CN117956906A

CN117956906A - Sweetener concentrate formulations

Info

Publication number: CN117956906A
Application number: CN202280054777.9A
Authority: CN
Inventors: D·赛文; L·比坦; N·拉哈夫; A·特拉赫滕贝格; M·法塔尔
Original assignee: Incrador Ltd
Current assignee: Incrador Ltd
Priority date: 2021-08-05
Filing date: 2022-08-05
Publication date: 2024-04-30
Also published as: CN118139534A

Abstract

Sweetener concentrates, sweetener formulations, and sweetened food formulations and products comprising: (a) sweetener particles comprising a first sweetener; and (b) crystalline sugar particles; wherein at least one protein is disposed within the sweetener particles; wherein the first weight ratio of the at least one protein to the first sweetener is in the range of 0.01:1 to 20:1; and wherein at least 40% by weight of the total amount of sweetener within the sweetener formulation is crystalline.

Description

Sweetener concentrate formulations

The present application enjoys U.S. patent application Ser. No. 63/229,614 filed on 5/8/2021; U.S. patent application Ser. No. 63/253,133, filed on 7/10/2021; priority of U.S. patent application Ser. No. 63/316,015, filed 3/2022; these applications are incorporated by reference for all purposes to the same extent as if fully set forth herein.

Technical field and background art

The present invention relates generally to food formulations and sweetener formulations for use in food formulations, sweetener concentrate formulations containing one or more proteins disposed in sweetener particles, and sweeteners and food formulations containing such sweetener concentrate formulations.

The present inventors have recognized a need for improved sweetener formulations and improved food formulations containing such improved sweetener formulations.

Disclosure of Invention

According to aspects of the present invention, there is provided a formulation comprising sweetener particles comprising crystalline sucrose; and (b) optionally, amorphous sucrose; wherein the total amount of sucrose in the sweetener particles is defined as crystalline sucrose and amorphous sucrose; wherein the protein is disposed in the sweetener particles in the form of protein particles; and wherein, in the population of sweetener particles: (i) The first weight ratio of protein to total sucrose is in the range of 0.01:1 to 20:1; and (ii) a second weight ratio of the amorphous sucrose to the crystalline sucrose is at most 3.3:1.

According to other aspects of the invention, there is provided a formulation comprising: (a) sweetener particles comprising a first sweetener; and (b) crystalline sugar particles; wherein at least one protein is disposed within the sweetener particles; wherein the first weight ratio of the at least one protein to the first sweetener is in the range of 0.01:1 to 20:1; and wherein at least 40% by weight of the total amount of sweetener within the sweetener formulation is crystalline.

According to a further aspect of the present invention there is provided a food formulation comprising: (a) A first sweetener particle comprising a first sweetener, and at least one protein disposed within the first sweetener particle; (b) A second sweetener particle comprising or consisting essentially of a common sugar; (c) at least one fat; and (d) optionally, at least one starch; wherein the total concentration of the first sweetener, the second sweetener, the at least one fat, and the at least one starch within the food formulation is at least 20% by weight; and wherein the primary sweetener in the food formulation is the common sugar.

According to features in the described preferred embodiments, the food formulation exhibits improved sweetness relative to a control edible formulation identical to the food formulation but devoid of the at least one protein.

Additional aspects and features of the invention are provided below.

Drawings

The invention will be described herein, by way of example only, with reference to the accompanying drawings. Reference will now be made in detail to the drawings in detail, it is emphasized that the details shown are by way of example only and are for the purpose of illustrating a preferred embodiment of the invention.

In the drawings:

FIG. 1 is an X-ray diffraction (XRD) pattern of a solid sweetener concentrate formulation containing 30% rice protein and 70% sucrose, according to one aspect of the invention;

FIG. 2 is an X-ray diffraction (XRD) pattern of a solid sweetener concentrate formulation containing 50% rice protein and 50% sucrose, in accordance with an aspect of the invention; and

Fig. 3 is an X-ray diffraction (XRD) pattern of a solid sweetener concentrate formulation containing 70% rice protein and 30% sucrose in accordance with one aspect of the invention.

Detailed Description

The present disclosure generally describes sweetener concentrate formulations containing one or more proteins disposed in sweetener particles, as well as edible formulations containing such sweetener concentrate formulations.

Such sweetener formulations include one or more classes of proteins that may exhibit any of a variety of mucoadhesive properties.

The inventors have found that adding various proteins to a food product may adversely reduce the perceived sweetness of the food product. Without wishing to be bound by theory, the inventors believe that this may be due at least in part to the contribution of such proteins to the astringency of the food. Thus, it may be desirable to add additional amounts of sweetener (e.g., sucrose or fructose) to the food product to counteract the detrimental effects of protein on the sweetness of the food product, the taste of the food product, the mouthfeel of the food product, etc. This in turn can damage or alter various food product characteristics, including texture and baking characteristics, such that the formulation of the food product and its preparation may require significant modification. In the case of milk proteins alone, this phenomenon may be severe for separating whey proteins, relative to concentrating whey proteins. This phenomenon may be even more severe for casein-based proteins than for various whey protein formulations. In particular, casein-based proteins may adversely affect mouthfeel.

Various vegetable protein concentrates may also impair various food taste characteristics. For example, pea proteins may lead to unpleasant sensory perception, such as astringency.

The inventors have also found that the location of the protein in the food product may be critical, at least in terms of the sweetness of the food product. In particular, the inventors have found that when the protein is incorporated into sweetener particles, the protein may not negatively impact the sweetness of the food product. Indeed, the inventors have unexpectedly found that under certain conditions (e.g., within a particular concentration range of proteins), the presence of such proteins in a food product may actually increase the sweetness of the food product.

Without wishing to be bound by theory, the inventors believe that the mucoadhesion of the protein to the mucosa (mucosa) or mucosa (mucous membrane) on and in the tongue and mouth may aid in the retention of sweetener carbohydrates and sweetener polyols, resulting in an enhanced and prolonged sweetness perception. This phenomenon occurs or is significantly enhanced when proteins are incorporated into the sweetener particles, such that the mucoadhesive adhesion between the mucin-containing mucosa and the proteins in the sweetener particles helps to fix the sweetener particles to the oral mucosa, or at least increases the contact time between the sweetener particles and the oral mucosa. This translates, for example, to increased activation of the sweetness sensor/receptor site on the tongue.

The inventors have also unexpectedly found that the presence of these proteins (possibly caused by increased mucoadhesion) appears to far offset various protein characteristics that adversely affect taste, including perceived sweetness, in a particular low concentration range of the proteins disposed within the sweetener particles. These deleterious properties include increased food viscosity (especially reduced dissolution kinetics and resistance to transport of sweetener molecules to the sweetness sensor/receptor site), coverage and blocking of the oral sweetness sensor/receptor site, and a non-sweet taste of the protein itself. By far counteracting these deleterious properties, the presence of protein within the sweetener particles can provide a significantly increased sweetness to the food product.

However, the inventors have unexpectedly found that if the concentration of protein disposed within the sweetener particles is above this particular low range (e.g., sweetener formulations containing protein disposed within the sugar particles at a weight ratio of 20% protein to 80% sugar), the presence of protein may significantly reduce perceived sweetness. Indeed, the perceived sweetness of such a protein-containing sweetener particle formulation may be significantly lower than the perceived sweetness of a control sweetener formulation identical to the sweetener formulation but containing no at least one protein.

That said, the inventors have also found that such reduced sweetness "protein concentrate" can actually increase perceived sweetness in the presence of other sweetener particles, such as ordinary sugar. For example, when a protein concentrate "diluted" with a common sugar is utilized in a food product, such as a confection or baked dessert (cake, cookie, pastry, etc.), such a food product may exhibit significantly improved sweetness relative to a control food product having the same concentration of sweetener (common sugar in this example) but no protein.

In some cases, the food products of the present invention may be formulated to contain at least 20% to 50% less sweetener than an actual conventional food product without a reduction in perceived sweetness.

In addition to significant health benefits, the use of reduced sweetness protein concentrates in combination with conventional sweeteners such as conventional crystalline sugar can significantly reduce the cost of production of various food products relative to protein-based sweeteners in which substantially all sugar particles contain low levels of protein.

Examples of proteins for use in the formulations of the present invention include, but are not limited to, milk proteins, such as casein and whey proteins. Casein may include, for example, calcium caseinate, sodium caseinate, micellar casein and acid casein.

Additional examples of such proteins include vegetable proteins. Common examples of such vegetable proteins include rice proteins, pea proteins and chickpea proteins.

A variety of proteins can be produced by fermentation.

As used herein in the specification and in the appended claims section, the term "mucoadhesive" and the like refer to substances that exhibit affinity for mucin layers that adhere to the mucosal surface of the human tongue by mucoadhesion.

As used herein, the term "sweetener carbohydrate" refers to an edible sweetener having at least one carbohydrate moiety that is processed in the human body to produce energy. This definition is intended to include sweetener carbohydrates having an energy value of at least 0.1kcal/g, more typically at least 0.2kcal/g, more typically at least 0.5kcal/g, and yet more typically at least 1.0 kcal/g. This definition is specifically intended to include psicose.

The term "sweetener carbohydrate" is specifically intended to exclude high intensity sweeteners such as sucralose, aspartame (aspartame), and acesulfame K (acesulfame-K).

The term "sweetener" when used alone is intended to include both sweetener carbohydrates and sweetener polyols.

Sweetener carbohydrates produce sweetness when consumed by a typical human consumer. If on a weight basis, on a normalized sweetness scale with sucrose as standard 1, maltose is about 0.31 and lactose is about 0.22, the term "sweetener carbohydrate" will apply to lactose and to any sugar or other carbohydrate-containing nutritive sweetener having a sweetness in the range of 0.15 to 2.5 according to such normalized sweetness scale. Alternatively, it can be said that the minimum sweetness of sugar or other nutritive sweetener containing carbohydrate will be that of raffinose (raffinose has a sweetness of 0.15 according to the above scale). More typically, the sweetener carbohydrate has a sweetness in the range of 0.25 to 2.5, 0.35 to 2.5, 0.45 to 2.5, 0.25 to 1.8, 0.45 to 1.7, 0.15 to 1.7, or 0.35 to 1.5 according to the normalized sweetness scale.

Notably, fructose reported in the literature has been reported to have a relative sweetness as low as 0.91 and as high as about 1.7. For the avoidance of doubt, the term "sweetener carbohydrate" is intended to include fructose, regardless of any relative sweetness values it reports.

As used herein, the term "normalized sweetness scale" refers to a value relative sweetness scale that designates sucrose as 1.00 on a weight basis. More specifically, the normalized sweetness scale is according to Moscowitz, h. "Ratio Scales of Sugar Sweetness"; the method disclosed in admission & Psychophysics,1970, volume 7 (5) determines that the power functions of sugars and polyols/sugar alcohols have an index of 1.3 (n=1.3) as disclosed in table 3 of this document and provided below.

From the "sugar sweetness ratio scale" (Table 3)

The sweetener carbohydrate may be a monosaccharide or disaccharide. Examples of sweetener carbohydrates include, but are not limited to, sucrose, glucose, maltose, fructose, lactose, or any combination of sweetener carbohydrates. One or more sweetener carbohydrates may be combined with one or more sweetener polyols. Sweetener carbohydrates may be naturally occurring or synthetically produced.

As used herein, the term "sweetener polyol" refers to a consumable polyol that produces sweetness when consumed by a typical human consumer. Non-limiting examples of sweetener polyols include xylitol, maltitol, erythritol, sorbitol, threitol, arabitol, hydrogenated Starch Hydrolysates (HSH), isomalt, lactitol, mannitol, or galactitol (dulcitol). In many cases, the polyol is a sugar alcohol. Sugar alcohols can be produced from carbohydrates by any known method of reducing an acid or aldehyde to an alcohol (via chemical or biological conversion). In other cases, sweetener polyols may be synthesized from parent carbohydrates. Alternatively, the sweetener polyols may be obtained from biological sources.

For the avoidance of doubt, the term "sweetener polyol" is intended to include any polyol/sugar alcohol having a sweetness in the range of 0.15 to 2.5 according to the normalized sweetness scale described above. More typically, the sweetener polyol has a sweetness in the range of 0.15 to 1.5, 0.15 to 1.0, 0.15 to 0.8, 0.15 to 0.7, 0.20 to 0.7, 0.15 to 0.6, or 0.25 to 0.6 according to the normalized sweetness scale.

Proteins used in accordance with the formulations and methods of the present invention may have various mucoadhesive properties.

Mucoadhesion may generally refer to the attachment of specific macromolecules to the mucin layer of the mucosal surface of the human tongue. The affinity of a mucoadhesive to a mucin layer attached to the mucosal surface of the human tongue can be characterized or quantified by a variety of characterization methods.

As used herein in the specification and in the appended claims sections, the terms "mucoadhesion" (mucoadhesion) and "mucoadhesive" refer to the propensity of a formulation or particular macromolecule (e.g., various proteins) to adhere to the mucin layer of the mucosal surface of the human tongue.

The mucoadhesive properties of the proteins used in the formulations and methods according to the present invention may have a number of hydrophilic groups, such as amine groups, methoxy groups, hydroxyl groups, etc., which may aid in attachment to mucous membranes or cell membranes through various interactions, such as hydrogen bonding and electrostatic interactions. Various physical phenomena including entanglement can promote mucoadhesion.

For example, in the case of whey proteins, significant electrostatic interactions may occur between positively charged whey proteins (e.g., beta lactoglobulin) and negatively charged saliva proteins.

In some embodiments of the invention, the protein is or comprises a globular protein.

In some embodiments of the invention, the protein is or includes a storage protein.

In some embodiments of the invention, the globular protein is or comprises a globulin.

In some embodiments of the invention, the globular protein is or comprises albumin.

In some embodiments of the invention, the storage protein is or includes a seed storage protein.

In some embodiments of the invention, the storage protein is or includes prolamine.

In some embodiments of the invention, the prolamine is or includes gluten.

In some embodiments of the invention, the storage protein is or comprises 2S albumin.

In some embodiments of the invention, the globulin is or includes 7S glycinin.

In some embodiments of the invention, the globulin is or includes 11S legumain.

In some embodiments of the invention, the globulin is or includes 15S globulin.

In some embodiments of the invention, the globulin is or includes 8S conglycinin (convicilin protein).

In some embodiments of the invention, the globulin is or includes gamma-soy protein (conglutin protein).

In some embodiments of the invention, the globulin is or includes β -soy protein.

In some embodiments of the invention, the storage protein is or comprises ovalbumin.

In some embodiments of the invention, the storage protein is or comprises β -lactoglobulin.

In some embodiments of the invention, the storage protein is or includes serum albumin, such as bovine serum albumin.

In some embodiments of the invention, the protein is a milk protein.

In some embodiments, the milk protein comprises at least one whey protein.

There are several common types of whey proteins, including concentrated whey proteins and isolated whey proteins. Concentrated Whey Proteins (WPCs) typically contain 70% to 80% protein. WPCs also contain lactose and fat. Isolated Whey Protein (WPI) contains at least 90% protein and may contain lactose and fat but is less abundant than WPC.

In some embodiments, the milk protein comprises at least one casein.

In some embodiments, at least one whey is in the form of concentrated whey.

In some embodiments, at least one whey is in the form of isolated whey protein.

In some embodiments, the at least one whey protein is in the form of any combination of concentrated whey and isolated whey protein.

In some embodiments, the milk protein (e.g., whey protein) comprises alpha-lactalbumin.

In some embodiments, the milk protein (e.g., whey protein) comprises β -lactoglobulin.

In some embodiments, the milk protein (e.g., whey protein) comprises serum albumin.

In some embodiments, the milk protein (e.g., whey protein) comprises at least one immunoglobulin.

In some embodiments, the milk protein (e.g., whey protein) comprises at least one proteinPeptone (proteose peptone).

In some embodiments, at least one casein is caseinate.

In some embodiments, the at least one casein comprises caseinate.

In some embodiments, the casein is a metal caseinate.

In some embodiments, the caseinate has an R ⁺¹ -caseinate form, wherein R has a nominal valence of 1, such as potassium caseinate.

In some embodiments, the caseinate has the form R ⁺² - (caseinate) ₂, wherein R has a nominal rating of 2, for example magnesium caseinate.

In some embodiments, the caseinate has the form R ⁺³ - (caseinate) ₃, wherein R has a nominal rating of 3, for example chromium caseinate.

In some embodiments, the casein is calcium caseinate.

In some embodiments, the casein is selected from the group consisting of the following caseinates: calcium caseinate, magnesium caseinate, sodium caseinate, potassium caseinate, ammonium caseinate and chromium caseinate.

In some embodiments, the casein is acid casein.

In some embodiments, the casein (e.g., calcium caseinate) is in the form of micelles.

In some embodiments of the invention, the protein comprises at least one plant protein.

In some embodiments, the at least one vegetable protein is in the form of any combination of concentrated vegetable protein and isolated vegetable protein.

In some embodiments, the plant protein comprises rice protein.

In some embodiments, the vegetable protein comprises pea protein.

In some embodiments, the vegetable protein comprises chickpea protein.

In some embodiments of the invention, the egg protein comprises or consists essentially of albumin.

In some embodiments of the invention, the albumin comprises or consists essentially of ovalbumin.

In some embodiments of the invention, the egg proteins comprise or consist essentially of lipoproteins.

In some embodiments of the invention, the lipoproteins comprise or consist essentially of low density lipoproteins.

In some embodiments of the invention, the lipoproteins include high density lipoproteins.

In some embodiments, the at least one egg protein is in the form of any one or any combination of egg protein, concentrated egg protein, and isolated egg protein.

Typically, edible filler materials are used to supplement the reduction in sugar in the food formulation of the present invention. Typically, the edible filler may be dietary fiber or soluble fiber, such as soluble dietary fiber.

In some embodiments, the edible filler may be or include a polysaccharide, such as levan. In levan, inulin may typically be used.

In some embodiments, the edible filler may be or include an oligosaccharide, such as fructooligosaccharide.

In some embodiments, the soluble fiber may be or include resistant maltodextrin, such as soluble corn fiber.

In some embodiments, the soluble fiber may be or include polydextrose.

Sweetener formulations or edible formulations typically do not include siliceous materials, such as silica. In some embodiments, the concentration of silicon within the sweetener formulation or the edible formulation is at most 1%, at most 0.5%, at most 0.2%, at most 0.1%, at most 0.05%, at most 0.02%, at most 0.01%, at most 0.005%, or at most 0.003%. Typically, the concentration of silicon in the sweetener formulation or the edible formulation is at most 0.002%, at most 0.001%, or the formulation is free of silicon.

Examples

Reference is now made to the following examples, which together with the above description illustrate the invention in a non-limiting manner.

Apparatus and method for controlling the operation of a device

Material

Various common materials (sugars, polyols, etc.) are not included in this list.

Example 1

Production of protein-sweetener slurries

Sweetener syrups containing one or more carbohydrate sweeteners and/or one or more polyol (typically sugar alcohol) sweeteners are prepared followed by the addition of protein. In some cases, the temperature of the sweetener syrup is typically maintained in the range of 25 ℃ up to 80 ℃. For sucrose, the default temperature is 60 ℃. Various proteins may be temperature sensitive and may determine the highest temperature of the preparation procedure. For most carbohydrate sweeteners and polyol sweeteners, the concentration of the sweetener relative to water is typically in the range of 1wt% to 65wt% (possibly depending on the ratio between protein and sweetener). Some less soluble sweeteners may require relatively high water concentrations and/or temperatures in order to dissolve completely. Then, the protein was gradually added under constant mixing. After the addition of the protein is complete, the mixing vessel is stirred using a high shear mixer for a further at least 7 minutes until the protein is completely dispersed in the sweetener syrup.

For proteins that are difficult to disperse, the water fraction may be preheated.

Example 2

Production of dry powders

The protein-sweetener concentrated syrup (e.g., produced according to example 1) was transferred to a heated, double jacketed vessel of a vacuum dryer (e.g., stephan). The vessel is heated (typically 60 ℃ -70 ℃) and maintained under vacuum and continuously mixed to evaporate the water, ultimately producing a protein-sweetener concentrate powder, which is typically fine and dry.

Optionally, the powder may be transferred to an oven (typically operating at 65 ℃) and dried for several hours or overnight.

Example 2A

Size reduction of protein-sweetener powders

Protein-sweetener concentrates, typically in powder form, may optionally undergo size reduction. Depending on the particular protein or proteins in the concentrate, the protein-sweetener powder may be milled to produce a fine powder with a D50 typically in the range of 75 to 300 microns.

Example 3

Dilution of protein-sweetener concentrates to produce sweetener compositions

Protein-sweetener concentrates, typically in the range of 75 to 300 microns in D50 (e.g., reduced in size as in example 2A), are diluted with at least one common carbohydrate sweetener and/or at least one polyol (typically a sugar alcohol) sweetener to produce the desired amount of protein in the sweetener formulation. For example: to prepare a "diluted" protein-sweetener formulation or "conventional strength protein-sweetener" formulation containing an average of 0.3% protein from a protein-sweetener concentrate containing 50% protein; 0.6 grams of the protein-sweetener concentrate formulation is mixed with 99.4 grams of a common carbohydrate sweetener (e.g., sucrose) and/or a polyol sweetener.

Example 4

Use of sweetener ingredients in the production of edible formulations

A "diluted" or "conventional strength" protein-sweetener formulation (e.g., produced according to example 3) may be a mixture of a protein-sweetener concentrate and a common sweetener, added as one ingredient with other ingredients, and may be mixed and optionally further processed (e.g., baked) to produce an edible formulation (e.g., cake, muffin, biscuit).

Example 5

Another way to use protein-sweetener concentrate formulations is to add the desired amount of protein-sweetener concentrate as a separate ingredient from the normal sweetener (carbohydrate sweetener and/or polyol sweetener) during the preparation of the edible formulation (e.g., muffin). For example: to obtain a sweetener with an average protein concentration of 0.3% in the edible formulation from both the normal sweetener and the protein-containing concentrated sweetener containing 50% protein, 0.6 grams of the protein-sweetener concentrate was added along with 99.4 grams of the normal sweetener. Thus, the protein-sweetener concentrate and the conventional sweetener may be added as separate components rather than as a mixture.

Example 6

A dispersion (slurry) containing 50% calcium caseinate formulation (P0303, cambridge commodities;88% protein) and 50% sucrose was prepared according to example 1: 100 grams of calcium caseinate formulation was gradually added to a sucrose syrup containing 100 grams sucrose and 500 grams water. Next, the syrup containing calcium caseinate was transferred to a heated double jacketed vessel of a vacuum dryer and heated and maintained under vacuum according to example 2, thereby producing a protein-sweetener concentrate in the form of a fine dry powder.

Example 7

A dispersion (slurry) containing 70% calcium caseinate formulation (P0303, cambridge commodities;88% protein) and 30% sucrose was prepared according to example 1: 100 grams of the calcium caseinate formulation was gradually added to a sucrose syrup containing 42.8 grams sucrose and 500 grams water. Next, the syrup containing calcium caseinate was transferred to a heated double jacketed vessel of a vacuum dryer and heated and maintained under vacuum according to example 2, thereby producing a protein-sweetener concentrate in the form of a fine dry powder.

Example 8

A dispersion (slurry) containing 10% calcium caseinate formulation (P0303, cambridge commodities;88% protein) and 90% sucrose was prepared according to example 1: 100 grams of the calcium caseinate formulation was gradually added to a sucrose syrup containing 900 grams sucrose and 500 grams water. Next, the syrup containing calcium caseinate was transferred to a heated double jacketed vessel of a vacuum dryer and heated and maintained under vacuum according to example 2, thereby producing a protein-sweetener concentrate in the form of a fine dry powder.

Example 9

A dispersion (slurry) containing 90% calcium caseinate formulation (P0303, cambridge commodities;88% protein) and 10% sucrose was prepared according to example 1: 100 grams of the calcium caseinate formulation was gradually added to a sucrose syrup containing 11.1 grams sucrose and 500 grams water. Next, the syrup containing calcium caseinate was transferred to a heated double jacketed vessel of a vacuum dryer and heated and maintained under vacuum according to example 2, thereby producing a protein-sweetener concentrate in the form of a fine dry powder.

Example 10

A dispersion (slurry) containing 30% calcium caseinate formulation (P0303, cambridge commodities;88% protein) and 70% sucrose was prepared according to example 1: 100 grams of the calcium caseinate formulation was gradually added to a sucrose syrup containing 233.3 grams sucrose and 500 grams water. Next, the syrup containing calcium caseinate was transferred to a heated double jacketed vessel of a vacuum dryer and heated and maintained under vacuum according to example 2, thereby producing a protein-sweetener concentrate in the form of a fine dry powder.

Example 11

A dispersion (slurry) containing 30% rice protein formulation (Zero, LSP;79% protein) and 70% sucrose was prepared according to example 1: 100 grams of the rice protein formulation was gradually added to a sucrose syrup containing 233.3 grams of sucrose and 500 grams of water. Next, the syrup containing rice protein was transferred to a heated double jacketed vessel of a vacuum dryer, heated and maintained under vacuum according to example 2, thereby producing a protein-sweetener concentrate in the form of a fine dry powder.

Example 12

A dispersion (slurry) containing 50% rice protein formulation (Zero, LSP;79% protein) and 50% sucrose was prepared according to example 1: 100 grams of rice protein formulation was gradually added to sucrose syrup containing 100 grams of sucrose and 500 grams of water. Next, the syrup containing rice protein was transferred to a heated double jacketed vessel of a vacuum dryer, heated and maintained under vacuum according to example 2, thereby producing a protein-sweetener concentrate in the form of a fine dry powder.

Example 13

A dispersion (slurry) containing 70% rice protein formulation (Zero, LSP;79% protein) and 30% sucrose was prepared according to example 1: 100 grams of the rice protein formulation was gradually added to a sucrose syrup containing 42.8 grams of sucrose and 500 grams of water. Next, the syrup containing rice protein was transferred to a heated double jacketed vessel of a vacuum dryer, heated and maintained under vacuum according to example 2, thereby producing a protein-sweetener concentrate in the form of a fine dry powder.

Example 14

A dispersion containing 1% calcium caseinate formulation (P0303, cambridge commodities;88% protein) was prepared according to example 1: a concentrated sweetener syrup containing 650 grams of sucrose was prepared followed by the addition of calcium caseinate. Then, 6.5 grams of calcium caseinate was dispersed in the concentrated sweetener syrup. The syrup was transferred to a heated, double jacketed vessel of a vacuum dryer, heated and maintained under vacuum according to example 2, thereby producing a protein-sweetener concentrate in the form of a fine dry powder.

Example 15

A dispersion containing 1.5% calcium caseinate formulation (P0303, cambridge commodities;88% protein) was prepared according to example 1: a concentrated sweetener syrup containing 650 grams of sucrose was prepared followed by the addition of a calcium caseinate formulation. Then, 9.75 grams of the calcium caseinate formulation was dispersed in the concentrated sweetener syrup. The syrup was transferred to a heated, double jacketed vessel of a vacuum dryer, heated and maintained under vacuum according to example 2, thereby producing a protein-sweetener concentrate in the form of a fine dry powder.

Example 16

A dispersion containing 1% rice protein formulation (Zero, LSP;79% protein) was prepared according to example 1: a concentrated sweetener syrup containing 650 grams of sucrose was prepared followed by the addition of the rice protein formulation. Then, 6.5 grams of the rice protein formulation was dispersed in the concentrated sweetener syrup. The syrup was transferred to a heated, double jacketed vessel of a vacuum dryer, heated and maintained under vacuum according to example 2, thereby producing a protein-sweetener concentrate in the form of a fine dry powder.

Examples 17 to 26

The formulations of examples 6 to 15 were prepared, but fructose was used instead of sucrose.

Example 27

Preparation of a protein containing 70% isolated pea protein according to example 1S85XF,83-88% protein) and 30% sucrose (slurry): 100 grams of the isolated pea protein was gradually added to a sucrose syrup containing 42.8 grams sucrose and 500 grams water. Next, the syrup containing pea proteins was transferred to a heated double jacketed vessel of a vacuum dryer, heated and maintained under vacuum according to example 2, thereby producing a protein-sweetener concentrate in the form of a fine dry powder.

Example 28

Preparation of a protein containing 60% isolated pea protein according to example 1S85XF,83-88% protein) and 40% sucrose (slurry): 100 grams of the isolated pea protein was gradually added to a sucrose syrup containing 66.6 grams of sucrose and 500 grams of water. Next, the syrup containing pea proteins was transferred to a heated double jacketed vessel of a vacuum dryer, heated and maintained under vacuum according to example 2, thereby producing a protein-sweetener concentrate in the form of a fine dry powder.

Example 29

Preparation of a protein containing 20% isolated pea protein according to example 1S85XF,83-88% protein) and 80% sucrose (slurry): 100 grams of the isolated pea protein was gradually added to a sucrose syrup containing 400 grams of sucrose and 500 grams of water. Next, the syrup containing pea proteins was transferred to a heated double jacketed vessel of a vacuum dryer, heated and maintained under vacuum according to example 2, thereby producing a protein-sweetener concentrate in the form of a fine dry powder.

Example 30

Preparation of a protein containing 50% isolated pea protein according to example 1S85XF,83-88% protein) and 50% sucrose (slurry): 100 grams of the isolated pea protein was gradually added to a sucrose syrup containing 100 grams of sucrose and 500 grams of water. Next, the syrup containing pea proteins was transferred to a heated double jacketed vessel of a vacuum dryer, heated and maintained under vacuum according to example 2, thereby producing a protein-sweetener concentrate in the form of a fine dry powder.

Example 31

A dispersion (slurry) containing 50% micellar casein formulation (IdaPro; 88% protein) and 50% sucrose was prepared according to example 1: 100 grams of the micellar casein formulation was gradually added to a sucrose syrup containing 100 grams of sucrose and 500 grams of water. Next, the syrup containing micellar casein was transferred to a heated, double jacketed vessel of a vacuum dryer, heated and maintained under vacuum according to example 2, thereby producing a protein-sweetener concentrate in the form of a finely dried powder.

Example 32

A dispersion (slurry) containing 70% micellar casein formulation (IdaPro; 88% protein) and 30% sucrose was prepared according to example 1: 100 grams of the micellar casein formulation was gradually added to a sucrose syrup containing 42.86 grams of sucrose and 500 grams of water. Next, the syrup containing micellar casein was transferred to a heated, double jacketed vessel of a vacuum dryer, heated and maintained under vacuum according to example 2, thereby producing a protein-sweetener concentrate in the form of a finely dried powder.

Example 33

A dispersion (slurry) containing 30% micellar casein formulation (IdaPro; 88% protein) and 70% sucrose was prepared according to example 1: 100 grams of the micellar casein formulation was gradually added to a sucrose syrup containing 233.3 grams of sucrose and 500 grams of water. Next, the syrup containing micellar casein was transferred to a heated, double jacketed vessel of a vacuum dryer, heated and maintained under vacuum according to example 2, thereby producing a protein-sweetener concentrate in the form of a finely dried powder.

Example 34

A dispersion (slurry) containing 90% micellar casein formulation (IdaPro; 88% protein) and 10% sucrose was prepared according to example 1: 100 grams of the micellar casein formulation was gradually added to a sucrose syrup containing 11.1 grams of sucrose and 500 grams of water. Next, the syrup containing micellar casein was transferred to a heated, double jacketed vessel of a vacuum dryer, heated and maintained under vacuum according to example 2, thereby producing a protein-sweetener concentrate in the form of a finely dried powder.

Example 35

By processing the formulation of example 13 according to example 1, then heating under vacuum according to example 2, a protein-sweetener concentrate is produced, thereby producing a protein-sweetener concentrate in the form of a fine dry powder. According to example 2A, the powder was size reduced.

The milled protein-sweetener concentrate powder was then mixed with ordinary sugar according to example 3: 0.145 grams of powder was mixed with 79.855 grams of sucrose to produce 80 grams of the final sweetener formulation containing an average actual rice protein concentration of 0.1% corresponding to an average nominal rice protein concentration of 0.127%.

Example 36

By processing the formulation of example 32 according to example 1, followed by evaporation under vacuum according to example 2, a protein-sweetener concentrate is produced, thereby producing a protein-sweetener concentrate in the form of a fine dry powder. According to example 2A, the powder was size reduced.

The protein-sweetener concentrate powder was then mixed with ordinary sugar according to example 3: 0.13 grams of the powder was mixed with 79.87 grams of sucrose to produce 80 grams of the final sweetener formulation containing an average actual micellar casein concentration of 0.1%, corresponding to an average nominal micellar casein concentration of 0.114%.

Example 37

By processing the formulation of example 7 according to example 1, followed by evaporation under vacuum according to example 2, a protein-sweetener concentrate is produced, thereby producing a protein-sweetener concentrate in the form of a fine dry powder. According to example 2A, the powder was size reduced.

The protein-sweetener concentrate powder was then mixed with ordinary sugar according to example 3: 0.162 grams of the powder was mixed with 99.84 grams of sucrose to produce 100 grams of the final sweetener formulation containing 0.1% of the average actual calcium caseinate concentration.

Example 38

By processing the formulation of example 10 according to example 1, followed by evaporation under vacuum according to example 2, a protein-sweetener concentrate is produced, thereby producing a protein-sweetener concentrate in the form of a fine dry powder. According to example 2A, the powder was size reduced.

The protein-sweetener concentrate powder was then mixed with ordinary sugar according to example 3: 0.379 grams of powder was mixed with 99.62 grams of sucrose to produce 100 grams of the final sweetener formulation containing 0.1% of the average actual calcium caseinate concentration.

Example 39

By processing the formulation of example 6 according to example 1, followed by evaporation under vacuum according to example 2, a protein-sweetener concentrate is produced, thereby producing a protein-sweetener concentrate in the form of a fine dry powder. According to example 2A, the powder was size reduced.

The protein-sweetener concentrate powder was then mixed with ordinary sugar according to example 3: 0.227 grams of the powder was mixed with 99.772 grams of sucrose to produce 100 grams of the final sweetener formulation containing an average actual calcium caseinate concentration of 0.1%.

Example 40

The protein-sweetener concentrate powder was then mixed with ordinary sugar according to example 3: 1.136 grams of the powder was mixed with 98.863 grams of sucrose to produce 100 grams of the final sweetener formulation containing an average actual calcium caseinate concentration of 0.5%.

Example 41

By processing the formulation of example 31 according to example 1, followed by evaporation under vacuum according to example 2, a protein-sweetener concentrate is produced, thereby producing a protein-sweetener concentrate in the form of a fine dry powder. According to example 2A, the powder was size reduced.

The protein-sweetener concentrate powder was then mixed with ordinary sugar according to example 3: 0.227 grams of the powder was mixed with 99.772 grams of sucrose to produce 100 grams of the final sweetener formulation containing an average actual micellar casein concentration of 0.1%.

Example 42

By processing the formulation of example 11 according to example 1, followed by evaporation under vacuum according to example 2, a protein-sweetener concentrate is produced, thereby producing a protein-sweetener concentrate in the form of a fine dry powder. According to example 2A, the powder was size reduced.

The protein-sweetener concentrate powder was then mixed with ordinary sugar according to example 3: 0.422 grams of the powder was mixed with 99.578 grams of sucrose to produce 100 grams of the final sweetener formulation containing 0.1% of the average actual rice protein concentration.

Example 43

By processing the formulation of example 12 according to example 1, followed by evaporation under vacuum according to example 2, a protein-sweetener concentrate is produced, thereby producing a protein-sweetener concentrate in the form of a fine dry powder. According to example 2A, the powder was size reduced.

The protein-sweetener concentrate powder was then mixed with ordinary sugar according to example 3: 0.253 grams of powder was mixed with 99.746 grams of sucrose to produce 100 grams of the final sweetener formulation containing an average actual rice protein concentration of 0.1%.

Example 44

By processing the formulation of example 13 according to example 1, followed by evaporation under vacuum according to example 2, a protein-sweetener concentrate is produced, thereby producing a protein-sweetener concentrate in the form of a fine dry powder. According to example 2A, the powder was size reduced.

The protein-sweetener concentrate powder was then mixed with ordinary sugar according to example 3: 0.904 g of the powder was mixed with 99.095 g of sucrose to produce 100 g of the final sweetener formulation containing 0.5% of the average actual rice protein concentration.

Example 45

A dispersion (slurry) containing 30% calcium caseinate formulation (P0303, cambridge commodities;88% protein) and 70% psicose was prepared according to example 1: 51.5 grams of calcium caseinate was gradually added to a psicose syrup containing 120 grams of psicose and 480 grams of water. Next, the syrup containing calcium caseinate was transferred to a heated double jacketed vessel of a vacuum dryer and heated and maintained under vacuum according to example 2, thereby producing a protein-sweetener concentrate in the form of a fine dry powder.

Example 46

A dispersion (slurry) containing 50% micellar casein formulation (IdaPro; 88% protein) and 50% psicose was prepared according to example 1: 100 grams of the micellar casein formulation was gradually added to a psicose syrup containing 100 grams of psicose and 500 grams of water. Next, the syrup containing micellar casein was transferred to a heated, double jacketed vessel of a vacuum dryer, heated and maintained under vacuum according to example 2, thereby producing a protein-sweetener concentrate in the form of a finely dried powder.

Example 47

The protein-sweetener concentrate powder was then mixed with psicose according to example 3: 0.227 grams of powder was mixed with 99.772 grams of psicose to produce 100 grams of the final sweetener formulation containing 0.1% of the average actual micellar casein concentration.

Example 48

A dispersion (slurry) containing 30% mung bean formulation (H-Protein 008, 85% Protein) and 70% sucrose was prepared according to example 1: 100 grams of mung bean was gradually added to a sucrose syrup containing 233.3 grams of sucrose and 500 grams of water. Next, the syrup containing mung beans was transferred to a heated, double jacketed vessel of a vacuum dryer, heated and maintained under vacuum according to example 2, thereby producing a protein-sweetener concentrate in the form of a fine dry powder.

Example 49

A dispersion (slurry) containing 50% mung bean formulation (H-Protein 008, 85% Protein) and 50% sucrose was prepared according to example 1: 100 grams of mung bean was gradually added to a sucrose syrup containing 100 grams of sucrose and 500 grams of water. Next, the syrup containing mung beans was transferred to a heated, double jacketed vessel of a vacuum dryer, heated and maintained under vacuum according to example 2, thereby producing a protein-sweetener concentrate in the form of a fine dry powder.

Example 50

A dispersion (slurry) containing 70% mung bean formulation (H-Protein 008, 85% Protein) and 30% sucrose was prepared according to example 1: 100 grams of mung bean was gradually added to a sucrose syrup containing 42.86 grams of sucrose and 500 grams of water. Next, the syrup containing mung beans was transferred to a heated, double jacketed vessel of a vacuum dryer, heated and maintained under vacuum according to example 2, thereby producing a protein-sweetener concentrate in the form of a fine dry powder.

Examples 51 to 60

The formulations of examples 6 to 15 were prepared using maltitol instead of sucrose and 700 g of water.

Example 60A

A dispersion (slurry) containing 5% egg protein formulation and 95% sucrose was prepared as follows: 10 grams of egg protein (Pulviver, powder Sport Plus,99% protein) was gradually added to a sucrose syrup containing 190 grams of sucrose and 500 grams of water. The protein-containing syrup was then transferred to a heated, double jacketed vessel of a vacuum dryer, heated and maintained under vacuum in accordance with example 8, thereby producing a protein-sweetener concentrate in the form of a finely dried powder.

Example 60B

Production of protein-sweetener concentrate: according to example 2A, the powder of example 60A was size reduced. The protein-sweetener concentrate powder was then mixed with ordinary sugar according to example 3: 3.0 grams of the powder was mixed with 97 grams of sucrose to produce 100 grams of the final sweetener formulation containing an average actual egg protein concentration of 0.15%.

Example 61

A dispersion (slurry) containing 5% rice protein formulation (Zero, LSP;79% protein) and 95% sucrose was prepared according to example 1: 10 grams of the rice protein formulation was gradually added to a sucrose syrup containing 190 grams of sucrose and 500 grams of water. Next, the syrup containing rice protein was transferred to a heated double jacketed vessel of a vacuum dryer, heated and maintained under vacuum according to example 2, thereby producing a protein-sweetener concentrate in the form of a fine dry powder.

Example 61A

Production of protein-sweetener concentrate: according to example 2A, the powder of example 61 was size reduced. The protein-sweetener concentrate powder was then mixed with ordinary sugar according to example 3: 24.05 grams of the powder was mixed with 75.95 grams of sucrose to produce 100 grams of the final sweetener formulation containing 0.95% of the average actual rice protein concentration.

Example 62

A dispersion (slurry) containing 15% rice protein formulation (Zero, LSP;79% protein) and 85% sucrose was prepared according to example 1: 15 grams of the rice protein formulation was gradually added to a sucrose syrup containing 85 grams of sucrose and 500 grams of water. Next, the syrup containing rice protein was transferred to a heated double jacketed vessel of a vacuum dryer, heated and maintained under vacuum according to example 2, thereby producing a protein-sweetener concentrate in the form of a fine dry powder.

Example 62A

Production of protein-sweetener concentrate: according to example 2A, the powder of example 62 was size reduced. The protein-sweetener concentrate powder was then mixed with ordinary sugar according to example 3: 2.53 grams of the powder was mixed with 97.468 grams of sucrose to produce 100 grams of the final sweetener formulation containing 0.3% of the average actual rice protein concentration.

Example 63

A dispersion (slurry) containing 95% rice protein formulation (Zero, LSP;79% protein) and 5% sucrose was prepared according to example 1: 95 grams of rice protein formulation was gradually added to sucrose syrup containing 5 grams of sucrose and 500 grams of water. Next, the syrup containing rice protein was transferred to a heated double jacketed vessel of a vacuum dryer, heated and maintained under vacuum according to example 2, thereby producing a protein-sweetener concentrate in the form of a fine dry powder.

Example 63A

Production of protein-sweetener concentrate: according to example 2A, the powder of example 63 was size reduced. The protein-sweetener concentrate powder was then mixed with ordinary sugar according to example 3: 0.933 grams of powder was mixed with 99.067 grams of sucrose to produce 100 grams of the final sweetener formulation containing an average actual rice protein concentration of 0.7%.

Examples 64 to 67

The formulations of examples 27 to 30 were prepared using sorbitol instead of sucrose and 700 grams of water.

Example 68

Preparation of muffin samples

Three types of muffin samples can be prepared. Type I is a "whole sugar" control muffin, which can be similar in composition to typical commercially available muffins. Type II is a reduced sugar muffin of the invention containing a protein-sweetener or protein-sweetener concentrate of the invention. Type III is a reduced sugar control muffin having the same composition as the reduced sugar muffin of the invention of type II, but without protein in the sweetener particles.

The batter for each type of muffin contains sugar, 14.2% sunflower oil, 21.8% wheat flour (about 40% starch), 24.5% egg, baking powder (1.1%), flavoring or flavoring (0.1%), salt (0.1%) and about 16.4% water. The batter of type I muffins contains 21.8wt.% sugar.

Fructooligosaccharides are used as fillers to complement the reduced amount of sugars in type II and type III samples. Typically Gofos ^TM (typically containing 2% sugar) is used.

Type II muffins utilize sweetener formulations from various exemplary formulations, many of which are described or exemplified above. The preparation and baking processes of the muffins of the invention and the control muffins are identical except for formulation differences.

Example 68A

Typically, the type II reduced sugar muffins of the invention contain 39.1% less sugar than the type I "whole sugar" control muffins. For this exemplary case, the type II muffins and type III muffins were formulated such that the batter contained about (100% -39.1%) ·21.8% =13.3 wt.% sugar. The fructooligosaccharide (Gofos ^TM) content of the muffin batter was about 8.5wt% (21.8% -13.38%).

Example 68B

In many cases, the type II reduced sugar muffins of the invention can contain a reduced sugar amount that is different from the typical 39.1% reduction. For example, but not exhaustive, a type II muffin may contain 50% less sugar, 35% less sugar, 20% less sugar, or 10% less sugar. For the exemplary case of 20% less sugar, the type II muffins are formulated such that the batter contains about (100% -20%) ·21.8% =17.44 wt.% sugar, and 4.36wt.% Gofos ^TM (21.8% -17.44%). In any case, for comparison purposes only, the type II muffins contained at least 10% less sugar than the type I "whole sugar" control muffins.

Example 69

Preparation of butter biscuit samples

Three types of butter cookie samples can be prepared. Type I is a "whole sugar" control butter cookie, which may be similar in composition to a typical commercial butter cookie. Type II is a reduced sugar butter cookie of the invention containing a protein-sweetener or protein-sweetener concentrate of the invention. Type III is a reduced sugar control butter cookie having the same composition as the reduced sugar butter cookie of the invention of type II, but no protein is contained in the sweetener particles.

The batter for each type of butter cookie contained sugar, 14.6% palm oil, 49.42% wheat flour (about 40% starch), corn starch (4.2%), water (5.7%), eggs (3.6%), soy lecithin (0.19%), baking powder (0.3%), salt (0.2%), 1.2% invert sugar (5% water), 1.5% cream by weight (37% fat and 3.5% lactose), flavor or flavoring (0.1%), and the balance water. The sugar content of type I butter biscuits was about 19.0%.

Inulin was used as filler to complement the reduced amounts of sugar in the type II and type III samples. Typically, orafti highly soluble inulin (10% sugar) is used.

Type II butter biscuits utilize sweetener formulations from various exemplary formulations, many of which are described or exemplified above. Except for formulation differences, the preparation and baking processes of the butter biscuits of the invention and the control butter biscuits were identical.

Example 69A

Typically, the type II reduced-sugar butter biscuits of the invention contain about 40% less sugar than the type I "whole sugar" control butter biscuits. For this exemplary case, the type II butter cracker and the type III butter cracker were formulated such that the batter contained about (100% -40.45%) · 19.0% =11.3 wt.% sugar. The inulin content of the batter was about 7.7wt.% (19.0% -11.3%).

Essentially as in the case of the muffin samples provided above, in many cases, the type II reduced butter biscuits of the invention may contain a typical reduced amount of sugar that is different from about 40%. For example, but not exhaustive, a type II butter cookie may contain 50% less sugar, 40% less sugar, 35% less sugar, 20% less sugar, or 10% less sugar. For comparison purposes only, type II butter biscuits contained at least 10% less sugar than type I "whole sugar" control butter biscuits.

Example 70

Preparation of hazelnut sauce sample

Three types of hazelnut puree samples can be prepared. Form I is a "whole sugar" control hazelnut puree, which may be similar in composition to typical commercially available hazelnut purees. Form II is the reduced sugar hazelnut puree of the present invention comprising the protein-sweetener or protein-sweetener concentrate of the present invention. Type III is a reduced sugar control hazelnut spread having the same composition as the reduced sugar hazelnut spread of the invention of type II, but no protein is present in the sweetener particles.

Each type of hazelnut paste contains sugar, hazelnut paste (15%), palm oil (21.7%), cocoa powder with 12% fat (7.4%), skimmed milk powder (6.6%), rapeseed lecithin (0.2%) and flavors or seasonings (0.1%). The sugar content of the type I hazelnut paste was 49%.

Fructooligosaccharides are used as fillers to complement the reduced amount of sugars in type II and type III samples. Typically Gofos ^TM is used.

Type II hazelnut puree utilizes sweetener formulations from various exemplary formulations, many of which are described or exemplified above. The preparation methods of the hazelnut paste of the invention and the control hazelnut paste are identical except for the formulation differences.

Example 70A

Typically, the low sugar hazelnut puree of the invention of type II contains about 41% less sugar than the "whole sugar" control hazelnut puree of type I. For this exemplary case, the type II hazelnut puree and type III hazelnut puree were formulated to contain about (100% -41.2%) ·49% =28.8 wt.% sugar. The inulin content of hazelnut paste is about 20.2wt.% (49% -29.4%).

Essentially as in the case of the hazelnut puree samples provided above, in many cases the reduced sugar hazelnut puree of the present invention of form II may contain a typical reduced amount of sugar, other than 40%. For example, but not exhaustive, the type II hazelnut puree may contain 50% less sugar, 35% less sugar, 20% less sugar, or 10% less sugar. For comparison purposes only, the type II hazelnut puree contained at least 10% less sugar than the type I "whole sugar" control hazelnut puree.

Example 71

Sensory evaluation

Exemplary sweeteners or edible formulations (e.g., muffins, butter biscuits, and hazelnut spreads) can be evaluated by trained sensory panel members using a pairwise comparison test. The paired comparison test is a two-product blind test, and the panelist's task is to select/indicate the sweeter of the two products or samples (Sensory Evaluation Practices, 4 th edition, stone, bleibaum, thomas edit). Analysis of the results using a binomial distribution table enabled the sensory scientist to determine whether the perceived differences between the samples were statistically significant.

The comparative sweetness index (Comparative Sweetness Index) can be calculated from the pair-wise comparative test results compiled from all panelists. For example, if 10 of the 17 panelists selected the product of the invention as the sweetner, while the other 7 panelists selected the comparison or control product, the Comparative Sweetness Index (CSI) would be calculated as:

csi= (10/17) ·100=58.8=59 (rounding)

Example 71A

Another sensory method for evaluating samples is differential magnitude estimation (DIFFERENCE MAGNITUDE ESTIMATION, DME). Here, each panelist tasted two samples, the sweet sample was selected, and the difference in sweetness was selected according to the following list:

No difference at all

Little difference in ≡

The difference in the ≡is small

A moderate difference of ≡

Large difference in ≡

The difference is extremely large

Each selection gives a value (0-5) and the average value of the group is calculated (when the first (protein-containing) sample of the invention is indicated as the sweeter, the value is considered positive and vice versa). In general, differences of up to ±1.0 (i.e., within an absolute value of 1) and in some cases up to ±0.8 or ±0.5 are considered insignificant (i.e., the sweetness of the samples is substantially the same). The differences were not significant considered to be good results for the inventive formulation relative to the control formulation.

Examples 72 to 81

Muffin samples were prepared according to examples 68 and 68A (types I and II) using the various formulations exemplified above. The protein-sweetener concentrate was reduced in size according to example 2A and then mixed with ordinary sugar according to example 3 to obtain the desired protein dilution.

The results of the paired comparison tests performed and evaluated according to examples 71 and 71A are listed in table 1 below.

TABLE 1

Examples 82 to 84

Different commercial rice protein products were used (PROriz, 80, ^TM for examples 82 and 84; For example 83) the formulations of examples 11 to 13 (30% rice protein formulation/70% sucrose, respectively; 50% rice protein formulation/50% sucrose; and 70% rice protein formulation/30% sucrose). Drying was carried out in a heated double-jacketed vessel of a vacuum dryer with constant mixing.

Examples 85 to 87

The dry materials obtained from examples 82-84 were subjected to X-ray diffraction (XRD) using an X-ray diffractometer (D8 Advance series II, bruker). The corresponding diffraction patterns (intensity versus 2θ) are plotted in figures 1 to 3.

All three XRD patterns exhibited crystalline features. While some amorphous material appears to be present, some of the amorphous character may be caused by amorphous proteins in each sample.

Quantification of crystallinity or quantification of the relative amounts of amorphous sweetener and crystalline sweetener (e.g., as used in the description herein and in the appended claims sections) may be determined by various analytical procedures known to those skilled in the art, including, but not limited to, the following analytical procedures:

X-ray powder diffraction (XRPD)

Isothermal Microcalorimeter (IMC)

Dissolution calorimetry

Dynamic vapor adsorption (DVS)

Conventional Differential Scanning Calorimetry (DSC), temperature-modulated DSC (MTDSC), high-speed DSC (super-DSC)

Raman spectroscopy

Near infrared spectroscopy (NIRS)

Solid state Nuclear magnetic resonance (SS-NMR)

Reversed phase gas chromatography (IGC)

Density (specific gravity) measurement.

Example 88

A dispersion (slurry) containing 10% micellar casein formulation and 90% sucrose was prepared according to example 1: 100 grams of the micellar casein formulation was gradually added to a sucrose syrup containing 900 grams of sucrose and 500 grams of water. Next, the syrup containing micellar casein was transferred to a heated, double jacketed vessel of a vacuum dryer, heated and maintained under vacuum according to example 2, thereby producing a protein-sweetener concentrate in the form of a finely dried powder.

Examples 89 to 92

Example 89 is a type I "whole sugar" control muffin as described in example 68. Two types of muffin samples were prepared from the protein-sweetener concentrate of example 88. Examples 90 and 91 are both type II "reduced sugar" muffins which contained about 40% less sugar than the type I control muffins. In example 90, the protein-sweetener concentrate containing the micellar casein formulation (10% by weight) was diluted with ordinary sugar to produce the desired final sugar concentration (about 40% reduction) in the muffin, according to example 3. In example 91, a sufficient amount of protein-sweetener concentrate containing micellar casein formulation (10% by weight) was added without dilution with ordinary sugar to produce the desired final sugar concentration in the muffin (about 40% reduction). Example 92 is a type III reduced sugar control muffin having the same composition as the type II reduced sugar muffin of the invention, but without protein in the sweetener particles (micellar casein formulation).

Example 92A

According to the evaluation procedure of example 71, the muffins produced according to examples 89 and 90 were tested and evaluated in pairs. 64% of the sensory panel found that the muffins containing the diluted protein concentrate of the invention (example 90) were sweeter than the whole sugar control of example 89.

Example 92B

According to the evaluation procedure of example 71, the muffins produced according to examples 90 and 91 were subjected to pairwise comparative tests and evaluations. All sensory panel members found that the muffins containing the diluted protein concentrates of the invention (example 90) were sweeter than the "undiluted" protein-sweetener concentrate "control" of example 91.

Example 93A

According to the evaluation procedure of example 71, the muffins produced according to examples 90 and 92 were subjected to pairwise comparative tests and evaluations. 80% of sensory panel members found that muffins containing diluted protein concentrate (example 90) were sweeter than the type III reduced sugar control muffins of example 92.

Example 93B

According to the evaluation procedure of example 71, the muffins produced according to examples 91 and 92 were subjected to pairwise comparison tests and evaluations. All sensory panel members found that muffins containing undiluted protein concentrate (example 91) were not as sweet as the type III reduced sugar control muffins of example 92.

Example 94

Exemplary starch content calculation

Biscuits were made from fat (palm oil, 17%), white wheat flour (61%), sucrose (11%), the protein-sweetener concentrate of example 8 (1%) and levan (inulin, 10%). The only starch-containing ingredient is white wheat flour, which has a starch content of about 68%. Thus, the starch content of the biscuits is 68% of 61%, or about 41.5%.

Example 95

Exemplary fat content calculation

Hazelnut paste consisted of fat (palm oil, 24%), sucrose (28%), the protein-sweetener concentrate of example 11 (2%), pure hazelnut paste (13%, with 61% fat content), skim milk powder (6%), cocoa powder (7%, with 12% fat content) and levan (inulin, 20%). The total fat content of hazelnut paste is 24% + (61% of 13%) + (12% of 7%) or about 32.8%.

Additional embodiments

Additional numbering embodiments are provided below.

Embodiment 1. A formulation comprising:

A sweetener particle, the sweetener particle comprising:

(a) Crystallizing sucrose; and

(B) Optionally, amorphous sucrose;

wherein the total amount of sucrose in the sweetener particles is defined as the crystalline sucrose and the amorphous sucrose;

Wherein the protein is disposed in the sweetener particles in the form of protein particles;

and wherein, within the population of sweetener particles:

(i) The first weight ratio of protein to total sucrose is in the range of 0.01:1 to 20:1; and

(Ii) The second weight ratio of the amorphous sucrose to the crystalline sucrose is at most 3.3:1.

Embodiment 2. A formulation comprising:

(a) A first population of sweetener particles, each of the sweetener particles comprising a first sweetener; and

(B) At least one protein disposed in each of the sweetener particles in at least one particulate form;

Wherein the weight ratio of the at least one protein to the first sweetener within the first population of sweetener particles is in the range of 1.8:1 to 20:1.

Embodiment 3. A sweet taste formulation comprising:

(a) Sweetener particles comprising a first sweetener; and

(B) Crystalline sugar particles;

wherein at least one protein is disposed within the sweetener particles;

wherein the first weight ratio of the at least one protein to the first sweetener is in the range of 0.01:1 to 20:1;

And wherein at least 40% by weight of the total amount of sweetener within the sweetener formulation is crystalline.

Embodiment 4. A formulation comprising:

A first population of sweetener particles, the sweetener particles comprising:

(a) Crystallizing sucrose; and

(B) Optionally, amorphous sucrose;

wherein the total amount of sucrose in the sweetener particles comprises the crystalline sucrose and the amorphous sucrose;

Wherein a protein is disposed in each sweetener particle of the sweetener particles in the form of at least one protein particle;

and wherein, within the first population of sweetener particles:

Embodiment 5. The formulation of embodiment 1 or embodiment 4, wherein the second weight ratio of the amorphous sucrose to the crystalline sucrose is at most 3.2:1, at most 3.1:1, at most 3.0:1, at most 2.8:1, or at most 2.6:1.

Embodiment 6. The formulation of embodiment 1 or embodiment 4, wherein the second weight ratio of the amorphous sucrose to the crystalline sucrose is at most 2.4:1, at most 2.2:1, at most 2.0:1, at most 1.8:1, or at most 1.5:1.

Embodiment 7. The formulation of embodiment 1 or embodiment 4, wherein the second weight ratio of the amorphous sucrose to the crystalline sucrose is at most 1.2:1, at most 1.0:1, at most 0.8:1, at most 0.6:1, at most 0.5:1, at most 0.4:1, at most 0.3:1, at most 0.25:1, at most 0.2:1, at most 0.15:1, or at most 0.10:1.

Embodiment 8. A formulation comprising:

(a) A first population of sweetener particles, each comprising sucrose; and

Wherein, within the first population of sweetener particles, a first weight ratio of the at least one protein to the total concentration of the first sweetener is in the range of 0.01:1 to 20:1;

Wherein the sweetness of a protein-sweetener concentrate comprised of a first population of the sweetener particles comprising the at least one protein is lower relative to a control sweetener comprised of a first population of the sweetener particles but free of the at least one protein;

And wherein the protein-sweetener formulation exhibits improved sweetness relative to a control sucrose formulation when the protein-sweetener concentrate is diluted with sucrose to produce a protein-sweetener formulation containing 0.1% protein.

Embodiment 9. The formulation of any one of embodiments 1 to 8, wherein the weight ratio of the at least one protein to the first sweetener within the sweetener particles or the first population of sweetener particles is in the range of 2:1 to 20:1, 2.2:1 to 20:1, 2.5:1 to 20:1, 3:1 to 20:1, 4:1 to 20:1, or 5:1 to 20:1.

Embodiment 10. The formulation of any one of embodiments 1 to 9, wherein the weight ratio of the at least one protein to the first sweetener within the first population of sweetener particles is at most 15:1, at most 10:1, at most 7:1, or at most 5:1.

Embodiment 11. A sweet taste formulation comprising:

(a) Sweetener particles comprising a first sweetener; and

(B) Crystalline sugar particles;

wherein at least one protein is disposed within the sweetener particles;

wherein the second weight ratio of the at least one protein to the first sweetener and the crystalline sugar particles is in the range of 0.02% to 0.99%;

And wherein at least 30% by weight of the total amount of sweetener within the sweetener formulation is crystalline.

Embodiment 12. A sweet taste formulation comprising:

(a) Sweetener particles comprising a first sweetener; and

(B) Crystalline sugar particles;

wherein at least one protein is disposed within the sweetener particles;

Embodiment 13. A sweet taste formulation comprising:

(a) Sweetener particles comprising a first sweetener; and

(B) Crystalline sugar particles;

wherein at least one protein is disposed within the sweetener particles;

Wherein total protein weight (P _{Total (S)}) is defined as the weight of the at least one protein and the weight of any protein disposed within the crystalline sugar particle;

And wherein the second weight ratio of the total protein weight (P _{Total (S)}) to the total weight of the first sweetener and the crystalline sugar particles is in the range of 0.02% to 0.99%.

Embodiment 14. A sweet taste formulation comprising:

(a) First sweetener particles comprising a first sweetener;

(b) Second sweetener particles comprising a second sweetener; and

(C) At least one protein disposed within the first sweetener particle;

Wherein a first weight ratio of the at least one protein to the total amount of the first sweetener within the first sweetener particles is in the range of 0.01:1 to 20:1;

Wherein:

P _p1 is the average weight of the at least one protein within the first sweetener particle;

P _p2 is the average weight of any protein disposed within the second sweetener particle;

And wherein the total protein weight (P _{Total (S)}) in the sweetener particles is defined as

P_{Total (S)}＝P_p1+P_p2

And wherein the ratio of the total protein weight (P _{Total (S)}) to the total weight of sweetener in the sweetener formulation is in the range of 0.02% to 0.99%.

Embodiment 15. A sweet taste formulation comprising:

(a) A first population of first sweetener particles comprising a first sweetener;

(b) A second population of second sweetener particles comprising a second sweetener; and

(C) At least a first protein disposed within a first population of the first sweetener particles, an

(D) Optionally, at least a second protein disposed within a second population of the second sweetener particles;

Wherein a first weight ratio of the at least one protein to the total concentration of the first sweetener within the first population of first sweetener particles is in the range of 0.01:1 to 20:1;

wherein, within the second population of second sweetener particles, a second weight ratio of the at least a second protein to the total concentration of the second sweetener is in the range of 0:1 (zero) to 0.005:1;

And wherein the ratio (R _{p:s- Total (S)}) of the total protein weight (P _{Total (S)}) of the at least first protein and the at least second protein to the total weight of the first sweetener and the second sweetener within the first population and the second population is in the range of 0.02% to 0.99%.

Embodiment 16. A sweet taste formulation comprising:

Embodiment 17. The formulation of embodiment 15 or embodiment 16, wherein the second weight ratio of the at least a second protein to the total concentration of the second sweetener is at most 0.002:1, at most 0.001:1, or at most 0.0005:1.

Embodiment 18. A sweet taste formulation comprising:

(b) A second population of crystalline sugar particles; and

(C) At least one protein disposed within a first population of the first sweetener particles;

And wherein the second weight ratio of the total protein weight (P _{Total (S)}) of the at least one protein to the total weight of the first sweetener and the crystalline sugar particles is in the range of 0.02% to 5%.

Embodiment 19. The formulation of embodiment 18, wherein the second weight ratio is in the range of 0.02% to 3%, 0.02% to 2%, or 0.02% to 1.5%.

Embodiment 20. A sweet taste formulation comprising:

(b) A second population of second sweetener particles comprising crystalline sugar; and

Wherein:

P _p1 is the weight of the at least one protein within the first population of first sweetener particles;

P _p2 is the weight of any protein disposed within the second population of second sweetener particles;

P_{Total (S)}＝P_p1+P_p2

Embodiment 21. A sweet taste formulation comprising:

(C) At least one protein disposed within a first population of the first sweetener particles, and optionally, disposed within a second population of the second sweetener particles;

Wherein the sweetness of a protein-sweetener concentrate comprised of a first population of the first sweetener particles comprising the at least one protein is lower relative to a control sweetener comprised of a first population of the first sweetener particles but free of the at least one protein;

And wherein the sweet taste formulation exhibits improved sweetness relative to a control sucrose formulation.

Embodiment 22. A sweet taste formulation comprising:

Wherein, within the first population of first sweetener particles, a first weight ratio of the at least one protein to the total concentration of the first sweetener is in the range of 0.010:1 to 20:1;

Embodiment 23. A sweet taste formulation comprising:

Wherein at least one of the following:

(i) A ratio of total protein weight (P _{Total (S)}) to total sweetener weight in the first and second populations within the sweetener formulation; and

(Ii) A ratio of total protein weight in the sweetener formulation to total sweetener weight in the sweetener formulation;

In the range of 0.02% to 0.99%;

and wherein a majority of the sweetener within the sweetener formulation is crystalline.

Embodiment 23A. The formulation of embodiment 23, wherein the sweetness of a protein-sweetener concentrate comprised of the first sweetener particles comprising the at least one protein is lower relative to a control sweetener comprised of a first population of the first sweetener particles but free of the at least one protein.

Embodiment 24. A sweet taste formulation comprising:

(a) A first population of first sweetener particles comprising a first sweetener, and at least one protein disposed within the first population of first sweetener particles; and

(B) Ordinary sugar;

wherein the ratio of the total protein weight in the first population to the total weight of sweetener within the sweetener formulation is in the range of 0.02% to 0.99%;

and wherein the majority of the sweetener in the sweetener formulation is ordinary sugar.

Embodiment 25 the formulation of any one of embodiments 11 to 24, wherein the first edible formulation exhibits improved sweetness relative to a control edible formulation when the formulation is provided within the first edible formulation.

Embodiment 26. The formulation of any one of embodiments 11 to 25, wherein the formulation exhibits improved sweetness relative to a control sweetener formulation that is the same as the sweetness formulation but that does not contain the at least one protein.

Embodiment 27. The formulation of any one of embodiments 11 to 26, wherein the total protein weight within the formulation or the ratio of the total protein weight to the total weight of the sweetener is at most 0.8%, at most 0.6%, at most 0.5%, at most 0.45%, at most 0.4%, at most 0.35%, at most 0.3%, or at most 0.25%.

Embodiment 28 the formulation of any one of embodiments 11 to 27, wherein the total protein weight or the weight ratio of the total protein weight to the total weight of the first sweetener and the crystalline sugar particles is in the range of 0.02% to 0.8%, 0.02% to 0.7%, 0.02% to 0.6%, 0.02% to 0.55%, or 0.02% to 0.5%.

Embodiment 29. The formulation of any one of embodiments 11 to 27, wherein the total protein weight or the weight ratio of the total protein weight to the total weight of the first sweetener and the crystalline sugar particles is in the range of 0.02% to 0.45%, 0.02% to 0.40%, 0.02% to 0.35%, 0.02% to 0.30%, 0.02% to 0.25%.

Embodiment 30. The formulation of any one of embodiments 11 to 29, wherein at least 70%, at least 80%, at least 90%, or at least 95% of the total amount of sweetener, by weight, within the formulation is crystalline.

Embodiment 31. The formulation of any one of embodiments 11 to 29, wherein at least 96%, at least 98% or at least 99% or at least 95% by weight of the total amount of sweetener within the formulation is crystalline.

Embodiment 32 the formulation of any one of embodiments 11 to 31, wherein the first edible formulation exhibits improved sweetness relative to a control edible formulation when the formulation is provided within the first edible formulation.

Embodiment 33. The formulation of any one of embodiments 11 to 32, wherein the second weight ratio of any one of the at least one protein disposed within the second population of second sweetener particles to the total concentration of the second sweetener within the second population of second sweetener particles or within the second sweetener particles is in the range of 0:1 (zero) to 0.005:1.

Embodiment 34. The formulation of embodiment 33, the second weight ratio of the at least second protein to the total concentration of the second sweetener is at most 0.002:1, at most 0.001:1, or at most 0.0005:1.

Embodiment 35 the formulation of any one of embodiments 1 to 34, wherein at least 45%, at least 50%, at least 60%, or at least 75% by weight of the total amount of sweetener within the formulation is crystalline.

Embodiment 36. The formulation of any one of embodiments 1 to 35, wherein the formulation has a volume-based average particle size (D _V 50) in the range of 90 to 1000 μιη,100 to 1000 μιη, 110 to 1000 μιη, or 125 to 1000 μιη.

Embodiment 37 the formulation of any one of embodiments 1 to 35, wherein the formulation has a volume-based average particle size (D _V 50) in the range of 150 to 1000 μιη, 175 to 1000 μιη, 200 to 1000 μιη, 250 to 1000 μιη, 90 to 750 μιη, 100 to 750 μιη, 125 to 750 μιη, 150 to 750 μιη, 200 to 750 μιη, 90 to 600 μιη, 100 to 600 μιη, 125 to 600 μιη, 90 to 450 μιη, 100 to 450 μιη, 125 to 450 μιη, 90 to 250 μιη, 100 to 250 μιη, or 125 to 250 μιη.

Embodiment 38. A food formulation comprising:

(a) A sweetener particle comprising a first sweetener, and at least one protein disposed within the sweetener particle;

(b) Crystallizing sugar;

(c) At least one fat; and

(D) Optionally, at least one starch;

wherein the total concentration of the sweetener, the crystalline sugar, the at least one fat, and the at least one starch within the food formulation is at least 20% by weight;

wherein the food formulation exhibits improved sweetness relative to a control edible formulation identical to the food formulation but free of the at least one protein;

And wherein at least 60% by weight of the total amount of sweetener within the food formulation is crystalline.

Embodiment 39. A food formulation comprising:

(a) A first sweetener particle comprising a first sweetener, and at least one protein disposed within the first sweetener particle;

(b) Second sweetener particles comprising a second sweetener;

(c) At least one fat; and

(D) Optionally, at least one starch;

Wherein the total concentration of the first and second sweeteners, the at least one fat and the at least one starch within the food formulation is at least 20% by weight;

and wherein at least 50% by weight of the total amount of sweetener within the food formulation is crystalline.

Embodiment 40. A food formulation comprising:

(b) A second sweetener particle comprising a crystalline sugar;

(c) At least one fat; and

(D) Optionally, at least one starch;

Wherein the total concentration of the first sweetener, common sugar, the at least one fat, and the at least one starch within the food formulation is at least 20% by weight;

And wherein the majority of the sweetener within the food formulation is crystalline sugar.

Embodiment 41. The formulation of any of the preceding embodiments, wherein at least 65%, at least 70%, at least 80%, at least 85%, at least 90%, or at least 95% of the total amount of sweetener, by weight, within the formulation is crystalline.

Embodiment 42. The formulation of any one of the preceding embodiments, wherein at least 96%, at least 97%, at least 98%, or at least 99% by weight of the total amount of sweetener within the sweetener formulation is crystalline.

Embodiment 43 the formulation of any one of the preceding embodiments, wherein the first sweetener and the at least one protein comprise at least 40% of the formulation.

Embodiment 44. The formulation of any of the preceding embodiments, wherein the first sweetener and the at least one protein comprise at least 50% of the formulation.

Embodiment 45 the formulation of any one of the preceding embodiments, wherein the first sweetener and the at least one protein comprise at least 60% of the formulation.

Embodiment 46 the formulation of any one of the preceding embodiments, wherein the first sweetener and the at least one protein comprise at least 70% of the formulation.

Embodiment 47 the formulation of any one of the preceding embodiments, wherein said first sweetener and said at least one protein comprise at least 80% of said formulation.

Embodiment 48 the formulation of any one of the preceding embodiments, wherein said first sweetener and said at least one protein comprise at least 85% of said formulation.

Embodiment 49 the formulation of any one of the preceding embodiments, wherein said first sweetener and said at least one protein comprise at least 90% of said formulation.

Embodiment 50. The formulation of any of the preceding embodiments, wherein the first sweetener and the at least one protein comprise at least 95% of the formulation.

Embodiment 51 the formulation of any one of the preceding embodiments, wherein the at least one protein comprises a globular protein.

Embodiment 52. The formulation of embodiment 51 wherein the globular protein comprises globulin.

Embodiment 53 the formulation of embodiment 51 or embodiment 52, wherein the globular protein comprises albumin.

Embodiment 54 the formulation of any one of embodiments 1 to 53, wherein the at least one protein comprises a storage protein, such as a seed storage protein.

Embodiment 55 the formulation of any one of embodiments 1 to 54, wherein the at least one protein comprises prolamine.

Embodiment 56. The formulation of embodiment 55, wherein the prolamine comprises gluten.

Embodiment 57 the formulation of any one of the preceding embodiments, wherein the at least one protein comprises at least one of 2S albumin, 7S pisiform and 11S legumain.

Embodiment 58 the formulation of any one of the preceding embodiments, wherein the at least one protein comprises.

Embodiment 59. The formulation of any one of the preceding embodiments, wherein the at least one protein comprises.

Embodiment 60 the formulation of any one of the preceding embodiments, wherein the at least one protein comprises 15S globulin.

Embodiment 61 the formulation of any one of the preceding embodiments, wherein the at least one protein comprises at least one of 8S conglycinin, gamma-blue soy protein, and beta-blue soy protein.

Embodiment 62. The formulation of any of the preceding embodiments, wherein the at least one protein comprises ovalbumin.

Embodiment 63. The formulation of any of the preceding embodiments, wherein the at least one protein comprises β -lactoglobulin.

Embodiment 64 the formulation of any one of the preceding embodiments, wherein the at least one protein comprises serum albumin.

Embodiment 65 the formulation of any of the preceding embodiments, wherein the at least one protein comprises egg protein.

Embodiment 66. The formulation of any of the preceding embodiments, wherein the at least one protein comprises milk protein.

Embodiment 67. The formulation of embodiment 66, wherein the milk protein comprises casein.

Embodiment 68. The formulation of embodiment 67, wherein the casein comprises micellar casein.

Embodiment 69 the formulation of embodiment 67 or embodiment 68 wherein the casein comprises caseinate.

Embodiment 70. The formulation of embodiment 69 wherein the caseinate is a metal caseinate.

Embodiment 71 the formulation of embodiment 69 or embodiment 70 wherein the caseinate comprises R ⁺¹ -caseinate form, wherein R has a nominal valence of 1.

Embodiment 72 the formulation of any one of embodiments 69 to 71 wherein the caseinate comprises the form R ⁺² - (caseinate) ₂ wherein R has a nominal valence of 2.

Embodiment 73 the formulation of any one of embodiments 69 to 72 wherein the caseinate comprises the form R ⁺³ - (caseinate) ₃ wherein R has a nominal value of 3.

Embodiment 74 the formulation of any one of embodiments 69 to 73 wherein the caseinate comprises calcium caseinate.

Embodiment 75 the formulation of any one of embodiments 69 to 74 wherein the caseinate comprises sodium caseinate.

Embodiment 76 the formulation of any one of embodiments 69-75 wherein the caseinate comprises potassium caseinate.

Embodiment 77 the formulation of any one of embodiments 69 to 76 wherein the caseinate comprises a caseinate selected from the group consisting of: magnesium caseinate, ammonium caseinate and chromium caseinate.

Embodiment 78 the formulation of any one of embodiments 67 to 77, wherein the casein comprises acid casein.

Embodiment 79 the formulation of any one of embodiments 66 to 78, wherein said milk protein comprises alpha-lactalbumin.

Embodiment 80 the formulation of any one of embodiments 66-79, wherein said milk protein comprises β -lactoglobulin.

Embodiment 81 the formulation of any one of embodiments 66 to 80 wherein the milk protein comprises at least one immunoglobulin.

Embodiment 82 the formulation of any one of embodiments 66 to 81, wherein the milk protein comprises at least one proteinPeptone.

Embodiment 83 the formulation of any one of the preceding embodiments, wherein the at least one protein comprises a vegetable protein.

Embodiment 84 the formulation of embodiment 83, wherein the vegetable protein comprises pea protein.

Embodiment 85 the formulation of embodiment 83 or embodiment 84, wherein the plant protein comprises rice protein.

Embodiment 86 the formulation of any one of embodiments 83 to 85, wherein the plant protein comprises chickpea protein.

Embodiment 87 the formulation of any one of embodiments 83 to 86, wherein said plant protein comprises mung bean protein.

Embodiment 88 the formulation of any one of the preceding embodiments, wherein said first sweetener comprises psicose.

Embodiment 89 the formulation of any of the preceding embodiments, wherein the sweetener carbohydrate comprises sucrose.

Embodiment 90 the formulation of any one of the preceding embodiments, wherein the sweetener carbohydrate is primarily sucrose.

Embodiment 91 the formulation of any of the preceding embodiments, wherein the sweetener carbohydrate comprises glucose.

Embodiment 92 the formulation of any of the preceding embodiments, wherein the sweetener carbohydrate comprises fructose.

Embodiment 93 the formulation of any of the preceding embodiments, wherein the sweetener polyol is selected from at least one of the group consisting of: xylitol, maltitol, erythritol, sorbitol, threitol, arabitol, hydrogenated Starch Hydrolysates (HSH), isomalt, lactitol, mannitol and galactitol (dulcitol).

Embodiment 94 the formulation of any one of the preceding embodiments, wherein the sweetener formulation is in the form of a particulate solid, such as a free-flowing powder.

Embodiment 95. The formulation of embodiment 94 wherein the particulate solid is a powder.

Embodiment 96 the formulation of any one of the preceding embodiments, wherein the concentration of silicon within the sweetener formulation is at most 0.2%, at most 0.1%, or at most 0.05%.

Embodiment 97 the formulation of any of the preceding embodiments, wherein the concentration of silicon within the sweetener formulation is at most 0.02%.

Embodiment 98 the formulation of any one of the preceding embodiments, wherein the concentration of silicon within the sweetener formulation is at most 0.01%, at most 0.005%, or at most 0.003%.

Embodiment 99. A food formulation comprising the formulation of any one of embodiments 1 to 98.

Embodiment 100. A food formulation comprising:

(a) A first population of sweetener particles comprising a first sweetener selected from the group consisting of a first sweetener carbohydrate and a first sweetener polyol;

(b) At least one protein disposed within the sweetener particles;

(c) At least one fat; and

(D) Optionally, at least one starch;

Wherein the total concentration of the first sweetener, the at least one fat, and the at least one starch in the edible formulation is at least 30% by weight.

Embodiment 101. An edible formulation comprising:

(b) A second population of sweetener particles comprising a second sweetener selected from the group consisting of a second sweetener carbohydrate and a second sweetener polyol; and

(C) At least one protein disposed within a first population of the sweetener particles;

(d) At least one fat; and

(E) Optionally, at least one starch;

Wherein the weight to weight ratio of total protein content to the second sweetener in the second population of sweetener particles is at most 0.1%;

And wherein the total protein content within the first population and the second population to the total weight to weight ratio of the first sweetener and the second sweetener is in the range of 0.02% to 0.99%.

Embodiment 102. A food formulation comprising:

(a) A first population of sweetener particles comprising a first sweetener, the first sweetener comprising a first sweetener carbohydrate;

(b) At least one protein disposed within the sweetener particles;

(c) At least one fat; and

(D) Optionally, at least one starch;

Embodiment 103. A food formulation comprising:

(d) At least one fat; and

(E) Optionally, at least one starch;

wherein the ratio of the total protein content within the second population of sweetener particles to the second weight to weight of the second sweetener is at most 0.1%;

Embodiment 104 the formulation of any one of embodiments 100 to 103, wherein the total concentration of said first sweetener, second sweetener, or said second sweetener, said at least one fat, and said at least one starch within said edible formulation is at least 32% by weight.

Embodiment 105 the formulation of any one of embodiments 100 to 104, wherein the weight content of the first sweetener and the second sweetener or the second sweetener within the edible formulation is at least 8%.

Embodiment 106 the formulation of any one of embodiments 100-105, said edible formulation comprising a total of at least 5% of said first sweetener and second sweetener or said second sweetener, and at least 5% of said at least one fat.

Embodiment 107 the formulation of any one of embodiments 100-106, said edible formulation comprising a total of at least 5% of said first sweetener and second sweetener or said second sweetener, and at least 5% of said at least one starch.

Embodiment 108 the formulation of any one of embodiments 100 to 107, wherein the weight concentration of all sweetener particles within the edible formulation is in the range of 10% to 80%.

Embodiment 109 the formulation of any one of the preceding embodiments, the edible formulation comprising at least 5% of the first sweetener and second sweetener or the second sweetener; at least 5% of at least one fat or the at least one fat; and at least 5% of at least one starch or the at least one starch.

Embodiment 110 the formulation of any of the preceding embodiments, the edible formulation comprising at least 2%, at least 5%, or at least 10% edible filler.

Embodiment 111 the formulation of any of the preceding embodiments, the edible formulation comprising at least one edible filler.

Embodiment 112. The formulation of embodiment 111, the at least one edible filler comprises dietary fiber.

Embodiment 113 the formulation of embodiment 111 or embodiment 112, the at least one edible filler comprising a soluble fiber.

Embodiment 114. The formulation of embodiment 111, the at least one edible filler comprises a polysaccharide.

Embodiment 115. The formulation of embodiment 114, the polysaccharide comprises levan.

Embodiment 116 the formulation of embodiment 115, wherein the polysaccharide comprises inulin.

Embodiment 117 the formulation of any of the preceding embodiments, comprising at least one edible filler comprising an oligosaccharide.

Embodiment 118 the formulation of embodiment 117, wherein the oligosaccharide comprises fructooligosaccharides.

Embodiment 119 the formulation of any one of the preceding embodiments, comprising at least one edible filler comprising a soluble fiber comprising a resistant maltodextrin.

Embodiment 120 the formulation of any of the preceding embodiments, the edible formulation comprising at least one edible filler comprising a soluble fiber comprising polydextrose.

Embodiment 121 the formulation of any one of the preceding embodiments, comprising at least 10% of the first sweetener and second sweetener or the second sweetener; at least 10% of at least one fat or the at least one fat; and at least 10% of at least one starch or the at least one starch.

Embodiment 122. The formulation of any of the preceding embodiments, wherein the first sugarless edible (or food-stuff) formulation is a standard sugarless edible formulation.

Embodiment 123 the formulation of any one of the preceding embodiments, wherein the first edible (or food product) formulation is a standard sugarless edible formulation.

Embodiment 124. The formulation of any one of the preceding embodiments, wherein a protein-sweetener concentrate consisting of the sweetener particles comprising the at least one protein has a lower sweetness when provided within a standard sugarless edible formulation relative to a standard sugarless control edible formulation which is the same as the standard sugarless edible formulation but which does not contain the at least one protein.

Embodiment 125 the formulation of any one of the preceding embodiments, wherein the standard sugarless formulation exhibits improved sweetness relative to the standard sugarless edible formulation when the entire sweet formulation is provided within the standard sugarless edible formulation.

Embodiment 126 the formulation of any one of the preceding embodiments, wherein a protein-sweetener concentrate comprised of the sweetener particles comprising the at least one protein has a lower sweetness relative to a first control sweetener that is the same as the protein-sweetener concentrate but does not contain the at least one protein.

Embodiment 127 the formulation of any one of the preceding embodiments, wherein the sweet taste formulation exhibits improved sweetness relative to a second control sweetener that is the same as the sweet taste formulation but does not contain the at least one protein.

Embodiment 128 the formulation of any of the preceding embodiments, wherein at least 60% of the total amount of sweetener is crystalline by weight.

Embodiment 129 the formulation of any of the preceding embodiments, wherein at least 90% of the total amount of the sweetener is crystalline by weight.

Embodiment 130. The formulation of any of the preceding embodiments, wherein the second weight ratio of the total protein weight (P _{Total (S)}) of the at least one protein in the sweetener particles and any protein disposed in the crystalline sugar particles to the total weight of the first sweetener and the crystalline sugar particles is in the range of 0.02% to 20%.

Embodiment 131 the formulation of embodiment 130 wherein the second weight ratio is in the range of 0.02% to 10%.

Embodiment 132 the formulation of embodiment 130, wherein the second weight ratio is in the range of 0.02% to 3%.

Embodiment 133 the formulation of any one of the preceding embodiments, wherein, within the sweetener particles, the weight ratio, R, is defined as

R=w sucrose-a/W sucrose-c,

Wherein:

w sucrose-a is the weight of any amorphous sucrose; and

W sucrose-c is the weight of the crystalline sucrose;

And wherein R is at most 3.3:1.

Embodiment 134. The formulation of embodiment 133, wherein R is up to 1.5:1.

Embodiment 135 the formulation of embodiment 133, wherein R is up to 0.8:1.

Embodiment 136. A food or edible formulation comprising:

(a) The sweet taste formulation of any one of the preceding claims;

(b) At least one fat; and

(C) Optionally, at least one starch;

wherein the total concentration of the first sweetener, the crystalline sugar, the at least one fat, and the at least one starch within the food formulation is at least 20% by weight;

Embodiment 137 the formulation of embodiment 136 or any preceding embodiment, wherein at least 95% by weight of the total amount of sweetener within the formulation is crystalline.

Embodiment 138 the formulation of embodiment 136 or 137 or any preceding embodiment, wherein the total weight content of sweetener within the formulation is in the range of 10% to 80%.

Embodiment 139 the formulation of any one of embodiments 136-138 or any preceding embodiment, which contains at least 5% of the at least one fat.

Embodiment 139A. The formulation of any one of embodiments 136-138 or any preceding embodiment, comprising at least 10% of the at least one fat.

Embodiment 139B the formulation of any one of embodiments 136-138 or any preceding embodiment, which contains at least 20% of the at least one fat.

Embodiment 139C the formulation of any one of embodiments 136-139B or any preceding embodiment, which contains up to 60% of the at least one fat.

Embodiment 139D. The formulation of embodiment 139C contains up to 50% of the at least one fat.

Embodiment 140 the formulation of embodiment 139 or any of the preceding embodiments, comprising at least 5% of the at least one starch.

Embodiment 140A. The formulation of embodiment 140, comprising at least 8% of the at least one starch.

Embodiment 140B. The formulation of embodiment 140, comprising at least 12% of the at least one starch.

The formulation of any one of embodiments 140-140B, comprising up to 30% of the at least one starch.

The formulation of any one of embodiments 140-140B, comprising up to 25% of the at least one starch.

Embodiment 141 the formulation of any one of embodiments 136 to 140D or any preceding embodiment, the edible formulation comprising at least 2% edible filler.

Embodiment 141A. The formulation of embodiment 141, comprising at least 4% of the edible filler.

Embodiment 141B the formulation of embodiment 141 containing at least 6% of the edible filler.

The formulation of any one of embodiments 141-141B, comprising up to 50% of the at least one edible filler.

The formulation of any one of embodiments 141-141B, comprising up to 35% of the at least one edible filler.

The formulation of any one of embodiments 141-141B, comprising up to 20% of the at least one edible filler.

Embodiment 142 the formulation of any one of embodiments 136 to 141C or any one of the preceding embodiments, having an edible filler content in the range of 2% to 50%.

Embodiment 143 the formulation of any one of embodiments 136 to 141E or any preceding embodiment, wherein the total concentration of the first sweetener, the crystalline sugar, the at least one fat, the at least one starch, and the edible filler within the food formulation is at least 50% by weight.

The formulation of any one of embodiments 136 to 142 or any preceding embodiment, wherein the total concentration of the first sweetener, the crystalline sugar, the at least one fat, the at least one starch, and the edible filler within the food formulation is at least 70% by weight.

Embodiment 145 the formulation of any one of embodiments 136 to 144 or any preceding embodiment, wherein the edible filler is a dietary fiber.

Embodiment 146 the formulation of any one of embodiments 136 to 145 or any one of the preceding embodiments, wherein the control edible formulation is a standard sugarless control edible formulation.

Embodiment 147 the formulation of any one of embodiments 136 to 146 or any one of the preceding embodiments, wherein the food or edible formulation is a flour confection.

Embodiment 148 the formulation of any one of embodiments 136 to 147 or any preceding embodiment, wherein the food formulation or edible formulation is a sugar-containing confection.

Embodiment 149 the formulation of any one of embodiments 136 to 148 or any preceding embodiment, wherein the food formulation comprises 4-18% edible filler (e.g., dietary fiber), 5-15% fat, 5-25% starch, and 3-20% sweetener (e.g., sugar).

Embodiment 150 the formulation of any one of embodiments 136 to 148 or any preceding embodiment, wherein the food formulation comprises 4-18% edible filler (e.g., dietary fiber), 10-55% fat, and 3-20% sweetener (e.g., sugar).

Embodiment 151 a method of preparing a formulation according to any of the preceding embodiments, the method being substantially as described herein.

As used herein in the specification and in the appended claims section, the term "milk protein" is intended to include native proteins typically found in the milk of at least one mammal, and most typically at least one of a cow, goat and sheep. It will be understood by those skilled in the art that the term "milk protein" is also intended to include non-natural milk proteins, including denatured proteins of natural proteins, or modified proteins of natural proteins. An example of a non-natural milk protein is calcium caseinate.

For the avoidance of doubt, it is emphasized that the term "denatured protein" (or "denatured milk protein" etc.) does not include disruption of the primary protein structure, e.g. disruption of the amino acid sequence held together by covalent peptide bonds.

As used herein in the specification and the appended claims section, the term "starch" is intended to include edible starch for or in foods. Typically, such starches include at least one of amylose and amylopectin, and more typically, include both amylose and amylopectin. It will be appreciated that various modifications may be made to the starch to impart specific chemical and/or physical properties to a particular food or starch therein, including, for example, preventing gelatinization at low temperatures, resisting low pH, or resisting high shear or high temperatures.

Typically, starch is present in ingredients such as flour. In white wheat flour, the starch content is typically about 68%. In oat, the starch content is typically about 58%.

In addition to including fats that are solid at room temperature (25 ℃) such as beef fat, shortening, palm oil, and butter, as used herein in the specification and appended claims section, the term "fat" is also intended to include edible oils, including those that are liquid at room temperature such as cooking oils. Specific examples of edible oils are olive oil, walnut oil, corn oil and cottonseed oil.

The fat may be a separate ingredient or may be an ingredient in a food ingredient. For example, both hazelnut paste and cocoa powder contain fat.

The average particle size (D50) may be calculated based on the number of particles in the population ("D _N 50"), or may be calculated based on the volume of the particles (D _V). These measurements may be obtained by various known methods including Static Light Scattering (SLS), dynamic Light Scattering (DLS), sieving, and various microscopy methods. Some methods may be preferred for a larger range of particles and others may be preferred for a smaller range of particles.

As used herein in this specification and the appended claims, the term "percent" or "%" refers to weight percent unless explicitly indicated otherwise. However, in particular with respect to formulations containing at least one protein and at least one sweetener, the weight percentages of the proteins are relative to the sweetener. For example, in such a formulation containing 1.95 grams of calcium caseinate dispersed in a syrup containing 650 grams of sucrose and 350 grams of water, the weight percent of calcium caseinate is 1.95/650 = 0.3%.

As used herein in the specification and the appended claims section, the term "first sweetener" refers to at least one sweetener selected from the group consisting of a first sweetener carbohydrate and a first sweetener polyol.

As used herein in the specification and appended claims, the term "second sweetener" refers to at least one sweetener selected from the group consisting of a first sweetener carbohydrate and a first sweetener polyol, wherein the chemical characteristics of the second sweetener may be the same as the "first sweetener" unless otherwise indicated.

As used herein in the specification and in the appended claims, the terms "primary," "primarily," and the like with respect to a sweetener refer to a sweetener having the highest concentration by weight or by volume.

As used herein in the specification and in the appended claims, the terms "predominantly," "primarily," and the like, e.g., with respect to the morphology of a substance, e.g., sweetener substance, within a formulation, refer to the particular morphology of the sweetener substance having the highest concentration, by weight or by volume, within the formulation.

As used herein in the specification and the appended claims section, the term "ordinary sugar" is used as known in the art and, for the avoidance of doubt, is intended to include various classes of crystalline sucrose products including sugar, white sugar, brown sugar, raw sugar and whole sugar (white sugar cane).

The term "ordinary sugar" is not intended to limit the particle size distribution. However, D ₅₀ of "ordinary sugar" is typically in the range of 100 μm to 1000 μm.

As used herein in this specification and the appended claims, the term "concentration" refers to concentration by weight unless explicitly indicated otherwise.

As used herein in the specification and in the appended claims section, the term "protein-sweetener concentrate" refers to a population of sweetener particles containing a sweetener selected from the group consisting of sweetener carbohydrates and sweetener polyols; and at least one protein disposed within the sweetener particles; wherein the weight to weight ratio of at least one protein to sweetener within the population of sweetener particles is in the range of 1% to 95%. Typically, such concentrates contain at least 10% protein.

As used herein in the specification and the appended claims, the terms "reduced sugar", "low sugar", and the like refer to relatively low amounts of sugar. Thus, if the type II reduced sugar muffins contain 40% less sugar than the type I "whole sugar" control muffins, and the type I muffins contain 21.8% sugar, the type II reduced sugar muffins contain 60% (100% -40%) of the sugar contained in the type I muffins, i.e., 0.60.21.8% = 13.08wt.% sugar.

As used herein in the specification and in the appended claims section, the term "less sweet" as typically used in comparison of a protein-sweetener concentrate to a control sweetener refers to the result of a lower sweetness exhibited by the comparative sweetness index calculated from the pair-wise comparison test results, as described in example 71.

Similarly, the terms "sweeter", "improved sweetness", and the like refer to higher or improved sweetness results exhibited by the comparative sweetness index calculated from those pair-wise comparative test results.

As used herein in the specification and the appended claims sections, the terms "reduced-sugar edible formulation", "first reduced-sugar edible formulation", and the like refer to any of the reduced-sugar products formulated according to any of embodiments 68-68A, 69-69A, and 70-70A.

As used herein in the specification and the appended claims sections, the term "sugar-reducing control edible formulation" refers to any of the sugar-reducing control products formulated according to any of embodiments 68-68B, 69-69B, and 70-70B.

As used herein in the specification and the appended claims section, the term "standard reduced sugar edible formulation" refers to any of the reduced sugar products formulated according to any of embodiments 68A, 69A and 70A, wherein the sugar reduction is about 40%.

As used herein in the specification and appended claims sections, the term "standard sugar-reducing control edible formulation" refers to any of the sugar-reducing "type III control products" formulated according to any of embodiments 68, 69, and 70, as further outlined in embodiments 68A, 69A, and 70A, respectively.

As used herein in the specification and in the appended claims section, the term "exhibiting improved sweetness" and the like, typically with respect to a first edible formulation containing a protein-sweetener concentrate (e.g., a sugarless edible formulation) relative to a control edible formulation identical to the edible formulation but not containing the protein contained in the protein-sweetener concentrate (e.g., a sugarless control edible formulation), refers to the higher sweetness result exhibited by the comparative sweetness index calculated from the pair-wise comparison test results, as described in accordance with embodiment 71. For evaluation purposes, the concentration of protein in the protein-sweetener concentrate distributed within the first edible formulation is 0.1%, 0.3% or 0.5%, typically 0.1%.

As used herein in the specification and in the appended claims section, the term "sugar-containing confection" is intended to refer to confectionary products, such as confections and chocolate.

As used herein in the specification and in the appended claims section, the terms "flour confection" and "baked confection" are intended to refer to sweet pastries, cakes, biscuits and the like. Such flour confections typically contain a relatively high percentage of flour. As used herein in the specification and the appended claims section, the term "majority" with respect to the number of particles of a formulation component means at least 50% by number.

As used herein in the specification and appended claims section, the term "majority" with respect to the concentration of a formulation component refers to at least 50% by weight.

As used herein in this specification and the appended claims, the term "ratio" refers to weight ratios unless explicitly indicated otherwise.

The modifiers "about" and "substantially" used in connection with a quantity are inclusive of the stated value and have the meaning dictated by the context (e.g., it includes at least the degree of error associated with measurement of the particular quantity). When used with a particular value, it should also be considered as disclosing the value.

In the context of the present application and the claims, the phrase "at least one of a and B" is equivalent to an inclusive "or" and includes any of "a only", "B only" or "a and B". Similarly, the phrase "at least one of A, B and C" is equivalent to an inclusive "or" and includes any of "a only", "B only", "C only", "a and B", "a and C", "B and C", or "a and B and C".

It is appreciated that certain features of the invention, which are, for clarity, described in the context of separate embodiments, may also be provided in combination in a single embodiment. Conversely, various features of the invention, which are, for brevity, described in the context of a single embodiment, may also be provided separately or in any suitable sub-combination.

While the application has been described in conjunction with specific embodiments thereof, it is evident that many alternatives, modifications and variations will be apparent to those skilled in the art. Accordingly, it is intended to embrace all such alternatives, modifications and variations that fall within the spirit and broad scope of the appended claims. All publications, patents, and patent applications mentioned in this specification are herein incorporated in their entirety by reference into the specification, to the same extent as if each individual publication, patent, or patent application was specifically and individually indicated to be incorporated herein by reference. In addition, citation or identification of any reference in this application shall not be construed as an admission that such reference is available as prior art to the present application.

Claims

1. A sweet formulation comprising:

(a) Sweetener particles comprising a first sweetener; and

(B) Crystalline sugar particles;

wherein at least one protein is disposed within the sweetener particles;

2. The sweet taste formulation of claim 1 wherein a protein-sweetener concentrate comprised of the sweetener particles comprising the at least one protein, when provided within a standard sugarless edible formulation, has a lower sweetness than a standard sugarless control edible formulation which is the same as the standard sugarless edible formulation but which does not contain the at least one protein.

3. The sweet taste formulation of claim 2 wherein the standard sugarless formulation exhibits improved sweetness relative to the standard sugarless edible formulation when the entire sweet taste formulation is provided within the standard sugarless edible formulation.

4. The sweetener formulation of claim 1, wherein a protein-sweetener concentrate comprised of the sweetener particles comprising the at least one protein has a lower sweetness relative to a first control sweetener that is the same as the protein-sweetener concentrate but does not contain the at least one protein.

5. The sweet taste formulation of claim 4 wherein the sweet taste formulation exhibits improved sweetness relative to a second control sweetener that is the same as the sweet taste formulation but does not contain the at least one protein.

6. The sweet taste formulation according to any one of the preceding claims wherein at least 60% by weight of the total amount of sweetener is crystalline.

7. The sweet taste formulation according to any one of the preceding claims wherein at least 90% by weight of the total amount of sweetener is crystalline.

8. The sweet taste formulation according to any one of the preceding claims wherein the second weight ratio of the total protein weight (P _{Total (S)}) of the at least one protein in the sweetener particles and any protein disposed in the crystalline sugar particles to the total weight of the first sweetener and the crystalline sugar particles is in the range of 0.02% to 20%.

9. The sweet taste formulation of claim 8 wherein the second weight ratio is in the range of 0.02% to 10%.

10. The sweet taste formulation of claim 8 wherein the second weight ratio is in the range of 0.02% to 3%.

11. The sweetener formulation of any one of the preceding claims, wherein, within the sweetener particles, the weight ratio R is defined as R = W sucrose-a/W sucrose-c,

Wherein:

w sucrose-a is the weight of any amorphous sucrose; and

W sucrose-c is the weight of the crystalline sucrose;

And wherein R is at most 3.3:1.

12. The sweet taste formulation of claim 11 wherein R is at most 1.5:1.

13. The sweet taste formulation of claim 11 wherein R is at most 0.8:1.

14. A food formulation comprising:

(a) The sweet taste formulation of any one of the preceding claims;

(b) At least one fat; and

(C) Optionally, at least one starch;

15. The food formulation of claim 14, wherein at least 95% by weight of the total amount of sweetener within the food formulation is crystalline.

16. The food formulation of claim 14 or claim 15, wherein the total weight content of sweetener in the food formulation is in the range of 10% to 80%.

17. The food formulation of any one of claims 14 to 16, which contains at least 5% of the at least one fat.

18. The food formulation of claim 17, which contains at least 5% of the at least one starch.

19. The food formulation of any one of claims 14 to 18, which contains at least 2%, at least 5% or at least 10% of an edible filler.

20. The food formulation of claim 19, wherein the total concentration of the first sweetener, the crystalline sugar, the at least one fat, the at least one starch, and the edible filler within the food formulation is at least 50% by weight.

21. The food formulation of claim 19, wherein the total concentration of the first sweetener, the crystalline sugar, the at least one fat, the at least one starch, and the edible filler within the food formulation is at least 70% by weight.

22. The food formulation of any one of claims 19-21, wherein the edible filler is a dietary fiber.

23. The food formulation of any one of claims 14 to 22, wherein the control edible formulation is a standard sugarless control edible formulation.

24. The food formulation of any one of claims 14 to 23, wherein the food formulation is a flour confection.

25. The food formulation of any one of claims 14 to 23, wherein the food formulation is a sugar-containing confection.