Heat-Stable Sweeteners: Innovations for High Temperature Processing

Sugar replacement compositions that mimic the taste, texture, and functionality of sugar in cooking and baking applications. The compositions contain a blend of medium intensity sweeteners like erythritol or allulose, high intensity sweeteners like monk fruit extract, and soluble fibers like inulin or soluble corn fiber. The specific proportions of these ingredients are optimized to replicate the properties of sugar in cooking and baking. The compositions aim to have similar density, taste, mouthfeel, and body to sugar while reducing calories and improving health benefits. The fiber content also provides benefits like humectancy and caramelization. Flavor modifiers like vanilla or bitter blockers can be added to improve the cleanliness of the sweetener blend.

An allulose syrup containing allulose at a product concentration of more than 70 wt.-%, relative to the total weight of the allulose syrup. The process involves evaporating water from an allulose solution starting at a concentration below 70 wt.-%. The evaporation is done under reduced pressure and at a temperature below 60°C to avoid browning and flavor changes. The process allows making high concentration allulose syrups that are visually and sensorially stable.

Flavor particles that stabilize and encapsulate flavors to improve shelf life, flavor release, and consumer satisfaction. The particles contain the flavor, allulose sugar, a carrier like starch, gum, or protein, and optionally an emulsifier and sweetener. The flavor particles are made by mixing the ingredients, optionally homogenizing in water, and drying, like spray drying.

Biocatalytic process for preparing novel target steviol glycosides from starting steviol glycosides using specific enzymes. The target steviol glycosides have enhanced sweetness compared to the starting glycosides and can be used as sweeteners in consumables. The process involves contacting the starting glycosides with biocatalysts like dextransucrase and UDP-glucosyltransferase to convert and synthesize the target glycosides.

Using a specific allulose disaccharide to suppress hydroxymethylfurfural (HMF) generation, prevent browning, and delay sugar denaturation and quality deterioration when heating foods and beverages containing sugar. The allulose disaccharide is added to the composition and prevents the formation of HMF and other harmful compounds.

Liquid concentrate composition for beverages that can be diluted to produce a great tasting and healthy beverage. The concentrate is made with steviol glycosides, such as rebaudioside M, that are much sweeter than sugar and low calorie. The concentrate also contains a stabilizer like xanthan gum and iota-carrageenan to keep the steviol glycosides in solution.

A polypeptide with 3-epimerase activity that converts fructose to D-allulose and sorbose to D-tagatose. It is derived from Thermogemmatispora carboxidivorans. The polypeptide has good activity and thermal stability for producing D-allulose and D-tagatose at high temperatures for industrial production. The polypeptide can be produced in recombinant microorganisms and used in enzymatic reactions to convert fructose and sorbose to the low-calorie sweeteners.

Sweetener composition that can caramelize when heated. It contains a mix of sugar alcohols, reducing sugars, oligosaccharides, polysaccharides, amino acids, anti-laxative agents, and alkali metal/alkaline earth metal salts. The combination of ingredients allows the sweetener to caramelize and brown like sugar when heated. The sweetener can be used as a substitute for table sugar that caramelizes when baking.

A low-calorie sweetener with improved acid resistance to be used as a sugar substitute. It contains a blend of allulose and an oligosaccharide that is resistant to acidic conditions, making it suitable for acidic food and beverages. The blend is prepared by adding allulose to the oligosaccharide.

Low-calorie, natural sweetener composition made by coating sugar crystals with highly purified steviol glycosides like Rebaudioside A or stevioside. The coating is thin (0.1-20 µm) and covers sugar crystals with an average size of 100-300 µm. This composition has 4-5 times the sweetness of sugar with 2.8-3.2 calories per serving, making it a "zero" calorie sweetener in some regions. The coating process involves spraying the steviol glycoside solution onto the sugar using techniques like ultrasonic sprayers or fluid bed coaters.