Product for sweetening food, food sweetened with such a product, use of such a product and method for producing such a product for sweetening

Abstract

The invention relates to a sugar alternative for preventing laxativity. The sugar alternative can be used, among other things, for sweetening foods, dietary supplements, sauces, baked goods, pharmaceutical products and beverages.

Description

[0001] Product for sweetening food, food sweetened with such a product, use of such a product and method for producing such a product for sweetening

[0002] Description Genus

[0003] The invention relates to a product for sweetening food.

[0004] Furthermore, the invention relates to a foodstuff that is sweetened with such a product.

[0005] Furthermore, the invention relates to the use of such a product.

[0006] Finally, the invention relates to a method for producing a sweetening product. Prior art

[0007] It is known that conventional chocolate products contain approximately 50% sucrose and approximately 30% fat, for example, chocolate butter and milk fat. The WHO recommended some time ago that sugar and fat content in foods be significantly reduced for nutritional / health reasons.

[0008] Furthermore, the WHO has published a study investigating why manufacturers use such large amounts of sugar in food. One well-known publication is entitled "Positive and negative incentives for sugar reduction in processed foods: An explanatory supply chain analysis." This study concludes that reducing sugar consumption requires a system-wide approach [1].

[0009] This publication expresses the WHO's concern that excessive consumption of free sugars can lead to disease across the European region. Sugar consumption is responsible for weight gain in adults and children. The WHO therefore recommends that less than 10% – or even less than 5% – of daily energy intake for adults and children should come from free sugars. With a calorie density of 1697 kJ / 100g for sugar and an average daily energy intake of 9155 kJ (guideline value), this equates to a maximum of 457.75 kJ of sugar, and if all sugar is derived from chocolate, this means a maximum of 54g of conventional chocolate per day.

[0010] This has led to an interest in the chocolate confectionery industry in developing chocolates with significantly reduced calorie density and in using natural components for sweetening and as fillers in such products.

[0011] The basic definition of chocolate according to the Codex Alimentarius and derived national legislation describes it as a product made from cocoa products and sugars, containing at least 35% total cocoa solids, of which at least 18% is cocoa butter and at least 14% is fat-free cocoa solids.

[0012] Milk chocolate must contain at least 25% total cocoa solids, at least 14% milk solids from partially or fully dehydrated whole milk, partially or fully skimmed milk, partially or fully dehydrated cream, butter or milk fat, at least 2.5% fat-free cocoa solids and at least 3.5% milk fat, with the total fat content from cocoa butter and milk fat being at least 25%. Furthermore, with regard to the legal basis, reference is made to Directive 2000 / 36 / EC of the European Parliament and of the Council of 23 June 2000 on cocoa and chocolate products intended for human consumption (OJ L 197, p. 19), which was transposed into German law by the Cocoa Regulation of 15 December 2003 (Federal Law Gazette I, p. 2738), as last amended by Article 9 of the Regulation of 5 July 2017 (Federal Law Gazette I, p. 2272) [2],

[0013] Sugar is an essential filler and contributes to the chocolate mass.

[0014] When chocolate is consumed, depending on its melting properties and the time it spends in the mouth, only a small proportion (< approx. 20-40%) of the sugar contained in the chocolate mass dissolves in the saliva and thus reaches the taste receptors on the tongue and palate that perceive sweetness. This is because the finely ground sugar (particle size < approx. 30 micrometers) is embedded in the continuous fat phase, which coats the sugar particles and thus protects them from rapid dissolution in the aqueous phase of the saliva.

[0015] The majority of the undissolved sugar is swallowed by the consumer as a solid suspended in the melted fat phase in the form of fine particles. Chocolate products therefore have a high calorie density and also a high potential to contribute to the development of insulin resistance (metabolic syndrome) if consumed in large quantities or regularly.

[0016] From WO 2007 / 025756 A1, a low-fat confectionery product consisting of a water-in-oil emulsion with a minimum of 60% water phase content and a maximum of 20% fat content by weight is known, in which the water-in-oil emulsion contains chocolate particles and at least one structuring component. The latter consists of polysaccharides (specifically carrageenan) and / or proteins.

[0017] Thickening and / or sweetening components from the cocoa fruit are not mentioned. Fibers and their beneficial nutritional properties are also not included (not even generally). The use of fruit juice concentrates and the resulting obsolete use of thickening / gelling additives (here, carrageenan) are also not considered.

[0018] From WO 2014 / 118489 A1, particle-stabilized food compositions based on water-in-oil (w / o) and water-in-oil (o / w) emulsion systems and a process for their production are known, which are used to manufacture reduced-calorie chocolate systems. The use of fruit juices is mentioned, among other things, as a dispersed aqueous phase. From all this, it follows that a reduction in sugar consumption is necessary to maintain public health.

[0019] Cocoa honey, which corresponds to a thickened cocoa pulp juice mixed with cocoa powder, is known to have been produced from the BR 10 2013 005 053 A2 locomotive. This cocoa powder is obtained from the cocoa kernels.

[0020] The WO 2017 / 044610 A1 describes a syrup made from cocoa fruit pulp and its use as a sweetener.

[0021] It is known from WO 2013 / 091121 A1 to use cocoa bean shells as dietary fiber.

[0022] From EP 3 498 102 A1, a confectionery product containing cocoa pod components is known. It also describes how cocoa pulp is used to reduce the polysaccharide content, adjust the pH value, and subsequently dry the product.

[0023] US 4,206,245 A describes the separation of the inner shell of the cocoa fruit husk, endocarp and mesocarp, in order to specifically utilize the improved properties for food applications, such as high fiber content and less "woodiness". Tasks

[0024] The invention is based on the objective of creating a product for sweetening foods and preventing the laxative effect of polyols and / or fermentable dietary fibers and / or allulose and / or surfactants in sauces, baked goods, pizzas, liquid foods such as smoothies, sweets, lozenges, food supplements, pharmaceutical products and the like, chocolate, chocolate-like products as well as confectionery products, fruit preparations, dairy products, muesli and all products to which sugar is added.

[0025] Furthermore, the invention is based on the objective of proposing food products that are sweetened with a product according to the invention.

[0026] Furthermore, the invention is based on the objective of proposing an advantageous use of such a product for sweetening.

[0027] Finally, the invention relates to a method for manufacturing such a product. Solution to the problem concerning the product

[0028] This task is accomplished by a product for sweetening foods and preventing the laxative effect of polyols and / or fermentable dietary fiber and / or allulose and / or surfactants in sauces, baked goods, pizzas, liquid foods such as smoothies, sweets, lozenges, food supplements, pharmaceutical products and the like, chocolate, chocolate-like products and confectionery products, fruit preparations, dairy products, muesli and all products to which sugar is added, using one or more polyols (sugar alcohols) and / or allulose and / or fermentable dietary fiber and, if applicable, surfactant, in a homogeneous mixture with one or more dietary fibers that are not fermentable, particularly in the gastrointestinal tract of humans.

[0029] Some advantages

[0030] The product according to the invention prevents the laxative effect of polyols through the homogeneous distribution of dietary fiber. This is achieved by binding excess water in the intestine with the dietary fiber, increasing stool volume, and slowing transit through the digestive tract. Maltitol, for example, provides a sweetness up to approximately 90% that of sugar, but without a cooling aftertaste. Chocolate and chocolate-like products can be sweetened in a way that reduces calories, as the dietary fiber in the product allows for appropriate adjustment of the consistency and thus the shear resistance in the mouth.

[0031] Studies have shown that the product according to the invention significantly reduces the laxative effects of polyols in food products, particularly in chocolate and chocolate-like products, without impairing the functional properties of the final product. By using cellulose, for example from wheat fibers, at a concentration of 2% to 20% by weight relative to the total polyol content, an optimal balance can be achieved between avoiding laxative effects and maintaining the desired technological properties of the product. It has been shown that, specifically in the application of chocolate and chocolate-like products, the use of pure cellulose results in a significant effect on laxativeity and technofunctionality when polyols are used as sweeteners.Remarkable advantages can be achieved with a cellulose content of 2 wt% to 20 wt% in relation to the total amount of polyols, with a particularly excellent effect on sensory properties and texture being achieved with a cellulose content of 4 wt% to 15 wt% per 100 g of polyols. When using the product according to the invention, it has been shown that the addition of cellulose and insoluble dietary fiber to polyol-containing products such as maltitol, sorbitol, mannitol, xylitol, and ethritol has a significant effect on preventing diarrhea caused by the ingestion of sugar alcohols. The mechanism can be explained as follows:

[0032] 1. Delayed gastric emptying: The cellulose or other dietary fiber delays gastric emptying, leading to a gradual release of sugar alcohols in the intestine. This reduces the amount of undigested sugar alcohols that reach the large intestine and attract water, causing osmotic diarrhea.

[0033] 2. Non-gel-dependent effect: The suppressive effect of cellulose on osmotic diarrhea is independent of its gel-forming ability, which distinguishes it from other soluble fibers. This effect is based on the ability of fiber to delay gastric emptying and influence the water balance in the intestine. Although cellulose and other fibers do not themselves possess gel-forming properties, fibers, especially cellulose, nevertheless contribute to reducing osmotic pressure.

[0034] 3. Enhancement through combined effect with other dietary fiber: Combining cellulose with other dietary fibers, such as partially hydrolyzed guar gum (PHGG), can further reduce the laxative effect of sugar alcohols. Results show that a significant reduction in osmotic diarrhea is achieved with an amount of 5 g of cellulose or PHGG or more. Specifically regarding chocolate or chocolate-like products, the addition of maltitol or other sugar alcohols to cellulose or other dietary fibers at a rate of 2% to 20% w / w of the total weight of the polyol can significantly reduce the laxative effects. Chocolate and chocolate-like products are known to be frequently consumed in larger quantities, increasing the likelihood of osmotic diarrhea caused by sugar alcohols.In this case, the combination of cellulose and other dietary fibers with polyols according to the invention, for example in chocolate and chocolate-like products, delays gastric emptying and reduces the osmotic pressure in the intestine without impairing the technofunctional properties, such as texture and melting behavior of the chocolate or other chocolate-like products, which is particularly due to a particle size of the dietary fibers, which can be, for example, between 5 pm and 600 pm.

[0035] Example: A chocolate product contains maltitol and cellulose or another gel-forming dietary fiber, wherein the amount of cellulose is between 2% and 20% by weight of the polyol content to prevent a laxative effect. The effect occurs from 2% by weight upwards, while at 20% by weight the technofunctionality diminishes. The same effect is achieved with the combination of, for example, wheat fiber and cellulose. Overall, trials have shown that the tolerability of chocolate and chocolate-like products is improved when using the product according to the invention.

[0036] Example of a used formula:

[0037] Contents of approximately 1 kg of sugar alternative:

[0038] 0.9 kg maltitol

[0039] 0.1 kg cellulose

[0040] HIS / SE: - 8g Black Leaf Extract

[0041] - 0.005 g Thaumatin

[0042] - 4.18 g steviol glycosides

[0043] The three ingredients in the product "HIS / SE" serve to adjust the sweetness and could, if necessary, be omitted or even neglected, as the primary focus is on the combination of polyols (in this case, maltitol) with dietary fiber (here, cellulose). If required, the cellulose content can be adjusted between 2% and 20% by weight, based on the polyol content. In summary, it can be stated that, among other things, when using the product according to the invention in chocolate or chocolate-like products, combinations of sugar alcohols and dietary fiber, as well as in other food matrices, can prevent undesirable side effects such as osmotic diarrhea.Therefore, the sugar alternative according to the invention, the product according to the invention, is also suitable for sweetening all kinds of baked goods and pastries, jams, jellies, hard candy, soft candy, dairy products, frozen products, sauces and dressings, as well as marzipan, sports and protein bars, chewing gum, instant products and powders, also all kinds of medicines and pharmaceutical products, breakfast products and cereals, creams and spreads, also baby food, ice cream and animal food.

[0044] It can therefore be concluded that sugar alcohols, such as maltitol, are not absorbed or digested in the small intestine of the human body. Instead, they pass undigested into the large intestine, where they are fermented by resident microbes. This fermentation process leads to the production of energy as well as short-chain fatty acids and gases such as methane and carbon dioxide. This causes undesirable side effects, such as bloating and diarrhea. The cause lies in the hyperosmotic retention of fluid in both the small and large intestines, which results from the high osmotic pressure of the unabsorbed sugar alcohol, such as maltitol. It is known that soluble fibers such as psyllium, guar gum, resistant starch, and pectin possess anti-laxative properties. These substances bind water, loosen stool consistency, and slow intestinal transit, thus helping to reduce diarrhea.In practice, however, the application of these dietary fibers in higher concentrations in food matrices, especially in combination with polyols, proves difficult to impossible. High amounts of these dietary fibers impair the technofunctional properties of products, particularly texture and stability, which significantly limits the production of high-quality foods.

[0045] In the production of the product according to the invention, a significant reduction in rolling residue was observed, particularly in the production of chocolate masses compared to the production of chocolate masses containing sugar. In one process, the chocolate mass was produced from roasted cocoa beans, which were ground until the so-called cocoa mass was obtained. The cocoa mass was then mixed with ingredients such as cocoa butter, milk powder, and other flavorings at a temperature of approximately 40°C to 60°C. Subsequently, a rolling process, also called refining, took place at approximately 50°C to 60°C. The mass is passed through several rollers to achieve a particle size of approximately 5 pm to 150 pm, with a roller gap of approximately 15 pm to 30 pm. This process generates rolling residues. These are then fed back to the beginning of the rolling process. The more rolling residues are produced, the longer this process step takes.In the production process according to the invention using polyols, the rolling residues are significantly reduced. After rolling, conching takes place at approximately 55°C to 60°C for 12 to 72 hours, depending on the chocolate mass and, among other things, its quality, in order to remove undesirable aromas, such as acetic acid, and to refine the texture. In the final step, the conched chocolate mass is tempered and poured into the mold. This process extends the shelf life of the chocolate and creates a delicate sheen and a crisp snap.

[0046] In all these processes, if necessary, one or more flavoring substances can be added to the matrix and the product in question.

[0047] The present invention thus relates to an application-specific, plant-based sugar alternative based on an innovative combination of polyols (preferably maltitol) and / or allulose and / or fermentable dietary fibers in combination with non-fermentable dietary fibers such as cellulose, wheat fiber, alginate, and PHGG (partially hydrolyzed guar gum). These non-fermentable dietary fibers are characterized by their stability in the digestive tract, which, compared to fermentable dietary fibers, prevents the production of gases and short-chain fatty acids and thus avoids digestive discomfort such as flatulence and osmotic diarrhea.By combining polyols and / or allulose with non-fermentable fiber in a ratio of at least 3% to a maximum of 35% non-fermentable and / or fermentable fiber per 100g of polyol and / or allulose, the laxative effect of the polyols and / or allulose is significantly reduced. This is achieved through targeted adjustment of particle size and application specificity to preserve the texture and technofunctional properties of conventional sugar. The addition of natural secondary plant compounds improves the sweetness and flavor characteristics of the sugar alternative, resulting in a sweetness curve comparable to sugar. This sugar alternative allows for complete substitution of sugar (1:1) in various applications without adverse effects such as digestive discomfort or sensory deviations.

[0048] Avoiding fermentation-related side effects: Non-fermentable fibers such as cellulose and wheat fiber are largely excreted unchanged in the intestinal tract. Therefore, combining them with polyols and / or allulose and / or fermentable fibers prevents the polyols from serving as a nutrient substrate for gut bacteria, significantly reducing gas formation and osmotic diarrhea in the large intestine. PHGG and alginate, in particular, help regulate osmotic pressure by binding water and creating a gel-like consistency in the intestinal contents, which promotes slow, even passage through the digestive tract. This is especially relevant for gelling foods such as fruit preparations and soft candy.

[0049] Improved consistency and texture in food: The water-binding properties of non-fermentable dietary fibers, especially PHGG and alginate, offer a stabilizing function that can be used in various food matrices to achieve desired texture and mouthfeel. These properties are particularly valuable in low-fat products such as yogurt, jam, soft candy, or dressings, as they create higher viscosity through water binding, thus enabling a creamy mouthfeel without the use of sugar or fat.

[0050] Increased satiety and blood sugar regulation: The combination of polyols and / or allulose with dietary fibers such as cellulose, wheat fiber, alginate, and PHGG can lead to improved blood sugar regulation compared to polyols and sugars by slowing gastric emptying and the resulting feeling of satiety. Since cellulose, wheat fiber, alginate, and PHGG slow the absorption of polyols, they help to keep blood sugar levels stable and reduce the risk of rapid spikes. This is particularly beneficial for dietary foods and products for diabetics, as well as in all food products. Preservation and prolongation of freshness in baked goods and bars: Due to the water-binding capacity of cellulose and PHGG, the drying out of baked goods and protein bars is delayed.This effect leads to a longer shelf life and freshness of the product, as the water content remains constant even during storage. For muesli bars or cakes, this means a more uniform texture and less hardness over time.

[0051] Stabilizing emulsions and improving shelf life: In applications such as dressings and sauces, dietary fibers prevent separation by binding water evenly and maintaining viscosity. Alginate, in combination with cellulose, or both dietary fibers alone, offers robust emulsion stability, making it particularly suitable for low-fat or reduced-calorie sauces and improving shelf life.

[0052] Benefits for gut health without fermentation risks: Non-fermentable fibers such as cellulose and wheat fiber contribute to gut health by promoting intestinal peristalsis and producing a larger stool volume, which can help prevent constipation. However, because these fibers are not fermented, they avoid the potential drawbacks such as bloating or discomfort that fermentable fibers can cause. This is especially important for people with sensitive gastrointestinal tracts or irritable bowel syndrome (IBS). Use in medical and dietary products: The prebiotic effects without the drawbacks associated with fermentation make this formulation particularly interesting for dietary products designed for a gut-friendly diet.

[0053] Use in baby food and children's products: Due to its gentle effect on the intestines, products for infants and toddlers, such as baby food or children's bars, could contain this combination of polyols and / or allulose and non-fermentable dietary fiber. This allows for a sweetness and a specific texture without the risk of digestive problems that often affect sensitive children, as well as eliminating the risk of tooth decay since the product contains no sugar.

[0054] Further inventive designs

[0055] Further inventive embodiments are described in claims 2 to 13.

[0056] One advantage of the invention is that its sensory stability is enhanced by water-binding properties, keeping products fresh and soft for longer. Furthermore, the combination of cellulose and PHGG significantly reduces drying during storage.

[0057] Particularly in low-fat, reduced-calorie dairy products, the sugar alternative according to the invention offers considerable advantages due to its water-binding and texture-stabilizing properties.

[0058] The sugar alternative also contributes to blood sugar regulation in dietary foods, with the combination of polyols and fiber making it easier for diabetics to use dietary products.

[0059] In breakfast cereals, the fiber content, relative to the polyol content, prolongs satiety, which slows down the absorption of carbohydrates.

[0060] Furthermore, the sugar alternative can be adjusted, also by the particle size of cellulose and / or PHGG and / or alginate, so that the sweetness is released slowly and evenly over a period of up to 15 minutes, without causing an aftertaste or textural changes.

[0061] In instant beverage powders, the sugar alternative according to the invention, combined with particle size control, enables rapid solubility and a uniform release of the sugar. In reduced-calorie sauces, the synergistic water-binding capacity of partially hydrolyzed guar gum (PHGG) and alginate, based on the total mass, inhibits microbiological growth by reducing the water activity (Aw value) through the combination of PHGG and alginate, as this binds free water and thus significantly reduces the amount of water available to microorganisms. The formation of stable gel structures improves the physical stability of, for example, sauces and other foods, thereby reducing the risk of microbiological contamination during storage.

[0062] Overall, PHGG and alginate create an elastic and stable texture by promoting water binding and gel formation. These properties, when used with the sugar alternative according to the invention, prevent the drying out and crystallization of, for example, soft candies during storage.

[0063] PHGG and alginate can also promote gel formation and consistency in reduced-calorie jams, allowing conventional sugar to be replaced. Here too, water binding and thus water activity are reduced, which also inhibits the growth of yeasts and molds in acidic products like jam. Example jam recipe:

[0064] Jam recipe

[0065] 200 g of fruit

[0066] 100 g sweetener

[0067] 3 g pectin, of which 1% = 3 g (based on 300 g) or 3.03 g (based on 303 g)

[0068] Strawberry jam recipe with sugar:

[0069] 200g strawberries

[0070] 100 g sugar

[0071] 3 g pectin

[0072] 15.5 ml lemon juice

[0073] Strawberry jam recipe using our sugar substitute:

[0074] 200g strawberries

[0075] 3 g pectin

[0076] 15.5 ml lemon juice

[0077] Instead of 100 g sugar = 90 g maltitol

[0078] 3 g alginate

[0079] 7 g PHGG Again, various HIS and flavorings can be used to adjust the sweetness as needed.

[0080] Preparation:

[0081] Materials: saucepan, cooking spoon, preserving jar

[0082] 1. Place the strawberries in a saucepan along with 85g of sugar substitute and mix well.

[0083] 2. Place a plate in the refrigerator or freezer; you will need it later for the setting test.

[0084] 3. Place the strawberries and lemon juice in a large pot and cook for approximately 30 to 35 minutes at about 70 to 80°C. Stir frequently and skim off any foam that rises to the surface with a slotted spoon or ladle.

[0085] 4. Now, using an immersion blender, puree into a smooth jam.

[0086] 5. Mix the pectin in a small bowl with 15g of the formulation. Slowly sprinkle it into the strawberry mixture while stirring constantly. Do not add it all at once and not too quickly, otherwise the pectin will clump.

[0087] 6. Bring the jam to a boil again and let it cook for 5 minutes at 80 to 85°C. Take the plate out of the freezer and put a few drops of jam on it. It should set within a few seconds and no longer run.

[0088] 7. Fill the jam into sterilized jars and seal tightly. The jam will firm up as it cools and will set further when refrigerated. Example recipe: Hard Candy

[0089] Example preparation:

[0090] • Mix sugar and glucose syrup: Put sucrose, glucose syrup and water into a large saucepan or kettle.

[0091] • Heating: Slowly heat the mixture to 145 to 155 °C while stirring constantly, until it reaches the desired temperature and has a clear consistency without crystals.

[0092] • Addition of flavorings, acid and colorings: When the mixture has cooled to about 100 to 110 °C, add the flavorings, acid and coloring and stir well.

[0093] • Shaping and cooling: Quickly pour the hot, viscous mass into molds or cut it into the desired shape. Then allow it to cool and harden.

[0094] • Packaging: Once the candies have completely cooled and hardened, they should be packaged in an airtight container to keep out moisture.

[0095] In our case, of course, we use our sugar substitute instead of sugar and glucose syrup, which I will describe in detail below: Recipe / Ingredients:

[0096] Sugar alcohol: 60 to 65%

[0097] Sugar alcohol syrup: 25 to 30%

[0098] Water: 7 to 10%

[0099] Flavorings: 0.5-1%

[0100] Food coloring: 0.01-0.05%

[0101] Acidulant 0.1 - 0.5%

[0102] Exact recipe:

[0103] 325 g maltitol

[0104] 125 g maltitol syrup

[0105] 50 g PHGG as dietary fiber

[0106] 50 g water

[0107] 3 g of flavoring (e.g. cherry)

[0108] 0.15 g LM color (e.g. carmine (E120) or anthocyanins)

[0109] 1 g citric acid

[0110] The fat-containing ingredients are processed in a molten state (40°C), which is why the mixing bowl is heated to 40°C. Initially, 1825 g of cocoa mass were placed in the mixer, followed by 2250 g of sugar alternative. The mixture was blended for 37 minutes at speed 1 / 1. A shorter blending time would have sufficed; the homogeneity of the mixture was already visible after approximately 20 minutes, but the roller was not yet ready for use.

[0111] The viscous chocolate mass was then rolled in a Bühler AG SDY-200 three-roll mill, Switzerland, with a spindle setting of 45 minutes at the roller entry and 30 minutes at the roller exit, and a roller pressure of 6 bar. After this initial rolling, the product was still very sandy, but emerged from the roller with the familiar flaky consistency.

[0112] Solution to the task concerning a foodstuff

[0113] This problem is solved by the features of claim 14.

[0114] Inventive embodiments are described in claims 15 to 17.

[0115] In one experiment, the rolling process was repeated to achieve the desired particle size. In the second pass, the fine rolling, a roll pressure of 15 bar was applied. The spindles were set to a quarter of an hour each. A second fine rolling pass was then performed. The roll pressure was maintained at 15 bar, and the spindles were set to a quarter of an hour at the roll inlet and to 10 minutes at the roll outlet.

[0116] The rolled material (3704 g) was then conched in the Elkolino conche from Bühler AG, Switzerland, according to the program shown in the table below. The lecithin (22.7 g) and the remaining cocoa butter (818 g) were added during conching. The sugar alternative according to the invention also enables the utilization of residual materials.

[0117] A plant-based sugar alternative that uses residual materials such as wheat bran, fruit peels (for example, apple or citrus peels), and corncob husks as a source of cellulose and wheat fiber to promote sustainability and resource efficiency.

[0118] Furthermore, residual materials, such as those generated during legume processing, can be used as dietary fiber. These residual materials typically contain over 30% cellulose, making them very suitable for use as dietary fiber in the product proposed according to the invention. The same applies to citrus fibers or fibers from pomace, for example, during juice production. The following examples are given:

[0119] • Use of legume residues: Pods, shells and press cakes from the processing of pulses such as peas, lentils or soybeans contain a high proportion of cellulose (>30%) and other dietary fiber.

[0120] • Citrus fibers from juice production, for example in the production of orange juice or lemon juice

[0121] • Apple pomace and other fruit pomace, a by-product of apple juice and cider production, contains valuable cellulose and pectin.

[0122] • Cereal bran and fiber, a by-product of grain milling; sugar cane and sugar beet pulp

[0123] The following applies to the sensory properties:

[0124] 1. Sensory properties:

[0125] Aftertaste control: Inclusion of specific formulations or processes that minimize the bitter aftertaste of steviol glycosides, such as combination with thaumatin and other secondary plant compounds.

[0126] Sweetness curve optimization: Determining the specific sweetness curve through particle sizes and distribution ratios of the sweeteners to ensure an approximately linear perception of sweetness.

[0127] Aroma profile: Description of the enhancement of natural flavorings by thaumatin, especially in fruit and dairy products.

[0128] 2. Technological Aspects

[0129] Combination and processing: Methods for distributing steviol glycosides and thaumatin in different product matrices to ensure homogeneous distribution.

[0130] Stability under heat and storage conditions: Ensuring the chemical stability of sweeteners at high processing temperatures (e.g., 240°C for baked goods) or during prolonged storage. Particle size: Precise specification of the optimal particle sizes for thaumatin and steviol glycosides to control sensory perception and ensure integration into fine-grained products such as instant powders. Product groups and applications

[0131] Soft and hard candy: Controlled release of sweetness in chewing gum or candy through a specific combination of thaumatin and steviol glycosides.

[0132] Chocolate: Combining these sweeteners with non-fermentable dietary fiber to maintain sensory properties despite sugar reduction.

[0133] Baked goods: The stability of the sweetness of steviol glycosides at high baking temperatures is ensured through synergistic effects with thaumatin. (Infusion with dietary fiber)

[0134] Sensory enhancement: How non-fermentable dietary fibers (e.g., cellulose, wheat fiber) act as texture enhancers and simultaneously positively influence the overall sensory impression. Avoidance of osmotic effects: Combination with PHGG and alginate to avoid the typical side effects of steviol glycosides, e.g., bitterness at high concentrations.

[0135] 5. Regulatory Aspects

[0136] Clean Label Claims: Incorporating sweeteners and fiber to claim "natural" or "plant-based".

[0137] Regulatory eligibility: Ensuring that the described formulations comply with international regulations (e.g. EFSA, FDA).

[0138] 6. Additional benefits and entitlements

[0139] Long-lasting sweetness: Claim of controlled release and long perception of sweetness through specific combinations of ingredients.

[0140] Satiety effect: Description of the synergistic effect of thaumatin and dietary fiber, which leads to increased satiety.

[0141] The sugar alternative according to the invention also enables the use of this plant-based sugar alternative in pharmaceutical products, consisting of a combination of polyols (preferably maltitol) and / or allulose, steviol glycosidates, thaumatin, and / or non-fermentable dietary fiber. The combination can be supplemented with specific flavorings to mask bitter, astringent, or cooling taste notes and to ensure a pleasant taste perception in pharmaceutical applications such as gels, creams, suspensions, and solid dosage forms.

[0142] Example of masking bitter notes:

[0143] 1. Combination with flavorings to reduce bitterness:

[0144] Steviol glycosides and thaumatin are combined with fruit flavors (for example, citrus or berries), vanillin or mint flavors to neutralize bitter taste notes of active ingredients such as ibuprofen or paracetamol.

[0145] Steviol glycosides can be replaced by thaumatin if a stronger sweetness is required, while vanillin is used as an additional masking agent.

[0146] Combination without thaumatin, where steviol glycosides are used with maltitol and polyols as texture carriers to reduce bitter notes through volumetric masking.

[0147] 2. Synergy of texture and aroma:

[0148] Use of polyols such as maltitol to improve mouthfeel, in combination with steviol glycosides to reduce the perception of bitter notes. Combination with non-fermentable fibers such as cellulose and alginate to stabilize sweetness and for sensory optimization. Cooling effects:

[0149] Thaumatin and / or steviol glycosides in combination with mint flavors and polyols such as erythritol to mitigate the cooling effect of menthol and achieve a more even taste perception.

[0150] Steviol glycosides can be replaced by thaumatin to ensure a more intense, but less cooling sweetness.

[0151] A combination without steviol glycosides, using polyols at a concentration of 80% to 95% and dietary fiber at a concentration of 5% to 20% to control the perception of cooling effects. Rolling release of sweetness:

[0152] The use of dietary fibers such as PHGG to delay the release of steviol glycosides, thereby keeping the perception of sweetness stable over longer periods and mitigating cooling effects.

[0153] Combination without thaumatin, where the release of steviol glycosides is controlled by the particle size of cellulose (10 to 300 pm). Sensions and syrups:

[0154] Steviol glycosides and thaumatin in combination with polyols and alginate to ensure a uniform texture in suspensions and to mask unpleasant tastes.

[0155] Combination without steviol glycosides, where thaumatin, together with vanillin and maltitol, masks the bitterness in syrup formulations.

[0156] Use of non-fermentable dietary fiber to stabilize the suspension and improve viscosity. and creams:

[0157] Combination of steviol glycosides and thaumatin for masking bitter or metallic tastes in topical or oral gels and creams.

[0158] Thaumatin can be replaced by PHGG to simultaneously improve the texture and stability of the gel.

[0159] Combination with fruit flavors to support flavor coverage. Tablets and chewable tablets:

[0160] Combination of steviol glycosides and thaumatin in chewable tablets, containing

[0161] Polyols (e.g., sorbitol or xylitol) are formulated to ensure a consistent release of sweetness and masking of unpleasant tastes.

[0162] Combination without thaumatin, where the tablets contain a texture enhancement through cellulose and wheat fiber to optimize sensory properties.

[0163] Addition of mint flavorings in low concentrations to mask the bitter taste of pharmaceutical agents.

[0164] Solution to the task concerning the use

[0165] This problem is solved by the features of claim 18.

[0166] As described above, the plant-based sugar alternative according to the invention enables extensive use in the food sector, but also in the pharmaceutical industry.

[0167] Inventive embodiments are described in claims 19 to 27.

[0168] Solution to the task concerning the procedure

[0169] This problem is solved by the features of claim 28. Further inventive embodiments are described in claims 29 to 44.

[0170] It is noteworthy that in the production of a product according to the invention, the residues in the rollers used can be reduced by a significant percentage (for example, by 30%). This reduces the operating times of the rolling mills and thus saves energy.

[0171] The features described in the patent claims and in the description, as well as those shown in the drawing, can be essential for the realization of the invention, both individually and in any combination.

[0172] Bibliography

[0173] [1] WHO Regional Office for Europe, Marmorvej 51, DK-2100 Copenhagen 0, Denmark: Incentives and disincentives for reducing sugar in manufactured foods; An exploratory supply chain analysis (in context of the WHO European Food and Nutrition Action Plan 2015-2020)

[0174] [2] Directive 2000 / 36 / EC of the European Parliament and of the Council of 23 June 2000 on cocoa and chocolate products intended for human consumption (OJ L 197, p. 19)

[0175] WO 2007 / 025756 A1

[0176] WO 2013 / 091121 A1

[0177] WO 2014 / 118489 A1

[0178] WO 2017 / 044610 A1

[0179] EP 3 498 102 A1

[0180] BR 102013 005 053 A2

[0181] US 4,206,245 A

Claims

Patent claims 1. Product for sweetening foods and preventing the laxative effect of polyols and / or fermentable dietary fiber and / or allulose and / or surfactants in sauces, baked goods, pizzas, liquid foods such as smoothies, sweets, lozenges, food supplements, pharmaceutical products and the like, chocolate, chocolate-like products and confectionery products, fruit preparations, dairy products, muesli and all products to which sugar is added, using one or more polyols (sugar alcohols) and / or allulose and / or fermentable dietary fiber and, where appropriate, surfactant, in a homogeneous mixture with one or more dietary fibers that are not fermentable, particularly in the gastrointestinal tract of humans.

2. Product according to claim 1, characterized in that sugar alcohols, for example maltitol, sorbitol, mannitol, xylitol, isomalt, erythritol, individually or in combination with non-fermentable dietary fibers such as cellulose, alginate, partially hydrolyzed guar gum (PHGG), wheat fiber and / or other, for example, gel-forming substances, fibers from natural products The product contains components, for example from the endocarp and mesocarp of fruits, such as the shell of cocoa fruits, in a homogeneous distribution.

3. Product according to claim 1 or 2, characterized in that the fibers of the non-fermentable dietary fiber are measured in a concentration of 2 wt.% to 45 wt.% in relation to the total amount per 100g of sugar alcohols and / or fermentable dietary fiber and / or allulose, with polyol and / or fermentable dietary fiber and / or allulose in combination with cellulose wherein the cellulose content is 3% to 45%, for example polyol and / or fermentable dietary fiber and / or allulose in combination with cellulose wherein the cellulose content is 5% to 35% of the fermentable dietary fiber / polyol / allulose content per 100g, and that polyol and / or fermentable dietary fiber and / or allulose in combination with wheat fiber and that the wheat fiber content is 2% to 45%, and that polyol and / or fermentable dietary fiber and / or allulose in Combination with cellulose and wheat fiberwherein the wheat fiber content is 2% to 45% of the fermentable fiber and / or polyol and / or allulose content per 100g, wherein polyol and / or fermentable fiber and / or allulose in combination with PHGG, wherein the PHGG content is 0.5% to 60%, and that polyol and / or fermentable fiber and / or allulose in combination with PHGG, wherein the PHGG content is 0.4% to 15% based on 100g of the fermentable fiber and / or polyol and / or allulose content, wherein, Polyol and / or fermentable dietary fiber and / or allulose in combination with cellulose and alginate, wherein the alginate content is 0.2% to 6% of the fermentable dietary fiber and / or polyol and / or allulose content per 100g, wherein alginate has a particle size of 50 to 800 pm, wherein polyol and / or fermentable dietary fiber and / or allulose in combination with cellulose and / or PHGG and / or wheat fiber and / or alginate with a proportion of non-fermentable dietary fiber of 0.

4. 1% to 42%, preferably 3% to 36%, based on 100g of dietary fiber, wherein polyol and / or fermentable dietary fiber and / or allulose in combination with cellulose and / or PHGG and / or wheat fiber and / or alginate with a proportion of non-fermentable dietary fiber of 2% to 35%, preferably 5% to 20%, based on 100g of dietary fiber, preferably polyol and / or fermentable dietary fiber and / or allulose in combination with cellulose in chocolate and chocolate-like products with cellulose with 15 to 150 100 pm, preferably 20 28 to 50 pm, wherein polyol and / or fermentable dietary fiber and / or allulose in combination in chocolate and chocolate-like products with cellulose and / or wheat fiber with a proportion of non-fermentable dietary fiber of 2% to 35%, preferably 5% to 20%, consisting of cellulose and / or wheat fiber with a size of 15 to 150 pm, preferably 18 to 60 pm.

4. Product according to claim 1 or any of the following claims, characterized in that the proportion of non-fermentable dietary fiber, such as cellulose or other non-fermentable components, such as PHGG or alginate, is at most 0.05 to 50 grams, in particular between 4 and 40 grams, particularly preferably 8 to 30 grams, per 100 grams of sugar alcohol and / or allulose and / or fermentable dietary fiber in the case of wheat fiber and / or cellulose.

5. Product according to claim 1 or any of the following claims, characterized in that the particle size of the dietary fiber in question, for example cellulose, is between 10 pm and 600 pm, in the case of chocolate or chocolate-like products between 10 pm and 100 pm, and in the case of baked goods and all other products between 15 pm and 600 pm.

6. Product according to claim 1 or any one of claims 2 to 5, characterized in that polyols (sugar alternative) are present in the sugar alternative in a concentration of 80 wt.% to 90 wt.% and the non-fermentable dietary fibers, including cellulose and / or PHGG, in a concentration of 10 wt.% to 20 wt.%, in order to release the sweetness over at least to achieve 10 to 15 minutes, for example in chewing gum and lozenges.

7. Product according to claim 1 or one of claims 2 to 5, characterized in that the polyol particle size is 10 pm to 300 pm with a dietary fiber particle size of 10 pm to 600 pm, in order to ensure a controlled sweetening release and to maintain the texture, the physical properties of the product in question such as hardness, toughness, melting behavior, softness, sturdiness, crunchiness, stickiness, in particular for candies and chewable tablets.

8. Product according to claim 1 or any one of claims 2 to 5, characterized in that the combination of cellulose and PHGG additionally improves the crumb texture of baked goods by stabilizing elasticity and chewability during storage for up to 7 days, wherein the combination of cellulose and / or PHGG, used at a concentration of 2% to 35% per 100g of polyol and / or fermentable dietary fiber and / or allulose, but better in combination with polyols, increases the gelatinization temperature of starch by 5°C to 10°C, thereby improving the thermal stability of the baked goods, wherein PHGG and cellulose act synergistically with maltitol and / or other polyols to maximize moisture retention in the dough during the baking phase and thus ensure uniform gas bubble distribution and texture stability.The combination of cellulose and PHGG additionally masks bitter or cooling notes of sugar alcohols, thereby achieving improved sensory acceptance of the baked goods, while maintaining the described inherent properties, These products are optimized not only, but especially, for low-fat cookies, muffins, and sponge cakes, where PHGG and cellulose, in amounts of 2% to 35% per 100g, along with polyol and / or fermentable fiber and / or allulose, but better in combination with maltitol and / or other polyols, increase the specific volume of cakes by at least 10% compared to baked goods without these components.

9. Product according to claim 1 or one of claims 2 to 5, characterized in that the polyols in the texture amount to 20 wt.% to 10 wt.% in relation to cellulose in order to ensure a stable soft texture and to delay the drying out of bread products by up to 30%, preferably 5% to 30%, compared to conventional sugar substitutes such as sugar alcohols and / or intense sweeteners.

10. Product according to claim 1 or one of claims 2 to 5, characterized in that alginate and / or PHGG is included in the product to improve texture stability, preferably in fruit preparations such as jams, marmalades and gels as well as soft candy.

11. Product according to claim 1 or one of claims 2 to 5, characterized in that alginate and / or PHGG are added to jam, fruit preparations and the like in a concentration of 0.5 wt.% to 25 wt.% in the product. total mass of the product, wherein alginate and / or PHGG are contained in soft candy and products of similar consistency in a concentration of 0.3 wt.% to 10 wt.%, preferably 0.3 wt.% to 4 wt.%, in the total mass of the product, wherein alginate is contained in soft candy and products of similar consistency in a concentration of 0.2 wt.% to 15 wt.%, preferably 0.5 wt.% to 5 wt.%, in the total mass of the product.

12. Product according to claim 1 or one of claims 2 to 5, characterized in that lecithins are added in a concentration of 0.1 wt.% to 1.0 wt.% based on 100 g of chocolate, which contains between 5% and 55% of the product according to claim 1, wherein the lecithins act in combination with the product and contribute to improving the flowability of chocolate masses, to the uniform particle distribution of the non-fermentable dietary fiber, to optimizing the texture and mouthfeel, and to the stability of the final product, particularly in the case of chocolate, chocolate-like products and confectionery.

13. Product according to claim 1 or one of claims 2 to 5, characterized in that it is designed for heat stability at temperatures up to 240°C and for use in high-temperature applications such as baking, roasting or Caramelizing produces a concentration of non-fermentable dietary fiber such as Cellulose and / or wheat fiber and / or PHGG and / or alginate are contained in the product in a proportion of 0.5% to 45% per 100g of polyol and / or allulose and / or fermentable dietary fiber.

14. Foodstuff sweetened by a product according to claim 1 or any one of claims 2 to 5.

15. Foodstuff according to claim 14, characterized in that, in a combination of cellulose and PHGG in a common concentration of 1 wt.% to 15 wt.%, based on the proportion of non-fermentable dietary fiber per 100g polyol and / or fermentable dietary fiber and / or allulose and / or surfactant, the drying out of the foodstuff during storage is reduced by up to 30%.

16. Foodstuff according to claim 14, characterized in that baked goods contain alginate in a concentration of 0.5 wt.% to 15 wt.%, based on the proportion of non-fermentable dietary fiber per 100g polyol and / or fermentable dietary fiber and / or allulose and / or surfactant, to increase stability and ensure water binding for a shelf life of up to six months.

17. Foodstuff according to claim 14 or any of the following claims, characterized in that PHGG is contained in the low-fat yogurt at a rate of 0.5% to 15% by weight, based on the proportion of non-fermentable dietary fiber per 100g of polyol and / or fermentable dietary fiber and / or allulose and / or surfactant, thereby ensuring a creamy consistency to extend the shelf life by up to seven days.

18. Use of a product according to claim 1 or one of claims 2 to 5, characterized in that, in order to extend the sensory shelf life by binding water, the freshness of a foodstuff is maintained by a combination of cellulose and PHGG in a common concentration of 1 wt.% to 25 wt.% per 100g polyol and / or fermentable dietary fiber and / or allulose and / or surfactants, and drying out during storage is also reduced by up to 30%.

19. Use of a product according to claim 1 or one of claims 2 to 5, characterized in that baked goods contain alginate in a concentration of 0.5 wt.% to 15 wt.% per 100g polyol and / or fermentable dietary fiber and / or allulose and / or surfactants to increase stability and ensure water retention for a shelf life of up to three months.

0. Use of a product according to claim 1 or any one of claims 2 to 3. 5, characterized in that PHGG is used in a concentration of 0.3 wt.% to 5 wt.% in low-fat yogurts to: a) achieve a creamy consistency with a viscosity of at least 3,000 mPa s (at 20°C, measured with a rotational viscometer), and b) ensure improved water retention by reducing syneresis loss to a maximum of 2 wt.% after a storage period of 14 days (at 4°C), and c) provide a stable texture with a cohesion index of > 0.7 (measured by texture profile analysis); d) achieve a pleasant sweetness perception through a prolonged release of sweetness, wherein the sweetness is provided in combination with one or more of the following sweeteners; e) Thaumatin in a concentration of 0.0001 wt% to 0.01 wt% to provide initial sweetness and aromatic enhancement, f) Steviol glycosides in a concentration of 0.01 wt% to 0.1 wt%.-% to ensure a sustained and natural sweetness perception, g) sucralose in a concentration of 0.001% w / w to 0.01% w / w to provide an intense sweetness with high stability during storage and processing, or. h) Monk Fruit (Luo Han Guo) in a concentration of 0.01% to 0.1% by weight to provide a mild, lasting sweetness of natural origin.

21. Use of a product according to claim 1 or one of claims 2 to 3. 5, characterized in that milkshakes contain a non-fermentable fiber content of 10% to 20% by weight of the polyol and / or allulose and / or fermentable fiber content per 100g to improve the mouthfeel and achieve a uniform texture or calorie intake through sugar or fat.

22. Use of a product according to claim 1 or one of claims 2 to 5, characterized in that, in the case of sauces or dressings, alginate is contained in a concentration of 0.5 wt.% to 15 wt.% of the total product in order to ensure a stable emulsion in low-fat dressings and to guarantee their shelf life and texture stability for a period of up to six months.

23. Use of a product according to claim 1 or any one of claims 2 to 5, characterized in that PHGG is added as dietary fiber in a concentration of 0.5 wt.% to 15 wt.% to ensure a uniform consistency and increased viscosity in low-calorie mayonnaises.

24. Use of a product according to claim 1 or one of claims 2 to 5, characterized in that the proportion of cellulose and wheat fiber is 5% by weight to 45% by weight of the polyol and / or allulose and / or fermentable dietary fiber content per 100 g, in order to slow down the rise in blood glucose in humans and avoid insulin spikes, particularly in dietetic baked goods, edible bars and other carbohydrate-reduced foods, but applicable in all product groups.

25. Use of a product according to claim 1 or one of claims 2 to 5, characterized in that in breakfast cereals the dietary fiber content of the non-fermentable dietary fiber is 4% by weight to 20% by weight, based on the polyol and / or allulose and / or fermentable dietary fiber content, to prolong the feeling of activity and to slow down carbohydrate absorption.

26. Use of a product according to claim 1 or any one of claims 2 to 5 for the manufacture of an instant beverage powder, wherein a) the particle size of the polyols is 5 pm to 60 pm, b) the particle size of the dietary fiber is 5 pm to 60 pm, c) PHGG is included as a soluble dietary fiber in a concentration of 0.5 wt.% to 10 wt.% to ensure rapid and complete solubility in cold water.

27. Use of a product according to claim 1 or one of claims 2 to 5, characterized in that, to achieve reduced-calorie sauces, the synergistic water-binding capacity of partially hydrolyzed guar gum (PHGG) and / or alginate, preferably both, is included in a concentration of 0.5 wt.% to 10 wt.%, based on the total mass, and to inhibit microbiological growth, in which the water activity - Aw value - is also reduced and the emulsion is stabilized.

28. A method for producing a product according to claim 1 or any one of claims 2 to 5, characterized in that the particle sizes of the dietary fibers obtained in the rolling mill are adjusted between 10 pm and 600 pm in order to ensure a higher homogeneity of the chocolate mass and to reduce residues in the rolling mill during the rolling process by up to 30%, wherein these residues are added to the production process as required. are traceable, thereby minimizing material losses and increasing process efficiency.

29. Method for producing a product according to claim 1 or one of claims 2 to 5, characterized in that machine running times are reduced by up to 30%, preferably between 1% and 30%, compared to conventional processes.

30. A method for producing a product according to claim 1 or any one of claims 2 to 5, wherein residues such as wheat bran, fruit peels (e.g., apple and citrus peels), corncob husks, legumes (e.g., pulses such as peas, lentils, or soybeans), husks from press cakes from the processing of pulses, citrus fibers, orange peels, apple residues, must products, cereal bran, sugar cane, and sugar beet pulp are used as sources of non-fermentable dietary fiber such as cellulose and hemicellulose.

31. Method for producing a product according to claim 1 or one of claims 2 to 5, characterized in that steviol glycosides and / or thaumatin in combination with fruit flavors (for example, citrus, berries, vanillin or mint) are used individually or in combination to neutralize bitter taste notes and to improve the taste of active ingredients such as ibuprofen or paracetamol.

32. A method for producing a product according to claim 1 or any one of claims 2 to 5, characterized in that steviol glycosides and / or thaumatin in combination with maltitol and / or other polyols and / or allulose and / or fermentable dietary fiber are used as texture carriers to reduce bitter notes by volumetric masking, and that the use of polyols, including maltitol, improves mouth fullness, thereby also minimizing the perception of bitter notes.

33. Method for producing a product according to claim 1 or one of claims 2 to 5, characterized in that thaumatin and / or steviol glycosides are used in combination with mint flavors and polyols such as erythritol to achieve a balanced taste perception with a harmonious sweet-cool profile.

34. Method for producing a product according to claim 1 or any one of claims 2 to 5, characterized in that the product components are used in Pflugschar® mixers, vertical belt mixers, vortex mixers or drum mixers, wherein the shear forces applied are used to compensate for density and particle size differences between the components and to achieve a homogeneous mixture of the powder, wherein The agglomeration of individual components, such as high-intensity sweeteners (HIS) and flavorings, can take place before or after mixing to achieve better particle size matching and thus improved homogeneity of the final product.

35. Method for producing a product according to claim 1 or one of claims 2 to 5, characterized in that by using intensive mixers, such as Pflugschar® mixers or (vertical) belt mixers, wherein shear forces are used to equalize density differences between the components and a homogeneous mixture of the powder can be achieved.

36. Method for producing a product according to claim 1 or any one of claims 2 to 5, characterized in that certain components of the product, in particular high-intensity sweeteners (HIS), are agglomerated before mixing in order to adjust the particle sizes and to achieve improved homogeneity of the mixture.

37. Method for producing a product according to claim 1 or one of claims 2 to 5, characterized in that the mixing parameters such as mixing time, rotational speed and shear forces are set such that that the homogeneity of the mixture within a coefficient of variation of < 5% is guaranteed.

38. Method for producing a product according to claim 1 or any one of claims 2 to 5, characterized in that the particle sizes of the powder components are adjusted to a range of 10 pm to 500 pm by sieving or grinding prior to the mixing process in order to optimize the homogeneity of the mixture.

39. A method for producing a product according to claim 1 or any one of claims 2 to 5, characterized in that the particle sizes of the powder components are adjusted to a range of 10 pm to 500 pm by sieving or agglomeration prior to the mixing process in order to minimize segregation due to different particle sizes.

40. Method for producing a product according to claim 1 or any one of claims 2 to 5, characterized in that the density differences between the components are balanced by agglomeration or mixing with fillers to prevent segregation during storage or transport.

41. Method for producing a product according to claim 1 or one of claims 2 to 5, characterized in that liquid or powdered binders are used during the mixing process to increase the cohesion of the powder components and to prevent segregation.

42. Method for producing a product according to claim 1 or one of claims 2 to 5, characterized in that the formation of layers of different components within the mixing vessel is avoided by selecting suitable mixing parameters, such as rotation speed, mixing time and fill level of the mixer.

43. Method for producing a product according to claim 1 or any one of claims 2 to 5, characterized in that flow aids such as silicates or starch are added to improve the flow properties of the powder mixture and to prevent segregation during dosing or packaging.

44. Method for producing a product according to claim 1 or any one of claims 2 to 5, characterized in that, for homogeneous distribution in the final product and optimization of the physical properties of the texture, micronization of the non-fermentable dietary fiber such as wheat fiber is carried out. and / or cellulose and / or PHGG and / or alginate to a particle size of Reduction measures will be taken between 10 pm and 50 pm.

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