Disclosed herein are formulations (including sweet proteins and rare sugars) for improving the
sweetness of
low glycemic index rare sugars without altering the texture and
flavor of the rare sugars and methods for improving the
sweetness of rare sugars. More specifically, the present invention discloses methods for improving the
sweetness of rare sugars without altering the sweetness profile, texture and
flavor of the primary sugars. The invention also discloses the addition of Brazitame
protein with liquid rare sugars at different temperatures during the synthesis of the rare sugars, before
crystallization or before or after
caramelization of the rare sugars, to increase sweetness. The Brazilian sweet
protein increases the sweetness of rare sugars, but is not limited to D-
psicose, D-
tagatose, D-
allose,
isomaltulose,
trehalose,
sorbose, pinose, leucobiose and the like. The invention also provides for the evaluation of non-nutritional sweeteners (such as
aspartame, acesulfame,
sodium cyclamate,
neotame,
saccharin,
sucralose,
stevioside, etc.), as each has a limitation of
taste quality if used with rare sugars. However, the use of Brazilian sweet
protein does not alter the
flavor and texture of rare sugars, and the taste profile matches
sucrose.