Soluble dietary fiber, its manufacturing method, and its use.

Abstract

The present disclosure relates generally to soluble dietary fiber, and related methods and products, that have enhanced properties compared to conventional soluble dietary fiber, including a small median particle size and a narrow particle size distribution.

Description

Technical Field

[0001] Cross - reference to Related Applications This application claims the benefit of U.S. Provisional Patent Application No. 62 / 926,315, filed Oct. 25, 2019, and U.S. Provisional Patent Application No. 62 / 987,742, filed Mar. 10, 2020, and each disclosure is incorporated herein by reference in its entirety.

[0002] Technical Field The present disclosure generally relates to dietary fibers and products made therefrom. More specifically, the present disclosure relates to soluble dietary fibers having desirable morphological, physical, and chemical properties, and methods related thereto for manufacturing and using them.

[0003] Background Art A variety of carbohydrates, such as various saccharides, starches, and fibers, are used in foods. Many of these carbohydrates are digested in the human stomach and small intestine. In contrast, dietary fibers in foods generally are not digested in the stomach or small intestine. Thus, dietary fibers, particularly soluble dietary fibers, are of interest as edible products and ingredients in other foods to increase the dietary fiber content or to decrease the sugar and calorie content in foods. Both of these modifications are thought to have certain health effects.

[0004] Particularly interesting is the modification of foods towards sugar reduction. Soluble dietary fibers are desirable and suitable sugar substitutes because they provide bulk, are lower in calories than sucrose, and in some cases provide functionality. However, soluble dietary fibers often have a high residual moisture content, which can lead to undesirable changes in food compositions and can have an undesirable interaction with high - fat formulations in some confections. Further, the human tongue can sense particles with a diameter greater than 30 μm in the final formulation, including larger particles with an undesirable texture, which is particularly problematic in high - fat / low - moisture systems where soluble dietary fibers tend to become insoluble.

[0005] Therefore, in order to be a suitable food, food additive, or sugar substitute, soluble dietary fiber must have small particle size, a perceptible sweetness, and a low water content.

[0006] Summary of the Invention One aspect of the present disclosure is a particulate soluble dietary fiber in which d10 is 40 μm or less (e.g., in the range of 1 μm to 40 μm), d50 is in the range of 5 μm to 110 μm, and d90 is in the range of 20 μm to 200 μm. In one embodiment of the present disclosure, the particulate soluble dietary fiber has d10 35 μm or less (e.g., in the range of 1 to 35 μm), d50 is in the range of 5 μm to 100 μm, and d90 is in the range of 20 μm to 175 μm. In one embodiment of the present disclosure, the particulate soluble dietary fiber has d10 30 μm or less (e.g., in the range of 1 μm to 30 μm), d50 is in the range of 5 μm to 95 μm, and d90 is in the range of 20 μm to 160 μm.

[0007] Another aspect of this disclosure is a method for producing soluble dietary fiber, To provide an aqueous solution of soluble dietary fiber, The method includes drying the aqueous solution to provide soluble dietary fiber in particulate form. For example, in one embodiment, drying is spray drying (including, for example, steam-assisted spraying).

[0008] Another aspect of this disclosure is a method for producing particulate soluble dietary fiber as described herein. The method comprises providing a soluble dietary fiber feedstock and processing the soluble dietary fiber feedstock using a technique selected from air classification, jet milling (e.g., fluidized bed jet milling), ball milling, and spherical micronization to provide particulate soluble dietary fiber.

[0009] Another aspect of this disclosure is a method for manufacturing food, To provide soluble dietary fiber, The method includes combining the soluble dietary fiber with one or more other food components.

[0010] Another aspect of this disclosure is a food containing soluble dietary fiber as described herein.

[0011] Additional aspects of this disclosure will become apparent from the disclosures herein. [Brief explanation of the drawing]

[0012] [Figure 1] Figure 1 is a graph showing the measured particle size distribution for the soluble dietary fiber described in Example 2. [Figure 2] Figures 2A, 2B, and 2C are scanning electron microscope images of Sample 1 described in Example 2 at ×50 (2A), ×200 (2B), and ×500 (2C). [Figure 3] Figures 3A, 3B, and 3C are scanning electron microscope images of Sample 2 described in Example 2 at ×50 (3A), ×200 (3B), and ×500 (3C). [Figure 4] Figures 4A, 4B, and 4C are scanning electron microscope images of Sample 3 described in Example 2 at ×50 (4A), ×200 (4B), and ×500 (4C). [Figure 5] Figures 5A, 5B, and 5C are scanning electron microscope images of Sample 4 described in Example 2 at ×50 (5A), ×200 (5B), and ×500 (5C). [Figure 6] Figures 6A and 6B are scanning electron microscope images of the spray-dried sample from Example 3 at ×100 (6A) and ×500 (6B). [Figure 7] Figures 7A and 7B are scanning electron microscope images of the spray-dried sample from Example 4 at ×200 (7A) and ×600 (7B). [Figure 8] Figures 8A and 8B are scanning electron microscope images of the spray-dried sample from Example 5 at ×200 (7A) and ×600 (7B). [Figure 9] Figures 9A and 9B are scanning electron microscope images of the spray-dried sample from Example 6 at ×200 (8A) and ×600 (8B). [Modes for carrying out the invention]

[0013] The specific properties of soluble dietary fiber, and their usefulness in various food and non-food applications, depend strongly on the fiber's form. The inventors determined that precise control of form is key to achieving several novel properties. They developed specific particulate soluble dietary fibers with relatively small particle sizes and a relatively narrow particle size distribution that offer significant advantages (i.e., improved smoothness and enhanced mouthfeel) in food formulations such as fat-based confectionery (e.g., chocolate) and cream fillings. They also offer significant advantages in beverage powders and other dry mixes, particularly in that they can be easily dispersed therein.

[0014] The inventors noted that soluble dietary fiber is a desirable and suitable substitute for sugar in chocolate because it provides bulk, is lower in calories than sucrose, and offers several other desirable functionalities in the material. However, many soluble dietary fibers are fundamentally different from sucrose (a crystalline material) in that they are amorphous (e.g., glassy at room temperature). This difference affects various parameters in the chocolate manufacturing process, such as the total water content in the formulation, the refining process, and the conching process.

[0015] Chocolate can be considered as a mixture of fat and other components (for example, milk solids and cocoa in the case of milk chocolate). Moisture is detrimental to the production of chocolate, and it is generally understood by those skilled in the art that it is desirable to maintain a moisture content of 1.5% by weight or less in the final product. Moisture alters the rheological parameters (viscosity and yield value) of chocolate and ultimately contributes to shelf-life instability (blooming). Typically, small amounts of moisture can be stabilized by emulsifiers, but moisture from components in the composition is removed by the conching process.

[0016] Refining is the process of grinding the majority of the chocolate to a controlled particle size. The resulting mass contains sucrose but may not contain the total fat composition and / or emulsifiers and / or flavoring composition. The objective of this process is to make the particle size of the composition uniform, typically targeting 30 μm or less for the majority of the particles (e.g., D90 ≤ 30 μm). This particle size is important because it is the threshold at which the human tongue can detect "granularity." Since chocolate is intended to melt in the mouth without granularity, the inventors have noted that the particle size of the components is of high concern.

[0017] Refining relies on the use of a refiner (typically a roller mill), which usually passes a mass of chocolate from one roll to another (e.g., between a series of five rollers) to grind it to the target particle size. The space between the rollers has a significant impact on the particle size of the material. This process generates heat, but the heat can be reduced by cooling the rollers with running water. However, during this process, the temperature may exceed the glass transition temperature (T) of the soluble dietary fiber component. g If the temperature exceeds 5°C, the fibers transition from a glassy, ​​brittle state to a rubbery state, which can alter the refining behavior of the fibers and the viscosity of the chocolate mass. Depending on the temperature, soluble dietary fiber particles can become rubbery enough to fuse into much larger aggregates, which may force the process to stop completely. Furthermore, thermal changes in the rheology of formulations containing soluble dietary fiber components can affect the properties of the chocolate product and have various effects on its ability to be molded, injected, or used as an enrobing coating. Soluble dietary fiber is generally more soluble than sucrose. g Because of its low T, rheological changes during the purification process are of greater concern with respect to temperature in soluble dietary fiber than in sucrose and other sugars. The inventors believe that this is because of the relatively low T g It should be noted that this is particularly applicable to soluble dietary fiber having [specific properties].

[0018] "Conching" is a process mainly used to expel residual moisture, develop flavor, and volatilize specific off-notes. Although many conching processes are known in the art, they generally involve long-term heating and mixing at temperatures typically in the range of 50°C to 100°C, for example, 50°C to 95°C. In a humid environment, when the moisture content of the chocolate mass is high, the conching time will be longer, and the moisture in the mass will decrease to the final target level.

[0019] In view of the above observations, the inventors have found that it can be used for partial or complete sucrose substitution in chocolate and similar applications (such as chocolate, confectionery coatings, ice cream coatings, cream fillings, etc.), provides formulations with low moisture content, simplifies or even avoids the purification of soluble dietary fibers, reduces particle size, and does not require an extended conching process time to provide the desired low moisture content in the final product, and have noted the need for a soluble dietary fiber component.

[0020] The inventors have determined that, as described herein, various desirable properties are provided by soluble edible fibers in particle form with a d10 of 40 μm or less (for example, in the range of 1 μm to 40 μm), a d50 in the range of 5 μm to 110 μm, and a D90 in the range of 20 μm to 200 μm. As is conventional in the art, the d10, d50, and d90 values are measures of the particle size distribution of particulate soluble dietary fibers. As used herein, these values are determined by laser diffraction and are themselves volume-based.

[0021] In one embodiment described elsewhere in this specification, the d10 of the particulate soluble dietary fiber is 35 μm or less (e.g., in the range of 1 μm to 35 μm), the d50 is in the range of 5 μm to 100 μm, and the d90 is in the range of 20 μm to 175 μm. For example, in the soluble dietary fiber described in one embodiment of this disclosure, the d10 is 30 μm or less (e.g., in the range of 1 μm to 30 μm), the d50 is in the range of 5 μm to 95 μm, and the d90 is in the range of 20 μm to 160 μm. In one embodiment, the d10 of the soluble edible fiber described herein is in the range of 15 μm to 35 μm (e.g., 20 μm to 30 μm), the d50 is in the range of 60 μm to 95 μm (e.g., 65 μm to 90 μm), and the d90 is in the range of 100 μm to 175 μm (e.g., 125 μm to 160 μm). In an alternative embodiment, the d10 of the soluble edible fiber described herein is 30 μm or less (e.g., in the range of 1 μm to 30 μm), the d50 is in the range of 5 μm to 80 μm, and the d90 is in the range of 20 μm to 180 μm, for example, the d10 is 30 μm or less (e.g., in the range of 1 μm to 30 μm), the d50 is in the range of 5 μm to 60 μm, and the d90 is in the range of 20 μm to 100 μm.

[0022] The d50 value is the volume median particle size value of the material, i.e., the value at which 50% of the volume of the material is less than or equal to that particle size. As described above, in some embodiments of this disclosure, d50 is in the range of 5 μm to 110 μm. For example, in some embodiments described separately herein, d50 is in the range of 10 μm to 100 μm, e.g., 10 μm to 75 μm. In some embodiments described separately herein, d50 is in the range of 15 μm to 95 μm, e.g., 16 μm to 40 μm, or alternatively, 40 μm to 70 μm, or 70 μm to 95 μm.In various additional embodiments described separately herein, d50 is 5μm to 100μm, or 5μm to 95μm, or 5μm to 90μm, or 5μm to 70μm, or 5μm to 60μm, or 5μm to 45μm, or 5μm to 30μm, or 5μm to 25μm, or 5μm to 15μm, or 8μm to 100μm, or 8μm to 95μm, or 8μm to 90μm, or 8μm to 80μm, or 8μm to 70μm, or 8μm to 60μm, or 8μm to 45μm, or 8μm~30μm, or 8μm~25μm, or 8μm~15μm, or 10μm~100μm, or 10μm~95μm, or 10μm~90μm, or 10μm~80μm, or 10μm~70μm, or 10μm~60μm, or 10μm~45μm, or 10μm~30μm, or 10μm~25μm, or 15μm~80μm, or 15μm~70μm, or 15μm~60μm, or 15μm~100μm, or 15μm~95μm, or 15μ m~90μm, or 15μm~45μm, or 15μm~30μm, or 15μm~25μm, or 25μm~100μm, or 25μm~95μm, or 25μm~90μm, or 25μm~80μm, or 25μm~70μm, or 25μm~60μm, or 25μm~45μm, or 35μm~100μm, or 35μm~95μm, or 35μm~90μm, or 35μm~80μm, or 35μm~70μm, or 35μm~60μm, or 45μm~ The range is 110 μm, or 45 μm to 100 μm, or 15 μm to 95 μm, or 15 μm to 90 μm, or 45 μm to 80 μm, or 45 μm to 70 μm, or 45 μm to 60 μm, or 55 μm to 110 μm, or 55 μm to 100 μm, or 55 μm to 95 μm, or 55 μm to 90 μm, or 55 μm to 80 μm, or 55 μm to 70 μm, or 70 μm to 110 μm, or 70 μm to 100 μm, or 70 μm to 95 μm, or 70 μm to 90 μm.

[0023] The d10 value is the particle size value at which 10 volume percent of the material is less than or equal to its particle size. As described above, in some embodiments of this disclosure, d10 is 40 μm or less (for example, in the range of 1 μm to 40 μm). For example, in some embodiments separately described herein, d10 is 35 μm or less, for example, 30 μm or less, or 25 μm or less. In some embodiments separately described herein, d10 is 20 μm or less, or 15 μm or less, or 10 μm or less. In some embodiments separately described herein, d10 is in the range of 1 μm to 35 μm, or 1 μm to 30 μm, or 2 μm to 26 μm. In some embodiments separately described herein, d10 is in the range of 3 μm to 24 μm, or 6 μm to 14 μm, or 14 μm to 30 μm, or 20 μm to 40 μm. In various additional embodiments described separately herein, d10 is 1 μm to 20 μm, or 1 μm to 15 μm, or 1 μm to 10 μm, or 1 μm to 5 μm, or 3 μm to 40 μm, or 3 μm to 35 μm, or 3 μm to 30 μm, or 3 μm to 25 μm, or 3 μm to 15 μm, or 3 μm to 10 μm, or 5 μm to 40 μm, or 5 μm to 35 μm, or 5 μm to 30 μm, or 5 μm The range is m~25μm, or 5μm~15μm, or 5μm~10μm, or 10μm~40μm, or 10μm~35μm, or 10μm~30μm, or 10μm~25μm, or 10μm~20μm, or 15μm~40μm, or 15μm~35μm, or 15μm~30μm, or 15μm~30μm, or 20μm~40μm, or 20μm~35μm, or 20μm~30μm. Of course, the d10 value is less than or equal to the d50 value, and can be in the range of, for example, 10~80% or, for example, 20~60%.

[0024] The d90 value is the particle size value at which 90% by volume of the material is less than or equal to its particle size. As described above, in some embodiments of this disclosure, d90 is in the range of 20 μm to 200 μm. For example, in some embodiments described elsewhere in this specification, d90 is in the range of 20 μm to 175 μm, for example, 20 μm to 160 μm, or 20 μm to 150 μm, or 25 μm to 125 μm. In some embodiments described elsewhere in this specification, d90 is in the range of 20 μm to 35 μm, for example, 25 μm to 32 μm. In some embodiments described elsewhere in this specification, d90 is in the range of 90 μm to 130 μm, for example, 100 μm to 120 μm. In various additional embodiments described separately herein, d90 is 20 μm to 180 μm, or 20 μm to 160 μm, or 20 μm to 140 μm, or 20 μm to 120 μm, or 20 μm to 100 μm, or 20 μm to 80 μm, or 20 μm to 60 μm, or 20 μm to 40 μm, or 30 μm to 200 μm, or 30 μm to 180 μm, or 30 μm to 160 μm, or 30 μm to 140 μm, or 30 μm to 120 μm, or 30 μm to 100 μm, or 30 μm to 80 μm, or 30 μm to 60 μm, or 50 μm to 200 μm, or 50 μm to 180 μm, or The range is 50μm~160μm, or 50μm~140μm, or 50μm~120μm, or 50μm~100μm, or 50μm~80μm, or 80μm~180μm, or 80μm~200μm, or 80μm~180μm, or 80μm~160μm, or 80μm~140μm, or 80μm~120μm, or 100μm~200μm, or 100μm~180μm, or 100μm~160μm, or 100μm or 140μm, or 100μm~120μm, or 120μm~200μm, or 120μm~180μm, or 120μm~160μm. Of course, the d90 value is greater than or equal to the d50 value, and can be in the range of, for example, 120% to 1000% or 170% to 500%.

[0025] Those skilled in the art will select a desirable particle size for the soluble dietary fiber. For example, in one embodiment, soluble dietary fiber with a d90 of 30 μm or less (or d95 of 30 μm or less, or even d98 of 30 μm or less) can be introduced into chocolate formulations without necessarily requiring purification to smaller particle sizes. Alternatively, in some applications, it may be necessary to introduce soluble dietary fiber particles with very low d90 values, e.g., 20 μm or 10 μm, which can be formed, for example, by reducing the particle size of soluble dietary fiber with a d90 of approximately 30 μm by purification during the manufacture of the chocolate product.

[0026] Furthermore, d90 values ​​up to 180 microns are still much smaller than the d90 values ​​of typical soluble dietary fiber particles, especially for soluble dietary fiber containing at least 10% by weight of monosaccharides and disaccharides. If the d90 value exceeds 30 μm, some degree of refining may be necessary to achieve the desired particle size in a product, such as chocolate. However, the amount of refining required will be less compared to materials with larger particle sizes. This can be advantageously provided by shorter refining times and reduced temperature rise during the refining process due to friction in the grinding process itself, both of which can cause relatively little damage to other components. Reduced refining requirements can also lead to reduced equipment wear and maintenance costs, lower hardware requirements for manufacturing, and overall lower production costs.

[0027] In addition to having a small median particle size, in some embodiments, it is desirable that the soluble dietary fiber, as otherwise described herein, has a relatively narrow size distribution. In some embodiments as otherwise described herein, the d10 value is at least 12.5% ​​of the d50 value. For example, in some such embodiments, the d10 value is at least 25% of the d50 value, e.g., at least 33% of the d50 value. In some embodiments as otherwise described herein, the d90 value is 800% or less of the d50 value. For example, in some such embodiments, the d90 value is 400% or less of the d50 value, e.g., 300% or less of the d50 value. Such a narrow size distribution can provide uniform dispersion when incorporated into food, thus reducing the perception of grittiness and resulting in an enhanced mouthfeel.

[0028] A continuing challenge in the field of food manufacturing is moisture control. Starch and dietary fiber tend to be hygroscopic, resulting in high moisture content. Furthermore, soluble dietary fiber is often commercially available in the form of aqueous syrup. Removal of moisture by conventional drying techniques can result in phase transitions or other distortions of desirable properties. In one embodiment separately described herein, the moisture content of particulate soluble dietary fiber is 10% by weight or less. For example, in one embodiment separately described herein, the moisture content of particulate soluble dietary fiber is 8% by weight or less, e.g., 6% by weight or less. Of course, actual samples often contain small amounts of water. Therefore, in one embodiment, the moisture content of the soluble dietary fiber separately described herein is at least 0.5% by weight, e.g., at least 1% by weight, at least 2% by weight, or at least 2.5% by weight. In some embodiments described elsewhere in this specification, the water content of the soluble dietary fiber is in the range of 0.5 to 10% by weight, for example, 0.5 to 8% by weight, or 0.5 to 6% by weight, or 0.5 to 5% by weight. In some embodiments described elsewhere in this specification, the water content of the soluble dietary fiber is in the range of 1 to 10% by weight, for example, 1 to 8% by weight, or 1 to 6% by weight, or 1 to 5% by weight. In some embodiments described elsewhere in this specification, the water content of the soluble dietary fiber is in the range of 2 to 10% by weight, for example, 2 to 8% by weight, or 2 to 6% by weight, or 2 to 5% by weight. In some embodiments described elsewhere in this specification, the water content of the soluble dietary fiber is in the range of 2.5 to 10% by weight, for example, 2.5 to 8% by weight, or 2.5 to 6% by weight, or 2.5 to 5% by weight. In some embodiments described separately herein, the water content of the soluble dietary fiber is in the range of 3 to 10% by weight, for example, 3 to 8% by weight, or 3 to 6% by weight, or 3 to 5% by weight. In some embodiments described separately herein, the water content of the soluble dietary fiber is in the range of 3.5 to 10% by weight, for example, 3.5 to 8% by weight, or 3.5 to 6% by weight, or 3.5 to 5% by weight. In some embodiments described separately herein, the water content of the soluble dietary fiber is in the range of 4 to 10% by weight, for example, 4 to 8% by weight, or 4 to 6% by weight, or 4 to 5% by weight.The moisture content is determined by comparing the weight measured before and after heating in a 105°C drying oven under reduced pressure of 100 mmHg for 4 hours.

[0029] Another property that affects the performance of soluble dietary fiber is its weight-average molecular weight. Soluble dietary fiber can have a variety of molecular weights (corresponding to remaining substantially water-soluble). However, the viscosity of soluble dietary fiber can be strongly dependent on its molecular weight. Since a specific viscosity is desired in many end uses, it may be desirable for the soluble dietary fiber to have a relatively low molecular weight to reduce its influence on viscosity. The soluble dietary fiber of this disclosure may be used as a sugar substitute, and since many sugars have little effect on viscosity in solution, it may be desirable for the soluble dietary fiber not to significantly increase viscosity. In some embodiments described separately herein, the weight-average molecular weight of the fiber is in the range of 1000 g / mol to 2500 g / mol. For example, in one such embodiment, the weight-average molecular weight of the soluble dietary fiber is in the range of 1000 g / mol to 2000 g / mol. In various additional embodiments described herein, the weight-average molecular weight of the soluble edible fiber is 1000-2250 g / mol, or 1000 g / mol-1800 g / mol, or 1000 g / mol-1600 g / mol, or 1200-2500 g / mol, or 1200-2250 g / mol, or 1200 g / mol-2000 g / mol, or 1200 g / mol-1800 g / mol, or 1200 g / mol-1600 g / mol. The range is 1400-2500 g / mol, or 1400-2250 g / mol, or 1400-2000 g / mol, or 1400-1800 g / mol, or 1600-2500 g / mol, or 1600-2250 g / mol, or 1600-2000 g / mol, or 1800-2500 g / mol, or 1800-2250 g / mol, or 2000-2500 g / mol. When used herein, the molecular weight of soluble edible fiber is the weight-average molecular weight determined by gel permeation chromatography using narrow standard pullulan as a standard sample (see Example 1).

[0030] The glass transition temperature is the temperature at which a material undergoes a phase change from a harder phase (typically the amorphous glass phase) to a so-called "rubber" phase. Soluble dietary fiber with low moisture content is typically a glassy solid at room temperature, but can undergo a glass transition within the range of typical food processing temperatures. The temperature at which soluble dietary fiber materials undergo a glass transition depends on various factors, including molecular structure (e.g., bonding pattern for soluble dietary fiber), molecular weight, moisture content, and the relative amount of low molecular weight material that can function as a plasticizer. In some embodiments described elsewhere in this specification, the glass transition temperature of soluble dietary fiber is in the range of 50°C to 100°C when measured at 95% solid content. As used herein, the glass transition temperature of soluble dietary fiber is measured using differential scanning calorimetry. For example, in one embodiment described elsewhere in this specification, the glass transition temperature of soluble dietary fiber is in the range of 55°C to 100°C, for example, 60°C to 100°C, or 65°C to 100°C, when measured at 95% solids. In one embodiment described elsewhere in this specification, the glass transition temperature of soluble dietary fiber is in the range of 50°C to 95°C, for example, 55°C to 95°C, or 60°C to 95°C, or 65°C to 95°C, when measured at 95% solids. In one embodiment described elsewhere in this specification (for example, in an embodiment where monosaccharides and disaccharides are present in relatively large amounts, such as 10 to 25% by weight), the glass transition temperature of soluble dietary fiber is in the range of 50°C to 90°C, or 55°C to 90°C, or 60°C to 90°C, or 65°C to 90°C, when measured at 95% solids. Furthermore, in certain embodiments described elsewhere in this specification (for example, embodiments in which monosaccharides and disaccharides are present in relatively large amounts, such as 10-25% by weight), the glass transition temperature of soluble dietary fiber is in the range of 50°C to 85°C, or 55°C to 85°C, or 60°C to 85°C, or 65°C to 85°C, when measured at 95% solids. The glass transition temperature determines the operating temperature that soluble dietary fiber can experience without risking phase change.Phase changes during purification can cause particle aggregation or deformation, which can be undesirable in some systems. Advantageously, the relatively small particle size of the soluble dietary fiber described herein may stipulate a relatively low degree of purification, such as relatively low heat accumulation during purification, allowing the system temperature to be kept below the glass transition temperature of the soluble dietary fiber. Conversely, in some processes, it may be desirable to keep the fiber above the glass transition temperature, in which case the small particle size (and, in some embodiments, other features) described herein may allow for a relatively short time of use at high temperatures.

[0031] As used herein, soluble dietary fiber is a composition formed primarily from dextrose oligomers (i.e., oligosaccharide content having at least 98% dextrose monomer residues and a degree of polymerization ranging from 2 to 30), optionally together with dextrose (i.e., monosaccharides). As used herein, the total amount of dextrose oligomers and dextrose in the soluble dietary fiber is at least 95%, preferably at least 98%. The total amount of oligomeric sugar alcohol residues in the soluble dietary fiber is 2% or less, for example, 1% or less, or even 0.5% or less. For this reason, soluble dietary fiber is not "polydextrose" in the sense that it is commonly understood.

[0032] In some embodiments described elsewhere in this specification, the soluble dietary fiber contains a certain amount of monosaccharides and / or disaccharides. This is typically mainly dextrose, and dextrose disaccharides such as maltose and isomaltose, but those skilled in the art will understand that small amounts of other monosaccharides and / or disaccharides may be present. In some embodiments described elsewhere in this specification, the total amount of monosaccharides and disaccharides is up to 25% by weight, e.g., up to 20% by weight, on a dry solids basis. In some embodiments, the soluble dietary fiber described elsewhere in this specification may have relatively small amounts of monosaccharides and disaccharides, e.g., 15% by weight or less, 10% by weight or less. In some embodiments, the total amount of monosaccharides and disaccharides is 5% by weight or less. In some embodiments, the soluble dietary fiber has a total amount of monosaccharides and disaccharides of 2% by weight or less, or a total amount of monosaccharides and disaccharides of 1% by weight or less.

[0033] In some embodiments described elsewhere in this specification, relatively significant amounts of monosaccharides and / or disaccharides are present in the soluble dietary fiber. For example, in some embodiments described elsewhere in this specification, the total amount of monosaccharides and disaccharides is in the range of 10% to 25% by weight. For example, in some such embodiments, the total amount of monosaccharides and disaccharides is in the range of 10% to 20% by weight, or 12% to 20% by weight, or 15% to 25% by weight, based on dry solids. The total amount of monosaccharides and disaccharides, among other factors, can help regulate the perceived sweetness of the soluble dietary fiber and is an important parameter for the use of soluble dietary fiber in food compositions. Of course, the presence of significant amounts of monosaccharides and / or disaccharides can result in a relatively low glass transition temperature through the plasticization of the oligomeric material.

[0034] The amounts of monosaccharides and / or disaccharides can be determined using a high-performance anion exchange (HPAE-PAD) with a pulsed amperometric detector, a suitable instrument with an electrochemical detector and gradient pump (e.g., DioNex ion chromatograph, DX500), and a suitable analytical and guard column (e.g., DioNex Carbopac PA1), using gradient delivery of sodium hydroxide and sodium acetate eluents. Sugars can be detected using a gold electrode with a 4-potential waveform. The sample is diluted with water and passed through an Amicon Ultra-4 centrifugal filter before analysis. Those skilled in the art can determine the response factors for the present monosaccharides and disaccharides, and using these values, quantify the amounts of monosaccharides and disaccharides in the eluted sample, and then compare the quantified amount to the total solids content of the sample to determine the weight percentage of monosaccharides and disaccharides on a dry solids basis.

[0035] In many embodiments, the monosaccharide and disaccharide content is a result of the condensation process used to produce soluble dietary fiber. For example, monosaccharides may mainly arise from unreacted dextrose from the process feed, and disaccharides may mainly arise from the condensation of two dextrose molecules that do not further oligomerize at the given reaction time. In some embodiments described separately herein, the amount of disaccharide is in the range of 1 / 3 to 3 times the amount of monosaccharide (i.e., on a weight / weight basis). For example, in some embodiments, the amount of disaccharide is in the range of 1 / 2 to 2 times the amount of monosaccharide, or 2 / 3 to 1.5 times the amount of monosaccharide. In some preferred embodiments, no sugars are added to the reaction product to provide soluble dietary fiber.

[0036] In one embodiment described separately herein, the binding pattern of soluble dietary fiber is: 25-45% of terminally bound glucopyranosyl residues, 10-22% of 6-linked glucopyranosyl residues, 13-32% of 4-linked glucopyranosyl residues, 2-11% of 3-linked glucopyranosyl residues, 3-13% of 4,6-linked glucopyranosyl residues, 1-5% of 3,6-linked glucopyranosyl residues, and These are 2,4-linked glucopyranosyl residues, making up 0.5-4% of the total.

[0037] In one embodiment described separately herein, the binding pattern of soluble dietary fiber is: 29-45% of terminally bound glucopyranosyl residues, 10-22% of 6-linked glucopyranosyl residues, 13-27% of 4-linked glucopyranosyl residues, 2-11% of 3-linked glucopyranosyl residues, 3-13% of 4,6-linked glucopyranosyl residues, 1-5% of 3,6-linked glucopyranosyl residues, and These are 2,4-linked glucopyranosyl residues, making up 0.5-4% of the total.

[0038] The binding patterns were 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. This results in monomer species that are acetylated at sites bound to other residues of the oligosaccharide and methylated at other sites. The mixture of monomer species can be analyzed by gas chromatography-mass spectrometry to determine the relative amounts of different types of bound monomers. All bindings quantified in this disclosure can be determined using this method.

[0039] As used herein, a terminal residue is a residue that has only a single bond to the rest of the oligosaccharide from which it is a part. A 1,X-bonded residue is one that is bonded to the rest of the oligosaccharide from which it is a part (i.e., to two other residues) via its 1 and X positions. A 1,X,Y-bonded residue is one that is bonded to the rest of the oligosaccharide from which it is a part (i.e., to three other residues) via its 1, X, and Y positions. As used herein, the term “oligosaccharide” includes disaccharides, trisaccharides, and oligomers with a higher degree of polymerization up to 30. Bonding percentages are provided as fractions of the total number of terminal-bonded residues, di-bonded residues, and tri-bonded residues.

[0040] The soluble dietary fiber materials of this disclosure may have varying fiber content. As used herein, “fiber content” refers to the amount of fiber by weight on a dry solids basis as measured by AOAC2001.03. As used herein, the fiber content of soluble dietary fiber is at least 60%. In some embodiments separately described herein, the fiber content of soluble dietary fiber is at least 65%. For example, in some embodiments separately described herein, the fiber content of soluble dietary fiber is at least 70%, e.g., at least 75%, at least 80%, or at least 85%. In some embodiments separately described herein, the fiber content of soluble dietary fiber is at least 90%, e.g., at least 95%, or even at least 98%. For example, in various embodiments described separately herein, the fiber content of soluble dietary fiber is in the range of 70% to 100% fiber, for example, 70% to 99%, or 70% to 98%, or 70% to 95%, or 70% to 90%, or 70% to 85%, or 70% to 80%. In other embodiments described separately herein, the fiber content of soluble dietary fiber is in the range of 65% to 85%, for example, 65% to 80%, or 65% to 75%. And in other embodiments described separately herein, the fiber content of soluble dietary fiber is in the range of 85% to 100%, for example, 85% to 99%, or 85% to 98%, or 85% to 95%.

[0041] The soluble dietary fiber of this disclosure can be produced in a variety of ways. For example, in one embodiment, the soluble dietary fiber may be produced by a process comprising: providing a sugar feedstock containing at least 95% by weight (e.g., at least 97%, at least 98%, or at least 99%) of dextrose and / or dextrose oligomers on a dry solids basis; and reacting the sugar feedstock with at least one acid catalyst that promotes the formation and cleavage rate of glucosyl bonds in the presence of water and substantially the absence of sugar alcohols for a time sufficient to produce a product composition having a total solids concentration of at least 80% by weight, a temperature of at least 120°C, and a fiber content of at least 60%.

[0042] The sugar supply can be provided by a variety of materials. In one embodiment, it is a linear dextrose oligomer in significant content, i.e., an oligomer in which dextrose residues are linked only by 1,4-alpha bonds. In one embodiment separately described herein, the sugar supply contains at least 95% by weight (e.g., at least 97%, at least 98%, or at least 99%) of dextrose and / or linear dextrose oligomers on a dry solids basis. Starch hydrolysates can be suitably used as supply compositions, for example, with dextrose equivalent values ​​in the range of 26-95, e.g., 26-50, 40-70, or 60-95. These may have varying amounts of dextrose, maltose, and higher-order dextrose oligomers. Various starch sources are suitable, such as corn, rice, wheat, tapioca, and potato. Higher purity dextrose (e.g., at least 97%, at least 98%, or at least 99%) is also suitable as a supply composition.

[0043] The sugar supply is reacted in the presence of water at a total solids concentration of at least 80%. Using higher solids concentrations allows the reaction to proceed toward condensation, building up to the desired molecular weight (e.g., as described above), and condensing the dextrose residues toward each other. In particular, this condensation can provide a variety of different types of bonds, including non-1,4-alpha-glucosyl bonds, which are not readily digested by the human digestive system. However, it is desirable to have some water in the supply (e.g., in linear dextrose oligomers) to hydrolyze some of the existing 1,4-alpha bonds. Those skilled in the art will select the solids content to suit other process conditions in order to provide the desired soluble dietary fiber. For example, in one embodiment described separately herein, the reaction is carried out at a total solids concentration of at least 85%, or even 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 weight, for example, 85 to 99% by weight, or 90 to 99% by weight, or 93 to 99% by weight, or 80 to 98% by weight, or 85 to 98% by weight, or 90 to 98% by weight, or 93 to 98% by weight, or 80 to 96% by weight, or 85 to 96% by weight, or 90 to 96% by weight, or 93 to 96% by weight.

[0044] Of course, the sugar supply can be provided with a relatively low solids content (e.g., a water-pumped syrup of 60-70%) and then concentrated under reaction conditions to the final desired solids content for the reaction. The reaction is carried out while removing water (e.g., passively by venting or actively under vacuum), which not only allows for the concentration of lower solids supplies but also allows condensation to proceed by removing water. Since water is removed from the system, it may be desirable to add some water to maintain the solids content at a desired level (e.g., 93-98% by weight, or any other amount mentioned above).

[0045] Since water is produced by condensation, the reaction may proceed while removing water from the system, either passively through venting the system or actively using a vacuum pump.

[0046] In particular, to be consistent with the fact that the soluble dietary fiber of this disclosure is not "polydextrose," the reaction is carried out in the substantially absent presence of sugar alcohols. As used herein, "substantially absent sugar alcohols" means 0.5% by weight or less of the feed. Preferably, the reaction is carried out in the presence of trace amounts or less of sugar alcohols.

[0047] The reaction is carried out at a temperature of at least 120°C. Those skilled in the art will select the solids content in accordance with other process conditions to provide the desired soluble dietary fiber. For example, in one embodiment separately described 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 separately described 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.

[0048] Various acid catalysts are known that catalyze the formation and hydrolysis of glucosyl bonds. For example, in one embodiment, at least one acid catalyst is selected from hydrochloric acid, phosphoric acid, and sulfuric acid. In one embodiment, a combination of hydrochloric acid and phosphoric acid is used. Of course, other acid catalysts, such as citric acid, acetic acid, and malic acid, may also be suitable. However, in one embodiment, no carboxylic acid catalyst is used. In one embodiment, at least a portion of the acid catalyst is present from the initial treatment (e.g., 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, taking into account other reaction conditions. For example, in one embodiment, sufficient acid is present to provide a reaction reaction with a pH of 3 or less, or 2.5 or less, such as 4 or less, in the range of 1.0 to 2.5.

[0049] As those skilled in the art will understand, reaction times vary depending on the reaction conditions. A wide variety of times can be used. However, in some embodiments, the reaction time (i.e., the time under the conditions of the temperature, acid, and solids content described) 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.

[0050] The reaction can take place in any convenient system, for example, in a batch reactor or in a continuous reactor with continuous flow (e.g., a pipe).

[0051] In one embodiment, soluble dietary fiber may be produced by a process comprising: providing a sugar feed containing at least 98% (or at least 99%) dextrose and / or dextrose oligomers on a dry solids basis; and reacting the sugar feed with at least one acid catalyst (e.g., at a pH of 4 or less, or 1.0 to 2.5) in the presence of water and substantially the absence of sugar alcohols for a time sufficient to produce a product composition having a total solids concentration of at least 90% by weight, a temperature of at least 149°C, and a fiber content of at least 60%.

[0052] As described above, the reaction is carried out such that the fiber content of the product composition (i.e., the reaction product) is at least 60%. In one embodiment, the reaction is carried out to provide a product composition having a fiber content (e.g., any of the above values ​​with respect to soluble dietary fiber) that is approximately the same as the fiber content of soluble dietary fiber. However, in other embodiments, the product composition has an intermediate fiber content, and fractionation is performed to improve the fiber content to the content of soluble dietary fiber. Fractionation may be carried out, for example, to selectively remove low molecular weight components (e.g., DP1 (i.e., degree of polymerization 1), or DP1+DP2, or DP1~DP3) compared to high molecular weight components. For example, membrane filtration or sequential pseudo-mobile bed chromatography can be used for fractionation.

[0053] Further enzymatic treatment may also be used, for example, before or after any fractionation step. However, in some embodiments, enzymatic treatment is not performed at any point in the reaction or purification sequence.

[0054] Those skilled in the art will understand that conventional methodologies, such as decolorization and ion exchange, can be used for further purification of the product.

[0055] Suitable soluble dietary fibers and methods for producing them are further described in U.S. Patents 9,868,969, 9,957,537, 9,963,726, and 1,0344,308, and U.S. Patent Application Publication 2012 / 0034366, each of which is incorporated herein by reference in whole. Suitable such fibers include those sold by Tate & Lyle Ingredients Americas LLC under the trade name PROMITOR®. Those skilled in the art can further adapt the methods and materials described herein based on these references.

[0056] One particular advantage of the fibers described herein (e.g., fibers manufactured as described herein and / or having the binding distribution described herein) is that they may have good digestibility. For example, the dietary fibers described herein (e.g., those sold under the trade name PROMITOR®) are much better tolerated by the human digestive system than other fibers such as inulin and fructooligosaccharides. Therefore, such dietary fibers can be included in food compositions at higher levels of use than less digestible fibers such as inulin and fructooligosaccharides, because they are much less likely to cause digestive discomfort when ingested in large quantities.

[0057] As described above, soluble dietary fiber is provided in granular form. The morphology of the particles is an important factor that can contribute to ease of handling, dispersion, grinding, solubility, and other factors. In some embodiments described separately herein, the particle shape is substantially spherical (for example, as shown in Figures 2-5).

[0058] The inventors have determined that the granular soluble dietary fiber described herein may be particularly advantageous in terms of their fluidity. Some soluble dietary fiber currently on the market is granular but is supplied via a cooling belt process, in which molten fiber is spread on a cooling belt, cooled to form solids, and then ground. The inventors have determined that the small particle size and relatively narrow particle size distribution described herein may provide improved fluidity compared to conventional cooling belt materials, which may be beneficial in processing and handling of the material.

[0059] In one embodiment described elsewhere herein, the soluble dietary fiber is in a spray-dried form. As detailed below, the inventors have found that spray drying is a preferred method for forming soluble dietary fiber having a particle shape, particularly a substantially spherical form. Cooling belt drying and subsequent grinding may provide particles that are not substantially spherical, for example, having a more jagged profile. Substantially spherical particles have much better fluidity than non-spherical particles.

[0060] In a preferred embodiment, the particles of particulate soluble dietary fiber are substantially formed from soluble dietary fiber. For example, in an embodiment otherwise described herein, the particles of soluble dietary fiber consist of at least 90% by weight, e.g., at least 95% by weight, or at least 98% by weight, of soluble dietary fiber on a dry solids basis.

[0061] One potential use of soluble dietary fiber is as a sugar substitute to provide bulk and texture attributes while reducing the calories imparted to the final product compared to sugars, such as sucrose, dextrose, and fructose (provided by syrups such as corn syrup). Similarly, other sweeteners such as sugar alcohols (e.g., maltitol (provided by maltitol powder or maltitol syrup), erythritol, sorbitol (provided by sorbitol powder or sorbitol syrup), xylitol, and mannitol) may present constipation issues, and due to their high digestibility, soluble dietary fiber can be used instead of sugar alcohols to provide bulk and texture attributes to the product. In a preferred embodiment, soluble dietary fiber can provide some sweetness to the final product. Thus, in a particular embodiment described separately herein, soluble dietary fiber has a perceived sweetness. Of course, in some embodiments, high-intensity sweeteners (e.g., steviosides, mogrosides, aspartame, sucralose, saccharin, neotame, acesulfame K, cyclamate, allulose, monk fruit sweeteners, such as rebaudioside A, rebaudioside B, rebaudioside M, and mixtures thereof) can be used to provide the sweetness lost by omitting the sweetener.

[0062] In one embodiment described separately herein, the particulate soluble dietary fiber is free from emulsifiers (i.e., less than 0.05% by weight) or flavorings (i.e., less than 0.05% by weight).

[0063] Another aspect of the present disclosure is a method for producing soluble dietary fiber as described in the embodiments above. This method comprises providing an aqueous solution of a soluble dietary fiber feedstock (i.e., any soluble dietary fiber as described above) and drying the aqueous solution to provide soluble dietary fiber in particulate form. The inventors have particularly determined that even when the glass transition temperature of the soluble dietary fiber is relatively low, spray drying (e.g., using steam-assisted spraying) can be used to provide particulate soluble dietary fiber having a desirable particle size and particle size distribution.

[0064] Spray drying can be carried out using conventional equipment. For example, small-scale spray drying can be carried out using laboratory-scale spray dryers, such as those available from Buti (Buti, CH). Large-scale equipment includes, for example, industrial-scale dryers of various designs configured for single or multi-stage drying, as well as the Anhydro PSD55 spray drying unit with rotary atomizer and Niro MOBILE MINOR®, and the Model MM-I spray dryer. In one example, the FILTERMAT® spray dryer may be adapted for use in the processes described herein. However, those skilled in the art will understand that there are many industrial-scale spray drying systems that can be adapted to provide spray-dried materials as described herein. Atomization systems and methods are also well known in the art. Based on the disclosure herein, those skilled in the art will select suitable systems and process conditions for providing spray-dried materials having the desired particle size and particle size distribution as described herein.

[0065] For example, in one embodiment described separately herein, the concentration of dissolved solids in the aqueous solution is in the range of 10% to 80%. For example, in various embodiments of the process described separately herein, the concentration of dissolved solids in the aqueous solution is in the range of 25% to 75%, or 30% to 75%, or 25% to 65%, or 30% to 65%, or 50% to 80%, or 50% to 70%. The inventors have determined that such concentrations may be particularly useful for spray drying of soluble dietary fiber. The inventors note that steam-assisted spraying may be particularly useful for feeds with higher concentrations of dissolved solids, as described below.

[0066] The spray drying temperature should preferably be carefully controlled. Those skilled in the art will understand that specific spray drying temperatures depend on the system and process design. For example, in one embodiment described separately herein, spray drying is performed at an outlet temperature in the range of 60–130°C, e.g., 60–100°C, or 65–100°C, or 75–110°C, or 75–115°C, or 80–120°C, or 85–130°C. In one embodiment described separately herein, spray drying is performed at an inlet temperature in the range of 125–250°C, e.g., 125–185°C, or 125–160°C, or 130–150°C, or 150–250°C, or 150–225°C, or 150–200°C, or 175–250°C, or 175–225°C, or 200–250°C. Higher temperatures may help to provide drier particulate material. In one embodiment, when particles are drying in flight, it may be desirable to bring them into contact with a colder, drier gas (e.g., dehumidified air) to lower their temperature below the glass transition temperature, which may help avoid stickiness and aggregation.

[0067] Those skilled in the art will adapt, based on the disclosure herein, methodologies of otherwise conventional spray drying systems to the spray drying of soluble dietary fiber described herein. For example, two-fluid nozzles, single-fluid nozzles, rotary sprayers, and steam-assisted spraying techniques can be adapted to the methods and materials described herein. The inventors have determined several relevant considerations for spray drying soluble dietary fiber. For example, the outlet temperature is one important consideration. It may be desirable to use a relatively high outlet temperature to maximize the rapid drying of the particles. Of course, this means that the dried particles will be hotter for a longer time, so in some cases it may be desirable to cool the dried particles in flight (e.g., with a dry gas such as dehumidified air) to prevent stickiness when in contact with process equipment and aggregation when in contact with other particles. The outlet temperature can be adjusted by various parameters including the inlet temperature, feed solids, airflow, feed rate, and flow rate. The concentration of solids in the sprayed solution is also important. It is desirable to dry with a sufficiently high solids concentration so that the water can evaporate at a reasonable temperature and residence time. If there is too much water in the solution, the sprayed particles may not dry fast enough and may become sticky when they come into contact with process equipment or other particles. If there is too little water in the solution, the fluidity of the sprayed solution may be undesirably low (although this can be improved with steam-assisted spraying). Furthermore, the solid content concentration also affects the particle size, with lower solid content concentrations resulting in smaller particle sizes. The particle size of the droplets, and therefore the particle size of the dried particles, can be modified by changing the nozzle configuration and the type of dryer. Those skilled in the art will select the nozzle size, as well as other parameters, based on the special equipment and methodology used. Those skilled in the art can balance these considerations, along with other conventional considerations in spray drying technology, to deliver the desired product.

[0068] A solution of soluble dietary fiber can be sprayed in the spray drying process of this disclosure using a conventional spray drying nozzle (e.g., a high-pressure nozzle). However, the inventors also note that steam-assisted spraying may be advantageously used in the spray drying technique for providing particulate soluble dietary fiber as described herein. In steam-assisted spraying, the material to be sprayed is mixed with steam in the nozzle to provide very finely sprayed droplets, which, after drying of the sprayed droplets, preferably provide primary particles with a small particle size and a narrow particle size distribution. Particles produced by steam-assisted spraying may have a favorable degree of sphericity by avoiding air inclusion and slowing drying during droplet formation. Steam-assisted spraying may be advantageous in that it allows the use of relatively high solid content feeders while still providing the desired particle size and distribution. Conventional systems can be adapted to provide small particle size and a narrow size distribution, for example, by adapting the lance and the hot air inlet throat, for example, by increasing the lance to allow steam to be supplied to the nozzle. The technologies described in International Patent Application Publications 2005 / 079595, 03 / 090893, and 01 / 45858 (each of which is incorporated herein in whole by reference) may be adapted to provide particulate soluble dietary fiber as described herein.

[0069] Particles produced by steam-assisted atomization can aggregate into secondary particles, but in many cases, it is desirable for those skilled in the art to manipulate the process to avoid substantial aggregation.

[0070] As described herein, spray drying is advantageous for producing particulate soluble dietary fiber; however, the inventors note that other methods may be used. For example, many grinding methods are not suitable for grinding the soluble dietary fiber described herein to a desired small size; however, the inventors note that suitable grinding methods include, for example, air classification, jet grinding (e.g., fluidized bed jet grinding), and ball grinding. Those skilled in the art will adapt these techniques, for example, by using low temperatures, to provide the particulate soluble dietary fiber described herein.

[0071] Accordingly, another aspect of the present disclosure is a method for producing particulate soluble dietary fiber as described herein. This method comprises providing a solid soluble dietary fiber feedstock and processing the soluble dietary fiber feedstock using a technique selected from air classification and milling, jet milling (e.g., fluidized bed jet milling), ball milling, and spherical micronization to provide particulate soluble dietary fiber.

[0072] Solid-soluble dietary fiber may be produced by evaporating liquid-soluble dietary fiber (for example, to any desired moisture level as described herein) and then cooling it to provide a high-solids material, for example, in the form of glass. A cooling belt (e.g., water-cooled or air-cooled) may be advantageously used. By the grinding and micronization techniques referenced above, bulk solids material can be converted into particulate material with a desired particle size distribution and moisture level, as separately described herein.

[0073] Those skilled in the art will understand that other methods for forming substantially spherical particles on a micron scale, such as those used in the pharmaceutical industry, may also be employed.

[0074] Another aspect of this disclosure is soluble dietary fiber produced by the method described herein.

[0075] Another aspect of the present disclosure is a method for producing food. This method includes providing soluble dietary fiber and combining the soluble dietary fiber with one or more other food components. Another aspect of the present disclosure is food produced by such a method.

[0076] Another aspect of this disclosure is a food containing soluble dietary fiber as described herein. Such a food can be produced by the method described herein.

[0077] In some embodiments described elsewhere herein, soluble dietary fiber is placed in a food phase having 3.5% by weight or less of water, for example, 3.0% by weight or less of water, or 2.5% by weight or less of water. For example, in one such embodiment, soluble dietary fiber is placed in a food phase having 2% by weight or less of water, for example, 1.5% by weight or less of water. In particular, soluble dietary fiber tends not to dissolve or aggregate when placed in a food phase with relatively low moisture content. Therefore, the small particle size and narrow particle size distribution described herein can provide a low degree of perceived grittiness and excellent mouthfeel while satisfying other desired functions (e.g., sugar substitution, provision of a desirable texture).

[0078] Similarly, in one embodiment described elsewhere in this specification, the soluble dietary fiber is placed in a food having 3.5% by weight or less of water, for example, 3.0% by weight or less of water, or 2.5% by weight or less of water. For example, in one such embodiment, the soluble dietary fiber is placed in a food having 2% by weight or less of water, for example, 1.5% by weight or less of water.

[0079] In some embodiments of the methods and foods described herein, soluble dietary fiber is not dissolved in the food. For example, the fiber may be dispersed in the lipid phase of the food matrix. Examples of foods containing a lipid phase include chocolate, confectionery coatings, and cream fillings. Here again, the small particle size and narrow particle size distribution described herein may provide a low degree of perceived grittiness and excellent mouthfeel while satisfying other desired functions (e.g., sugar substitution, provision of a desirable texture).

[0080] In one embodiment (for example, when d90 is 30 microns or less), soluble dietary fiber is incorporated into food without substantial particle size reduction. However, in other embodiments (for example, when d90 is greater than 30 microns), soluble dietary fiber is incorporated into food with substantial particle size reduction. In such embodiments, relatively less particle size reduction may be required than when using conventional larger particle size materials. For example, as described above, when used in chocolate compositions, relatively less purification may be required than when using larger particle size materials, which can result in relatively less heating and relatively less damage to other components.

[0081] In one embodiment described elsewhere herein, the food comprises a confectionery composition, such as a chocolate composition, in which soluble dietary fiber is arranged. In one such embodiment, a method for producing such a food comprises combining soluble dietary fiber (e.g., in an amount of 1 to 75% by weight) with a chocolate component comprising sweeteners (e.g., one or more sugars and non-sugar sweeteners as described above), cocoa liquor, cocoa butter, and, where applicable, milk components; purifying the combination by grinding; and conching the purified combination therefrom by mixing and heating. Emulsifiers, additional cocoa butter, and flavorings may be incorporated as needed. A wide variety of chocolate compositions may be provided, for example, milk chocolate, bittersweet chocolate, dark chocolate, white chocolate, and flavored chocolate. Such products may contain, for example, a certain amount of other vegetable fats (such as so-called cocoa butter substitutes and cocoa butter substitutes in the form of substitutes). For example, European Union regulations permit up to 5%.

[0082] In another embodiment, the food includes confectionery coatings used with or without cocoa powder or cocoa liquor, and with or without flavorings and / or emulsifiers, confectionery compositions, e.g., sweeteners, cocoa butter or cocoa butter equivalents, cocoa butter substitutes or alternatives, or other vegetable fats, in any combination thereof with soluble dietary fiber in a concentration of 1 to 75% by weight. When used without cocoa powder or cocoa liquor, such coatings may include other flavors (e.g., yogurt, strawberry, vanilla, white chocolate, mint, peanut butter, etc.), and emulsifiers may be used to provide the desired concentration. Thus, the confectionery coatings of the present disclosure may be based on a mixture of fiber, fat, flavorings, and emulsifiers. Hereinafter, a wide variety of confectionery coatings can be provided, for example, chocolate flavor or other flavors.

[0083] In one embodiment, the food comprises a chocolate filling containing soluble dietary fiber as described herein. The chocolate filling may be placed, for example, inside a chocolate shell, or in other examples, inside a baked good such as a cookie, pastry, or cake.

[0084] Another type of food in which the soluble dietary fiber described herein can be used is fatty spreads, such as nut spreads. Examples include very sweet spreads, such as sweetened hazelnut spread (e.g., NUTELLA), milk-based spreads, chocolate-based spreads, and nut-based spreads such as peanut butter, almond butter, and cashew butter. When preparing such spreads, the solid components may be refined after being mixed with fat, and the resulting mixture may be conched or blended to control the texture parameters. The use of the soluble dietary fiber described herein may provide a beneficial mouthfeel, particularly in nut-based spreads, especially when sugars are replaced with high-intensity sweeteners and soluble dietary fiber.

[0085] In some embodiments described elsewhere herein, the food is a confectionery composition (e.g., a chocolate and / or confectionery coating composition and / or cream filling composition used for the purpose of coating (enrobing) or adding a filling such as a chocolate inclusion or adding protection from moisture migration), or a candy, bar (e.g., an energy bar, a snack bar, a breakfast bar, a protein bar), a frozen dessert, or a baked good containing such a chocolate or confectionery coating (e.g., a chocolate nut cluster).

[0086] Other suitable foods include, but are not limited to, chewing gum (including glycated gum, sugar-free gum, functional gum, and bubble gum), center-fill confectionery, medicinal confectionery, lozenges, tablets, lozenges, mints, standard mints, power mints, chewing candies, hard candies, boiled candies, breath and other oral care films or strips, candy canes, lollipops, gummies, jellies, wine gum, fudge, caramel, hard and soft sugar-coated foods, toffee, licorice, gelatin candies, gummy drops, jelly beans, nougat, and fondant.

[0087] The inventors have noted that the small particle size of the soluble dietary fiber described herein is conveniently soluble in water, at least in part due to its small particle size. Therefore, in certain embodiments described herein, the soluble dietary fiber is dispersed (e.g., dissolved) in the aqueous phase of a food. The aqueous phase may have, for example, at least 10% water, at least 20% water, at least 30% water, or at least 50% water. For example, in certain embodiments, the aqueous phase may contain 10-99.8% water, or 20-99.8% water, or 30-99.8% water, or 40-99.8% water. Of course, the soluble dietary fiber described herein can be provided in foods with a wide variety of water content. Examples of such foods include meal replacements, batters, soups, gravies, and sauces, as well as beverages (i.e., which may have a single aqueous phase). Therefore, certain embodiments of this disclosure relate to providing soluble dietary fiber having the particle size described herein, and a method for providing such foods, comprising dissolving it in an aqueous medium. The soluble dietary fiber of this disclosure can be advantageously used in a variety of dry mixes, such as dry mixes for beverages, as well as meal replacements, batters, puddings, soups, gravies, and sauces. Special dry mixes include beverages such as fruit drinks, protein drinks, meal replacements, milk such as infant formula or growing-up milk, milk modifiers, and powders for batters, puddings, soups, gravies, and sauces. Small particle size can aid in dispersion, dissolution of the fiber in the aqueous phase, and homogenization of downstream and / or upstream mixing. A variety of foods having an aqueous phase are further described below. The soluble dietary fiber described herein is useful in methods for producing such foods and dry mixes therefor.

[0088] Those skilled in the art will understand that the soluble dietary fiber described herein can be used in a wide variety of other foods. These foods may include, for example, meat products, bread, cakes, cookies, crackers, extruded snacks, soups, frozen desserts, fried foods, pasta products, potato products, rice products, corn products, wheat products, dairy products, yogurt, confectionery, hard candy, nutrition bars, breakfast cereals, or beverages.

[0089] Embodiments of foods described separately herein are selected from meat substitutes, baked goods, breakfast cereals, anhydrous coatings (e.g., ice cream compound coatings, chocolate), dairy products, confectionery, jams and jellies, beverages, fillings, extruded and sheet snacks, gelatin desserts, snack bars, cheeses and cheese sauces, edible and water-soluble films, soups, syrups, sauces, dressings, creamers, icings, frostings, glazes, pet food, tortillas, meats and fish, dried fruits, infant food, and batters and breads. The soluble dietary fiber described herein may be present in foods for one or more purposes, such as a substitute or supplement to conventional carbohydrates, for example, a complete or partial substitute for sweetener solids, a filler to substitute for other solids in a composition, or as a source of dietary fiber. Specific examples of foods in which the soluble dietary fiber described herein may be used include processed foods such as meat substitutes, bread, cakes, cookies, crackers, extruded snacks, soups, frozen desserts, fried foods, pasta products, potato products, rice products, corn products, wheat products, dairy products, yogurt, confectionery, hard candy, nutrition bars, breakfast cereals, and beverages. Foods containing the soluble dietary fiber described herein may have a lower calorie content, lower glycemic response, lower glycemic index, and lower glycemic load than similar foods using conventional carbohydrates such as corn syrup. Similarly, foods containing the soluble dietary fiber described herein may have a higher fiber content compared to similar foods using conventional carbohydrates such as corn syrup.

[0090] The soluble dietary fibers described herein can be added to foods as a source of soluble fiber. They can increase the fiber content of foods without adversely affecting flavor, mouthfeel, or texture.

[0091] The functionality of the soluble dietary fibers described herein may be similar to that of corn syrup and sugar, making them suitable for the complete or partial substitution of various nutritional sweeteners in foods. For example, the soluble dietary fibers described herein can be used to completely or partially substitute for sucrose, high-fructose corn syrup (HFCS), fructose, dextrose, regular corn syrup, corn syrup solids, or other syrups such as tapioca syrup, oat syrup, rice syrup, or pea syrup in foods. The soluble dietary fibers described herein can also act as a partial or complete substitution for sugar alcohol sweeteners. At high levels of sweetener solid substitution, the sweetness of the food may decrease while the sugar and calorie content is reduced, although the mouthfeel and flavor release may remain substantially the same. The soluble dietary fibers described herein can also be used as bulking agents, substituting for fat, flour, or other ingredients in food formulations. Alternatively, the soluble dietary fiber described herein may be used in combination with sweeteners such as sucrose, HFCS, or fructose in foods, resulting in no change to the overall sweetness of the food. As another example, the soluble dietary fiber described herein may be used in combination with sucralose or other high-intensity sweeteners in foods, thereby allowing for the substitution of sweeteners without altering the sweetness or mouthfeel of the food.

[0092] The soluble dietary fibers described herein may be used in combination with resistant starch, polydextrose, or other fiber sources in foods to increase the fiber content of the food, enhance the physiological benefits of consuming the product, reduce the calorie content, and / or enhance the nutritional profile of the product.

[0093] The soluble dietary fibers described herein may be used in foods in optional combination with fillers such as sugar alcohols or maltodextrin to reduce calorie content and / or enhance the nutritional profile of the product. The soluble dietary fibers described herein may also be used as partial replacements for fats or oils in foods.

[0094] The soluble dietary fibers described herein may be used in food as softeners or quality improvers to enhance crispness or snapiness, improve visual appeal, and / or improve rheology (e.g., of dough, batter, or other food compositions). The soluble dietary fibers described herein may also be used in food as humectants to increase the shelf life of products and / or create a softer, moister texture. They may also be used in food to reduce water activity or to fix and control water. Additional uses of the oligomeric compositions described herein include replacing beaten eggs and / or enhancing the surface gloss of food, altering the gelatinization temperature of wheat starch, modifying the texture of product, and enhancing browning of product. The soluble dietary fibers used herein may also be used to replace fat in food at least partially.

[0095] In at least some embodiments of the present invention, the soluble dietary fibers described herein have one or more of the following advantages: high solubility that facilitates incorporation into food compositions such as batters and doughs, stability at high temperatures and / or acidic pH (some other soluble fibers, such as inulin, are not as stable), lower sweetness, a clean flavor, and a clear color. The properties of the soluble dietary fibers described herein may allow the food in which they are used to have a clean label.

[0096] The soluble dietary fiber described herein can be used in various types of foods. One type of food in which the soluble dietary fiber described herein can be particularly useful is bakery products (i.e., baked foods) such as cakes, brownies, cookies, cookie crisps, muffins, bread, and sweet doughs. Conventional bakery products can be relatively high in sugar and total carbohydrates. The use of the soluble dietary fiber described herein as an ingredient in bakery products can help reduce sugar and carbohydrate levels, as well as decrease total calories, while increasing the fiber content of the bakery products.

[0097] Bakery products fall into two main categories: yeast-leavened and chemically fermented. In yeast-leavened products such as donuts, sweet doughs, and bread, soluble dietary fiber as described herein can be used instead of sugar; however, small amounts of sugar may still be desirable for yeast fermentation substrate or for crust browning. Solid soluble dietary fiber as described herein can be added together with other dry ingredients, similar to nutrient-rich dry sweeteners, and will not require special handling. Soluble dietary fiber as described herein can be added together with other liquids as a direct substitute for syrup or liquid sweeteners. The dough will then be processed under conditions commonly used in the baking industry, including mixing, fermentation, dividing, loafing or shaping into a certain form or extrusion, trial baking, and baking or frying. The product may be baked or fried using the same conditions as 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; other temperatures and times may also be used. High-intensity sweeteners can be added to the dough as needed to achieve the optimal sweetness and flavor profile.

[0098] Chemically fermented products typically contain more sugar and may contain higher levels of the soluble dietary fiber described herein. Finished cookies may contain 30% sugar, which can be completely or partially replaced with the soluble dietary fiber described herein. The pH of these products may be, for example, 4 to 9.5. The moisture content may be, for example, between 2 and 40%.

[0099] The soluble dietary fiber described herein may be immediately incorporated and added to the fat at the start of mixing during the creaming process, or in any manner similar to the syrup or dried sweetener used as a substitute. After mixing, the product will be formed, for example, by sheeting, rotary cutting, wire cutting, or through another molding process. The product will then be baked under typical baking conditions, for example, at 200-450°F.

[0100] The soluble dietary fibers described herein may also be used to adhere particles to baked goods and / or to form films or coatings that enhance the appearance of baked goods, as they form amorphous sugar glass. The solid soluble dietary fibers described herein, like other amorphous sugars, form glass when heated and then cooled to a temperature below their glass transition temperature.

[0101] Another type of food in which the soluble dietary fiber described herein can be used is breakfast cereal. For example, the soluble dietary fiber described herein can be used to replace all or part of the sugar in extruded cereal pieces and / or the outer coating of those pieces. The coating is typically 30-60% of the total weight of the finished cereal pieces. The soluble dietary fiber described herein can be applied, for example, by spraying or by dripping. The formulation for the coating may be as simple as a 75% solution of the soluble dietary fiber described herein. The soluble dietary fiber described herein can also be combined with sugar or other sweeteners or polyols in various proportions. The excess moisture can then be evaporated in an oven over low heat. In extruded pieces, the solid soluble dietary fiber described herein can be added directly with the dry ingredients, or the syrup-like soluble dietary fiber described herein can be metered and fed into the extruder with or separately from water. After adding a small amount of water to the extruder, it can be passed through various zones in the range of 100°F to 300°F. Other fiber sources, such as resistant starch, may be used in the extruded fragments as desired. Using the soluble dietary fibers described herein will create a different texture from other fiber sources. Using them alone or in combination with other fibers can alter the texture and create product diversity.

[0102] Another type of food in which the soluble dietary fiber described herein can be used is dairy products or dairy substitutes. Examples of dairy products and dairy substitutes that can be used include yogurt, yogurt drinks, milk drinks, plant-based milk substitutes such as flavored milk, nut-based milk substitutes and oat-based milk substitutes, smoothies, ice cream, shakes, cottage cheese, cottage cheese dressing, and dairy desserts such as quark and whipped mousse-type products. This includes dairy products intended for direct consumption (e.g., packaged smoothies) and dairy products intended for blending with other ingredients (e.g., blended smoothies). It can be used in pasteurized dairy products, such as those pasteurized at temperatures of 160°F to 285°F. Complete replacement of sugars in dairy products is possible (this would amount to up to 24% of the total blend). The soluble dietary fiber described herein is generally stable at acidic pH values ​​(the pH range of dairy drinks is typically 2 to 8). The soluble fibers described herein may also be useful in fruit preparations (e.g., sauces or toppings) accompanying dairy products such as yogurt or yogurt substitutes.

[0103] Another type of food in which the soluble dietary fiber described herein can be used is confectionery. Examples of confectionery in which it can be used include hard candies, fondants, nougat and marshmallows, gelatin jelly candies or gummies, jellies, wine gum, chocolates, confectionery coatings, licorice, chewing gum, caramels and toffees, chews, mints, tablet candies, hard and soft sugar-coated products, and fruit snacks. In fruit snacks, the soluble dietary fiber described herein can be used in combination with fruit juice. The fruit juice provides most of the sweetness, and the soluble dietary fiber described herein will reduce the total sugar content and add fiber. The syrup can be added to the initial candy slurry and heated until the final solids content is reached. The slurry can be heated to 200 to 305°F to achieve the final solids content. Acid can be added before or after heating to bring the final pH to 2 to 7. The soluble edible fibers described herein may be used as a substitute for 0-100% of the sugars present and 1-100% of corn syrup or other sweeteners (e.g., tapioca syrup, oat syrup, rice syrup, pea syrup, sugar alcohols).

[0104] Another type of food in which the soluble dietary fiber described herein can be used is jam and jelly. Jam and jelly are made from fruit. Jam contains fruit pieces, and jelly is made from fruit juice. The soluble dietary fiber described herein can be used in place of sugar or other sweeteners (e.g., sugar alcohol or syrups such as corn syrup, tapioca syrup, oat syrup, rice syrup, pea syrup) as follows: Weigh the fruit and juice into a tank. Premix the sugar, resistant corn syrup, and pectin. Add the dry composition to the liquid and cook at a temperature of 214-220°F. Hot fill into jars and heat sterilize for 5-30 minutes.

[0105] Another type of food in which the soluble dietary fiber described herein can be used is beverages. Examples of beverages in which it can be used include carbonated drinks, fruit juices and other fruit beverages, concentrated juice mixes (e.g., margarita mixes), plain water, ready-to-drink beverages, meal replacements, protein drinks, infant formula and growing-up milk. As described above, the soluble dietary fiber described herein is useful in dry mixes of beverages. The use of the soluble dietary fiber described herein can often overcome the clarity problems that occur when other types of fiber are added to beverages. Complete replacement of sugars is possible (e.g., up to 12% of the total formulation). Due to the stability of the soluble dietary fiber described herein at acidic pH, it can be used in beverages where the pH is in the range of 2 to 7, for example. The soluble dietary fiber described herein can be used in chilled beverages and pasteurized beverages. As described above with respect to dry mixes, the small particle size can help with dispersion, dissolution of the fiber in the aqueous phase, and homogenization of downstream and / or upstream beverages and the components used therein.

[0106] Another type of food in which the soluble dietary fiber described herein can be used is high-solids fillers. Examples of high-solids fillers in which it can be used include fillers in snack bars, toaster pastries, donuts, and cookies. High-solids fillers may be, for example, acid / fruit fillers or savory fillers. They may be added to products that will be consumed as is, or to products that will be further processed by food processors (additional baking) or consumers (baking a stable filler). In some embodiments, high-solids fillers will have a solids concentration between 67 and 90%. The solids may be completely replaced by the soluble dietary fiber described herein, or used as a partial replacement for other sweetener solids present (e.g., replacing 5 to 100% of the current solids). Typically, fruit fillers have a pH of 2 to 6, while savory fillers have a pH of 4 to 8. Fillers may be prepared at low temperatures or heated to a maximum of 250°F to evaporate to the desired final solids content.

[0107] Another type of food in which the soluble dietary fiber described herein can be used is extruded and sheet snacks. Examples of extruded and sheet snacks in which it can be used include puff snacks, crackers, tortilla chips, and corn chips. In the preparation of extruded pieces, the soluble dietary fiber described herein (e.g., in solid form) will be added directly with the dry product. After a small amount of water is added to the extruder, it will pass through various zones ranging from 100°F to 300°F. The soluble dietary fiber described herein may be added at a level of 0-50% of the dry product mixture. The soluble dietary fiber described herein in liquid form may also be added to one of the liquid ports along the extruder. After coming out with a low moisture content (5%), the product will be baked to remove excess moisture, or fried to remove moisture at a slightly higher moisture content (10%) to finish cooking the product. Baking may be done at temperatures up to 500°F for 20 minutes. More typically, this would involve baking at 350°F for 10 minutes. Frying would typically involve 2-5 minutes at 350°F. In sheet-like snacks, the solids of indigestible corn syrup can be used as a partial substitution for other dry ingredients (e.g., flour). This can range from 0-50% of the dry weight. The product is dry-mixed, and then water is added to form a cohesive dough. The pH of the product mix can be 5-8. The dough is then sheeted, cut, and then baked or fried. Baking can be 20 minutes at temperatures up to 500°F. Frying would typically involve 2-5 minutes at 350°F. Another potential benefit of using the soluble dietary fiber described herein is that when added as an internal ingredient or external coating, it reduces the fat content of the fried snack by 15%.

[0108] Another type of food that can use the soluble dietary fiber described herein is gelatin dessert. The ingredients for gelatin dessert are often sold as a dry mix with gelatin as a gelling agent. Sugar solids can be partially or completely replaced by the solid soluble dietary fiber described herein in the dry mix. The dry mix can then be mixed with water, heated to 212°F to dissolve the gelatin, and then water and / or fruit can be added to complete the gelatin dessert. The gelatin is then cooled to solidify. Gelatin can also be sold in storage-stable packs. In that case, the stabilizer is usually carrageenan-based. As mentioned above, the soluble dietary fiber described herein can replace up to 100% of other sweetener solids. After the dry material is mixed with liquid, it is sterilized, placed in cups, and cooled to solidify. The cups usually have foil lids.

[0109] Another type of food in which the soluble dietary fiber described herein can be used is cheese, cheese sauce, and other cheese products, as well as dairy substitute versions thereof. Examples of cheese, cheese sauce, and other cheese products, as well as dairy substitutes in which it can be used include low milk solids cheese, low fat cheese, and low calorie cheese. In block cheese, it can help improve melting properties or reduce the effect of melting limitations added by other ingredients such as starch. In cheese sauce, it can also be used to substitute for fat, milk solids, or other typical bulking agents, for example, as a filler.

[0110] Another type of food in which the soluble dietary fiber described herein can be used is edible and / or water-soluble films. Examples of films in which it can be used include films used to enclose various dry mixes of food and beverages intended to dissolve in water, or films used to deliver color or flavor, such as spice films that are added to food while it is still hot after cooking. Other film applications include, but are not limited to, fruit and vegetable peels and other flexible films.

[0111] Other types of foods in which the soluble dietary fiber described herein can be used are soups, syrups, sauces, and dressings. A typical dressing may have a pH in the range of 2 to 7 and be 0 to 50% oil. It can be processed cold or heat-treated. After mixing, a stabilizer is added. The soluble dietary fiber described herein can be readily added in liquid or dry form along with other ingredients as needed. To activate the stabilizer, the dressing composition may need to be heated. Typical heating conditions would be 170 to 200°F for 1 to 30 minutes. After cooling, oil is added to create a pre-emulsification. The product is then emulsified using a homogenizer, colloid mill, or other high-shear treatment.

[0112] The sauce may contain 0-10% oil and 10-50% total solids, and its pH may be 2-8. The sauce may be cold-processed or heat-treated. The ingredients are heat-treated after mixing. The soluble dietary fiber described herein may be readily added in liquid or dry form along with other ingredients as needed. Typical heating would be 170-200°F for 1-30 minutes.

[0113] Soups typically have a solid content of 20–50% and a more neutral pH range (4–8). They may be dry mixes to which the solid soluble dietary fiber described herein may be added, or liquid soups that are canned and then heat-sterilized. In soups, the soluble dietary fiber described herein may be used up to 50% solid content, but a more typical use would be to deliver 5g of fiber per serving.

[0114] The syrup may incorporate the soluble dietary fiber described herein as a replacement for up to 100% of the sugar solids. Typically, this would be 12–20% of the soluble dietary fiber according to current standards. The soluble dietary fiber described herein, after being added with water, can be sterilized and heat-filled to produce a safe and storable product (typically sterilized at 185°F for 1 minute).

[0115] Another type of food in which the soluble dietary fiber described herein may be used is coffee creamer. Examples of coffee creamers in which it may be used include both liquid and dry creamers. Dry-blended coffee creamers may be blended with commercially available creamer powders of the following fat types: soy, coconut, palm, sunflower, or rapeseed oil, or milk fat. These fats may be unhydrogenated or hydrogenated. The solid soluble dietary fiber described herein may be added together with, optionally, fructooligosaccharides, polydextrose, inulin, maltodextrin, indigestible starch, sucrose, and / or conventional corn syrup solids as fiber sources. The compositions may also contain high-intensity sweeteners such as sucralose, acesulfame potassium, aspartame, allulose, monk fruit sweetener, stevioside, or combinations thereof. These materials may be dry-blended to produce the desired composition.

[0116] Spray-dried creamer powder is a combination of fats, proteins and carbohydrates, emulsifiers, emulsifying salts, sweeteners, and anticaking agents. The fat source may be one or more of soy, coconut, palm, sunflower, or rapeseed oil, or milk fat. The protein may be sodium caseinate or calcium caseinate, milk protein, whey protein, wheat protein, or soy protein. The carbohydrate may be the soluble dietary fiber described herein, alone, or in combination with fructooligosaccharides, polydextrose, inulin, indigestible starch, maltodextrin, sucrose, or corn syrup. The emulsifier may be monoglycerides and diglycerides, acetylated monoglycerides and diglycerides, 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 anti-caking agents include sodium aluminosilicate or silica dioxide. The products are combined in a slurry, optionally homogenized, and spray-dried in either granular or aggregated form.

[0117] Liquid coffee creamer is a simple homogenized and pasteurized emulsion of fat (either milk fat or hydrogenated vegetable oil), some milk solids or casein, corn syrup, and vanilla or other flavorings, as well as a stabilized blend. The product is typically pasteurized via HTST (High Temperature Short Time) at 185°F for 30 seconds or via UHT (Ultra High Temperature) at 285°F for 4 seconds, and homogenized in a two-stage homogenizer in a first stage of 500-3000 psi and a second stage of 200-1000 psi. Coffee creamer is usually stabilized so as not to break down when added to coffee.

[0118] Other types of foods in which the soluble dietary fiber described herein may be used are food coatings such as icings, frostings, and glazes. In icings and frostings, the soluble dietary fiber described herein may be used as a substitute (completely or partially) for sweeteners to reduce the calorie content and increase the fiber content. Glazes are typically about 70-90% sugar, with the remainder being mostly water, and the soluble dietary fiber described herein may be used to completely or partially replace the sugar. Frostings typically contain a combination of liquid / solid fats of about 2-40%, sweetener solids of about 20-75%, colorings, flavorings, and water. The soluble dietary fiber described herein may be used to replace all or part of the sweetener solids, or as a bulking agent in low-fat systems.

[0119] Another type of food in which the soluble dietary fiber described herein may be used may be pet food, such as dry or wet dog food. Pet food is manufactured in various ways, including by extrusion, molding, and as a gravy. The soluble dietary fiber described herein may be used in each of these types at levels ranging from 0 to 50%.

[0120] Another type of food in which the soluble dietary fiber described herein can be used may be tortillas, which typically contain wheat flour and / or cornmeal, fat, water, salt, and fumaric acid. The soluble dietary fiber described herein may be used to replace wheat flour or fat. After the ingredients are mixed, they are made into sheets or cut out and cooked. This addition may be used to add fiber or to extend shelf life.

[0121] Other types of foods in which the soluble dietary fiber described herein can be used are fish and meat. Since conventional corn syrup is already used in certain types of meat, the soluble dietary fiber described herein can be used as a partial or complete substitute. For example, the soluble dietary fiber described herein can be added to brine before it is vacuum-sprayed or injected into meat. It can be added together with salt and phosphates, and optionally with water-binding components such as starch, carrageenan, or soy protein. This is used to add fiber, and a typical level that meets the standards for an excellent fiber source would be 5g / serving.

[0122] Another type of food that can use the soluble dietary fiber described herein is meat substitutes or meat analogues. Meat substitutes and meat analogues are foods used as meat alternatives and contain plant-based ingredients. Meat substitutes and meat analogues may be formed without the use of animal-based ingredients, or instead may be produced by combining animal-based ingredients with plant-based ingredients (e.g., proteins, fiber, and / or fats). Examples include textured plant proteins, tempeh, seitan, and pea protein foods, as well as types of animal meat analogues produced by Impossible Foods and Beyond Meat. The soluble dietary fiber described above may be introduced as a modifier for flavor, texture, and / or nutrition. For example, soluble dietary fiber may be added to textured protein products used as ingredients in meat analogues, added to lumps extruded to create textured proteins, or added after the lumps have been extruded. Soluble dietary fiber may be added to meat analogues with or without structured protein, before or after extruding the mass of meat analogues, or before or after blending or mixing the components in the composition, or before or after processing. Such soluble dietary fiber may be uniformly dispersed throughout the product, or concentrated in specific aspects of the product, such as those intended to mimic animal components like muscle, cartilage, connective tissue, and / or adipose tissue.

[0123] Another type of food in which the soluble dietary fiber described herein can be used is dried fruit (soaked fruit). Many types of dried fruit are only stable and palatable when soaked in sugar. The soluble dietary fiber described herein can replace all or part of the sugar. For example, the soluble dietary fiber described herein can be added to the brine used to soak the fruit before drying. Stabilizers such as sulfates may also be used in this brine.

[0124] Another type of food in which the soluble dietary fiber described herein can be used is infant food. The soluble dietary fiber described herein can be used as a substitute or supplement to one or more conventional ingredients for such foods. Due to its mild flavor and clear color, it can be added to various weaning foods to reduce sugar and increase fiber content. Similarly, the soluble dietary fiber described herein is useful in combination with infant formula and growing-up milk, for example, milk and / or protein sources such as soy protein, rice protein, pea protein, or other plant-based proteins.

[0125] Another type of food in which the soluble dietary fiber described herein can be used is batter and breadcrumbs, such as meat batter and breadcrumbs. This can be done by replacing all or part of the dry components of the batter and / or breadcrumbs (e.g., wheat flour-type components) with the soluble dietary fiber described herein, or by using it in combination with an addition to the meat muscle or the fried food itself. It can be used as a bulking agent, for the addition of fiber, or to reduce fat in fried foods.

[0126] The foods disclosed herein may be used to help control blood glucose levels in mammals, such as humans, who suffer from diabetes. When the foods are consumed by mammals, the soluble dietary fiber described herein in the foods may make the relative blood glucose response in the bloodstream more gradual (i.e., in contrast to similar foods containing corn syrup), which may be beneficial for diabetic patients. The term "control" in this context should be understood as a relative term; that is, the blood glucose response may be improved compared to what would occur if the same mammal consumed similar foods containing corn syrup, but the blood glucose response may not necessarily be equivalent to what would be observed in mammals without diabetes or mammals that do not eat any foods.

[0127] In one embodiment, the food is a bar (e.g., a snack bar), such as a meal replacement bar, nutrition bar, granola bar, cereal bar, grain bar, protein bar, or nut bar. The soluble dietary fiber described herein may be used in any part of the snack bar, such as a high-solids filler, binding syrup, or particle portion. Complete or partial replacement of sugars in the binding syrup is possible with the soluble dietary fiber described herein. The binding syrup is typically 50–90% solids and is applied in ratios ranging from 10% binding syrup to 90% particles to 70% binding syrup to 30% particles. The binding syrup is produced by heating a solution of sweeteners, fillers, and other binders (such as starch) to 160–230°F (depending on the desired finished solids for the syrup). The binding syrup is then mixed with particles to coat them and provide a coating throughout the matrix. The soluble dietary fiber described herein may also be used in the particles themselves. This can be an extruded fragment, a directly expanded fragment, or a fragment expanded with a gun. It can be used in combination with another grain ingredient, such as cornmeal, rice flour, or other similar ingredients.

[0128] Advantageously, the soluble fibers described herein may be used as a substitute for sugars in food. Thus, in some embodiments described elsewhere herein, the sugars in the food are at least 30%, at least 40%, at least 50%, at least 60%, at least 70%, at least 80%, at least 90%, or at least 95% less than in a food of equivalent perceived sweetness prepared without soluble dietary fiber. Such equivalent perceived sweetness may derive, for example, from the sweetness of the soluble dietary fiber itself and / or from non-sugar sweeteners, such as high-intensity sweeteners described herein.

[0129] Further explanation of the embodiments is provided below.

[0130] Example 1 - Determination of molecular weight by gel permeation chromatography Dissolve 50 mg of the sample in 10 g of the GPC eluent (0.1N NaNO3 aqueous solution, 1 mM NaN3, 0.4% methanol flow marker) while stirring at room temperature. Filter the solution directly into a GPC autosampler vial through a 0.45 μm nylon syringe filter. Inject all samples twice in 50 μL increments. GPC analysis is performed at 70°C using 1.3 mL / min with 1N NaNO3 aqueous solution and 1 mM NaN3 on two Waters Ultrahydrogel 250 Å and 150 Å, 7.8 × 300 mm columns, and a 7.8 × 50 mm guard column. A cubic regression fit is applied to the flow marker-corrected retention time for LogM from a range of narrow standard pullulans in the range of 180–404,000 Da. Results are reported as pullulan equivalent molecular weight.

[0131] Example 2 - Spray drying of soluble dietary fiber Soluble dietary fiber containing less than 2% sugar (i.e., monosaccharides and disaccharides), a first soluble dietary fiber containing 15-20% sugar (A), and a second soluble dietary fiber containing 15-20% sugar (B) were spray-dried using a Buchi B-290 mini sprayer. Commercially available fibers were formed into solutions containing 20-30% dissolved solids. After spray drying, moisture levels were determined by comparing the measured weights before and after baking in a 100°C drying oven at 100 mmHg for 4 hours. Morphology was determined by imaging at ×50, ×200, and ×500 magnification under low vacuum using a JEOL JSM-6010LA analytical scanning electron microscope. Particle size and particle size distribution were determined using a laser diffraction particle size analyzer (Beckman Coulter LS13 320) with a powder module. Key parameters for spray drying are shown in Table 1, and the results of the powder analysis are shown in Table 2. Figures 2A, 2B, and 2C are scanning electron microscope images of Sample 1 at ×50 (2A), ×200 (2B), and ×500 (2C). Figures 3A, 3B, and 3C are scanning electron microscope images of Sample 2 at ×50 (3A), ×200 (3B), and ×500 (3C). Figures 4A, 4B, and 4C are scanning electron microscope images of Sample 3 at ×50 (4A), ×200 (4B), and ×500 (4C). And Figures 5A, 5B, and 5C are scanning electron microscope images of Sample 4 at ×50 (5A), ×200 (5B), and ×500 (5C).

[0132] [Table 1]

[0133] [Table 2]

[0134] Figure 1 is a graph showing the measured particle size distribution for soluble dietary fiber.

[0135] In particular, commercially available soluble dietary fiber was successfully spray-dried, resulting in soluble dietary fiber with small particle size and a narrow particle size distribution. This also applied to products with a low glass transition temperature (e.g., 65-75°C) and a numerical designation of "70". This material has a low moisture content (2.7-4.1% by weight), which is lower than similar particulate commercially available products, making it usable in confectionery processes using conventional conching process conditions. Advantageously, the low moisture content also tends to increase the glass transition temperature of the soluble dietary fiber, allowing them to be subsequently processed, handled, or stored at high temperatures without adverse effects.

[0136] Comparative Example 1 - Grinding of commercially available fibers to reduce particle size The median particle size of commercially available soluble dietary fiber containing 15-20% monosaccharides and disaccharides is 257.7 μm. When this soluble dietary fiber was ground in the laboratory to produce smaller particles, the residence time increased, the process overheated, and the equipment failed. Grinding on a pilot plant scale was achieved using a Fitzhammer mill with 3 and 5 consecutive passes. After 3 passes, the particle size distribution was determined to be d10: 28.4 μm, d50: 162.6 μm, and d90: 371.6 μm. After 5 passes, the particle size distribution was determined to be d10: 19.7 μm, d50: 121.2 μm, and d90: 281.1 μm.

[0137] Example 3 - Spray drying on a pilot scale A second soluble dietary fiber containing 15-20% sugar (B) was spray-dried using a Niro Mobile Minor Model MM-I spray dryer. Commercially available fiber was formed into a solution containing 57% dissolved solids. After spray drying, the moisture level was determined by comparing the measured weight before and after baking in a 100°C drying oven at a vacuum of 100 mmHg for 4 hours. Morphology was determined by imaging at 100x and 500x magnification under low vacuum using a JEOL JSM-6010LA analytical scanning electron microscope. Particle size and particle size distribution were determined using a laser diffraction particle size analyzer (Beckman Coulter LS13320) with a powder module. Key parameters of spray drying are shown in Table 3, and the results of the powder analysis are shown in Table 4. Figures 6A and 6B are scanning electron microscope images of the final dried product at ×100 (6A) and ×200 (6B).

[0138] [Table 3]

[0139] [Table 4]

[0140] Example 4 - Spray drying of soluble dietary fiber Soluble dietary fiber containing 15-20% sugar was spray-dried from an aqueous solution with a dissolved solids content ranging from 50% to 60%. After spray-drying, the moisture level was determined by comparing the measured weight before and after heating in a drying oven at 105°C and 100 mmHg for 4 hours. Morphology was determined by imaging at 200x and 600x magnification under low vacuum using a JEOL JSM-6010LA analytical scanning electron microscope. Particle size and particle size distribution were determined using a laser diffraction particle size analyzer (Beckman Coulter LS13320) equipped with a powder module. The main parameters of spray-drying and the moisture content of the resulting product are shown in Table 5. The results of particle size analysis of the obtained powder components are shown in Table 6. Figures 7A and 7B are scanning electron microscope images of this sample at ×200 (1A) and ×600 (1B), respectively.

[0141] [Table 5]

[0142] [Table 6]

[0143] Example 5 - Spray drying of soluble dietary fiber Soluble dietary fiber containing 15-20% sugar was spray-dried from an aqueous solution with a dissolved solids content ranging from 50% to 60%. After spray-drying, the moisture level was determined by comparing the measured weight before and after heating in a drying oven at 105°C and 100 mmHg for 4 hours. Morphology was determined by imaging at 200x and 600x magnification under low vacuum using a JEOL JSM-6010LA analytical scanning electron microscope. Particle size and particle size distribution were determined using a laser diffraction particle size analyzer (Beckman Coulter LS13320) equipped with a powder module. The main parameters of spray-drying and the moisture content of the resulting product are shown in Table 7. The results of particle size analysis of the obtained powder components are shown in Table 8. Figures 8A and 8B are scanning electron microscope images of this sample at ×200 (2A) and ×600 (2B), respectively.

[0144] [Table 7]

[0145] [Table 8]

[0146] Example 6 - Spray drying of soluble dietary fiber Soluble dietary fiber containing 15-20% sugar was spray-dried. Commercially available fiber was formed into an aqueous solution containing 50-60% dissolved solids. After spray-drying, the moisture level was determined by comparing the measured weight before and after heating in a drying oven at 105°C and 100 mmHg for 4 hours. Morphology was determined by imaging at 200x and 600x magnification under low vacuum using a JEOL JSM-6010LA analytical scanning electron microscope. Particle size and particle size distribution were determined using a laser diffraction particle size analyzer (Beckman Coulter LS13320) equipped with a powder module. The main parameters of spray-drying and the moisture content of the resulting product are shown in Table 9. The results of particle size analysis of the obtained powder components are shown in Table 10. Figures 9A and 9B are scanning electron microscope images of this sample at ×200 (9A) and ×600 (9B), respectively.

[0147] [Table 9]

[0148] [Table 10]

[0149] This disclosure further provides the following enumerated embodiments, which can be combined in any combination and any number that are not logically or technically inconsistent. Embodiment 1: A soluble dietary fiber in particulate form, wherein d10 is 40 μm or less (for example, in the range of 1 μm to 40 μm), d50 is in the range of 5 μm to 110 μm, and d90 is in the range of 20 μm to 200 μm. Embodiment 2: The soluble dietary fiber according to Embodiment 1, wherein d10 is 30 μm or less (for example, in the range of 1 μm to 35 μm), d50 is in the range of 5 μm to 100 μm, and d90 is in the range of 20 μm to 175 μm. Embodiment 3: The soluble dietary fiber according to Embodiment 1, wherein d10 is 30 μm or less (for example, in the range of 1 μm to 30 μm), d50 is in the range of 5 μm to 95 μm, and d90 is in the range of 20 μm to 160 μm. Embodiment 4: The soluble dietary fiber according to Embodiment 1, wherein d10 is 30 μm or less (for example, in the range of 1 μm to 30 μm), d50 is in the range of 5 μm to 80 μm, and d90 is in the range of 20 μm to 180 μm. Embodiment 5: The soluble dietary fiber according to Embodiment 1, wherein d10 is 30 μm or less (for example, in the range of 1 μm to 30 μm), d50 is in the range of 5 μm to 60 μm, and d90 is in the range of 20 μm to 100 μm. Embodiment 6: The soluble dietary fiber according to Embodiment 1, wherein d10 is in the range of 15 μm to 35 μm (e.g., 20 μm to 30 μm), d50 is in the range of 60 μm to 95 μm (e.g., 65 μm to 90 μm), and d90 is in the range of 100 μm to 175 μm (e.g., 125 μm to 160 μm). Embodiment 7: The soluble dietary fiber according to Embodiment 1, wherein d10 is 35 μm or less, for example, 30 μm or less, or 25 μm or less. Embodiment 8: The soluble dietary fiber according to Embodiment 1, wherein d10 is 20 μm or less, for example, 15 μm or less, or 10 μm or less. Embodiment 9: The soluble dietary fiber according to Embodiment 1, wherein d10 is in the range of 1 μm to 35 μm, for example, 1 μm to 30 μm, or 2 μm to 26 μm. Embodiment 10: The soluble dietary fiber according to Embodiment 1, wherein d10 is in the range of 3 μm to 24 μm, for example, 6 μm to 14 μm. Embodiment 11: The soluble dietary fiber according to Embodiment 1, wherein d10 is in the range of 14 μm to 30 μm, or 20 μm to 40 μm. Embodiment 12 d10 is 1μm~20μm, or 1μm~15μm, or 1μm~10μm, or 1μm~5μm, or 3μm~40μm, or 3μm~35μm, or 3μm~30μm, or 3μm~25μm, or 3μm~15μm, or 3μm~10μm, or 5μm~40μm, or 5μm~35μm, or 5μm~30μm, or 5μm~25μm, or 5μm~15μm, or 5μm~ Soluble dietary fiber according to Embodiment 1, having a particle size in the range of 10 μm, or 10 μm to 40 μm, or 10 μm to 35 μm, or 10 μm to 30 μm, or 10 μm to 25 μm, or 10 μm to 20 μm, or 15 μm to 40 μm, or 15 μm to 35 μm, or 15 μm to 30 μm, or 15 μm to 30 μm, or 20 μm to 40 μm, or 20 μm to 35 μm, or 20 μm to 30 μm. Embodiment 13: A soluble dietary fiber according to any one of Embodiments 1 and 7 to 12, wherein d50 is in the range of 10 μm to 100 μm. Embodiment 14: A soluble dietary fiber according to any one of Embodiments 1 and 7 to 12, wherein d50 is in the range of 15 μm to 95 μm. Embodiment 15: A soluble dietary fiber according to any one of Embodiments 1 and 7 to 12, wherein d50 is in the range of 16 μm to 40 μm, 40 μm to 70 μm, or 70 μm to 95 μm. Embodiment 16 d50 is 5μm~100μm, or 5μm~95μm, or 5μm~90μm, or 5μm~70μm, or 5μm~60μm, or 5μm~45μm, or 5μm~30μm, or 5μm~25μm, or 5μm~15μm, or 8μm~100μm, or 8μm~95μm, or 8μm~90μm, or 8μm~80μm, or 8μm~70μm, or 8μm~60μm, or 8μm~45μm, or 8μm~30μm, or 8μm~25μm, or 8μm~ 15μm, or 10μm~100μm, or 10μm~95μm, or 10μm~90μm, or 10μm~80μm, or 10μm~70μm, or 10μm~60μm, or 10μm~45μm, or 10μm~30μm, or 10μm~25μm, or 15μm~80μm, or 15μm~70μm, or 15μm~60μm, or 15μm~100μm, or 15μm~95μm, or 15μm~90μm, or 15μm~45μm, or 15μm~30 μm, or 15μm~25μm, or 25μm~100μm, or 25μm~95μm, or 25μm~90μm, or 25μm~80μm, or 25μm~70μm, or 25μm~60μm, or 25μm~45μm, or 35μm~100μm, or 35μm~95μm, or 35μm~90μm, or 35μm~80μm, or 35μm~70μm, or 35μm~60μm, or 45μm~110μm, or 45μm~100μm, or 15μm~95 Soluble dietary fiber according to any one of Embodiments 1 and 7 to 12, in the range of μm, or 15 μm to 90 μm, or 45 μm to 80 μm, or 45 μm to 70 μm, or 45 μm to 60 μm, or 55 μm to 110 μm, or 55 μm to 100 μm, or 55 μm to 95 μm, or 55 μm to 90 μm, or 55 μm to 80 μm, or 55 μm to 70 μm, or 70 μm to 110 μm, or 70 μm to 100 μm, or 70 μm to 95 μm, or 70 μm to 90 μm. Embodiment 17: A soluble dietary fiber according to any one of Embodiments 1 and 7 to 16, wherein d90 is in the range of 20 μm to 175 μm, for example, 20 μm to 160 μm. Embodiment 18: A soluble dietary fiber according to any one of Embodiments 1 and 7 to 16, wherein d90 is in the range of 20 μm to 35 μm. Embodiment 19: A soluble dietary fiber according to any one of Embodiments 1 and 7 to 16, wherein d90 is in the range of 100 μm to 200 μm. Embodiment 20 d90 is 20μm~180μm, or 20μm~160μm, or 20μm~140μm, or 20μm~120μm, or 20μm~100μm, or 20μm~80μm, or 20μm~60μm, or 20μm~40μm, or 30μm~200μm, or 30μm~180μm, or 30μm~160μm, or 30μm~140μm, or 30μm~120μm, or 30μm~100μm, or 30μm~80μm, or 30μm~60μm, or 50μm~200μm, or 50μm~180μm, or 50μm~160μm, or 50μm~140μm, or 5 Soluble dietary fiber according to any one of Embodiments 1 and 7 to 16, in the range of 0 μm to 120 μm, or 50 μm to 100 μm, or 50 μm to 80 μm, or 80 μm to 180 μm, or 80 μm to 200 μm, or 80 μm to 180 μm, or 80 μm to 160 μm, or 80 μm to 140 μm, or 80 μm to 120 μm, or 100 μm to 200 μm, or 100 μm to 180 μm, or 100 μm to 160 μm, or 100 μm or 140 μm, or 100 μm to 120 μm, or 120 μm to 200 μm, or 120 μm to 180 μm, or 120 μm to 160 μm. Embodiment 21: The soluble dietary fiber according to Embodiment 1, wherein d10 is 35 μm or less (for example, in the range of 1 μm to 35 μm), d50 is in the range of 5 μm to 100 μm, and d90 is in the range of 20 μm to 175 μm. Embodiment 22: The soluble dietary fiber according to Embodiment 1, wherein d10 is in the range of 15 μm to 35 μm (e.g., 20 μm to 30 μm), d50 is in the range of 60 μm to 95 μm (e.g., 65 μm to 90 μm), and d90 is in the range of 100 μm to 175 μm (e.g., 125 μm to 160 μm). Embodiment 23: The soluble dietary fiber according to Embodiment 1, wherein d10 is 30 μm or less (for example, in the range of 1 μm to 30 μm), d50 is in the range of 5 μm to 80 μm, and d90 is in the range of 20 μm to 180 μm. Embodiment 24: The soluble dietary fiber according to Embodiment 1, wherein d10 is 30 μm or less (for example, in the range of 1 μm to 30 μm), d50 is in the range of 5 μm to 60 μm, and d90 is in the range of 20 μm to 100 μm. Embodiment 25: A soluble dietary fiber according to any one of Embodiments 1 to 24, wherein the d10 value is at least 12.5% ​​of the d50 value, and / or the d90 value is 800% or less of the d50 value. Embodiment 26: A soluble dietary fiber according to any one of Embodiments 1 to 24, wherein the d10 value is at least 25% of the d50 value, and / or the d90 value is 400% or less of the d50 value. Embodiment 27: A soluble dietary fiber according to any one of Embodiments 1 to 26, wherein the moisture content is 10% by weight or less, for example, 8% by weight or less, or 6% by weight or less. Embodiment 28: A soluble dietary fiber according to any one of Embodiments 1 to 27, wherein the moisture content is at least 0.5% by weight, for example, at least 1% by weight, at least 2% by weight, or at least 2.5% by weight. Embodiment 29 A soluble dietary fiber according to any one of Embodiments 1 to 26, wherein the moisture content is in the range of 0.5 to 10% by weight, for example, 0.5 to 8% by weight, or 0.5 to 6% by weight, or 0.5 to 5% by weight. Embodiment 30: A soluble dietary fiber according to any one of Embodiments 1 to 26, wherein the moisture content is in the range of 1 to 10% by weight, for example, 1 to 8% by weight, or 1 to 6% by weight, or 1 to 5% by weight. Embodiment 31: A soluble dietary fiber according to any one of Embodiments 1 to 26, wherein the moisture content is in the range of 2 to 10% by weight, for example, 2 to 8% by weight, or 2 to 6% by weight, or 2 to 5% by weight. Embodiment 32: A soluble dietary fiber according to any one of Embodiments 1 to 26, wherein the moisture content is in the range of 2.5 to 10% by weight, for example, 2.5 to 8% by weight, or 2.5 to 6% by weight, or 2.5 to 5% by weight. Embodiment 33: A soluble dietary fiber according to any one of Embodiments 1 to 26, wherein the moisture content is in the range of 3 to 10% by weight, for example, 3 to 8% by weight, or 3 to 6% by weight, or 3 to 5% by weight. Embodiment 34: A soluble dietary fiber according to any one of Embodiments 1 to 26, wherein the moisture content is in the range of 3.5 to 10% by weight, for example, 3.5 to 8% by weight, or 3.5 to 6% by weight, or 3.5 to 5% by weight. Embodiment 35: A soluble dietary fiber according to any of Embodiments 1 to 26, wherein the moisture content is in the range of 4 to 10% by weight, for example, 4 to 8% by weight, or 4 to 6% by weight, or 4 to 5% by weight. Embodiment 36: A soluble dietary fiber according to any one of Embodiments 1 to 35, wherein the weight-average molecular weight is in the range of 1000 g / mol to 2500 g / mol. Embodiment 37: A soluble dietary fiber according to any one of Embodiments 1 to 35, wherein the weight-average molecular weight is in the range of 1000 g / mol to 2000 g / mol. Embodiment 38: A soluble dietary fiber according to any one of Embodiments 1 to 37, wherein the glass transition temperature is in the range of 50°C to 100°C when measured with 95% solid content. Embodiment 39: A soluble dietary fiber according to any one of Embodiments 1 to 37, wherein the glass transition temperature, when measured with 95% solid content, is in the range of 55°C to 100°C, for example, 60°C to 100°C, or 65°C to 100°C. Embodiment 40: A soluble dietary fiber according to any one of Embodiments 1 to 37, wherein the glass transition temperature, when measured with 95% solid content, is in the range of 50°C to 95°C, for example, 55°C to 95°C, or 60°C to 95°C, or 65°C to 95°C. Embodiment 41: A soluble dietary fiber according to any one of Embodiments 1 to 37, wherein the glass transition temperature, when measured with 95% solid content, is in the range of 50°C to 90°C, 55°C to 90°C, 60°C to 90°C, or 65°C to 90°C. Embodiment 42: A soluble dietary fiber according to any one of Embodiments 1 to 37, wherein the glass transition temperature, when measured with 95% solid content, is in the range of 50°C to 85°C, 55°C to 85°C, 60°C to 85°C, or 65°C to 85°C. Embodiment 43: A soluble dietary fiber according to any one of Embodiments 1 to 42, wherein the total amount of monosaccharides and disaccharides is up to 25% by weight, for example, up to 20% by weight, on a dry solids basis. Embodiment 44: A soluble dietary fiber according to any one of Embodiments 1 to 42, wherein the total amount of monosaccharides and disaccharides is 15% by weight or less, for example, 10% by weight or less, on a dry solids basis. Embodiment 45: A soluble dietary fiber according to any one of Embodiments 1 to 42, wherein the total amount of monosaccharides and disaccharides is in the range of 10% to 25% by weight, on a dry solids basis, for example, 10% to 20% by weight, or 12% to 20% by weight, or 15% to 25% by weight. Embodiment 46 The coupling pattern is, 25-45% of terminally bound glucopyranosyl residues, 10-22% of 6-linked glucopyranosyl residues, 13-32% of 4-linked glucopyranosyl residues, 2-11% of 3-linked glucopyranosyl residues, 3-13% of 4,6-linked glucopyranosyl residues, 1-5% of 3,6-linked glucopyranosyl residues, and A soluble dietary fiber according to any one of Embodiments 1 to 45, comprising 0.5 to 4% 2,4-linked glucopyranosyl residues. Embodiment 47 The coupling pattern is, 29-45% of terminally bound glucopyranosyl residues, 10-22% of 6-linked glucopyranosyl residues, 13-27% of 4-linked glucopyranosyl residues, 2-11% of 3-linked glucopyranosyl residues, 3-13% of 4,6-linked glucopyranosyl residues, 1-5% of 3,6-linked glucopyranosyl residues, and A soluble dietary fiber according to any one of Embodiments 1 to 45, comprising 0.5 to 4% 2,4-linked glucopyranosyl residues. Embodiment 48: A soluble dietary fiber according to any one of Embodiments 1 to 47, wherein the fiber content is at least 65%. Embodiment 49: A soluble dietary fiber according to any of Embodiments 1 to 47, wherein the fiber content is at least 70%, for example, at least 75%, at least 80%, or even at least 85%. Embodiment 50: A soluble dietary fiber according to any of Embodiments 1 to 47, wherein the fiber content is at least 90%, for example, at least 95%, or even at least 98%. Embodiment 51: A soluble dietary fiber according to any one of Embodiments 1 to 43, wherein the fiber content is in the range of 65% to 85%, for example, in the range of 65% to 80%, or in the range of 65% to 75%. Embodiment 52: A soluble dietary fiber according to any one of Embodiments 1 to 47, wherein the fiber content is in the range of 70% to 100%, for example, 70% to 99%, or 70% to 98%, or 70% to 95%, or 70% to 90%, or 70% to 85%, or 70% to 80%. Embodiment 53: A soluble dietary fiber according to any one of Embodiments 1 to 47, wherein the fiber content is in the range of 85% to 100%, for example, 85% to 99%, or 85% to 98%, or 85% to 95%. Embodiment 54 Soluble dietary fiber, To provide a sugar supply containing at least 95% by weight (e.g., at least 97% by weight, at least 98% by weight, or at least 99% by weight) of dextrose and / or dextrose oligomers on a dry solids basis, Soluble dietary fiber according to any one of Embodiments 1 to 49, produced by a process comprising reacting a sugar feedstock at a total solids concentration of at least about 80% by weight and a temperature of at least about 120°C, in the presence of water and substantially the absence of sugar alcohols, with at least one acid catalyst that promotes the rate of cleavage and formation of glucosyl bonds for a time sufficient to produce a product composition having a fiber content of at least 60%. Embodiment 55: A soluble dietary fiber according to any one of Embodiments 1 to 54, wherein the particle shape is substantially spherical. Embodiment 56 A method for producing soluble dietary fiber according to any one of Embodiments 1 to 55, To provide an aqueous solution of soluble dietary fiber, A method comprising drying the aqueous solution to provide soluble dietary fiber in particulate form. Embodiment 57 The method according to Embodiment 56, wherein drying is spray drying. Embodiment 58 The method according to Embodiment 56, wherein the spray drying includes steam-assisted atomization. Embodiment 59 A method for producing soluble dietary fiber according to any one of Embodiments 1 to 55, comprising providing a solid soluble dietary fiber supply and processing the soluble dietary fiber supply to provide soluble dietary fiber in particulate form. Embodiment 60 The method according to Embodiment 59, wherein the process is carried out via a technique selected from air classification, jet grinding (e.g., fluidized bed jet grinding), ball grinding, and spherical pulverization. Embodiment 61 The method according to Embodiment 59 or Embodiment 60, wherein the soluble dietary fiber supply is produced by cooling liquid soluble dietary fiber at a low moisture level. Embodiment 62 The method according to Embodiment 61, wherein liquid-soluble dietary fiber with a low moisture content is produced by evaporating liquid-soluble dietary fiber. Embodiment 63: Soluble dietary fiber produced by any of the methods in Embodiments 56 to 62. Embodiment 64 A method for manufacturing food, To provide soluble dietary fiber according to any one of embodiments 1 to 55 and 63, A method comprising combining the soluble dietary fiber with one or more other food components. Embodiment 65: A food containing soluble dietary fiber according to any one of Embodiments 1 to 55 and 63. Embodiment 66 The method or food according to Embodiment 64 or Embodiment 65, wherein soluble dietary fiber is disposed in a phase of food having 3.5% or less water, for example, 3.0% by weight or less water, or 2.5% by weight or less water. Embodiment 67 The method or food according to Embodiment 64 or Embodiment 65, wherein soluble dietary fiber is disposed in a phase of food having 2% by weight or less of water, for example, 1.5% by weight or less of water. Embodiment 68 The method or food according to Embodiment 64 or Embodiment 65, wherein soluble dietary fiber is disposed in a phase of food having 3.5% or less water, for example, 3.0% by weight or less water, or 2.5% by weight or less water. Embodiment 69 The method or food according to Embodiment 64 or Embodiment 65, wherein soluble dietary fiber is disposed in a phase of food having 2% by weight or less of water, for example, 1.5% by weight or less of water. Embodiment 70 A food product according to any of Embodiments 64 to 69, wherein the soluble dietary fiber is not dissolved in the food. Embodiment 71 The method or food according to any of Embodiments 64 to 69, wherein the fibers are dispersed in the lipid phase of the food matrix. Embodiment 72 The method or food according to Embodiment 71, wherein the food is chocolate, a confectionery composition, or a cream filling. Embodiment 73 The method or food according to Embodiment 72, wherein the chocolate, confectionery composition or cream filling is part of a candy, a bar (e.g., an energy bar, a snack bar, a breakfast bar, a protein bar), a frozen dessert or a baked confection. Embodiment 74 The method or food according to Embodiment 73, wherein the food is chocolate, for example, milk chocolate, bittersweet chocolate, dark chocolate, white chocolate, or flavored chocolate. Embodiment 75 The method or food according to Embodiment 73, wherein the food is a confectionery composition that is flavored, for example, with chocolate or in other ways. Embodiment 76 The method or food according to Embodiment 73, wherein the food is a chocolate filling, for example, placed inside a chocolate shell, or in other examples inside a baked good such as a cookie, pastry, or cake. Embodiment 77 The method or food according to any one of Embodiments 64 to 74, wherein the food is a fat spread, such as a strongly sweetened spread such as sweetened hazelnut spread (e.g., Nutella), a milk-based spread, a chocolate-based spread, or a nut-based spread such as peanut butter, almond butter, or cashew butter. Embodiment 78 The method or food according to any one of Embodiments 64 to 74, wherein the food is selected from chewing gum (including saccharified gum, sugar-free gum, functional gum, and bubble gum), center-filled candy, medicinal candy, lozenges, tablets, lozenges, mints, standard mints, power mints, chewing candies, hard candies, boiled candies, breath and other oral care films or strips, candy canes, lollipops, gummies, jellies, wine gum, fudge, caramel, hard and soft sugar-coated foods, toffee, licorice, gelatin candies, gummy drops, jelly beans, nougat, and fondant. Embodiment 79 The method or food according to any one of Embodiments 64 to 74, wherein the food is, for example, a beverage such as a fruit drink, protein drink, meal replacement, infant formula or growing-up milk, or a milk modifier, or a dry mix for a batter, pudding, soup, gravy, or sauce. Embodiment 80 The method or food according to any of Embodiments 64 to 80, wherein soluble dietary fiber is incorporated into the food without a substantial reduction in particle size. Embodiment 81 The method according to Embodiment 80, wherein soluble dietary fiber is dispersed (e.g., dissolved) in the aqueous phase of the food. Embodiment 82 The method according to Embodiment 81, wherein the food is a beverage such as a fruit drink, protein drink, meal replacement, infant formula, or growing-up milk. Embodiment 83 The method according to Embodiment 81, wherein the food is a batter, pudding, soup, gravy, or sauce. Embodiment 84 The method according to any one of Embodiments 81 to 83, wherein the aqueous phase has at least 10% water, for example, at least 20% water, at least 30% water, or at least 50% water. Embodiment 85 The method according to any one of Embodiments 81 to 83, wherein the aqueous phase has 10 to 99.8% water, for example, 20 to 99.8% water, or 30 to 99.8% water, or 40 to 99.8% water. Embodiment 86 The method according to any one of Embodiments 81 to 83, wherein the aqueous phase is the sole substantial phase of the food (for example, constituting at least 98% of the food).

Claims

1. d10 is 40 μm or less, d50 is in the range of 5 μm to 100 μm, d90 is in the range of 20 μm to 200 μm, the d10 value is at least 25% of the d50 value, and / or the d90 value is 400% or less of the d50 value, the fiber content is at least 65%, and the bonding pattern is, 25-45% of terminally bound glucopyranosyl residues, 10-22% of 6-linked glucopyranosyl residues, 13-32% of 4-linked glucopyranosyl residues, 2-11% of 3-linked glucopyranosyl residues, 3-13% of 4,6-linked glucopyranosyl residues, 1-5% of 3,6-linked glucopyranosyl residues, and A soluble dietary fiber in particulate form, comprising 0.5-4% 2,4-linked glucopyranosyl residues, with a weight-average molecular weight in the range of 1000 g / mol to 2500 g / mol, a total amount of monosaccharides and disaccharides of up to 25% by weight on a dry solids basis, and having a substantially spherical particle shape.

2. The soluble dietary fiber according to claim 1, wherein d10 is 30 μm or less, d50 is in the range of 5 μm to 95 μm, and d90 is in the range of 20 μm to 100 μm.

3. The soluble dietary fiber according to claim 1, wherein d10 is 30 μm or less, d50 is in the range of 5 μm to 60 μm, and d90 is in the range of 20 μm to 100 μm.

4. The soluble dietary fiber according to claim 1, wherein the moisture content is in the range of 0.5% to 6% by weight.

5. The soluble dietary fiber according to claim 1, wherein the weight-average molecular weight is in the range of 1000 g / mol to 2000 g / mol.

6. The soluble dietary fiber according to claim 1, wherein the glass transition temperature is in the range of 50°C to 100°C when measured at 95% solid content.

7. The soluble dietary fiber according to claim 1, wherein the total amount of monosaccharides and disaccharides is up to 20% by weight on a dry solids basis.

8. The bonding pattern is 29-45% of terminally bound glucopyranosyl residues, 10-22% of 6-linked glucopyranosyl residues, 13-27% of 4-linked glucopyranosyl residues, 2-11% of 3-linked glucopyranosyl residues, 3-13% of 4,6-linked glucopyranosyl residues, 1-5% of 3,6-linked glucopyranosyl residues, and The soluble dietary fiber according to claim 1, comprising 0.5 to 4% 2,4-linked glucopyranosyl residues.

9. The soluble dietary fiber according to claim 1, wherein the fiber content is at least 70%.

10. To provide a sugar supply containing at least 95% by weight of dextrose and / or dextrose oligomers on a dry solids basis, A method for producing soluble dietary fiber according to claim 1, comprising reacting the sugar feed with at least one acid catalyst that promotes the rate of cleavage and formation of glucosyl bonds for a time sufficient to produce a product composition having a fiber content of at least 65%, at a total solids content of at least 80% by weight and a temperature of at least 120°C, in the presence of water and substantially in the absence of sugar alcohols.

11. A method for producing soluble dietary fiber in the form of particles according to any one of claims 1 to 9, To provide the product composition according to claim 10, wherein the fiber content of the product composition is at least 65%. A method comprising drying the product composition to provide the soluble dietary fiber in particulate form.

12. The method according to claim 11, wherein the drying is spray drying.

13. The method according to claim 12, wherein the spray drying includes steam-assisted atomization.

14. A method for manufacturing food, To provide soluble dietary fiber according to any one of claims 1 to 9, A method comprising combining the soluble dietary fiber with one or more other food components.

15. The method according to claim 14, wherein the soluble dietary fiber is incorporated into food without a substantial reduction in particle size.

16. A food containing soluble dietary fiber according to any one of claims 1 to 9.

17. The food according to claim 16, wherein the food is chocolate, a confectionery composition, or a cream filling.

18. The food according to claim 16, wherein the food is a fat spread, a milk-based spread, a chocolate-based spread, or a nut-based spread.

19. The food according to claim 16, wherein the food is selected from chewing gum, center-filled candy, medicinal candy, lozenges, tablets, lozenges, mints, standard mints, power mints, chewing candies, hard candies, boiled candies, breath and other oral care films or strips, candy canes, lollipops, gummies, jellies, wine gum, fudge, caramel, hard and soft sugar-coated foods, toffee, licorice, gelatin candies, gummy drops, jelly beans, nougat, and fondant.

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