High-fiber, low-carbohydrate water-soluble dietary fiber, products containing the same, and methods for producing and using the same.

Abstract

The present disclosure provides water-soluble dietary fiber, food and beverage products containing the same, and methods for making and using the same. In one aspect, the present disclosure provides water-soluble dietary fiber having a fiber content of at least 97% as measured by AOAC 2001.03 and a combined DP1 and DP2 content of 3% by weight or less (e.g., 2% by weight or less) on a dry solids basis. The water-soluble dietary fiber can be useful in a variety of food and beverage applications, including fermented foods, beverages such as beer and sake, and foods and beverages useful in keto diets.

Description

Technical Field

[0001] Cross - References to Related Applications This application claims the priority of U.S. Provisional Patent Application No. 62 / 941776 filed on November 28, 2019, and U.S. Provisional Patent Application No. 62 / 941778 filed on November 28, 2019, and each is incorporated herein by reference in its entirety.

[0002] Technical Field The present disclosure relates generally to water - soluble dietary fibers. More specifically, the present disclosure relates to high - fiber, low - carbohydrate water - soluble dietary fibers, methods for their production, and their use in various foods and beverages including fermented foods and beverages such as beer and wine.

Background Art

[0003] Water - soluble dietary fibers are generally utilized in foods and beverages to provide various desired properties, including nutrition and texture. Among countless other uses, water - soluble dietary fibers have gathered interest for their use in fermented beverages to provide a desired body and mouthfeel. Water - soluble dietary fibers can be chemically less affected by starch - degrading enzymes in the mashing process and by yeast fermentation, and thus can be used even at early stages in the brewing process to impart desired properties to the final product. This allows for better control of the properties of the final product. Naturally, it is desirable for water - soluble dietary fibers to be used in a wide range of other food and beverage products.

[0004] If food and beverage products are different, the requirements regarding fiber content, sugar content, and rheology are different. Therefore, there remains a need for novel water - soluble dietary fibers with a novel combination of fiber and sugar contents and rheological properties desirable for use in different food and beverage products.

[0005] Summary of the Invention One aspect of the present disclosure is a water-soluble dietary fiber having a fiber content of at least 97% as measured by AOAC2001.03, and a total content of DP1 and DP2 of 3% by mass or less (e.g., 2% by mass or less) on a dry solids basis.

[0006] Another aspect of the present disclosure is a water-soluble dietary fiber having a fiber content of at least 97% as measured by AOAC2001.03, a total content of DP1 and DP2 of 3% by mass or less (e.g., 2% by mass or less) on a dry solids basis, and a weight-average molecular weight in the range of 1000 g / mol to 2500 g / mol, for example, 1600 g / mol to 2500 g / mol.

[0007] Other aspects of the present disclosure are methods for producing water-soluble dietary fiber as otherwise described herein, comprising: (i) providing a carbohydrate feedstock comprising at least 95% dextrose and / or linear dextrose oligomers on a dry solids basis; (ii) reacting the carbohydrate feedstock in the presence of water and substantially in the absence of sugar alcohols at a total solids concentration of at least 80% by mass and a temperature of at least 120°C with at least one acid catalyst that accelerates the cleavage rate and the formation of glucosyl bonds for a time sufficient to produce a product composition having at least 60% by mass of DP3+ on a dry solids basis; and (iii) fractionating the reactor-generated composition to separate DP1 and DP2 and provide a high-fiber fraction having a fiber content of at least 97% as measured by AOAC2001.03 and a total content of DP1 and DP2 of 3% by mass or less (e.g., 2% by mass or less) on a dry solids basis.

[0008] Other aspects of the present disclosure are methods for producing water-soluble dietary fiber as otherwise described herein, comprising: (i) providing a carbohydrate feedstock comprising at least 95% dextrose and / or linear dextrose oligomers on a dry solids basis; (ii) reacting the carbohydrate feedstock in the presence of water and substantially in the absence of sugar alcohols at a total solids concentration of at least 80% by mass and a temperature of at least 120°C with at least one acid catalyst that accelerates the cleavage rate and the formation of glucosyl bonds for a time sufficient to produce a product composition having at least 76% by mass of DP3+ on a dry solids basis; and (iii) fractionating the reactor-generated composition to separate DP1 and DP2 and provide a high-fiber fraction having a fiber content of at least 97% as measured by AOAC2001.03 and a total content of DP1 and DP2 of 3% by mass or less (e.g., 2% by mass or less) on a dry solids basis.

[0009] Other aspects of the present disclosure are methods for producing water-soluble dietary fiber as otherwise described herein, comprising: (i) providing a carbohydrate feedstock comprising at least 95% (e.g., at least 97% by mass, at least 98% by mass, or at least 99% by mass) of dextrose and / or dextrose oligomers on a dry solids basis; (ii) reacting the carbohydrate feedstock in the presence of water and substantially in the absence of sugar alcohols at a total solids concentration of at least 80% by mass and a temperature of at least 120°C with at least one acid catalyst that accelerates the cleavage rate and the formation of glucosyl bonds for a time sufficient to produce a product composition having at least 60% by mass (e.g., at least 76% by mass) of DP3+ on a dry solids basis; and (iii) fractionating the reactor-generated composition to separate DP1 and DP2 and provide a high-fiber fraction having a DP1+DP2 value of 3% by mass or less (e.g., 2% by mass or less).

[0010] Another aspect of this disclosure is a method for improving the body of a fermented beverage, which includes providing the fermented beverage with water-soluble dietary fiber as otherwise described herein.

[0011] Another aspect of this disclosure is a fermented beverage containing water-soluble dietary fiber as described elsewhere herein.

[0012] Another aspect of this disclosure is a food or beverage containing allulose along with water-soluble dietary fiber as otherwise described herein.

[0013] Other aspects of the present disclosure are methods for producing a food or beverage product, comprising (i) providing a water-soluble dietary fiber as otherwise described herein, and (ii) combining the water-soluble dietary fiber with one or more other food or beverage ingredients.

[0014] Further aspects of this disclosure will become apparent from the disclosures herein. [Brief explanation of the drawing]

[0015] [Figure 1] Figure 1 is a flowchart illustrating a manufacturing process for producing water-soluble dietary fiber according to a specific embodiment disclosed herein.

[0016] [Figure 2] Figure 2 is a chart comparing the carbohydrate content of the reactor-generated composition of Example 1 and the high-fiber product of Example 2.

[0017] [Figure 3] Figure 3 is a graph showing the relationship between the reactor temperature, determined through experiments, and the DP3+ content of the reactor-generated compositions in the series of examples. [Modes for carrying out the invention]

[0018] Offering low-calorie or zero-calorie versions of popular consumables is a current trend in the food and beverage industry. For example, the low-alcohol (e.g., non-alcoholic) beer market is growing rapidly as consumers seek healthier alternatives or to adhere to specific dietary laws. However, traditional production methods for low-alcohol beverages, including beer, have sometimes resulted in inferior properties such as a thin mouthfeel and poor head retention. Low-calorie fermented beverages like light beer could similarly suffer from a thin mouthfeel and poor head retention. In fact, mouthfeel and head retention are generally desirable characteristics to improve in fermented beverages like beer and sake.

[0019] The inventors have found that water-soluble dietary fiber can be used as an ingredient in fermented beverages (e.g., non-alcoholic, low-alcohol, or full-alcohol beers and spirits) to improve mouthfeel and foam retention. In particular, because the fiber is resistant to destruction during the mashing process and fermentation by yeast during the brewing process, the fiber can be added at any desired time, including before fermentation (e.g., as part of the grain feed to the mash, during the mash, or during the lauter), during any fermentation stage, or even after fermentation and filtration. Thus, water-soluble dietary fiber can impart desired rheological properties to the final beverage product, including improved mouthfeel (i.e., more "body") and improved foam retention (i.e., the length of time the foamy "bubble" of the beer lasts after pouring).

[0020] However, conventional dietary fiber can contain significant amounts of sugars (i.e., monosaccharides and disaccharides), particularly dextrose and dextrose disaccharides such as maltose and isomaltose. Some of these sugars can themselves contain calories and can often be fermented by yeast during the brewing process. Furthermore, in many products, including beer, consumers may not tolerate the excessive sweetness imparted by residual sugars not removed by fermentation. Thus, the inventors have found a need for water-soluble dietary fiber with high fiber content and low sugar content.

[0021] One conventional method for producing water-soluble dietary fiber is, for example, to react monosaccharides and oligosaccharides, such as those found in starch hydrolysates such as corn syrup, in an acid-catalyzed inversion reaction under low water conditions, as generally described in U.S. Patent No. 7,608,436, which is incorporated herein by reference in its entirety. This approach can produce water-soluble dietary fiber with a small amount of residual sugar and an appropriate fiber content that is useful in many food and beverage applications. To achieve a higher fiber content, the duration of the polycondensation reaction may be extended to consume additional sugar. However, the inventors have found that this approach can lead to products with an undesirable rheology profile, which can lead to high molecular weights, especially in applications such as beverages.

[0022] From the perspective of the above observations, the inventors have identified a need for an economical water-soluble dietary fiber raw material with high fiber content and low sugar content while imparting desired rheological properties. Such fibers would meet the unmet needs in many applications, such as low-calorie and / or low-alcohol beverages such as beer and wine.

[0023] Thus, one aspect of the present disclosure is a water-soluble dietary fiber having a fiber content of at least 97% measured by AOAC 2001.03 and a total content of DP1 and DP2 (e.g., the total content of monosaccharides and disaccharides such as dextrose and dextrose disaccharides) of 3% by mass or less (e.g., 2% by mass or less) on a dry solids basis. This combination of high fiber content and low sugar content can be particularly useful in low-calorie applications, applications where low sweetness is desired, and applications where significant fermentation of the water-soluble dietary fiber is not desired.

[0024] As described above, a key characteristic of the water-soluble dietary fiber relating to this disclosure is its high fiber content. The fiber content used herein is measured by AOAC2001.03 and is stated on a dry solids basis. In certain embodiments separately described herein, the water-soluble dietary fiber has a fiber content of at least 97%. For example, in certain embodiments separately described herein, the fiber content measured by AOAC2001.03 is at least 98%. In certain preferred embodiments separately described herein, the fiber content measured by AOAC2001.03 is at least 99%. In various other further embodiments separately described herein, the fiber content measured by AOAC2001.03 is in the range of 97% to 110%. For example, in certain embodiments separately described herein, the fiber content measured by AOAC2001.03 is in the range of 98% to 110%, for example, 99% to 110%. In certain embodiments described elsewhere in this specification, the fiber content measured by AOAC2001.03 is in the range of 97% to 108%, for example, 97% to 106%, or 97% to 103%, or 97% to 100%. In certain embodiments described elsewhere in this specification, the fiber content measured by AOAC2001.03 is in the range of 98% to 108%, for example, 98% to 106%, or 98% to 103%, or 98% to 100%. In certain embodiments described elsewhere in this specification, the fiber content measured by AOAC2001.03 is in the range of 99% to 108%, for example, 99% to 106%, or 99% to 103%, or 99% to 100%. The inventors note that for certain materials described herein, the AOAC2001.03 measurement may, in some cases, give a fiber content exceeding 100% (i.e., on a dry solids basis). Those skilled in the art will understand that values ​​exceeding 100% are, in a sense, experimental artifacts; however, in actual fiber measurements according to AOAC2001.03, values ​​exceeding 100% can be obtained, and it will be understood that an increase in the numerical value correlates with an increase in fiber.The inventors have found that a high fiber content offers significant advantages, for example, in keto foods and beverages, and in various alcoholic beverages. Furthermore, a high fiber content is advantageous in situations where certain foods or beverages are not suitable for a wide range of compositional variations. The high fiber content of these materials means that relatively little material is needed in modifications to increase fiber or to provide other advantages, for example, as described herein.

[0025] Another important characteristic of the water-soluble dietary fiber of this disclosure is its low DP1+DP2 content (i.e., the content of monomer and dimer materials as commonly understood in the field of carbohydrates). This can be important in applications where a low sugar content is desirable, or in applications where the sugars contained in the food or beverage product are from other sources. The total content of DP1 and DP2 is measured using dextrose as a standard substance in HPLC employing an Aminex HPX-87K, 300 × 7.8 mm column and is provided on a dry solids basis. In certain embodiments described separately herein, the water-soluble dietary fiber has a total content of DP1 and DP2 of 2.8% by mass or less on a dry solids basis. For example, in certain embodiments, the total content of DP1 and DP2 is 2.5% by mass or less on a dry solids basis, e.g., 2.3% by mass or less. In further specific embodiments described separately herein, the water-soluble dietary fiber has a total content of DP1 and DP2 of 2% by mass or less, e.g., 1.7% by mass or less. In further specific embodiments described elsewhere in this specification, the water-soluble dietary fiber has a total content of DP1 and DP2 of 1.5% by mass or less, for example, 1.2% by mass or less, or 1.1% by mass or less. In further specific embodiments described elsewhere in this specification, the water-soluble dietary fiber has a total content of DP1 and DP2 of 1.0% by mass or less, for example, 0.8% by mass or less. In further specific embodiments described elsewhere in this specification, the water-soluble dietary fiber has a total content of DP1 and DP2 of 0.5% by mass or less. When added before or during fermentation, the remaining fermentable sugars in the water-soluble dietary fiber are fermentable to, for example, alcohol.

[0026] The amounts of each of the DP1 material (e.g., monosaccharides) and the DP2 material (e.g., disaccharides) can be important, together with their combined total content. Thus, in certain embodiments described separately herein, the water-soluble dietary fiber has a DP2 content (e.g., dextrose disaccharide content) of 3% by mass or less, e.g., 2.5% by mass or less, on a dry solid basis. In certain embodiments described separately herein, the DP2 content (e.g., dextrose disaccharide content) is 2% by mass or less, e.g., 1.7% by mass or less. In certain embodiments described separately herein, the DP2 content (e.g., dextrose disaccharide content) is 1.5% by mass or less, e.g., 1.3% by mass or less. In certain embodiments described separately herein, the DP2 content (e.g., dextrose disaccharide content) is 1.0% by mass or less, e.g., 0.75% by mass or less. In certain embodiments described separately herein, the DP2 content (e.g., dextrose disaccharide content) is 0.50% by mass or less.

[0027] In certain embodiments described separately herein, the DP1 content (e.g., dextrose content) of the water-soluble dietary fiber is 1.0% by mass or less, e.g., 0.75% by mass or less, on a dry solid basis. In certain embodiments described separately herein, the DP1 content (e.g., dextrose content) of the water-soluble dietary fiber is 0.50% by mass or less, e.g., 0.30% by mass or less, or 0.20% by mass or less. In certain embodiments described separately herein, the DP1 content (e.g., dextrose content) of the water-soluble dietary fiber is 0.10% by mass or less, e.g., 0.05% by mass or less.

[0028] Another important characteristic of certain embodiments of this disclosure is the high content of dextrose residues. In particular, the materials of this disclosure can consist of dextrose residues in all or almost all of their molecular structure (excluding water), i.e., either dextrose monosaccharides or dextrose residues in DP2+ materials. Therefore, in certain embodiments, the water-soluble dietary fiber described elsewhere in this specification has at least 97% by mass, e.g., at least 97.5% by mass, at least 98% by mass, or at least 98.5% by mass, of dextrose residues on a dry solids basis. That is, at least 97% by mass of the material on a dry solids basis consists of monomer dextrose and dextrose residues in a larger molecular structure. In various other further embodiments described elsewhere in this specification, the water-soluble dietary fiber has at least 98.5% by mass, e.g., at least 99% by mass, or at least 99.5% by mass, or at least 99.8% by mass, of dextrose residues.

[0029] In particular, unlike conventional "polydextrose" products, in certain embodiments of this disclosure, the water-soluble dietary fiber contains virtually no sugar alcohol residues, either as monomeric sugar alcohols or bound to a larger molecular structure. Preferably, it contains virtually no sugar alcohols. In certain embodiments separately described herein, the water-soluble dietary fiber has 2% by mass or less, for example, 1.5% by mass or less, or 1.0% by mass or less, on a dry solids basis, of sugar alcohol residues. In certain further embodiments separately described herein, the water-soluble dietary fiber has 0.5% by mass or less, for example, 0.4% by mass or less, or 0.3% by mass or less, or 0.2% by mass or less, or 0.1% by mass or less, of sugar alcohol residues on a dry solids basis. Examples of sugar alcohols include sorbitol, mannitol, xylitol, lactitol, and maltitol.

[0030] In particular, certain preferred embodiments of water-soluble dietary fiber described separately herein have a preferably low molecular weight. Without intending to be constrained by theory, a relatively low molecular weight is thought to effectively contribute to other specific attributes of water-soluble dietary fiber, such as its rheological properties. In particular, the inventors have provided water-soluble dietary fiber that not only has a preferably low molecular weight, as well as a high fiber content and a low sugar content, as described separately herein. In certain particularly advantageous embodiments described separately herein, the water-soluble dietary fiber has a weight-average molecular weight in the range of 1000 g / mol to 2500 g / mol. For example, in various embodiments, the weight-average molecular weight is 1200 g / mol to 2500 g / mol, or 1400 g / mol to 2500 g / mol, or 1500 g / mol to 2500 g / mol, or 1600 g / mol to 2500 g / mol, or 1700 g / mol to 2500 g / mol, or 1800 g / mol to 2500 g / mol, or 1900 g / mol to 2500 g / mol, or 2000 g / mol to 2500 g / mol, or 1200 g / mol to 2400 g / mol, or 1400 g / mol to 2400 g / mol, or 1500 g / mol to 2400 g / mol, or 16 It may also be within the range of 00g / mol to 2400g / mol, or 1700g / mol to 2400g / mol, or 1800g / mol to 2400g / mol, or 1900g / mol to 2400g / mol, or 1200g / mol to 2300g / mol, or 1400g / mol to 2300g / mol, or 1500g / mol to 2300g / mol, or 1600g / mol to 2300g / mol, or 1700g / mol to 2300g / mol, or 1800g / mol to 2300g / mol, 1900g / mol to 2300g / mol, or 2000g / mol to 2300g / mol.

[0031] In other embodiments described separately herein, the water-soluble dietary fiber has a weight-average molecular weight in the range of 1000 g / mol to 3000 g / mol. For example, in various embodiments, the weight-average molecular weight is 1200 g / mol to 3000 g / mol, or 1400 g / mol to 3000 g / mol, or 1500 g / mol to 3000 g / mol, or 1600 g / mol to 3000 g / mol, or 1700 g / mol to 3000 g / mol, or 1800 g / mol to 3000 g / mol, or 1900 g / mol to 3000 g / mol, or 2000 g / mol to 3000 g / mol. It may also be within the range of g / mol, or 1200 g / mol to 2750 g / mol, or 1400 g / mol to 2750 g / mol, or 1500 g / mol to 2750 g / mol, or 1600 g / mol to 2750 g / mol, or 1700 g / mol to 2750 g / mol, or 1800 g / mol to 2750 g / mol, or 1900 g / mol to 2750 g / mol, or 2000 g / mol to 2750 g / mol.

[0032] The molecular weight of water-soluble dietary fiber used herein is determined by gel permeation chromatography using a GPC column set consisting of two Waters Ultrahydrogel 6 micron, 7.8 × 300 mm, pore sizes of 250 Å and 120 Å, and an Ultrahydrogel DP guard column 6 × 40 mm, along with pullulan, which has a narrow molecular weight distribution, as a standard.

[0033] As described above, in certain embodiments, the low molecular weight of the water-soluble dietary fiber of this disclosure is considered to lead to certain desirable properties. Therefore, in certain embodiments separately described herein, the water-soluble dietary fiber has a weight-average molecular weight of 2500 g / mol or less. For example, in certain embodiments, the weight-average molecular weight is 2400 g / mol or less, or 2300 g / mol or less. However, in other embodiments, the water-soluble dietary fiber of this disclosure has a somewhat higher weight-average molecular weight, for example, 3000 g / mol or less, or for example, 2750 g / mol or less.

[0034] In certain embodiments described elsewhere in this specification, the water-soluble dietary fiber has a weight-average molecular weight of at least 1200 g / mol. For example, in certain embodiments described elsewhere in this specification, the molecular weight is at least 1300 g / mol, for example, at least 1400 g / mol. In various further embodiments described elsewhere in this specification, the molecular weight is at least 1500 g / mol, for example, at least 1550 g / mol, or at least 1600 g / mol, or at least 1700 g / mol. In other embodiments described elsewhere in this specification, the molecular weight is at least 1800 g / mol, for example, at least 1900 g / mol, or at least 2000 g / mol.

[0035] For example, in certain embodiments described elsewhere in this specification, the water-soluble dietary fiber has a weight-average molecular weight in the range of 1600 g / mol to 2500 g / mol, for example, in the range of 1600 g / mol to 2400 g / mol, or in the range of 1900 g / mol to 2300 g / mol.

[0036] In certain embodiments described elsewhere in this specification, the water-soluble dietary fiber has a number-average molecular weight in the range of 1000 g / mol to 2000 g / mol, for example, in the range of 1200 g / mol to 1900 g / mol, or in the range of 1400 g / mol to 1800 g / mol. The number-average molecular weight is determined as described above for the weight-average molecular weight, and the data is processed to give a number-average value, as is common in the art.

[0037] Furthermore, in certain embodiments described elsewhere in this specification, the water-soluble dietary fiber may have relatively low polydispersity (i.e., the ratio of weight-average molecular weight to number-average molecular weight). In certain embodiments described elsewhere in this specification, the polydispersity of the water-soluble dietary fiber is 1.8 or less, for example, 1.7 or less, or 1.6 or less. For example, in certain embodiments, the polydispersity is in the range of 1.1 to 1.8, for example, 1.2 to 1.7, or 1.25 to 1.6.

[0038] The binding pattern of dextrose residues in water-soluble dietary fiber can be important to its properties, including digestibility, fermentability, and rheology, in various embodiments. Therefore, in specific embodiments described separately herein, water-soluble dietary fiber has the following binding patterns. 30-45% of terminally bound glucopyranosyl residues; 18-30% of 6-linked glucopyranosyl residues; 4-12% of 4-linked glucopyranosyl residues; 4-13% of 3-linked glucopyranosyl residues; 3-8% of 2-linked glucopyranosyl residues; 2-10% of 4,6-linked glucopyranosyl residues; 2-7% of 3,6-linked glucopyranosyl residues; Up to 4% of 3,4-linked glucopyranosyl residues; and Up to 4% of 2,4-linked glucopyranosyl residues.

[0039] In specific embodiments described elsewhere in this specification, the water-soluble dietary fiber has the following binding pattern. 35-43% of terminally bound glucopyranosyl residues; 20-28% of 6-linked glucopyranosyl residues; 6-11% of 4-linked glucopyranosyl residues; 6-12% of 3-linked glucopyranosyl residues; 3-8% of 2-linked glucopyranosyl residues; 3-9% of 4,6-linked glucopyranosyl residues; 2-7% of 3,6-linked glucopyranosyl residues; Up to 3% of 3,4-linked glucopyranosyl residues; and Up to 2% of 2,4-linked glucopyranosyl residues.

[0040] One characteristic parameter of water-soluble dietary fiber is the ratio of 6-linked glucopyranosyl residues to 4-linked glucopyranosyl residues. Since alpha-1→4 linkages are usually the most susceptible to enzymatic hydrolysis, it is desirable to have relatively few of these. Furthermore, different molecular structures can lead to different interactions within the water-soluble dietary fiber itself and with other components in the food or beverage. Different molecular structures result in different molecular shapes, and more or less chain entanglement occurs within the oligosaccharide molecules of the water-soluble dietary fiber itself, which can increase or decrease viscosity. Similarly, different molecular structures result in different interactions with other ingredients in the food or beverage. For example, in interactions with water, different structures can cause different water activity even with the same molecular weight. In certain embodiments described elsewhere herein, the water-soluble dietary fiber has a ratio of 6-linked glucopyranosyl residues to 4-linked glucopyranosyl residues of at least 1, for example, at least 1.5. In certain embodiments, the ratio of 6-linked glucopyranosyl residues to 4-linked glucopyranosyl residues is at least 2, for example, at least 2.5. In certain embodiments, the ratio of 6-linked glucopyranosyl residues to 4-linked glucopyranosyl residues is at least 3. For example, in certain embodiments, the ratio of 6-linked glucopyranosyl residues to 4-linked glucopyranosyl residues is in the range of 1 to 4, for example, 1.5 to 4, or 2 to 4. In certain embodiments, the ratio of 6-linked glucopyranosyl residues to 4-linked glucopyranosyl residues is in the range of 2.5 to 4, for example, 3 to 4. In certain embodiments, the ratio of 6-linked glucopyranosyl residues to 4-linked glucopyranosyl residues is in the range of 1 to 3.75, for example, 1.5 to 3.75, or 2 to 3.75. In certain embodiments, the ratio of 6-linked glucopyranosyl residues to 4-linked glucopyranosyl residues is in the range of 2.5 to 3.75, for example, in the range of 3 to 3.75. In certain embodiments, the ratio of 6-linked glucopyranosyl residues to 4-linked glucopyranosyl residues is in the range of 1 to 3.5, for example, in the range of 1.5 to 3.5, or in the range of 2 to 3.5.In certain embodiments, the ratio of 6-linked glucopyranosyl residues to 4-linked glucopyranosyl residues is in the range of 2.5 to 3.5, for example, in the range of 3 to 3.5.

[0041] The binding pattern is determined using the method described in York et al., Methods Enzymol. 116, 3-40 (1985), which is incorporated herein by reference in its entirety. This method proceeds by permethylating the oligosaccharide, followed by quantitative hydrolysis and acetylation. As a result, the monomer species are acetylated where they bind to other residues within the oligosaccharide, and methylated elsewhere. The mixture of monomer species can be analyzed by gas chromatography to determine the relative amounts of different types of bound monomers. All bindings quantified in this disclosure can be determined using this method.

[0042] As used herein, terminal residues are residues that have only a single bond to the rest of the oligosaccharide in which they form. A 1,X-bonding residue is one that is bonded to the rest of the oligosaccharide in which it forms through its 1-position and its X-position (i.e., to two other residues). A 1,X,Y-bonding residue is one that is bonded to the rest of the oligosaccharide in which it forms through its 1-position, its X-position, and its Y-position (i.e., to three other residues). As used herein, the term “oligosaccharide” includes disaccharides, trisaccharides, and oligomers with higher degrees of polymerization up to 30. Bonding percentages are provided as fractions of the total number of terminal-bonding residues, di-bonding residues, and tri-bonding residues.

[0043] Water-soluble dietary fiber having the binding pattern described herein can be effectively produced using the method described herein.

[0044] Other characteristic parameters for water-soluble dietary fiber are the ratio of alpha-anemeric protons to beta-anemeric protons, i.e., measured by NMR spectroscopy using methods well known to those skilled in the art. In certain embodiments, the water-soluble dietary fiber described herein has a relatively low ratio of alpha-anemeric protons to beta-anemeric protons, for example, 2.5 or less. For example, in certain embodiments, the ratio of alpha-anemeric protons to beta-anemeric protons is 2 or less, or even 1.8 or less. In certain embodiments, the ratio of alpha-anemeric protons to beta-anemeric protons is in the range of 1 to 2.5, for example, 1 to 2, or 1 to 1.8. In certain embodiments, the ratio of alpha-anemeric protons to beta-anemeric protons is in the range of 1.2 to 2.5, for example, 1.2 to 2, or 1.2 to 1.8. In certain embodiments, the ratio of alpha-anemeric protons to beta-anemeric protons is in the range of 1.4 to 2.5, for example, 1.4 to 2, or 1.4 to 1.8.

[0045] In certain embodiments, the water-soluble dietary fiber described herein may have a desired glass transition temperature. As those skilled in the art will recognize, the glass transition temperature is determined by the water content. In certain embodiments, the water-soluble dietary fiber is 70% solid and has a glass transition temperature in the range of -20°C to -50°C, for example, -30°C to -42°C. The glass transition temperature is measured by differential scanning calorimeter at a heating rate of 10°C per minute. In particular, the water-soluble fiber products of this disclosure can provide a desirable low viscosity. Without intending to be bound by theory, this is due to the molecular structure of the water-soluble dietary fiber, which contains a relatively small amount of high molecular weight components. In certain embodiments separately described herein, the water-soluble dietary fiber has a viscosity of 55,000 cP or less at 70% DS and 10°C, for example, 50,000 cP or less, or 45,000 cP or less. For example, in a particular embodiment, the viscosity of the water-soluble dietary fiber at 70% DS and 10°C is within the range of 30,000 to 55,000 cP, e.g., 30,000 to 50,000 cP, or 30,000 to 45,000 cP, or 35,000 to 55,000 cP, or 35,000 to 50,000 cP, or 35,000 to 45,000 cP, or 40,000 to 55,000 cP, or 40,000 to 50,000 cP, or 40,000 to 45,000 cP. The viscosity was measured using a TA Instruments stress-controlled (DHR-3) rheometer equipped with a lower Peltier plate and an upper parallel plate (40 mm diameter). The geometry of the upper parallel plate was the same as that of the previous generation rheometer (AR-2000), and a drawdown rod and adapter were used for compatibility with the DHR-3 rheometer. 500s -1 ~0.5s -1 The flow curve at shear rate can be calculated under various temperature conditions.

[0046] Another aspect of the present disclosure is a method for producing water-soluble dietary fiber as otherwise described herein, comprising: (i) providing a carbohydrate feedstock comprising at least 95% (e.g., at least 97% by mass, at least 98% by mass, or at least 99% by mass) of dextrose and / or dextrose oligomers on a dry solids basis; (ii) reacting the carbohydrate feedstock in the presence of water and substantially in the absence of sugar alcohols at a total solids concentration of at least 80% by mass and a temperature of at least 120°C with at least one acid catalyst that accelerates the cleavage rate and the formation of glucosyl bonds for a time sufficient to produce a product composition having at least 60% by mass of DP3+ on a dry solids basis; and (iii) fractionating the reactor-generated composition to separate DP1 and DP2 and to provide a high-fiber fraction having a fiber content of at least 97% as measured by AOAC2001.03.

[0047] Another aspect of the present disclosure is a method for producing water-soluble dietary fiber as otherwise described herein, comprising: (i) providing a carbohydrate feedstock comprising at least 95% (e.g., at least 97% by mass, at least 98% by mass, or at least 99% by mass) of dextrose and / or dextrose oligomers on a dry solids basis; (ii) reacting the carbohydrate feedstock in the presence of water and substantially in the absence of sugar alcohols at a total solids concentration of at least 80% by mass and a temperature of at least 120°C with at least one acid catalyst that accelerates the cleavage rate and the formation of glucosyl bonds for a time sufficient to produce a product composition having at least 60% by mass (e.g., at least 76% by mass) of DP3+ on a dry solids basis; and (iii) fractionating the reactor-generated composition to separate the DP1 and DP2 content and provide a high-fiber fraction having a DP1+DP2 value of 3% by mass or less (e.g., 2% by mass or less).

[0048] It will be understood that the composition of the carbohydrate supply in the method described above may be an important parameter in the production of water-soluble dietary fiber as described separately herein. Therefore, in a particular preferred embodiment, the carbohydrate supply is a dextrose supply, and the dextrose supply contains at least 95% by mass of dextrose on a dry solids basis. For example, in a particular embodiment, the dextrose supply contains at least 96%, or at least 97%, or at least 98%, or at least 99%, or at least 99.5%, or at least 99.9% by mass of dextrose on a dry solids basis.

[0049] Furthermore, in other embodiments described separately herein, the carbohydrate supply comprises dextrose and dextrose oligomers. For example, in a particular preferred embodiment, the carbohydrate supply comprises dextrose and linear dextrose oligomers, i.e., oligomers in which dextrose residues are linked only by 1,4-alpha bonds. Thus, in a particular preferred embodiment, the carbohydrate supply comprises at least 95% by mass of dextrose and dextrose oligomers (e.g., dextrose and linear dextrose oligomers) on a dry solids basis. For example, in certain embodiments, the dextrose feed contains at least 96% by mass of dextrose and dextrose oligomers (e.g., dextrose and linear dextrose oligomers) on a dry solids basis, or at least 97% by mass, or at least 98% by mass, or at least 99% by mass, or at least 99.5% by mass, or at least 99.9% by mass of dextrose and dextrose oligomers (e.g., dextrose and linear dextrose oligomers) on a dry solids basis. However, in other embodiments, the carbohydrate feed contains dextrose but substantially no dextrose oligomers.

[0050] In certain embodiments described elsewhere in this specification, the carbohydrate source is a starch hydrolysate having a dextrose equivalent in the range of 25 to 95. For example, the starch hydrolysate may have a dextrose equivalent in the range of 25 to 75, for example, 26 to 50, 40 to 70, 60 to 95, 25 to 75, or 40 to 75. These may have varying amounts of dextrose, maltose, and higher dextrose oligomers. Various starch sources, such as corn, rice, wheat, tapioca, and potato, are preferred.

[0051] The carbohydrate supply is reacted in the presence of water at a total solids concentration of at least 80%. The high solids concentration drives the reaction toward condensation, condensing dextrose residues together to construct the desired molecular weight (e.g., as described above). In particular, this condensation can provide various different types of bonds, including non-1,4-alpha-glucosyl bonds, which are not readily digested in the human digestive system. However, some water is desirable to hydrolyze the 1,4-alpha bonds present in the supply (e.g., in linear dextrose oligomers) to some extent; in any case, the production process can tolerate some water. Those skilled in the art will select the solids content in conjunction with other process conditions that provide the desired water-soluble dietary fiber. For example, in certain embodiments described separately herein, the reaction is carried out at a total solids concentration of at least 85%, or even more at least 90%. In various embodiments described separately herein, the reaction is carried out at a total solids content concentration in the range of 80% to 99% by mass, for example, 85 to 99% by mass, or 90 to 99% by mass, or 93 to 99% by mass, or 80 to 98% by mass, or 85 to 98% by mass, or 90 to 98% by mass, or 92 to 98% by mass, or 93 to 98% by mass, or 80 to 96% by mass, or 85 to 96% by mass, or 90 to 96% by mass, or 93 to 96% by mass.

[0052] Naturally, the carbohydrate feedstock can be provided with a relatively low solid content (e.g., a syrup with 60-70% solid content that can be pumped), and then concentrated under reaction conditions to a final solid content desirable for the reaction. The reaction can be carried out while removing water (e.g., passively by aeration or actively under vacuum) not only to concentrate the low solid feedstock but also to promote condensation by removing water. Since water is removed from the system, it may be desirable to add some water to maintain the solid content at a desired level (e.g., 93-98% by mass, or any other arbitrary amount as described above).

[0053] Since water is produced during condensation, the reaction can be carried out while removing water from the system, for example, by passive aeration of the system or by active aeration using vacuum pumping.

[0054] In particular, the reaction is carried out in the substantial absence of sugar alcohols, consistent with the fact that the water-soluble dietary fiber of this disclosure is not "polydextrose." As used herein, "substantially absent sugar alcohols" means 0.5% by mass or less of the feed. Preferably, the reaction is carried out in the presence of trace amounts of sugar alcohols.

[0055] The reaction is carried out at a temperature of at least 120°C. Those skilled in the art will select the solid content in conjunction with other process conditions that provide the desired water-soluble dietary fiber. For example, in certain embodiments described separately herein, the reaction is carried out at a temperature of at least 130°C, at least 140°C, or even at least 149°C. In various embodiments described separately herein, the carbohydrate feedstock is reacted at a temperature of 350°C or less, for example, 340°C or less, or 330°C or less, or 325°C or less. In certain embodiments described separately herein, the carbohydrate feedstock is reacted at a temperature of 320°C or less, for example, 310°C or less, or 300°C or less, or 290°C or less, or 280°C or less. In certain embodiments described separately herein, the carbohydrate supply reacts at a temperature of 270°C or below, or 260°C or below, or 250°C or below, or 245°C or below, or 240°C or below, or 235°C or below, or 230°C or below, or 225°C or below, or 220°C or below. In various embodiments described separately herein, the reaction is carried out at a temperature in the range of 120°C to 190°C, for example, 120 to 180°C, or 120 to 170°C, or 130 to 190°C, or 130 to 180°C, or 130 to 170°C, or 140 to 190°C, or 140 to 180°C, or 140 to 170°C, or 140 to 190°C, or 140 to 180°C, or 140 to 180°C, or 140 to 170°C. However, in other embodiments, the reaction is carried out at temperatures within the range of 200°C to 300°C, for example, within the range of 220°C to 300°C, or within the range of 240°C to 300°C, or within the range of 260°C to 300°C, or within the range of 200°C to 280°C, or within the range of 220°C to 280°C, or within the range of 240°C to 280°C, or within the range of 260°C to 280°C, or within the range of 200°C to 260°C, or within the range of 220°C to 260°C, or within the range of 240°C to 260°C, or within the range of 200°C to 240°C, or within the range of 220°C to 240°C, or within the range of 200°C to 220°C. In other embodiments, the reaction is carried out at a temperature within the range of 250°C to 350°C, for example, within the range of 250°C to 325°C, or within the range of 275°C to 350°C, or within the range of 275°C to 325°C, or within the range of 300°C to 350°C, or within the range of 325°C to 350°C.

[0056] Various acid catalysts are known to catalyze the formation and hydrolysis of glucosyl bonds. For example, in certain embodiments, at least one acid catalyst is selected from hydrochloric acid, phosphoric acid, and sulfuric acid. In some embodiments, a combination of acids, for example, hydrochloric acid and phosphoric acid, is used. Naturally, other acid catalysts, such as citric acid, acetic acid, and malic acid, may also be preferred. However, in certain preferred embodiments, carboxylic acid catalysts are not used. In certain embodiments, at least some of the acid catalysts are present from a prior treatment (for example, from the formation of starch hydrolysates used as feed). Those skilled in the art will select a suitable amount of acid to provide the desired reaction rate in light of other reaction conditions. For example, in certain embodiments, there is sufficient acid to provide a pH of the reaction mixture such as 4 or less, for example, 3 or less, or 2.5 or less, or in the range of 1.0 to 2.5.

[0057] As those skilled in the art will recognize, the reaction time varies depending on the reaction conditions. A wide range of times is applicable. However, in certain embodiments, the reaction time (i.e., the time under the conditions of the reference temperature, acid, and solids content) is in the range of 0.1 to 60 minutes, for example, 0.1 to 30 minutes, or 0.1 to 15 minutes, or 0.1 to 10 minutes, or 0.5 to 60 minutes, or 0.5 to 30 minutes, or 0.5 to 15 minutes, or 0.5 to 10 minutes, or 1 to 60 minutes, or 1 to 30 minutes, or 1 to 15 minutes, or 1 to 10 minutes.

[0058] The reaction can be carried out in any convenient system, such as a batch reactor or a continuous reactor with a continuous flow (e.g., pipes).

[0059] As described above, the carbohydrate supply reacts to form a product composition having a DP3+ content of at least 60% by mass on a dry solids basis. In certain embodiments described separately herein, the reactor product composition has a DP3+ content of at least 61% by mass, for example, at least 62% by mass, at least 63% by mass, or at least 64% by mass on a dry solids basis. In various other embodiments, the DP3+ content of the reactor product composition is in the range of 60-74% by mass, or 61-74% by mass, or 62-74% by mass, or 60-72% by mass, or 62-72% by mass, or 60-70% by mass, or 62-70% by mass, or 60-68% by mass, or 62-68% by mass.

[0060] In other specific embodiments described separately herein, the reaction conditions can be modified such that the DP3+ content of the reactor-generating composition is at least 76% by mass on a dry solids basis. For example, the DP3+ content of the reactor-generating composition may be at least 77% by mass, for example, at least 78% by mass, or at least 79% by mass, or at least 80% by mass. In various other embodiments, the DP3+ content of the reactor-generating composition is in the range of 76-86% by mass on a dry solids basis, for example, 78-86% by mass, or 80-86% by mass, or 82-86% by mass, or 76-84% by mass, or 78-84% by mass, or 80-84% by mass, or 82-84% by mass, or 78-82% by mass, or 80-82% by mass. In other various embodiments, the DP3+ content of the reactor-generating composition is in the range of 82 to 94% by mass on a dry solids basis, for example, 82 to 92% by mass, or 82 to 90% by mass, 82 to 88% by mass, or 84 to 94% by mass, or 84 to 92% by mass, or 84 to 90% by mass, 84 to 88% by mass, or 86 to 94% by mass, or 86 to 92% by mass, or 86 to 90% by mass, 88 to 94% by mass, or 88 to 92% by mass.

[0061] The method described above produced a product composition having a specified sugar content, as measured by the DP1 and DP2 content. Therefore, in the specific embodiments described separately herein, the total content of DP1 and DP2 is between 10% and 22% by mass on a dry solids basis. For example, the total content of DP1 and DP2 may be between 12% and 20% by mass, or between 15% and 20% by mass, or between 10% and 15% by mass, or between 15% and 18% by mass.

[0062] As described above, after the formation of the reactor-generated composition, the method for producing water-soluble dietary fiber includes a fractionation step. The fractionation step functions to remove DP1 and DP2 sugars from the water-soluble dietary fiber. The fractionation step may also be useful in changing the weight-average molecular weight of the final product. In certain embodiments separately described herein, the fractionation of the reactor-generated composition removes at least 80% of the total DP1 and DP2 content of the reactor-generated composition. In various other embodiments separately described herein, the fractionation of the reactor-generated composition removes at least 85% of the total DP1 and DP2 content of the reactor-generated composition, for example, at least 90% of the total DP1 and DP2 content of the reactor-generated composition, or at least 92% of the total DP1 and DP2 content of the reactor-generated composition, or at least 94% of the total DP1 and DP2 content of the reactor-generated composition. The level of sugar removal may be determined by those skilled in the art to target a particular product composition, maximize yield, or improve production characteristics, based on this disclosure.

[0063] Fractionation can be carried out, for example, to selectively remove components with lower molecular weights (e.g., DP1, or DP1+DP2, or DP1~DP3) in comparison with components with higher molecular weights, in order to provide a high-fiber fraction. As described above, in certain embodiments of this disclosure, the high-fiber fraction may have a fiber content of at least 97% as measured by AOAC2001.03. For example, in certain embodiments separately described herein, the fiber content of the high-fiber fraction as measured by AOAC2001.03 is at least 98%. In certain embodiments separately described herein, the fiber content of the high-fiber fraction as measured by AOAC2001.03 is at least 99%. In various other further embodiments separately described herein, the fiber content of the high-fiber fraction as measured by AOAC2001.03 is in the range of 97% to 110%. For example, in certain embodiments described separately herein, the fiber content of the high-fiber fraction measured by AOAC2001.03 is in the range of 98% to 110%, for example, 99% to 110%. In certain embodiments described separately herein, the fiber content of the high-fiber fraction measured by AOAC2001.03 is in the range of 97% to 108%, for example, 97% to 106%, or 97% to 103%, or 97% to 100%. In certain embodiments described separately herein, the fiber content of the high-fiber fraction measured by AOAC2001.03 is in the range of 98% to 108%, for example, 98% to 106%, or 98% to 103%, or 98% to 100%. In certain embodiments described elsewhere in this specification, the fiber content of the high-fiber fraction, as measured by AOAC2001.03, is in the range of 99% to 108%, for example, 99% to 106%, or 99% to 103%, or 99% to 100%. The high-fiber fraction can be used as a water-soluble dietary fiber of the Disclosure, or, as those skilled in the art can, be further processed and / or purified to provide a water-soluble dietary fiber of the Disclosure.

[0064] The fractionation can be carried out to provide a high-fiber fraction comprising a low amount of DP1+DP2, a low amount of DP2, and / or a low amount of DP1 in the aforementioned amounts relative to the water-soluble dietary fiber of the Disclosure. That is, the fractionation can provide a high-fiber fraction suitable for use as the water-soluble dietary fiber of the Disclosure, for example, as is, or after further purification or refining that does not substantially change the DP1 / DP2 content of the material.

[0065] It will be understood that there are numerous fractionation techniques that may be useful for fractionating reactor-generated compositions, including membrane filtration and various chromatographic techniques. In certain embodiments described separately herein, fractionation is carried out by chromatography. In various other embodiments described separately herein, fractionation is carried out by continuous simulated moving-bed chromatography. A fractionation technique useful for the processes described herein is, for example, described in U.S. Patent Application Publication No. 2012 / 0034366, which is incorporated herein by reference in its entirety.

[0066] For example, further enzymatic treatment can be used before or after any fractionation step. However, in certain embodiments, no enzymatic treatment is performed at any point in the reaction or purification sequence.

[0067] Those skilled in the art will recognize that conventional methods, such as decolorization and ion exchange, can be used to further purify and refine the product.

[0068] Water-soluble dietary fiber is often used to alter the texture, thickness, mouthfeel, body, or other physical characteristics of a food or beverage product. As described above, the water-soluble dietary fiber of this disclosure is well suited for use in fermented beverages, such as beer. Therefore, another aspect of this disclosure is a method for improving the body of a fermented beverage, which includes providing the fermented beverage with the water-soluble dietary fiber described separately herein. In a particular embodiment described separately herein, providing the water-soluble dietary fiber in a fermented beverage includes providing the fermented beverage and combining the water-soluble dietary fiber in the fermented beverage. Therefore, another aspect of this disclosure is a fermented beverage containing the water-soluble dietary fiber described separately herein.

[0069] One effect of the water-soluble dietary fiber of the present invention is its low sugar content and relative resistance to enzymatic degradation, including during fermentation. Therefore, the water-soluble dietary fiber described herein may be added prior to the fermentation step. Accordingly, in certain embodiments described herein, providing water-soluble dietary fiber in a fermented beverage includes providing a fermentable wort, combining water-soluble dietary fiber with the fermentable wort, and fermenting the fermentable wort containing water-soluble dietary fiber to provide a fermented beverage. Alternatively, in various other embodiments, providing water-soluble dietary fiber in a fermented beverage includes providing a mash by combining grain and water, including water-soluble dietary fiber in the mash, recovering a fermentable wort containing water-soluble dietary fiber from the mash, and fermenting the fermentable wort to provide a fermented beverage.

[0070] It will be understood that the water-soluble dietary fiber of the present invention can be provided in a variety of fermented beverages. In certain embodiments described separately herein, the fermented beverage is beer (e.g., ale or lager). In various other embodiments, the fermented beverage is cider, mead, wine, rice wine, alcohol, kombucha, or sauerkraut juice. Suitable fermented beverages may be filtered or unfiltered, pasteurized or unpasteurized. In particular, the water-soluble dietary fiber described herein may be especially useful in unfiltered and unpasteurized beverages, in which case the water-soluble dietary fiber can withstand fermentation by any residual yeast present.

[0071] In certain embodiments, the fermented beverage contains alcohol. For example, the fermented beverage may contain ethanol. In certain embodiments described separately herein, the fermented beverage contains 20% by volume or less of ethanol, or 15% by volume or less of ethanol, or 8% by volume or less of ethanol. In various other embodiments described separately herein, the fermented beverage is treated to remove alcohol. Various methods for removing alcohol, including evaporation processes (e.g., vacuum distillation) and / or reverse osmosis, are known in the art. Accordingly, in certain embodiments described separately herein, the fermented beverage contains 1.2% by volume or less of ethanol (e.g., ethanol), or 1.0% by volume or less of ethanol, 0.75% by volume or less of ethanol, or 0.5% by volume or less of ethanol, or 0.2% by volume or less of ethanol. In various embodiments described separately herein, the fermented beverage contains 0.10% to 1.2% by volume of ethanol. For example, a fermented beverage may contain ethanol between 0.2% and 1.20% by volume, or between 0.5% and 1.2% by volume, or between 0.5% and 1.0% by volume. In other specific embodiments described separately herein, the fermented beverage is essentially alcohol-free, and contains, for example, 0.2% or less by volume of ethanol, or 0.10% or less by volume of ethanol, or 0.05% or less by volume of ethanol.

[0072] Other aspects of the present disclosure are methods for producing a food or beverage product, comprising (i) providing a water-soluble dietary fiber as otherwise provided herein, and (ii) combining the water-soluble dietary fiber with one or more other food or beverage ingredients. The food or beverage product containing the water-soluble dietary fiber as otherwise provided herein may also be fermented or cultured.

[0073] Various food and beverage products can benefit from the addition of water-soluble dietary fiber according to the present invention. In certain embodiments, the food or beverage product may be a spirit, liqueur, or spirit substitute (e.g., a low-alcohol or low-calorie spirit). In other specific embodiments, the food or beverage product may be a cocktail or mixed drink, such as a margarita, old-fashioned, mulled wine, or eggnog. Water-soluble dietary fiber may also be included in a powdered or concentrated mix that the consumer uses to make the final product. Thus, in further embodiments described separately herein, the food or beverage product may be a cocktail mix (e.g., a margarita mix) or a hot chocolate mix, etc.

[0074] The water-soluble dietary fibers described herein may be useful for producing low / resistant carbohydrate products due to their high fiber content and low digestible sugar content. Such low / resistant carbohydrate products are suitable for use in inducing and maintaining ketosis (or "keto"), a metabolic state useful for weight loss and certain medical conditions such as epilepsy. In ketosis, the majority of the body's energy supply comes from ketone bodies in the blood, in contrast to glycolysis, a state in which blood glucose provides most of the energy. In glycolysis, higher levels of insulin promote the accumulation of body fat and block the release of fat from adipose tissue. In contrast, in ketosis, fat accumulation is readily released and consumed. Ketosis is typically characterized by serum ketone body concentrations above 0.5 mM with low and stable levels of insulin and blood glucose, both of which can be promoted by consuming high-fiber and low / carbohydrate products made from the water-soluble dietary fibers described herein. One drawback of traditional keto diets is the potential for a deficiency in carbohydrates, which are considered essential in a normal diet. Fortification with the soluble fiber described herein allows for balancing protein consumption while adding fiber beneficial for digestive health and microbiome support, without the need for significant addition of digestible sugars. Therefore, the soluble fiber described herein can be used in keto foods and beverages, such as those containing less than 10% carbohydrate-derived calories.

[0075] The water-soluble dietary fibers described herein may be useful in sports nutrition due to their very high fiber content and low digestible sugar content. Products in the sports nutrition category require specific nutrient content per serving, low or no sugar content, and low digestible carbohydrate content. Fortification with the water-soluble dietary fibers described herein allows for the addition of desirable fiber for digestive health and microbiome support without the addition of significant amounts of digestible sugar.

[0076] In various other embodiments, the food or beverage product is a dairy product. For example, the food or beverage product is a dairy drink, a dairy drink with added fruit or cereal grains, a dairy-based smoothie, yogurt, kefir, drinking yogurt, long-lasting yogurt, a dairy-based meal replacement drink, a dairy-based drink mix, quark, ice cream, or eggnog. In various other embodiments, the food or beverage product is a dairy substitute, for example, nut milk, oat milk, dairy-free beverage mix, cereal or grain drink, almond milk, rice milk, cashew milk, soy milk, hemp milk, or coconut milk. The water-soluble dietary fiber described herein can provide fiber enhancement and potentially enable the provision of low / zero / reduced-sugar beverages, particularly nut milk and seed milk, which can often have a thin mouthfeel, while providing an improved mouthfeel. Through the use of the water-soluble dietary fiber described herein, improved digestive health, weight management, and increased satiety can also be provided.

[0077] In certain embodiments described elsewhere in this specification, the food or beverage product is juice or fruit / vegetable drink (e.g., fruit juice, concentrated juice mix, vegetable juice, vegetable juice mix, blended juice, fruit or vegetable puree, or coulis). In further embodiments, the food or beverage product is water, e.g., flavored water, unflavored water, sparkling water, carbonated water, flavored water mix, sparkling water mix.

[0078] The water-soluble dietary fiber described herein can also be used in tea and coffee beverages. Here again, the water-soluble dietary fiber described herein can provide improved palatability along with low / zero / reduced sugar content and improved digestive health. Suitable products include, for example, tea beverage mixes or coffee beverage mixes, textured tea or textured coffee, tea or coffee that improves digestive health, cold brew coffee, and pre-packaged coffee or tea beverages.

[0079] In various other embodiments described separately herein, the food or beverage product is a coarse-grain food or beverage product, such as a beverage made from coarse grains, a coarse-grain drink mix, and a coarse-grain drink combined with a juice or dairy drink or a coffee drink or a tea drink or a fermented drink. The food or beverage product may also be a diet drink or a meal replacement drink.

[0080] In certain embodiments, the food or beverage product is a bar (e.g., a snack bar), such as a meal replacement bar, a nutrition bar, a granola bar, a cereal bar, a grain bar, a protein bar, or a nut bar. In various other embodiments, the food or beverage product is granola, muesli, toppings, coatings, baked goods (e.g., cookies, biscuits, bread, pastries, pizza crusts, flatbreads), bars (e.g., snack bars, cereal bars, granola bars, energy bars), meat substitutes, fillings (e.g., fruit fillings, or cream fillings), fruit snacks such as fruit leather, pasta, sweeteners, frozen desserts, dairy products (e.g., yogurt, quarks, ice cream), dairy substitutes (e.g., yogurt substitutes), glazes, frostings, syrups, pet food, medical foods, flavorings, or dry blends.

[0081] The water-soluble dietary fiber described herein can be used in food or beverage products in combination with fillers such as sugar alcohols or maltodextrins to reduce calorie content and / or improve the nutritional profile of the product. The water-soluble dietary fiber described herein can also be used as a partial substitute for lipids in food or beverage products. Furthermore, the water-soluble dietary fiber can be included in food or beverage products in combination with various sweeteners, such as sucrose, fructose, and corn syrup. In addition, so-called high-intensity sweeteners such as steviol glycosides, aspartame, sucralose, saccharin, neotame, advantame, acesulfame potassium, and monk fruit-based sweeteners can also be used. In certain embodiments described separately herein, the combination of water-soluble dietary fiber and sweeteners can increase the perceived sweetness compared to the sweetener alone, even though the sugar content of the water-soluble dietary fiber itself is relatively low.

[0082] In certain embodiments, water-soluble dietary fiber is provided in combination with allulose (i.e., D-allulose, also known as D-psicose). Allulose can provide many effects in food and beverage composition. Allulose provides sweetness without significant calorie content. Furthermore, because allulose does not hydrolyze under low pH conditions, it can provide consistent viscosity, taste, sweetness, and mouthfeel. In particular, allulose can help mask certain flavors, such as the unpleasantness of alcohol in alcoholic beverages. Allulose can also alter flavor even at levels below the sweetness threshold. In combination with water-soluble dietary fiber as described herein, allulose can sometimes synergistically improve body and mouthfeel. When allulose is used at low levels, water-soluble dietary fiber can provide body and mouthfeel.

[0083] The water-soluble dietary fibers described herein may be used in food or beverage products as tenderizers or texturizers to increase crispness or elasticity, improve appearance, and / or improve the rheology of dough, batter, or other food compositions. The water-soluble dietary fibers described herein may also be used in food as humectants to extend product shelf life and / or create a softer, more moist texture. They may also be used in food to reduce water activity or to fix and control water. Further uses of the oligomer compositions described herein include replacing egg liquid and / or improving the surface gloss of food, altering the starch gelatinization temperature of wheat flour, and modifying the texture of the product.

[0084] In at least some embodiments of the present invention, the water-soluble dietary fibers described herein have one or more of the following effects: high water solubility, making them relatively easy to incorporate into food compositions such as batters and doughs; stability under elevated temperatures and / or acidic pH (some other water-soluble fibers, such as inulin, are not stable); lower sweetness; a clean flavor; and a clean color. The properties of the water-soluble dietary fibers described herein make it possible to enable food or beverage products that previously had a so-called "clean label."

[0085] The water-soluble dietary fiber described herein can be used in various types of food or beverage products. One type of food in which the water-soluble dietary fiber described herein can be particularly useful is bakery products (i.e., baked goods) such as cakes, cheesecakes, baked mousses, brownies, cookies, cookie crisps, muffins, bread, and sweet doughs. Conventional bakery products can be relatively high in sugar and have a high total carbohydrate content. By using the water-soluble dietary fiber described herein as an ingredient in bakery products, it is possible to reduce the levels of sugar and carbohydrates, increase the fiber content of the bakery products, and help lower the total calories.

[0086] Bakery products fall into two main categories: those fermented with yeast and those that are chemically expanded. In yeast-fermented products such as donuts, sweet doughs, and bread, the water-soluble dietary fiber described herein can be used as a substitute for sugar, although small amounts of sugar may still be desirable due to the need for a fermentation substrate for the yeast or for browning the crust. The water-soluble dietary fiber described herein in solid form can be added together with other dry ingredients, as well as nutrient-rich dry sweeteners, and does not require special handling. The water-soluble dietary fiber described herein can be added together with other liquids as a direct substitute for syrup or liquid sweeteners. The dough is then processed under conditions commonly used in the baking industry, including mixing, fermentation, dividing, forming or extruding into lumps or shapes, proofing, and baking or frying. The product can be baked or fried using conditions similar to those for conventional products. Bread is typically baked at temperatures ranging from 420°F to 520°F for 20 to 23 minutes, and donuts can be fried at temperatures ranging from 400 to 415°F, although other temperatures and times are also possible. High-intensity sweeteners can be added to the dough as needed to achieve the optimal sweetness and flavor profile.

[0087] Chemically expanded products generally contain more sugar and may contain higher levels of water-soluble dietary fiber as described herein. The finished cookies may contain 30% sugar, which can be entirely or partially replaced by the water-soluble dietary fiber described herein. These products may have a pH of, for example, 4 to 9.5. For example, the moisture content can be between 2 and 40%.

[0088] The water-soluble dietary fiber described herein may be easily incorporated and added to the lipids at the start of mixing, either during the creaming step or in any other manner similar to the syrup or dry sweetener used as a substitute. The product is formed after mixing, for example, by sheeting, rotary cutting, wire cutting, or through other forming processes. The product is then baked, for example, under normal baking conditions of 200–450°F.

[0089] The water-soluble dietary fibers described herein can also be used to form sugar glass in an amorphous state, to adhere particles to baked goods, and / or to form films or coatings that improve the appearance of baked goods. Like other amorphous sugars, the water-soluble dietary fibers described herein in solid form form glass after heating and cooling to a temperature below their glass transition temperature.

[0090] Other types of food or beverage products in which the water-soluble dietary fiber described herein can be used include breakfast cereals. For example, the water-soluble dietary fiber described herein can be used to replace all or part of the sugar in extruded cereal pieces and / or in the outer coating of those pieces. The coating is typically 30-60% of the total mass of the finished cereal pieces. The water-soluble dietary fiber described herein can be sprayed or atomized, for example. The formulation of the coating can be as simple as that of a 75% solution of the water-soluble dietary fiber described herein. The water-soluble dietary fiber described herein can also be compounded with sugar or other sweeteners or polyols in various percentages. The excess water can then be evaporated in a low-temperature oven. In extruded pieces, the water-soluble dietary fiber described herein in solid form can be added directly to the dry raw materials, or the water-soluble dietary fiber described herein in syrup form can be added to the extruder with or separately from water. A small amount of water can be added to the extruder and then passed through various zones in the range of 100°F to 300°F. Optionally, other sources of fiber, such as resistant starch, may be used in the extruded pieces. Using the water-soluble dietary fiber described herein will produce a different texture from other fiber sources. It may be used alone or in combination with other fibers to alter the texture and produce a variety of products.

[0091] Other types of foods that can use the water-soluble dietary fiber described herein are confectionery. Examples of usable confectionery include hard candies, fondants, nougat and marshmallows, gelatin jelly candies or gummies, jellies, wine gum, chocolate, liqueur chocolate, chocolates and confectionery products with liqueur fillings, confectionery coatings, licorice, chewing gum, caramel and toffee, chews, mints, tablet confectionery, hard and soft boiled products, and fruit snacks. In fruit snacks, the water-soluble dietary fiber described herein can be used in combination with fruit juice. The fruit juice provides most of the sweetness, and the water-soluble dietary fiber described herein reduces the total sugar content and adds fiber. The syrup can be added to the initial candy slurry and then heated to a solid as a finished product. The slurry can be heated to 200-305°F to achieve a solid as a finished product. Acid can be added before or after heating to adjust the pH of the finished product to 2-7. The water-soluble dietary fibers described herein can be used as a substitute for 0-100% of sugar, 1-100% of corn syrup, or 1-100% of other sweeteners present (e.g., tapioca syrup or bean syrup).

[0092] Other types of foods in which the water-soluble dietary fiber described herein can be used include spreads, such as nut-based spreads. Examples include very sweet spreads, such as sweetened hazelnut spread (e.g., NUTELLA), and nut butters, such as peanut butter, almond butter, and cashew butter, which are often sweetened (though less so than NUTELLA). Naturally, water-soluble dietary fiber can also be used in unsweetened nut butter as described herein. Water-soluble dietary fiber can be used to enhance sweetness and / or flavor, as well as to provide a desired texture to spreads, as described herein.

[0093] Other foods in which the water-soluble dietary fiber described herein can be used include jams and jellies. Jams and jellies are made from fruit. Jams contain fruit pieces, and jellies are made from fruit juice. The water-soluble dietary fiber described herein can be used as a substitute for sugar or other sweeteners as follows: Measure the fruit and juice into a tank. Pre-mix the sugar, resistant corn syrup, and pectin. Add the dry composition to the liquid and cook at a temperature of 214-220°F. Pack while still hot into jars and retorts for 5-30 minutes.

[0094] Other foods in which the water-soluble dietary fiber described herein can be used include high-solids fillings. Examples of usable high-solids fillings include snack bars, toaster pastries, donuts, and cookie fillings. High-solids fillings can be, for example, acid / fruit fillings or savory fillings. They can be added to products that are consumed as is, products that are further processed by a food processor (for additional baking), or products that are baked to a stable consistency by the consumer. In some embodiments, high-solids fillings have a solids concentration of 67–90%. The solids can be completely replaced with the water-soluble dietary fiber described herein, or used as a partial replacement for other existing sweetener solids (e.g., replacing 5–100% of the current solids). Typically, fruit fillings have a pH of 2–6, and savory fillings have a pH between 4–8. Fillings can be prepared cold or heated to 250°F to evaporate to the desired solids content upon completion.

[0095] Other types of foods in which the water-soluble dietary fiber described herein can be used include extruded and sheeted snacks. Examples of usable extruded and sheeted snacks include puff snacks, crackers, tortilla snacks, and corn chips. When preparing extruded pieces, the water-soluble dietary fiber described herein (e.g., in solid form) is added directly to the dried product. After adding a small amount of water to the extruder, it is passed through various zones ranging from 100°F to 300°F. The water-soluble dietary fiber described herein can be added at a level of 0-50% of the dried product mixture. The water-soluble dietary fiber described herein in liquid form can also be added along the extruder at one of the liquid outlets. The product is cooked by either baking to remove excess moisture after coming out with a low moisture content (5%), or frying to remove moisture after coming out with a slightly higher moisture content (10%). Baking can be done for 20 minutes at temperatures up to 500°F. More commonly, baking is done for 10 minutes at 350°F. When frying, it is usually done at 350°F for 2-5 minutes. In sheeted snacks, resistant corn syrup solids can be used as a partial substitute for other dry ingredients (e.g., wheat flour). This can be 0-50% of the dry mass. After the product is dry-mixed, water is added to form a cohesive dough. The product mix may have a pH of 5-8. The dough is then sheeted and cut, and then baked or fried. Baking can be done at temperatures up to 500°F for 20 minutes. When frying, it is usually done at 350°F for 2-5 minutes. Another potential benefit of using the water-soluble dietary fiber described herein is that it reduces the fat content of fried snacks by about 15% when added as an internal ingredient or as an outer coating for fried foods.

[0096] Another type of food in which the water-soluble dietary fiber described herein can be used is gelatin desserts. The ingredients for gelatin desserts are often sold as a dry mix, along with gelatin as a gelling agent. The sugar solids in the dry mix can be partially or completely replaced by the water-soluble dietary fiber described herein in solid form. The dry mix can then be mixed with water and heated to 212°F to dissolve the gelatin, after which water and / or fruit can be added to complete the gelatin dessert. The gelatin can then be cooled and solidified. Gelatin can also be sold in packs that can be stored stably. In this case, the stabilizer is usually carrageenan-based. As described above, the water-soluble dietary fiber described herein can replace up to 100% of other sweetener solids. After mixing the dry ingredients in liquid, pasteurize, pour into cups, cool and solidify. The cups usually have foil lids.

[0097] Other types of foods in which the water-soluble dietary fiber described herein can be used include cheese, cheese sauce, and other cheese products, as well as their dairy-alternative versions. Examples of usable cheeses, cheese sauces, and other cheeses, and dairy-alternatives include low-milk-solids cheese, low-fat cheese, and reduced-calorie cheese. In block cheese, it can help improve melting properties or reduce the effects of melting limitations imposed by other ingredients such as starch. It can also be used in cheese sauces, for example, as a bulking agent to replace lipids, milk solids, or other common bulking agents.

[0098] Other types of food in which the water-soluble dietary fiber described herein can be used include edible and / or water-soluble films. Examples of films in which it can be used include films used to enclose dry mixes for various foods and beverages intended to dissolve in water, or films used to convey color and flavor, such as spice films added to food while it is hot after cooking. Other applications of films include, but are not limited to, fruit and vegetable leather and other flexible films.

[0099] Other types of foods in which the water-soluble dietary fiber described herein can be used include soups, syrups, sauces, and dressings. A typical dressing may have a pH range of 2 to 7 and contain 0 to 50% oil. The dressing may be cold-processed or heated. After mixing, a stabilizer is added. The water-soluble dietary fiber described herein can be readily added, as needed, in liquid or dry form, along with other ingredients. To activate the stabilizer, the dressing composition may need to be heated. Typical heating conditions are 170 to 200°F for 1 to 30 minutes. After cooling, oil is added to induce pre-emulsification. The product is then emulsified using a homogenizer, colloid mill, or other high-shear process.

[0100] The sauce may have 0-10% oil and 10-50% total solids, and may have a pH of 2-8. The sauce may be cold-processed or hot-processed. After mixing the ingredients, heat treatment is performed. The water-soluble dietary fiber described herein may be readily added together with other ingredients, either in liquid or dry form, as needed. Typical heating is 170-200°F for 1-30 minutes.

[0101] Soups typically have a solid content of 20-50% and a more neutral pH range (4-8). These can be dry mixes to which the water-soluble dietary fiber described herein can be added in solid form, or liquid soups that are canned and then retorted. In soups, the water-soluble dietary fiber described herein can be used up to 50% solid content, but in more typical use, 5 g of fiber per serving is used.

[0102] Other types of food in which the water-soluble dietary fiber described herein can be used include coffee creamer. Examples of usable coffee creamers include both liquid and dry creamers. Dry blended coffee creamers can be blended with commercial creamer powders of the following lipid types: soy, coconut, palm, sunflower, or canola oil, or butter lipids. These lipids can be non-hydrogenated or hydrogenated. The water-soluble dietary fiber described herein in solid form can optionally be added as a fiber source along with fructo-oligosaccharides, polydextrose, inulin, maltodextrin, resistant starch, sucrose, and / or conventional corn syrup solids. The composition may also contain high-intensity sweeteners such as sucralose, acesulfame potassium, aspartame, or combinations thereof. These ingredients can be dry-blended to produce the desired composition.

[0103] The spray-dried creamer powder is a combination of lipids, proteins, and carbohydrates, emulsifiers, emulsifying salts, sweeteners, and anticaking agents. The lipid source may be one or more of soy, coconut, palm, sunflower, or canola oil, or butter lipids. The protein may be sodium caseinate or calcium caseinate, milk protein, whey protein, wheat protein, or soy protein. The carbohydrate may be water-soluble dietary fiber as specified herein alone, or in combination with fructo-oligosaccharides, polydextrose, inulin, resistant starch, maltodextrin, sucrose, or corn syrup. The emulsifier may be mono- and di-glycerides, acetylated mono- and di-glycerides, or propylene glycol monoesters. The salt may be trisodium citrate, monosodium phosphate, disodium phosphate, trisodium phosphate, tetrasodium pyrophosphate, monopotassium phosphate, and / or dipotassium phosphate. The composition may also contain high-intensity sweeteners such as sucralose, acesulfame potassium, aspartame, or combinations thereof. Suitable anticaking agents include sodium aluminosilicate or silicon dioxide. The products are combined in a slurry, optionally homogenized, and spray-dried in either granular or aggregated form.

[0104] Liquid coffee creamer is simply a homogenized and pasteurized emulsion of lipids (either dairy lipids or hydrogenated vegetable oils), some milk solids or casein salts, corn syrup, vanilla or other flavors, and a stabilizing blend. The product is typically pasteurized by HTST (high temperature short time) at 185°F for 30 seconds or UHT (ultra-high temperature) at 285°F for 4 seconds, and homogenized in a two-stage homogenizer with a first stage of 500-3000 psi and a second stage of 200-100 psi. Coffee creamer is usually stabilized so as not to decompose when added to coffee.

[0105] Other types of food in which the water-soluble dietary fiber described herein can be used include food coatings such as icings, frostings, and glazes. In icings and frostings, the water-soluble dietary fiber described herein can be used as a sweetener substitute (whole or partial) to reduce calorie content and increase fiber content. Glazes are typically about 70-90% sugar with the remainder being mostly water, and the water-soluble dietary fiber described herein can be used to replace the sugar whole or partially. Frostings typically contain about 2-40% liquid / solid lipids, about 20-75% sweetener solids, colorings, flavors, and water. The water-soluble dietary fiber described herein can be used to replace all or part of the sweetener solids, or as a bulking agent in lower lipid systems.

[0106] Other types of food in which the water-soluble dietary fiber described herein can be used include pet food such as dry dog ​​food or moist dog food. Pet food is manufactured in various ways, including by extrusion, molding, and preparation as gravy. The water-soluble dietary fiber described herein can be used in these various types at levels from 0 to 50%.

[0107] Another type of food in which the water-soluble dietary fiber described herein can be used is tortillas, which typically contain wheat flour and / or cornmeal, lipids, water, salt, and fumaric acid. The water-soluble dietary fiber described herein can be used to substitute for wheat flour or lipids. After the ingredients are mixed, they are sheeted or stamped and then cooked. This additive can be used to add fiber or extend the shelf life.

[0108] Other types of foods in which the water-soluble dietary fiber described herein can be used include fish and meat. Since conventional corn syrup is already used in some meats, the water-soluble dietary fiber described herein can be used as a partial or complete substitute. For example, the water-soluble dietary fiber described herein can be added to brine before the meat is vacuum tumbling or injected. It can be added with salts and phosphates, and optionally with water-binding materials such as starch, carrageenan, or soy protein. While used to add fiber, a typical level of 5g per serving could be argued to be an excellent source of fiber.

[0109] Other types of foods in which the water-soluble dietary fiber described herein can be used include dried fish and meat snacks such as jerky. Conventional ingredients such as corn syrup, honey, sugar, and agave have traditionally been used in dried meat snacks to increase volume. Therefore, the water-soluble dietary fiber described herein can be used as a partial or complete substitute for such ingredients to reduce the sugar content and increase the fiber content of the resulting product.

[0110] Other types of foods in which the water-soluble dietary fiber described herein can be used include meat substitutes or meat imitation products. Meat substitutes and meat imitation products are foods used as meat substitutes and contain plant-derived ingredients. Meat substitutes and meat imitation products can be formed without using animal-derived ingredients, or they can be made by combining animal-derived ingredients with plant-derived ingredients (e.g., proteins, fibers, and / or lipids). Examples include textured vegetable protein, tempeh, seitan, and bean protein-based foods, and types of animal meat imitation products made by Impossible Foods and Beyond Meat. The water-soluble dietary fiber described above may be introduced to alter flavor, texture, and / or nutrition. For example, water-soluble dietary fiber may be added to textured protein products used as ingredients in meat substitutes, added to extruded lumps to produce textured proteins, or added after the lumps have been extruded. Water-soluble dietary fiber may be added to the meat substitute with or without textured protein, may be added before or after extruding the mass of the meat substitute, may be added before or after blending or mixing the raw materials in the composition, or may be added before or after processing. The water-soluble dietary fiber described above may be homogeneously dispersed throughout the product, or concentrated in a particular aspect of the product, such as a form intended to mimic animal-derived components, including muscle, cartilage, connective tissue, and / or adipose tissue.

[0111] Other types of foods in which the water-soluble dietary fiber described herein can be used include dried (infused) fruits. Many types of dried fruits are stable and palatable only when infused with sugar. The water-soluble dietary fiber described herein can be substituted for all or part of the sugar. For example, the water-soluble dietary fiber described herein can be added to the brine used to infuse the fruit prior to drying. Stabilizers such as sulfates can also be used in this brine.

[0112] Other types of foods in which the water-soluble dietary fiber described herein can be used include infant foods. The water-soluble dietary fiber described herein can be used as a substitute or supplement to one or more conventional ingredients in such foods. Due to its mild flavor and pleasant color, it can be added to various baby foods to reduce sugar and increase fiber content.

[0113] Other types of foods in which the water-soluble dietary fiber described herein can be used include batters and breadcrumbs, such as meat batters and breadcrumbs. This can be done by replacing all or part of the dry components of batters and / or breadcrumbs (e.g., wheat flour-type ingredients) with the water-soluble dietary fiber described herein, or by using it in combination with meat muscles or fried foods themselves. It can be used as a bulking agent to add fiber or to reduce fat in fried foods.

[0114] The foods disclosed herein can be used to help control blood glucose levels in mammals, such as humans, who have diabetes. When the foods are consumed by mammals, the water-soluble dietary fibers described herein in the foods can produce a milder relative blood glucose response in the bloodstream (i.e., as opposed to similar foods containing corn syrup), which may be beneficial for diabetic patients. In this context, “control” should be understood as a relative term. That is, the blood glucose response may be improved compared to when the same mammal consumes a similar food containing corn syrup, but the blood glucose response may not necessarily be equivalent to that observed in mammals without diabetes or mammals that do not consume any foods.

[0115] The inventors have found that by combining the water-soluble dietary fibers described herein with food and beverage products, it is possible to at least partially mask any potentially undesirable flavors in such products. Without intending to be bound by theory, the inventors believe that, in certain embodiments, the addition of the water-soluble dietary fibers described herein can help mask unpleasant flavors in alcoholic beverages, with or without sweeteners. Furthermore, and again without intending to be bound by theory, the inventors have found that by using the water-soluble dietary fibers described herein, it is possible to provide flavor masking in protein-containing foods and beverages, such as protein shakes, meal replacement drinks, and protein bars.

[0116] Further explanation is provided with reference to the following examples.

[0117] An example of the manufacturing process is shown in the flowchart of Figure 1. After the feed is reacted in the reactor, the reaction product is fractionated. The reaction product may optionally undergo one or more additional process steps prior to fractionation, such as evaporation or purification. Fractionation removes DP1 / DP2 sugars from the reaction product to provide the fractionated product, which may also undergo further steps such as evaporation, dilution, or purification.

[0118] [Example 1 - Preparation of reactor-generated composition, pilot scale] In pilot-scale experiments, a dextrose feed containing 99% pure dextrose was adjusted to pH 2.2–2.4 using HCl, and then 300 ppm H3PO4 was added. The feed was then condensed in an evaporator to 92–96% dissolved solids and reacted at 440°F (227°C) for a reactor residence time of 2–3 minutes to produce a reactor-generated composition with a DP3+ concentration of 79.27% ​​by mass (based on dry solids), as measured by HPLC. The DP2 content was 8.37%, and the DP1 content was 8.35% by mass. The weight-average molecular weight was determined to be 1508 g / mol by gel permeation chromatography.

[0119] [Example 2 - Fractionation for providing high-fiber products] The reactor-generated composition obtained in Example 1 was adjusted to a dissolved solids content of 60% by mass, and subjected to continuous simulated moving-bed chromatography. The resulting high-fiber material was determined to have a DP3+ content of 99.29% by mass, a DP2 content of 0.23% by mass, and a DP1 content of 0.00% by mass. Figure 2 compares the composition of the reactor-generated composition with that of the fractionated composition. No sorbitol was detected in the product. There was approximately 0.48% by mass of 1,6-levoglucosan. The molecular weight of the fractionated composition was determined to be 2298 g / mol (weight average) and 1650 g / mol (number average) by gel permeation chromatography. The fiber content, measured by AOAC2001.03, was 105.82% on a dry solids basis. This can be compared to a first comparative commercially available water-soluble dietary fiber product (CCSDF1), which has been measured to have a molecular weight of 2659 g / mol (weight average) and 1402 g / mol (number average), and a reported fiber content of 97.5% based on dry solids as measured by AOAC2001.03, 994.43, and a second comparative commercially available water-soluble dietary fiber product (CCSDF2), which has been measured to have a molecular weight of 3601 g / mol (weight average) and 2090 g / mol (number average), and a reported fiber content of 87% (manufactured by Certificate of Analysis; measurement technique unspecified).

[0120] The fractionated compositions had a bonding pattern that included the following: 37.2% of terminally bound glucopyranosyl residues; 26.6% of 6-linked glucopyranosyl residues; 7.9% of 4-linked glucopyranosyl residues; 9.4% of 3-linked glucopyranosyl residues; 6.6% of 2-linked glucopyranosyl residues; 6.6% of 4,6-linked glucopyranosyl residues; 3.8% of 3,6-linked glucopyranosyl residues; 1.4% of 3,4-linked glucopyranosyl residues; and 0.5% of 2,4-linked glucopyranosyl residues.

[0121] In particular, the water-soluble dietary fiber had a ratio of 6-linked glucopyranosyl residues to 4-linked glucopyranosyl residues of approximately 3.37. In contrast, CCSDF1 had a ratio of approximately 0.36. The ratio of alpha-anemeric protons to beta-anemeric protons was quantified using NMR spectroscopy. The alpha / beta ratio for the water-soluble dietary fiber was 1.61. The alpha / beta ratios for CCSDF1 and CCSDF2 were 2.9 and 3.3, respectively.

[0122] With a 70% solids content, the fractionated composition had a glass transition temperature of approximately -36°C, as measured by differential scanning calorimeter. CCSDF1, with a 70% solids content, had a glass transition temperature of approximately -38°C. Viscosity data are provided in Table 1 below, measured with 70% dry solids content and reported at 10°C, 15°C, and 20°C. Viscosity was measured using a TA Instruments stress-controlled (DHR-3) rheometer equipped with a lower Peltier plate and an upper parallel plate (40 mm diameter). The geometry of the upper parallel plate was the same as that of the previous generation rheometer (AR-2000), and a drawdown rod and adapter were used for compatibility with the DHR-3 rheometer. 500s -1 ~0.5s -1 The flow curve at shear rate can be calculated under various temperature conditions.

[0123] [Table 1]

[0124] The fractionated compositions showed a water activity of approximately 0.893 with 70% solid content, as measured by Meter Group, Inc.'s Aqualab Series 4. In contrast, CCSDF1 showed a water activity of approximately 0.883 with 70% solid content.

[0125] [Example 3 - Fractionation into high-fiber products] The reactor-generated composition, with a DP3+ content of 80.23% by mass, was fractionated to provide a high-fiber material. The fractionated composition was determined to have a DP3+ content of 98.36% by mass, a DP2 content of 1.48% by mass, and a DP1 content of 0.12% by mass. Approximately 0.02% of levoglucosanes were present. The weight-average molecular weight of the fractionated composition was determined to be 2072 g / mol by gel permeation chromatography. The number-average molecular weight was 1372 g / mol. The fiber content, measured according to AOAC2001.03, was 104.24% on a dry solids basis.

[0126] [Example 4 - Temperature Dependence of the Reaction] The series of reactions was carried out substantially the same as in Example 1 described above, but the temperature was changed to 420-495°F (i.e., 215-257°C). As shown in Figure 3, increasing the reaction temperature increased the DP3+ level of the reactor-produced composition to approximately 87% under these reaction conditions. Such a higher conversion rate can provide a higher production yield and lower cost despite higher molecular weight and viscosity. Those skilled in the art can select the reaction temperature and other reaction conditions to provide the desired molecular weight and rheological properties to the fiber material.

[0127] [Example 5 - Fermented Malt-Type Alcoholic Beverage] Sparkling alcoholic beverages with an acidic pH can be brewed using malt and allulose. The resulting beverage has a consistent taste, mouthfeel, and sweetness. Exemplary compositions are shown in Table 2.

[0128] Malt extracts or syrups, or concentrated dehydrated wort, resulting from crushed and mashed malted grains can be used as a substitute for dried malt. Liquid malt extracts or syrups are typically about 25% less concentrated than dried malt.

[0129] Commercially available allulose (i.e., D-allulose, also known as D-psicose), which can be supplied in high purity (e.g., 98% or higher), can provide a consistent viscosity, taste, sweetness, and mouthfeel, similar to other bulk sweeteners (e.g., sucrose), while eliminating flavor characteristics and the unpleasantness of alcohol. Furthermore, allulose can alter flavor at subthreshold sweetness levels. The D-allulose contained in the final fermentation solution can be supplied in amounts such as 1%, 2%, or 5%.

[0130] [Table 2]

[0131] Mix the ingredients shown in Table 2, boil the resulting mixture at 80°C for 30 minutes, and then filter it (for example, through nylon cloth and diatomaceous earth). Add yeast to the resulting filtrate and carry out fermentation with yeast at 20°C for about 10 days. If desired, additional sugar can be added (for example, 5-25 g per liter of fermentation solution) to further increase the specific gravity (and thus the alcohol content). Further fermentation at 20°C for about 14 days yields a sparkling malt-type alcoholic beverage.

[0132] If desired, ethanol removal and desalting can be carried out as in conventional procedures. The sugar composition can be analyzed, for example, by high-performance liquid chromatography (HPLC). The brewed beverage can be fermented until residual sugars are minimized or substantially eliminated, producing a reduced-carbohydrate product that may still retain residual sweetness from residual allulose (and other non-nutrient sweeteners, if present).

[0133] Under the pH-reduced conditions described above, allulose does not undergo significant hydrolysis, nor is it significantly fermented by yeast. As a result, allulose remains virtually unchanged and, as mentioned above, can have a favorable effect on brewed beverages.

[0134] The beverage of Example 4 may optionally further contain the water-soluble dietary fiber described herein, which can be added before, during, or after fermentation. Desired concentration ranges include about 0.1% to 10%, or about 0.20% to 7.5%, or about 0.25% to 5%, or about 0.4% to 4%, and about 0.5% to 3%. The water-soluble dietary fiber described herein can improve the flavor and body profile of alcoholic beverages, for example, by improving mouthfeel and taste experience. In certain embodiments, they can also enhance sweetness or other flavors.

[0135] [Example 6 - Wine cooler type carbonated alcoholic beverage] Sparkling wine cooler-type beverages can be prepared, for example, by combining, mixing, or blending raw materials according to the compositional examples shown in Table 3. Furthermore, by using allulose in combination with the water-soluble dietary fiber described herein, it is possible to create a reduced-calorie carbonated alcoholic beverage that provides a more pleasant overall taste experience, characterized by a full-bodied mouthfeel and a milder, non-aggressive taste profile, compared to standard reduced-calorie control products.

[0136] [Table 3]

[0137] The wine cooler-type beverage described here may be made using any type and variety of wine (e.g., white wine, red wine, rosé wine, Chardonnay, Pinot Grigio, Sancerre, Cabernet, Merlot, etc.). The sugar source may be derived from any suitable source (e.g., corn) and may be used in amounts between approximately 1% and 12%, or between 2% and 10%, or between approximately 3% and 8%, or between approximately 4% and 9%, or between approximately 5% and 8%, or between approximately 5% and 7%.

[0138] SDF can be added at concentrations between approximately 0.1% and 5%, or between approximately 0.20% and 4%, or between approximately 0.25% and 3%, or between approximately 0.3% and 2%, or between approximately 0.4% and 2%, or between approximately 0.5% and 1.5%.

[0139] [Example 7 - Low-calorie distilled alcoholic beverage] Calorie-reduced distilled alcoholic beverages can be prepared, for example, by combining, mixing, or blending raw materials according to the compositional examples shown in Table 4.

[0140] By using the water-soluble dietary fibers described herein, the overall flavor profile of distilled alcoholic beverages is improved, enhancing the mouthfeel and taste experience. Unpleasant characteristics, often characterized as alcoholic, aromatic, and unpleasant, are reduced, making the beverages more consumer-friendly.

[0141] [Table 4]

[0142] The ethanol source can be derived from any fermentation stock ranging from non-distilled yeast-fermented beverages (e.g., beer, wine, liquor) to distilled spirits, and can be in the alcohol range of approximately 2.5% to 95% by volume.

[0143] The beverage of Example 6 may optionally further contain D-allulose at concentrations between approximately 0.1% and 10%, or between approximately 0.20% and 7.5%, or between approximately 0.25% and 5%, or between approximately 0.4% and 4%, or between approximately 0.5% and 3%. D-allulose helps to provide a certain viscosity, taste, sweetness, and a satisfying mouthfeel, and also eliminates the unpleasant alcoholic flavor characteristics. Allulose can be added in addition to a specific amount of sucrose, or it can replace sucrose in equal amounts.

[0144] [Example 8 - Fruit-based beverage / liqueur containing allulose and water-soluble dietary fiber] Flavored alcoholic beverages (e.g., wine, spirits, liqueurs, etc.) can be prepared by combining, mixing, or blending raw materials according to the compositions shown in Table 5 below, for example. The beverages may be aged for a desired period at one or more temperatures in one or more suitable storage containers (e.g., stainless steel, glass, wooden barrels, etc.) to seal in the flavors from the fruit components (and, in the case of wooden storage containers, from the storage container itself) into the final beverage.

[0145] [Table 5]

[0146] The ethanol source can be derived from any fermentation stock ranging from non-distilled yeast-fermented beverages (e.g., beer, wine, liquor) to distilled spirits, and can be in the alcohol range of approximately 2.5% to 95% by volume.

[0147] By using the water-soluble dietary fibers described herein, the overall flavor profile of distilled alcoholic beverages is improved, for example, by enhancing the mouthfeel and taste experience. Unpleasant characteristics, such as those that are alcoholic, aromatic, and unpleasant, are reduced, leading to greater consumer satisfaction.

[0148] Further embodiments of the present disclosure are provided by the embodiments listed below, which may be combined in any number in any way that is not technically or logically inconsistent. Embodiment 1: A water-soluble dietary fiber having a fiber content of at least 97% as measured by AOAC2001.03, and a total content of DP1 and DP2 of 3% by mass or less on a dry solids basis. Embodiment 2: The water-soluble dietary fiber according to Embodiment 1, wherein the fiber content is at least 98%. Embodiment 3: The water-soluble dietary fiber according to Embodiment 1, wherein the fiber content is at least 99%. Embodiment 4: The water-soluble dietary fiber according to Embodiment 1, wherein the fiber content is in the range of 97% to 110%. Embodiment 5: The water-soluble dietary fiber according to Embodiment 1, wherein the fiber content is in the range of 98% to 110%, for example, 99% to 110%. Embodiment 6: The water-soluble dietary fiber according to Embodiment 1, wherein the fiber content is in the range of 97% to 108%, for example, 97% to 106%, or 97% to 103%, or 97% to 100%. Embodiment 7: The water-soluble dietary fiber according to Embodiment 1, wherein the fiber content is in the range of 98% to 108%, for example, 98% to 106%, or 98% to 103%, or 98% to 100%. Embodiment 8: The water-soluble dietary fiber according to Embodiment 1, wherein the fiber content is in the range of 99% to 108%, for example, 99% to 106%, or 99% to 103%, or 99% to 100%. Embodiment 9: A water-soluble dietary fiber according to any one of Embodiments 1 to 8, wherein the total content of DP1 and DP2 is 2.8% by mass or less on a dry solids basis. Embodiment 10: A water-soluble dietary fiber according to any one of Embodiments 1 to 8, wherein the total content of DP1 and DP2 is 2.5% by mass or less on a dry solids basis, for example, 2.3% by mass or less. Embodiment 11: A water-soluble dietary fiber according to any one of Embodiments 1 to 8, wherein the total content of DP1 and DP2 is 2% by mass or less on a dry solids basis, for example, 1.7% by mass or less. Embodiment 12: A water-soluble dietary fiber according to any one of Embodiments 1 to 8, wherein the total content of DP1 and DP2 is 1.5% by mass or less on a dry solids basis, for example, 1.2% by mass or less, or 1.1% by mass or less. Embodiment 13: A water-soluble dietary fiber according to any one of Embodiments 1 to 8, wherein the total content of DP1 and DP2 is 1.0% by mass or less on a dry solids basis, for example, 0.8% by mass or less. Embodiment 14: A water-soluble dietary fiber according to any one of Embodiments 1 to 8, wherein the total content of DP1 and DP2 is 0.5% by mass or less on a dry solids basis. Embodiment 15: A water-soluble dietary fiber according to any one of Embodiments 1 to 14, wherein the DP2 content is 3% by mass or less on a dry solids basis, for example, 2.5% by mass or less. Embodiment 16: A water-soluble dietary fiber according to any one of Embodiments 1 to 14, wherein the DP2 content is 2% by mass or less on a dry solids basis, for example, 1.7% by mass or less. Embodiment 17: A water-soluble dietary fiber according to any one of Embodiments 1 to 14, wherein the DP2 content is 1.5% by mass or less on a dry solids basis, for example, 1.3% by mass or less. Embodiment 18: A water-soluble dietary fiber according to any one of Embodiments 1 to 14, wherein the DP2 content is 1.0% by mass or less on a dry solids basis, for example, 0.75% by mass or less. Embodiment 19: A water-soluble dietary fiber according to any one of Embodiments 1 to 14, wherein the DP2 content is 0.5% by mass or less on a dry solids basis. Embodiment 20: A water-soluble dietary fiber according to any one of Embodiments 1 to 19, wherein the DP1 content is 1.0% by mass or less on a dry solids basis, for example, 0.75% by mass or less. Embodiment 21: A water-soluble dietary fiber according to any one of Embodiments 1 to 19, wherein the DP1 content is 0.50% by mass or less on a dry solids basis, for example, 0.30% by mass or less, or 0.20% by mass or less. Embodiment 22: A water-soluble dietary fiber according to any one of Embodiments 1 to 19, wherein the DP1 content is 0.10% by mass or less on a dry solids basis, for example, 0.05% by mass or less. Embodiment 23: A water-soluble dietary fiber according to any one of Embodiments 1 to 22, having at least 97% by mass of dextrose residues on a dry solids basis (for example, at least 97.5% by mass, at least 98% by mass, or at least 98.5% by mass of dextrose residues). Embodiment 24: A water-soluble dietary fiber according to any one of Embodiments 1 to 22, having at least 99% by mass of dextrose residues (e.g., at least 99.5% by mass, or at least 99.8% by mass of dextrose residues) on a dry solids basis. Embodiment 25: A water-soluble dietary fiber according to any one of Embodiments 1 to 24, having 1% by mass or less of sugar alcohol residues on a dry solids basis. Embodiment 26: A water-soluble dietary fiber according to any one of Embodiments 1 to 24, having 0.5% by mass or less of sugar alcohol residues on a dry solids basis. Embodiment 27: A water-soluble dietary fiber according to any one of Embodiments 1 to 24, having 0.2% by mass or less of sugar alcohol residues on a dry solids basis, for example, 0.1% by mass or less. Embodiment 28: The water-soluble dietary fiber is the water-soluble dietary fiber according to any one of Embodiments 1 to 27, having a weight-average molecular weight in the range of 1000 g / mol to 2500 g / mol. Embodiment 29: The water-soluble dietary fiber is the water-soluble dietary fiber according to any one of Embodiments 1 to 28, having a weight-average molecular weight of 2500 g / mol or less, for example, 2400 g / mol or less, or 2300 g / mol or less. Embodiment 30: The water-soluble dietary fiber is the water-soluble dietary fiber according to any one of Embodiments 1 to 28, having a weight-average molecular weight of 3000 g / mol or less, for example, 2750 g / mol or less. Embodiment 31: The water-soluble dietary fiber according to any one of Embodiments 1 to 30, wherein the water-soluble dietary fiber has a weight-average molecular weight of at least 1200 g / mol, for example, at least 1300 g / mol, or at least 1400 g / mol. Embodiment 32: The water-soluble dietary fiber according to any one of Embodiments 1 to 31, having a weight-average molecular weight of at least 1500 g / mol, for example, at least 1550 g / mol, or at least 1600 g / mol, or at least 1700 g / mol. Embodiment 33: The water-soluble dietary fiber is the water-soluble dietary fiber according to any one of Embodiments 1 to 30, having a weight-average molecular weight of at least 1800 g / mol, for example, at least 1900 g / mol, or at least 2000 g / mol. Embodiment 34: The water-soluble dietary fiber according to any one of Embodiments 1 to 27, wherein the water-soluble dietary fiber has a weight-average molecular weight in the range of 1600 g / mol to 2500 g / mol, for example, in the range of 1600 g / mol to 2400 g / mol, or in the range of 1900 g / mol to 2300 g / mol. Embodiment 35: The water-soluble dietary fiber according to any one of Embodiments 1 to 27, wherein the water-soluble dietary fiber has a number average molecular weight in the range of 1000 g / mol to 1800 g / mol, for example, in the range of 1200 g / mol to 1600 g / mol, or in the range of 1300 g / mol to 1500 g / mol. Embodiment 36: The water-soluble dietary fiber is 1200g~2500g / mol, 1400g / mol~2500g / mol, or 1500g / mol~2500g / mol, or 1600g / mol~2500g / mol, or 1700g / mol~2500g / mol, or 1800g / mol~2500g / mol, or 1900g / mol~2500g / mol, or 2000g / mol~2500g / mol, or 1200g / mol~2400g / mol, or 1400g / mol~2400g / mol, or 1500g / mol~2400g / mol, or 1600g / mol~2400g / mol, or 170 A water-soluble dietary fiber according to any one of Embodiments 1 to 27, having a weight-average molecular weight in the range of 0 g / mol to 2400 g / mol, or 1800 g / mol to 2400 g / mol, or 1900 g / mol to 2400 g / mol, or 1200 g / mol to 2300 g / mol, or 1400 g / mol to 2300 g / mol, or 1500 g / mol to 2300 g / mol, or 1600 g / mol to 2300 g / mol, or 1700 g / mol to 2300 g / mol, or 1800 g / mol to 2300 g / mol, or 1900 g / mol to 2300 g / mol, or 2000 g / mol to 2300 g / mol. Embodiment 37: The water-soluble dietary fiber is 1000 g / mol to 3000 g / mol, for example, 1200 g / mol to 3000 g / mol, or 1400 g / mol to 3000 g / mol, or 1500 g / mol to 3000 g / mol, or 1600 g / mol to 3000 g / mol, 1700 g / mol to 3000 g / mol, or 1800 g / mol to 3000 g / mol, or 1900 g / mol to 3000 g / mol, or 2000 g / mol to 3000 g / mol, or A water-soluble dietary fiber according to any one of Embodiments 1 to 27, having a weight-average molecular weight in the range of 1200 g / mol to 2750 g / mol, or 1400 g / mol to 2750 g / mol, or 1500 g / mol to 2750 g / mol, or 1600 g / mol to 2750 g / mol, or 1700 g / mol to 2750 g / mol, or 1800 g / mol to 2750 g / mol, or 1900 g / mol to 2750 g / mol, or 2000 g / mol to 2750 g / mol. Embodiment 38: The water-soluble dietary fiber according to any one of Embodiments 1 to 37, wherein the water-soluble dietary fiber has a number average molecular weight in the range of 1000 g / mol to 2000 g / mol, for example, in the range of 1200 g / mol to 1900 g / mol, or in the range of 1400 g / mol to 1800 g / mol. Embodiment 39: The water-soluble dietary fiber is a polydisperse water-soluble dietary fiber according to any of Embodiments 1 to 38, having a molecular weight of 1.8 or less, for example, 1.7 or less, or 1.6 or less. Embodiment 40: The water-soluble dietary fiber is the water-soluble dietary fiber according to any one of Embodiments 1 to 38, having polydispersity in the range of 1.1 to 1.8, for example, 1.2 to 1.7, or 1.25 to 1.6. Embodiment 41: A water-soluble dietary fiber according to any one of Embodiments 1 to 40, having the following bonding pattern. 30-45% of terminally bound glucopyranosyl residues; 18-30% of 6-linked glucopyranosyl residues; 4-12% of 4-linked glucopyranosyl residues; 4-13% of 3-linked glucopyranosyl residues; 3-8% of 2-linked glucopyranosyl residues; 2-10% of 4,6-linked glucopyranosyl residues; 2-7% of 3,6-linked glucopyranosyl residues; Up to 4% of 3,4-linked glucopyranosyl residues; and Up to 4% of 2,4-linked glucopyranosyl residues. Embodiment 42: A water-soluble dietary fiber according to any one of Embodiments 1 to 40, having the following bonding pattern. 35-43% of terminally bound glucopyranosyl residues; 20-28% of 6-linked glucopyranosyl residues; 6-11% of 4-linked glucopyranosyl residues; 6-12% of 3-linked glucopyranosyl residues; 3-8% of 2-linked glucopyranosyl residues; 3-9% of 4,6-linked glucopyranosyl residues; 2-7% of 3,6-linked glucopyranosyl residues; Up to 3% of 3,4-linked glucopyranosyl residues; and Up to 2% of 2,4-linked glucopyranosyl residues. Embodiment 43: A water-soluble dietary fiber according to any one of Embodiments 1 to 42, wherein the ratio of 6-linked glucopyranosyl residues to 4-linked glucopyranosyl residues is at least 1, for example, at least 1.5. Embodiment 44: A water-soluble dietary fiber according to any one of Embodiments 1 to 42, wherein the ratio of 6-linked glucopyranosyl residues to 4-linked glucopyranosyl residues is at least 2, for example, at least 2.5. Embodiment 45: A water-soluble dietary fiber according to any one of Embodiments 1 to 42, wherein the ratio of 6-linked glucopyranosyl residues to 4-linked glucopyranosyl residues is at least 3. Embodiment 46: A water-soluble dietary fiber according to any of Embodiments 1 to 42, wherein the ratio of 6-linked glucopyranosyl residues to 4-linked glucopyranosyl residues is in the range of 1 to 4, for example, in the range of 1.5 to 4 or 2 to 4. Embodiment 47: A water-soluble dietary fiber according to any one of Embodiments 1 to 42, wherein the ratio of 6-linked glucopyranosyl residues to 4-linked glucopyranosyl residues is in the range of 1 to 4, for example, in the range of 2.5 to 4, or in the range of 3 to 4. Embodiment 48: A water-soluble dietary fiber according to any one of Embodiments 1 to 42, wherein the ratio of 6-linked glucopyranosyl residues to 4-linked glucopyranosyl residues is in the range of 1 to 3.75, for example, 1.5 to 3.75 or 2 to 3.75. Embodiment 49: A water-soluble dietary fiber according to any of Embodiments 1 to 42, wherein the ratio of 6-linked glucopyranosyl residues to 4-linked glucopyranosyl residues is in the range of 2.5 to 3.75, for example, in the range of 3 to 3.75. Embodiment 50: A water-soluble dietary fiber according to any one of Embodiments 1 to 42, wherein the ratio of 6-linked glucopyranosyl residues to 4-linked glucopyranosyl residues is in the range of 1 to 3.5, for example, 1.5 to 3.5 or 2 to 3.5. Embodiment 51: A water-soluble dietary fiber according to any of Embodiments 1 to 42, wherein the ratio of 6-linked glucopyranosyl residues to 4-linked glucopyranosyl residues is in the range of 2.5 to 3.5, for example, in the range of 3 to 3.5. Embodiment 52: A water-soluble dietary fiber according to any of Embodiments 1 to 51, wherein the ratio of alpha-anemeric protons to beta-anemeric protons is, for example, 2.5 or less, for example, 2 or less, or 1.8 or less, or within the range of 1 to 2.5, for example, 1 to 2, or 1 to 1.8, or 1.2 to 2.5, or 1.2 to 2, or 1.2 to 1.8, or 1.4 to 2.5, or 1.4 to 2, or 1.4 to 1.8. Embodiment 53: A water-soluble dietary fiber according to any one of Embodiments 1 to 52, wherein the glass transition temperature at 70% solid content is in the range of -20°C to -50°C, for example, in the range of -30°C to -42°C. Embodiment 54: A water-soluble dietary fiber according to any one of Embodiments 1 to 53, wherein the viscosity at 70% DS and 10°C is 55,000 cP or less, for example, 50,000 cP or less, or 45,000 cP or less. Embodiment 55: A water-soluble dietary fiber according to any of Embodiments 1 to 53, wherein at 70% DS and 10°C, the viscosity is in the range of 30,000 to 55,000 cP, for example, 30,000 to 50,000 cP, or 30,000 to 45,000 cP, or 35,000 to 55,000 cP, or 35,000 to 50,000 cP, or 35,000 to 45,000 cP, or 40,000 to 55,000 cP, or 40,000 to 45,000 cP. Embodiment 56: A method for producing water-soluble dietary fiber according to any one of Embodiments 1 to 55, To provide a carbohydrate supply containing at least 95% by mass (e.g., at least 97% by mass, at least 98% by mass, or at least 99% by mass) of dextrose and / or dextrose oligomers (e.g., linear dextrose oligomers) on a dry solids basis, The carbohydrate feed is reacted with at least one acid catalyst that accelerates the cleavage rate and glucosyl bond formation for a time sufficient to produce a reactor-generating composition of at least 60% by mass on a dry solids basis, at a total solids concentration of at least 80% by mass, at a temperature of at least 120°C, in the presence of water and substantially in the absence of sugar alcohols, with DP3+. A method comprising separating DP1 and DP2 and fractionating the reactor-generated composition to provide a high-fiber fraction having a fiber content of at least 97% as measured by AOAC2001.03. Embodiment 57: A method for producing water-soluble dietary fiber according to any one of Embodiments 1 to 56, To provide a carbohydrate supply containing at least 95% by mass (e.g., at least 97% by mass, at least 98% by mass, or at least 99% by mass) of dextrose and / or dextrose oligomers (e.g., linear dextrose oligomers) on a dry solids basis, The carbohydrate feed is reacted with at least one acid catalyst that accelerates the cleavage rate and glucosyl bond formation for a time sufficient to produce a reactor-generating composition of at least 60% by mass on a dry solids basis, at a total solids concentration of at least 80% by mass, at a temperature of at least 120°C, in the presence of water and substantially in the absence of sugar alcohols, with DP3+. A method comprising separating DP1 and DP2 and fractionating a reactor-generated composition to provide a high-fiber fraction with a DP1+DP2 value of 3% by mass or less (for example, 2% by mass or less). Embodiment 58: The method according to Embodiment 56 or 57, wherein the carbohydrate supply is a dextrose supply comprising at least 95% by mass, for example, at least 98% by mass, or at least 99% by mass, of dextrose on a dry solids basis. Embodiment 59: The method according to Embodiment 56 or 57, wherein the carbohydrate supply comprises dextrose and dextrose oligomers (e.g., linear dextrose oligomers). Embodiment 60: The method according to Embodiment 59, wherein the carbohydrate supply comprises at least 95% by mass, for example, at least 98% by mass, or at least 99% by mass of dextrose and dextrose oligomers (e.g., linear dextrose oligomers) on a dry solids basis. Embodiment 61: The method according to Embodiment 56 or 57, wherein the carbohydrate supply is a starch hydrolysate having a dextrose equivalent in the range of 25 to 95, for example, 25 to 75 or 40 to 75. Embodiment 62: The method according to any one of Embodiments 56 to 61, wherein the carbohydrate supply is reacted at a solid content concentration of at least 85% by mass. Embodiment 63: The method according to any one of Embodiments 56 to 61, wherein the carbohydrate supply is reacted at a solid content concentration of at least 90% by mass. Embodiment 64: The method according to any one of Embodiments 56 to 61, wherein the carbohydrate supply is reacted at a solid content concentration in the range of 92 to 98% by mass. Embodiment 65: The method according to any one of Embodiments 56 to 64, wherein the carbohydrate supply is reacted at a temperature of at least 130°C. Embodiment 66: The method according to any one of Embodiments 56 to 64, wherein the carbohydrate supply is reacted at a temperature of at least 140°C. Embodiment 67: The method according to any one of Embodiments 56 to 64, wherein the carbohydrate supply is reacted at a temperature of at least 149°C. Embodiment 68: The method according to any one of Embodiments 56 to 67, wherein the carbohydrate supply is reacted at a temperature of 350°C or lower, for example, 325°C or lower, or 300°C or lower. Embodiment 69: The method according to any one of Embodiments 56 to 67, wherein the carbohydrate supply is reacted at a temperature of 270°C or lower, for example, 245°C or lower. Embodiment 70: The carbohydrate supply reacts at a temperature of 230°C or lower, according to any one of Embodiments 56 to 67. Embodiment 71: The method according to any one of Embodiments 56 to 64, wherein the carbohydrate supply reacts at a temperature in the range of 200°C to 300°C, for example, in the range of 220°C to 300°C, or in the range of 240°C to 300°C, or in the range of 260°C to 300°C, or in the range of 200°C to 280°C, or in the range of 220°C to 280°C, or in the range of 240°C to 280°C, or in the range of 260°C to 280°C, or in the range of 200°C to 260°C, or in the range of 220°C to 260°C, or in the range of 240°C to 260°C, or in the range of 200°C to 240°C, or in the range of 220°C to 240°C, or in the range of 200°C to 220°C. Embodiment 72: The method according to any one of Embodiments 55 to 64, wherein the carbohydrate supply reacts at a temperature in the range of 250°C to 350°C, for example, in the range of 250°C to 325°C, or in the range of 275°C to 350°C, or in the range of 275°C to 325°C, or in the range of 300°C to 350°C, or in the range of 325°C to 350°C. Embodiment 73: The method according to any one of Embodiments 55 to 72, wherein the acid catalyst is sulfuric acid, phosphoric acid, hydrochloric acid, or a combination thereof. Embodiment 74: The method according to any one of Embodiments 56 to 72, wherein the acid catalyst is phosphoric acid, hydrochloric acid, or a combination thereof. Embodiment 75: The method according to any one of Embodiments 56 to 74, wherein at least one acid catalyst is present in an amount sufficient to reduce the pH of the reaction mixture to 3 or less. Embodiment 76: The method according to any one of Embodiments 56 to 74, wherein at least one acid catalyst is present in an amount sufficient to bring the pH of the reaction mixture within the range of 1.0 to 2.5. Embodiment 77: The method according to any one of Embodiments 56 to 76, wherein the reaction of the carbohydrate supply is carried out for a time within the range of 0.1 to 60 minutes, for example, 0.1 to 30 minutes, or 0.1 to 15 minutes, or 0.1 to 10 minutes, or 0.5 to 60 minutes, or 0.5 to 30 minutes, or 0.5 to 15 minutes, or 0.5 to 10 minutes, or 1 to 60 minutes, or 1 to 30 minutes, or 1 to 15 minutes, or 1 to 10 minutes. Embodiment 78: The method according to any one of Embodiments 56 to 77, wherein the reactor-generating composition has a DP3+ content of at least 62% by mass on a dry solids basis. Embodiment 79: The method according to any one of Embodiments 56 to 77, wherein the reactor-generated composition has a DP3+ content in the range of 60 to 74% by mass on a dry solids basis, for example, 62 to 74% by mass. Embodiment 80: The method according to any one of Embodiments 56 to 77, wherein the reactor-generated composition has a DP3+ content in the range of 60 to 72% by mass on a dry solids basis, for example, 62 to 72% by mass. Embodiment 81: The method according to any one of Embodiments 56 to 77, wherein the reactor-generated composition has a DP3+ content in the range of 60 to 70% by mass on a dry solids basis, for example, 62 to 70% by mass. Embodiment 82: The method according to any one of Embodiments 56 to 77, wherein the reactor-generating composition has a DP3+ content in the range of 60 to 68% by mass on a dry solids basis, for example, 62 to 68% by mass. Embodiment 83: The method according to any one of Embodiments 56 to 77, wherein the reactor-generating composition has a DP3+ content of at least 76% by mass on a dry solids basis. Embodiment 84: The method according to any one of Embodiments 56 to 77, wherein the reactor-generating composition has a DP3+ content of at least 78% by mass, for example, at least 80% by mass, on a dry solids basis. Embodiment 85: The method according to any one of Embodiments 56 to 77, wherein the reactor-generating composition has a DP3+ content in the range of 76 to 86% by mass on a dry solids basis, for example, 78 to 86% by mass, or 80 to 86% by mass. Embodiment 86: The method according to any one of Embodiments 56 to 77, wherein the reactor-generating composition has a DP3+ content in the range of 76 to 84% by mass on a dry solids basis, for example, 78 to 84% by mass, or 80 to 84% by mass. Embodiment 87: The method according to any one of Embodiments 56 to 77, wherein the reactor-generating composition has a DP3+ content in the range of 76 to 82% by mass on a dry solids basis, for example, 78 to 82% by mass, or 80 to 82% by mass. Embodiment 88: The method according to any one of Embodiments 56 to 77, wherein the reactor generating composition has a DP3+ content in the range of 82 to 94% by mass on a dry solids basis, for example, 82 to 92% by mass, or 82 to 90% by mass, or 82 to 88% by mass, or 84 to 94% by mass, or 84 to 92% by mass, or 84 to 90% by mass, or 84 to 88% by mass, or 86 to 94% by mass, or 86 to 92% by mass, or 86 to 90% by mass, or 88 to 94% by mass, or 88 to 92% by mass. Embodiment 89: The method according to any one of Embodiments 56 to 88, wherein the reactor-generating composition has a total content of DP1 and DP2 between 10% by mass and 22% by mass on a dry solids basis. Embodiment 90: The method according to any one of Embodiments 56 to 88, wherein the reactor-generating composition has a total content of DP1 and DP2 between 12% and 20% by mass on a dry solids basis, for example, between 15% and 18% by mass. Embodiment 91: The method according to any one of Embodiments 56 to 90, wherein in the fractionation of the reactor-generating composition, at least 80% of the total content of DP1 and DP2 of the reactor-generating composition is removed. Embodiment 92: The method according to any one of Embodiments 56 to 90, wherein in the fractionation of the reactor-generating composition, at least 85% of the reactor-generating composition containing a total of DP1 and DP2 is removed, for example, at least 90% of the reactor-generating composition containing a total of DP1 and DP2 is removed, or at least 94% of the reactor-generating composition containing a total of DP1 and DP2 is removed. Embodiment 93: The high-fiber fraction is the method according to any one of Embodiments 56 to 92, wherein the fiber content, as measured by AOAC2001.03, is at least 98%. Embodiment 94: The high-fiber fraction is the method according to any one of Embodiments 56 to 92, wherein the fiber content, as measured by AOAC2001.03, is at least 99%. Embodiment 95: The high-fiber fraction is the method according to any one of Embodiments 56 to 92, wherein the fiber content measured by AOAC2001.03 is in the range of 97% to 110%. Embodiment 96: The high-fiber fraction is the method according to any one of Embodiments 56 to 92, wherein the fiber content measured by AOAC2001.03 is in the range of 98% to 110%, for example, 99% to 110%. Embodiment 97: The method according to any one of Embodiments 56 to 92, wherein the high-fiber fraction has a fiber content in the range of 97% to 108% as measured by AOAC2001.03, for example, 97% to 106%, or 97% to 103%, or 97% to 100%. Embodiment 98: The method according to any one of Embodiments 56 to 92, wherein the high-fiber fraction has a fiber content in the range of 98% to 108% as measured by AOAC2001.03, for example, 98% to 106%, or 98% to 103%, or 98% to 100%. Embodiment 99: The method according to any one of Embodiments 56 to 92, wherein the high-fiber fraction has a fiber content in the range of 99% to 108% as measured by AOAC2001.03, for example, 99% to 106%, or 99% to 103%, or 99% to 100%. Embodiment 100: The method according to any of Embodiments 56 to 99, wherein the high-fiber fraction has the total content of DP1 and DP2 disclosed for any of the water-soluble dietary fibers of Embodiments 9 to 14. Embodiment 101: The method according to any one of Embodiments 56 to 100, wherein the high-fiber fraction has the DP2 content disclosed for any of the water-soluble dietary fibers of Embodiments 15 to 19. Embodiment 102: The method according to any one of Embodiments 56 to 101, wherein the high-fiber fraction has the DP1 content disclosed for any of the water-soluble dietary fibers of Embodiments 20 to 22. Embodiment 103: The method according to any one of Embodiments 56 to 102, wherein fractionation is performed using continuous simulated moving-bed chromatography. Embodiment 104: Water-soluble dietary fiber prepared by any of the methods described in Embodiments 56 to 103. Embodiment 105: A water-soluble dietary fiber according to any of Embodiments 1 to 55, prepared by the method described in any of Embodiments 56 to 103. Embodiment 106: A method for improving the body of a fermented beverage, comprising the step of providing the fermented beverage with water-soluble dietary fiber as described in any of Embodiments 1 to 55, 104, and 105. Embodiment 107: The method according to Embodiment 106, comprising the steps of providing water-soluble dietary fiber in a fermented beverage, providing a fermentable wort, combining water-soluble dietary fiber with the fermentable wort, and fermenting the fermentable wort containing water-soluble dietary fiber to provide a fermented beverage. Embodiment 108: The method according to Embodiment 106, comprising the steps of providing water-soluble dietary fiber in a fermented beverage, the steps of providing a mash by combining grain and water, incorporating water-soluble dietary fiber into the mash, recovering a fermentable wort containing water-soluble dietary fiber from the mash, and fermenting the fermentable wort to provide a fermented beverage. Embodiment 109: The method according to Embodiment 106, comprising the steps of providing a fermented beverage and combining the water-soluble dietary fiber in the fermented beverage. Embodiment 110: A fermented beverage comprising water-soluble dietary fiber as described in any of Embodiments 1 to 55, 104, and 105. Embodiment 111: The method according to any one of Embodiments 106 to 110 or a fermented beverage, wherein the fermented beverage is beer (e.g., ale or lager). Embodiment 112: The method according to any one of Embodiments 106 to 110 or a fermented beverage, wherein the fermented beverage is wine or cider. Embodiment 113: The fermented beverage is mead or rice wine, according to the method of any one of Embodiments 106 to 110 or the fermented beverage. Embodiment 114: The method according to any of Embodiments 106 to 110 or a fermented beverage, wherein the fermented beverage is kombucha or sauerkraut juice. Embodiment 115: A fermented beverage containing alcohol, according to any of Embodiments 106 to 114 or a fermented beverage. Embodiment 116: The method according to any of Embodiments 106 to 114 or a fermented beverage, wherein the fermented beverage is processed to remove alcohol. Embodiment 117: The fermented beverage contains 1.2% by volume or less of alcohol, for example, 0.5% by volume or less of alcohol, or 0.2% by volume or less of alcohol, according to any one of Embodiments 106 to 114 or a fermented beverage. Embodiment 118: The fermented beverage contains 0.10% to 1.2% by volume of alcohol, for example, 0.50% to 1.2% by volume of alcohol, according to any of Embodiments 106 to 114 or the fermented beverage. Embodiment 119: The method according to any one of Embodiments 106 to 114 or a fermented beverage, wherein the fermented beverage contains substantially no alcohol, for example, 0.10% by volume or less of alcohol, or 0.05% by volume or less of alcohol. Embodiment 120: A method for manufacturing a food or beverage product, A step of providing water-soluble dietary fiber according to any one of embodiments 1 to 55, 104, and 105, A method comprising the step of combining water-soluble dietary fiber with one or more ingredients of other foods or beverages. Embodiment 121: A food or beverage product manufactured by the method described in Embodiment 120. Embodiment 122: A food or beverage product comprising the water-soluble dietary fiber described in Embodiments 1 to 55, 104, and 105. Embodiment 123: A food or beverage product of Embodiment 122, manufactured by the method described in Embodiment 120. Embodiment 124: A food or beverage product is fermented or cultured according to any of Embodiments 120 to 123 or a food or beverage product. Embodiment 125: The method according to any of Embodiments 120 to 123 or the food or beverage product, wherein the food or beverage product is a spirit, liqueur, or spirit substitute (e.g., a low-alcohol or low-calorie spirit). Embodiment 126: The method according to any of Embodiments 120 to 123 or the food or beverage product, wherein the food or beverage product is a cocktail, a mixed drink, such as a margarita, old fashioned, or maldomine, or a cocktail mix, such as a margarita mix. Embodiment 127: The method according to any of Embodiments 107 to 123 or the food or beverage product, wherein the food or beverage product is a reduced-alcohol beverage, a non-alcoholic beverage, or a fully alcoholic beverage. Embodiment 128: A food or beverage product according to any one of Embodiments 120 to 123, wherein the food or beverage product is a dairy product. Embodiment 129: The method according to any of Embodiments 120 to 123 or the food or beverage product, wherein the food or beverage product is a dairy-based beverage and each similar product, for example, a dairy beverage with added fruit or cereal grains, a dairy-based smoothie, yogurt, kefir, drinking yogurt, long-lasting yogurt, a dairy-based meal replacement drink, a dairy-based drink mix, quarks, ice cream, or eggnog. Embodiment 130: The method according to any of Embodiments 120 to 123 or the food or beverage product, wherein the food or beverage product is a dairy substitute, for example, nut milk, oat milk, dairy-free beverage mix, cereal or grain drink, almond milk, rice milk, cashew milk, soy milk, hemp milk, or coconut milk. Embodiment 131: A food or beverage product according to any of Embodiments 120 to 123, wherein the food or beverage product is tea or coffee, for example, a tea or coffee beverage mix, textured tea or textured coffee, tea or coffee that improves digestive health, or cold brew coffee. Embodiment 132: The food or beverage product is a juice or fruit / vegetable drink, e.g., fruit juice, concentrated juice mix, vegetable juice, vegetable juice mix, blended juice, fruit or vegetable puree, coulis, according to any of Embodiments 120 to 123 or the food or beverage product. Embodiment 133: The method according to any one of Embodiments 120 to 123, or the food or beverage product, wherein the food or beverage product is water, for example, flavored water, unflavored water, sparkling water, carbonated water, flavored water mix, or sparkling water mix. Embodiment 134: The food or beverage product is a diet beverage or a meal replacement beverage, according to any one of Embodiments 120 to 123 or the food or beverage product. Embodiment 135: The method according to any one of Embodiments 120 to 123 or a food or beverage product, wherein the food or beverage product is a coarse-grained drink combined with a coarse-grained food or beverage product, for example, a beverage made of coarse grains, a coarse-grained drink mix, a juice, a dairy drink, or a coffee drink, or a tea drink, or a fermented drink. Embodiment 136: The method according to any of Embodiments 120 to 123 or the food or beverage product, wherein the food or beverage product is cereal, granola, muesli, toppings, coatings, baked goods (e.g., cookies, biscuits, bread, pastries, pizza crusts, flatbreads), bars (e.g., snack bars, cereal bars, granola bars, energy bars), meat substitutes, fillings (e.g., fruit fillings, or cream fillings), fruit snacks such as fruit leather, pasta, sweeteners, frozen desserts, dairy products (e.g., yogurt, quarks, ice cream), dairy substitutes (e.g., yogurt substitutes), glazes, frostings, syrups, pet food, medical foods, flavorings, or dry blends. Embodiment 137: The method according to any of Embodiments 120 to 136, or a food or beverage product, wherein the food or beverage product is, for example, a keto food or beverage product in which the calories derived from carbohydrates are 10% or less. Embodiment 138: A food or beverage product according to any of Embodiments 107 to 137, wherein allulose is present in the food or beverage product. Embodiment 139: The method according to Embodiment 138 or a food or beverage product, wherein the food or beverage product is a full alcoholic beverage, a reduced-alcohol beverage, or a non-alcoholic beverage.

Claims

1. A water-soluble dietary fiber having a weight-average molecular weight in the range of 1000 g / mol to 2500 g / mol, a fiber content of at least 97% by mass as measured by AOAC2001.03, a total content of DP1 and DP2 of 3% by mass or less on a dry solids basis, and having the following binding pattern. 30-45% of terminally bound glucopyranosyl residues; 18-30% of 6-linked glucopyranosyl residues; 4-12% of 4-linked glucopyranosyl residues; 4-13% of 3-linked glucopyranosyl residues; 3-8% of 2-linked glucopyranosyl residues; 2-10% of 4,6-linked glucopyranosyl residues; 2-7% of 3,6-linked glucopyranosyl residues; Up to 4% of 3,4-linked glucopyranosyl residues; and Up to 4% of 2,4-linked glucopyranosyl residues.

2. The water-soluble dietary fiber according to claim 1, wherein the fiber content is at least 99% by mass.

3. The water-soluble dietary fiber according to claim 1, wherein the fiber content is 97% to 108% by mass.

4. The water-soluble dietary fiber according to claim 1, wherein the total content of DP1 and DP2 is 2% by mass or less on a dry solids basis.

5. The water-soluble dietary fiber according to claim 1, wherein the total content of DP1 and DP2 is 0.5% by mass or less on a dry solids basis.

6. The water-soluble dietary fiber according to claim 1, wherein the DP2 content is 1.0% by mass or less on a dry solid basis.

7. The water-soluble dietary fiber according to claim 1, wherein the DP1 content is 0.50% by mass or less on a dry solids basis.

8. The water-soluble dietary fiber according to claim 1, having at least 99% by mass of dextrose residues on a dry solids basis.

9. The water-soluble dietary fiber according to claim 1, having 0.2% by mass or less of sugar alcohol residues on a dry solids basis.

10. The water-soluble dietary fiber according to claim 1, wherein the water-soluble dietary fiber has a weight-average molecular weight in the range of 1200 g / mol to 2500 g / mol.

11. The water-soluble dietary fiber is the water-soluble dietary fiber according to claim 1, wherein the water-soluble dietary fiber has a polydispersity of 1.8 or less.

12. The water-soluble dietary fiber according to claim 1, having the following bonding pattern. 35–43% of terminally bound glucopyranosyl residues; 20-28% of 6-linked glucopyranosyl residues; 6-11% of 4-linked glucopyranosyl residues; 6-12% of 3-linked glucopyranosyl residues; 3-8% of 2-linked glucopyranosyl residues; 3-9% of 4,6-linked glucopyranosyl residues; 2-7% of 3,6-linked glucopyranosyl residues; Up to 3% of 3,4-linked glucopyranosyl residues; and Up to 2% of 2,4-linked glucopyranosyl residues.

13. The water-soluble dietary fiber according to claim 1, wherein the ratio of 6-linked glucopyranosyl residues to 4-linked glucopyranosyl residues is at least 2.

14. The water-soluble dietary fiber according to claim 1, wherein the ratio of alpha-anemeric protons to beta-anemeric protons is in the range of 1.2 to 2.

15. The water-soluble dietary fiber according to claim 1, wherein the glass transition temperature at 70% solid content is in the range of -20°C to -50°C.

16. The water-soluble dietary fiber according to claim 1, having a dry solids content of 70% and a viscosity of 55,000 cP or less at 10°C.

17. A method for producing water-soluble dietary fiber according to claim 1, A step of providing a carbohydrate supply containing at least 95% by mass of dextrose and / or dextrose oligomers on a dry solids basis, A step of reacting a carbohydrate feedstock in the presence of water and substantially in the absence of sugar alcohols, at a total solids concentration of at least 80% by mass and at a temperature of at least 120°C, with at least one acid catalyst that accelerates the cleavage rate and glucosyl bond formation, for a time sufficient to produce a reactor-generating composition of at least 60% by mass of DP3+ on a dry solids basis, A method comprising the step of separating DP1 and DP2 and fractionating the reactor-generated composition to provide a high-fiber fraction having a fiber content of at least 97% by mass as measured by AOAC2001.

03.

18. A method for producing water-soluble dietary fiber according to claim 1, A step of providing a carbohydrate supply containing at least 95% by mass of dextrose and / or dextrose oligomers on a dry solids basis, A step of reacting a carbohydrate feedstock in the presence of water and substantially in the absence of sugar alcohols, at a total solids concentration of at least 80% by mass and at a temperature of at least 120°C, with at least one acid catalyst that accelerates the cleavage rate and glucosyl bond formation, for a time sufficient to produce a reactor-generating composition of at least 60% by mass of DP3+ on a dry solids basis, A method comprising the step of fractionating a reactor-generated composition in order to separate DP1 and DP2 and provide a high-fiber fraction in which the DP1 + DP2 value is 3% by mass or less.

19. A method for improving the body of a fermented beverage, wherein in the fermented beverage A method comprising the step of providing water-soluble dietary fiber according to any one of claims 1 to 16.

20. A fermented beverage comprising water-soluble dietary fiber as described in any one of claims 1 to 16.

21. The fermented beverage according to claim 20, wherein the fermented beverage is beer, wine or cider, mead or rice wine, kombucha, or sauerkraut juice.

22. A method for manufacturing food or beverage products, A step of providing water-soluble dietary fiber according to any one of claims 1 to 16, A method comprising the step of combining water-soluble dietary fiber with one or more ingredients of other foods or beverages.

23. A food or beverage product comprising the water-soluble dietary fiber described in any one of claims 1 to 16.

24. The food or beverage product according to claim 23, wherein the food or beverage product is a spirit, liqueur, or spirit substitute; a reduced-alcohol beverage, a non-alcoholic beverage, or a fully alcoholic beverage; or a keto food or keto beverage product.

Images