CALORIE REDUCED SUGAR SUBSTITUTE COMPOSITIONS

Abstract

A sugar substitute composition comprises a digestion resistant soluble fiber and a stevia leaf extract. The sugar substitute composition may include a natural masking flavor. The digestion resistant soluble fiber may be an isomalto-oligosaccharide.

Claims

1. A sugar substitute composition comprising: between 99.00% and 99.99% by weight of a digestion resistant soluble fiber; and between 0.01% and 1.00% by weight of a stevia leaf extract.

2. The sugar substitute composition as claimed in claim in 1 comprising only the digestion resistant soluble fiber and the stevia leaf extract.

3. The sugar substitute composition as claimed in claim 1 further including up to 0.25% by weight of a natural masking flavor.

4. The sugar substitute composition as claimed in claim 1 wherein the digestion resistant soluble fiber is at least one digestion resistant soluble fiber selected from the group of digestion resistant soluble fibers including fructo-oligosaccharide, galacto-oligosaccharide, malto-oligosaccharide, isomalto-oligosaccharide, mannan-oligosaccharide, and a mixture of glycoprotein and polysaccharides derived from an Acacia senegal and/or Vachiella (Acacia) seyal tree.

5. The sugar substitute composition as claimed in claim 1 where the stevia leaf extract is at least one stevia leaf extract selected from the group of stevia leaf extracts including Rebaudioside A, Rebaudioside B, Rebaudioside C, Rebaudioside D, Rebaudioside E, Rebaudioside M, Ducoside A, Stevioside, and other extracts from the plant Stevia Rebaudiana.

6. A sugar substitute composition comprising: between 15.00% and 85.00% by weight of a digestion resistant soluble fiber; between 14.99% and 84.25% by weight of water; and between 0.01% and 1.00% by weight of a stevia leaf extract.

7. The sugar substitute composition as claimed in claim 6 comprising only the digestion resistant soluble fiber, water, and the stevia leaf extract.

8. The sugar substitute composition as claimed in claim 6 further including up to 0.25% by weight of a natural masking flavor.

9. The sugar substitute composition as claimed in claim 6 wherein the digestion resistant soluble fiber is at least one digestion resistant soluble fiber selected from the group of digestion resistant soluble fibers including fructo-oligosaccharide, galacto-oligosaccharide, malto-oligosaccharide, isomalto-oligosaccharide, mannan-oligosaccharide, and a mixture of glycoprotein and polysaccharides derived from an Acacia senegal and/or Vachiella (Acacia) seyal tree.

10. The sugar substitute composition as claimed in claim 6 wherein the stevia leaf extract is at least one stevia leaf extract selected from the group of stevia leaf extracts including Rebaudioside A, Rebaudioside B, Rebaudioside C, Rebaudioside D, Rebaudioside E, Rebaudioside M, Ducoside A, Stevioside, and other extracts from the plant Stevia Rebaudiana.

11. A food product comprising a sugar substitute composition as claimed in claim 1.

12. A food product comprising a sugar substitute composition as claimed in claim 6.

Description

DESCRIPTIONS OF THE SPECIFIC EMBODIMENTS

[0008] Disclosed herein are sugar substitute compositions comprised of digestion resistant soluble fiber and a stevia leaf extract. The digestion resistant soluble fiber is an isomalto-oligosaccharide in this example. The sugar substitute composition may be used in place of natural sugars and/or artificial sweeteners in both consumer and industrial applications. An example of such a sugar substitute composition is set out below. The sugar substitute composition comprises only the digestion resistant soluble fiber and the stevia leaf extract.

Example 1

[0009]

TABLE-US-00001 Component Percent by Weight Isomalto-oligosaccharides (IMO) 99.00% to 99.99% Stevia leaf extract 0.01% to 1.00% Total 100.00%

[0010] The sugar substitute composition may further include 0.00% to 0.25% by weight of a natural masking flavor. An example of such a sugar substitute composition further including a natural masking flavor is set out below. The sugar substitute composition comprises only the digestion resistant soluble fiber, the stevia leaf extract, and the natural masking flavour.

Example 2

[0011]

TABLE-US-00002 Component Percent by Weight Isomalto-oligosaccharides (IMO) 99.00% to 99.99% Stevia leaf extract 0.01% to 0.75% Natural masking flavor 0.00% to 0.25% Total 100.00%

[0012] The sugar substitute composition may also be provided in a liquid or syrup form comprised of a digestion resistant soluble fiber which, in this example, is an isomalto-oligosaccharide, water, a stevia leaf extract, and natural masking flavor. An example of a sugar substitute composition in a liquid or syrup form is set out below. The sugar substitute composition comprises only the digestion resistant soluble fiber, water, and the stevia leaf extract.

Example 3

[0013]

TABLE-US-00003 Component Percent by Weight Isomalto-oligosaccharides (IMO) 15.00% to 85.00% Water 14.99% to 84.25% Stevia leaf extract 0.01% to 0.75% Total 100.00%

[0014] The sugar substitute composition may further include a fructo-oligosaccharide substituted for isomalto-oligosaccharides. The fructo-oligosaccharide may increase the viscosity of the sugar substitute composition and thereby batter viscosity when the sugar substitute composition is used in a batter. The fructo-oligosaccharide may be between 5.000% and 69.000% by weight of the sugar substitute composition. An example of a sugar substitute composition further including a fructo-oligosaccharide, in which the fructo-oligosaccharide is inulin, is set out below.

Example 4

[0015]

TABLE-US-00004 Component Percent by Weight Isomalto-oligosaccharides (IMO) 30.00% to 94.99% Fructo-oligosaccharides (Inulin) 5.00% to 69.00% Stevia leaf extract 0.01% to 0.75% Natural masking flavor 0.00% to 0.25% Total 100.00%

[0016] The sugar substitute compositions disclosed herein may alternatively comprise at least one digestion resistant soluble fiber selected from the group of digestion resistant soluble fibers including fructo-oligosaccharide, galacto-oligosaccharide, malto-oligosaccharide, isomalto-oligosaccharide, mannan-oligosaccharide, and a mixture of glycoprotein and polysaccharides derived from the Acacia senegal and/or Vachiella (Acacia) seyal tree.

[0017] The sugar substitute compositions disclosed herein may impart sweetening, bulking, texture, humectancy, and browning (during heat treatment). Sweetening is imparted in all applications. Bulking may be imparted to baked goods, confections and ice cream. Humectancy may be imparted to assist with texture, mouthfeel, and increasing shelf life in controlling moisture. Maillard browning may be imparted to baked goods similar to sugar. The sugar substitute composition may have reduced calories compared to sugar and may contribute dietary fiber to food and promote beneficial gut bacteria.

[0018] The sugar substitute composition disclosed herein may be used in a variety of food products including, but not limited to, baked goods, confections, and sauces as set out in the examples below.

White Cake

[0019]

TABLE-US-00005 Component Percent by Weight Sugar substitute composition 25% to 28% Milk 22% to 25% White Flour 18% to 20% Eggs .sup.16.50 to 21.65% Oil 8% to 10% Baking Soda 1.25% to 1.75% Vanilla Extract 1.0% to 1.5% Salt 0.1% to 0.25% Total 100.00%

[0020] The white cake comprises between 24.75% and 27.972% by weight oligosaccharides, between 0.025% and 0.210% by weight stevia leaf extract and between 0.00% and 0.070% by weight natural flavour as components of the sugar substitute composition.

Milk Chocolate

[0021]

TABLE-US-00006 Component Percent by Weight Roasted cocoa beans 24.6% to 30.85% Cocoa butter 17% to 19% Whole milk powder 17% to 19% Sunflower lecithin .sup.0.1 to 0.2% Vanilla Extract 0.05% to 0.2% Sugar substitute composition 35% to 37% Total 100.00%

[0022] The milk chocolate comprises between 34.65% and 36.963% by weight oligosaccharides, between 0.035% and 0.2775% by weight stevia leaf extract and between 0.00% and 0.0925% by weight natural flavour as components of the sugar substitute composition.

Barbecue Sauce

[0023]

TABLE-US-00007 Component Percent by Weight Water 28% to 32% Tomato paste 29.5% to 31% Sugar substitute composition 12% to 13% Vinegar 22% to 22.9% Tapioca dextrin 1.25% to 1.5% Corn starch 0.25% to 0.55% Spices 0.75% to 1.25% Liquid smoke 0.05% to 0.15% Lemon juice 0.05% to 0.15% Salt 1.5% to 2.15% Total 100.00%

[0024] The barbecue sauce comprises between 11.88% and 21.987% by weight oligosaccharides, between 0.013% and 0.0975% by weight stevia leaf extract and between 0.00% and 0.0325% by weight natural flavour as components of the sugar substitute composition.

[0025] It will be understood by a person skilled in the art that many of the details provided above are by way of example only, and are not intended to limit the scope of the invention which is to be determined with reference to the following claims.