Compositions and methods for altering flavor and / or enhancing sweetness, and food and beverages based thereon.

Abstract

The present disclosure provides flavor-altering and / or sweetness-enhancing compositions, methods, and beverage products that use soluble oligomeric components selected from soluble dietary fiber and polydextrose to alter flavor and / or enhance sweetness.

Description

TECHNICAL FIELD

[0001] CROSS-REFERENCE TO RELATED APPLICATIONS This application claims the benefit of priority of U.S. Provisional Patent Application No. 62 / 914,844 filed on October 14, 2019, the entire disclosure of each of which is incorporated herein by reference in its entirety.

[0002] TECHNICAL FIELD The present disclosure relates generally to food and beverage products. More specifically, the present disclosure relates to compositions containing soluble dietary fiber and / or polydextrose with enhanced flavor and / or sweetness.

[0003] BACKGROUND ART High-potency sweeteners (high-intensity sweeteners) can replace sugars that are applied at high usage levels, but at high usage levels, an unnatural taste (off-flavor) is often perceived in their taste. Sweetness enhancers may be used so that sweeteners can be used at high sweetness intensities while avoiding amounts that would be associated with high off-flavors. Furthermore, in food and beverage products, the balance of the flavor profile is important. Since high-potency sweeteners can disrupt the flavor balance of products, it is desirable to be able to adjust such flavors.

[0004] Accordingly, there is a need for compositions that can enhance the sweetness of high-potency sweeteners and provide other desirable effects on the flavor profile of food and beverage products.

[0005] SUMMARY OF THE INVENTION One aspect of the present disclosure is a sweetened food or beverage product comprising at least one sweetener and at least 1% by weight of a soluble oligomer component selected from soluble dietary fiber, polydextrose, or combinations thereof. In particular, the soluble oligomer component is present in an amount that enhances the sweetness perceived by the sweetened food or beverage product to be sweeter than the sweetness resulting from the soluble oligomer component itself.

[0006] Another aspect of the present disclosure is a sweetness-enhancing composition for food and beverages comprising at least one sweetener and at least 1% by weight of a soluble oligomeric component selected from soluble dietary fiber and polydextrose, or a combination thereof. In particular, the soluble oligomeric component is present in an amount that enhances the perceived sweetness of the food and beverage to be perceived as sweeter than the sweetness attributable to the soluble oligomeric component itself.

[0007] Another aspect of the present disclosure is a sweetness-enhancing composition for food and beverages comprising at least one sweetener and at least 1% by weight of a soluble oligomeric component selected from soluble dietary fiber and polydextrose, or a combination thereof. In particular, the soluble oligomeric component is present in an amount that enhances the perceived sweetness of the food and beverage to be perceived as sweeter than the sweetness attributable to the soluble oligomeric component itself.

[0008] Another aspect of the present disclosure is a flavor-modifying composition in food and beverages comprising at least one sweetener and at least 1% by weight of a soluble oligomeric component selected from soluble dietary fiber and polydextrose, or a combination thereof. In particular, the soluble oligomeric component is present in an amount that modifies the flavor of the food and beverage more significantly than the changes caused by the flavor of the soluble oligomeric component itself.

[0009] Another aspect of the present disclosure is a flavor-enhancing composition for food and beverages comprising at least one sweetener and at least 1% by weight of a soluble oligomeric component selected from soluble dietary fiber and polydextrose, or a combination thereof. In particular, the soluble oligomeric component is present in an amount that enhances the flavor of the food and beverage more strongly than the enhancement caused by the flavor of the soluble oligomeric component itself.

[0010] Another aspect of this disclosure is a method for enhancing the sweetness of a food or beverage containing a sweetener by including at least 1% by weight of a soluble oligomeric component selected from soluble dietary fiber and polydextrose, or a combination thereof, in the food or beverage. The sweetness is enhanced to be perceived as sweeter than the sweetness caused by the soluble oligomeric component itself.

[0011] Another aspect of this disclosure is a method for enhancing sweetness in a food or beverage containing at least one sweetener, comprising adding at least 1% by weight of a soluble oligomeric component selected from soluble dietary fiber and polydextrose, or a combination thereof. The sweetness is enhanced to be perceived as sweeter than that caused by the soluble oligomeric component itself.

[0012] Another aspect of the present disclosure is a method for flavor modification comprising adding at least 1% by weight of a soluble oligomeric component selected from soluble dietary fiber and polydextrose, or a combination thereof, to a food or beverage containing at least one sweetener. In particular, the soluble oligomeric component is included in an amount that modifies the flavor of the food or beverage more significantly than the changes caused by the flavor of the soluble oligomeric component itself (e.g., enhancing, reducing, or altering its properties).

[0013] Another aspect of this disclosure is a flavor enhancement method comprising adding at least 1% by weight of a soluble oligomeric component selected from soluble dietary fiber and polydextrose, or a combination thereof, to a food or beverage containing at least one sweetener. In particular, the soluble oligomeric component is included in an amount that enhances the flavor of the food or beverage more significantly than the changes caused by the flavor of the soluble oligomeric component itself.

[0014] Another aspect of the present disclosure is a flavor-modifying composition comprising at least 1% by weight of a soluble oligomeric component selected from soluble dietary fiber and polydextrose, or a combination thereof, in a food or beverage. In particular, the soluble oligomeric component is present in an amount that modifies the perception of the flavor of the food or beverage more significantly than the changes caused by the flavor of the soluble oligomeric component itself (e.g., enhancing, reducing, or altering its properties).

[0015] Another aspect of this disclosure is a flavor-enhancing composition comprising at least 1% by weight of a soluble oligomeric component selected from soluble dietary fiber and polydextrose, or a combination thereof, in a food or beverage. In particular, the soluble oligomeric component is present in an amount that enhances the perception of the flavor of the food or beverage more significantly than the changes caused by the flavor of the soluble oligomeric component itself.

[0016] Another aspect of the present disclosure is a food or beverage comprising at least 1% by weight of a soluble oligomeric component selected from soluble dietary fiber and polydextrose, or a combination thereof. In particular, the soluble oligomeric component is present in an amount that alters the perception of the flavor of the food or beverage more significantly than the alteration caused by the flavor of the soluble oligomeric component itself (e.g., enhancing, reducing, or altering its properties).

[0017] Another aspect of the present disclosure is a method for modifying the flavor of a food or beverage, comprising adding at least 1% by weight of a soluble oligomeric component selected from soluble dietary fiber and polydextrose, or a combination thereof, wherein the soluble oligomeric component modifies the perception of the flavor of the food or beverage more significantly than the changes caused by the flavor of the soluble oligomeric component itself (e.g., enhancing, reducing, or altering its properties).

[0018] Another aspect of the present disclosure is a method for enhancing flavor in a food or beverage, comprising including at least 1% by weight of a soluble oligomeric component selected from soluble dietary fiber and polydextrose, or a combination thereof, wherein the soluble oligomeric component enhances the perception of flavor in the food or beverage more significantly than the enhancement caused by the flavor of the soluble oligomeric component itself.

[0019] Further, another aspect of the present disclosure is a method for changing the perception of flavor (e.g., enhancing, reducing, or altering the properties thereof) of a food or beverage product, comprising incorporating at least 1% by weight of a soluble oligomer component selected from soluble dietary fibers, polydextrose, or a combination thereof into the food or beverage product, wherein the soluble oligomer component changes the perception of the flavor of the food or beverage product (e.g., enhances, reduces, or alters the characteristics thereof) to a greater extent than changes caused by the flavor of the soluble oligomer component per se.

[0020] Additional aspects of the present disclosure will become apparent from the disclosure herein. [Brief Description of the Drawings]

[0021] [Figure 1] Figure 1 is a graph summarizing the sweetness data of Example 1. [Figure 2] Figure 2 is a graph summarizing the sweetness data of Example 1. [Figure 3] Figure 3 is a graph summarizing the sweetness data of Example 1. [Figure 4] Figure 4 is a graph summarizing the overall tolerance data of Example 1. [Figure 5] Figure 5 is a graph summarizing the overall tolerance data of Example 1. [Figure 6] Figure 6 is a graph summarizing the sucrose-like quality data of Example 1. [Figure 7] Figure 7 is a graph summarizing the sucrose-like quality data of Example 1. [Figure 8] Figure 8 is a graph summarizing the off-taste data of Example 1. [Figure 9] Figure 9 is a graph summarizing the off-taste data of Example 1. [Figure 10] Figure 10 is a graph summarizing the effects of soluble dietary fibers on sweetness, off-taste, and overall preference in the experiment of Example 2. [Figure 10A]Figure 10A is a graph summarizing the effects of soluble dietary fiber on sweetness, off-taste, and overall preference in the experiment of Example 2. [Figure 11] Figure 11 is a graph comparing the effects of soluble dietary fiber on perceived thickness in the experiment of Example 2, as compared with sugars and high fructose diet syrups. [Figure 12] Figure 12 shows the effect of soluble dietary fiber on preference as a function of sweetness in the experiment of Example 2. [Figure 13] Figure 13 is a chart showing the material and oral attributes determined in Example 3. [Figure 14] Figure 14 is a chart showing the material and oral attributes determined in Example 3. [Figure 15] Figure 15 respectively presents the initial sweetness data for exemplary stevia sweetener A, exemplary stevia sweetener B, and exemplary stevia sweetener C in the experiment of Example 4. [Figure 16] Figure 16 respectively presents the initial sweetness data for exemplary stevia sweetener A, exemplary stevia sweetener B, and exemplary stevia sweetener C in the experiment of Example 4. [Figure 17] Figure 17 respectively presents the initial sweetness data for exemplary stevia sweetener A, exemplary stevia sweetener B, and exemplary stevia sweetener C in the experiment of Example 4. [Figure 18] Figure 18 respectively presents the maximum sweetness data for exemplary stevia sweetener A, exemplary stevia sweetener B, and exemplary stevia sweetener C in the experiment of Example 4. [Figure 19] Figure 19 respectively presents the maximum sweetness data for exemplary stevia sweetener A, exemplary stevia sweetener B, and exemplary stevia sweetener C in the experiment of Example 4. [Figure 20] Figure 20 respectively presents the maximum sweetness data for exemplary stevia sweetener A, exemplary stevia sweetener B, and exemplary stevia sweetener C in the experiment of Example 4. [Modes for carrying out the invention]

[0022] In various studies of soluble dietary fiber and polydextrose combined with sweeteners, the inventors have confirmed that certain combinations provide an unexpected sweetening effect. By using soluble dietary fiber or polydextrose, it is possible to provide a sweetened composition with a sweetness that is considerably enhanced beyond the sweetness of the soluble dietary fiber or polydextrose itself. For example, tests were conducted with 5% by weight of soluble dietary fiber in various concentrations of rebaudioside A and blends of rebaudioside A-rebaudioside B. Surprisingly, the stevia / soluble dietary fiber combination provided a sweetness approximately 2 SEV (sucrose equivalent) stronger than the product without soluble dietary fiber. In this test, the fiber did not affect the off-odor or overall preference score given to the product by the taste panel. Another study showed that 2% and 5% by weight of soluble dietary fiber dose-dependently enhanced the sweetness of compositions sweetened with a blend of rebaudioside A and rebaudioside B. In addition, it was noted that soluble dietary fiber and polydextrose can unexpectedly alter the overall flavor profile of a flavoring system. Thus, we have found that the soluble oligomeric components described herein can provide sweetness enhancement in stevia-sweetened systems and flavor modification in flavoring systems.

[0023] Accordingly, one aspect of the present disclosure is a sweetened food or beverage comprising at least one sweetener and at least 1% by weight of a soluble oligomeric component selected from soluble dietary fiber and polydextrose, or a combination thereof. In particular, the soluble oligomeric component is present in an amount that enhances the perceived sweetness of the sweetened food or beverage by a greater amount than any sweetness attributable to the soluble oligomeric component itself. Various sweeteners can be used as sweeteners as described throughout the present disclosure. However, in one embodiment separately described herein, the at least one sweetener is a steviol glycoside present in, for example, at least 30 ppm or at least 100 ppm total.

[0024] Another aspect of this disclosure is a sweetening composition comprising at least one sweetener and at least 1% by weight of a soluble oligomeric component selected from soluble dietary fiber and polydextrose, or a combination thereof, in a food or beverage. In particular, the soluble oligomeric component is present in an amount that enhances the perceived sweetness of the food or beverage by a greater amount than any sweetness attributable to the soluble oligomeric component itself. Various sweeteners can be used as sweeteners described throughout this disclosure. However, in one embodiment separately described herein, the at least one sweetener is, for example, a steviol glycoside present in a total amount of at least 30 ppm or at least 100 ppm.

[0025] Another aspect of this disclosure is a sweetening composition comprising at least one sweetener and at least 1% by weight of a soluble oligomeric component selected from soluble dietary fiber and polydextrose, or a combination thereof, in a food or beverage. In particular, the soluble oligomeric component is present in an amount that significantly enhances the perceived sweetness of the food or beverage beyond the sweetness attributable to the soluble oligomeric component itself. Various sweeteners can be used as sweeteners described throughout this disclosure. However, in one embodiment separately described herein, the at least one sweetener is, for example, a steviol glycoside present in a total amount of at least 30 ppm or at least 100 ppm.

[0026] Another aspect of this disclosure is a flavor-modifying composition comprising at least one sweetener and at least 1% by weight of a soluble oligomeric component selected from soluble dietary fiber and polydextrose, or a combination thereof, in a food or beverage. In particular, the soluble oligomeric component is present in an amount that alters the flavor of the food or beverage more significantly than the alteration caused by the flavor of the soluble oligomeric component itself. Various sweeteners can be used as sweeteners described throughout this disclosure. However, in one embodiment separately described herein, the at least one sweetener is, for example, a steviol glycoside present in a total amount of at least 30 ppm or at least 100 ppm.

[0027] As used herein, a change in flavor can be any perception of a change in flavor in a food or beverage. This could be, for example, an enhancement or a decrease in the perception of flavor. A change can also be a change in the characteristics of flavor as perceived by a taster.

[0028] Flavor is understood to be imparted to food primarily through non-taste mechanisms, and generally primarily through the sense of smell. Flavor can be provided to food and beverages by flavors added for the purpose of providing flavor, and / or by components of food and beverages. Therefore, in various embodiments, the flavors modified by the use of the soluble oligomeric components described herein are not salty, sweet, sour, bitter, or umami.

[0029] Another aspect of this disclosure is a flavor-enhancing composition comprising at least one sweetener and at least 1% by weight of a soluble oligomeric component selected from soluble dietary fiber and polydextrose, or a combination thereof, in a food or beverage. In particular, the soluble oligomeric component is present in an amount that enhances the flavor of the food or beverage more significantly than the enhancement caused by the flavor of the soluble oligomeric component itself. Various sweeteners can be used as sweeteners as described throughout this disclosure. However, in one embodiment separately described herein, the at least one sweetener is, for example, a steviol glycoside present in a total amount of at least 30 ppm or at least 100 ppm.

[0030] Another aspect of this disclosure is a method for enhancing the sweetness of a food or beverage containing a sweetener by including at least 1% by weight of a soluble oligomeric component selected from soluble dietary fiber and polydextrose, or a combination thereof, in the food or beverage. The sweetness is enhanced more significantly than that attributable to the soluble oligomeric component itself. Various sweeteners can be used as sweeteners described throughout this disclosure. However, in one embodiment separately described herein, at least one sweetener is a steviol glycoside present in, for example, at least 30 ppm or at least 100 ppm total.

[0031] Another aspect of this disclosure is a method for enhancing sweetness in a food or beverage containing at least one sweetener, comprising adding at least 1% by weight of a soluble oligomeric component selected from soluble dietary fiber and polydextrose, or a combination thereof. The sweetness is enhanced more significantly than that attributable to the soluble oligomeric component itself. Various sweeteners can be used as sweeteners described throughout this disclosure. However, in one embodiment separately described herein, the at least one sweetener is, for example, a steviol glycoside present in a total amount of at least 30 ppm or at least 100 ppm.

[0032] Another aspect of this disclosure is a method of flavor modification comprising including at least 1% by weight of a soluble oligomeric component selected from soluble dietary fiber and polydextrose, or a combination thereof, in a food or beverage containing at least one sweetener. In particular, the soluble oligomeric component is included in an amount that alters the flavor of the food or beverage more significantly than the changes caused by the flavor of the soluble oligomeric component itself (e.g., enhancing, reducing, or altering its properties). Various sweeteners can be used as sweeteners as described throughout this disclosure. However, in one embodiment separately described herein, the at least one sweetener is, for example, a steviol glycoside present in a total amount of at least 30 ppm or at least 100 ppm.

[0033] Another aspect of this disclosure is a method of flavor enhancement comprising including at least 1% by weight of a soluble oligomeric component selected from soluble dietary fiber and polydextrose, or a combination thereof, in a food or beverage containing at least one sweetener. In particular, the soluble oligomeric component is included in an amount that enhances the flavor of the food or beverage more than the change caused by the flavor of the soluble oligomeric component itself. Various sweeteners can be used as sweeteners as described throughout this disclosure. However, in one embodiment separately described herein, the at least one sweetener is, for example, a steviol glycoside present in a total amount of at least 30 ppm or at least 100 ppm.

[0034] Another aspect of the present disclosure is a flavor-modifying composition comprising at least 1% by weight of a soluble oligomeric component selected from soluble dietary fiber and polydextrose, or a combination thereof, in a food or beverage. In particular, the soluble oligomeric component is present in an amount that alters the perception of the flavor of the food or beverage more significantly than the changes caused by the flavor of the soluble oligomeric component itself (e.g., enhancing, reducing, or altering its properties). In such embodiments, the food or beverage includes, for example, a sweetener as otherwise described herein.

[0035] Another aspect of the present disclosure is a flavor-enhancing composition comprising at least 1% by weight of a soluble oligomeric component selected from soluble dietary fiber and polydextrose, or a combination thereof, in a food or beverage. In particular, the soluble oligomeric component is present in an amount that enhances the perception of the flavor of the food or beverage more significantly than the changes caused by the flavor of the soluble oligomeric component itself. In one embodiment, the food or beverage includes, for example, a sweetener described separately herein.

[0036] Another aspect of the present disclosure is a food or beverage comprising at least 1% by weight of a soluble oligomeric component selected from soluble dietary fiber and polydextrose, or a combination thereof. In particular, the soluble oligomeric component is present in an amount that alters the perception of the flavor of the food or beverage more significantly than the alteration caused by the flavor of the soluble oligomeric component itself (e.g., enhancing, reducing, or altering its properties). In such embodiments, the food or beverage comprises, for example, a sweetener as otherwise described herein.

[0037] Another aspect of the present disclosure is a method for flavor modification, comprising including at least 1% by weight of a soluble oligomeric component selected from soluble dietary fiber and polydextrose, or a combination thereof, in a food or beverage, wherein the soluble oligomeric component alters the perception of the flavor of the food or beverage more significantly than the alteration caused by the flavor of the soluble oligomeric component itself (e.g., enhancing, reducing, or altering its properties). In such embodiments, the food or beverage includes, for example, a sweetener as otherwise described herein.

[0038] Another aspect of the present disclosure is a method for enhancing flavor in a food or beverage, comprising including at least 1% by weight of a soluble oligomeric component selected from soluble dietary fiber and polydextrose, or a combination thereof, wherein the soluble oligomeric component enhances the perception of flavor in the food or beverage more than the enhancement caused by the flavor of the soluble oligomeric component itself. In such embodiments, the food or beverage includes, for example, a sweetener as otherwise described herein.

[0039] Another aspect of the present disclosure is a method for altering the perception of flavor of a food or beverage (e.g., enhancing, reducing, or altering its properties), comprising including at least 1% by weight of a soluble oligomeric component selected from soluble dietary fiber and polydextrose, or a combination thereof, in the food or beverage, wherein the soluble oligomeric component alters the perception of flavor of the food or beverage by a greater amount than any change attributable to the flavor of the soluble oligomeric component itself (e.g., enhancing, reducing, or altering its properties).

[0040] Sweetness is determined by a panel of trained tasters in comparison to a control formulation containing sucrose. Often, sweetness is quantified by "sucrose equivalent" or "SEV," which refers to the sweetness equivalent of the sweetener relative to the sweetness of sucrose on a weight percentage basis, as described herein. For example, a food or beverage with an SEV value of 5 will have the same sweetness as a food or beverage otherwise identical but containing 5% by weight of sucrose (i.e., instead of stevia sweetener and soluble oligomeric components).

[0041] As those skilled in the art will understand, some soluble oligomeric components may possess some sweetness of their own. For example, some soluble dietary fiber itself is at least somewhat sweet and can therefore add sweetness to a composition. In such cases, the enhancement is greater than that of the additive (i.e., greater than the sum of the SEV of food and beverages with at least one sweetener and the SEV of food and beverages with the soluble oligomeric component). However, in one embodiment, the soluble oligomeric component itself does not provide substantial sweetness to food and beverages (for example, in the absence of at least one sweetener, e.g., in amounts less than 2 / 3 or less of its amount, or 1 / 3 or less of its amount, or 1 / 10 or less of its amount, or 1 / 15 or less of its amount, which is less than the amount of soluble oligomeric component that would provide 1.5 SEV to food and beverages).

[0042] The methods and food and beverages described herein may provide varying degrees of sweetness enhancement, as shown in the following examples. For example, in one embodiment separately described herein, the sweetness enhancement is at least 0.5 SEV, e.g., in the range of 0.5 to 3 SEV, or 0.5 to 2.5 SEV. In one embodiment separately described herein, the sweetness enhancement is at least 1 SEV, e.g., in the range of 1 to 3.5 SEV, or 1 to 3 SEV. In one embodiment separately described herein, the sweetness enhancement is at least 1.5 SEV, e.g., in the range of 1.5 to 3.5 SEV, or 1.5 to 3 SEV.

[0043] As will be described in more detail below, the inventors have observed that such sweetness enhancement can be used to provide sweetness to food and beverages even when the amount of sweetener present is below a threshold. That is, by combining it with the soluble oligomer component described herein, it is possible to provide food and beverages that are perceived as sweet by consumers through enhancement, even if the amount of sweetener contained therein is below a threshold.

[0044] As those skilled in the art will understand, sweetness can be perceived rapidly or more slowly. As used herein, initial sweetness is the maximum level of sweetness achieved in the first second after tasting. In contrast, maximum sweetness is the maximum level of sweetness perceived after tasting the sample, which may occur in the first second after tasting or slightly later. In one embodiment separately described herein, the perceived sweetness (i.e., enhanced by the presence of soluble oligomeric components) is the initial sweetness. In one embodiment separately described herein, the perceived sweetness is the maximum sweetness.

[0045] Furthermore, the inventors have confirmed that the use of the soluble oligomeric components described herein can enhance the sweetness of food or beverages. As used herein, “sweetness” refers to the quality of the sweetness, such as its sucrose-like properties or any off-flavors associated with the sweetness (such as bitterness), as opposed to the intensity of the sweetness itself. As with sweetness, the enhancement of sweetness can be determined by a trained taste panel.

[0046] As described above, various sweeteners can be used in the various embodiments of the methods, compositions, and food and beverages described herein. In one embodiment separately described herein, at least one sweetener is at least one steviol glycoside (e.g., steviosides such as rebaudioside A, rebaudioside B, and / or rebaudioside M (also known as rebaudioside X), and one or more of rebaudiosides A-F, J, I, M, N, and O). As is known in the art, steviol glycosides can be provided by stevia sweeteners, which include, for example, substantially a single steviol glycoside or a combination of steviol glycosides. For example, in one embodiment separately described herein, at least one steviol glycoside is rebaudioside A. In another embodiment separately described herein, at least one steviol glycoside is rebaudioside M (also known as rebaudioside X). In one embodiment described separately herein, at least one steviol glycoside is a combination of rebaudioside A and rebaudioside B. In another embodiment described separately herein, at least one steviol glycoside is a combination of stevioside and one or more of rebaudioside A, rebaudioside B, and rebaudioside D.

[0047] As used herein, the term "steviol glycoside" refers to naturally occurring steviol glycosides, such as steviol monoside, steviol monoside A, steviol bioside, steviol bioside A, steviol bioside B, rubusoside, stevioside, stevioside A (rebaudioside KA), stevioside B, stevioside C, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, and This refers to, but is not limited to, rebaudiosides A-F, J, I, M, N, and O, such as baudioside E2, rebaudioside E3, rebaudioside AM, rebaudioside J, rebaudioside I, rebaudioside M (also called rebaudioside X), rebaudioside N, and rebaudioside O, as well as synthetic steviol glycosides, such as enzymatically glucosylated steviol glycosides, and steviol glycosides including combinations thereof.

[0048] At least one steviol glycoside can be provided in food and beverages in various amounts to provide a desired sweetness. In particular, combinations with soluble oligomeric components described herein can provide a strongly perceived sweetness for a given amount of steviol glycoside, or a similarly perceived sweetness for a smaller amount of steviol glycoside. In one embodiment described separately herein, at least one steviol glycoside is present in food and beverages in an amount of at least 30 ppm, for example, at least 100 ppm. In one embodiment described separately herein, at least one steviol glycoside is present in food and beverages in an amount of at least 200 ppm, for example, at least 400 ppm, or at least 600 ppm. In one embodiment described separately herein, at least one steviol glycoside is present in food and beverages in amounts ranging from 100 to 3000 ppm, for example, 200 to 3000 ppm, 400 to 3000 ppm, or 600 to 3000 ppm (i.e., the total of all steviol glycosides). In one embodiment described separately herein, at least one steviol glycoside is present in food and beverages in amounts ranging from 100 to 2000 ppm, for example, 200 to 2000 ppm, 400 to 2000 ppm, or 600 to 2000 ppm. In one embodiment described separately herein, at least one steviol glycoside is present in food and beverages in amounts ranging from 100 to 1500 ppm, for example, 200 to 1500 ppm, 400 to 1500 ppm, or 600 to 1500 ppm. In one embodiment described separately herein, at least one steviol glycoside is present in food and beverages in amounts ranging from 100 to 1000 ppm, for example, 200 to 1000 ppm, 400 to 1000 ppm, or 600 to 1000 ppm.

[0049] Various steviol glycoside-containing sweeteners may be useful in providing at least one steviol glycoside to food and beverages. The sweeteners described in the examples may be useful in providing steviol glycosides.

[0050] As described above, the inventors have focused on the fact that the sweetness enhancement described herein can provide a perception of sweetness even when a sweetener is used in amounts below a threshold. Since the perception of sweetness of sweeteners differs in different foods and beverages, it may be useful to quantify the amount of sweetener by its contribution to sweetness in a particular food or beverage. In one embodiment, at least one steviol glycoside is present in the food or beverage in an amount less than the amount of at least one steviol glycoside that provides 1.5 SEV to the food or beverage (i.e., in the absence of soluble oligomeric components). For example, in one embodiment, at least one steviol glycoside is present in the food or beverage in an amount of 2 / 3 or less the amount that provides 1.5 SEV to the food or beverage, or even 1 / 3 or less the amount that provides 1.5 SEV to the food or beverage. And in one embodiment, at least one high-intensity sweetener is present in the food or beverage in an amount that does not provide a perceptible sweetness to the food or beverage (i.e., in the absence of soluble oligomeric components). In such embodiments, the sweetness enhancement is such that the steviol glycoside and the soluble oligomer component together provide food and beverages with at least 1.5 SEV, for example, at least 2.0 SEV, at least 2.5 SEV, or even at least 3.0 SEV. This can result in food and beverages having a perceptible sweetness. Furthermore, sweetness enhancement can exist even when the soluble oligomer component itself does not provide a detectable sweetness (for example, it is present in an amount less than the amount of the soluble oligomer component that provides 1.5 SEV to food and beverages in the absence of the steviol glycoside, for example, less than 2 / 3 of that amount, less than 1 / 3 of that amount, less than 1 / 10 of that amount, or less than 1 / 15 of that amount). Therefore, the inventors focused on the fact that a combination of an amount of steviol glycoside that provides an imperceptible sweetness and an amount of soluble oligomer component that provides an imperceptible sweetness can synergistically provide food and beverages having a perceptible sweetness.

[0051] In one embodiment described separately herein, at least one steviol glycoside (including optionally one or more additional non-sugar sweeteners) can be used as a sugar substitute in the food and beverages described herein. For this reason, in one embodiment described separately herein, the food and beverages do not contain a sweet sugar or sugar alcohol selected from sucrose, fructose, dextrose, lactose, xylose, mannitol, xylitol, maltitol, isomalt, lactitol, and erythritol in an amount that provides the food and beverages with more than 1 SEV, for example more than 0.5 SEV or more than 0.2 SEV. Similarly, in one embodiment described separately herein, the food and beverages contain 5% by weight or less, for example 2% by weight or less, or 1% by weight or less, a sweet sugar or sugar alcohol.

[0052] Of course, in other embodiments, at least one steviol glycoside can be used with sweetening sugars to provide increased sweetness relative to the amount of sweetening sugars. Thus, in one embodiment separately described herein, the food and beverage contains 1 to 6% by weight, for example 2 to 6% by weight, of sugars or sugar alcohols selected from sucrose, fructose, dextrose, lactose, xylose, mannitol, xylitol, maltitol, isomalt, lactitol, and erythritol, or in the range of sugars or sugar alcohols.

[0053] In one embodiment as described above, at least one sweetener is a steviol glycoside, but in other embodiments, at least one sweetener is a different sweetener. In one embodiment separately described herein, at least one sweetener is at least one high-intensity sweetener. Suitable high-intensity sweeteners include, for example, acesulfame K, alitame, aspartame, glucosylated steviol glycosides, N-[N-[3-(3-hydroxy-4-methoxyphenyl)propyl]-L-α-aspartyl]-L-phenylalanine 1-methyl ester, N-[N-[3-(3-hydroxy-4-methoxyphenyl)-3-methylbutyl]-L-α-aspartyl]-L-phenylalanine 1-methyl ester, N-[N-[3-(3-methoxy-4-hydroxyphenyl)propyl]-L-α-aspartyl]-L-phenylalanine 1-methyl ester, neohesperidin dihydrochalcone, neotame, sucralose, and their salts and / or solvates.

[0054] As described above, the inventors have focused on the fact that the sweetness enhancement described herein can provide a perception of sweetness even when a sweetener is used in amounts below a threshold. In one embodiment, at least one high-intensity sweetener is present in the food or beverage in an amount less than the amount of at least one high-intensity sweetener that provides 1.5 SEV to the food or beverage (i.e., in the absence of soluble oligomeric components). For example, in one embodiment, at least one high-intensity sweetener is present in the food or beverage in an amount of 2 / 3 or less, for example, 1 / 3 or less, of the amount that provides 1.5 SEV to the food or beverage. And, in one embodiment, at least one high-intensity sweetener is present in the food or beverage in an amount that does not provide a perceptible sweetness to the food or beverage (i.e., in the absence of soluble oligomeric components). In such embodiments, sweetness enhancement is achieved when a high-intensity sweetener and a soluble oligomer component work together to provide food and beverages with at least 1.5 SEV, for example, at least 2.0 SEV, at least 2.5 SEV, or at least 3.0 SEV. This can result in food and beverages having a perceptible sweetness. Furthermore, sweetness enhancement can occur even when the soluble oligomer component itself does not provide a detectable sweetness (for example, when it is present in an amount less than the amount of soluble oligomer component that provides 1.5 SEV to food and beverages in the absence of the high-intensity sweetener, for example, less than 2 / 3 of that amount, less than 1 / 3 of that amount, less than 1 / 10 of that amount, or less than 1 / 15 of that amount). Therefore, the inventors have focused on the fact that a combination of a high-intensity sweetener in an amount that provides an imperceptible sweetness and a soluble oligomer component in an amount that provides an imperceptible sweetness can synergistically provide food and beverages with a perceptible sweetness.

[0055] In one embodiment, at least one sweetener is a natural high-intensity sweetener, i.e., a high-intensity sweetener obtained from a natural source. For example, a natural high-intensity sweetener may be used in its raw form (e.g., as a plant) or may be extracted or purified from a natural source. Examples of suitable natural high-intensity sweeteners include abulsoside A, bayunoside, blazein, curculin, cyclocarioside 1, glycifylline, glycyrrhizic acid, hernandulcin, monk fruit extract, mavinrin, monatin, monelin, muclodioside, osradin, periandrin, flomisoside, phlorizin, phyllodulcin, polypodoside A, pterocarioside A, pterocarioside B, rubusoside, thaumatin, and trilobatin, as well as their salts and / or solvates.

[0056] As described above, the inventors have focused on the fact that the sweetness enhancement described herein can provide a perception of sweetness even when a sweetener is used in amounts below a threshold. In one embodiment, at least one natural high-intensity sweetener is present in the food or beverage in an amount less than the amount of at least one natural high-intensity sweetener that provides 1.5 SEV to the food or beverage (i.e., in the absence of soluble oligomeric components). For example, in one embodiment, at least one natural high-intensity sweetener is present in an amount of 2 / 3 or less of the amount that provides 1.5 SEV to the food or beverage, for example, 1 / 3 or less of the food or beverage. And, in one embodiment, at least one natural high-intensity sweetener is present in the food or beverage in an amount that does not provide a perceptible sweetness to the food or beverage (i.e., in the absence of soluble oligomeric components). In such embodiments, sweetness enhancement is achieved when a natural high-intensity sweetener and a soluble oligomer component work together to provide food and beverages with at least 1.5 SEV, for example, at least 2.0 SEV, at least 2.5 SEV, or even at least 3.0 SEV. This can result in food and beverages having a perceptible sweetness. Furthermore, sweetness enhancement can occur even when the soluble oligomer component itself does not provide a detectable sweetness (for example, when present in an amount less than the amount of soluble oligomer component that provides 1.5 SEV to food and beverages in the absence of a natural high-intensity sweetener, for example, less than 2 / 3 of that amount, less than 1 / 3 of that amount, less than 1 / 10 of that amount, or less than 1 / 15 of that amount). Therefore, the inventors have focused on the fact that a combination of a natural high-intensity sweetener in an amount that provides an imperceptible sweetness and a soluble oligomer component in an amount that provides an imperceptible sweetness can synergistically provide food and beverages with a perceptible sweetness.

[0057] At least one sweetener may include a bulk sweetener. Suitable bulk sweeteners include allose, deoxyribose, erythrolose, galactose, gross, idose, lyxose, mannose, ribose, tagatose, talose, xylose, erythrose, fuculose, genthiobiose, genthiobiurose, isomaltose, isomaltulose, cozybiose, lactulose, altrose, laminaribiose, arabinose, leucose, fucose, rhamnose, sorbose, maltulose, mannobiose, mannosucrose, melegitose, melibiose, melibiu These include sucrose, nigerose, raffinose, rutinose, rutinulose, sophorose, stachyose, threose, trehalose, trehalulose, turanose, xylobiose, invert sugar, arabitol, glycerol, hydrolyzed starch (e.g., maltitol syrup, sorbitol syrup), isomalt, lactitol, maltitol, mannitol, sorbitol and xylitol, allulose (also known as D-psicose), glucose, erythritol, fructose, and sucrose. These can be provided individually or in combination, for example, by glucose-fructose syrup or high-fructose corn syrup.

[0058] As described above, the inventors have focused on the fact that the sweetness enhancement described herein can provide a perception of sweetness even when a threshold amount of sweetener is used. In one embodiment, at least one bulk sweetener is present in the food or beverage in an amount less than the amount of at least one bulk sweetener that provides 1.5 SEV to the food or beverage (i.e., in the absence of soluble oligomeric components). For example, in one embodiment, at least one bulk sweetener is present in an amount of 2 / 3 or less of the amount that provides 1.5 SEV to the food or beverage, for example, 1 / 3 or less of the food or beverage. And, in one embodiment, at least one bulk sweetener is present in the food or beverage in an amount that does not provide a perceptible sweetness to the food or beverage (i.e., in the absence of soluble oligomeric components). In such embodiments, the sweetness enhancement is such that the bulk sweetener and the soluble oligomer component together provide food and beverages with at least 1.5 SEV, for example, at least 2.0 SEV, at least 2.5 SEV, or even at least 3.0 SEV. This can result in food and beverages having a perceptible sweetness. Furthermore, sweetness enhancement can exist even when the soluble oligomer component itself does not provide a detectable sweetness (for example, it is present in an amount less than the amount of soluble oligomer component that provides 1.5 SEV to food and beverages in the absence of the bulk sweetener, for example, less than 2 / 3 of that amount, less than 1 / 3 of that amount, less than 1 / 10 of that amount, or less than 1 / 15 of that amount). Therefore, the inventors have focused on the fact that a combination of a bulk sweetener in an amount that provides an imperceptible sweetness and a soluble oligomer component in an amount that provides an imperceptible sweetness can synergistically provide food and beverages having a perceptible sweetness.

[0059] At least one sweetener in the food or beverage is a steviol glycoside, a high-intensity sweetener, a bulk sweetener, or a combination thereof, and can be provided together with soluble dietary fiber to provide the food or beverage with a range of SEV values. For example, in various embodiments described separately herein, the sweetness of the food or beverage is in the range of 1 to 20 SEV. For example, in various embodiments described separately herein, the sweetness of food and beverages is in the range of 1-15 SEV, or 1-12 SEV, or 1-10 SEV, or 1-8 SEV, or 1-5 SEV, or 2-20 SEV, or 2-15 SEV, or 2-12 SEV, or 2-10 SEV, or 2-8 SEV, or 5-20 SEV, or 5-15 SEV, or 5-12 SEV, or 5-10 SEV, or 8-20 SEV, or 8-15 SEV, or 8-12 SEV, or 10-20 SEV, or 10-15 SEV, or 15-20 SEV.

[0060] In particular, as described in the following examples, the inventors have confirmed that soluble dietary fiber and polydextrose can not only enhance the sweetness of sweetened food and beverages, but can also unexpectedly alter the flavor of food and beverages.

[0061] Such flavor modifications may occur in foods and beverages containing rebaudioside as described above, or in foods and beverages sweetened in other ways as described above, or even in unsweetened foods and beverages. For example, a food or beverage may contain one or more sweeteners in an amount sufficient to give the food or beverage an SEV value in the range of 1 to 20 (or any other range as described above). Various sweeteners can be used, such as bulk sweeteners like sucrose, fructose, dextrose, xylose, and allulose, as well as other sweeteners such as steviol glycosides, mogrosides, aspartame, sucralose, saccharin, neotame, acesulfame K, and cyclamate.

[0062] In one embodiment described separately herein, the alteration of the perception of flavor in food and beverages is an enhancement of perception. For example, in such an embodiment, the flavor is provided by a flavoring, and the enhancement provides a perception equivalent to that of a flavoring in a food and beverage lacking soluble oligomeric components and containing at least 120%, for example, at least 150%, of the amount of flavoring.

[0063] In one embodiment described separately herein, the change in the perception of flavor of a food or beverage is a reduction in perception. For example, in such an embodiment, the flavor is provided by a flavoring, and the reduction provides a perception equivalent to that of a flavoring in a food or beverage lacking a soluble oligomeric component and containing 83% or less of the amount of flavoring, for example, 67% or less of the amount of flavoring.

[0064] Furthermore, in one embodiment described separately herein, the soluble oligomeric component enhances the perception of a first flavor of food or beverage and reduces the perception of a second flavor of food or beverage. Thus, the overall flavor of a food or beverage can be significantly altered by using the soluble oligomeric component described herein.

[0065] For example, in one embodiment described separately herein, the fragrance is D-limonene, and the altered sensation by the soluble oligomeric component is one or more of sweet, sour, lemon, peel, citrus, and astringent.

[0066] In one embodiment described separately herein, the flavoring is benzaldehyde, and the altered sensations by the soluble oligomeric component are one or more of sour, sweet, citrusy, chemical off-flavor, bitter aftertaste, corn syrup off-note, and apparent off-note.

[0067] In one embodiment described separately herein, the flavoring is ethyl butyrate, and the perception altered by the soluble oligomeric component is one or more of the following: sweetness, sourness, floral, grape level, and grape flavor description.

[0068] Of course, various other flavorings can be modified by using the soluble oligomeric components described herein. Regulations on the use of flavors in food vary from country to country, but the Food Flavor Manufacturers Association (FEMA) maintains a list of such flavorings. For example, in the various embodiments described separately herein, various natural, artificial, and synthetic flavorings may be used in any number and combination. Suitable flavorings may include, for example, synthetic flavor oils and flavor fragrances and / or oils, oleoresins, and extracts derived from plants, leaves, flowers, and fruits. Examples of flavor oils include spearmint oil, cinnamon oil, wintergreen oil (methyl salicylate), peppermint oil, mint oil, clove oil, bay oil, anise oil, eucalyptus oil, thyme oil, cedar leaf oil, nutmeg oil, allspice, sage oil, mace, bitter almond oil, and cassia oil. Fruit flavors may be useful in various embodiments described separately herein, for example, vanilla, as well as citrus oils including lemon, orange, lime, grapefruit, yuzu, and sudachi, and fruit essences including apple, pear, peach, grape, blueberry, strawberry, raspberry, cherry, plum, pineapple, watermelon, apricot, banana, melon, apricot, plum, cherry, raspberry, blackberry, tropical fruit, mango, mangosteen, pomegranate, and papaya. Dairy-based flavors such as milk flavor, butter flavor, cheese flavor, cream flavor, and yogurt flavor may also be useful. Beverage-type flavors include tea or coffee flavors such as green tea flavor, oolong tea flavor, tea flavor, and coffee flavor.Mint flavors such as peppermint, spearmint, and mint; asafoetida, ajwain, anise, angelica, fennel, allspice, cinnamon, chamomile, mustard, cardamom, caraway, cumin, clove, pepper, coriander, sassafras, savory, xylifructus, perilla, juniper berry, ginger, star anise, horseradish, thyme. Chocolate and cocoa flavors may also be useful, as may be herbal and spice flavors such as liver, tarragon, dill, capsicum, nutmeg, basil, marjoram, rosemary, bay leaf, and wasabi (Japanese horseradish); alcoholic beverage flavors such as wine, whiskey, brandy, rum, gin, and liqueur; floral flavors; and vegetable flavors such as onion, garlic, cabbage, carrot, celery, mushroom, and tomato.

[0069] Other useful fragrances include aldehydes and esters such as cinnamyl acetate, cinnamaldehyde, citral diethyl acetal, dihydrocarbyl acetate, eugenyl formate, and p-methylamizole. In general, any fragrances as described by the U.S. National Academy of Sciences in Chemicals Used in Food Processing, publication 1274, pp. 63-258, and Arctander Perfume and Flavor Chemicals (Aroma chemicals) may be used in the various embodiments of this disclosure.

[0070] Further examples of aldehyde flavorings suitable for use in various embodiments of this disclosure described separately herein include acetaldehyde (apple), benzaldehyde (cherry, almond), ethyl butyrate (grape), anisic aldehyde (licorice, anise), cinnamaldehyde (cinnamon), citral, i.e., alpha-citral (lemon, lime), neral, i.e., beta-citral (lemon, lime), D-limonene, decanal (orange, lemon), ethyl vanillin (vanilla, cream), heliotrope, i.e., piperonal (vanilla, cream), vanillin (vanilla, cream), alpha-amyl cinnamaldehyde (spicy fruity flavor), butyraldehyde (ba This includes, but is not limited to, methyl aldehyde (butter, cheese), maleraldehyde (butter, cheese), citronellal (modified, many types), decanal (citrus fruit), aldehyde C-8 (citrus fruit), aldehyde C-9 (citrus fruit), aldehyde C-12 (citrus fruit), 2-ethylbutyraldehyde (berry fruit), hexenal, i.e., trans-2 (berry fruit), tollaldehyde (cherry, almond), veratoraldehyde (vanilla), 2,6-dimethyl-5-heptenal, i.e., melonal (melon), 2,6-dimethyloctanal (green fruit), and 2-dodecenal (citrus, mandarin), cherry, grape, strawberry shortcake, and mixtures thereof.

[0071] As described above, in the case of D-limonene, benzaldehyde, and ethyl butyrate, the various perceptions of the fragrances can be modified by the soluble oligomeric components described herein. However, in one embodiment described separately herein, the perception is other than sweetness, or the similarity to sugar is altered by the soluble oligomeric component.

[0072] Soluble oligomeric components can be present in food and beverages in varying amounts. Generally, food and beverages contain sufficient soluble oligomeric components to provide enhanced sweetness or altered perception of flavor. The inventors have found that the amount of sweetness enhancement increases as the amount of soluble oligomeric components increases. Therefore, in one embodiment separately described herein, the soluble oligomeric component is present in the food and beverage in an amount of at least 2% by weight, for example, at least 3% by weight. The data described herein shows a particularly increased enhancement at 5% by weight, and therefore, in one embodiment separately described herein, the soluble oligomeric component is present in the food and beverage in an amount of at least 5% by weight, for example, or at least 7% by weight.

[0073] For example, in one embodiment separately described herein, the soluble oligomer component is present in food and beverages in an amount ranging from 1 to 15% by weight, for example, 1 to 12% by weight, or 1 to 10% by weight, or 1 to 8% by weight. In one embodiment separately described herein, the soluble oligomer component is present in food and beverages in an amount ranging from 2 to 15% by weight, for example, 2 to 12% by weight, or 2 to 10% by weight, or 2 to 8% by weight. In one embodiment separately described herein, the soluble oligomer component is present in food and beverages in an amount ranging from 3 to 15% by weight, for example, 3 to 12% by weight, or 3 to 10% by weight, or 3 to 8% by weight. In one embodiment separately described herein, the soluble oligomer component is present in food and beverages in an amount ranging from 5 to 15% by weight, for example, 5 to 12% by weight, or 5 to 10% by weight, or 5 to 8% by weight. In one embodiment described separately herein, the soluble oligomer component is present in food and beverages in an amount ranging from 7 to 15% by weight, for example, 7 to 12% by weight, or 7 to 10% by weight.

[0074] In one embodiment described elsewhere herein, the soluble dietary component is soluble dietary fiber. 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 in the range of 2 to 30) and optionally together with dextrose (i.e., monosaccharide). 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 commonly understood.

[0075] Soluble dietary fiber can have a variety of molecular weights (consistent with substantially maintaining water solubility). In many end uses, as used herein, relative viscosity is desired, and therefore it is sometimes desirable for soluble dietary fiber to have a relatively low molecular weight. In one embodiment 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 such an 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 dietary fiber is determined by gel permeation chromatography using narrow standard pullulan as a standard.

[0076] In one embodiment described elsewhere herein, the soluble dietary fiber contains a certain amount of monosaccharides and / or disaccharides. This is generally 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 one embodiment described elsewhere herein, the total amount of monosaccharides and disaccharides is a maximum of 25% by weight, e.g., a maximum of 20% by weight, on a dry solids basis. In one embodiment, the soluble dietary fiber described elsewhere herein 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 soluble dietary fiber may have monosaccharides and disaccharides totaling 2% by weight or less, or even 1% by weight or less. Soluble dietary fiber having relatively small amounts of monosaccharides and disaccharides may provide sweetness enhancement and / or alteration of flavor perception without itself providing significant sweetness to food and beverages.

[0077] In one embodiment described separately herein, relatively significant amounts of monosaccharides and / or disaccharides are present in the soluble dietary fiber. For example, in one embodiment described separately herein, the total amount of monosaccharides and disaccharides is in the range of 5% to 25% by weight. For example, in such embodiments, the total amount of monosaccharides and disaccharides is in the range of 10% to 20% by weight, or 15% to 25% by weight, on a dry solids basis. The total amount of monosaccharides and disaccharides may help to provide additional sweetness to food and beverages. However, especially in systems where sweetness is enhanced by soluble dietary fiber, this is an amount that exceeds the sweetness provided by the soluble dietary fiber itself.

[0078] 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.

[0079] 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.

[0080] 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 to determine the relative amounts of different types of bound monomers. All bindings quantified in this disclosure can be determined using this method.

[0081] 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.

[0082] 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 one embodiment separately described herein, the fiber content of soluble dietary fiber is at least 65%. For example, in one embodiment separately described herein, the fiber content of soluble dietary fiber is at least 70%, e.g., at least 75%, at least 80%, or even at least 85%. For example, in various embodiments separately described herein, the fiber content of soluble dietary fiber is in the range of 70% to 95% fiber, e.g., 70% to 90%, or 70% to 85%, or 70% to 80%. In other embodiments described herein, the fiber content of the soluble dietary fiber is in the range of 65-85%, for example, 65-80%, or 65-75%.

[0083] The soluble dietary fiber of this disclosure can be produced in a variety of ways. For example, in one embodiment, the soluble dietary fiber can be produced by a process comprising: providing a sugar feedstock containing at least 95% (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%.

[0084] The sugar supply can be provided by a variety of materials. In one embodiment, it is a linear dextrose oligomer of 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% (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 feed composition.

[0085] 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. This condensation, in particular, 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 present to hydrolyze some of the existing 1,4-alpha bonds in the supply (e.g., in linear dextrose oligomers). 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 total solids concentrations ranging from 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.

[0086] Of course, the sugar supply may also be provided with a relatively low solids content (e.g., a water-pumping syrup of 60-70%), which can then be 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).

[0087] 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.

[0088] 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 substantial absence 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.

[0089] The reaction is carried out at a temperature of at least 120°C. 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 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.

[0090] 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 an amount of acid suitable 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 mixture 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.

[0091] As those skilled in the art will understand, reaction time varies depending on the reaction conditions. A wide variety of times can be used. However, in one embodiment, the reaction time (i.e., 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.

[0092] 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).

[0093] In one embodiment, soluble dietary fiber can 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%.

[0094] 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 to selectively remove low molecular weight components (e.g., DP1, or DP1+DP2, or DP1~DP3) compared to high molecular weight components, for example. For example, membrane filtration or sequential pseudo-mobile bed chromatography can be used for fractionation.

[0095] Further enzymatic treatment may also be used, for example, before or after any fractionation step. However, in one embodiment, enzymatic treatment is not performed at any point in the reaction or purification sequence.

[0096] 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.

[0097] 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. Those skilled in the art can further adapt the methods and materials described herein based on these references.

[0098] Suitable soluble dietary fiber includes that sold under the trade name PROMITOR® by Tate & Lyle Ingredients Americas LLC.

[0099] In other embodiments of the present disclosure described separately herein, the soluble oligomeric component is polydextrose. As is commonly understood, “polydextrose” is an oligomeric acid-catalyzed condensation product of a mixture of 5–20% by weight of a sugar alcohol (commonly sorbitol) and 80–95% by weight of dextrose. For example, in one preferred embodiment, polydextrose is a condensation product of a mixture of about 89% by weight of dextrose, about 10% by weight of sorbitol, and about 1% by weight of citric acid.

[0100] Various food and beverage products can benefit from enhanced sweetness and / or altered flavor perception, as described herein. For example, in one embodiment of this disclosure, as separately described herein, the food and beverage product is a dairy product or dairy substitute (e.g., based on soy, oats, hemp, flax, cashews, or tiger nuts). Examples of suitable dairy products and dairy substitutes include yogurt, yogurt drinks, fermented milk beverages, quark, milk beverages, flavored milk, smoothies, ice cream, shakes, cottage cheese, sour cream, crème fraîche, 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). This can be used in pasteurized dairy products, such as those pasteurized at temperatures between 160°F and 285°F. Complete replacement of sugars in dairy products is possible (this is up to 24% of the total formulation). The soluble dietary fiber described herein is generally stable at acidic pH values ​​(the pH range for dairy beverages is generally 2 to 8). In particular, the soluble dietary fiber described herein has been shown to enhance sweetness even in highly flavored yogurt. The soluble dietary fiber described herein has been shown to withstand the fermentation and heat treatments common in yogurt preparation.

[0101] In one embodiment described separately herein, the food and beverage is a beverage, such as a sweetened beverage. Examples of suitable beverages include tea beverages, coffee beverages, sodas, flavored waters, punches, ades, protein and / or peptide-fortified beverages, alcoholic beverages (e.g., beer, wine, cocktails, coolers, hard seltzers), and juices, as well as mixtures, powders, and concentrates thereof. The use of the soluble dietary fiber described herein can often overcome the clarity problems that arise when other types of fiber are added to beverages. It can completely replace sugars (e.g., up to 12% of the total formulation). Due to the acidic pH stability of the soluble dietary fiber described herein, it can be used in beverages where the pH is, for example, in the range of 2 to 7. The soluble dietary fiber described herein can be used in chilled beverages and pasteurized beverages. Advantageous in relation to sweetened beverages, the soluble oligomeric component can provide the mouthfeel that is lost when sugars are almost entirely replaced by high-intensity sweeteners such as rebaudioside.

[0102] However, the sweetness enhancement and / or alteration of flavor perception described herein may be desirable in a wide variety of food and beverage products. One embodiment of the food and beverage products described herein separately is selected from baked goods, breakfast cereals, anhydrous coatings (e.g., ice cream compound coatings, chocolate), dairy products, confectionery, spreads, 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 food for one or more purposes (other than the effects on sweetness and / or flavor described herein), such as as a substitute or supplement to conventional carbohydrates, for example, as a complete or partial substitute for sweetener solids, or as a source of dietary fiber. Specific examples of foods that can use the soluble dietary fiber described herein include processed foods such as 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 and beverages 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 and beverages using conventional carbohydrates such as corn syrup. Similarly, foods and beverages containing the soluble dietary fiber described herein may have a higher fiber content compared to similar foods and beverages using conventional carbohydrates such as corn syrup. If the food or beverage is sweetened, at least part of the sweetness may be provided by one or more rebaudiosides as generally described herein.

[0103] The soluble dietary fiber described herein can be used as an ingredient in food and beverages, as a syrup, or first concentrated to form a syrup solid. In either form, it can be used, for example, in some of the methods described herein.

[0104] The soluble dietary fiber described herein can be added to food and beverages as a source of soluble fiber. It can increase the fiber content of food and beverages without adversely affecting flavor, mouthfeel, or texture.

[0105] The functionality of the soluble dietary fibers described herein may be similar to that of corn syrup and sugars, making them suitable for the complete or partial replacement of various nutritional sweeteners in food and beverages. For example, the soluble dietary fibers described herein can be used to replace sucrose, high-fructose corn syrup (HFCS), fructose, dextrose, regular corn syrup, or corn syrup solids in food, either completely or partially. As one special example, the soluble dietary fibers described herein (e.g., in syrup or solid form) can be used to replace other sweetener solids on a 1:1 basis, up to the point of completely replacing sugar solids. At high levels of sweetener solid replacement, the sweetness of the food or beverage may decrease, while the sugar and calorie content may decrease, although the mouthfeel may remain substantially the same. The soluble dietary fibers described herein can also be used as fillers to replace fat, flour, or other ingredients in food and beverages.

[0106] The soluble dietary fiber described herein may be used in combination with resistant starch or polydextrose in food and beverages 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.

[0107] The soluble dietary fiber described herein may be used in food and beverages in 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 fiber described herein may also be used as a partial substitute for fat in food and beverages.

[0108] The soluble dietary fibers described herein may be used in food and beverages as softeners or quality improvers to enhance crispness or snapiness, improve visual appeal, and / or improve the rheology of dough, coatings, 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 oligomer compositions described herein include replacing beaten eggs and / or enhancing the surface gloss of food, altering the gelatinization temperature of wheat flour starch, modifying the texture of products, and enhancing the browning of products.

[0109] 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 coatings 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 enable food products in which they are used to have a so-called "clean label."

[0110] The soluble dietary fiber described herein can be used in various types of food and beverages. 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.

[0111] 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 as a substrate for yeast fermentation or for browning the crust. Solid soluble dietary fiber as described herein can be added together with other dry ingredients, as well as nutrient-rich dry sweeteners, and requires no 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 is then 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 can 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 are fried at temperatures ranging from 400 to 415°F, although other temperatures and times can also be used. High-intensity sweeteners can be added to the dough as needed to achieve the optimal sweetness and flavor profile.

[0112] Chemically fermented products generally 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%.

[0113] The soluble dietary fiber described herein can 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 shaped, for example, by sheeting, rotary cutting, wire cutting, or through another molding process. The product will then be baked under general baking conditions, for example, at 200-450°F.

[0114] The soluble dietary fibers described herein can also be used to adhere particles to baked goods and / or to form films or coatings that improve the appearance of baked goods, in order to 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.

[0115] Another type of food and beverage 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 sugars in extruded cereal pieces and / or the outer coating of those pieces. The coating is generally 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 sugars 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 components, 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. Optionally, other fiber sources, such as resistant starch, can be used in the extruded fragments. 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.

[0116] Another type of food in which the soluble dietary fiber described herein can be used is spreads, such as nut-based spreads. Examples include very sweet spreads, such as sweetened hazelnut spread (e.g., Nutella), and nut butters, such as peanut butter, almond butter, and cashew butter, which are often sweetened (though not as sweet as Nutella). Of course, soluble dietary fiber can be used in unsweetened nut butter as described herein. The use of soluble dietary fiber may provide the enhanced sweetness and / or flavor described herein, as well as a desirable texture to the spread.

[0117] 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 gummies, chocolate bars, truffles and chocolate coatings, confectionery coatings, licorice, chewing gum, caramel and toffee, soft candies, 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 solids content of the finished product is reached. The slurry can be heated to 200 to 305°F to achieve the solids content of the finished product. Acid can be added before or after heating to bring the final pH to 2 to 7. The soluble edible fibers described herein can 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, pea syrup).

[0118] 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 as follows: Weigh the fruit and juice into a tank. Premix 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.

[0119] Another type of food in which the soluble dietary fiber described herein can be used is high-solids fillings. Examples of high-solids fillings that can be used include fillings in snack bars, toaster pastries, donuts, and cookies. High-solids fillings may be, for example, acid / fruit fillings or savory fillings. They can be added to products that are consumed as is, or to products that are further processed by food processors (additional baking) or consumers (baking a stable filling). In some embodiments, high-solids fillings have a solids concentration between 67 and 90%. The solids can be completely replaced by the soluble dietary fiber described herein, or used as a partial replacement for other sweetener solids present (e.g., 5 to 100% replacement of the current solids). Generally, the pH of fruit fillings is between 2 and 6, while the pH of savory fillings is between 4 and 8. Fillings can be prepared at low temperatures or heated to a maximum of 250°F and evaporated to the desired final solids content.

[0120] 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) is added directly with the dry product. After a small amount of water is added to the extruder, it passes through various zones ranging from 100°F to 300°F. The soluble dietary fiber described herein can be added at a level of 0-50% of the dry product mixture. The soluble dietary fiber described herein in liquid form can also be added to one of the liquid ports along the extruder. After the product comes out with a low moisture content (5%), it is baked to remove excess moisture, or fried to remove moisture with a slightly higher moisture content (10%) to complete the cooking of the product. Baking may be done for 20 minutes at temperatures up to 500°F. More commonly, it is baked for 10 minutes at 350°F. Frying is generally done at 350°F for 2 to 5 minutes. In sheet-shaped snacks, the solids of indigestible corn syrup can be used as a partial substitute for other dry ingredients (e.g., flour). This may be in amounts from 0% to 50% of the dry weight. After the product is dry-mixed, water is added to form a cohesive dough. The pH of the product mix may be 5 to 8. The dough is then formed into sheets, cut, and then baked or fried. Baking may be done at temperatures up to 500°F for 20 minutes. Frying is generally done at 350°F for 2 to 5 minutes. Another potential benefit of using the soluble dietary fiber described herein is that when added as an internal ingredient or external coating, the fat content of the fried snack is reduced by 15%.

[0121] 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. The sugar solids can be partially or completely replaced with 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.

[0122] 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 as a filler, for example, to replace fat, milk solids, or other common fillers.

[0123] 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 food and beverage dry mixes 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.

[0124] Other types of foods in which the soluble dietary fiber described herein can be used include soups, syrups, sauces, and dressings. Typical dressings may have a pH in the range of 2 to 7 and be 0 to 50% oil. Dressings can be processed at low temperatures or heat-treated. After mixing, stabilizers are added. The soluble dietary fiber described herein can be readily added in liquid or dry form along with other ingredients as needed. It may be necessary to heat the dressing composition to activate the stabilizers. 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.

[0125] The sauce has an oil content of 0-10%, a total solids content of 10-50%, and a pH of 2-8. The sauce can be processed at low temperatures or heat-treated. After the ingredients are mixed, they are heat-treated. The soluble dietary fiber described herein can be readily added in liquid or dry form along with other ingredients as needed. Typical heating is 170-200°F for 1-30 minutes.

[0126] Soups typically have a higher solid content of 20-50% and a higher pH in the neutral range (4-8). They can 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 can be used up to 50% solid content, but in more common use, 5g of fiber per serving will be delivered.

[0127] In syrups, the soluble dietary fiber described herein may be incorporated to replace up to 100% of the sugar solids. Generally, syrups in their current state contain 12-20% soluble dietary fiber. After adding water to the soluble dietary fiber described herein, the product is sterilized and hot-filled to produce a safe and storable product (generally sterilized at 185°F for 1 minute).

[0128] Another type of food in which the soluble dietary fiber described herein can be used is coffee creamer. Examples of such coffee creamers include both liquid and dry creamers. Dry-blended coffee creamers can 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 optionally added together with 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, or combinations thereof. These materials may be dry-blended to produce the desired composition.

[0129] 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 silicon dioxide (silica). The products are combined in a slurry, optionally homogenized, and spray-dried in either granular or aggregated form.

[0130] 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 decompose when added to coffee.

[0131] Another type of food in which the soluble dietary fiber described herein can be used is food coatings such as icings, frostings, and glazes. In icings and frostings, the soluble dietary fiber described herein can be used as a (complete or partial) substitute 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 can be used to completely or partially replace the sugar. Frostings typically contain a combination of liquid / solid fats about 2-40%, sweetener solids about 20-75%, colorings, flavors, and water. The soluble dietary fiber described herein can be used to replace all or part of the sweetener solids, or as a bulking agent in low-fat systems.

[0132] 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 of 0 to 50%.

[0133] Another type of food in which the soluble dietary fiber described herein can be used is tortillas, which typically contain wheat flour and / or cornmeal, fat, water, salt, and fumaric acid. The soluble dietary fiber described herein can be used to replace wheat flour or fat. After the ingredients are mixed, they are formed into sheets or cut out and then cooked. This addition can be used to add fiber or to extend shelf life.

[0134] 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 being 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 a good fiber source would be 5g / serving.

[0135] 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 substitutes and contain plant-based ingredients. Meat substitutes and meat analogues can be formed without using animal-based ingredients, or they can 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 can be introduced as a modifier for flavor, texture, and / or nutrition. For example, soluble dietary fiber can be added to textured protein products used as ingredients in meat analogues, to lumps extruded to create textured proteins, or to lumps after they 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.

[0136] 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.

[0137] Another type of food in which the soluble dietary fiber described herein may be used is infant food. The soluble dietary fiber described herein may be used as a substitute or supplement to one or more conventional ingredients in 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.

[0138] Another type of food in which the soluble dietary fiber described herein can be used is meat coatings and breadcrumbs, etc. This can be done by replacing all or part of the dry components of the coatings and / or breadcrumbs (e.g., wheat flour-type components) with the soluble dietary fiber described herein, or by using it in combination with an additive 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.

[0139] The foods disclosed herein can 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 fibers described herein can 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 a similar food containing corn syrup, but the blood glucose response may not necessarily be equivalent to what is observed in mammals without diabetes or mammals that do not eat any of the foods.

[0140] 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 can be used in any part of the snack bar, such as a high-solids filling, 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 generally 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 can 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.

[0141] The food and beverages described herein may be provided in a variety of forms. For example, in various embodiments of this disclosure, the food and beverages may be provided in a ready-to-consume form, a frozen form, an uncooked form, a concentrate form, or a dry mix form. In various embodiments, these may be suitable for further preparation, such as heating, cooking, reconstitution, or dilution, to provide the food and beverages to be consumed.

[0142] For example, in one embodiment described elsewhere herein, the food and beverage is in the form of a dry mix (e.g., as a powder). A wide variety of food and beverages may be provided as powders, such as beverages (fruit drinks such as punch and ade, coffee, tea, cocoa, chocolate drinks, protein and / or peptide-fortified beverages, etc.), meal replacement shakes, soups, sauces, dressings, desserts (e.g., gelatin, custard such as flan, pudding), milk and milk substitutes (dairy products or plant-based, e.g., growth formula, infant formula), and bakery mixes (e.g., cake mix, muffin mix, cookie mix). Of course, this list is merely illustrative, and countless other food and beverages may be provided as dry mixes.

[0143] If the soluble oligomeric component is polydextrose, it can be used in many of the above-mentioned food and beverage products (although it often has effects that differ from those of soluble dietary fiber).

[0144] The following describes further examples. Four stevia sweeteners were used in the examples. SSA is 97% rebaudioside A, SSB is a mixture of stevioside, rebaudioside A, and rebaudioside B, SSC is a mixture of rebaudioside A and rebaudioside B, and SSD is 95% rebaudioside M.

[0145] Example 1 - Soluble Dietary Fiber and SSC Stevia Sweetener To determine the sweetness of SSC (a blend of rebaudioside A and rebaudioside B) containing 5% PROMITOR® soluble dietary fiber (less than 2% monosaccharides / disaccharides) (SDF), compared to SSC alone, both were evaluated using a 20-point horizontal scale with marked points in bottled water perceived by untrained panelists. SSC concentrations ranged from 100 to 1500 ppm (i.e., rebaudioside). Panelists were first presented with five sucrose baselines in bottled water: 2.5%, 5.0%, 7.5%, 10%, and 12.5%. Panelists were asked to familiarize themselves with the baselines before beginning to evaluate the test samples. A mandatory 30-second waiting period was provided between the baseline and the test sample. Panelists were asked to taste the SSC / SDF samples, compare them to the baseline sweetness, and then rate their sweetness on a 20-point scale. When a mark was made, the value was displayed on the scale. The panelists were able to adjust their evaluations. The panelists were then asked to rate their overall tolerance of the samples on a scale of 7 points, their perception of the sugar-like quality of the samples on a scale of 5 points, their perception of any off-flavors on a scale of 6 points, and to comment on any off-flavors they detected. A mandatory 30-second waiting period was given between test samples.

[0146] The baseline was provided in 4-ounce soufflé cups labeled with sucrose concentration at room temperature. Test samples were provided in 2-ounce soufflé cups labeled with a three-digit code at room temperature. Water and unsalted crackers were provided for the panelists to clear their palates.

[0147] The results for sweetness were as follows. The numbers in the cells indicate the number of panelists who selected the special value in the left column relative to the indicated SSC sweetener concentration.

[0148] [Table 1]

[0149] [Table 2]

[0150] The sweetness data is summarized below and in the graphs in Figures 1-3: [Table 3]

[0151] In addition, data on overall tolerance was collected on a 7-point scale. These are summarized in the table below, as well as in Figures 4 and 5.

[0152] [Table 4]

[0153] [Table 5]

[0154] Tolerance Overview [Table 6]

[0155] Data on the panelists' perception of sucrose-like sweetness qualities was also collected on a 5-point scale. These are summarized in the table below, and in Figures 6 and 7.

[0156] [Table 7]

[0157] Off-flavor (i.e., compared to sucrose) data was also collected on a 6-point scale. These are summarized in the table below, and in Figures 8 and 9.

[0158] [Table 8]

[0159] [Table 9]

[0160] Overview of off-flavors [Table 10]

[0161] The combination of SSC stevia sweetener and soluble dietary fiber was statistically significantly sweeter than the same concentration of SSC stevia sweetener without soluble dietary fiber at four of the six concentrations evaluated. The mean increase in sweetness was 1.0 SEV. The parameters of the Baydler equation used in the calculation are as follows: [Table 11]

[0162] Therefore, SSC stevia sweeteners containing soluble dietary fiber are predicted to have a slightly higher maximum sweetness, and the increase in sweetness will be faster than that of SSC stevia sweeteners without soluble dietary fiber.

[0163] Furthermore, SSC stevia sweeteners containing soluble dietary fiber had a statistically significantly higher overall tolerance level at 1000 ppm compared to SSC stevia sweeteners without soluble dietary fiber.

[0164] SSC stevia sweeteners containing soluble dietary fiber were evaluated as being statistically significantly less similar to sucrose at 100 ppm and 250 ppm than SSC stevia sweeteners without soluble dietary fiber. However, SSC stevia sweeteners containing soluble dietary fiber were evaluated as being statistically significantly more similar to sucrose at 1000 ppm than SSC stevia sweeteners without soluble dietary fiber. There were no significant differences in overall tolerance at other concentrations between SSC stevia sweeteners containing soluble dietary fiber and those without.

[0165] In summary, the combination of SSC stevia sweetener and 5% soluble dietary fiber increased the sweetness of the aqueous solution compared to SSC stevia sweetener alone. These data suggest that soluble dietary fiber and polydextrose can be used to amplify the sweetness of sweeteners such as steviol glycosides, for example, to provide perceptible sweetness even when the sweetener is present in food and beverages in amounts that would not otherwise provide perceptible sweetness.

[0166] Example 2 - Soluble dietary fiber, and SSC and SSA stevia sweeteners Sweetened teas are typically formulated to have a sweetness equivalent to about 10% sucrose, and can be very sweet. In the case of typical commercially available stevia products, this level of sweetness cannot be achieved without significant deficiencies in the overall taste performance. Furthermore, removing sugar from highly sweetened beverages has been reported to result in a decrease in mouthfeel, which is perceived as a deviation from sugar-like substances. Here, the use of soluble dietary fiber to enhance mouthfeel was investigated, along with its interaction with stevia sweeteners.

[0167] Samples of SSC stevia sweetener or SSA stevia sweetener containing 5% PROMITOR® soluble dietary fiber (less than 2% monosaccharides and disaccharides) and without this fiber, at concentrations of 100, 250, 500, 750, 1000, and 1500 ppm, were evaluated for sweetness, preference, and off-odor by a general, untrained panel. In addition, stevia sweeteners with increased fiber content were evaluated for overall sweetness and mouthfeel, along with a complete sugar control.

[0168] Figure 10 shows the effect of soluble dietary fiber on the sweetness, off-flavor, and overall preference of SSC stevia sweetener. Dark lines indicate SEV with soluble dietary fiber, and light lines indicate SEV without soluble dietary fiber. Hollow and solid rhombuses represent off-flavor with and without soluble dietary fiber, respectively, while hollow and solid circles represent overall preference with and without soluble dietary fiber, respectively. A preference score of 4 or higher and an off-flavor score of 2 or lower are preferred.

[0169] Figure 10A shows the effect of soluble dietary fiber on the sweetness, off-flavor, and overall preference of SSA stevia sweetener. Dark lines indicate SEV with soluble dietary fiber, and light lines indicate SEV without soluble dietary fiber. Hollow and solid diamonds represent off-flavor with and without soluble dietary fiber, respectively, while hollow and solid circles represent overall preference with and without soluble dietary fiber, respectively. A preference score of 4 or higher and an off-flavor score of 2 or lower are preferred.

[0170] Figure 11 shows a comparison of the effect of soluble fiber on perceived thickness compared to sugar and high-fructose corn syrup (HCFS) at equivalent sweetness levels. Figure 12 then shows the effect of soluble fiber on preference as a function of sweetness.

[0171] Soluble fiber did not significantly affect the overall preference of the premium stevia blend at any given sweetener concentration, but when perceived sweetness is considered, the blend is tolerable up to approximately 2 additional sweetness units.

[0172] The choice of sweetener depends on the precise flavor system and the food matrix used, but some insights can be gained by studying a simple water system. In water, common stevia fails around 6 SEV, while premium stevia is preferred around 8 SEV. Therefore, the use of soluble dietary fiber can extend the performance of stevia sweeteners to almost 10 SEV by enhancing sweetness and providing a pleasant mouthfeel.

[0173] Example 3 - Yogurt To combat the spread of obesity, high-intensity sweeteners are widely used in various food applications to reduce sugar content. The inventors focused on the fact that the ultra-high temperature (UHT) sterilization process used during production, particularly in yogurt with a long shelf life, can subject ingredients to harsh temperature treatment. Since yogurt with a long shelf life undergoes not only UHT but also additional sterilization (HTST), the effects of UHT / HTST sterilization on sweeteners and fiber were evaluated, particularly with respect to fermentation time to target pH, pH "before fermentation and after UHT" and "after fermentation and UHT / HTST," and viscosity.

[0174] Long-shelf-life yogurts (a control with sucrose, a formulation with SSC stevia sweetener (containing a blend of rebaudioside A and rebaudioside B), and a formulation with SSC stevia sweetener and PROMITOR® soluble dietary fiber (less than 2% monosaccharides and disaccharides)) were produced using microtherimics UHT and HTST processing equipment with tubular heating. The unit was equipped with an in-line GEA homogenizer operating upstream of the process. The batch size was 28L, and the formulations consisted of milk, quality improvers (e.g., starch, pectin, and / or others), and sweeteners, and were flavorless, long-shelf-life yogurts with optionally added fiber. The following table shows the amounts of sweetener (sucrose or SSC stevia sweetener) and soluble dietary fiber in various samples.

[0175] [Table 12]

[0176] The mixture was homogenized at 60°C using a homogenizer at 180 bar in Stage 1 and 50 bar in Stage 2, followed by UHT treatment (133°C, held for 4 seconds). The mixture was cooled to the inoculation temperature (43°C) and fermented to pH 4.60 (e.g., approximately 3 hours, see below). The product was smoothed with a smoothing pump, sterilized at 75°C for 30 seconds using HTST, then cooled, packaged, and stored.

[0177] Fermentation time to target pH: Samples were cooled to inoculation temperature (43°C), and the product was stored in a 43°C incubator to ferment until pH 4.60. pH measurements were performed periodically until pH 4.60 was reached. At this point, the product was removed from the incubator, sheared with a smoothing pump, and sterilized through HTST. Samples from each test containing fiber were analyzed for fiber content (AOAC2011.25).

[0178] All yogurt tests achieved a pH of 4.60 within 3–3.5 hours after fermentation using a mild yogurt culture (containing yogurt cultures (Lactobacillus bulgaricus and Streptococcus thermophilus) as well as beneficial gut bacteria such as Lactobacillus acidophilus, Bifidobacterium, and Lactobacillus casei). Fiber analysis showed no fiber loss in the finished product in tests containing soluble dietary fiber. The table below shows the time and pH achieved for each test.

[0179] [Table 13]

[0180] pH before fermentation and after UHT, and after fermentation and UHT / HTST: pH was measured before fermentation and after UHT, and after fermentation and UHT / HTST. As shown in the table below, in all tests, the pH value did not change significantly when soluble dietary fiber was present.

[0181] [Table 14]

[0182] Viscosity: The viscosity of the sucrose-containing control was 475 cP. For stevia-containing samples 1-3, the viscosity ranged from 530 to 577 cP. These values ​​are considered to be similar to each other. The data pairs for the completed UHT / HTST sterilization materials are shown in Table 4.

[0183] [Table 15]

[0184] Sensory: Figures 13 and 14 show the physical and oral attributes, as well as the flavor attributes, as determined by a highly trained explanatory panel.

[0185] In all samples, the smoothness was judged to be equivalent by the descriptive panel. Physical concentration was ranked as follows: control = test 1 < test 2 = test 3. Oral concentration was ranked as follows: test 1 < control < test 2 = test 3.

[0186] Sweetness intensity was ranked as follows: Test 1 < Control < Test 2 < Test 3. In particular, the sweetness intensity data presents surprising and unexpected results. The use of stevia sweetener without soluble fiber provided a lower sweetness intensity than the sucrose control. In contrast, the use of 2% soluble fiber combined with stevia sweetener provided an increased sweetness intensity compared to the sucrose control. The use of 5% soluble fiber provided an even higher sweetness intensity than the 2% test, indicating that this effect was dose-dependent. This result would not have been expected even based on prior art.

[0187] Therefore, long-lasting yogurts without added sugar were successfully produced using stevia sweetener alone or in combination with soluble dietary fiber. In particular, substituting sucrose with stevia sweetener or adding soluble edible corn fiber did not significantly affect the production process, including the time required for fermentation by yogurt culture to reach pH 4.60. pH remained stable throughout the process, as indicated by the fact that the pH after fermentation and UHT did not change even after the second heat treatment (HTST). The measured viscosity of the test material containing stevia sweetener was slightly higher than that of the control containing sucrose. However, surprisingly and unexpectedly, a gradual increase in sweetness intensity was observed with the combination of stevia sweetener and soluble dietary fiber. This effect was particularly perceptible even in the complex flavoring of the yogurt.

[0188] Example 4 - Fermented Milk Beverage Experiments were conducted to describe the behavior of combinations of stevia sweeteners SSA, SSB, and SSC with soluble dietary fiber (<2% monosaccharides and disaccharides) or polydextrose (89:10 dextrose:sorbitol feed) in acidic water.

[0189] The samples were prepared as shown in the table below. All samples contained 0.1% by weight of lactic acid to bring the pH to approximately 3.6.

[0190] [Table 16]

[0191] Sweetness was assessed by a highly trained descriptive panel, and initial and maximum sweetness data were collected for each of the 19 samples using a random display order generated by the data acquisition software CompuSense®. Each sample was assessed redundantly, presented in 2-ounce lidded plastic cups labeled with random 3-digit codes, and tested using standardized amounts. Before each day of assessment (one day per replication), the panel adjusted their perception with sucrose solutions ranging from 3 to 13%. Controls were available for comparison with the samples, but required cleansing with crackers and water, and a waiting period between each tasting. Statistical analysis was performed using a mixed-model ANOVA with panelists and replications as blocks. Multiple comparative procedures were achieved with Fisher's LSD post-hoc test. All analyses were performed at the 0.05 alpha level.

[0192] Figures 15-17 show the initial sweetness data for SSC stevia sweetener, SSB stevia sweetener, and SSA stevia sweetener, respectively.

[0193] Figure 15 shows that 10% soluble dietary fiber and 10% polydextrose, respectively, increased the initial sweetness of 680 ppm SSC stevia sweetener alone by 1.7 SEV and 2.5 SEV, respectively, providing an initial sweetness very close to that of 11% sucrose (7.4 SEV). In a mixture of 550 ppm SSC stevia sweetener and 3% sucrose, 10% soluble dietary fiber significantly increased the initial sweetness by only 2 SEV, while, in contrast, little enhancement was observed with 10% polydextrose.

[0194] Figure 16 shows that 10% polydextrose enhances the initial sweetness of 710 ppm SSB stevia sweetener by 2.3 SEV, providing an initial sweetness very close to that of 11% sucrose (7.4 SEV). However, little enhancement was observed with 10% soluble fiber. In a mixture of 600 ppm SSB stevia sweetener and 3% sucrose, both 10% soluble fiber and 10% polydextrose significantly increased the initial sweetness by 1.9 SEV and 1.2 SEV, respectively.

[0195] Figure 17 shows that 10% soluble dietary fiber significantly enhanced the initial sweetness of 600 ppm SSA by 1.3 SEV, while 10% polydextrose showed almost no enhancement. The same trend was observed with a mixture of 550 ppm SSA stevia sweetener and 3% sucrose. The initial sweetness of 10% soluble dietary fiber was enhanced by 1.5 SEV, but only about 0.8 SEV was observed with 10% polydextrose.

[0196] Therefore, Figures 15-17 show that, with the exception of 710 ppm SSB stevia sweetener in the absence of soluble dietary fiber, 10% soluble dietary fiber can significantly enhance the initial sweetness of the three sweetener mixtures with 3% sucrose. 10% polydextrose was shown to significantly enhance the initial sweetness of 710 ppm SSB stevia sweetener, a mixture of 600 ppm SSB stevia sweetener and 3% sucrose, and 680 ppm SSA stevia sweetener to varying degrees. However, the effect of 10% polydextrose was hardly observed in the SSA sample and the mixture of 550 ppm SSC and 3% sucrose.

[0197] Figures 18-20 show the maximum sweetness data for SSC stevia sweetener, SSB stevia sweetener, and SWEETESSE® 97 stevia sweetener, respectively.

[0198] Figure 18 shows that the maximum sweetness of 680 ppm SSC stevia sweetener alone was only 7.6 SEV in acidic water, about 2 SEV lower than that of 11% sucrose in acidic water. 10% soluble dietary fiber increased the maximum sweetness by 3 SEV, and 10% polydextrose increased it by 2.2 SEV, each providing a sweetness very close to that of 11% sucrose. In a sample containing 550 ppm SSC stevia sweetener and 3% sucrose, a sweetness enhancement of about 1 SEV was observed with both soluble dietary fiber and polydextrose.

[0199] Figure 19 shows that the sweetness of 710 ppm SSB stevia sweetener alone was only 7.8 SEV in acidic water, approximately 1.8 SEV lower than the sweetness of 11% sucrose in acidic water. 10% soluble dietary fiber enhanced the maximum sweetness by 1.2 SEV, and 10% polydextrose enhanced it by 1.6 SEV, each providing a sweetness very close to that of 11% sucrose. In samples containing 600 ppm SSB stevia sweetener and 3% sucrose, sweetness enhancements of only 1.6 SEV and 2.4 SEV, respectively, were also observed with 10% soluble dietary fiber and 10% polydextrose.

[0200] Figure 20 shows that the maximum sweetness of 600 ppm SSA stevia sweetener was only 8.0 SEV in acidic water, approximately 1.5 SEV lower than that of 11% sucrose in acidic water. However, 10% soluble dietary fiber enhanced the maximum sweetness by 1.3 SEV, providing a sweetness very close to that of 11% sucrose. However, 10% polydextrose did not provide a significant enhancement of the maximum sweetness. The sweetness enhancement with 10% soluble dietary fiber in a sample containing 550 ppm SSA97 stevia sweetener and 3% sucrose was 1.5 SEV, but only a slight enhancement was observed with 10% polydextrose.

[0201] Therefore, Figures 18-20 show that soluble dietary fiber can enhance the maximum sweetness of all three sweeteners, and the mixture of all three sweeteners with 3% sucrose, to varying degrees. Polydextrose can enhance the maximum sweetness of SSC stevia sweetener and SSB stevia sweetener in the same way as the mixture with 3% sucrose.

[0202] These data suggest that soluble dietary fiber and polydextrose can be used to amplify the sweetness of sweeteners such as steviol glycosides, for example, to provide a perceptible sweetness even when the sweetener is present in food and beverages in amounts that would not otherwise provide a perceptible sweetness.

[0203] Example 4 - Enhancement of flavor with soluble dietary fiber Stock solutions of benzaldehyde, ethyl butyrate, and D-limonene were prepared at ambient temperature to ethanol (190 proof).

[0204] [Table 17]

[0205] Flavored water beverages were prepared using flavor stock solution, 0.15% citric acid, 0.04% sodium citrate, sweetener (0.020-5.0%), and deionized water. The level of sweetener was adjusted to a comparable level in acidic water. The following table details the control beverages and eight trial beverages prepared for each flavor.

[0206] [Table 18]

[0207] Model flavored water beverages were tested in a roundtable analysis with five panelists who have experience tasting food and beverages. The beverages were tasted at ambient temperature. Water and unsalted crackers were provided to help the panelists clear their taste buds. Modified quantitative descriptive analysis was used. Panelists tasted the samples and developed attributes describing the taste and flavor of the samples. Panelists rated the attributes on a 5-point scale. Consensus ratings were recorded. Based on the attributes selected by the panelists, ratings were given on a 5-point scale (0=not perceived, 1=very low, 2=low, 3=medium, 4=high, 5=very high). The data are shown in the table below.

[0208] Limonene (citrus fruits): This soluble dietary fiber altered the perception of sweetness, sourness, lemon, and peel. Polydextrose altered the perception of citrus fruits, lemon, and astringency.

[0209] [Table 19]

[0210] Benzaldehyde (cherry): This soluble dietary fiber altered the sour, sweet, citrusy, chemical off-flavors, bitter aftertaste, and corn syrup off-notes. Polydextrose altered the sour, citrusy, chemical off-flavors, and apparent off-notes.

[0211] [Table 20]

[0212] Ethyl butyrate (grape): This soluble dietary fiber altered the sweetness, acidity, floral notes, and grape flavor description. Polydextrose altered the grape level, grape flavor description, sweetness, acidity, and floral notes.

[0213] [Table 21]

[0214] Example 5 - Determination of the molecular weight of soluble dietary fiber 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.

[0215] Additional aspects of the present disclosure are illustrated by the following enumerated embodiments, which can be combined in any number and any combination that is not technically or logically inconsistent. Embodiment 1: At least one sweetener, A sweetening composition comprising at least 1% by weight of a soluble oligomeric component selected from soluble dietary fiber and polydextrose, or a combination thereof, In the food and beverage sector, A sweetness-enhancing composition comprising a soluble oligomer component present in an amount that enhances the perceived sweetness of sweetened food and beverages by a greater amount than the sweetness attributable to the soluble oligomer component itself. Embodiment 2: At least one sweetener, A sweetening composition comprising at least 1% by weight of a soluble oligomeric component selected from soluble dietary fiber and polydextrose, or a combination thereof, In the food and beverage sector, A sweetness-enhancing composition comprising a soluble oligomer component present in an amount that enhances the perceived sweetness of sweetened food and beverages by a greater amount than the sweetness attributable to the soluble oligomer component itself. Embodiment 3: At least one sweetener, A flavor-modifying composition comprising at least 1% by weight of a soluble oligomeric component selected from soluble dietary fiber and polydextrose, or a combination thereof, In the food and beverage sector, A flavor-modifying composition in which a soluble oligomeric component is present in an amount that alters (e.g., enhances or reduces) the flavor of food and beverages by a greater amount than any change caused by the flavor of the soluble oligomeric component itself. Embodiment 4: At least one sweetener, A flavor-enhancing composition comprising at least 1% by weight of a soluble oligomeric component selected from soluble dietary fiber and polydextrose, or a combination thereof, In the food and beverage sector, A flavor-enhancing composition in which a soluble oligomer component is present in an amount that enhances the flavor of food and beverages by a greater amount than any change caused by the flavor of the soluble oligomer component itself. Embodiment 5: At least one sweetener and A sweetened food or beverage containing at least 1% by weight of a soluble oligomeric component selected from soluble dietary fiber and polydextrose, or a combination thereof, The soluble oligomer component is present in an amount that enhances the perceived sweetness of the sweetened food or beverage by a greater amount than the sweetness caused by the soluble oligomer component itself. Embodiment 6 A method for enhancing the sweetness of a food or beverage containing at least one sweetener, comprising including at least 1% by weight of a soluble oligomeric component selected from soluble dietary fiber and polydextrose, or a combination thereof, in the food or beverage, and enhancing the sweetness by an amount greater than that attributable to the soluble oligomeric component itself. Embodiment 7 A method for enhancing sweetness, comprising adding at least 1% by weight of a soluble oligomeric component selected from soluble dietary fiber and polydextrose, or a combination thereof, to a food or beverage containing at least one sweetener, thereby enhancing the sweetness by an amount greater than that attributable to the soluble oligomeric component itself. Embodiment 8 A method for enhancing sweetness, comprising adding at least 1% by weight of a soluble oligomeric component selected from soluble dietary fiber and polydextrose, or a combination thereof, to a food or beverage containing at least one sweetener, thereby enhancing the sweetness by an amount greater than that attributable to the soluble oligomeric component itself. Embodiment 9 A method for flavor modification, comprising a food or beverage containing at least one sweetener, comprising at least 1% by weight of a soluble oligomeric component selected from soluble dietary fiber and polydextrose, or a combination thereof, wherein the soluble oligomeric component is present in an amount that alters (e.g., enhances or reduces) the flavor of the food or beverage by a greater amount than any change caused by the flavor of the soluble oligomeric component itself. Embodiment 10 A method for enhancing flavor, comprising a food or beverage containing at least one sweetener, comprising at least 1% by weight of a soluble oligomeric component selected from soluble dietary fiber and polydextrose, or a combination thereof, wherein the soluble oligomeric component is present in an amount that enhances the flavor of the food or beverage by an amount greater than any change caused by the flavor of the soluble oligomeric component itself. Embodiment 11 A method, composition, or food or beverage according to any of Embodiments 1 to 10, wherein the soluble oligomer component does not provide substantial sweetness (e.g., 0.1 SEV or less). Embodiment 12 A method, composition, or food or beverage according to any of Embodiments 1 to 11, wherein the sweetness enhancement is in the range of at least 0.5 SEV, for example, 0.5 to 3 SEV, or 0.5 to 2.5 SEV. Embodiment 13 A method, composition, or food or beverage according to any of Embodiments 1 to 11, wherein the sweetness enhancement is in the range of at least 1 SEV, for example, 1 to 3.5 SEV, or 1 to 3 SEV. Embodiment 14 A method, composition, or food or beverage according to any of Embodiments 1 to 11, wherein the sweetness enhancement is at least 1.5 SEV, for example, in the range of 1.5 to 3.5 SEV, or 1.5 to 3 SEV. Embodiment 15 A method, composition, or food or beverage according to any of Embodiments 1 to 14, wherein at least one sweetener is at least one steviol glycoside. Embodiment 16 The method, composition, or food / beverage of Embodiment 15, wherein at least one steviol glycoside comprises stevioside and one or more rebaudiosides A-F, J, I, M, N, and O. Embodiment 17 A method, composition, or food or beverage of Embodiment 15, wherein at least one steviol glycoside comprises stevioside, rebaudioside A, rebaudioside B, and / or rebaudioside M. Embodiment 18 The method, composition, or food or beverage of Embodiment 15, wherein at least one steviol glycoside comprises rebaudioside A. Embodiment 19 The method, composition, or food or beverage of Embodiment 15, wherein at least one steviol glycoside comprises rebaudioside M. Embodiment 20 The method, composition, or food and beverage of Embodiment 15, wherein at least one rebaudioside comprises a combination of rebaudioside A and rebaudioside B. Embodiment 21 The method, composition, or food and beverage of Embodiment 15, wherein at least one rebaudioside comprises a combination of stevioside and one or more of rebaudioside A, rebaudioside B, and rebaudioside D. Embodiment 22 A method, composition, or food / beverage according to any of Embodiments 15 to 21, wherein at least one steviol glycoside is present in the food / beverage in an amount of at least 200 ppm. Embodiment 23 A method, composition, or food / beverage according to any of Embodiments 15 to 21, wherein at least one steviol glycoside is present in the food / beverage in an amount of at least 400 ppm. Embodiment 24 A method, composition, or food / beverage according to any of Embodiments 15 to 21, wherein at least one steviol glycoside is present in the food / beverage in an amount of at least 600 ppm. Embodiment 25 A method, composition, or food or beverage according to any of Embodiments 15 to 21, wherein at least one steviol glycoside is present in the food or beverage in an amount ranging from 100 to 3000 ppm, for example, 200 to 3000 ppm, 400 to 3000 ppm, or 600 to 3000 ppm. Embodiment 26 A method, composition, or food or beverage according to any of Embodiments 15 to 21, wherein at least one steviol glycoside is present in the food or beverage in an amount ranging from 100 to 2000 ppm, for example, 200 to 2000 ppm, 400 to 2000 ppm, or 600 to 2000 ppm. Embodiment 27 A method, composition, or food or beverage according to any of Embodiments 15 to 21, wherein at least one steviol glycoside is present in the food or beverage in an amount ranging from 100 to 1500 ppm, for example, 200 to 1500 ppm, 400 to 1500 ppm, or 600 to 1500 ppm. Embodiment 28 A method, composition, or food or beverage according to any of Embodiments 15 to 21, wherein at least one steviol glycoside is present in the food or beverage in an amount ranging from 100 to 1000 ppm, for example, 200 to 1000 ppm, 400 to 1000 ppm, or 600 to 1000 ppm. Embodiment 29 A method, composition, or food / beverage according to any of Embodiments 15 to 21, wherein at least one steviol glycoside is present in the food / beverage in an amount less than the amount that provides 1.5 SEV to the food / beverage, for example, 2 / 3 or less of the amount that provides 1.5 SEV to the food / beverage, or 1 / 3 or less (i.e., in the absence of a soluble oligomer component). Embodiment 30 A method, composition, or food or beverage according to any of Embodiments 15 to 21, wherein at least one steviol glycoside is present in a food or beverage in an amount that does not provide a perceptible sweetness to the food or beverage (i.e., in the absence of soluble oligomeric components). Embodiment 31 A sweetness enhancer according to Embodiment 29 or Claim 30, wherein a steviol glycoside and a soluble oligomer component together provide food and beverages with at least 1.5 SEV, for example, at least 2.0 SEV, at least 2.5 SEV, or even at least 3.0 SEV. Embodiment 32 A method, composition, or food / beverage according to any of Embodiments 29 to 31, wherein the soluble oligomer component is present in an amount less than the amount of the soluble oligomer component that provides 1.5 SEV to the food / beverage in the absence of steviol glycosides, for example, 2 / 3 or less of that amount, or 1 / 3 or less of that amount, or 1 / 10 or less of that amount, or 1 / 15 or less of that amount. Embodiment 33 A method, composition, or food / beverage according to any of Embodiments 15 to 32, wherein the food / beverage does not contain a sweet sugar selected from sucrose, fructose, dextrose, and xylose in an amount exceeding 1 SEV, for example, 0.5 SEV or more, or 0.2 SEV or more. Embodiment 34 A method, composition, or food / beverage according to any of Embodiments 15 to 32, wherein the food / beverage contains 5% by weight or less, for example 2% by weight or less, or 1% by weight or less, a sweet sugar selected from sucrose, fructose, dextrose, and xylose. Embodiment 35 A method, composition, or food or beverage according to any of Embodiments 15 to 32, wherein the food or beverage contains a sweet sugar selected from sucrose, fructose, dextrose, and xylose in an amount of 1 to 6% by weight, for example, 2 to 6% by weight. Embodiment 36 A method, composition, or food or beverage according to any of Embodiments 1 to 35, wherein at least one sweetener comprises at least one high-intensity sweetener. Embodiment 37 A method, composition, or food or beverage according to any of Embodiments 1 to 35, wherein at least one sweetener comprises at least one high-intensity sweetener selected from acesulfame K, alitame, aspartame, glucosylated steviol glycosides, N-[N-[3-(3-hydroxy-4-methoxyphenyl)propyl]-L-α-aspartyl]-L-phenylalanine 1-methyl ester, N-[N-[3-(3-hydroxy-4-methoxyphenyl)-3-methylbutyl]-L-α-aspartyl]-L-phenylalanine 1-methyl ester, N-[N-[3-(3-methoxy-4-hydroxyphenyl)propyl]-L-α-aspartyl]-L-phenylalanine 1-methyl ester, neohesperidin dihydrochalcone, neotame, sucralose, and salts and / or solvates thereof. Embodiment 38 A method, composition, or food or beverage according to any one of Embodiments 36 and 37, wherein at least one high-intensity sweetener is present in a food or beverage in an amount such as providing 1.5 SEV or less to the food or beverage, for example, 1 SEV or less, or 0.5 SEV or less to the food or beverage (i.e., in the absence of soluble oligomer components). Embodiment 39 A method, composition, or food or beverage according to any of Embodiments 36 and 37, wherein at least one high-intensity sweetener is present in a food or beverage in an amount that does not provide a perceptible sweetness to the food or beverage (i.e., in the absence of soluble oligomeric components). Embodiment 40 A method, composition, or food or beverage of Embodiment 38 or Embodiment 39 that enhances sweetness, wherein at least one high-intensity sweetener and a soluble oligomer component together provide food or beverages with at least 1.5 SEV, for example, at least 2.0 SEV, at least 2.5 SEV, or even at least 3.0 SEV. Embodiment 41 A method, composition, or food / beverage according to any of Embodiments 38 to 40, wherein the soluble oligomer component is present in an amount less than the amount of the soluble oligomer component that provides 1.5 SEV to the food / beverage in the absence of a high-intensity sweetener, for example, 2 / 3 or less of that amount, or 1 / 3 or less of that amount, or 1 / 10 or less of that amount, or 1 / 15 or less of that amount. Embodiment 42 A method, composition, or food or beverage according to any of Embodiments 1 to 41, wherein at least one sweetener comprises at least one natural high-intensity sweetener. Embodiment 43 A method, composition, or food or beverage according to any of Embodiments 1 to 41, wherein at least one sweetener comprises at least one natural high-intensity sweetener selected from abulsoside A, bayunoside, blazein, curculin, cyclocarioside 1, glycifylline, glycyrrhizic acid, hernandulcin, monk fruit extract, mavinrin, monatin, monelin, muclodioside, osrazine, periandrin, flomisoside, phlorizin, phyllodulcin, polypodoside A, pterocarioside A, pterocarioside B, rubusoside, thaumatin, and trilobatin, and salts and / or solvates thereof. Embodiment 44 A method, composition, or food or beverage according to any of Embodiments 42 and 43, wherein at least one natural high-intensity sweetener is present in a food or beverage in an amount such as providing 1.5 SEV or less to the food or beverage, for example, 1 SEV or less, or 0.5 SEV or less to the food or beverage (i.e., in the absence of soluble oligomer components). Embodiment 45 A method, composition, or food or beverage according to any of Embodiments 42 and 43, wherein at least one natural high-intensity sweetener is present in a food or beverage in an amount that does not provide a perceptible sweetness to the food or beverage (i.e., in the absence of soluble oligomeric components). Embodiment 46 A method, composition, or food or beverage of Embodiment 44 or 45 that enhances sweetness, wherein at least one natural high-intensity sweetener and a soluble oligomeric component together provide food or beverages with at least 1.5 SEV, for example, at least 2.0 SEV, at least 2.5 SEV, or even at least 3.0 SEV. Embodiment 47 A method, composition, or food or beverage according to any of Embodiments 44 to 46, wherein the soluble oligomer component is present in an amount less than the amount of the soluble oligomer component that provides 1.5 SEV to the food or beverage in the absence of a natural high-intensity sweetener, for example, 2 / 3 or less of that amount, or 1 / 3 or less of that amount, or 1 / 10 or less of that amount, or 1 / 15 or less of that amount. Embodiment 48 A method, composition, or food or beverage according to any of Embodiments 1 to 47, wherein at least one sweetener comprises at least one bulk sweetener. Embodiment 49 At least one sweetener is allose, deoxyribose, erythorulose, galactose, gross, idose, lyxose, mannose, ribose, tagatose, talose, xylose, erythrose, fuculose, genthiobiose, genthiobiurose, isomaltose, isomaltulose, cozybiose, lactulose, altrose, laminaribiose, arabinose, leucose, fucose, rhamnose, sorbose, maltulose, mannobiose, mannosucrose, melezitose, melibiose, melibiurose, nigerose A method, composition, or food or beverage according to any of Embodiments 1 to 47, comprising at least one bulk sweetener selected from raffinose, rutinose, rutinulose, sophorus, stachyose, threose, trehalose, trehalulose, turanose, xylobiose, invert sugar, arabitol, glycerol, hydrolyzed starch, isomalt, lactitol, maltitol, mannitol, sorbitol and xylitol, allulose (also known as D-psicose), glucose, erythritol, fructose, and sucrose. Embodiment 50 A method, composition, or food or beverage according to any of Embodiments 48 and 49, wherein at least one bulk sweetener is present in a food or beverage in an amount such as providing 1.5 SEV or less to the food or beverage, for example, 1 SEV or less, or 0.5 SEV or less to the food or beverage (i.e., in the absence of soluble oligomer components). Embodiment 51 A method, composition, or food or beverage according to any of Embodiments 48 and 49, wherein at least one bulk sweetener is present in a food or beverage in an amount that does not provide a perceptible sweetness to the food or beverage (i.e., in the absence of soluble oligomeric components). Embodiment 52 A method, composition, or food or beverage of Embodiment 50 or 51 that enhances sweetness, wherein at least one bulk sweetener and a soluble oligomer component together provide food or beverages with at least 1.5 SEV, for example, at least 2.0 SEV, at least 2.5 SEV, or even at least 3.0 SEV. Embodiment 53 A method, composition, or food or beverage according to any of Embodiments 50 to 52, wherein the soluble oligomer component is present in an amount less than the amount of the soluble oligomer component that provides 1.5 SEV to the food or beverage in the absence of a bulk sweetener, for example, 2 / 3 or less of that amount, or 1 / 3 or less of that amount, or 1 / 10 or less of that amount, or 1 / 15 or less of that amount. Embodiment 54 A method, composition, or food or beverage according to any of Embodiments 1 to 53, wherein the sweetness of the food or beverage is in the range of 1 to 20 SEV. Embodiment 55 A method, composition, or food or beverage according to any of Embodiments 1 to 53, wherein the sweetness of the food or beverage is 1 to 15 SEV, or 1 to 12 SEV, or 1 to 10 SEV, or 1 to 8 SEV, or 1 to 5 SEV, or 2 to 20 SEV, or 2 to 15 SEV, or 2 to 12 SEV, or 2 to 10 SEV, or 2 to 8 SEV, or 5 to 20 SEV, or 5 to 15 SEV, or 5 to 12 SEV, or 5 to 10 SEV, or 8 to 20 SEV, or 8 to 15 SEV, or 8 to 12 SEV, or 10 to 20 SEV, or 10 to 15 SEV, or 15 to 20 SEV. Embodiment 56 A method or food / beverage according to any of Embodiments 1 to 55, wherein the perceived sweetness is the initial sweetness. Embodiment 57 A method or food / beverage from any of Embodiments 1 to 55 in which the perceived sweetness is the maximum sweetness. Embodiment 58 A flavor-modifying composition comprising at least 1% by weight of a soluble oligomeric component selected from soluble dietary fiber and polydextrose, or a combination thereof, wherein the soluble oligomeric component is present in an amount that alters (e.g., enhances or reduces) the perception of the flavor of the food or beverage by a greater amount than any change caused by the flavor of the soluble oligomeric component itself. Embodiment 59 A flavor-enhancing composition comprising at least 1% by weight of a soluble oligomeric component selected from soluble dietary fiber and polydextrose, or a combination thereof, wherein the soluble oligomeric component is present in an amount that enhances the perception of the flavor of the food or beverage by a greater amount than any change caused by the flavor of the soluble oligomeric component itself. Embodiment 60 A food or beverage comprising at least 1% by weight of a soluble oligomeric component selected from soluble dietary fiber and polydextrose, or a combination thereof, wherein the soluble oligomeric component is present in an amount that alters (e.g., enhances or reduces) the perception of the flavor of the food or beverage by a greater amount than any change caused by the flavor of the soluble oligomeric component itself. Embodiment 61 A method for flavor modification, comprising including at least 1% by weight of a soluble oligomeric component selected from soluble dietary fiber and polydextrose, or a combination thereof, wherein the soluble oligomeric component alters (e.g., enhances or reduces) the perception of the flavor of the food or beverage by a greater amount than any change caused by the flavor of the soluble oligomeric component itself. Embodiment 62 A method for enhancing flavor, comprising including at least 1% by weight of a soluble oligomeric component selected from soluble dietary fiber and polydextrose, or a combination thereof, in a food or beverage, wherein the soluble oligomeric component enhances the perception of flavor of the food or beverage by a greater amount than any enhancement attributable to the flavor of the soluble oligomeric component itself. Embodiment 63 A method for altering (e.g., enhancing or reducing) the perception of flavor in a food or beverage, comprising including at least 1% by weight of a soluble oligomeric component selected from soluble dietary fiber and polydextrose, or a combination thereof, wherein the soluble oligomeric component alters (e.g., enhances or reduces) the perception of flavor in the food or beverage by a greater amount than any change caused by the flavor of the soluble oligomeric component itself. Embodiment 64 The method, composition, or food or beverage according to any of Embodiments 58 to 63, wherein the change in flavor perception is an enhancement of flavor perception. Embodiment 65 The method, composition, or food or beverage according to Embodiment 60, wherein the flavor is provided by a flavoring agent, and the enhancement provides a perception of flavor equivalent to that of a food containing at least 120%, for example, at least 150%, of the amount of flavoring agent, lacking soluble oligomeric components. Embodiment 66 The method, composition, or food or beverage according to any of Embodiments 58 to 63, wherein the change in flavor perception is a decrease in flavor perception. Embodiment 67 The method, composition, or food or beverage according to Embodiment 66, wherein the flavor is provided by a flavoring agent, and the reduction is equivalent to the perception of flavor in a food containing 83% or less of the amount of flavoring agent, for example, 67% or less of the amount of flavoring agent, lacking soluble oligomeric components. Embodiment 68 A method, composition, or food according to any of Embodiments 58 to 67, wherein a soluble oligomer component enhances the perception of a first flavor of the food or beverage and reduces the perception of a second flavor of the food or beverage. Embodiment 69 A method, composition, or food or beverage according to any of Embodiments 58 to 68, wherein the flavor is provided by a flavoring agent which is D-limonene, and the sensation altered by a soluble oligomeric component is one or more of sweet, sour, lemon, peel, citrus, or astringent. Embodiment 70 The method, composition, or food or beverage according to any of Embodiments 58 to 68, wherein the flavor is provided by a flavoring which is benzaldehyde, and the sensation altered by a soluble oligomeric component is one or more of sour, sweet, citrusy, chemical off-flavor, bitter aftertaste, corn syrup off-note, and apparent off-note. Embodiment 71 The method, composition, or food or beverage according to any of Embodiments 58 to 68, wherein the flavor is provided by a flavoring which is ethyl butyrate, and the perception altered by a soluble oligomer component is one or more of the following: sweet, sour, floral, grape level, and grape flavor description. Embodiment 72 A method, composition, or food or beverage according to any of Embodiments 58 to 71, wherein the perception is altered to something other than sweetness, or to something similar to sugars. Embodiment 73 The method, composition, or food or beverage product of any of Embodiments 58 to 72, wherein the food or beverage product comprises the sweetener in an amount that provides a SEV in the range of, for example, 1 to 20. Embodiment 74 The method, composition, or food or beverage product of any of Embodiments 58 to 73, wherein the food or beverage product comprises the sweetener as described in any of Embodiments 1 to 49. Embodiment 75 The method, composition, or food or beverage product of any of Embodiments 1 to 74, wherein the soluble oligomer component is present in the food or beverage product in an amount of at least 2% by weight. Embodiment 76 The method, composition, or food or beverage product of any of Embodiments 1 to 74, wherein the soluble oligomer component is present in the food or beverage product in an amount of at least 3% by weight. Embodiment 77 The method, composition, or food or beverage product of any of Embodiments 1 to 74, wherein the soluble oligomer component is present in the food or beverage product in an amount of at least 5% by weight, for example at least 7% by weight. Embodiment 78 The method, composition, or food or beverage product of any of Embodiments 1 to 74, wherein the soluble oligomer component is present in the food or beverage product in an amount ranging from 1 to 15% by weight, for example 1 to 12% by weight, or 1 to 10% by weight, or 1 to 8% by weight. Embodiment 79 The method, composition, or food or beverage product of any of Embodiments 1 to 74, wherein the soluble oligomer component is present in the food or beverage product in an amount ranging from 2 to 15% by weight, for example 2 to 12% by weight, or 2 to 10% by weight, or 2 to 8% by weight. Embodiment 80 The method, composition, or food or beverage product of any of Embodiments 1 to 74, wherein the soluble oligomer component is present in the food or beverage product in an amount ranging from 3 to 15% by weight, for example 3 to 11% by weight, or 3 to 10% by weight, or 3 to 8% by weight. Embodiment 81 The method, composition, or food or beverage product of any of Embodiments 1 to 74, wherein the soluble oligomer component is present in the food or beverage product in an amount ranging from 5 to 15% by weight, for example 5 to 12% by weight, or 5 to 10% by weight, or 5 to 8% by weight. Embodiment 82 The method, composition, or food or beverage product of any of Embodiments 1 to 74, wherein the soluble oligomer component is present in the food or beverage product in an amount ranging from 7 to 15% by weight, for example 7 to 12% by weight or 7 to 10% by weight. Embodiment 83 A method, composition, or food or beverage according to any of Embodiments 1 to 82, wherein the soluble oligomer component is soluble dietary fiber. Embodiment 84: The method, composition, or food / beverage of Embodiment 83, wherein the weight-average molecular weight of the soluble dietary fiber is in the range of 1000 g / mol to 2500 g / mol. Embodiment 85: The method, composition, or food / beverage of Embodiment 83, wherein the weight-average molecular weight of the soluble dietary fiber is in the range of 1000 g / mol to 2000 g / mol. Embodiment 86 The weight-average molecular weight of the soluble dietary 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, or 1400-2500 g / mol, or 140 A method, composition, or food or beverage of Embodiment 83, in the range of 0 to 2250 g / mol, or 1400 g / mol to 2000 g / mol, or 1400 g / mol to 1800 g / mol, or 1600 to 2500 g / mol, or 1600 to 2250 g / mol, or 1600 g / mol to 2000 g / mol, or 1800 g / mol to 2500 g / mol, or 1800 to 2250 g / mol, or 2000 g / mol to 2500 g / mol. Embodiment 87 A method, composition, or food or beverage according to any of Embodiments 83 to 86, wherein the total amount of monosaccharides and disaccharides of soluble dietary fiber is up to 25% by weight, for example, up to 20% by weight, on a dry solids basis. Embodiment 88 A method, composition, or food or beverage according to any of Embodiments 83 to 86, wherein the total amount of monosaccharides and disaccharides of soluble dietary fiber is a maximum of 15% by weight, for example, a maximum of 10% by weight, on a dry solids basis. Embodiment 89 A method, composition, or food or beverage according to any of Embodiments 83 to 86, wherein the total amount of monosaccharides and disaccharides of soluble dietary fiber is 5% by weight or less, for example, 3% by weight or less, on a dry solids basis. Embodiment 90 A method, composition, or food or beverage according to any of Embodiments 83 to 86, wherein the total amount of monosaccharides and disaccharides of soluble dietary fiber is 2% by weight or less, for example, 1% by weight or less, on a dry solids basis. Embodiment 91 A method, composition, or food or beverage according to any of Embodiments 83 to 86, wherein the total amount of monosaccharides and disaccharides of soluble dietary fiber is in the range of 3 to 20%. Embodiment 92 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 A method, composition, or food or beverage according to any of Embodiments 83 to 91, comprising 0.5 to 4% 2,4-linked glucopyranosyl residues. Embodiment 93 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, A method, composition, or food or beverage according to any of Embodiments 83 to 91, comprising 0.5 to 4% 2,4-linked glucopyranosyl residues. Embodiment 94 A method, composition, or food or beverage according to any of Embodiments 83 to 93, wherein the fiber content of the soluble dietary fiber is at least 65%. Embodiment 95 A method, composition, or food or beverage according to any of Embodiments 83 to 93, wherein the fiber content of the soluble dietary fiber is at least 70%. Embodiment 96 A method, composition, or food or beverage according to any of Embodiments 83 to 93, wherein the fiber content of the soluble dietary fiber is in the range of 70% to 95%, for example, 70% to 90%, or 70% to 85%, or 70% to 80%. Embodiment 97 A method, composition, or food or beverage according to any of Embodiments 83 to 93, wherein the fiber content of the soluble dietary fiber 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 98 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, A method, composition, or food or beverage according to any of embodiments 83 to 97, 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 99 The method, composition, or food and beverage of Embodiment 98, wherein the sugar supply is a starch hydrolysate or dextrose. Embodiment 100 A method, composition, or food or beverage according to any of Embodiments 1 to 82, wherein the soluble oligomer component is polydextrose. Embodiment 101 A method, composition, or food / beverage according to any of Embodiments 1 to 100, wherein the food / beverage is a dairy product or dairy substitute selected from, for example, yogurt, yogurt drinks, fermented milk drinks, quark, milk drinks, flavored milk, smoothies, ice cream, shakes, cottage cheese, sour cream, crème fraîche, cottage cheese dressing, and dairy desserts such as quark and whipped mousse type products. Embodiment 102 A method, composition, or food / beverage according to any of Embodiments 1 to 100, wherein the food / beverage is a beverage, for example, a sweetened beverage. Embodiment 103 A method, composition, or food / beverage according to any of Embodiments 1 to 100, wherein the food / beverage is a tea beverage, coffee beverage, soda, flavored water, punch, ade, or juice. Embodiment 104 A method, composition, or food / beverage according to any of Embodiments 1 to 100, wherein the food / beverage is an alcoholic beverage such as beer, wine, cocktail, cooler, or hard seltzer. Embodiment 105 A method, composition, or food or beverage according to any of Embodiments 1 to 100, wherein the food or beverage is a cereal, granola, muesli, topping, coating, confectionery coating, baked goods (e.g., cookies, biscuits, bread, pastry, pizza crust, flatbread), bars (e.g., snack bars, cereal bars, granola bars, energy bars), meat substitutes, fillings (e.g., fruit filling or cream filling), fruit snacks such as fruit leather, pasta, sweeteners, frozen desserts, dairy products, dairy substitutes (e.g., yogurt, quark, ice cream), glazes, frostings, beverages, syrups, pet food, medical food, flavorings, or dry blends. Embodiment 106 A method, composition, or food / beverage according to any of Embodiments 1 to 100, wherein the food / beverage is a confectionery. Embodiment 107 A method, composition, or food / beverage according to any of Embodiments 1 to 100, wherein the food / beverage is a spread (e.g., nut butter). Embodiment 108 A method, composition, or food / beverage according to any of Embodiments 1 to 100, wherein the food / beverage is a chocolate confection. Embodiment 109 A method, composition, or food / beverage according to any of Embodiments 1 to 108, wherein the food / beverage is provided as a dry mix.

Claims

1. A composition for modifying food or beverages, At least one steviol glycoside and at least 1% by weight of soluble dietary fiber It contains, and the binding pattern of the soluble dietary fiber is 29-45% of terminally bound glucopyranosyl residues, 10-22% of 1,6-linked glucopyranosyl residues, 13-27% of 1,4-linked glucopyranosyl residues, 2-11% of 1,3-linked glucopyranosyl residues, 3-13% of 1,4,6-linked glucopyranosyl residues, 1-5% of 1,3,6-linked glucopyranosyl residues, and 0.5–4% of 1,2,4-linked glucopyranosyl residues Here, the fiber content of the soluble dietary fiber is at least 70%, and the total amount of oligomeric sugar alcohol residues in the soluble dietary fiber is 2% or less. The soluble dietary fiber mentioned above is To provide a sugar supply containing at least 95% by weight of dextrose and / or dextrose oligomers on a dry solids basis, In the presence of water and substantially in the absence of sugar alcohols, a sugar feed at a total solids concentration of at least 80% by weight and a temperature of at least 120°C is reacted with at least one acid catalyst that promotes the rate of glucosyl bond cleavage and formation for a time sufficient to produce a product composition having a fiber content of at least 70%. Manufactured by a process that includes, The soluble dietary fiber is used by adding it to the sweetened food or beverage in an amount such that the taste characteristics of the food or beverage become stronger than the degree of alteration of the taste characteristics caused by the soluble dietary fiber itself, and the taste characteristics are as follows: A perceived sweetness, and the modification is an enhancement of the perceived sweetness. A perceived sweet taste, and the modification is an enhancement of the perceived sweet taste. The perception of flavor, and the modification is the enhancement of flavor. The perception of flavor, and the modification is a reduction of flavor. A composition for modifying food or beverages, which is one or more of the following.

2. A composition for modifying a food or beverage according to claim 1, wherein the aforementioned taste characteristic is perceived sweetness, and the modification is an enhancement of perceived sweetness.

3. A method for modifying the taste characteristics of a food or beverage, the method comprising including a composition for modifying the food or beverage in the food or beverage, wherein the composition for modifying the food or beverage comprises at least one steviol glycoside and at least 1% by weight of soluble dietary fiber, and the binding pattern of the soluble dietary fiber is 29-45% of terminally bound glucopyranosyl residues, 10-22% of 1,6-linked glucopyranosyl residues, 13-37% of 1,4-linked glucopyranosyl residues, 2-11% of 1,3-linked glucopyranosyl residues, 3-13% of 1,4,6-linked glucopyranosyl residues, 1-5% of 1,3,6-linked glucopyranosyl residues, and 0.5–4% of 1,2,4-linked glucopyranosyl residues Here, the fiber content of the soluble dietary fiber is at least 70%, and the total amount of oligomeric sugar alcohol residues in the soluble dietary fiber is 2% or less. The soluble dietary fiber mentioned above is To provide a sugar supply containing at least 95% by weight of dextrose and / or dextrose oligomers on a dry solids basis, In the presence of water and substantially in the absence of sugar alcohols, a sugar feed at a total solids concentration of at least 80% by weight and a temperature of at least 120°C is reacted with at least one acid catalyst that promotes the rate of glucosyl bond cleavage and formation for a time sufficient to produce a product composition having a fiber content of at least 70%. Manufactured by a process that includes, The modification of the taste characteristics is achieved by an amount that is stronger than the degree of modification of the taste characteristics caused by the soluble dietary fiber itself, and the taste characteristics are as follows: A perceived sweetness, and the modification is an enhancement of the perceived sweetness. A perceived sweet taste, and the modification is an enhancement of the perceived sweet taste. The perception of flavor, and the modification is the enhancement of flavor. The perception of flavor, and the modification is a reduction of flavor. One or more of the following: The aforementioned method.

4. The composition for modifying the food or beverage, wherein the soluble dietary fiber is present in the food or beverage in an amount of at least 5% by mass, according to claim 1 or 2.

5. The composition according to claim 1 or 2, wherein the total amount of oligomeric sugar alcohol residues in the soluble dietary fiber is 0.5% or less.

6. The composition according to claim 1 or 2, wherein the soluble dietary fiber substantially does not provide sweetness.

7. The composition according to claim 1 or 2, wherein the taste characteristic is perceived sweetness, the modification is an enhancement of the perceived sweetness, and the composition for modifying the food or beverage contains at least one sweetener, and the enhancement of the perceived sweetness is at least 1.5 SEV.

8. The composition according to claim 1 or 2, wherein the taste characteristic is perceived sweetness, the modification is an enhancement of perceived sweetness, the composition for modifying the food or beverage contains at least one sweetener, and the enhancement of sweetness is such that the steviol glycoside and soluble dietary fiber together provide at least 1.5 SEV to the food or beverage.

9. Food or beverages, Dairy products or dairy substitutes selected from yogurt, yogurt drinks, fermented milk drinks, quark, milk drinks, flavored milk, smoothies, ice cream, shakes, cottage cheese, sour cream, crème fraîche, cottage cheese dressing, and dairy desserts. Sweetened beverages, or beverages selected from tea beverages, coffee beverages, soda, flavored water, punch, ade, or juice, or alcoholic beverages. Cereals, granola, muesli, toppings, coatings, confectionery coatings, baked goods, bars, meat substitutes, fillings, fruit snacks, pasta, sweeteners, frozen desserts, dairy products, dairy substitutes, glazes, frostings, beverages, syrups, pet food, medicinal foods, flavorings, or dry blends. Chocolate confectionery, or The composition according to claim 1 or 2, which is a spread.

10. The method according to claim 3, wherein the soluble dietary fiber of the composition for modifying the food or beverage is present in the food or beverage in an amount of at least 5% by mass.

11. The method according to claim 3, wherein the total amount of oligomeric sugar alcohol residues in the soluble dietary fiber is 0.5% or less.

12. The method according to claim 3, wherein the soluble dietary fiber does not substantially provide sweetness.

13. The method according to claim 3, wherein the taste characteristic is perceived sweetness, the modification is an enhancement of perceived sweetness, the composition for modifying the food or beverage contains at least one sweetener, and the enhancement of perceived sweetness is at least 1.5 SEV.

14. The method according to claim 3, wherein the taste characteristic is perceived sweetness, the modification is an enhancement of perceived sweetness, the composition for modifying the food or beverage contains at least one sweetener, and the enhancement of sweetness is such that the steviol glycoside and soluble dietary fiber together provide the food or beverage with at least 1.5 SEV.

15. Food or beverage product, Dairy products or dairy substitutes selected from yogurt, yogurt drinks, fermented milk drinks, quark, milk drinks, flavored milk, smoothies, ice cream, shakes, cottage cheese, sour cream, crème fraîche, cottage cheese dressing, and dairy desserts. Sweetened beverages, or beverages selected from tea beverages, coffee beverages, soda, flavored water, punch, ade, or juice, or alcoholic beverages. Cereals, granola, muesli, toppings, coatings, confectionery coatings, baked goods, bars, meat substitutes, fillings, fruit snacks, pasta, sweeteners, frozen desserts, dairy products, dairy substitutes, glazes, frostings, beverages, syrups, pet food, medicinal foods, flavorings, or dry blends. Chocolate confectionery, or The method according to claim 3, which is a spread.

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