• 专利附录
  • 专利说明
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    • 专利摘要:
    carbohydrate compositions. The invention provides low sugar fiber containing carbohydrate compositions which are suitable as substitutes for traditional corn syrups, high fructose corn syrups, and other sweeteners in food products.
    公开号:BR112013002875B1
    申请号:R112013002875-0
    申请日:2011-07-29
    公开日:2019-04-09
    发明作者:Andrew J. Hoffman；Annette Evans；Susan E. Butler
    申请人:Tate & Lyle Ingredients Americas Llc；
    IPC主号:
    专利说明:

    The invention relates to low-sugar, fiber-containing carbohydrate compositions that can be formulated to provide syrups that can replace traditional corn syrups and high fructose corn syrups in food products.
    Discussion of Related Technique
    For the purpose of food labeling, monosaccharides and disaccharides are classified as sugars. Consumer interest in low-sugar foods has grown in recent years. Sugars such as sucrose, glucose and fructose in the form of syrups (especially corn syrups) are widely used in foods not only to impart sweetness, but also to provide volume properties. Typically, corn syrups currently offered commercially have a sugar content ranging from 13 to 99%. It has been difficult to reduce sugar levels in foods without significantly altering important product attributes such as taste, mouthfeel, among others. Although alternative ingredients such as polyols and high-intensity sweeteners can be used to impart the sweetness of sugar, such ingredients have certain disadvantages that make them unsatisfactory as total sugar substitutes. For example, high intensity sweeteners do not provide bulk properties. Although polyols can add volume to food, they can cause undesirable gastrointestinal effects. Therefore, improved low sugar content food ingredients are needed to avoid such disadvantages.
    The carbohydrates present in conventional corn syrups and other sweeteners currently widely used in food products are easily digestible in the stomach and in the small intestine of man. They usually contain little or no dietary fiber, which, unlike the carbohydrates mentioned above, is generally not digested in the stomach
    Petition 870180055578, of 06/27/2018, p. 9/17
    2/32 or in the small intestine, but it is potentially fermentable by microorganisms in the large intestine. There is interest in the development of ingredients that are suitable for use in food products and that are not digestible or are only digestible to a certain extent, in order to increase the dietary fiber content or reduce the caloric content of the food.
    It is believed that such modifications will provide certain health benefits. However, many of the dietary fiber-based food ingredients developed to date are not entirely satisfactory substitutes for conventional corn syrups and other sweeteners, since they are unable to confer correlated properties similar to the food products in which they are incorporated. Therefore, improved fiber containing products are also needed to avoid such disadvantages.
    Brief Summary of the Invention
    The present invention offers a carbohydrate composition comprising linear and non-linear saccharide oligomers, where:
    a) the composition has a higher concentration by weight of non-linear saccharide oligomers than that of linear saccharide oligomers;
    b) at least about 70% by weight (in one embodiment, at least about 85% by weight) of the non-linear saccharide oligomers have a degree of polymerization of at least 3;
    c) the composition contains a total of less than about 25% by weight (in one embodiment, a total of less than about 10% by weight) based on the dry solids of monosaccharides and disaccharides;
    d) the composition has a caloric content of about 1 to about
    2.5 kcal / g (in an embodiment, from about 1 to about 2 kcal / g); and
    e) the composition has a dietary fiber content of about 60 to about 95% (in one embodiment, from about 80 to about 95%; in another embodiment, from about 60 to about 80%).
    One embodiment of the invention offers a carbohydrate composition comprising linear and non-linear saccharide oligomers
    3/32 and having a moderately high content of dietary fiber, where:
    a) the composition has a higher concentration by weight of non-linear saccharide oligomers than that of linear saccharide oligomers;
    b) at least about 70% by weight of the non-linear saccharide oligomers have a degree of polymerization of at least 3;
    c) the composition contains a total of less than about 25% by weight based on the dry solids of monosaccharides and disaccharides;
    d) the composition has a caloric content of about 1 to about
    2.5 kcal / g; and
    e) the composition has a dietary fiber content of about 60 to about 80%.
    Another embodiment of the invention offers a carbohydrate composition comprising linear and non-linear saccharide oligomers and having a higher dietary fiber content, where:
    a) the composition has a higher concentration by weight of non-linear saccharide oligomers than that of linear saccharide oligomers;
    b) at least about 85% by weight of the non-linear saccharide oligomers have a degree of polymerization of at least 3;
    c) the composition contains a total of less than about 10% by weight based on the dry solids of monosaccharides and disaccharides;
    d) the composition has a caloric content of about 1 to about 2 kcal / g; and
    e) the composition has a dietary fiber content of about 80 to about 95%.
    Another embodiment of the invention offers a method of preparing a food product. The method may comprise combining one or more food ingredients with a carbohydrate composition already described above.
    Yet another embodiment of the invention offers a food product comprising one or more food ingredients and a
    4/32 carbohydrate composition already described above.
    Detailed Description of the Invention
    Gastrointestinal enzymes easily recognize and digest carbohydrates in which the dextrose units have alpha (1,4) bonds (linear bonds). Replacing these bonds with alternative bonds (alpha (1.3), alpha (1.6) (non-linear bonds) or beta bonds, for example) greatly reduces the ability of gastrointestinal enzymes to digest carbohydrate. This allows carbohydrates to pass through the small intestine virtually unchanged.
    In the context of the present invention, a linear saccharide oligomer is a saccharide containing two or more monosaccharide units linked only through alpha bonds (1,4). A non-linear saccharide oligomer is a saccharide containing two or more linked monosaccharide units where at least one bond is a different bond than the alpha bond (1,4). Methods for measuring the various types of bonds that may be present in saccharides are well known in the literature. For example, high efficiency anion exchange with pulsed amperometric detection (HPAE-PAD), already described in US Patent No. 7,608,436 (hereby incorporated in its entirety as a reference for all purposes), can be used.
    The carbohydrate compositions of the present invention are characterized by having a content by weight of non-linear saccharide oligomers that is greater than the content of linear saccharide oligomers. In certain embodiments, the weight concentration of non-linear saccharide oligomers is at least 50% greater, or at least 100% greater, or at least 150% greater than the concentration of linear saccharide oligomers. The ratio of non-linear saccharide oligomers to linear saccharide oligomers can be adjusted as desired by varying the conditions under which the carbohydrate composition is prepared so that the production of dextrose-dextrose bonds that are different from alpha bonds (1, 4) (for example, alpha bonds (1,6)) is favored to a greater or lesser extent.
    5/32
    Such conditions are also controlled to provide carbohydrate compositions that have a relatively low content of monosaccharides and disaccharides and a relatively high content of non-linear oligosaccharides having a degree of polymerization of three or more (DP3 +). For example, the carbohydrate composition may, in certain embodiments, contain a total of less than 25%, or less than 20%, or less than 15%, or less than 10%, or less than 5% by weight based on dry solids of monosaccharides and disaccharides (DP1 + DP2). Likewise, in various embodiments of the invention, at least 70%, or at least 75%, or at least 80%, or at least 85%, or at least 90% by weight of the non-linear saccharide oligomers present in the carbohydrate composition have a degree of polymerization of at least 3 (DP3 +). The content of (DP1 + DP2) and DP3 + of the carbohydrate composition can be determined by HPAE-PAD.
    The inventive carbohydrate composition has a relatively low calorie content compared to conventional corn sugars and syrups. In one embodiment, the calorie content ranges from about 1 to about 2.5 kcal / g, while in another embodiment the calorie content ranges from about 1 to about 2 kcal / g. As a result, the carbohydrate compositions of the present invention are useful as ingredients in the preparation of reduced calorie foods when used to replace conventional sugars and corn syrups.
    The carbohydrate compositions according to the present invention are further characterized by having a relatively high content of dietary fiber. The dietary fiber content can be measured using the AOAC 2001.03 method. In one embodiment, the dietary fiber content is at least about 60%. The maximum dietary fiber content can be, for example, about 95%. In other embodiments, the dietary fiber content ranges from about 60% to about 80% or from about 80% to about 95%.
    The dextrose equivalence (DE) value of the product can be predicted to coincide with the DE value of commercial corn syrup products, if desired. For example, products with DE values
    6/32 approximately equal to 26, 35, 43 and 63 would correspond to the traditional corn syrups Staley® 200, Staley® 300, Staley® 1300 and Sweetose® 4300 (Tate and Lyle products), respectively. Generally speaking, a carbohydrate composition with a high fiber content according to the present invention will have an ED less than 15, a carbohydrate composition with a moderate fiber content will have an ED of 15-25, and a composition of low-fiber carbohydrates will have an ED greater than 25.
    As will be explained in more detail below, the carbohydrate compositions of the invention are useful as bulking agents that are low in sugar. In syrup form, they are able to have an appearance, viscosity, crystallinity, humectance and other colligative properties similar to those of conventional corn syrups. As such, they can replace conventional corn syrups in food products, and will effectively reduce the amount of sugar in such food products. Carbohydrate compositions can therefore be used to effectively reduce the calorie content of food products without significantly altering the physical and sensory attributes of such products. At the same time, they also have the desirable attribute of increasing the dietary fiber content of the food product.
    The carbohydrate compositions of the present invention can be prepared by adapting and modifying the methods and processes described in the following published US patents and US patent applications, all of which are incorporated herein by reference: US Patent No. 7,608 .436, US Patent Publications No. 2006/0210696, 2007/0184177, 2007 / 0172511,2008 / 0175977, and 2010/0047432.
    For example, the inventive carbohydrate composition can be synthesized by means of a process that uses an aqueous feed composition with at least one monosaccharide or linear saccharide oligomer and having a relatively high solids concentration (for example, at least about 70% by weight, at least about 80% by weight, or at least about 90% by weight). The feed composition can be heated (for example, to a temperature of at least about 40 ° C,
    7/32 or at least about 85 ° C, or at least about 130 ° C), and is contacted with at least one catalyst that accelerates the rate of dividing or the formation of glycosyl bonds long enough to cause formation of non-linear saccharide oligomers. A product composition is produced which contains a higher concentration of non-linear saccharide oligomers than that of linear saccharide oligomers. In some embodiments of the invention, the concentration of non-linear saccharide oligomers in the product composition is at least twice as high as the concentration of linear saccharide oligomers.
    In one embodiment of such a process, the at least one catalyst is an enzyme that accelerates the rate of divage or the formation of glycosyl bonds. In another embodiment of the process, the at least one catalyst is an acid. In some embodiments, acid and enzyme can be used in sequence, with the feed composition being first treated with enzyme and subsequently with acid, or vice versa.
    In some embodiments, the aqueous feed composition includes at least one monosaccharide and at least one linear saccharide oligomer, and can contain several of each. In many cases, monosaccharides and oligosaccharides will make up at least about 70% by weight based on the dry solids of the feed composition. It is generally advantageous that the starting material has as high a concentration of monosaccharides as possible in order to maximize the yield of the desired oligomers. A high concentration of solids tends to induce the balance from hydrolysis to condensation (reversion), thus producing higher molecular weight products. Therefore, the water content of the starting material is preferably relatively low. For example, in certain embodiments, the feed composition comprises at least about 75% by weight of dry solids. (Dry solids are sometimes abbreviated by ds in this report.) In some cases, the feed composition comprises about 75-90% by weight of solids, which generally gives the appearance of a viscous syrup or a wet powder at temperature environment.
    8/32
    Examples of suitable starting materials include, but are not limited to, syrups made by starch hydrolysis, such as dextrose green syrup (ie, mother liquor recycle stream from dextrose crystallization monohydrate), other dextrose syrups, corn syrup, and maltodextrin solutions.
    The feed composition is contacted with at least one catalyst for a period of time that may vary. In some cases, the contact period will be at least about five hours. In some embodiments, the feed composition is contacted with at least one catalyst for about 15-100 hours. In other modalities, shorter contact times can be used at higher temperatures, in some cases even less than an hour. For example, the feed composition can be combined with the catalyst and passed as a current through a processing zone that is maintained at an elevated temperature on a continuous basis so that the feed composition / catalyst mixture is heated by only one relatively short period of time before leaving the processing zone (ie, the residence time of the mixture in the processing zone is short).
    In one embodiment of the invention, enzymatic reversal is used to produce the desired content of non-linear oligosaccharides. The enzyme can be, for example, an enzyme that accelerates the rate of dividing alpha 1,2 bonds; 1.3; 1.4; or 1.6 glycosyl to form dextrose residues. A suitable example is a composition of the glycoamylase enzyme, such as a commercial enzyme composition which is called glycoamylase. It should be understood that such a composition may contain a certain amount of enzymes other than pure glycoamylase, and it should not be assumed that it is in fact the glycoamylase itself that catalyzes the desired production of non-linear oligosaccharides.
    Therefore, the feed composition can be contacted with glycoamylase or any other enzyme that acts on dextrose polymers. The amount of enzyme can suitably vary from about 0.5-2.5% by volume of the feed composition. In some modali
    9/32 of the process, the feed composition is maintained at about 5575 ° C during contact with the enzyme, or in some cases at about 6065 ° C. At this temperature, depending on the water content, the material will become a liquid, or a mixture of liquid and solid. Optionally, the reaction mixture can be mixed or stirred to deliver the enzyme. The reaction mixture is maintained at the desired temperature for the time necessary to achieve the desired degree of reversion in non-linear oligomers. In some embodiments of the process, the feed composition is contacted with the enzyme for about 20-100 hours before inactivating the enzyme, or in some cases, for about 50-100 hours before inactivating. Techniques for inactivating glycoamylase are well known in the field. Alternatively, instead of inactivating the enzyme, it can be separated by membrane filtration and recycled.
    The resulting composition has a high concentration of non-linear oligosaccharides. This product composition has a higher concentration of non-linear saccharide oligomers than that of linear saccharide oligomers. In some cases, the concentration of non-linear saccharide oligomers in the final composition is at least twice as high as the concentration of linear saccharide oligomers.
    Processing conditions should be selected so that the resulting product composition contains only a small amount (ie, less than 50% by weight in total based on dry solids, and usually a much lower concentration such as less than 25% by weight or less than 10% by weight in total) of residual monosaccharides and disaccharides. The process may include the additional step of removing at least part of the residual monosaccharides and disaccharides (and optionally also other species) from the product composition by membrane filtration, chromatographic fractionation, or digestion via fermentation. The separate monosaccharides and disaccharides can be combined with other process streams, for example for the production of dextrose or corn syrup. Alternatively, the separate monosaccharides and disaccharides can be recycled to the composition
    10/32 power.
    Another way in which it is possible to make the carbohydrate compositions according to the present invention is through a process that involves acid-catalyzed reversal. A variety of acids 5 can be used, such as hydrochloric acid, sulfuric acid, phosphoric acid, or a combination thereof. In some embodiments of the process, the acid is added to the feed composition in an amount sufficient so that the pH of the feed composition is at most about 4, or in some cases, in an amount sufficient for the pH of the feed composition feed is about 1.0-2.5, or about 1.52.0. In some embodiments, the solids concentration of the feed composition is at least about 70-90%, the amount of acid added to the feed is about 0.05% -0.25% (w / w) of acid solids based on the syrup dry solids, and the feed composition is maintained at a temperature greater than about 70 ° C for at least some of the time the feed composition is in contact with the acid. As with the enzyme version of the process, the reaction conditions are maintained long enough to produce the desired content of non-linear oligomers, although they preferably also control the level or level of monosaccharides and disaccharides.
    In a particular embodiment, the solids concentration of the feed composition is at least about 90% by weight, the feed composition is maintained at a temperature of at least about 149 ° C (300 ° F) for about 0, 1-15 minutes after being contacted 25 with the acid. The acid used to treat food can be a combination of phosphoric acid and hydrochloric acid (in the same concentrations discussed above). In a particular embodiment, the contact of the feed composition with the acid occurs in a tube / continuous flow through the reactor.
    We believe that the saccharide distributions resulting from acid treatment are slightly different from those resulting from enzyme treatment. We believe that these condensation products
    11/32 acid-catalyzed are less recognizable by enzymes in the human gut than products produced by enzyme, and therefore less digestible.
    Acid treatment progresses differently from enzyme treatment. Enzymes rapidly hydrolyze linear oligomers and slowly non-linear oligomers, while with acid the reduction in linear oligomers and the increase in non-linear oligomers occur at comparable rates. Dextrose is formed rapidly by enzymatic hydrolysis of oligomers, and consumed slowly as non-linear condensation products are formed, while with acid, the dextrose concentrations increase slowly.
    Optionally, the enzymatic or acid reversal can be accompanied by hydrogenation. The hydrogenated product must have a lower caloric content than the currently available hydrogenated starch hydrolysates. In one embodiment, hydrogenation can be used to decolorize the product composition without substantially changing its dextrose (DE) equivalence.
    In one version of the process, enzyme and acid can be used sequentially, in any order. For example, the at least one catalyst used in the first treatment can be an enzyme, and the product composition can subsequently be contacted with an acid that accelerates the rate of dividing or the formation of glycosyl bonds. Alternatively, the at least one catalyst used in the first treatment can be an acid, and the product composition can subsequently be contacted with an enzyme that accelerates the rate of dividing or the formation of glycosyl bonds.
    The product composition produced by treatment with acid, enzyme, or both, has an increased concentration of non-linear saccharide oligomers based on dry solids. In various embodiments of the invention, the concentration of non-linear saccharide oligomers having a degree of polymerization of at least three (DP3 +) in the carbohydrate composition is at least about 70%, at least about 75%, eg12 / 32
    At least about 80%, at least about 85%, at least about 90% or at least about 95% by weight based on the dry solids. In some embodiments, the concentration of non-linear saccharide oligomers in the product composition is at least twice as high as the concentration of linear saccharide oligomers.
    The product composition will generally contain some amount (typically less than 50% by weight based on dry solids, and generally much less) of residual monosaccharides and disaccharides. Optionally, at least a portion of the monosaccharides and disaccharides10 residual debris (and possibly other species) can be separated from the oligomers (for example by membrane filtration, chromatographic fractionation, or digestion via fermentation) and the monosaccharide and disaccharide stream can be recycled to the process feed. In this way, simple sugar syrups can be converted into high-value food additives.
    Although the carbohydrate compositions of the present invention can be used in dry form, they can advantageously be used in the form of syrups. Such syrups typically contain a sufficient amount of water to give a composition that is clear and liquid at room temperature (20 to 25 ° C). The viscosity of such a syrup can vary as desired by adjusting the ratio of water to carbohydrate composition. The desirable viscosity will depend, for example, on the desired end use for the syrup. In general, however, the viscosity is selected in order to facilitate the handling of the product, to allow the syrup to be easily processed into food, and / or to confer a particular organoleptic or mouthfeel quality. The solids content of such syrups can vary, for example, from about 60% to about 85%. If the carbohydrate composition is initially obtained in the form of a syrup, if desired it can be dried to provide syrup solids (i.e., the carbohydrate composition in dry form).
    The carbohydrate compositions described above can be used as ingredients in food products, as explained further
    13/32 in detail in other parts of this patent application. Such a carbohydrate composition may offer one or more benefits. For example, it can reduce the calorie content and increase the dietary fiber content of corn syrup, it can serve as an informal substitute for traditional corn syrup in foods, it can impart the appropriate or desired fiber load to products that conventionally they use high levels of corn syrup, and it can offer a more economical approach to fiber supplementation in food.
    A carbohydrate composition according to the invention, whether in dry form or in syrup form for example, can be added to foods as a substitute or supplement to conventional carbohydrates. Specific examples of foods in which the inventive carbohydrate composition can be used include processed foods such as breads, cakes, cookies, crackers, extruded snacks, soups, frozen desserts, fried foods, pasta, potato-based products, products based on rice, corn products, wheat products, dairy products, yogurts, confectionery, hard candies, nutritious bars, breakfast cereals, and drinks. A carbohydrate composition according to the invention can be combined with one or more food ingredients to give a food product. Suitable food ingredients include any of the materials known in the literature for inclusion in nutritional compositions, such as water or other aqueous solutions, fats (including oils), sugars, starch (and other polysaccharides, which can be digestible, non-digestible or partially digestible) , proteins, binders, thickeners, dyes, flavors, flavors, acidulants, stabilizers, high intensity sweeteners, vitamins and minerals, among others. A food product containing the inventive carbohydrate composition will have a lower glycemic response, a lower glycemic index, and a lower glycemic load than a similar food product in which a conventional carbohydrate, such as corn starch, is used. In addition, as at least some of the oligosaccharides present in the carbohydrate composition are digested only up to one
    14/32 very limited extent or are not digested at all in the stomach or small intestine of man, the caloric content of the food product is reduced. The inventive carbohydrate composition is also a source of soluble dietary fiber.
    The carbohydrate compositions of the present invention can be used as prebiotics and can also be coupled to a probiotic delivery system (i.e., used in combination with one or more probiotics). Prebiotic means a food ingredient that beneficially affects the individual by selectively stimulating the growth and / or activity of one or a limited number of bacteria in the gastrointestinal tract, particularly in the colon, thereby improving the health of the host. Probiotic means live microbiological dietary supplements that provide beneficial effects to the individual through their function in the digestive tract.
    The inventive carbohydrate composition can be added to food products as a source of soluble fiber. It can increase the fiber content of food products without having a negative impact on taste, mouthfeel, or texture.
    The functionality of the inventive carbohydrate composition is similar to that of corn syrup and sugar, which makes it suitable for completely or partially replacing various nutritional sweeteners in food products. For example, the carbohydrate composition can be used for total or partial replacement of sucrose, high fructose corn syrup (HFCS), fructose, dextrose, regular corn syrup, or corn syrup solids in food products. As a particular example, the inventive carbohydrate composition can be used to replace other sweetener solids on a 1: 1 basis, until complete replacement of the sugar solids. With high levels of substitution of sugar solids, the sweeteners of the food product can be reduced, but the mouthfeel and flavor release remain substantially the same, while the sugar content and caloric content are reduced. Also, the inventive carbohydrate composition can be used as a bulking agent,
    15/32 replacing fat, flour, or other ingredients in a food formula.
    Alternatively, the inventive carbohydrate composition can be in food products in combination with sweeteners such as sucrose, HFCS, or fructose, resulting in no change in the total sweetness of the food product. As another example, the inventive carbohydrate composition can be used in food products in combination with one or more auxiliary sweeteners such as a high intensity sweetener, which allows the substitution of the sweetener without any change in the sweetness or mouthfeel of the product food. Suitable high-intensity sweeteners include both synthetic and natural substances, such as sucralose, saccharin, aspartame, mogrosides (such as those extracted from Luo Han Guo fruit, including mogroside V) and steviol glycosides such as those extracted from stevia plant, including rebaudiosides and stevioside). Sugar alcohols such as sorbitol, xylitol, and lactitol and polyols such as erythritol can also be used in combination with the inventive carbohydrate composition. In one embodiment of the invention, one or more auxiliary sweeteners are combined with the carbohydrate composition in an amount effective to make the resulting mixture substantially equivalent, in terms of perceived sweetness, to a conventional sugar (such as dextrose) or a sugar syrup. conventional corn or high fructose corn syrup.
    The inventive carbohydrate composition can be used in food products in combination with resistant starch, polydextrose, or other sources of fiber, to increase the fiber content of the food product, increase the physiological benefit resulting from the consumption of the product, reduce the caloric content, and / or improve the nutritional profile of the product.
    The inventive carbohydrate composition can be used in food products in combination with bulking agents, such as sugar alcohols or maltodextrins, to reduce caloric content and / or to improve the nutritional profile of the product. The inventive carbohydrate composition can also be used as a partial fat substitute in products
    16/32 food.
    The inventive carbohydrate composition can be used in food products as a tenderizer or texturizer, to increase crispness or bite, to improve visual appeal, and / or to improve the rheology of doughs for breads and cakes, soft doughs, or other compositions food. The inventive carbohydrate composition can also be used in food products as a humectant, to increase the shelf life of the product, and / or to produce a softer and more moist texture. It can also be used in food products to reduce water activity or to immobilize and control water. Additional uses of the inventive carbohydrate composition include: replacing egg brushing and / or improving the surface gloss of a food product, changing the gelatinization temperature of flour starch, changing the texture of the product, and improving the gilding of the product.
    In at least some embodiments of the invention, the inventive carbohydrate composition has one or more of the following advantages: high solubility, which makes it relatively inexpensive to incorporate into food compositions, such as soft doughs and doughs for breads and cakes; high temperature stability and / or acidic pH (some other soluble fibers, such as inulin, are not stable), less sweetness, clean taste, and light color. The compositions of the inventive carbohydrate composition allow the food products in which it is used to have a clean label. In some embodiments of the invention, the inventive carbohydrate composition contains about 1 to about 2.5, or about 1 to about 2, kcal per gram (based on dry solids), which can reduce the total calorie content of a food product in which the inventive carbohydrate composition is incorporated.
    The inventive carbohydrate composition of the present invention can be used in a variety of types of food products. A type of food product in which the inventive carbohydrate composition can be very useful and in bakery products (i.e. baked goods), such as cakes, brownies, cookies, cookie crisps, muffins, breads, and breads
    17/32 sweets. Conventional bakery products can have a relatively high sugar content and a high content of total carbohydrates. The use of the inventive carbohydrate composition as an ingredient in bakery products can help to lower sugar and carbohydrate levels, as well as reduce total calories, while at the same time increasing the fiber content of the bakery product.
    There are two main categories of bakery products: those fermented with yeast and those chemically fermented. In yeast-fermented products, such as donuts, sweet rolls, and breads, the inventive carbohydrate composition can be used to replace sugars, but a small amount of sugar may still be desired due to the need for a fermentation substrate for yeast or for brown the shell. The inventive carbohydrate composition in dry form can be added in a similar way to nutritious dry sweeteners, with other dry ingredients, and will not require special handling. In syrup form, the inventive carbohydrate composition can be added with other liquids as a direct substitute for syrups or liquid sweeteners. The dough can then be processed under the conditions commonly used in the bakery industry including being mixed, fermented, divided, shaped or extruded like tubes or other shapes, examined, and baked or fried. The product can be roasted or fried under conditions similar to traditional products. Breads are commonly baked at temperatures ranging from 215 ° C to 271 ° V (420 ° F to 520 ° F) for 20 to 23 minutes and dreams can be made at temperatures ranging from 204-213 ° C (400-415 ° F) ), although other temperatures and time can also be used. High-intensity sweeteners can be added to the dough as needed for optimal sweetness and flavor profile.
    Chemically fermented products typically have more sugar and may contain a higher level of syrup / digestible corn solids. A finished cookie can contain 30% sugar, which can be replaced, in whole or in part, with syrup / corn solids resistant to digestion. These products can have a pH of 4-9.5, for example. O
    18/32 moisture content can vary between 2-40%, for example.
    The inventive carbohydrate composition, in syrup or dry form, is easily incorporated and can be added to the fat at the beginning of mixing during a cream-forming step or by any method similar to that of the syrup or dry sweetener being replaced . The product can be mixed and then shaped, for example by rolling, rotary cutting, wire cutting, or by another modeling method. The products can then be baked under typical baking conditions, for example at 93-232 ° C (200-450 ° F).
    The inventive carbohydrate composition, in the form of syrup or in the dry form, can also be used to form sugar glasses in the amorphous state, to adhere particles to the baked products, and / or used to form a film or coating that improves the appearance of the baked product. The inventive carbohydrate compositions, like other amorphous sugars, are capable of forming glasses with heating and subsequent cooling to a temperature below their glass transition temperature.
    Another type of food product in which the inventive carbohydrate composition can be used is breakfast cereal. For example, a carbohydrate composition according to the present invention can be used to replace all or part of the sugar in the extruded cereal pieces and / or in the outer coating of those pieces. The coating typically represents 30-60% of the total weight of the finished cereal piece. A syrup of the inventive carbohydrate composition can be applied by spraying or spraying, for example. The coating formula can be as simple as an aqueous solution at 50 - 75% of the inventive carbohydrate composition. The inventive carbohydrate composition can also be blended with sugar in various percentages, or with other sweeteners or polyols. Any extra moisture (if the inventive carbohydrate composition is presented in the form of a syrup) can be evaporated in a low heat oven. In an extruded piece, the inventive carbohydrate composition in solid (dry) form can be added
    19/32 directly with the other dry ingredients, or the syrup form can be dosed in the extruder with water or separately. A small amount of water can be added to the extruder, and then it can pass through various zones ranging from 38 ° C to 149 ° C (100 ° F to 300 ° F). Optionally, other sources of fiber such as resistant starch can be used in the extruded piece. The use of certain carbohydrate compositions according to the invention can create a different texture than that of other fiber sources. The use of the inventive carbohydrate composition alone or in combination with other fibers can alter the texture to create product diversity.
    Another type of food product in which the inventive carbohydrate composition can be used is that of dairy products. Examples of dairy products in which the composition can be used include yogurt, yogurt-based drinks, milk-based drinks, flavored milk, smoothies, ice cream, shakes, cottage cheese, creamy cottage cheese, and dairy desserts, such as quarg and beaten mousse products. These also include dairy products intended for direct consumption (for example, bottled smoothies) as well as those intended to be mixed with other ingredients (for example, blended smoothie). The composition can be used in pasteurized dairy products, such as those that are pasteurized at a temperature of 71 ° C to 140 ° C (160 ° F to 285 ° F). The complete substitution of sugars in a dairy product is possible (which would represent up to 24% of the total formula). The inventive carbohydrate composition is stable at acidic pH values (the pH range of dairy drinks can typically be 2-8).
    Another type of food product in which the inventive carbohydrate composition can be used is confectionery. Examples of confectionery in which the composition can be used include hard candies, fondants, nougats and marshmallows, jelly candies or jelly candies, jellies, chocolate, licorice, chewing gum, caramels and toffees, chewing fumes, mint, tablet sprinkles , and fruit snacks. In fruit snacks, the inventive carbohydrate composition can be used in combination
    20/32 tion with fruit juice. Fruit juice offers most of the sweetness, and the inventive carbohydrate composition reduces the total sugar content and adds fiber. The inventive carbohydrate composition can be added to the bullet mass and heated until it reaches the final solids content. The dough can be heated to a temperature of 93-152 ° C (200-305 ° F) to reach the final solids content. Acid can be added before or after heating to a final pH of 2-7. The inventive carbohydrate composition can be used as a substitute for 0-100% sugar and 1-100% corn syrup or other sweeteners present.
    Another type of food product in which the inventive carbohydrate composition can be used is that of jams and jellies. Jams and jellies are made from fruit. A compote contains pieces of fruit, while the jam is made of fruit juice. The inventive carbohydrate composition can be used in place of sugar or other sweeteners as follows: Place the fruit and juice in a tank. Pre-mix sugar, inventive carbohydrate composition and pectin. Add the dry composition to the liquid and cook at a temperature of 101-104 ° C (214-220 ° F). place in hot jars and distill for 5 to 30 minutes.
    Another type of food product in which the inventive carbohydrate composition can be used is that of drinks. Examples of drinks in which the composition can be used include carbonated drinks, fruit juices, concentrated juice mixes (e.g., margarita mix), natural water, and dry beverage mixes. The use of the carbohydrate composition of the present invention can in many cases solve the clarity problems that appear when other types of fiber are added to drinks. A complete replacement of sugars is possible (which would be, for example, up to 12% of the total formula). Because of the stability of the inventive carbohydrate composition at acidic pHs, it can be used in drinks having a pH ranging from 2-7, for example. The inventive carbohydrate composition can be used in cold processed drinks and pasteurized drinks.
    Another type of food product in which the composition of
    21/32 inventive carbohydrates can be used is that of fillings with high solids content. Examples of fillings with a high solids content include fillings for snack bars, toasted pasta, donuts, and cookies. The filling with a high solids content can be a fruit / acid filling or a salty filling, for example. It can be added to products that can be consumed in the state they are in, or products that will still undergo further processing, through a food processor (additional baking) or by the consumer (stable filling to the baking). In some embodiments of the invention, fillings with a high solids content can have a solids concentration between 67-90%. The solids can be completely replaced by the inventive carbohydrate composition, or it can be used as a partial substitute for other sweetener solids present (for example, a substitute for current 5-100% solids). Typically fruit fillings have a pH of 2-6, whereas savory fillings can have a pH between 4-8. Fillings can be prepared cold, or heated to 121 ° C (250 ° F) to evaporate until the desired final solids content is reached.
    Another type of food product in which the inventive carbohydrate composition can be used is that of extruded and laminated snacks. Examples of extruded and laminated snacks in which the composition can be used include inflated snacks, crackers, tortilla chips, and corn chips. When preparing an extruded part, the inventive carbohydrate composition can be added directly (as dry solids or as a syrup, for example) with the dry products. A small amount of water can be added to the extruder, and then passed through various zones ranging from 38 ° C to 149 ° C (100 ° F to 300 ° F). The inventive carbohydrate composition can be added at levels of 0-50% of the dry product mix. A syrup containing the inventive carbohydrate composition can also be added through one of the orifices for passing liquid through the extruder. The product can come out either with a low moisture content (5%) and then be roasted to remove excess moisture, or with a slightly higher moisture content (10%) and then be fried
    22/32 to remove moisture and cook the product completely. Baking can be done at temperatures up to 260 ° C (500 ° F) for 20 minutes. The roasting is most typically done at 177 ° C (350 ° F) for 10 minutes. Frying can typically be done at 177 ° C (350 ° F) for 2-5 minutes. In a laminated snack, the inventive carbohydrate composition can be used in dry form as a partial substitute for other dry ingredients (for example, flour). It can vary from 0-50% of dry weight. The product can be mixed dry, and then water is added to form a cohesive mass. The product mixture can have a pH of 5 to 8. The dough can then be laminated and cut and then baked or fried. Baking can be done at temperatures up to 260 ° C (500 ° F) for 20 minutes. Frying can typically be done at 177 ° C (350 ° F) for 2-5 minutes. Another potential benefit of using the inventive carbohydrate composition is a reduction of the fat content in fried snacks by as much as 15% when it is added as an internal ingredient or as a coating on the outside of a fried food.
    Another type of food product in which the inventive carbohydrate composition can be used is gelatin desserts. Gelatin dessert ingredients are usually sold as a dry mixture with gelatin as a gelling agent. Sugar solids can be partially or totally replaced by solids from the inventive carbohydrate composition in the dry mix. The dry mixture can then be mixed with water and heated to 100 ° C (212 ° F) to dissolve the gelatin and then more water and / or fruit can be added to complete the gelatin dessert. The gelatin is then allowed to cool and harden. Gelatine can also be sold in stable shelf packs. In this case the stabilizer is usually based on carrageenan. As mentioned above, the inventive carbohydrate composition can replace up to 100% of other sweetener solids. The dry ingredients are mixed in the liquids and then pasteurized and then placed in glasses and allowed to cool and harden. The cups usually have an aluminum foil lid.
    23/32
    Another type of food product in which the inventive carbohydrate composition can be used is snack bars. Examples of snack bars in which the composition can be used include breakfast and meal replacement bars, nutritious bars, granola bars, protein bars, and cereal bars. It can be used in any part of the snack bars, such as in filling with a high solids content, in agglutinating syrup or in the particulate portion. A complete or partial replacement of the sugar in the binder syrup is possible with the inventive carbohydrate composition. Binder syrup is typically 50-90% solids and is applied in a proportion ranging from 10% binder syrup to 90% particulates, to 70% binder syrup for 30% particulates. Binder syrup is made by heating a solution of sweeteners, bulking agents and other binders (such as starch) to 71-110 ° C (160-230 ° F) (depending on the final solids needed in the syrup). The syrup is then mixed with the particulates to coat the particulates, resulting in a coating throughout the matrix. The inventive carbohydrate composition can also be used in the particulates themselves. This can be an extruded piece, directly expanded or sprayed with a pistol. It can be used in combination with another grain ingredient, corn flour, rice flour or similar ingredient.
    Another type of food product in which the inventive carbohydrate composition can be used is cheese, cheese sauces, and other cheese-based products. Examples of cheese, cheese sauces, and other cheese-based products in which the composition can be used include cheese with a lower milk solids content, cheese with a lower fat content, and reduced calorie cheese. In pasta cheeses, it can help to improve the melting characteristics, or lessen the effect of the melting limitation added by other ingredients such as starch. It can also be used in cheese sauces, for example as a bulking agent, to replace fat, milk solids, or other typical bulking agents.
    24/32
    Another type of food product in which the inventive carbohydrate composition can be used is that of films that are edible and / or soluble in water. Examples of films in which the composition can be used include films that are used to package dry mixtures of various foods and drinks that must be dissolved in water, or film that are used to impart color or flavors such as a seasoned film that is added to a food after cooking and still hot. Other film applications include, but are not limited to, fruit and vegetable waxes, and other flexible films.
    Another type of food product in which the inventive carbohydrate composition can be used is that of soups, syrups, sauces, and fillings. A typical filling can have 0-50% oil, with a pH range of 2-7. It can be cold processed or hot processed. It is mixed, and then a stabilizer is added. The inventive carbohydrate composition can be easily added in liquid or dry form with the other ingredients as needed. The filling composition may need to be heated to activate the stabilizer. Typical heating conditions range from 76.6-93.3 ° C (170-200 ° F) for 1-30 minutes. After cooling, the oil is added to make a pre-emulsion. The product is then emulsified with a homogenizer, colloid mill, or other high shear process.
    Sauces can have 0-10% oil and 10-50% total solids, and can have a pH of 2-8. Sauces can be cold processed or hot processed. The ingredients are mixed and then hot processed. The inventive carbohydrate composition can be easily added in liquid or dry form with the other ingredients as needed. Typical heating conditions range from 76.6-93.3 ° C (170-200 ° F) for 1-30 minutes.
    Soups are more typically 20-50% solids and have a more neutral pH range (4-8). They can be a dry mix, to which the inventive carbohydrate composition in a dry solid form can be added, or a liquid soup that is canned and then distilled in retort. In soups,
    25/32 the inventive carbohydrate composition can be used up to 50% solids, although a more typical use is to distribute 5 g of fiber / serving.
    Syrups can incorporate the inventive carbohydrate composition up to a total of 100% replacement for sugar solids. Typically the composition makes up 12-20% of the syrup based on the state it is in. The inventive carbohydrate composition can be added with water and then pasteurized and incorporated hot to leave the product safe and stable on the shelf (typically 85 ° C (185 ° F)) for one minute of pasteurization).
    Another type of food product in which the inventive carbohydrate composition can be used is that of milk substitutes for coffee. Examples of coffee milk replacers in which the composition can be include liquid and dry milk replacers. A dry blended coffee milk substitute can be blended with commercial milk substitute powders of the types of fat: soybean oil, coconut, palm, sunflower or canola, or cream. These fats can be non-hydrogenated or hydrogenated. The inventive carbohydrate composition can be added in dry form as a fiber source, optionally along with fructooligosaccharides, polydextrose, inulin, maltodextrin, resistant starch, sucrose, and / or other conventional corn syrup solids. The composition may also contain high intensity sweeteners, such as sucralose, potassium acesulfame, aspartame, or combinations thereof. These ingredients can be dry blended to produce the desired composition.
    A spray dried milk substitute is a combination of fat, protein and carbohydrates, emulsifiers, emulsifying salts, sweeteners, and anti-caking agents. The fat source can be one or more of soy, coconut, palm, sunflower or canola oil, or cream. The protein can be sodium or calcium caseinates, milk proteins, whey proteins, wheat proteins, or soy proteins. Carbohydrate can be the inventive carbohydrate composition alone or in combination with fructo-oligosaccharides, polydextrose, inulin, re starch
    26/32 systemic, maltodextrin, sucrose, or corn syrup. Emulsifiers can be monoglycerides and diglycerides, monoglycerides and acetylated diglycerides, or propylene glycol monoesters. The salts can be trisodium citrate, monosodium phosphate, disodium phosphate, trisodium phosphate, tetrasodium pyrophosphate, monopotassium phosphate, and / or dipotassium phosphate. The composition may also contain high intensity sweeteners, such as sucralose, potassium acesulfame, aspartame, or combinations thereof. Suitable anti-caking agents include sodium silicoaluminates or silica dioxides. The products are combined in paste, optionally homogenized, and spray dried either in a granular form or in an agglomerated form.
    Liquid coffee milk substitutes are simply a homogenized and pasteurized fat emulsion (be it milk fat or hydrogenated vegetable oil), some milk solids or caseinates, corn syrup, and vanilla or other flavors, as well as a stabilizing blend. The product is usually pasteurized via HTST (high temperature and short time) at 85 ° C (185 ° F) for 30 seconds, or UHT (ultra-high temperature) at 140.5 ° F (285 ° F) for 4 seconds , and homogenized in a two-stage homogenizer at 34.45-206.7 bar (500-3000 psi) in the first stage, and 13.78-68.9 bar (200-1000 psi) in the second stage. The coffee milk substitute is usually stabilized so that it does not decompose when added to coffee.
    Another type of food product in which the inventive carbohydrate composition can be used is that of food toppings such as icing, meringues, and gelatin layers. In icing and meringues, the inventive carbohydrate composition can be used as a sweetener substitute (total or partial) to decrease calorie content and increase fiber content. The gelatin layers are typically composed of about 7090 wt.% Sugar, with almost everything else being water, and inventive carbohydrate composition can be used to replace all or part of the sugar. Meringue typically contains about 2-40% by weight of a combination of liquid / solid fats, about 20-75% by weight
    27/32 of sweetener solids, color, flavor, and water. The inventive carbohydrate composition can be used to replace all or part of the sweetener solids, or as a bulking agent in low-fat systems.
    Another type of food product in which the inventive carbohydrate composition can be used is that of pet food, such as dry or wet dog food. Pet food is made in a variety of ways, such as extrusion, shaping, and formulation like meat sauces. The inventive carbohydrate composition can be used at levels of 0-50% by weight in each of these types.
    Another type of food product in which the inventive carbohydrate composition can be used is tortillas, which generally contain wheat flour and / or corn flour, fat, water, salt, and fumaric acid. The inventive carbohydrate composition can be used to replace wheat flour or fat. The ingredients are mixed and then laminated or pressed and cooked. This addition can be used to add fiber or extend shelf life.
    Another type of food product in which the inventive carbohydrate composition can be used is fish and meat. Conventional corn syrup is already used in some meats, so the inventive carbohydrate composition can be used as a partial or complete substitute. For example, the inventive carbohydrate composition can be added to the brine before it is vacuum drummed or injected into the meat. The composition can be added with salt and phosphates, and optionally with water-fixing ingredients such as water, carrageenan, or soy proteins. It can be used to add fiber, a typical level would be 5 g / portion, which would allow the claim to be an excellent source of fiber.
    Another type of food product in which the inventive carbohydrate composition can be used is that of dried (infused) fruits. Many types of dried fruit are only stable and tasty if they are infused with sugar. The inventive carbohydrate composition can replace all or
    28/32 part of the sugar. For example, the inventive carbohydrate composition can be added to the brine used to infuse the fruit before drying. Stabilizing agents such as sulfates can also be used in this brine.
    Another type of food product in which the inventive carbohydrate composition can be used is food for babies and toddlers. The inventive carbohydrate composition can be used as a substitute or supplement for one or more conventional ingredients in this type of food. Due to its mild flavor and light color, it can be added to various baby foods to reduce sugar and increase fiber content.
    Another type of food product in which the inventive carbohydrate composition can be used is pasta and meat loaves. This can be used to replace all or part of the dry components of the dough and / or bread (for example, flour-like ingredients) with the inventive carbohydrate composition, or to be used in combination with the addition to meat muscle or fried food . This composition can be used as a bulking agent, to add fiber, or to reduce fat in fried food.
    The food products of the present invention can also be used to help control the concentration of blood glucose in mammals, such as humans, who suffer from diabetes. When the food product is consumed by the mammal, components that digest slowly and / or are resistant to digestion in the food product can cause a more moderate relative glycemic response in the bloodstream, which can be beneficial for diabetic patients. Control in this context should be understood as a relative term, ie, the glycemic response can be improved over that which occurs when the same mammal consumes a similar food product that does not contain a carbohydrate composition according to the invention, although the glycemic response it is not necessarily equivalent to what would be seen in a mammal that does not suffer from diabetes.
    29/32
    Certain embodiments of the invention can be further understood from the following examples.
    Examples
    Example 1
    This example demonstrates the preparation of carbohydrate compositions according to the invention that contain moderately high levels of dietary fiber.
    Sweetose® 4300 corn syrup (81% dry solids) was evaporated to a moisture content of less than 6% by passing it through a paddle mixer with hot oil at a rate of 77 kg / h. The rotor speed of the paddle mixer was typically set at 300 to 600 rpm and the oil jacket temperature ranged from 150 ° C to 205 ° C. In some of the tests phosphoric acid was added at a rate to give 0.1% to 0.4% of phosphoric acid solids in the corn syrup solids. In some of the tests, hydrochloric acid was added at 25 ppm, in place of or above phosphoric acid.
    The amount of fiber in the carbohydrate compositions obtained in this way was measured using the following procedure. A 25 mg sample of the carbohydrate composition was dissolved in 4 mL of pH 4.0 buffer and incubated with 100 microliters of a 10 mg / mL amyloglycosidase enzyme solution (Amyloglucoxidase Sigma Catalog # A-7255) for 2 hours at 45 ° C. An aliquot of this incubation was treated with a small amount of ion exchange resin and filtered (0.45 microns) before analyzing the saccharide distribution by liquid chromatography. From this analysis, the weight percentage of carbohydrate found in the form of higher trisaccharides and saccharides was quantified as digestion-resistant carbohydrate and is indicated as% fiber in Table 1.
    30/32
    Table 1.
    sample name Temp. ° C race 1 194 race 2 195 race 3 193 race 4 203 race 5 180 race 6 181 race 7 181
    running; polydextrose as control
    % H 3 PO 4 HCI ppm % of fiber 0.2%43 0.2% 25 52 0.4% 25 62 0.4% 25 68 0.2%27 0.4%37 0.4% 25 3382
    A polydextrose laboratory sample was used as a control for this test, and showed a level of approximately 82% fiber.
    Example 2
    This example further demonstrates the preparation of carbohydrate compositions according to the invention that contain moderately high levels of dietary fiber.
    Sweetose® 4300 corn syrup (81% dry solids) was evaporated to a moisture content of less than 3% by passing it through a padded blender with hot oil at a rate of 77 kg / h. The rotor speed of the paddle mixer was typically set at 800 rpm and the oil jacket temperature set at 210 ° C. In some of the tests phosphoric acid was added at a rate to give 0.1% to 0.4% of phosphoric acid solids in the corn syrup solids. In some of the tests, hydrochloric acid was added at 25 or 50 ppm, in place of or above phosphoric acid.
    The amount of fiber in the carbohydrate compositions obtained in this way was measured using the following procedure. A 25 mg sample of the carbohydrate composition was dissolved in 4 ml of pH 4.0 buffer and incubated with 100 microliters of a 10 mg / ml amyloglycosidase enzyme solution (Amyloglucoxidase Sigma Catalog # A-7255) for 2 hours at 45 ° C. An aliquot of this incubation was treated with a small amount of ion exchange resin and filtered (0.45 microns) before analyzing the saccharide distribution by liquid chromatography. From this analysis, the weight percentage of carbohydrate found in the form of trissa
    31/32 superior carids and saccharides was quantified as digestion-resistant carbohydrate and is indicated as% fiber in Table 2.
    Table 2.
    sample name Temp. ° C % H3PO4 HCI ppm % of fiber run 2-1 210 0.0%11 run 2-2 210 0.2%79 run 2-3 210 0.0%12 run 2-4 210 0.1%43 run 2-5 210 0.1%51 run 2-6 210 0.2%61 run 2-7 210 0.3%84 run 2-8 210 0.2% 25 79 run 2-9 210 0.0%11 run 2-10 210 0.1%43 run 2-11 210 0.1% 25 57 run 2-12 210 0.2%53 run 2-13 210 0.2% 25 62 run 2-14 210 0.4%56 run 2-15 210 0.4% 25 55 run 2-16 210 0.4% 50 62 run 2-17 210 0.0% 50 65 run 2-18 210 0.0% 50 59
    polydextrose as a control 82
    A polydextrose laboratory sample was used as a control for this test, and showed a level of approximately 82% fiber.
    Example 3
    This example demonstrates the preparation of carbohydrate compositions according to the invention that have a relatively low sugar content and a relatively high fiber content.
    A 50% w / w solution of dry solids was made by adding water to the initial syrup (Table 3), which was prepared by procedures generally in accordance with those described in examples 1 and 2.
    Table 3. Composition of the initial syrup
    DP1 DP2 DP3 DP4 + Other saccharides % TDF 5.7 8.7 8.5 73.1 4.0 76.7
    Sequential simulated moving bed chromatography (SSMB) was used to reduce the sugar content and increase the fiber content of the syrup
    Initial 32/32. Part of the initial syrup solution was transferred to an SSMB feed tank. The SSMB chromatography system was loaded with the Dow 99 - 320 cationic resin in the form of potassium. The diluted feed was fed to the SSMB chromatography system at 60 - 70 ° C 5 with an average flow rate of 90 ml / min. Desorbent water (RO water) was added at a water / feed ratio of 2.0 to 4.0.
    Table 4 shows the results for various water-to-feed ratios (D / F) and Table 5 shows the results for different SSMB settings and the average flow rates in the total dietary fiber (PTO) of the product.
    Table 4.
    D / F Ratio DP1 DP2 DP3 DP4 + Other saccharides % TDF 2.0 1.54 2.8 7.3 84.7 3.6 87.5 2.7 0.3 1.4 11.3 85.0 2.0 88.7 3.2 0.8 1.8 12.8 83.7 1.0 88.6
    Table 5.
    SSMB regulation Average flow rate ml / min Desorbent water / feed ratio % TDF 1 12 4.5 93.30 2 14 4.5 93.50 3 16 4.5 93.30 4 18 4.5 92.00 5 18 4.0 92.20 6 18 3.6 92.50 7 18 3.2 92.00 8 18 2.8 92.00 9 18 2.5 91.60 10 12 3.2 86.00 11 12 3.2 89.10 12 18 3.2 88.40 13 18 3.2 87.90 14 18 2.6 85.40 15 18 2.9 86.10
    1/2
    权利要求:
    Claims (11)
    [1]
    1. Composition of carbohydrates, characterized by the fact that it comprises linear and non-linear dextrose oligomers, in which:
    a) the composition has a concentration of non-linear dextrose oligomers that is 100% or more than the concentration of linear dextrose oligomers;
    b) 85% or more by weight of non-linear dextrose oligomers have a degree of polymerization of 3 or more;
    c) the composition contains a total of less than 5% by weight based on the dry solids of monosaccharides and disaccharides;
    d) the composition has a caloric content of 1 to 2.5 kcal / g; and
    e) the composition has a dietary fiber content, measured by AOAC method 2001.03, from 60% to 95%, and in which the carbohydrate composition is prepared by a process that comprises providing an aqueous feed composition that is starch hydrolyzate , the aqueous feed composition including dextrose and one or more linear dextrose oligomer;
    contacting the aqueous feed composition at a solids concentration of 90% or more by weight with an acid catalyst at a pH in the range 1.0-2.5 over a period of 0.1 to 15 minutes at a temperature 149 ° C or greater to form a product composition having a concentration of non-linear dextrose oligomers two or more times as high as a concentration of linear dextrose oligomers; and separating some or all of the residual mono- and disaccharides from the product composition to provide the carbohydrate composition.
    [2]
    2. Carbohydrate composition according to claim 1, characterized by the fact that the carbohydrate composition is in the form of syrup.
    [3]
    3. Carbohydrate composition according to claim 1 or 2, characterized by the fact that the carbohydrate composition contains
    Petition 870180156649, of 11/29/2018, p. 10/114
    2/2
    60% to 85% by weight of solids.
    [4]
    Carbohydrate composition according to any one of claims 1 to 3, characterized in that the concentration of non-linear dextrose oligomers in the composition is 150% or more than the concentration of linear dextrose oligomers.
    [5]
    Carbohydrate composition according to any one of claims 1 to 4, characterized in that 90% or more by weight of the non-linear saccharide oligomers have a degree of polymerization of 3 or greater.
    [6]
    Carbohydrate composition according to any one of claims 1 to 5, characterized by the fact that the carbohydrate composition has a caloric content of 1 to 2 kcal / g.
    [7]
    Carbohydrate composition according to any one of claims 1 to 6, characterized in that the starch hydrolyzate is a dextrose green syrup, another dextrose syrup or a corn syrup.
    [8]
    8. Syrup, characterized by the fact that it comprises the carbohydrate composition as defined in any one of claims 1 to 7 and an amount of one or more high-intensity sweeteners effective to impart a level of sweetness to the syrup comparable to that of a syrup. standard corn or high fructose corn syrup.
    [9]
    9. Syrup, characterized by the fact that it comprises the carbohydrate composition as defined in any one of claims 1 to 7 and one or more natural sweeteners.
    [10]
    10. Syrup according to claim 9, characterized by the fact that the one or more natural sweeteners is (are) selected (s) from the group consisting of steviol glycosides and mogrosides.
    [11]
    11. Syrup, characterized by the fact that it comprises the carbohydrate composition as defined in any one of claims 1 to 7 and one or more polyols.
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    同族专利:
    公开号 | 公开日
    EP3037005A1|2016-06-29|
    AU2011286016B2|2014-03-20|
    MX338706B|2016-04-28|
    CA2805952A1|2012-02-09|
    KR20130098325A|2013-09-04|
    WO2012018679A8|2013-03-14|
    BR112013002875A2|2016-05-31|
    AU2011286016A1|2013-02-28|
    CN105876771B|2021-01-15|
    CN103068260A|2013-04-24|
    ES2579631T3|2016-08-12|
    CN105876771A|2016-08-24|
    CA2805952C|2017-03-28|
    MX2013001130A|2013-07-03|
    JP2017051207A|2017-03-16|
    IL223683A|2017-09-28|
    JP6612730B2|2019-11-27|
    EP2600735B1|2016-04-06|
    KR101760827B1|2017-07-24|
    JP6068339B2|2017-01-25|
    CN103068260B|2016-05-11|
    US20120034366A1|2012-02-09|
    WO2012018679A1|2012-02-09|
    JP2013532487A|2013-08-19|
    EP2600735A1|2013-06-12|
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    法律状态:
    2018-03-27| B15K| Others concerning applications: alteration of classification|Ipc: A23L 33/21 (2016.01), A23L 27/30 (2016.01), A23L 2 |
    2018-04-03| B06F| Objections, documents and/or translations needed after an examination request according [chapter 6.6 patent gazette]|
    2018-04-03| B07A| Technical examination (opinion): publication of technical examination (opinion) [chapter 7.1 patent gazette]|
    2018-09-04| B07A| Technical examination (opinion): publication of technical examination (opinion) [chapter 7.1 patent gazette]|
    2019-01-29| B09A| Decision: intention to grant [chapter 9.1 patent gazette]|
    2019-04-09| B16A| Patent or certificate of addition of invention granted|Free format text: PRAZO DE VALIDADE: 20 (VINTE) ANOS CONTADOS A PARTIR DE 29/07/2011, OBSERVADAS AS CONDICOES LEGAIS. (CO) 20 (VINTE) ANOS CONTADOS A PARTIR DE 29/07/2011, OBSERVADAS AS CONDICOES LEGAIS |
    优先权:
    申请号 | 申请日 | 专利标题
    US37093510P| true| 2010-08-05|2010-08-05|
    US61/370,935|2010-08-05|
    PCT/US2011/045830|WO2012018679A1|2010-08-05|2011-07-29|Carbohydrate compositions|
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