A bound syrup composition containing allulose and low-sugar syrup, a product containing the syrup composition, and a method for producing it.

Abstract

To provide a binding syrup composition for formulating food products containing allulose and low sugar syrups.SOLUTION: The binding syrup composition overcomes limitations of allulose-containing products including product stickiness and failure to maintain shape and texture of the products. More specifically, the binding syrup compositions described herein contain low sugar syrups with low mono- and di-saccharide content in combination with allulose to impart binding and textural attributes to the allulose-containing food products that are comparable to full sugar products. Food products containing the allulose binding syrup compositions described herein and methods of producing the same are also provided. Beneficially, food products having reduced caloric and sugar content are provided when employing the allulose-containing binding syrup compositions described herein.SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] (Priority) This application claims priority to U.S. Provisional Patent Application No. 62 / 844829, filed on 8 May 2019, and U.S. Provisional Patent Application No. 62 / 895253, filed on 3 September 2019, both of which are incorporated herein by reference in their entirety. [Overview of the project] [Problems that the invention aims to solve]

[0002] (Field of Invention) The present invention relates to a bound syrup composition for formulating food products containing allulose and a low-sugar syrup with low monosaccharide and disaccharide content. The bound syrup composition enables the production of food products with low calorie and sugar content while overcoming the limitations of allulose-containing products, including the inability to maintain the product's viscosity and shape and texture compared to a total sugar equivalent. Various food product compositions containing the bound syrup composition and methods for producing such food product compositions are also provided.

[0003] Sweeteners and sugars are generally found in food products. Examples of nutritional sweeteners include sucrose (i.e., granulated sugar), glucose, fructose, corn syrup (including isomerized sugar), maltose, lactose, molasses, honey, and agave. Natural and synthetic sweeteners (i.e., artificial sweeteners) are substitutes for nutritional sweeteners because they impart desired taste characteristics as well as other functional properties such as significantly lower calorie content. Examples of such sweeteners include strong or high-strength sweeteners (e.g., Splenda), sugar alcohols or polyols (e.g., xylitol, sorbitol, etc.), stevia sweeteners, and rare sugars.

[0004] Allulose (also known as D-allulose, psicose, or D-psicose) is a non-nutrition sweetener found naturally in certain foods and incorporated into various food and beverage products. Because it is found in very small amounts naturally, allulose is considered a "rare sugar." With only 5% of the calories (approximately 0.2 kcal / g), allulose provides about 70% of the sweetness of sucrose and is often considered a "zero-calorie" sweetener.

[0005] In various food products, consumers continue to prefer reducing their intake of nutritional sweeteners to achieve both calorie reduction and overall sugar reduction. Consequently, the use of natural and synthetic sweeteners in food product compositions is increasing. U.S. Patent Application Publication 2016 / 0331014 provides a fructose-containing D-allulose syrup and a solid food product containing D-allulose along with other sugars, which helps improve the stickiness of dough bars and imparts hardness to the product through rapid hydration of the pharmaceutical component, thereby reducing stickiness and improving the manufacturing process. However, the product lacked reproducibility and contradicted the formulation according to the invention, showing a significant decrease in the hardness of the bar food product as the amount of allulose increased.

[0006] Other food products containing large amounts of allulose have been developed in attempts to provide food products that exhibit the desired bulk, sweetness, and functional properties that have traditionally been imparted by nutritional sweeteners. See International Publication No. 2015 / 075473. However, such formulations have not been able to overcome the high hygroscopicity contributed by the monosaccharides contained in allulose by adjusting the formulation, and therefore, low-sugar food products exhibiting the properties desired by consumers and food manufacturers have not been developed. We will not provide it.

[0007] Therefore, it contains allulose and a low-sugar syrup with a low sugar content and low calories. This specification discloses food composition products containing a bound bar syrup composition. Total sugar control that does not benefit from the use of a bound bar syrup composition to reduce calories Food composition products such as bars that have equivalent hardness and chewiness profiles are further... This will be disclosed in the specification.

[0008] A bound bar syrup composition, a food product composition incorporating the bound bar syrup composition, Furthermore, methods for producing these compositions are disclosed herein, and such compositions are prepared using allulose. Maintain a hardness and chewiness profile equivalent to that of a whole sugar product. While maintaining this, it is possible to reduce the sugar and calories in food products.

[0009] In one embodiment, the conjugated bar syrup composition comprises allulose and at least one low sugar. The combined bar syrup composition comprises syrup and optionally further syrups, and is approximately 65 It contains less than % DP1+DP2 and / or more than approximately 35% DP3+. In this embodiment, the low-sugar syrup contains less than 25% or about 20% of total DP1 and DP1. It has a content of 2. In some embodiments, allulose has a purity of at least about 85%. , having a purity of at least approximately 90%, or at least approximately 95%, and at It is a liquid syrup containing approximately 65% ​​by weight of solids. In some embodiments, allulose It contains at least approximately 85% allulose, 90% allulose, or 95% allulose. It contains liquid syrup, and the remainder of the syrup contains other monosaccharides and / or disaccharides. In several embodiments, the low-sugar syrup is approximately less than 25%, less than 20%, less than 19%, and approximately Less than 18%, less than approximately 17%, less than approximately 16%, less than approximately 15%, less than approximately 14%, less than approximately 13% , having a total DP1 and DP2 content of less than approximately 12%, less than approximately 11%, or less than approximately 10%. In some embodiments, the composition does not contain sucrose or any nutritional sweetener. It does not contain any other ingredients. In some embodiments, the composition is water, glycerin, nut butter, and wind. Flavoring agents and / or extracts, flavor liquids (chocolate liquid, salt, oil, and maltodextrin) The composition further contains at least one additional binder, including (and), up to approximately 50% by weight. , or it accounts for about 12.5% ​​to about 50% by weight. In some embodiments, Arlow Sugars account for approximately 7.5% to 50% by weight of the composition, and low-sugar syrup accounts for approximately 12% by weight of the composition. It accounts for approximately 0.5% to 75% by weight.

[0010] In a further embodiment, a food product composition comprising a bound bar syrup composition and a dry component is It is provided. Examples of dry ingredients in food products include oats, rice, barley, and dried rice. One or more of the following can be listed: fruits, nuts, protein isolates, and cocoa powder. Yes, it is possible. The combined bar syrup composition is, for example, water, glycerin, nut butter, flavorings and B and / or at least one of extract, flavor liquid, salt, oil, and maltodextrin It may further contain additional binder components. In some embodiments, food product combination The product is free of at least one of water, glycerin, and sucrose. In terms of form, the food product composition contains approximately 35% to 65% by weight of binding syrup. The composition also includes approximately 35% to 65% by weight of dry components. In yet another embodiment, Food product compositions include, for example, granola bars, snack bars, high-protein bars, and high-fiber bars. This includes fiber bars, sports nutrition bars, energy bars, recovery bars, candy bars, or breakfast bars. It is a bar. Advantageously, the food product composition has a hardness (gram weight) measured at the second week that is at least equal to or greater than the total sugar control formulation, or has at least about 6,000 gram weight at the second week.

[0011] In a further embodiment, a method of making a food product composition is provided, which includes combining a binding bar syrup composition with dry ingredients, mixing to form a substantially homogeneous food product composition, and shaping to form a food product composition in the form of a bar. In one embodiment, the binding bar syrup is first heat-treated to at least about 75°Brix, 76°Brix, 77°Brix, 78°Brix, 79°Brix, 80°Brix, 81°Brix, 82°Brix, 83°Brix, or 84°Brix before combining with the dry ingredients. In one embodiment, the method also includes cutting the shaped bar food product composition. In still other embodiments, the bar is a granola bar, a snack bar, a high-protein bar, a high-fiber bar, a sports nutrition bar, an energy bar, a recovery bar, a confectionery bar, or a breakfast bar. In other embodiments, the bar composition using the binding bar syrup composition reduces the calories of the bar by at least about 10%, at least about 12%, or at least about 15%. In still other embodiments, the bar composition using the binding bar syrup composition reduces the sugar content of the bar by at least about 20%, at least about 25%, or at least about 30%.

[0012] Various embodiments of the present invention are described in detail with reference to the drawings, and throughout the several views, the same reference numerals represent the same parts. And while several embodiments are disclosed herein, other embodiments will be apparent to those of ordinary skill in the art from the following detailed description which illustrates the exemplary embodiments. Consequently, reference to various embodiments is not intended to limit the scope of the present invention. Further, the figures shown herein are not limitations of the various embodiments according to the present invention, but are shown as illustrative illustrations of the present invention. Therefore, the drawings and the detailed description should be regarded as being of an illustrative nature and not of a limiting nature.

Brief Description of the Drawings

[0013] [Figure 1] FIG. 1 is a diagram showing the measurement of hardness versus initial ratio of the dry solids, which is the composition evaluated in Example 3.

Modes for Carrying Out the Invention

[0014] All technical terms used herein are for the purpose of describing particular embodiments only and are not intended to limit in any way or scope. For example, as used in this specification and the appended claims, the singular forms "a", "an", and "the" can include the plural unless the context clearly indicates otherwise. Further, all units, prefixes, and symbols can be described in their SI-approved form. Numerical ranges recited herein include numbers within the defined ranges. Throughout this disclosure, various aspects are presented in range format. The description in range format is to be understood merely for convenience and simplicity and should not be construed as a rigid limitation on the scope of the present invention. Therefore, a recitation of a range should be considered to have specifically disclosed all the subranges and individual numerical values within that range that could possibly occur (e.g., 1 to 5 includes 1, 1.5, 2, 2.75, 3, 3.80, 4, and 5).

[0015] To make the present invention more readily understandable, certain terms are first defined. Unless otherwise defined, all technical and scientific terms used herein have the same meaning as those generally understood by those skilled in the art to which embodiments of the present invention relate. Many methods and materials similar to, modified from, or equivalent to those described herein can be used in the implementation of the embodiments without excessive experimentation. In the description of the embodiments and the claims, the following terms may be used as defined below.

[0016] As used herein, the term "about" means any change in quantity that may result, for example, through typical measurement and handling operations, through unintentional errors in those operations, or through differences in the manufacture, source, or purity of the components. Regardless of any modification by the term "about," the claims include equivalents of quantities.

[0017] As used herein, the terms "DE" or "dextrose equivalent" refer to starch The degree of hydrolysis, particularly the decrease in the value of equiweight dextrose, compared with the water content of starch. This means a decrease in the value of the solution product, Standard Analytical Method E-26,Corn Refiners Association,6 th Editi As described in on 1977, pp.1-3, measured by the Raine arbitrary Eynon method. It is expressed as a percentage based on dryness.

[0018] As used herein, the term "DP" means the number of sugar units. For example, "D In this specification, "P1 sugar" is intended to mean monosaccharides such as dextrose. ru.

[0019] As used herein, the term "without" means completely lacking a constituent component, or without a constituent component. A composition containing such a component in such small an amount that it does not affect the performance of the composition. Tastes good. The constituent components can be expressed as impurities or contaminants, at 0.5% by weight. It must be less than [amount].

[0020] When used in this specification, the term "weight percent" refers to "w t-%”, “percent by weight”, “% by weight”), And these modified forms are the weight of the substance obtained by dividing the total weight of the composition by 100. It refers to the concentration of a substance. In this specification, "percent," "%," etc., are used to mean: It is synonymous with "weight percent" ("weight percent", "wt-%"), etc. It is understood that this is the intended meaning.

[0021] The method and composition include the components and ingredients described herein, in addition to other ingredients. It is possible to, to be essentially made from, or to consist of As used herein, “essentially consisting of” means that the method and composition comprises an additional step. The constituent components, or components, the additional steps, constituent components, or components, and the claimed method and It may be included only if it does not substantially alter the basic and novel characteristics of the composition. It means that.

[0022] Bound syrup composition The combined bar syrup composition is low in allulose and monosaccharides and disaccharides. The syrup composition contains a low-sugar syrup combined with allulose. By reducing the DP1+DP2 content of the powder, desired attributes such as texture, hardness, and stickiness are achieved. And while maintaining its shape, it reduces the calorie and / or sugar content, and also corn syrup However, this also allows for the removal of sugar from syrups and food products, while also enabling the removal of sugar from all sugar bar food products. It reduces the binding ability. In another embodiment, the DP3+ content in the binding bar syrup. As the amount of trisaccharides and larger sugars increases, the composition will continue to be concentrated throughout its shelf life. The stability of food compositions containing such syrup is increased. In further embodiments of the blended syrup composition and food product composition, corn syrup is used. By substituting with rosé and combining it with a low-sugar syrup containing allulose in the formulation, further improvements can be made. The modified formulation yields the improved low-calorie and low-sugar compositions described herein.

[0023] In exemplary embodiments, the combined bar syrup composition contains less than about 65% by weight of DP1+DP It has a content of 2 and a DP3+ content of more than approximately 35% by weight. In other embodiments, the binding b - The syrup composition has a ratio of DP3+ to DP1 content of approximately 0.5 or more. In a further embodiment, the conjugated bar syrup composition has a DP1 of less than about 2.0 It has a ratio relative to the P3+ content. In a further embodiment, the bound bar syrup is about 25 It contains allulose in a ratio of approximately 75:25 to low-sugar syrup. Exemplary bound bar syrup compositions are shown in Table A in weight percent (dry basis).

[0024] [Table 1]

[0025] Allulose The combined bar syrup composition contains an allulose source. Allulose is a commercially available monosaccharide having the following structure and is the C3 epimer of D-fructose.

[0026] [ka]

[0027] Allulose is available in crystalline form or in the form of an allulose-containing syrup. The syrup contains allulose in varying amounts of solids (generally about 60% to 90% by weight).

[0028] An exemplary allulose source is available under the trade name ASTRAEA® Liquid Allulose, having a purity of 95% (based on dry solids, ds or DS) and a solids content of 74%. Further allulose sources may have a purity of at least 80%, at least 85%, at least 90%, at least 95%, at least 96%, at least 97%, at least 98%, at least 99%, or at least 99.9%, or 100% pure allulose (expressed as a weight percentage of allulose based on the total weight of the allulose source). Further allulose sources may have a solids content of at least about 65%, at least about 70%, at least about 75%, or higher.

[0029] In some embodiments, the allulose source is a mixture of allulose and further monosaccharides and disaccharides, measured according to the purity level of allulose. In some embodiments, the allulose source may be a mixture of allulose and one or more other sugars, such as fructose. In some embodiments, the allulose source is a syrup containing about 85% to about 95% by weight of allulose and about 5% to about 15% by weight of monosaccharides and disaccharides, based on the dry content of the syrup.

[0030] In one embodiment, allulose accounts for approximately 7.5% to approximately 50% by weight of the binder bar syrup composition, approximately 15% to approximately 50% by weight of the bound bar syrup composition, approximately 15% to approximately 37.5% by weight of the bound bar syrup composition, or approximately 15% to approximately 30% by weight of the bound bar syrup composition.

[0031] In further embodiments, allulose is present in an amount of about 5% to about 20% by weight of the food product composition. Approximately 10% to 20% by weight of the food product composition, approximately 10% to 15% by weight of the food product composition It accounts for weight percent, or approximately 10% to 12% by weight of the food product composition.

[0032] Low-sugar syrup The combined bar syrup composition has a low content of monosaccharides and disaccharides, and contains at least one of the following: It contains low-sugar syrup. In some embodiments, the bound bar syrup composition contains monosaccharides and This specification includes a combination of at least two low-sugar syrups with a low disaccharide content. The term "low in monosaccharides and disaccharides (DP1 and DP2, respectively)" is used as a reference. "None" means whole sugar syrup (i.e., standard glucose, corn syrup, or tapioca Compared to syrup, at least approximately 50%, 55%, 60%, 70%, or less. This refers to DP1 and DP2. In exemplary embodiments, the low-sugar syrup contains DP1 and DP2. The amount contains at least 50% less DP1 and DP2 compared to total sugar syrup. do.

[0033] In another embodiment, the low-sugar syrup(s) may be less than about 25%, less than about 20%, and about 1 It has a DP1 and DP2 content of less than 8%, less than approximately 17%, or less than approximately 16%.

[0034] An example of low-sugar syrup is VERSASWEET® 1524 glucose syrup. Lop, VERSASWEET® 1526 Glucose Syrup, VERSAS WEET (registered trademark) 1526NGM glucose syrup, VERSASWEET (registered trademark) Trademark) 1531 Glucose Syrup, STABLESWEET (Registered Trademark) Glucose Syrup Lop, BIOLIGIO® ML6810 Glucose Syrup, MULTIV ANTAGE® syrup, VERSYRA® corn syrup, and C It is available under the brand name LEARDEX® Glucose Syrup.

[0035] In other embodiments, low-sugar syrup is combined with further sugar syrup to bind Versyl The total monosaccharide and disaccharide content of the combined composition (DP1 and DP2, respectively) Helps reduce ) certain foods such as cereal bars (e.g., non-protein bars). In the embodiment, a combination of allulose, low-sugar syrup, and an optional further sugar syrup is used. Therefore, the DP1 and DP2 content is approximately 8% to 15%, approximately 8% to approximately 13%, or approximately 8%. It is approximately 12%. In yet other embodiments, such as protein bars, the binding bar syrup composition Monosaccharides combined with allulose, low-sugar syrup, and optional additional sugar syrups. The content of disaccharides and DP1 (DP2, respectively) is less than approximately 65%, less than approximately 60%, and approximately Less than 55%, less than approximately 50%, less than approximately 45%, less than approximately 40%, less than approximately 35%, less than approximately 30% , or less than approximately 25%.

[0036] Beneficially, the present invention is not bound by any particular mechanism of action or theory, but By combining low-sugar syrup with allulose in a blended syrup, a large amount of monosaccharides Foods that overcome the (DP1) content and hygroscopic properties of allulose and contain bound bar syrup The product composition is given the desired texture attributes and bonding properties.

[0037] In one embodiment, the low-sugar syrup(s) is approximately 12.5% ​​of the bound bar syrup composition. Approximately 75% by weight, approximately 12.5% ​​by weight to approximately 50% by weight of the binding bar syrup composition, binding It accounts for approximately 15% to 45% by weight of the blended syrup composition.

[0038] In further embodiments, the low-sugar syrup(s) may be approximately 5% by weight of the food product composition. 30% by weight, approximately 5% to approximately 20% by weight of the food product composition, approximately 8% by weight of the food product composition It accounts for approximately 18% by weight, or about 10% to 15% by weight of the food product composition.

[0039] In yet another embodiment, the low-sugar syrup(s) can replace or substantially reduce the use of nutrient sweeteners in the bound syrup, such as sucrose, fructose, corn syrup, or isomerized sugar, so as to reduce the amount of nutrient sweeteners contained in the bound syrup composition described herein by at least about 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90%, or 100%.

[0040] Further binding agents The binding bar syrup composition may optionally contain further binding agents. The presence of further binding agents will vary depending on the specific food product into which the binding bar syrup composition is formulated. Exemplary further binding agents include, for example, water, glycerin, nut butter, flavoring agents and / or extracts (e.g., vanilla, maple, malt extract) and / or flavoring liquids (e.g., chocolate liquid, which is a chocolate block containing equivalent parts cocoa solids and cocoa butter), salt, fats and oils (e.g., canola oil), starches (e.g., maltodextrin, polydextrose, xanthan gum, guar gum, soluble corn fiber, etc.), polyols (e.g., sorbitol, maltitol, erythritol, etc.), and fillers including additional sweeteners or co-sweeteners (e.g., corn / glucose syrup solids). Any combination of further binding agents can be incorporated into the binding bar syrup composition.

[0041] In some embodiments, the conjugated bar syrup composition is free of at least one of water, glycerin, and sucrose. In other embodiments, the conjugated bar syrup composition contains maltodextrin with reduced DE containing less DP1+DP2, further reducing the DP1+DP2 content. In one embodiment, the maltodextrin has a DE of 18 or less, or 10 or less. In other embodiments, the conjugated bar syrup composition is free of maltodextrin and replaced with a low-sugar syrup.

[0042] In yet another embodiment, the additional binder component constitutes about 0% to about 50% by weight of the bound bar syrup composition, about 12.5% ​​to about 50% by weight of the bound bar syrup composition, or about 20% to about 45% by weight of the bound bar syrup composition.

[0043] In further embodiments, the additional binder component may constitute approximately 0% to approximately 25% by weight of the food product composition, approximately 5% to approximately 20% by weight of the food product composition, approximately 10% to approximately 20% by weight of the food product composition, or approximately 10% to approximately 15% by weight of the food product composition.

[0044] Food products containing a bound bar syrup composition Various food products can be prepared using a bound bar syrup composition containing allulose and low-sugar syrup, for example, baked foods and bars. In one embodiment, the food product composition is a bar. Exemplary bars include, for example, granola bars, snack bars, high-protein bars, high-fiber bars, sports nutrition bars, energy bars, recovery bars, candy bars, and breakfast bars. The bars may contain cereals, nuts, seeds, protein, and / or fruit.

[0045] In one embodiment, the food product composition comprises a bound bar syrup composition and a dried component. Examples of dried ingredients include, for example, cereals, oats, rice, barley, dried fruits, nuts, protein isolates, spices, vegetables and vegetable-derived products, legumes and legume-derived products, starch-based ingredients, proteins, cocoa powder, chocolate chips, dietary fiber, and protein crisps. In one embodiment, the dried ingredients constitute about 50% to about 70% by weight of the food product composition, about 55% to about 70% by weight of the food product composition, about 55% to about 60% by weight of the food product composition, or about 60% by weight of the food product composition.

[0046] Exemplary food product compositions are shown in Tables B and C in weight percent (on a dry basis).

[0047] [Table 2]

[0048] [Table 3]

[0049] In one embodiment, the bound bar syrup composition accounts for approximately 40% by weight of the food product composition. The dry components account for approximately 60% by weight of the food product composition.

[0050] In another embodiment, a food product composition containing a bound bar syrup composition is described herein. Instead of the binding syrup composition described, use corn syrup (e.g., 42DE corn syrup). Compared to a control food product containing (syrup), at least about 10%, at least about 1 A calorie reduction of 2%, or at least about 15%, is achieved. In further embodiments, Food product compositions containing a combined ver syrup composition are defined herein as a combined ver syrup composition. Compared to a control food product containing corn syrup instead of the pr composition, at least approximately Achieve a reduction in sugar by 20%, at least about 25%, or at least about 30%.

[0051] In one embodiment, a food product containing the binder bar syrup composition described herein The composition is compared to a total sugar control food product composition that does not contain a binder bar syrup composition. , having equal hardness (both measured as hardness values ​​according to gram weight and based on sensory evaluation) Where used herein, “Total Sugar” or “Total Sugar Controlled” products are defined as follows: The described binding bar syrup composition does not contain, and instead contains substantially 40-43DE coagulation. Made with corn syrup and / or 60-63DE corn syrup (at least the sugar source) This means a composition containing approximately 95% of the total sugar equivalent composition. In yet another embodiment, The hardness of the bar food product containing the bound bar syrup composition described in the details, after two weeks, is The average hardness (gram-weight) is measured as described in the example, using corn syrup as a control (as specified herein). In this context, it is at least equivalent to a bar food product containing a composition (called a total sugar control), or It is larger than the bar food product. In another embodiment, the bound bar syrup described herein The hardness of the chewy bar formulation containing the composition after two weeks is at least about 6. It is 000 grams-force. Gram-force is the peak force measurement of the maximum force produced during the initial compression of the bar. It is a fixed value.

[0052] Manufacturing method A method for preparing a food product composition containing a bound bar syrup composition involves allulose and low sugar syrup. The syrup composition is formed by combining the syrup and the dry components. The process includes combining the bound syrup composition at the time of use.

[0053] The bound bar syrup composition is heated to a desired Brix value (a measure of sugar content in aqueous solution, where 1°Brix is ​​1 gram of sucrose in 100 grams of solution). In one embodiment, the bound bar syrup composition is heated to a Brix value of at least about 75°Brix, 76°Brix, 77°Brix, 78°Brix, 79°Brix, 80°Brix, 81°Brix, 82°Brix, 83°Brix, or 84°Brix, or to any other desired Brix value. In another embodiment, allulose is added to the low-sugar syrup, and any further syrup and / or further binders containing the bound bar syrup composition, and heated to the target Brix. The heated bound bar syrup composition is then combined with the dry components.

[0054] In one embodiment, the bound bar syrup composition accounts for about 35% to about 65% by weight of the food product composition, and the dry components account for about 35% to about 65% by weight of the food product composition. In another embodiment, the bound bar syrup composition accounts for about 35% to about 45% by weight of the chewy food product composition, and the dry components account for about 55% to about 65% by weight of the chewy food product composition. In yet another embodiment, the bound bar syrup composition accounts for about 40% by weight of the chewy food product composition, and the dry components account for about 60% by weight of the chewy food product composition. In yet another embodiment, the bound bar syrup composition accounts for about 60% to about 65% by weight of the high-protein food product composition, and the dry components account for about 35% to about 40% by weight of the high-protein food product composition. In yet another embodiment, the bound bar syrup composition accounts for about 63% by weight of the high-protein food product composition, and the dry components account for about 37% by weight of the high-protein food product composition. Next, the combined bar syrup composition and the dry components are mixed together to form a substantially homogeneous food product composition.

[0055] The method may further include the steps of molding a food product composition and cutting the food product composition into a desired shape and size.

[0056] Beneficially, using the bound bar syrup composition reduces the calorie content of the bar by at least approximately 10%, at least approximately 12%, or at least approximately 15% compared to bars made with corn syrup. Furthermore, using the bound bar syrup composition reduces the sugar content of the bar by at least approximately 20%, at least approximately 25%, or at least approximately 30% compared to bars made with corn syrup. Both the reduction in calories and sugar content are achieved while maintaining substantially similar hardness (both hardness measured according to gram weight and hardness measured based on sensory evaluation) of the food product compared to the control made with corn syrup. [Examples]

[0057] Embodiments of the present invention are further defined by the following non-limiting embodiments. It should be understood that these embodiments, while illustrating specific embodiments of the present invention, are provided for illustrative purposes only. From the above discussion and these embodiments, those skilled in the art can identify the essential features of the present invention and make various changes and modifications to the embodiments of the present invention to adapt them to various uses and conditions without departing from the spirit and scope of the invention. Therefore, various modifications to the embodiments of the present invention, in addition to those shown and described herein, will be apparent to those skilled in the art from the foregoing description. Such modifications are also intended to be included within the scope of the appended claims.

[0058] Example 1 Contains a bound ver syrup composition Production and analysis of chewy granola bars The corresponding binding bar syrup composition is heat-treated to 82.5° Brix, and the dry components and By combining them, a chewy bar was prepared. The bar was shaped into 3 x 10 cm. It was cut into m-sized test pieces.

[0059] The hardness was measured at the time reference point in the second week, which is considered to be the time required for the bar to completely harden. Determined. The hardness of the bar was determined by the following texture analysis (Stable Micro Sy Using a stems (TAXT2 Texture Analyzer) bar cutting test Rated: 1) Use a 30kg or 50kg load cell; 2) Attach the TA 45° chisel blade; 3) Adjust the analyzer to the following settings: (i) Option: Return to start (special test); (ii) Test mode: Compression; (iii) Speed ​​before testing: 2 mm / s; (iv) Test speed: 3mm / s; (v) Post-test speed: 10 mm / s: (vi) Target mode: distance, 14mm; (vii) Trigger type: Automatic; (viii) Trigger force: 15g; and (ix) Data collection points: 200 pps.

[0060] By positioning the bar in the center below the blade, the long end of the bar becomes perpendicular to the edge of the blade. To do this, record the hardness (peak force (g)). Use five separate bars, per sample. Perform three readings (a total of 15 readings).

[0061] The water activity of the bar is also measured as follows (Rotronic HygroL (Using ab3) 1) Load the crushed bar specimen into the analysis cup up to the center line; 2) Record the average of 4 repetitions.

[0062] The allulose used in this study is liquid allulose with a purity of 95% and a solid content of 74%. Table 1 shows the composition of a chewy granola bar, which is a control, and the binder. The main component of the syrup is 42DE corn syrup, as in Example 1A. Table 1 shows that allulose contains 5% to 10% (dry basis), and Examples 1B and 1D are used. A chewy granola with some of the corn syrup replaced. The bar formulation is also shown. [Table 4]

[0063] When standard 42DE corn syrup was replaced with allulose, the binding properties and texture of the resulting bars differed significantly from those of the control group (see data in Table 2). As the allulose content increased, the binding properties deteriorated, resulting in a decrease in the hardness of the bars and a less stable bar shape.

[0064] Further chewy granola bar formulations were prepared by adding a low-sugar syrup. This low-sugar syrup had a monosaccharide and disaccharide content of less than 16% compared to chewy granola bar formulations containing 5% to 10% (dry basis) allulose, and is described in Table 1 as Examples 1C and 1E. The low-sugar syrup replaced the 42DE corn syrup remaining in the 5% to 10% allulose formulations shown in Examples 1B and 1D in Table 1. One further chewy granola bar formulation was prepared as shown in Example 1F in Table 1. In this formulation, the sucrose in the binder syrup was also replaced with the low-sugar syrup from the chewy granola bar formulation containing 10% allulose, as described in Example 1D in Table 1. In all formulations, the concentrations of syrup and water were adjusted to maintain a constant initial dry solids content of the binder syrup.

[0065] Table 2 shows the DP ratios of 42DE corn syrup, low-sugar syrup, and liquid allulose. As mentioned above, the addition of allulose increased the DP1 content of the syrup and decreased the viscosity of the syrup. As a result, the binding properties deteriorated, making the bars more brittle and softer, which is undesirable. The low-sugar syrup is 42 Compared to DE corn syrup (approximately 34%), half the amount of DP1 and DP2 content (approximately 16%) It contains %). Therefore, replacing 42DE corn syrup with low-sugar syrup As a result, the DP1 and DP2 content in the bound syrup decreases, and the binding properties of the bar bound syrup are improved. Furthermore, the chewiness attribute obtained in the finished bar is improved.

[0066] [Table 5]

[0067] Tables 3A and 3B show the total sugar-binding syrups and the evaluated binding bar syrup DP1. The evaluated combined syrups, including DP2 and DP3+ content, are shown as percentages.

[0068] Table 3A shows the DP1, DP2, and DP of the chewy bar-bound syrup composition. It indicates a 3+ content. It replaces standard 42DE corn syrup with low-sugar syrup. As a result, the DP1 and DP2 content approaches that of the control bar in Example 1A, thereby reducing the binding group The texture and chewiness attributes are improved. By removing sucrose from the formulation, the DP2 content is reduced. The amount decreased further. Low-sugar syrup reduced the standard 4 (as in the control in Example 1A). Compared to using 2DE corn syrup, it becomes possible to further reduce the amount of sugar.

[0069] [Table 6]

[0070] [Table 7]

[0071] Table 4 shows the results of chewy granola prepared using 5% and 10% allulose. The hardness results for the bar formulation are shown. As mentioned above, when the amount of allulose increases up to a maximum of 10% The bar hardness decreased (from 1A to 1B to 1D). For chewy granola bar formulations containing 5% and 10% allulose, combining allulose with LSS shifted the hardness values ​​towards the control (1C to 1B and 1E to 1D) compared to allulose combined with standard 42DE corn syrup. Removing sucrose and replacing it with LSS also helped increase hardness, with the 10% allulose bar becoming very comparable to the control bar (1F being very comparable to 1A).

[0072] [Table 8]

[0073] This product incorporates granola bars with increased allulose content for a more satisfying chewiness. Table 5 shows the chewy granola bar formulations of Examples 1G-1L, containing 12% and 15% allulose (dry basis). The resulting binder syrup was unable to satisfactorily bind the granola bar and other components, making it impossible to prepare bars with exactly 12% and 15% allulose (the remainder of the main binder syrup being standard 42DE corn syrup). Subsequently, LSS was used in conjunction with various other formulation modifications to create formulations with improved binding properties and chewiness attributes. These modifications included the removal of water, the removal of sucrose, the reduction and / or removal of glycerin, and the substitution of 18DE maltodextrin (MDX) with 10DE maltodextrin.

[0074] [Table 9]

[0075] Tables 6A to 6B show the DP1 and DP of the 12% and 15% allulose bars listed in Table 5. 2. Shows the DP3+ content.

[0076] [Table 10]

[0077] [Table 11]

[0078] Table 7 shows the hardness results of chewy granola bars prepared using 12% and 15% allulose. As previously mentioned, simply replacing these amounts of allulose with standard 42DE syrup resulted in insufficient binding properties, making bar formation difficult. Furthermore, the scale of the problem increased with increasing allulose content. Therefore, in addition to formulations using low-sugar syrup (LSS), other formulation adjustments were made to bring the chewiness closer to the control. Acceptable bars with high allulose content could be prepared by removing sucrose, reducing / removing glycerin, changing 18DE maltodextrin to 10DE maltodextrin, and replacing maltodextrin with LSS. At 12% allulose, the bar hardness closest to the control was achieved by using LSS and removing glycerin. At a 15% allulose content, the closest bar hardness was achieved using LSS with a smaller amount of DE maltodextrin.

[0079] [Table 12]

[0080] Table 8 shows the calorie percentage and sugar reduction for chewy bar formulations containing 5% and 10% allulose. Using 5% and 10% allulose, respectively, in chewy granola bar formulations achieved approximately 5% and 10% calorie reductions. Sugar reductions ranged from 9.5% to 33.3%. Further sugar reductions were achieved by using low-sugar syrup instead of 42DE corn syrup. Sugar reductions did not include allulose as a sugar content.

[0081] [Table 13]

[0082] Table 9 shows the 12% and 15% allulose content of chewy bar formulations. This shows the carbohydrate ratio and sugar reduction. In the chewy granola bar formulation, each contains 1 Using 2% and 15% allulose, a calorie reduction of 12% to 17% was achieved. The percentage ranged from 28.6% to 33.3%.

[0083] [Table 14]

[0084] Table 10 shows the chewing properties of foods prepared using 5%, 10%, 12%, and 15% allulose. The results of the water activity test for a chewy granola bar are shown. The activity levels were lower compared to the total sugar control and compared to the total allulose-containing bar. 15% In the Lurose bar, by replacing 10DE maltodextrin with LSS, moisture The activity decreased further.

[0085] [Table 15]

[0086] The chewiness of the granola bars was also evaluated by a highly trained sensory panel (n=11). Hardness was measured using a universal scale of 0-15 points with industry-standard criteria, and panelists were associated with the evaluation criteria. Data were collected in repeated experiments, and the mean in the table below represents the average across the repeated experiments and panelists. As shown in Table 11, the addition of allulose resulted in a decrease in the hardness evaluation score. However, the addition of LSS increased the hardness score in both 5% and 10% allulose bars.

[0087] [Table 16]

[0088] The results in Table 11 also confirm that as the allulose content increased, the perceived sensory hardness decreased (from 8.95 in the total sugar control to 5.68 with 5% allulose, and to 5.18 with 10% allulose). By incorporating LSS together with allulose, the quality of hardness approached that of the total sugar control.

[0089] Example 2 Preparation and analysis of high-protein bars using a bound bar syrup composition Each bound syrup was heated to 78.0° Brix and combined with the dried components to prepare high-protein bars. The bars were molded and cut into 3 x 10 cm test pieces. Similar to the test of the chewy granola bar in Example 1, water activity and chewiness (hardness) were measured using the same method as described above.

[0090] Table 12 shows high-protein bar formulations containing 10% allulose (dry basis). The control high-protein bar formulation, containing standard 62DE corn syrup, is described as Example 2A. 10% allulose replaced a portion of the 62DE corn syrup in the high-protein bar formulation described in Example 2B. Low-sugar syrup and 10% allulose replaced the 62DE corn syrup in the high-protein bar formulation described in Example 2C. A portion of it was replaced. 10% allulose and 42DE corn syrup were used, along with 62D Replacing E corn syrup, the binding properties of the high-protein bar formulation described in Example 2D The texture was also improved.

[0091] [Table 17]

[0092] It was possible to prepare the bars according to the high-protein bar formulation of Example 2B. However, this bar failed to maintain its shape during storage, and the test pieces adhered to each other in the packaging. Because it was nearly impossible to separate the test pieces from each other, the high-protein bar composition of Example 2B It was impossible to perform a texture analysis or sensory analysis on the bars prepared according to the formula. This, too, illustrates the difficulty of using allulose directly in bar applications.

[0093] Table 13 shows the DP (Digital Protein) distribution for the components of the binding syrup used in the high-protein bars. Allulose mainly consists of monosaccharides (DP1), while 62DE corn syrup and 42D The DP1+DP2 content of E corn syrup and low sugar syrup is approximately 71% and 3%, respectively. The percentages are 4% and 16%.

[0094] [Table 18]

[0095] Tables 14A to 14B show the DP1, DP2, and DP3+ content of the bar binding syrup used in the high-protein bar formulations described in Examples 2A to 2D. The higher DP1 content of the bar binding syrup used in the high-protein bar formulation of Example 2B caused deformation of the bar and impaired its shape. The lower DP2 content of the bar binding syrup used in Example 2C increased the stability of the high-protein bar formulation.

[0096] [Table 19]

[0097] [Table 20]

[0098] Table 15 shows the hardness results for the high-protein bar formulations of Examples 2A and 2C-2D. Bars with formulations adjusted to contain 10% allulose were found to be slightly harder than the control. Therefore, although the bar of Example 2B could not maintain its shape, formulations adjusted with LSS or 42DE corn syrup enabled the production of high-protein bars comparable to the control in Example 2A.

[0099] [Table 21]

[0100] Table 16 shows the calorie percentage and sugar reduction of the high-protein bar formulations for Examples 2A to 2D. The results show that in the 10% allulose formulation, the calorie content is reduced by approximately 11% to 12% compared to the control. By replacing a portion of the 62DE corn syrup with allulose, the sugar content was reduced by approximately 31%. By using LSS and 42DE corn syrup, the sugar content was reduced to approximately 54% to 65%, and further... It decreased to [a certain value]. Similar to Example 1, the sugar reduction did not include allulose as a sugar content. Ta.

[0101] [Table 22]

[0102] Table 17 shows the water activity results for the high-protein bar formulations of Examples 2A to 2D. Unlike a firm granola bar, the difference between allulose-containing samples and total sugar samples is significant. No significant difference was observed.

[0103] [Table 23]

[0104] The texture of high-protein bar formulations was evaluated by a trained sensory panel. The hardness was measured using the 15-point universal scale described in Example 1. The test specimens could not maintain their shape during storage, and they adhered to the packaging, resulting in the high performance of Example 2B. Protein bar components were excluded from the sensory analysis.

[0105] [Table 24]

[0106] Allulose itself causes binding and stability problems in high-protein bars. Nevertheless, adding LSS as an auxiliary ingredient, or using a binder syrup as 42DE corn syrup Switching to Lop is acceptable / has a comparable level of chewiness to the control. Table 18 also shows that it is useful for generating bars.

[0107] Example 3 Comparison of the performance of the bar binder syrup according to the present invention with prior art bar binder syrups Tests were conducted to compare the performance of food product compositions containing the bar binder syrup compositions described herein with the dough bar compositions described in U.S. Patent Application Publication No. 2016 / 0331014 (hereinafter “the ’014 publication”). The dough bars were replicated and the texture of the dough bars was measured using the following method.

[0108] The formulations of the dough bars used in the examples described in the ’014 publication are listed in Table 19 below. The allulose product used in the examples of the ’014 publication was composed of 55% allulose and 45% fructose, and 82% dry solids. The liquid allulose tested in Examples 1 and 2 had solid contents of 74% and 95% allulose purity. In the ’014 publication, a 54.5% allulose syrup (54.5 * 0.82 * 0.55 = 25% allulose + 54.5 * 0.82 * 0.45 = 20% fructose) was used.

[0109] In Table 19 below, the formulation of Example 3A used 54.5% liquid allulose (54.5 * 0.74 * 0.95 = 38% allulose) with 74% solids and 95% purity, and the formulation of Example 3B used a 25% adjusted allulose content (35.6 * 0.74 *Using 0.95 (25% allulose), 19% crystalline fructose was added to produce a composition equivalent to the example composition described in Publication '014. The formulation of Example 3C corresponds to the combined bar syrup composition according to the present invention, using 25% allulose + 19% LSS used in Example 1. The formulation of Example 3D uses approximately half (27.25%) of the 54.5% allulose syrup as liquid allulose, with the remainder being half (27.5%) of the LSS used in Example 1. The formulations of Examples 3E and 3F were similar formulations, using other components similar to those used in the examples of the '014 formulation. In other words, HYSTAR® 5875 was used in place of Polysorb® 75 / 67 (they have similar dry solids content, both 75%; and corresponding maltitol content - HYSTAR® 5875 has approximately 60% maltitol, while Polysorb® 75 / 67 has approximately 67% maltitol).

[0110] The binding syrup was heated to 75°C as described in Publication '014. Different Brix values ​​in the binding syrup can be obtained by heating syrups containing different dry solids to a specific temperature (in this case, 75°C), as shown below in Table 19 (this applies to any bar formulation). According to the method of the present invention, it is preferable to prepare bars by heating the binding bar syrup composition to a specific Brix (independent of temperature), as described in Examples 1 and 2. However, in order to reproduce the examples described in Publication '014, the same heating method as in Publication '014 was used herein. After reaching 75°C, the binding syrup was combined with the dry components and mixed in a Hobart mixer to form a dough ball. The dough ball was formed into a slab and cut into 3 × 10 cm test pieces (the size of the test pieces was not specified in the examples described in Publication '014). The dough bars were stored in clamshell containers and placed in metallized bags.

[0111] [Table 25]

[0112] Bar hardness is analyzed using a texture analysis (Stable Micro Systems TAX Evaluation was performed using T2 Texture Analyzer (CHOC2 / P4(' Methods mentioned in Publication 014) and bar cutting test texture analysis method (as described in Examples 1 and 2 above) Both of the methods used were employed. According to the examples in Publication '014, on day 1, day 7, and Hardness was measured at 1.5 months. The water activity of the bar was also measured. The methodology and results are described above. As described in Examples 1 and 2.

[0113] Table 20 shows the texture analysis method using the CHOC2 / P4 method mentioned in the 2014 publication. This method is shown, and the whole is incorporated herein by reference. In the '014 publication, The doe bars made with allulose showed a difference in post-production compared to other bars made in the examples. Sufficient firmness (i.e., over 90g) and a slow effect over 1.5 months ( For example, it is stated that both (less than 300%) were assigned.

[0114] [Table 26]

[0115] Example 3A exhibited hardness and curing rate equivalent to that of the allulose-containing bar in Publication '014 at 1.5 months (Table 20). However, Example 3A was very sticky and did not form well. Example 3B (final syrup 79.5 Brix) contained more solids, resulting in a harder bar than Example 3A (final syrup 72.0 Brix) on day 1. While still sticky, it had a more defined shape due to its higher solids content (Figure 1). The curing rate of Example 3B on day 7 was only 5%. Overall, both Example 3A (allulose only, 38%) and Example 3B (allulose + fructose together) were the softest of all the bars prepared and did not form very well. This is consistent with the data from Examples 1 and 2 above.

[0116] In the formulations of Examples 3C and 3D, the combination of allulose + LSS resulted in non-sticky bars with a more defined shape. Compared to the allulose-containing bar in Publication '014 and the formulation of Example 3A, the hardness was greater and more desirable, and the curing speed was slower. In general, the bars were less sticky than the allulose-containing bars and maintained their shape better.

[0117] The bar formulations of Examples 3E and 3F were less viscous than those of Examples 3A and 3B, and maintained their shape well, similar to those of Examples 3C and 3D. The hardness values ​​of the bar formulations of Examples 3E and 3F were much higher than those of the corresponding bar formulations described in Publication '014, but were more consistent with those of Examples 3C and 3D. The curing speed of the bar formulations of Examples 3E and 3F was also significantly slower than that of the corresponding bar formulations described in Publication '014. Compared to the allulose-containing bars described in the examples of Publication '014, all bars prepared in Example 3 yielded more sufficient hardness values ​​and slower curing speeds.

[0118] Hardness analysis using the "bar cutting" texture analysis method has also been completed. The results of the bar cutting hardness are shown in Table 21. Similar trends were observed between samples, as in other texture analysis methods (Table 20).

[0119] [Table 27]

[0120] By using the allulose + LSS combination in protein dough bars, '0 Even when using the formulation described in Publication 14, a non-sticky bar is obtained, and the contour is sufficiently defined. It has a cut shape, and as shown in Examples 1 and 2 described herein, only allulose The overall conclusion of the study is that it was easier to mold than bars containing allulose. +LSS bars contain 63DE corn syrup + HFCS 42 and HYSTAR (registered trademark). Compared to 5875, it exhibits equivalent hardness and water activity, which is because these components are diverse. Because it is used in various types of bars, it can be considered a commercial indicator. Allulose + L SS bars also hardened more slowly after day 7 compared to allulose controls, and this This was confirmed by two different texture analysis methods. Allulose and other syrup components Between these stages, the difference in hydration and / or time of the dry components necessary for making dough bars is observed. It wasn't done (all the bars made by Dow were prepared using the same method).

[0121] The bars were prepared not by a specific Brix, but by heating them to a specific temperature. The method in Publication 14, in particular, when considering the various solid content ratios in the tested syrups, It is not generally used. To further explain this, see the examples described in the 2014 publication. Figure 1 was created, and it was found that there is a general tendency for the hardness of the bar to increase during the initial drying of the binder syrup. The solid content also increases (when the binder syrup is heated to a specific temperature unrelated to the Brix value). This shows the case. As shown in Figure 1 and Table 22, it was shown that the Allulose bar was the hardest. One of the reasons for this was that it had the highest initial dry solids content. Other bars were If the combined syrup is heated to a similar Brix level instead of the same final temperature (75°C) , different hardness levels were achieved. The Brix of the final syrup is the only factor that affects the hardness. It's not the factor itself, but rather the chemical structure / composition (carbohydrate distribution) that has a similar influence.

[0122] [Table 28]

[0123] The water activity of the bar was determined according to the examples described in Publication '014, on day 1, day 7, and Measurements were taken at 1.5 months using Rotronic HygroLab3. The method was as follows: Load the crushed bar specimen into the analysis cup up to the halfway line, and repeat four times. This included recording the average of [the values]. Table 23 shows the water activity results of dough bars over time. This indicates that there was no dramatic change. The addition of fructose dramatically reduced water activity, which was unexpected and beneficially correlated with improved shelf-life stability by inhibiting bacterial growth.

[0124] [Table 29]

[0125] Although the present invention has been described in detail herein, the foregoing description is illustrative and not intended to limit the scope of the invention, and the scope of the invention should be understood to be determined by the appended claims. Other embodiments, advantages, and modifications are within the following claims. Features expressed in the foregoing specification, or the following claims, or in terms of means for appropriately carrying out the disclosed functions or methods or processes for obtaining the disclosed results, can be used individually or in any combination of such features in various forms to realize the present invention. This disclosure also includes the following items. [1] A conjugated bar syrup composition, Allulose and, It comprises at least one low-sugar syrup and optionally further syrups, The aforementioned conjugated bar syrup composition has a DP1+DP2 content of less than approximately 65% ​​and / or a DP3+ content of more than approximately 35%. [2] The low-sugar syrup is the composition according to item 1, having a total DP1 and DP2 content of less than approximately 25%. [3] The composition according to item 1 or 2, wherein the allulose is a liquid syrup comprising at least about 85% allulose and about 15% other monosaccharides and / or disaccharides. [4] The composition according to any one of items 1 to 3, wherein the content ratio of DP3+ to DP1 is greater than about 0.5 and / or the content ratio of DP3+ to DP1 is less than about 2.0. [5] The composition is the composition according to any one of items 1 to 4, which does not contain sucrose or any nutritional sweetener. [6] A composition according to any one of items 1 to 5, further comprising at least one further binding agent component. [7] The composition according to item 6, wherein the further binding agent component(s) comprises at least one of water, glycerin, nut butter, flavoring agents and / or extracts, flavoring liquids, salts, fats, oils, fillers, polyols, and further co-sweeteners, accounting for up to about 50% by weight of the composition, or about 12.5% ​​to about 50% by weight. [8] The composition according to any one of items 1 to 7, wherein the allulose accounts for about 7.5% to about 50% by weight of the composition, and the low-sugar syrup accounts for about 12.5% ​​to about 75% by weight of the composition, or the allulose accounts for about 15% to about 50% by weight of the composition, and the low-sugar syrup accounts for about 12.5% ​​to about 50% by weight of the composition. [9] A food product composition, A bound bar syrup composition according to any one of items 1 to 8, A food product composition comprising a dried component, wherein the composition is a bar.

[10] The composition according to item 9, comprising approximately 5% to approximately 20% by weight of allulose, or approximately 10% to approximately 15% by weight of allulose, and approximately 5% to approximately 20% by weight of the low sugar syrup, or approximately 10% to approximately 15% by weight of the low sugar syrup.

[11] The composition according to item 9 or 10, wherein the dried component comprises one or more of the following: oats, rice, barley, dried fruit, nuts, protein isolates, spices, vegetables and vegetable-derived products, legumes and legume-derived products, starch-based components, protein, cocoa powder, chocolate chips, dietary fiber, and protein crisps.

[12] A composition according to any one of items 9 to 11, further comprising additional binder components.

[13] The composition according to item 12, wherein the further binding agent component comprises at least one of water, glycerin, nut butter, flavoring agents and / or extracts, flavoring liquids, salts, fats, oils, fillers, polyols, and further co-sweeteners.

[14] The composition according to item 12, wherein the composition is free from at least one of water, glycerin, and sucrose.

[15] The bound bar syrup accounts for approximately 35% to approximately 65% ​​by weight of the composition, and the dry components account for approximately 35% to approximately 65% ​​by weight of the composition, any of items 9 to 14. The composition described in item 1.

[16] The composition according to any one of items 9 to 15, wherein the bar is a granola bar, a snack bar, a high-protein bar, a high-fiber bar, a sports nutrition bar, an energy bar, a recovery bar, a candy bar, or a breakfast bar.

[17] The composition according to any one of items 9 to 16, wherein the hardness (gram weight) of the bar measured in the second week is at least equal to or greater than that of the total sugar control formulation, or is at least about 6,000 grams weight in the second week.

[18] A method for preparing a food product composition, Combining a bound bar syrup composition described in any one of items 1 to 8 with a dry component, To mix them together to form a substantially homogeneous food product composition, A method comprising molding to form a food product composition in the form of a bar.

[19] The method according to item 18, wherein the combined bar syrup is heat-treated to at least about 75°Brix, 76°Brix, 77°Brix, 78°Brix, 79°Brix, 80°Brix, 81°Brix, 82°Brix, 83°Brix, or 84°Brix.

[20] The method according to item 18 or 19, further comprising cutting the molded bar food product composition.

[21] The method according to item 20, wherein the bar is a granola bar, a snack bar, a high-protein bar, a high-fiber bar, a sports nutrition bar, an energy bar, a recovery bar, a candy bar, or a breakfast bar.

[22] The method according to any one of items 18 to 21, wherein the bound bar syrup accounts for about 35% to about 65% by weight of the composition, and the dry component accounts for about 35% to about 65% by weight of the composition.

[23] The method according to any one of items 18 to 22, wherein the calories of the bar are reduced by at least about 10%, at least about 12%, or at least about 15% by replacing corn syrup with the combined bar syrup composition.

[24] The method according to any one of items 18 to 22, wherein the sugar content of the bar is reduced by at least about 20%, at least about 25%, or at least about 30% by replacing the corn syrup with the combined bar syrup composition.

Claims

1. 15% to 37.5% (by weight %) of allulose in the combined bar syrup composition, A low-sugar syrup having a DP1 + DP2 content of less than 18% by weight of the low-sugar syrup, comprising at least one low-sugar syrup with a content of 15% to 45% (by weight of the bound bar syrup composition), Water, glycerin, nut butter, flavoring extract, flavoring liquid, salt, fat, oil, maltodextrin, polydextrose, xanthan gum, guar gum, soluble corn fiber, and one or more additional binder components selected from the group consisting of polyols. A conjugated bar syrup composition comprising, The aforementioned combined bar syrup composition has a DP1+DP2 content of less than 50% and a DP3+ content of more than 35%. The aforementioned conjugated bar syrup composition does not contain sucrose. The amount ratio of DP1 to DP3+ in the aforementioned conjugated bar syrup composition is less than 2.

0. The conjugated bar syrup composition is a conjugated bar syrup composition having a Brix of at least 80° Brix.

2. The binding bar syrup composition according to claim 1, wherein one or more additional binding agents are selected from the group consisting of water, nut butter, flavoring extracts, flavoring liquids, salt, fats, and oils.

3. A method for producing the bound bar syrup composition according to claim 1 or 2, A bound bar syrup composition having a Brix of at least 80° is obtained by mixing allulose syrup, at least one low-sugar syrup, and a dry component. Includes, A method wherein the method does not involve the addition of sucrose or high-fructose corn syrup.

4. The method according to claim 3, wherein the allulose syrup is a liquid syrup comprising at least 85% allulose and up to 15% other monosaccharides and / or disaccharides.

5. The method according to claim 3 or 4, further comprising heating the mixture to obtain a bound bar syrup composition having a Brix of at least 80° Brix.

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