Technical Field

The present invention relates to sweetener syrups containing allulose, to food and beverage products containing such sweetener syrups, to methods and uses of such syrups, and to methods of manufacturing such syrups.

Background

Many food and beverage products contain nutritive sweeteners such as sucrose (generally referred to as 'sugar' or 'table sugar'), glucose, fructose, com 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.

High-fructose com syrup (HFCS) is a nutritive sweetener that is widely employed in food and beverage products. HFCS consists mostly of glucose and fructose. The fructose content may vary, and commonly used examples of HFCS are HFCS 5500 containing approximately 55% fructose and HFCS 4200 containing approximately 42% fructose.

Although desirable in terms of taste and functional properties, excess intake of nutritive sweeteners has long been associated with diet-related health issues, such as obesity, heart disease, metabolic disorders and dental problems. Accordingly, consumers are increasingly looking for ways to decrease the amount of nutritive sweeteners in their diets. Manufacturers are responding to this demand by seeking to develop substitute sweetener compositions that have reduced content of nutritive sweeteners while retaining as much as possible the desirable taste and functional properties of the nutritive sweeteners. From the perspective of the manufacturer, it is desirable that a substitute sweetener composition can be incorporated into an existing recipe or formulation with little or no modification of the recipe. Ideally, the substitute sweetener composition could act as a 1 : 1 replacement for the existing nutritive sweetener ingredient in a recipe or formulation.

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. Allulose is present in processed cane and beet molasses, steam treated coffee, wheat plant products and high-fructose com 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.

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.

US patent 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.

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. 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.

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.

Summary

According to a first aspect of the present invention, there is provided a sweetener composition containing on a dry solids basis 25-30% allulose, 5-30% glucose, 40-60% fructose, and 0-10% other carbohydrates such that the total of allulose, glucose, fructose and other carbohydrates is 100%.

In a first embodiment of this first aspect, the sweetener composition contains on a dry solids basis 28-30% allulose, 8-17% glucose, 55-57% fructose, and balance other carbohydrates such that the total of allulose, glucose, fructose and other carbohydrates is 100%.

In a second embodiment of this first aspect, the sweetener composition contains on a dry solids basis 28-30% allulose, 19-30% glucose, 42-44% fructose, and balance other carbohydrates such that the total of allulose, glucose, fructose and other carbohydrates is 100%.

The sweetener composition may be in the form of a dry solid. If the sweetener is the form of a dry solid, it is to be understood that it contains little or no water. Any water in such a dry solid would be understood by a person having skill in the art to be a small, incidental amount of water such as might be present due to humidity, but is not intentionally added to afford a liquid.

The sweetener composition may be in the form of a syrup, i.e., water may be a further component of the sweetener composition. In some embodiments of this first aspect, the water content of the sweetener composition in the form of a syrup is from 20 to 30% by weight. It should be understood that the terms “sweetener composition” and “sweetener syrup” may be used interchangeably throughout this specification.

According to a second aspect of the present invention there is provided a food or beverage product containing a sweetener composition or syrup composition according to the first aspect.

In some embodiments of this second aspect the sweetener composition or syrup composition contributes over 90% of the sweetness of the product on a sucrose equivalent basis.

In some embodiments of this second aspect the sweetener composition or syrup composition is substantially the sole sweetener in the product.

According to a third aspect of the present invention there is provided a use of a sweetener composition or syrup composition according to the first aspect as a 1 :1 replacement for high-fructose corn syrup in a food or beverage recipe or formulation.

According to a fourth aspect of the present invention there is provided a method of replacing high-fructose corn syrup in a food or beverage recipe or formulation, comprising replacing the high-fructose com syrup with a sweetener composition or syrup composition according to the first aspect.

According to a fifth aspect of the present invention there is provided a use of a sweetener composition or syrup composition according to the first aspect as a 1 :1 replacement for sucrose in a food or beverage recipe or formulation.

According to a sixth aspect of the present invention there is provided a method of replacing high-fructose corn syrup in a food or beverage recipe or formulation, comprising replacing the sucrose with a sweetener composition or syrup composition according to the first aspect. According to a seventh aspect of the present invention there is provided a use of a sweetener composition or syrup composition according to the first aspect as a 1 : 1 replacement for sucrose in a food or beverage recipe or formulation.

According to an eighth aspect of the present invention there is provided a method of replacing sucrose in a food or beverage recipe or formulation, comprising replacing the sucrose with a sweetener composition or syrup according to the first aspect.

According a ninth aspect of the present invention, there is provided a method of manufacturing the sweetener composition or syrup composition according to claim 1, comprising blending streams, including at least two of a first stream, a second stream and a third stream, wherein: the first stream is an allulose-rich stream, the allulose-rich stream comprising on a dry solids basis 50-100% allulose, and 0-50% other carbohydrates including fructose and glucose; the second stream is a fructose-rich stream, the fructose-rich stream comprising on a dry solids basis 50-100% fructose and 0-50% other carbohydrates including glucose and allulose; and the third stream is a glucose-rich stream, the glucose-rich stream comprising on a dry solids basis 65-100% glucose and 0-35% other carbohydrates including fructose.

According to a tenth aspect of the present invention there is provided a method of manufacturing a sweetener composition or syrup composition according to the first aspect comprising blending stream, including at least two of a first stream, a second stream and a third stream, wherein: the first stream is an allulose-rich stream, the allulose-rich stream containing on a dry solids basis 85-95% allulose, and 0-15% other carbohydrates including fructose and glucose; the second stream is a fructose-rich stream, the fructose-rich stream containing on a dry solids basis 85-95% fructose and 0-15% other carbohydrates including glucose and allulose; and the third stream is a glucose-rich stream, the glucose-rich stream containing on a dry solids basis 65-85% glucose and 15-35% other carbohydrates including fructose.

According to an eleventh aspect of the present invention there is further provided a sweetener composition or syrup composition manufactured by a method according to the ninth aspect or the tenth aspect.

Further features and advantages of the invention will become apparent from the following description of preferred embodiments of the invention, given by way of example only, which is made with reference to the accompanying drawings.

Brief Description of the Drawings

Figure 1 shows a taste comparison of lemon/lime carbonated soft drinks;

Figure 2 shows a taste comparison of pancake syrups;

Figure 3 shows a comparison of tactile texture of mayonnaises;

Figure 4 shows a comparison of oral attributes of mayonnaises;

Figure 5 shows a comparison of tactile texture of French dressing products;

Figure 6 shows a comparison of oral attributes of French dressing products;

Figure 7 shows a comparison of tactile texture of Korean BBQ sauce products; and

Figure 8 shows a comparison of oral attributes of Korean BBQ sauce products.

Detailed Description

The sweetener compositions or syrups described herein contain on a dry solids basis 25-30% allulose, 5-30% glucose, 40-60% fructose, and 0.0-10% other carbohydrates such that the total of allulose, glucose, fructose and other carbohydrates is 100%. Such sweetener composition or syrups may have similar properties, such as quality of sweetness, lack of bitterness and off taste, temporal profile and mouthfeel, to high-fructose corn syrup (HFCS), but with reduced calories.

The sweetener compositions or syrups as described herein are generally aqueous syrups. The water content of the syrups is typically from 20 to 30% by weight. The sweetener composition may be in a solid form, i.e. containing little or no water. It should be understood that unless stated otherwise, all weight percents of ingredients in the sweetener compositions, except for water itself, as disclosed herein are on a dry basis, i.e., excluding water content if present.

In an embodiment, the sweetener composition or syrup may contain on a dry solids basis 28-30% allulose, 8-17% glucose, 55-57% fructose, and balance other carbohydrates such that the total of allulose, glucose, fructose and other carbohydrates is 100%. A sweetener composition or syrup according to this embodiment may serve as a replacement for HFCS 5500. A sweetener syrup according to this embodiment may have a water content of from 22 to 24% by weight. The content of other carbohydrates on a dry solids basis according to this embodiment may be from 0 to 10%, or from 0.5 to 10% or from 2 to 6% or from 1 to 5%.

In an embodiment, the sweetener composition or syrup may contain on a dry solids basis 28-30% allulose, 19-30% glucose, 42-44% fructose, and balance other carbohydrates such that the total of allulose, glucose, fructose and other carbohydrates is 100%. A sweetener composition or syrup according to this embodiment may serve as a replacement for HFCS 4200. A sweetener syrup according to this embodiment may have a water content of from 27 to 29% by weight. The content of other carbohydrates on a dry solids basis according to this embodiment may be 0 to 10%, or from 0.5 to 10% or from 1 to 5% or from 2 to 6%.

In an embodiment, a sweetener composition or syrup comprising glucose, fructose and allulose wherein on a dry weight basis a weight ratio of fructose to allulose ratio is from about 1.6: 1 to about 2.2: 1, and a weight ratio of the sum of fructose and glucose to allulose is from about 2.0: 1 to about 2.8: 1 is provided.

In an embodiment, the sweetener composition or syrup may comprise on a dry weight basis 55-57 weight % fructose, 28-30 weight % allulose, 8-17 weight % glucose, and wherein the total of the fructose, allulose, and glucose together comprise at least 95 weight percent of the sweetener composition on a dry weight basis. In an embodiment, a sweetener composition or syrup comprising glucose, fructose and allulose wherein on a dry weight basis a weight ratio of fructoseto allulose ratio is from about 1.3: 1 to about 1.7: 1, and a weight ratio of the sum of fructose and glucose to allulose is from about 2.0: 1 to about 2.8: 1.

In an embodiment, the sweetener composition may comprise on a dry weight basis 42-44 weight % fructose, 28-30 weight % allulose, 19-30 weight % glucose, and wherein the total of the fructose, allulose, and glucose together comprise at least 93 weight % of the sweetener composition or syrup on a dry weight basis.

In an embodiment, a method of replacing high-fructose corn syrup in a food or beverage recipe or formulation, comprising replacing the high-fructose com syrup with a sweetener composition or syrup as disclosed herein is provided.

In an embodiment, a method of replacing sucrose in a food or beverage recipe or formulation, comprising replacing the sucrose with a sweetener composition or syrup as disclosed herein is provided.

Sweetener compositions or syrups as described herein can be manufactured by methods known in the art. In a typical process, starch, typically corn starch, is hydrolysed to corn syrup, which consists primarily of glucose (dextrose). Glucose can be isomerized to fructose, and fructose can also be epimerized to allulose, whether in the presence or the absence of glucose. Thus epimerization of fructose to allulose can be carried out on purified or essentially pure fructose, or it can be carried out on a fructose/glucose mixture, whereby at least a part of the fructose will be epimerized to allulose, while the glucose will remain largely unreacted. The desired compositions or syrups can be obtained by a combination of isomerization to fructose and epimerization to allulose. The composition can be adjusted, if necessary, by adding glucose-fructose or glucose-allulose mixtures, or by adding glucose, fructose or allulose individually. Corn syrup will frequently contain small amounts of carbohydrates with a degree of polymerisation of 2 or more (disaccharides and oligosaccharides), such as maltose and maltotriose, and as a result of this and the isomerization and epimerization processes, the sweetener compositions or syrups described herein contain other carbohydrates in small amounts (from 0 to 10%, or from 1 to 5%, or from 2 to 6%, or from 0.5 to 10% on a dry solids basis). The other carbohydrates may be monosaccharides, or carbohydrates with a degree of polymerisation of 2 or more (disaccharides and oligosaccharides), in particular 2, 3 or 4. It has surprisingly been found that the presence of the other carbohydrates does not have a material effect on the taste profile of products incorporating the sweetener compositions or syrups, as demonstrated in Example 1 below. The “other carbohydrates” may comprise galactose, lactose, sucrose, maltose, isomaltose, maltotriose, and in particular mixtures thereof. In some embodiments the “other carbohydrates” may consist of galactose, lactose, sucrose, maltose, isomaltose, maltotriose, and in particular mixtures thereof.

The sweetener compositions or syrups as described herein may be incorporated in food and beverage products. In some embodiments, the sweetener composition or syrup may be the sole sweetener in the food or beverage product. In some embodiments, the sweetener composition or syrup may be used in combination with other sweeteners. The other sweeteners may be nutritive or non-nutritive sweeteners.

Examples of nutritive sweeteners are sugars such as sucrose, fructose, glucose (including corn syrup), and maltose; and sugar alcohols such as sorbitol, xylitol and maltitol.

Examples of non-nutritive sweeteners are high intensity sweeteners. These include synthetic high intensity sweeteners such as acesulfame K, alitame, aspartame, N-[N-[3-(3-hydroxy-4-methoxyphenyl)propyl]-L-a-aspartyl]-L-p henylalanine 1- methyl ester, N-[N-[3-(3-hydroxy-4-methoxyphenyl)-3-methylbutyl]-L-a-aspar tyl]-L- phenylalanine 1-methyl ester, N-[N-[3-(3-methoxy-4-hydroxyphenyl)propyl]-L-a- aspartyl]-L-phenylalanine 1 -methyl ester, neohesperidin dihydrochalcone, neotame, and sucralose; and natural high intensity sweeteners such as abrusoside A, baiyunoside, brazzein, curculin, cyclocarioside I, glycyphyllin, glycyrrhizic acid, hernandulcin, a monk fruit extract, mabinlin, monatin, monellin, mukurozioside, osladin, periandrins, phlomisosides, phloridzin, phyllodulcin, polypodoside A, pterocaryoside A, pterocaryoside B, rubusoside, a stevia extract (e.g. steviol glycosides, or particularly a rebaudioside, such as rebaudioside A to F, M, N and X), thaumatin and trilobatin.

When the sweetener composition or syrup is used in combination with other sweeteners, the sweetener composition or syrup may, in some embodiments, contribute the majority of the sweetness of the product. That is, when the sweetness of each component is calculated on a sucrose equivalent basis, the sweetener composition or syrup may contribute greater than 50% of sweetness, and less than 50% may be contributed by the other sweetener or sweeteners. In some embodiments, the sweetener composition or syrup contributes greater than 70%, or greater than 80%, or greater than 90% of the sweetness of the product on a sucrose equivalent basis.

The sweetener compositions or syrups described herein may be used in a wide variety of food and beverage products. Such food and beverage products include baked goods; sweet bakery products (including, but not limited to, rolls, cakes, pies, pastries, and cookies); pre-made sweet bakery mixes for preparing sweet bakery products; pie fillings and other sweet fillings (including, but not limited to, fruit pie fillings and nut pie fillings such as pecan pie filling, as well as fillings for cookies, cakes, pastries, confectionary products and the like, such as fat-based cream fillings); desserts, gelatins and puddings; frozen desserts (including, but not limited to, frozen dairy desserts such as ice cream - including regular ice cream, soft serve ice cream and all other types of ice cream - and frozen non-dairy desserts such as non-dairy ice cream, sorbet and the like); alcoholic and non-alcoholic (soft) carbonated beverages (including, but not limited to, beer, wine spritzers, alcoholic seltzers, soft carbonated beverages); noncarbonated beverages (including, but not limited to, alcoholic and non-alcoholic soft non-carbonated beverages such as pre-mixed cocktails, flavored waters and sweet tea or coffee based beverages); beverage concentrates (including, but not limited to, liquid concentrates and syrups as well as non-liquid 'concentrates', such as freeze-dried and/or powder preparations); yogurts (including, but not limited to, full fat, reduced fat and fat-free dairy yogurts, as well non-dairy and lactose- free yogurts and frozen equivalents of all of these); snack bars (including, but not limited to, cereal, nut, seed and/or fruit bars); bread products (including, but not limited to, leavened and unleavened breads, yeasted and unyeasted breads such as soda breads, breads comprising any type of wheat flour, breads comprising any type of non- wheat flour (such as potato, rice and rye flours), gluten-free breads); pre-made bread mixes for preparing bread products; sauces (including BBQ sauce, brown sauce, tomato ketchup and mayonnaise), syrups (including pancake syrup, maple syrup and other flavoured syrups) and dressings (including French dressing, Caesar dressing and ranch dressing); sweet spreads (including, but not limited to, jellies, jams, butters, nut spreads and other spreadable preserves, conserves and the like); confectionary products (including, but not limited to, jelly candies, soft candies, hard candies, chocolates and gums); sweetened breakfast cereals (including, but not limited to, extruded (kix type) breakfast cereals, flaked breakfast cereals and puffed breakfast cereals); and cereal coating compositions for use in preparing sweetened breakfast cereals. Other types of food and beverage product not mentioned here but which conventionally include one or more nutritive sweetener may also be contemplated in the context of the present invention.

The sweetener compositions or syrups described herein may in particular be used in food and beverage products in which HFCS is used. Advantageously, the sweetener compositions or syrups may be used as a 1 :1 replacement for high-fructose com syrup in a food or beverage recipe or formulation. This is especially true for the sweetener compositions disclosed herein that are in the form of a syrup. Accordingly, a method of replacing high-fructose com syrup in a food or beverage recipe or formulation may comprise replacing the high-fructose com syrup with a sweetener compositions or syrup as described herein. Such replacing may be a partial replacing, such as replacing more than 50%, more than 60%, more than 70%, more than 80%, or more than 90% of the high-fructose com syrup in a food or beverage recipe or formulation with a sweetener composition or syrup as described herein. Such replacing may be a complete replacing, that is, replacing the whole of the high-fructose corn syrup in a food or beverage recipe or formulation with a sweetener composition or syrup as described herein. Such a replacing will offer approximately 25% calorie reduction compared with use of HFCS. The sweetener compositions or syrups described herein may in particular be used in food and beverage products in which sucrose is used. Advantageously, the sweetener compositions or syrups may be used as a 1 :1 replacement for sucrose in a food or beverage recipe or formulation. This is especially true for the sweetener compositions disclosed herein that are in the form of a dry solid. Accordingly, a method of replacing sucrose in a food or beverage recipe or formulation may comprise replacing the sucrose with a sweetener composition or syrup as described herein. Such replacing may be a partial replacing, such as replacing more than 50%, more than 60%, more than 70%, more than 80%, or more than 90% of the sucrose in a food or beverage recipe or formulation with a sweetener composition or syrup as described herein. Such replacing may be a complete replacing, that is, replacing the whole of the sucrose in a food or beverage recipe or formulation with a sweetener composition or syrup as described herein. Such a replacing will offer approximately 25% calorie reduction compared with use of sucrose.

Examples

In the Examples, “Sweetener syrup 4200” or “SS4200” refers to a sweetener composition syrup containing allulose that is designed to be equivalent to HFCS 4200, while “Sweetener syrup 5500” or “SS5500” refers to a sweetener composition syrup containing allulose that is designed to be equivalent to HFCS 5500. All of the following sweeteners contain water.

Example 1 - comparison of sweetener syrups containing allulose with syrups containing allulose greens

Two replicated triangle tests were conducted between sweetener syrups where the allulose was added as purified allulose, compared with similar sweetener syrups where the allulose was added as allulose greens (a less purified allulose stream).

Sweetener syrup 5500 and Sweetener syrup 4200 including allulose greens were prepared from starting materials having the following compositions:

Allulose greens - 72.58% solids content; fructose 4.5%, glucose 0.48%, allulose 91.33%, 3.69% other carbohydrates on dry solids basis;

Fructose greens - 79.81% solids content; 91.65% fructose, 6.35% glucose, 0.35% allulose, 1.68% other carbohydrates on dry solids basis;

Glucose-containing raffinate from fructose process - 24.1% solids content; 15.31% fructose, 77.94% glucose, 0.37% allulose, 6.38% other carbohydrates on dry solids basis.

Sweetener syrup 5500 (Allulose greens) was prepared by blending 2.331kg of the above Allulose greens, 4.153kg of the above Fructose greens, and 3.187kg of the above Glucose-containing raffinate. This was diluted with water to 46% solids content, refined by passing through an ion exchange column (mixed bed, Dowex 88MB & 22) and then concentrated to 77.2% solids content. The resulting Sweetener syrup 5500 (Allulose greens) had the following composition on a dry solids basis: 56.0% fructose; 14.1% glucose; 27.0% allulose; 2.9% other carbohydrates. Sweetener syrup 4200 (Allulose greens) was prepared by blending 2.150kg of the above Allulose greens, 2.696kg of the above Fructose greens, and 6.696kg of the above Glucose-containing raffinate to provide a mixture having a 46% solids content. This was refined by passing through an ion exchange column (mixed bed, Dowex 88MB & 22) and then concentrated to 71.32% solids content. The resulting Sweetener syrup 4200 (Allulose greens) had the following composition on a dry solids basis: 43.0% fructose; 26.3% glucose; 27.0% allulose; 3.7% other carbohydrates.

Sweetener syrup 5500 and Sweetener syrup 4200 including allulose were similarly prepared from Fructose greens and Glucose-containing raffinate from fructose process having similar compositions to those set out above, and purified allulose syrup having the following composition:

Allulose syrup - 77.3% solids content; fructose 1.49%, glucose 0.23%, allulose 95.87%, 2.41% other carbohydrates on dry solids basis.

Sweetener syrup 5500 (Allulose) had 78.7% solids content and the following composition on a dry solids basis: 56.5% fructose; 14.8% glucose; 25.7% allulose; 3% other carbohydrates.

Sweetener syrup 4200 (Allulose) had 72.1% solids content and the following composition on a dry solids basis: 44.2% fructose; 24.85% glucose; 26.7% allulose; 4.25% other carbohydrates.

The tests were conducted with 30 panelists over two days as complete block designs. The presentation order was rotated. The tests were duplicated so that each product was evaluated a total of 60 times. The samples were evaluated as 10% ds solutions. The tests were analysed with the binomial test at an alpha risk of 0.05. The triangle test was analysed as a one-tailed test. Beta-binomial distribution was used to test for over-dispersion. The results were as follows: Results

Triangle Test - SS4200 with allulose greens vs SS4200 with allulose

1 ^st replicate 2 ^nd replicate Combined

Correct 13 6 19

Total 30 30 60

“exact” p-value 0.17 0.96 0.65

Test for over-dispersion G ² 0, p-value 1

Triangle Test - SS5500 with allulose greens vs SS5500 with allulose

1 ^st replicate 2 ^nd replicate Combined

Correct 11 7 18

Total 30 30 60

“exact” p-value 0.42 0.92 0.75

Test for over-dispersion G ² 0, p-value 1

It can be seen that there were no statistically significant differences between the two 4200 sweetener syrups or between the two 5500 sweetener syrups.

Example 2 - Lemon-Lime Carbonated Soft Drink

Three replicated triangle tests were conducted between three products (sucrose vs Sweetener syrup 5500; Sweetener syrup 5500 vs HFCS 5500; HFCS 5500 vs sucrose) with 30 panelists. The tests were conducted on two consecutive days as complete block designs. The presentation order was rotated. The panelists were served approximately 1 ounce of product in a 2 ounce souffle cup labeled with a 3 -digit code at refrigerated temperature. The triangle tests were duplicated so that each set was evaluated a total of 60 times. The panelists were asked to taste the samples in the order presented and to choose the sample that was the most different. The panelists were also asked to describe why they choose that sample. Water and unsalted crackers were available for the panelists to clear their palates before and during the test.

The replicated tests were tested with the beta-binomial test to check for overdispersion. The replicated tests were combined if the test for over dispersion was not statistically significant and tested with the binomial test. The lemon/lime beverages were prepared with the following compositions:

Sweetener

HFCS 5500 syrup 5500 Sucrose

INGREDIENT % % %

HFCS 5500 14.4 0.00 6.00

Sweetener syrup 5500 0.00 14.4 0.00

Sucrose 0.00 0.00 11

Citric Acid 0.125 0.125 0.125

Lemon Lime Flavor 0.06 0.06 0.06

Sodium Citrate 0.03 0.03 0.03

Sodium benzoate 0.02 0.02 0.02

Filtered Water 5.365 5.365 8.765

Carbonated water 80 80 80

TOTAL 100 100 100

In the compositions: HFCS 5500 is a high-fructose com syrup having 77.2% solids content and having the following composition on a dry solids basis: 55.0% fructose; 40.5% glucose; 4.5% other carbohydrates;

Sweetener syrup 5500 is a syrup having 77.2% solids content and having the following composition on a dry solids basis: 56.0% fructose; 14.1% glucose; 27.0% allulose; 2.9% other carbohydrates.

Results

Sweetener syrup 5500 vs HFCS 5500 1st replicate 2nd replicate combined correct 11 8 19 total 30 30 60

“exact” p-value 0.42 0.83 0.65

Test for over-dispersion G ² <0.01 p-value 1 Sweetener syrup 5500 vs Sucrose 1st replicate 2nd replicate combined correct 13 18 31 total 30 30 60

“exact” p-value 0.17 <0.01 <0.01

Test for over-dispersion G ² 0.52 p-value 0.47

HFCS 5500 vs Sucrose 1st replicate 2nd replicate combined correct 19 16 35 total 30 30 60

“exact” p-value 0.00 0.02 0.00

Test for over-dispersion G ² <0.01 p-value 1

D-prime Sweetener syrup 5500 HFCS 5500 Sucrose

Sweetener syrup 5500 0 0.00 1.55

HFCS 5500 0.00 0 1.89

Sucrose 1.55 1.89 0

These values are plotted graphically in Figure 1. The tests for over-dispersion were not significant for any of the three replicated triangle tests; therefore, the replicates were combined and tested with the binomial test. There were no statistically significant difference between lemon-lime carbonated soft drink sweetened with Sweetener syrup 5500 or HFCS 5500. The sucrose lemon-lime carbonated soft drink was statistically significantly different from both the Sweetener syrup 5500 and HFCS 5500 lemon-lime carbonated soft drink. The tests indicate that Sweetener syrup 5500 can be substituted for HFCS 5500 in a carbonated soft drink without a noticeable difference. However, neither Sweetener syrup 5500 nor HFCS 5500 can be substituted for sucrose in a carbonated soft drink without noticeably changing the character of the product.

Example 3 - pancake syrup

Three replicated triangle tests were conducted between three products (sugar vs Sweetener syrup 4200; Sweetener syrup 4200 vs HFCS 4200; HFCS 4200 vs sugar) with 30 panelists. The tests were conducted over two days as complete block designs. The presentation order was rotated. The panelists were served approximately 2 grams of syrup in a 2 ounce souffle cup labeled with a 3-digit code at room temperature. The triangle tests were duplicated so that each set was evaluated a total of 60 times. The samples evaluated as is. The panelists were asked to taste the samples in the order presented and to choose the sample that was the most different. The panelists were also asked to describe why they choose that sample. Water and unsalted crackers were available for the panelists to clear their palates before and during the test.

The replicated tests were tested with the beta-binomial test to check for overdispersion. The replicated tests were combined if the test for over dispersion was not statistically significant and tested with the binomial test.

The pancake syrups were prepared with the following compositions: HFCS 4200 SS 4200 Sucrose

INGREDIENT % % %

Com Syrup 46.35 46.35 46.35

HFCS 4200 40.5

Sucrose 28.755

Sweetener syrup 4200 40.5

Cellulose gum AVICEL CL-611 0.15 0.15 0.15

Salt 0.1 0.1 0.1

Maple Flavor 0.35 0.35 0.35

Potassium Sorbate 0.05 0.05 0.05

Sodium Benzoate 0.05 0.05 0.05

Water 12.45 12.45 24.195

TOTAL 100 100 100

Com Syrup is a 43% Dextrose Equivalent (DE) corn syrup containing: Dextrose (monosaccharides) 19%; Maltose (disaccharides) 14%, Maltotriose (trisaccharides) 13% and higher saccharides 54%.

HFCS 4200 is a high-fructose com syrup having 71.3% solids content and having the following composition on a dry solids basis: 42.6% fructose; 50.9% glucose; 6.5% other carbohydrates.

Sweetener syrup 4200 is a syrup having 72.1% solids content and the following composition on a dry solids basis: 44.2% fructose; 24.85% glucose; 26.7% allulose; 4.25% other carbohydrates.

Cellulose gum AVICEL® CL-611 is obtainable from DuPont. Results

Sweetener syrup 4200 vs HFCS 4200

1st replicate 2nd replicate combined correct 13 11 24 total 30 30 60

“exact” p-value 0.17 0.42 0.17

Test for over-dispersion G ² 0.02 p-value 0.88

Sweetener syrup 4200 vs Sucrose

1st replicate 2nd replicate combined correct 11 11 22 total 30 30 60

“exact” p-value 0.42 0.42 0.34

Test for over-dispersion G ² <0.01 p-value 1

HFCS 4200 vs Sucrose

1st replicate 2nd replicate combined correct 12 14 26 total 30 30 60

“exact” p-value 0.28 0.09 0.07 Test for over-dispersion G ² <0.01 p-value 1

D-prime

Sweetener syrup 4200 HFCS 4200 Sucrose

Sweetener syrup 4200 0 0.879 0.612

HFCS 4200 0.879 0 1.10

Sucrose 0.612 1.10 0

These values are plotted graphically in Figure 2. There were no statistically significant differences between the pancake syrups made with Sweetener syrup 4200, HFCS 4200, or sucrose. The proportion of discriminators is estimated to be 5% for the Sweetener syrup 4200/Sucrose comparison, 10% for the Sweetener syrup 4200/HFCS 4200 comparison, and 15% for the HFCS 4200/Sucrose comparison. The sensory difference as measured by d-prime indicates that Sweetener syrup 4200 pancake syrup and sucrose pancake syrup were about the same perceptual distance from HFCS pancake syrup and slightly closer to each other than to the HFCS pancake syrup in this study. However, it should be noted that a d- prime of 1 is considered a JND (Just-Noticeable-Difference) and that none of the comparisons were significantly different in triangle tests with 60 evaluations.

Example 4 - Mayonnaise

Eight trained descriptive panelists were used to describe the sensory profile of each product. Initially, the panel developed lexicon based on a series of commercial brand of mayonnaise products. The panel was then trained and tested on the intensity of each attribute using commercial mayonnaise products. Once the panel leader was satisfied with the training results, the test products were evaluated.

The mayonnaise products were prepared with the following compositions:

Mirathik603 (MIRA-THIK® 603) is a starch which can be obtained from Tate & Lyle Ingredients Americas.

HFCS 4200 is a high-fructose com syrup having 71.3% solids content and having the following composition on a dry solids basis: 42.6% fructose; 50.9% glucose; 6.5% other carbohydrates.

Sweetener syrup 4200 is a syrup having 71.32% solids content and having the following composition on a dry solids basis: 43.0% fructose; 26.3% glucose; 27.0% allulose; 3.7% other carbohydrates.

Figure 3 shows the appearance and tactile texture of the three mayonnaise products. It shows that all three mayonnaise products are similar in texture except stringiness, where sucrose-containing mayonnaise is slightly stringier than mayonnaise with Sweetener syrup 4200.

Figure 4 shows the comparison of oral attributes of the three mayonnaise products. It shows that all three mayonnaise products are similar in oral attributes. Sucrose-containing mayonnaise seems slightly less sour and lower in vinegar flavor. However, the difference is not significant on a 15-point scale.

It was found that Sweetener syrup 4200 performs similarly to sugar and HFCS 4200 in mayonnaise application. Mayonnaise products containing Sweetener syrup 4200 and HFCS 4200 are slightly sourer and less stringy than sucrose-containing mayonnaise, but the difference is not significant on a 15-point scale. Example 5 - French dressing

Eight trained descriptive panelists were used to describe the sensory profile of each product. Initially, the panel developed lexicon based on a series of commercial brand of French dressing products. The panel was then trained and tested on the intensity of each attribute using commercial French dressing products. Once the panel leader was satisfied with the training results, the test products were evaluated. Each panelist was then given ~2 oz products for oral texture evaluation and flavor evaluation.

The French dressing products were prepared with the following compositions: HFCS 4200 is a high-fructose com syrup having 71.3% solids content and having the following composition on a dry solids basis: 42.6% fructose; 50.9% glucose; 6.5% other carbohydrates.

Sweetener syrup 4200 is a syrup having 71.32% solids content and having the following composition on a dry solids basis: 43.0% fructose; 26.3% glucose; 27.0% allulose; 3.7% other carbohydrates.

Figure 5 shows the appearance and tactile texture of three French dressing products. It shows that all three French dressing products are similar in texture.

Figure 6 shows the comparison of oral attributes of three French dressing products. It shows that all three French dressing products are similar in oral attributes. French dressing with Sweetener syrup 4200 seems slightly sourer and higher in mouthcoating. However, the difference is not significant on a 15-point scale.

It was found that Sweetener syrup 4200 performs similarly to sucrose and HFCS 4200 in French dressing application. French dressing products containing Sweetener syrup 4200 are slightly sourer and more mouth-coating than sucrose-containing French dressing, but the difference is not significant on a 15-point scale. Example 6 - Korean BBQ sauce

Eight trained descriptive panelists were used to describe the sensory profile of each product. Initially, the panel developed lexicon based on a series of commercial brand of Korean BBQ sauce products. The panel was then trained and tested on the intensity of each attribute using commercial Korean BBQ sauce products. Once the panel leader was satisfied with the training results, the test products were evaluated. Each panelist was then given ~2 oz products for oral texture evaluation and flavor evaluation.

The Korean BBQ sauce products were prepared with the following compositions:

HFCS 4200 is a high-fructose com syrup having 71.3% solids content and having the following composition on a dry solids basis: 42.6% fructose; 50.9% glucose; 6.5% other carbohydrates. Sweetener syrup 4200 is a syrup having 71.32% solids content and having the following composition on a dry solids basis: 43.0% fructose; 26.3% glucose; 27.0% allulose; 3.7% other carbohydrates.

Figure 7 shows the appearance and tactile texture of three Korean BBQ sauce products. It shows that all three products are similar in texture, except that product with HFCS 4200 is slightly less thick than the other two products and product with Sweetener syrup 4200 is slightly stringier than the other two products.

Figure 8 shows the comparison of oral attributes of three Korean BBQ sauce products. It shows that all three products are similar in oral attributes. Sucrose- containing Korean BBQ seems to have slightly more vinegar flavor than the other two, but the overall intensity is low.

It was found that Sweetener syrup 4200 performs similarly to sucrose and HFCS 4200 in Korean BBQ sauce application. The Korean BBQ sauce product with HFCS 4200 is slightly less thick and the product with Sweetener syrup 4200 is slightly stringier, but the difference is not significant on a 15-point scale.

The above embodiments are to be understood as illustrative examples of the invention. Further embodiments of the invention are envisaged. It is to be understood that any feature described in relation to any one embodiment may be used alone, or in combination with other features described, and may also be used in combination with one or more features of any other of the embodiments, or any combination of any other of the embodiments. Furthermore, equivalents and modifications not described above may also be employed without departing from the scope of the invention, which is defined in the accompanying claims.