Sugar substitute sweetner compisition

Abstract

The present invention relates to a sugar substitute sweetener composition.

Description

Technology Field

[0001] The present invention relates to a sweetener composition, and more specifically, to a sweetener composition that can replace sugar and has a low glycemic index and excellent thermal stability while maintaining the quality of sweetness. Background Technology

[0002] Sugar is a key ingredient in common baked goods, performing various functions such as texture formation, browning, moisture retention, and bulk provision, in addition to imparting sweetness. However, with the increasing health consciousness in modern diets, there is a growing demand for sugar substitutes due to health problems caused by excessive sugar intake, such as diabetes, obesity, and tooth decay.

[0003] To address this, various sweeteners are being used, and in particular, the application of naturally derived or sugar alcohol-based sweeteners such as maltitol, sorbitol, trehalose, isomalt, erythritol, and steviol glycosides has been attempted. Although these sweeteners each have excellent characteristics, when used alone, the sweetness balance is uneven, accompanied by a bitter taste or cooling effect, and there are problems such as loss of sweetness under high-temperature conditions like the baking process.

[0004] Furthermore, some sweetener compositions exhibit inferior texture-forming or moisture-retaining capabilities compared to sugar, or fail to undergo sufficient browning reactions, which can lead to a degradation in the appearance and texture of the final product. In particular, compositions capable of replacing sugar with multifunctional properties similar to those of sugar are still technically lacking. Prior art literature

[0005] Korean Patent Publication No. 10-2025-0017785 The problem to be solved

[0006] There is a demand for sweetener compositions that can replace sugar by compensating for the individual drawbacks of sweeteners and providing not only a natural sweetness but also the functionality required in the baking process. In particular, there is a significant technical demand for sweetener compositions that are applicable to functional foods due to their low glycemic index, while also being practically applicable to confectionery and bakery products.

[0007] Accordingly, the purpose of the present invention is to provide a sweetener composition that can satisfy all functional, sensory, and processing characteristics as a sugar substitute sweetener. means of solving the problem

[0008] To solve the above problem, the present invention provides a sweetener composition comprising maltitol, isomalt, trehalose, sorbitol, crystalline glucose, indigestible maltodextrin, and acesulfame potassium.

[0009] The total content of the above isomalt and trehalose may be 75 parts by weight or more and 90 parts by weight or less based on 100 parts by weight of the sweetener composition.

[0010] The content of the above maltitol may be 3 parts by weight or more and 12 parts by weight or less based on 100 parts by weight of the sweetener composition.

[0011] The content of the above-mentioned crystalline glucose may be 1 part by weight or more and 5 parts by weight or less based on 100 parts by weight of the sweetener composition.

[0012] The content of the above sorbitol may be 0.1 parts by weight or more and 1 part by weight or less based on 100 parts by weight of the sweetener composition.

[0013] The content of the above indigestible maltodextrin may be 5 parts by weight or more and 10 parts by weight or less based on 100 parts by weight of the sweetener composition.

[0014] The above sweetener composition may further include citric acid.

[0015] The above sweetener composition can be used to replace sugar in confectionery or bakery products.

[0016] The glycemic index (GI) of the above sweetener composition may be 30 or less. Effects of the invention

[0017] The sweetener composition of the present invention comprises maltitol, isomalt, trehalose, sorbitol, crystalline glucose, indigestible maltodextrin, and acesulfame potassium, thereby going beyond simply providing sweetness to comprehensively replace various functions performed by sugar (sweetness, bulk, texture formation, browning, etc.).

[0018] Specifically, the sweetener composition of the present invention prevents the dough from spreading excessively or, conversely, inhibiting expansion during baking, and enables the dough to maintain a stable appearance within an appropriate spreadability range.

[0019] The maltitol, sorbitol, and indigestible maltodextrin included in the composition have excellent moisture retention and texture-improving capabilities, allowing for a dual-structure texture where the center of the product is chewy and the outer edge is soft. In particular, when applied to products such as pound cakes, cookies, and financiers, it has the advantage of enabling a more delicate texture.

[0020] In particular, the sweetener composition of the present invention can effectively suppress the rise in blood sugar after a meal by including indigestible maltodextrin, and simultaneously achieve physiological benefits such as improving blood triglyceride levels and promoting bowel movements.

[0021] The sweetener composition of the present invention induces the Maillard reaction and caramelization reaction to occur appropriately during heating, thereby forming a uniform golden or brown appearance that is not excessive, and thus can achieve high visual satisfaction of the product. Brief explanation of the drawing

[0022] Figure 1 is a photograph of the appearance and cross-section of a pound cake prepared according to one experimental example. Figure 2 is an observation photograph of a sweetener composition according to one experimental example when heated. Figure 3 is a photograph comparing the cross-sections of sablés manufactured according to one experimental example. Figure 4 is a photograph of the dough of a financier prepared according to one experimental example. Figure 5 is a photograph of the appearance of a financier prepared according to one experimental example. Figure 6 is a photograph of the appearance of sablé and madeleine prepared according to one experimental example. Figure 7 is a photograph of the appearance of a financier prepared according to one experimental example. Specific details for implementing the invention

[0023] In order to facilitate a clearer understanding of the present invention, preferred embodiments are described in detail below. However, the embodiments presented below are merely examples to aid in understanding the present invention, and the scope of the present invention is not limited thereto.

[0024] Unless otherwise specifically stated, expressions such as "comprising," "comprising," and "included" as used in this specification should be interpreted in an open sense, not as restrictively enumerating specific components or ingredients, but without excluding the possibility of the existence of other components or ingredients. That is, where a configuration or composition described in this specification is described as "comprising" a specific element, this does not mean that it necessarily includes only that element, but rather that it may additionally include other elements besides that element.

[0025] As used in this specification, the term "sweetener composition" refers to a combination of functional ingredients that impart sweetness applicable to ingestible compositions such as food, beverages, confectionery, and baked goods, and may refer to a composite composition that includes one or more sweetener ingredients and can replace or supplement sugar.

[0026] The sweetener composition of the present invention is characterized by comprising maltitol, isomalt, trehalose, sorbitol, crystalline glucose, indigestible maltodextrin, and acesulfame potassium. Each of these components performs various functions such as imparting sweetness, maintaining texture, retaining moisture, inducing browning, and enhancing sweetness persistence, and by acting complementarily, they can effectively replace the functions of sugar.

[0027] The total content of the above isomalt and trehalose is preferably 75 parts by weight or more and 90 parts by weight or less based on 100 parts by weight of the composition. Isomalt and trehalose are crystalline sweeteners with excellent thermal stability and moisture retention capacity, respectively, and contribute significantly to the basic sweetness, structure-forming ability, and heat reaction characteristics of the composition.

[0028] If the total weight of these is less than 75 parts by weight, the volume formation, viscosity control, and pore stability of the sweetener composition are reduced, which may lead to a decrease in the structural completeness of the confectionery and bakery product. On the other hand, if it exceeds 90 parts by weight, the sweeteners crystallize excessively within the dough, preventing uniform dissolution during the thermal reaction; consequently, there is a higher likelihood of uneven pores or white spots appearing on the surface. Therefore, adjusting the total weight of isomalt and trehalose to the range of 75 to 90 parts by weight is most effective in terms of maintaining product quality and processing stability.

[0029] In one embodiment, the total content of the isomalt and trehalose may be 80 parts by weight or more and 90 parts by weight or less based on 100 parts by weight of the composition.

[0030] In one embodiment, it is preferable that the weight ratio of isomalt to trehalose in the sweetener composition be adjusted to 1.5:1 to 1.1:1. Isomalt has high crystal stability and a browning inhibition effect, while trehalose has characteristics advantageous for moisture retention and texture improvement. If the weight ratio between them exceeds 1.5:1 (excessive isomalt), problems may arise such as the tissue becoming dense and pore formation becoming uneven, and if it falls below 1.1:1 (excessive trehalose), structural strength decreases and expansion decreases, making it difficult to maintain the shape of the cake product.

[0031] The content of maltitol in the above sweetener composition may be 3 parts by weight or more and 12 parts by weight or less based on 100 parts by weight of the sweetener composition. Maltitol has an intermediate level of sweetness and a particle structure and solubility characteristics similar to sugar, contributing to the provision of basic sweetness and the realization of texture.

[0032] If the maltitol content is less than 3 parts by weight, the dough becomes excessively thick and moldability decreases, and if it exceeds 12 parts by weight, the Maillard reaction occurs excessively, causing excessive browning or inhibiting the formation of the dough's texture. Therefore, in order to simultaneously ensure the functional stability of the sweetener composition and the appearance quality of the product, it is desirable for the maltitol content to satisfy the above range.

[0033] The content of sorbitol in the above sweetener composition may be 0.1 parts by weight or more and 1 part by weight or less based on 100 parts by weight of the sweetener composition. Sorbitol is a sugar alcohol with strong water retention capacity and can contribute to controlling water activity and improving shelf life in confectionery and bakery products.

[0034] If the sorbitol content is less than 0.1 parts by weight, these positive effects do not appear, and if it exceeds 1 part by weight, it may cause problems such as the product becoming heavy and pores becoming clogged, so it is desirable for the sorbitol content to satisfy the above range.

[0035] The content of crystalline glucose in the above sweetener composition may be 1.5 parts by weight or more and 5 parts by weight or less based on 100 parts by weight of the sweetener composition. Crystalline glucose is a rapidly available monosaccharide that contributes rapidly to the initial metabolism of yeast in the dough, thereby promoting carbon dioxide production and improving the fermentation rate, which is effective in increasing the time efficiency of the entire manufacturing process. In addition, crystalline glucose plays a role in maintaining moisture balance, stabilizing viscosity, enhancing flavor, and improving texture during dough resting, and can improve the quality of confectionery baked after resting.

[0036] If the crystalline glucose content is less than 1.5 parts by weight, the initial supply of sugar in the dough is insufficient, resulting in uneven interaction with moisture during the resting process. Consequently, the viscosity stabilization of the dough after aging is insufficient, and the gas formation reaction is poor, which may lead to a decrease in the puffing power of the final product. On the other hand, if the crystalline glucose content exceeds 5 parts by weight, the viscosity in the dough increases excessively and stickiness increases, which may reduce the workability of the dough, such as making it difficult to shape or maintain the shape after resting.

[0037] The content of indigestible maltodextrin in the above sweetener composition may be 5 parts by weight or more and 10 parts by weight or less based on 100 parts by weight of the sweetener composition. Indigestible maltodextrin provides moisture retention and viscosity control functions, and plays a useful role in maintaining structure during resting and heat treatment, and controlling the texture of the final product.

[0038] Indigestible maltodextrin is a water-soluble dietary fiber that exhibits various physiological activities, such as inhibiting post-meal blood glucose elevation, improving blood triglyceride levels, and facilitating bowel movements; when applied to sweetener compositions, it can impart health benefits. Furthermore, since indigestible maltodextrin is hardly absorbed in the small intestine, it barely raises blood sugar levels, allowing the GI index of the sweetener composition to be maintained low. In particular, when indigestible maltodextrin is used in combination with other sweeteners such as maltitol and isomalt, it exhibits a synergistic effect that inhibits the blood glucose response of the entire sweetener composition, thereby enabling the gradual suppression of post-meal blood glucose elevation.

[0039] If the content of indigestible maltodextrin is less than 5 parts by weight, moisture in the dough is not evenly distributed and viscosity stabilization is insufficient, which may result in structural instability during resting and heat treatment processes, prolonged cooking times, and a moist and dense texture in the final product. Conversely, if it exceeds 10 parts by weight, excessive moisture retention causes the dough to become excessively dense, and puffing is inhibited during baking, which may result in a heavy internal texture and reduced elasticity.

[0040] In one embodiment, the sweetener composition may further include citric acid. Citric acid acts as a type of acidity regulator and influences the ionization state and binding pattern of proteins within the confectionery dough by lowering the pH of the sweetener composition, thereby improving the stability of the bubble structure, particularly that of egg whites. Consequently, the internal structure of the confectionery product can be formed more densely and uniformly, and the product's rise retention and structural strength can be improved. Furthermore, the reproducibility of the product's physical properties is enhanced through pH control, which can be advantageous for products requiring precise formulation control, such as non-fermented confectionery.

[0041] In the above sweetener composition, the content of citric acid is preferably 0.2 to 0.5 parts by weight based on 100 parts by weight of the total sweetener composition. Within this content range, citric acid appropriately adjusts the pH of the dough, thereby controlling the rate of the Maillard reaction occurring between proteins and reducing sugars during the heat treatment process, and thus the timing of the development of the baked color can be controlled similarly to when sugar is used.

[0042] In this specification, the term "substantially excluded" means that the component is not intentionally included in the composition, or even if present, its content is negligible and does not substantially affect the performance, function, physical properties, or effects of the composition.

[0043] In one embodiment, allulose may be substantially excluded from the sweetener composition of the present invention. For example, the content of allulose in the sweetener composition may be 0% by weight to 0.05% by weight.

[0044] In one embodiment, erythritol may be substantially excluded from the sweetener composition of the present invention. For example, the content of erythritol in the sweetener composition may be 0% by weight to 0.05% by weight.

[0045] In one embodiment, the sweetener composition of the present invention may be composed of only maltitol, isomalt, trehalose, sorbitol, crystalline glucose, indigestible maltodextrin, and acesulfame potassium.

[0046] In one embodiment, the sweetener composition may be used to replace sugar in confectionery or bakery products. The sweetener composition of the present invention is not limited to merely imparting sweetness; by performing complex functions such as thermal stability, texture formation, moisture control, and browning reactions required in the confectionery and bakery processes, it can be utilized as a functional sweetener that substantially replaces sugar.

[0047] In one embodiment, the sweetener composition is particularly suitable for application to non-fermented confectionery products manufactured without a fermentation process using yeast. By including a balanced composition of ingredients such as crystalline glucose and indigestible maltodextrin, the composition can secure moisture retention and viscosity stability of the dough, and contribute to maintaining structure and improving puffing power during resting and heat treatment processes. As a result, it is particularly advantageous for controlling the physical properties of the dough, ensuring molding stability, and ensuring the texture and appearance uniformity of the final product in non-fermented confectionery products that rely on physical or chemical leavening agents, such as financiers, madeleines, pound cakes, and sablés.

[0048] The glycemic index (GI) of the above sweetener composition may be 30 or less, for example, 15 to 30. The sweetener composition of the present invention has a significantly lower glycemic index (GI) compared to sugar and can be used as a low-GI sweetener composition capable of gently controlling the blood sugar response after a meal. Although sugar does not contain fiber, the sweetener composition of the present invention contains water-soluble dietary fiber derived from indigestible maltodextren, so effects such as improved gut health, blood sugar control, and increased satiety can also be expected.

[0049] The above sweetener composition maintains a stable browning reaction under heating conditions of 180°C to 200°C, and may not produce an off-flavor.

[0050] The sweetener composition of the present invention has excellent sweetness retention properties under high temperatures, confectionery processing conditions, and storage environments. Generally, sweeteners undergo chemical deterioration or thermal decomposition under high-temperature heating or acidic conditions, which can lead to a decrease in sweetness or the generation of off-flavors and bitter components. However, the sweetener composition of the present invention can stably maintain sweetness without loss even under heating conditions of 180°C.

[0051] In one embodiment, the sweetener composition may have a sweetness retention rate of 10% or less after heating at 180°C for 10 minutes. The sweetener composition of the present invention has a low sweetness retention rate, allowing a smaller amount of sweetener to be used to produce the same sweetness, which can contribute to reducing manufacturing costs. In particular, it ensures consistency and reproducibility of taste in food processing processes involving high-temperature heating, such as confectionery and baking, and prevents deterioration of the quality of the final product by reducing the likelihood of off-flavor occurrence.

[0052] In one embodiment, the sweetener composition of the present invention may have a Volatile Off-flavor Index (MIS) of 0.2 or less. The Volatile Off-flavor Index (MIS) may refer to a value calculated as a relative index (off-flavor index) relative to a reference concentration by quantitatively analyzing the concentration of components recognized as off-flavors (furfural, acetic acid, 5-HMF, etc.) among volatile organic compounds (VOCs) generated after heating the sweetener composition to 180°C for 10 minutes.

[0053] The foregoing specific description of the present invention is presented in the form of examples and comparative examples to clarify the implementation of the invention, and is not intended to limit the scope of the rights of the present invention. The present invention shall be interpreted within the scope of the appended claims and their equivalents, and all technical configurations that may be modified and implemented by a person skilled in the art based on ordinary knowledge and judgment within the scope without departing from the technical concept shall be interpreted as being included within the scope of the rights of the present invention.

[0055] Hereinafter, embodiments of the present invention will be described.

[0057] Financier manufacturing method

[0058] First, butter (120 g) was completely melted using a double boiler or microwave and cooled at room temperature. Next, egg whites (116 g), sugar (100 g), oligosaccharide (12 g), and vanilla extract (2 g) were placed in a separate mixing bowl and mixed uniformly, taking care to avoid creating foam. Then, sifted almond powder (40 g), hazelnut powder (40 g), T55 flour (40 g), cake flour (10 g), and salt (1.5 g) were sequentially added to the mixture and mixed evenly with a spatula until lump-free. The cooled melted butter was slowly poured into the completely mixed dough while mixing to emulsify it, thereby completing the dough. The finished dough was rested at room temperature for about 30 minutes, and then filled into a dedicated financier mold to about 80% capacity. The filled dough was placed in a preheated oven (170℃) and baked for 10 minutes for the first time, followed by a second heat treatment for an additional 7 minutes, for a total baking time of 17 minutes to produce the financiers.

[0060] Sablé manufacturing method

[0061] First, unsalted butter (46 g) softened at room temperature was placed in a bowl, sugar (46 g) and salt (0.62 g) were added, and the mixture was combined using a rubber spatula or hand mixer until it became creamy. Whole eggs (18.4 g) were added to the creamed mixture in small portions while mixing thoroughly to emulsify them and prevent separation. Next, sifted T55 flour (92 g) and baking powder (2 g) were added together, and the dough was mixed in a light folding motion using a spatula to form a single dough, minimizing gluten formation. The finished dough was wrapped in plastic wrap and rested in the refrigerator for about 30 minutes to stabilize it and facilitate shaping. The rested dough was rolled out to a thickness of about 5 mm, shaped using a circular or desired cookie cutter, and placed at regular intervals on an oven pan lined with parchment paper. The shaped dough was placed in a preheated oven (170°C) and baked for 10 minutes, after which it was removed from the oven and cooled at room temperature.

[0063] How to make pound cake

[0064] First, unsalted butter (100 g) was softened sufficiently at room temperature, and sugar (100 g) was added in three installments while whipping thoroughly with a hand mixer for about 5 minutes to cream it. Then, eggs (100 g) were prepared at room temperature and added to the creamed mixture in three installments to prevent separation, while mixing well until emulsified. Next, sifted cake flour (100 g), baking powder (2.5 g), and salt (1 g) were mixed together and added to the mixture in two installments. Using a rubber spatula, the mixture was mixed by gently folding it to prevent the dough from becoming too loose. Once the mixing was complete, fresh cream (30 g) was added, and the dough was mixed evenly once more until the entire mixture was uniform to complete the pound cake batter. The finished batter was filled to about 80% capacity in a pound cake mold lined with parchment paper (e.g., 18×8 cm size), and the surface of the batter was smoothed. Afterwards, the dough was placed in a preheated oven (170℃) and baked for about 45 minutes. After confirming that no dough sticks when a skewer is inserted into the center, it was removed and cooled at room temperature.

[0066] Madeleine recipe

[0067] First, whole eggs (100 g) were placed in a bowl, sugar (80 g) was added, and the mixture was mixed using a hand mixer. Once the sugar was completely dissolved and the mixture had risen to a viscous consistency, cake flour (100 g), baking powder (3 g), and salt (1 g) were added, and the mixture was lightly mixed with a spatula while taking care not to make the dough too viscous. Next, melted unsalted butter (100 g) was slowly poured into the dough in several stages and the ingredients were mixed. The finished dough was sealed with plastic wrap and placed in the refrigerator to rest for at least 1 hour. After resting, the dough was removed, a madeleine pan was thinly greased with butter, and the dough was filled to about 80% capacity. The pan was then placed in an oven preheated to 180°C and baked for 12 minutes, after which it was cooled at room temperature to produce the madeleines.

[0069] Preparation of sweetener composition

[0070] Sweetener compositions A1 to A13 were prepared with different formulations as shown in Tables 1 and 2 below.

[0071] Sweetener composition (based on 100g, g) A1 A2 A3 A4 A5 A6 Maltitol 6.0 0.0 6.0 6.0 0.0 6.0 Isomalt 48.1 51.6 51.0 51.6 48.1 45.2 Trehalos 33.9 36.4 36.0 36.4 33.9 31.8 Sorbitol 0.7 0.7 0.7 0.7 0.7 0.7 crystalline glucose 5.0 5.0 0.0 5.0 5.0 5.0 Indigestible maltodextrin 6.0 6.0 6.0 0.0 6.0 6.0 Acesulfame potassium 0.3 0.3 0.3 0.3 0.3 0.3 Allulose 0.0 0.0 0.0 0.0 6.0 5.0 Erythritol 0.0 0.0 0.0 0.0 0.0 0.0

[0072] Sweetener composition (based on 100g, g) A7 A8 A9 A10 A11 A12 A13 Maltitol 15.0 6.0 6.0 3.0 5.0 4.0 4.0 Isomalt 42.8 41.0 50.5 53.4 44.9 46.6 46.6 Trehalos 30.2 41.0 31.5 37.6 33.3 34.6 34.6 Sorbitol 0.7 0.7 0.7 0.4 0.5 0.5 0.5 crystalline glucose 5.0 5.0 5.0 2.5 4.0 4.0 10.0 Indigestible maltodextrin 6.0 6.0 6.0 3.0 12.0 5.0 4.0 Acesulfame potassium 0.3 0.3 0.3 0.2 0.3 0.3 0.3 Allulose 0.0 0.0 0.0 0.0 0.0 0.0 0.0 Erythritol 0.0 0.0 0.0 0.0 0.0 5.0 0.0

[0073] According to the manufacturing methods of the financier, sablé, pound cake, and madeleine described above, confectionery products were manufactured by replacing sugar (A0) with sweetener compositions A1 to A13, respectively, and the quality of each product manufactured thereby was compared.

[0075] It was confirmed that the sweetener composition (A1) of the present invention includes maltitol, isomalt, trehalose, sorbitol, crystalline glucose, indigestible maltodextrin, and acesulfame potassium, thereby ensuring excellent quality in terms of texture, volume, moisture retention, appearance, and flavor of confectionery and bakery products even when replacing sugar.

[0076] In fact, products manufactured using the A1 composition under identical conditions exhibited texture, pore structure, appropriate moisture content, and browning characteristics similar to sugar-based products, and were baked stably during the baking process without any significant coagulation issues or unreacted phenomena.

[0078] When composition A1 was used, a browning reaction similar to that of sugar (A0) was observed, and the overall color tone also did not show a significant difference. In fact, as shown in Fig. 3, the sablé made using composition A1 had a similar color tone to the sablé baked using sugar (A0), confirming its excellent potential as a substitute in terms of appearance quality.

[0079] When composition A2, which does not contain maltitol among the sweetener compositions, was used, it was observed that the viscosity of the dough became excessively high and the texture became thick, which resulted in a problem of reduced moldability during the production of sablé. In fact, as shown in Fig. 3, it was confirmed that the bottom surface of the sablé produced using composition A2 lifted up during the baking process, and it became difficult to maintain the overall shape, resulting in a deterioration in the quality of the product's appearance.

[0080] When using the A7 composition containing an excessive amount of maltitol, the Maillard reaction occurs excessively, leading to excessive browning, and the formation of the dough structure is not smooth, resulting in a decrease in structural support. In fact, as shown in Fig. 1, the pound cake prepared using the A7 composition exhibited excessive browning and a soft dough structure, making it difficult to maintain the overall shape.

[0081] Meanwhile, when composition A12, which additionally contains erythritol, was used, the combination of isomalt and erythritol promoted the caramelization reaction, and the color of the product tended to become darker overall. As can be seen from the cross-sectional comparison results of the sablé shown in Fig. 3, the sablé using composition A12 showed a stronger degree of browning compared to the cases using sugar (A0), A1, and A2 compositions, and this is judged to be the result of the addition of erythritol increasing reactivity to heat.

[0083] Depending on the composition, phenomena such as heat-induced browning, off-flavor generation, and smoke generation appear differently, which can have a significant impact on the overall quality of confectionery products, including appearance, flavor, and texture stability. In the case of composition A1, it exhibited heat reaction characteristics similar to sugar (A0), and as the temperature gradually increased, the viscosity at the point of boiling, the degree of bubble formation, sweetness, and final color were all similar to sugar. However, the color during the boiling process of composition A1 appeared somewhat clearer and more transparent than that of sugar, and a tendency for the browning reaction to start at a temperature about 10 degrees higher was observed. Nevertheless, the final viscosity, degree of bubble formation, and flavor concentration showed almost no difference from sugar, confirming its excellent potential as a sugar substitute.

[0084] On the other hand, in the case of composition A6 containing additional allulose, the initial browning concentration was relatively light, but under heating conditions exceeding 165°C, a characteristic off-flavor occurred, and a tendency for excessive browning to proceed rapidly along with some smoke was observed (see Fig. 6). It is judged that this could negatively affect the flavor of the product and act as a factor in the overall quality degradation.

[0085] Furthermore, the results of evaluating the sweetness stability of sugar (A0), composition A1, and composition A6 are shown in Table 3 below. Sweetness stability was calculated by preparing each composition as an aqueous solution at a concentration of 10 wt%, heating it in an oven at 180°C for 10 minutes, cooling it immediately at room temperature, and then measuring the sweetness intensity using a sweetness sensor (TS-5000Z model, TSK). The experiment was repeated three times under the same conditions, and the average value measured was calculated as the sweetness. The sweetness loss rate (%) was calculated as (initial sweetness before heating - sweetness after heating) / (initial sweetness before heating) * 100.

[0086] Sweetness (Initial) Sweetness (after heating) Sweetness loss rate (%) A0 7.1 5.2 24.5 A1 6.9 6.5 5.8 A6 6.7 4.2 37.3

[0087] Composition A1 maintained a sweetness of 6.5 even under heating conditions of 180°C, with a sweetness loss rate of only 5.8%, showing significantly superior sweetness stability compared to the sweetness loss rate of sugar (A0) (25.4%). On the other hand, composition A6 containing allulose showed a significant decrease in sweetness to 4.2 after heating, and a sweetness loss rate of 37.3%, indicating the lowest sweetness stability.

[0088] Additionally, 5g of the composition was placed in an aluminum container and heated in an oven preheated to 180°C for 10 minutes. After removing the sample, a sensory evaluation was conducted in a sealed space within 30 seconds. Off-odor intensity was evaluated by 10 evaluators, and the average of the scores was calculated as the Sensory Off-odor Index (MIS). The results are shown in Table 4 below. Off-odor intensity was evaluated on a 5-point scale (0 points: no off-odor detected; 1 point (very weak): slightly detected but no unpleasantness; 2 points (weak): off-odor present but at an acceptable level; 3 points (moderate): distinctly detected and potentially unpleasant; 4 points (strong): distinct unpleasantness and potential refusal to consume; 5 points (very strong): severe off-odor).

[0089] Sensory Off-flavor Index (MIS) A0 1.2 A1 0.8 A6 3.6

[0090] As a result of the experiment, composition A1 was confirmed to be a sweetener composition with excellent flavor stability even at high temperatures, having less off-flavor than sugar (A0), while composition A6 was confirmed to be unsuitable for high-temperature confectionery due to a high possibility of flavor quality degradation.

[0091] When sweetener composition A1 was used, the leavening power and spreadability of the dough were similar to those when sugar (A0) was used, and stable puffiness was observed in the product after baking. As shown in Fig. 5, the financier made using composition A1 maintained uniform puffiness and a smooth surface, just like the product of A0 made with sugar.

[0092] On the other hand, when the A5 composition containing allulose was used instead of maltitol, the dough lacked spreadability and expansion power, resulting in a problem where the product did not rise evenly. In fact, as shown in Fig. 5, the financiers made with the A5 composition exhibited a phenomenon where only the center rose excessively and cracked, which is attributed to the fact that the internal expansion pressure of the dough was not uniformly distributed.

[0094] Financier dough using composition A3, which does not contain crystalline glucose, exhibited an overall thin and thick texture as shown in Fig. 4, and showed characteristics of high moisture content, high spreadability, and difficulty in maintaining shape. Consequently, the dough did not stabilize even after resting. On the other hand, dough using composition A13, which contains 10% by weight of crystalline glucose, was observed to have excessively high viscosity and density, and was observed to be very sticky, sticking to hands or equipment. This made it difficult to shape the dough, and caused problems where the dough hardened excessively during the resting process, limiting air bubble formation and expansion.

[0096] As shown in Fig. 7, the financiers prepared with the sugar (A0) and A1 compositions exhibited even browning and sufficient puffing, showing ideal quality in both appearance and internal texture. On the other hand, the financiers prepared using the A4 composition, which did not contain indigestible maltodextrin, showed weak browning, insufficient swelling, and a moist and somewhat sagging texture. Additionally, the financiers prepared using the A11 composition containing 12g of indigestible maltodextrin showed darker browning overall, and while puffing was better than that of the financiers prepared using the A4 composition, they exhibited characteristics such as high internal density, a somewhat stiff texture, and a lack of soft, light texture. Through this comparison, it was confirmed that adding an appropriate amount of indigestible maltodextrin to the sweetener composition is effective in improving product quality.

[0098] When using the A8 composition containing isomalt and trehalose in a 1:1 weight ratio, it was confirmed that as the relative content of trehalose increased, the formation of the dough structure became unstable, and consequently, the structural strength of the product was reduced. As shown in Fig. 1, during the baking process, the internal structure supporting the dough was not sufficiently formed in the pound cake made with the A8 composition, and a phenomenon was observed where the sides were baked in a shrunken, indented shape. This is believed to be because trehalose has excellent moisture retention but low crystal stability, which negatively affected the viscoelasticity and structural retention of the dough during heating.

[0099] On the other hand, when using composition A9 containing isomalt and trehalose in a weight ratio of 1.6:1, the thermal reactivity and expansion characteristics of the dough changed as the absolute amount of isomalt increased compared to trehalose, and as a result, an irregular formation of pore structures within the pound cake was observed. As shown in Figure 1, the pound cake prepared with composition A9 showed inconsistent pore size and distribution, accompanied by excessive expansion or contraction in some areas, which reduced the overall uniformity of the texture.

[0101] When using the A10 composition, in which the total of isomalt and trehalose exceeds 90% by weight of the sweetener composition, the flexibility and expansion power of the dough are reduced, limiting the expansion of the product, and consequently, a product with a dense internal structure and a heavy texture is produced. In particular, as can be seen in the photo of the sablé shown in Fig. 6, the sablé using the A1 composition maintained its shape stably even after baking, whereas the sablé using the A10 composition showed a phenomenon in which the center visibly sunken and the edges shrank during the cooling process, resulting in a deterioration of the overall appearance quality. Similarly, in the photo of the madeleine also shown in Fig. 6, unlike the madeleines using the A0 (sugar) and A1 compositions, when the A10 composition was applied, it was observed that although it rose to some extent immediately after baking, the center and sides shrank together during the cooling process, causing it to harden into a shape that appeared to have lost its elasticity.

Claims

Claim 1 The composition comprises maltitol, isomalt, trehalose, sorbitol, crystalline glucose, indigestible maltodextrin, and acesulfame potassium, wherein the content of crystalline glucose is 1.5 parts by weight or more and 5 parts by weight or less based on 100 parts by weight of the sweetener composition, the total content of isomalt and trehalose is 75 parts by weight or more and 90 parts by weight or less based on 100 parts by weight of the sweetener composition, the weight ratio of isomalt and trehalose is 1.5:1 to 1.1:1, the content of maltitol is 3 parts by weight or more and 12 parts by weight or less based on 100 parts by weight of the sweetener composition, the content of sorbitol is 0.1 parts by weight or more and 1 part by weight or less based on 100 parts by weight of the sweetener composition, and the content of indigestible maltodextrin is 5 parts by weight or more and 10 parts by weight or less based on 100 parts by weight of the sweetener composition. A sweetener composition. Claim 2 delete Claim 3 delete Claim 4 delete Claim 5 delete Claim 6 delete Claim 7 A sweetener composition according to claim 1, characterized in that the sweetener composition further comprises citric acid. Claim 8 A sweetener composition according to claim 1, characterized in that the sweetener composition is used to replace sugar in confectionery or bakery products. Claim 9 A sweetener composition according to claim 1, characterized in that the glycemic index (GI) of the sweetener composition is 30 or less.

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