U.S. patent application number 15/292800 was filed with the patent office on 2017-02-02 for sweetener.
This patent application is currently assigned to Tate & Lyle Ingredients Americas LLC. The applicant listed for this patent is Tate & Lyle Ingredients Americas LLC. Invention is credited to John R. BRIDGES, Jason C. COHEN, Ryan D. WOODYER.
Application Number | 20170027206 15/292800 |
Document ID | / |
Family ID | 48747051 |
Filed Date | 2017-02-02 |
United States Patent
Application |
20170027206 |
Kind Code |
A1 |
WOODYER; Ryan D. ; et
al. |
February 2, 2017 |
SWEETENER
Abstract
A low calorie sweetener composition with sweetness synergy,
providing a reduction in off-taste and a desirable temporal
profile. The sweetener composition is suitable for use as a
substitute for high calorie sugars. The sweetener composition may
be used in food and beverage products, pharmaceutical products,
nutritional product and cosmetic products.
Inventors: |
WOODYER; Ryan D.; (Hoffman
Estates, IL) ; COHEN; Jason C.; (Hoffman Estates,
IL) ; BRIDGES; John R.; (Hoffman Estates,
IL) |
|
Applicant: |
Name |
City |
State |
Country |
Type |
Tate & Lyle Ingredients Americas LLC |
Hoffman Estates |
IL |
US |
|
|
Assignee: |
Tate & Lyle Ingredients
Americas LLC
Hoffman Estates
IL
|
Family ID: |
48747051 |
Appl. No.: |
15/292800 |
Filed: |
October 13, 2016 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
|
|
14212152 |
Mar 14, 2014 |
9491960 |
|
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15292800 |
|
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61793502 |
Mar 15, 2013 |
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Current U.S.
Class: |
1/1 |
Current CPC
Class: |
A23P 20/10 20160801;
A61Q 11/00 20130101; A23L 2/60 20130101; A61K 2800/5922 20130101;
A23V 2200/16 20130101; A23V 2200/00 20130101; A61K 47/26 20130101;
A23V 2002/00 20130101; A23L 29/30 20160801; A23L 33/125 20160801;
A23L 5/00 20160801; A23L 27/37 20160801; A23L 27/33 20160801; A61K
8/60 20130101; A23V 2200/00 20130101; A23V 2200/132 20130101; A23V
2200/14 20130101; A23V 2200/15 20130101; A23V 2200/16 20130101;
A23V 2250/264 20130101; A23V 2250/60 20130101; A23V 2250/606
20130101; A23V 2002/00 20130101; A23V 2200/00 20130101; A23V
2200/132 20130101; A23V 2200/14 20130101; A23V 2200/15 20130101;
A23V 2200/16 20130101; A23V 2250/264 20130101; A23V 2250/60
20130101; A23V 2250/606 20130101 |
International
Class: |
A23L 27/30 20060101
A23L027/30; A23L 29/30 20060101 A23L029/30; A61Q 19/00 20060101
A61Q019/00; A61K 8/60 20060101 A61K008/60; A61K 47/26 20060101
A61K047/26; A23L 2/60 20060101 A23L002/60; A23P 20/10 20060101
A23P020/10 |
Claims
1. A sweetener composition comprising allulose and sucralose.
2. The sweetener composition according to claim 1, comprising
allulose in an amount of about 45% to about 80% and sucralose in an
amount of about 0.02% to about 0.3% by weight relative to the total
weight of the composition.
3. The sweetener composition according to claim 1, comprising
allulose in an amount of about 55% to about 70% by weight relative
to the total weight of the composition.
4. The sweetener composition according to claim 1, comprising
allulose in an amount of about 60% to about 63% by weight relative
to the total weight of the composition.
5. The sweetener composition according to claim 1, comprising
allulose in an amount of about 40% to about 55% by weight relative
to the total weight of the composition.
6. The sweetener composition according to claim 1, comprising
allulose in an amount of about 42% to about 49% by weight relative
to the total weight of the composition.
7. The sweetener composition according to claim 1, comprising
allulose in an amount of about 70% to about 80% by weight relative
to the total weight of the composition.
8. The sweetener composition according to claim 1, comprising
allulose in an amount of about 75% to about 79% by weight relative
to the total weight of the composition
9. The sweetener composition according to claim 1, comprising
sucralose in an amount of about 0.1% to about 0.25% by weight
relative to the total weight of the composition.
10. The sweetener composition according to claim 1, comprising
sucralose in an amount of about 0.18% to about 0.22% by weight
relative to the total weight of the composition.
11. The sweetener composition according to claim 1, comprising
sucralose in an amount of about 0.02% to about 0.1% by weight
relative to the total weight of the composition.
12. The sweetener composition according to claim 1, comprising
sucralose in an amount of about 0.04% to about 0.08% by weight
relative to the total weight of the composition.
13. The sweetener composition according to claim 1, comprising
sucralose in an amount of about 0.03% to about 0.07% by weight
relative to the total weight of the composition.
14. The sweetener composition according to claim 1, further
comprising at least one of a sweet taste improving additive, a
bulking agent, a flavoring agent, or a stabilizer.
15. The sweetener composition according to claim 1, further
comprising at least one of fructose, sucrose or glucose.
16. A food product comprising the sweetener composition according
to claim 1.
17. The food product of claim 16, wherein the sweetener composition
is provided as a coating or frosting on the surface of the food
product.
18. A beverage product comprising the sweetener composition
according to claim 1.
19. A table-top sweetener comprising the sweetener composition
according to claim 1.
20. A bulking agent comprising the sweetener composition according
to claim 1.
21. A coating agent comprising the sweetener composition according
to claim 1.
22. A cosmetic product comprising the sweetener composition
according to claim 1.
23. A pharmaceutical product comprising the sweetener composition
according to claim 1.
24. A nutritional product comprising the sweetener composition
according to claim 1.
25. A sports product comprising the sweetener composition according
to claim 1.
26. A method of manufacturing a reduced-calorie product comprising
adding the sweetener composition according to claim 1 to a food
product, a beverage product, a pharmaceutical product, a
nutritional product, a sports product, or a cosmetic product.
27. A method of increasing bulk of a product comprising adding a
bulking agent comprising the sweetener composition according to
claim 1 to the product.
28. A method of coating a product comprising applying a coating
agent comprising the sweetener composition according to claim 1 to
the product.
Description
CROSS REFERENCE TO RELATED APPLICATIONS
[0001] This application is a continuation of U.S. application Ser.
No. 14/212,152, filed Mar. 14, 2014, which claims priority to U.S.
Provisional Application No. 61/793,502 filed Mar. 15, 2013. The
entire disclosure of each of these applications is incorporated
herein by reference in its entirety for all purposes.
FIELD OF THE INVENTION
[0002] The present invention relates to a low calorie sweetener
composition having sweetness synergy. The present invention also
relates to food or beverage products comprising said sweetener
composition.
BACKGROUND OF THE INVENTION
[0003] Many food and beverage products contain nutritive sweeteners
such as sucrose (generally referred to as `sugar` or `table
sugar`), glucose, fructose, corn syrup, high fructose corn syrup
and the like. Such sweeteners supply not only sweetness to the food
and beverage products, but also bulk, texture and desirable
functional properties such as browning, humectancy, freezing point
depression and the like. They also produce a favorable sensory
response, for example in terms of quality of sweetness, lack of
bitterness and off taste, desirable temporal profile and desirable
mouthfeel.
[0004] Although desirable in terms of taste and functional
properties, excess intake of nutritive sweeteners, such as sucrose,
has long been associated with an increase in diet-related health
issues, such as obesity, heart disease, metabolic disorders and
dental problems. This worrying trend has caused consumers to become
increasingly aware of the importance of adopting a healthier
lifestyle and reducing the level of nutritive sweeteners in their
diet.
[0005] In recent years, there has been a movement towards the
development of replacements for nutritive sweeteners, with a
particular focus on the development of low or zero-calorie
sweeteners. An ideal replacement for a nutritive sweetener is a
sweetener that has the same desirable taste characteristics and
functional properties as the nutritive sweetener, but which also
has fewer calories. Aiming to meet this growing need, the market
has been flooded with possible candidates to replace conventional
nutritive sweeteners. Unfortunately, however, many of the low or
zero calorie replacements offered on the market lack one or all of
the necessary characteristics, and often exhibit bitterness or
off-taste. Therefore, many of the proposed sweeteners are not an
ideal replacement for nutritive sweeteners.
[0006] One proposed alternative to nutritive sweeteners is allulose
(also known as D-psicose). Allulose is known as a "rare sugar",
since it occurs in nature in only very small amounts. It provides
around 70% of the sweetness of sucrose, but only around 5% of the
calories (approximately 0.2 kcal/g). It may therefore essentially
be considered to be a `zero calorie` sweetener.
[0007] In view of its scarcity in nature, production of allulose
relies on the epimerization of readily available fructose.
Ketose-3-epimerases can interconvert fructose and allulose, and
various ketose-3-epimerases are known for carrying out this
conversion.
[0008] U.S. Pat. No. 8,030,035 and PCT Publication No.
WO2011/040708 disclose that D-psicose (an alternative name for
allulose) can be produced by reacting D-fructose with a protein
derived from Agrobacterium tumefaciens, and having psicose
3-epimerase activity.
[0009] US Patent Publication No. 2011/0275138 discloses a ketose
3-epimerase derived from a microorganism of the Rhizobium genus.
This protein shows a high specificity to D- or L-ketopentose and D-
or L-ketohexose, and especially to D-fructose and D-psicose. This
document also discloses a process for producing ketoses by using
the protein.
[0010] Korean Patent No. 100832339 discloses a Sinorhizobium YB-58
strain which is capable of converting fructose into psicose (i.e.
allulose), and a method of producing psicose using a fungus body of
the Sinorhizobium YB-58 strain.
[0011] Korean Patent Application No. 1020090098938 discloses a
method of producing psicose using E. coli wherein the E. coli
expresses a polynucleotide encoding a psicose 3-epimerase.
[0012] Allulose is present in processed cane and beet molasses,
steam-treated coffee, wheat plant products and high fructose corn
syrup. D-allulose is the C-3 epimer of D-fructose and the
structural differences between allulose and fructose result in
allulose not being metabolized by the human body to any significant
extent, and thus having "zero" calories. Thus, allulose is thought
to be a promising candidate as a replacement for nutritive
sweeteners and as a sweet bulking agent, as it has no calories and
is reported to be sweet while maintaining similar properties to
sucrose. However, the use of allulose alone as a replacement for
nutritive sweeteners may have some limitations due to cost and
digestive tolerance in some applications.
[0013] Alternative sweeteners on the market include sucralose and
fructose. Sucralose is a `high potency` or `high intensity`
sweetener that is approximately 600 times as sweet as sucrose.
Fructose (also known as "fruit sugar") is a 6-carbon
polyhydroxyketone monosaccharide sugar that is often found in
plants and in honey. The monosaccharide is found in crystalline
form, often referred to as D-fructose. Fructose can also be found
as a component of other sweeteners such as high-fructose corn syrup
(HFCS), which is a mixture of glucose and fructose. Fructose is
frequently used to enhance the sweetness and taste of food and
beverage products. Using fructose as a replacement for sucrose and
other nutritive sweeteners also has its limitations, as fructose is
fully caloric and thus does not provide an effective calorie
reduction strategy.
[0014] Therefore, there is a need to provide an improved
replacement for nutritive sweeteners that has low calories and is
without limitations in use, but which also has taste
characteristics and functional properties similar to those of
sucrose and other nutritive sweeteners.
SUMMARY OF THE INVENTION
[0015] The present invention seeks to provide a solution to the
above-mentioned problem by providing a sweetener composition having
taste characteristics comparable to sucrose but having low
calories. Advantageously, the present invention also seeks to
provide a sweetener composition having sweetness synergy, a
reduction in off-taste or off-flavor, a desirable temporal profile
and improved mouthfeel, compared with proposed sweeteners currently
available on the market.
[0016] A first aspect of the present invention provides a sweetener
composition comprising allulose, fructose and sucralose.
[0017] According to an embodiment, the sweetener composition
comprises allulose in an amount of about 45% to about 80%, fructose
in an amount of about 20% to about 55%, and sucralose in an amount
of about 0.02% to about 0.3% by weight relative to the total weight
of the composition.
[0018] According to another embodiment, the sweetener composition
comprises allulose in an amount of about 61.4%, fructose in an
amount of about 38.4%, and sucralose in an amount of about 0.2%, by
weight relative to the total weight of the composition.
[0019] According to another embodiment, the sweetener composition
comprises allulose in an amount of about 77.4%, fructose in an
amount of about 22.5%, and sucralose in an amount of about 0.05% by
weight relative to the total weight of the composition.
[0020] According to another embodiment, the sweetener composition
comprises allulose in an amount of about 46.1%, fructose in an
amount of about 53.8%, and sucralose in an amount of about 0.06% by
weight relative to the total weight of the composition.
[0021] In some embodiments, the sweetener composition further
comprises a sweet taste improving additive, a bulking agent, a
flavoring agent, and/or a stabilizer.
[0022] A further aspect of the present invention provides a food or
beverage product comprising the sweetener composition of the
invention.
[0023] A further aspect of the present invention provides a
table-top sweetener comprising the sweetener composition of the
invention.
[0024] Further aspects of the present invention provide: a bulking
agent comprising a sweetener composition according to the
invention; a coating agent comprising a sweetener composition
according to the invention; a cosmetic product comprising a
sweetener composition according to the invention; a pharmaceutical
product comprising a sweetener composition according to the
invention; a nutritional product comprising a sweetener composition
according to the invention; and a sports product comprising a
sweetener composition according to the invention.
[0025] Another aspect of the present invention provides the use of
a sweetener composition according to the present invention in a
food product, a beverage product, a pharmaceutical product, a
nutritional product, a sports product, or a cosmetic product.
Another aspect of the present invention provides the use of a
sweetener composition according to the present invention as a
bulking agent. Another aspect of the present invention provides the
use of a sweetener composition according to the present invention
as a coating agent.
DETAILED DESCRIPTION OF THE FIGURES
[0026] FIG. 1: Graph illustrating the Mean SEV for allulose,
fructose, sucralose and a composition comprising allulose, fructose
and sucralose.
DETAILED DESCRIPTION OF THE INVENTION
[0027] The present invention is based on the surprising finding
that allulose, fructose and sucralose exhibit sweetness synergy,
whereby the blend is sweeter than the expected sweetness based on
the sweetness of its components. That is to say, the relative
sweetness of the sweetener composition is greater than the
sweetness calculated from the individual components of the
composition.
[0028] Furthermore, it has been found that this blend of allulose,
fructose and sucralose addresses problems associated with the
individual components, in particular, with regard to off-flavor
and/or undesirable temporal profile. In addition, due to the
presence of the zero calorie sweeteners, allulose and sucralose,
the sweetener composition is low calorie. Furthermore, as a
consequence of the sweetness synergy exhibited by the composition,
the amount of the composition required to provide a given level of
sweetness is less than would be expected in the absence of synergy,
thereby allowing a further reduction in calories. Thus, a sweetener
composition according to the present invention provides enhanced
sweetness, improves the balance of flavor by reducing off-taste or
off-flavor, and provides a more desirable temporal profile, while
at the same time allowing a significant reduction in calories
compared to a sweet-equivalent amount of a conventional nutritive
sweetener.
[0029] Using a sweetener composition according to the present
invention allows delivery of an increased sweetness in food or
beverage products when compared to the individual components used
separately. This enhanced sweetness means that a smaller amount of
sweetener can be used in these products, to provide a temporal and
taste profile that closely matches that of sucrose.
[0030] In general terms, the present invention relates to a
sweetener composition comprising the sweeteners allulose, fructose
and sucralose.
[0031] The term "allulose" as used herein refers to a
monosaccharide sugar of the structure shown as a Fischer projection
in below Formula I. It is also known as "D-psicose":
##STR00001##
[0032] The term "fructose" as used herein refers to the
monosaccharide sugar of the structure shown as a Fischer projection
in below Formula II:
##STR00002##
[0033] The term "sucralose" as used herein refers to sucralose of
the structure shown in Formula III:
##STR00003##
[0034] The term "temporal profile" of a composition, sugar or
sweetener, as used herein, is a measure of the perceived sweetness
intensity of said composition, sugar or sweetener over time. A
desirable or advantageous temporal profile is one wherein sweetness
is observed quickly and has a short linger similar to that of
sucrose.
[0035] The term "sucrose equivalent value" or "SEV" as used herein
refers to the sweetness equivalent of a sweetener related to the
sweetness of sucrose. For example, a sweetener at an SEV value of 5
would have a sweetness similar to a 5% by weight solution of
sucrose.
[0036] The term "low calorie" as used herein refers to a sweetener
having 40 calories or fewer per reference amount customarily
consumed (RACC) and per labeled serving.
[0037] All amounts given in % by weight are quoted on a dry solids
(ds) basis unless specifically stated otherwise, Thus, where
components are provided other than in their pure form, the amount
added should be adjusted to provide the required amount on a dry
solids basis. For example, where allulose is provided as a syrup,
the amount of syrup used should be adjusted to supply the required
amount of allulose on a dry solids basis.
[0038] One embodiment of the present invention provides a sweetener
composition comprising allulose, fructose and sucralose.
[0039] According to another embodiment of the present invention,
the sweetener composition comprises allulose in an amount of about
45% to about 80%, fructose in an amount of about 20% to about 55%,
and sucralose in an amount of about 0.02% to about 0.3% by weight
relative to the total weight of the composition.
[0040] Preferably, the sweetener composition of the invention
comprises allulose in an amount of about 45%, 46%, 47%, 48%, 49%,
50%, 51%, 52%, 53%, 54%, 55%, 56%, 57%, 58%, 59%, 60%, 61%, 62%,
63%, 64%, 65%, 66%, 67%, 68%, 69%, 70%, 71%, 72%, 73%, 74%, 75%,
76%, 77%, 78%, 79% or 80%, fructose in an amount of about 20%, 21%,
22%, 23%, 24%, 25%, 26%, 27%, 28%, 29%, 30%, 31%, 32%, 33%, 34%,
35%, 36%, 37%, 38%, 39%, 40%, 419Ia, 42%, 43%, 44%, 45%, 46%, 47%,
48%, 49%, 50%, 51%, 52%, 53%, 54% or 55%, and sucralose in an
amount of about 0.05, 0,06%, 0.07%, 0.08%, 0.09%, 0.10%, 0.11%,
0.12%, 0,13%, 0.14%, 0.15%, 0.16%, 0.17%, 0.18%, 0.19%, 0.20%,
0.21%, 0.22%, 0.23%, 0.24%, 0.25%, 0.26%, 0.27%, 0.28%, 0.29%, or
0.30%, by weight relative to the total weight of the
composition.
[0041] It is particularly preferred that the sweetener composition
comprises allulose in an amount of about 61.4% (preferably, about
55% to about 70%, or about 60% to about 63%), fructose in an amount
of about 38,4% (preferably, about 30% to about 45%, or about 36% to
about 40%), and sucralose in an amount of about 0.2% (preferably,
about 0.1. % to about 0.25%, or about 0.18% to about 0.22%) by
weight relative to the total weight of the composition. In a
another preferred embodiment of the present invention, the
sweetener composition comprises allulose in an amount of about
77.4% (preferably, about 70% to about 80%, or about 75% to about
79%), fructose in an amount of about 22.5% (preferably, about 15%
to about 30%, or about 20% to about 24%), and sucralose in an
amount of about 0.05% (preferably, about 0.02% to about 0.1%, or
about 0.03% to about 0,07%) by weight relative to the total weight
of the composition. In an alternative embodiment of the present
invention, the sweetener composition comprises allulose in an
amount of about 46.1% (preferably, about 40% to about 55%, or about
42% to about 49%), fructose in an amount of about 53.8%
(preferably, about 45% to about 55%, or about 52% to about 55%),
and sucralose in an amount of about 0.06% (preferably, about 0.02%
to about 0.1%, or about 0.04% to about 0.08%) by weight relative to
the total weight of the composition
[0042] In another embodiment of the present invention, two of the
components of the sweetener composition, selected from allulose,
fructose and sucralose, are present in an amount of about 25% (by
percentage of added sweetness in terms of relative sugar equivalent
value (SEV)) and the remaining component is present in an amount of
about 50% (by percentage of added sweetness in terms of relative
sugar equivalent value (SEV)).
[0043] Advantageously, the sweetener composition comprises allulose
in an amount of about 25%, fructose in an amount of about 25%, and
sucralose in an amount of about 50% (by percentage of added
sweetness in terms of relative sugar equivalent value (SEV)). In an
alternative embodiment, the sweetener composition comprises
allulose in an amount of about 50%, fructose in an amount of about
25% and sucralose in an amount of about 25% (by percentage of added
sweetness in terms of relative sugar equivalent value (SEV)). The
sweetener may, alternatively, comprise allulose in an amount of
about 25%, fructose in an amount of about 50% and sucralose in an
amount of about 25% (by percentage of added sweetness in terms of
relative sugar equivalent value (SEV)).
[0044] In some embodiments, the sweetener composition may further
comprise a sweet taste improving additive, a bulking agent, a
flavoring agent, and/or a stabilizer.
[0045] A further aspect of the present invention provides a food
product comprising a sweetener composition according to the
invention. Non-limiting examples of a food product include a
confectionary product, a dessert product such as, yogurt,
ice-cream, biscuits, cakes, a cereal product, baked goods, frozen
dairy products, meats, dairy products, condiments, snack bars,
soups, dressings, mixes, prepared foods, baby foods, diet
preparations, syrups, food coatings, dried fruit, sauces, gravies,
jams/jellies, and the like, especially those which are reduced
sugar or low sugar products. The food product may be an animal feed
product. A food product according to the invention may comprise a
sweetener composition as a coating or frosting formed on the
surface of the product. This coating improves the flavor of the
food product as well as its shelf life.
[0046] Another aspect of the invention provides a beverage product
comprising a sweetener composition according to the present
invention. Non-limiting examples of a beverage product include a
carbonated beverage, a non-carbonated beverage, fruit-flavored
beverage, fruit-juice, tea, milk, coffee, especially those which
are reduced sugar or low sugar products.
[0047] A further aspect of the present invention provides a
table-top sweetener comprising a sweetener composition according to
the invention.
[0048] Another aspect of the present invention provides a bulking
agent comprising a sweetener composition according to the
invention.
[0049] Another aspect of the present invention provides a coating
agent comprising a sweetener composition according to the
invention.
[0050] Another aspect of the present invention provides a
pharmaceutical product comprising a sweetener composition according
to the invention.
[0051] Another aspect of the present invention provides a
nutritional or sports product comprising a sweetener composition
according to the invention.
[0052] Another aspect of the present invention provides a cosmetic
product comprising a sweetener composition according to the
invention.
[0053] It will be appreciated that the amount of a sweetener
composition according to the invention present in a food product, a
beverage product, a pharmaceutical product, a nutritional product,
a sports product, or a cosmetic product, will depend upon the type
and amount of sweetener present in the sweetener composition and
the desired sweetness of the food or beverage product.
[0054] An alternative aspect of the present invention provides the
use of a sweetener composition according to the invention in a food
product, a beverage product, a pharmaceutical product, a
nutritional product, a sports product, or a cosmetic product, as a
bulking agent or as a coating agent.
[0055] The sweetener composition may be formulated in any
ingestible form, for example, as a syrup, in powder form, tablet
form, as granules, in a solution or in any other suitable form
including beverages and food products.
[0056] As outlined in the below example, a sweetener composition
according to the present invention exhibits an unexpected sucrose
equivalent value (SEV) greater than the predicted value based on
its individual components. Therefore, a sweetener composition
according to the present invention displays sweetness synergy.
[0057] The following example is exemplary only and is not intended
to be limiting in any way.
EXAMPLE
[0058] Demonstration of Sweetness Synergy of the Composition of the
Present Invention
[0059] Materials and Methods
[0060] Round table evaluations were performed with test panelists.
Equal sweet 10 SEV concentrations in neutral pH water were made for
allulose, fructose and sucralose, as well as a composition
comprising allulose, fructose and sucralose. The components of the
test compositions are described in the below tables. The mixed
compositions were calculated using the Beidler mixture equation for
the sweeteners. The Beidler mixture equation for sweeteners is as
follows:
SEV = conc R max conc + 1 / K ##EQU00001##
[0061] The concentration of each component in the mixture in ppm is
divided by SEV (c/R) and is plotted against concentration, c. The
slope of the linear regression is the maximum SEV (R.sub.max). The
y-intercept of the linear regression multiplied by R.sub.max is the
half-maximal sweetness concentration, 1/K. R.sub.max and 1/K are
the two parameters used in the Beidler equation.
[0062] The equal-molar mixture was tested against reference samples
for the panelists to determine SEV values. References samples were
4%, 6%, 8%, 10%, 12%, and 14% sucrose in neutral pH water. The test
samples were served in 2 ounce (approximately 60 ml) souffle cups
coded with 3-digit codes at room temperature. A two minute wait
period between samples was enforced. Water and unsalted crackers
was available for the panelists to clear their palates before and
during testing. EyeQuestion, software distributed by Logic8 BV of
Elst, The Netherlands, was used for ballot development and
recording of results. Results were collected in EyeQuestion for
calculating approximate SEV level of each test sample. The test
products analyzed in this experiment are described below in Table
1.
TABLE-US-00001 TABLE 1 Product information Allulose Allulose
Sucralose Sucralose Fructose Fructose Allulose/Fructose
Allulose/Fructose 10% 10% SEV 10 SEV 10 SEV 10 SEV 10 Sucralose
Sucralose INGREDIENT % GRAMS % GRAMS % GRAMS % GRAMS Allulose 89%
17.02 40.848 0 0 0 0 5.6733 13.616 DS syrup Sucralose 0 0 0.0237
0.05688 0 0 0.0079 0.01896 Fructose 0 0 0 0 8.55 20.52 2.85 6.84 RO
Water 82.98 199.152 99.9763 240 91.45 219.48 91.468 219.525 TOTAL
100 240 100 240 100 240 100 240
[0063] Results
[0064] FIG. 1 illustrates the mean sucrose equivalent values for
the sweetener composition of the present invention as well as the
SEV for each of the individual components of the sweetener
composition.
[0065] Table 2 recites the mean and median sucrose equivalent
values (SEV) for the sweetener composition of the present invention
as well as the SEV for each of the individual components of the
sweetener composition.
TABLE-US-00002 TABLE 2 Mean 1 StDev Median 1 1 STDEV Fructose
10.14286 1.214986 10 0.607493 Sucralose 9.285714 1.112697 10
0.556349 Allulose 10.14286 1.46385 10 0.731925 Allulose/ 11.28571
1.253566 11 0.626783 Fructose/ Sucralose Allulose/ Sucralose/
Allulose(A) Sucralose(C) Fructose(D) Fructose(G) Sweetness 10.14
9.29 10.14 11.29.sup.b-c Level of Significance (Duncan): A'
<99.9%; A <99,%; a <95%; a' <90% The ANOVA performed is
a two-way ANOVA Sweetness 10.14.sup.b-c 9.29.sup.c 10.14.sup.b-c
11.29.sup.a-b Level of significance for the grouping (Duncan):
5%
[0066] The sweetener composition comprising allulose, fructose and
sucralose was significantly sweeter than Sucralose at a 95% CI, and
significantly sweeter than allulose and Fructose components at a
90% CI. Therefore, a composition according to the present invention
surprisingly exhibits a sweetness greater than the predicted
sweetness based on its individual components.
[0067] Conclusibn
[0068] The sweetener composition of the present invention exhibits
a statistically significant sweetness synergy.
[0069] Although the invention is illustrated and described herein
with reference to specific embodiments, the invention is not
intended to be limited to the details shown. Rather, various
modifications may be made in the details within the scope and range
of equivalents of the claims and without departing from the
invention.
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