Binding syrup composition comprising allulose and low sugar syrups, products containing the syrup composition and methods of making

Patent metadata

Field	Value
Publication number	US-12285036-B2
Application number	US-202017609520-A
Country	US
Kind code	B2
Filing date	Apr 24, 2020
Priority date	May 8, 2019
Publication date	Apr 29, 2025
Grant date	Apr 29, 2025

Abstract

A binding syrup composition for formulating food products containing allulose and low sugar syrups is provided. The binding syrup composition overcomes limitations of allulose-containing products including product stickiness and failure to maintain shape and texture of the products. More particularly, the binding syrup compositions described herein contain low sugar syrups with low mono- and di-saccharide content in combination with allulose to provide binding and textural attributes to the allulose-containing food products that are comparable to full sugar products. Food products containing the allulose binding syrup compositions described herein and methods of making the same are also provided. Beneficially, food products having reduced caloric and sugar content are provided when employing the allulose-containing binding syrup compositions described herein.

First claim

What is claimed is:

1. A binding bar syrup composition comprising:
allulose in an amount from about 15% to about 37.5% (wt. %) of the binding bar syrup;
at least one low sugar syrup having low mono- and di-saccharide content; optionally, an additional syrup; and,
at least one additional binder ingredient one or more additional binder ingredients selected from the group consisting of water, glycerin, nut butters, flavorings extracts, flavoring liquor, salt, fats, oils, maltodextrin, polydextrose, xanthan gum, guar gum, soluble corn fiber, polyols wherein the combination of one or more additional binder ingredients are in an amount, or from about 12.5 wt-% and about 50 wt-% of the binding bar syrup;
wherein the binding bar syrup composition has a DP1+DP2 content from the at least one low sugar syrup and optional additional syrup in an amount from about 8% to about 15% (wt. % of the binding bar syrup) and DP 3+ content greater than about 35% (wt. %) and wherein the binding bar syrup a DP1 to DP3+ content ratio is less than about 2.0;
wherein the binding bar syrup has a Brix of at least 80° Brix
wherein the composition does not include sucrose.

2. The binding bar syrup of claim 1 wherein the low sugar syrup has a total DP1 and DP2 content of less than about 25%.

3. The composition according to claim 1 , wherein the allulose is a liquid syrup comprising at least about 85% allulose and about 15% other monosaccharides and/or disaccharides.

4. A food product composition comprising: the binding bar syrup composition according to claim 1 ; dry ingredients; and, optionally, additional binder ingredients, wherein the composition is a bar.

5. The food product composition according to claim 4 , comprising from about 5 wt-% to about 20 wt-% allulose, and from about 5 wt-% to about 20 wt-% of the low sugar syrup.

6. The food product composition according to claim 4 , wherein the dry ingredients comprise one or more of oat, rice, barley, dried fruit, nuts, protein isolate, spices, vegetable and vegetable-derived products, legumes and legume-derived products, starch-based ingredients, proteins, cocoa powder, chocolate chips, dietary fibers, and protein crisps.

7. The food product composition according to claim 4 , wherein the additional binder ingredients comprise at least one of water, glycerin, nut butter, flavorings and/or extracts, flavoring liquor, salt, fat, oil, bulking agents, polyols and additional co-sweeteners.

8. The food product composition according to claim 4 , wherein the composition is free of at least one of water, glycerin, and sucrose.

9. The food product composition according to claim 4 , wherein the binding bar syrup comprises between about 35 wt-% to about 65 wt-% of the composition and the dry ingredients comprise between about 35 wt-% to about 65 wt-% of the composition.

10. The food product composition according to claim 4 , wherein the bar is a granola bar, snack bar, high protein bar, high fiber bar, sports nutrition bar, energy bar, recovery bar, confectionery bar, or breakfast bar.

11. The food product composition according to claim 4 , wherein the 2 week measured hardness of the bar (grams force) is at least equivalent or greater than a full sugar control formulation, or at least about 6,000 g force at 2 weeks.

12. A method of making a food product composition comprising:
combining the binding bar syrup composition according to claim 1 with dry ingredients; blending to form a substantially homogenous food product composition;
molding to form a food product composition in the form of a bar; and, optionally, cutting the molded bar food product composition.

13. The method according to claim 12 , wherein the bar is a granola bar, snack bar, high protein bar, high fiber bar, sports nutrition bar, energy bar, recovery bar, confectionery bar, or breakfast bar.

14. The method according to claim 12 , wherein the binding bar syrup composition comprises between about 35 wt-% to about 65 wt-% of the composition and the dry ingredients comprise between about 35 wt-% to about 65 wt-% of the composition.

Assignees

• Corn Products Dev Inc

Inventors

• Icoz Didem
• Park Matthew

Classifications

• A23V2002/00

  Food compositions, function of food ingredients or processes for food or foodstuffs · CPC title

• A23L7/126

  Snacks or the like obtained by binding, shaping or compacting together cereal grains or cereal pieces, e.g. cereal bars · CPC title

• A23V2250/24

  Non-sugar sweeteners · CPC title

• C07H3/04

  Disaccharides · CPC title

• C07H3/02 Primary

  Monosaccharides · CPC title