Sugar-Comparable Texture in Alternative Sweeteners

Low calorie coated bulking agent particles for fat-based food products that provide calorie reduction without sacrificing taste and mouthfeel. The particles are made by coating a bulking agent like spent coffee grounds or whey protein with a composition of sugar and surface active agent. The coating contains mostly crystalline sugar which retains the organoleptic properties of sugar. The particles can replace sugar in confections to reduce calories while maintaining rheology and taste.

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A sugar substitute that can be used as a complete replacement for sugar in baked goods and confectionery with the same taste and texture as sugar. It consists of isomaltulose, erythritol, inulin, and stevia glycosides in specific proportions.

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Combining an oligosaccharide sweetener like cello-oligosaccharides with a monosaccharide or disaccharide sugar in a multiphase foodstuff to create lower calorie sweet foods. The oligosaccharide phase can replace some or all of the traditional sugar in the food item, while the sugar phase provides sweetness like frosting, filling, or coating.

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Reduced-sugar food products that perform well and don't exhibit syneresis. The products contain a sugar reduction solution of rare sugars like allulose and xylo-oligosaccharides that replace some or all of the nutritive sweeteners like sucrose. This reduces sugar and calories while providing functional build back properties similar to sugar.

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Producing low-calorie, high-fiber, sugar-replacement ingredients for food, cosmetics, and nutraceuticals, using a combination of pretreatment steps and enzymatic reactions on plant biomass. The process involves isolating soluble polysaccharides from the biomass, then treating the remaining biomass with enzymes to form oligosaccharides. A portion of the isolated soluble polysaccharides is combined with the oligosaccharides to create the ingredient. The resulting compositions contain a mixture of oligosaccharides with specific degree of polymerization ranges and monosaccharides/disaccharides, along with reduced amounts of insoluble polysaccharides compared to the original biomass.

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A composition to improve mouthfeel in beverages and foods containing high intensity sweeteners like stevia. The composition includes a pectin and a xanthan gum blend with specific molecular weight ranges. The pectin has an average molecular weight of 50,000 to 400,000 Da, and the xanthan gum has an average molecular weight of 3,000,000 to 35,000,000 Da. The pectin/xanthan blend enhances mouthfeel in products with potent non-nutritive sweeteners to provide a more desirable perception and texture.

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Sucrose-free cotton candy composition with a sweet taste but without sucrose to make cotton candy that is lower in calories and better for people with diabetes or cardiovascular issues. The composition uses polydextrose as a fiber carrier, isomaltose to regulate crystallization, and stevia as a sweetener.

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Sweetened dairy product that tastes like sugar but has reduced calories. The product contains at least one steviol glycoside sweetener like stevia extract. The steviol glycosides are added to a dairy composition like milk and fermented into a dairy product like yogurt.

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Reduced sugar coating for breakfast cereal and other comestibles that has similar properties to sugar coatings but with less sugar. The coating composition includes maltotriose, maltotetrose, and high-potency sweeteners like stevia to replace some of the sucrose.

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Reduced sugar coating for food products like cereals that provides sweetness, bulk, and frosted appearance similar to full sugar coatings. The coating composition uses a combination of ingredients like gum arabic, maltodextrin, calcium carbonate, salt, sweeteners like stevia, thaumatin, and/or monk fruit extract, edible oil, water. The coating is applied to the food and crystallized to mimic frosted sugar coatings.

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Reducing sugar content in baked goods without sacrificing texture and taste by replacing sugar with a combination of specific low and high molecular weight carbohydrates. The combination of polyols like sorbitol with higher molecular weight carbohydrates like oligosaccharides and fibers maintains organoleptic properties when compared to sugar. The total bulk carbohydrate molecular weight is in the range of 150-400 g/mol.

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Free-flowing edible compositions that mimic the sensory experience of ingredients like salt and sugar while reducing the actual amount consumed. The compositions have controllable properties of bulk density, particle morphology, flowability and shakeability. They consist of composite particles where a core of a first edible material is coated with non-uniformly sized particles of a second edible material. These composite particles are blended with additional particles of the second material. This allows the second material to be reduced while still providing the desired taste intensity and temporal profile.

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Enhanced sweetener with imbedded, high potency sweeteners like aspartame, stevia, etc. This provides a granular sugar product that is sweeter than regular sugar due to the added high potency sweeteners. The process involves dissolving the high potency sweetener in warm water, then mixing that solution with heated sugar granules, and drying the mixture.

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