Sugar alternatives and food products comprising them

Abstract

The present disclosure relates to frozen food products and / or a chilled food and food ingredient for preparing the food products, the food product and / or the food ingredient comprises sweet protein as well as fiber and / or starch.

Description

[0001] SUGAR ALTERNATIVES AND FOOD PRODUCTS COMPRISING THEM TECHNOLOGICAL FIELD

[0002] The present disclosure relates to sugar alternatives and food products comprising them.

[0003] GENERAL DESCRIPTION

[0004] In accordance with some aspects, the present disclosure provides a frozen food product comprising at least one sweet protein, and one or more of at least one fiber, at least one starch or a combination thereof.

[0005] In accordance with some aspects, the present disclosure provides a chilled food product comprising at least one sweet protein, and one or more of at least one fiber, at least one starch or a combination thereof.

[0006] In accordance with some aspects, the present disclosure provides a food ingredient mixture comprising at least one sweet protein and one or more of at least one fiber, at least one starch or a combination thereof, wherein said food ingredient mixture is formulated for use in preparing a frozen food product and / or a chilled food product.

[0007] In accordance with some aspects, the present disclosure provides use of a food ingredient mixture in the preparation of a frozen food product and / or a chilled food product, wherein the food ingredient mixture comprises at least one sweet protein and one or more of at least one fiber, at least one starch or a combination thereof.

[0008] BRIEF DESCRIPTION OF THE DRAWINGS

[0009] In order to better understand the subject matter that is disclosed herein and to exemplify how it may be carried out in practice, embodiments will now be described, by way of non-limiting example only, with reference to the accompanying drawings, in which:

[0010] Figure 1 is a spider plot showing sensory profile of mochi dough with full sugar compared to mochi dough with 50% sugar reduction with sweet protein DM31.DETAILED DESCRIPTION OF EMBODIMENTS

[0011] The present invention relates to a combination of sweet proteins and one or more dietary fibers and / or starch intended for use in total or partial substitution of sugar in cold food products, such as frozen food products and / or chilled food products.

[0012] As shown below, by combining sweet proteins and dietary fibers and / or starch, the inventors were successful in preparing food products, specifically sweet cold food products, such as frozen food products and / or chilled food products, that have reduced sugar while maintaining or enhancing the sensory qualities and / or physical properties particularly focusing on texture and sweetness.

[0013] As described herein, the sweet proteins maintained desired level of sweetness typically provided by sugar, without contributing significantly to the calories or affecting the glycemic index of the food product.

[0014] It was surprisingly found that it was possible to address the textural properties traditionally imparted by sugar (e.g., sucrose) by adding one or more types of dietary fibers and / or one or more starches. Without being bound by theory, it is suggested that the fibers provide bulk and affect the viscosity of the formulation, which in turn influences the mouthfeel and creaminess of the final food product, as well as playing a role in stabilizing the matrix and reducing the formation of large ice crystals during freezing and storage, thereby enhancing creaminess and reducing iciness in the frozen product.

[0015] It is further suggested that starches contribute to the overall structure of the food product, supporting the formation of a stable gel matrix, as well as retaining moisture, thereby contributing to freeze-thaw stability and reducing syneresis.

[0016] In view of the above, it was envisaged that combinations of sweet proteins with one or more of dietary fiber and starch may provide a suitable alternative to sugar (sucrose) in food products, such as frozen food products and / or chilled food products, by providing health benefits without compromising the essential qualities like sweetness and texture that are crucial for consumer satisfaction.

[0017] In accordance with some aspects, the present disclosure provides a food product comprising at least one sweet protein and one or more of at least one fiber and at least one starch, wherein the food product is a frozen food product and / or a chilled food product.In accordance with some aspects, the present disclosure provides a frozen food product comprising at least one sweet protein and one or more of at least one fiber and at least one starch. In some examples, the sweet protein is configured to replace at least a portion of a sugar sweetener in the frozen food product.

[0018] In accordance with some aspects, the present disclosure provides a chilled product comprising at least one sweet protein and one or more of at least one fiber and at least one starch. In some examples, the sweet protein is configured to replace at least a portion of a sugar sweetener in the chilled food product.

[0019] In the following text, when referring to the food product, it is to be understood as also referring to the frozen food products, the chilled food products, the food ingredient mixture, the food ingredient, the methods or the uses disclosed herein. Thus, whenever providing a feature with reference to the food product, it is to be understood as defining the same feature with respect to, the frozen food products, the chilled food products, the food ingredient mixture, the food ingredient the methods or the uses mutatis mutandis.

[0020] As described herein, the food product comprises at least one sweet protein.

[0021] In some examples, the frozen food product comprises at least one sweet protein. In some examples, the chilled food product comprises at least one sweet protein.

[0022] The sweet protein used herein may be identical to a naturally occurring protein, may be a naturally occurring protein, or may be a non-natural (e.g., synthetic or engineered) protein. The present disclosure relates to a sweet protein or any variant thereof.

[0023] As described herein, the sweet protein may be found in plants, such as tropical plants. For example, the sweet protein may be found in capparis masaikai, oobli, serendipity berry, katemfe, miracle fruit berry, or lemba, or in the Honey Truffle (Latin name Mattirolomyces terfezioides).

[0024] The sweet protein may be produced in plants or by different microorganisms. In some examples, the sweet protein is selected from Monellin, Thaumatin, Miraculin, Curculin, Brazzein, Honey Truffle sweet protein, Mabinlin or a variant thereof.

[0025] In some embodiments, the sweet protein is Monellin. In some embodiments, monellin comprises a heterodimeric protein comprising a chain A monellin having theamino acid sequence set forth in SEQ ID NO: 1 (GenBank Entry No. P02881) and a chain B monellin having the amino acid sequence set forth in SEQ ID NO:2 (GenBank Entry No. P02882). In some embodiments, monellin consists of a chain A monellin consisting of the amino acid sequence set forth in SEQ ID NO: 1 and a chain B monellin consisting of the amino acid sequence set forth in SEQ ID NO:2.

[0026] In some embodiments, the sweet protein is thaumatin. In some embodiments, the sweet protein is thaumatin- 1 having the amino acid sequence set forth in SEQ ID NO: 3 (GenBank Entry No. P02883). In some embodiments, the sweet protein is thaumatin-2 having the amino acid sequence set forth in SEQ ID NO:4 (GenBank Entry No. P02884). In some embodiments, thaumatin- 1 comprises the amino acid sequence set forth in SEQ ID NO:3. In some embodiments, thaumatin-1 consists of the amino acid sequence set forth in SEQ ID NO: 3. In some embodiments, thaumatin-2 comprises the amino acid sequence set forth in SEQ ID NO:4. In some embodiments, thaumatin-2 consists of the amino acid sequence set forth in SEQ ID NO:4.

[0027] In some embodiments, the sweet protein is miraculin having the amino acid sequence set forth in SEQ ID NO:5 (GenBank Entry No. P13087). In some embodiments, miraculin comprises the amino acid sequence set forth in SEQ ID NO: 5. In some embodiments, miraculin consists of the amino acid sequence set forth in SEQ ID NO:5.

[0028] In some embodiments, the sweet protein is curculin-1 having the amino acid sequence set forth in SEQ ID NO: 6 (GenBank Entry No. Pl 9667) or curculin-2 having the amino acid sequence set forth in SEQ ID NO:7 (GenBank Entry No. Q6F495). In some embodiments, curculin-1 comprises the amino acid sequence set forth in SEQ ID NO:6. In some embodiments, curculin-1 consists of the amino acid sequence set forth in SEQ ID NO:6. In some embodiments, curculin-2 comprises the amino acid sequence set forth in SEQ ID NO:7. In some embodiments, curculin-2 consists of the amino acid sequence set forth in SEQ ID NO:7.

[0029] In some embodiments, the sweet protein is brazzein (also known as a defensin-like protein). In some embodiments, brazzein has the amino acid sequence set forth in SEQ ID NO:8 (GenBank Entry No. P56552). In some embodiments, brazzein comprises the amino acid sequence set forth in SEQ ID NO:8. In some embodiments, brazzein consists of the amino acid sequence set forth in SEQ ID NO:8. In some embodiments, brazzeincomprises the amino acid sequence set forth in SEQ ID NO:464. In some embodiments, brazzein consists of the amino acid sequence set forth in SEQ ID NO:464.

[0030] In some embodiments, the sweet protein is selected from mabinlin-1 (SEQ ID NO:9; GenBank Entry No. P80351), mabinlin-2 (SEQ ID NO: 10; GenBank Entry No. P30233), mabinlin-3 (SEQ ID NO: 11; GenBank Entry No. P80352), mabinlin-4 (SEQ ID NO: 12; GenBank Entry No. P80353), mabinlin-1 chain A (SEQ ID NO: 13; GenBank Entry No. B9SA35), or any combination thereof. In some embodiments, mabinlin-1 comprises SEQ ID NON or consists of SEQ ID NON. In some embodiments, mabinlin-2 comprises SEQ ID NO: 10 or consists of SEQ ID NO: 10. In some embodiments, mabinlin-3 comprises SEQ ID NO: 11 or consists of SEQ ID NO: 11. In some embodiments, mabinlin-4 comprises SEQ ID NO: 12 or consists of SEQ ID NO: 12.

[0031] In some embodiments, the sweet protein is a honey truffle sweet protein or a sweet protein derived from Mattirolomyces terfezioides having the amino acid sequence set forth in SEQ ID NO:463. In some embodiments, the sweet truffle protein comprises SEQ ID NO:463. In some embodiments, the sweet truffle protein consists of SEQ ID NO:463.

[0032] Unless otherwise specified, reference to a sweet protein includes a polypeptide comprising the recited amino acid sequence or a variant thereof.

[0033] In some embodiments, the sweet protein comprises a polypeptide having an amino acid sequence selected from the group consisting of SEQ ID NO: 1, SEQ ID NON, SEQ ID NON, SEQ ID NO:4, SEQ ID NO:5, SEQ ID NO:6, SEQ ID NO:7, SEQ ID NO:8, SEQ ID NON, SEQ ID NO: 10, SEQ ID NO: 11, SEQ ID NO: 12, SEQ ID NO: 13, SEQ ID NO:463, SEQ ID NO:464, a variant thereof, or any combination thereof.

[0034] In some embodiments, the sweet protein consists of one or more polypeptides, each polypeptide having an amino acid sequence selected from the group consisting of SEQ ID NO:1, SEQ ID NON, SEQ ID NON, SEQ ID NO:4, SEQ ID NON, SEQ ID NO:6, SEQ ID NON, SEQ ID NON, SEQ ID NON, SEQ ID NO: 10, SEQ ID NO: 11, SEQ ID NO: 12, SEQ ID NO: 13, SEQ ID NO:463, and SEQ ID NO:464.

[0035] The sweet protein may comprise the entire amino acid sequence of the naturally occurring protein or part of the amino acid sequence of the naturally occurring protein (the protein's polypeptide chains).In some embodiments, the food product comprises at least one sweet protein, wherein the at least one sweet protein comprises a polypeptide having an amino acid sequence selected from the group consisting of SEQ ID NO:1, SEQ ID NO:2, SEQ ID NO:3, SEQ ID NO:4, SEQ ID NO:5, SEQ ID NO:6, SEQ ID NO:7, SEQ ID NO:8, SEQ ID NON, SEQ ID NO: 10, SEQ ID NO: 11, SEQ ID NO: 12, SEQ ID NO: 13, SEQ ID NO:463, SEQ ID NO:464, a variant thereof, or any combination thereof.

[0036] Hence, in accordance with some aspects, the food product comprises at least one sweet protein and one or more of at least one fiber and at least one starch, wherein the at least one sweet protein comprises a polypeptide having an amino acid sequence selected from the group consisting of SEQ IDNO:1, SEQ IDNO:2, SEQ ID NO:3, SEQ ID NO:4, SEQ ID NO:5, SEQ ID NO:6, SEQ ID NO:7, SEQ ID NO:8, SEQ ID NO:9, SEQ ID NO:10, SEQ ID NO: 11, SEQ ID NO: 12, SEQ ID NO: 13, SEQ ID NO:463, SEQ ID NO:464, a variant thereof, or any combination thereof and wherein the food product is a frozen food product and / or a chilled food product.

[0037] In some embodiments, the food product comprises at least one sweet protein, wherein the at least one sweet protein consists of one or more polypeptides, each polypeptide having an amino acid sequence selected from the group consisting of SEQ ID NOs:1–13, SEQ ID NO:463, and SEQ ID NO:464.

[0038] In some examples, the sweet protein may be a synthetic protein, an engineered protein or a biologically / biotechnologically produced protein.

[0039] The sweet protein may comprise a modification of the naturally occurring protein. In some examples, the sweet protein comprises a bond modification of a naturally occurring protein.

[0040] In some examples, the sweet protein comprises a bond modification resulting in single polypeptide chain. In some examples, at least two polypeptide chains of the naturally occurring protein wild-type protein are covalently attached by other amino acids.

[0041] In some embodiments, the sweet protein is a single chain Monellin (MNEI) protein (SEQ ID NO: 14 or SEQ ID NO:350).

[0042] In some embodiments, the sweet protein has an amino acid sequence set forth in SEQ ID NO: 14 or SEQ ID NO:350, or a variant thereof.In some embodiments, the sweet protein has an amino acid sequence set forth in SEQ ID NO: 14 or SEQ ID NO:350.

[0043] In some examples, the food product comprises at least one sweet protein, the at least one sweet protein is selected from a group consisting of SEQ ID NO: 14 or SEQ ID NO:350, a variant thereof, or a combination thereof.

[0044] Hence, in accordance with some aspects, the food product comprises at least one sweet protein and one or more of at least one fiber and at least one starch, wherein the at least one sweet protein is selected from a group consisting of SEQ ID NO: 14 or SEQ ID NO:350, a variant thereof, or a combination thereof and wherein the food product is a frozen food product and / or a chilled food product.

[0045] In some embodiments, the sweet protein comprises a polypeptide having an amino acid sequence set forth in SEQ ID NO: 14 or any variant thereof.

[0046] In some examples, the sweet protein consists of the amino acid sequence set forth in SEQ ID NO: 14.

[0047] In some embodiments, the sweet protein comprises a polypeptide having an amino acid sequence set forth in SEQ ID NO:350 or any variant thereof.

[0048] In some examples, the sweet protein consists of the amino acid sequence set forth in SEQ ID NO:350.

[0049] The term “variant" as used herein refers to a sequence that contains at least one amino acid modification (e.g., substitution, deletion, or insertion) as compared to an indicated protein (at times referred to as a reference protein). In accordance with the present disclosure, the variant retains sweet taste activity and is capable of activating a human sweet taste receptor.

[0050] In some examples, the variant has / comprises at least 75% sequence identity to the reference protein. In some examples, the variant has / comprises at least 80% sequence identity to the reference protein. In some examples, the variant has / comprises at least 85% sequence identity to the reference protein. In some examples, the variant has / comprises at least 90% sequence identity to the reference protein. In some examples, the variant has / comprises at least 95% sequence identity to the reference protein.

[0051] As used herein, the term “sequence identity” refers to the percentage of identical amino acid residues between two amino acid sequences when the sequences are optimallyaligned, with gaps introduced as necessary to achieve maximum alignment, and calculated over the length of the reference sequence. Sequence identity may be determined using standard sequence alignment algorithms known in the art, including but not limited to the BLAST (Basic Local Alignment Search Tool) algorithm, such as BLASTP, or global alignment algorithms such as the Needleman-Wunsch algorithm, using default parameters unless otherwise specified.

[0052] The present disclosure is not limited to specific number of amino acid modifications made in the reference protein that eventually results in the formation of the protein described herein.

[0053] A modification as used herein refers to a modification in one or more amino acids of the reference protein and encompasses amino acid substitution (replacement), amino acid deletion, amino acid insertion or any combination thereof.

[0054] In some embodiments, the protein comprises an amino acid sequence having at least two, at least three, at least four, at least five, at least six, at least seven, at least eight, at least nine amino acid modifications as compared to the reference protein.

[0055] In some examples, a modification may be an amino acid insertion.

[0056] In some embodiments, the protein comprises an amino acid sequence having at least two, at least three, at least four, at least five, at least six, at least seven, at least eight, at least nine amino acid insertions as compared to the reference protein.

[0057] In some examples, a modification may be an amino acid deletion.

[0058] In some embodiments, the protein comprises an amino acid sequence having at least two, at least three, at least four, at least five amino, at least six, at least seven, at least eight, at least nine acid deletions as compared to the reference protein.

[0059] In some examples, a modification may be an amino acid substitution.

[0060] In some embodiments, the protein comprises an amino acid sequence having at least two, at least three, at least four, at least five, at least six, at least seven, at least eight, at least nine amino acid substitutions as compared to the reference protein.

[0061] In some examples, the variant comprises one or more amino acids substitutions as compared to an indicated protein. In some examples, the variant comprises one or more amino acids deletions as compared to an indicated protein. In some examples, the variantcomprises one or more amino acids insertions as compared to an indicated protein. In some examples, the variant comprises one or more amino acids substitutions and one or more amino acids deletions as compared to an indicated protein.

[0062] In accordance with the present disclosure, the variant may be a naturally occurring variant, a synthetic variant or a genetically engineered variant.

[0063] The present disclosure also encompasses a modified nucleic acid sequence, including corresponding substitution, deletion or insertion of codons similar to the ones in the modified protein.

[0064] In some embodiments, the protein is a variant of a MNEI protein.

[0065] In some embodiments, the sweet protein is a variant of an MNEI protein, wherein the MNEI protein has an amino acid sequence set forth in SEQ ID NO: 14. In some embodiments, the sweet protein is a variant of an MNEI protein consisting of the amino acid sequence set forth in SEQ ID NO: 14.

[0066] In some embodiments, the food product comprises at least one sweet protein, wherein the at least one sweet protein comprises a variant of an MNEI protein comprising an amino acid sequence set forth in SEQ ID NO: 14.

[0067] Hence, in accordance with some aspects, the food product comprises at least one sweet protein and one or more of at least one fiber and at least one starch, wherein the at least one sweet protein comprises a variant of an MNEI protein comprising an amino acid sequence set forth in SEQ ID NO: 14 and wherein the food product is a frozen food product and / or a chilled food product.

[0068] In some embodiments, the sweet protein is a variant of an MNEI protein, wherein the MNEI protein has an amino acid sequence set forth in SEQ ID NO:350.

[0069] In some embodiments, the sweet protein is a variant of an MNEI protein consisting of the amino acid sequence set forth in SEQ ID NO:350.

[0070] In some embodiments, the food product comprises at least one sweet protein, wherein the at least one sweet protein comprises a variant of an MNEI protein comprising an amino acid sequence set forth in SEQ ID NO:350.

[0071] Hence, in accordance with some aspects, the food product comprises at least one sweet protein and one or more of at least one fiber and at least one starch, wherein the atleast one sweet protein comprises a variant of an MNEI protein comprising an amino acid sequence set forth in SEQ ID NO:350 and wherein the food product is a frozen food product and / or a chilled food product.

[0072] It should be noted that the recitation “the protein is a variant of a MNEI protein” should be understood to mean that the protein includes one or more modifications as described herein as compared to MNEI, which is the reference protein.

[0073] In some embodiments, the sweet protein that is a variant of a MNEI protein is characterized by a sweetness threshold of at most about 0.05 mg / ml, at times at most about 0.1 mg / ml, at times at most about 0.2 mg / ml, at times at most about 0.3 mg / ml, at times at most about 0.5 mg / ml, at times at most about 1 mg / ml, at times at most about 5 mg / ml.

[0074] In some embodiments, the sweet protein that is a variant of a MNEI protein is characterized by a sweetness threshold of about 0.01 mg / ml, at times about 0.03 mg / ml, at times about 0.05 mg / ml, at times about 0.1 mg / ml, at times about 0.2 mg / ml, at times about 0.3 mg / ml, at times about 0.5 mg / ml, at times about 1, at times about 2 mg / ml.

[0075] In some embodiments, the sweet protein that is a variant of a MNEI protein is characterized by a sweetness that is at least about 1000 times as compared to sucrose, at times at least about 2000 times as compared to sucrose, at times at least about 3000 times as compared to sucrose, at least about 4000 times as compared to sucrose, at least about 5000 times as compared to sucrose, at least about 6000 times as compared to sucrose, at least about 7000 times as compared to sucrose, at least about 8000 times as compared to sucrose, at least about 9000 times as compared to sucrose, at least about 10000 times as compared to sucrose, at least about 11000 times as compared to sucrose, at least about 12000 times as compared to sucrose, at least about 13000 times as compared to sucrose, at least about 14000 times as compared to sucrose, at least about 15000 times as compared to sucrose.

[0076] In some embodiments, the sweet protein that is a variant of a MNEI protein is characterized by a thermostability of at least about 75°C, at times at least about 80°C, at least about 85°C, at times at least about 90°C, at times at least about 94°C, at times at least about 95°C, at times at least about 97°C, at times at least about 98°C, at times at least about 99°C, at times at least about 100°C, at times at least about 101°C, at times atleast about 102°C, at times at least about 103 °C, at times at least about 104°C, at times at least about 105 °C.

[0077] In some embodiments, the sweet protein that is a variant of a MNEI protein is characterized by a thermostability of about 75°C, at times about 80°C, at times about 85°C, at times about 90°C, at times about 94°C, at times about 95°C, at times about 97°C, at times about 98°C, at times about 99°C, at times about 100°C, at times about 101°C, at times about 102°C, at times about 103°C, at times about 104°C, at times about 105°C.

[0078] Thermostability as used herein refers to a protein's ability to maintain one or more of structure and function at the recited temperature. Thermostability can be measured through various techniques known in the art. For example, thermostability can be measured by Differential Scanning Calorimetry (DSC) or Differential Scanning Fluorimetry (DSF).

[0079] In some embodiments, the protein is a variant of MNEI protein including one or more of (i) one or more amino acids replacements, (ii) one or more amino acids deletions, (iii) one or more amino acids insertions or (iv) any combination thereof.

[0080] In some embodiments, the protein is a modified MNEI protein including one or more amino acids replacements. In some embodiments, the protein is a modified MNEI protein including one or more amino acids deletions. In some embodiments, the protein is a modified MNEI protein including one or more amino acids insertions.

[0081] In some embodiments, the protein comprises one or more amino acid modifications as compared to MNEI protein having an amino acid sequence as set forth in SEQ ID NO:14.

[0082] In some embodiments, the protein comprises one or more amino acid modifications as compared to MNEI protein having an amino acid sequence as set forth in SEQ ID NO:350.

[0083] In some embodiments, the protein comprises one or more amino acid modifications in one or more of G1, E2, W3, E4, I5, I6, D7, I8, G9, P10, F11, T12, Q13, N14, L15, G16, K17, F18, A19, V20, D21, E23, N24, K25, I26, G27, Q28, R31, T33, F34, N35, K36, V37, R39, P40, C41, M42, K43, K44, E48, N49, E50, F52, R53, E54, I55, K56, G57, E59, Q61, L62, Y63, V64, Y65, A66, S67, D68, L70, R72, A73, D74, I75, S76,E77, D78, Y79, T81, R82, G83, R84, K85, L86, L87, R88, F89, N90, P92, V93, P94, P95, P96, or any combination thereof as compared to MNEI protein.

[0084] In some embodiments, the protein comprises one or more amino acid modifications in one or more of G1, E2, E4, I8, F11, T12, N14, G16, K17, F18, A19, V20, D21, E23, K25, I26, G27, Q28, R31, T33, N35, K36, C41, E50, F52, R53, E59, Q61, L62, V64, Y65, S67, D68, L70, A73, D74, I75, S76, E77, R84, F89 or any combination thereof as compared to MNEI protein.

[0085] In some embodiments, the protein comprises one or more amino acid replacement as compared to MNEI protein.

[0086] In some embodiments, the protein comprises one or more amino acid replacement as compared to MNEI protein having an amino acid sequence as set forth in SEQ ID NO: 14. In some embodiments, the protein comprises one or more amino acid replacement as compared to MNEI protein having an amino acid sequence as set forth in SEQ ID NO:350.

[0087] In some embodiments, the protein comprises one or more amino acid replacement in one or more of G1, E2, W3, E4, I5, I6, D7, I8, G9, P10, F11, T12, Q13, N14, L15, G16, K17, F18, A19, V20, D21, E23, N24, K25, I26, G27, Q28, R31, T33, F34, N35, K36, V37, R39, P40, C41, M42, K43, K44, E48, N49, E50, F52, R53, E54, I55, K56, G57, E59, Q61, L62, Y63, V64, Y65, A66, S67, D68, L70, R72, A73, D74, I75, S76, E77, D78, Y79, T81, R82, G83, R84, K85, L86, L87, R88, F89, N90, P92, P94, P96, or any combination thereof as compared to MNEI protein. In some embodiments, the protein comprises one or more amino acid replacement in one or more of Gl, E2, E4, 18, Fl 1, T12, N14, G16, K17, F18, A19, V20, D21, E23, K25, 126, G27, Q28, R31, T33, N35, K36, C41, E59, Q61, L62, V64, Y65, S67, D68, L70, A73, D74, 175, S76, E77, R84, F89 or any combination thereof as compared to MNEI protein.

[0088] In some embodiments, the protein comprises one or more amino acid deletions as compared to an MNEI protein having an amino acid sequence as set forth in SEQ ID NO: 14. In some embodiments, the protein comprises one or more amino acid deletions in one or more of amino acid positions E50, F52, R53, Gl, and / or P92-P96 as compared to MNEI protein having an amino acid sequence as set forth in SEQ ID NO: 14. In some embodiments, the protein comprises one or more amino acid deletions as compared to MNEI protein having an amino acid sequence as set forth in SEQ ID NO: 14. In someembodiments, the protein comprises one or more amino acid deletions in one or more amino acid E50, F52, R53, as compared to MNEI protein having an amino acid sequence as set forth in SEQ ID NO: 14.

[0089] In some embodiments, the sweet protein comprises one or more amino acid deletions as compared to MNEI protein having an amino acid sequence as set forth in SEQ ID NO:350. In some embodiments, the protein comprises one or more amino acid deletions in one or more amino acid E50, F52, R53, Gl, P92-P96 as compared to MNEI protein having an amino acid sequence as set forth in SEQ ID NO: 350. In some embodiments, the protein comprises one or more amino acid deletions in one or more amino acid E50, F52, R53, as compared to MNEI protein having an amino acid sequence as set forth in SEQ ID NO:350.

[0090] In some embodiments, the at least one sweet protein has an amino acid sequence as set forth in one or more of SEQ ID NO: 14 to SEQ ID NO:462 a variant thereof or any combination thereof.

[0091] In some embodiments, the at least one sweet protein comprises SEQ ID NO: 14 to SEQ ID NO:462 a variant thereof or any combination thereof.

[0092] In some embodiments, the at least one sweet protein has an amino acid sequence consisting of SEQ ID NO: 14- SEQ ID NO:462 or any combination thereof.

[0093] In some examples, the food product comprises at least one sweet protein, the at least one sweet protein comprises an amino acid selected from SEQ ID NO: 14 to SEQ ID NO:462, a variant thereof or any combination thereof.

[0094] Hence, in accordance with some aspects, the food product comprises at least one sweet protein and one or more of at least one fiber and at least one starch, wherein the at least one sweet protein comprises an amino acid selected from SEQ ID NO:14-SEQ ID NO:462, a variant thereof or any combination thereof and wherein the food product is a frozen food product and / or a chilled food product.

[0095] In some embodiments, the protein has an amino acid sequence as set forth in one or more of SEQ ID NO:15-SEQ ID NO:349, SEQ ID NO:351-SEQ ID NO:462 a variant thereof or any combination thereof.In some embodiments, the protein comprises one or more of SEQ ID NO: 15-SEQ ID NO:349, SEQ ID NO:351-SEQ ID NO:462 a variant thereof or any combination thereof.

[0096] In some examples, the food product comprises at least one sweet protein, the at least one sweet protein comprises an amino acid selected from SEQ ID NO: 15 to SEQ ID NO:349, SEQ ID NO:351 to SEQ ID NO:462, a variant thereof or any combination thereof.

[0097] Hence, in accordance with some aspects, the food product comprises at least one sweet protein and one or more of at least one fiber and at least one starch, wherein the at least one sweet protein comprises an amino acid selected from SEQ ID NO: 15 to SEQ ID NO:349, SEQ ID NO:351-SEQ ID NO:462, a variant thereof or any combination thereof and wherein the food product is a frozen food product and / or a chilled food product.

[0098] In some embodiments, the at least one protein comprises an amino acid sequence comprising one or more of SEQ ID NO: 16, SEQ ID NO: 17, SEQ ID NO:39, SEQ ID NO:53, SEQ ID NO: 102, SEQ ID NO: 186, SEQ ID NO: 192, SEQ ID NO:217, SEQ ID NO:230, SEQ ID NO:257, SEQ ID NO:263, SEQ ID NO:296, SEQ ID NO:352, SEQ ID NO: 355, SEQ ID NO: 170, SEQ ID NO:233, a variant thereof or a combination thereof.

[0099] In some examples, the food product comprises at least one sweet protein, the at least one sweet protein comprises an amino acid selected from SEQ ID NO: 16, SEQ ID NO: 17, SEQ ID NO:39, SEQ ID NO:53, SEQ ID NO: 102, SEQ ID NO: 186, SEQ ID NO: 192, SEQ ID NO:217, SEQ ID NO:230, SEQ ID NO:257, SEQ ID NO:263, SEQ ID NO:296, SEQ ID NO:352, SEQ ID NO: 355, SEQ ID NO: 170, SEQ ID NO:233, a variant thereof or a combination thereof.

[0100] Hence, in accordance with some aspects, the food product comprises at least one sweet protein and one or more of at least one fiber and at least one starch, wherein the at least one sweet protein comprises an amino acid selected from SEQ ID NO: 16, SEQ ID NO: 17, SEQ ID NO:39, SEQ ID NO:53, SEQ ID NO: 102, SEQ ID NO: 186, SEQ ID NO: 192, SEQ ID NO:217, SEQ ID NO:230, SEQ ID NO:257, SEQ ID NO:263, SEQ ID NO:296, SEQ ID NO:352, SEQ ID NO: 355, SEQ ID NO: 170, SEQ ID NO:233, a variant thereof or any combination thereof and wherein the food product is a frozen food product and / or a chilled food product.In some embodiments, the at least one protein comprises one or more of SEQ ID NO: 16, SEQ ID NO: 17, SEQ ID NO:39, SEQ ID NO:53, SEQ ID NO: 186, SEQ ID NO:217, SEQ ID NO:263, SEQ ID NO: 355, variant thereof or a combination thereof.

[0101] Hence, in accordance with some aspects, the food product comprises at least one sweet protein and one or more of at least one fiber and at least one starch, wherein the at least one sweet protein comprises an amino acid selected from SEQ ID NO: 16, SEQ ID NO: 17, SEQ ID NO:39, SEQ ID NO:53, SEQ ID NO: 186, SEQ ID NO:217, SEQ ID NO:263, SEQ ID NO: 355, a variant thereof or any combination thereof and wherein the food product is a frozen food product and / or a chilled food product.

[0102] Hence, in accordance with some aspects, the food product comprises at least one sweet protein and one or more of at least one fiber and at least one starch, wherein the at least one sweet protein comprises an amino acid as set forth in SEQ ID NO:39, or a variant thereof and wherein the food product is a frozen food product and / or a chilled food product.

[0103] In some embodiments, the protein has an amino acid sequence comprising SEQ ID NO: 16 (denoted herein as DM08). In some embodiments, the protein has an amino acid sequence consisting of SEQ ID NO: 16 (denoted herein as DM08).

[0104] In some embodiments, the protein has an amino acid sequence comprising SEQ ID NO: 17 (denoted herein as DM09). In some embodiments, the protein has an amino acid sequence consisting of SEQ ID NO: 17 (denoted herein as DM09).

[0105] In some embodiments, the protein has an amino acid sequence comprising SEQ ID NO:39 (denoted herein as DM31). In some embodiments, the protein has an amino acid sequence consisting of SEQ ID NO:39 (denoted herein as DM31).

[0106] In some embodiments, the protein has an amino acid sequence comprising SEQ ID NO:263 (denoted herein as DM528). In some embodiments, the protein has an amino acid sequence consisting of SEQ ID NO:263 (denoted herein as DM528).

[0107] In some embodiments, the protein has an amino acid sequence comprising SEQ ID NO:355 (denoted herein as DM170). In some embodiments, the protein has an amino acid sequence consisting of SEQ ID NO:355 (denoted herein as DM170).In some embodiments, the protein has an amino acid sequence comprising SEQ ID NO: 186 (denoted herein as DM165). In some embodiments, the protein has an amino acid sequence consisting of SEQ ID NO: 186 (denoted herein as DM165).

[0108] In some embodiments, the protein has an amino acid sequence comprising SEQ ID NO:53 (denoted herein as DM69). In some embodiments, the protein has an amino acid sequence consisting of SEQ ID NO:53 (denoted herein as DM69).

[0109] In some embodiments, the protein has an amino acid sequence comprising SEQ ID NO:217 (denoted herein as DM685). In some embodiments, the protein has an amino acid sequence consisting of SEQ ID NO:217 (denoted herein as DM685).

[0110] In some embodiments, the protein has an amino acid sequence comprising SEQ ID NO: 102 (denoted herein as DM89). In some embodiments, the protein has an amino acid sequence consisting of SEQ ID NO: 102 (denoted herein as DM89).

[0111] In some embodiments, the protein has an amino acid sequence comprising SEQ ID NO:352 (denoted herein as DM88). In some embodiments, the protein has an amino acid sequence consisting of SEQ ID NO:352 (denoted herein as DM88).

[0112] In some embodiments, the protein has an amino acid sequence comprising SEQ ID NO:230 (denoted herein as DM681). In some embodiments, the protein has an amino acid sequence consisting of SEQ ID NO:230 (denoted herein as DM681).

[0113] In some embodiments, the protein has an amino acid sequence comprising SEQ ID NO:296 (denoted herein as DM456). In some embodiments, the protein has an amino acid sequence consisting of SEQ ID NO:296 (denoted herein as DM456).

[0114] In some embodiments, the protein has an amino acid sequence comprising SEQ ID NO: 192 (denoted herein as DM517). In some embodiments, the protein has an amino acid sequence consisting of SEQ ID NO: 192 (denoted herein as DM517).

[0115] In some embodiments, the protein has an amino acid sequence comprising SEQ ID NO:257 (denoted herein as DM532). In some embodiments, the protein has an amino acid sequence consisting of SEQ ID NO:257 (denoted herein as DM532).

[0116] In some embodiments, the protein has an amino acid sequence comprising SEQ ID NO:233 (denoted herein as DM684). In some embodiments, the protein has an amino acid sequence consisting of SEQ ID NO:233 (denoted herein as DM684).In some embodiments, the protein has an amino acid sequence comprising SEQ ID NO:170 (denoted herein as DM1863). In some embodiments, the protein has an amino acid sequence consisting of SEQ ID NO: 170 (denoted herein as DM1863).

[0117] In some embodiments, the protein is at least one protein defined in Table 40 shown below. It should be noted that at times, each row in Table 40 represents a different embodiment of the present application with the corresponding amino acid sequence.

[0118] In some examples, the food product comprises at least one sweet protein, the at least one sweet protein comprises an amino acid sequence as defined in Table 40. In some examples, the food product comprises at least one sweet protein, the at least one sweet protein consists of an amino acid sequence as defined in Table 40.

[0119] The following publications are hereby incorporated by reference in their entirety for their teachings and content of the protein: W024003917, WO23181043, WO22137121, WO19215730.

[0120] In some embodiments, the protein is a variant of a protein comprising an amino acid as defined in one or more of SEQ ID NO:15-SEQ ID NO:349, SEQ ID NO:351-SEQ ID NO:462.

[0121] In some embodiments, the protein is a variant of a protein as set forth in one or more of SEQ ID NO: 15-SEQ ID NO:349, SEQ ID NO:351-SEQ ID NO:462, a variant thereof or any combination thereof.

[0122] In some embodiments, the protein is a variant of a protein as set forth in SEQ ID NO:39. In some embodiments, the protein is a variant of a protein as set forth in SEQ ID NO: 17. In some embodiments, the protein is a variant of a protein as set forth in SEQ ID NO:263. In some embodiments, the protein is a variant of a protein as set forth in SEQ ID NO:355. In some embodiments, the protein is a variant of a protein as set forth in SEQ ID NO: 186. In some embodiments, the protein is a variant of a protein as set forth in SEQ ID NO:53. In some embodiments, the protein is a variant of a protein as set forth in SEQ ID NO:217. In some embodiments, the protein is a variant of a protein as set forth in SEQ ID NO: 16. In some embodiments, the protein is a variant of a protein as set forth in SEQ ID NO: 102. In some embodiments, the protein is a variant of a protein as set forth in SEQ ID NO: 192. In some embodiments, the protein is a variant of a protein as set forth in SEQ ID NO:230. In some embodiments, the protein is a variant of a protein as set forth in SEQ ID NO:257. In some embodiments, the protein is a variant of a protein as set forth in SEQID NO:296. In some embodiments, the protein is a variant of a protein as set forth in SEQ ID NO:352. In some embodiments, the protein is a variant of a protein as set forth in SEQ ID NO: 170. In some embodiments, the protein is a variant of a protein as set forth in SEQ ID NO:233.

[0123] The food product may comprise a combination / mixture of two or more sweet proteins as defined herein.

[0124] In some embodiments, the food product comprises two or more sweet proteins comprising an amino acid sequence as set forth in SEQ ID NO: 1 -SEQ ID NO:464 a variant thereof or any combination thereof.

[0125] Hence, in accordance with some aspects, the food product comprises two or more sweet proteins and one or more of at least one fiber and at least one starch, wherein the at least two sweet proteins an amino acid sequence as set forth in SEQ ID NO: 1 -SEQ ID NO:464, or a variant thereof and wherein the food product is a frozen food product and / or a chilled food product.

[0126] In some embodiments, the food product comprises two or more sweet proteins comprising an amino acid as described in Table 40, a variant thereof or any combination thereof.

[0127] In some embodiments, the food product comprises two or more sweet proteins selected from the group consisting of SEQ ID NO:1, SEQ ID NO:2, SEQ ID NO:3, SEQ ID NO:4, SEQ ID NO:5, SEQ ID NO:6, SEQ ID NO:7, SEQ ID NO:8, SEQ ID NO:9, SEQ ID NO:10, SEQ ID NO: 11, SEQ ID NO: 12, SEQ ID NO: 13, SEQ ID NO:463, SEQ ID NO:464 a variant thereof or any combination thereof.

[0128] In some embodiments, the food product comprises two or more proteins selected from the group consisting of SEQ ID NO: 14-SEQ ID NO:462 or any combination thereof.

[0129] In some embodiments, the food product comprises a combination of at least two sweet proteins, the at least two sweet proteins comprise an amino acid sequence provided by SEQ ID NO:39 and SEQ ID NO:217. In some embodiments, the food product comprises a combination of at least two sweet proteins, the at least two sweet proteins comprise an amino acid sequence provided by SEQ ID NO:39 and SEQ ID NO:263. In some embodiments, the food product comprises a combination of at least two sweet proteins, the at least two sweet proteins comprises an amino acid sequence provided bySEQ ID NO:39 and SEQ ID NO: 17. In some embodiments, the food product comprises a combination of at least two sweet proteins, the at least two sweet proteins comprises an amino acid sequence provided by SEQ ID NO:39 and SEQ ID NO:355. In some embodiments, the food product comprises a combination of at least two sweet proteins, the at least two sweet proteins comprise an amino acid sequence provided by SEQ ID NO:39 and SEQ ID NO:53. In some embodiments, the food product comprises a combination of at least two sweet proteins, the at least two sweet proteins comprise an amino acid sequence provided by SEQ ID NO:39 and SEQ ID NO: 186. In some embodiments, the food product comprises a combination of at least two sweet proteins, the at least two sweet proteins comprise an amino acid sequence provided by SEQ ID NO:39, SEQ ID NO:217and SEQ ID NO:263.

[0130] In some embodiments, the food product comprises a combination of at least two sweet proteins, the at least two sweet proteins comprise an amino acid sequence provided by SEQ ID NO: 14 or SEQ ID NO:350 and by SEQ ID NO:8 or SEQ ID NO:464 or any variant thereof. In some embodiments, the food product comprises a combination of at least two sweet proteins, the at least two sweet proteins comprise an amino acid sequence provided by SEQ ID NO:39 and SEQ ID NO:8 or SEQ ID NO:464 or any variant thereof.

[0131] In some embodiments, the food product comprises a combination of at least two sweet proteins, the at least two sweet proteins comprise an amino acid sequence provided by SEQ ID NO:14 or SEQ ID NO:350 and by SEQ ID NO:3 or SEQ ID NO:4 or any variant thereof. In some embodiments, the food product comprises a combination of at least two sweet proteins, the at least two sweet proteins comprise an amino acid sequence provided by SEQ ID NO:39 and SEQ ID NO:3 or SEQ ID NO:4 or any variant thereof.

[0132] In some examples, the sweet protein may be in combination with at least one saccharide.

[0133] In some other embodiments which may be considered aspects of the invention, the food product comprises at least one sweet protein and at least one saccharide, and one or more of (i) at least one fiber, (ii) at least one starch or (iii) any combination thereof.

[0134] In some embodiments, the sweet protein comprises an amino acid as set forth in SEQ ID NO:14-SEQ ID NO:462 or a variant thereof is combined with at least one saccharide.In some embodiments, the food product comprises at least one sweet protein comprising an amino acid as set forth in SEQ ID NO:14-SEQ ID NO:462, or a variant thereof is combined with at least one saccharide.

[0135] In some embodiments, the at least one saccharide is at least one of a monosaccharide, a disaccharide, an oligosaccharide, or a polysaccharide. In some embodiments, the at least one saccharide is one or more of mannan disaccharide, mannan polysaccharide, mannan oligosaccharide (MOS), beta-glucan disaccharide, beta-glucan polysaccharide, beta-glucan-oligosaccharide, alpha-glucan disaccharide, alpha-glucan polysaccharide, alpha-glucan-oligosaccharide, chitin disaccharides, chitin polysaccharide, chito-oligosaccharide, galactomannan polysaccharide, galactomannooligosaccharide, xyloglucan polysaccharide, xyloglucan-oligosaccharide, rhamnomannan polysaccharide, rhamnomannan disaccharide, rhamnomannooligosaccharide, phosphomannan disaccharide, phosphomannan polysaccharide, phosphomanno-oligosaccharide, galactoglucomannan disaccharide, galactoglucomannan polysaccharide, galactoglucomanno-oligosaccharide, pullulan disaccharide, pullulan polysaccharide, pullulan-oligosaccharide, xylan disaccharide, xylan polysaccharide, xylo-oligosaccharide (XOS), fructan disaccharide, fructan polysaccharide, fructooligosaccharide (FOS), laminarin disaccharide, laminarin polysaccharide, laminarin-oligosaccharide, levan polysaccharide, levan disaccharide, levan-oligosaccharide, arabinoxylan disaccharide, arabinoxylan polysaccharide, arabinoxylo-oligosaccharide, glucuronomannan disaccharide, glucuronomannan polysaccharide, glucuronomanno -oligosaccharide, glycosaminoglycan disaccharide, glycosaminoglycan polysaccharide, glycosaminoglycan-oligosaccharide, trehalose (disaccharide), trehalose-oligosaccharide, peptidoglycan disaccharide, peptidoglycan polysaccharide, peptido-oligosaccharide, and any combination thereof.

[0136] In some embodiments, the at least one saccharide is at least one of mannan disaccharide, mannan polysaccharide, mannan oligosaccharide (MOS), beta-glucan disaccharide, beta-glucan polysaccharide, beta-glucan oligosaccharides, alpha-glucan disaccharide, alpha-glucan polysaccharide, alpha-glucan-oligosaccharide, chitin disaccharide, chitin polysaccharide, chito oligosaccharide, and any combination thereof. Each possibility is a separate embodiment. According to some embodiments, the polysaccharide is or comprises mannan polysaccharide and / or mannan oligosaccharide (MOS).In some embodiments, the at least one saccharide is at least one of mannose, glucose, galactose, rhamnose, N-acetylglucosamine, N-acetylgalactosamine, N-acetylmuramic acid, xylose, fucose, arabinose, trehalose, fructose, maltotriose, glucuronic acid, iduronic acid, hyaluronic acid, N-acetylmuramic acid, 3-deoxy-D-manno-oct-2-ulosonic acid, chondroitin sulfate, dermatan sulfate, heparan sulfate, keratan sulfate, glycerol, glycerol phosphate, ribitol, ribitol phosphate, L-glycero-D-manno-heptose, mannuronic acid, or any combination thereof. According to some embodiments, the at least one saccharide may be further modified. In some embodiments, the modification of the at least one saccharide may include phosphorylation, methylation, acylation, acetylation, N-acetylation, sulfation, amination, peptide-conjugation, lipid-conjugation, carboxylation, or any combination thereof.

[0137] It should be noted that the at least one saccharide may be bound or unbound with the at least one sweet protein.

[0138] In some examples, the at least one sweet protein is associated with at least one saccharide. Without being bound by theory, it was suggested that the association between the at least one protein and the at least one saccharide is via non-covalent binding.

[0139] In some examples, the at least one polysaccharide being mannan polysaccharide and / or MOS is associated with the at least one protein.

[0140] In some embodiments, the sweet protein comprises one or more amino acid sequences as defined in Table 40 is combined with at least one saccharide. In some examples, the sweet protein comprises one or more amino acid sequences as defined in Table 40 is associated with at least one saccharide.

[0141] In some examples, the at least one sweet protein comprises one or more amino acid sequences as described in Table 40 is associated with the at least one polysaccharide being mannan polysaccharide and / or MOS.

[0142] In some embodiments, the at least one sweet protein may be in combination with stevia. In some examples, the stevia is or comprises one or more of steviol glycoside, Rebaudioside A (Reb A), Rebaudioside M (Reb M), Rebaudioside D (Reb D), Stevioside, Rebaudioside or a combination thereof.

[0143] In some examples, the sweet protein comprising an amino acid sequence as set forth in SEQ ID NO:39 is combined with stevia. In some embodiments, the sweet proteincomprising an amino acid sequence as set forth in SEQ ID NO:39 is combined with Reb M.

[0144] It should be noted that in accordance with the present disclosure, the term sweet protein may encompass sweet protein concentrate and / or sweet protein isolate.

[0145] The term sweet protein concentrate as used herein refers to a product containing a relatively high concentration of a sweet protein, but not entirely purified. It may include other plant-derived components such as saccharides, fibers, or non-sweet proteins. In some examples, the sweet protein concentrate comprises at least about 50% sweet protein, at times at least about 60% sweet protein, at times at least about 70% sweet protein, at times at least about 80% sweet protein. In some examples, the sweet protein concentrate comprises about 50% sweet protein, at times about 60% sweet protein, at times about 70% sweet protein, at times about 80% sweet protein, at times about 85% sweet protein, at times about 88% sweet protein. In some examples, the sweet protein concentrate comprises between about 50% and about 90% sweet protein.

[0146] It should be noted that the sweet protein concentrate may comprise one or more saccharides as described herein.

[0147] The term sweet protein isolate as used herein refers to a highly purified form of a sweet protein, with minimal to no other components from the original plant matrix. In some examples, the protein isolate comprises at least about 90% sweet protein. In some examples, the protein isolate comprises about 90% sweet protein, at times about 95% sweet protein, at times about 98% sweet protein.

[0148] The amount of the at least one protein may vary based on the specific type of food product being prepared.

[0149] In some examples, the food product comprises at least one sweet protein in an amount of between about 0.0005% (w / w) and about 20% (w / w), at times between 0.001% (w / w) and about 20% (w / w), at times between 0.002% (w / w) and about 20% (w / w), at times between 0.004% (w / w) and about 20% (w / w), at times between 0.006% (w / w) and about 20% (w / w), at times between 0.008% (w / w) and about 20% (w / w), at times between 0.01% (w / w) and about 20% (w / w), at times between about 0.03% (w / w) and about 20% (w / w), at times between about 0.05% (w / w) and about 20% (w / w), at times between about 0.07% (w / w) and about 20% (w / w), at times between about 0.1% (w / w) and about 20% (w / w), at times between about 0.3% (w / w) and about 20% (w / w), at timesbetween about 0.5% (w / w) and about 20%, at times between about 1% (w / w) and about 20%, at times between about 3% (w / w) and about 20%, at times between about 5% (w / w) and about 20%, at times between about 8% (w / w) and about 20%, at times between about 10% (w / w) and about 20%(w / w).

[0150] In some examples, the food product comprises at least one sweet protein in an amount of between about 0.0005% (w / w) and about 5% (w / w), at times between about 0.0005% (w / w) and about 3% (w / w), at times between about 0.0005% (w / w) and about 2% (w / w), at times between about 0.0005% (w / w) and about 1.5% (w / w), at times between about 0.0005% (w / w) and about 1% (w / w).

[0151] In some examples, the food product comprises at least one sweet protein in an amount of between about 0.01% (w / w) and about 5% (w / w), at times between about 0.01% (w / w) and about 3% (w / w), at times between about 0.01% (w / w) and about 2% (w / w), at times between about 0.01% (w / w) and about 1.5% (w / w), at times between about 0.01% (w / w) and about 1% (w / w).

[0152] In some examples, the food product comprises at least one sweet protein in an amount of between about 0.005% (w / w) and about 0.02% (w / w).

[0153] In some examples, the food product comprises at least one sweet protein in an amount of between about 0.01% (w / w) and about 0.07% (w / w).

[0154] In some examples, the food product comprises at least one sweet protein in an amount of between about 0.01% (w / w) and about 0.03% (w / w).

[0155] In some examples, the food product comprises at least one sweet protein in an amount of about 0.68% (w / w). In some examples, the food product comprises at least one sweet protein in an amount of about 0.65% (w / w). In some examples, the food product comprises at least one sweet protein in an amount of about 0.51% (w / w). In some examples, the food product comprises at least one sweet protein in an amount of about 0.36% (w / w). In some examples, the food product comprises at least one sweet protein in an amount of about 0.34% (w / w). In some examples, the food product comprises at least one sweet protein in an amount of about 0.255% (w / w). In some examples, the food product comprises at least one sweet protein in an amount of about 0.02% (w / w).

[0156] As described herein, the food product may comprise at least one fiber. In some examples, the food product comprises at least one sweet protein and at least one fiber.The term "fiber" as used herein refers to dietary fiber, primarily plant-based dietary fiber. The dietary fiber as used herein may be considered as such that resist digestion by human gastrointestinal enzymes.

[0157] In some embodiments, the at least one fiber is at least one dietary fiber. The term dietary fibers as used herein encompasses soluble fibers and insoluble fibers.

[0158] In some embodiments, the at least one dietary fiber is a water-soluble fiber. The term water-soluble fiber refers to fibers that are capable of dissolving in water and forming a gel-like substance.

[0159] The dietary fiber may be categorized based on the number of the monomeric unit composing the fiber.

[0160] In some embodiments, the dietary fiber comprises at most three monomeric units, at times at most five, at times at most ten monomeric units.

[0161] In some embodiments, the dietary fiber comprises at least ten monomeric units. In some embodiments, the dietary fiber comprises one or more non-starch polysaccharides, resistant starch (RS) and resistant oligosaccharides.

[0162] In some embodiments, the dietary fiber comprises one or more non-starch polysaccharides.

[0163] In some embodiments, the non-starch polysaccharide is or comprises one or more of cellulose, hemicellulose, gum, pectin, mucilage, inulin, psyllium, β-glucan or any combination thereof.

[0164] In some examples, the at least one dietary fiber is pectin.

[0165] In some embodiments, the dietary fiber comprises one or more RS.

[0166] In some embodiments, the dietary fiber comprises one or resistant oligosaccharides. In some embodiments, the resistant oligosaccharide is or comprises one or more of galacto-oligosaccharide (GOS), fructo-oligosaccharide (FOS), inulin or any combination thereof.

[0167] In some examples, the at least one dietary fiber is inulin.

[0168] Inulin as used herein refers to a fiber typically derived from chicory root.The amount of the at least one fiber may vary based on the specific type of food product being prepared.

[0169] In some examples, the food product comprises at least one fiber in an amount of between about 0.005% (w / w) and about 60% (w / w), at times between about 0.01% (w / w) and about 60% (w / w), at times between about 0.05% (w / w) and about 60%, at times between about 0.1% (w / w) and about 60%, at times between about 0.5% (w / w) and about 60%, at times between about 1% (w / w) and about 6%, at times between about 2% (w / w) and about 60%, at times between about 3% (w / w) and about 60%, at times between about 4% (w / w) and about 60%, at times between about 5% (w / w) and about 60%, at times between about 6% (w / w) and about 60%, at times between about 7% (w / w) and about 60%, at times between about 8% (w / w) and about 60%, at times between about 9% (w / w) and about 60%, at times between about 10% (w / w) and about 60%, at times between about 15% (w / w) and about 60%, at times between about 20% (w / w) and about 60% (w / w).

[0170] In some examples, the food product comprises at least one fiber in an amount of between about 0.01% (w / w) and about 30% (w / w), at times between about 0.05% (w / w) and about 30%, at times between about 0.1% (w / w) and about 30%, at times between about 0.5% (w / w) and about 30%, at times between about 1% (w / w) and about 30%, at times between about 2% (w / w) and about 30%, at times between about 3% (w / w) and about 30%, at times between about 4% (w / w) and about 30%, at times between about 5% (w / w) and about 30%, at times between about 6% (w / w) and about 30%, at times between about 7% (w / w) and about 30%, at times between about 8% (w / w) and about 30%, at times between about 9% (w / w) and about 30%, at times between about 10% (w / w) and about 30%, at times between about 15% (w / w) and about 30%, at times between about 20% (w / w) and about 30% (w / w).

[0171] In some examples, the food product comprises at least one fiber in an amount of between about 0.005% (w / w) and about 55% (w / w), at times between about 0.005% (w / w) and about 45%, at times between about 0.005% (w / w) and about 35%.

[0172] In some examples, the food product comprises at least one fiber in an amount of between about 0.005% (w / w) and about 30% (w / w), at times between about 0.005% (w / w) and about 20% (w / w), at times between about 0.005% (w / w) and about 15% (w / w).In some examples, the food product comprises at least one fiber in an amount of at most about 20%, at times at most about 12% (w / w), at times at most about 11% (w / w), at times at most about 10% (w / w), at times at most about 3% (w / w).

[0173] In some examples, the food product comprises at least one fiber in an amount of about 3% (w / w) and about 7%. In some examples, the food product comprises at least one fiber in an amount of about 3% (w / w) and about 6%. In some examples, the food product comprises at least one fiber in an amount of about 2.5% (w / w) and about 12%. In some examples, the food product comprises at least one fiber in an amount of about 2.5% (w / w) and about 6%. In some examples, the food product comprises at least one fiber in an amount of about 1.5% (w / w) and about 5.5%. In some examples, the food product comprises at least one fiber in an amount of about 1% (w / w) and about 11%. In some examples, the food product comprises at least one fiber in an amount of about 1% (w / w) and about 5%. In some examples, the food product comprises at least one fiber in an amount of about 1% (w / w) and about 4.5%. In some examples, the food product comprises at least one fiber in an amount of about 0.5% (w / w) and about 4%. In some examples, the food product comprises at least one fiber in an amount of about 0.5% (w / w) and about 2.2%. In some examples, the food product comprises at least one fiber in an amount of about 0.5% (w / w) and about 1.5%. In some examples, the food product comprises at least one fiber in an amount of about 0.1% (w / w) and about 6%.

[0174] In some examples, the food product comprises at least one fiber in an amount of about 3.79%. In some examples, the food product comprises at least one fiber in an amount of up to about 10%. In some examples, the food product comprises at least one fiber in an amount of up to about 6%. In some examples, the food product comprises at least one fiber in an amount of up to about 3.5%.

[0175] As described herein, the food product comprises at least one starch.

[0176] In some examples, the food product comprises at least one sweet protein and at least one starch.

[0177] In some examples, the food product comprises at least one sweet protein, at least one fiber and at least one starch.

[0178] The term “starch" as used herein refers to a polysaccharide consisting of a large number of glucose units joined by glycosidic bonds.In some embodiments, the at least one starch is a modified starch. In some embodiments, the at least one starch is a native starch. In some embodiments, the at least one starch may be obtained from com, potato, tapioca, arrowroot, cereal (e.g. wheat), and cassava.

[0179] In some embodiments, the at least one starch is at least one dextrin, an alkaline-modified starch, an enzyme-treated starch, a monostarch phosphate, a distarch phosphate, a starch sodium octenyl succinate (OSA), or a combination thereof.

[0180] In some embodiments, the at least one dextrin is maltodextrin, cyclodextrin or a combination thereof. In some embodiments, the at least one dextrin is maltodextrin.

[0181] Maltodextrin as used herein refers to a derivative of starch hydrolysis and is produced from vegetable starch by a partial hydrolysis process. Maltodextrin can vary in DE (Dextrose Equivalent), which affects its sweetness and digestibility.

[0182] In some embodiments, the maltodextrin is a high DE maltodextrin, medium DE maltodextrin, low DE maltodextrin or any combination thereof.

[0183] The amount of the at least one starch may vary based on the specific type of food product being prepared.

[0184] In some examples, the food product comprises at least one starch in an amount of between about 0.1% (w / w) and about 65% (w / w), at times between about 0.1% (w / w) and about 55% (w / w), at times between about 0.1% (w / w) and about 50% (w / w), between about 0.1% (w / w) and about 45% (w / w).

[0185] In some examples, the food product comprises at least one starch in an amount of between about 0.1% (w / w) and about 3% (w / w), between about 0.1% (w / w) and about 1% (w / w).

[0186] In some examples, the food product comprises at least one starch in an amount of between about 0.3% (w / w) and about 65% (w / w), between about 0.5% (w / w) and about 65% (w / w), at times between about 1% (w / w) and about 65% (w / w), between about 5% (w / w) and about 65% (w / w).

[0187] In some examples, the food product comprises at least one starch in an amount of between about 0.5% (w / w) and about 10% (w / w), between about 0.5% (w / w) and about 7% (w / w).In some examples, the food product comprises at least one starch in an amount of between about 1% (w / w) and about 55% (w / w), at times between about 1% (w / w) and about 50% (w / w), at times between about 1% (w / w) and about 30% (w / w), at times between about 1% (w / w) and about 20% (w / w), at times between about 1% (w / w) and about 15% (w / w) at times between about 1% (w / w) and about 10% (w / w).

[0188] In some examples, the food product comprises at least one starch in an amount of between about 3% (w / w) and about 30% (w / w), between about 3% (w / w) and about 20% (w / w).

[0189] In some examples, the food product comprises at least one starch in an amount of between about 15% (w / w) and about 50% (w / w), between about 20% (w / w) and about 50% (w / w).

[0190] In some examples, the food product comprises at least one starch in an amount of between about 1% (w / w) and about 40% (w / w). In some examples, the food product comprises at least one starch in an amount of between about 1% (w / w) and about 20% (w / w). In some examples, the food product comprises at least one starch in an amount of between about 1.3% (w / w) and about 11.3% (w / w). In some examples, the food product comprises at least one starch in an amount of between about 5% (w / w) and about 15% (w / w). In some examples, the food product comprises at least one starch in an amount of between about 3% (w / w) and about 13% (w / w). In some examples, the food product comprises at least one starch in an amount of between about 1% (w / w) and about 10% (w / w). In some examples, the food product comprises at least one starch in an amount of between about 1% (w / w) and about 7% (w / w). In some examples, the food product comprises at least one starch in an amount of between about 1% (w / w) and about 4% (w / w). In some examples, the food product comprises at least one starch in an amount of between about 2% (w / w) and about 7.5% (w / w). In some examples, the food product comprises at least one starch in an amount of between about 0.5% (w / w) and about 3.5% (w / w). In some examples, the food product comprises at least one starch in an amount of between about 0.3% (w / w) and about 0.9% (w / w).

[0191] In some examples, the food product comprises at least one starch in an amount of about 7% (w / w). In some examples, the food product comprises at least one starch in an amount of about 5% (w / w). In some examples, the food product comprises at least one starch in an amount of about 0.1% (w / w).In some embodiments, the sweet protein may be combined with at least one salt. In some examples, the food product comprises at least one salt.

[0192] The term salt in the context of the present disclosure refers to an ionic compound composed of cations (positively charged ions) and anions (negatively charged ions) that are typically formed by the neutralization reaction of an acid and a base.

[0193] In some examples, the at least one salt is mineral salt. In some examples, the at least one salt is organic salt.

[0194] According to some embodiments, the salt may include salt having a cation selected from Na+, K+, Ca2+ and Mg2+ and an anion.

[0195] In some examples, the salt is one or more of a sodium salt, a potassium salt, a calcium salt, a magnesium salt, a phosphorous salt or any combination thereof.

[0196] In some examples, the salt is a sodium salt. In some examples, the salt is a potassium salt. In some examples, the salt is a calcium salt. In some examples, the salt is a magnesium salt. In some examples, the salt is a phosphorus salt. The anion, in some embodiments, may be selected from lactate, chloride, citrate, gluconate, benzoate, lactate gluconate, anhydrous and / or hydrate forms thereof, derivatives thereof, and any combinations thereof. In some embodiments, the anion can be selected from gluconate, citrate, hydrogen citrate, dihydrogen citrate, malate, hydrogen malate, maleate, hydrogen maleate, fumarate, hydrogen fumarate, succinate, hydrogen succinate, glutarate, hydrogen glutarate, adipate, hydrogen adipate, lactate, tartrate, bitartrate, phosphate, monohydrogen phosphate, dihydrogen phosphate, fluoride, sulfate, bisulfate, nitrate, carbonate, bicarbonate, glycerate, glycolate, derivatives thereof, or a combination thereof. In some embodiments, the salt is selected from magnesium lactate, magnesium citrate, calcium citrate, calcium lactate, calcium gluconate, calcium lactate gluconate, an anhydrous and / or hydrate form thereof, and a combination thereof. Each possibility is a separate embodiment.

[0197] According to some other embodiments, the salt may be selected from sodium chloride, potassium chloride, magnesium sulfate, calcium chloride, sodium bicarbonate, sodium citrate, calcium lactate, sodium acetate, potassium citrate, sodium phosphate, calcium carbonate, magnesium chloride, potassium bicarbonate, zinc sulfate, calciumphosphate, ammonium chloride, sodium lactate, potassium carbonate, sodium ascorbate, calcium ascorbate, derivative thereof, and any combination thereof.

[0198] In some examples, the at least one salt is one or more of sodium chloride, sodium bicarbonate, sodium citrate or any combination thereof.

[0199] In some examples, the at least one salt is one or more of potassium chloride, potassium sorbate, potassium citrate or any combination thereof.

[0200] In some examples, the at least one salt is one or more of calcium carbonate, calcium chloride, calcium propionate or any combination thereof.

[0201] In some examples, the at least one salt is magnesium sulfate and / or magnesium carbonate.

[0202] In some examples, the at least one salt is one or more of monosodium phosphate, disodium phosphate, sodium tripolyphosphate or any combination thereof.

[0203] In some examples, the at least one salt is one or more of sodium lactate, calcium lactate, potassium acetate or any combination thereof.

[0204] In some embodiments, the food product comprises a GRAS compound selected from, but not limited to, GRAS compound 4701, GRAS compound 4965, GRAS compound 4669, or a combination thereof.

[0205] In some embodiments, the food product comprises at least one sweet protein, at least one saccharide, at least one fiber and at least one salt. In some embodiments, the food product comprises at least one sweet protein, at least one fiber and at least one salt. In some embodiments, the food product comprises at least one sweet protein, at least one fiber and at least one saccharide.

[0206] In some embodiments, the food product comprises at least one sweet protein, at least one saccharide, at least one salt and at least one starch. In some embodiments, the food product comprises at least one sweet protein, at least one salt and at least one starch. In some embodiments, the food product comprises at least one sweet protein, at least one starch and at least one saccharide.

[0207] In some embodiments, the food product comprises at least one sweet protein, at least one saccharide, salt, at least one fiber and at least one starch. In some embodiments, the food product comprises at least one sweet protein, salt, at least one fiber and at leastone starch. In some embodiments, the food product comprises at least one sweet protein, at least one fiber, at least one starch and at least one saccharide.

[0208] In some examples, the food product comprises at least one sweet protein, at least one saccharide, at least salt, at least fiber and maltodextrin. In some examples, the food product comprises at least one sweet protein, at least salt, at least fiber and maltodextrin. In some examples, the food product comprises at least one sweet protein, at least one saccharide, at least fiber and maltodextrin.

[0209] In some examples, the food product comprises at least one sweet protein, at least one saccharide, at least salt, inulin and at least starch. In some examples, the food product comprises at least one sweet protein, salt, inulin and at least starch. In some examples, the food product comprises at least one sweet protein, at least one saccharide, inulin and at least starch.

[0210] In some examples, the food product comprises at least one sweet protein, at least one saccharide, at least salt, pectin and at least starch. In some examples, the food product comprises at least one sweet protein, at least salt, pectin and at least starch. In some examples, the food product comprises at least one sweet protein, at least one saccharide, pectin and at least starch.

[0211] In some examples, the food product comprises at least one sweet protein, at least one saccharide, at least salt, inulin and maltodextrin. In some examples, the food product comprises at least one sweet protein, at least salt, inulin and maltodextrin. In some examples, the food product comprises at least one sweet protein, at least one saccharide, inulin and maltodextrin.

[0212] In some examples, the food product comprises at least one sweet protein, at least one saccharide, at least salt, pectin and maltodextrin. In some examples, the food product comprises at least one sweet protein, at least salt, pectin and maltodextrin. In some examples, the food product comprises at least one sweet protein, at least one saccharide, pectin and maltodextrin.

[0213] In some embodiments, the food product is characterized by being a low sugar food product.

[0214] For the purposes of this application, low sugar is defined herein relative to the typical sugar content found in a food product of a similar type. It should be noted that theterm low sugar does not necessarily correspond to a specific percentage reduction and may encompass a reduction of at least 5% in the sugar amount as compared to average sucrose levels traditionally found in similar products where sucrose is typically a primary sweetening agent.

[0215] In some embodiments, the food product is characterized by at least about 5% reduction in sugar amount, at times at least about 10%, at times at least about 15%, at times at least about 20%, at times at least about 25%, at times at least about 30%, at times at least about 35%, at times at least about 40%, at times at least about 45%, at times at least about 50%, at times at least about 55%, at times at least about 60%, at times at least about 65%, at times at least about 70%, at times at least about 75%, at times at least about 80%, at times at least about 85%, at times at least about 90%, at times at least about 95% as compared to a full sugar food product.

[0216] In some further embodiments, the food product may be a low-calorie food product. In some further embodiments, the food product may be a mid-calorie food product. In some embodiments, the food product is essentially free of sugar. In some embodiments, the food product is sugar free.

[0217] In some other embodiments, the food product comprises between about 1% and about 99%, at times between about 15% and about 40% sugar. In some other embodiments, the food product comprises between about 10% and about 50%, at times between about 10% and about 40%. In some other embodiments, the food product comprises between about 4% and about 50%, at times between about 4% and about 40%. In some other embodiments, the food product comprises between about 1% and about 50%, at times between about 1% and about 20%. In some other embodiments, the food product comprises between about 0.5% and about 15%, at times between about 0.5% and about 10%. In some other embodiments, the food product comprises between about 0.1% and about 10%, at times between about 0.5% and about 5% sugar.

[0218] In some other embodiments, the food product comprises about 11.5% (w / w) sugar. In some other embodiments, the food product comprises about 7.6% (w / w) sugar. In some other embodiments, the food product comprises about 4.8% (w / w) sugar.

[0219] In some examples, the food product comprises at least one sugar in an amount of between about 1% (w / w) and about 10% (w / w). In some examples, the food product comprises at least one sugar in an amount of between about 1% (w / w) and about 7%(w / w). In some examples, the food product comprises at least one sugar in an amount of between about 1% (w / w) and about 6% (w / w). In some examples, the food product comprises at least one sugar in an amount of between about 1% (w / w) and about 5% (w / w). In some examples, the food product comprises at least one sugar in an amount of between about 1.25% (w / w) and about 5% (w / w). In some examples, the food product comprises at least one sugar in an amount of between about 1.5% (w / w) and about 5.5% (w / w). In some examples, the food product comprises at least one sugar in an amount of between about 2% (w / w) and about 12% (w / w). In some examples, the food product comprises at least one sugar in an amount of between about 2.5% (w / w) and about 10% (w / w). In some examples, the food product comprises at least one sugar in an amount of between about 3% (w / w) and about 13% (w / w). In some examples, the food product comprises at least one sugar in an amount of between about 3% (w / w) and about 12% (w / w). In some examples, the food product comprises at least one sugar in an amount of between about 3% (w / w) and about 7% (w / w). In some examples, the food product comprises at least one sugar in an amount of between about 4% (w / w) and about 14% (w / w). In some examples, the food product comprises at least one sugar in an amount of between about 4.8% (w / w) and about 14.8% (w / w). In some examples, the food product comprises at least one sugar in an amount of between about 5% (w / w) and about 15% (w / w). In some examples, the food product comprises at least one sugar in an amount of between about 12.6% (w / w) and about 22.6% (w / w). In some examples, the food product comprises at least one sugar in an amount of between about 18% (w / w) and about 28% (w / w). In some examples, the food product comprises at least one sugar in an amount of between about 23% (w / w) and about 35% (w / w).

[0220] In some examples, the food product may comprise at least one non-nutritional sweetener.

[0221] The term non-nutritional sweetener also known as a non-caloric or non-nutritive sweetener, refers to a type of sweetener that provides little to no calories.

[0222] In some examples, the at least one non-nutritional sweetener is one or more of aspartame, saccharin, sucralose, neotame, steviol glycosides, advantame, stevia, acesulfame potassium, allulose, monk fruit extract, erythritol, xylitol, mannitol, sorbitol, cyclamate.In some examples, the food product may comprise at least one non-nutritional sweetener in an amount of between about 0.01% and about 10%. In some examples, the food product may comprise at least one non-nutritional sweetener in an amount of between 0.01% and about 4%.

[0223] The food product described herein may comprise additional sweetener.

[0224] In some examples, the at least one sweetener is at least one of at least one natural sweetener, at least one sugar alcohol, at least one rare sugar, at least one sugar or a combination thereof.

[0225] In some examples, the at least one natural sweetener is at least one of stevia, monk fruit, agava syrup, palatinose, glycyrrhizin, fructose, glucose, honey or any combination thereof.

[0226] In some examples, the food product may comprise stevia. In some examples, the stevia is or comprises one or more of steviol glycoside, Rebaudioside A (Reb A), Rebaudioside M (Reb M), Rebaudioside D (Reb D), Stevioside, Rebaudioside or a combination thereof.

[0227] In some examples, the at least one sugar alcohol is at least one of sorbitol, erythritol, isomalt, maltitol, xylitol, tagatose or any combination thereof.

[0228] In some examples, the at least one rare sugar is allulose.

[0229] As described herein, the food product may be a frozen food product.

[0230] In accordance with aspects, the present disclosure provides a frozen food product comprising at least one sweet protein and one or more of at least one fiber, at least one starch, or a combination thereof.

[0231] The term frozen food product refers to a food item that has been subjected to a freezing process and is maintained in a frozen state until it is ready to be thawed and consumed.

[0232] In some examples, the frozen food product comprises at least one sweet protein and at least one salt.

[0233] In accordance with aspects, the present disclosure provides a frozen food product comprising at least one sweet protein and at least one fiber.In some embodiments, the frozen food product comprises at least one sweet protein, at least one saccharide, at least one fiber and at least one salt. In some embodiments, the frozen food product comprises at least one sweet protein, at least one fiber and at least one salt. In some embodiments, the frozen food product comprises at least one sweet protein, at least one fiber and at least one saccharide.

[0234] In accordance with aspects, the present disclosure provides a frozen food product comprising at least one sweet protein and at least one starch.

[0235] In some embodiments, the frozen food product comprises at least one sweet protein, at least one saccharide, at least one salt and at least one starch. In some embodiments, the frozen food product comprises at least one sweet protein, at least one salt and at least one starch. In some embodiments, the frozen food product comprises at least one sweet protein, at least one starch and at least one saccharide.

[0236] In accordance with aspects, the present disclosure provides a frozen food product comprising at least one sweet protein and at least one fiber and at least one starch.

[0237] In some embodiments, the frozen food product comprises at least one sweet protein, at least one saccharide, salt, at least one fiber and at least one starch. In some embodiments, the frozen food product comprises at least one sweet protein, salt, at least one fiber and at least one starch. In some embodiments, the frozen food product comprises at least one sweet protein, at least one fiber, at least one starch and at least one saccharide.

[0238] It was suggested that the frozen food product described herein is characterized by a texture that is as the texture of the same food product without the sweet protein.

[0239] The term texture as used herein refers to the physical sensations that contribute to the overall mouthfeel of a food product, such as ice cream. Texture as used herein encompasses at least creaminess, smoothness, and the size and / or distribution of ice crystals within the food product.

[0240] The term creaminess as used herein refers to a rich, smooth, and dense sensation in the mouth.

[0241] The term smoothness as used herein refers to absence of coarse particles or ice crystals that can be detected by the tongue. As appreciated, smoothness may be achieved through the control of ice crystal formation during the freezing process and the maintenance of small and uniform ice crystals during storage. It should be noted that icecrystal size and / or distribution are critical factors in defining the texture of frozen food products.

[0242] In some examples, the frozen food product comprises at least one sweet protein, at least one saccharide, salt, a fiber and maltodextrin. In some examples, the frozen food product comprises at least one sweet protein, salt, a fiber and maltodextrin. In some examples, the frozen food product comprises at least one sweet protein, at least one saccharide, a fiber and maltodextrin.

[0243] In some examples, the frozen food product comprises at least one sweet protein, at least one saccharide, salt, inulin and starch. In some examples, the frozen food product comprises at least one sweet protein, salt, inulin and starch. In some examples, the frozen food product comprises at least one sweet protein, at least one saccharide, inulin and starch.

[0244] In some examples, the frozen food product comprises at least one sweet protein, at least one saccharide, salt, pectin and starch. In some examples, the frozen food product comprises at least one sweet protein, salt, pectin and starch. In some examples, the frozen food product comprises at least one sweet protein, at least one saccharide, pectin and starch.

[0245] In some examples, the frozen food product comprises at least one sweet protein, at least one saccharide, salt, inulin and maltodextrin. In some examples, the frozen food product comprises at least one sweet protein, salt, inulin and maltodextrin. In some examples, the frozen food product comprises at least one sweet protein, at least one saccharide, inulin and maltodextrin.

[0246] The present disclosure is not limited to a specific frozen food product.

[0247] In some examples, the frozen food product is an iced dessert. The term iced dessert as used herein refers to a sweet, frozen treat including dairy or non-dairy ingredients.

[0248] In some examples, the frozen food product is a dairy iced dessert.

[0249] In some examples, the frozen food product is a non-dairy iced dessert.

[0250] In some examples, the iced dessert is one or more of an ice cream, a frozen yogurt, a sorbet, a sherbet, a gelato, frozen popsicle, frozen fruit bar, frozen fruit base beverage, a frozen dairy-free dessert, frozen pie, frozen cake, frozen dough or a combination thereof.In some examples, the iced dessert is an ice cream. In some examples, the iced dessert is a frozen yogurt. In some examples, the iced dessert is a sorbet. In some examples, the iced dessert is a sherbet. In some examples, the iced dessert is a sherbet with gummies. In some examples, the iced dessert is a gelato. In some examples, the iced dessert is a frozen popsicle (ice lolly, ice pop).

[0251] In some examples, the iced dessert is a frozen fruit bar. In some examples, the iced dessert is a frozen dairy-free dessert.

[0252] In some examples, the iced dessert is frozen raspberries coated in chocolate. In some examples, the iced dessert is mochi. In some examples, the iced dessert is a vegan dessert. In some examples, the iced dessert is a dairy-free ice cream. In some examples, the iced dessert is a frozen pie. In some examples, the iced dessert is a frozen cake. In some examples, the iced dessert is a frozen dough.

[0253] As described herein, the food product may be a chilled food product.

[0254] In some embodiments, the food product is a chilled food product.

[0255] In accordance with aspects, the present disclosure provides a chilled food product comprising at least one sweet protein and one or more of at least one fiber, at least one starch or a combination thereof.

[0256] The term "chilled food product" (also denoted as "refrigerated food product") refers to a food item that has been cooled to a temperature, typically between 0°C and 5°C.

[0257] In accordance with aspects, the present disclosure provides a chilled food product comprising at least one sweet protein and at least one fiber.

[0258] In some embodiments, the chilled food product comprises at least one sweet protein, at least one saccharide, at least one fiber and at least one salt. In some embodiments, the chilled food product comprises at least one sweet protein, at least one fiber and at least one salt. In some embodiments, the chilled food product comprises at least one sweet protein, at least one fiber and at least one saccharide.

[0259] In accordance with aspects, the present disclosure provides a chilled food product comprising at least one sweet protein and at least one starch.

[0260] In some embodiments, the chilled food product comprises at least one sweet protein, at least one saccharide, at least one salt and at least one starch. In someembodiments, the chilled food product comprises at least one sweet protein, at least one salt and at least one starch. In some embodiments, the chilled food product comprises at least one sweet protein, at least one starch and at least one saccharide.

[0261] In accordance with aspects, the present disclosure provides a chilled food product comprising at least one sweet protein and, at least one fiber and at least one starch.

[0262] In some embodiments, the chilled food product comprises at least one sweet protein, at least one saccharide, salt, at least one fiber and at least one starch. In some embodiments, the chilled food product comprises at least one sweet protein, salt, at least one fiber and at least one starch. In some embodiments, the chilled food product comprises at least one sweet protein, at least one fiber, at least one starch and at least one saccharide.

[0263] In some examples, the chilled food product comprises at least one sweet protein, at least one saccharide, salt, a fiber and maltodextrin. In some examples, the chilled food product comprises at least one sweet protein, at least one salt, at least one fiber and maltodextrin. In some examples, the chilled food product comprises at least one sweet protein, at least one saccharide, a fiber and maltodextrin.

[0264] In some examples, the chilled food product comprises at least one sweet protein, at least one saccharide, salt, inulin and starch. In some examples, the chilled food product comprises at least one sweet protein, salt, inulin and starch. In some examples, the chilled food product comprises at least one sweet protein, at least one saccharide, inulin and starch.

[0265] In some examples, the chilled food product comprises at least one sweet protein, at least one saccharide, salt, pectin and starch. In some examples, the chilled food product comprises at least one sweet protein, salt, pectin and starch. In some examples, the chilled food product comprises at least one sweet protein, at least one saccharide, pectin and starch.

[0266] In some examples, the chilled food product comprises at least one sweet protein, at least one saccharide, salt, inulin and maltodextrin. In some examples, the chilled food product comprises at least one sweet protein, salt, inulin and maltodextrin. In some examples, the chilled food product comprises at least one sweet protein, at least one saccharide, inulin and maltodextrin.In some examples, the chilled food product comprises at least one sweet protein, at least one saccharide, salt, pectin and maltodextrin. In some examples, the chilled food product comprises at least one sweet protein, salt, pectin and maltodextrin. In some examples, the chilled food product comprises at least one sweet protein, at least one saccharide, pectin and maltodextrin.

[0267] The present disclosure is not limited to a specific chilled food product. In some embodiments, the chilled food product is a chilled beverage. In some embodiments, the chilled food product is a chilled snack beverage.

[0268] In some embodiments, the chilled snack beverage is a dairy shake. In some embodiments, the chilled snack beverage is a vegan shake. In some embodiments, the chilled snack beverage is a fruit shake. In some embodiments, the chilled snack beverage is a smoothie. In some embodiments, the chilled food product is a frosting, vegan or nonvegan. In some embodiments, the chilled food product is an icing, vegan or non-vegan. In some embodiments, the chilled food product is an whipped cream. In some embodiments, the chilled food product is an whipped cream with eggs. In some embodiments, the chilled food product is a vegan whipped cream.

[0269] In some embodiments, the dairy shake is one or more of a milk shake, a banana flavored milk product, a vanilla flavored milk product or a flavored yogurt drink.

[0270] In some embodiments, the chilled food product is a chilled dessert. The term chilled dessert as used herein refers to any sweet dish that is served cold.

[0271] In some examples, the chilled dessert comprises one or more of a fruit product, gelatin, or custards.

[0272] In some embodiments, the chilled dessert is a dairy chilled dessert. In some embodiments, the chilled dessert is a non-dairy chilled dessert.

[0273] In some embodiments, the chilled dessert is a pudding. In some embodiments, the pudding is oat pudding, a rice pudding, or a cheese pudding.

[0274] In some embodiments, the chilled dessert is banana smoothie. In some embodiments, the chilled dessert is jelly. In some embodiments, the chilled dessert is a fruit pouch with or without cheese. In some embodiments, the chilled dessert is a sweet cheese product. In some embodiments, the chilled dessert is a fruit pouch with cheese. In some embodiments, the chilled dessert is a vanilla icing. In some embodiments, thechilled dessert is a vanilla frosting. In some embodiments, the chilled dessert is whipped cream, dairy or non-dairy or vegan.

[0275] In some embodiments, the chilled dessert is one or more of Bavaria cream, cheesecake, tiramisu, chocolate mousse or Kadaif. In some examples, the chilled dessert is sweet deviled eggs. In some examples, the food product is a pudding mix.

[0276] In some examples, the chilled food product is sweet cheese spread, chocolate cheese spread.

[0277] In some examples, the food product is a beverage. In some examples, the beverage a cold beverage. In some examples, the beverage is an apple peach drink or a multi fruit drink. In some examples, the beverage a hot beverage. In some examples, the beverage is a fruit nectar. In some examples, the food product is a coffee mix.

[0278] In some examples, the food product is a ready to drink coffee with or without milk. In some examples, the food product is a beverage base. In some examples, the food product is a coffee substitute drink. In some examples, the food product is hot or cold decaffeinated coffee. In some examples, the food product is an instant spiced tea. In some examples, the food product is a coffee creamer, dairy or vegan.

[0279] As shown in the Examples below, the combination of sweet proteins with one or more of at least one fiber and / or at least one starch may be provided as a food ingredient mixture that may be used per se or that may be combined with additional food components (as shown herein below) in the preparation of food products, including, inter alia, frozen food products and / or chilled food products.

[0280] Hence, the present disclosure provides a food ingredient mixture comprising at least one sweet protein and one or more of (i) at least one fiber, (ii) at least one starch or (iii) a combination thereof. The food ingredient mixture may be used in the preparation of food products.

[0281] In accordance with some aspects, the present disclosure provides a food ingredient mixture comprising at least one sweet protein and one or more of (i) at least one fiber, (ii) at least one starch or (iii) a combination thereof, wherein the food ingredient mixture is formulated for use in preparing a frozen food product.

[0282] In accordance with some aspects, the present disclosure provides a food ingredient mixture comprising at least one sweet protein and one or more of (i) at least one fiber, (ii)at least one starch or (iii) a combination thereof, wherein the food ingredient mixture is formulated for use in preparing a chilled food product.

[0283] In some examples, the food ingredient mixture comprises at least one sweet protein and at least one fiber. In some examples, the food ingredient mixture comprises at least one sweet protein and at least one starch. In some examples, the food ingredient mixture comprises at least one sweet protein and at least one fiber and at least one starch.

[0284] In some examples, the food ingredient mixture is configured to replace at least a portion of a sugar sweetener in a frozen food product and / or a chilled food product while maintaining sweetness and / or texture of the frozen or chilled food product.

[0285] Hence, in accordance with some aspects, the present disclosure provides a food product comprising a food ingredient mixture, the food ingredient mixture comprises at least one sweet protein and one or more of (i) at least one fiber, (ii) at least one starch or (iii) a combination thereof, wherein the food product is a frozen food product and / or a chilled food product.

[0286] In some embodiments, the food ingredient mixture comprises at least one sweet protein, wherein the at least one sweet protein comprises a polypeptide having an amino acid sequence selected from the group consisting of SEQ ID NO: 1, SEQ ID NO:2, SEQ ID NO:3, SEQ ID NO:4, SEQ ID NO:5, SEQ ID NO:6, SEQ ID NO:7, SEQ ID NO:8, SEQ ID NO:9, SEQ ID NO: 10, SEQ ID NO: 11, SEQ ID NO: 12, SEQ ID NO: 13, SEQ ID NO:463, SEQ ID NO:464, a variant thereof, or any combination thereof.

[0287] In some embodiments, the food ingredient mixture comprises at least one sweet protein, wherein the at least one sweet protein consists of one or more polypeptides, each polypeptide having an amino acid sequence selected from the group consisting of SEQ ID NOs:1–13, SEQ ID NO:463, and SEQ ID NO:464.

[0288] In some examples, the food ingredient mixture comprises at least one sweet protein, the at least one sweet protein is selected from a group consisting of SEQ ID NO: 14 or SEQ ID NO:350, or a combination thereof.

[0289] In some embodiments, the food ingredient mixture comprises at least one sweet protein, wherein the at least one sweet protein comprises a variant of an MNEI protein comprising an amino acid sequence set forth in SEQ ID NO: 14.In some embodiments, the food ingredient mixture comprises at least one sweet protein, wherein the at least one sweet protein comprises a variant of an MNEI protein comprising an amino acid sequence set forth in SEQ ID NO:350.

[0290] In some examples, the food ingredient mixture comprises at least one sweet protein, the at least one sweet protein comprises an amino acid selected from SEQ ID NO: 14-SEQ ID NO:462, a variant thereof or any combination thereof.

[0291] In some examples, the food ingredient mixture comprises at least one sweet protein, the at least one sweet protein comprises an amino acid selected from SEQ ID NO: 15-SEQ ID NO:349, SEQ ID NO:351-SEQ ID NO:462, a variant thereof or any combination thereof.

[0292] In some examples, the food ingredient mixture comprises at least one sweet protein, the at least one sweet protein comprises an amino acid selected from SEQ ID NO: 16, SEQ ID NO: 17, SEQ ID NO:39, SEQ ID NO:53, SEQ ID NO: 102, SEQ ID NO: 186, SEQ ID NO: 192, SEQ ID NO:217, SEQ ID NO:230, SEQ ID NO:257, SEQ ID NO:263, SEQ ID NO:296, SEQ ID NO:352, SEQ ID NO: 355, SEQ ID NO: 170, SEQ ID NO:233, a variant thereof or a combination thereof.

[0293] In some examples, the food ingredient comprises at least one sweet protein, the at least one sweet protein comprises an amino acid sequence as defined in Table 40. In some examples, the food ingredient comprises at least one sweet protein, the at least one sweet protein consists of an amino acid sequence as defined in Table 40.

[0294] The food ingredient may comprise a combination / mixture of two or more sweet proteins as defined herein.

[0295] In some embodiments, the food ingredient mixture comprises two or more sweet proteins comprising an amino acid sequence as set forth in SEQ ID NO:1-SEQ ID NO:464 a variant thereof or any combination thereof.

[0296] In some embodiments, the food ingredient mixture comprises two or more sweet proteins comprising an amino acid as described in Table 40 a variant thereof or any combination thereof.

[0297] In some embodiments, the food ingredient mixture comprises two or more sweet proteins selected from the group consisting of SEQ ID NO:1, SEQ ID NO:2, SEQ ID NO:3, SEQ ID NO:4, SEQ ID NO:5, SEQ ID NO:6, SEQ ID NO:7, SEQ ID NO:8, SEQID NO:9, SEQ ID NO:10, SEQ ID NO: 11, SEQ ID NO: 12, SEQ ID NO: 13, SEQ ID NO:463, SEQ ID NO:464 a variant thereof or any combination thereof.

[0298] In some embodiments, the food ingredient mixture comprises two or more proteins selected from the group consisting of SEQ ID NO:14-SEQ ID NO:462 or any combination thereof.

[0299] In some embodiments, the food ingredient mixture comprises a combination of at least two sweet proteins, the at least two sweet proteins comprise an amino acid sequence provided by SEQ ID NO:39 and SEQ ID NO:217. In some embodiments, the food ingredient mixture comprises a combination of at least two sweet proteins, the at least two sweet proteins comprise an amino acid sequence provided by SEQ ID NO:39 and SEQ ID NO:263. In some embodiments, food ingredient mixture comprises a combination of at least two sweet proteins, the at least two sweet proteins comprises an amino acid sequence provided by SEQ ID NO:39 and SEQ ID NO: 17. In some embodiments, the food ingredient mixture comprises a combination of at least two sweet proteins, the at least two sweet proteins comprises an amino acid sequence provided by SEQ ID NO:39 and SEQ ID NO:355. In some embodiments, the food ingredient mixture comprises a combination of at least two sweet proteins, the at least two sweet proteins comprise an amino acid sequence provided by SEQ ID NO:39 and SEQ ID NO:53. In some embodiments, the food ingredient mixture comprises a combination of at least two sweet proteins, the at least two sweet proteins comprise an amino acid sequence provided by SEQ ID NO:39 and SEQ ID NO: 186. In some embodiments, the food ingredient mixture comprises a combination of at least two sweet proteins, the at least two sweet proteins comprise an amino acid sequence provided by SEQ ID NO: 39, SEQ ID NO:217and SEQ ID NO:263.

[0300] In some embodiments, the food ingredient mixture comprises comprises a combination of at least two sweet proteins, the at least two sweet proteins comprise an amino acid sequence provided by SEQ ID NO: 14 or SEQ ID NO:350 and by SEQ ID NO: 8 or SEQ ID NO: 464 or any variant thereof. In some embodiments, the food ingredient mixture comprises a combination of at least two sweet proteins, the at least two sweet proteins comprise an amino acid sequence provided by SEQ ID NO:39 and SEQ ID NO:8 or SEQ ID NO:464 or any variant thereof.In some embodiments, the food ingredient mixture comprises a combination of at least two sweet proteins, the at least two sweet proteins comprise an amino acid sequence provided by SEQ ID NO:14 or SEQ ID NO:350 and by SEQ ID NO:3 or SEQ ID NO:4 or any variant thereof. In some embodiments, the food ingredient mixture comprise a combination of at least two sweet proteins, the at least two sweet proteins comprise an amino acid sequence provided by DM39 and SEQ ID NO:3 or SEQ ID NON or any variant thereof.

[0301] Hence, in some embodiments which may be considered aspects of the invention, the food ingredient mixture comprises at least one sweet protein and at least one saccharide, and one or more of (i) at least one fiber, (ii) at least one starch or (iii) any combination thereof.

[0302] In some embodiments, the food ingredient mixture comprises at least one sweet protein comprising an amino acid as set forth in SEQ ID NO:14-SEQ ID NO:462, or a variant thereof is combined with at least one saccharide.

[0303] The amount of at least one sweet protein in the food ingredient mixture may be adjusted according to food product characteristics.

[0304] In some examples, the food ingredient mixture comprises at least one sweet protein in an amount of between about 0.0005% (w / w) and about 20% (w / w), at times between 0.001% (w / w) and about 20% (w / w), at times between 0.002% (w / w) and about 20% (w / w), at times between 0.004% (w / w) and about 20% (w / w), at times between 0.006% (w / w) and about 20% (w / w), at times between 0.008% (w / w) and about 20% (w / w), at times between 0.01% (w / w) and about 20% (w / w), at times between about 0.03% (w / w) and about 20% (w / w), at times between about 0.05% (w / w) and about 20% (w / w), at times between about 0.07% (w / w) and about 20% (w / w), at times between about 0.1% (w / w) and about 20% (w / w), at times between about 0.3% (w / w) and about 20% (w / w), at times between about 0.5% (w / w) and about 20%, at times between about 1 % (w / w) and about 20%, at times between about 3% (w / w) and about 20%, at times between about 5% (w / w) and about 20%, at times between about 8% (w / w) and about 20%, at times between about 10% (w / w) and about 20%(w / w).

[0305] In some examples, the food ingredient mixture comprises at least one sweet protein in an amount of between about 0.0005% (w / w) and about 5% (w / w), at times between about 0.0005% (w / w) and about 3% (w / w), at times between about 0.0005% (w / w) andabout 2% (w / w), at times between about 0.0005% (w / w) and about 1.5% (w / w), at times between about 0.0005% (w / w) and about 1% (w / w).

[0306] In some examples, the food ingredient mixture comprises at least one sweet protein in an amount of between about 0.0005% (w / w) and about 0.7% (w / w), at times between about 0.0005% (w / w) and about 0.5% (w / w), at times between about 0.0005% (w / w) and about 0.3% (w / w), at times between about 0.0005% (w / w) and about 0.1% (w / w). In some examples, the food ingredient mixture comprises at least one sweet protein in an amount of between about 0.01% (w / w) and about 5% (w / w), at times between about 0.01% (w / w) and about 3% (w / w), at times between about 0.01% (w / w) and about 2% (w / w), at times between about 0.01% (w / w) and about 1.5% (w / w), at times between about 0.01% (w / w) and about 1% (w / w).

[0307] In some examples, the food ingredient mixture comprises at least one sweet protein in an amount of between about 0.001% (w / w) and about 0.5% (w / w), at times between about 0.001% (w / w) and about 0.1% (w / w).

[0308] In some examples, the food ingredient mixture comprises at least one sweet protein in an amount of between about 0.001% (w / w) and about 0.07% (w / w), at times between about 0.001% (w / w) and about 0.06% (w / w), at times between about 0.001% (w / w) and about 0.05% (w / w).

[0309] In some examples, the food ingredient mixture comprises at least one sweet protein in an amount of between about 0.01% (w / w) and about 0.5% (w / w). In some examples, the food ingredient mixture comprises at least one sweet protein in an amount of between about 0.01% (w / w) and about 0.1% (w / w). In some examples, the food ingredient mixture comprises at least one sweet protein in an amount of between about 0.01% (w / w) and about 0.07% (w / w). In some examples, the food ingredient mixture comprises at least one sweet protein in an amount of between about 0.01% (w / w) and about 0.06% (w / w). In some examples, the food ingredient mixture comprises at least one sweet protein in an amount of between about 0.01% (w / w) and about 0.05% (w / w). In some examples, the food ingredient mixture comprises at least one sweet protein in an amount of between about 0.01% (w / w) and about 0.03% (w / w). In some examples, the food ingredient mixture comprises at least one sweet protein in an amount of between about 0.005% (w / w) and about 0.02% (w / w). In some examples, the food ingredient mixture comprisesat least one sweet protein in an amount of between about 0.001% (w / w) and about 0.005% (w / w).

[0310] As described herein, the food ingredient mixture comprises at least one fiber. The amount of at least one fiber in the food ingredient mixture may be adjusted according to specific needs and characteristics of the food product (frozen food product or chilled food product).

[0311] In some examples, the food ingredient mixture comprises at least one fiber in an amount of between about 0.005% (w / w) and about 60% (w / w), at times between about 0.01% (w / w) and about 60% (w / w), at times between about 0.05% (w / w) and about 60%, at times between about 0.1% (w / w) and about 60%, at times between about 0.5% (w / w) and about 60%, at times between about 1% (w / w) and about 6%, at times between about 2% (w / w) and about 60%, at times between about 3% (w / w) and about 60%, at times between about 4% (w / w) and about 60%, at times between about 5% (w / w) and about 60%, at times between about 6% (w / w) and about 60%, at times between about 7% (w / w) and about 60%, at times between about 8% (w / w) and about 60%, at times between about 9% (w / w) and about 60%, at times between about 10% (w / w) and about 60%, at times between about 15% (w / w) and about 60%, at times between about 20% (w / w) and about 60% (w / w).

[0312] In some examples, the food ingredient mixture comprises at least one fiber in an amount of between about 0.01% (w / w) and about 30% (w / w), at times between about 0.05% (w / w) and about 30%, at times between about 0.1% (w / w) and about 30%, at times between about 0.5% (w / w) and about 30%, at times between about 1% (w / w) and about 30%, at times between about 2% (w / w) and about 30%, at times between about 3% (w / w) and about 30%, at times between about 4% (w / w) and about 30%, at times between about 5% (w / w) and about 30%, at times between about 6% (w / w) and about 30%, at times between about 7% (w / w) and about 30%, at times between about 8% (w / w) and about 30%, at times between about 9% (w / w) and about 30%, at times between about 10% (w / w) and about 30%, at times between about 15% (w / w) and about 30%, at times between about 20% (w / w) and about 30% (w / w).

[0313] In some examples, the food ingredient mixture comprises at least one fiber in an amount of between about 0.005% (w / w) and about 55% (w / w), at times between about 0.005% (w / w) and about 45%, at times between about 0.005% (w / w) and about 35%.In some examples, the food ingredient mixture comprises at least one fiber in an amount of between about 0.005% (w / w) and about 30% (w / w), at times between about 0.005% (w / w) and about 20% (w / w), at times between about 0.005% (w / w) and about 15% (w / w).

[0314] In some examples, the food ingredient mixture comprises at least one fiber in an amount of at most about 20%, at times at most about 12% (w / w), at times at most about 11% (w / w), at times at most about 10% (w / w), at times at most about 3% (w / w).

[0315] In some examples, the food ingredient mixture comprises at least one fiber in an amount of between about 0.01% (w / w) and about 10% (w / w). In some examples, the food ingredient mixture comprises at least one fiber in an amount of about 0.1% (w / w). In some examples, the food ingredient mixture comprises at least one fiber in an amount of between about 2.5% (w / w) and about 12.5% (w / w). In some examples, the food ingredient mixture comprises at least one fiber in an amount of between about 0.01% (w / w) and about 12% (w / w). In some examples, the food ingredient mixture comprises at least one fiber in an amount of between about 0.01% (w / w) and about 3% (w / w).

[0316] As described herein, the food ingredient mixture comprises at least one starch. The amount of at least one starch in the food ingredient mixture may be adjusted according to specific needs and characteristics of the food product (frozen food product or chilled food product).

[0317] In some examples, the food ingredient mixture comprises at least one starch in an amount of between about 0.5% (w / w) and about 65% (w / w). In some examples, the food ingredient mixture comprises at least one starch in an amount of between about 0.5% (w / w) and about 55% (w / w), at times between about 0.5% (w / w) and about 50% (w / w), between about 0.5% (w / w) and about 40% (w / w).

[0318] In some examples, the food ingredient mixture comprises at least one starch in an amount of between about 1% (w / w) and about 65% (w / w). In some examples, the food ingredient mixture comprises at least one starch in an amount of between about 5% (w / w) and about 65% (w / w), at times between about 10% (w / w) and about 65% (w / w), between about 15% (w / w) and about 65% (w / w).In some examples, the food ingredient mixture comprises at least one starch in an amount of between about 1% (w / w) and about 10% (w / w), at times between about 1% (w / w) and about 5% (w / w).

[0319] In some examples, the food ingredient mixture comprises at least one starch in an amount of between about 10% (w / w) and about 65% (w / w), at times between about 15% (w / w) and about 50% (w / w).

[0320] In some examples, the food ingredient mixture comprises at least one starch in an amount of between about 1% (w / w) and about 62% (w / w). In some examples, the food ingredient mixture comprises at least one starch in an amount of between about 1% (w / w) and about 51% (w / w). In some examples, the food ingredient mixture comprises at least one starch in an amount of between about 1% (w / w) and about 35%. In some examples, the food ingredient mixture comprises at least one starch in an amount of between about 1% (w / w) and about 30% (w / w). In some examples, the food ingredient mixture comprises at least one starch in an amount of between about 1% (w / w) and about 14(w / w) %. In some examples, the food ingredient mixture comprises at least one starch in an amount of between about 1% (w / w) and about 4% (w / w). In some examples, the food ingredient mixture comprises at least one starch in an amount of between about 35% (w / w) and about 45% (w / w). In some examples, the food ingredient mixture comprises at least one starch in an amount of between about 32.5% (w / w) and about 42.5(w / w) %. In some examples, the food ingredient mixture comprises at least one starch in an amount of between about 20% (w / w) and about 30%.

[0321] In some embodiments, the food ingredient mixture comprises at least one sweet protein and at least one fiber.

[0322] In some embodiments, the food ingredient mixture comprises at least one sweet protein and at least one starch.

[0323] In some embodiments, the food ingredient mixture comprises at least one sweet protein, at least one fiber and at least one starch.

[0324] In some examples, the food ingredient mixture comprises at least one sweet protein, a fiber and maltodextrin.

[0325] In some examples, the food ingredient mixture comprises at least one sweet protein, inulin and starch.In some examples, the food ingredient mixture comprises at least one sweet protein, pectin and starch.

[0326] In some examples, the food ingredient mixture comprises at least one sweet protein, inulin and maltodextrin.

[0327] In some examples, the food ingredient mixture comprises at least one sweet protein, pectin and maltodextrin.

[0328] In some embodiments, the sweet protein may be combined with at least one salt. In some examples, the food ingredient mixture comprises at least one salt.

[0329] In some embodiments, the food ingredient mixture comprises a GRAS compound selected from, but not limited to, GRAS compound 4701, GRAS compound 4965, GRAS compound 4669, or a combination thereof.

[0330] In some embodiments, the food ingredient mixture comprises at least one sweet protein, at least one saccharide, at least one fiber and at least one salt.

[0331] In some embodiments, the food ingredient mixture comprises at least one sweet protein, at least one fiber and at least one salt.

[0332] In some embodiments, the food ingredient mixture comprises at least one sweet protein, at least one fiber and at least one saccharide.

[0333] In some embodiments, the food ingredient mixture comprises at least one sweet protein, at least one saccharide, at least one salt and at least one starch.

[0334] In some embodiments, the food ingredient mixture comprises at least one sweet protein, at least one salt and at least one starch.

[0335] In some embodiments, the food ingredient mixture comprises at least one sweet protein, at least one starch and at least one saccharide.

[0336] In some embodiments, the food ingredient mixture comprises at least one sweet protein, at least one saccharide, salt, at least one fiber and at least one starch.

[0337] In some embodiments, the food ingredient mixture comprises at least one sweet protein, salt, at least one fiber and at least one starch.

[0338] In some embodiments, the food ingredient mixture comprises at least one sweet protein, at least one fiber, at least one starch and at least one saccharide.In some examples, the food ingredient mixture comprises at least one sweet protein, at least one saccharide, salt, a fiber and maltodextrin.

[0339] In some examples, the food ingredient mixture comprises at least one sweet protein, salt, a fiber and maltodextrin.

[0340] In some examples, the food ingredient mixture comprises at least one sweet protein, at least one saccharide, a fiber and maltodextrin.

[0341] In some examples, the food ingredient mixture comprises at least one sweet protein, at least one saccharide, salt, inulin and starch. In some examples, the food ingredient mixture comprises at least one sweet protein, salt, inulin and starch. In some examples, the food ingredient mixture comprises at least one sweet protein, at least one saccharide, inulin and starch. In some examples, the food ingredient mixture comprises at least one sweet protein, at least one saccharide, salt, pectin and starch. In some examples, the food ingredient mixture comprises at least one sweet protein, salt, pectin and starch. In some examples, the food ingredient mixture comprises at least one sweet protein, at least one saccharide, pectin and starch. In some examples, the food ingredient mixture comprises at least one sweet protein, at least one saccharide, salt, inulin and maltodextrin. In some examples, the food ingredient mixture comprises at least one sweet protein, salt, inulin and maltodextrin. In some examples, the food ingredient mixture comprises at least one sweet protein, at least one saccharide, inulin and maltodextrin. In some examples, the food ingredient mixture comprises at least one sweet protein, at least one saccharide, salt, pectin and maltodextrin. In some examples, the food ingredient mixture comprises at least one sweet protein, salt, pectin and maltodextrin. In some examples, the food ingredient mixture comprises at least one sweet protein, at least one saccharide, pectin and maltodextrin. The food ingredient mixture described herein was designed such that it provides flexibility in the substitution levels of sugar in food products, and specifically in frozen food products and / or a chilled food products and hence applicable to a range of food products for partial to total substitution of sugar.

[0342] In some further embodiments, the food ingredient mixture may be a low-calorie food ingredient mixture.

[0343] The term “low-calorie food ingredient mixture” as used herein refers to a food ingredient mixture that has from 6 to 40 calories per 8 oz. serving.In some further embodiments, the food ingredient mixture may be a mid-calorie food ingredient mixture.

[0344] The term “mid-calorie food ingredient mixture” as used herein refers to a food ingredient mixture that has from 41 to 60 calories per 8 oz. serving.

[0345] In some embodiments, the food ingredient mixture is essentially free of sugar. In some embodiments, the food ingredient mixture is sugar free. As used herein sugar free is to be understood as a food ingredient mixture containing less than 0.5 grams of sugar per serving

[0346] Sugar as used herein encompasses one more of sucrose, glucose (dextrose), fructose, lactose, galactose, maltose or any combination thereof.

[0347] In some examples, the sugar is dextrose. In some examples, the sugar is sucrose. In some other embodiments, the food ingredient mixture comprises between about 1% and about 99%, at times between about 15% and about 40% sugar. In some other embodiments, the food ingredient mixture comprises between about 0.1% and about 10%, at times between about 0.5% and about 5% sugar. In some examples, the food ingredient mixture comprises at least one sugar in an amount of between about 33.5% (w / w) and about 43.5% (w / w). In some examples, the food ingredient mixture comprises at least one sugar in an amount of between about 32.5% (w / w) and about 42.5(w / w) %. In some examples, the food ingredient mixture comprises at least one sugar in an amount of between about 30% (w / w) and about 40%. In some examples, the food ingredient mixture comprises at least one sugar in an amount of between about 25% (w / w) and about 35% (w / w). In some examples, the food ingredient mixture comprises at least one sugar in an amount of between about 21.5% (w / w) and about 31.5% (w / w). In some examples, the food ingredient mixture comprises at least one sugar in an amount of between about 20% (w / w) and about 30%. In some examples, the food ingredient mixture comprises at least one sugar in an amount of between about 18% (w / w) and about 28% (w / w). In some examples, the food ingredient mixture comprises at least one sugar in an amount of between about 9% (w / w) and about 19% (w / w). In some examples, the food ingredient mixture comprises at least one sugar in an amount of between about 0.5% (w / w) and about 3% (w / w).In some examples, the food ingredient mixture may comprise at least one non-nutritional sweetener.

[0348] In some examples, the food ingredient mixture may comprise at least one non-nutritional sweetener in an amount of between about 0.01% and about 10%. In some examples, the food ingredient mixture may comprise at least one non-nutritional sweetener in an amount of between 0.01% and about 4%.

[0349] The food ingredient mixture may be in various forms. In some examples, the food ingredient mixture may be in a form of a powder, liquid, puree or any combination thereof.

[0350] The food ingredient mixture may be in various forms. In some examples, the food ingredient mixture may be in a form of a moist mixture.

[0351] It should be noted that the food ingredient mixture may be designed for ease of use and stability, allowing it to be maintained and stored until needed for the preparation of the frozen food product and / or chilled food product. As appreciated, the food ingredient mixture should be stored under conditions that reduce / eliminate the risk of microbial growth and degradation of the active components such as at least one sweet protein.

[0352] In some embodiments, the food ingredient mixture is a dairy food ingredient mixture. In some embodiments, the food ingredient mixture is anon-dairy food ingredient mixture.

[0353] In some embodiments, the food ingredient mixture is one or more of vanilla flavored gelato base, chocolate flavored gelato base, coffee flavored gelato base, strawberry flavored gelato base, vegan gelato base or any combination thereof.

[0354] In some embodiments, the food ingredient mixture may be a vanilla flavored gelato base. In some embodiments, the food ingredient mixture may be a chocolate flavored gelato base. In some embodiments, the food ingredient mixture may be a coffee flavored gelato base. In some embodiments, the food ingredient mixture may be a strawberry flavored gelato base.

[0355] In some embodiments, the food ingredient mixture may be a vegan gelato base. In some embodiments, in which the food ingredient mixture is one or more of vanilla flavored gelato base, chocolate flavored gelato base, coffee flavored gelato base,strawberry flavored gelato base or a vegan gelato base, the food product is a frozen food product.

[0356] In some examples, the food ingredient mixture may be at least one of a beverage base or chocolate powder, instant vanilla pudding mix, coffee mix, coffee substitute mix, instant spiced tea mixes or any combination thereof.

[0357] In some examples, the food ingredient mixture may be a beverage base. In some examples, the food ingredient mixture may be a chocolate powder.

[0358] In some examples, the food ingredient mixture may be an instant vanilla pudding mix.

[0359] In some examples, the food ingredient mixture may be a coffee mix. In some examples, the food ingredient mixture may be a coffee substitute mix.

[0360] In some examples, the food ingredient mixture may be an instant spiced tea mix. In some embodiments, in which the food ingredient mixture is a beverage base or chocolate powder, instant vanilla pudding mix, coffee mix, coffee substitute mix, instant spiced tea mix, the food product is a chilled food product.

[0361] As described herein, while the food ingredient mixture may comprise reduced sugar or may be devoid of sugar, the food product, possibly frozen food product and / or chilled food product, comprising the food ingredient mixture may include sugar, potentially, at reduced amounts. This may allow versatile applications where manufacturers may adjust the overall sugar content in the final food product, reducing it as necessary while still benefiting from the food ingredient mixture attributes of the sugar-free food ingredient mixture.

[0362] This approach ensures that the final product can be fine-tuned for market-specific demands, providing consumers with alternatives that do not compromise on taste, texture or quality, despite the reduced or minimal presence of sugar.

[0363] The present disclosure also provides methods or processes for the preparation of the food ingredient mixture and / or the food product.

[0364] In accordance with some aspects, it is provided a method for the preparation of a food ingredient mixture, the method comprising mixing at least one sweet protein with one or more of at least one fiber, at least one starch or any combination thereof.As appreciated and described herein, the food ingredient mixture may comprise additional components, such as one or more saccharides and / or one or more salts.

[0365] In some examples, the method comprising mixing one or more ingredients such as milk, cream, water, and additional flavorings.

[0366] For the preparation of the food products, such as frozen food product and / or chilled food products, the food ingredient mixture may be initially prepared as a pre-mixed comprising at least one sweet protein and one or more of at least one fiber, at least one starch or a combination thereof.

[0367] In accordance with some aspects, the present disclosure provides a method for the preparation of a food product, the method comprising mixing at least one sweet protein with one or more of at least one fiber, at least one starch or any combination thereof.

[0368] The present disclosure also provides use of the food ingredient mixture in the preparation of a food product.

[0369] In some aspects, the present disclosure provides use of a food ingredient mixture comprising at least one sweet protein and at least one fiber in the preparation of a frozen food product. In some aspects, the present disclosure provides use of a food ingredient mixture comprising at least one sweet protein and at least one starch in the preparation of a frozen food product. In some aspects, the present disclosure provides use of a food ingredient mixture comprising at least one sweet protein, at least one fiber and at least one starch in the preparation of a frozen food product

[0370] In some aspects, the present disclosure provides use of a food ingredient mixture comprising at least one sweet protein and at least one fiber in the preparation of a chilled food product. In some aspects, the present disclosure provides use of a food ingredient mixture comprising at least one sweet protein and at least one starch in the preparation of a chilled food product. In some aspects, the present disclosure provides use of a food ingredient mixture comprising at least one sweet protein, at least one fiber and at least one starch in the preparation of a chilled food product

[0371] The term "about" as used herein indicates values that may deviate up to 1%, more specifically 5%, more specifically 10%, more specifically 15%, and in some cases up to 20% higher or lower than the value referred to, the deviation range including integervalues, and, if applicable, non-integer values as well, constituting a continuous range. In some embodiments, the term "about" refers to ± 10%.

[0372] As used herein, the forms "a", "an" and "the" include singular as well as plural references unless the context clearly dictates otherwise.

[0373] It is appreciated that certain features of the invention, which are, for clarity, described in the context of separate embodiments, may also be provided in combination in a single embodiment. Conversely, various features of the invention, which are, for brevity, described in the context of a single embodiment, may also be provided separately or in any suitable sub combination or as suitable in any other described embodiment of the invention. Certain features described in the context of various embodiments are not to be considered essential features of those embodiments unless the embodiment is inoperative without those elements.

[0374] It should be noted that the various embodiments and examples detailed herein in connection with various aspects of the invention may be applicable to one or more aspects disclosed herein. It should be further noted that any embodiment described herein may be applied separately or in various combinations. Various embodiments and aspects of the present invention as delineated hereinabove and as claimed in the claims section below find experimental support in the following examples. The phrases “in another embodiment” or any refence made to embodiment as used herein do not necessarily refer to different embodiment, although it may. Thus, various embodiments of the invention can be combined (from the same or from different aspects) without departing from the scope of the invention.

[0375] Various embodiments and aspects of the present invention as delineated herein above and as claimed in the claims section below find experimental support in the following examples.

[0376] Disclosed and described, it is to be understood that this invention is not limited to the particular examples, formulation, products and methods disclosed herein as such formulation, products and methods, may vary somewhat. It is also to be understood that the terminology used herein is used for the purpose of describing particular embodiments only and not intended to be limiting since the scope of the present invention will be limited only by the appended claims and equivalents thereof.The following examples are representative of techniques employed by the inventors in carrying out aspects of the present invention. It should be appreciated that while these techniques are exemplary of preferred embodiments for the practice of the invention, those of skill in the art, in light of the present disclosure, will recognize that numerous modifications can be made without departing from the spirit and intended scope of the invention.

[0377] Table 40: List of proteins

[0378] SEQ ID Sequence

[0379] NO: Details

[0380] SEQ ID Monellin FREIKGYEYQLYVYASDKLFRADISEDYKTRGRKLLRFN NO:1 chain A GPVPPP

[0381] SEQ ID Monellin GEWEIIDIGPFTQNLGKFAVDEENKIGQYGRLTFNKVIRPC NO:2 chain B MKKTIYEEN

[0382] SEQ ID Thaumatin ATFEIVNRCSYTVWAAASKGDAALDAGGRQLNSGESWTI NO:3 I NVEPGTNGGKIWARTDCYFDDSGSGICKTGDCGGLLRCK RFGRPPTTLAEFSLNQYGKDYIDISNIKGFNVPMNFSPTTR GCRGVRCAADIVGQCPAKLKAPGGGCNDACTVFQTSEYC CTTGKCGPTEYSRFFKRLCPDAFSYVLDKPTTVTCPGSSN YRVTFCPTA SEQ ID Thaumatin MAATTCFFFLFPFLLLLTLSRAATFEIVNRCSYTVWAAAS NO:4 -2 KGDAALDAGGRQLNSGESWTNVEPGTKGGKIWARTDCY FDDSGRGICRTGDCGGLLQCKRFGRPPTTLAEFSLNQYGK DYIDISNIKGFNVPMDFSPTTRGCRGVRCAADIVGQCPAK LKAPGGGCNDACTVFQTSEYCCTTGKCGPTEYSRFFKRLC PDAFSYVLDKPTTVTCPGSSNYRVTFCPTALELEDE SEQ ID Miraculin MKELTMLSLSFFFVSALLAAAANPLLSAADSAPNPVLDID NO:5 GEKLRTGTNYYFVPVLRDHGGGLTVSATTPNGTFVCPPRV VQTRKEVDHDRPLAFFPENPKEDVVRVSTDLNINFSAFMP CRWTSSTVWRLDKYDESTGQYFVTIGGVKGNPGPETISS WFKIEEFCGSGFYKLVFCPTVCGSCKVKCGDVGIYIDQKG RRRLALSDKPFAFEFNKTVYF SEQ ID Curculin-1 MAAKFLLTILVTFAAVASLGMADNVLLSGQTLHADHSL NO:6 QAGAYTLTIQNKCNLVKYQNGRQIWASNTDRRGSGCRLT LLSDGNLVIYDHNNNDVWGSACWGDNGKYALVLQKDG RFVIYGPVLWSLGPNGCRRVNGGITVAKDSTEPQHEDIKM VINN SEQ ID Curculin-2 MAAKFLLTILVTFAAVASLGMADSVLLSGQTLYAGHSLT NO:7 SGSYTLTIQNNCNLVKYQHGRQIWASDTDGQGSQCRLTL RSDGNLIIYDDNNMWWGSDCWGNNGTYALVLQQDGLF VIYGPVLWPLGLNGCRSLNGEITVAKDSTEPQHEDIKMVI NN SEQ ID Brazzein QDKCKKVYENYPVSKCQLANQCNYDCKLDKHARSGECF NO:8 YDEKRNLQCICDYCEY

[0383] SEQ ID mabinlin-1 EPLCRRQFQQHQHLRACQRYIRRRAQRGGLVDEQRGPAL NO:9 RLCCNQLRQVNKPCVCPVLRQAAHQQLYQGQIEGPRQVR

[0384]

[0385] QLFRAARNLPNICKIPAVGRCQFTRWSEQ ID mabinlin-2 MAKLIFLFATLALFVLLANASIQTTVIEVDEEEDNQLWRC NO: 10 QRQFLQHQRLRACQRFIHRRAQFGGQPDELEDEVEDDND DENQPRRPALRQCCNQLRQVDRPCVCPVLRQAAQQVLQ RQIIQGPQQLRRLFDAARNLPNICNIPNIGACPFRAWP SEQ ID mabinlin-3 EPLCRRQFQQHQHLRACQRYLRRRAQRGGLADEQRGPA NO: 11 LRLCCNQLRQVNKPCVCPVLRQAAHQQLYQGQIEGPRQV RRLFRAARNLPNICKIPAVGRCQFTRW SEQ ID mabinlin-4 EPLCRRQFQQHQHLRACQRYLRRRAQRGEQRGPALRLC NO: 12 CNQLRQVNKPCVCPVLRQAAHQQLYQGQIEGPRQVRRLF RAARNLPNICKIPAVGRCQFTRW SEQ ID mabinlin-1 MAKLIPTIALVSVLLFIIANASFAYRTTITTIEIDESKGEREG NO:13 chain A SSSQQCRQEVQRKDLSSCERYLRQSSSRRSPGEEVLRMPG DENQQQESQQLQQCCNQVKQVRDECQCEAIKYIAEDQIQ QGQLHGEESERVAQRAGEIVSSCGVRCMRQTRTNPSQQG CRGQIQEQQNLRQCQEYIKQQVSGQGPRRSDNQERSLRG CCDHLKQMQSQCRCEGLRQAIEQQQSQGQLQGQDVFEAF RTAANLPSMCGVSPTECRF SEQ ID MNEI GEWEIIDIGPFTQNLGKFAVDEENKIGQYGRLTFNKVIRPC NO: 14 MKKTIYENEGFREIKGYEYQLYVYASDKLFRADISEDYKT RGRKLLRFNGPVPPP SEQ ID DM3 GNWEIIDTGPFTQKLGKFAVDEANKIGKYGTLTFTKVIRP NO:15 TMKKTIYENEGFREIKGYEYQLYVKANDKLFRADISEDYK TRGLKLLRFNGPVPPP SEQ ID DM08 GNWEIIDIGPFTQNLGKFAVDEVNKIGQYGRLTFNKVIRP NO: 16 CMKKTIYENEGFREIKGYEYQLYVKASDKLFRADISEDYK TRGRKLLRFNGPVPPP SEQ ID DM09 GNWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFNKVIRP NO: 17 CMKKTIYENEGFREIKGYEYQLYVRASDKLFRADISEDYK TRGRKLLRFNGPVPPP SEQ ID DM10 GEWEIIDIGPFTQNLGKFAVDEENKIGKYGTLTFTKVIRPC NO:18 MKKTIYENEGFREIKGYEYQLYVYANDKLFRADISEDYKT RGRKLLRFNGPVPPP SEQ ID DM11 GEWEIIDTGPFTQKLGKFAVDEENKIGQYGRLTFNKVIRP NO:19 TMKKTIYENEGFREIKGYEYQLYVYASDKLFRADISEDYK TRGLKLLRFNGPVPPP SEQ ID DM12 GEWEIIDTGPFTQNLGKFAVDEENKIGQYGRLTFNKVIRPT NO:20 MKKTIYENEGFREIKGYEYQLYVYASDKLFRADISEDYKT RGRKLLRFNGPVPPP SEQ ID DM13 GNWEIIDIGPFTQNLGKFAVDEVNKIGQYGRLTFNKVIRPC NO:21 MKKTIYENEGFREIKGYEYQLYVKASDKIFRADISEDYKT RGRKLLRFNGPVPPP SEQ ID DM14 GNWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFNKVIRP NO:22 CMKKTIYENEGFREIKGYEYQLYVRASDKIFRADISEDYK TRGRKLLRFNGPVPPP SEQ ID DM15 GNWEIIDIGPFTQNLGKFAVDEENKIGQYGRLTFNKVIRPC NO:23 MKKTIYENEGFREIKGYEYQLYVKASDKIFRADISEDYKT RGRKLLRFNGPVPPP SEQ ID DM16 GNWEIIDIGPFTQNLGKFAVDEVNKIGQYGRLTFNTVIRPC NO:24 MKKTIYENEGFREIKGYEYQLYVKASDKIFRADISEDYKT RGRKLLRFNGPVPPP SEQ ID DM17 GNWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFNTVIRPC NO:25 MKKTIYENEGFREIKGYEYQLYVRASDKIFRADISEDYKT

[0386]

[0387] RGRKLLRFNGPVPPPSEQ ID DM18 GNWEIIDIGPFTQNLGKFAVDEENKIGQYGRLTFNTVIRPC NO:26 MKKTIYENEGFREIKGYEYQLYVKASDKIFRADISEDYKT RGRKLLRFNGPVPPP SEQ ID DM19 GNWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFTTVIRPC NO:27 MKKTIYENEGFREIKGYEYQLYVRASDKIFRADISEDYKT RGRKLLRFNGPVPPP SEQ ID DM20 GNWEIIDIGPFTQNLGKFAVDEENKIGQYGRLTFTTVIRPC NO:28 MKKTIYENEGFREIKGYEYQLYVRASDKIFRADISEDYKT RGRKLLRFNGPVPPP SEQ ID DM21 GEWEIIDIGPFTQNLGKFAVDEENKIGQYGRLTFTTVIRPC NO:29 MKKTIYENEGFREIKGYEYQLYVRASDKIFRADISEDYKT RGRKLLRFNGPVPPP SEQ ID DM22 GNWEIIDIGPFTQNLGKFAVDEENKIGQYGRLTFNTVIRPC NO:30 MKKTIYENEGFREIKGYEYQLYVRASDKIFRADISEDYKT RGRKLLRFNGPVPPP SEQ ID DM23 GEWEIIDIGPFTQNLGKFAVDEENKIGQYGRLTFNTVIRPC N0:31 MKKTIYENEGFREIKGYEYQLYVRASDKIFRADISEDYKT RGRKLLRFNGPVPPP SEQ ID DM24 GNWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFTKVIRPC NO:32 MKKTIYENEGFREIKGYEYQLYVRASDKIFRADISEDYKT RGRKLLRFNGPVPPP SEQ ID DM25 GNWEIIDIGPFTQNLGKFAVDEINKIGQYGRLTFNKVIRPC NO:33 MKKTIYENEGFREIKGYEYQLYVRASDKLFRADISEDYKT RGRKLLRFNGPVPPP SEQ ID DM26 GEWEIIDIGPFTQNLGKFAVDEENKIGQYGRLTFTKVIRPC NO:34 MKKTIYENEGFREIKGYEYQLYVRASDKIFRADISEDYKT RGRKLLRFNGPVPPP SEQ ID DM27 GNWEIIDIGPFTQNLGKFAVDEVNKIGQYGRLTFNKVIRP NO:35 CMKKTIYENEGFREIKGYEYQLYVRASDKLFRADISEDYK TRGRKLLRFNGPVPPP SEQ ID DM28 GNWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFNKVIRP NO:36 CMKKTIYENGEIKGYEYQLYVRASDKLFRADISEDYKTRG RKLLRFNGPVPPP SEQ ID DM29 GEWEIIDIGPFTQNLGKFAVDEENKIGQYGRLTFNKVIRPC NO:37 MKKTIYENGEIKGYEYQLYVYASDKLFRADISEDYKTRG RKLLRFNGPVPPP SEQ ID DM30 GNWEIIDIGPFTQNLGKFAVDEINKIGQYGRLTFNKVIRPC NO:38 MKKTIYENEGFREIKGYEYQLYVRASDKIFRADISEDYKT RGRKLLRFNGPVPPP SEQ ID DM31 GNWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFNKVIRP NO:39 CMKKTIYENGEIKGYEYQLYVRASDKIFRADISEDYKTRG RKLLRFNGPVPPP SEQ ID DM32 GNWEIIDIGPFTQNLGKFAVDEVNKIGQYGRLTFNKVIRP NO:40 CMKKTIYENGEIKGYEYQLYVKASDKIFRADISEDYKTRG RKLLRFNGPVPPP SEQ ID DM33 GNWEIIDIGPFTQNLGKFAVDEVNKIGQYGRLTFNTVIRPC N0:41 MKKTIYENGEIKGYEYQLYVKASDKIFRADISEDYKTRGR KLLRFNGPVPPP SEQ ID DM46 GNWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFNKVIRPT NO:42 MKKTIYENGEIKGYEYQLYVRASDKIFRADISEDYKTRGR KLLRFNGPVPPP SEQ ID DM47 GNWEIIDIGPFTQNLGKFAVDEANKIGQYGTLTFNKVIRPC NO:43 MKKTIYENGEIKGYEYQLYVRASDKIFRADISEDYKTRGR

[0388]

[0389] KLLRFNGPVPPPSEQ ID DM70 GNWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFNKVIRPC NO:44 MKKTIYENGEIKGYEYQLYVRASDKIFRADISEDYKTRGL KLLRFNGPVPPP SEQ ID DM42 GNWEIIDIGPFTQNLGKFAVDEANKTGQYGRLTFNKVIRP NO:45 CMKKTIYENGEIKGYEYQLYVRASDKIFRADISEDYKTRG RKLLRFNGPVPPP SEQ ID DM43 GNWEIIDIGPFTQNLGKFAVDEANRIGQYGRLTFNKVIRPC NO:46 MKKTIYENGEIKGYEYQLYVRASDKIFRADISEDYKTRGR KLLRFNGPVPPP SEQ ID DM72 GNWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFTKVIRPC NO:47 MKKTIYENGEIKGYEYQLYVRASDKIFRADISEDYKTRGR KLLRFNGPVPPP SEQ ID DM41 GNWEIIDIGPFTQNLGKFAVDEANKSGQYGRLTFNKVIRP NO:48 CMKKTIYENGEIKGYEYQLYVRASDKIFRADISEDYKTRG RKLLRFNGPVPPP SEQ ID DM42b GEWEIIDIGPFTQNLGKFAVDEENKTGQYGRLTFNKVIRPC NO:49 MKKTIYENEGFREIKGYEYQLYVYASDKLFRADISEDYKT RGRKLLRFNGPVPPP SEQ ID DM65 GNWEIIDIGPFTQNLGKFAVDEANKIGKYGRLTFNKVIRPC NO:50 MKKTIYENGEIKGYEYQLYVRASDKIFRADISEDYKTRGR KLLRFNGPVPPP SEQ ID DM66 GNWEIIDIGPFTQNLGKFAVDEANKIGRYGRLTFNKVIRPC N0:51 MKKTIYENGEIKGYEYQLYVRASDKIFRADISEDYKTRGR KLLRFNGPVPPP SEQ ID DM68 GNWEIIDIGPFTQNLGKFAVDEANRIGRYGRLTFNKVIRPC NO:52 MKKTIYENGEIKGYEYQLYVRASDKIFRADISEDYKTRGR KLLRFNGPVPPP SEQ ID DM69 GNWEIIDIGPFTQNLGKFAVDEANRIGKYGRLTFNKVIRPC NO:53 MKKTIYENGEIKGYEYQLYVRASDKIFRADISEDYKTRGR KLLRFNGPVPPP SEQ ID DM73 GNWEIIDIGPFTQNLGKFAVDEANKIGRYGTLTFNKVIRPC NO:54 MKKTIYENGEIKGYEYQLYVRASDKIFRADISEDYKTRGR KLLRFNGPVPPP SEQ ID DM92 GNWEIIDIGPFTQNLGKFAVDEANKTGKYGRLTFNKVIRP NO:55 CMKKTIYENGEIKGYEYQLYVRASDKIFRADISEDYKTRG RKLLRFNGPVPPP SEQ ID DM103 GNWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFNKVIRPC NO:56 MKKTIYENGEIKGYEYQLYVRASDKIFRADLSEDYKTRGR KLLRFNGPVPPP SEQ ID DM115 GNWEIIDIGPFTQNLGKFAVDEANKWGEYGRLTFNKVIRP NO:57 CMKKTIYENGEIKGYEYQLYVRASDKIFRADISEDYKTRG RKLLRFNGPVPPP SEQ ID DM116 GNWEIIDIGPFTQNLGKFAVDEANKWGKYGRLTFNKVIRP NO:58 CMKKTIYENGEIKGYEYQLYVRASDKIFRADISEDYKTRG RKLLRFNGPVPPP SEQ ID DM144 GNWEIIDIGPFTQNLGKFAVDEANKWGQYGRLTFNKVIRP NO:59 CMKKTIYENGEIKGYEYQLYVRASDKIFRADISEDYKTRG RKLLRFNGPVPPP SEQ ID DM145 GNWEIIDIGPFTQNLGKFAVDEANKIGEYGRLTFNKVIRPC NO:60 MKKTIYENGEIKGYEYQLYVRASDKIFRADISEDYKTRGR KLLRFNGPVPPP SEQ ID DM77 GNWEIIDIGPFTQNLGKFVVDEANKIGQYGRLTFNKVIRPC N0:61 MKKTIYENGEIKGYEYQLYVRASDKIFRADISEDYKTRGR

[0390]

[0391] KLLRFNGPVPPPSEQ ID DM84 GNWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFNKVIRPC NO:62 MKKTIYENGEIKGYEYQLYIRASDKIFRADISEDYKTRGR KLLRFNGPVPPP SEQ ID DM85 GNWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFNKVIRPC NO:63 MKKTIYENGEIKGYEYQLYVRASDKIFRVDISEDYKTRGR KLLRFNGPVPPP SEQ ID DM91 GNWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFNKVIRPV NO:64 MKKTIYENGEIKGYEYQLYVRASDKIFRADISEDYKTRGR KLLRFNGPVPPP SEQ ID DM104 GNWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFNKVIRPC NO:65 MKKTIYENGEIKGYEYQLYVRASDKIFRADISEDYKTRGR KLLRMNGPVPPP SEQ ID DM131 GNWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFNKVIRPC NO:66 MKKTIYENGEIKGYEYQLYVRASDKIFRFDISEDYKTRGR KLLRFNGPVPPP SEQ ID DM132 GNWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFNKVIRPC NO:67 MKKTIYENGEIKGYEYQLYVRASDKIFRFDISEDYKTRGR KLLRMNGPVPPP SEQ ID DM150 GNWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFNKVIRPA NO:68 MKKTIYENGEIKGYEYQLYVRASDKIFRADISEDYKTRGR KLLRFNGPVPPP SEQ ID DM151 GNWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFNKVIRPS NO:69 MKKTIYENGEIKGYEYQLYVRASDKIFRADISEDYKTRGR KLLRFNGPVPPP SEQ ID DM57 GNWEIIDIGPFTQNLGKFAVDEANKIGQYGRLRFNKVIRPC NO:70 MKKTIYENGEIKGYEYQLYVRASDKIFRADISEDYKTRGR KLLRFNGPVPPP SEQ ID DM75 GNWQIIDIGPFTQNLGKFAVDEANKIGQYGRLTFNKVIRP NO:71 CMKKTIYENGEIKGYEYQLYVRASDKIFRADISEDYKTRG RKLLRFNGPVPPP SEQ ID DM87 GNWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFNKVIRPC NO:72 MKKTIYENGEIKGYEYQLYVRASNKIFRADISEDYKTRGR KLLRFNGPVPPP SEQ ID DM93 GNWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFNKVIRPC NO:73 MKKTIYENGEIKGYEYQLYVRASNKIFRADISEDYKTRGL KLLRFNGPVPPP SEQ ID DM96 GNWEIIDIGPFTQNLGKFAIDEANKIGQYGRLTFNKVIRPC NO:74 MKKTIYENGEIKGYEYQLYVRASDKIFRADISEDYKTRGR KLLRFNGPVPPP SEQ ID DM157 GEWEIIDIGPFTQNLGKFAVDEENKIGQYGRLTFNKVIRPC NO:75 MKKTIYENEGFREIKGYEYQLYVYASNKLFRADISEDYKT RGRKLLRFNGPVPPP SEQ ID DM94 GNWEIIDIGPFTQNLGKFAVDEANKIGQYGTLTFNKVIRPC NO:76 MKKTIYENGEIKGYEYQLYVRASNKIFRADISEDYKTRGR KLLRFNGPVPPP SEQ ID DM97 GNWEIIDIGPFTQNLGKFAVDEANKIGQYGTLTFNKVIRPC NO:77 MKKTIYENGEIKGYEYQLYVRASDKIFRADISEDYKTRGL KLLRFNGPVPPP SEQ ID DM99 GNWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFNKVIRPC NO:78 MKKTIYENGEIKGYEYNLYVRASDKIFRADISEDYKTRGR KLLRFNGPVPPP SEQ ID DM143 GNWEIIDIGPFVQNLGKFAVDEANKIGQYGRLTFNKVIRP NO:79 VMKKTIYENGEIKGYEYQLYVRASDKIFRADISEDYKTRG

[0392]

[0393] RKLLRFNGPVPPPSEQ ID DM152 GNWEIIDIGPFVQNLGKFAVDEANKIGQYGRLTFNKVIRP NO:80 CMKKTIYENGEIKGYEYQLYVRASDKIFRADISEDYKTRG RKLLRFNGPVPPP SEQ ID DM61 GNWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFNKVIRPC N0:81 MKKTIYENGEIKGYEYQLYVRASSKIFRADISEDYKTRGR KLLRFNGPVPPP SEQ ID DM108 GNWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFNKVIRPC NO:82 MKKTIYENGEIKGYEYQLYVRASTKIFRADISEDYKTRGR KLLRFNGPVPPP SEQ ID DM117 GNWEIIDIGPFTQNLGKFAIDEANKIGQYGRLTFNKVIRPC NO:83 MKKTIYENGEIKGYEYQLYIRASDKIFRADISEDYKTRGR KLLRFNGPVPPP SEQ ID DM330 GNWEIIDIGPFTQNLGKFAVDEANKIGSYGRLTFNKVIRPC NO:84 MKKTIYENGEIKGYEYQLYVRASDKIFRADISEDYKTRGR KLLRFNGPVPPP SEQ ID DM464 GNWEIIDIGPFTQNLGKFAVDEANRIGQYGRLTFNKVIRPC NO:85 MKKTIYENGEIKGYEYQLYVRASNKIFRADISEDYKTRGR KLLRFNGPVPPP SEQ ID DM491 GNWEIIDIGPFTQNLGKFAIDEANKIGQYGRLTFNKVIRPA NO:86 MKKTIYENGEIKGYEYQLYVRASDKIFRFDLSEDYKTRGR KLLRMNGPVPPP SEQ ID DM498 GNWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFNKVIRPS NO:87 MKKTIYENGEIKGYEYQLYIRASDKIFRFDLSEDYKTRGR KLLRVNGPVPPP SEQ ID DM506 GNWEIIDIGPFTQNLGKFAIDEANKIGQYGRLTFNKVIRPC NO:88 MKKTIYENGEIKGYEYQLYVRASNKIFRADISEDYKTRGR KLLRFNGPVPPP SEQ ID DM508 GNWEIIDIGPFTQNLGKFAIDEANKIGKYGRLTFNKVIRPC NO:89 MKKTIYENGEIKGYEYQLYVRASDKIFRADISEDYKTRGR KLLRFNGPVPPP SEQ ID DM509 GNWEIIDIGPFTQNLGKFAIDEANRIGQYGRLTFNKVIRPC NO:90 MKKTIYENGEIKGYEYQLYVRASDKIFRADISEDYKTRGR KLLRFNGPVPPP SEQ ID DM341 GNWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFNTVIRPC N0:91 MKKTIYENGEIKGYEYQLYVRASDKIFRADISEDYKTRGR KLLRFNGPVPPP SEQ ID DM420 GNWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFNKVIRPC NO:92 MKKTIYENGEIKGYEYQLYVRASDKIFRADISEDYKTRGY KLLRFNGPVPPP SEQ ID DM424 GNWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFNKVIRPC NO:93 MKKTIYENGEIKGYEYQLYVRASDKIFRADISEDYKTRGI KLLRFNGPVPPP SEQ ID DM432 GNWEIIDIGPFTQNLAKFAVDEANKIGQYGRLTFNKVIRPA NO:94 MKKTIYENGEIKGYEYQLYLRASDKIFRADVSEDYKTRGR KLLRFNGPVPPP SEQ ID DM452 GNWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFNKVIRPA NO:95 MKKTIYENGEIKGYEYQLYLRASDKIFRADVSEDYKTRGR KLLRFNGPVPPP SEQ ID DM489 GNWEIIDIGPFTQNLGKFAIDEANKIGQYGRLTFNKVIRPV NO:96 MKKTIYENGEIKGYEYQLYVRASDKIFRVDISEDYKTRGR KLLRFNGPVPPP SEQ ID DM505 GNWEIIDIGPFTQNLGKFWDEANKIGKYGRLTFNKVIRPC NO:97 MKKTIYENGEIKGYEYQLYVRASDKIFRADISEDYKTRGR

[0394]

[0395] KLLRFNGPVPPPSEQ ID DM510 GNWEIIDIGPFTQNLGKFWDEANRIGQYGRLTFNKVIRPC NO:98 MKKTIYENGEIKGYEYQLYVRASDKIFRADISEDYKTRGR KLLRFNGPVPPP SEQ ID DM129 GEWEIIDIGPFTQNLGKFAVDEENKIGQYGRLTFNKVIRPC NO:99 MKKTIYENEGFREIKGYEYQLYVYASDKLFRADIYEDYKT RGRKLLRFNGPVPPP SEQ ID DM147 GEWEIIDIGPFTQNLGKFAVDEENKIGQYGRLTFNKVIRPC NO: 100 MKKTIYENEGFREIKGYEYQLYVYASDKLFRADIFEDYKT RGRKLLRFNGPVPPP SEQ ID DM149 GNWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFNKVIRPC NO:101 MKKTIYENEGFREIKGYEYQLYVRASDKIFRADIYEDYKT RGRKLLRFNGPVPPP SEQ ID DM89 GNWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFNKVIRPC NO: 102 MKKTIYENGEIKGYEYQLYVRASDKIFRADIYEDYKTRGR KLLRFNGPVPPP SEQ ID DM114 GNWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFNKVIRPC NO: 103 MKKTIYENGEIKGYEYQLYVRASDKIFRADIFEDYKTRGR KLLRFNGPVPPP SEQ ID DM137 GNWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFNKVIRPC NO: 104 MKKTIYENGEIKGYEYQLYVRASDKIFRADIWEDYKTRG RKLLRFNGPVPPP SEQ ID DM90 GNWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFNKVIRPC NO: 105 MKKTIYENGEIKGYEYQLYVRASDKIFRADIYEDYKTRGL KLLRFNGPVPPP SEQ ID DM100 GNWEIIDIGPFTQNLGKFAVDEANKTGQYGRLTFNKVIRP NO: 106 CMKKTIYENGEIKGYEYQLYVRASDKIFRADIYEDYKTRG RKLLRFNGPVPPP SEQ ID DM101 GNWEIIDIGPFTQNLGKFAVDEANRIGQYGRLTFNKVIRPC NO: 107 MKKTIYENGEIKGYEYQLYVRASDKIFRADIYEDYKTRGR KLLRFNGPVPPP SEQ ID DM121 GNWEIIDIGPFTQNLGKFAVDEENKIGQYGRLTFNKVIRPC NO: 108 MKKTIYENGEIKGYEYQLYVRASDKIFRADIYEDYKTRGR KLLRFNGPVPPP SEQ ID DM122 GEWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFNKVIRPC NO: 109 MKKTIYENGEIKGYEYQLYVRASDKIFRADIYEDYKTRGR KLLRFNGPVPPP SEQ ID DM123 GNWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFNKVIRPC NO: 110 MKKTIYENGEIKGYEYQLYVYASDKIFRADIYEDYKTRGR KLLRFNGPVPPP SEQ ID DM124 GNWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFNKVIRPC NO:111 MKKTIYENGEIKGYEYQLYVRASDKLFRADIYEDYKTRG RKLLRFNGPVPPP SEQ ID DM125 GEWEIIDIGPFTQNLGKFAVDEENKIGQYGRLTFNKVIRPC NO: 112 MKKTIYENGEIKGYEYQLYVYASDKIFRADIYEDYKTRGR KLLRFNGPVPPP SEQ ID DM148 GEWEIIDIGPFTQNLGKFAVDEENKIGQYGRLTFNKVIRPC NO:113 MKKTIYENGEIKGYEYQLYVYASDKLFRADIYEDYKTRG RKLLRFNGPVPPP SEQ ID DM126 GEWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFNKVIRPA NO: 114 MKKTIYENGEIKGYEYQLYVRASDKLFRADIYEDYKTRG RKLLRFNGPVPPP SEQ ID DM127 GNWEIIDIGPFTQNLGKFAVDEANKWGEYGRLTFNKVIRP NO:115 CMKKTIYENGEIKGYEYQLYVRASDKIFRADIYEDYKTRG

[0396]

[0397] RKLLRFNGPVPPPSEQ ID DM128 GNWEIIDIGPFTQNLGKFAVDEANKWGKYGRLTFNKVIRP NO: 116 CMKKTIYENGEIKGYEYQLYVRASDKIFRADIYEDYKTRG RKLLRFNGPVPPP SEQ ID DM164 GNWEIIDIGPFTQNLGKFAVDEANKTGKYGRLTFNKVIRP NO: 117 CMKKTIYENGEIKGYEYQLYVRASDKIFRADIWEDYKTR GRKLLRFNGPVPPP SEQ ID DM160 GNWEIIDIGPFTQNLGKFAVDEANRIGQYGRLTFNKVIRPC NO:118 MKKTIYENGEIKGYEYQLYVRASDKIFRADIFEDYKTRGR KLLRFNGPVPPP SEQ ID DM162 GNWEIIDIGPFTQNLGKFAVDEANRIGQYGRLTFNKVIRPC NO:119 MKKTIYENGEIKGYEYQLYVRASDKIFRADIWEDYKTRG RKLLRFNGPVPPP SEQ ID DM159 GNWEIIDIGPFTQNLGKFAVDEANKTGQYGRLTFNKVIRP NO: 120 CMKKTIYENGEIKGYEYQLYVRASDKIFRADIFEDYKTRG RKLLRFNGPVPPP SEQ ID DM163 GNWEIIDIGPFTQNLGKFAVDEANKTGKYGRLTFNKVIRP NO:121 CMKKTIYENGEIKGYEYQLYVRASDKIFRADIFEDYKTRG RKLLRFNGPVPPP SEQ ID DM161 GNWEIIDIGPFTQNLGKFAVDEANKTGQYGRLTFNKVIRP NO: 122 CMKKTIYENGEIKGYEYQLYVRASDKIFRADIWEDYKTR GRKLLRFNGPVPPP SEQ ID DM227 GEWEIIDIGPFTQNLGKFAVDEENKIGQYGRLTFNKVIRPC NO: 123 MKKTIYENEGFREIKGYEYQLYVYASNKLFRADIYEDYKT RGRKLLRFNGPVPPP SEQ ID DM250 GNWEIIDIGPFTQNLGKFAIDEANKIGQYGRLTFNKVIRPC NO: 124 MKKTIYENGEIKGYEYQLYVRASDKIFRADIFEDYKTRGR KLLRFNGPVPPP SEQ ID DM627 GNWEIIDIGPFTQNLGKFAVDEANKIGQYGTLTFNKVIRPC NO: 125 MKKTIYENGEIKGYEYQLYVRASNKIFRADIYEDYKTRGR KLLRFNGPVPPP SEQ ID DM187 GEWEIIDIGPFTQNLGKFAVDEENRIGRYGRLTFNKVIRPC NO: 126 MKKTIYENEGFREIKGYEYQLYVYASDKLFRADIYEDYKT RGRKLLRFNGPVPPP SEQ ID DM636 GNWEIIDIGPFTQNLGKFAVDEANKIGQYGTLRFNKVIRPC NO: 127 MKKTIYENGEIKGYEYQLYVRASDKIFRADIYEDYKTRGR KLLRFNGPVPPP SEQ ID DM130 GEWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFNKVIRPA NO: 128 MKKTIYENEGFREIKGYEYQLYVRASDKLFRADIYEDYKT RGRKLLRFNGPVPPP SEQ ID DM146 GNWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFNKVIRPV NO: 129 MKKTIYENGEIKGYEYQLYVRASDKIFRADIYEDYKTRGR KLLRFNGPVPPP SEQ ID DM280 GEWEIIDIGPFTQNLGKFAIDEENKIGQYGRLTFNKVIRPC NO:130 MKKTIYENEGFREIKGYEYQLYVYASDKLFRADIWEDYK TRGRKLLRFNGPVPPP SEQ ID DM274 GNWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFNKVIRPA NO:131 MKKTIYENGEIKGYEYQLYVRASDKIFRADIWEDYKTRG RKLLRFNGPVPPP SEQ ID DM363 GNWEIIDIGPFTQNLGKFAVDEANKIGKYGRLTFNKVIRPC NO:132 MKKTIYENGEIKGYEYQLYVRASDKIFRADIYEDYKTRGR KLLRFNGPVPPP SEQ ID DM607 GNWEIIDIGPFTQNLGKFAVDEANKIGKYGRLTFNKVIRPC NO:133 MKKTIYENGEIKGYEYQLYVRASTKIFRADIYEDYKTRGR

[0398]

[0399] KLLRFNGPVPPPSEQ ID DM530 GNWEIIDIGPFTQNLGKFAVDEANKIGRYGRLTFNKVIRPS NO:134 MKKTIYENGEIKGYEYQLYVRASDKIFRADIYEDYKTRGR KLLRFNGPVPPP SEQ ID DM614 GNWEIIDIGPFTQNLGKFAVDEANKIGQYGRLRFNKVIRPC NO:135 MKKTIYENGEIKGYEYQLYVRASNKIFRADIYEDYKTRGR KLLRFNGPVPPP SEQ ID DM594 GNWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFNKVIRPC NO:136 MKKTIYENGEIKGYEYQLYVRASDKIFRADIYVDYKTRGR KLLRFNGPVPPP SEQ ID DM651 GNWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFNKVIRPC NO:137 MKKTIYENGEIKGYTYQLYVRASDKIFRADITEDYKTRGR KLLRFNGPVPPP SEQ ID DM478 GNWEIIDIGPFTQNLGKFAVDEANKIGKYGRLTFNKVIRPT NO:138 MKKTIYENGEIKGYEYQLYVRASDKIFRADIYEDYKTRGR KLLRFNGPVPPP SEQ ID DM224 GNWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFNKVIRPC NO:139 MKKTIYENGEIKGYEYQLYVRASNKIFRADIYEDYKTRGR KLLRFNGPVPPP SEQ ID DM619 GNWEIIDIGPFTQNLGKFAVDEANKIGKYGRLRFNKVIRPC NO: 140 MKKTIYENGEIKGYEYQLYVRASDKIFRADIYEDYKTRGR KLLRFNGPVPPP SEQ ID DM254 GNWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFNKVIRPA NO:141 MKKTIYENGEIKGYEYQLYVRASDKIFRADIFEDYKTRGR KLLRFNGPVPPP SEQ ID DM282 GEWEIIDIGPFTQNLGKFAVDEENKIGQYGRLTFNKVIRPC NO: 142 MKKTIYENEGFREIKGYEYQLYVYASDKLFRADIWEDYK TRGRKLLRMNGPVPPP SEQ ID DM635 GNWEIIDIGPFTQNLGKFAIDEANKIGQYGRLTFNKVIRPC NO: 143 MKKTIYENGEIKGYEYQLYVRASDKIFRADIYEDYKTRGL KLLRFNGPVPPP SEQ ID DM289 GNWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFTKVIRPC NO: 144 MKKTIYENGEIKGYEYQLYVRASDKIFRADIYEDYKTRGR KLLRFNGPVPPP SEQ ID DM561 GNWEIIDIGPFTQNLGKFAVDEANKIGQYGTLRFNKVIRPC NO: 145 MKKTIYENGEIKGYEYQLYVRASDKIFRADISEDYKTRGR KLLRFNGPVPPP SEQ ID DM362 GEWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFNKVIRPC NO: 146 MKKTIYENGEIKGYEYQLYVYASNKLFRADIYEDYKTRG RKLLRFNGPVPPP SEQ ID DM660 GNWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFNKVIRPC NO: 147 MKKTIYENGEIKGYFYQLYVRASDKIFRADIMEDYKTRGR KLLRFNGPVPPP SEQ ID DM364 GNWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFNKVIRPC NO: 148 MKKTIYENGEIKGYEYQLYVYASDKLFRADIYEDYKTRG RKLLRFNGPVPPP SEQ ID DM281 GEWEIIDIGPFTQNLGKFAVDEENKIGQYGRLTFNKVIRPC NO: 149 MKKTIYENEGFREIKGYEYQLYVYASDKLFRADLWEDYK TRGRKLLRFNGPVPPP SEQ ID DM601 GNWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFNKVIRPC NO:150 MKKTIYENGEIKGYEYQLYVRASDKIFRADVSEDYKTRG RKLLRFNGPVPPP SEQ ID DM204 GNWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFNKVIRPC NO:151 MKKTIYENGEIKGYEYQLYVRASDKIFRVDIYEDYKTRGR

[0400]

[0401] KLLRFNGPVPPPSEQ ID DM242 GNWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFNKVIRPC NO:152 MKKTIYENGEIKGYEYQLYVRASNKIFRADIFEDYKTRGL KLLRFNGPVPPP SEQ ID DM472 GNWEIIDIGPFTQNLGKFAVDEANKIGKYGRLTFNKVIRPC NO:153 MKKTIYENGEIKGYEYQLYVRASNKIFRADIYEDYKTRGR KLLRFNGPVPPP SEQ ID DM455 GNWEIIDIGPFTQNLGKFAVDEANKVGKYGRLTFNKVIRP NO:154 CMKKTIYENGEIKGYEYQLYVRASDKIFRADIYEDYKTRG RKLLRFNGPVPPP SEQ ID DM664 GNWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFNKVIRPC NO:155 MKKTIYENGEIKGYEYQLYVRASDKIFRADIIEDYKTRGR KLLRFNGPVPPP SEQ ID DM270 GNWEIIDIGPFTQNLGKFAIDEANKIGQYGRLTFNKVIRPC NO:156 MKKTIYENGEIKGYEYQLYVRASDKIFRADIWEDYKTRG RKLLRFNGPVPPP SEQ ID DM690 GNWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFNKVIRPC NO:157 MKKTIYENGEIKGYEYQLYVRASDKIFRADIAEDYKTRGR KLLRFNGPVPPP SEQ ID DM334 GEWEIIDIGPFTQNLGKFAVDEQNKIGKYGRLTFNKVIRPC NO:158 MKKTIYENGEIKGYEYQLYVYASDKLFRADIYEDYKTRG RKLLRFNGPVPPP SEQ ID DM457 GNWEIIDIGPFTQNLGKFAVDEANKIGKYGRLTFNKVIRPC NO:159 MKKTIYENGEIKGYEYQLYVRASNKIFRADISEDYKTRGR KLLRFNGPVPPP SEQ ID DM641 GNWEIIDIGPFTQNLGKFAVDEANKIGRYGRLTFNKVIRPC NO: 160 MKKTIYENGEIKGYEYQLYVRASDKIFRADIYEDYKTRGL KLLRFNGPVPPP SEQ ID DM200 GEWEIIDIGPFTQNLGKFAVDEENKWGEYGRLTFNKVIRP NO:161 CMKKTIYENEGFREIKGYEYQLYVYASDKLFRADIYEDY KTRGRKLLRFNGPVPPP SEQ ID DM166 GNWEIIDIGPFTQNLGKFAVDEANRIGKYGRLTFNKVIRPC NO: 162 MKKTIYENGEIKGYEYQLYVRASDKIFRADIYEDYKTRGR KLLRFNGPVPPP SEQ ID DM240 GNWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFNKVIRPC NO: 163 MKKTIYENGEIKGYEYQLYVRASNKIFRADIYEDYKTRGL KLLRFNGPVPPP SEQ ID DM246 GNWEIIDIGPFTQNLGKFVVDEANKIGQYGRLTFNKVIRPC NO: 164 MKKTIYENGEIKGYEYQLYVRASDKIFRADIFEDYKTRGR KLLRFNGPVPPP SEQ ID DM267 GNWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFNKVIRPC NO: 165 MKKTIYENGEIKGYEYQLYIRASDKIFRADIWEDYKTRGR KLLRFNGPVPPP SEQ ID DM260 GEWEIIDIGPFTQNLGKFAIDEENKIGQYGRLTFNKVIRPC NO: 166 MKKTIYENEGFREIKGYEYQLYVYASDKLFRADIFEDYKT RGRKLLRFNGPVPPP SEQ ID DM168 GNWEIIDIGPFTQNLGKFAVDEANRIGKYGRLTFNKVIRPC NO: 167 MKKTIYENGEIKGYEYQLYVRASDKIFRADIFEDYKTRGR KLLRFNGPVPPP SEQ ID DM655 GNWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFNKVIRPC NO: 168 MKKTIYENGEIKGYVYQLYVRASDKIFRADIIEDYKTRGR KLLRFNGPVPPP SEQ ID DM288 GNWEIIDIGPFTQNLGKFAVDEANRTGKYGRLTFNKVIRP NO: 169 CMKKTIYENGEIKGYEYQLYVRASDKIFRADIYEDYKTRG

[0402]

[0403] RKLLRFNGPVPPPSEQ ID DM1863 GNWEIIDIGPFTQNLGKFAVDEANRIGRYGRLTFNKVIRPT NO: 170 MKKTIYENGEIKGYEYQLYVRASDKIFRADIYEDYKTRGR KLLRFNGPVPPP SEQ ID DM484 GNWEIIDIGPFTQNLGKFAVDEANKTGKYGRLTFNKVIRP NO:171 CMKKTIYENGEIKGYEYQLYVRASNKIFRADIYEDYKTRG RKLLRFNGPVPPP SEQ ID DM395 GMWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFNKVIRP NO: 172 CMKKTIYENGEIKGYEYQLYVRASDKIFRADISEDYKTRG RKLLRFNGPVPPP SEQ ID DM177 GNWEIIDIGPFTQNLGKFAVDEANKWGKYGRLTFNKVIRP NO: 173 CMKKTIYENGEIKGYEYQLYVRASDKIFRADIFEDYKTRG RKLLRFNGPVPPP SEQ ID DM536 GNWEIIDIGPFTQNLGKFAVDEANKIGKYGRLTFNKVIRPA NO: 174 MKKTIYENGEIKGYEYQLYVRASDKIFRADIYEDYKTRGR KLLRFNGPVPPP SEQ ID DM682 GNWEIIDIGPFTQNLGKFAVDEANKIGKYGRLTFNKVIRPA NO: 175 MKKTIYENGEIKGYEYQLYVRASDKIFRADIWEDYKTRG RKLLRFNGPVPPP SEQ ID DM213 GEWEIIDIGPFTQNLGKFAVDEENKIGQYGRLTFNKVIRPC NO: 176 MKKTIYENEGFREIKGYEYQLYIYASDKLFRADIYEDYKT RGRKLLRFNGPVPPP SEQ ID DM178 GNWEIIDIGPFTQNLGKFAVDEANKWGKYGRLTFNKVIRP NO: 177 CMKKTIYENGEIKGYEYQLYVRASDKIFRADIWEDYKTR GRKLLRFNGPVPPP SEQ ID DM539 GNWEIIDIGPFTQNLGKFAVDEANKIGRYGRLRFNKVIRPC NO: 178 MKKTIYENGEIKGYEYQLYVRASDKIFRADISEDYKTRGR KLLRFNGPVPPP SEQ ID DM208 GNWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFNKVIRPC NO: 179 MKKTIYENGEIKGYEYQLYVRASDKIFRADIYEDYKTRGR KLLRMNGPVPPP SEQ ID DM397 GNWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFNKVIRPC NO: 180 MKKTIYENGEIKGYEYQLYVYASNKLFRADIYEDYKTRG RKLLRFNGPVPPP SEQ ID DM683 GNWEIIDIGPFTQNLGKFAVDEANKIGKYGRLTFNKVIRPA NO:181 MKKTIYENGEIKGYEYQLYVRASDKIFRADIFEDYKTRGR KLLRFNGPVPPP SEQ ID DM526 GNWEIIDIGPFTQNLGKFAVDEANKTGRYGRLTFNKVIRP NO: 182 CMKKTIYENGEIKGYEYQLYVRASDKIFRADIYEDYKTRG RKLLRFNGPVPPP SEQ ID DM236 GNWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFNKVIRPC NO:183 MKKTIYENGEIKGYEYQLYVRASNKIFRADIWEDYKTRG RKLLRFNGPVPPP SEQ ID DM264 GEWEIIDIGPFTQNLGKFAVDEENKIGQYGRLTFNKVIRPA NO: 184 MKKTIYENEGFREIKGYEYQLYVYASDKLFRADIFEDYKT RGRKLLRFNGPVPPP SEQ ID DM239 GEWEIIDIGPFTQNLGKFAVDEENKIGQYGRLTFNKVIRPC NO:185 MKKTIYENEGFREIKGYEYQLYVYASNKLFRADIWEDYK TRGRKLLRFNGPVPPP SEQ ID DM165 GNWEIIDIGPFTQNLGKFAVDEANRIGRYGRLTFNKVIRPC NO: 186 MKKTIYENGEIKGYEYQLYVRASDKIFRADIYEDYKTRGR KLLRFNGPVPPP SEQ ID DM602 GNWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFNKVIRPC NO: 187 MKKTIYENGEIKGYVYQLYVRASDKIFRAVIVEDYKTRGR

[0404]

[0405] KLLRFNGPVPPPSEQ ID DM662 GNWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFNKVIRPC NO:188 MKKTIYENGEIKGYYYQLYVRASDKIFRADIVEDYKTRGR KLLRFNGPVPPP SEQ ID DM361 GNWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFNKVIRPC NO:189 MKKTIYENGEIKGYEYQLYVYASNKIFRADIYEDYKTRGR KLLRFNGPVPPP SEQ ID DM632 GNWEIIDIGPFTQNLGKFAVDEANKIGKYGRLTFNKVIRPC NO: 190 MKKTIYENGEIKGYEYQLYVRASDKIFRADIYEDYKTRGL KLLRFNGPVPPP SEQ ID DM654 GNWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFNKVIRPC NO:191 MKKTIYENGEIKGYTYQLYVRASDKIFRADIVEDYKTRGR KLLRFNGPVPPP SEQ ID DM517 GNWEIIDIGPFTQNLGKFAVDEANKIGRYGRLTFNKVIRPC NO: 192 MKKTIYENGEIKGYEYQLYVRASDKIFRADIYEDYKTRGR KLLRFNGPVPPP SEQ ID DM174 GNWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFNKVIRPC NO:193 MKKTIYENGEIKGYEYQLYVRASDKIFRADIWEDYKTRG LKLLRFNGPVPPP SEQ ID DM631 GNWEIIDIGPFTQNLGKFAVDEANKIGKYGRLTFTKVIRPC NO: 194 MKKTIYENGEIKGYEYQLYVRASDKIFRADIYEDYKTRGR KLLRFNGPVPPP SEQ ID DM278 GEWEIIDIGPFTQNLGKFAVDEENKIGQYGRLTFNKVIRPC NO:195 MKKTIYENEGFREIKGYEYQLYVYASDKLFRVDIWEDYK TRGRKLLRFNGPVPPP SEQ ID DM197 GEWEIIDIGPFTQNLGKFAVDEENKWGKYGRLTFNKVIRP NO: 196 CMKKTIYENEGFREIKGYEYQLYVYASDKLFRADIFEDYK TRGRKLLRFNGPVPPP SEQ ID DM257 GEWEIIDIGPFTQNLGKFAVDEENKIGQYGRLTFNKVIRPC NO: 197 MKKTIYENEGFREIKGYEYQLYIYASDKLFRADIFEDYKT RGRKLLRFNGPVPPP SEQ ID DM210 GNWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFNKVIRPA NO:198 MKKTIYENGEIKGYEYQLYVRASDKIFRADIYEDYKTRGR KLLRFNGPVPPP SEQ ID DM283 GEWEIIDIGPFTQNLGKFAVDEENKIGQYGRLTFNKVIRPC NO:199 MKKTIYENEGFREIKGYEYQLYVYASDKLFRFDIWEDYK TRGRKLLRMNGPVPPP SEQ ID DM262 GEWEIIDIGPFTQNLGKFAVDEENKIGQYGRLTFNKVIRPC N0:200 MKKTIYENEGFREIKGYEYQLYVYASDKLFRADIFEDYKT RGRKLLRMNGPVPPP SEQ ID DM271 GNWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFNKVIRPC NO:201 MKKTIYENGEIKGYEYQLYVRASDKIFRADLWEDYKTRG RKLLRFNGPVPPP SEQ ID DM237 GEWEIIDIGPFTQNLGKFAVDEENKIGQYGRLRFNKVIRPC NO:202 MKKTIYENEGFREIKGYEYQLYVYASDKLFRADIWEDYK TRGRKLLRFNGPVPPP SEQ ID DM214 GEWEIIDIGPFTQNLGKFAVDEENKIGQYGRLTFNKVIRPC NO:203 MKKTIYENEGFREIKGYEYQLYVYASDKLFRVDIYEDYKT RGRKLLRFNGPVPPP SEQ ID DM249 GNWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFNKVIRPV NO:204 MKKTIYENGEIKGYEYQLYVRASDKIFRADIFEDYKTRGR KLLRFNGPVPPP SEQ ID DM552 GNWEIIDIGPFTQNLGKFAVDEANKIGKYGTLTFNKVIRPC NO:205 MKKTIYENGEIKGYEYQLYVRASDKIFRADISEDYKTRGR

[0406]

[0407] KLLRFNGPVPPPSEQ ID DM606 GNWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFNKVIRPC NO:206 MKKTIYENGEIKGYEYQLYVRASDKIFRADIREDYKTRGR KLLRFNGPVPPP SEQ ID DM218 GEWEIIDIGPFTQNLGKFAVDEENKIGQYGRLTFNKVIRPC NO:207 MKKTIYENEGFREIKGYEYQLYVYASDKLFRADIYEDYKT RGRKLLRMNGPVPPP SEQ ID DM295 GNWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFTKVIRPC NO:208 MKKTIYENGEIKGYEYQLYVRASDKIFRADIFEDYKTRGR KLLRFNGPVPPP SEQ ID DM653 GNWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFNKVIRPC NO:209 MKKTIYENGEIKGYIYQLYVRASDKIFRADIVEDYKTRGR KLLRFNGPVPPP SEQ ID DM207 GNWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFNKVIRPC NO:210 MKKTIYENGEIKGYEYQLYVRASDKIFRADLYEDYKTRG RKLLRFNGPVPPP SEQ ID DM275 GNWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFNKVIRPS N0:211 MKKTIYENGEIKGYEYQLYVRASDKIFRADIWEDYKTRG RKLLRFNGPVPPP SEQ ID DM272 GNWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFNKVIRPC NO:212 MKKTIYENGEIKGYEYQLYVRASDKIFRADIWEDYKTRG RKLLRMNGPVPPP SEQ ID DM179 GNWEIIDIGPFTQNLGKFAVDEANKWGEYGRLTFNKVIRP NO:213 CMKKTIYENGEIKGYEYQLYVRASDKIFRADIWEDYKTR GRKLLRFNGPVPPP SEQ ID DM269 GNWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFNKVIRPV NO:214 MKKTIYENGEIKGYEYQLYVRASDKIFRADIWEDYKTRG RKLLRFNGPVPPP SEQ ID DM625 GNWEIIDIGPFTQNLGKFWDEANKIGQYGRLTFTKVIRPC NO:215 MKKTIYENGEIKGYEYQLYVRASDKIFRADIYEDYKTRGR KLLRFNGPVPPP SEQ ID DM633 GNWEIIDIGPFTQNLGKFAIDEANKIGQYGTLTFNKVIRPC NO:216 MKKTIYENGEIKGYEYQLYVRASDKIFRADIYEDYKTRGR KLLRFNGPVPPP SEQ ID DM685 GNWEIIDIGPFTQNLGKFAVDEANKIGRYGRLTFNKVIRPA NO:217 MKKTIYENGEIKGYEYQLYVRASDKIFRADIFEDYKTRGR KLLRFNGPVPPP SEQ ID DM640 GNWEIIDIGPFTQNLGKFAVDEANKIGRYGRLTFTKVIRPC NO:218 MKKTIYENGEIKGYEYQLYVRASDKIFRADIYEDYKTRGR KLLRFNGPVPPP SEQ ID DM650 GNWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFNKVIRPC NO:219 MKKTIYENGEIKGYIYQLYVRASDKIFRADITEDYKTRGR KLLRFNGPVPPP SEQ ID DM222 GNWEIIDIGPFTQNLGKFAVDEANKIGQYGRLRFNKVIRPC NO:220 MKKTIYENGEIKGYEYQLYVRASDKIFRADIYEDYKTRGR KLLRFNGPVPPP SEQ ID DM360 MMWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFNKVIRP NO:221 CMKKTIYENGEIKGYEYQLYVRASDKIFRADIYEDYKTRG RKLLRFNGPVPPP SEQ ID DM513 GNWEIIDIGPFTQNLGKFAIDEANKIGQYGRLRFNKVIRPC NO:222 MKKTIYENGEIKGYEYQLYVRASDKIFRADISEDYKTRGR KLLRFNGPVPPP SEQ ID DM212 GEWEIIDIGPFTQNLGKFVVDEENKIGQYGRLTFNKVIRPC NO:223 MKKTIYENEGFREIKGYEYQLYVYASDKLFRADIYEDYKT

[0408]

[0409] RGRKLLRFNGPVPPPSEQ ID DM198 GEWEIIDIGPFTQNLGKFAVDEENKWGKYGRLTFNKVIRP NO:224 CMKKTIYENEGFREIKGYEYQLYVYASDKLFRADIWEDY KTRGRKLLRFNGPVPPP SEQ ID DM243 GEWEIIDIGPFTQNLGKFAVDEENKIGQYGRLTFNKVIRPC NO:225 MKKTIYENEGFREIKGYEYQLYVYASNKLFRADIYEDYKT RGLKLLRFNGPVPPP SEQ ID DM225 GEWEIIDIGPFTQNLGKFAVDEENKIGQYGRLRFNKVIRPC NO:226 MKKTIYENEGFREIKGYEYQLYVYASDKLFRADIYEDYKT RGRKLLRFNGPVPPP SEQ ID DM661 GNWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFNKVIRPC NO:227 MKKTIYENGEIKGYWYQLYVRASDKIFRADIYEDYKTRG RKLLRFNGPVPPP SEQ ID DM221 GEWEIIDIGPFTQNLGKFAVDEENKIGQYGRLTFNKVIRPS NO:228 MKKTIYENEGFREIKGYEYQLYVYASDKLFRADIYEDYKT RGRKLLRFNGPVPPP SEQ ID DM201 GEWEIIDIGPFTQNLGKFAVDEENKWGKYGRLTFNKVIRP NO:229 CMKKTIYENEGFREIKGYEYQLYVYASDKLFRADIYEDY KTRGRKLLRFNGPVPPP SEQ ID DM681 GNWEIIDIGPFTQNLGKFAIDEANKIGRYGRLTFNKVIRPC NO:230 MKKTIYENGEIKGYEYQLYVRASDKIFRADIFEDYKTRGR KLLRFNGPVPPP SEQ ID DM252 GNWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFNKVIRPC NO:231 MKKTIYENGEIKGYEYQLYVRASDKIFRADIFEDYKTRGR KLLRMNGPVPPP SEQ ID DM292 GNWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFTKVIRPC NO:232 MKKTIYENGEIKGYEYQLYVRASDKIFRADIWEDYKTRG RKLLRFNGPVPPP DM684 GNWEIIDIGPFTQNLGKFAVDEANKIGRYGRLTFNKVIRPA SEQ ID MKKTIYENGEIKGYEYQLYVRASDKIFRADIWEDYKTRG NO: 233 RKLLRFNGPVPPP

[0410] SEQ ID DM276 GEWEIIDIGPFTQNLGKFVVDEENKIGQYGRLTFNKVIRPC NO:234 MKKTIYENEGFREIKGYEYQLYVYASDKLFRADIWEDYK TRGRKLLRFNGPVPPP SEQ ID DM206 GNWEIIDIGPFTQNLGKFAIDEANKIGQYGRLTFNKVIRPC NO:235 MKKTIYENGEIKGYEYQLYVRASDKIFRADIYEDYKTRGR KLLRFNGPVPPP SEQ ID DM593 GNWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFNKVIRPC NO:236 MKKTIYENGEIKGYEYQLYVRASDKIFRADISVDYKTRGR KLLRFNGPVPPP SEQ ID DM396 GMWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFNKVIRP NO:237 CMKKTIYENGEIKGYEYQLYVRASDKIFRADIYEDYKTRG RKLLRFNGPVPPP SEQ ID DM261 GEWEIIDIGPFTQNLGKFAVDEENKIGQYGRLTFNKVIRPC NO:238 MKKTIYENEGFREIKGYEYQLYVYASDKLFRADLFEDYK TRGRKLLRFNGPVPPP SEQ ID DM337 GEWQIIDIGPFTQNLGKFAVDEENKIGQYGRLTFNKVIRPC NO:239 MKKTIYENGEIKGYEYQLYVYASDKLFRADIYEDYKTRG RKLLRFNGPVPPP SEQ ID DM202 GNWEIIDIGPFTQNLGKFVVDEANKIGQYGRLTFNKVIRPC NO:240 MKKTIYENGEIKGYEYQLYVRASDKIFRADIYEDYKTRGR

[0411]

[0412] KLLRFNGPVPPPSEQ ID DM245 GEWEIIDIGPFTQNLGKFAVDEENKIGQYGRLTFNKVIRPC NO:241 MKKTIYENEGFREIKGYEYQLYVYASNKLFRADIFEDYKT RGLKLLRFNGPVPPP SEQ ID DM413 MNWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFNKVIRP NO:242 CMKKTIYENGEIKGYEYQLYVRASDKIFRADIYEDYKTRG RKLLRFNGPVPPP SEQ ID DM203 GNWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFNKVIRPC NO:243 MKKTIYENGEIKGYEYQLYIRASDKIFRADIYEDYKTRGR KLLRFNGPVPPP SEQ ID DM303 GEWEIIDIGPFTQNLGKFAVDEENKIGQYGRLTFTKVIRPC NO:244 MKKTIYENEGFREIKGYEYQLYVYASDKLFRADIWEDYK TRGRKLLRFNGPVPPP SEQ ID DM663 GNWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFNKVIRPC NO:245 MKKTIYENGEIKGYEYQLYVRASDKIFRADIVEDYKTRGR KLLRFNGPVPPP SEQ ID DM338 GNWEIIDIGPFTQNLGKFAVDEENKIGQYGRLTFNKVIRPC NO:246 MKKTIYENGEIKGYEYQLYVYASDKLFRADIYEDYKTRG RKLLRFNGPVPPP SEQ ID DM301 GEWEIIDIGPFTQNLGKFAVDEENKIGQYGRLTFNKVIRPT NO:247 MKKTIYENEGFREIKGYEYQLYVYASDKLFRADIWEDYK TRGRKLLRFNGPVPPP SEQ ID DM286 GNWEIIDIGPFTQNLGKFAVDEANKIGQYGTLTFNKVIRPC NO:248 MKKTIYENGEIKGYEYQLYVRASDKIFRADIYEDYKTRGR KLLRFNGPVPPP SEQ ID DM516 GNWEIIDIGPFTQNLGKFAVDEANKIGKYGRLRFNKVIRPC NO:249 MKKTIYENGEIKGYEYQLYVRASDKIFRADISEDYKTRGR KLLRFNGPVPPP SEQ ID DM209 GNWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFNKVIRPC NO:250 MKKTIYENGEIKGYEYQLYVRASDKIFRFDIYEDYKTRGR KLLRMNGPVPPP SEQ ID DM263 GEWEIIDIGPFTQNLGKFAVDEENKIGQYGRLTFNKVIRPC NO:251 MKKTIYENEGFREIKGYEYQLYVYASDKLFRFDIFEDYKT RGRKLLRMNGPVPPP SEQ ID DM620 GNWEIIDIGPFTQNLGKFAIDEANKIGRYGRLTFNKVIRPC NO:252 MKKTIYENGEIKGYEYQLYVRASDKIFRADIYEDYKTRGR KLLRFNGPVPPP SEQ ID DM658 GNWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFNKVIRPC NO:253 MKKTIYENGEIKGYEYQLYVRASDKIFRADnEDYKTRGR KLLRFNGPVPPP SEQ ID DM473 GNWEIIDIGPFTQNLGKFAVDEANKIGKYGRLTFNKVIRPC NO:254 MKKTIYENGEIKGYEYQLYVYASNKIFRADIYEDYKTRGR KLLRFNGPVPPP SEQ ID DM335 GEWEIIDIGPFTQNLGKFAVDEANKIGKYGRLTFNKVIRPC NO:255 MKKTIYENGEIKGYEYQLYVYASDKLFRADIYEDYKTRG RKLLRFNGPVPPP SEQ ID DM247 GNWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFNKVIRPC NO:256 MKKTIYENGEIKGYEYQLYIRASDKIFRADIFEDYKTRGR KLLRFNGPVPPP SEQ ID DM532 GNWEIIDIGPFTQNLGKFAVDEANKIGRYGRLTFNKVIRPA NO:257 MKKTIYENGEIKGYEYQLYVRASDKIFRADIYEDYKTRGR KLLRFNGPVPPP SEQ ID DM346 GNWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFNKVIRPS NO:258 MKKTIYENGEIKGYEYQLYVRASDKIFRADIYEDYKTRGR

[0413]

[0414] KLLRFNGPVPPPSEQ ID DM176 GNWEIIDIGPFTQNLGKFAVDEANKWGEYGRLTFNKVIRP NO:259 CMKKTIYENGEIKGYEYQLYVRASDKIFRADIFEDYKTRG RKLLRFNGPVPPP SEQ ID DM605 GNWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFNKVIRPC NO:260 MKKTIYENGEIKGYVYQLYVRASDKIFRADITEDYKTRGR KLLRFNGPVPPP SEQ ID DM277 GEWEIIDIGPFTQNLGKFAVDEENKIGQYGRLTFNKVIRPC NO:261 MKKTIYENEGFREIKGYEYQLYIYASDKLFRADIWEDYKT RGRKLLRFNGPVPPP SEQ ID DM567 GNWEIIDIGPFTQNLGKFAVDEANKIGQYGTLTFNKVIRPC NO:262 MKKTIYENGEIKGYEYQLYVRASTKIFRADISEDYKTRGR KLLRFNGPVPPP SEQ ID DM528 GNWEIIDIGPFTQNLGKFAVDEANKIGRYGRLTFNKVIRPT NO:263 MKKTIYENGEIKGYEYQLYVRASDKIFRADIYEDYKTRGR KLLRFNGPVPPP SEQ ID DM268 GNWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFNKVIRPC NO:264 MKKTIYENGEIKGYEYQLYVRASDKIFRVDIWEDYKTRG RKLLRFNGPVPPP SEQ ID DM652 GNWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFNKVIRPC NO:265 MKKTIYENGEIKGYVYQLYVRASDKIFRADIVEDYKTRGR KLLRFNGPVPPP SEQ ID DM613 GNWEIIDIGPFTQNLGKFAIDEANKIGKYGRLTFNKVIRPC NO:266 MKKTIYENGEIKGYEYQLYVRASDKIFRADIYEDYKTRGR KLLRFNGPVPPP SEQ ID DM244 GEWEIIDIGPFTQNLGKFAVDEENKIGQYGRLTFNKVIRPC NO:267 MKKTIYENEGFREIKGYEYQLYVYASNKLFRADIWEDYK TRGLKLLRFNGPVPPP SEQ ID DM644 GNWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFNKVIRPC NO:268 MKKTIYENGEIKGYEYQLYVRASTKIFRADIYEDYKTRGL KLLRFNGPVPPP SEQ ID DM273 GNWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFNKVIRPC NO:269 MKKTIYENGEIKGYEYQLYVRASDKIFRFDIWEDYKTRGR KLLRMNGPVPPP SEQ ID DM630 GNWEIIDIGPFTQNLGKFAVDEANKIGKYGTLTFNKVIRPC NO:270 MKKTIYENGEIKGYEYQLYVRASDKIFRADIYEDYKTRGR KLLRFNGPVPPP SEQ ID DM628 GNWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFTKVIRPC NO:271 MKKTIYENGEIKGYEYQLYVRASNKIFRADIYEDYKTRGR KLLRFNGPVPPP SEQ ID DM234 GNWEIIDIGPFTQNLGKFAVDEANKIGQYGRLRFNKVIRPC NO:272 MKKTIYENGEIKGYEYQLYVRASDKIFRADIWEDYKTRG RKLLRFNGPVPPP SEQ ID DM611 GNWEIIDIGPFTQNLGKFAIDEANKIGQYGRLTFNKVIRPC NO:273 MKKTIYENGEIKGYEYQLYVRASNKIFRADIYEDYKTRGR KLLRFNGPVPPP SEQ ID DM638 GNWEIIDIGPFTQNLGKFAVDEANKIGQYGRLRFNKVIRPC NO:274 MKKTIYENGEIKGYEYQLYVRASDKIFRADIYEDYKTRGL KLLRFNGPVPPP SEQ ID DM626 GNWEIIDIGPFTQNLGKFVVDEANKIGQYGRLTFNKVIRPC NO:275 MKKTIYENGEIKGYEYQLYVRASDKIFRADIYEDYKTRGL KLLRFNGPVPPP SEQ ID DM171 GNWEIIDIGPFTQNLGKFAVDEANKIGRYGTLTFNKVIRPC NO:276 MKKTIYENGEIKGYEYQLYVRASDKIFRADIYEDYKTRGR

[0415]

[0416] KLLRFNGPVPPPSEQ ID DM543 GNWEIIDIGPFTQNLGKFWDEANKIGQYGTLTFNKVIRPC NO:277 MKKTIYENGEIKGYEYQLYVRASDKIFRADISEDYKTRGR KLLRFNGPVPPP SEQ ID DM217 GEWEIIDIGPFTQNLGKFAVDEENKIGQYGRLTFNKVIRPC NO:278 MKKTIYENEGFREIKGYEYQLYVYASDKLFRADLYEDYK TRGRKLLRFNGPVPPP SEQ ID DM183 GEWEIIDIGPFTQNLGKFAVDEENKTGQYGRLTFNKVIRPC NO:279 MKKTIYENEGFREIKGYEYQLYVYASDKLFRADIWEDYK TRGRKLLRFNGPVPPP SEQ ID DM302 GEWEIIDIGPFTQNLGKFAVDEENKIGQYGRLTFNKVIRPC NO:280 MKKTIYENEGFREIKGYEYQLYVYASDKLFRADIWEDYK TRGLKLLRFNGPVPPP SEQ ID DM167 GNWEIIDIGPFTQNLGKFAVDEANRIGRYGRLTFNKVIRPC NO:281 MKKTIYENGEIKGYEYQLYVRASDKIFRADIFEDYKTRGR KLLRFNGPVPPP SEQ ID DM534 GNWEIIDIGPFTQNLGKFAVDEANKIGKYGRLTFNKVIRPS NO:282 MKKTIYENGEIKGYEYQLYVRASDKIFRADIYEDYKTRGR KLLRFNGPVPPP SEQ ID DM256 GEWEIIDIGPFTQNLGKFVVDEENKIGQYGRLTFNKVIRPC NO:283 MKKTIYENEGFREIKGYEYQLYVYASDKLFRADIFEDYKT RGRKLLRFNGPVPPP SEQ ID DM220 GEWEIIDIGPFTQNLGKFAVDEENKIGQYGRLTFNKVIRPA NO:284 MKKTIYENEGFREIKGYEYQLYVYASDKLFRADIYEDYKT RGRKLLRFNGPVPPP SEQ ID DM294 GNWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFNKVIRPT NO:285 MKKTIYENGEIKGYEYQLYVRASDKIFRADIFEDYKTRGR KLLRFNGPVPPP SEQ ID DM595 GNWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFNKVIRPC NO:286 MKKTIYENGEIKGYEYQLYVRASDKIFRADVYVDYKTRG RKLLRFNGPVPPP SEQ ID DM634 GNWEIIDIGPFTQNLGKFAIDEANKIGQYGRLTFTKVIRPC NO:287 MKKTIYENGEIKGYEYQLYVRASDKIFRADIYEDYKTRGR KLLRFNGPVPPP SEQ ID DM333 GEWEIIDIGPFTQNLGKFAVDEENKIGQYGRLTFNKVIRPC NO:288 MKKTIYENGEIKGYEYQLYVYASNKLFRADIYEDYKTRG RKLLRFNGPVPPP SEQ ID DM181 GEWEIIDIGPFTQNLGKFAVDEENKTGQYGRLTFNKVIRPC NO:289 MKKTIYENEGFREIKGYEYQLYVYASDKLFRADIFEDYKT RGRKLLRFNGPVPPP SEQ ID DM258 GEWEIIDIGPFTQNLGKFAVDEENKIGQYGRLTFNKVIRPC NO:290 MKKTIYENEGFREIKGYEYQLYVYASDKLFRVDIFEDYKT RGRKLLRFNGPVPPP SEQ ID DM649 GNWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFNKVIRPC NO:291 MKKTIYENGEIKGYEYQLYVRASTKIFRADIYEDYKTRGR KLLRFNGPVPPP SEQ ID DM542 GNWEIIDIGPFTQNLGKFAVDEANKIGRYGRLTFNKVIRPC NO:292 MKKTIYENGEIKGYEYQLYVRASNKIFRADIYEDYKTRGR KLLRFNGPVPPP SEQ ID DM637 GNWEIIDIGPFTQNLGKFAVDEANKIGQYGRLRFTKVIRPC NO:293 MKKTIYENGEIKGYEYQLYVRASDKIFRADIYEDYKTRGR KLLRFNGPVPPP SEQ ID DM284 GEWEIIDIGPFTQNLGKFAVDEENKIGQYGRLTFNKVIRPA NO:294 MKKTIYENEGFREIKGYEYQLYVYASDKLFRADIWEDYK

[0417]

[0418] TRGRKLLRFNGPVPPPSEQ ID DM248 GNWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFNKVIRPC NO:295 MKKTIYENGEIKGYEYQLYVRASDKIFRVDIFEDYKTRGR KLLRFNGPVPPP SEQ ID DM456 GNWEIIDIGPFTQNLGKFAVDEANKTGSYGRLTFNKVIRPC NO:296 MKKTIYENGEIKGYEYQLYVRASDKIFRADIYEDYKTRGR KLLRFNGPVPPP SEQ ID DM219 GEWEIIDIGPFTQNLGKFAVDEENKIGQYGRLTFNKVIRPC NO:297 MKKTIYENEGFREIKGYEYQLYVYASDKLFRFDIYEDYKT RGRKLLRMNGPVPPP SEQ ID DM481 GNWEIIDIGPFTQNLGKFAVDEANRIGQYGRLTFNKVIRPT NO:298 MKKTIYENGEIKGYEYQLYVRASDKIFRADIYEDYKTRGR KLLRFNGPVPPP SEQ ID DM616 GNWEIIDIGPFTQNLGKFAIDEANKIGQYGRLRFNKVIRPC NO:299 MKKTIYENGEIKGYEYQLYVRASDKIFRADIYEDYKTRGR KLLRFNGPVPPP SEQ ID DM305 GEWEIIDIGPFTQNLGKFAVDEENKIGQYGRLTFNKVIRPT NO:300 MKKTIYENEGFREIKGYEYQLYVYASDKLFRADIFEDYKT RGRKLLRFNGPVPPP SEQ ID DM297 GEWEIIDIGPFTQNLGKFAVDEENKIGQYGRLTFNKVIRPT NO:301 MKKTIYENEGFREIKGYEYQLYVYASDKLFRADIYEDYKT RGRKLLRFNGPVPPP SEQ ID DM285 GEWEIIDIGPFTQNLGKFAVDEENKIGQYGRLTFNKVIRPS NO:302 MKKTIYENEGFREIKGYEYQLYVYASDKLFRADIWEDYK TRGRKLLRFNGPVPPP SEQ ID DM621 GNWEIIDIGPFTQNLGKFVVDEANKIGRYGRLTFNKVIRPC NO:303 MKKTIYENGEIKGYEYQLYVRASDKIFRADIYEDYKTRGR KLLRFNGPVPPP SEQ ID DM233 GEWEIIDIGPFTQNLGKFAVDEENKIGQYGRLTFNKVIRPC NO:304 MKKTIYENEGFREIKGYEYQLYVYASNKLFRADIFEDYKT RGRKLLRFNGPVPPP SEQ ID DM251 GNWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFNKVIRPC NO:305 MKKTIYENGEIKGYEYQLYVRASDKIFRADLFEDYKTRGR KLLRFNGPVPPP SEQ ID DM479 GNWEIIDIGPFTQNLGKFAVDEANRIGQYGRLTFNKVIRPC NO:306 MKKTIYENGEIKGYEYQLYVRASNKIFRADIYEDYKTRGR KLLRFNGPVPPP SEQ ID DM230 GNWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFNKVIRPC NO:307 MKKTIYENGEIKGYEYQLYVRASNKIFRADIFEDYKTRGR KLLRFNGPVPPP SEQ ID DM241 GNWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFNKVIRPC NO:308 MKKTIYENGEIKGYEYQLYVRASNKIFRADIWEDYKTRG LKLLRFNGPVPPP SEQ ID DM365 GEWQIIDIGPFTQNLGKFAVDEANKIGQYGRLTFNKVIRPC NO:309 MKKTIYENGEIKGYEYQLYVYASDKLFRADIYEDYKTRG RKLLRFNGPVPPP SEQ ID DM182 GEWEIIDIGPFTQNLGKFAVDEENRIGQYGRLTFNKVIRPC NO:310 MKKTIYENEGFREIKGYEYQLYVYASDKLFRADIFEDYKT RGRKLLRFNGPVPPP SEQ ID DM656 GNWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFNKVIRPC NO:311 MKKTIYENGEIKGYIYQLYVRASDKIFRADIIEDYKTRGRK LLRFNGPVPPP SEQ ID DM486 GNWEIIDIGPFTQNLGKFAVDEANKTGKYGRLTFNKVIRP NO:312 CMKKTIYENGEIKGYEYQLYVYASNKIFRADIYEDYKTRG

[0419]

[0420] RKLLRFNGPVPPPSEQ ID DM642 GNWEIIDIGPFTQNLGKFAVDEANKIGQYGTLTFNKVIRPC NO:313 MKKTIYENGEIKGYEYQLYVRASTKIFRADIYEDYKTRGR KLLRFNGPVPPP SEQ ID DM287 GNWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFNKVIRPT NO:314 MKKTIYENGEIKGYEYQLYVRASDKIFRADIYEDYKTRGR KLLRFNGPVPPP SEQ ID DM600 GNWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFNKVIRPC NO:315 MKKTIYENGEIKGYEYQLYVRASDKIFRADVYEDYKTRG RKLLRFNGPVPPP SEQ ID DM659 GNWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFNKVIRPC NO:316 MKKTIYENGEIKGYEYQLYVRASDKIFRADIHEDYKTRGR KLLRFNGPVPPP SEQ ID DM332 MMWEIIDIGPFTQNLGKFAVDEENKIGQYGRLTFNKVIRP NO:317 CMKKTIYENGEIKGYEYQLYVYASDKLFRADIYEDYKTR GRKLLRFNGPVPPP SEQ ID DM199 GEWEIIDIGPFTQNLGKFAVDEENKWGEYGRLTFNKVIRP NO:318 CMKKTIYENEGFREIKGYEYQLYVYASDKLFRADIWEDY KTRGRKLLRFNGPVPPP SEQ ID DM520 GNWEIIDIGPFTQNLGKFAVDEANKIGSYGRLTFNKVIRPC NO:319 MKKTIYENGEIKGYEYQLYVRASDKIFRADIYEDYKTRGR KLLRFNGPVPPP SEQ ID DM228 GNWEIIDIGPFTQNLGKFAVDEANKIGQYGRLRFNKVIRPC NO:320 MKKTIYENGEIKGYEYQLYVRASDKIFRADIFEDYKTRGR KLLRFNGPVPPP SEQ ID DM265 GEWEIIDIGPFTQNLGKFAVDEENKIGQYGRLTFNKVIRPS NO:321 MKKTIYENEGFREIKGYEYQLYVYASDKLFRADIFEDYKT RGRKLLRFNGPVPPP DM1090 GEWEIIDIGPFTQNLGKFAVDEQNKIGQYGRLTFNKVIRPC SEQ ID MKKTIYENEKKWTWNPATGKWTWQEGFREIKGYEYQLY NO:322 VYASDKLFRADISEDRKTRGRKLLRFNGPVPPP SEQ ID DM196 GEWEIIDIGPFTQNLGKFAVDEENKWGEYGRLTFNKVIRP NO:323 CMKKTIYENEGFREIKGYEYQLYVYASDKLFRADIFEDYK TRGRKLLRFNGPVPPP SEQ ID DM266 GNWEIIDIGPFTQNLGKFVVDEANKIGQYGRLTFNKVIRPC NO:324 MKKTIYENGEIKGYEYQLYVRASDKIFRADIWEDYKTRG RKLLRFNGPVPPP SEQ ID DM610 GNWEIIDIGPFTQNLGKFVVDEANKIGKYGRLTFNKVIRPC NO:325 MKKTIYENGEIKGYEYQLYVRASDKIFRADIYEDYKTRGR KLLRFNGPVPPP SEQ ID DM298 GEWEIIDIGPFTQNLGKFAVDEENKIGQYGRLTFNKVIRPC NO:326 MKKTIYENEGFREIKGYEYQLYVYASDKLFRADIYEDYKT RGLKLLRFNGPVPPP SEQ ID DM185 GEWEIIDIGPFTQNLGKFAVDEENKTGKYGRLTFNKVIRPC NO:327 MKKTIYENEGFREIKGYEYQLYVYASDKLFRADIFEDYKT RGRKLLRFNGPVPPP SEQ ID DM307 GEWEIIDIGPFTQNLGKFAVDEENKIGQYGRLTFTKVIRPC NO:328 MKKTIYENEGFREIKGYEYQLYVYASDKLFRADIFEDYKT RGRKLLRFNGPVPPP SEQ ID DM480 GNWEIIDIGPFTQNLGKFAVDEANRIGQYGRLTFNKVIRPC NO:329 MKKTIYENGEIKGYEYQLYVYASNKIFRADIYEDYKTRGR

[0421]

[0422] KLLRFNGPVPPPSEQ ID DM186 GEWEIIDIGPFTQNLGKFAVDEENKTGKYGRLTFNKVIRPC NO:330 MKKTIYENEGFREIKGYEYQLYVYASDKLFRADIWEDYK TRGRKLLRFNGPVPPP SEQ ID DM604 GNWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFNKVIRPC NO:331 MKKTIYENGEIKGYRYQLYVRASDKIFRADITEDYKTRGR KLLRFNGPVPPP SEQ ID DM622 GNWEIIDIGPFTQNLGKFAVDEANKIGRYGRLRFNKVIRPC NO:332 MKKTIYENGEIKGYEYQLYVRASDKIFRADIYEDYKTRGR KLLRFNGPVPPP SEQ ID DM255 GNWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFNKVIRPS NO:333 MKKTIYENGEIKGYEYQLYVRASDKIFRADIFEDYKTRGR KLLRFNGPVPPP SEQ ID DM231 GEWEIIDIGPFTQNLGKFAVDEENKIGQYGRLRFNKVIRPC NO:334 MKKTIYENEGFREIKGYEYQLYVYASDKLFRADIFEDYKT RGRKLLRFNGPVPPP SEQ ID DM299 GEWEIIDIGPFTQNLGKFAVDEENKIGQYGRLTFTKVIRPC NO:335 MKKTIYENEGFREIKGYEYQLYVYASDKLFRADIYEDYKT RGRKLLRFNGPVPPP SEQ ID DM657 GNWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFNKVIRPC NO:336 MKKTIYENGEIKGYTYQLYVRASDKIFRADIIEDYKTRGR KLLRFNGPVPPP SEQ ID DM180 GEWEIIDIGPFTQNLGKFAVDEENKTGKYGRLTFNKVIRPC NO:337 MKKTIYENEGFREIKGYEYQLYVYASDKLFRADIYEDYKT RGRKLLRFNGPVPPP SEQ ID DM253 GNWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFNKVIRPC NO:338 MKKTIYENGEIKGYEYQLYVRASDKIFRFDIFEDYKTRGR KLLRMNGPVPPP SEQ ID DM291 GNWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFNKVIRPT NO:339 MKKTIYENGEIKGYEYQLYVRASDKIFRADIWEDYKTRG RKLLRFNGPVPPP SEQ ID DM643 GNWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFTKVIRPC NO:340 MKKTIYENGEIKGYEYQLYVRASTKIFRADIYEDYKTRGR KLLRFNGPVPPP SEQ ID DM540 GNWEIIDIGPFTQNLGKFAVDEANKIGRYGRLTFNKVIRPC NO:341 MKKTIYENGEIKGYEYQLYVRASNKIFRADISEDYKTRGR KLLRFNGPVPPP SEQ ID DM216 GEWEIIDIGPFTQNLGKFAIDEENKIGQYGRLTFNKVIRPC NO:342 MKKTIYENEGFREIKGYEYQLYVYASDKLFRADIYEDYKT RGRKLLRFNGPVPPP SEQ ID DM618 GNWEIIDIGPFTQNLGKFAVDEANRIGQYGRLRFNKVIRPC NO:343 MKKTIYENGEIKGYEYQLYVRASDKIFRADIYEDYKTRGR KLLRFNGPVPPP SEQ ID DM158 GNWEIIDIGPFTQNLGKFAVDEANKTGKYGRLTFNKVIRP NO:344 CMKKTIYENGEIKGYEYQLYVRASDKIFRADIYEDYKTRG RKLLRFNGPVPPP SEQ ID DM521 GNWEIIDIGPFTQNLGKFAVDEANKIGRYGRLTFNKVIRPC NO:345 MKKTIYENGEIKGYEYQLYVYASNKIFRADIYEDYKTRGR KLLRFNGPVPPP SEQ ID DM608 GNWEIIDIGPFTQNLGKFAVDEANKIGRYGRLTFNKVIRPC NO:346 MKKTIYENGEIKGYEYQLYVRASTKIFRADIYEDYKTRGR KLLRFNGPVPPP SEQ ID DM679 GNWEIIDIGPFTQNLGKFAIDEANKIGQYGRLTFNKVIRPC NO:347 MKKTIYENGEIKGYEYQLYVRASNKIFRADIFEDYKTRGR

[0423]

[0424] KLLRFNGPVPPPSEQ ID DM688 GNWEIIDIGPFTQNLGKFAVDEANKIGRYGRLTFNKVIRPT NO:348 MKKTIYENGEIKGYEYQLYVRASDKIFRADIWEDYKTRG RKLLRFNGPVPPP SEQ ID DM477 GNWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFNKVIRPT NO:349 MKKTIYENGEIKGYEYQLYVYASNKIFRADIYEDYKTRGR KLLRFNGPVPPP SEQ ID MNEI GEWEIIDIGPFTQNLGKFAVDEENKIGQYGRLTFNKVIRPC NO:350 MKKTIYEENGFREIKGYEYQLYVYASDKLFRADISEDYKT RGRKLLRFNGPVPPP SEQ ID DM676 GNWEIIDIGPFTQNLGKFAVDEANKIGRYGRLTFNKVIRPC NO:351 MKKTIYENGEIKGYEYQLYVRASNKIFRADIWEDYKTRG RKLLRFNGPVPPP SEQ ID DM88 GNWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFNKVIRPC NO:352 MKKTIYENGNIKGYEYQLYVRASDKIFRADISEDYKTRGR KLLRFNGPVPPP SEQ ID DM798 NWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFNKVIRPC NO:353 MKKTIYENEGFREIKGYEYQLYVRASDKLFRADISEDYKT RGRKLLRFNGPVPPP SEQ ID DM95 GNWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFNKVIRPC NO:354 MKKTIYENGEIKGYEYQLYVYASNKIFRADISEDYKTRGR KLLRFNGPVPPP SEQ ID DM170 GNWEIIDIGPFTQNLGKFAVDEANRIGKYGRLTFNKVIRPC NO:355 MKKTIYENGEIKGYEYQLYVRASDKIFRADIWEDYKTRG RKLLRFNGPVPPP DM802 AWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFNKVIRPC SEQ ID MKKTIYENEGFREIKGYEYQLYVRASDKLFRADISEDYKT NO:356 RGRKLLRFNGPVPPP

[0425] DM804 NWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFNKVIRPA SEQ ID MKKTIYENEGFREIKGYEYQLYVYASDKLFRADISEDYKT NO:357 RGRKLLRFNGPVPPP

[0426] DM800 NWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFNKVIRPA SEQ ID MKKTIYENEGFREIKGYEYQLYVRASDKLFRADISEDYKT NO:358 RGRKLLRFNGPVPPP

[0427] DM806 NWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFNKVIRPA SEQ ID MKKTIYENEGFREIKGYEYQLYVYASDKLFRADIYEDYKT NO:359 RGRKLLRFNGPVPPP

[0428] DM808 NWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFNKVIRPA SEQ ID MKKTIYENEGFREIKGYEYQLYVRASDKLFRADIYEDYKT NO:360 RGRKLLRFNGPVPPP

[0429] SEQ ID DM810 AWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFNKVIRPA NO:361 MKKTIYENEGFREIKGYEYQLYVYASDKLFRADISEDYKT

[0430]

[0431] RGRKLLRFNGPVPPP-n -

[0432] DM812 AWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFNKVIRPA SEQ ID MKKTIYENEGFREIKGYEYQLYVRASDKLFRADISEDYKT NO:362 RGRKLLRFNGPVPPP

[0433] DM814 AWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFNKVIRPA SEQ ID MKKTIYENEGFREIKGYEYQLYVYASDKLFRADIYEDYKT NO:363 RGRKLLRFNGPVPPP

[0434] DM816 AWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFNKVIRPA SEQ ID MKKTIYENEGFREIKGYEYQLYVRASDKLFRADIYEDYKT NO:364 RGRKLLRFNGPVPPP

[0435] SEQ ID DM797 EWEIIDIGPFTQNLGKFAVDEENKIGQYGRLTFNKVIRPC NO:365 MKKTIYENEGFREIKGYEYQLYVYASDKLFRADISEDYKT RGRKLLRFNGPVPPP SEQ ID DM154 GEWEIIDIGPFTQNLGKFAVDEENKIGKYGRLTFNKVIRPS NO:366 MKKTIYENEGFREIKGYEYQLYVRASDKLFRADISEDYKT RGRKLLRFNGPVPPP SEQ ID DM1052 MMWEIIDIGPFTQNLGKFAVDEENKIGQYGRLTFNKVIRP NO:367 CMKKTIYENEGFREIKGYEYQLYVYASDKLFRADISEDYK TRGRKLLRFNGPVPPP SEQ ID DM1053 GNWEIIDIGPFTQNLGKFAVDEENKIGQYGRLTFNKVIRP CMKKTIYENNGFREIKGYEYQLYVYASDKLFRADISEDYK NO:368

[0436] TRGRKLLRFNGPVPPP DM1054

[0437] SEQ ID GEWEIIDIGPFTQNLGKFAVDEENKIGQYGRLTFNKVIRPC NO:369 MKKTIYENNGFREIKGYEYQLYVRASDKLFRADISEDYKT RGRKLLRFNGPVPPP SEQ ID DM408 GKWEIIDIGPFTQNLGKFAVDEENKIGQYGRLTFNKVIRPC MKKTIYENEGFREIKGYEYQLYVYASDKLFRADISEDYKT NO:370 RGRKLLRFNGPVPPP

[0438] SEQ ID DM407 GMWEIIDIGPFTQNLGKFAVDEENKIGQYGRLTFNKVIRP NO:371 CMKKTIYENEGFREIKGYEYQLYVYASDKLFRADISEDYK TRGRKLLRFNGPVPPP DM1055

[0439] SEQ ID GEWEIIDIGPFTQNLGKFAVDEENKIGQYGRLTFNKVIRPC NO:372 MKKTIYENKGFREIKGYEYQLYVYASDKLFRADISEDYKT RGRKLLRFNGPVPPP SEQ ID DM1056 GEWEIIDIGPFTQNLGKFAVDEENKIGQYGRLTFNKVIRPC NO:373 MKKTIYENNGFREIKGYEYQLYVYASDKLFRADISEDYKT RGRKLLRFNGPVPPP DM1057

[0440] SEQ ID GEWEIIDIGPFTQNLGKFAVDEENKIGQYGRLTFNKVIRPC NO:374 MKKTIYENMGFREIKGYEYQLYVYASDKLFRADISEDYK TRGRKLLRFNGPVPPP SEQ ID DM1058 GEWEIIDIGPFTQNLGKFAVDEENKIGKYGRLTFNKVIRPC NO:375 MKKTIYENNGFREIKGYEYQLYVYASDKLFRADISEDYKT RGRKLLRFNGPVPPP SEQ ID DM1059 GEWEIIDAGPFTQNLGKFAVDEENKIGQYGRLTFGKVIRP NO:376 CMKKTIYENQGFREIKGYEYQLYVYASDKLFRADISEDW KTRGRKLLPFNGPVPPP DM846 GEWEIIDIGPFTQNLGKFAVDEENKIGQYGRLTFNKVIRPC SEQ ID MKKTIYENEGFREIKGYEYQLYVIASDKLFRADISEDYKT NO:377 RGRKLLRFNGPVPPP

[0441]

[0442] DM1060 GEWEIIDIGPFTQNLGKFAVDEENKIGQYGRLTFNKVIRPC SEQ ID MKKTIYENQGFREIKGYEYQLYVYASDKLFRADISEDYKT NO:378 RGRKLLRFNGPVPPP

[0443] DM1061

[0444] SEQ ID GEWEIIDAGPFTQNLGKFAVDEENKIGQYGRLTFGKVIRP NO:379 CMKKTIYENEGFREIKGYEYQLYVYASDKLFRADISEDW KTRGRKLLRFNGPVPPP DM803 GAWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFNKVIRPC SEQ ID MKKTIYENEGFREIKGYEYQLYVRASDKLFRADISEDYKT NO:380 RGRKLLRFNGPVPPP

[0445] DM805 GNWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFNKVIRPA SEQ ID MKKTIYENEGFREIKGYEYQLYVYASDKLFRADISEDYKT NO:381 RGRKLLRFNGPVPPP

[0446] DM801 GNWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFNKVIRPA SEQ ID MKKTIYENEGFREIKGYEYQLYVRASDKLFRADISEDYKT NO:382 RGRKLLRFNGPVPPP

[0447] DM807 GNWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFNKVIRPA SEQ ID MKKTIYENEGFREIKGYEYQLYVYASDKLFRADIYEDYKT NO:383 RGRKLLRFNGPVPPP

[0448] DM809 GNWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFNKVIRPA SEQ ID MKKTIYENEGFREIKGYEYQLYVRASDKLFRADIYEDYKT NO:384 RGRKLLRFNGPVPPP

[0449] DM811 GAWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFNKVIRPA SEQ ID MKKTIYENEGFREIKGYEYQLYVYASDKLFRADISEDYKT NO:385 RGRKLLRFNGPVPPP

[0450] DM813 GAWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFNKVIRPA SEQ ID MKKTIYENEGFREIKGYEYQLYVRASDKLFRADISEDYKT NO:386 RGRKLLRFNGPVPPP

[0451] DM815 GAWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFNKVIRPA SEQ ID MKKTIYENEGFREIKGYEYQLYVYASDKLFRADIYEDYKT NO:387 RGRKLLRFNGPVPPP

[0452] DM817 GAWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFNKVIRPA SEQ ID MKKTIYENEGFREIKGYEYQLYVRASDKLFRADIYEDYKT NO:388 RGRKLLRFNGPVPPP

[0453] DM35 GNWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFNKVIRPC SEQ ID MKKTIYENEGFREIKGYEYQLYVYASDKLFRADISEDYKT NO:389 RGRKLLRFNGPVPPP

[0454] DM36 GNWEIIDIGPFTQNLGKFAVDEENKIGQYGRLTFNKVIRPC SEQ ID MKKTIYENEGFREIKGYEYQLYVRASDKLFRADISEDYKT NO:390 RGRKLLRFNGPVPPP

[0455] SEQ ID DM37 GEWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFNKVIRPC NO:391 MKKTIYENEGFREIKGYEYQLYVRASDKLFRADISEDYKT

[0456]

[0457] RGRKLLRFNGPVPPPDM38 GNWEIIDIGPFTQNLGKFAVDEENKIGQYGRLTFNKVIRPC SEQ ID MKKTIYENEGFREIKGYEYQLYVYASDKLFRADISEDYKT NO:392 RGRKLLRFNGPVPPP

[0458] DM39 GEWEIIDIGPFTQNLGKFAVDEANKIGQYGRLTFNKVIRPC SEQ ID MKKTIYENEGFREIKGYEYQLYVYASDKLFRADISEDYKT NO:393 RGRKLLRFNGPVPPP

[0459] DM40 GEWEIIDIGPFTQNLGKFAVDEENKIGQYGRLTFNKVIRPC SEQ ID MKKTIYENEGFREIKGYEYQLYVRASDKLFRADISEDYKT NO:394 RGRKLLRFNGPVPPP

[0460] DM890 GEWEIIDAGPFTQNLGKFAVDEENKIGQYGRLTFNKVIRP SEQ ID CMKKTIYENQGFREIKGYEYQLYVYASDKLFRADISEDYK NO:395 TRGRKLLRFNGPVPPP

[0461] DM845 GEWEIIDIGPFTQNLGKFAVDEENKIGQYGRLTFNKVIRPC SEQ ID MKKTIYENEGFREIKGYEYQLYVYASDKLFRADISEDYKT NO:396 RERKLLRFNGPVPPP

[0462] DM448 GEWEIIDIGPFTQNLGKFAVNEENKIGQYGRLTFNKVIRPC SEQ ID MKKTIYENEGFREIKGYEYQLYVYASDKLFRADISEDYKT NO:397 RGRKLLRFNGPVPPP

[0463] DM844 GEWEIIDIGPFTQNLGKFAVDEENKIGQYGRLTFNKVIRPC SEQ ID MKKTIYENEGFREIKGYEYQLYVYASDKLFRADISEDYKT NO:398 RRRKLLRFNGPVPPP

[0464] DM869 GEWEIIDIGPFTQNLGKFAVDEENKIGQYGRLTFNKVIRPA SEQ ID MKKTIYENEGFREIKGYEYQLYVYASDKLFRADISEDYKT NO:399 RGRKLLRFNGPVPPP

[0465] SEQ ID DM1062 GEWEIIDIGPFTQNLGKFAVDEENKIGQYGRLTFNKVIRPC MKKTIYENEGFRNIKGYEYQLYVYASDKLFRADISEDYKT

[0466] NO:400

[0467] RGRKLLRFNGPVPPP DM1063 GEWEIIDAGPFTQNLGKFAVDEENKIGQYGRLTFGKVIRP SEQ ID CMKKTIYENEGFREIKGYEYQLYVYASDKLFRADISEDYK NO:401 TRGRKLLRFNGPVPPP

[0468] DM843 GEWEIIDIGPFTQNLGKFAVDEENKRGQYGRLTFNKVIRP SEQ ID CMKKTIYENEGFREIKGYEYQLYVYASDKLFRADISEDYK NO:402 TRGRKLLRFNGPVPPP

[0469] DM1064 GEWEIIDIGPFTQNLGKFAVDEENKIGQYGRLTFNKVIRPC SEQ ID MKKTIYENEGFREIKGYEYQLYVYASDKLFRADISENYKT NO:403 RGRKLLRFNGPVPPP

[0470] DM905 GEWEIIDAGPFTQNLGKFAVDEENKIGQYGRLTFNKVIRP SEQ ID CMKKTIYENEGFREIKGYEYQLYVYASDKLFRADISEDYK NO:404 TRGRKLLRFNGPVPPP

[0471]

[0472] DM724 GEWEEIDIGPFTQNLGKFAVDEANKRGQYGRLTFNKVIRP SEQ ID CMKKTIYENEGFREIKGYEYQLYVIASDKLFRADISEDYK NO:405 TRERKLLRFEGPVPPP

[0473] DM722

[0474] SEQ ID GEWEEIDIGPFTQNLGKFAVDEANKRGQYGRLTFNKVIRP NO:406 CMKKTIYENEGFREIKGYEYQLYVIASDKLFRADISEDYK TRRRKLLRFEGPVPPP DM1041 GEWEEIDIGPFTQNLGKFAVDEANKRGQYGRLTFNKVIRP SEQ ID CMKKTIYENEGFREIKGYEYQLYVIASDKLFRADISEDYK NO:407 TRERKLLRFDGPVPPP

[0475] DM721 GEWEEIDIGPFTQNLGKFAVDEANKRGQYGRLTFNKVIRP SEQ ID CMKKTIYENEGFREIKGYEYQLYVIASDKLFRADISEDYK NO:408 TRRRKLLRFDGPVPPP

[0476] DM879 GEWEEIDIGPFTQNLGKFAVDEANKRGQYGRLTFNKVIRP SEQ ID AMKKTIYENEGFREIKGYEYQLYVIASDKLFRADISEDYK NO:409 TRRRKLLRFEGPVPPP

[0477] SEQ ID DM1065 GEWEIIDIGPFTQNLGKFAVDEENKAGQYGRLTFNKVIRP NO:410 CMKKTIYENEGFREIKGYEYQLYVYASDKLFRADISEDYK TRGRKLLRFNGPVPPP DM723 GEWEEIDIGPFTQNLGKFAVDEENKRGQYGRLTFNKVIRP SEQ ID CMKKTIYENEGFREIKGYEYQLYVIASDKLFRADISEDYK NO:411 TRERKLLRFEGPVPPP

[0478] DM409 GEWEIIDIGPFTQNLGKFAVDEKNKIGQYGRLTFNKVIRPC SEQ ID MKKTIYENEGFREIKGYEYQLYVYASDKLFRADISEDYKT NO:412 RGRKLLRFNGPVPPP

[0479] DM870 GEWEIIDIGPFTQNLGKFAVDEENKIGQYGRLTFNKVIRPS SEQ ID MKKTIYENEGFREIKGYEYQLYVYASDKLFRADISEDYKT NO:413 RGRKLLRFNGPVPPP

[0480] SEQ ID DM1070 GETEEIDIGPFTQNLGKFAVDEENKIGQYGRLTFNKVIRPC NKKTIYENEGFREIKGYEYQLYVYASDKLFRADISEDYKT NO:414 RGRKLLRFNGPVPPP

[0481] DM1066 GEWEIIDIGPFTQNLGCFAVDEENKIGQYGRLTCNKVIRPC SEQ ID MKKTIYENEGFREIKGYEYQLYVYASDKLFRADISEDYKT NO:415 RGRKLLRFNGPVPPP

[0482] DM1067 GEWEIIDIGPFTQNLGKFAVDEENKIGQYGRLTFNKVIRPC SEQ ID MKCTIYENEGFREIKGYCYQLYVYASDKLFRADISEDYKT NO:416 RGRKLLRFNGPVPPP

[0483] DM1068 GEWEIIDIGPFTQNLGKFAVDEENKIGQYGRLTFNKVIRPC SEQ ID MKQTIYQNQGFQEIKGYEYQLYVYASDKLFRADISEDYK NO:417 TRGRKLLRFNGPVPPP

[0484] DM1069 GEWEIIDIGPFTQNLGKFAVDEENKIGQYGRLTFNKVIRPC SEQ ID VKKTIYENEGFREIKGYEYQLYVYASDKLFRADISEDYKT NO:418 RGRKLLRFNGPVPPP

[0485]

[0486] DM401 GEWEIIDIGPFTQNLGKFAVDEENKIGQYGRLTFNKVIGPC SEQ ID MKKTIYENEGFREIKGYEYQLYVYASDKLFRADIYEDYKT NO:419 RGRKLLRFNGPVPPP

[0487] DM1076 GEWEEIDIGPFTQNLGKFAVDEENKRGQYGRLTFNKVIRP SEQ ID CMKKTIYENEGFREIKGYEYQLYVIASDKLFRADISEDYK NO:420 TRRRKLLRFEGPVPPP

[0488] DM1077 GEWEEIDIGPFTQNLGKFAVDEENKRGQYGRLTFNKVIRP SEQ ID CMKKTIYENEGFREIKGYEYQLYVIASDKLFRADISEDYK NO:421 TRERKLLRFDGPVPPP

[0489] DM1078 GEWEEIDIGPFTQNLGKFAVDEENKRGQYGRLTFNKVIRP SEQ ID CMKKTIYENEGFREIKGYEYQLYVIASDKLFRADISEDYK NO:422 TRRRKLLRFDGPVPPP

[0490] DM1079 GEWEIIDIGPFTQNLGKFAVDEENKRGQYGRLTFNKVIRP SEQ ID CMKKTIYENEGFREIKGYEYQLYVYASDKLFRADISEDYK NO:423 TRRRKLLRFEGPVPPP

[0491] DM1080 GEWEIIDIGPFTQNLGKFAVDEENKIGQYGRLTFNKVIRPC SEQ ID MKKTIYENEGFREIKGYEYQLYVIASDKLFRADISEDYKT NO:424 RRRKLLRFEGPVPPP

[0492] DM1081 GEWEIIDIGPFTQNLGKFAVDEENKRGQYGRLTFNKVIRP SEQ ID CMKKTIYENEGFREIKGYEYQLYVYASDKLFRADISEDYK NO:425 TRRRKLLRFNGPVPPP

[0493] DM1082 GEWEIIDIGPFTQNLGKFAVDEENKRGQYGRLTFNKVIRP SEQ ID CMKKTIYENEGFREIKGYEYQLYVYASDKLFRADISEDYK NO:426 TRGRKLLRFEGPVPPP

[0494] DM1083 GEWEEIDIGPFTQNLGKFAVDEENKRGQYGRLTFNKVIRP SEQ ID CMKKTIYENEGFREIKGYEYQLYVYASDKLFRADISEDYK NO:427 TRGRKLLRFNGPVPPP

[0495] DM1084 GEWEIIDIGPFTQNLGKFAVDEENKIGQYGRLTFNKVIRPC SEQ ID MKKTIYENEGFREIKGYEYQLYVYASDKLFRADISEDYKT NO:428 RERKLLRFEGPVPPP

[0496] DM402 GECEIIDIGPFTQNLGKFAVDEENKIGQYGRLTFNKVIRPC SEQ ID MKKTIYENEGFREIKGYEYQLYVYASDKLFRADIYEDYKT NO:429 RGRKLLRFNGPVPPP

[0497] DM399 GECEIIDIGPFTQNLGKFAVDEENKIGQYGRLTFNKVIGPC SEQ ID MKKTIYENEGFREIKGYEYQLYVYASDKLFRADISEDYKT NO:430 RGRKLLRFNGPVPPP

[0498] DM403 GECEIIDIGPFTQNLGKFAVDEENKIGQYGRLTFNKVIGPC SEQ ID MKKTIYENEGFREIKGYEYQLYVYASDKLFRADIYEDYKT NO:431 RGRKLLRFNGPVPPP

[0499] DM400 GEWEIIDIGPFTQNLGKFAVDEENKIGQYGRLTFNKVIGPC SEQ ID MKKTIYENEGFREIKGYEYQLYVYASDKLFRADISEDYKT NO:432 RGRKLLRFNGPVPPP

[0500] DM1085 GEWEIIDIGPFTQNLGKFAVDEQNKIGQYGRLTFNKVIRPC SEQ ID MKKTIYENEGFREIKGYEYQLYVYASDKLFRADISEDYKT NO:433 RGRKLLRFNGPVPPP

[0501] DM405 GEWEIIDIGPFTQNLGKFAVDELNKIGQYGRLTFNKVIRPC SEQ ID MKKTIYENEGFREIKGYEYQLYVYASDKLFRADISEDYKT NO:434 RGRKLLRFNGPVPPP

[0502] DM848 GEWEEIDIGPFTQNLGKFAVDEENKIGQYGRLTFNKVIRPC SEQ ID MKKTIYENEGFREIKGYEYQLYVYASDKLFRADISEDYKT NO:435 RGRKLLRFNGPVPPP

[0503] DM842 GEWEIIDIGPFTQNLGKFAVDEENKIGQYGRLTFNKVIRPC SEQ ID MKKTIYENEGFREIKGYEYQLYVYASDKLFRADISEDYKT

[0504]

[0505] NO:436 RGRKLLRFEGPVPPPDM398 GECEIIDIGPFTQNLGKFAVDEENKIGQYGRLTFNKVIRPC SEQ ID MKKTIYENEGFREIKGYEYQLYVYASDKLFRADISEDYKT NO:437 RGRKLLRFNGPVPPP

[0506] DM840 GEWEIIDIGPFTQNLGKFAVDEENKIGDYGRLTFNKVIRPC SEQ ID MKKTIYENEGFREIKGYEYQLYVYASDKLFRADISEDYKT NO:438 RGRKLLRFNGPVPPP

[0507] DM841 GEWEIIDIGPFTQNLGKFAVDEENKIGQYGRLTFNKVIRPC SEQ ID MKKTIYENEGFREIKGYEYQLYVYASDKLFRADISEDYKT NO:439 RGRKLLRFHGPVPPP

[0508] DM155 GEWEIIDIGPFTQNLGKFAVDEQNKIGKYGRLTFNKVIRPS SEQ ID MKKTIYENEGFREIKGYEYQLYVRASDKLFRADISEDYKT NO:440 RGRKLLRFNGPVPPP

[0509] DM847 GEWEIIDIGPFTQNLGKFAVDEENKIGQYGRLTFNKVIRPC SEQ ID MKKTIYENEGFREIKGYEYQLYVYASDKLFRADISEDYKT NO:441 RGRKLLRFDGPVPPP

[0510] DM382 GEWEIIDIGPFTQNLGKFAVDEENKIGQYGRLTFNKVIRPC SEQ ID MKKTIYENEGFREIKGYEYQLYVYASDKLFRADISEDYKT NO:442 RGRKLLRFSGPVPPP

[0511] DM856 GEWEIIDIGPFTQNLGKFAVDEENKIGQYGRLTFNKVIRPC SEQ ID MKKTIYENEGFREIKGYEYQLYVYASDKLFRAEISEDYKT NO:443 RGRKLLRFNGPVPPP

[0512] DM851 GEWEIIDIGPFTQNLGKFAVDEENKIGNYGRLTFNKVIRPC SEQ ID MKKTIYENEGFREIKGYEYQLYVYASDKLFRADISEDYKT NO:444 RGRKLLRFNGPVPPP

[0513] DM406 GEWEIIDIGPFTQNLGKFAVDEWNKIGQYGRLTFNKVIRP SEQ ID CMKKTIYENEGFREIKGYEYQLYVYASDKLFRADISEDYK NO:445 TRGRKLLRFNGPVPPP

[0514] DM855 GEWEIIDIGPFTQNLGKFAVDEENKIGQYGRLTFNKVIRPC SEQ ID MKKTIYENEGFREIKGYEYQLYVYASDKLFRAAISEDYKT NO:446 RGRKLLRFNGPVPPP

[0515] DM857 GEWEIIDIGPFTQNLGKFAVDEENKIGQYGRLTFNKVIRPC SEQ ID MKKTIYENEGFREIKGYEYQLYVYASDKLFRADISEDYKT NO:447 GGRKLLRFNGPVPPP

[0516] DM858 GEWEIIDIGPFTQNLGKFAVDEENKIGQYGRLTFNKVIRPC SEQ ID MKKTIYENEGFREIKGYEYQLYVYASDKLFRADISEDYKT NO:448 RGRKLLSFNGPVPPP

[0517] DM404 GEWEIIDIGPFTQNLGKFAVDEFNKIGQYGRLTFNKVIRPC SEQ ID MKKTIYENEGFREIKGYEYQLYVYASDKLFRADISEDYKT NO:449 RGRKLLRFNGPVPPP

[0518] DM410 GEWEIIDIGPFTQNLGKFAVDERNKIGQYGRLTFNKVIRPC SEQ ID MKKTIYENEGFREIKGYEYQLYVYASDKLFRADISEDYKT NO:450 RGRKLLRFNGPVPPP

[0519] DM1089 GEWEIIDIGAFTQNLGKFAVDEENKIGQYGRLTFNKVIRPC SEQ ID MKKTIYENEGFREIKGYEYQLYVYASDKLFRADISEDYKT NO:451 RGRKLLRFNGPVPPP

[0520] DM852 GEWEIIDIGPFTQNLGKFAVDEENKIGQYGRLTFVKVIRPC SEQ ID MKKTIYENEGFREIKGYEYQLYVYASDKLFRADISEDYKT NO:452 RGRKLLRFNGPVPPP

[0521] DM368 GEWEIIDIGPFTQNLAKFAVDEENKIGQYGRLTFNKVIRPC SEQ ID MKKTIYENEGFREIKGYEYQLYVYASDKLFRADISEDYKT NO:453 RGRKLLRFNGPVPPP

[0522] DM370 GEWEIIDIGPFTQNLAKFAVDEENKIGQYGRLTFNKAIRPC SEQ ID MKKTIYENEGFREIKGYEYQLYVYASDKLFRADISEDYKT

[0523]

[0524] NO:454 RGRKLLRFNGPVPPPDM853 GEWEIIDIGPFTQNLGKFAVDEENKIGQYGRLTFNKVIRPC SEQ ID MKKTIYEVEGFREIKGYEYQLYVYASDKLFRADISEDYKT NO:455 RGRKLLRFNGPVPPP

[0525] DM850 GEWEIIDIGPFTQNLGKFAVDEENKIGAYGRLTFNKVIRPC SEQ ID MKKTIYENEGFREIKGYEYQLYVYASDKLFRADISEDYKT NO:456 RGRKLLRFNGPVPPP

[0526] DM369 GEWEIIDIGPFTQNLGKFAVDEENKIGQYGRLTFNKAIRPC SEQ ID MKKTIYENEGFREIKGYEYQLYVYASDKLFRADISEDYKT NO:457 RGRKLLRFNGPVPPP

[0527] DM849 GELEIIDIGPFTQNLGKFAVDEENKIGQYGRLTFNKVIRPC SEQ ID MKKTIYENEGFREIKGYEYQLYVYASDKLFRADISEDYKT NO:458 RGRKLLRFNGPVPPP

[0528] DM794 GEWEIIDIGPFTQNLGKFAVDEENKIGQYGRLTFNKVIRPL SEQ ID MKKTIYENEGFREIKGYEYQLYVYASDKLFRADISEDYKT NO:459 RGRKLLRFNGPVPPP

[0529] DM1086 GEWEIIDIGPFTQNLGKFAVDEEAKIGQYGRLTFNKVIRPC SEQ ID MKKTIYENEGFREIKGYEYQLYVYASDKLFRADISEDYKT NO:460 RGRKLLRFNGPVPPP

[0530] DM1087 GEWEIIDIGPFTQALGKFAVDEENKIGQYGRLTFNKVIRPC SEQ ID MKKTIYENEGFREIKGYEYQLYVYASDKLFRADISEDYKT NO:461 RGRKLLRFNGPVPPP

[0531] DM1088 GEWEIIDIGPATQNLGKFAVDEENKIGQYGRLTFNKVIRPC SEQ ID MKKTIYENEGFREIKGYEYQLYVYASDKLFRADISEDYKT NO:462 RGRKLLRFNGPVPPP

[0532] Sweet

[0533] SEQ ID truffle

[0534] protein

[0535] NO:463 MPDLSSFITIKNNSNHVFTRTAIYSKYAAVQWSPEPQLSISP (mycodulce GKWDLFILKDILSIRGTSGYVQYRVGDGPGWVRVTFSSLV in) GADEVAEWSSGDLPDGFVLQKPVRTGSRPLQATFEATKQ SEQ ID brazzein DKCKKVYENYPVSKCQLANQCNYDCKLDKHARSGECFY NO:464 DEKRNLQCICDYCEY

[0536]

[0537] SOME NON-LIMITING EXAMPLES

[0538] Example 1: Preparation of gelato base

[0539] Example 1A: Vanilla flavored gelato base

[0540] Formulation for 50% sugar reduction.

[0541] Table 1A: list of ingredients in vanilla flavored gelato base.

[0542] Ingredients % w / w

[0543] Dextrose 25%-35%

[0544] Maltodextrin l%-30%

[0545] Skimmed milk powder 17%-27%

[0546] Whey protein 9%-19%

[0547] Fibers 0.01%-10%

[0548] Stabilizers 0.3%-2.3%

[0549] Fat milk powder 0.5%-2%

[0550] Vanilla flavor 0.5%-2%

[0551] Emulsifier 0.1%-l%

[0552] DM31 0.01%-0.05%

[0553] Non-nutritional sweetener 0.01%-4%

[0554]

[0555] Preparation instructions:

[0556] The ingredients in form of powders are mixed well until uniform powder mixture is obtained.

[0557] Example IB: Chocolate flavored gelato base

[0558] Formulation for 50% sugar reduction.

[0559] Table IB: list of ingredients in chocolate flavored gelato base.

[0560] Ingredients Percentage

[0561] Dextrose 25%-35%

[0562]

[0563] Ingredients Percentage

[0564] Maltodextrin l%-30%

[0565] Skimmed milk powder 17%-27%

[0566] Whey protein 9%-19%

[0567] Fibers 0.01%- 10%

[0568] Cocoa powder l%-3%

[0569] Stabilizers 0.3%-2.3%

[0570] Fat milk powder 0.5%-2%

[0571] Flavors 0.5%-2%

[0572] Emulsifier 0.1%-l%

[0573] DM31 0.01%-0.05%

[0574] Non-nutritional sweetener 0.01%-4%

[0575]

[0576] Preparation instructions:

[0577] The ingredients in form of powders are mixed well until uniform powder mixture is obtained.

[0578] Example 1C: Coffee Flavored Gelato Base

[0579] Formulation for 50% sugar reduction.

[0580] Table 1C: list of ingredients in coffee flavored gelato base.

[0581] Ingredients Percentage

[0582] Dextrose 25%-35%

[0583] Maltodextrin l%-30%

[0584] Skimmed milk powder 17%-27%

[0585] Whey protein 9%-19%

[0586] Fibers 0.01%- 10%

[0587]

[0588] Ingredients Percentage

[0589] Coffee powder l%-3%

[0590] Stabilizers 0.3%-2.3%

[0591] Fat milk powder 0.5%-2%

[0592] Flavors 0.5%-2%

[0593] Emulsifier 0.1%-l%

[0594] DM31 0.01%-0.05%

[0595] Non-nutritional sweetener 0.01%-4%

[0596]

[0597] Preparation instructions:

[0598] The ingredients in form of powders are mixed well until uniform powder mixture is obtained.

[0599] Example ID: Vegan gelato base

[0600] Formulation for 50% sugar reduction.

[0601] Table ID: list of ingredients in vegan gelato base

[0602] Ingredients Percentage

[0603] Maltodextrin l%-62%

[0604] Sucrose 21.5%-31.5%

[0605] Coconut cream powder 2%-12%

[0606] Fibers 0.01%-10%

[0607] Non-nutritional sweetener 0.01%-4%

[0608] Flavors 0.5%-2%

[0609] Thickeners 0.1%-1.5%

[0610] Salt 0.1%-1.5%

[0611] Emulsifiers 0.1%-l.l%

[0612]

[0613] Ingredients Percentage

[0614] Stabilizers 0.1%-l.l%

[0615] Acid regulator 0.1%-l.l%

[0616] sweelin® or DM31 0.01%-0.06%

[0617]

[0618] Preparation instructions:

[0619] Maltodextrin, sucrose and fibers are mixed to from a uniform mixture.

[0620] In a different vessel, non-nutritive sweetener, flavors, thickeners, emulsifiers, stabilizers, acid regulator, salt and sweelin® are mixed.

[0621] The two mixtures are combined to form a uniform powder.

[0622] Example 2: Vanilla ice cream

[0623] Several vanilla ice cream products were prepared.

[0624] Methods

[0625] Table 2: list of ingredients in vanilla ice milk

[0626] Ingredient Percentage

[0627] Milk 65%-75%

[0628] Maltodextrin 5%-15%

[0629] Milk powder 1%-11%

[0630] Fibers 1%-11%

[0631] Sucrose 1%-6%

[0632] Dextrose l%-5%

[0633] Vanilla extract 0.1%-1.0%

[0634] Non-nutritive sweetener 0.01%-4%

[0635] Guar gum 0.01%-0.1%

[0636] Sweelin® 0.001%-0.004%

[0637]

[0638] Preparation instructions:

[0639] The ingredients are mixed together for 1-1.5 minutes at speed 3.5-4 in a Thermomix. At the end of mixing, the sweet protein is added. The mixture is poured into an ice cream machine. After about 30 minutes, the ice cream is transferred to a storage container and placed in the freezer.

[0640] Table 2A provides information on two ice cream products comprising a protein denoted herein as DM31. The ice cream product denoted as “ product 7” has a 60% sucrose reduction and the ice cream product denoted as “ product 2” has a 75% sucrose reduction as compared to a similar ice cream product without DM31.

[0641] Table 2A: products tested for the preparation of ice cream.

[0642] Material Product 1 (w / w%) Product 2 (w / w%) Milk 3% 66.4 66.4

[0643] Cream 38% 9.88 9.88

[0644] Base gelato powder 4.74

[0645] (Dextrose, whey protein,

[0646] skimmed milk, emulsifiers, 4.74

[0647] stabilizers, skimmed milk

[0648] powder, flavoring agents)

[0649] Sucrose 7.59 4.74

[0650] Maltodextrin 6.88 9.58

[0651] DM31 0.51 0.65

[0652] Fibers (inulin) 3.79 3.79

[0653] Vanilla flavor 0.2

[0654] 0.2

[0655]

[0656] Table 2B provides information on an ice cream product comprising a protein denoted as DM09 having a 40% sucrose reduction as compared to a similar ice cream product without DM09.Table 2B: Product tested for the preparation of ice cream.

[0657] Material Product 3 (w / w%)

[0658] Milk 3% 66.4

[0659] Sucrose 11.38

[0660] Cream 42% 9.88

[0661] Maltodextrin 7.25

[0662] Base gelato powder 4.74

[0663] DM09 (11 mg / ml) 0.36

[0664]

[0665] The ice cream products were prepared as follows:

[0666] Milk, cream, base gelato powder, sucrose, maltodextrin, fibers and vanilla flavor were weighed and mixed for about 5-10 minutes to form a homogenized mixture in a large container. Then, the sweet protein (DM31 or DM09 or any variant thereof) was added and mixed into the blend. The homogenized mixture was introduced into an opening at the top of the soft ice cream machine, and the machine was operated for about 40 minutes (according to the manufacturer's instructions).

[0667] Example 3: Chocolate ice cream

[0668] Methods

[0669] Several chocolate ice cream products were tested as detailed in Table 3. Table 3 provides information on two products comprising a protein denoted as DM31. Both products have a reduction of 60% sucrose.

[0670] Table 3: products tested for the preparation of ice cream.

[0671] Material Product 4 (w / w%) Product 5 (w / w%) Milk 3% 66.4 66.4

[0672] Cream 38% 9.88 9.88

[0673] Sucrose 7.59 7.59

[0674]

[0675] Material Product 4 (w / w%) Product 5 (w / w%) Maltodextrin 4.91 4.74

[0676] Base gelato powder 4.74 4.23

[0677] Fibers 3.79 3.79

[0678] Cacao powder 2 2.85

[0679] DM31 0.68 0.51

[0680]

[0681] The product was prepared as follows:

[0682] Milk, cream, base gelato powder, sucrose, maltodextrin, fibers and cocoa powder were weighed and mixed for about 5-10 minutes to form a homogenized mixture in a large container. Then, the protein (DM31) was added and mixed into the blend. The homogenized mixture was introduced into an opening at the top of the soft ice cream machine, and the machine was operated for about 40 minutes (according to the manufacturer's instructions).

[0683] Example 4: Strawberry Sherbet

[0684] Sherbet was prepared from the components detailed in Table 4 as detailed below.

[0685] Table 4: list of ingredients in strawberry sherbet

[0686] Material Percentage

[0687] Strawberry puree 55%-65%

[0688] Cream 25%-35%

[0689] Sucrose 1%-6%

[0690] Fibers 1%-5%

[0691] Lemon juice 1%-5%

[0692] Maltodextrin 0.3%-0.9%

[0693] Flavor 0.05%-0.15%

[0694] DM31 0.001%-0.004%

[0695]

[0696] Preparation instructions:

[0697] All the ingredients listed in Table 4 were mixed in a Thermomix. Then, the mixture was placed into an ice-cream machine and processed according to the manufacturer's instructions. After the sherbet was ready, it was stored in the freezer.

[0698] Example 5: Strawberry Sorbet

[0699] Table 5: list of ingredients in strawberry sorbet

[0700] Material Percentage

[0701] Strawberry puree 55%-65%

[0702] Water 25%-35%

[0703] Sucrose 1%-6%

[0704] Fibers 1%-5%

[0705] Lemon juice 1%-5%

[0706] Maltodextrin 0.3%-0.9%

[0707] Flavor 0.05%-0.15%

[0708] Non-nutritive sweetener 0.01%-4%

[0709] sweelin® 0.001%-0.004%

[0710]

[0711] Preparation instructions

[0712] All the ingredients are mixed in the Thermomix. Then, the mixture is placed into an ice cream machine and processed according to manufacturer’s instructions. After the sorbet is ready, it is stored in the freezer.

[0713] Example 6: Ice cream with eggs

[0714] Formulation for 50% sugar reductionTable 6: list of ingredients in ice cream with eggs

[0715] Ingredients Percentage

[0716] Whole milk 33.5%-43.5%

[0717] Heavy cream 32%-42%

[0718] Egg yolks 3%-13%

[0719] Sucrose 3%-13%

[0720] Fibers 0%-10%

[0721] Maltodextrin 1%-5%

[0722] Vanilla extract 0.5%-3%

[0723] sweelin® 0.001%-0.01%

[0724] Non-nutritive sweetener 0.01%-4%

[0725]

[0726] Preparation instructions:

[0727] Egg yolk, fibers, maltodextrin and sucrose are mixed together and heated to 50°C while stirring, until a light-yellow color appears. In a different bowl, milk is heated and gradually added to the mixture. The heat is kept until reaching 75°C and then the mixture is removed from heat and cooled until it is chilled to 20°C to form a custard base. The longer the custard base chills, the creamier the ice cream will be. Once the base is ready, it is stirred in a heavy cream, non-nutritive, vanilla extract and sweelin® and poured into the ice cream maker.

[0728] Example 7: Chocolate ice cream with two protein sweeteners

[0729] Methods

[0730] Several chocolate ice cream products are tested as detailed in Table 7. Table 7 provides information on two products comprising protein sweeteners denoted as DM31 and DM528. Both products have a reduction of 60% sucrose.Table 7: list of ingredients in ice cream.

[0731] Material Product 6 (w / w%) Product 7 (w / w%) Milk 3% 66.4 66.4

[0732] Cream 38% 9.88 9.88

[0733] Sucrose 7.59 7.59

[0734] Maltodextrin 4.91 4.74

[0735] Base gelato powder 4.74 4.23

[0736] Fibers 3.79 3.79

[0737] Cacao powder 2 2.85

[0738] DM31 0.34 0.255

[0739] DM528 0.34 0.255

[0740]

[0741] The product is prepared as follows:

[0742] Milk, cream, base gelato powder, sucrose, maltodextrin, fibers and cacao powder are weighted and mixed for about 5-10 minutes to form a homogenized mixture in a large container. Then, sweet proteins (DM31 & DM528) were added and is mixed into the blend. The homogenized mixture is introduced into an opening at the top of the soft ice cream machine and machine is operated for about 40 min (according to manufacturing instructions).

[0743] Example 8: Vanilla ice cream with a combination of DM31 and Stevia

[0744] Table 8A provides information on two ice cream products comprising a protein denoted herein as DM31 (possibly DM09 or a variant of DM09 or DM31), and Stevia (possibly a different sweetener). The ice cream product was denoted as “product 8” has a 60% sucrose reduction and the ice cream product denoted as “product 9” has a 75% sucrose reduction as compared to a similar ice cream product without DM31 and the additional sweetener.Table 8A: list of ingredients in ice cream.

[0745] Material Product 8 (w / w%) Product 9 (w / w%) Milk 3% 66.4 66.4

[0746] Cream 38% 9.88 9.88

[0747] Base gelato powder 4.74 4.74

[0748] Sucrose 7.59 4.74

[0749] Maltodextrin 6.88 9.58

[0750] DM31 0.51 0.65

[0751] Stevia (possibly a different 0.04

[0752] sweetener can be used 0.02

[0753] here)

[0754] Fibers (inulin) 3.79 3.79

[0755] Vanilla flavor 0.2 0.2

[0756]

[0757] Table 8B provides information on an ice cream product comprising proteins denoted as DM31 and Brazzein, having a 40% sucrose reduction as compared to a similar ice cream product without the sweet proteins.

[0758] Table 8B: list of ingredients in ice milk

[0759] Material Product 10 (w / w%)

[0760] Milk 3% 66.4

[0761] Sucrose 11.38

[0762] Cream 42% 9.88

[0763] Maltodextrin 7.25

[0764] Base gelato powder 4.74

[0765] DM31 0.36

[0766] Brazzein 0.02

[0767]

[0768] The ice cream products were prepared as follows:

[0769] Milk, cream, base gelato powder, sucrose, maltodextrin, fibers and vanilla flavor are weighted and mixed for about 5-10 minutes to form a homogenized mixture in a large container. Then, the proteins are added and mixed into the blend. The homogenized mixture is introduced into an opening at the top of the soft ice cream machine and machine is operated for about 40 min (according to manufacturing instructions).

[0770] Example 9: Vegan gelato

[0771] Formulation for 50% sugar reduction

[0772] Table 9: list of ingredients in gelato

[0773] Ingredients Percentage

[0774] Non-dairy milk 65%-75%

[0775] Maltodextrin 1%-19%

[0776] Sucrose 3%-13%

[0777] Fibers 0.01%- 10%

[0778] Coconut cream powder 1%-4%

[0779] Flavors 0.1%-1%

[0780] Thickeners 0.1%-0.5%

[0781] Salt 0.1%-0.5%

[0782] Emulsifier 0.05%-0.5%

[0783] Stabilizers 0.05%-0.5%

[0784] Acid regulator 0.05%-0.5%

[0785] sweelin® 0.001%-0.01%

[0786] Non-nutritional sweetener 0.01%-4%

[0787]

[0788] Preparation instructions:

[0789] Maltodextrin, sucrose and fibers are mixed to uniform mixture. In different vessel, nonnutritive sweetener, flavors, thickeners, emulsifiers, stabilizers, acid regulator, salt and sweelin® are mixed. Then, the two mixtures are combined, and non-dairy milk (4L) is whisked into 1.5KG vegan gelato base until all the powder is dissolves.

[0790] After this, the ice cream is poured into an ice cream machine and the manufacture instructions are followed.

[0791] Example 10: Fruit ice pops

[0792] Example 10A: Fruit ice pops

[0793] A fruit pop up was prepared using the components listed in Table 10A.

[0794] Table 10A: list of ingredients in fruit ice popes

[0795] Ingredient Percentage

[0796] Fresh fruit 55%-65%

[0797] Water 22%-32%

[0798] Lemon juice 1%-10%

[0799] Sucrose 1%-10%

[0800] Pectin 1%-5%

[0801] Citric acid 0.2%-2%

[0802] Non-nutritive sweetener 0.1%-4%

[0803] sweelin® 0.002%-0.006%

[0804]

[0805] Preparation instructions:

[0806] First, fruit are prepared. For strawberries, hulls are removed and coarsely chopped. For peaches, pits are removed and coarsely chop. Blueberries are used as a whole.

[0807] The fruit is placed in the blender along with water, lemon juice, and citric acid and are blended until smooth. The smooth mixture is transferred to a medium saucepan and set over medium-high heat.Sugar is whisked together with pectin until evenly distributed.

[0808] When the fruit comes to a boil, the sugar-pectin mixture is added, and stirred vigorously until the sugar is completely dissolved and the mixture returns to a boil. Then, sweelin® is added.

[0809] The mixture is transferred to a heat-proof glass measuring cup with a spout. Preferably, about 2 cups (475mL) of liquid. The mixture is allowed to cool for 10 to 15 minutes before pouring into ice pop bags or popsicle molds.

[0810] Then, the mixture is transferred to the freezer until frozen solid, at least 12 hours or overnight. The pops will keep in the freezer for up to 6 months.

[0811] Example 10B: Fruit ice pops (with fiber and maltodextrin)

[0812] Fruit ice pops can be also prepared as shown is Table 10B.

[0813] Table 10B: list of ingredients in fruit ice pops

[0814] Ingredient Percentage

[0815] Fresh fruit 49%-59%

[0816] Water 22%-32%

[0817] Lemon juice 1%-10%

[0818] Sucrose l%-10%

[0819] Maltodextrin 1%-10%

[0820] Pectin l%-5%

[0821] Citric acid 0.2%-2%

[0822] Non-nutritive sweetener 0.1%-4%

[0823] sweelin® 0.002%-0.006%

[0824]

[0825] Preparation instructions:

[0826] First, fruit is prepared. For strawberries, hulls are removed and coarsely chopped. For peaches, pits are removed and coarsely chop. Blueberries are used as a whole.The fruit is placed in the blender along with water, lemon juice, and citric acid and are blended until smooth. The smooth mixture is transferred to a

[0827] medium saucepan and set over medium-high heat.

[0828] Sugar is whisked together with maltodextrin and pectin until evenly distributed.

[0829] When the fruit are boiled, the sugar-pectin mixture is added, and stirred vigorously until the sugar is completely dissolved and the mixture returns to a boil. Then, sweelin® is added.

[0830] The mixture is transferred to a heat-proof glass measuring cup with a spout. Preferably, about 2 cups (475mL) of liquid. The mixture is allowed to cool for 10 to 15 minutes before pouring into ice pop bags or popsicle molds.

[0831] Then, the mixture is transferred to the freezer until frozen solid, at least 12 hours or overnight. The pops will keep in the freezer for up to 6 months.

[0832] Example 11: Ice cream characterization

[0833] Expert Panel

[0834] The different ice cream products were tested using a sensory expert panel for several characteristics as: sweetness, onset, flavor, softness, melting, smoothness, oiliness, lingering, off-flavor.

[0835] All sensory evaluations were determined using a trained expert panel for analytical discrimination. The sensory expert panel was established by a screening process of potential tasters. Screening tests, conducted according to ISO standard (IS 8586-1), examined the sensory sensitivity, consistency, and sensory memory of the taster. The panel is well trained and calibrated. The selected panel is trained regularly to maintain high performance output.

[0836] Sensory profiles - testing procedure:

[0837] For each category, a sensory vocabulary was determined by the expert panel. The sensory vocabulary was built by tasting a range of products from the category and raising all the relevant sensory attributes which describes the category.After having the sensory vocabulary, key attributes that will be used to describe the products in the questionnaire were chosen.

[0838] Building sensory profiles: the panelists rated each tested product versus a reference on a two-way scale (between -3 to +3) with a fixed reference point (0) across all the attributes selected from the glossary. When the tested product was evaluated “more” than the reference on a specific attribute (e.g., sweeter, thicker, and so on), it got positive rates (+1, +2, or +3), and when it was rated “less” than the reference on a specific attribute (e.g., less sweet, less thick, and so on) it got negative rates (-1, -2 or -3). Before and between attributes, the tasters were requested to rinse their mouths with mineral water, eat an unsalted cracker and cucumber, and drink water again.

[0839] Results

[0840] The ice cream products were characterized by the panel as having organoleptic properties as ice cream.

[0841] Example 12: Beverage base

[0842] Formulation for 50% sugar reduction

[0843] Table 12: list of ingredients in beverage base

[0844] Ingredients Percentage

[0845] Sucrose 30%-40%

[0846] Maltodextrin 1%-35%

[0847] Fruit Concentrate 23%-33%

[0848] Fibers 0.01%- 10%

[0849] Non-Nutritive Sweetener 0.01%-4%

[0850] Citric Acid 0.2%-1.2%

[0851] sweelin® 0.01%-0.05%

[0852]

[0853] Preparation instructions

[0854] Sucrose, maltodextrin, fibers, non-nutritive, citric acid and sweelin® are mixed together until uniform mixture is obtained. Fruit concentrate is added, and the mixture is mixed well.

[0855] Example 13: Frozen fruit base beverage

[0856] Formulation for 50% sugar reduction

[0857] Table 13: list of ingredients in frozen fruit base beverage

[0858] Ingredients Percentage

[0859] Water 45%-55%

[0860] Sucrose 19%-29%

[0861] Fruit puree 10%-20%

[0862] Citric Acid 2.5%-6%

[0863] Fibers 2.5%-6%

[0864] Maltodextrin 1%-10%

[0865] Non-nutritive sweetener 0.01%-4%

[0866] sweelin ® 0.0047%-0.018%

[0867]

[0868] Preparation instructions:

[0869] Fruit purees are mixed with water. In a different bowl sucrose, fibers, maltodextrin and citric acid are mixed. The two mixtures are combined into one uniform mixture. Then, sweelin ® and non-nutritive sweetener are added and mixed again. The fruit beverage base is frozen and maintained at the freezer until use.

[0870] Example 14: Milkshake

[0871] Formulation for 50% sugar reductionTable 14: list of ingredients in milkshake.

[0872] Ingredients Percentage

[0873] Milk 42%-53%

[0874] Cream 17%-27%

[0875] Water 5.5%-22%

[0876] Sucrose 3%-12%

[0877] Milk powder 2%-9.5%

[0878] Maltodextrin 2%-7.5%

[0879] Dextrose 1%-4.5%

[0880] Fibers 1%-4.5%

[0881] Flavor 0.25%- 1%

[0882] Guar gum 0.02%-0.06%

[0883] Non-nutritive sweetener 0.01%-4%

[0884] sweelin ® 0.005%-0.02%

[0885]

[0886] Preparation instructions:

[0887] All the ingredients except the sweelin ® and non-nutritive sweetener are weighted. The ingredients are grinded for a homogenized mixture in a large container for 1 minute, sweelin ® and the non-nutritive sweetener are added after blending and mix well. The homogenized mixture is inserted into the ice cream machine. Wait until the ice cream is ready to use. Then, in a blender, mix the ice cream with milk until smooth.

[0888] Example 15: Banana flavored milk drink

[0889] Formulation for 100% sugar reductionTable 15A: list of ingredients in banana flavored milk drink with fiber. Ingredients Percentage

[0890] Milk 68%-78%

[0891] Milk protein concentrate 19%-29%

[0892] Fiber 0.1%-6%

[0893] Carrageenan 0.5%-2%

[0894] Water 0.25%- 1%

[0895] Salt 0.25%- 1%

[0896] Flavor 0.05%-0.02%-0.05%%

[0897] Color additives 0.05%-0.2%

[0898] Non-nutritive sweetener 0.01%-4%

[0899] sweelin ® 0.005%-0.02%

[0900]

[0901] Preparation instructions:

[0902] The milk, milk protein concentration, fibers, carrageenan and water are weighted, and the ingredients are heated to 95°C. After reaching 95°C -flavors, color additive, salt, sweelin ® and non-nutritive sweetener are added.

[0903] Banana flavored milk drink can be also prepared with fiber and maltodextrin as shown in Table 15B

[0904] Table 15B: list of ingredients in banana flavored milk drink.

[0905] Ingredients Percentage

[0906] Milk 68%-78%

[0907] Milk protein concentrate 19%-29%

[0908] Fibers 0.01%-6%

[0909] Maltodextrin 0.01%- 10%

[0910]

[0911] Ingredients Percentage

[0912] Carrageenan 0.5%-2%

[0913] Water 0.25%-1%

[0914] Salt 0.25%-1%

[0915] Flavor 0.05%-0.02%

[0916] Color additives 0.05%-0.2%

[0917] Non-nutritive sweetener 0.01%-4%

[0918] sweelin ® 0.001%-0.01%

[0919]

[0920] Formulation for 100% sugar reduction

[0921] Preparation instructions:

[0922] Milk, milk protein concentration, fibers, maltodextrin, carrageenan, and water are weighted and the ingredients are heated to 95°C. After reaching 95°C, flavors, color additive, salt, sweelin®, and non-nutritive sweetener are added.

[0923] Example 16: Vanilla flavored milk

[0924] Formulation for 100% sugar reduction

[0925] Table 16A: list of ingredients in vanilla flavored milk

[0926] Ingredients Percentage

[0927] Milk 85%-95%

[0928] Fibers 0.1%-6%

[0929] Carrageenan 0.5%-2%

[0930] Water 0.25%-1%

[0931] Flavor 0.05%-0.2%

[0932] Non-nutritive sweetener 0.01%-4%

[0933] sweelin ® 0.005%-0.02%

[0934]

[0935] Preparation instructions:

[0936] Milk, fibers, water and carrageenan are weighted and the ingredients are heated to 95°C. After reaching 95 °C -flavors and sweelin ® and non-nutritive sweetener are added. Vanilla flavored milk can be also prepared with fiber and maltodextrin as shown in Table 16B

[0937] Table 16B: list of ingredients in vanilla flavored milk

[0938] Ingredients Percentage

[0939] Milk 85%-95%

[0940] Fibers 0.01%-6%

[0941] Maltodextrin 0.01%-1%

[0942] Carrageenan 0.5%-2%

[0943] Water 0.25%-1%

[0944] Flavor 0.05%-0.2%

[0945] Non-nutritive sweetener 0.01%-4%

[0946] sweelin ® 0.001%-0.005%

[0947]

[0948] Formulation for 100% sugar reduction

[0949] Preparation instructions: Milk, fibers, maltodextrin, water and carrageenan are weighted and heated to 95°C. Once the mixture reached 95°C, flavors and sweelin ® and non-nutritive sweetener are added.

[0950] Example 17: Oat pudding

[0951] Formulation for 50% sugar reduction

[0952] Table 17: list of ingredients in oat pudding

[0953] Ingredients Percentage

[0954] Milk 54%-65%

[0955] Oat 10%-20%

[0956]

[0957] Ingredients Percentage

[0958] Water 9%-19%

[0959] Sucrose 2.5%-10%

[0960] Fibers 3%-6%

[0961] salt 0.25%-1%

[0962] Flavors 0.05%-0.2%

[0963] Maltodextrin 0.01%- 10%

[0964] Non-nutritive sweetener 0.01%-4%

[0965] sweelin ® 0.0047%-0.02%

[0966]

[0967] Preparation instructions:

[0968] The milk, oat, and water are weighted in the Thermomix. The mixture is boiled while stirring. After boiling, the heat is reduced to 40°C and the mixture is cooked for 20 minutes. Then, sucrose, salt, flavor, fibers and maltodextrin are added while stirring. Afterwards, sweelin ® and non-nutritive sweetener are added. The rice pudding is allowed to cool and served cold.

[0969] Example 18: Rice pudding

[0970] Formulation for 50% sugar reduction

[0971] Table 18: list of ingredients in rice pudding

[0972] Ingredients Percentage

[0973] Milk 54%-65%

[0974] Rice 10%-20%

[0975] Water 9%-19%

[0976] Sucrose 2.5%-10%

[0977] Fibers 3%-6%

[0978] Salt 0.25%-1%

[0979] Flavors 0.05%-0.2%

[0980]

[0981] Ingredients Percentage

[0982] Maltodextrin 0.01%-10%

[0983] Non-nutritive sweetener 0.01%-4%

[0984] sweelin ® 0.0047%-0.02%

[0985]

[0986] Preparation instructions:

[0987] Milk, rice, and water are weighed in the Thermomix. The mixture is boiled while stirring. After boiling, the heat is reduced to 40°C and the mixture is cooked for 20 minutes. Sucrose, salt, flavor, fibers and maltodextrin are added while stirring. Then, sweelin® and non-nutritive sweetener are added. The rice pudding is cooled and served cold.

[0988] Example 19: Instant vanilla pudding mix

[0989] Formulation for 50% sugar reduction

[0990] Table 19: list of ingredients in instant vanilla pudding mix

[0991] Ingredients Percentage

[0992] Cornstarch 41%-51%

[0993] Milk powder 22%-32%

[0994] Sucrose 9%-19%

[0995] Maltodextrin 1%-14%

[0996] Fibers 0.01%- 10%

[0997] Non-nutritive sweetener 0.01%-4%

[0998] Vanilla powder 0.1%-1.1%

[0999] Salt 0.1%-0.7%

[1000] Sweelin® 0.01%-0.03%

[1001]

[1002] Preparation instructions

[1003] All dry ingredients are mixed until uniform mixture is obtained. This mixture is suitable for preparing chilled products.Example 20: Banana Smoothie

[1004] Formulation for 50% sugar reduction

[1005] Table 20: list of ingredients in banana smoothie

[1006] Ingredients Percentage

[1007] Frozen banana 40%-50%

[1008] Milk 3% fat 20%-30%

[1009] Water 15%-25%

[1010] Sucrose 1%-7%

[1011] Non-nutritive sweetener 0.01%-4%

[1012] Maltodextrin 0.5%-3.5%

[1013] Fibers 0%-3.5%

[1014] Gelatin 0.5%-1.5%

[1015] Salt 0.1%-1%

[1016] sweelin® 0.001%-0.007%

[1017]

[1018] Preparation instructions:

[1019] Sucrose, fibers, salt, non-nutritive and maltodextrin are mixed. Gelatin and cold water are mixed for 10 minutes. Frozen banana is grinded and gelatin mixture is added, and the entire mixture is mixed well and the dry ingredients are added. Then, sweelin® is added and mixed well.

[1020] Example 21: Chocolate powder

[1021] Chocolate powder was prepared from the components detailed in Table 21 as detailed below.Table 21: List of components in the preparation of chocolate powder

[1022] Material Percentage

[1023] Powdered sugar 32.5%-42.5%

[1024] Maltodextrin 32.5%-42.5%

[1025] Cocoa powder 12%-22%

[1026] Fibers 2.5%-12.5%

[1027] Sunflower lecithin 0.1%-1.1%

[1028] DM31 0.01%-0.07%

[1029]

[1030] Preparation instructions:

[1031] All ingredients were mixed to form a mass, and the mass was sifted through a fine sieve. This powder is for preparation of cold and hot products.

[1032] Example 22: Coffee mix

[1033] Hot or cold chocolate mix was prepared from the components detailed in Table 22 as detailed below.

[1034] Table 22: List of components in the preparation of hot chocolate mix

[1035] Material Percentage

[1036] Coffee mix 32%-42%

[1037] Sucrose 32%-42%

[1038] Maltodextrin 20%-30%

[1039] DM31 0.01%-0.03%

[1040] Fibers 0.1%

[1041]

[1042] Preparation instructions:

[1043] All ingredients were mixed to form a into a homogenous mixture. For preparation of hot coffee, 180 ml of hot water was added to 8gram coffee mix.

[1044] For preparation of cold coffee, 180 ml of cold water was added to 8gram coffee mix.This product is for preparing cold and hot products.

[1045] Example 23: Coffee drinks

[1046] Example 23A: Instant decaffeinated coffee

[1047] Formulation for 70% sugar reduction

[1048] Table 23A: list of ingredients in decaffeinated coffee

[1049] Ingredients Percentage

[1050] Maltodextrin 35%-45%

[1051] Sucrose 18%-28%

[1052] Skimmed milk powder 12%-22%

[1053] Decaffeinated coffee 6%-16%

[1054] Fibers 0.01%-12%

[1055] Non-nutritive sweetener 0.01%-4%

[1056] sweelin® 0.005%-0.02%

[1057]

[1058] Preparation instructions:

[1059] All powders are mixed and sweelin® and a non-nutritive sweetener are added. To prepare decaffeinated coffee, the products are mixed with milk in a ratio of 17 grams of powder and 210 ml of water.

[1060] This product is for preparing cold and hot products.

[1061] Example 23B: Ready to Drink (RTD) cold coffee milk (with milk)

[1062] Formulation for 50% sugar reduction

[1063] Ready to Drink cold coffee milk is prepared from the components detailed in Table 23B.Table 23B: list of ingredients in RTD cold coffee milk

[1064] Ingredients Percentage

[1065] Water Percentage

[1066] Milk 60%-70%

[1067] Sucrose 25%-35%

[1068] Fibers 1.5%-5.5%

[1069] Coffee extraction 0.01%-6%

[1070] Flavor 0.5%-2%

[1071] Non-nutritive sweetener 0.05%-0.2%

[1072] sweelin® 0.001%-0.004%

[1073]

[1074] Preparation instructions:

[1075] Water, milk, coffee extraction, sucrose, fibers, and maltodextrin are mixed until uniform a mixture is prepared. Then, sweelin®, non-nutritive sweetener, flavor are added and mixed well. The cold coffee is stored at the refrigeration until use.

[1076] Example 23C: RTD cold coffee milk with maltodextrin and fiber

[1077] Formulation for 50% sugar reduction

[1078] RTD cold coffee milk that includes both maltodextrin and fiber is prepared from the components detailed in Table 23C.

[1079] Table 23C: list of ingredients in RTD cold coffee milk with maltodextrin and fiber Ingredients Percentage

[1080] Water 60%-70%

[1081] Milk 25%-35%

[1082] Sucrose 1.5%-5.5%

[1083] Fibers 0%-6%

[1084]

[1085] - Ill -

[1086] Ingredients Percentage

[1087] Maltodextrin 0%-1%

[1088] Coffee extraction 0.5%-2%

[1089] Flavor 0.05%-0.2%

[1090] Non-nutritive sweetener 0.01%-4%

[1091] sweelin® 0.001%-0.004%

[1092]

[1093] Preparation instructions:

[1094] Water, milk, coffee extraction, sucrose, fibers, and maltodextrin are mixed until uniform mixture is formed. Sweelin®, non-nutritive sweetener, flavor are added and mixed well. The cold coffee is stored at the refrigeration until use

[1095] Example 23D: RTD cold coffee milk (without milk)

[1096] Formulation for 50% sugar reduction

[1097] RTD cold coffee milk that does not contain milk is prepared from the components detailed in Table 23D.

[1098] Table 23D: list of ingredients in RTD cold coffee milk

[1099] Ingredients Percentage

[1100] Water 62%-72%

[1101] Coffee extraction 25%-35%

[1102] Fibers 0%-6%

[1103] Sucrose 1.25%-5%

[1104] Flavors 0.05%-0.2%

[1105] Non-nutritive sweetener 0.01%-4%

[1106] sweelin® 0.005%-0.002%sweelin®

[1107]

[1108] Preparation instructions:

[1109] Water, coffee extraction, fibers, maltodextrin, and sucrose are mixed until uniform mixture Unless otherwise indicated, sweelin®, a non-nutritive sweetener, flavor, are added and mixed well. The cold coffee is stored at the refrigeration until use.

[1110] Example 23E: RTD cold coffee without milk (with maltodextrin and fiber) Formulation for 50% sugar reduction

[1111] RTD cold coffee milk that does not contain milk but contains both maltodextrin and fiber is prepared from the components detailed in Table 23E.

[1112] Table 23E: list of ingredients in RTD cold coffee without milk

[1113] Ingredients Percentage

[1114] Water 62%-72%

[1115] Coffee extraction 25%-35%

[1116] Fibers 0.01%-6%

[1117] Maltodextrin 0.01%-1%

[1118] Sucrose 1.25%-5%

[1119] Flavors 0.05%-0.2%

[1120] Non-nutritive sweetener 0.01%-4%

[1121] sweelin® 0.005%-0.002%

[1122]

[1123] Preparation instructions:

[1124] Water, coffee extraction, fibers, maltodextrin, and sucrose are mixed until uniform mixture is prepared. Then, Sweelin®, a non-nutritive sweetener, flavor are added and mixed well. The cold coffee is stored at the refrigeration until use.

[1125] Example 24: Coffee substitute mix

[1126] Formulation for 50% sugar reductionTable 24: list of ingredients in coffee substitute mix

[1127] Ingredients Percentage

[1128] Water 90%-99%

[1129] Chicory powder 1.3%-3.3%

[1130] Sucrose 0.5%-3%

[1131] Maltodextrin 1%-4%

[1132] Non-nutritive sweetener 0.01%-4%

[1133] Fibers 0.01%-3%

[1134] Citric acid 0.01%-l%

[1135] sweelin® 0.001%-0.005%

[1136]

[1137] Preparation instructions:

[1138] Chicory powder, sucrose, maltodextrin, non-nutritive sweetener, fibers, citric acid and sweelin® are mixed together until uniform mixture is obtained. This product is for preparing cold and hot products. Cold or hot water can be added to the mixture and mixed well.

[1139] Example 25: Multi fruit drink

[1140] Multi fruit drink was prepared from the components detailed in Table 25 as detailed below.

[1141] Table 25: List of components in the preparation of multi fruit drink

[1142] Material Percentage

[1143] Banana puree base 90%-100%

[1144] Sucrose 1%-5%

[1145] Fibers 0.5%-1.5%

[1146] DM31 0.002%-0.006%

[1147] Maltodextrin 0.1%

[1148]

[1149] Preparation instructions:

[1150] All dry powders were mixed well, and sweet protein was added.

[1151] Example 26: Apple peach drink

[1152] Apple peach drink was prepared from the components detailed in Table 26 as detailed below.

[1153] Table 26: List of components in the preparation of apple peach drink

[1154] Material Percentage

[1155] Apple peach base 90%-100%

[1156] Sucrose 1%-7%

[1157] Fibers 0.5%-1.5%

[1158] Sweet protein DM31 0.001%-0.006%

[1159] Maltodextrin 0.1%

[1160]

[1161] Preparation instructions: All dry powders were mixed well, and sweet protein was added.

[1162] Example 27: Apple butter

[1163] Formulation for 50% sugar reduction

[1164] Table 27: list of ingredients in apple butter

[1165] Ingredients Percentage

[1166] Apple Sauce 55%-65%

[1167] Water 14%-33%

[1168] Sucrose 5%-15%

[1169] Maltodextrin 1%-20%

[1170] Fibers 0%-6%

[1171] Spices 0.4%-1.6%

[1172] Xanthan Gum 0.25%-1%

[1173]

[1174] Ingredients Percentage

[1175] Non-nutritive sweetener 0.01%-4%

[1176] sweelin ® 0.003%-0.01%

[1177]

[1178] Preparation instructions:

[1179] The apple sauce is weighted. In a different vessel water, sugar, xanthan are mixed well and grinded with a stick blender until uniform foam is formed. The apple sauce is then added to this mixture. Then the spices and flavors are added and the ingredients are cooked to 120°C. After reaching 120°C, the mixture is cooked for another 5 min. The fruit butter is allowed to cool down to 40°C and then sweelin ® and non-nutritive sweetener are added. The fruit butter is poured into a sterilized jar and stored. This product should be chilled after opening.

[1180] Example 28: Jelly

[1181] Formulation for 50% sugar reduction. Jelly is prepared from the components detailed in Table 28

[1182] Table 28: list of ingredients in jelly

[1183] Ingredients Percentage

[1184] Water 75%-95%

[1185] Maltodextrin 0.01%-10%

[1186] Fibers 3%-7%

[1187] Sucrose 3%-7%

[1188] Carrageenan 3%-7%

[1189] Guar gum 0.25%-1%

[1190] Color additive 0.25%-1%

[1191] Flavors 0.2%-0.8%

[1192] Non-nutritive sweetener 0.01%-4%

[1193] sweelin ® 0.001%-0.01%

[1194]

[1195] Preparation instructions:

[1196] Cold water is mixed with carrageenan until uniform mixture is formed. The mixture is heated while stirring constantly. When the temperature reaches 70°C sugar, guar-gum and fibers are added. Drops of food coloring and the artificial strawberry extract are added and mixed well. Then, sweelin® and non-nutritive sweetener are added and mixed well. The jelly is poured into molds. After 1-2 hours the jelly is hardened completely. The jelly should be chilled after opening.

[1197] Example 29: Chocolate cheese spread

[1198] Formulation for 50% sugar reduction.

[1199] Chocolate cheese spread is prepared from the components detailed in Table 29.

[1200] Table 29: list of ingredients in chocolate cheese spread

[1201] Ingredients Percentage

[1202] Whey cheese 37%-47%

[1203] Chocolate 15%-25%

[1204] Powdered sugar 5%-15%

[1205] Maltodextrin 3%-13%

[1206] Butter 1%-11%

[1207] Cocoa powder 1%-11%

[1208] Milk proteins 1%-11%

[1209] Salt 0.25%-1%

[1210] Locust Bean Gum 0.15%-0.6

[1211] Fibers 0%-6%

[1212] Non-nutritive sweetener 0.01%-4%

[1213] sweelin ® 0.0007%-0.029%

[1214]

[1215] Preparation instructions:

[1216] The locust bean gum, powdered sugar, and whey cheese are weighted and mixed well and allowed it to set.

[1217] In a different bowl chocolate, maltodextrin, butter, cocoa powder, milk proteins, salt and fibers are added. The two mixtures are combined into a uniform mixture. Then, sweelin ® and nonnutritive sweetener are added and mixed well.

[1218] Example 30: Fruit pouch with cheese

[1219] Formulation for 50% sugar reduction.

[1220] Fruit pouch with cheese is prepared from the components detailed in Table 30.

[1221] Table 30 list of ingredients in fruit pouch with cheese

[1222] Ingredients Percentage

[1223] Whey cheese 75%-85%

[1224] Water 5%-15%

[1225] Fruit puree 1%-11%

[1226] Sucrose 1.25%-5%

[1227] Maltodextrin 1%-10%

[1228] Fibers 0.5%-2.2%

[1229] Non-nutritive sweetener 0.01%-4%

[1230] sweelin ® 0.001%-0.002%

[1231]

[1232] Preparation instructions:

[1233] Fibers, maltodextrin and sucrose are added.

[1234] In a separate bowl, whey cheese, strawberry puree and water are added. The two mixtures are combined into a uniform mixture.Example 31: Whipped creams

[1235] Example 31A: Whipped cream

[1236] Formulation for 50% sugar reduction.

[1237] Whipped cream is prepared from the components detailed in Table 31 A.

[1238] Table 31A: list of ingredients in whipped cream

[1239] Ingredients Percentage

[1240] Heavy cream (32% fat,

[1241] cold) 80%-90%

[1242] Powdered sugar 2%-12%

[1243] Maltodextrin 1%-10%

[1244] Fibers 0.5%-4%

[1245] Vanilla extract 0.5%-2%

[1246] sweelin ® 0.005%-0.03%

[1247] Non-nutritive sweeteners 0.01%-4%

[1248]

[1249] Preparation instructions:

[1250] before preparation, a mixing bowl and beaters of an electric mixer are placed in the refrigerator for about 15 minutes. Then, the cold heavy cream is poured into the chilled mixing bowl followed by addition of powdered sugar and vanilla extract. The cream is beaten on medium speed using an electric mixer and the cream is whipped is until it starts to form soft peaks and then maltodextrin, fibers, sweelin ®and non-nutritive sweeteners are added. Whipping is continued until it forms firm foam.

[1251] Keep in the refrigerator.

[1252] Example 31B: Vegan whipped cream

[1253] Formulation for 50% sugar reduction.

[1254] Vegan whipped cream is prepared from the components detailed in Table 31B.Table 31B: list of ingredients in vegan whipped cream

[1255] Ingredients Percentage

[1256] Chickpea water 57%-67%

[1257] Powdered Sugar 4.8%-14.8%

[1258] Vanilla Extract 2.1%- 12.1%

[1259] Lemon Juice 1%-11%

[1260] Fibers 0.01%- 10%

[1261] Maltodextrin 1%-10%

[1262] Neutral Tasting Oil 1%-8%

[1263] Corn Starch 1%-4%

[1264] Non-nutritive sweetener 0.01%-4%

[1265] sweelin® 0.001%-0.01%

[1266]

[1267] Preparation instructions:

[1268] Egg replacement, powdered sugar, maltodextrin, fibers, non-nutritive sweetener and the starch are whisked, and the mixture is slowly heated to 80°C while whisking frequently. Then, the lemon juice is added, and the mixture is beaten for about 2 minutes until a foamy thin mixture is formed. The mixture is removed from heat, and stirring is continued while vanilla, sweelin® and oil are added. The mixture is mixed well and allowed to cool down. This product is for preparing cold products.

[1269] cool down. This product is for preparing cold products.

[1270] Example 31C: Whipped cream with eggs

[1271] Formulation for 50% sugar reduction.

[1272] Whipped cream with eggs is prepared from the components detailed in Table 31C.Table 31C: list of ingredients in whipped cream with eggs

[1273] Ingredients Percentage

[1274] Egg whites 60%-70%

[1275] Fine sugar 12.6%-22.6%

[1276] Maltodextrin 1.3%-11.3%

[1277] Fibers 0.01%-10

[1278] Cream of tartar 1%-7%

[1279] Vanilla extract 1%-3%

[1280] Salt 0.1%-0.5%

[1281] sweelin® 0.01%-0.05%

[1282] Non-nutritive sweetener 0.01%-4%

[1283]

[1284] Preparation instructions:

[1285] Egg whites are beaten until a firm foam is obtained and then salt is added Then, cream tartar and vanilla, are added while stirring. Gradually sucrose, maltodextrin, fibers, nonnutritive sweetener and sweelin® are added.

[1286] Example 32: Sweet deviled eggs

[1287] Formulation for 100% sugar reduction.

[1288] Sweet, deviled eggs are prepared from the components detailed in Table 32.

[1289] Table 32: list of ingredients in sweet deviled eggs

[1290] Ingredients Percentage

[1291] Boiled eggs 75.2%-85.2%

[1292] Mayonnaise 7%-17%

[1293] honey mustard 1.5%-5.5%

[1294] Maltodextrin 1%-4%

[1295]

[1296] Ingredients Percentage

[1297] Fibers 0.01%-3%

[1298] Salt 0.3%-1.1%

[1299] Vinegar 0.1%-0.7%

[1300] Ground black pepper 0.05%-0.1%

[1301] Ground paprika 0.03%-0.01%

[1302] sweelin® 0.001%-0.005%

[1303] Non-nutritive sweetener 0.01%-4%

[1304]

[1305] Preparation instructions:

[1306] Boiled eggs are pilled, and sliced half lengthwise; the whites are set aside. Yolks are placed into a bowl and mashed until powdery. Mayonnaise, sugar, maltodextrin, fibers, honey mustard, vinegar, salt, and pepper are added and stirred until well combined, the yolk mixture is added into halved egg whites. The dish can be arranged with lightly sprinkle with paprika. Chill for 20 to 30 minutes before serving.

[1307] Example 33: Instant spiced tea mix

[1308] Formulation for 50% sugar reduction.

[1309] Instant spiced tea is prepared from the components detailed in Table 33.

[1310] Table 33: list of ingredients in instant spiced tea

[1311] Ingredients Percentage

[1312] Maltodextrin 1%-51%

[1313] Sucrose 33.5%-43.5%

[1314] Fibers 0.01%-10

[1315] Spice extract 1.5%-11.5%

[1316] Flavors 1.8%-5.8%

[1317]

[1318] Ingredients Percentage

[1319] Non-nutritive sweetener 0.01%-4%

[1320] sweelin® 0.01%-0.05%

[1321]

[1322] Preparation instructions:

[1323] Sucrose, maltodextrin, fibers, non-nutritive sweetener, flavors, spice extract and sweelin® are mixed until a uniform mixture is obtained. This product is for preparing cold and hot products.

[1324] Example 34: Non-dairy vanilla frosting

[1325] Formulation for 50% sugar reduction.

[1326] Non-dairy vanilla frosting is prepared from the components detailed in Table 34.

[1327] Table 34: list of ingredients in non-dairy vanilla frosting

[1328] Ingredients Percentage

[1329] Non-Dairy Milk 37%-47%

[1330] Almond Flour 30%-40%

[1331] Sucrose 4%-14%

[1332] Fibers 0.01%- 10%

[1333] Maltodextrin 1%-7%

[1334] Lemon Juice 1%-7%

[1335] Vanilla Extract 0.1%-0.7%

[1336] Food Coloring 0.05%-0.3%

[1337] Salt 0.01%-0.15%

[1338] sweelin® 0.001%-0.05%

[1339] Non-nutritive sweetener 0.01%-4%

[1340]

[1341] Preparation instructions:

[1342] Sugar, almond flour, non-dairy milk, maltodextrin, fibers, non-nutritive sweetener, salt, and vanilla extract are whisked in a bowl. The mixture is added to a high-speed blender along with lemon juice, flavor and sweelin®, blend until completely smooth. This product is for preparing cold products.

[1343] Example 35: Vanilla icing

[1344] Formulation for 50% sugar reduction.

[1345] Vanilla icing is prepared from the components detailed in Table 35.

[1346] Table 35: list of ingredients in vanilla icing

[1347] Ingredients Percentage

[1348] Powdered Sugar 33.5%-43.5%

[1349] Maltodextrin 1%-38.5%

[1350] Milk 13%-23%

[1351] Vanilla Extract 1%-11%

[1352] Fibers 0.01%-11%

[1353] Salt 0.05%- 1%

[1354] sweelin® 0.01%-0.05%

[1355] Non-Nutritive Sweetener 0.01%-4%

[1356]

[1357] Preparation instructions:

[1358] Powdered sugar, maltodextrin, fibers, two thirds of milk, and vanilla extract are whisked together. The rest of the milk, salt, non-nutritive sweetener and sweelin® are then added. This product is for preparing cold products.Example 36: Mochi dough

[1359] Formulation for 50% sugar reduction

[1360] Ingredient

[1361] Percentage

[1362] Water

[1363] 30%-50%

[1364] Glutinous flour

[1365] 15%-35%

[1366] Sucrose

[1367] 5%-25%

[1368] Fibers

[1369] 2%-12%

[1370] Maltodextrin

[1371] 3%-13%

[1372] Corn flour

[1373] 1%-10%

[1374] Sweet protein - DM31

[1375] 0.001%-0.01%

[1376]

[1377] Preparation instructions:

[1378] All the dry ingredients aside of the sweet protein were weighted in Thermomix and were mixed for 1 minute on speed 2. Water was added into Thermomix and mixed for 4 minutes on speed 3 at temperature 100°C. The glass pot was sprayed with oil, and 300 ml water were added to clean Thermomix, and bring them to Varoma temperature at 121 °C.

[1379] The mixture was placed in the glass pot, rested in the plastic pot, and was placed above the hole of the Thermomix for evaporation to obtain a dough.

[1380] The extra water in Thermomix was boiled for 5 minutes at Varoma speed 1. The dough was mixed from step 4 and then evaporated for 5 minutes at Varoma speed 1. The dough was transferred to another Thermomix, and the sweet protein was weighted inside and mixed at spoon speed for 3 minutes. The dough was dusted with corn flour, and cutter was sued to create circles, and which were frozen.

[1381] As can be seen in Figure 1, mochi dough with 50% sugar reduction combined with the sweet protein is as sweet as mochi dough full sugar.

Claims

CLAIMS:

1. A food product comprising (i) at least one sweet protein and (ii) at least one fiber and / or at least one starch, wherein the food product is a frozen food product and / or a chilled food product.

2. The food product of claim 1, wherein said at least one sweet protein comprises an amino acid sequence selected from the group consisting of SEQ ID NO: 1, SEQ ID NO:2, SEQ ID NO: 3, SEQ ID NO: 4, SEQ ID NO: 5, SEQ ID NO: 6, SEQ ID NO: 7, SEQ ID NO: 8, SEQ ID NO:9, SEQ ID NO:10, SEQ ID NO:11, SEQ ID NO:12, SEQ ID NO:13, SEQ ID NO:463, SEQ ID NO:464, a variant thereof, or a combination thereof.

3. The food product of claim 1, wherein said at least one sweet protein comprises an amino acid sequence selected from the group consisting of SEQ ID NO: 14 to SEQ ID NO: 462, a variant thereof, or a combination thereof.

4. The food product of claim 3, wherein said at least one sweet protein is at least one of SEQ ID NO: 14, SEQ ID NO:350, or a variant thereof.

5. The food product of claim 3, wherein said at least one sweet protein having an amino acid sequence selected from the group consisting of SEQ ID NO: 15 to SEQ ID NO: 349, SEQ ID NO: 352 to SEQ ID NO: 462, a variant thereof, or a combination thereof.

6. The food product of claim 5, wherein said at least one sweet protein is selected from the group consisting of SEQ ID NO: 16, SEQ ID NO: 17, SEQ ID NO: 39, SEQ ID NO: 53, SEQ ID NO:102, SEQ ID NO:170, SEQ ID NO:186, SEQ ID NO:192, SEQ ID NO:233, SEQ ID NO:217, SEQ ID NO:230, SEQ ID NO:257, SEQ ID NO:263, SEQ ID NO:296, SEQ ID NO:352, SEQ ID NO: 355, a variant thereof or a combination thereof.

7. The food product of claim 6, wherein said at least one sweet protein comprises an amino acid sequence set forth in SEQ ID NO: 39, or a variant thereof.

8. The food product of any one of claims 1 to 7, wherein said at least one fiber is at least one dietary fiber.

9. The food product of claim 8, wherein said at least one dietary fiber is or comprises one or more of a non-starch polysaccharide.

10. The food product of claim 8 or 9, wherein said at least one dietary fiber is or comprises inulin.

11. The food product of claim 8, wherein said at least one dietary fiber is or comprises pectin.

12. The food product of any one of claims 1 to 11, wherein said at least one starch is at least one dextrin.

13. The food product of claim 12, wherein said dextrin is maltodextrin, cyclodextrin or a combination thereof.

14. The food product of claim 13, wherein said dextrin is maltodextrin.

15. The food product of claim 14, wherein said maltodextrin is a high Dextrose Equivalent (DE) maltodextrin, medium DE maltodextrin, low DE maltodextrin or any combination thereof.

16. The food product of any one of claims 1 to 15, comprising at least one steviol glycoside.

17. The food product of any one of 1 to 16, comprising at least one mannose.

18. The food product of any one of claims 1 to 17, comprising at least one salt.

19. The food product of any one of claims 1 to 18, wherein the frozen food product is an iced dessert.

20. The food product of claim 19, wherein said iced dessert is one or more of an ice cream, a frozen yogurt, a sorbet, a sherbet, a gelato, frozen popsicle, frozen ice pop, frozen fruit bar, a frozen dairy-free dessert, frozen pie, frozen cake, frozen dough or a combination thereof.

21. The food product of claims 1 to 18, wherein said chilled food product is a chilled snack beverage.

22. The food product of claim 21, wherein said chilled snack beverage is one or more of milkshake, banana flavored milk drink, vanilla flavored milk, coffee, multi fruit drink, apple drink.

23. The food product of claims 1 to 18, wherein said chilled food product is a chilled dessert.

24. The food product of claim 23, wherein said chilled dessert is one or more of oat pudding, rice pudding, banana smoothie, apple butter, chocolate cheese spread, fruit pouch with cheese, sweet deviled eggs, vanilla frosting, vanilla icing.

25. The food product of claims 1 to 18, wherein said chilled food product is one or more of Bavaria, cheesecake, tiramisu, chocolate mousse, Kadaif or a whipped cream.

26. A food ingredient mixture comprising at least one sweet protein and one or more of (i) at least one fiber, (ii) at least one starch or (iii) a combination thereof, wherein said food ingredient mixture for use in preparing a frozen food product and / or a chilled food product.

27. The food ingredient mixture of claim 26, wherein said at least one sweet protein comprises an amino acid sequence selected from the group consisting of SEQ ID NO:1, SEQ ID NO:2, SEQ ID NO:3, SEQ ID NO:4, SEQ ID NO:5, SEQ ID NO:6, SEQ ID NO:7, SEQ ID NO:8, SEQ ID NO:9, SEQ ID NO:10, SEQ ID NO:11, SEQ ID NO:12, SEQ ID NO: 13, SEQ ID NO:463, SEQ ID NO:464 a variant thereof or a combination thereof.

28. The food ingredient mixture of claim 27, wherein said at least one sweet protein comprises an amino acid sequence selected from the group consisting of SEQ ID NO: 14 to SEQ ID NO:462, a variant thereof or any combination thereof.

29. The food ingredient mixture of claim 28, wherein said at least one sweet protein comprises an amino acid sequence selected from the group consisting of SEQ ID NO: 14, SEQ ID NO:350, a variant thereof or any combination thereof.

30. The food ingredient mixture of claim 28, wherein said at least one sweet protein comprises an amino acid sequence selected from the group consisting of SEQ ID NO: 16, SEQ ID NO:17, SEQ ID NO:39, SEQ ID NO:53, SEQ ID NO:102, SEQ ID NO:170, SEQ ID NO: 186, SEQ ID NO: 192, SEQ ID NO:217, SEQ ID NO:230, SEQ ID NO:233, SEQ ID NO:257, SEQ ID NO:263, SEQ ID NO:296, SEQ ID NO:352, SEQ ID NO: 355, a variant thereof or a combination thereof.

31. The food ingredient mixture of any one of claims 26 to 30, wherein said at least one fiber is or comprises one or more of inulin or pectin.

32. The food ingredient mixture of any one of claims 26 to 31, wherein said at least one starch is at least one dextrin.

33. The food ingredient mixture of claim 32, wherein said dextrin is maltodextrin, cyclodextrin or a combination thereof.

34. The food ingredient mixture of claim 33, wherein said dextrin is maltodextrin.

35. The food ingredient mixture of claim 34, wherein said maltodextrin is a high Dextrose Equivalent (DE) maltodextrin, medium DE maltodextrin, low DE maltodextrin or any combination thereof.

36. The food ingredient mixture of any one of claims 26 to 35, comprising at least one polysaccharide.

37. The food ingredient mixture of any one of claims 26 to 36, comprising at least one salt.

38. The food ingredient mixture of any one of claims 25 to 37, wherein the food ingredient mixture is one or more of vanilla flavored gelato base, chocolate flavored gelato base, coffee flavored gelato base, strawberry flavored gelato base, vegan gelato base or any combination thereof.

39. The food ingredient mixture of any one of claims 26 to 38, wherein the food ingredient mixture is one or more of beverage base or chocolate powder, instant vanilla pudding mix, coffee mix, coffee substitute mix, instant spiced tea mixes or any combination thereof.

40. The food ingredient mixture of any one of claims 26 to 39, being in a form of a powder, liquid, puree or any combination thereof.

41. A food product comprising the food ingredient mixture of any one of claims 26 to 40, said food product is a frozen food product or a chilled food product.

42. Use of the food ingredient mixture of any one of claims 26 to 40 in the preparation of a frozen food product.

43. Use of the food ingredient mixture of any one of claims 26 to 40 in the preparation of a chilled food product.

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