Natural sweetener syrup based food products and methods of making the same

Abstract

The present document describes a natural sweetener compositions and methods of making the same, and more particularly, the subject matter relates to sweetener compositions comprising natural sweetener syrup, optional addition of water, and defibrillated edible vegetable fiber, and methods of making the same. The document also describes methods for the preparation of spreadable food composition as well as methods for the preparation of natural sweetener syrup powders.

Description

NATURAL SWEETENER SYRUP BASED FOOD PRODUCTS AND METHODS OF MAKING THE SAMECROSS-REFERENCE TO RELATED APPLICATIONS

[0001] This application claims priority of United States provisional patent application No. 63 / 654,454 filed on May 31st, 2025, the specification of which is hereby incorporated by reference in its entirety.BACKGROUND(a) Field

[0002] The subject matter disclosed generally relates to natural sweetener compositions and methods of making the same, and more particularly, the subject matter relates to sweetener compositions comprising natural sweetener syrup, optional addition of water, and defibrillated edible vegetable fiber, and methods of making the same.(b) Related Prior Art

[0003] Natural sweeteners like honey, molasses, and maple syrup contain natural sugars but also offer some nutritional benefits. For example, raw honey and maple syrup contain antioxidants and minerals like iron, zinc, calcium, magnesium, and potassium. It is therefore desirable to include them in food products, such as spreads. Spreads are foods that are spreadable, generally with a knife, onto foods such as bread and crackers. Spreads enhance the flavor or texture of foods, which may be considered bland without them. Butter, peanut butter, hazelnut and cocoa cream, jelly, mayonnaise, and soft cheeses are typical spreads. While these are highly popular foods, they represent significant sources of calories, fat, and other nutritional compounds such as cholesterol. It is desirable for people to reduce such intake to maintain optimal body weight as well as follow a generally healthy diet.

[0004] Another type of flavor enhancer is powdered sweetener. Powdered sweeteners facilitate the storage of sweeteners in powder form for years without refrigeration and they greatly reduce transportation costs since little or no water is transported in this physical form. They also offer practical convenience for consumers by providing quickly accessible sources of energy, and users can choose the amount of powdered sweetener they use, allowing them to regulate their sugar intake according to their needs and desires.

[0005] Therefore, there is a need for new sweetener compositions and spreads derived from such natural sweetener compositions that would include maple, honey, or agave products and byproducts. These new compositions aim to reduce or mitigate the problems associated with highly caloric and / or fatty foods while enhancing the nutritional value of such spreads by providing productswith a lower glycemic index, lower caloric content, enhanced fiber content, and adaptations for dysphagia and promoting satiety.

[0006] Therefore, there is a need for new powdered sweetener compositions derived from natural sweeteners, including maple, honey, or agave products and by-products. These new compositions aim to reduce or mitigate the problems of highly caloric and transformed powdered sweeteners in current use, and also enhance the nutritional value of such powdered sweetener compositions by providing products with a lower glycemic index, lower caloric content, enhanced fiber content, and adaptations for dysphagia and promoting satiety.SUMMARY

[0007] According to an embodiment, there is provided a sweetener composition comprising: from about 15% to about 99% w / w of a natural sweetener syrup; from about 0% to about 85% w / w of an additional water component; and from about 0.5% to about 6% w / w of a defi bri Hated edible vegetable fiber having a water binding capacity of from about 20 g to about 45 g water per g of said edible vegetable fiber, wherein said defibri Hated edible vegetable fiber is defibri I lated to disrupt a microfibrillar network thereof, while maintaining intact individual microfibrils thereof in said sweetener composition, to provide a stable and homogeneous structure to said sweetener composition.

[0008] The sweetener composition may comprise from about 1 % to about 2% w / w of said defibrillated edible vegetable fiber.

[0009] The edible vegetable fiber may comprise from about 70% to about 90% w / w of a fiber component.

[0010] The edible vegetable fiber may comprise from about 3% to about 9% w / w of a protein component.

[0011] The edible vegetable fiber may comprise from about 1 % to about 3% w / w a salt component.

[0012] The fiber component may comprise a cellulosic fiber component, a hemi-cellulosic fiber component, pectin fiber component, a lignin fiber component and combinations thereof.

[0013] The natural sweetener syrup may be maple syrup, birch syrup, honey, agave syrup, a nectar, a juice concentrate, or a combination thereof.

[0014] The natural sweetener syrup may be maple syrup.

[0015] The maple syrup may be a caramelized maple syrup, a non-caramelized maple syrup, or a syrup obtained from a maple syrup-based product.

[0016] The defibrillated edible vegetable fiber may be defibrillated within said sweetener composition in presence of said natural sweetener syrup and said additional water component.

[0017] According to another embodiment, there is provided a spreadable food composition comprising: a) the sweetener composition of the present invention, and further comprising at least one of b) - c), or combinations thereof: b) a fat component, present at from about 5% to about 50% w / w of the total weight of said spreadable food composition; and c) a protein component, present at from about 5% to about 20% of the total weight of said spreadable food composition, wherein said spreadable food composition is a stable and homogeneous composition spreadable from temperature of about 3°C to about 25°C.

[0018] The fat component may be from about 5% to about 20% w / w of the total weight of said spreadable food composition.

[0019] The protein component may be from about 7.5% to about 14% w / w of the total weight of said spreadable food composition.

[0020] The fat component may be a butter, a vegetable fat, an oil, an animal milk, a vegetable milk, a milk by-product, a cocoa solids, or combinations thereof.

[0021] The protein component may be a peanut butter, a coconut butter, an egg white, a skim milk, casein, a whey protein, a faba bean protein, a mung bean protein, a pea protein, a non-fat cocoa solids, or combinations thereof.

[0022] The egg white may be a cooked egg white, a liquid egg white, an egg white powder, or a combination thereof.

[0023] The skim milk may be a liquid skim milk, a fat-free milk powder, or a combination thereof.

[0024] The spreadable food composition may be a spread, a foam or a mousse.

[0025] The defibrillated edible vegetable fiber may be defibrillated within said sweetener composition before or after addition of fat component, said protein component, or a combination thereof.

[0026] According to another embodiment, there is provided a method for the preparation of a sweetener composition or a spreadable food composition comprising the steps of: a) functionalizing a mixture comprising : from about 15% to about 99% w / w of a natural sweetener syrup; from about 0% to about 85% w / w of an additional water component; and from about 0.5% to about 6% w / w of an edible vegetable fiber having a water binding capacity of from about 20 g to about 45 g water per g of said edible vegetable fiber, to defibrillate said edible vegetable fiber and obtain a sweetener composition comprising a defibrillated edible vegetable fiber having a disrupted microfibrillar network and intact individual microfibrils that provide a stable and homogeneous colloidal suspension structure to said sweetener composition.

[0027] The method of the present invention may further comprising step b) : b) mixing in said sweetener composition a protein component, to obtain said spreadable food composition, said protein component representing from about 5% to about 20% of the total weight of said spreadable food composition; wherein said spreadable food composition is a stable and homogeneous composition spreadable from temperature of about 3°C to about 25°C.

[0028] According to another embodiment, there is provided a method for the preparation of a spreadable food composition comprising the steps of: a) functionalizing a mixture comprising:• from about 15% to about 99% w / w of a natural sweetener syrup;• from about 0% to about 85% w / w of an additional water component;• from about 0.5% to about 6% w / w of an edible vegetable fiber having a water binding capacity of from about 20 g to about 45 g water per g of said edible vegetable fiber, and at least one of b) - c), or combinations thereof: b) a fat component, present at from about 5% to about 50% w / w of the total weight of said spreadable food composition; and c) a protein component, present at from about 5% to about 20% of the total weight of said spreadable food composition to defibrillate said edible vegetable fiber and obtain a spreadable food composition comprising a defibrillated edible vegetable fiber having a disrupted microfibrillar network and intact individual microfibrils that provide a stable and homogeneous colloidal suspension structure to said spreadable food composition.

[0029] According to another embodiment, there is provided a method for the preparation of a spreadable food composition comprising the steps of:a) functionalizing a mixture comprising:• from about 15% to about 99% w / w of a natural sweetener syrup;• from about 0% to about 85% w / w of an additional water component;• a protein component, present at from about 5% to about 20% of the total weight of said spreadable food composition, to obtain a proteinated natural sweetener composition, and b) functionalizing a mixture comprising the proteinated natural sweetener composition and from about 0.5% to about 4% w / w of an edible vegetable fiber having a water binding capacity of from about 20 g to about 45 g water per g of said edible vegetable fiber, to defibrillate said edible vegetable fiber and obtain a spreadable food composition comprising a defibrillated edible vegetable fiber having a disrupted microfibrillar network and intact individual microfibrils that provide a stable and homogeneous colloidal suspension structure to said spreadable food composition.

[0030] The method may further comprise whipping said mixture comprising a protein component or said proteinated natural sweetener composition to obtain a spread or a foamed composition.

[0031] The functionalizing may be by high shear mixing, high pressure homogenization, or a combination thereof, for a time sufficient, and at an intensity sufficient to provide said stable and homogeneous colloidal suspension structure to said natural sweetener composition.

[0032] The fat component may be from about 5% to about 20% w / w of the total weight of said spreadable food composition.

[0033] The protein component may be from about 7.5% to about 14% w / w of the total weight of said spreadable food composition.

[0034] The fat component may be a butter, a vegetable fat, a vegetable oil, or combinations thereof.

[0035] The protein component may be a peanut butter, a coconut butter, an egg white, a skim milk, casein, a whey protein, a faba bean protein, a mung bean protein, a pea protein, or combinations thereof.

[0036] The egg white may be a cooked egg white, a liquid egg white, an egg white powder, or a combination thereof.

[0037] The skim milk may be a liquid skim milk, a fat-free milk powder, or a combination thereof.

[0038] The spreadable food composition may be a spread, foam or a mousse.

[0039] According to another embodiment, there is provided a method for the preparation of a natural sweetener syrup powder comprising the steps of: a) freezing by spraying into liquid nitrogen a sweetener composition comprising from about 50% to about 100% w / w of a natural sweetener syrup and from about 0% to about 50% w / w of an additional water component, to obtain a flash frozen sweetener composition; and b) drying said flash frozen sweetener composition, to obtain a dried sweetener composition.

[0040] The method of the present invention may further comprise step c) : c) granulating the dried sweetener composition to obtain said natural sweetener syrup powder.

[0041] The sweetener composition may further comprise from about 0.5% to about 6% w / w of an edible vegetable fiber having a water binding capacity of from about 20 g to about 45 g water per g of said edible vegetable fiber, and said method further comprises step a’) before step a): a’) functionalizing said composition to defibrillate said edible vegetable fiber and obtain a sweetener composition comprising a defibrillated edible vegetable fiber having a disrupted microfibrillar network and intact individual microfibrils that provide a stable and homogeneous colloidal suspension structure to said sweetener composition.

[0042] The method may further comprise step b’) before step b): b’) storing said flash frozen sweetener composition.

[0043] The functionalizing may be by high shear mixing, high-pressure homogenization, or a combination thereof, for a time sufficient, and at an intensity sufficient to provide said stable and homogeneous colloidal suspension structure to said sweetener composition.

[0044] In the method of the present invention, the step b) may be by freeze drying or by vacuum drying.

[0045] The following terms are defined below.

[0046] The terms “functionalize” or “functionalization” are intended to mean to the process of enhancing and increasing the functions, features, capabilities, or properties of edible vegetable fiber, and the composition in which it is incorporated by changing their surface chemistry. Functionalization is achieved herein by subjecting the compositions of the present invention, which comprise edible vegetable fiber, to high shear stress from methods such as high shear mixing (HSM), high-pressure homogenization (HPH), ultrasound, extrusion, or a combination thereof, for a sufficient time and at asufficient intensity to provide a stable and homogeneous colloidal suspension structure to the sweetener composition.

[0047] The term “vegetable” is intended to mean edible plant matter, including the flowers, fruits, stems, leaves, roots, seeds, peel, bark, husk, rind, zest, and / or skin of said plant matter.

[0048] Features and advantages of the subject matter hereof will become more apparent in light of the following detailed description of selected embodiments, as illustrated in the accompanying figures. As will be realized, the subject matter disclosed and claimed is capable of modifications in various respects, all without departing from the scope of the claims. Accordingly, the drawings and the description are to be regarded as illustrative in nature and not as restrictive, and the full scope of the subject matter is set forth in the claims.BRIEF DESCRIPTION OF THE DRAWINGS

[0049] Further features and advantages of the present disclosure will become apparent from the following detailed description, taken in combination with the appended drawings, in which:

[0050] Fig. 1 illustrates a flowchart for the methodology of preparation of test compositions to verify the performance of edible fibers and maple syrup that are suitable for the present invention (i.e., Herbacel AQ Plus Citrus - N™ vegetable fiber, referred to as “citrus fiber”) versus other unsuitable fibers (i.e., xanthan gum, cellulose, inulin, and pectin).

[0051] Fig. 2 illustrates the performance of edible fibers and maple syrup that are suitable for the present invention (i.e., citrus fiber) versus other unsuitable fibers (i.e., xanthan gum and pectin).

[0052] Fig. 3 illustrates a flowchart illustrating the methodology for testing the spreadability of products, including standards (butter, Nutella®, honey) versus compositions comprising edible fibers and maple syrup that are suitable for the present invention (i.e., citrus fiber) versus other unsuitable fibers (i.e., xanthan gum and pectin).

[0053] Fig. 4 illustrates the results of composition prepared with 2% w / w of fruit fiber Herbacel AQ Plus Citrus - N™ and maple syrup at ambient temperature with the different functionalization method (or lack thereof) used to prepare them.

[0054] Fig. 5 illustrates the results of composition prepared with 2% w / w of fruit fiber Herbacel AQ Plus Citrus - N™ and maple syrup at refrigeration temperature with the different functionalization method (or lack thereof) used to prepare them.

[0055] Fig. 6 illustrates the results of composition prepared with 1 % w / w of fruit fiber Herbacel AQ Plus Citrus - N™ and maple syrup at ambient temperature with the different functionalization method (or lack thereof) used to prepare them.

[0056] Fig. 7 illustrates the results of composition prepared with 1 % w / w of fruit fiber Herbacel AQ Plus Citrus - N™ and maple syrup at refrigeration temperature with the different functionalization method (or lack thereof) used to prepare them.

[0057] Fig. 8A illustrates the spreadability in Newton of a spread prepared from water, egg white and maple syrup.

[0058] Fig. 8B illustrates the spreadability in Newton of a spread prepared from water, egg white, maple syrup and fruit fiber Herbacel AQ Plus Citrus - N™.

[0059] Fig. 9 illustrates the spreadability in Newton of a spread prepared from water, maple syrup, fruit fiber Herbacel AQ Plus Citrus - N™ and skim milk powder.

[0060] Fig. 10 illustrates a method for the preparation of a natural sweetener powder from maple syrup according to the present invention.

[0061] Fig. 11 illustrates a method for the preparation of a natural sweetener powder from maple syrup according to the present invention.

[0062] Fig. 12 illustrates a method for the preparation of a natural sweetener powder from maple syrup according to the present invention.

[0063] Fig. 13 illustrates foams prepared from spreadable composition according to embodiments of the present invention. Top shows unbaked and bottom baked products.

[0064] Fig. 14 illustrates a protocol for production of samples containing protein (5% w / w).

[0065] Fig. 15 illustrates a protocol for production of samples containing protein (10% w / w).

[0066] Fig. 16 illustrates compositions according to the present invention prepared with 5% w / w and 10% w / w of pea protein, using different protein addition steps.

[0067] Fig. 17 illustrates compositions according to the present invention prepared with 5% w / w and 10% w / w of non-hydrolyzed faba bean protein, using different protein addition steps.

[0068] Fig. 18 illustrates compositions according to the present invention prepared with 5% w / w and 10% w / w of hydrolyzed faba bean protein, using different protein addition steps.

[0069] Fig. 19 illustrates compositions according to the present invention prepared with 5% w / w and 10% w / w of non-hydrolyzed mung bean protein, using different protein addition steps.

[0070] Fig. 20 illustrates compositions according to the present invention prepared with 5% w / w and 10% w / w of hydrolyzed mung bean protein, using different protein addition steps.DETAILED DESCRIPTION

[0071] In embodiments there is disclosed a sweetener composition comprising from about 15% to about 99% w / w of a natural sweetener syrup (e.g., Brix of 66%), from about 0% to about 85% w / w of an additional water component; and from about 0.5% to about 6% w / w of a defibrillated edible vegetable fiber. In embodiments, the defibrillated edible vegetable fiber has a water binding capacity of from about 20 g to about 45 g water per g of the edible vegetable fiber.

[0072] According to embodiments, the defibrillated edible vegetable fiber is defibrillated to disrupt the microfibrillar network of the edible vegetable fiber, while maintaining intact individual microfibrils thereof. Defibrillation is accomplished within the sweetener composition - in the presence of the natural sweetener syrup, with or without the additional water, which provides a stable and homogeneous structure to the sweetener composition.Natural sweetener syrup

[0073] In embodiments, the sweetener composition of the present invention comprises natural sweetener syrup, such as maple syrup and other maple-based sweeteners, birch syrup, honey, agave syrup, a nectar, a juice concentrate, or a combination thereof. Preferably, the natural sweetener syrup is maple syrup (which includes varieties such as e.g., Golden, Delicate Taste; Amber, Rich Taste; Dark, Robust Taste; and Very Dark, Strong Taste) and / or its derivatives, such as maple sugar in the form of hard sugar or spreadable maple sugar, as well as non crystallized maple sap concentrates. According to embodiments, the maple syrup may be the traditional maple syrup obtained from the caramelization of maple sap, as well as maple sap concentrates, which may range in concentration from about 20°Brix to up to 66°Brix. The maple concentrates may include non-caramelized maple concentrates, such as those described in Canadian patent CA3,098,409 to Dufour and Fadi, and Canadian Patent Application No. CA3, 104,309 to Chabot and Bergeron, incorporated herein by reference in their entireties. The natural sweetener syrup may also be obtained from other maple sap products, such as maple sugar (in the form or grains, powders, flakes, chunks, and the likes), butter, taffy, and candy, which may be brought to a syrupy texture and / or dilution by addition of liquid (e.g., water) and mechanical action and / or heating. According to other embodiments, the natural sweetener syrup may be a maple by-product obtained from the filtration and / or clearing process during maple syrup boiling process.

[0074] As used herein, the term “nectar” is intended to mean a viscous, sugar-rich liquid produced by plants in glands called nectaries or nectarines, either within the flowers with which it attracts pollinating animals, or by extrafloral nectaries, which provide a nutrient source to animal mutualists, which in turn provide herbivore protection. For example, nectar is the sweet liquid produced by flowers and collected by bees. According to another embodiment, nectar is also a drink made fromsome fruits. For example, nectar may be fruit juice diluted with water and which contain additives besides fruit juice, including natural and artificial sweeteners, preservatives and the likes.

[0075] As used herein, the term “juice concentrate” is intended to mean a juice which has been concentrated by removal of most of its water content. Concentration occurs when most of the water content of the juice is removed through a filtration and extraction process which removes most of the nutrients and fiber from the fruit. What is left is a thick syrup loaded with sugar.

[0076] The natural sweetener syrup may be present in the sweetener composition in an amount of from about 15% to about 99% w / w, or from about 20% to about 99% w / w, or from about 25% to about 99% w / w, or from about 30% to about 99% w / w, or from about 35% to about 99% w / w, or from about 40% to about 99% w / w, or from about 45% to about 99% w / w, or from about 50% to about 99% w / w, or from about 55% to about 99% w / w, or from about 60% to about 99% w / w, or from about 65% to about 99% w / w, or from about 70% to about 99% w / w, or from about 75% to about 99% w / w, or from about 80% to about 99% w / w, or from about 85% to about 99% w / w, or from about 90% to about 99% w / w, or from about 95% to about 99% w / w, or from about 15% to about 95% w / w, or from about 20% to about 95% w / w, or from about 25% to about 95% w / w, or from about 30% to about 95% w / w, or from about 35% to about 95% w / w, or from about 40% to about 95% w / w, or from about 45% to about 95% w / w, or from about 50% to about 95% w / w, or from about 55% to about 95% w / w, or from about 60% to about 95% w / w, or from about 65% to about 95% w / w, or from about 70% to about 95% w / w, or from about 75% to about 95% w / w, or from about 80% to about 95% w / w, or from about 85% to about 95% w / w, or from about 90% to about 95% w / w, or from about 15% to about 90% w / w, or from about 20% to about 90% w / w, or from about 25% to about 90% w / w, or from about 30% to about 90% w / w, or from about 35% to about 90% w / w, or from about 40% to about 90% w / w, or from about 45% to about 90% w / w, or from about 50% to about 90% w / w, or from about 55% to about 90% w / w, or from about 60% to about 90% w / w, or from about 65% to about 90% w / w, or from about 70% to about 90% w / w, or from about 75% to about 90% w / w, or from about 80% to about 90% w / w, or from about 85% to about 90% w / w, or from about 15% to about 85% w / w, or from about 20% to about 85% w / w, or from about 25% to about 85% w / w, or from about 30% to about 85% w / w, or from about 35% to about 85% w / w, or from about 40% to about 85% w / w, or from about 45% to about 85% w / w, or from about 50% to about 85% w / w, or from about 55% to about 85% w / w, or from about 60% to about 85% w / w, or from about 65% to about 85% w / w, or from about 70% to about 85% w / w, or from about 75% to about 85% w / w, or from about 80% to about 85% w / w, or from about 15% to about 80% w / w, or from about 20% to about 80% w / w, or from about 25% to about 80% w / w, or from about 30% to about 80% w / w, or from about 35% to about 80% w / w, or from about 40% to about 80% w / w, or from about 45% to about 80% w / w, or from about 50% to about 80% w / w, or from about 55% to about 80% w / w, or from about 60%to about 80% w / w, or from about 65% to about 80% w / w, or from about 70% to about 80% w / w, or from about 75% to about 80% w / w, or from about 15% to about 75% w / w, or from about 20% to about 75% w / w, or from about 25% to about 75% w / w, or from about 30% to about 75% w / w, or from about 35% to about 75% w / w, or from about 40% to about 75% w / w, or from about 45% to about 75% w / w, or from about 50% to about 75% w / w, or from about 55% to about 75% w / w, or from about 60% to about 75% w / w, or from about 65% to about 75% w / w, or from about 70% to about 75% w / w, or from about 15% to about 70% w / w, or from about 20% to about 70% w / w, or from about 25% to about 70% w / w, or from about 30% to about 70% w / w, or from about 35% to about 70% w / w, or from about 40% to about 70% w / w, or from about 45% to about 70% w / w, or from about 50% to about 70% w / w, or from about 55% to about 70% w / w, or from about 60% to about 70% w / w, or from about 65% to about 70% w / w, or from about 15% to about 65% w / w, or from about 20% to about 65% w / w, or from about 25% to about 65% w / w, or from about 30% to about 65% w / w, or from about 35% to about 65% w / w, or from about 40% to about 65% w / w, or from about 45% to about 65% w / w, or from about 50% to about 65% w / w, or from about 55% to about 65% w / w, or from about 60% to about 65% w / w, or from about 15% to about 60% w / w, or from about 20% to about 60% w / w, or from about 25% to about 60% w / w, or from about 30% to about 60% w / w, or from about 35% to about 60% w / w, or from about 40% to about 60% w / w, or from about 45% to about 60% w / w, or from about 50% to about 60% w / w, or from about 55% to about 60% w / w, or from about 15% to about 55% w / w, or from about 20% to about 55% w / w, or from about 25% to about 55% w / w, or from about 30% to about 55% w / w, or from about 35% to about 55% w / w, or from about 40% to about 55% w / w, or from about 45% to about 55% w / w, or from about 50% to about 55% w / w, or from about 15% to about 50% w / w, or from about 20% to about 50% w / w, or from about 25% to about 50% w / w, or from about 30% to about 50% w / w, or from about 35% to about 50% w / w, or from about 40% to about 50% w / w, or from about 45% to about 50% w / w, or from about 15% to about 45% w / w, or from about 20% to about 45% w / w, or from about 25% to about 45% w / w, or from about 30% to about 45% w / w, or from about 35% to about 45% w / w, or from about 40% to about 45% w / w, or from about 15% to about 40% w / w, or from about 20% to about 40% w / w, or from about 25% to about 40% w / w, or from about 30% to about 40% w / w, or from about 35% to about 40% w / w, or from about 15% to about 35% w / w, or from about 20% to about 35% w / w, or from about 25% to about 35% w / w, or from about 30% to about 35% w / w, or from about 15% to about 30% w / w, or from about 20% to about 30% w / w, or from about 25% to about 30% w / w, or from about 15% to about 25% w / w, or from about 20% to about 25% w / w, or from about 15% to about 20% w / w, or 15, 20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 90, 95 or 99% w / w of the total weight of the sweetener composition.Natural vegetable fiber

[0077] In embodiments, the sweetener composition comprises a defibrillated edible vegetable fiber.

[0078] In embodiments, fibers such as Herbacel™ AQ Plus Citrus - F™ and Herbacel™ AQ Plus Citrus - N™ which are obtained from freshly harvested citrus fruits which are gently dried after the juice and oils are extracted, as well as Herbacel™ AQ Plus Apple - A 09™ and Herbacel™ AQ AFB-200™ which are obtained from freshly harvested apples which are gently dried after the juice is extracted, as suitable fibers to be used in the present invention. Among preferred fibers are such fibers such as Herbacel™ AQ Plus Citrus - N™ or other fibers that would have characteristics as shown in the below table 1 .Table 1 - Suitable vegetable fibers

[0079] In embodiments, the edible vegetable fiber has a water binding capacity of from about 20 g to about 30 g water per g of the edible vegetable fiber, or from about 21 g to about 30 g, or from about 22 g to about 30 g, or from about 23 g to about 30 g, or from about 24 g to about 30 g, or from about 25 g to about 30 g, or from about 26 g to about 30 g, or from about 27 g to about 30 g, or from about 28 g to about 30 g, or from about 29 g to about 30 g, or from about 20 g to about 29 g, or from about 21 g to about 29 g, or from about 22 g to about 29 g, or from about 23 g to about 29 g, or from about 24 g to about 29 g, or from about 25 g to about 29 g, or from about 26 g to about 29 g, or from about 27 g to about 29 g, or from about 28 g to about 29 g, or from about 20 g to about 28 g, or from about 21 g to about 28 g, or from about 22 g to about 28 g, or from about 23 g to about 28 g, or from about 24 g to about 28 g, or from about 25 g to about 28 g, or from about 26 g to about 28 g, or from about 27 g to about 28 g, or from about 20 g to about 27 g, or from about 21 g to about 27 g, or fromabout 22 g to about 27 g, or from about 23 g to about 27 g, or from about 24 g to about 27 g, or from about 25 g to about 27 g, or from about 26 g to about 27 g, or from about 20 g to about 26 g, or from about 21 g to about 26 g, or from about 22 g to about 26 g, or from about 23 g to about 26 g, or from about 24 g to about 26 g, or from about 25 g to about 26 g, or from about 20 g to about 25 g, or from about 21 g to about 25 g, or from about 22 g to about 25 g, or from about 23 g to about 25 g, or from about 24 g to about 25 g, or from about 20 g to about 24 g, or from about 21 g to about 24 g, or from about 22 g to about 24 g, or from about 23 g to about 24 g, or from about 20 g to about 23 g, or from about 21 g to about 23 g, or from about 22 g to about 23 g, or from about 20 g to about 22 g, or from about 21 g to about 22 g, or from about 20 g to about 21 g, or about 20, 21 , 22, 23, 24, 25, 26, 27, 28, 29, 30 g water per g of the edible vegetable fiber.

[0080] In embodiments, the edible vegetable fiber has a water binding capacity of from about 20 g to about 45 g water per g of the edible vegetable fiber, or from about 25 g to about 45 g, or from about 30 g to about 45 g, or from about 35 g to about 45 g, or from about 40 g to about 45 g, or from about 20 g to about 40 g, or from about 25 g to about 40 g, or from about 30 g to about 40 g, or from about 35 g to about 40 g, or from about 20 g to about 35 g, or from about 25 g to about 35 g, or from about 30 g to about 35 g, or from about 20 g to about 30 g, or from about 25 g to about 30 g, or from about 20 g to about 25 g, or about 20, 25, 30, 35, 40, 45 g water per g of the edible vegetable fiber.

[0081] The sweetener composition may comprise from about 0.5% to about 6% w / w, or from about 1 % to about 6 % w / w, or from about 1 .5 % to about 6 % w / w, or from about 2 % to about 6 % w / w, or from about 2.5 % to about 6 % w / w, or from about 3 % to about 6 % w / w, or from about 3.5 % to about 6 % w / w, or from about 4 % to about 6 % w / w, or from about 4.5 % to about 6 % w / w, or from about 5 % to about 6 % w / w, or from about 5.5 % to about 6 % w / w, or from about 0.5 % to about 5.5 % w / w, or from about 1 % to about 5.5 % w / w, or from about 1 .5 % to about 5.5 % w / w, or from about 2 % to about 5.5 % w / w, or from about 2.5 % to about 5.5 % w / w, or from about 3 % to about 5.5 % w / w, or from about 3.5 % to about 5.5 % w / w, or from about 4 % to about 5.5 % w / w, or from about 4.5 % to about 5.5 % w / w, or from about 5 % to about 5.5 % w / w, or from about 0.5 % to about 5.0 % w / w, or from about 1 % to about 5.0 % w / w, or from about 1 .5 % to about 5.0 % w / w, or from about 2 % to about 5.0 % w / w, or from about 2.5 % to about 5.0 % w / w, or from about 3 % to about 5.0 % w / w, or from about 3.5 % to about 5.0 % w / w, or from about 4 % to about 5.0 % w / w, or from about 4.5 % to about 5.0 % w / w, or from about 0.5 % to about 4.5 % w / w, or from about 1 % to about 4.5 % w / w, or from about 1 .5 % to about 4.5 % w / w, or from about 2 % to about 4.5 % w / w, or from about 2.5 % to about 4.5 % w / w, or from about 3 % to about 4.5 % w / w, or from about 3.5 % to about 4.5 % w / w, or from about 4 % to about 4.5 % w / w, or from about 0.5 % to about 4.0 % w / w, or from about 1 % to about 4.0 % w / w, or from about 1 .5 % to about 4.0 % w / w, or from about 2 % to about 4.0 % w / w, orfrom about 2.5 % to about 4.0 % w / w, or from about 3 % to about 4.0 % w / w, or from about 3.5 % to about 4.0 % w / w, or from about 0.5 % to about 3.5 % w / w, or from about 1 % to about 3.5 % w / w, or from about 1 .5 % to about 3.5 % w / w, or from about 2 % to about 3.5 % w / w, or from about 2.5 % to about 3.5 % w / w, or from about 3 % to about 3.5 % w / w, or from about 0.5 % to about 3.0 % w / w, or from about 1 % to about 3.0 % w / w, or from about 1.5 % to about 3.0 % w / w, or from about 2 % to about 3.0 % w / w, or from about 2.5 % to about 3.0 % w / w, or from about 0.5 % to about 2.5 % w / w, or from about 1 % to about 2.5 % w / w, or from about 1.5 % to about 2.5 % w / w, or from about 2 % to about 2.5 % w / w, or from about 0.5 % to about 2.0 % w / w, or from about 1 % to about 2.0 % w / w, or from about 1 .5 % to about 2.0 % w / w, or from about 0.5 % to about 1 .5 % w / w, or from about 1 % to about 1 .5 % w / w, or from about 0.5 % to about 1 .0 % w / w, or about 0.5, 1 , 1.5, 2, 2.5, 3, 3.5, 4, 4.5, 5, 5.5, and 6% w / w of the defibrillated edible vegetable fiber.

[0082] The edible vegetable fiber may comprise from about 70 % to about 90% w / w, or from about 71 % to about 90% w / w, or from about 72 % to about 90% w / w, or from about 73 % to about 90% w / w, or from about 74 % to about 90% w / w, or from about 75 % to about 90% w / w, or from about 76 % to about 90% w / w, or from about 77 % to about 90% w / w, or from about 78 % to about 90% w / w, or from about 79 % to about 90% w / w, or from about 80 % to about 90% w / w, or from about 81 % to about 90% w / w, or from about 82 % to about 90% w / w, or from about 83 % to about 90% w / w, or from about 84 % to about 90% w / w, or from about 85 % to about 90% w / w, or from about 86 % to about 90% w / w, or from about 87 % to about 90% w / w, or from about 88 % to about 90% w / w, or from about 89 % to about 90% w / w, or from about 70 % to about 89% w / w, or from about 71 % to about 89% w / w, or from about 72 % to about 89% w / w, or from about 73 % to about 89% w / w, or from about 74 % to about 89% w / w, or from about 75 % to about 89% w / w, or from about 76 % to about 89% w / w, or from about 77 % to about 89% w / w, or from about 78 % to about 89% w / w, or from about 79 % to about 89% w / w, or from about 80 % to about 89% w / w, or from about 81 % to about 89% w / w, or from about 82 % to about 89% w / w, or from about 83 % to about 89% w / w, or from about 84 % to about 89% w / w, or from about 85 % to about 89% w / w, or from about 86 % to about 89% w / w, or from about 87 % to about 89% w / w, or from about 88 % to about 89% w / w, or from about 70 % to about 88% w / w, or from about 71 % to about 88% w / w, or from about 72 % to about 88% w / w, or from about 73 % to about 88% w / w, or from about 74 % to about 88% w / w, or from about 75 % to about 88% w / w, or from about 76 % to about 88% w / w, or from about 77 % to about 88% w / w, or from about 78 % to about 88% w / w, or from about 79 % to about 88% w / w, or from about 80 % to about 88% w / w, or from about 81 % to about 88% w / w, or from about 82 % to about 88% w / w, or from about 83 % to about 88% w / w, or from about 84 % to about 88% w / w, or from about 85 % to about 88% w / w, or from about 86 % to about 88% w / w, or from about 87 % to about 88% w / w, or from about 70 % to about 87% w / w, or from about 71 % to about 87% w / w, or from about 72 % to about 87% w / w, or from about 73 % to about 87% w / w,or from about 74 % to about 87% w / w, or from about 75 % to about 87% w / w, or from about 76 % to about 87% w / w, or from about 77 % to about 87% w / w, or from about 78 % to about 87% w / w, or from about 79 % to about 87% w / w, or from about 80 % to about 87% w / w, or from about 81 % to about 87% w / w, or from about 82 % to about 87% w / w, or from about 83 % to about 87% w / w, or from about 84 % to about 87% w / w, or from about 85 % to about 87% w / w, or from about 86 % to about 87% w / w, or from about 70 % to about 86% w / w, or from about 71 % to about 86% w / w, or from about 72 % to about 86% w / w, or from about 73 % to about 86% w / w, or from about 74 % to about 86% w / w, or from about 75 % to about 86% w / w, or from about 76 % to about 86% w / w, or from about 77 % to about 86% w / w, or from about 78 % to about 86% w / w, or from about 79 % to about 86% w / w, or from about80 % to about 86% w / w, or from about 81 % to about 86% w / w, or from about 82 % to about 86% w / w, or from about 83 % to about 86% w / w, or from about 84 % to about 86% w / w, or from about 85 % to about 86% w / w, or from about 70 % to about 85% w / w, or from about 71 % to about 85% w / w, or from about 72 % to about 85% w / w, or from about 73 % to about 85% w / w, or from about 74 % to about 85% w / w, or from about 75 % to about 85% w / w, or from about 76 % to about 85% w / w, or from about 77 % to about 85% w / w, or from about 78 % to about 85% w / w, or from about 79 % to about 85% w / w, or from about 80 % to about 85% w / w, or from about 81 % to about 85% w / w, or from about 82 % to about 85% w / w, or from about 83 % to about 85% w / w, or from about 84 % to about 85% w / w, or from about 70 % to about 84% w / w, or from about 71 % to about 84% w / w, or from about 72 % to about 84% w / w, or from about 73 % to about 84% w / w, or from about 74 % to about 84% w / w, or from about 75 % to about 84% w / w, or from about 76 % to about 84% w / w, or from about 77 % to about 84% w / w, or from about 78 % to about 84% w / w, or from about 79 % to about 84% w / w, or from about 80 % to about 84% w / w, or from about 81 % to about 84% w / w, or from about 82 % to about 84% w / w, or from about 83 % to about 84% w / w, or from about 70 % to about 83% w / w, or from about 71 % to about 83% w / w, or from about 72 % to about 83% w / w, or from about 73 % to about 83% w / w, or from about 74 % to about 83% w / w, or from about 75 % to about 83% w / w, or from about 76 % to about 83% w / w, or from about 77 % to about 83% w / w, or from about 78 % to about 83% w / w, or from about 79 % to about 83% w / w, or from about 80 % to about 83% w / w, or from about 81 % to about 83% w / w, or from about 82 % to about 83% w / w, or from about 70 % to about 82% w / w, or from about 71 % to about 82% w / w, or from about 72 % to about 82% w / w, or from about 73 % to about 82% w / w, or from about74 % to about 82% w / w, or from about 75 % to about 82% w / w, or from about 76 % to about 82% w / w, or from about 77 % to about 82% w / w, or from about 78 % to about 82% w / w, or from about 79 % to about 82% w / w, or from about 80 % to about 82% w / w, or from about 81 % to about 82% w / w, or from about 70 % to about 81 % w / w, or from about 71 % to about 81 % w / w, or from about 72 % to about81 % w / w, or from about 73 % to about 81 % w / w, or from about 74 % to about 81 % w / w, or from about75 % to about 81 % w / w, or from about 76 % to about 81 % w / w, or from about 77 % to about 81 % w / w,or from about 78 % to about 81 % w / w, or from about 79 % to about 81 % w / w, or from about 80 % to about 81 % w / w, or from about 70 % to about 80% w / w, or from about 71 % to about 80% w / w, or from about 72 % to about 80% w / w, or from about 73 % to about 80% w / w, or from about 74 % to about 80% w / w, or from about 75 % to about 80% w / w, or from about 76 % to about 80% w / w, or from about 77 % to about 80% w / w, or from about 78 % to about 80% w / w, or from about 79 % to about 80% w / w, or from about 70 % to about 79% w / w, or from about 71 % to about 79% w / w, or from about 72 % to about 79% w / w, or from about 73 % to about 79% w / w, or from about 74 % to about 79% w / w, or from about 75 % to about 79% w / w, or from about 76 % to about 79% w / w, or from about 77 % to about 79% w / w, or from about 78 % to about 79% w / w, or from about 70 % to about 78% w / w, or from about 71 % to about 78% w / w, or from about 72 % to about 78% w / w, or from about 73 % to about 78% w / w, or from about 74 % to about 78% w / w, or from about 75 % to about 78% w / w, or from about 76 % to about 78% w / w, or from about 77 % to about 78% w / w, or from about 70 % to about 77% w / w, or from about 71 % to about 77% w / w, or from about 72 % to about 77% w / w, or from about 73 % to about 77% w / w, or from about 74 % to about 77% w / w, or from about 75 % to about 77% w / w, or from about 76 % to about 77% w / w, or from about 70 % to about 76% w / w, or from about 71 % to about 76% w / w, or from about 72 % to about 76% w / w, or from about 73 % to about 76% w / w, or from about 74 % to about 76% w / w, or from about 75 % to about 76% w / w, or from about 70 % to about 75% w / w, or from about 71 % to about 75% w / w, or from about 72 % to about 75% w / w, or from about 73 % to about 75% w / w, or from about 74 % to about 75% w / w, or from about 70 % to about 74% w / w, or from about 71 % to about 74% w / w, or from about 72 % to about 74% w / w, or from about 73 % to about 74% w / w, or from about 70 % to about 73% w / w, or from about 71 % to about 73% w / w, or from about 72 % to about 73% w / w, or from about 70 % to about 72% w / w, or from about 71 % to about 72% w / w, or from about 70 % to about 71% w / w, or about 70, 71 , 72, 73, 74, 75, 76, 77, 78, 79, 80, 81 , 82, 83, 84, 85, 86, 87, 88, 89, and 90% w / w of a fiber component.

[0083] The edible vegetable fiber may comprise from about 2 % to about 9% w / w, or from about 3 % to about 9% w / w, or from about 4 % to about 9% w / w, or from about 5 % to about 9% w / w, or from about 6 % to about 9% w / w, or from about 7 % to about 9% w / w, or from about 8 % to about 9% w / w, or from about 2 % to about 8% w / w, or from about 3 % to about 8% w / w, or from about 4 % to about 8% w / w, or from about 5 % to about 8% w / w, or from about 6 % to about 8% w / w, or from about 7 % to about 8% w / w, or from about 2 % to about 7% w / w, or from about 3 % to about 7% w / w, or from about 4 % to about 7% w / w, or from about 5 % to about 7% w / w, or from about 6 % to about 7% w / w, or from about 2 % to about 6% w / w, or from about 3 % to about 6% w / w, or from about 4 % to about 6% w / w, or from about 5 % to about 6% w / w, or from about 2 % to about 5% w / w, or from about 3 % to about 5% w / w, or from about 4 % to about 5% w / w, or from about 2 % to about 5% w / w, or from about 3 % to about 5% w / w, or from about 4 % to about 5% w / w, or from about 2 % to about4% w / w, or from about 3 % to about 4% w / w, or from about 2 % to about 3% w / w, or from about 5% to about 6% w / w, or about 2, 3, 4, 5, 6, 7, 8, and 9% w / w of a fiber protein component.

[0084] The edible vegetable fiber may comprise from about 1 % to about 3% w / w, or from about 1 .5 % to about 3% w / w, or from about 2 % to about 3% w / w, or from about 2.5 % to about 3% w / w, or from about 1 % to about 2.5% w / w, or from about 1 .5 % to about 2.5% w / w, or from about 2 % to about 2.5% w / w, or from about 1 % to about 2.0% w / w, or from about 1 .5 % to about 2.0% w / w, or from about 1 % to about 1 .5% w / w, or 1 , 1 .5, 2, 2.5, and 3% w / w of a salt component.

[0085] The fiber component may comprise a cellulosic fiber component, a hemi-cellulosic fiber component, a pectin fiber component, a lignin fiber component, or combinations thereof.Defibrillation

[0086] The defibrillation is achieved by functionalizing the edible vegetable fiber with the sweetener syrup, with or without the additional water component - that is by subjecting the mixture to sufficient high shear stress from, for example, high shear mixing (5000 to 8000 rpm during 10 to 15 min), high-pressure homogenization (500 to 1200 bar, at least one pass), or a combination thereof, for a time and at an intensity sufficient to provide the stable and homogeneous colloidal suspension structure to the sweetener composition. In embodiments, the ingredients may be mechanically and / or manually mixed prior to subjecting the mixture to sufficient high shear mixing, high-pressure homogenization, or a combination thereof.

[0087] As used herein, the term functionalization refers to the process for enhancing and increasing the functions, features, capabilities, or properties to the edible vegetable fiber, and the composition in which it is incorporated by changing their surface chemistry.High shear mixing

[0088] Fluid undergoes shearwhen one area of fluid travels with a different velocity relative to an adjacent area. High shear mixing uses a high-shear mixer having a rotating impeller or high-speed rotor, or a series of such impellers or inline rotors, usually powered by an electric motor, to “work” the fluid, creating flow and shear. The tip velocity, or speed of the fluid at the outside diameter of the rotor, will be higher than the velocity at the center of the rotor, and it is this velocity difference that creates shear.

[0089] A stationary component may be used in combination with the rotor and is referred to as the stator. The stator creates a close-clearance gap between the rotor and itself and forms an extremely high-shear zone for the material as it exits the rotor. The rotor and stator combined are oftenreferred to as the mixing head, or generator. A large high-shear rotor-stator mixer may contain a number of generators.

[0090] Key design factors of a high-shear mixer include the diameter of the rotor and its rotational speed, the distance between the rotor and the stator, the time in the mixer, and the number of generators in the series. Variables include the number of rows of teeth, their angle, and the width of the openings between teeth.

[0091] For example, high shear mixing may be subjecting the compositions to high shear mixing with a laboratory mixer such as the Silverson Model L5M-A operated between about 5000 to 8000 rpm for about 10 to 15 minutes. The Silverson Model L5M-A has a rotor diameter of 1.2 inches (about 3.05 cm), a tip speed of 32 ft / sec (about 9.75 m / sec), a shear rate of 42.957 s-1, and a turnover rate of 4.16 t / min based on 12 L vessels with General Purpose Disintegrating Head (GPDH) at 6000 rpm. It may process volumes of 1 ml to 12 L.

[0092] The person of skill in the art would understand from such examples that high shear mixing may be achieved with different mixers and under different operating conditions, to achieve the desired defibrillation and functionalizing of the edible vegetable fiber.High-pressure homogenization

[0093] High-pressure homogenization (HPH) is the process of forcing a stream of primarily liquid sample through a system - a high-pressure homogenizer- which subjects it to any one of several forces intended to homogenize the sample and / or reduce the particle sizes of any components within it. High-pressure homogenizers broadly refer to any homogenizer capable of achieving such homogenization. For example, a high-pressure homogenizer may comprise a high-pressure piston pump and a downstream homogenizing valve. The pressure build-up within the HPH occurs by means of one or more piston pump(s) which, with the help of ceramic pistons, ensure(s) a volume flow that is independent of pressure and virtually pulsation-free. Suitable high-pressure homogenizers include devices such as the EmulsiFlex-C3™ from Avestin™ Inc.; or similar appliances from other manufacturers, for example, GEA Niro™, Microfluidics™, Nano DeBEE™, NanoGenizer™, Pertoli™, and Scientz™.

[0094] In embodiments, high-pressure homogenization may be performed at pressures of about 500 to about 1200 bar - or in kPa, from about 50000 kPa to about 120000 kPa, from about 60000 kPa to about 120000 kPa, from about 70000 kPa to about 120000 kPa, from about 80000 kPa to about 120000 kPa, from about 90000 kPa to about 120000 kPa, from about 100000 kPa to about 120000 kPa, from about 110000 kPa to about 120000 kPa, from about 50000 kPa to about 110000 kPa, from about 60000 kPa to about 110000 kPa, from about 70000 kPa to about 110000 kPa, fromabout 80000 kPa to about 110000 kPa, from about 90000 kPa to about 110000 kPa, from about 100000 kPa to about 110000 kPa, from about 50000 kPa to about 100000 kPa, from about 60000 kPa to about 100000 kPa, from about 70000 kPa to about 100000 kPa, from about 80000 kPa to about 100000 kPa, from about 90000 kPa to about 100000 kPa, from about 50000 kPa to about 90000 kPa, from about 60000 kPa to about 90000 kPa, from about 70000 kPa to about 90000 kPa, from about 80000 kPa to about 90000 kPa, from about 50000 kPa to about 80000 kPa, from about 60000 kPa to about 80000 kPa, from about 70000 kPa to about 80000 kPa, from about 50000 kPa to about 70000 kPa, from about 60000 kPa to about 70000 kPa, from about 50000 kPa to about 60000 kPa, or about 50000, 55000, 60000, 65000, 70000, 75000, 80000, 85000, 90000, 95000, 100000, 105000, 110000, 115000, and 120000 kPa.

[0095] In embodiments, defibrillation under HPH may be achieved with one or more passes in the high-pressure homogenizer; preferably, HPH is achieved with a single pass.

[0096] The person of skill in the art would understand from such examples that high-pressure homogenization may be achieved with different high-pressure homogenizer and under different operating conditions, to achieve the desired defibrillation and functionalizing of the edible vegetable fiber.

[0097] According to an embodiment, the defibrillated edible vegetable fiber is defibrillated within the sweetener composition in the presence of the natural sweetener syrup and the additional water component, when it is present.Water

[0098] According to an embodiment, the sweetener composition may comprise an additional water component. That is, the natural sweetener syrup may already comprise a given amount of water therein, and additional water may be added to the sweetener composition to further dilute it, prior to functionalization. The additional water component may be from about 0% to about 85% w / w, or from about 5% to about 85% w / w, or from about 10% to about 85% w / w, or from about 15% to about 85% w / w, or from about 20% to about 85% w / w, or from about 25% to about 85% w / w, or from about 30% to about 85% w / w, or from about 35% to about 85% w / w, or from about 40% to about 85% w / w, or from about 45% to about 85% w / w, or from about 50% to about 85% w / w, or from about 55% to about 85% w / w, or from about 60% to about 85% w / w, or from about 65% to about 85% w / w, or from about 70% to about 85% w / w, or from about 75% to about 85% w / w, or from about 80% to about 85% w / w, or from about 0% to about 80% w / w, or from about 5% to about 80% w / w, or from about 10% to about 80% w / w, or from about 15% to about 80% w / w, or from about 20% to about 80% w / w, or from about 25% to about 80% w / w, or from about 30% to about 80% w / w, or from about 35% to about 80% w / w, or fromabout 40% to about 80% w / w, or from about 45% to about 80% w / w, or from about 50% to about 80% w / w, or from about 55% to about 80% w / w, or from about 60% to about 80% w / w, or from about 65% to about 80% w / w, or from about 70% to about 80% w / w, or from about 75% to about 80% w / w, or from about 0% to about 75% w / w, or from about 5% to about 75% w / w, or from about 10% to about 75% w / w, or from about 15% to about 75% w / w, or from about 20% to about 75% w / w, or from about 25% to about 75% w / w, or from about 30% to about 75% w / w, or from about 35% to about 75% w / w, or from about 40% to about 75% w / w, or from about 45% to about 75% w / w, or from about 50% to about 75% w / w, or from about 55% to about 75% w / w, or from about 60% to about 75% w / w, or from about 65% to about 75% w / w, or from about 70% to about 75% w / w, or from about 0% to about 70% w / w, or from about 5% to about 70% w / w, or from about 10% to about 70% w / w, or from about 15% to about 70% w / w, or from about 20% to about 70% w / w, or from about 25% to about 70% w / w, or from about 30% to about 70% w / w, or from about 35% to about 70% w / w, or from about 40% to about 70% w / w, or from about 45% to about 70% w / w, or from about 50% to about 70% w / w, or from about 55% to about 70% w / w, or from about 60% to about 70% w / w, or from about 65% to about 70% w / w, or from about 0% to about 65% w / w, or from about 5% to about 65% w / w, or from about 10% to about 65% w / w, or from about 15% to about 65% w / w, or from about 20% to about 65% w / w, or from about 25% to about 65% w / w, or from about 30% to about 65% w / w, or from about 35% to about 65% w / w, or from about 40% to about 65% w / w, or from about 45% to about 65% w / w, or from about 50% to about 65% w / w, or from about 55% to about 65% w / w, or from about 60% to about 65% w / w, or from about 0% to about 60% w / w, or from about 5% to about 60% w / w, or from about 10% to about 60% w / w, or from about 15% to about 60% w / w, or from about 20% to about 60% w / w, or from about 25% to about 60% w / w, or from about 30% to about 60% w / w, or from about 35% to about 60% w / w, or from about 40% to about 60% w / w, or from about 45% to about 60% w / w, or from about 50% to about 60% w / w, or from about 55% to about 60% w / w, or from about 0% to about 55% w / w, or from about 5% to about 55% w / w, or from about 10% to about 55% w / w, or from about 15% to about 55% w / w, or from about 20% to about 55% w / w, or from about 25% to about 55% w / w, or from about 30% to about 55% w / w, or from about 35% to about 55% w / w, or from about 40% to about 55% w / w, or from about 45% to about 55% w / w, or from about 50% to about 55% w / w, or from about 0% to about 50% w / w, or from about 5% to about 50% w / w, or from about 10% to about 50% w / w, or from about 15% to about 50% w / w, or from about 20% to about 50% w / w, or from about 25% to about 50% w / w, or from about 30% to about 50% w / w, or from about 35% to about 50% w / w, or from about 40% to about 50% w / w, or from about 45% to about 50% w / w, or from about 0% to about 45% w / w, or from about 5% to about 45% w / w, or from about 10% to about 45% w / w, or from about 15% to about 45% w / w, or from about 20% to about 45% w / w, or from about 25% to about 45% w / w, or from about 30% to about 45% w / w, or from about 35% to about 45% w / w, or from about 40% to about 45% w / w, or from about 0% to about 40% w / w, or from about 5% toabout 40% w / w, or from about 10% to about 40% w / w, or from about 15% to about 40% w / w, or from about 20% to about 40% w / w, or from about 25% to about 40% w / w, or from about 30% to about 40% w / w, or from about 35% to about 40% w / w, or from about 0% to about 35% w / w, or from about 5% to about 35% w / w, or from about 10% to about 35% w / w, or from about 15% to about 35% w / w, or from about 20% to about 35% w / w, or from about 25% to about 35% w / w, or from about 30% to about 35% w / w, or from about 0% to about 30% w / w, or from about 5% to about 30% w / w, or from about 10% to about 30% w / w, or from about 15% to about 30% w / w, or from about 20% to about 30% w / w, or from about 25% to about 30% w / w, or from about 0% to about 25% w / w, or from about 5% to about 25% w / w, or from about 10% to about 25% w / w, or from about 15% to about 25% w / w, or from about 20% to about 25% w / w, or from about 0% to about 20% w / w, or from about 5% to about 20% w / w, or from about 10% to about 20% w / w, or from about 15% to about 20% w / w, or from about 0% to about 15% w / w, or from about 5% to about 15% w / w, or from about 10% to about 15% w / w, or from about 0% to about 10% w / w, or from about 5% to about 10% w / w, or from about 0% to about 5% w / w, or from about 0, 5, 10, 15, 20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, and 85% w / w of an additional water component.

[0099] According to another embodiment, there is disclosed a spreadable food composition which comprises: a) the sweetener composition of the present invention, and further comprising at least one of b) - c), or combinations thereof: b) a fat component, present at from about 5% to about 50% w / w of the total weight of the spreadable food composition; and c) a protein component, present at from about 5% to about 20% of the total weight of the spreadable food composition.

[0100] The spreadable food composition of the present invention is a stable and homogeneous composition spreadable from temperature of about 3°C to about 25°C.

[0101] According to an embodiment, the spreadable food composition may be a foam or a mousse.

[0102] According to another embodiment, the defi bri Hated edible vegetable fiber is defi bri Hated within the natural sweetener composition before or after addition of a fat component, a protein component, or a combination thereof.Fat component

[0103] The spreadable food composition of the present invention may comprise a fat component, for example a butter, a vegetable fat, animal milks (e.g., cow, goat, sheep milk), vegetablemilks (e.g., soy milk, oat milk, almond milk), milk by-products such as buttermilk, ghee, condensed milk, evaporated milk, baked milk, creams such as single cream, double cream, whipped cream, sour cream, etc.; and cocoa or combinations thereof.Butters

[0104] Butter is a is a dairy product made from the fat and protein components of churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 80% butterfat. It is used at room temperature as a spread, melted as a condiment, and used as a fat in baking saucemaking, pan-frying, and other cooking procedures.

[0105] For example, in the present invention, the butter may be cow milk butter or butters made from the milk of other mammals such as sheep, goat, buffalo yaks, and the like.Vegetable fats

[0106] Fats and oils of vegetable origin as well as their by-products are considered raw materials that originate from various vegetable sources. These mainly include oilseeds such as soybeans, rapeseeds, sunflower, safflower, peanut, cottonseed, olive, canola, sesame, almond or camelina, and may include tropical oils, such as coconut oil, palm oil, and rice bran oil. These may also include cocoa solids, including all the cocoa ingredients which include the cocoa mass, cocoa powder, and cocoa butter. Cocoa solids without the cocoa butter are non-fat cocoa solids.

[0107] According to embodiments, the fat component may be from about 5% to about 50% w / w, or from about 10% to about 50% w / w, or from about 15% to about 50% w / w, or from about 20% to about 50% w / w, or from about 25% to about 50% w / w, or from about 30% to about 50% w / w, or from about 35% to about 50% w / w, or from about 40% to about 50% w / w, or from about 45% to about 50% w / w, or from about 5% to about 45% w / w, or from about 10% to about 45% w / w, or from about 15% to about 45% w / w, or from about 20% to about 45% w / w, or from about 25% to about 45% w / w, or from about 30% to about 45% w / w, or from about 35% to about 45% w / w, or from about 40% to about 45% w / w, or from about 5% to about 40% w / w, or from about 10% to about 40% w / w, or from about 15% to about 40% w / w, or from about 20% to about 40% w / w, or from about 25% to about 40% w / w, or from about 30% to about 40% w / w, or from about 35% to about 40% w / w, or from about 5% to about 35% w / w, or from about 10% to about 35% w / w, or from about 15% to about 35% w / w, or from about 20% to about 35% w / w, or from about 25% to about 35% w / w, or from about 30% to about 35% w / w, or from about 5% to about 30% w / w, or from about 10% to about 30% w / w, or from about 15% to about 30% w / w, or from about 20% to about 30% w / w, or from about 25% to about 30% w / w, or from about 5% to about 25% w / w, or from about 10% to about 25% w / w, or from about 15% to about 25% w / w, or from about 20% to about 25% w / w, or from about 5% to about 20% w / w, or from about 10% to about 20%w / w, or from about 15% to about 20% w / w, or from about 5% to about 15% w / w, or from about 10% to about 15% w / w, or from about 5% to about 15% w / w, or 5, 10, 15, 20, 25, 30, 35, 40, 45, or 50% w / w of the total weight of said spreadable food composition.Protein component

[0108] The spreadable food composition of the present invention may comprise a protein component. For example, the protein component may be a peanut butter, a coconut butter, an egg white, a skim milk, casein, a whey protein, a faba bean protein (also known as fava bean protein, which is the bean obtained from the plant Vicia faba), a mung bean protein, a pea protein, non-fat cocoa solids, or combinations thereof. In embodiments, the egg white may be a cooked egg white, a liquid egg white, an egg white powder, or a combination thereof. In embodiments, the skim milk is a liquid skim milk, a fat-free milk powder, or a combination thereof.

[0109] The protein component may be from about 5 % to about 20% w / w, or from about 6 % to about 20% w / w, or from about 7 % to about 20% w / w, or from about 8 % to about 20% w / w, or from about 9 % to about 20% w / w, or from about 10 % to about 20% w / w, or from about 11 % to about 20% w / w, or from about 12 % to about 20% w / w, or from about 13 % to about 20% w / w, or from about 14 % to about 20% w / w, or from about 15 % to about 20% w / w, or from about 16 % to about 20% w / w, or from about 17 % to about 20% w / w, or from about 18 % to about 20% w / w, or from about 19 % to about 20% w / w, or from about 5 % to about 19% w / w, or from about 6 % to about 19% w / w, or from about 7 % to about 19% w / w, or from about 8 % to about 19% w / w, or from about 9 % to about 19% w / w, or from about 10 % to about 19% w / w, or from about 11 % to about 19% w / w, or from about 12 % to about 19% w / w, or from about 13 % to about 19% w / w, or from about 14 % to about 19% w / w, or from about 15 % to about 19% w / w, or from about 16 % to about 19% w / w, or from about 17 % to about 19% w / w, or from about 18 % to about 19% w / w, or from about 5 % to about 18% w / w, or from about 6 % to about 18% w / w, or from about 7 % to about 18% w / w, or from about 8 % to about 18% w / w, or from about 9 % to about 18% w / w, or from about 10 % to about 18% w / w, or from about 11 % to about 18% w / w, or from about 12 % to about 18% w / w, or from about 13 % to about 18% w / w, or from about 14 % to about 18% w / w, or from about 15 % to about 18% w / w, or from about 16 % to about 18% w / w, or from about 17 % to about 18% w / w, or from about 5 % to about 17% w / w, or from about 6 % to about 17% w / w, or from about 7 % to about 17% w / w, or from about 8 % to about 17% w / w, or from about 9 % to about 17% w / w, or from about 10 % to about 17% w / w, or from about 11 % to about 17% w / w, or from about 12 % to about 17% w / w, or from about 13 % to about 17% w / w, or from about 14 % to about 17% w / w, or from about 15 % to about 17% w / w, or from about 16 % to about 17% w / w, or from about 5 % to about 16% w / w, or from about 6 % to about 16% w / w, or from about 7 % to about 16% w / w, or from about 8 % to about 16% w / w, or from about 9 % to about 16% w / w, or from about 10 % to about16% w / w, or from about 11 % to about 16% w / w, or from about 12 % to about 16% w / w, or from about 13 % to about 16% w / w, or from about 14 % to about 16% w / w, or from about 15 % to about 16% w / w, or from about 5 % to about 15% w / w, or from about 6 % to about 15% w / w, or from about 7 % to about 15% w / w, or from about 8 % to about 15% w / w, or from about 9 % to about 15% w / w, or from about 10 % to about 15% w / w, or from about 11 % to about 15% w / w, or from about 12 % to about 15% w / w, or from about 13 % to about 15% w / w, or from about 14 % to about 15% w / w, or from about 5 % to about 14% w / w, or from about 6 % to about 14% w / w, or from about 7 % to about 14% w / w, or from about 8 % to about 14% w / w, or from about 9 % to about 14% w / w, or from about 10 % to about 14% w / w, or from about 11 % to about 14% w / w, or from about 12 % to about 14% w / w, or from about 13 % to about 14% w / w, or from about 5 % to about 13% w / w, or from about 6 % to about 13% w / w, or from about 7 % to about 13% w / w, or from about 8 % to about 13% w / w, or from about 9 % to about 13% w / w, or from about 10 % to about 13% w / w, or from about 11 % to about 13% w / w, or from about 12 % to about 13% w / w, or from about 5 % to about 12% w / w, or from about 6 % to about 12% w / w, or from about 7 % to about 12% w / w, or from about 8 % to about 12% w / w, or from about 9 % to about 12% w / w, or from about 10 % to about 12% w / w, or from about 11 % to about 12% w / w, or from about 5 % to about 11 % w / w, or from about 6 % to about 11 % w / w, or from about 7 % to about 11 % w / w, or from about 8 % to about 11 % w / w, or from about 9 % to about 11 % w / w, or from about 10 % to about 11 % w / w, or from about 5 % to about 10% w / w, or from about 6 % to about 10% w / w, or from about 7 % to about 10% w / w, or from about 8 % to about 10% w / w, or from about 9 % to about 10% w / w, or from about 5 % to about 9% w / w, or from about 6 % to about 9% w / w, or from about 7 % to about 9% w / w, or from about 8 % to about 9% w / w, or from about 5 % to about 8% w / w, or from about 6 % to about 8% w / w, or from about 7 % to about 8% w / w, or from about 5 % to about 7% w / w, or from about 6 % to about 7% w / w, or from about 5 % to about 6% w / w, or from about 5, 6, 7, 8, 9, 10, 11 , 12, 13, 14, 15, 16, 17, 18, 19, or 20% w / w of the total weight of said spreadable food composition.Methods of preparing the sweetener composition

[0110] According to another embodiment, there are disclosed methods for the preparation of the sweetener composition or the spreadable food composition of the present invention described above.

[0111] According to an embodiment, there is disclosed a method which comprises the steps of: a) functionalizing a mixture comprising: from about 15% to about 99% w / w of a natural sweetener syrup; from about 0% to about 85% w / w of an additional water component; andfrom about 0.5% to about 6% w / w of an edible vegetable fiber having a water binding capacity of from about 20 g to about 45 g water per g of said edible vegetable fiber, to defibrillate the edible vegetable fiber and obtain a sweetener composition comprising a defi bril lated edible vegetable fiber having a disrupted microfibrillar network and intact individual microfibrils that provide a stable and homogeneous colloidal suspension structure to the sweetener composition.

[0112] According to an embodiment, the method may further comprise step b) : b) mixing in the sweetener composition a protein component, to obtain the spreadable food composition, the protein component representing from about 5% to about 15% of the total weight of said spreadable food composition; wherein said spreadable food composition is a stable and homogeneous composition spreadable from temperature of about 3°C to about 25°C.

[0113] According to another embodiment, there is disclosed a method for the preparation of a spreadable food composition of the present invention comprising the steps of: a) functionalizing a mixture comprising:• from about 15% to about 99% w / w of a natural sweetener syrup;• from about 0% to about 85% w / w of an additional water component;• from about 0.5% to about 6% w / w of an edible vegetable fiber having a water binding capacity of from about 20 g to about 45 g water per g of said edible vegetable fiber, and at least one of b) - c), or combinations thereof: b) a fat component, present at from about 5% to about 50% w / w of the total weight of said spreadable food composition; and c) a protein component, present at from about 5% to about 20% of the total weight of said spreadable food composition to defibrillate the edible vegetable fiber and obtain a spreadable food composition comprising a defibrillated edible vegetable fiber with a disrupted microfibrillar network and intact individual microfibrils that provide a stable and homogeneous colloidal suspension structure to the spreadable food composition.

[0114] According to another embodiment, there is disclosed a method for the preparation of a spreadable food composition comprising the steps of: a) functionalizing a mixture comprising:• from about 15% to about 99% w / w of a natural sweetener syrup;• from about 0% to about 85% w / w of an additional water component;• a protein component, present at from about 5% to about 20% of the total weight of said spreadable food composition, to obtain a proteinated sweetener composition, and b) functionalizing a mixture comprising the proteinated natural sweetener composition and from about 0.5% to about 6% w / w of an edible vegetable fiber having a water binding capacity of from about 20 g to about 45 g water per g of said edible vegetable fiber, to defibrillate said edible vegetable fiber and obtain a spreadable food composition comprising a defibrillated edible vegetable fiber having a disrupted microfibrillar network and intact individual microfibrils that provide a stable and homogeneous colloidal suspension structure to said spreadable food composition.

[0115] In embodiments of the methods of the present invention, functionalizing is achieved through high shear mixing, high-pressure homogenization, or a combination thereof, for a time sufficient, and at an intensity sufficient to provide said stable and homogeneous colloidal suspension structure to the sweetener composition. Functionalizing by high shear mixing and / or high-pressure homogenization are as described above.

[0116] In embodiments, foams may be obtained by whipping mixture that comprise a protein component. Whipping may be achieved by using an electric hand mixer for example.

[0117] In embodiments, the natural sweetener syrup, the additional water component, the fat component, and the protein component are as described above.Natural sweetener syrup powder

[0118] Now referring to Fig. 10, and according to another embodiment, there is disclosed a method for the preparation of a natural sweetener syrup powder comprising the steps of: a) freezing by spraying into liquid nitrogen a sweetener composition comprising from about 50% to about 100% w / w of a natural sweetener syrup and from about 0% to about 50% w / w of an additional water component, to obtain a flash-frozen sweetener composition; and b) drying said flash-frozen natural sweetener composition, to obtain a dried sweetener composition.

[0119] Optionally, the method may comprise step c) c) granulating the dried natural sweetener composition to obtain said natural sweetener syrup powder.Drying

[0120] In embodiments, drying in step b) is by freeze drying or by vacuum drying.Flash freezing

[0121] Flash freezing is the process whereby objects are rapidly frozen. This is done by subjecting them to cryogenic temperatures, or it can be done through direct contact with liquid nitrogen at -196°C (-320.8°F). It is commonly used in the food industry, such as in the present invention.

[0122] In embodiments, the compositions of the present invention that are subjected to flash freezing are sprayed into liquid nitrogen, which causes the formation of droplets that will later be sublimated individually in subsequent drying steps. This avoids the formation of foam from the layer of maple syrup.

[0123] In embodiments, the method of the present invention may further comprise step b’) before step b), of storing the flash-frozen sweetener composition. In this step, the flash-frozen droplets that will later be sublimated individually in subsequent drying steps are stored frozen, for example at temperatures between -20°C to -80°C. This step is optional and may be performed, for example, when a freeze drier is not available.Freeze drying

[0124] Freeze drying, also known as lyophilization or cryodesiccation, is a low-temperature dehydration process that involves freezing the product and lowering the pressure, thereby removing the ice by sublimation. This contrasts with dehydration by most conventional methods that evaporate water using heat.

[0125] Because of the low temperature used in processing, the rehydrated product retains much of its original qualities. When solid objects like strawberries are freeze dried the original shape of the product is maintained. If the product to be dried is a liquid, as often seen in pharmaceutical applications, the properties of the final product are optimized by the combination of excipients (i.e. , inactive ingredients). Primary applications of freeze drying include biological (e.g., bacteria and yeasts), biomedical (e.g., surgical transplants), food processing (e.g., coffee), and preservation.

[0126] In embodiments of the present invention, the freeze drying may be performed with a condenser at temperatures of from about -50°C to about -90°C, or from about -60°C to about -90°C, or from about -70°C to about -90°C, or from about -80°C to about -90°C, or from about -50°C to about -80°C, or from about -60°C to about -80°C, or from about -70°C to about -80°C, or from about -50°C to about -70°C, or from about -60°C to about -70°C, or from about -50°C to about -70°C, or -50, -55, - 60, -65, -70, -75, -80, -85, or -90°C.

[0127] The freeze drying may be performed under vacuum conditions of about 0 mTorr to about 300 mTorr or in Pa : from about 0 Pa to about 40 Pa, or from about 5 Pa to about 40 Pa, or from about 10 Pa to about 40 Pa, or from about 15 Pa to about 40 Pa, or from about 20 Pa to about 40 Pa, or from about 25 Pa to about 40 Pa, or from about 30 Pa to about 40 Pa, or from about 35 Pa to about40 Pa, or from about 0 Pa to about 35 Pa, or from about 5 Pa to about 35 Pa, or from about 10 Pa to about 35 Pa, or from about 15 Pa to about 35 Pa, or from about 20 Pa to about 35 Pa, or from about 25 Pa to about 35 Pa, or from about 30 Pa to about 35 Pa, or from about 0 Pa to about 30 Pa, or from about 5 Pa to about 30 Pa, or from about 10 Pa to about 30 Pa, or from about 15 Pa to about 30 Pa, or from about 20 Pa to about 30 Pa, or from about 25 Pa to about 30 Pa, or from about 0 Pa to about 25 Pa, or from about 5 Pa to about 25 Pa, or from about 10 Pa to about 25 Pa, or from about 15 Pa to about 25 Pa, or from about 20 Pa to about 25 Pa, or from about 0 Pa to about 20 Pa, or from about 5 Pa to about 20 Pa, or from about 10 Pa to about 20 Pa, or from about 15 Pa to about 20 Pa, or from about 0 Pa to about 15 Pa, or from about 5 Pa to about 15 Pa, or from about 10 Pa to about 15 Pa, or from about 0 Pa to about 10 Pa, or from about 5 Pa to about 10 Pa, or from about 0 Pa to about 5 Pa, or about 0, 5, 10, 15, 20, 25, 30, 35, or 40 Pa.

[0128] During the freeze drying, the initial temperature of the apparatus (e.g., the tablets therein) is about -30°C and the tablets are then maintained at a temperature of about 30°C once vacuum has been achieved.

[0129] Suitable apparatuses for freeze drying include the VirTis™ VirTual™ 50 L pilot lyophiliser.Vacuum drying

[0130] Vacuum drying is performed in a heated chamber working below atmospheric pressure used to remove water, moisture, and other solvents from objects. These dryers are connected to a vacuum pump, which keeps the pressure below the atmospheric pressure.

[0131] In embodiments of the present invention, the vacuum drying may be performed under vacuum conditions of about 0 mTorr to about 300 mTorr or in Pa : from about 0 Pa to about 40 Pa, or from about 5 Pa to about 40 Pa, or from about 10 Pa to about 40 Pa, or from about 15 Pa to about 40 Pa, or from about 20 Pa to about 40 Pa, or from about 25 Pa to about 40 Pa, or from about 30 Pa to about 40 Pa, or from about 35 Pa to about 40 Pa, or from about 0 Pa to about 35 Pa, or from about 5 Pa to about 35 Pa, or from about 10 Pa to about 35 Pa, or from about 15 Pa to about 35 Pa, or from about 20 Pa to about 35 Pa, or from about 25 Pa to about 35 Pa, or from about 30 Pa to about 35 Pa, or from about 0 Pa to about 30 Pa, or from about 5 Pa to about 30 Pa, or from about 10 Pa to about 30 Pa, or from about 15 Pa to about 30 Pa, or from about 20 Pa to about 30 Pa, or from about 25 Pa to about 30 Pa, or from about 0 Pa to about 25 Pa, or from about 5 Pa to about 25 Pa, or from about 10 Pa to about 25 Pa, or from about 15 Pa to about 25 Pa, or from about 20 Pa to about 25 Pa, or from about 0 Pa to about 20 Pa, or from about 5 Pa to about 20 Pa, or from about 10 Pa to about 20 Pa, or from about 15 Pa to about 20 Pa, or from about 0 Pa to about 15 Pa, or from about 5 Pa to about 15Pa, or from about 10 Pa to about 15 Pa, or from about 0 Pa to about 10 Pa, or from about 5 Pa to about 10 Pa, or from about 0 Pa to about 5 Pa, or about 0, 5, 10, 15, 20, 25, 30, 35, or 40 Pa.

[0132] During the vacuum drying, the temperature of the apparatus (e.g., the tablets therein) are then maintained at a temperature of about 20°C once vacuum has been achieved.Functionalization of fiber

[0133] Now referring to Figs. 11 and 12 and in embodiments, the sweetener composition may further comprise from about 0.5% to about 6% w / w of an edible vegetable fiber having a water binding capacity of from about 20 g to about 45 g water per g of said edible vegetable fiber, and the method further comprises step a’) before step a): a’) functionalizing said composition to defibrillate said edible vegetable fiber and obtain a sweetener composition comprising a defibrillated edible vegetable fiber having a disrupted microfibrillar network and intact individual microfibrils that provide a stable and homogeneous structure to said sweetener composition.

[0134] The terms “functionalize” or “functionalization” as used herein are intended to mean the process for enhancing and increasing the functions, features, capabilities, or properties to the edible vegetable fiber, and the composition in which it is incorporated, such as those of the present invention when combined with the natural sweetener, by changing their surface chemistry. The functionalization is achieved herein by subjecting the compositions of the present invention comprising the edible vegetable fiber to high shear stress from, for example high shear mixing, high-pressure homogenization, ultrasound treatment, extrusion, or a combination thereof, for a sufficient time and intensity to provide the stable and homogeneous colloidal suspension structure to the sweetener composition. For example, for high shear mixing, subjecting the compositions to high shear mixing with a laboratory mixer such as the Silverson Model L5M-A operated between about 5000 to 8000 rpm for about 10 to 15 minutes, as detailed above. For example, for high-pressure homogenization, subjecting the compositions at pressures of about 500 to about 1200 bar - or in kPa, from about 50000 kPa to about 120000 kPa, in a single pass, may be suitable, as detailed above.

[0135] The ingredients of the compositions of the present invention may be mechanically mixed or manually mixed prior to functionalization.

[0136] The functionalization results in the defibrillation of the edible vegetable fiber with the sweetener syrup, with or without the additional water component - that is by subjecting the mixture to sufficient high shear stress from, for example high shear mixing, high-pressure homogenization, or a combination thereof, for a time sufficient, and at an intensity sufficient to provide the stable and homogeneous colloidal suspension structure to the sweetener composition.

[0137] In embodiments of the methods of the present invention, functionalizing is by high shear mixing, high pressure homogenization, or a combination thereof, for a time sufficient, and at an intensity sufficient to provide said stable and homogeneous colloidal suspension structure to the sweetener composition. Functionalizing by high shear mixing and / or high-pressure homogenization are as described above.

[0138] In embodiments, the natural sweetener syrup, the additional water component are as described above.

[0139] The present invention will be more readily understood by referring to the following examples which are given to illustrate the invention rather than to limit its scope.EXAMPLE 1PREPARATION OF SPREADABLE MAPLE SYRUP FROM MAPLE SYRUP POWDER

[0140] The goal of the present example is to prepare a sweetener composition from various experimental conditions.

[0141] 1.1 Firstly, a mixture of maple syrup diluted to 50% w / v with distilled water and comprising 1 or 2% w / w Herbacel AQ Plus Citrus - N™ vegetable fiber was prepared and mixed, and then freeze dried in a Mobile Virtis™ 50EL (Gardiner, New York, USA) at a condensation temperature of -55 °C for 72 h at 0.01 kPa vacuum pressure. The obtained dried maple syrup product was a hard blocky product that could be broken with a hand grinder with significant efforts. The grinded product was found to be soluble in water with no immediate sedimentation, but with sedimentation within 96 h after reconstitution. The reconstituted product was not spreadable. In addition, the hard texture of the dried product was problematic, and the grounded product could not be stored as powder because it would easily cake. Over time, the product also changed to a pale brownish color.

[0142] 1.2 Next, the same mixtures were first frozen by spraying into liquid nitrogen (-196°C) to form droplet before they were dried by freeze drying as specified above. The products can be optionally stored frozen before proceeding to the drying step. The obtained dried maple syrup product was found to be easily powdered from crushing in a sealed bag or with the help of a spoon or fork, to produce a soft textured powder having a pale brownish color. No caking was observed even after 96 hours when the powder was exposed to ambient conditions. The powder is soluble upon reconstitution, without immediate sedimentation. However, some sedimentation of the reconstituted product was apparent after 96 hours. The reconstituted product shows viscosity similar to undiluted maple syrup which is not spreadable.

[0143] 1.3 Next, the same mixtures were first subjected to high shear mixing with a laboratory mixer (Silverson Model L5M-A) at speeds ranging from about 5000 to 8000 rpm for about 10 to 15 minutes and then high-pressure homogenization (EmulsiFlex™-C3, Canada) at pressures ranging from 500 to 1200 bar (50000 to 120000 kPa) for a single pass to effect functionalization of the incorporated vegetable fiber, before they were frozen by spraying into liquid nitrogen. The products can be optionally stored frozen before proceeding to the drying step. Next, they were dried by freeze drying as specified above. The obtained dried maple syrup product was found to be easily powdered from crushing in a sealed bag or with the help of a spoon or fork, to produce a soft textured powder having a pale brownish color. The product can be stored in sealed bags as powder for more than 12 months. No caking was observed even after 96 hours when the powder was exposed to ambient conditions. The powder is soluble upon reconstitution, without sedimentation, as surprisingly, the reconstituted product is spreadable.

[0144] 1.4 Next, mixtures of undiluted (i.e., 66, 6°Brix) maple syrup comprising 1 or2% w / wHerbacel AQ Plus Citrus - N™ vegetable fiber was prepared and mixed before they were dried by freeze drying as specified above. The products can be optionally stored frozen before proceeding to the drying step. The obtained dried maple syrup product was found to be easily powdered from crushing in a sealed bag or with the help of a spoon or fork, to produce a soft textured powder having a pale brownish color. The product can be stored as powder in sealed bags for more than 12 months. No caking was observed even after 96 h when the powder was exposed to ambient conditions. The powder is soluble upon reconstitution. Some sedimentation of the reconstituted product was apparent after 48-72 hours. The reconstituted product shows viscosity similar to undiluted maple syrup which is not spreadable.

[0145] 1 .5 Next, the mixtures of undiluted (i.e., 66,6°Brix) maple syrup and vegetable fibers described above were first frozen by spraying into liquid nitrogen (-196°C) to form droplet before they were dried by freeze drying as specified above. The products can be stored frozen before proceeding to the drying step. The obtained dried maple syrup product was found to be powderable from mechanical action, to produce a soft textured powder having a pale brownish color. The product can be stored as powder in sealed bags for more than 12 months. No caking was observed even after 96 hours when the powder was exposed to ambient conditions. The powder is soluble upon reconstitution, without immediate sedimentation. The reconstituted product shows viscosity similar to undiluted maple syrup which is not spreadable.

[0146] 1.6 Next, the same mixtures as immediately above were first subjected to high shear mixing with a laboratory mixer (Silverson Model L5M-A) at speeds ranging from about 5000 to 8000 rpm for about 10 to 15 minutes to effect functionalization of the incorporated vegetable fiberbefore they were dried by freeze drying as specified above. The obtained dried maple syrup product was found to be hard but could be easily powdered from crushing by mechanical action, to produce a soft textured powder having a pale brownish color. The product cannot be stored as powder in sealed bags for more than few months, since it becomes harder upon storage, and mechanical action is required to make it powder. Caking was observed after 72 hours when powder was exposed to ambient conditions. Fresh powder (not stored) is soluble upon reconstitution, without sedimentation.

[0147] 1.7 Next, the same mixtures as immediately above were first subjected to high shear mixing with a laboratory mixer (Silverson Model L5M-A) at speeds ranging from about 5000 to 8000 rpm for about 10 to 15 minutes to effect functionalization of the incorporated vegetable fiber before they were frozen by spraying into liquid nitrogen. The products can be optionally stored frozen before proceeding to the drying step. Next, they were dried by freeze drying as specified above. The obtained dried maple syrup product was found to be hard but could be easily powdered from crushing by mechanical action, to produce a soft textured powder having a pale brownish color. The product can be stored as powder in sealed bags for more than 12 months. No caking was observed even after 96 hours in open air. The powder is soluble upon reconstitution, without sedimentation, as surprisingly, the reconstituted product is spreadable.EXAMPLE 2PREPARATION OF SPREADABLE MAPLE SYRUP COMPOSITIONS COMPRISING BUTTER

[0148] Butter is a product that is highly appreciated as food, but it has the disadvantages of being highly caloric and of not being spreadable at refrigeration temperatures. The goal of the present example is to produce a palatable buttery composition that is spreadable at temperatures ranging from refrigeration to room temperatures.

[0149] Calory reduction by mixing butter with water (1 :1) and manually mixing the mixture results in separation of the water and fat components at refrigeration to room temperatures. Adding a step of high shear mixing (Silverson™ L5M-A mixer, USA) at speeds ranging from 5000 to 8000 rpm for 10 to 15 minutes after manual mixing prevents solidification of the fat component provided by the butter, but still results in separation of the water and fat components at refrigeration to room temperatures. Adding a step of high-pressure homogenization (EmulsiFlex™-C3, Canada) at pressures ranging from 500 to 1200 bar (50000 to 120000 kPa) for a single pass after manual mixing and high shear mixing still resulted in separation of the water and fat components at refrigeration to room temperatures.

[0150] Next, mixtures comprising water and butter as above, and further comprising 2% w / w Herbacel AQ Plus Citrus - N™ vegetable fiber were prepared and manually mixed. The obtainedproducts resulted in separation of the water and fat components at refrigeration to room temperatures. Adding a step of high shear mixing (Silverson™ L5M-A mixer, USA) at speeds ranging from 5000 to 8000 rpm for 10 to 15 minutes after manual mixing prevents phase separation of the water and fat components at refrigeration to room temperatures. However, the resulting spread had poor texture and had poor taste and were not palatable at any temperature. Adding a step of high-pressure homogenization (EmulsiFlex™-C3, Canada) at pressures ranging from 500 to 1200 bar (50000 to 120000 kPa) for a single pass after manual mixing and high shear mixing resulted in preventing separation of the water and fat components at refrigeration to room temperatures. The resulting spread was homogenous, as a creamy texture, did not solidify at refrigeration temperature and did not melt at room temperatures. However, the products had poor taste and were not palatable at any temperature.

[0151] Next, to improve palatability, mixtures comprising water, butter, and undiluted maple syrup and Herbacel AQ Plus Citrus - N™ vegetable fiber were prepared, according to Table 2:Table 2 - Maple syrup containing spreadable compositions.

[0152] The mixtures were manually mixed, high shear mixed, and high-pressure homogenized which resulted in preventing separation of the water and fat components at refrigeration to room temperatures. The resulting spread was homogenous, as a creamy desirable texture, did not solidify at refrigeration temperature and did not melt at room temperatures. Surprisingly, the products had very good taste and were deemed palatable at any temperature.EXAMPLE 3COMPARISON OF FIBERS

[0153] Different fibers were tested and were compared for the capacity to form spreads having desirable homogeneousness, texture, and palatability. The fibers tested are Herbacel AQ Plus Citrus - N™ (referred to as citrus fiber for short), xanthan gum, pectin, cellulose, and inulin, each at 2 g per 100 g of composition (i.e., 2% w / w).Table 3 - Maple syrup containing spreadable compositions with different fibers.

[0154] Now referring to Fig. 1 , which shows the order of the method steps used to produce each of the various spreadable compositions.

[0155] 3.1 Xanthan gum - Manual mixing of the composition containing xanthan gum provided compositions with a unique phase, as no phase separations were observed at either refrigeration or room temperatures. However, the compositions had a jelly-like structure and a heterogeneous texture, which were considered undesirable. Adding high shear mixing to the process provided compositions with a unique phase, as no phase separations were observed at either refrigeration or room temperatures. However, the compositions still had an undesirable jelly-like structure, but a homogeneous texture. Adding high-pressure homogenization to high shear mixing and manual mixing provided compositions with a unique phase, as no phase separations were observed at either refrigeration or room temperatures. However, the compositions still had an undesirable jelly-like structure, but a homogeneous texture. Furthermore, it was found that the products were not stable, as the compositions lost their stability and became a liquid instead of keeping their stable structure after about only 20 minutes, which is highly undesirable.

[0156] 3.2 Pectin - Next, manual mixing of the composition containing pectin provided compositions with phase separations observable at either refrigeration or room temperatures. Adding high shear mixing to the process provided compositions with a unique phase, as no phase separations were observed at either refrigeration or room temperatures. However, the compositions had an undesirable jelly-like structure or texture, but a homogeneous texture. Adding high-pressure homogenization to high shear mixing and manual mixing provided compositions with a unique phase, as no phase separations were observed at either refrigeration or room temperatures. However, the compositions still had an undesirable jelly-like structure / texture, but a homogeneous texture. Furthermore, it was found that the products were not stable, as the compositions lost their stability and became a liquid instead of keeping their stable structure after about only 4 minutes, which is highly undesirable.

[0157] 3.3 Cellulose - Next, manual mixing of the composition containing cellulose provided compositions with phase separations observable at either refrigeration or room temperatures. Adding high shear mixing to the process still provided compositions where phase separations were observedat either refrigeration or room temperatures. Adding high-pressure homogenization to high shear mixing and manual mixing still provided compositions where phase separations were observed at either refrigeration or room temperatures. Cellulose therefore provided completely unsuitable compositions.

[0158] 3.4 Inulin - Next, manual mixing of the composition containing inulin provided compositions with phase separations observable at either refrigeration or room temperatures. Adding high shear mixing to the process still provided compositions where phase separations were observed at either refrigeration or room temperatures. Adding high-pressure homogenization to high shear mixing and manual mixing still provided compositions where phase separations were observed at either refrigeration or room temperatures. Inulin therefore provided completely unsuitable compositions.

[0159] 3.5 Herbacel AQ Plus Citrus - N™- Next, manual mixing of the composition containingHerbacel AQ Plus Citrus - N™ provided compositions with phase separations observable at either refrigeration or room temperatures. Adding high shear mixing to the process provided compositions where no phase separations were observed at either refrigeration or room temperatures. However, as documented above, while this prevented phase separation, the texture of the compositions was undesirable. Adding high-pressure homogenization to high shear mixing and manual mixing provided compositions where no phase separations was observed at either refrigeration or room temperatures. As documented above, the texture of the composition was creamy and desirable, and the taste was also again considered good. Overall palatability was also desirable. The spreadability of the composition was also maintained at either refrigeration or room temperatures, and the product was also stable for more than 24 hours. This is illustrated in the recapitulatory Fig. 2, for Herbacel AQ Plus Citrus - N™ compared to xanthan gum and pectin, but not cellulose and inulin (for which no singlephase products were achieved).EXAMPLE 4COMPARISON OF SPREADABILITY

[0160] Now referring to Fig. 3 which shows the different comparisons being made. Nutella® achieved a spreadability score of 1.5 Newton (N) at ambient temperature, but 0 (unspreadable) at refrigeration temperature. Butter achieved a spreadability score of 5.5 N at ambient temperature, but 0 (unspreadable) at refrigeration temperature. Honey or 10% honey mixed manually with 90% butter both achieved a spreadability score of 0 N at ambient temperature and refrigeration temperature. The xanthan gum compositions (HSM) achieved a spreadability score of 0.5 N at ambient temperature, and 0.4 N at refrigeration temperature. The xanthan gum compositions (HPH) achieved a spreadabilityscore of 0.4 N at ambient temperature, and 0.4 N at refrigeration temperature. The pectin compositions (HSM) achieved a non-evaluated spreadability score at ambient temperature because of the liquid nature of the sample, and 0.2 N at refrigeration temperature. The pectin compositions (HPH) achieved a spreadability score of 0.2 N at ambient temperature, and 0.2 N at refrigeration temperature. The Herbacel AQ Plus Citrus - N™ compositions (HSM) achieved a spreadability score of 0.8 N at ambient temperature, and 0.4 N at refrigeration temperature. Surprisingly, the Herbacel AQ Plus Citrus - N™ compositions (HPH) achieved a spreadability score of 1.8 N at ambient temperature, and 2.0 N at refrigeration temperature. This spreadability is improved over the Nutella® standard at ambient temperature, which is known to spread easily, and the composition of the present invention spread even more easily, at both ambient and refrigeration temperature.EXAMPLE 5DETERMINING THE RANGE OF INGREDIENTS AMOUNT

[0161] Compositions were prepared according to the quantities indicated in Table 4 below:Table 4 - Test compositions for amounts.

[0162] Now referring to Figs. 4 and 5, which show the results of composition prepared with 2% w / w of Herbacel AQ Plus Citrus - N™ at ambient (Fig. 4) or refrigeration (Fig. 5) temperatures. Desirable spreads are obtained with up to 20% w / w butter with quantities of water and maple syrup in a 1 :1 ratio, with either HSM alone or with HSM and HPH combined. Higher concentrations of butter resulted in spreads with sandy textures, or heterogeneous textures. Now referring to Figs. 6 and 7, which show the results of composition prepared with 1% w / w of Herbacel AQ Plus Citrus - N™ at ambient (Fig. 6) or refrigeration (Fig. 7) temperatures. Desirable spreads are obtained with up to 50%w / w butter with quantities of water and maple syrup in a 1 :1 ratio, with either HSM alone (only for 50% butter) or with HSM and HPH combined (for all concentrations of butter up to 50%).EXAMPLE 6SPREAD WITH MAPLE SYRUP AND PEANUT BUTTER

[0163] A spread according to the present invention was prepared with peanut butter as a protein component, according to the composition in Table 5:Table 5 - Peanut butter based spread

[0164] The fiber used is 4% w / w Herbacel AQ Plus Citrus - N™. The ingredients were combined and manually mixed, and then subjected to HSM (Silverson™ L5M-A mixer, USA) at speeds ranging from 5000 to 8000 rpm for 10 to 15 minutes. The obtained spread was found to remain stable over time and did not separate into phases, and to be satisfactory in terms of spreadability, taste and palatability.EXAMPLE 7SPREAD WITH MAPLE SYRUP AND EGG WHITE 1

[0165] A spread according to the present invention was prepared with egg white as a protein component, according to the composition in Table 6:Table 6 - Egg white based spread

[0166] The fiber used is 0.6% w / w Herbacel AQ Plus Citrus - N™. Liquid egg white is first boiled and then partially mashed using a fork The maple syrup, water and egg white were combined and manually mixed, and then subjected to HSM (Silverson™ L5M-A mixer, USA) at speeds ranging from 5000 to 8000 rpm for 10 to 15 minutes. The vegetable fiber was then added and again the mixture was subjected to HSM (Silverson L5M-A mixer, USA) at speeds ranging from 5000 to 8000 rpm for 10 to 15 minutes. The obtained spread was found to remain stable over time and did not separate into phases, and to be satisfactory in terms of spreadability, taste and palatability. Now referring to Fig. 8Awhich shows the spreadability in Newton of a spread prepared from water, egg white and maple syrup. The spread has a spreadability of 0.9 N, which is lower than that of the Nutella® standard used for comparison. Referring to Fig. 8B shows the spreadability in Newton of a spread prepared from water, egg white, maple syrup and Herbacel AQ Plus Citrus - N™ (as per Table 6). The spread has a spreadability of 1 .5 N, which is the same as the Nutella® standard used for comparison.EXAMPLE 8FOAM WITH MAPLE SYRUP AND EGG WHITE 2

[0167] A composition according to the present invention was prepared with egg white as a protein component, according to the composition in Table 7:Table 7 - Egg white-based foam mix

[0168] The fiber used is 1 % w / w Herbacel AQ Plus Citrus - N™. The vegetable fiber was added to the maple syrup and was subjected to HSM (Silverson™ L5M-A mixer, USA) at speeds ranging from 5000 to 8000 rpm for 10 to 15 minutes, to functionalize the fiber. Liquid egg white was then manually mixed with this obtained mixture of maple syrup and functionalized vegetable fiber. Finally, the mixture was whipped with an electric hand mixer for 15 minutes to form foams. The obtained foam was found to remain stable over time and did not separate into phases, and to be satisfactory in terms of texture, overrun, taste and palatability.EXAMPLE 9MAPLE SYRUP CONTAINING FOAMS

[0169] The goal of the present example is to prepare maple syrup containing foams, for the preparation of whipped creams, or meringues, for example. Compositions were prepared as follows:Table 8 - Foam mix

[0170] The fiber used is 1 % w / w Herbacel AQ Plus Citrus - N™. The egg white is liquid egg white, although reconstituted egg white powder in water would also work. Maple syrup is undiluted 66°Brix syrup. The ingredients were combined and manually mixed. In the case of mixture 4, the fiber was functionalized in maple syrup by subjecting to HSM (Silverson™ L5M-A mixer, USA) at speeds ranging from 5000 to 8000 rpm for 10 to 15 minutes. Then, egg white was added to the obtained mixture of maple syrup and functionalized fiber, to produce a pre-prepared foam mix. Finally, all 4 mixtures were whipped with an electric hand mixer for 15 minutes to form foams. Also, meringues were obtained by baking the foams for 15 minutes.Table 9 - Foam mix

[0171] The composition of the present invention (#4) provided an acceptable foam, comparable to that or control sample (#1). However, composition #4 was far unexpectedly more stable over time, lasting as much as twice as long, similar to that stabilized with tartar cream (#3), an ingredient well known in the fabrication or such hardened foam meringues.

[0172] Now referring to Fig. 13, the top panel shows meringues formed with the above compositions prior to baking, while the bottom panel shows the same after baking for 15 minutes. The products made from the compositions of the present invention are probably baked too much, and acceptable products can be obtained from baking for a short period of time.EXAMPLE 10WHITE CHOCOLATE SPREAD SUBSTITUTE

[0173] Compositions according to the present invention were prepared with skim milk powder as a protein component, according to the composition in Table 10:Table 10 - White chocolate spread mix

[0174] The fiber used is Herbacel AQ Plus Citrus - N™. Water, maple syrup, and vegetable fiberwere combined, manually mixed, and then subjected to HSM (Silverson™ L5M-A mixer, USA) at speeds ranging from 5000 to 8000 rpm for 10 to 15 minutes followed by HPH (EmulsiFlex™-C3, Canada) at pressures ranging from 500 to 1200 bar for a single pass. The skim milk powder was then added, and the mixture was mixed thoroughly with kitchen blender for 15 minutes to obtain the white chocolate spread. The obtained spread was found to remain stable over time and did not separate into phases, and to be satisfactory in terms of spreadability, taste and palatability. As shown in Fig. 9, the measured spreadability at room temperature compared to Nutella® was about 1.3 N, which is found acceptable.EXAMPLE 11PREPARATION OF MAPLE SYRUP POWDER

[0175] Freeze drying of maple syrup to produce a maple syrup powder results in a partially dried product that foams and damages equipment and produces sticky granules. These granules cake rapidly. The goal of this example is to produce a maple syrup powder which can be easily powdered and does not possess the outlined disadvantages.

[0176] Dilution of maple syrup to produce 50% (33°Brix) maple syrup, followed by freeze drying provides a dried maple syrup powder that is soluble. However it cannot be stored for prolonged periods as the produced powder is very sticky and cakes within 24 to 48 h. Flash freezing this diluted maple syrup by spraying into liquid nitrogen, and then freeze-drying the produced frozen droplets results in a dried maple syrup granular product (i.e. , the granules are larger than a powder form) that is soluble, and it can be stored for 4-5 months. The granular product can easily be powdered. However, the powdered product cannot be stored long time as powder as it cakes within 48 hours when exposed to the ambient conditions. Flash freezing this diluted maple syrup by spraying into liquid nitrogen, and then the products were stored frozen before proceeding to the freeze-drying step. The produced dried maple syrup can be stored for 6-12 months. The dried maple syrup granular that is soluble, can easily be powdered. The powdered product does not show caking even when kept over 96 hours in open air. Furthermore, the powdered product has a soft texture and the reconstituted powder produced original color of the maple syrup.

[0177] Flash freezing undiluted maple syrup (66°Brix) by spraying into liquid nitrogen, before freeze-drying results in a dried maple syrup powder. The dried product can be stored for 4-5 months in sealed bags. It can easily be powdered. It is soluble and retains the original color of the maple syrup after reconstitution. However, it cannot be stored as powder, as it rapidly cakes and becomes very sticky within 48 hours of exposing to ambient conditions.

[0178] Flash freezing undiluted maple syrup (66°Brix) by spraying into liquid nitrogen, and then freeze drying the produced frozen droplets. Those droplets can be freeze-dried immediately after being frozen, however it is preferable to store them in the freezer for few weeks before drying. Next, the stored product is freeze dried which provides a dried maple syrup powder that can easily be powdered and retains the original color of the maple syrup. It is soluble. It can be stored in sealed bags, for more than 12 months. The powdered product is stable and does not cake.EXAMPLE 12SPREAD WITH MAPLE SYRUP AND COCONUT BUTTER

[0179] A spread according to the present invention was prepared with coconut butter as a protein component, according to the compositions in Table 11 :Table 11 - Coconut based spread

[0180] The fiber used is 2% w / w Herbacel AQ Plus Citrus - N™. The coconut butter is obtained from commerce and is made from the whole meat of the coconut, which is pureed into a creamy, spreadable consistency. The maple syrup, water and coconut butter were combined and manually mixed, and then subjected to HSM (Silverson™ L5M-A mixer, USA) at speeds ranging from 5000 to 8000 rpm for 10 to 15 minutes. The vegetable fiber was then added and again the mixture was subjected to HSM (Silverson L5M-A mixer, USA) at speeds ranging from 5000 to 8000 rpm for 10 to 15 minutes followed by HPH (EmulsiFlex™-C3, Canada) at pressures ranging from 500 to 1200 bar for a single pass. The obtained spread was found to remain stable over time and did not separate into phases, and to be satisfactory in terms of spreadability, taste and palatability.EXAMPLE 13SPREAD WITH MAPLE SYRUP AND PEANUT BUTTER

[0181] A spread according to the present invention was prepared with peanut butter as a protein component, according to the composition in Table 12:Table 12 - Peanut butter based spread

[0182] The fiber used is 4% w / w Herbacel AQ Plus Citrus - N™. The ingredients were combined and manually mixed, and then subjected to HSM (Silverson™ L5M-A mixer, USA) at speeds ranging from 5000 to 8000 rpm for 10 to 15 minutes. The obtained spread was found to remain stable over time and did not separate into phases, and to be satisfactory in terms of spreadability, taste and palatability.EXAMPLE 14SPREAD WITH MAPLE SYRUP AND SKIM MILK POWDER

[0183] Compositions according to the present invention were prepared with skim milk powder as a protein component, according to the composition in Table 13:

[0184] The fiber used is Herbacel AQ Plus Citrus - N™. Water, maple syrup, and vegetable fiberwere combined, manually mixed, and then subjected to HSM (Silverson™ L5M-A mixer, USA) at speeds ranging from 5000 to 8000 rpm for 10 to 15 minutes followed by HPH (EmulsiFlex™-C3, Canada) at pressures ranging from 500 to 1200 bar for a single pass. The skim milk powder was then added, and the mixture was mixed thoroughly with kitchen blender for 15 minutes to obtain the skim milk spread. The obtained spread was found to remain stable over time and did not separate into phases, and to be satisfactory in terms of spreadability, texture, taste and palatability.EXAMPLE 15SPREAD WITH MAPLE SYRUP AND CASEIN POWDER

[0185] Compositions according to the present invention were prepared with casein powder as a protein component, according to the composition in Table 14:Table 14 - Casein spread mix

[0186] The fiber used is Herbacel AQ Plus Citrus - N™. Water, maple syrup, and vegetable fiberwere combined, manually mixed, and then subjected to HSM (Silverson™ L5M-A mixer, USA) at speeds ranging from 5000 to 8000 rpm for 10 to 15 minutes followed by HPH (EmulsiFlex™-C3, Canada) at pressures ranging from 500 to 1200 bar for a single pass. The casein powder was then added, and the mixture was mixed thoroughly with kitchen blender for 15 minutes to obtain the casein spread. The obtained spread was found to remain stable over time and did not separate into phases, and to be satisfactory in terms of spreadability, texture, taste and palatability.EXAMPLE 16SPREAD WITH MAPLE SYRUP AND WHEY PROTEIN ISOLATE POWDER

[0187] Compositions according to the present invention were prepared with whey protein isolate powder (containing about 90% protein content) as a protein component, according to the composition in Table 15:

[0188] The fiber used is Herbacel AQ Plus Citrus - N™. Water, maple syrup, and vegetable fiberwere combined, manually mixed, and then subjected to HSM (Silverson™ L5M-A mixer, USA) at speeds ranging from 5000 to 8000 rpm for 10 to 15 minutes (compositions 1 to 5) followed by HPH (EmulsiFlex™-C3, Canada) at pressures ranging from 500 to 1200 bar for a single pass (compositions 2 to 5). The whey protein isolate powder was then added, and the mixture was mixed thoroughly withkitchen blender for 15 minutes to obtain the casein spread. The obtained spread was found to remain stable over time and did not separate into phases, and to be satisfactory in terms of spreadability, texture, taste and palatability.EXAMPLE 17SPREAD WITH MAPLE SYRUP AND FABA PROTEIN POWDER

[0189] Compositions according to the present invention were prepared with faba protein powder (Fabulous Faba Protein 100™, containing about 65% protein content) as a protein component, according to the composition in Table 16:Table 16 - Faba protein powder spread mix

[0190] The fiber used is Herbacel AQ Plus Citrus - N™. Water, maple syrup, and vegetable fiber were combined, manually mixed, and then subjected to HSM (Silverson™ L5M-A mixer, USA) at speeds ranging from 5000 to 8000 rpm for 10 to 15 minutes followed by HPH (EmulsiFlex™-C3, Canada) at pressures ranging from 500 to 1200 bar for a single pass. The faba protein powder was then added, and the mixture was mixed thoroughly with kitchen blender for 15 minutes to obtain the faba protein powder spread. The obtained spread was found to remain stable over time and did not separate into phases, and to be satisfactory in terms of spreadability and texture. However, compositions prepared from Fabulous Faba Protein 100™ had an intense taste and odor that did not appeal to all tasters, which was ultimately undesirable.EXAMPLE 18SPREAD WITH MAPLE SYRUP AND FABA PROTEIN POWDER

[0191] Compositions according to the present invention were prepared with faba protein powder (Fabulous Faba Protein 102™, containing about 65% protein content) as a protein component, according to the composition in Table 17:Table 17 - Faba protein powder spread mix

[0192] The fiber used is Herbacel AQ Plus Citrus - N™. Water, maple syrup, and vegetable fiberwere combined, manually mixed, and then subjected to HSM (Silverson™ L5M-A mixer, USA) at speeds ranging from 5000 to 8000 rpm for 10 to 15 minutes followed by HPH (EmulsiFlex™-C3, Canada) at pressures ranging from 500 to 1200 bar for a single pass. The faba protein powder was then added, and the mixture was mixed thoroughly with kitchen blender for 15 minutes to obtain the faba protein powder spread. The obtained spread was found to remain stable over time and did not separate into phases, and to be satisfactory in terms of spreadability, texture, taste and palatability.EXAMPLE 19SPREAD WITH MAPLE SYRUP AND FABA PROTEIN POWDER

[0193] Compositions according to the present invention were prepared with faba protein powder (Fabulous Faba Protein 102™, containing about 65% protein content) as a protein component, according to the composition in Table 18:Table 18 - Faba protein powder spread mix

[0194] The fiber used is Herbacel AQ Plus Citrus - N™. Water, maple syrup, and vegetable fiberwere combined, manually mixed, and then subjected to HSM (Silverson™ L5M-A mixer, USA) at speeds ranging from 5000 to 8000 rpm for 10 to 15 minutes followed by HPH (EmulsiFlex™-C3, Canada) at pressures ranging from 500 to 1200 bar for a single pass, to provide about 100g of a water, maple syrup and fiber (WMF) mixture. The faba protein powder (39.1 % w / w) was mixed in water (60.9%w / w) (composition 1), or faba protein powder (28.37% w / w) was mixed in water (70.21 %w / w) and fiber (1.72% w / w) (composition 2), and the mixtures were mixed thoroughly with kitchen blender for 15 minutes to obtain the faba protein powder mixtures (about 320 g for composition 1 , about 65 g for composition 2). The WMF mixture was then mixed with the faba protein powder mixture, to form a faba protein powder spread. The obtained spread was found to remain stable over time and did notseparate into phases, and to be satisfactory in terms of spreadability, texture, taste and palatability. The spread obtained from composition 1 had an appealing glazing appearance.EXAMPLE 20SPREAD WITH MAPLE SYRUP AND FABA PROTEIN POWDER

[0195] Compositions according to the present invention were prepared with faba protein powder (Fabulous Faba Protein 102™, containing about 65% protein content) as a protein component, according to the composition in Table 19:Table 19 - Faba protein powder spread mix

[0196] The fiber used is Herbacel AQ Plus Citrus - N™. Water, maple syrup, and vegetable fiberwere combined, manually mixed, and then subjected to HSM (Silverson™ L5M-A mixer, USA) at speeds ranging from 5000 to 8000 rpm for 10 to 15 minutes followed by HPH (EmulsiFlex™-C3, Canada) at pressures ranging from 500 to 1200 bar for a single pass, to provide about 100g of a water, maple syrup and fiber (WMF) mixture. The faba protein powder was then added, and the mixture was mixed thoroughly with kitchen blender for 15 minutes to obtain the faba protein powder spread. The obtained spread was found to remain stable over time and did not separate into phases, and to be satisfactory in terms of spreadability, texture, taste and palatability. Use of a more intense tasting maple syrup also improved the relative taste and palatability of the products.EXAMPLE 21SPREAD WITH MAPLE SYRUP AND FABA PROTEIN POWDER

[0197] Compositions according to the present invention were prepared with faba protein powder (Fabulous Faba Protein 102™, containing about 65% protein content) as a protein component, according to the composition in Table 20:Table 20 - Faba protein powder spread mix

[0198] The fiber used is Herbacel AQ Plus Citrus - N™. Water, maple syrup, and vegetable fiberwere combined, manually mixed, and then subjected to HSM (Silverson™ L5M-A mixer, USA) at speeds ranging from 5000 to 8000 rpm for 10 to 15 minutes followed by HPH (EmulsiFlex™-C3, Canada) at pressures ranging from 500 to 1200 bar for a single pass, to provide about 100g of a water, maple syrup and fiber (WMF) mixture. The faba protein powder (41.8% w / w) was mixed in water (58.2%w / w) (compositions 1 and 2) and the mixtures were mixed thoroughly with kitchen blender for 15 minutes to obtain the faba protein powder mixtures (about 65 g for composition 2). The WMF mixture was then mixed with the faba protein powder mixture, to form a faba protein powder spread, to which 1% (composition 1) or 3% (composition 2) fiber was added and manually mixed, and then subjected to HSM (Silverson™ L5M-A mixer, USA) at speeds ranging from 5000 to 8000 rpm for 10 to 15 minutes. The obtained spread was found to remain stable over time and did not separate into phases, and to be satisfactory in terms of spreadability, texture, taste and palatability. The spread obtained from composition 1 had an appealing smooth appearance with a low viscosity, while composition 2 had an appealing smooth appearance with a higher viscosity. Use of a more intense tasting maple syrup also improved the relative taste and palatability of the products.

[0199] Examples 12 to 21 provide examples of compositions according to the present invention. Particularly, for examples 17 to 21 , the incorporation of protein into the WMF mixture may be performed through methods that may be summarized by Figs. 14 and 15.EXAMPLE 22SPREAD WITH MAPLE SYRUP AND PEA PROTEIN POWDER

[0200] Now referring to Fig. 16. Compositions according to the present invention were prepared with pea protein powder as a protein component, according to the composition in Table 21 .Table 21 - Pea protein powder spread mix

[0201] The fiber used is Herbacel AQ Plus Citrus - N™. Pea protein was used in two concentrations to produce samples with 5% w / w and 10% w / w protein contents (formulations 1 and 2, each having replicates A to E). Functionalization was performed according to various methods and steps, as follows. For formulations 1A and 2A, water, maple syrup, vegetable fiber, and pea protein were combined and manually mixed. The 5% concentration was separated and deemed unsuitable, while the 10% concentration did not immediately separate, but did not show a spreadable texture.

[0202] For formulations 1 B and 2B, water, maple syrup, vegetable fiber and pea protein were combined, manually mixed, and then subjected to HSM (Silverson™ L5M-A mixer, USA) at speeds ranging from 5000 to 8000 rpm for 10 to 15 minutes. The obtained spreads from formulations 1 B and 2B were found to remain stable over time and did not separate into phases, and to be satisfactory in terms of spreadability, texture, taste, and palatability.

[0203] For formulations 1 C and 2C, water, maple syrup, vegetable fiber and pea protein were combined, manually mixed and then subjected to HSM (Silverson™ L5M-A mixer, USA) at speeds ranging from 5000 to 8000 rpm for 10 to 15 minutes followed by HPH (EmulsiFlex™-C3, Canada) at pressures ranging from 500 to 1200 bar for a single pass, to provide about 100 g of a water, maple syrup, fiber and protein (WMFP) mixture. The obtained 1 C spread (5%) was found to remain stable over time and did not separate into phases, and to be satisfactory in terms of spreadability, texture, taste, and palatability. It was not possible to use HPH processing with the 2C WMFP mixture due to the high viscosity of the mixture after HSM treatment, and the spread obtained was essentially the same as formulation 2B.

[0204] For formulations 1 D and 2D, water, maple syrup, and vegetable fiber were combined, manually mixed, and then subjected to HSM (Silverson™ L5M-A mixer, USA) at speeds ranging from 5000 to 8000 rpm for 10 to 15 minutes to provide about 100g of a water, maple syrup and fiber (WMF) mixture. The pea protein powder was added to WMF at 5% and 10% w / w in compositions 1 D and 2D, respectively. Then, the mixtures were mixed thoroughly with a kitchen blender for 15 minutes to obtain a spread with a homogeneous texture. The obtained spreads from formulations 1 D and 2D were found to remain stable over time and did not separate into phases, and to be satisfactory in terms ofspreadability, texture, taste, and palatability. The spread obtained from composition 1 D had an appealing appearance.

[0205] For formulations 1 E and 2E, water, maple syrup, and vegetable fiber were combined, manually mixed, and then subjected to HSM (Silverson™ L5M-A mixer, USA) at speeds ranging from 5000 to 8000 rpm for 10 to 15 minutes, followed by HPH (EmulsiFlex™-C3, Canada) at pressures ranging from 500 to 1200 bar for a single pass, to provide about 100g of a water, maple syrup and fiber (WMF) mixture. The pea protein powder was added to WMF at 5% and 10% w / w in compositions 1 E and 2E, respectively. Then, the mixtures were mixed thoroughly with a kitchen blender for 15 minutes to obtain a spread with a homogeneous texture. The obtained spreads from formulations 1 E and 2E were found to remain stable overtime and did not separate into phases, and to be satisfactory in terms of spreadability, texture, taste, and palatability.EXAMPLE 23SPREAD WITH MAPLE SYRUP AND NON-HYDROLYZED FABA BEAN PROTEIN POWDER

[0206] Now referring to Fig. 17. Compositions according to the present invention were prepared with non-hydrolyzed faba bean protein powder as a protein component, according to the composition in Table 22.Table 22 - Non-hydrolyzed faba bean protein powder spread mix

[0207] The fiber used is Herbacel AQ Plus Citrus - N™. Non-hydrolyzed faba bean protein was used in two concentrations to produce samples with 5% w / w and 10% w / w protein contents (formulations 1 and 2, each having replicates A to E). Functionalization was performed according to various methods and steps, as follows. For formulations 1A and 2A, water, maple syrup, vegetable fiber, and non-hydrolyzed faba bean protein were combined and manually mixed. The 5% concentration was separated and deemed unsuitable, while the 10% concentration did not immediately separate, but did not have a spreadable texture.

[0208] For formulations 1 B and 2B, water, maple syrup, vegetable fiber, and non-hydrolyzed faba bean protein were combined, manually mixed, and then subjected to HSM (Silverson™ L5M-A mixer, USA) at speeds ranging from 5000 to 8000 rpm for 10 to 15 minutes. The obtained spreadsfrom formulations 1 B and 2B were found to remain stable over time and did not separate into phases, and to be satisfactory in terms of spreadability and texture.

[0209] For formulations 1 C and 2C, water, maple syrup, vegetable fiber and non-hydrolyzed faba bean protein were combined, manually mixed and then subjected to HSM (Silverson™ L5M-A mixer, USA) at speeds ranging from 5000 to 8000 rpm for 10 to 15 minutes followed by HPH (EmulsiFlex™-C3, Canada) at pressures ranging from 500 to 1200 bar for a single pass, to provide about 100g of a water, maple syrup, fiber and protein (WMFP) mixture. The obtained 1C spread (5%) was found to remain stable over time and did not separate into phases, and to be satisfactory in terms of spreadability and texture. It was not possible to use HPH processing with the 2C WMFP mixture due to the high viscosity of the mixture after HSM treatment, and the spread obtained was essentially the same as formulation 2B.

[0210] For formulations 1 D and 2D, water, maple syrup, and vegetable fiber were combined, manually mixed, and then subjected to HSM (Silverson™ L5M-A mixer, USA) at speeds ranging from 5000 to 8000 rpm for 10 to 15 minutes to provide about 100g of a water, maple syrup and fiber (WMF) mixture. The non-hydrolyzed faba bean protein powder was added to WMF at 5% and 10% w / w in compositions 1 D and 2D, respectively. Then, the mixtures were mixed thoroughly with a kitchen blender for 15 minutes to obtain a spread with a homogeneous texture. The obtained spreads from formulations 1 D and 2D were found to remain stable over time and did not separate into phases, and to be satisfactory in terms of spreadability and texture. The spread obtained from composition 1 D had an appealing appearance.

[0211] For formulations 1 E and 2E, water, maple syrup, and vegetable fiber were combined, manually mixed, and then subjected to HSM (Silverson™ L5M-A mixer, USA) at speeds ranging from 5000 to 8000 rpm for 10 to 15 minutes, followed by HPH (EmulsiFlex™-C3, Canada) at pressures ranging from 500 to 1200 bar for a single pass, to provide about 100g of a water, maple syrup and fiber (WMF) mixture. The non-hydrolyzed faba bean protein powder was added to WMF at 5% and 10% w / w in compositions 1 E and 2E, respectively. Then, the mixtures were mixed thoroughly with a kitchen blender for 15 minutes to obtain a spread with a homogeneous texture. The obtained spreads from formulations 1 E and 2E were found to remain stable over time and did not separate into phases, and to be satisfactory in terms of spreadability and texture.EXAMPLE 24SPREAD WITH MAPLE SYRUP AND HYDROLYZED FABA BEAN PROTEIN POWDER

[0212] Now referring to Fig. 18. Compositions according to the present invention were prepared with hydrolyzed faba bean protein powder as a protein component, according to the composition in Table 23.Table 23 - Hydrolyzed faba bean protein powder spread mix

[0213] The fiber used is Herbacel AQ Plus Citrus - N™. Hydrolyzed faba bean protein was used in two concentrations to produce samples with 5% w / w and 10% w / w protein contents (formulations 1 and 2, each having replicates A to E). Functionalization was performed according to various methods and steps, as follows. For formulations 1A and 2A, water, maple syrup, vegetable fiber, and hydrolyzed faba bean protein were combined and manually mixed. Both 5% and 10% concentrations were separated and deemed unsuitable.

[0214] For formulations 1 B and 2B, water, maple syrup, vegetable fiber and hydrolyzed faba bean protein were combined, manually mixed, and then subjected to HSM (Silverson™ L5M-A mixer, USA) at speeds ranging from 5000 to 8000 rpm for 10 to 15 minutes. The obtained spreads from formulations 1 B and 2B were found to remain stable over time and did not separate into phases, and to be satisfactory in terms of spreadability, texture, taste, and palatability. However, they showed a foam-like texture.

[0215] For formulations 1C and 2C, water, maple syrup, vegetable fiber and hydrolyzed faba bean protein were combined, manually mixed and then subjected to HSM (Silverson™ L5M-A mixer, USA) at speeds ranging from 5000 to 8000 rpm for 10 to 15 minutes. However, due to the foam structure of the obtained samples, it was not possible to use HPH for further processing.

[0216] For formulations 1 D and 2D, water, maple syrup, and vegetable fiber were combined, manually mixed, and then subjected to HSM (Silverson™ L5M-A mixer, USA) at speeds ranging from 5000 to 8000 rpm for 10 to 15 minutes to provide about 100g of a water, maple syrup and fiber (WMF) mixture. The hydrolyzed faba bean protein powder was added to WMF at 5% and 10% w / w in compositions 1 D and 2D, respectively. Then, the mixtures were mixed thoroughly with a kitchenblender for 15 minutes to obtain a spread with a homogeneous texture. The obtained spreads from formulations 1 D and 2D were found to remain stable over time and did not separate into phases, and to be satisfactory in terms of spreadability and texture. The spread obtained from compositions 1 D and 2D had an appealing appearance.

[0217] For formulations 1 E and 2E, water, maple syrup, and vegetable fiber were combined, manually mixed, and then subjected to HSM (Silverson™ L5M-A mixer, USA) at speeds ranging from 5000 to 8000 rpm for 10 to 15 minutes, followed by HPH (EmulsiFlex™-C3, Canada) at pressures ranging from 500 to 1200 bar for a single pass, to provide about 100g of a water, maple syrup and fiber (WMF) mixture. The hydrolyzed faba bean protein powder was added to WMF at 5% and 10% w / w in compositions 1 E and 2E, respectively. Then, the mixtures were mixed thoroughly with a kitchen blender for 15 minutes to obtain a spread with a homogeneous texture. The obtained spreads from formulations 1 E and 2E were found to remain stable over time and did not separate into phases, and to be satisfactory in terms of spreadability and texture. The spread obtained from compositions 1 E and 2E had an appealing appearance.

[0218] However, compositions prepared from hydrolyzed faba bean protein had an intense taste and odor that did not appeal to all tasters, which was ultimately undesirable.EXAMPLE 25SPREAD WITH MAPLE SYRUP AND NON-HYDROLYZED MUNG BEAN PROTEIN POWDER

[0219] Now referring to Fig. 19. Compositions according to the present invention were prepared with non-hydrolyzed mung bean protein powder as a protein component, according to the composition in Table 24.Table 24 - Non-hydrolyzed mung bean protein powder spread mix

[0220] The fiber used is Herbacel AQ Plus Citrus - N™. Non-hydrolyzed mung bean protein was used in two concentrations to produce samples with 5% w / w and 10% w / w protein contents (formulations 1 and 2, each having replicates A to E). Functionalization was performed according to various methods and steps, as follows. For formulations 1A and 2A, water, maple syrup, vegetable fiber, and non-hydrolyzed mung bean protein were combined, and manually mixed. The 5%concentration was separated and deemed unsuitable, while the 10% concentration did not immediately separate, but did not have a spreadable texture.

[0221] For formulations 1 B and 2B, water, maple syrup, vegetable fiber, and non-hydrolyzed mung bean protein were combined, manually mixed, and then subjected to HSM (Silverson™ L5M-A mixer, USA) at speeds ranging from 5000 to 8000 rpm for 10 to 15 minutes. The obtained spreads from formulations 1 D and 2D were found to remain stable over time and did not separate into phases, and to be satisfactory in terms of spreadability and texture.

[0222] For formulations 1 C and 2C, water, maple syrup, vegetable fiber and non-hydrolyzed mung bean protein were combined, manually mixed and then subjected to HSM (Silverson™ L5M-A mixer, USA) at speeds ranging from 5000 to 8000 rpm for 10 to 15 minutes followed by HPH (EmulsiFlex™-C3, Canada) at pressures ranging from 500 to 1200 bar for a single pass, to provide about 100g of a water, maple syrup, fiber and protein (WMFP) mixture. The obtained 1C spread (5%) was found to remain stable over time and did not separate into phases, and to be satisfactory in terms of spreadability and texture. It was not possible to use HPH processing with the 2C WMFP mixture due to the high viscosity of the mixture after HSM treatment, and the spread obtained was essentially the same as formulation 2B.

[0223] For formulations 1 D and 2D, water, maple syrup, and vegetable fiber were combined, manually mixed, and then subjected to HSM (Silverson™ L5M-A mixer, USA) at speeds ranging from 5000 to 8000 rpm for 10 to 15 minutes to provide about 100g of a water, maple syrup and fiber (WMF) mixture. The non-hydrolyzed mung bean protein powder was added to WMF at 5% and 10% w / w in compositions 1 D and 2D, respectively. Then, the mixtures were mixed thoroughly with a kitchen blender for 15 minutes to obtain a spread with a homogeneous texture. The obtained spreads from formulations 1 D and 2D were found to remain stable over time and did not separate into phases, and to be satisfactory in terms of spreadability and texture. The spread obtained from composition 1 D had an appealing appearance.

[0224] For formulations 1 E and 2E, water, maple syrup, and vegetable fiber were combined, manually mixed, and then subjected to HSM (Silverson™ L5M-A mixer, USA) at speeds ranging from 5000 to 8000 rpm for 10 to 15 minutes, followed by HPH (EmulsiFlex™-C3, Canada) at pressures ranging from 500 to 1200 bar for a single pass, to provide about 100g of a water, maple syrup and fiber (WMF) mixture. The non-hydrolyzed mung bean protein powder was added to WMF at 5% and 10% w / w in compositions 1 E and 2E, respectively. Then, the mixtures were mixed thoroughly with a kitchen blender for 15 minutes to obtain a spread with a homogeneous texture. The obtained spreads from formulations 1 E and 2E were found to remain stable over time and did not separate into phases, and to be satisfactory in terms of spreadability and texture.EXAMPLE 26SPREAD WITH MAPLE SYRUP AND HYDROLYZED MUNG BEAN PROTEIN POWDER

[0225] Now referring to Fig. 20. Compositions according to the present invention were prepared with hydrolyzed mung bean protein powder as a protein component, according to the composition in Table 25.Table 25 - hydrolyzed mung bean protein powder spread mix

[0226] The fiber used is Herbacel AQ Plus Citrus - N™. Hydrolyzed mung bean protein was used in two concentrations to produce samples with 5% w / w and 10% w / w protein contents (formulations 1 and 2, each having replicates A to E). Functionalization was performed according to various methods and steps, as follows. For formulations 1A and 2A, water, maple syrup, vegetable fiber, and hydrolyzed mung bean protein were combined and manually mixed. The 5% and 10% w / w concentrations were separated and deemed unsuitable.

[0227] For formulations 1 B and 2B, water, maple syrup, vegetable fiber, and hydrolyzed mung bean protein were combined, manually mixed, and then subjected to HSM (Silverson™ L5M-A mixer, USA) at speeds ranging from 5000 to 8000 rpm for 10 to 15 minutes. The obtained spreads from formulations 1 B and 2B were found to remain stable over time and did not separate into phases, and to be satisfactory in terms of spreadability and texture. However, they showed a foam-like texture.

[0228] For formulations 1 C and 2C, water, maple syrup, vegetable fiber and hydrolyzed mung bean protein were combined, manually mixed and then subjected to HSM (Silverson™ L5M-A mixer, USA) at speeds ranging from 5000 to 8000 rpm for 10 to 15 minutes. However, due to the foam structure of the obtained samples, it was not possible to use HPH for further processes.

[0229] For formulations 1 D and 2D, water, maple syrup, and vegetable fiber were combined, manually mixed, and then subjected to HSM (Silverson™ L5M-A mixer, USA) at speeds ranging from 5000 to 8000 rpm for 10 to 15 minutes to provide about 100g of a water, maple syrup and fiber (WMF) mixture. The hydrolyzed mung bean protein powder was added to WMF at 5% and 10% w / w in compositions 1 D and 2D, respectively. Then, the mixtures were mixed thoroughly with a kitchen blender for 15 minutes to obtain a spread with a homogeneous texture. The obtained spreads fromformulations 1 D and 2D were found to remain stable over time and did not separate into phases, and to be satisfactory in terms of spreadability and texture. The spread obtained from compositions 1 D and 2D had an appealing appearance.

[0230] For formulations 1 E and 2E, water, maple syrup, and vegetable fiber were combined, manually mixed, and then subjected to HSM (Silverson™ L5M-A mixer, USA) at speeds ranging from 5000 to 8000 rpm for 10 to 15 minutes, followed by HPH (EmulsiFlex™-C3, Canada) at pressures ranging from 500 to 1200 bar for a single pass, to provide about 100g of a water, maple syrup and fiber (WMF) mixture. The hydrolyzed mung bean protein powder (was added to WMF at 5% and 10% w / w in compositions 1 E and 2E, respectively. Then, the mixtures were mixed thoroughly with a kitchen blender for 15 minutes to obtain a spread with a homogeneous texture. The obtained spreads from formulations 1 E and 2E were found to remain stable over time and did not separate into phases, and to be satisfactory in terms of spreadability and texture. The spread obtained from compositions 1 E and 2E had an appealing appearance.

[0231] However, compositions prepared from hydrolyzed mung bean protein had an intense taste and odor that did not appeal to all tasters, which was ultimately undesirable.

[0232] While preferred embodiments have been described above and illustrated in the accompanying drawings, it will be evident to those skilled in the art that modifications may be made without departing from this disclosure. Such modifications are considered as possible variants comprised in the scope of the disclosure.

Claims

CLAIMS:1 . A sweetener composition comprising: from about 15% to about 99% w / w of a natural sweetener syrup; from about 0% to about 85% w / w of an additional water component; and from about 0.5% to about 6% w / w of a defi bri Hated edible vegetable fiber having a water binding capacity of from about 20 g to about 45 g water per g of said edible vegetable fiber, wherein said defibri Hated edible vegetable fiber is defibri I lated to disrupt a microfibrillar network thereof, while maintaining intact individual microfibrils thereof in said sweetener composition, to provide a stable and homogeneous structure to said sweetener composition.

2. The sweetener composition of claim 1 , wherein said sweetener composition comprises from about 1% to about 2% w / w of said defibrillated edible vegetable fiber.

3. The sweetener composition of claim 1 , wherein said edible vegetable fiber comprises from about 70% to about 90% w / w of a fiber component.

4. The sweetener composition of claim 1 , wherein said edible vegetable fiber comprises from about 3% to about 9% w / w of a protein component.

5. The sweetener composition of claim 1 , wherein said edible vegetable fiber comprises from about 1% to about 3% w / w a salt component.

6. The sweetener composition of claim 2, wherein said fiber component comprises a cellulosic fiber component, a hemi-cellulosic fiber component, a pectin fiber component, and a lignin fiber component, or combinations thereof.

7. The sweetener composition of any one of claims 1 to 6, wherein said natural sweetener syrup is maple syrup, birch syrup, honey, agave syrup, a nectar, a juice concentrate, or a combination thereof.

8. The sweetener composition of any one of claims 1 to 6, wherein said natural sweetener syrup is maple syrup.

9. The sweetener composition of claim 8, wherein said maple syrup is a caramelized maple syrup, a non-caramelized maple syrup, or a syrup obtained from a maple syrup-based product.

10. The sweetener composition of any one of claims 1 - 9, wherein said defibrillated edible vegetable fiber is defibrillated within said sweetener composition in presence of said natural sweetener syrup and said additional water component.

11. A spreadable food composition comprising: a) the sweetener composition of any one of claims 1 to 10, and further comprising at least one of b) - c), or combinations thereof: b) a fat component, present at from about 5% to about 50% w / w of the total weight of said spreadable food composition; and c) a protein component, present at from about 5% to about 20% of the total weight of said spreadable food composition, wherein said spreadable food composition is a stable and homogeneous composition spreadable from temperature of about 3°C to about 25°C.

12. The spreadable food composition of claim 11 , wherein said fat component is from about 5% to about 20% w / w of the total weight of said spreadable food composition.

13. The spreadable food composition of claim 11 , wherein said protein component is from about 7.5% to about 14% w / w of the total weight of said spreadable food composition.

14. The spreadable food composition of any one of claims 11 to 13, wherein said fat component is a butter, a vegetable fat, an oil, an animal milk, a vegetable milk, a milk by-product, a cocoa solids, or combinations thereof.

15. The spreadable food composition of any one of claims 11 to 14, wherein said protein component is a peanut butter, a coconut butter, an egg white, a skim milk, casein, a whey protein, a faba bean protein, a mung bean protein, a pea protein, a non-fat cocoa solids, or combinations thereof.

16. The spreadable food composition of claim 15, wherein said egg white is a cooked egg white, a liquid egg white, an egg white powder, or a combination thereof.

17. The spreadable food composition of claim 15, wherein said skim milk is a liquid skim milk, a fat-free milk powder, or a combination thereof.

18. The spreadable food composition of any one of claims 15 to 17, wherein said spreadable food composition is a spread, a foam or a mousse.

19. The spreadable food composition of any one of claims 11 to 18, wherein said defibrillated edible vegetable fiber is defibrillated within said sweetener composition before or after addition of said fat component, said protein component, or a combination thereof.

20. A method for the preparation of a sweetener composition or a spreadable food composition comprising the steps of: a) functionalizing a mixture comprising : from about 15% to about 99% w / w of a natural sweetener syrup; from about 0% to about 85% w / w of an additional water component; and from about 0.5% to about 6% w / w of an edible vegetable fiber having a water binding capacity of from about 20 g to about 45 g water per g of said edible vegetable fiber, to defibrillate said edible vegetable fiber and obtain a sweetener composition comprising a defibrillated edible vegetable fiber having a disrupted microfibrillar network and intact individual microfibrils that provide a stable and homogeneous colloidal suspension structure to said sweetener composition.21 . The method of claim 20, further comprising step b) : b) mixing in said sweetener composition a protein component, to obtain said spreadable food composition, said protein component representing from about 5% to about 20% of the total weight of said spreadable food composition; wherein said spreadable food composition is a stable and homogeneous composition spreadable from temperature of about 3°C to about 25°C.

22. A method for the preparation of a spreadable food composition comprising the steps of: a) functionalizing a mixture comprising:• from about 15% to about 99% w / w of a natural sweetener syrup;• from about 0% to about 85% w / w of an additional water component;• from about 0.5% to about 6% w / w of an edible vegetable fiber having a water binding capacity of from about 20 g to about 45 g water per g of said edible vegetable fiber, andat least one of b) - c), or combinations thereof: b) a fat component, present at from about 5% to about 50% w / w of the total weight of said spreadable food composition; and c) a protein component, present at from about 5% to about 20% of the total weight of said spreadable food composition to defibrillate said edible vegetable fiber and obtain a spreadable food composition comprising a defibrillated edible vegetable fiber having a disrupted microfibrillar network and intact individual microfibrils that provide a stable and homogeneous colloidal suspension structure to said spreadable food composition.

23. A method for the preparation of a spreadable food composition comprising the steps of: a) functionalizing a mixture comprising:• from about 15% to about 99% w / w of a natural sweetener syrup;• from about 0% to about 85% w / w of an additional water component;• a protein component, present at from about 5% to about 20% of the total weight of said spreadable food composition, to obtain a proteinated natural sweetener composition, and b) functionalizing a mixture comprising the proteinated natural sweetener composition and from about 0.5% to about 4% w / w of an edible vegetable fiber having a water binding capacity of from about 20 g to about 45 g water per g of said edible vegetable fiber, to defibrillate said edible vegetable fiber and obtain a spreadable food composition comprising a defibrillated edible vegetable fiber having a disrupted microfibrillar network and intact individual microfibrils that provide a stable and homogeneous colloidal suspension structure to said spreadable food composition.

24. The method of any one of claims 21 and 22 wherein said mixture comprises a protein component, or the method of claim 23, further comprising whipping said mixture comprising a protein component or said proteinated natural sweetener composition to obtain a spread or a foamed composition.

25. The method of any one of claims 20 to 24, wherein functionalizing is by high shear mixing, high pressure homogenization, or a combination thereof, for a time sufficient, and at an intensity sufficient to provide said stable and homogeneous colloidal suspension structure to said natural sweetener composition.

26. The method of any one of claims 20 and 22, wherein said fat component is from about 5% to about 20% w / w of the total weight of said spreadable food composition.

27. The method of any one of claims 21 - 25, wherein said protein component is from about 7.5% to about 14% w / w of the total weight of said spreadable food composition.

28. The method of any one of claims 22 and 26, wherein said fat component is a butter, a vegetable fat, a vegetable oil, or combinations thereof.

29. The method of any one of claims 22, 24 and 27 wherein said protein component is a peanut butter, a coconut butter, an egg white, a skim milk, casein, a whey protein, a faba bean protein, a mung bean protein, a pea protein, or combinations thereof.

30. The method of claim 29, wherein said egg white is a cooked egg white, a liquid egg white, an egg white powder, or a combination thereof.31 . The method of claim 29, wherein said skim milk is a liquid skim milk, a fat-free milk powder, or a combination thereof.

32. The method of any one of claims 29 to 31 , wherein said spreadable food composition is a spread, foam or a mousse.

33. A method for the preparation of a natural sweetener syrup powder comprising the steps of: a) freezing by spraying into liquid nitrogen a sweetener composition comprising from about 50% to about 100% w / w of a natural sweetener syrup and from about 0% to about 50% w / w of an additional water component, to obtain a flash frozen sweetener composition; and b) drying said flash frozen sweetener composition, to obtain a dried sweetener composition.

34. The method of claim 33, further comprising step c) : c) granulating the dried sweetener composition to obtain said natural sweetener syrup powder.

35. The method of claim 33, wherein said sweetener composition further comprises from about 0.5% to about 6% w / w of an edible vegetable fiber having a water binding capacity of from about 20 gto about 45 g water per g of said edible vegetable fiber, and said method further comprises step a’) before step a): a’) functionalizing said composition to defibrillate said edible vegetable fiber and obtain a sweetener composition comprising a defibrillated edible vegetable fiber having a disrupted microfibrillar network and intact individual microfibrils that provide a stable and homogeneous colloidal suspension structure to said sweetener composition.

36. The method of claim 33, further comprising step b’) before step b): b’) storing said flash frozen sweetener composition.

37. The method of claim 35, wherein functionalizing is by high shear mixing, high-pressure homogenization, or a combination thereof, for a time sufficient, and at an intensity sufficient to provide said stable and homogeneous colloidal suspension structure to said sweetener composition.

38. The method of any one of claims 33- 36, wherein in step b) is by freeze drying or by vacuum drying.

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