 15%, 15.5%, 16%, 16.5%, 17%, 17.5%, 18%, 18.5%, 19%, 19.5%, or 20% by dry weight of the food product. In various embodiments, the monosaccharide and / or disaccharide sugars / sweeteners of the second phase may comprise at least 1%, at least 2.5%, at least 5%, at least 7.5%, at least 10%, at least 12.5%, at least 15%, at least 17.5%, or at least 20% by dry weight of the second phase. In some embodiments, monosaccharide and / or disaccharide sugars / sweeteners may comprise at least 0.5%, 1%, 1.5%, 2%, 2.5%, 3%, 3.5%, 4%, 4.5%, 5%, 5.5%, 6%, 6.5%, 7%, 7.5%, 8%, 8.5%, 9%, 9.5%, 10%, 10.5%, 11%, 11.5%, 12%, 12.5%, 13%, 13.5%, 14%, 14.5%, 15%, 15.5%, 16%, 16.5%, 17%, 17.5%, 18%, 18.5%, 19%, 19.5%, or 20% by dry weight of the second phase. In certain embodiments, the monosaccharide and / or disaccharide sugars / sweeteners of the second phase may comprise at least 1%, at least 2.5%, at least 5%, at least 7.5%, at least 10%, at least 12.5%, at least 15%, at least 17.5%, or at least 20% by dry weight of the food product. In various embodiments, monosaccharide and / or disaccharide sugars / sweeteners may comprise at least 0.5%, 1%, 1.5%, 2%, 2.5%, 3%, 3.5%, 4%, 4.5%, 5%, 5.5%, 6%, 6.5%, 7%, 7.5%, 8%, 8.5%, 9%, 9.5%, 10%, 10.5%, 11%, 11.5%, 12%, 12.5%, 13%, 13.5%, 14%, 14.5%, 15%, 15.5%, 16%, 16.5%, 17%, 17.5%, 18%, 18.5%, 19%, 19.5%, or 20% by dry weight of the food product.

[0179] The second phase can be made using monosaccharides, disaccharides, or any combination thereof. In certain embodiments, the second phase containing monosaccharide and / or disaccharide sugars / sweeteners can contain less than about 10%, about 5%, about 2%, or about 1% polysaccharides or oligosaccharides by dry weight. In certain embodiments, the second phase containing monosaccharide and / or disaccharide sugars / sweeteners can be free or substantially free of polysaccharides or oligosaccharides. In various embodiments, the second phase containing monosaccharide and / or disaccharide sugars / sweeteners can contain less than 10%, 5%, 2%, or 1% polysaccharides or oligosaccharides by dry weight. In some embodiments, the second phase containing monosaccharide and / or disaccharide sugars / sweeteners can be free of polysaccharides or oligosaccharides.

[0180] The first phase of the multi-phase food products described herein can comprise a mixture of three, four, five, or more oligosaccharides, hi certain embodiments, the mixture of oligosaccharides can comprise at least about 1%, at least about 2.5%, at least about 5%, at least about 7.5%, at least about 10%, at least about 12.5%, at least about 15%, at least about 17.5%, or at least about 20% by dry weight of the first phase. In certain embodiments, the mixture of oligosaccharides may constitute at least about 0.5%, 1%, 1.5%, 2%, 2.5%, 3%, 3.5%, 4%, 4.5%, 5%, 5.5%, 6%, 6.5%, 7%, 7.5%, 8%, 8.5%, 9%, 9.5%, 10%, 10.5%, 11%, 11.5%, 12%, 12.5%, 13%, 13.5%, 14%, 14.5%, 15%, 15.5%, 16%, 16.5%, 17%, 17.5%, 18%, 18.5%, 19%, 19.5%, or 20% by dry weight of the first phase. In certain embodiments, the mixture of oligosaccharides may comprise at least about 1%, at least about 2.5%, at least about 5%, at least about 7.5%, at least about 10%, at least about 12.5%, at least about 15%, at least about 17.5%, or at least about 20% by dry weight of the food product. In certain embodiments, the mixture of oligosaccharides may constitute at least about 0.5%, 1%, 1.5%, 2%, 2.5%, 3%, 3.5%, 4%, 4.5%, 5%, 5.5%, 6%, 6.5%, 7%, 7.5%, 8%, 8.5%, 9%, 9.5%, 10%, 10.5%, 11%, 11.5%, 12%, 12.5%, 13%, 13.5%, 14%, 14.5%, 15%, 15.5%, 16%, 16.5%, 17%, 17.5%, 18%, 18.5%, 19%, 19.5%, or 20% by dry weight of the food product. In various embodiments, the mixture of oligosaccharides may constitute at least 1%, at least 2.5%, at least 5%, at least 7.5%, at least 10%, at least 12.5%, at least 15%, at least 17.5%, or at least 20% by dry weight of the first phase.In some embodiments, the mixture of oligosaccharides may constitute at least 0.5%, 1%, 1.5%, 2%, 2.5%, 3%, 3.5%, 4%, 4.5%, 5%, 5.5%, 6%, 6.5%, 7%, 7.5%, 8%, 8.5%, 9%, 9.5%, 10%, 10.5%, 11%, 11.5%, 12%, 12.5%, 13%, 13.5%, 14%, 14.5%, 15%, 15.5%, 16%, 16.5%, 17%, 17.5%, 18%, 18.5%, 19%, 19.5%, or 20% by dry weight of the first phase. In certain embodiments, the mixture of oligosaccharides may comprise at least 1%, at least 2.5%, at least 5%, at least 7.5%, at least 10%, at least 12.5%, at least 15%, at least 17.5%, or at least 20% by dry weight of the food product. In various embodiments, the mixture of oligosaccharides may comprise at least 0.5%, 1%, 1.5%, 2%, 2.5%, 3%, 3.5%, 4%, 4.5%, 5%, 5.5%, 6%, 6.5%, 7%, 7.5%, 8%, 8.5%, 9%, 9.5%, 10%, 10.5%, 11%, 11.5%, 12%, 12.5%, 13%, 13.5%, 14%, 14.5%, 15%, 15.5%, 16%, 16.5%, 17%, 17.5%, 18%, 18.5%, 19%, 19.5%, or 20% by dry weight of the food product.

[0181] The oligosaccharide mixture can include three, four, five, or more forms of oligosaccharides, e.g., a first oligosaccharide, a second oligosaccharide, a third oligosaccharide, a fourth oligosaccharide, a fifth oligosaccharide, etc. An oligosaccharide mixture containing three forms of oligosaccharides may include about 20% w / w of a first oligosaccharide, about 40% w / w of a second oligosaccharide, and about 40% w / w of a third oligosaccharide; about 30% w / w of a first oligosaccharide, about 30% w / w of a second oligosaccharide, and about 40% w / w of a third oligosaccharide; about 10% w / w of a first oligosaccharide, about 10% w / w of a second oligosaccharide, and about 80% w / w of a third oligosaccharide; about 20% w / w of a first oligosaccharide, about 20% w / w of a second oligosaccharide, and about 60% w / w of a third oligosaccharide; or about 20% w / w of a first oligosaccharide, about 30% w / w of a second oligosaccharide, and about 50% w / w of a third oligosaccharide. An oligosaccharide mixture containing three forms of oligosaccharides may include: 20% w / w of a first oligosaccharide, 40% w / w of a second oligosaccharide, and 40% w / w of a third oligosaccharide; 30% w / w of a first oligosaccharide, 30% w / w of a second oligosaccharide, and 40% w / w of a third oligosaccharide; 10% w / w of a first oligosaccharide, 10% w / w of a second oligosaccharide, and 80% w / w of a third oligosaccharide; 20% w / w of a first oligosaccharide, 20% w / w of a second oligosaccharide, and 60% w / w of a third oligosaccharide; or 20% w / w of a first oligosaccharide, 30% w / w of a second oligosaccharide, and 50% w / w of a third oligosaccharide. In some embodiments, the first oligosaccharide may be a mannooligosaccharide, the second oligosaccharide may be a xylooligosaccharide, and the third oligosaccharide may be a cellooligosaccharide. In some other embodiments, 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, second, and third oligosaccharides are also within the scope of the present disclosure. Similarly, any combination of at least two of the first, second, third, fourth, fifth, and / or any other suitable number of oligosaccharides is also within the scope of the present disclosure.

[0182] In some embodiments, the combination of oligosaccharides and monosaccharide and / or disaccharide sugars / sweeteners may be added to a single foodstuff or to a single phase of a multi-phase foodstuff.

[0183] In another aspect, a food product may include (a) a first sweetener component comprising at least two types of oligosaccharides selected from (i) cellooligosaccharides with a DP of 2 to 6; (ii) xylooligosaccharides with a DP of 2 to 12; (iii) mixed-linkage glucan oligosaccharides with a DP of 2 to 5; (iv) mannooligosaccharides with a DP of 2 to 12; (v) xyloglucan oligosaccharides with a DP of 4 to 12; and (vi) any combination thereof; and (b) a second sweetener component comprising monosaccharides, disaccharides, or both. The first and second sweetener components may be combined in a single phase, such as a dough, batter, or mix. In certain embodiments, the dough, batter, or mix further comprises any one or more of butter, margarine, shortening, oil, palm oil, baking powder, baking soda, eggs, yeast, cornstarch, milk, cream, buttermilk, flour, salt, and / or any other suitable ingredients. The food product may be completely free or substantially free of high intensity sweeteners. The food product may be completely free or substantially free of sugar alcohols or polyols.

[0184] In certain embodiments, the first and second sweetener components may have different melting temperatures. For example, the melting temperature of the first sweetener component may be at least about 1%, at least about 2%, at least about 5%, at least about 10%, at least about 15%, at least about 20%, at least about 25%, or at least about 50% higher than the melting temperature of the second sweetener component. In various embodiments, the melting temperature of the first sweetener component may be at least about 1%, at least about 2%, at least about 5%, at least about 10%, at least about 15%, at least about 20%, at least about 25%, or at least about 50% lower than the melting temperature of the second sweetener component. In some embodiments, the melting temperature of the first sweetener component may be at least 1%, at least 2%, at least 5%, at least 10%, at least 15%, at least 20%, at least 25%, or at least 50% higher than the melting temperature of the second sweetener component. In certain embodiments, the melting temperature of the first sweetener component may be at least 1%, at least 2%, at least 5%, at least 10%, at least 15%, at least 20%, at least 25%, or at least 50% lower than the melting temperature of the second sweetener component.

[0185] The second sweetener component of the food product may comprise a monosaccharide, a disaccharide, or any combination of monosaccharides and / or disaccharides (monosaccharide and / or disaccharide sugars / sweeteners). In some embodiments, the monosaccharide and / or disaccharide sugars / sweeteners may be selected from any one or more of glucose, fructose, galactose, sucrose, maltose, lactose, another suitable monosaccharide or disaccharide, or a combination thereof. In certain embodiments, the second phase comprises glucose. In various embodiments, the monosaccharide and / or disaccharide sugars / sweeteners of the second phase may comprise at least about 1%, at least about 2.5%, at least about 5%, at least about 7.5%, at least about 10%, at least about 12.5%, at least about 15%, at least about 17.5%, or at least about 20% by dry weight of the second sweetener component. In certain embodiments, monosaccharide and / or disaccharide sugars / sweeteners may comprise at least about 0.5%, 1%, 1.5%, 2%, 2.5%, 3%, 3.5%, 4%, 4.5%, 5%, 5.5%, 6%, 6.5%, 7%, 7.5%, 8%, 8.5%, 9%, 9.5%, 10%, 10.5%, 11%, 11.5%, 12%, 12.5%, 13%, 13.5%, 14%, 14.5%, 15%, 15.5%, 16%, 16.5%, 17%, 17.5%, 18%, 18.5%, 19%, 19.5%, or 20% by dry weight of the second sweetener component. In certain embodiments, monosaccharide and / or disaccharide sugars / sweeteners may comprise at least about 1%, at least about 2.5%, at least about 5%, at least about 7.5%, at least about 10%, at least about 12.5%, at least about 15%, at least about 17.5%, or at least about 20% by dry weight of the food product. In certain embodiments, monosaccharide and / or disaccharide sugars / sweeteners may comprise about 0.5%, 1%, 1.5%, 2%, 2.5%, 3%, 3.5%, 4%, 4.5%, 5%, 5.5%, 6%, 6.5%, 7%, 7.5%, 8%, 8.5%, 9%, 9.5%, 10%, 10.5%, 11%, 11.5%, 12%, 12.5%, 13%, 13.5%, 14%, 14.5%, 15%, 15.5%, 16%, 16.5%, 17%, 17.5%, 18%, 18.5%, 19%, 19.5%, or 20% by dry weight of the food product. In various embodiments, the monosaccharide and / or disaccharide sugars / sweeteners of the second phase may constitute at least 1%, at least 2.5%, at least 5%, at least 7.5%, at least 10%, at least 12.5%, at least 15%, at least 17.5%, or at least 20% by dry weight of the second sweetener component. In certain embodiments, monosaccharide and / or disaccharide sugars / sweeteners may comprise at least 0.5%, 1%, 1.5%, 2%, 2.5%, 3%, 3.5%, 4%, 4.5%, 5%, 5.5%, 6%, 6.5%, 7%, 7.5%, 8%, 8.5%, 9%, 9.5%, 10%, 10.5%, 11%, 11.5%, 12%, 12.5%, 13%, 13.5%, 14%, 14.5%, 15%, 15.5%, 16%, 16.5%, 17%, 17.5%, 18%, 18.5%, 19%, 19.5%, or 20% by dry weight of the second sweetener component. In some embodiments, monosaccharide and / or disaccharide sugars / sweeteners may comprise at least 1%, at least 2.5%, at least 5%, at least 7.5%, at least 10%, at least 12.5%, at least 15%, at least 17.5%, or at least 20% by dry weight of the food product. In certain embodiments, monosaccharide and / or disaccharide sugars / sweeteners may comprise 0.5%, 1%, 1.5%, 2%, 2.5%, 3%, 3.5%, 4%, 4.5%, 5%, 5.5%, 6%, 6.5%, 7%, 7.5%, 8%, 8.5%, 9%, 9.5%, 10%, 10.5%, 11%, 11.5%, 12%, 12.5%, 13%, 13.5%, 14%, 14.5%, 15%, 15.5%, 16%, 16.5%, 17%, 17.5%, 18%, 18.5%, 19%, 19.5%, or 20% by dry weight of the food product.

[0186] The first sweetener component can include at least two oligosaccharides or a mixture of at least two oligosaccharides, in certain embodiments, the mixture of at least two oligosaccharides can comprise at least about 1%, at least about 2.5%, at least about 5%, at least about 7.5%, at least about 10%, at least about 12.5%, at least about 15%, at least about 17.5%, or at least about 20% by dry weight of the first sweetener component. In various embodiments, the mixture of at least two oligosaccharides may constitute at least about 0.5%, 1%, 1.5%, 2%, 2.5%, 3%, 3.5%, 4%, 4.5%, 5%, 5.5%, 6%, 6.5%, 7%, 7.5%, 8%, 8.5%, 9%, 9.5%, 10%, 10.5%, 11%, 11.5%, 12%, 12.5%, 13%, 13.5%, 14%, 14.5%, 15%, 15.5%, 16%, 16.5%, 17%, 17.5%, 18%, 18.5%, 19%, 19.5%, or 20% by dry weight of the first sweetener component. In certain embodiments, the mixture of at least two oligosaccharides may comprise at least about 1%, at least about 2.5%, at least about 5%, at least about 7.5%, at least about 10%, at least about 12.5%, at least about 15%, at least about 17.5%, or at least about 20% by dry weight of the food product. In certain embodiments, the mixture of at least two oligosaccharides may comprise at least about 0.5%, 1%, 1.5%, 2%, 2.5%, 3%, 3.5%, 4%, 4.5%, 5%, 5.5%, 6%, 6.5%, 7%, 7.5%, 8%, 8.5%, 9%, 9.5%, 10%, 10.5%, 11%, 11.5%, 12%, 12.5%, 13%, 13.5%, 14%, 14.5%, 15%, 15.5%, 16%, 16.5%, 17%, 17.5%, 18%, 18.5%, 19%, 19.5%, or 20% by dry weight of the food product. In various embodiments, the mixture of at least two oligosaccharides may constitute at least 1%, at least 2.5%, at least 5%, at least 7.5%, at least 10%, at least 12.5%, at least 15%, at least 17.5%, or at least 20% by dry weight of the first sweetener component. In some embodiments, the mixture of at least two oligosaccharides may comprise at least 0.5%, 1%, 1.5%, 2%, 2.5%, 3%, 3.5%, 4%, 4.5%, 5%, 5.5%, 6%, 6.5%, 7%, 7.5%, 8%, 8.5%, 9%, 9.5%, 10%, 10.5%, 11%, 11.5%, 12%, 12.5%, 13%, 13.5%, 14%, 14.5%, 15%, 15.5%, 16%, 16.5%, 17%, 17.5%, 18%, 18.5%, 19%, 19.5%, or 20% by dry weight of the first sweetener component. In certain embodiments, the mixture of at least two oligosaccharides may comprise at least 1%, at least 2.5%, at least 5%, at least 7.5%, at least 10%, at least 12.5%, at least 15%, at least 17.5%, or at least 20% by dry weight of the foodstuff. In various embodiments, the mixture of at least two oligosaccharides may comprise at least 0.5%, 1%, 1.5%, 2%, 2.5%, 3%, 3.5%, 4%, 4.5%, 5%, 5.5%, 6%, 6.5%, 7%, 7.5%, 8%, 8.5%, 9%, 9.5%, 10%, 10.5%, 11%, 11.5%, 12%, 12.5%, 13%, 13.5%, 14%, 14.5%, 15%, 15.5%, 16%, 16.5%, 17%, 17.5%, 18%, 18.5%, 19%, 19.5%, or 20% by dry weight of the food product. The at least two oligosaccharides of the first sweetener component can include a mix of a first oligosaccharide and a second oligosaccharide, such as about 5% w / w of the first oligosaccharide and about 95% w / w of the second oligosaccharide, about 10% w / w of the first oligosaccharide and about 90% w / w of the second oligosaccharide, about 15% w / w of the first oligosaccharide and about 85% w / w of the second oligosaccharide, about 20% w / w of the first oligosaccharide and about 80% w / w of the second oligosaccharide, or about 25% w / w of the first oligosaccharide and about 75% w / w of the second oligosaccharide. about 30% w / w of the first oligosaccharide and about 70% w / w of the second oligosaccharide; about 35% w / w of the first oligosaccharide and about 65% w / w of the second oligosaccharide; about 40% w / w of the first oligosaccharide and about 50% w / w of the second oligosaccharide; about 45% w / w of the first oligosaccharide and about 55% w / w of the second oligosaccharide; about 50% w / w of the first oligosaccharide and about 50% w / w of the second oligosaccharide. about 55% w / w of the first oligosaccharide and about 45% w / w of the second oligosaccharide; about 60% w / w of the first oligosaccharide and about 30% w / w of the second oligosaccharide; about 65% w / w of the first oligosaccharide and about 35% w / w of the second oligosaccharide; about 70% w / w of the first oligosaccharide and about 30% w / w of the second oligosaccharide; about 75% w / w of the first oligosaccharide and about 25% w / w about 80% w / w of the first oligosaccharide and about 20% w / w of the second oligosaccharide; about 85% w / w of the first oligosaccharide and about 15% w / w of the second oligosaccharide; about 90% w / w of the first oligosaccharide and about 10% w / w of the second oligosaccharide; about 95% w / w of the first oligosaccharide and about 5% w / w of the second oligosaccharide; or any other range therebetween. The oligosaccharide mixtures were: 5% w / w of the first oligosaccharide and 95% w / w of the second oligosaccharide; 10% w / w of the first oligosaccharide and 90% w / w of the second oligosaccharide; 15% w / w of the first oligosaccharide and 85% w / w of the second oligosaccharide; 20% w / w of the first oligosaccharide and 80% w / w of the second oligosaccharide; 25% w / w of the first oligosaccharide and 75% w / w 30% w / w of the first oligosaccharide and 70% w / w of the second oligosaccharide; 35% w / w of the first oligosaccharide and 65% w / w of the second oligosaccharide; 40% w / w of the first oligosaccharide and 50% w / w of the second oligosaccharide; 45% w / w of the first oligosaccharide and 55% w / w of the second oligosaccharide; 50% w / w of the first oligosaccharide and 50% w / w 55% w / w of the first oligosaccharide and 45% w / w of the second oligosaccharide; 60% w / w of the first oligosaccharide and 30% w / w of the second oligosaccharide; 65% w / w of the first oligosaccharide and 35% w / w of the second oligosaccharide; 70% w / w of the first oligosaccharide and 30% w / w of the second oligosaccharide; 75% w / w of the first oligosaccharide and 25% w / w 80% w / w of the first oligosaccharide and 20% w / w of the second oligosaccharide; 85% w / w of the first oligosaccharide and 15% w / w of the second oligosaccharide; 90% w / w of the first oligosaccharide and 10% w / w of the second oligosaccharide; 95% w / w of the first oligosaccharide and 5% w / w of the second oligosaccharide; or any other range therebetween.

[0187] In some embodiments, the first oligosaccharide may be a cello-oligosaccharide and the second oligosaccharide may be a xylo-oligosaccharide. In certain embodiments, the first oligosaccharide may be a cello-oligosaccharide and the second oligosaccharide may be a manno-oligosaccharide. In various embodiments, the first oligosaccharide may be a xylo-oligosaccharide and the second oligosaccharide may be a manno-oligosaccharide. Other combinations of the first and second oligosaccharides are also within the scope of the present disclosure.

[0188] The oligosaccharide mixture can include two or more oligosaccharides, for example, a first oligosaccharide and a second oligosaccharide that can be different from the first oligosaccharide. The first oligosaccharide can be a xylooligosaccharide, cellooligosaccharide, mannooligosaccharide, or another oligosaccharide provided herein, and the second oligosaccharide can be a xylooligosaccharide, cellooligosaccharide, mannooligosaccharide, or another oligosaccharide not used as the first oligosaccharide.

[0189] The ratio of the first oligosaccharide to the second oligosaccharide in the mixture can be about 1:1, 1:2, 1:3, 1:4, 1:5, 1:6, 1:7, 1:8, 1:9, or any range between these values. The ratio of the first oligosaccharide to the second oligosaccharide in the mixture can be 1:1, 1:2, 1:3, 1:4, 1:5, 1:6, 1:7, 1:8, 1:9, or any range between these values.

[0190] The ratio of the first oligosaccharide to the second oligosaccharide in the mixture can be about 2:1, 2:3, 2:5, 2:7, 2:9, or any range between these values. The ratio of the first oligosaccharide to the second oligosaccharide in the mixture can be 2:1, 2:3, 2:5, 2:7, 2:9, or any range between these values. 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.

[0191] The ratio of the first oligosaccharide to the second oligosaccharide in the mixture can be about 3:1, 3:2, 3:4, 3:5, 3:7, 3:8, or any range between these values.The ratio of the first oligosaccharide to the second oligosaccharide in the mixture can be 3:1, 3:2, 3:4, 3:5, 3:7, 3:8, or any range between these values.

[0192] 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, from 1:4 to 4:1, from 1:3 to 3:1, or from 2:3 to 3:2.

[0193] The oligosaccharide mixture of the sweetener component may include a xylooligosaccharide mixture, a cellooligosaccharide mixture, a mannooligosaccharide mixture, a xyloglucan oligosaccharide mixture, and / or a mixed linkage glucan oligosaccharide mixture.

[0194] The concentration of DP 2 xylooligosaccharides in the xylooligosaccharide mixture can be from about 2% to about 80% w / w. The concentration of DP 2 xylooligosaccharides in the xylooligosaccharide mixture can be from 2% to 80% w / w. The concentration of DP 2 xylooligosaccharides can be at least 2%, 4%, 6%, 8%, 10%, 12%, 15%, 18%, 20%, 25%, or 30% w / w. The concentration of DP 2 xylooligosaccharides can be higher in some cases, for example, up to 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, or 80% w / w.

[0195] The concentration of xylooligosaccharides with a DP of 3 in the xylooligosaccharide mixture can be about 2% to about 20% w / w. The concentration of xylooligosaccharides with a DP of 3 in the xylooligosaccharide mixture can be 2% to 20% w / w. The concentration of xylooligosaccharides with a DP of 3 can be at least 2%, 4%, 6%, 8%, 10%, 12%, 15%, 18%, or 20% w / w.

[0196] The concentration of DP 4 xylooligosaccharides in the xylooligosaccharide mixture can be about 5% to about 20% w / w. The concentration of DP 4 xylooligosaccharides in the xylooligosaccharide mixture can be 5% to 20% w / w. The concentration of DP 4 xylooligosaccharides can be at least 5%, 8%, 10%, 12%, 15%, 18%, or 20% w / w.

[0197] The concentration of DP 5 xylooligosaccharides in the xylooligosaccharide mixture can be about 5% to about 20% w / w. The concentration of DP 5 xylooligosaccharides in the xylooligosaccharide mixture can be 5% to 20% w / w. The concentration of DP 5 xylooligosaccharides can be at least 5%, 7%, 8%, 10%, 12%, 15%, 18%, or 20% w / w.

[0198] The concentration of xylooligosaccharides with a DP of 6 in the xylooligosaccharide mixture can be about 5% to about 25% w / w. The concentration of xylooligosaccharides with a DP of 6 in the xylooligosaccharide mixture can be 5% to 25% w / w. The concentration of xylooligosaccharides with a DP of 6 can be at least 5%, 8%, 10%, 12%, 15%, 18%, 20%, or 25% w / w.

[0199] The concentration of DP 7 xylooligosaccharides in the xylooligosaccharide mixture can be about 2% to about 20% w / w. The concentration of DP 7 xylooligosaccharides in the xylooligosaccharide mixture can be 2% to 20% w / w. The concentration of DP 7 xylooligosaccharides can be at least 2%, 4%, 6%, 8%, 10%, 12%, 15%, 17%, or 20% w / w.

[0200] The concentration of DP 8 xylooligosaccharides in the xylooligosaccharide mixture can be about 1% to about 15% w / w. The concentration of DP 8 xylooligosaccharides in the xylooligosaccharide mixture can be 1% to 15% w / w. The concentration of DP 8 xylooligosaccharides can be at least 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, or 15% w / w.

[0201] The concentration of DP 9 xylooligosaccharides in the xylooligosaccharide mixture can be about 2% to about 15% w / w. The concentration of DP 9 xylooligosaccharides in the xylooligosaccharide mixture can be 2% to 15% w / w. The concentration of DP 9 xylooligosaccharides can be at least 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, or 15% w / w.

[0202] The concentration of DP 10 xylooligosaccharides in the xylooligosaccharide mixture can be about 2% to about 15% w / w. The concentration of DP 10 xylooligosaccharides in the xylooligosaccharide mixture can be 2% to 15% w / w. The concentration of DP 10 xylooligosaccharides can be at least 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, or 15% w / w.

[0203] The concentration of DP 11 xylooligosaccharides in the xylooligosaccharide mixture can be about 2% to about 15% w / w. The concentration of DP 11 xylooligosaccharides in the xylooligosaccharide mixture can be 2% to 15% w / w. The concentration of DP 11 xylooligosaccharides can be at least 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, or 15% w / w.

[0204] The concentration of DP 12 xylooligosaccharides in the xylooligosaccharide mixture can be about 2% to about 15% w / w. The concentration of DP 12 xylooligosaccharides in the xylooligosaccharide mixture can be 2% to 15% w / w. The concentration of DP 12 xylooligosaccharides can be at least 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, or 15% w / w.

[0205] The concentration of DP 2 cellooligosaccharides in the cellooligosaccharide mixture can be about 2% to about 80% w / w. The concentration of DP 2 cellooligosaccharides in the cellooligosaccharide mixture can be 2% to 80% w / w. The concentration of DP 2 cellooligosaccharides can be at least 2%, 4%, 6%, 8%, 10%, 12%, 15%, 18%, 20%, 25%, or 30% w / w. The concentration of DP 2 cellooligosaccharides can be higher in some cases, for example, at least 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, or 80% w / w.

[0206] The concentration of cellooligosaccharides with a DP of 3 in the cellooligosaccharide mixture can be about 2% to about 20% w / w. The concentration of cellooligosaccharides with a DP of 3 in the cellooligosaccharide mixture can be 2% to 20% w / w. The concentration of cellooligosaccharides with a DP of 3 can be at least 2%, 4%, 6%, 8%, 10%, 12%, 15%, 18%, or 20% w / w.

[0207] The concentration of cellooligosaccharides with a DP of 4 in the cellooligosaccharide mixture can be about 5% to about 20% w / w. The concentration of cellooligosaccharides with a DP of 4 in the cellooligosaccharide mixture can be 5% to 20% w / w. The concentration of cellooligosaccharides with a DP of 4 can be at least 5%, 8%, 10%, 12%, 15%, 18%, or 20% w / w.

[0208] The concentration of cellooligosaccharides with a DP of 5 in the cellooligosaccharide mixture can be about 5% to about 20% w / w. The concentration of cellooligosaccharides with a DP of 5 in the cellooligosaccharide mixture can be 5% to 20% w / w. The concentration of cellooligosaccharides with a DP of 5 can be at least 5%, 7%, 8%, 10%, 12%, 15%, 18%, or 20% w / w.

[0209] The concentration of cellooligosaccharides with a DP of 6 in the cellooligosaccharide mixture can be about 5% to about 25% w / w. The concentration of cellooligosaccharides with a DP of 6 in the cellooligosaccharide mixture can be 5% to 25% w / w. The concentration of cellooligosaccharides with a DP of 6 can be at least 5%, 8%, 10%, 12%, 15%, 18%, 20%, or 25% w / w.

[0210] The concentration of the DP 2 mannooligosaccharides in the mannooligosaccharide mixture can be about 2% to about 30% w / w. The concentration of the DP 2 mannooligosaccharides in the mannooligosaccharide mixture can be 2% to 30% w / w. The concentration of the DP 2 mannooligosaccharides can be at least 2%, 4%, 6%, 8%, 10%, 12%, 15%, 18%, 20%, 25%, or 30% w / w.

[0211] The concentration of mannooligosaccharides with a DP of 3 in the mannooligosaccharide mixture can be about 2% to about 20% w / w. The concentration of mannooligosaccharides with a DP of 3 in the mannooligosaccharide mixture can be 2% to 20% w / w. The concentration of mannooligosaccharides with a DP of 3 can be at least 2%, 4%, 6%, 8%, 10%, 12%, 15%, 18%, or 20% w / w.

[0212] The concentration of mannooligosaccharides with a DP of 4 in the mannooligosaccharide mixture can be about 5% to about 20% w / w. The concentration of mannooligosaccharides with a DP of 4 in the mannooligosaccharide mixture can be 5% to 20% w / w. The concentration of mannooligosaccharides with a DP of 4 can be at least 5%, 8%, 10%, 12%, 15%, 18%, or 20% w / w.

[0213] The concentration of mannooligosaccharides with a DP of 5 in the mannooligosaccharide mixture can be about 5% to about 20% w / w. The concentration of mannooligosaccharides with a DP of 5 in the mannooligosaccharide mixture can be 5% to 20% w / w. The concentration of mannooligosaccharides with a DP of 5 can be at least 5%, 7%, 8%, 10%, 12%, 15%, 18%, or 20% w / w.

[0214] The concentration of mannooligosaccharides with a DP of 6 in the mannooligosaccharide mixture can be about 5% to about 25% w / w. The concentration of mannooligosaccharides with a DP of 6 in the mannooligosaccharide mixture can be 5% to 25% w / w. The concentration of mannooligosaccharides with a DP of 6 can be at least 5%, 8%, 10%, 12%, 15%, 18%, 20%, or 25% w / w.

[0215] The concentration of mannooligosaccharides with a DP of 7 in the mannooligosaccharide mixture can be about 2% to about 20% w / w. The concentration of mannooligosaccharides with a DP of 7 in the mannooligosaccharide mixture can be 2% to 20% w / w. The concentration of mannooligosaccharides with a DP of 7 can be at least 2%, 4%, 6%, 8%, 10%, 12%, 15%, 17%, or 20% w / w.

[0216] The concentration of mannooligosaccharides with a DP of 8 in the mannooligosaccharide mixture can be about 1% to about 15% w / w. The concentration of mannooligosaccharides with a DP of 8 in the mannooligosaccharide mixture can be 1% to 15% w / w. The concentration of mannooligosaccharides with a DP of 8 can be at least 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, or 15% w / w.

[0217] The concentration of mannooligosaccharides with a DP of 9 in the mannooligosaccharide mixture can be about 2% to about 15% w / w. The concentration of mannooligosaccharides with a DP of 9 in the mannooligosaccharide mixture can be 2% to 15% w / w. The concentration of mannooligosaccharides with a DP of 9 can be at least 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, or 15% w / w.

[0218] The concentration of mannooligosaccharides with a DP of 10 in the mannooligosaccharide mixture can be about 2% to about 15% w / w. The concentration of mannooligosaccharides with a DP of 10 in the mannooligosaccharide mixture can be 2% to 15% w / w. The concentration of mannooligosaccharides with a DP of 10 can be at least 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, or 15% w / w.

[0219] The concentration of the DP 11 mannooligosaccharides in the mannooligosaccharide mixture can be about 2% to about 15% w / w. The concentration of the DP 11 mannooligosaccharides in the mannooligosaccharide mixture can be 2% to 15% w / w. The concentration of the DP 11 mannooligosaccharides can be at least 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, or 15% w / w.

[0220] The concentration of mannooligosaccharides with a DP of 12 in the mannooligosaccharide mixture can be about 2% to about 15% w / w. The concentration of mannooligosaccharides with a DP of 12 in the mannooligosaccharide mixture can be 2% to 15% w / w. The concentration of mannooligosaccharides with a DP of 12 can be at least 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, or 15% w / w.

[0221] The concentration of xyloglucan oligosaccharides having a DP of 4 in the xyloglucan oligosaccharide mixture can be about 5% to about 20% w / w. The concentration of xyloglucan oligosaccharides having a DP of 4 in the xyloglucan oligosaccharide mixture can be 5% to 20% w / w. The concentration of xyloglucan oligosaccharides having a DP of 4 can be at least 5%, 8%, 10%, 12%, 15%, 18%, or 20% w / w.

[0222] The concentration of xyloglucan oligosaccharides having a DP of 5 in the xyloglucan oligosaccharide mixture can be about 5% to about 20% w / w. The concentration of xyloglucan oligosaccharides having a DP of 5 in the xyloglucan oligosaccharide mixture can be 5% to 20% w / w. The concentration of xyloglucan oligosaccharides having a DP of 5 can be at least 5%, 7%, 8%, 10%, 12%, 15%, 18%, or 20% w / w.

[0223] The concentration of xyloglucan oligosaccharides having a DP of 6 in the xyloglucan oligosaccharide mixture can be about 5% to about 25% w / w. The concentration of xyloglucan oligosaccharides having a DP of 6 in the xyloglucan oligosaccharide mixture can be 5% to 25% w / w. The concentration of xyloglucan oligosaccharides having a DP of 6 can be at least 5%, 8%, 10%, 12%, 15%, 18%, 20%, or 25% w / w.

[0224] The concentration of xyloglucan oligosaccharides having a DP of 7 in the xyloglucan oligosaccharide mixture can be about 2% to about 20% w / w. The concentration of xyloglucan oligosaccharides having a DP of 7 in the xyloglucan oligosaccharide mixture can be 2% to 20% w / w. The concentration of xyloglucan oligosaccharides having a DP of 7 can be at least 2%, 4%, 6%, 8%, 10%, 12%, 15%, 17%, or 20% w / w.

[0225] The concentration of xyloglucan oligosaccharides having a DP of 8 in the xyloglucan oligosaccharide mixture can be about 1% to about 15% w / w. The concentration of xyloglucan oligosaccharides having a DP of 8 in the xyloglucan oligosaccharide mixture can be 1% to 15% w / w. The concentration of xyloglucan oligosaccharides having a DP of 8 can be at least 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, or 15% w / w.

[0226] The concentration of xyloglucan oligosaccharides having a DP of 9 in the xyloglucan oligosaccharide mixture can be about 2% to about 15% w / w. The concentration of xyloglucan oligosaccharides having a DP of 9 in the xyloglucan oligosaccharide mixture can be 2% to 15% w / w. The concentration of xyloglucan oligosaccharides having a DP of 9 can be at least 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, or 15% w / w.

[0227] The concentration of xyloglucan oligosaccharides having a DP of 10 in the xyloglucan oligosaccharide mixture can be about 2% to about 15% w / w. The concentration of xyloglucan oligosaccharides having a DP of 10 in the xyloglucan oligosaccharide mixture can be 2% to 15% w / w. The concentration of xyloglucan oligosaccharides having a DP of 10 can be at least 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, or 15% w / w.

[0228] The concentration of the DP 2 mixed linkage glucan oligosaccharides in the mixed linkage glucan oligosaccharide mixture can be about 2% to about 30% w / w. The concentration of the DP 2 mixed linkage glucan oligosaccharides in the mixed linkage glucan oligosaccharide mixture can be 2% to 30% w / w. The concentration of the DP 2 mixed linkage glucan oligosaccharides can be at least 2%, 4%, 6%, 8%, 10%, 12%, 15%, 18%, 20%, 25%, or 30% w / w.

[0229] The concentration of the mixed linkage glucan oligosaccharides with a DP of 3 in the mixed linkage glucan oligosaccharide mixture can be about 2% to about 20% w / w. The concentration of the mixed linkage glucan oligosaccharides with a DP of 3 in the mixed linkage glucan oligosaccharide mixture can be 2% to 20% w / w. The concentration of the mixed linkage glucan oligosaccharides with a DP of 3 can be at least 2%, 4%, 6%, 8%, 10%, 12%, 15%, 18%, or 20% w / w.

[0230] The concentration of the DP 4 mixed linkage glucan oligosaccharides in the mixed linkage glucan oligosaccharide mixture can be about 5% to about 20% w / w. The concentration of the DP 4 mixed linkage glucan oligosaccharides in the mixed linkage glucan oligosaccharide mixture can be 5% to 20% w / w. The concentration of the DP 4 mixed linkage glucan oligosaccharides can be at least 5%, 8%, 10%, 12%, 15%, 18%, or 20% w / w.

[0231] The concentration of the mixed linkage glucan oligosaccharides with a DP of 5 in the mixed linkage glucan oligosaccharide mixture can be about 5% to about 20% w / w. The concentration of the mixed linkage glucan oligosaccharides with a DP of 5 in the mixed linkage glucan oligosaccharide mixture can be 5% to 20% w / w. The concentration of the mixed linkage glucan oligosaccharides with a DP of 5 can be at least 5%, 7%, 8%, 10%, 12%, 15%, 18%, or 20% w / w.

[0232] Also described herein are methods of making a food product comprising at least two phases: 1) a first phase comprising a polysaccharide and 2) a second phase comprising a monosaccharide and / or disaccharide sugar / sweetener.

[0233] A method for preparing a food product can include (a) providing a first phase comprising at least two types of oligosaccharides selected from cellooligosaccharides having a DP of 2 to 6; xylooligosaccharides having a DP of 2 to 12; mixed linkage glucan oligosaccharides having a DP of 2 to 5; mannooligosaccharides having a DP of 2 to 12; and xyloglucan oligosaccharides having a DP of 4 to 12; (b) providing a second phase comprising monosaccharides, disaccharides, or both; and (c) mixing the first phase and the second phase.

[0234] A method for preparing a food product may include: (a) providing a first phase comprising at least two types of oligosaccharides selected from cellooligosaccharides having a DP of 2 to 6; xylooligosaccharides having a DP of 2 to 12; mixed-linkage glucan oligosaccharides having a DP of 2 to 5; mannooligosaccharides having a DP of 2 to 12; and xyloglucan oligosaccharides having a DP of 4 to 12; (b) providing a second phase comprising monosaccharides, disaccharides, or both; and (c) applying the second phase to the first phase or applying the first phase to the second phase.

[0235] Food products made by the methods provided herein can include food products having more than two phases, including food products having at least three, four, five, six, seven, eight, nine, or more phases.

[0236] The methods described herein can include mixing the first and second phases, or a phase containing the first or second sweetening component, by mechanical or non-mechanical means. Mixing can include stirring, beating, blending, binding, creaming, whipping, folding, or any other suitable method.

[0237] Additionally, the methods described herein may include applying a second phase to the first phase. Such applying may include contacting the second phase with the first phase. In certain embodiments, the contacting may include frosting, icing, glazing, or filling the first phase with the second phase by mechanical or non-mechanical means. The methods described herein may further include one or more steps, including baking, frying, boiling, cooling, and / or freezing.

[0238] The detailed description is further supplemented with reference to the following numbered embodiments: 1) A food product comprising: a first sweetener component comprising at least two types of oligosaccharides selected from cellooligosaccharides having a degree of polymerization (DP) of 2 to 6; xylooligosaccharides having a DP of 2 to 12; mannooligosaccharides having a DP of 2 to 12; mixed-linkage glucan oligosaccharides having a DP of 2 to 5; and xyloglucan oligosaccharides having a DP of 4 to 12; and a second sweetener component comprising a monosaccharide, a disaccharide, or both. 2) The food product of numbered embodiment 1, further comprising at least one of oil, flour, eggs, margarine, butter, shortening, baking soda, baking powder, yeast, or cornstarch. 3) The food product of numbered embodiment 1 or numbered embodiment 2, wherein the melting temperature of the first sweetener component is different from the melting temperature of the second sweetener component. 4) The food product of numbered embodiment 3, wherein the melting temperature of the first sweetener component is at least 1%, at least 2%, at least 5%, at least 10%, at least 15%, at least 20%, at least 25%, or at least 50% higher than the melting temperature of the second sweetener component. 5) The food product of numbered embodiment 3, wherein the melting temperature of the first sweetener component is at least 1%, at least 2%, at least 5%, at least 10%, at least 15%, at least 20%, at least 25%, or at least 50% lower than the melting temperature of the second sweetener component. 6) The food product of any one of numbered embodiments 1 to 5, wherein the food product is substantially free of high intensity sweetener flavors. 7) The food product of any one of numbered embodiments 1 to 6, wherein the food product is substantially free of polyols. 8) The food product of any one of numbered embodiments 1 to 7, wherein the first sweetener component comprises a polysaccharide, and the polysaccharide is a cellulosic polysaccharide, a hemicellulosic polysaccharide, a polysaccharide derivative, or a polysaccharide aggregate. 9) The food product of numbered embodiment 8, wherein the polysaccharide is a cellulosic polysaccharide. 10) The food product of numbered embodiment 8, wherein the hemicellulosic polysaccharide is xylan. 11) The food product of numbered embodiment 8, wherein the polysaccharide derivative is carboxymethylcellulose. 12) The food product of numbered embodiment 8, wherein the polysaccharide aggregate is lignocellulosic material, for example, lignocellulosic material that has been partially digested, such as by an enzymatic reaction to produce oligosaccharides.13) The food product of any one of numbered embodiments 8 to 12, wherein the food product comprises less than 15% by dry weight of polysaccharides. 14) The food product of any one of numbered embodiments 8 to 12, wherein the first phase comprises less than 15% by dry weight of polysaccharides. 15) The food product of any one of numbered embodiments 8 to 14, wherein the second sweetener component is substantially free of polysaccharides. 16) The food product of any one of numbered embodiments 1 to 15, wherein the second sweetener component comprises glucose, fructose, galactose, sucrose, maltose, lactose, or a combination thereof. 17) The food product of any one of numbered embodiments 1 to 16, wherein monosaccharides, disaccharides, or both are less than 10% by dry weight of the food product. 18) The food product of any one of numbered embodiments 1 to 16, wherein monosaccharides, disaccharides, or both comprise less than 5% by dry weight, less than 4% by dry weight, less than 3% by dry weight, less than 2.5% by dry weight, less than 2% by dry weight, or less than 1% by dry weight of the food product. 19) The food product of any one of numbered embodiments 1 to 18, wherein the first sweetener component comprises at least 1% by dry weight of the food product. 20) The food product of any one of numbered embodiments 1 to 19, wherein the sweetener component comprises at least 2.5%, at least 5%, at least 10%, at least 12.5%, or at least 15% by dry weight of the food product. 21) The food product of any one of numbered embodiments 1 to 20, wherein the at least two types of oligosaccharides comprise cellooligosaccharides having a DP of 2 to 6. 22) The food product of any one of numbered embodiments 1 to 20, wherein the at least two types of oligosaccharides comprise xylooligosaccharides having a DP of 2 to 12. 23) The food product of any one of numbered embodiments 1 to 20, wherein the at least two types of oligosaccharides comprise mixed linkage glucan oligosaccharides having a DP of 2 to 5. 24) The food product of any one of numbered embodiments 1 to 20, wherein the at least two types of oligosaccharides comprise mannooligosaccharides having a DP of 2 to 12. 25) The food product of any one of numbered embodiments 1 to 20, wherein the at least two types of oligosaccharides comprise xyloglucan oligosaccharides having a DP of 4 to 12. 26) The food product of any one of numbered embodiments 1 to 20, wherein the at least two types of oligosaccharides comprise cellooligosaccharides and xylooligosaccharides.27) The food product of any one of numbered embodiments 1 to 20, wherein the at least two types of oligosaccharides comprise cellooligosaccharides and mannooligosaccharides. 28) The food product of any one of numbered embodiments 1 to 20, wherein the cellooligosaccharides comprise at least 10% by dry weight, at least 15% by dry weight, at least 20% by dry weight, at least 25% by dry weight, or at least 30% by dry weight of the food product. 29) The food product of numbered embodiment 28, wherein the cellooligosaccharides comprise more than 50%, more than 60%, more than 70%, more than 70%, more than 80%, or more than 90% cellobiose. 30) The food product of any one of numbered embodiments 1 to 20, wherein the xylooligosaccharides comprise at least 10% by dry weight, at least 15% by dry weight, at least 20% by dry weight, at least 25% by dry weight, or at least 30% by dry weight of the food product. 31) The food product of numbered embodiment 30, wherein the xylooligosaccharides comprise more than 30%, more than 40%, more than 50%, more than 60%, more than 70%, or more than 75% xylobiose. 32) The food product of any one of numbered embodiments 1 to 20, wherein the mannooligosaccharides comprise at least 10% by dry weight, at least 15% by dry weight, at least 20% by dry weight, at least 25% by dry weight, or at least 30% by dry weight of the food product. 33) The food product of numbered embodiment 32, wherein the mannooligosaccharides comprise more than 30%, more than 40%, more than 50%, more than 60%, more than 70%, or more than 75% disaccharides. 34) The food product of any one of numbered embodiments 1 to 20, wherein the xylooligosaccharides constitute at least 10% by dry weight, at least 15% by dry weight, at least 20% by dry weight, at least 25% by dry weight, or at least 30% by dry weight of the food product. 35) The food product of any one of numbered embodiments 1 to 20 or numbered embodiment 34, wherein the xylooligosaccharides comprise xylooligosaccharides having one or more side chain branches. 36) The food product of numbered embodiment 35, wherein the one or more side chain branches comprise glucuronosyl side chain branches, methylglucuronosyl side chain branches, arabinosyl side chain branches, or a combination thereof.37) The food product of any one of numbered embodiments 1 to 20 or numbered embodiments 34 to 36, wherein the xylooligosaccharides comprise xylose and arabinose monomers in a ratio of 20:1 to 2:1, 18:1 to 4:1, or 16:1 to 6:1. 38) The food product of any one of numbered embodiments 1 to 20, wherein the mannooligosaccharides constitute at least 10% by dry weight, at least 15% by dry weight, at least 20% by dry weight, at least 25% by dry weight, or at least 30% by dry weight of the food product. 39) The food product of any one of numbered embodiments 1 to 20, wherein the mixed linkage glucan oligosaccharides constitute at least 10% by dry weight, at least 15% by dry weight, at least 20% by dry weight, at least 25% by dry weight, or at least 30% by dry weight of the food product. 40) The food product of any one of numbered embodiments 1 to 20, wherein the xyloglucan oligosaccharides constitute at least 10% by dry weight, at least 15% by dry weight, at least 20% by dry weight, at least 25% by dry weight, or at least 30% by dry weight of the food product. 41) The food product of any one of numbered embodiments 1 to 40, wherein the second sweetener component comprises at least 5% by dry weight, at least 10% by dry weight, at least 20% by dry weight, at least 30% by dry weight, at least 40% by dry weight, at least 50% by dry weight, at least 60% by dry weight, at least 70% by dry weight, at least 80% by dry weight, or at least 100% by dry weight of monosaccharides, disaccharides, or both. 42) The food product of any one of numbered embodiments 1 to 41, wherein the second sweetener component comprises glucose. 43) The food product of any one of numbered embodiments 1 to 41, wherein the second sweetener component comprises fructose. 44) The food product of any one of numbered embodiments 1 to 41, wherein the second sweetener component comprises sucrose. 45) The food product of any one of numbered embodiments 1 to 41, wherein the second sweetener component comprises galactose. 46) The food product of any one of numbered embodiments 1 to 41, wherein the second sweetener component comprises maltose. 47) The food product of any one of numbered embodiments 1 to 41, wherein the second sweetener component comprises lactose.48) The food product of any one of numbered embodiments 1 to 47, wherein the second sweetener component comprises less than 10%, 5%, 2%, or 1% of at least two types of oligosaccharides. 49) The food product of any one of numbered embodiments 1 to 48, wherein the second sweetener component is substantially free of at least two types of oligosaccharides. 50) The food product of any one of numbered embodiments 1 to 49, wherein the food product comprises a phenolic compound. 51) The food product of numbered embodiment 50, wherein the phenolic compound comprises lignin, lignin degradation products, ferulic acid, ferulic acid derivatives, or any combination thereof. 52) The food product of numbered embodiment 50 or numbered embodiment 51, wherein the first phase comprises a phenolic compound. 53) The food product of numbered embodiment 50 or numbered embodiment 51, wherein the second phase is substantially free of phenolic compounds.

[0239] The detailed description is further supplemented with reference to the following numbered embodiments: 54) A cake comprising a first phase comprising at least one type of oligosaccharide selected from cellooligosaccharides having a degree of polymerization (DP) of 2 to 6; xylooligosaccharides having a DP of 2 to 12; mannooligosaccharides having a DP of 2 to 12; mixed linkage glucan oligosaccharides having a DP of 2 to 5; and xyloglucan oligosaccharides having a DP of 4 to 12; and a second phase comprising monosaccharides, disaccharides, or both, wherein the second phase i) is heterogeneously dispersed throughout a portion of the first phase, ii) is disposed on a portion of the exterior or interior surface of the cake, or iii) both. 55) A pie comprising a first phase comprising at least one type of oligosaccharide selected from cellooligosaccharides having a degree of polymerization (DP) of 2 to 6; xylooligosaccharides having a DP of 2 to 12; mannooligosaccharides having a DP of 2 to 12; mixed linkage glucan oligosaccharides having a DP of 2 to 5; and xyloglucan oligosaccharides having a DP of 4 to 12; and a second phase comprising monosaccharides, disaccharides, or both, wherein the second phase is i) heterogeneously dispersed throughout a portion of the first phase, ii) disposed on a portion of the exterior or interior surface of the pie, or iii) both. 56) A cookie comprising a first phase comprising at least one type of oligosaccharide selected from cellooligosaccharides having a degree of polymerization (DP) of 2 to 6; xylooligosaccharides having a DP of 2 to 12; mannooligosaccharides having a DP of 2 to 12; mixed linkage glucan oligosaccharides having a DP of 2 to 5; and xyloglucan oligosaccharides having a DP of 4 to 12; and a second phase comprising monosaccharides, disaccharides, or both, wherein the second phase is i) heterogeneously dispersed throughout a portion of the first phase, ii) disposed on a portion of the exterior or interior surface of the cookie, or iii) both.57) A pastry comprising a first phase comprising at least one type of oligosaccharide selected from cellooligosaccharides having a degree of polymerization (DP) of 2 to 6; xylooligosaccharides having a DP of 2 to 12; mannooligosaccharides having a DP of 2 to 12; mixed-linkage glucan oligosaccharides having a DP of 2 to 5; and xyloglucan oligosaccharides having a DP of 4 to 12; and a second phase comprising monosaccharides, disaccharides, or both, wherein the second phase is i) heterogeneously dispersed throughout a portion of the first phase, ii) disposed on a portion of the exterior surface of the pastry, or iii) both. 58) The cake, pie, cookie, or pastry of any one of numbered embodiments 54 to 57, wherein the first phase is different from the second phase. 59) The cake, pie, cookie, or pastry of any one of numbered embodiments 54 to 58, wherein the average density of the first phase is lower than the average density of the second phase. 60) The cake, pie, cookie, or pastry of numbered embodiment 59, wherein the average density of the second phase is at least 1.5, 2, 5, or 10 times higher than the average density of the first phase. 61) The cake, pie, cookie, or pastry of any one of numbered embodiments 54 to 58, wherein the average density of the second phase is lower than the average density of the first phase. 62) The cake, pie, cookie, or pastry of numbered embodiment 61, wherein the average density of the first phase is at least 1.5, 2, 5, or 10 times higher than the average density of the second phase. 63) The cake, pie, cookie, or pastry of any one of numbered embodiments 54 to 62, wherein the average sweetness level of the first phase is lower than the average sweetness level of the second phase. 64) The cake, pie, cookie, or pastry of numbered embodiment 63, wherein the sweetness level is a subject's perception of sweetness. 65) The cake, pie, cookie, or pastry of any one of numbered embodiments 54 to 64, wherein the second phase is at least 1.5 times, 2 times, 5 times, or 10 times sweeter than the first phase. 66) The cake, pie, cookie, or pastry of any one of numbered embodiments 54 to 65, wherein the first phase is substantially uniformly dispersed throughout the food product. 67) The cake, pie, cookie, or pastry of any one of numbered embodiments 54 to 66, wherein the second phase is non-uniformly dispersed throughout the food product.68) The cake, pie, cookie, or pastry of any one of numbered embodiments 54 to 67, wherein the second phase is dispersed non-uniformly throughout the first phase. 69) The cake, pie, cookie, or pastry of any one of numbered embodiments 54 to 67, wherein the second phase is disposed on a portion of the exterior surface of the first phase. 70) The cake, pie, cookie, or pastry of any one of numbered embodiments 54 to 67, wherein the second phase is coated on a portion of the exterior surface of the first phase. 71) The cake, pie, cookie, or pastry of any one of numbered embodiments 54 to 67, wherein the second phase is disposed on a portion of the exterior surface of the food product. 72) The cake, pie, cookie, or pastry of any one of numbered embodiments 54 to 67, wherein the second phase is coated on a portion of the exterior surface of the food product. 73) The cake, pie, cookie, or pastry of any one of numbered embodiments 54 to 67, wherein the second phase is disposed within a portion of the first phase. 74) The cake, pie, cookie, or pastry of any one of numbered embodiments 54 to 67, wherein the second phase is disposed within a portion of the food product. 75) The cake, pie, cookie, or pastry of any one of numbered embodiments 54 to 57, wherein in the food product, the volume of the first phase is greater than the volume of the second phase. 76) The cake, pie, cookie, or pastry of numbered embodiment 75, wherein in the food product, the volume of the first phase is 1.5 times, 2 times, 5 times, or 10 times greater than the volume of the second phase. 77) The cake, pie, cookie, or pastry of any one of numbered embodiments 54 to 57, wherein in the food product, the mass of the first phase is greater than the mass of the second phase. 78) The cake, pie, cookie, or pastry of numbered embodiment 113, wherein in the food product, the mass of the first phase is 1.5 times, 2 times, 5 times, or 10 times greater than the mass of the second phase. 79) The cake, pie, cookie, or pastry of any one of numbered embodiments 54 to 76, wherein the first phase is formed from a dough, batter, paste, mousse, pudding, custard, yogurt, frozen yogurt, ice cream, gelato, sorbet, sherbet, panna cotta, fudge, or a combination thereof.80) The cake, pie, cookie, or pastry of any one of numbered embodiments 54 to 76, wherein the first phase comprises a baked dough, batter, paste, mousse, pudding, custard, or a combination thereof. 81) The cake, pie, cookie, or pastry of any one of numbered embodiments 54 to 76, wherein the first phase comprises a dough, batter, paste, mousse, pudding, custard, yogurt, frozen yogurt, ice cream, gelato, sorbet, sherbet, panna cotta, fudge, or a combination thereof. 82) The cake, pie, cookie, or pastry of any one of numbered embodiments 54 to 79, wherein the second phase is formed from fruit, syrup, frosting, glaze, fondant, candy bar, hard candy, cream, chocolate confectionery, peanut butter confectionery, mint confectionery, butterscotch confectionery, or a combination thereof. 83) The cake, pie, cookie, or pastry of numbered embodiment 80, wherein the fruit comprises fresh fruit or dried fruit. 84) The cake, pie, cookie, or pastry of any one of numbered embodiments 54 to 82, wherein the second phase comprises fruit, syrup, frosting, glaze, fondant, candy bar, hard candy, cream, chocolate confectionery, peanut butter confectionery, mint confectionery, butterscotch confectionery, or combinations thereof. 85) The cake, pie, cookie, or pastry of numbered embodiment 82, wherein the fruit comprises fresh fruit or dried fruit. 86) The cake, pie, cookie, or pastry of any one of numbered embodiments 54 to 83, wherein the food product is substantially free of high-intensity sweeteners. 87) The cake, pie, cookie, or pastry of any one of numbered embodiments 54 to 83, wherein the first phase is substantially free of high-intensity sweeteners. 88) The cake, pie, cookie, or pastry of any one of numbered embodiments 54 to 83, wherein the second phase is substantially free of high-intensity sweeteners. 89) The cake, pie, cookie, or pastry of any one of numbered embodiments 54 to 83, wherein the foodstuff is substantially free of polyols.90) The cake, pie, cookie, or pastry of any one of numbered embodiments 54 to 83, wherein the first phase is substantially free of polyol. 91) The cake, pie, cookie, or pastry of any one of numbered embodiments 54 to 83, wherein the second phase is substantially free of polyol. 92) The cake, pie, cookie, or pastry of numbered embodiment 54, wherein the second phase comprises glucose, fructose, galactose, sucrose, maltose, lactose, or a combination thereof. 93) The cake, pie, cookie, or pastry of any one of numbered embodiments 54 to 87, wherein monosaccharides, disaccharides, or both are less than 10% by dry weight of the first phase. 94) The cake, pie, cookie, or pastry of any one of numbered embodiments 54 to 87, wherein monosaccharides, disaccharides, or both are less than 5%, less than 4%, less than 3%, less than 2.5%, less than 2%, or less than 1% by dry weight of the first phase. 95) The cake, pie, cookie, or pastry of any one of numbered embodiments 54 to 87, wherein the first phase is substantially free of monosaccharides, disaccharides, or both. 96) The cake, pie, cookie, or pastry of any one of numbered embodiments 54 to 90, wherein the foodstuff comprises a polysaccharide, and the polysaccharide is a cellulosic polysaccharide, a hemicellulosic polysaccharide, a polysaccharide derivative, or a polysaccharide aggregate. 97) The cake, pie, cookie, or pastry of numbered embodiment 91, wherein the polysaccharide is a cellulosic polysaccharide. 98) The cake, pie, cookie, or pastry of numbered embodiment 91, wherein the hemicellulosic polysaccharide is a xylan. 99) The cake, pie, cookie, or pastry of numbered embodiment 91, wherein the polysaccharide derivative is carboxymethylcellulose. 100) The cake, pie, cookie, or pastry of numbered embodiment 91, wherein the polysaccharide aggregates are undigested lignocellulosic material. 101) The cake, pie, cookie, or pastry of any one of numbered embodiments 91 to 95, wherein the polysaccharide comprises less than 15% by dry weight of the food product. 102) The cake, pie, cookie, or pastry of any one of numbered embodiments 91 to 95, wherein the polysaccharide comprises less than 15% by dry weight of the first phase.103) The cake, pie, cookie, or pastry of any one of numbered embodiments 91 to 95, wherein the second phase is substantially free of polysaccharides. 104) The cake, pie, cookie, or pastry of any one of numbered embodiments 54 to 98, wherein the first phase is substantially free of glucose, fructose, galactose, sucrose, maltose, and lactose. 105) The cake, pie, cookie, or pastry of any one of numbered embodiments 54 to 99, wherein the first phase comprises at least 1% by dry weight of at least one type of oligosaccharide. 106) The cake, pie, cookie, or pastry of any one of numbered embodiments 54 to 99, wherein the first phase comprises at least 2.5%, at least 5%, at least 10%, at least 12.5%, or at least 15% by dry weight of at least one type of oligosaccharide. 107) The cake, pie, cookie, or pastry of any one of numbered embodiments 54 to 102, wherein at least one type of oligosaccharide comprises cellooligosaccharides having a DP of 2 to 6. 108) Numbered embodiments 54 to 1, wherein at least one type of oligosaccharide comprises xylooligosaccharides having a DP of 2 to 12. 109) The cake, pie, cookie, or pastry of any one of numbered embodiments 54 to 102, wherein at least one type of oligosaccharide comprises a mixed linkage glucan oligosaccharide having a DP of 2 to 5. 110) The cake, pie, cookie, or pastry of any one of numbered embodiments 54 to 102, wherein at least one type of oligosaccharide comprises a mannooligosaccharide having a DP of 2 to 12. 111) The cake, pie, cookie, or pastry of any one of numbered embodiments 54 to 102, wherein at least one type of oligosaccharide comprises a xyloglucan oligosaccharide having a DP of 4 to 12. 112) The cake, pie, cookie, or pastry of any one of numbered embodiments 54 to 106, wherein at least one type of oligosaccharide comprises a cellooligosaccharide and a xylooligosaccharide. 113) The cake, pie, cookie, or pastry of any one of numbered embodiments 54 to 106, wherein the at least one type of oligosaccharide comprises cellooligosaccharides and mannooligosaccharides. 114) The cake, pie, cookie, or pastry of any one of numbered embodiments 54 to 108, wherein the cellooligosaccharides comprise at least 10% by dry weight, at least 15% by dry weight, at least 20% by dry weight, at least 25% by dry weight, or at least 30% by dry weight of the food product. 115) The cake, pie, cookie, or pastry of any one of numbered embodiments 109, wherein the cellooligosaccharides comprise more than 50%, more than 60%, more than 70%, more than 70%, more than 80%, or more than 90% cellobiose. 116) The cake, pie, cookie, or pastry of any one of numbered embodiments 54 to 110, wherein the xylooligosaccharides constitute at least 10% by dry weight, at least 15% by dry weight, at least 20% by dry weight, at least 25% by dry weight, or at least 30% by dry weight of the food product. 117) The cake, pie, cookie, or pastry of any one of numbered embodiments 111, wherein the xylooligosaccharides comprise xylooligosaccharides having one or more side chain branches.118) The cake, pie, cookie, or pastry of any one of numbered embodiments 111, wherein the one or more side chain branches comprise glucuronosyl side chain branches, methylglucuronosyl side chain branches, arabinosyl side chain branches, or a combination thereof. 119) The foodstuff of numbered embodiment 110 or 111, wherein the xylooligosaccharides comprise xylose and arabinose monomers in a ratio of 20:1 to 2:1, 18:1 to 4:1, or 16:1 to 6:1. 120) The cake, pie, cookie, or pastry of any one of numbered embodiments 54 to 113, wherein the mannooligosaccharides constitute at least 10% by dry weight, at least 15% by dry weight, at least 20% by dry weight, at least 25% by dry weight, or at least 30% by dry weight of the foodstuff. 121) The cake, pie, cookie, or pastry of any one of numbered embodiments 54 to 115, wherein the mixed linkage glucan oligosaccharides constitute at least 10% by dry weight, at least 15% by dry weight, at least 20% by dry weight, at least 25% by dry weight, or at least 30% by dry weight of the food product. 122) The cake, pie, cookie, or pastry of any one of numbered embodiments 54 to 116, wherein the xyloglucan oligosaccharides constitute at least 10% by dry weight, at least 15% by dry weight, at least 20% by dry weight, at least 25% by dry weight, or at least 30% by dry weight of the food product. 123) The cake, pie, cookie, or pastry of any one of numbered embodiments 54 to 117, wherein the second phase comprises at least 1% by dry weight, at least 2% by dry weight, at least 3% by dry weight, at least 5% by dry weight, at least 8% by dry weight, at least 10% by dry weight, or at least 15% by dry weight of monosaccharides, disaccharides, or both. 124) The cake, pie, cookie, or pastry of any one of numbered embodiments 54 to 118, wherein the second phase comprises glucose. 125) The cake, pie, cookie, or pastry of any one of numbered embodiments 54 to 118, wherein the second phase comprises fructose. 126) The cake, pie, cookie, or pastry of any one of numbered embodiments 54 to 118, wherein the second phase comprises sucrose.127) The cake, pie, cookie, or pastry of any one of numbered embodiments 54 to 118, wherein the second phase comprises galactose. 128) The cake, pie, cookie, or pastry of any one of numbered embodiments 54 to 118, wherein the second phase comprises maltose. 129) The cake, pie, cookie, or pastry of any one of numbered embodiments 54 to 118, wherein the second phase comprises lactose. 130) The cake, pie, cookie, or pastry of any one of numbered embodiments 54 to 124, wherein the second phase comprises less than 10%, 5%, 2%, or 1% of at least one type of oligosaccharide. 131) The cake, pie, cookie, or pastry of any one of numbered embodiments 54 to 125, wherein the second phase is substantially free of at least one type of oligosaccharide. 132) The cake, pie, cookie, or pastry of any one of numbered embodiments 54 to 126, wherein the food product comprises a phenolic compound. 133) The cake, pie, cookie, or pastry of numbered embodiment 127, wherein the phenolic compound comprises lignin, a lignin degradation product, ferulic acid, a ferulic acid derivative, or any combination thereof. 134) The cake, pie, cookie, or pastry of numbered embodiment 127, wherein the first phase comprises a phenolic compound. 135) The cake, pie, cookie, or pastry of numbered embodiment 127, wherein the second phase is substantially free of phenolic compounds. 136) The cake, pie, cookie, or pastry of any one of numbered embodiments 54 to 130, wherein the first phase further comprises oil, flour, eggs, margarine, butter, shortening, baking soda, baking powder, yeast, or cornstarch. 137) The cake, pie, cookie, or pastry of any one of numbered embodiments 54 to 130, wherein the second phase further comprises palm oil, cocoa butter, butter, shortening, margarine, milk, or cream. [Example]

[0240] The following illustrative examples are representative of embodiments of the compositions and methods described herein, but are not meant to be limiting in any way.

[0241] Example 1 Baked goods made with oligosaccharide blends and natural sugars have high levels of perceived sweetness To test the effectiveness and desirability of multiphase food products for individuals, several traditional sweets containing multiple phases were prepared and taste-tested. These sweets included sandwich cookies (sandwich biscuits), chocolate chip muffins, fruit muffins, and layer cakes. Each of these sweets was prepared as a first phase containing a batter or dough with different levels of natural sugar / oligosaccharide mixtures, and combined with a second phase containing only sucrose or naturally occurring sugars. Sweets were prepared with dough / batter phases containing i) oligosaccharide mixtures only (no sucrose), ii) 75% oligosaccharide mixture and 25% sucrose, iii) 50% oligosaccharide mixture and 50% sucrose, and iv) 25% oligosaccharide mixture and 75% sucrose. In each case, the second phase was prepared with only monosaccharide and / or disaccharide sugars / sweeteners or naturally occurring sugars in the second phase.

[0242] The sweets were served to four individuals, who each rated each sweet on an arbitrary scale. As shown in Figures 1-5, baked goods made with dough or batter that was completely devoid of sucrose (contained only the oligosaccharide mixture) and included a second phase with sufficient sugar (sucrose or naturally occurring) were perceived as sweeter or sweeter than baked goods made with dough and / or batter containing various levels of baker's sugar.

[0243] Example 2 Sandwich Cookies (Biscuits) Sandwich cookies (biscuits) were prepared as described below. HPLC traces illustrating the oligosaccharides containing the xylooligosaccharide composition (top) and cellooligosaccharide composition (bottom) used to make the oligosaccharide mixture are shown in Figure 6. The oligosaccharide mixture contained 45% (w / w) xylooligosaccharides, 40% (w / w) cellooligosaccharides, and 15% (w / w) microcrystalline cellulose.

[0244] 1. Cookies / biscuits (first phase): In the bowl of a food processor, combine 25g whole wheat flour, 25g oatmeal, 12.5g caster sugar or 12.5g oligosaccharide mixture, 0.25g cinnamon, and 0.25g allspice mix. Blitz the mixture 2-3 times to combine. b. 25g of chilled diced butter was added and the mixture was pulsed until a crumbly texture was achieved. c. 2 g of water was added and the mixture was pulsed a few more times. d. The mixture was removed from the food processor and combined in a bowl. e. The mixture was spread between two sheets of baking paper to a thickness of 0.25 cm. f. Cut the rolled mixture with a 4.5cm ring cutter to make approximately 14 cookies / biscuits. g. The cookies / biscuits were baked in a preheated oven at 170°C for 7 minutes. 2. Icing (Phase 2) a. Combine 20g of softened butter and 60g of icing sugar. b. 0.25 teaspoon vanilla and 1 / 2 tablespoon milk were added and mixed until fluffy. 3. Sandwich or non-sandwich cookies / biscuits were constructed as follows: a. Sugar-free cookies / biscuits + icing total 12g (total sucrose 9g) (#1) b. Sugar-free cookies / biscuits + icing total 6g (total sucrose 4.5g) (#2) c. 25% sugar cookies / biscuits, oligosaccharide mixture 9.4g + sugar 3.1g (total sucrose 3.1g) (#3) d. 50% sugar cookies / biscuits, oligosaccharide mixture 6.2g + sugar 6.2g (total sucrose 6.2g) (#4) e. 75% sugar cookies / biscuits, oligosaccharide mixture 3.1g + sugar 9.4g (total sucrose 9.4g) (#5)

[0245] The biscuits had a similar texture to those made with sugar, being crunchy, crumbly, and firm, with a sugar-like rise and color (yellow / light brown with brown edges and cracks) and a wrinkled structure similar to that of a conventional biscuit. The biscuits themselves were significantly less sweet than biscuits with sucrose instead of the sugar mixture. Taste tests showed that for the same amount of sucrose per serving, when the sweetness of a cake with 75% sucrose in the batter and no icing is defined as having 10 arbitrary units of sweetness, the cake tasted approximately 1.5 arbitrary units sweeter when the sucrose was contained in the icing rather than in the biscuit batter.

[0246] The nutritional composition of the components was as follows (Table 1): [Table 1]

[0247] Nutrition labeling regulations vary among countries. In many countries, most or all monosaccharides and disaccharides constitute labeled "sugars" and are assigned a caloric value of 4 kcal / g. In many countries, most or all soluble, non-digestible carbohydrates with a DP3 or greater constitute labeled "dietary fiber" and are assigned a caloric value of 2 kcal / g. Currently, in the United States, not all soluble, non-digestible carbohydrates with a DP3 or greater constitute labeled "dietary fiber," but rather, they are labeled as carbohydrates and are assigned a caloric value of 2 kcal / g. In the United States, all insoluble, non-digestible carbohydrates constitute labeled "dietary fiber" and are assigned a caloric value of 0 kcal / g. Calorie calculations in Tables 1-5 are performed using: (i) sugars with a DP of 1 or 2, labeled "sugars," which are assigned a caloric value of 4 kcal / g; (ii) soluble, non-digestible sugars with a DP of 3 or greater, labeled "carbohydrates," which are assigned a caloric value of 2 kcal / g; and (iii) insoluble sugars, labeled "fiber," which are assigned a caloric value of 0 kcal / g.

[0248] Example 3 Chocolate chip muffin Chocolate chip muffins were prepared as follows: 1. Cake (first phase) a. 50 g plain wheat flour, 26.25 g caster sugar or oligosaccharide mixture, 0.75 teaspoons (tsp) baking powder, and 0.6 g salt were combined to form a dry mix. The oligosaccharide mixture contained 45% (w / w) xylooligosaccharides, 40% (w / w) cellooligosaccharides, and 15% (w / w) microcrystalline cellulose. b. 45g milk, 17g vegetable oil and 13g eggs were combined to form a wet mix. c. The dry and wet mixes were mixed until just combined. 2. Chocolate chips (second phase) were added where relevant (see below). 3. Muffins were constructed as follows: a. Sugar-free batter + 30g chocolate chips (total sucrose 16.5g) (#1) b. Sugar-free batter + 15g chocolate chips (total sucrose 8.95g) (#2) c. 25% sugar batter, no chocolate chips (6.6g total sucrose) (#3) d. 50% Sugar Batter, No Chocolate Chips (13.1g Total Sucrose) (#4) e. 75% sugar batter, no chocolate chips (19.7g total sucrose) (#5) 4. Bake the muffins in a preheated oven at 170°C for 10-12 minutes.

[0249] The cake had a similar texture to that of sugar, being soft, cakey, and chewy, capable of retaining moisture, and had a sugar-like rise and color (yellow / light brown with brown edges and cracks) and a traditional cake-like wrinkle structure. The cake itself was significantly less sweet than a cake containing sucrose instead of the oligosaccharide mixture. Taste tests showed that, for the same amount of sucrose per serving, when the sweetness of a cake with 75% sucrose in the batter and no chocolate chips is defined as having a sweetness of 10 arbitrary units, the cake tasted approximately 2 arbitrary units sweeter when the sucrose was contained in the chocolate chips rather than in the cake batter.

[0250] The nutritional composition of the components was as follows (Table 2): [Table 2]

[0251] Example 4 Blueberry Muffin Blueberry muffins were prepared as follows: 1. Cake (first phase) a. 50 g plain flour, 26.25 g caster sugar or oligosaccharide mixture, 0.75 tsp baking powder, and 0.6 g salt were combined to form a dry mix. The oligosaccharide mixture contained 45% (w / w) xylooligosaccharides, 40% (w / w) cellooligosaccharides, and 15% (w / w) microcrystalline cellulose. b. 45g milk, 17g vegetable oil and 13g eggs were combined to form a wet mix. c. The dry and wet mixes were mixed until just combined and the zest of 0.2 lemons was added. 2. Blueberries (second phase) were added where relevant (see below). 3. Muffins were constructed as follows: a. Sugar-free batter + 30g dried blueberries (total sucrose 17.9g) (#1) b. Sugar-free batter + 15g dried blueberries (total sucrose 8.95g) (#2) c. 25% sugar batter, no blueberries (total sucrose 6.6g) (#3) d. 50% sugar batter, no blueberries (total sucrose 13.1g) (#4) e. 75% sugar batter, no blueberries (total sucrose 19.7g) (#5) 4. Bake the muffins in a preheated oven at 170°C for 10-12 minutes.

[0252] The cake had a similar texture to that of the sugar version, being soft, cakey, and chewy, capable of retaining moisture, and had a sugar-like rise and color (yellow / light brown with brown edges and cracks) and a wrinkled structure similar to that of a conventional cake. The cake itself was significantly less sweet than the cake containing sucrose instead of the sugar mixture. Taste tests showed that for the same amount of sucrose per serving, when the sucrose was contained in the blueberries rather than in the cake batter, the cake tasted sweeter until the batter sucrose content was increased to 75% w / w of the amount in the conventional recipe.

[0253] The nutritional composition of the components was as follows (Table 3): [Table 3]

[0254] Example 5 cranberry muffin Cranberry muffins were prepared as follows: 1. Cake (first phase) a. 50 g plain flour, 26.25 g caster sugar or oligosaccharide mixture, 0.75 tsp baking powder, and 0.6 g salt were combined to form a dry mix. The oligosaccharide mixture contained 45% (w / w) xylooligosaccharides, 40% (w / w) cellooligosaccharides, and 15% (w / w) microcrystalline cellulose. b. 45g milk, 17g vegetable oil and 13g eggs were combined to form a wet mix. c. Dry and wet mixes were mixed together until just combined and the peel of 0.2 oranges was added. 2. Cranberries (second phase) were added where relevant (see below). 3. Muffins were constructed as follows: a. Sugar-free batter + 30g dried cranberries (total sucrose 20.2g) (#1) b. Sugar-free batter + 15g dried cranberries (total sucrose 10.1g) (#2) c. 25% sugar batter, no cranberries (total sucrose 6.6g) (#3) d. 50% Sugar Batter, No Cranberries (13.1g Total Sucrose) (#4) e. 75% sugar batter, no cranberries (total sucrose 19.7g) (#5) 4. Bake the muffins in a preheated oven at 170°C for 10-12 minutes.

[0255] The cake had a similar texture to that of the sugar version, being soft, cakey, and chewy, capable of retaining moisture, and had a sugar-like rise and color (yellow / light brown with brown edges and cracks) and a wrinkled structure similar to that of a conventional cake. The cake itself was significantly less sweet than the cake containing sucrose instead of the sugar mixture. Taste tests showed that for the same amount of sucrose per serving, when the sucrose was contained in the cranberries rather than in the cake batter, the cake tasted sweeter until the batter sucrose content was increased to 75% w / w of the amount in the conventional recipe.

[0256] The nutritional composition of the components was as follows (Table 4): [Table 4]

[0257] Example 6 Jam Layer Cake A jam layer cake was prepared as follows: 1. Cake (first phase) a. 50 g plain flour, 26.25 g caster sugar or oligosaccharide mixture, 0.75 tsp baking powder, and 0.6 g salt were combined to form a dry mix. The oligosaccharide mixture contained 45% (w / w) xylooligosaccharides, 40% (w / w) cellooligosaccharides, and 15% (w / w) microcrystalline cellulose. b. 45g milk, 17g vegetable oil and 13g eggs were combined to form a wet mix. c. Dry and wet mixes were mixed together until just combined and 0.25 tsp vanilla extract was added. 2. Jam (second phase) was added where relevant to make a layer cake (see below). 3. The cake was constructed as follows: a. Sugar-free batter + 30g sandwiched and baked jam (17.1g sucrose) (#1) b. Sugar-free batter + 15g sandwiched and baked jam (8.5g sucrose) (#2) c. 25% sugar batter, no jam (total sucrose 6.6g) (#3) d. 50% sugar batter, no jam (total sucrose 13.1g) (#4) e. 75% sugar batter, no jam (total sucrose 19.7g) (#5) 4. Bake the cake in a preheated oven at 170°C for 10-12 minutes.

[0258] The cake had a similar texture to that of sugar, being soft, cakey, and chewy, capable of retaining moisture, and had a sugar-like rise and color (yellow / light brown with brown edges and cracks) and a traditional cake-like wrinkle structure. The cake itself was significantly less sweet than a cake with sucrose instead of the sugar mixture. The jam had a traditional sweet, fruity taste and a traditional thick, sticky texture. Taste tests showed that, for the same amount of sucrose per serving, if the sweetness of a cake with 75% sucrose in the batter and no jam was defined as having 10 arbitrary units of sweetness, the cake tasted approximately 2 arbitrary units sweeter when the sucrose was contained in the jam rather than in the cake batter.

[0259] The nutritional composition of the components was as follows (Table 5): [Table 5]

[0260] Example 7 Chocolate Oat Crunch Cookies (Biscuits) Chocolate oat crunch cookies (biscuits) were made as follows: 1. Cookies / biscuits (first phase) a. 60 g of self-rising whole wheat flour, 40 g of oats, 1 tsp of salt, and 60 g of an oligosaccharide mixture containing xylooligosaccharides (primarily xylooligosaccharides with a degree of polymerization (DP) of 2 to 8), cellooligosaccharides (primarily cellobiose), and microcrystalline cellulose in a ratio of 9:8:3, as described above, were combined to form a dry mix. b. 56 g of butter was mixed into the dry mix to form a composition having a breadcrumb texture. c. 25 ml of milk and 1 tsp of vanilla extract were added to the breadcrumb texture composition and kneaded to form a dough. d. The dough was then divided into 10 uniformly sized balls which were placed on a greased baking tray, flattened and cooked at 180°C for 15 minutes. 2. Chocolate Mix (Phase 2) a. Melt 50g milk chocolate and 15g butter together in a double boiler and stir until combined. 3. Chocolate Oat Crunch Cookies / Biscuits a. Each cookie / biscuit was topped with 5g of the chocolate mix and then cooled to harden. 4. The cookies / biscuits were golden brown and had (i) a crisp, crumbly texture and good snap, and (ii) a subtle sweetness enhanced by the smooth, glossy chocolate topping. As shown in Figure 7, the cookies / biscuits had a cracked, oaty (or oat-like) texture and were slightly domed on top. The chocolate topping complemented the flavor of the cookies / biscuits. A layer of topping (chocolate mix) that was 1-5 mm thick was best for providing flavor and sweetness. The topping was more than twice as sweet as the cookies / biscuits.

[0261] Furthermore, the cookie / biscuit had a first texture and the chocolate mix had a second texture. The first texture was different from the second texture. The chocolate spread was placed on a portion of the upper outer surface of the oat crunch cookie. In some cases, the volume of the cookie / biscuit was greater than the volume of the chocolate spread placed on its surface (e.g., the biscuit / cookie shown in Figure 7). The cookie / biscuit was also less dense than the chocolate spread.

[0262] Example 8 Shortbread with chocolate chips Shortbread with chocolate chips was made as follows: 1. Shortbread (Phase 1) a. 230 g of butter and 100 g of the oligosaccharide mixture described above, containing xylooligosaccharides (mainly xylooligosaccharides with a DP of 2 to 8), cellooligosaccharides (mainly cellobiose), and microcrystalline cellulose in a ratio of 9:8:3, were thoroughly mixed until well blended. b. 210 g plain wheat flour and 20 g corn flour were added to the butter / oligosaccharide mixture to form a composition having a breadcrumb texture. c. 4 tsp vanilla extract was then added to the breadcrumb texture composition and mixed to form a dough which was quickly refrigerated for 20 minutes. d. Next, 80g of milk chocolate chips (second phase) were kneaded into the dough. e. The dough was then rolled out, cut into shapes and baked at 175°C for 10 minutes. 2. As shown in Figure 8, the result was a light beige, smooth-surfaced shortbread. The shortbread had a slightly sweet, buttery, delicate vanilla flavor and a crumbly texture, providing a good snap. The chocolate chips were dispersed unevenly throughout the shortbread (some chocolate chips were located within the shortbread, others on or above the shortbread), imparting a rich sweetness that complemented the delicate cookie / biscuit flavor. Shortbread with chocolate pieces between 3 and 10 mm thick provided the best effect; if the thickness was less than 3 mm, the chocolate pieces were integrated into the structure of the shortbread and did not elicit the same intense sweetness sensation.

[0263] Further, the shortbread had a first texture and the chocolate chips had a second texture. The first texture was different from the second texture. Chocolate chips of higher density and sweetness were combined with shortbread (without chocolate chips) of lower density and sweetness to provide a complex and enjoyable flavor and consistency, while the shortbread (without chocolate chips) accounted for a greater percentage of the volume of the shortbread (with chocolate chips) than the chocolate chips alone.

[0264] Example 9 Shortbread thumbprints with fruit jam Shortbread thumbprints with fruit jam were made as follows: 1. Shortbread (Phase 1) a. 200 g of butter and 100 g of the oligosaccharide mixture described above, containing xylooligosaccharides (mainly xylooligosaccharides with a DP of 2 to 8), cellooligosaccharides (mainly cellobiose), and microcrystalline cellulose in a ratio of 9:8:3, were thoroughly mixed until smooth. b. 210 g of plain wheat flour was mixed into the butter / oligosaccharide mixture to form a composition having a breadcrumb texture. c. 4 tbsp vanilla extract was added and mixed to form a dough, which was then refrigerated for 20 minutes. d) The dough was then divided into 30g balls, which were placed on baking parchment and a shallow depression was formed in the top of each ball by applying pressure with the distal phalanx of the thumb. e. The dough balls were then baked at 175°C for 10 minutes. 2. Strawberry Jam (Phase 2) a. After the shortbreads had cooled, strawberry jam was placed in the thumbprint recess on top of each shortbread. 3. An example of a shortbread thumbprint with fruit jam is shown in Figure 9. The result was a short, crumbly shortbread biscuit with a good snap and melt-in-the-mouth texture. The shortbread was a pale beige color with a bright red circle of jam located on at least a portion of the top of its exterior. The biscuit was slightly sweet, buttery, and had a delicate vanilla flavor that was complemented by the sharp, sweet, fruity jam.

[0265] The jam was sweeter and denser than the shortbread, but the small size of the jam spot relative to the larger volume of the shortbread allowed the different textures and flavors of both phases to complement and mix.

[0266] Example 10 Soft Vegan Whole Wheat Cookies Soft vegan whole wheat cookies were made as follows: 1. Soft Vegan Whole Wheat Cookies (Phase 1) a. 36 g of an oligosaccharide mixture containing xylooligosaccharides (mainly xylooligosaccharides with DPs between 2 and 8), cellooligosaccharides (mainly cellobiose), and microcrystalline cellulose in a ratio of 9:8:3, respectively, as described above, was mixed with 18 g coconut oil, 18 g vegetable baking fat, 1 tsp vanilla extract, and 26 g hazelnut milk. b. 36g whole wheat flour, 1 / 2 tsp ground cinnamon and 16g ground oats were then stirred into the mixture to form a dough. c. This was followed by the addition of 24g of sultanas (phase 2), chopped pecans and stirring this into the dough. d. Divide the dough into 6 balls, place on parchment paper and bake at 180°C for 10 minutes. 2. The resulting cookies were soft, chewy, slightly cakey, and had a subtly sweet, malty flavor complemented by notes of cinnamon, vanilla, and nutty pecan. The sultanas provided a hint of molasses-like sweetness that increased the overall sweetness of the cookies. An example of a vegan whole wheat cookie is shown in Figure 10.

[0267] The sultanas were dispersed unevenly throughout the cookie. While occupying a smaller percentage of the food's volume than the cookie ingredients, their higher density and sweetness (relative to the cookie ingredients) allowed them to provide an intense note of molasses-like flavor. The textural differences between the cookie and sultanas combined to provide a complex taste experience.

[0268] Example 11 Whole Wheat Cookies Whole wheat cookies were made as follows: 1. Whole Wheat Cookies (Phase 1) a. 37 g of butter was creamed with 35 g of an oligosaccharide mixture comprising xylooligosaccharides (predominantly xylooligosaccharides with DPs between 2 and 8), cellooligosaccharides (predominantly cellobiose), and microcrystalline cellulose in a ratio of 9:8:3, respectively, as described above, to form a mixture. b. 1 / 2 tsp vanilla and 18g eggs were then added to the mixture. c. 35g whole wheat flour, 1 / 4 tsp baking soda, 1 / 2 tsp ground cinnamon, 15g ground oats, 1g crushed cornflakes and 32g sultanas (second phase) were then stirred into the mixture. d. The resulting dough was divided into tablespoon-sized portions, dropped onto baking parchment and baked at 180°C for 10 minutes. 2. The resulting cookies were soft, chewy, and slightly cakey, with the corn flakes adding an occasional crunch. The cookies had a subtly sweet, malty, buttery flavor complemented by notes of cinnamon and vanilla. The sultanas provided a hint of molasses-like sweetness that increased the overall sweetness of the cookies. An example of a whole wheat cookie is shown in Figure 11.

[0269] The sultanas were sweeter and denser than the cookies, and had a significantly different texture than the cookies, but because the sultanas were dispersed unevenly throughout the cookies and constituted a lower percentage of the food volume than the cookie ingredients, the sultanas delicately accented the sweet, malty, buttery flavor of the cookies.

[0270] Example 12 Carrot cupcakes with cream cheese topping Carrot cupcakes with cream cheese topping were made as follows: 1. Carrot Cupcakes (Phase 1) a. 120 g of an oligosaccharide mixture containing xylooligosaccharides (predominantly xylooligosaccharides with DPs between 2 and 8), cellooligosaccharides (predominantly cellobiose), and microcrystalline cellulose in a ratio of 9:8:3, respectively, as described above, was creamed with one egg to form a pale, creamy mixture. b. Next, 100ml sunflower oil, 125g self-rising flour, 1 / 2 tsp bicarbonate of soda, 165g grated carrots, 38g chopped walnuts, 1 / 4 tsp salt, 2 tsp cinnamon, 1 / 2 tsp allspice, 1 / 2 tsp nutmeg and 1 tsp vanilla extract were stirred vigorously into the mixture to form a batter. c. 110g of crushed pineapple was added to the batter. d. The batter was then poured into cupcake cases and baked at 170°C for 30-35 minutes. 2. Cream cheese topping (second phase) a. 50g cream cheese, 100g mascarpone, 50g butter, 35g oligosaccharides, 7g vanilla extract, 8g lemon extract, the zest of one lemon and 20g crushed pineapple were mixed to form a cream cheese frosting. 3. Finally, I topped the cupcakes with cream cheese frosting. 4. An exemplary carrot cupcake with cream cheese topping is shown in Figure 12. The resulting cupcake was soft, spicy, and had carrot and pineapple pieces scattered throughout, adding a sweet flavor. The cream cheese topping was coated on top of at least a portion of the outer surface of the cupcake and was also sweetened by the addition of pineapple. The cream cheese topping contributed to a moist, creamy texture that complemented the soft, cakey texture of the cupcake.

[0271] Because the cream cheese topping is denser and sweeter than the cupcake, the volume of cream cheese topping spread on the top of the cupcake is generally less than the volume of the cupcake.

[0272] Example 13 Chocolate orange cupcakes with ganache Chocolate Orange Cupcakes with Ganache were prepared as follows: 1. Chocolate Orange Cake (Phase 1) a. 25g of cocoa powder was mixed into 45ml of boiling water to form a paste. b. 50g butter, 1 / 2 tsp vanilla, 2 eggs, 4 tbsp milk, 85g self-rising flour, 1 / 2 tsp baking powder, the zest and juice of 1 / 2 orange, and 150g of an oligosaccharide mixture containing xylooligosaccharides (mainly xylooligosaccharides with DPs of 2 to 8), cellooligosaccharides (mainly cellobiose), and microcrystalline cellulose in a ratio of 9:8:3, as described above, were stirred vigorously into a paste. c. The resulting composition was divided into cupcake cases and baked at 180°C for 20 minutes. 2. Ganache (second phase) a. Place 50g of chocolate and 100ml of double cream in a bowl and heat in a water bath until combined. b. 15g icing sugar and the juice from 1 / 2 an orange were mixed into the chocolate / cream mixture, thereby forming a ganache. c. The ganache was allowed to cool and then stirred vigorously until peaks formed. 3. Finally, I topped the cupcakes with ganache. 4. The resulting cupcakes were soft, rich, chocolatey, with hints of orange flavor (e.g., similar to cupcakes made with cane sugar). The chocolate ganache significantly increased the sweetness of the cupcakes. An example of a chocolate orange cupcake is shown in Figure 13.

[0273] The chocolate ganache was placed on at least a portion of the surface of the outer portion of the cupcake. Thus, the sweeter, denser chocolate ganache and the lighter textured, delicately flavored cupcake could be tasted separately, and then these characteristics mixed upon chewing. The lower volume of chocolate ganache relative to the cupcake allowed the different flavors of the ganache and cupcake to be delicately balanced.

[0274] Example 14 Vanilla Swiss Roll with Strawberry Mascarpone Cream Vanilla Swiss Roll with Strawberry Mascarpone Cream was prepared as follows: 1. Vanilla Sponge Cake (Phase 1) a. Three eggs were vigorously mixed with 105 g of an oligosaccharide mixture containing xylooligosaccharides (mainly xylooligosaccharides with DPs of 2 to 8), cellooligosaccharides (mainly cellobiose), and microcrystalline cellulose in a ratio of 9:8:3, as described above, until the mixture thickened and turned pale yellow. b. 59 ml of water and 1 tsp of vanilla extract were then added to the mixture. c. 62g plain flour, 1 tsp baking powder and 1 / 4 tsp salt were then lightly mixed into the mixture until a smooth texture was achieved. d. The mixture was transferred into a shallow baking sheet lined with parchment and then baked at 170°C for 12 minutes. e. The resulting cake was inverted onto a dish towel, sprinkled with an oligosaccharide mixture containing xylooligosaccharides (mainly xylooligosaccharides with a DP of 2 to 8), cellooligosaccharides (mainly cellobiose), and microcrystalline cellulose in a ratio of 9:8:3, peeled from the parchment, wrapped inside the dish towel, and allowed to cool. 2. Mascarpone cream (additional oligosaccharide-containing phase) with strawberry (second phase) a. 110 g of mascarpone was vigorously mixed with 15 g of crushed pineapple, 8 g of vanilla, the peel of one lemon, 15 g of lemon juice, and 70 g of an oligosaccharide mixture containing xylooligosaccharides (mainly xylooligosaccharides with a DP of 2 to 8), cellooligosaccharides (mainly cellobiose), and microcrystalline cellulose in a ratio of 9:8:3 until creamy. b. 100g of diced strawberries (second phase) was then stirred into the mixture. 3. Finally, the cooled cake was opened and the strawberry mascarpone cream was spread evenly over its surface. The cake was then rolled up (as shown in Figure 14) and the remaining strawberry mascarpone cream was spread on top. Thus, the mascarpone cream was substantially evenly distributed within the Swiss roll and on at least a portion of the upper portion of the outer surface of the Swiss roll, while the strawberries were unevenly distributed throughout the food product. 4. The resulting vanilla Swiss roll had a light, soft, and slightly sweet vanilla flavor similar to that made with cane sugar. The mascarpone cream filling added a significant tanginess and sweetness to the product, the sweetness coming primarily from the crushed pineapple and strawberries.

[0275] The strawberry was sweeter, denser, and more robust than the Swiss roll and mascarpone cream, thus providing a strong burst of flavor, sweetness, and textural notes. The strawberry occupied a smaller percentage of the food's volume than either the Swiss roll or the mascarpone cream, allowing the flavors of all three components to blend delicately.

[0276] Example 15 Cinnamon and Berry Granola Bars Cinnamon and berry granola bars were prepared as follows: 1. Granola (Phase 1) a. 100g oats, 100g sunflower seeds, 50g sesame seeds and 50g chopped walnuts were mixed and then toasted in an oven for 5 minutes to form a dry mixture. b. 150 g of butter was whipped with 100 g of an oligosaccharide mixture containing xylooligosaccharides (mainly xylooligosaccharides with DPs of 2 to 8), cellooligosaccharides (mainly cellobiose), and microcrystalline cellulose in a ratio of 9:8:3, as described above, to form a smooth, wet mixture. c. The wet mixture was warmed in a shallow saucepan with 3 tablespoons of agave syrup and stirred until melted. d. The dry and wet mixtures were combined and stirred with 1 tsp ground cinnamon and 100 g mixed berries (Phase 2) until all solid ingredients were coated. e. The resulting mixture was tipped into a lined baking tray, pressed flat, and then baked for 30 minutes at 180° C. Once cooled, the resulting cinnamon and berry granola product was divided into bars. 2. An example of a cinnamon and berry granola bar is shown in Figure 15. The resulting bar had a nutty, crumbly cereal bar texture, similar to cinnamon and berry granola bars made with cane sugar. The bar had a sweet, nutty flavor with a hint of cinnamon. The sweetness of the bar was enhanced by agave syrup and mixed dried berries, which provided a hint of molasses-like sweetness.

[0277] The berries were distributed unevenly throughout the granola bar and accounted for a smaller portion of the bar's total volume than the granola. The sweet, dense, soft-textured berries were a pleasant counterbalance to the less sweet, less dense, more robust granola.

[0278] Example 16 Almond Butter Granola Bars Almond butter granola bars were prepared as follows: 1. Granola Bars (Phase 1) a. 60g of almond butter was first melted with 30g of coconut oil. b. Then, 60 g of an oligosaccharide mixture containing xylooligosaccharides (mainly xylooligosaccharides with DPs of 2 to 8), cellooligosaccharides (mainly cellobiose), and microcrystalline cellulose in a ratio of 9:8:3, as described above, was mixed into the oil / butter mixture and allowed to cool for 3 minutes. c. The resulting mixture was whipped with 1 tsp cinnamon, 50g oats, 50g chopped almonds, 50g chopped walnuts, 25g sunflower seeds, 15g sesame seeds and 25g egg whites. d. The mixture was then transferred into a lined baking tray and pressed down until tightly packed. e. The mixture was topped with 30 g of chocolate chips (second phase) and then re-compressed. f. The mixture was then baked at 180°C for 15 minutes until the edges were slightly browned. g. The resulting granola bars were allowed to cool and then sliced ​​into smaller bars. 2. The resulting granola bar had a sweet, creamy, nutty almond flavor with hints of cinnamon and vanilla, similar to that made with cane sugar. The texture of the bar was similar to that of a nutty, crumbly cereal bar. The chocolate chip topping was distributed unevenly across the top surface of the bar and added a rich sweetness hint that enhanced the overall sweetness of the bar. An example of an almond butter granola bar is shown in Figure 16.

[0279] Even though the volume of the granola bar was greater than the volume of the chocolate chip topping, the higher density and sweetness of the chocolate chips allowed the chocolate chip topping to provide a rich chocolate profile to the bar, while the soft, melty texture of the chocolate chip topping was pleasantly balanced with the firmer, crispier texture of the granola.

[0280] Example 17 Date Oat Flapjack Bars Date Oat Flapjack Bars were made as follows: 1. Oat flapjack mixture (Phase 1) a. As described above, 280 g of an oligosaccharide mixture containing xylooligosaccharides (mainly xylooligosaccharides with DPs ranging from 2 to 8), cellooligosaccharides (mainly cellobiose), and microcrystalline cellulose in a ratio of 9:8:3 was mixed with 230 g of coconut oil. b. The resulting composition was mixed with 280 g of oats, 110 g of applesauce, 20 g of vanilla extract, and 10 g of cinnamon. 2. Date Spread (Phase 2) a. 150g of chopped dried dates was heated in a saucepan with a small amount of water. b. The dates were then mixed in to form a spread. 3. Half of the oat flapjack mixture was spread onto a greased baking tin and then pressed down. 4. The date spread was then evenly distributed over the oat flapjack mixture. 5. This was followed by the other half of the oat flapjack mixture on top of the date spread. 6. The entire product was pressed again and then baked at 175°C for 15 minutes. 7. The resulting date oat flapjack bars are shown in Figure 17. The bars were golden brown, crumbly, and had a sweet oat flavor with hints of coconut and cinnamon, similar to those made with cane sugar or syrup. The sweetness of the oligosaccharide mixture was enhanced by the sweet applesauce and date filling.

[0281] The date filling layer was placed in the center of the oat flapjack bar, between the oat bar layers. Its gooey texture nicely complemented the chewier texture of the oat bar layers. Although the date filling occupied less total volume than the oat bar layers, its higher density and sweetness allowed its flavor to be distinguished above the coconut and cinnamon flavors of the oat bar layers.

[0282] Example 18 Tiramisu Tiramisu was made as follows: 1. Coffee-soaked ladyfingers (phase 2) a. 1 cup espresso was stirred with 2 tbsp rum. b. Eight sugared ladyfingers were dipped into the rum-espresso mixture and then arranged in a single layer on the bottom of a dish. 2. Mascarpone cream (first phase) a. Three eggs were whipped with 35 g of an oligosaccharide mixture containing xylooligosaccharides (mainly xylooligosaccharides with DPs between 2 and 8), cellooligosaccharides (mainly cellobiose), and microcrystalline cellulose in a ratio of 9:8:3, as described above. b. Place the mixture in a water bath and whisk over low heat for an additional 9-10 minutes until it becomes lighter in color and slightly thickened. The mixture is then allowed to cool. c. 225g mascarpone and 2 tbsp rum were first vigorously stirred together, then thoroughly incorporated into the egg / oligosaccharide mixture and whisked to form a mascarpone cream. d. 218g of whipped cream was beaten vigorously until medium peaks began to form. Half of the whipped cream was lightly folded into the mascarpone cream. The remaining half of the whipped cream was then folded into the mascarpone cream until just incorporated to avoid overmixing. 3. Half of the cream was spread on top of the ladyfingers. Eight more ladyfingers were then dipped in the rum-espresso mixture and placed on top, and the remaining mascarpone cream was used to cover the new layer of ladyfingers. The resulting tiramisu was refrigerated overnight and then finally dusted with cocoa powder. 4. The tiramisu had a rich, creamy, slightly sweet mascarpone cream layer between sweet, coffee-soaked ladyfinger biscuits. The sweetness of the sugar-containing ladyfinger biscuits enhanced the sweetness of the product. The resulting tiramisu is shown in Figure 18.

[0283] The ladyfingers were placed within the mascarpone cream, resulting in a tiramisu that appeared uniform on the outside, but striped on the inside with soft, melting ladyfingers and velvety mascarpone cream. The bulk of the tiramisu was primarily composed of mascarpone cream, but the denser, sweeter ladyfingers provided a pleasant balance of rum / coffee flavor notes.

[0284] Example 19 Raspberry Custard The raspberry custard was made as follows: 1. Custard (first phase) a. Three egg yolks were whipped with 30 g of an oligosaccharide mixture containing xylooligosaccharides (mainly xylooligosaccharides with DPs between 2 and 8), cellooligosaccharides (mainly cellobiose), and microcrystalline cellulose in a ratio of 9:8:3, as described above. b. 200ml double cream, 100ml whole milk and 20g vanilla bean paste were heated gently in a separate saucepan with occasional stirring until the mixture was just below its boiling point. c. 1 / 2 cup of the warm cream mix was whisked into the egg / oligosaccharide mixture. The new egg / oligosaccharide mixture was then gradually added to the saucepan with the rest of the cream mixture and stirred over low heat until the desired consistency was reached. d. The raspberries (second phase) were then added to the top of the cup. 2. The resulting custard was pale yellow in color and had a smooth, sweet, rich profile. The raspberry topping added a sharp hit of sweetness and a fruity flavor that enhanced the overall sweetness of the product. The raspberry custard is shown in Figure 19.

[0285] The raspberries, evenly distributed on top of the custard, provided a delicate, soft texture that complemented the smooth, creamy texture of the custard. The higher density and sweetness of the raspberries was balanced by the larger amount (by volume) of custard, so that the flavors of both phases were easily distinguishable.

[0286] Example 20 Panna cotta with caramel syrup Panna cotta with caramel syrup was prepared as follows: 1. Panna Cotta (Phase 1) 25g of gelatin powder was sprinkled into 40ml of cold water to form a gelatin mix. Once formed, the gelatin mix was allowed to stand for 20 minutes. b. 300 ml of single cream and 200 ml of whole milk were heated gently in a saucepan just below boiling point. Then, 60 g of an oligosaccharide mixture containing xylooligosaccharides (mainly xylooligosaccharides with DPs of 2 to 8), cellooligosaccharides (mainly cellobiose), and microcrystalline cellulose in a ratio of 9:8:3, as described above, and 15 g of caster sugar were added to the cream. The resulting mixture was removed from the heat. The gelatin mix was then stirred into the cream / oligosaccharide mixture. The product was divided into 4 ramekins and allowed to stand for 10 minutes before being chilled in the refrigerator. 2. Each panna cotta ramekin was topped with 20ml of caramel syrup (second phase). 3. The resulting panna cotta was a sweet, set cream with a smooth, jelly-like texture and yellow color. The sweetness of the oligosaccharide mixture in the panna cotta was enhanced by the addition of caster sugar and caramel syrup, which boosted the overall sweetness of the product. An example of a panna cotta product is shown in Figure 20.

[0287] Although the panna cotta was significantly less sweet and dense than the caramel syrup, the volume of caramel syrup coating the surface portion of the panna cotta was small compared to the volume of the panna cotta. Thus, the smooth, jelly-like panna cotta was not masked by the denser, thicker caramel layer and mixed well with the caramel, providing a sweet, multifaceted flavor profile.

[0288] Example 21 Chocolate Chip Vanilla Ice Cream Chocolate chip vanilla ice cream was made as follows: 1. Vanilla Ice Cream (First Phase) a. Three egg yolks, 25 ml of whole milk, and 52 g of an oligosaccharide mixture containing xylooligosaccharides (mainly xylooligosaccharides with a DP of 2 to 8), cellooligosaccharides (mainly cellobiose), and microcrystalline cellulose in a ratio of 9:8:3 as described above were whisked together and then left to hydrate for 15 minutes. b. 75ml whole milk, 200ml double cream and 15g vanilla bean paste were heated gently to near boiling point in a saucepan. c. The egg / oligosaccharide mixture was then whisked into the cream mixture along with 1 tsp of corn flour. Whisking continued until the product was smooth and foamy. d. The resulting mixture was transferred to a clean saucepan and heated until thickened, carefully maintaining the mixture below boiling point. e. The mixture was allowed to cool and then stirred into 40g chocolate chips (second phase, if desired) and 20ml vodka. f. The mixture was then churned in an ice cream maker for 15 minutes until it resembled double cream. The product was transferred into containers and frozen overnight. 2. The resulting ice cream was creamy white with visible small flecks of vanilla bean, smooth, with a low consistency, allowing for easy scooping. The creamy vanilla flavor was accented with a slight sweetness. The sweetness and vanilla flavor were boosted by the inclusion of chocolate chips dispersed evenly throughout the ice cream. Figure 21A shows the ice cream product without chocolate chips, and Figure 21B shows the ice cream product with chocolate chips scattered throughout.

[0289] When present, the chocolate chips were dispersed unevenly throughout the ice cream and occupied a smaller percentage of the volume of the food product. Nevertheless, their higher density, sweetness, and hardness complemented the soft, creamy, less sweet ice cream.

[0290] Example 22 Chocolate Chip Shortbread The chocolate chip shortbread was made as follows: 1. Shortbread dough (first phase) a. 100 g of butter was creamed with 50 g of an oligosaccharide mixture containing xylooligosaccharides (mainly xylooligosaccharides with DPs between 2 and 8), cellooligosaccharides (mainly cellobiose), and microcrystalline cellulose in a ratio of 15:2:3. b. 100g of plain flour was then added to the butter / oligosaccharide mixture to form breadcrumbs. c. The breadcrumbs were combined with 1 tsp vanilla extract and mixed to form a dough, which was then refrigerated for 20 minutes. 2. 50g of milk chocolate chips (second phase) were then kneaded into the dough. 3. The dough was rolled out, cut into shapes and baked at 175°C for 10 minutes. 4. The resulting shortbread was pale beige in color with dark chocolate chips evenly distributed throughout and a smooth surface. The product was short, crumbly, had a good snap, and would melt in your mouth. The chocolate chips added a rich sweetness hint that complemented the delicate vanilla flavor of the shortbread. There was no noticeable difference between the chocolate chip shortbread made with a 15:2:3 ratio of xylooligosaccharides, cellooligosaccharides, and microcrystalline cellulose and the shortbread made with a 9:8:3 ratio. An example of a shortbread product is shown in Figure 22.

[0291] The denser, sweeter chocolate chips were dispersed evenly throughout the lighter, less sweet shortbread. Even though the chocolate chips were a small percentage of the shortbread's volume, their firm, crispy texture paired well with the crumbly, melty texture of the shortbread.

[0292] Example 23 Chocolate Chip Muffin Comparison Two sets of chocolate chip muffins (Muffin 1 and Muffin 2) were made according to the recipe set forth in Table 6 below. 1. 105.8 g of an oligosaccharide mixture containing xylooligosaccharides (mainly xylooligosaccharides with DPs between 2 and 8), cellooligosaccharides (mainly cellobiose), and microcrystalline cellulose in a ratio of 15:2:3 was combined with 105.8 g of room temperature butter. For muffin set 2 only, 15 g of cane sugar was also added. 2. 94.6g of eggs and 9g of vanilla extract were mixed in. 3. Separately combine 74.3g self-rising flour and 2.3g baking powder (dry ingredients). 4. To the dry ingredients were added the wet ingredients (combined oligosaccharide mixture, butter, eggs and vanilla). 5. Stir the mixture from step 4 together vigorously for 30 seconds or until you get a smooth batter. 6. Lightly mix 60g of chocolate chips into the mixture. a. Chocolate used in muffin set 1: 37% cocoa solids, 24% milk solids, 46% mono- and disaccharides, of which 37% is sucrose. b. Chocolate used in muffin set 2: 40% cocoa solids, 14% milk solids, 44% sugar mixture, 22% mono- and disaccharides, of which 0% is sucrose. 7. Preheat oven to 170°C (fan). a. Scoop 50g of batter into cupcake cases. b. Bake the batter for 16 minutes.

[0293] Eight individuals were blind-tasted the muffins and asked which was sweeter. Two tasters considered Muffin 1 (sucrose in chocolate) to be sweeter. Five tasters considered Muffin 2 (sucrose in batter) to be sweeter. One taster considered the sweetness of Muffin 1 and Muffin 2 to be the same. The results showed that when the same amount of sucrose is used in the muffins, a higher sweetness level can be perceived when the sucrose is evenly distributed throughout the muffin batter compared to when the sucrose is only present in the chocolate pieces (chips). [Table 6]

[0294] 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. Numerous modifications, changes, and substitutions will readily 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 can be employed in practicing the invention.

[0295] All publications, patent applications, issued patents, and other documents mentioned herein are incorporated by reference herein as if each individual publication, patent application, issued patent, or other document was specifically and individually indicated to be incorporated by reference in its entirety. Definitions contained in the text incorporated by reference are excluded to the extent they conflict with definitions in this disclosure. The present invention provides, for example, the following items. (Item 1) a first phase comprising cellooligosaccharides with a degree of polymerization (DP) of 2 to 6 and xylooligosaccharides with a DP of 2 to 12, the first phase comprising from 5% to 95% by dry weight of said cellooligosaccharides and said xylooligosaccharides; and a second phase comprising a sweetener comprising at least one of glucose, fructose, galactose, sucrose, maltose, or lactose, the second phase comprising from 10% to 100% by dry weight of said sweetener; Food products including. (Item 2) 2. The food product according to item 1, wherein the cellooligosaccharides and xylooligosaccharides are present in the food product in a w / w ratio of 5:95 to 95:5. (Item 3) 2. The food product according to item 1, wherein the cellooligosaccharides and xylooligosaccharides are present in the first phase in a w / w ratio of 5:95 to 95:5. (Item 4) 2. The food product according to item 1, wherein the cellooligosaccharides and xylooligosaccharides are present in the second phase in a w / w ratio of 5:95 to 95:5. (Item 5) 2. The food product of claim 1, wherein the first phase comprises less than 25% by dry weight of the sweetener. (Item 6) 3. The food product of claim 1 or 2, wherein the second phase comprises less than 50% by dry weight of the cellooligosaccharides and the xylooligosaccharides. (Item 7) 2. The food product of claim 1, wherein the food product comprises from 5% to 50% by dry weight of the sweetener. (Item 8) 8. The food product of claim 1 or 7, wherein the food product comprises from 5% to 75% by dry weight of the cellooligosaccharides and the xylooligosaccharides. (Item 9) 2. The food product of claim 1, wherein the ratio of the first phase to the second phase is from 10:1 to 1:10 by dry weight. (Item 10) 2. The food product of claim 1, wherein the first phase is a fat-based composition, a water-based composition, or a bakery composition. (Item 11) 2. The food product of claim 1, wherein the second phase is a fat-based composition, a water-based composition, or a bakery composition. (Item 12) 2. The food product of claim 1, wherein the first phase is a bakery composition and the second phase is a fat-based composition. (Item 13) 2. The food product of claim 1, wherein the first phase is a bakery composition and the second phase is a water-based composition. (Item 14) 2. The food product of claim 1, wherein the first phase is a fat-based composition and the second phase is a water-based composition. (Item 15) 2. The food product of claim 1, wherein the second phase is a bakery composition and the first phase is a fat-based composition. (Item 16) 2. The food product of claim 1, wherein the second phase is a bakery composition and the first phase is a water-based composition. (Item 17) 2. The food product of claim 1, wherein the second phase is a fat-based composition and the first phase is a water-based composition. (Item 18) a) Cellooligosaccharides with degrees of polymerization (DP) from 2 to 6; b) xylooligosaccharides with DP between 2 and 12; c) mannooligosaccharides with DP between 2 and 12; d) mixed linkage glucan oligosaccharides with a DP of 2 to 5; and e) xyloglucan oligosaccharides with DP between 4 and 12; a first phase comprising at least one type of oligosaccharide selected from and a second phase comprising monosaccharides, disaccharides, or both. Food products including. (Item 19) The first phase comprises: a) cellooligosaccharides with DP between 2 and 6; b) xylooligosaccharides with DP between 2 and 12; c) mannooligosaccharides with DP between 2 and 12; d) mixed linkage glucan oligosaccharides with a DP of 2 to 5; and e) Xyloglucan oligosaccharides with a DP of 4 to 12 19. The food product of item 18, comprising at least two types of oligosaccharides selected from: (Item 20) 20. The food product of claim 18 or 19, wherein the first phase is different from the second phase. (Item 21) 21. The food product of any one of items 18 to 20, wherein the average density of the first phase is lower than the average density of the second phase. (Item 22) 22. The food product of claim 21, wherein the average density of the second phase is at least 1.5, 2, 5, or 10 times higher than the average density of the first phase. (Item 23) 20. The food product of claim 18 or 19, wherein the average density of the second phase is lower than the average density of the first phase. (Item 24) 24. The food product of claim 23, wherein the average density of the first phase is at least 1.5, 2, 5, or 10 times higher than the average density of the second phase. (Item 25) 25. The food product of any one of items 18 to 24, wherein the average sweetness level w / w of the first phase is lower than the average sweetness level w / w of the second phase. (Item 26) 26. The food product of item 25, wherein the sweetness level is the perception of sweetness by a human subject. (Item 27) 27. The food product of any one of items 18 to 26, wherein the second phase is at least 1.5 times, 2 times, 5 times, or 10 times sweeter than the first phase. (Item 28) 28. The food product of any one of items 18 to 27, wherein the total mass of the at least one type of oligosaccharide in the first phase is at least 1.5 times, 2.0 times, 2.5 times, 3.0 times, 3.5 times, 4.0 times, 4.5 times, 5.0 times the total mass of the at least one monosaccharide or disaccharide in the second phase. (Item 29) 29. The food product of any one of items 18 to 28, wherein the first phase is substantially uniformly dispersed throughout the food product. (Item 30) 29. The food product of any one of items 18 to 28, wherein the second phase is dispersed non-uniformly throughout the food product. (Item 31) 29. The food product of any one of items 18 to 28, wherein the second phase is dispersed non-uniformly throughout the first phase. (Item 32) 32. The food product according to any one of items 18 to 31, wherein the second phase comprises particles having a thickness of from 1 mm to 20 mm, from 2 mm to 16 mm, or from 3 mm to 12 mm. (Item 33) 33. The food product of any one of items 18 to 32, wherein the second phase is disposed on a portion of the exterior surface of the first phase. (Item 34) 33. The food product of any one of items 18 to 32, wherein the second phase is coated onto a portion of the outer surface of the first phase. (Item 35) 33. The food product of any one of items 18 to 32, wherein the second phase is disposed on a portion of an exterior surface of the food product. (Item 36) 33. The food product of any one of items 18 to 32, wherein the second phase is coated on a portion of the exterior surface of the food product. (Item 37) 33. The food product of any one of items 18 to 32, wherein the second phase is disposed within a portion of the first phase. (Item 38) 33. The food product of any one of items 18 to 32, wherein the second phase is disposed within a portion of the food product. (Item 39) 29. The food product according to any one of items 18 to 28, wherein the second phase forms a layer having a thickness of from 1 mm to 10 mm, from 1.5 mm to 8 mm, or from 2 mm to 6 mm. (Item 40) 19. The food product of claim 18, wherein the volume of the first phase is greater than the volume of the second phase in the food product. (Item 41) 41. The food product of claim 40, wherein the volume of the first phase is 1.5 times, 2 times, 5 times, or 10 times greater than the volume of the second phase in the food product. (Item 42) 19. The food product of claim 18, wherein the mass of the first phase is greater than the mass of the second phase in the food product. (Item 43) 43. The food product of claim 42, wherein the mass of the first phase is 1.5, 2, 5, or 10 times greater than the mass of the second phase. (Item 44) 44. The food product of any one of items 18 to 43, wherein the food product comprises a polysaccharide, and the polysaccharide is a cellulosic polysaccharide, a hemicellulosic polysaccharide, a polysaccharide derivative, or a polysaccharide aggregate. (Item 45) 44. The food product of any one of items 18 to 43, wherein the first phase comprises a polysaccharide, and the polysaccharide is a cellulosic polysaccharide, a hemicellulosic polysaccharide, a polysaccharide derivative, or a polysaccharide aggregate. (Item 46) 44. The food product of any one of items 18 to 43, wherein the second phase comprises a polysaccharide, and the polysaccharide is a cellulosic polysaccharide, a hemicellulosic polysaccharide, a polysaccharide derivative, or a polysaccharide aggregate. (Item 47) 47. The food product of any one of items 44 to 46, wherein the polysaccharide is a cellulosic polysaccharide. (Item 48) 47. The food product of any one of items 44 to 46, wherein the hemicellulosic polysaccharide is xylan. (Item 49) 47. The food product of any one of items 44 to 46, wherein the hemicellulose polysaccharide is mannan. (Item 50) 47. The food product of any one of items 44 to 46, wherein the polysaccharide derivative is carboxymethylcellulose. (Item 51) 47. The food product of any one of items 44 to 46, wherein the polysaccharide aggregate is lignocellulosic material, such as lignocellulosic material that has been partially digested, such as by enzymatic reactions to produce oligosaccharides. (Item 52) 52. The food product of any one of items 44 to 51, wherein the food product comprises less than 15% by dry weight of the polysaccharide. (Item 53) 52. The food product of any one of items 44 to 51, wherein the first phase comprises less than 15% by dry weight of the polysaccharide. (Item 54) 52. The food product of any one of items 44 to 51, wherein the second phase is substantially free of the polysaccharide. (Item 55) 55. The food product of any one of items 18 to 54, wherein the first phase comprises oligosaccharides that have been subjected to a browning reaction. (Item 56) 56. The food product of item 55, wherein the first phase comprises oligosaccharides that have been subjected to caramelization or the Maillard reaction. (Item 57) 57. The food product of any one of items 18 to 56, wherein the first phase and / or the second phase 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 58) 58. The food product of any one of items 18 to 57, wherein the first phase is formed from a dough, batter, paste, cookie, biscuit, cake, sponge, scone, mousse, pudding, custard, yogurt, frozen yogurt, ice cream, gelato, sorbet, sherbet, panna cotta, fudge, jelly, jam, or a combination thereof. (Item 59) 58. The food product of any one of items 18 to 57, wherein the first phase comprises baked dough, cookies, bread, cake, biscuits, scones, pastries, pie, brownies, croissants, cheesecake, batter, paste, mousse, pudding, custard, yogurt, frozen yogurt, ice cream, gelato, funnel cake, sorbet, sherbet, panna cotta, fudge, or a combination thereof. (Item 60) 50. The food product of any one of items 18 to 59, wherein the second phase is formed from nougat, fruit, dried fruit, Funfetti®, marshmallow, biscuit, cookie, cookie dough, jam, preserve, marshmallow, buttercream, meringue, praline, icing sugar, sugar, cocoa, cocoa powder, nuts, caramel, caramelized nuts, caramelized fruit, condensed milk, evaporated milk, sauce, syrup, frosting, glaze, fondant, candy bar, hard candy, cream, chocolate confectionery, peanut butter confectionery, mint confectionery, butterscotch confectionery, or a combination thereof. (Item 61) Item 61. The food product of item 60, wherein the fruit comprises fresh fruit or dried fruit. (Item 62) 62. The food product of any one of items 18 to 61, wherein the second phase comprises nougat, fruit, dried fruit, Funfetti®, marshmallow, biscuit, cookie, cookie dough, jam, preserve, marshmallow, buttercream, meringue, praline, icing sugar, sugar, cocoa, cocoa powder, nuts, caramel, a caramelized product such as caramelized nuts or caramelized fruit, condensed milk, evaporated milk, sauce, syrup, frosting, glaze, fondant, candy bar, hard candy, cream, chocolate confectionery, peanut butter confectionery, mint confectionery, butterscotch confectionery, or a combination thereof. (Item 63) Item 63. The food product of item 62, wherein the fruit comprises fresh fruit or dried fruit. (Item 64) 64. The food product of any one of items 18 to 63, which is a cake, cupcake, cheesecake, cookie, croissant, cronut, brownie, brookie, pie, cobbler, pastry, round bun, scone, bread, roll, Danish, donut, torte, muffin, cupcake, milkshake, ice cream, frozen yogurt, custard, gelato, waffle, pancake, jam, jelly, macaroon, tart, kouign amann, duffin, pecan, madeleine, kouglof, beignets, brioche, bundt cake, funnel cake, panna cotta, fudge, scone, or a combination thereof. (Item 65) 65. The food product of any one of items 18 to 64, wherein the food product is substantially free of high-intensity sweeteners. (Item 66) 65. The food product of any one of items 18 to 64, wherein the first phase is substantially free of high-intensity sweeteners. (Item 67) 65. The food product of any one of items 18 to 64, wherein the second phase is substantially free of high-intensity sweeteners. (Item 68) 65. The food product of any one of items 18 to 64, wherein the food product is substantially free of polyols. (Item 69) 65. The food product of any one of items 18 to 64, wherein the first phase is substantially free of polyol. (Item 70) 65. The food product of any one of items 18 to 64, wherein the second phase is substantially free of polyol. (Item 71) 19. The food product of item 18, wherein the second phase comprises glucose, fructose, galactose, sucrose, maltose, lactose, or a combination thereof. (Item 72) 72. The food product of any one of items 18 to 71, wherein the monosaccharides, disaccharides, or both are less than 10% by dry weight of the first phase. (Item 73) 72. The food product of any one of items 18 to 71, wherein the monosaccharides, disaccharides, or both, are less than 5%, less than 4%, less than 3%, less than 2.5%, less than 2%, or less than 1% by dry weight of the first phase. (Item 74) 72. The food product of any one of items 18 to 71, wherein the first phase is substantially free of monosaccharides, disaccharides, or both. (Item 75) 72. The food product of any one of items 18 to 71, wherein the first phase is substantially free of glucose, fructose, galactose, sucrose, maltose, and lactose. (Item 76) 76. The food product according to any one of items 18 to 75, wherein the first phase comprises at least 1% by dry weight of said at least one type of oligosaccharide. (Item 77) 76. The food product of any one of items 18 to 75, wherein the first phase comprises at least 2.5%, at least 5%, at least 10%, at least 12.5%, or at least 15% by dry weight of said at least one type of oligosaccharide. (Item 78) 78. The food product of any one of items 18 to 77, wherein the at least one type of oligosaccharide comprises cellooligosaccharides with a DP of 2 to 6. (Item 79) 78. The food product of any one of items 18 to 77, wherein the at least one type of oligosaccharides comprises xylooligosaccharides with a DP of from 2 to 12. (Item 80) 78. The food product of any one of items 18 to 77, wherein the at least one type of oligosaccharide comprises mixed linkage glucan oligosaccharides having a DP of 2 to 5. (Item 81) 78. The food product according to any one of items 18 to 77, wherein the at least one type of oligosaccharides comprises mannooligosaccharides with a DP of 2 to 12. (Item 82) 78. The food product of any one of items 18 to 77, wherein the at least one type of oligosaccharide comprises xyloglucan oligosaccharides with a DP of 4 to 12. (Item 83) 78. The food product of any one of items 18 to 77, wherein the at least one type of oligosaccharides comprises cellooligosaccharides and xylooligosaccharides. (Item 84) 78. The food product of any one of items 18 to 77, wherein the at least one type of oligosaccharides comprises cellooligosaccharides and mannooligosaccharides. (Item 85) 85. The food product of any one of items 18 to 84, wherein the cellooligosaccharides constitute at least 10% by dry weight, at least 15% by dry weight, at least 20% by dry weight, at least 25% by dry weight, or at least 30% by dry weight of the food product. (Item 86) 86. The food product of item 85, wherein the cellooligosaccharides comprise more than 50%, more than 60%, more than 70%, more than 80%, or more than 90% cellobiose. (Item 87) 85. The food product of any one of items 18 to 84, wherein the xylooligosaccharides constitute at least 10% by dry weight, at least 15% by dry weight, at least 20% by dry weight, at least 25% by dry weight, or at least 30% by dry weight of the food product. (Item 88) 88. The food product of item 87, wherein the xylooligosaccharides contain more than 30%, more than 40%, more than 50%, more than 70%, or more than 75% xylobiose. (Item 89) 85. The foodstuff according to any one of items 18 to 84, wherein the mannooligosaccharides constitute at least 10% by dry weight, at least 15% by dry weight, at least 20% by dry weight, at least 25% by dry weight, or at least 30% by dry weight of the foodstuff. (Item 90) 90. The food product of item 89, wherein the mannooligosaccharides comprise more than 30%, more than 40%, more than 50%, more than 70%, or more than 75% disaccharides. (Item 91) 91. The food product of any one of items 18 to 90, wherein the xylooligosaccharides comprise xylooligosaccharides having one or more side chain branches. (Item 92) 92. The food product of item 91, wherein the one or more side chain branches comprise glucuronosyl side chain branches, methylglucuronosyl side chain branches, arabinosyl side chain branches, or combinations thereof. (Item 93) 93. The food product of claim 91 or 92, wherein the xylooligosaccharides comprise xylose and arabinose monomers in a ratio of 20:1 to 2:1, 18:1 to 4:1, or 16:1 and 6:1. (Item 94) 94. The foodstuff according to any one of items 18 to 93, wherein the mannooligosaccharides constitute at least 10% by dry weight, at least 15% by dry weight, at least 20% by dry weight, at least 25% by dry weight, or at least 30% by dry weight of the foodstuff. (Item 95) 81. The food product of any one of items 18 to 80, wherein the mixed linkage glucan oligosaccharides constitute at least 10% by dry weight, at least 15% by dry weight, at least 20% by dry weight, at least 25% by dry weight, or at least 30% by dry weight of the food product. (Item 96) 81. The food product of any one of items 18 to 80, wherein the xyloglucan oligosaccharides constitute at least 10% by dry weight, at least 15% by dry weight, at least 20% by dry weight, at least 25% by dry weight, or at least 30% by dry weight of the food product. (Item 97) 97. The food product of any one of items 18 to 96, wherein the second phase comprises at least 1% by dry weight, at least 2% by dry weight, at least 3% by dry weight, at least 5% by dry weight, at least 8% by dry weight, at least 10% by dry weight, or at least 15% by dry weight of the monosaccharide, the disaccharide, or both. (Item 98) 98. The food product of any one of items 18 to 97, wherein the second phase comprises glucose. (Item 99) 98. The food product of any one of items 18 to 97, wherein the second phase comprises fructose. (Item 100) 98. The food product of any one of items 18 to 97, wherein the second phase comprises sucrose. (Item 101) 98. The food product of any one of items 18 to 97, wherein the second phase comprises galactose. (Item 102) 98. The food product of any one of items 18 to 97, wherein the second phase comprises maltose. (Item 103) 98. The food product of any one of items 18 to 97, wherein the second phase comprises lactose. (Item 104) 104. The food product according to any one of items 18 to 103, wherein the second phase comprises less than 10%, 5%, 2%, or 1% of said at least one type of oligosaccharide. (Item 105) 105. The food product of any one of items 18 to 104, wherein the second phase is substantially free of the at least one type of oligosaccharide. (Item 106) 106. The foodstuff of any one of items 18 to 105, wherein the foodstuff comprises a phenolic compound. (Item 107) 107. The food product of item 106, wherein the phenolic compounds comprise lignin, lignin degradation products, ferulic acid, ferulic acid derivatives, or any combination thereof. (Item 108) 108. The food product of claim 106 or 107, wherein the first phase comprises the phenolic compound. (Item 109) 108. The food product of claim 106 or 107, wherein the second phase is substantially free of the phenolic compounds. (Item 110) 100. The food product of any one of items 18 to 109, wherein the first phase further comprises oil, flour, eggs, margarine, butter, shortening, baking soda, baking powder, yeast, or cornstarch. (Item 111) 100. The food product of any one of items 18 to 109, wherein the second phase further comprises palm oil, cocoa butter, butter, shortening, margarine, milk, or cream. (Item 112) 112. The food product according to any one of items 18 to 111, wherein the at least one type of oligosaccharides or the at least two types of oligosaccharides of the first phase are in amorphous form. (Item 113) 113. The food product of any one of items 18 to 112, wherein the monosaccharides, the disaccharides, or both of the second phase are in crystalline or semi-crystalline form. (Item 114) 112. The food product of any one of items 18 to 111, wherein the at least one type of oligosaccharide or the at least two types of oligosaccharides in the first phase are in amorphous form and the monosaccharides, the disaccharides, or both of the second phase are in crystalline or semi-crystalline form. (Item 115) a first phase comprising cellooligosaccharides having a degree of polymerization (DP) of 2 to 6 and xylooligosaccharides having a DP of 2 to 12; and a second phase comprising glucose, fructose, galactose, sucrose, maltose, lactose, or a combination thereof; Food products including. (Item 116) 1. A method of preparing a food product, comprising: a) Cellooligosaccharides with degrees of polymerization (DP) from 2 to 6; xylooligosaccharides with DP between 2 and 12; mannooligosaccharides with DP from 2 to 12; Mixed-linkage glucan oligosaccharides with a DP of 2 to 5; and xyloglucan oligosaccharides with DP between 4 and 12; and b) providing a second phase comprising monosaccharides, disaccharides, or both; and c) mixing, combining, joining, and / or coating said first phase and said second phase together; A method comprising: (Item 117) Item 117. The method of item 116, wherein after combining the first phase and the second phase, the food product is baked, cooked, grilled, sautéed, frozen, heated, or otherwise processed. (Item 118) 118. The method of claim 116 or 117, wherein the first phase and the second phase are physically attached together in the food product. (Item 119) 118. The method of claim 116 or 117, wherein the first phase and the second phase are not physically attached together in the food product. (Item 120) 120. The method of any one of items 116 to 119, wherein the first phase is different from the second phase. (Item 121) 121. The method of any one of items 116 to 120, wherein the average density of the first phase is lower than the average density of the second phase. (Item 122) 122. The method of claim 121, wherein the average density of the second phase is at least 1.5, 2, 5, or 10 times higher than the average density of the first phase. (Item 123) 121. The method of any one of items 116 to 120, wherein the average density of the second phase is lower than the average density of the first phase. (Item 124) 124. The method of claim 123, wherein the average density of the first phase is at least 1.5, 2, 5, or 10 times higher than the average density of the second phase. (Item 125) 125. The method of any one of items 116 to 124, wherein the average sweetness level of the first phase is lower than the average sweetness level of the second phase. (Item 126) Item 126. The method of item 125, wherein the sweetness level is the perception of sweetness by a subject. (Item 127) 127. The method of any one of items 116 to 126, wherein the second phase is at least 1.5 times, 2 times, 5 times, or 10 times sweeter than the first phase. (Item 128) 128. The method of any one of items 116 to 127, wherein in the food product the volume of the first phase is 1.5 times, 2 times, 5 times, or 10 times greater than the volume of the second phase. (Item 129) 128. The method of any one of items 116 to 127, wherein in the food product the mass of the first phase is 1.5 times, 2 times, 5 times, or 10 times greater than the mass of the second phase. (Item 130) 130. The method of any one of items 116 to 129, wherein the first phase comprises dough, batter, paste, mousse, pudding, custard, yogurt, frozen yogurt, ice cream, gelato, sorbet, sherbet, panna cotta, fudge, or a combination thereof. (Item 131) 131. The method of any one of items 116 to 130, wherein the second phase is formed from fruit, syrup, frosting, glaze, fondant, candy bar, hard candy, cream, chocolate confectionery, peanut butter confectionery, mint confectionery, butterscotch confectionery, or a combination thereof. (Item 132) Item 132. The method according to item 131, wherein the fruit comprises fresh fruit or dried fruit. (Item 133) 131. The method of any one of items 116 to 130, wherein the second phase comprises fruit, syrup, frosting, glaze, fondant, candy bar, hard candy, cream, chocolate confectionery, peanut butter confectionery, mint confectionery, butterscotch confectionery, or a combination thereof. (Item 134) Item 134. The method according to item 133, wherein the fruit comprises fresh fruit or dried fruit. (Item 135) 135. The method of any one of items 116 to 134, wherein the food product is a cake, cupcake, cheesecake, cookie, croissant, cronut, brownie, brookie, pie, cobbler, pastry, round bun, scone, bread, roll, danish, donut, torte, muffin, cupcake, milkshake, ice cream, frozen yogurt, custard, gelato, waffle, pancake, jam, jelly, macaroon, tart, kouign amann, duffin, pecan, madeleine, kouglof, beignets, brioche, bundt cake, funnel cake, panna cotta, fudge, scone, or combination thereof. (Item 136) 136. The method of any one of items 116 to 135, wherein the food product is substantially free of high-intensity sweeteners. (Item 137) 136. The method of any one of items 116 to 135, wherein the foodstuff is substantially free of polyols. (Item 138) 136. The method of any one of items 116 to 135, wherein the foodstuff comprises a polysaccharide, and the polysaccharide is a cellulosic polysaccharide, a hemicellulosic polysaccharide, a polysaccharide derivative, or a polysaccharide aggregate. (Item 139) Item 139. The method of item 138, wherein the polysaccharide is a cellulosic polysaccharide. (Item 140) Item 139. The method of item 138, wherein the hemicellulosic polysaccharide is xylan. (Item 141) Item 139. The method of item 138, wherein the polysaccharide derivative is carboxymethylcellulose. (Item 142) 139. The method of claim 138, wherein the polysaccharide aggregate is undigested lignocellulosic material. (Item 143) 143. The method of any one of items 138 to 142, wherein the foodstuff comprises less than 15% by dry weight of the polysaccharide. (Item 144) 143. The method of any one of items 138 to 142, wherein the first phase comprises less than 15% by dry weight of the polysaccharide. (Item 145) 143. The method of any one of items 138 to 142, wherein the second phase is substantially free of the polysaccharide. (Item 146) 136. The method of any one of items 116 to 135, wherein the first phase is substantially free of high-intensity sweeteners. (Item 147) 136. The method of any one of items 116 to 135, wherein the second phase is substantially free of high-intensity sweeteners. (Item 148) 136. The method of any one of items 116 to 135, wherein the first phase is substantially free of polyol. (Item 149) 136. The method of any one of items 116 to 135, wherein the second phase is substantially free of polyol. (Item 150) 117. The method of claim 116, wherein the second phase comprises glucose, fructose, galactose, sucrose, maltose, lactose, or a combination thereof. (Item 151) 151. The method of any one of items 116 to 150, wherein the monosaccharides, disaccharides, or both are less than 10% by dry weight of the first phase. (Item 152) 151. The method of any one of items 116 to 150, wherein the monosaccharides are less than 5%, less than 4%, less than 3%, less than 2.5%, less than 2%, or less than 1% by dry weight of the first phase. (Item 153) 151. The method of any one of items 116 to 150, wherein the first phase is substantially free of monosaccharides, disaccharides, or both. (Item 154) 151. The method of any one of items 116 to 150, wherein the first phase is substantially free of glucose, fructose, galactose, sucrose, maltose, and lactose. (Item 155) 155. The method of any one of items 116 to 154, wherein the first phase comprises at least 1% by dry weight of said at least one type of oligosaccharide. (Item 156) 155. The method of any one of items 116 to 154, wherein the first phase comprises at least 2.5%, at least 5%, at least 10%, at least 12.5%, or at least 15% by dry weight of said at least one type of oligosaccharide. (Item 157) 157. The method of any one of items 116 to 156, wherein the at least one type of oligosaccharide comprises cellooligosaccharides with a DP of 2 to 6. (Item 158) 157. The method according to any one of items 116 to 156, wherein the at least two types of oligosaccharides comprise xylooligosaccharides with a DP of 2 to 12. (Item 159) 157. The method of any one of items 116 to 156, wherein the at least one type of oligosaccharide comprises mixed linkage glucan oligosaccharides with a DP of 2 to 5. (Item 160) 157. The method according to any one of items 116 to 156, wherein the at least one type of oligosaccharides comprises mannooligosaccharides with a DP of 2 to 12. (Item 161) 157. The method of any one of items 116 to 156, wherein the at least one type of oligosaccharide comprises xyloglucan oligosaccharides with a DP of 4 to 12. (Item 162) 157. The method of any one of items 116 to 156, wherein the at least one type of oligosaccharides comprises cellooligosaccharides and xylooligosaccharides. (Item 163) 157. The method of any one of items 116 to 156, wherein the at least one type of oligosaccharides comprises cellooligosaccharides and mannooligosaccharides. (Item 164) 164. The method of any one of items 116 to 163, wherein the cellooligosaccharides constitute at least 10% by dry weight, at least 15% by dry weight, at least 20% by dry weight, at least 25% by dry weight, or at least 30% by dry weight of the foodstuff. (Item 165) 165. The method of claim 164, wherein the cellooligosaccharides comprise more than 50%, more than 60%, more than 70%, more than 70%, more than 80%, or more than 90% cellobiose. (Item 166) 166. The method of any one of items 116 to 165, wherein the xylooligosaccharides constitute at least 10% by dry weight, at least 15% by dry weight, at least 20% by dry weight, at least 25% by dry weight, or at least 30% by dry weight of the foodstuff. (Item 167) 167. The method of any one of items 116 to 166, wherein the xylooligosaccharides comprise xylooligosaccharides having one or more side chain branches. (Item 168) 168. The method of claim 167, wherein the one or more side chain branches comprise glucuronosyl side chain branches, methylglucuronosyl side chain branches, arabinosyl side chain branches, or a combination thereof. (Item 169) 169. The method according to claim 167 or 168, wherein the xylooligosaccharides comprise xylose and arabinose monomers in a ratio of 20:1 to 2:1, 18:1 to 4:1, or 16:1 to 6:1. (Item 170) 169. The method of any one of items 116 to 169, wherein the mannooligosaccharides constitute at least 10% by dry weight, at least 15% by dry weight, at least 20% by dry weight, at least 25% by dry weight, or at least 30% by dry weight of the foodstuff. (Item 171) 169. The method of any one of items 116 to 169, wherein the mixed linkage glucan oligosaccharides comprise at least 10% by dry weight, at least 15% by dry weight, at least 20% by dry weight, at least 25% by dry weight, or at least 30% by dry weight of the foodstuff. (Item 172) 169. The method of any one of items 116 to 169, wherein the xyloglucan oligosaccharides constitute at least 10% by dry weight, at least 15% by dry weight, at least 20% by dry weight, at least 25% by dry weight, or at least 30% by dry weight of the foodstuff. (Item 173) 169. The method of any one of items 116 to 169, wherein the second phase comprises at least 1% by dry weight, at least 2% by dry weight, at least 3% by dry weight, at least 5% by dry weight, at least 8% by dry weight, at least 10% by dry weight, or at least 15% by dry weight of the monosaccharides, disaccharides, or both. (Item 174) 174. The method of any one of items 116 to 173, wherein the second phase comprises glucose. (Item 175) 174. The method of any one of items 116 to 173, wherein the second phase comprises fructose. (Item 176) 174. The method of any one of items 116 to 173, wherein the second phase comprises sucrose. (Item 177) 174. The method of any one of items 116 to 173, wherein the second phase comprises galactose. (Item 178) 174. The method of any one of items 116 to 173, wherein the second phase comprises maltose. (Item 179) 174. The method of any one of items 116 to 173, wherein the second phase comprises lactose. (Item 180) 179. The method of any one of items 116 to 179, wherein the second phase comprises less than 10%, 5%, 2%, or 1% of the at least one type of oligosaccharide. (Item 181) 179. The method of any one of items 116 to 179, wherein the second phase is substantially free of the at least one type of oligosaccharide. (Item 182) 182. The method of any one of items 116 to 181, wherein the foodstuff comprises a phenolic compound. (Item 183) Item 183. The method of item 182, wherein the phenolic compounds comprise lignin, lignin degradation products, ferulic acid, ferulic acid derivatives, or any combination thereof. (Item 184) Item 183. The method of item 182, wherein the first phase comprises the phenolic compound. (Item 185) Item 183. The method of item 182, wherein the second phase is substantially free of the phenolic compound. (Item 186) 186. The method of any one of items 116 to 185, wherein the first phase further comprises oil, flour, eggs, margarine, butter, shortening, baking soda, baking powder, yeast, or cornstarch. (Item 187) 187. The method of any one of items 116 to 186, wherein the second phase further comprises palm oil, cocoa butter, butter, shortening, margarine, milk, or cream.

Claims

1. a. a first phase comprising cellooligosaccharides having a degree of polymerization (DP) of 2 to 6 and xylooligosaccharides having a DP of 2 to 12, wherein the w / w ratio of the cellooligosaccharides to the xylooligosaccharides in the first phase is 5:95 to 95:5, and the first phase comprises at least 5% by dry weight of the xylooligosaccharides and the cellooligosaccharides; b. a second phase comprising a monosaccharide and / or disaccharide sweetener; and c. A polysaccharide, which is a saccharide polymer of any length greater than 20±2 residues. A food product comprising: the first phase is different from the second phase; a. the second phase is disposed on or coated onto at least a portion of the first phase; b. the second phase comprises particles dispersed in the first phase; and c. the second phase forms a layer and is disposed within a portion of the first phase; wherein the cellooligosaccharides and xylooligosaccharides replace monosaccharide and / or disaccharide sweeteners in the food product to result in a food product having a reduced calorie content compared to a sugary food product, and wherein the reduced calorie content food product has a perceived sweetness that is approximately equivalent to that of the sugary food product containing the monosaccharide and / or disaccharide sweetener.

2. 10. The food product of claim 1, wherein the monosaccharide and / or disaccharide sweetener is selected from glucose, fructose, galactose, sucrose, maltose, lactose, or combinations thereof.

3. 10. The food product of claim 1, wherein the polysaccharide is a cellulosic polysaccharide, a hemicellulosic polysaccharide, a polysaccharide derivative, or a polysaccharide aggregate.

4. 10. The food product of claim 1, wherein there is a physical difference between the first phase and the second phase selected from the group consisting of color, texture, average density, and combinations thereof.

5. The first phase is a) a monosaccharide, a disaccharide, or a combination thereof; or b) Less than 5% sugar alcohols and / or high-intensity sweeteners 10. The food product of claim 1, further comprising:

6. 10. The food product of claim 1, wherein the second phase further comprises less than 5% of a sugar alcohol and / or a high-intensity sweetener.

7. 10. The food product of claim 1, wherein the cellooligosaccharides and xylooligosaccharides are present in the food product in a w / w ratio of 5:95 to 95:

5.

8. 10. The food product of claim 1, wherein said first phase is non-uniformly dispersed throughout said second phase, and optionally said second phase has an average density less than that of said first phase.

9. 10. The food product of claim 1, wherein the food product is a baked product or a dessert composition.

10. 10. The food product of claim 1, wherein the first phase is a bakery composition and the second phase is a fat-based composition, optionally the first phase is a fat-based composition.

11. 4. The food product of claim 3, wherein said food product comprises less than 15% by dry weight of said polysaccharide.

12. 1. A method for preparing a food product, the method comprising: a) providing a first phase comprising cellooligosaccharides having a degree of polymerization (DP) of 2 to 6 and xylooligosaccharides having a DP of 2 to 12, wherein the w / w ratio of the cellooligosaccharides to the xylooligosaccharides in the first phase is 5:95 to 95:5, and the first phase comprises at least 5% by dry weight of the xylooligosaccharides and the cellooligosaccharides; b) providing a second phase comprising monosaccharides, disaccharides, or both; c) providing a polysaccharide, wherein the polysaccharide is a saccharide polymer of any length greater than 20±2 residues; and d) mixing, combining, linking, and / or coating the first phase, the second phase, and the polysaccharide together to non-uniformly distribute the second phase in the first phase or the first phase in the second phase, wherein the first phase is different from the second phase; a. the second phase is disposed on or coated onto at least a portion of the first phase; b. the second phase comprises particles dispersed in the first phase; and c. the second phase forms a layer and is disposed within a portion of the first phase; wherein the cellooligosaccharides and xylooligosaccharides replace monosaccharide and / or disaccharide sweeteners in the food product to result in a food product having a reduced calorie content compared to a sugary food product, and wherein the reduced calorie content food product has a perceived sweetness that is approximately equivalent to that of the sugary food product containing the monosaccharide and / or disaccharide sweetener. A method comprising:

13. 13. The method of claim 12, wherein there is a physical difference between the first phase and the second phase selected from the group consisting of color, texture, average density, and combinations thereof.

14. 13. The method of claim 12, wherein the polysaccharide is a cellulosic polysaccharide, a hemicellulosic polysaccharide, a polysaccharide derivative, or a polysaccharide aggregate.

15. a) the first phase comprises a by-product of a browning reaction; or b) the first phase further comprises a monosaccharide, a disaccharide, or a combination thereof; or 13. The method of claim 12, wherein c) the second phase further comprises less than 5% of a sugar alcohol and / or a high-intensity sweetener.

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