CA3233710A1 - Sweetener concentrate formulations - Google Patents

Abstract

Sweetener formulations and food formulations containing such sweetener formulations, the sweetener formulations including: (a) sweetener particles containing a first sweetener; and (b) crystalline sugar particles; wherein a polysaccharide is disposed within the sweetener particles; and wherein a first weight ratio of the polysaccharide to the first sweetener is within a range of 1:100 to 95:5.

Description

SWEETENER CONCENTRATE FORMULATIONS
This application draws priority from US Patent Application No. 63/262,176, filed October 6, 2021, which application is incorporated by reference for all purposes as if fully set forth herein.
FIELD AND BACKGROUND OF THE INVENTION
The present invention primarily relates to edible formulations and edible sweetener formulations therefor, and more particularly, to sweetener concentrate formulations containing one or more polysaccharides disposed in the sweetener particles, and to edible or food formulations containing such sweetener concentrate formulations.
SUMMARY OF THE INVENTION
According to aspects of the invention there is provided a sweetener formulation including: (a) sweetener particles containing a first sweetener;
and (b) crystalline sugar particles; wherein a polysaccharide is disposed within the sweetener particles; and wherein a first weight ratio of the polysaccharide to the first sweetener is within a range of 1:100 to 95:5.
According to further aspects of the invention there is provided a food formulation including: (a) a sweetener formulation; (b) a fat; and (c) optionally, a starch; wherein a total concentration of the first sweetener, the crystalline sugar, the fat, and the starch, within the food formulation, is at least 20%, on a weight basis;
wherein the food formulation exhibits improved sweetness with respect to a control edible formulation that is identical to the food formulation, but devoid of the polysaccharide; and wherein, within the food formulation, at least 60% of the total amount of sweetener, by weight, is crystalline.
According to yet further aspects of the invention there is provided a sweetener formulation including: a first population of sweetener particles, the sweetener particles including: (a) crystalline sucrose; and (b) optionally, amorphous sucrose;
wherein a total amount of sucrose within the sweetener particles includes the crystalline sucrose and the amorphous sucrose; wherein a polysaccharide is disposed as at least one polysaccharide particle in each sweetener particle of the sweetener particles; and wherein, within the first population of sweetener particles:
(i) a first weight ratio of the polysaccharide to the total amount of sucrose is within a range of 1:100 to 95:5; and (ii) a second weight ratio of the amorphous sucrose to the crystalline sucrose is at most 5:1.
According to yet further aspects of the invention there is provided a formulation containing: a first population of sweetener particles, the sweetener particles including: (a) crystalline sucrose; and (b) optionally, amorphous sucrose;
wherein a total amount of sucrose within the sweetener particles includes the crystalline sucrose and the amorphous sucrose; wherein a polysaccharide is disposed as at least one polysaccharide particle in each sweetener particle of the sweetener particles; and wherein, within the first population of sweetener particles, a first weight ratio of the polysaccharide to the total amount of sucrose is within a range of 6:100 to 95:5.
BRIEF DESCRIPTION OF THE DRAWINGS
The invention is herein described, by way of example only, with reference to the accompanying drawings. With specific reference now to the drawings in detail, it is stressed that the particulars shown are by way of example and for purposes of illustrative discussion of the preferred embodiments of the present invention only.
In the drawings:
Figure 1 is an X-ray diffraction (XRD) plot of a solid sweetener concentrate formulation containing 20% polysaccharide (pectin) and 80% sweetener (sucrose), according to an aspect of the present invention.
DESCRIPTION OF THE PREFERRED EMBODIMENTS
The present disclosure primarily describes sweetener concentrate formulations containing one or more polysaccharides disposed in the sweetener particles, and edible formulations containing such sweetener concentrate formulations.
Such sweetener concentrate formulations may include one or more species of polysaccharides that may exhibit any of various mucoadhesive properties.
The inventors have discovered that the location of the polysaccharides within the food may be of cardinal importance, at least with respect to the sweetness thereof Specifically, the inventors have discovered when the polysaccharide is incorporated

2 within the sweetener particles, the polysaccharide may not negatively impact food sweetness. In fact, the inventors have surprisingly discovered that under certain conditions (e.g., within a particular concentration range of the polysaccharides), the presence of such polysaccharides within the food may actually enhance food sweetness.
Without wishing to be limited by theory, the inventors believe that mucoadhesion of the polysaccharide to the mucosa or mucous membranes on the tongue and within the oral cavity may contribute to the retention of sweetener carbohydrates and sweetener polyols, resulting in an enhanced and extended sensation of sweetness. This phenomenon occurs, or is greatly enhanced, when the polysaccharide is incorporated within the sweetener particles, such that the mucosal adhesion between the mucin-containing mucosa and the polysaccharide in the sweetener particle helps to fix the sweetener particle to the oral mucosa, or to at least increase the contact time between the sweetener particle to the oral mucosa.
This translates into increased activation of the sweetness sensors/receptor sites on the tongue, by way of example.
The inventors have surprisingly discovered that within a particular, low range of concentrations of polysaccharide disposed within the sweetener particles, the increased mucosal adhesion of these polysaccharides appears to more than offset various polysaccharide properties that deleteriously affect perceived sweetness. These deleterious properties include the increased viscosity of the food (inter alia reducing the solubility kinetics and hindering the transport of sweetener molecules to the sweetness sensors/receptor sites), covering and blocking oral sweetness sensors/receptor sites, and the non-sweet taste of the polysaccharide itself.
By more than offsetting these deleterious polysaccharide properties, the presence of the polysaccharide within the sweetener particles may impart appreciably enhanced sweetness to the food.
The mucoadhesive agents for use in accordance with the formulations and methods of the present invention may have various mucoadhesive properties. For example, the mucoadhesive agents may have numerous hydrophilic groups, such as hydroxyl and carboxyl groups, which aid attachment to mucus or cell membranes through various interactions such as hydrogen bonding and hydrophobic or electrostatic interactions.

3 Mucoadhesion may generally refer to the attachment of particular macromolecules to a mucin layer of a mucosal surface of a human tongue.
The mucoadhesive agent's affinity for attaching to a mucin layer of a mucosal surface of a human tongue, may be characterized or quantified by at least one of several characterization methods, some of which are described hereinbelow.
Examples of such polysaccharides exhibiting mucoadhesive activity include, but are not limited to, xanthan gum, guar gum, locust bean gum, tragacanth, karaya gum, gum Arabic, agar-agar, tara gum, sodium alginate, potassium alginate, konjac mannan, gellan and pectin, including both low methoxyl pectin (LMP) and high methoxyl pectin (HMP).
As used herein in the specification and in the claims section that follows, the terms "mucoadhesion" and "mucosal adhesion" refer to the tendency of particular macromolecules such as polysaccharides to attach to a mucin layer of a mucosal surface of a human tongue.
The inventors have yet further surprisingly discovered that within the inventive ratio of polysaccharide to sweetener (w/w%) within the sweetener particles, the distribution of polysaccharide -- counterintuitively -- does not have to be uniform.
In fact, high non-uniformity may actually enhance perceived sweetness.
Assume, by way of example, that a particular polysaccharide enhances sweetness when disposed within sugar particles in a ratio of 0.3% (w/w%). The inventors have discovered that a polysaccharide-sweetener concentrate (e.g., sweetener particles containing 50% polysaccharide and 50% sweetener) may be diluted (e.g., with ordinary sugar, which does not contain polysaccharide) to obtain the desired average concentration of 0.3% (w/w%) polysaccharide with respect to the total amount of sugar. The inventors have found that such a diluted concentrated product containing an average of 0.3% may be no less effective -- and may actually be more effective -- in sweetness enhancement than the product having the even distribution of 0.3% polysaccharide within the sweetener particles.
As used herein, the term "sweetener carbohydrate" refers to an edible sweetener having at least one carbohydrate moiety, which carbohydrate is processed within the human body to produce energy. This definition is meant to include sweetener carbohydrates having an energy value of at least 0.1 kcal/g, more typically,

4 at least 0.2 kcal/g, more typically, at least 0.5 kcal/g, and yet more typically, at least 1.0 kcal/g. This definition is specifically meant to include allulose.
The term "sweetener carbohydrate" is specifically meant to exclude high-intensity sweeteners such as sucralose, aspartame, and acesulfame-K.
The term "sweetener", when used alone, is meant to include both sweetener carbohydrates and sweetener polyols.
A sweetener carbohydrate produces a sweet taste when consumed by the typical human consumer. If, on a normalized sweetness scale, on a weight basis, in which sucrose is taken as a standard of 1, maltose is about 031, and lactose is about 0.22, the term "sweetener carbohydrate" would apply to lactose, and to any sugar or other nutritive, carbohydrate-containing sweetener having a sweetness within a range of 0.15 to 2.5 on this normalized sweetness scale. Alternatively, it may be stated that the minimum sweetness for the sugar or other nutritive, carbohydrate-containing sweetener would be that of raffinose (which has a sweetness of 0.15 on the above-mentioned scale). More typically, such a sweetener carbohydrate has a sweetness within a 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 on this normalized sweetness scale.
It is noted that the relative sweetness of fructose reported in the literature has been reported to be as little as 0.91, and as much as about 1.7. For the avoidance of doubt, the term "sweetener carbohydrate" is meant to include fructose, irrespective of any of its reported relative sweetness values.
As used herein, the term "normalized sweetness scale", refers to a relative sweetness scale, on a weight basis, in which sucrose is assigned a value of 1.00. More specifically, the normalized sweetness scale is determined according to the methods disclosed in Moscowitz, H. "Ratio Scales of Sugar Sweetness"; Perception &
Psychophysics, 1970, Vol. 7 (5), in which the power function for the sugars and polyols/sugar alcohols has an exponent of 1.3 (n = 1.3), as disclosed therein in Table 3, and as provided hereinbelow.

5 From "Ratio Scales of Sugar Sweetness- (Table 3) Percent by Weight Basis Relative Rank Sweetness Sucrose 1 1.00 Fructose 2 0.91 Raftinose 15 0.15 Maltose 12 0.31 Lactose 14 0.22 Dulcitol 5 0.46 Glucose 4 0.45 Galactose 6 0.42 Sorbose 7 0.41 Sorbitol 9 0.37 Mannitol 11 0.33 Arabi nose 8 0.39 Rhamnose 10 0.35 Glycerol 3 0.50 Xylose 13 0.26 A sweetener carbohydrate may be a monosaccharide or a 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 carbohydrate may be combined with one or more sweetener polyols.
A sweetener carbohydrate may be naturally occurring or synthetically produced.
As used herein, the term "sweetener polyol" refers to a consumable polyol that produces a sweet taste when consumed by the typical human consumer. Non-limiting examples of sweetener polyols include xylitol, maltitol, erythritol, sorbitol, threitol, arabitol, hydrogenated starch hydrolyzates (HSH), isomalt, lactitol, mannitol, or galactitol (dulcitol). In many instances, the polyol is a sugar alcohol. A
sugar alcohol can be produced from a carbohydrate by any known method of reduction (via a chemical or biological transformation) of an acid or aldehyde to an alcohol.
In other cases, a sweetener polyol can be synthesized from a parent carbohydrate.
Alternatively, a sweetener polyol may be obtained from a biological source.
For the avoidance of doubt, the term "sweetener polyol" is meant to include any polyol/sugar alcohol having a sweetness within a range of 0.15 to 2.5 on the above-described normalized sweetness scale. More typically, such a sweetener polyol

6 has a sweetness within a 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, on this normalized sweetness scale.
As used herein in the specification and in the claims section that follows, the term "polysaccharide" refers to a polymer comprising a plurality of monosaccharide building blocks or units, adjacent monosaccharide units being bound or linked by a glycosidic linkage. Such linkages may be effected using various enzymes. A
polysaccharide may be a homopolysaccharide, in which all of the monosaccharide building blocks are identical (e.g., curdlan), or a heteropolysaccharide, which contains at least two monosaccharide building blocks (e.g., sodium alginate, tara gum).
Depending on which monosaccharides are connected, and which carbon atom in the monosaccharides is involved in the linkage, polysaccharides may assume a variety of forms. A polysaccharide having solely a straight chain of monosaccharides is a "linear" polysaccharide; a polysaccharide having a branched backbone is a "branched." polysaccharide.
As used herein in the specification and in the claims section that follows, the term "glycosidic linkage" refers to covalent bonding between adjacent building blocks or monosaccharide units within a polysaccharide by means of oxygen ("0-glycosidic"
linkage), nitrogen ("N-glycosidic- linkage), or sulfur ("S-glycosidic-linkage). Most typically, the glycosidic linkage is an 0-glycosidic linkage.
As used herein in the specification and in the claims section that follows, the term "unsubstituted monosaccharide", with respect to building blocks within the polysaccharide, refers to a non-substituted cyclic monosaccharide such as a cyclic hexose sugar, cyclic pentose sugar, and cyclic heptose sugar.
As used herein in the specification and in the claims section that follows, the term "monosaccharide", with respect to building blocks within the polysaccharide, is meant to include unsubstituted monosaccharides and substituted monosaccharides.
As used herein in the specification and in the claims section that follows, the term "substituted monosaccharide", with respect to building blocks within the polysaccharide, refers to a cyclic monosaccharide having at least one moiety other than hydrogen (H-), hydrocarbon (e.g., alkyl), or hydroxyl (H0-). Typical examples of moieties in such substituted monosaccharides include acetyl (e.g., konjac mannan, locust bean gum), amino (e.g., chitosan), methoxy (e.g., pectin), sulfate (e.g.,

7 carrageenan), pyruvate (e.g., carrageenan, xanthan gum), a carboxylate such as acetate (e.g., xanthan gum) and acyl (e.g., gellan gum) moieties.
In some embodiments, the carboxylate moiety is, or includes, a uronic acid.
Examples include pectin and sodium alginate.
In some embodiments, the polysaccharide is, or includes, an anionic polysaccharide. Examples include gellan gum, xanthan gum, pectin, and sodium alginate.
In some embodiments, the polysaccharide is, or includes, a non-ionic polysaccharide. Examples include locust bean gum (LBG) and agar-agar.
The sweetener formulation or edible formulation is typically devoid of silicon-containing species such as silica. In some embodiments, the concentration of silicon within the sweetener formulation or 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 within the sweetener formulation or edible formulation is at most 0.002%, at most 0.001%, or the formulation is devoid of silicon.
EXAMPLES
Reference is now made to the following examples, which together with the above descriptions, illustrate the invention in a non-limiting fashion.

8 EQUIPMENT
Measuring Instruments Manufacturer Model Units Geometry range High shear IK A ULTRA- 3000-25000 rpm mixer TURRAX
SiIverson L5M-A 0-8000 rpm Vacuum mixer-dryer Stephan UMC 5 300-3000 1/min (cooking mixer) Vacuum pump Vacuubrand MZ 2C NT 50 Hz Laboratory MRC Ltd DFO-150 25-250 C
oven Ultra Retsch ZM200 50 Hz centrifugal mill Schmidt +
Refractometer VariRef A 0.00-100 Bx %
Haensch A/MUC Muco-Texture Stable Micro TA.XTplus 0-5000 gr adhesion Test analyzer Systems Rig MCR 92 Bob-cup Rheometer Anton Paar GmbH 0-1000 1/s P/N:159000 cylinder MATERIALS
Material Manufacturer Type FMC Biopolymers Manucol DH
Corporation Ingredients Solutions, Inc. Nalgin MV-120 Sodium alginate TIC gum TICA-al gin C 400 Powder Qingdao Lanneret Lanneret Biochemical Co., Ltd CP Kelco IIMP: GENU pectin type D 100 buffered Pectin 1-IMP: Pre-Hydrated TIC gum Pectin 1694 Powder

9 H&F CS538 LMP: Unipectine of Cargill TIC gum LMP: TIC Pretested Apple Pectin LMA
Goodchem Technology HMP: Citrus Pectin HM
Co., Limited Rama Gum Ricol Guar gum TIC gum Pre-Hydrated Guar Gum 8/24 Powder Lucid Colloids Ltd. Edicol FGDG 8 Cargill CX911 Pre-Hydrated Xanthan Gum TIC gum Ticaxan Xanthan EC
NGMO
CP Kelco KELTROL
Nnexira Instant gum BB
Gum Arabic TIC gum Pre-Hydrated Gum Arabic SF Powder Norevo GmbH Gum acacia CP Kelco Kelcogel LT100 TIC gum Ticagel Gellan L-Ticagel Gellan HS
Gellan Gum TIC gum NGMO
CP Kelco Kelcogel JD HA B
Amstel Products BY Gellan gum TIC gum 100 Agar-Agar Marine Hydrocolloids Agar Agar Gracilaria Norevo GmbH Agar Agar Konj ac-Mannan TIC gum High viscosity Konjac Mannan Gel Gfn-Selco Powder BOC Sciences Konjac glucomannan TIC gum HV
TIC gum 100 Tara Gum Ingredients UK Ltd Tara gum Amstel Products BV Tara gum TIC gum POR/A2 Locust Bean Gum (LBG) CP Kelco GENU GUM Refined Locust Bean Gum Amstel Products BV LBG

Na-CMC Blanose Ca-CMC Maple Biotech Pvt. Ltd. E.G.C. 505 Beneo Orafti High Soluble Inulin Filler -- Inulin Cosucra Fibruline Sensus Frutafit CLR
Filler -- Fructo-Galam GofosTM
oligosaccharide Various common materials (sugars, polyols, etc.) have not been included in this list.
Properties of CMC Materials Manufacturer ' type Viscosity Degree of i25 C,mPa*S1 substitution 7MF 400-600 (1%) 0.65 -0.90 Blanose (Na- 7HOF 1000-2800 (1%) 0.65 -0.90 CMC) 9H4F 2500-4500 (1%) 0.80 -0.90 Maple Biotech E.G.C. 505 0.5 - 0.7 Pvt. Ltd.

EXAMPLE 1: Production of a Polysaccharide-Sweetener Slurry A sweetener syrup containing one or more carbohydrate sweeteners and/or one or more polyol (typically sugar alcohol) sweeteners, is prepared prior to the addition of the polysaccharide. The temperature of the sweetener syrup is generally maintained within a range of 25 C to as much as 80 C, in some cases. For sucrose, the default temperature is 60 C. Various polysaccharides may be temperature-sensitive, and may dictate the maximum temperature for the preparation procedure.
The concentration of sweetener, with respect to water, is typically within a range of lwt%-65we/0 (may depend on the ratio between the polysaccharide and the sweetener) for most of the carbohydrate and polyol sweeteners. Some of the lower solubility sweeteners may require relatively high water concentrations and/or temperatures in order to fully dissolve. The polysaccharide is then added incrementally under constant mixing. Once the polysaccharide addition has been completed, the mixing vessel continues to be stirred for at least 7 minutes using a high shear mixer, until the polysaccharide is fully dispersed within the sweetener syrup.
For polysaccharides that are more difficult to disperse, the water fraction may be pre-heated.
EXAMPLE 2: Production of a Dry Crystalline Powder Polysaccharide-sweetener concentrate syrup (e.g., produced according to Example 1) is transferred to the heated double-jacketed vessel of the vacuum dryer (e.g., Stephan). The vessel is heated (typically to 60 C-70 C), maintained under vacuum, and mixed constantly, so as to evaporate the water slowly over time, eventually producing a polysaccharide-sweetener concentrate powder that is typically fine and dry. To further improve the crystallinity of the product, the vessel may be seeded with fine sweetener crystals. Optionally, the powder may be transferred to an oven (typically operating at 65 C) for further drying for several hours or overnight EXAMPLE 2A: Size Reduction of the Polysaccharide-Sweetener Powder The polysaccharide-sweetener concentrate, typically in powder form, may optionally undergo size reduction. The polysaccharide-sweetener powder may be milled to produce a fine powder having a D50 that is typically within the range of 75 to 300 micrometers, depending on the particular polysaccharide(s) in the concentrate.

EXAMPLE 3: Dilution of the Polysaccharide-Sweetener Concentrate to Produce a Sweetener Ingredient The polysaccharide-sweetener concentrate, typically having a Dso within a range of 75 to 300 micrometers (e.g., having undergone size reduction as in Example 2A), is diluted with at least one ordinary carbohydrate sweetener and/or at least one polyol (typically a sugar alcohol) sweetener to yield the desired amount of polysaccharide in the sweetener formulation. For example: in order to prepare a "diluted- polysaccharide-sweetener formulation or -regular-strength polysaccharide-sweetener" formulation containing an average of 0.3% polysaccharide, from a polysaccharide-sweetener concentrate containing 50% polysaccharide; 0.6 grams of the polysaccharide-sweetener concentrate formulation is mixed with 99.4 grams of the ordinary carbohydrate sweeteners (e.g., sucrose) and/or polyol sweetener.
EXAMPLE 4: Utilizing the Sweetener Ingredient to Produce an Edible Formulation The "diluted" or "regular-strength" polysaccharide-sweetener formulation (e.g., as produced according to Example 3), which may be a mixture of polysaccharide-sweetener concentrate and ordinary sweetener, is added as an ingredient, along with other ingredients, and may be mixed and optionally processed further (e.g., baked) to produce an edible formulation (e.g., cake, muffins, biscuits).

Another way to utilize the polysaccharide-sweetener concentrate formulation is by adding -- as separate ingredients -- the requisite amount of the polysaccharide-sweetener concentrate along with the ordinary sweetener (carbohydrate sweetener and/or polyol sweetener) during the preparation of the edible formulation (e.g., muffins). For example: to obtain, within the edible formulation, a sweetener having an average polysaccharide concentration of 0.3% from an ordinary sweetener and a concentrated polysaccharide-containing sweetener containing 50%
polysaccharide, 0.6 grams of the polysaccharide-sweetener concentrate is added along with 99.4 grams of the ordinary sweetener. The polysaccharide-sweetener concentrate and the ordinary sweetener may thus be added as separate components, and not as a mixture.

A dispersion (slurry) containing 50% pectin formulation (C5538, H&F, 89%
galacturonic acid) and 50% sucrose was prepared according to Example 1: 100 grams of pectin formulation were added gradually to a sucrose syrup containing 100 grams sucrose and 500 grams water. The syrup containing the pectin was then transferred to the heated double-jacketed vessel of the vacuum dryer, which was heated and maintained under vacuum according to Example 2, to produce a polysaccharide-sweetener concentrate as a fine dry powder.

A dispersion (slurry) containing 70% pectin formulation (C S538, H&F) and 30% sucrose was prepared according to Example 1: 100 grams of pectin formulation were added gradually to sucrose syrup containing 42.8 grams sucrose and 500 grams water. The syrup containing the pectin was then transferred to the heated double-jacketed vessel of the vacuum dryer, which was heated and maintained under vacuum according to Example 2, to produce a polysaccharide-sweetener concentrate as a fine dry powder.

A dispersion (slurry) containing 10% pectin formulation (C S538, H&F) and 90% sucrose was prepared according to Example 1: 100 grams of pectin formulation were added gradually to sucrose syrup containing 900 grams sucrose and 500 grams water. The syrup containing the pectin was then transferred to the heated double-jacketed vessel of the vacuum dryer, which was heated and maintained under vacuum according to Example 2, to produce a polysaccharide-sweetener concentrate as a fine dry powder.

A dispersion (slurry) containing 90% pectin formulation (C S538, H&F) and

10% sucrose was prepared according to Example 1: 100 grams of pectin formulation were added gradually to sucrose syrup containing 11.1 grams sucrose and 500 grams water. The syrup containing the pectin was then transferred to the heated double-jacketed vessel of the vacuum dryer, which was heated and maintained under vacuum according to Example 2, to produce a polysaccharide-sweetener concentrate as a fine dry powder.

A dispersion (slurry) containing 30% pectin formulation (C S538, H&F) and 70% sucrose was prepared according to Example 1: 100 grams of pectin formulation were added gradually to sucrose syrup containing 233.3 grams sucrose and 500 grams water. The syrup containing the pectin was then transferred to the heated double-jacketed vessel of the vacuum dryer, which was heated and maintained under vacuum according to Example 2, to produce a polysaccharide-sweetener concentrate as a fine dry powder.

A dispersion (slurry) containing 30% sodium alginate formulation (Manucol DH) and 70% sucrose was prepared according to Example 1: 100 grams of sodium alginate formulation were added gradually to sucrose syrup containing 233.3 grams sucrose and 500 grams water. The syrup containing the sodium alginate was then transferred to the heated double-jacketed vessel of the vacuum dryer, which was heated and maintained under vacuum according to Example 2, to produce a polysaccharide-sweetener concentrate as a fine dry powder.

A dispersion (slurry) containing 70% sodium alginate formulation (Manucol DH) and 30% sucrose was prepared according to Example 1: 100 grams of sodium alginate formulation were added gradually to sucrose syrup containing 42.8 grams sucrose and 500 grams water. The syrup containing the sodium alginate was then transferred to the heated double-jacketed vessel of the vacuum dryer, which was heated and maintained under vacuum according to Example 2, to produce a polysaccharide-sweetener concentrate as a fine dry powder.

A dispersion (slurry) containing 50% sodium alginate formulation (Manucol DH) and 50% sucrose was prepared according to Example 1. 100 grams of sodium alginate formulation were added gradually to sucrose syrup containing 100 grams sucrose and 500 grams water. The syrup containing the sodium alginate was then transferred to the heated double-jacketed vessel of the vacuum dryer, which was heated and maintained under vacuum according to Example 2, to produce a polysaccharide-sweetener concentrate as a fine dry powder.

A dispersion containing 1% pectin formulation (C S538, H&F) was prepared according to Example 1: a concentrated sweetener syrup containing 650 grams sucrose was prepared prior to the addition of the pectin. 6.5 grams of pectin were then dispersed in the concentrated sweetener syrup. The syrup was transferred to the heated double-jacketed vessel of the vacuum dryer, which was heated and maintained under vacuum according to Example 2, to produce a polysaccharide-sweetener concentrate as a fine dry powder.

A dispersion containing 1.5% pectin formulation (C S538, H&F) was prepared according to Example 1: a concentrated sweetener syrup containing 650 grams sucrose was prepared prior to the addition of the pectin formulation. 9.75 grams of pectin formulation were then dispersed in the concentrated sweetener syrup.
The syrup was transferred to the heated double-jacketed vessel of the vacuum dryer, which was heated and maintained under vacuum according to Example 2, to produce a polysaccharide-sweetener concentrate as a fine dry powder.

A dispersion containing 20% pectin formulation (C S538, H&F) was prepared according to Example 1: a concentrated sweetener syrup containing 650 grams sucrose was prepared prior to the addition of the pectin formulation. 130 grams of pectin formulation were then dispersed in the concentrated sweetener syrup. No seeding with sucrose crystals was conducted. The syrup was transferred to the heated double-jacketed vessel of the vacuum dryer, which was heated and maintained under vacuum according to Example 2, to produce a polysaccharide-sweetener concentrate as a fine dry powder.
The concentrate morphology was characterized by X-ray diffraction (XRD).
Figure 1 is an XRD plot of a solid sweetener concentrate formulation containing 20%
polysaccharide (pectin) and 80% sweetener (sucrose), according to an aspect of the present invention. The sucrose is distinctly crystalline.

A dispersion containing 1% sodium alginate formulation (Manucol DH) was prepared according to Example 1: a concentrated sweetener syrup containing 650 grams sucrose was prepared prior to the addition of the sodium alginate formulation.
6.5 grams of sodium alginate formulation were then dispersed in the concentrated sweetener syrup. The syrup was transferred to the heated double-jacketed vessel of the vacuum dryer, which was heated and maintained under vacuum according to Example 2, to produce a polysaccharide-sweetener concentrate as a fine dry powder.

The formulations of Examples 6 to 15 were prepared, but using fructose instead of sucrose.

A dispersion (slurry) containing 70% tara gum formulation (HV, TIC gum) and 30% sucrose was prepared according to Example 1: 100 grams of tara gum were added gradually to sucrose syrup containing 42.8 grams sucrose and 500 grams water.
The syrup containing the tara gum was then transferred to the heated double-jacketed vessel of the vacuum dryer, which was heated and maintained under vacuum according to Example 2, to produce a polysaccharide-sweetener concentrate as a fine dry powder.

A dispersion (slurry) containing 60% tara gum formulation (HV, TIC gum) and 40% sucrose was prepared according to Example 1: 100 grams of tara gum were added gradually to sucrose syrup containing 66.6 grams sucrose and 500 grams water.
The syrup containing the tara gum was then transferred to the heated double-jacketed vessel of the vacuum dryer, which was heated and maintained under vacuum according to Example 2, to produce a polysaccharide-sweetener concentrate as a fine dry powder.

A dispersion (slurry) containing 20% tara gum formulation (HV, TIC gum) and 80% sucrose was prepared according to Example 1: 100 grams of tara gum were added gradually to sucrose syrup containing 400 grams sucrose and 500 grams water.
The syrup containing the tara gum was then transferred to the heated double-jacketed vessel of the vacuum dryer, which was heated and maintained under vacuum according to Example 2, to produce a polysaccharide-sweetener concentrate as a fine dry powder.

A dispersion (slurry) containing 50% tara gum formulation (HV, TIC gum) and 50% sucrose was prepared according to Example 1: 100 grams of tara gum were added gradually to sucrose syrup containing 100 grams sucrose and 500 grams water.
The syrup containing the tara gum was then transferred to the heated double-jacketed vessel of the vacuum dryer, which was heated and maintained under vacuum according to Example 2, to produce a polysaccharide-sweetener concentrate as a fine dry powder.

A dispersion (slurry) containing 50% locust bean gum formulation (POR/A2, TIC gum) and 50% sucrose was prepared according to Example 1: 100 grams of locust bean gum formulation were added gradually to sucrose syrup containing grams sucrose and 500 grams water. The syrup containing the locust bean gum was then transferred to the heated double-jacketed vessel of the vacuum dryer, which was heated and maintained under vacuum according to Example 2, to produce a polysaccharide-sweetener concentrate as a fine dry powder.

A dispersion (slurry) containing 70% locust bean gum formulation (POR/A2, TIC gum) and 30% sucrose was prepared according to Example 1: 100 grams of locust bean gum formulation were added gradually to sucrose syrup containing 42.86 grams sucrose and 500 grams water. The syrup containing the locust bean gum was then transferred to the heated double-jacketed vessel of the vacuum dryer, which was heated and maintained under vacuum according to Example 2, to produce a polysaccharide-sweetener concentrate as a fine dry powder.

A dispersion (slurry) containing 30% locust bean gum formulation (POR/A2, TIC gum) and 70% sucrose was prepared according to Example 1: 100 grams of locust bean gum formulation were added gradually to sucrose syrup containing 233.3 grams sucrose and 500 grams water. The syrup containing the locust bean gum was then transferred to the heated double-jacketed vessel of the vacuum dryer, which was heated and maintained under vacuum according to Example 2, to produce a polysaccharide-sweetener concentrate as a fine dry powder.

A dispersion (slurry) containing 90% locust bean gum formulation (POR/A2, TIC gum) and 10% sucrose was prepared according to Example 1: 100 grams of locust bean gum formulation were added gradually to sucrose syrup containing

11.1 grams sucrose and 500 grams water. The syrup containing the locust bean gum was then transferred to the heated double-jacketed vessel of the vacuum dryer, which was heated and maintained under vacuum according to Example 2, to produce a polysaccharide-sweetener concentrate as a fine dry powder.

A polysaccharide-sweetener concentrate was produced by processing the formulation of Example 12 according to Example 1, and subsequently heating under vacuum according to Example 2, to produce a polysaccharide-sweetener concentrate as a fine dry powder. The powder was subjected to size reduction according to Example 2A.
The milled polysaccharide-sweetener concentrate powder was then mixed with ordinary sugar according to Example 3: 0.114 grams of the powder were mixed with 79.885 grams of sucrose to yield 80 grams of the final sweetener formulation, which contained an average actual sodium alginate concentration of close to 0.1%.

A polysaccharide-sweetener concentrate was produced by processing the formulation of Example 32 according to Example 1, and subsequently evaporating under vacuum according to Example 2, to produce a polysaccharide-sweetener concentrate as a fine dry powder. The powder was subjected to size reduction according to Example 2A.
The polysaccharide-sweetener concentrate powder was then mixed with ordinary sugar according to Example 3: 0.114 grams of the powder were mixed with 79.885 grams of sucrose to yield 80 grams of the final sweetener formulation, which contained an average actual locust bean gum concentration of close to 0.1%.

A polysaccharide-sweetener concentrate was produced by processing the formulation of Example 7 according to Example 1, and subsequently evaporating under vacuum according to Example 2, to produce a polysaccharide-sweetener concentrate as a fine dry powder. The powder was subjected to size reduction according to Example 2A.
The polysaccharide-sweetener concentrate powder was then mixed with ordinary sugar according to Example 3: 0.16 grams of the powder were mixed with 99.84 grams of sucrose to yield 100 grams of the final sweetener formulation, which contained an average actual polysaccharide concentration of about 0.1%.

A polysaccharide-sweetener concentrate was produced by processing the formulation of Example 10 according to Example 1, and subsequently evaporating under vacuum according to Example 2, to produce a polysaccharide-sweetener concentrate as a fine dry powder. The powder was subjected to size reduction according to Example 2A.
The polysaccharide-sweetener concentrate powder was then mixed with ordinary sugar according to Example 3: 0.4 grams of the powder were mixed with 99.6 grams of sucrose to yield 100 grams of the final sweetener formulation, which contained an average actual polysaccharide concentration of about 0.1%.

A polysaccharide-sweetener concentrate was produced by processing the formulation of Example 6 according to Example 1, and subsequently evaporating under vacuum according to Example 2, to produce a polysaccharide-sweetener concentrate as a fine dry powder. The powder was subjected to size reduction according to Example 2A.
The polysaccharide-sweetener concentrate powder was then mixed with ordinary sugar according to Example 3: 0.23 grams of the powder were mixed with 99.77 grams of sucrose to yield 100 grams of the final sweetener formulation, which contained an average actual polysaccharide concentration of about 0.1%.

A polysaccharide-sweetener concentrate was produced by processing the formulation of Example 6 according to Example 1, and subsequently evaporating under vacuum according to Example 2, to produce a polysaccharide-sweetener concentrate as a fine dry powder. The powder was subjected to size reduction according to Example 2A.
The polysaccharide-sweetener concentrate powder was then mixed with ordinary sugar according to Example 3: 1.12 grams of the powder were mixed with 98.88 grams of sucrose to yield 100 grams of the final sweetener formulation, which contained an average actual polysaccharide concentration of about 0.5%.

A polysaccharide-sweetener concentrate was produced by processing the formulation of Example 31 according to Example 1, and subsequently evaporating under vacuum according to Example 2, to produce a polysaccharide-sweetener concentrate as a fine dry powder. The powder was subjected to size reduction according to Example 2A.
The polysaccharide-sweetener concentrate powder was then mixed with ordinary sugar according to Example 3: 0.2 grams of the powder were mixed with 99.8 grams of sucrose to yield 100 grams of the final sweetener formulation, which contained an average actual polysaccharide concentration of close to 0.1%.

A polysaccharide-sweetener concentrate was produced by processing the formulation of Example 11 according to Example 1, and subsequently evaporating under vacuum according to Example 2, to produce a polysaccharide-sweetener concentrate as a fine dry powder. The powder was subjected to size reduction according to Example 2A.
The polysaccharide-sweetener concentrate powder was then mixed with ordinary sugar according to Example 3: 0.33 grams of the powder were mixed with 99.67 grams of sucrose to yield 100 grams of the final sweetener formulation, which contained an average actual polysaccharide concentration of close to 0.1%.

A polysaccharide-sweetener concentrate was produced by processing the formulation of Example 13 according to Example 1, and subsequently evaporating under vacuum according to Example 2, to produce a polysaccharide-sweetener concentrate as a fine dry powder. The powder was subjected to size reduction according to Example 2A.
The polysaccharide-sweetener concentrate powder was then mixed with ordinary sugar according to Example 3: 0.2 grams of the powder were mixed with 99.8 grams of sucrose to yield 100 grams of the final sweetener formulation, which contained an average actual polysaccharide concentration of close to 0.1%.

A polysaccharide-sweetener concentrate was produced by processing the formulation of Example 13 according to Example 1, and subsequently evaporating under vacuum according to Example 2, to produce a polysaccharide-sweetener concentrate as a fine dry powder. The powder was subjected to size reduction according to Example 2A.

The polysaccharide-sweetener concentrate powder was then mixed with ordinary sugar according to Example 3: 1.0 gram of the powder was mixed with grams of sucrose to yield 100 grams of the final sweetener formulation, which contained an average actual polysaccharide concentration of close to 0.5%.

A dispersion (slurry) containing 30% pectin formulation (CS538, H&F) and 70% allulose was prepared according to Example 1: 51.5 grams of pectin were added gradually to an allulose syrup containing 120 grams allulose and 480 grams water.
The syrup containing the pectin was then transferred to the heated double-jacketed vessel of the vacuum dryer, which was heated and maintained under vacuum according to Example 2, to produce a polysaccharide-sweetener concentrate as a fine dry powder.

A dispersion (slurry) containing 50% locust bean gum formulation (POR/A2, TIC gum) and 50% allulose was prepared according to Example 1: 100 grams of locust bean gum were added gradually to an allulose syrup containing 100 grams allulose and 500 grams water. The syrup containing the locust bean gum was then transferred to the heated double-jacketed vessel of the vacuum dryer, which was heated and maintained under vacuum according to Example 2, to produce a polysaccharide-sweetener concentrate as a fine dry powder.

A polysaccharide-sweetener concentrate was produced by processing the formulation of Example 31 according to Example 1, and subsequently evaporating under vacuum according to Example 2, to produce a polysaccharide-sweetener concentrate as a fine dry powder. The powder was subjected to size reduction according to Example 2A.
The polysaccharide-sweetener concentrate powder was then mixed with allulose according to Example 3: 0.2 grams of the powder were mixed with 99.8 grams of allulose to yield 100 grams of the final sweetener formulation, which contained an average actual polysaccharide concentration of close to 0.1%.

A dispersion (slurry) containing 30% guar gum (Ricol, Rama Gum) and 70%
sucrose was prepared according to Example 1: 100 grams of mung bean were added gradually to a sucrose syrup containing 233.3 grams sucrose and 500 grams water.
The syrup containing the mung bean was then transferred to the heated double-jacketed vessel of the vacuum dryer, which was heated and maintained under vacuum according to Example 2, to produce a polysaccharide-sweetener concentrate as a fine dry powder.

A dispersion (slurry) containing 50% guar gum (Ricol, Rama Gum) and 50%
sucrose was prepared according to Example 1: 100 grams of guar gum were added gradually to a sucrose syrup containing 100 grams sucrose and 500 grams water.
The syrup containing the guar gum was then transferred to the heated double-jacketed vessel of the vacuum dryer, which was heated and maintained under vacuum according to Example 2, to produce a polysaccharide-sweetener concentrate as a fine dry powder.

A dispersion (slurry) containing 70% guar gum (Ricol, Rama Gum) and 30%
sucrose was prepared according to Example 1: 100 grams of guar gum were added gradually to a sucrose syrup containing 42.86 grams sucrose and 500 grams water.
The syrup containing the guar gum was then transferred to the heated double-jacketed vessel of the vacuum dryer, which was heated and maintained under vacuum according to Example 2, to produce a polysaccharide-sweetener concentrate as a fine dry powder.

The formulations of Examples 6 to 15 were prepared, but using maltitol instead of sucrose, and using 700 grams water.

A dispersion (slurry) containing 5% sodium alginate formulation (Manticol DH) and 95% sucrose was prepared according to Example 1: 10 grams of sodium alginate formulation were added gradually to sucrose syrup containing 190 grams sucrose and 500 grams water. The syrup containing the polysaccharide was then transferred to the heated double-jacketed vessel of the vacuum dryer, which was heated and maintained under vacuum according to Example 2, to produce a polysaccharide-sweetener concentrate as a fine dry powder.

A polysaccharide-sweetener concentrate was produced: the powder of Example 61 was subjected to size reduction according to Example 2A. The polysaccharide-sweetener concentrate powder was then mixed with ordinary sugar according to Example 3: 19 grams of the powder were mixed with 81 grams of sucrose to yield 100 grams of the final sweetener formulation, which contained an average actual polysaccharide concentration of close to 0.95%.

A dispersion (slurry) containing 15% sodium alginate formulation (Manucol DH) and 85% sucrose was prepared according to Example 1: 15 grams of sodium alginate formulation were added gradually to a sucrose syrup containing 85 grams sucrose and 500 grams water. The syrup containing the sodium alginate was then transferred to the heated double-jacketed vessel of the vacuum dryer, which was heated and maintained under vacuum according to Example 2, to produce a polysaccharide-sweetener concentrate as a fine dry powder.

A polysaccharide-sweetener concentrate was produced: the powder of Example 62 was subjected to size reduction according to Example 2A. The polysaccharide-sweetener concentrate powder was then mixed with ordinary sugar according to Example 3: 2 grams of the powder were mixed with 98 grams of sucrose to yield 100 grams of the final sweetener formulation, which contained an average actual polysaccharide concentration of close to 0.3%.

A dispersion (slurry) containing 95% sodium alginate formulation (Manucol DH) and 5% sucrose was prepared according to Example 1: 95 grams of sodium alginate formulation were added gradually to sucrose syrup containing 5 grams sucrose and 500 grams water. The syrup containing the polysaccharide was then transferred to the heated double-jacketed vessel of the vacuum dryer, which was heated and maintained under vacuum according to Example 2, to produce a polysaccharide-sweetener concentrate as a fine dry powder.

A polysaccharide-sweetener concentrate was produced: the powder of Example 63 was subjected to size reduction according to Example 2A. The polysaccharide-sweetener concentrate powder was then mixed with ordinary sugar according to Example 3: 0.737 grams of the powder were mixed with 99.263 grams of sucrose to yield 100 grams of the final sweetener formulation, which contained an average actual polysaccharide concentration of close to 0.7%.

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

A dispersion (slurry) containing 50% sodium carboxymethyl cellulose, (Blanose 7MF) and 50% sucrose was prepared according to Example 1: 100 grams of the CMC formulation were added gradually to a sucrose syrup containing 100 grams sucrose and 500 grams water. The syrup was then transferred to the heated double-jacketed vessel of the vacuum dryer, which was heated and maintained under vacuum according to Example 2, to produce a CMC-sweetener concentrate as a fine dry powder.

A dispersion (slurry) containing 50% sodium carboxymethyl cellulose (Blanose 7LF) and 50% sucrose was prepared according to Example 1: 100 grams of the CMC formulation were added gradually to a sucrose syrup containing 100 grams sucrose and 500 grams water. The syrup was then transferred to the heated double-jacketed vessel of the vacuum dryer, which was heated and maintained under vacuum according to Example 2, to produce a CMC-sweetener concentrate as a fine dry powder.

A dispersion (slurry) containing 15% sodium carboxymethyl cellulose (Blanose 9H4F) and 85% sucrose was prepared according to Example 1: 15 grams of the CMC formulation were added gradually to a sucrose syrup containing 85 grams sucrose and 500 grams water. The syrup was then transferred to the heated double-jacketed vessel of the vacuum dryer, which was heated and maintained under vacuum according to Example 2, to produce a CMC-sweetener concentrate as a fine dry powder.

A dispersion (slurry) containing 5% sodium carboxymethyl cellulose (Blanose 7H0F) and 95% sucrose was prepared according to Example 1: 10 grams of the CMC

formulation were added gradually to sucrose syrup containing 190 grams sucrose and 500 grams water. The syrup was then transferred to the heated double-jacketed vessel of the vacuum dryer, which was heated and maintained under vacuum according to Example 2, to produce a polysaccharide-sweetener concentrate as a fine dry powder.

A dispersion (slurry) containing 15% calcium carboxymethyl cellulose (E.G.C. 505, Maple Biotech Pvt. Ltd.) and 85% sucrose was prepared according to Example 1: 15 grams of the CMC formulation were added gradually to a sucrose syrup containing 85 grams sucrose and 500 grams water. The syrup was then transferred to the heated double-jacketed vessel of the vacuum dryer, which was heated and maintained under vacuum according to Example 2, to produce a CMC-sweetener concentrate as a fine dry powder.
EXAMPLE 73: Preparation of Muffin Samples Three types of muffin samples may be prepared. Type I is a "full sugar"
control muffin, which may be similar in composition to typical, commercially available muffins. Type II is an inventive, reduced-sugar muffin containing the inventive polysaccharide-sweetener or polysaccharide-sweetener concentrate.
Type III is a reduced sugar control muffin, having the identical composition as the Type II
inventive, reduced-sugar muffin, but being devoid of the polysaccharide in the sweetener particles.
The batter for each type of muffin contains sugar, 14.2% sunflower oil, 21.8%
wheat flour (containing approximately 68% starch), 24.5% eggs, baking powder (1.1%), flavors or flavorants (0.1%), salt (0.1%), and about 16.4% water. The batter of the Type I muffin contains 21.8 wt.% sugar.
A fructooligosaccharide is used as a filler to make up for the reduced amount of sugar in the Type II and Type III samples. Typically, GofosTM (typically containing 2% sugar) is utilized.
The Type II muffin utilizes a sweetener formulation from various exemplary formulations (many of which are described or exemplified hereinabove). Aside from the formulative differences, the preparation and baking process is identical for the inventive muffin and the control muffins.

Typically, the Type II inventive, reduced-sugar muffin contains 39.1% less sugar with respect to the Type I "full sugar" control muffin. For this exemplary case, the Type II and Type III muffins are formulated such that the batter contains about (100%-39.1%)=21.8% = 13.3 wt.% sugar. The fructooligosaccharide (GofosTM) content of the muffin batter is about 8.5wt% (21.8% - 13.38%).

In many cases, the Type II inventive, reduced-sugar muffin may contain reduced sugar in an amount other than the typical reduction of 39.1%. By way of (non-exhaustive) example, the Type II muffin may contain 50% less sugar, 35%
less sugar, 20% less sugar, or 10% less sugar. For an exemplary case of 20% less sugar, the Type II muffin is formulated such that the batter contains about (100%-20%).21.8% = 17.44 wt.% sugar, and 4.36 wt.% GofosTM (21.8% - 17.44%). In any event, strictly for comparative purposes, the Type II muffin contains at least 10% less sugar with respect to the Type I "full sugar" control muffin.
EXAMPLE 74: Preparation of Butter Cookie Samples Three types of butter cookie samples may be prepared. Type I is a "full sugar'.
control butter cookie, which may be similar in composition to typical, commercially available butter cookies. Type II is an inventive, reduced-sugar butter cookie containing the inventive polysaccharide-sweetener or polysaccharide-sweetener concentrate. Type III is a reduced sugar control butter cookie, having the identical composition as the Type II inventive, reduced-sugar butter cookie, but being devoid of the polysaccharide in the sweetener particles.
The batter for each type of butter cookie contains sugar, 14.6% palm oil, 49.42% wheat flour (containing approximately 68% starch), corn starch (4.2%), water (5.7%), egg (3.6%), soy lecithin (0.19%), baking powder (0.3%), salt (0.2%), 1.2%
invert sugar (containing 5% water), 1.5% heavy cream (containing 37% fat and 3.5%
lactose), flavor or flavorants (0.1%), with water being the remainder. The sugar content of the Type I butter cookie is about 19.0%.

Inulin is used as a filler to make up for the reduced amount of sugar in the Type II and Type III samples. Typically, Orafti High Soluble Inulin (which contains 10% sugar) is utilized.
The Type II butter cookie utilizes a sweetener formulation from various exemplary formulations (many of which are described or exemplified hereinabove).
Aside from the formulative differences, the preparation and baking process is identical for the inventive butter cookie and the control butter cookies.

Typically, the Type II inventive, reduced-sugar butter cookie contains about 40% less sugar with respect to the Type I "full sugar" control butter cookie.
For this exemplary case, the Type II and Type III butter cookies are formulated such that the batter contains about (100%-40.45%)-19.0% = 11.3 wt.% sugar. The inulin content of the batter is about 7.7wt.% (19.0% - 11.3%).
Substantially as in the case of the muffin samples provided hereinabove, in many cases, the Type II inventive, reduced-sugar butter cookie may contain reduced sugar in an amount other than the typical reduction of about 40%. By way of (non-exhaustive) example, the Type II butter cookie may contain 50% less sugar, 40%
less sugar, 35% less sugar, 20% less sugar, or 10% less sugar. Strictly for comparative purposes, the Type II butter cookie contains at least 10% less sugar with respect to the Type I -full sugar" control butter cookie.
EXAMPLE 75: Preparation of Hazelnut Spread Samples Three types of hazelnut spread samples may be prepared. Type I is a "full sugar- control hazelnut spread, which may be similar in composition to typical, commercially available hazelnut spreads. Type II is an inventive, reduced-sugar hazelnut spread containing the inventive polysaccharide-sweetener or polysaccharide-sweetener concentrate. Type III is a reduced sugar control hazelnut spread, having the identical composition as the Type II inventive, reduced-sugar hazelnut spread, but being devoid of the polysaccharide in the sweetener particles.
Each type of hazelnut spread contains sugar, hazelnut paste (15%), palm oil (21.7%), cocoa powder (7.4%) having 12% fat, skim milk powder (6.6%), rapeseed lecithin (0.2%) and flavors or flavorants (0.1%). The sugar content of the Type 1 hazelnut spread is 49%.

A fructooligosaccharide is used as a filler to make up for the reduced amount of sugar in the Type II and Type III samples. Typically, GofosTM is utilized.
The Type II hazelnut spread utilizes a sweetener formulation from various exemplary formulations (many of which are described or exemplified hereinabove).
Aside from the formulative differences, the preparation process is identical for the inventive hazelnut spread and the control hazelnut spreads.

Typically, the Type II inventive, reduced-sugar hazelnut spread contains about 41% less sugar with respect to the Type I "full sugar" control hazelnut spread. For this exemplary case, the Type II and Type III hazelnut spreads are formulated to contain about (100%-41.2%)=49% = 28.8 wt.% sugar. The inulin content of the hazelnut spread is about 20.2 wt.% (49% - 29.4 %).
Substantially as in the case of the hazelnut spread samples provided hereinabove, in many cases, the Type II inventive, reduced-sugar hazelnut spread may contain reduced sugar in an amount other than the typical reduction of 40%. By way of (non-exhaustive) example, the Type II hazelnut spread may contain 50% less sugar, 35% less sugar, 20% less sugar, or 10% less sugar. Strictly for comparative purposes, the Type II hazelnut spread contains at least 10% less sugar with respect to the Type "full sugar" control hazelnut spread.

Sensory Evaluation The exemplary sweetener or edible formulations (e.g., muffins, butter cookies and hazelnut spreads) may be evaluated by trained sensory panelists using a paired-comparison test. The paired-comparison test is a two-product blind test, and the panelists' task is to choose/indicate the sweeter one of the two products or samples (Sensory Evaluation Practices, 4t11 Ed., Stone, Bleibaum, Thomas, eds.). The results are analyzed using binomial distribution tables, which allows the sensory scientist to determine whether perceived differences between the samples are statistically significant.
A Comparative Sweetness Index may be calculated from the paired-comparison test results, compiled from all the panelists. For example, if, among 17 panelists, 10 chose the inventive product as being sweeter, while the other 7 panelists chose the comparative or control product, the Comparative Sweetness Index (CSI) would be calculated as:
CSI = (10/17)=100 = 58.8 = 59 (rounded) Another sensory method used to evaluate samples is difference magnitude estimation (DME). Here, each panelist tastes the two samples, choose the sweetest, and also chooses the difference in sweetness, from the following list:
= No difference at all = Extremely small difference = Small difference = Moderate difference = Large difference = Extremely large difference Each choice is given a numerical value of 0 to 5 (with "0" being "No difference at all"), and the average of the panel is calculated. When the inventive, polysaccharide-containing sample is indicated as sweeter, the values are taken as positive, and vice versa). Generally, a difference of up to 1.0 (i.e., within an absolute value of 1), and in some cases, up to 0.8 or up to 0.5, is considered to be insignificant (i.e., the sweetness of the samples is substantially the same). An insignificant difference is considered to be a good result for the inventive formulation vs. the control formulation.

Various formulations exemplified hereinabove were used to prepare butter cookies samples, according to Examples 74 and 74A.
Pair-comparison test results of the pair-comparison tests, performed and evaluated according to Examples 76 and 76A, are listed below in Table 1.

% poly-Example No. % Poly-saccharide A Poly- within the of Poly- saccharide Poly-Example saccharide in sugar Comparative saccharide - in sactharide . MED
No. Concentrate particles in Sweetness sweetener Concentrate Type (Nominal) (Actual) the total Index (CSI) concentrate edible formulation 77 10 30 Pectin 0.3 0.33 78 7 70 Pectin 0.3 -0.14 Tensile strength/Detachment Force-Texture Analysis The mucoadhesion properties of sweetener formulations were evaluated by performing detachment tests using the TA.XTplus Texture Analyzer. The effect of various mucoadhesive species of polysaccharide on the adhesiveness of the sweetener formulation was also investigated, at various concentrations.
Materials and methods Before the detachment tests were executed, the following steps were performed: tablet preparation from sugar samples, preparation of artificial saliva buffer solution and trimming of fresh pig tongues to pieces of 30 mm X 30 mm with thickness of around 20 mm. The tongue tissues were frozen at -20'C. Before the test, the tongue tissue was heated to 37 C for 5 minutes. In terms of artificial saliva, the solution was prepared according to the following composition (Table 2):
TABLE 2: Artificial Saliva Composition Na HCO3 2.5 mM
KCI 10 m M
NaCI 7.4 mM
CaCl2 1.5 mM
NaH2PO4 5.8 mM
Tablet preparation Tablets, made from various sweetener samples provided hereinabove, were prepared for detachment test using the Tableting Minipress MIT machine. "Dry Mix"
samples were ground and mixed with magnesium steal ate (as a lubricant) at 2 w/vv%
in a Tumble Mixer for 2 minutes. The mixture was introduced to the Minipress and pressed at an upper punch penetration of 11 mm, to produce flat tablets. The sweetener samples, produced according to Example 3 and further processed according to Example 6 (including further drying overnight), were pressed at a lower upper punch penetration of 7.5 ¨ 9 mm. For all samples, the preparation rate was around 40 tablets/minute, in automatic mode. The diameter of the tablet is 10 mm.
Detachment Tests The trimmed pig tongue piece was pressure-fixed between a plastic platform and a lid, by means of four screws. A hole (13 mm in diameter), disposed in the middle of the lid, enables tablet-tongue contact. The plastic platform and pig tongue arrangement was maintained in the artificial saliva solution under constant temperature of 37 C. A sweetener tablet was attached to the Texture Analyzer (TA) probe (cylinder) by means of a double-sided adhesive tape. The measurement was performed using the following procedure: the probe, together with the tablet, was lowered at constant speed until a pre-determined applied force was exerted, for a fixed contact time, with the tongue tissue. Once finished, the probe and tablet were lifted, and the (maximum) detachment force (Fmax) and detachment work (area between the curve and X-axis, also termed "total work of adhesion") were recorded for each of the sweetener tablets. The whole process was controlled by the TA adhesion test rig, utilizing the settings provided in Table 3.
TABLE 3: Measurement conditions for the detachment tests Pre-test speed 0.5 mim/s Test speed 0.5 mim/s Post-test speed 0.1 mm/s Applied force 200 gr Return distance 5.0 mm Contact time 40 sec Trigger force 5.0 gr Saliva buffer amount 100 1.1L

As used herein, the above-described detachment test procedure is referred to as a "standard detachment test".
Tablets of various sweetener samples were evaluated to determine the maximum detachment force and the work of detachment, using the equipment and procedures disclosed in Example 79.
In some embodiments, the mucosal adhesion of the sweetener formulation, as characterized by the maximum detachment force, is greater than that of the control composition, (i.e., a formulation being devoid of the polysaccharide, but being otherwise identical to the sweetener formulation in both composition and preparation method). Typically, the mucosal adhesion of the sweetener formulation, as characterized by the maximum detachment force (or by the maximum force of detachment determination (FD_D), defined hereinbelow), is greater than that of the control composition by at least 1%, at least 1.5%, at least 2%, at least 3%, or at least 4%, and in some cases, at least 5%, at least 7%, at least 10%, at least 12%, or at least 15%.
The inventors have further discovered that at relatively high levels of mucosal adhesion (e.g., as characterized by at least one of the maximum detachment force and the work of detachment), the presence of the polysaccharide may actually be detrimental to the sweetness of the food or formulation, as perceived by taste-testing.
Thus, in some embodiments, the mucosal adhesion of the sweetener formulation, as characterized by the maximum detachment force (or by FD_D), is greater than that of the control composition by at most 200%, at most 150%, at most 100%, at most 80%, and more typically, at most 60%, at most 50%, at most 40%, at most 35%, or at most 30%.
In some embodiments, the mucosal adhesion of the sweetener formulation, as characterized by the maximum detachment force (or by FD_D), is greater than that of the control composition by a value within a range of 1% to 200%, 1% to 120%, 1% to 80%, 1% to 60%, 1% to 40%, 1% to 30%, 1% to 25%, 1% to 20%, 1.5% to 60%, 1.5% to 40%, 1.5% to 30%, 1.5% to 25%, 1.5% to 20%, 2% to 200%, 2% to 120%, 2% to 80%, 2% to 60%, 2% to 50%, 2% to 40%, 2% to 30%, 2% to 25%, 2% to 20%, 3% to 80%, 3% to 60%, 3% to 40%, 3% to 30%, 3% to 25%, 3% to 20%, 4% to 60%, 4% to 40%, 4% to 30%, 4% to 25%, 4% to 20%, 5% to 60%, 5% to 40%, 5% to 30%, 5% to 25%, 5% to 20%, 6% to 60%, 6% to 40%, 6% to 30%, 6% to 25%, 6% to 20%, 8% to 50%, 8% to 30%, 8% to 25%, 8% to 20%, 10% to 50%, 10% to 30%, 10% to 25%, or 10% to 20%.
In some embodiments, the mucosal adhesion of the sweetener formulation, as characterized by the work of detachment (or by the detachment work (WD), defined hereinbelow), is greater than that of the control composition, (i.e., as above, a formulation being devoid of the polysaccharide, but being otherwise identical to the sweetener formulation in both composition and preparation method). Typically, the mucosal adhesion of the sweetener formulation, as characterized by the work of detachment, is greater than that of the control composition by at least 1%, at least 1.5%, at least 2%, at least 3%, at least 5%, at least 7%, at least 10%, at least 20%, at least 30%, at least 40%, or at least 45%.
In some embodiments, the mucosal adhesion of the sweetener formulation, as characterized by the work of detachment (or by WD), is greater than that of the control composition by at most 200%, at most 150%, at most 125%, at most 110%, at most 100%, at most 90%, at most 80%, at most 70%, at most 60%, or at most 50%.
In some embodiments, the mucosal adhesion of the sweetener formulation, as characterized by the work of detachment (or by WD), is greater than that of the control composition by a value within a range of 10% to 150%, 10% to 125%, 10% to 100%, 10% to 80%, 20% to 150%, 20% to 125%, 20% to 100%, 20% to 80%, 30% to 150%, 30% to 125%, 30% to 100%, 30% to 80%, 40% to 150%, 40% to 125%, 40% to 100%, 40% to 80%, 50% to 150%, 50% to 125%, 50% to 100%, or 50% to 90%.
As used herein in the specification and in the claims section that follows, the term "maximum detachment force" (Farnax) refers to the maximum detachment force as measured by the standard detachment test.
As used herein in the specification and in the claims section that follows, the term "detachment work" (WD) refers to the work of detachment as measured by the standard detachment test.
As used herein in the specification and in the claims section that follows, the term "work of detachment determination" (WD_D) for a sweetener formulation containing a particular species of polysaccharide within the sweetener particles thereof, refers to the work of detachment for the identical vegetable-protein-containing sweetener formulation, but having a concentration of 1% of that particular species of polysaccharide with respect to the sweetener, and prepared and measured according to the standard procedure of Example 79, the obtained detachment work (We) then being linearly applied using a coefficient Kconc based on the actual concentration (Cactual), in %, of that particular polysaccharide disposed within the sweetener particles of the formulation. Similarly, as used herein in the specification and in the claims section that follows, the term -maximum force of detachment determination" (FD_D) for a sweetener formulation containing a particular species of polysaccharide within the sweetener particles thereof, refers to the maximum detachment force (FDinax) for the identical vegetable-protein-containing sweetener formulation, but having a concentration of 1% of that particular species of polysaccharide with respect to the sweetener, and prepared and measured according to the standard procedure of Example 79, the obtained maximum detachment force (FD.) then being linearly applied using a coefficient Kconc based on the actual concentration (Cactual), in %, of that particular species of polysaccharide disposed within the sweetener particles of the formulation. Thus:
Kconc = Cactual / 1% (A) FD-D = Kconc = EDmax (B) WD-D =Kconc = WD (C) As used herein in the specification and in the claims section that follows, the term "mucosal adhesion" and the like, with respect to a formulation, is meant to refer to mucosal adhesion as exhibited by at least one of maximum detachment force (FDmax), maximum force of detachment determination (FD_D), detachment work (WD), and work of detachment determination (WD-D).
EXAMPLE 80: Rheological Characterization of Mucoadhesivity The mucoadhesive properties of various species of polysaccharide were characterized using rheological measurements. It is known that the rheological behavior of the mixture containing the mucoadhesive polysaccharide and mucin may be appreciably influenced by chemical interactions, conformational changes and chain interlocking between the two species. Rheological techniques are used to study the deformation of material and their flow behavior under shear. Such measurement allows monitoring the interactions between polymers (Hassan and Gallo, 1990).
Interactions between the mucoadhesive polysaccharides and the mucin are manifested by viscosity enhancement, such that the viscosity of the mixture exceeds the sum of the individual viscosities of the mucin and the polysaccharide. Thus, by measuring the individual viscosities, along with the viscosity of the mucin ¨ vegetable-protein mixture, the mucoadhesive force between the mucin and the polysaccharide may be characterized, according to the following equation:
Ilt=11m+11p+Ilb where it is the total (measured) viscosity of the system (mixture), ib is the viscosity component of bioadhesion (viscosity enhancement), im and ip are the individually-measured viscosities of mucin and polysaccharide single-component dispersions, respectively.
Various polysaccharide dispersions of 2 wt% in distilled water were prepared according to the manufacturer instructions and were gently mixed for 3 hours.
Dried mucin was hydrated with distilled water (sufficient to make a lOwt%
dispersion) by gentle stirring for 1 hour at room temperature followed by sonication of 10 minutes (at room temperature). The mucin solution was then gently stirred for 2 hours to yield the 1 Owt% mucin dispersion. Equal amounts of each polysaccharide dispersion and the lOwt% mucin dispersion were mixed to yield a final concentration of lwt%
polysaccharide and 5wt% mucin for each mixed dispersion. All mixture systems were maintained at 37 C for 1 hour to equilibrate prior to analysis.
All measurements were performed using the Anton Paar MRC92 rheometer having a Peltier temperature chamber: C-PTD 180/air, rotating bob (CC27 concentric cylinder) and a fixed cup (C-CC27/SS/AIR) having a diameter of 28.992mm. Prior to the measurement, each sample formulation was allowed to rest for another 2 minutes.
The measurements were performed at 37 C at a shear rate ranging between 0.1-350 s-1 (logarithmic ramp).
Measurements for each polysaccharide (1 wt%) dispersion and for a 5 wt%
mucin dispersion were performed in order to yield the individual viscosities (rip, The enhanced viscosity (bioadhesion) was then calculated for each vegetable-protein -mucin, according to the above-provided equation The mucoadhesive properties of various samples of were characterized using the rheologi cal equipment and methodology provided in Example 80 It was found that a particular species of polysaccharide can be considered to be mucoadhesive, or to be a mucoadhesive agent, if the bioadhesion viscosity component (rib), as measured according to the standard procedure of Example 80, at a polysaccharide concentration of 1%, is at least 3 mPa=s. More typically, rib is at least mPa-s, at least 7 mPa-s, or at least 10 mPa=s. As used herein in the specification and in the claims section that follows, this determination of mucoadhesivity (i.e., whether the polysaccharide is considered to be mucoadhesive, or to be a mucoadhesive agent) is referred to as a "standard rheological determination-.
Typically, this bioadhesion viscosity component (rib) is within a range of 2-400 mPa-s, 2.5-400 mPa-s, 2-350 mPa=s, 2.5-350 mPa-s, 3-400 mPa-s, 3-350 mPa=s, 3-300 mPa-s, 3-250 mPa-s, 3-200 mPa-s, 3-150 mPa-s, 4-400 mPa-s, 4-350 mPa-s, 300 mPa=s, 4-250 mPa=s, 5-400 mPa=s, 5-350 mPa=s, 5-300 mPa=s, 5-250 mPa=s, 5-200 mPa=s, 5-150 mPa=s, 6-400 mPa=s, 6-350 mPa=s, 6-300 mPa=s, 6-200 mPa=s, 6-150 mPa-s, 7-200 mPa-s, 7-150 mPa-s, 8-200 mPa-s, 8-150 mPa-s, 10-200 mPa-s, 150 mPa=s, 10-100 mPa=s, 12-200 mPa=s, 12-150 mPa=s, 15-200 mPa=s, 15-150 mPa=s, 20-200 mPa=s, 20-150 mPa=s, or 20-100 mPa=s.
As used herein in the specification and in the claims section that follows, the term "bioadhesive concentration of polysaccharide" and the like refers to a particular concentration of at least one species of polysaccharide disposed within the sweetener particles of a formulation, the particular concentration of the at least one species of polysaccharide being sufficient to attain a value of at least 3 mPa=s for a bioadhesion viscosity component (rib), as measured according to the standard procedure of Example 80, but at that particular concentration.
As used herein in the specification and in the claims section that follows, the term "bioadhesive content of polysaccharide- and the like, with respect to a vegetable-protein -containing formulation, refers to an actual concentration (Cactual) of at least one species of polysaccharide disposed within the sweetener particles of the formulation, the actual concentration being sufficient to attain a bioadhesion viscosity increase (Arips) of at least 1.0 mPa=s, wherein the bioadhesion viscosity component (rib) is measured according to the standard procedure of Example 80 at a concentration of 1% polysaccharide, and then linearly applied to obtain Arips using a coefficient Kconc based on the actual concentration (Cactual), in %, of the at least one species of polysaccharide disposed within the sweetener particles of the formulation:
Kconc = Cactuai / 1% (I) bioadhesion viscosity increase (/.rips) = Kcon, = lib (II) Thus, when the bioadhesion viscosity increase (Arips) is at least 1.0 mPa-s for Cactual, the formulation is deemed to have a bioadhesive content of polysaccharide.
As used herein in the specification and in the claims section that follows, the terms "bioadhesive formulation", "bioadhesive sweet formulation" and the like refer to a formulation containing at least one of a bioadhesive concentration of polysaccharide and a bioadhesive content of polysaccharide.
EXAMPLE 81: Exemplary Starch Content Calculation A cookie is made from fat (palm oil, 17%), white wheat flour (61%), sucrose (11%), a polysaccharide-sweetener concentrate of Example 8 (1%), and a fructan (inulin, 10%). The only starch-containing ingredient is the white wheat flour, which contains about 68% starch. Thus, the starch content of the cookie is 68% of 61%, or about 41.5%.
EXAMPLE 82: Exemplary Fat Content Calculation A hazelnut spread is made from fat (palm oil, 24%), sucrose (28%), a polysaccharide-sweetener concentrate of Example 11 (2%), pure hazelnut paste (13%, having a 61% fat content), non-fat milk powder (6%), cocoa powder (7% having a

12% fat content) and a fructan (inulin, 20%). The total fat content of the hazelnut spread is 24% + (61% of 13%) + (12% of 7%), or about 32.8%.
Additional Embodiments Additional Embodiments (Clauses) 1 to 171 are provided hereinbelow.
Embodiment 1. A sweet formulation comprising:
(a) sweetener particles containing a first sweetener; and (b) crystalline sugar particles;
wherein a polysaccharide is disposed within the sweetener particles;
and wherein a first weight ratio of the polysaccharide to the first sweetener is within a range of 1:100 to 95:5.
Embodiment 1A. A sweet formulation comprising:
(a) sucrose particles; and (b) crystalline sugar particles;

wherein a polysaccharide is disposed within the sucrose particles;
and wherein a first weight ratio of the polysaccharide to the sucrose in the sucrose particles is within a range of 1:100 to 95:5.
Embodiment 1B. The formulation of Embodiment 1 or 1A, wherein the sugar of the crystalline sugar particles is sucrose.
Embodiment 1C. The formulation of Embodiment 1B, wherein the crystalline sugar particles is table sugar.
Embodiment 2. The formulation of any one of Embodiments 1 to 1C, wherein at least 20% of the total amount of sweetener within the sweet formulation, by weight, is crystalline.
Embodiment 3. The formulation of any one of the preceding Embodiments, wherein at least 50% of the total amount of sweetener within the sweet formulation, by weight, is crystalline.
Embodiment 4. The sweet formulation of any one of the preceding Embodiments, wherein a polysaccharide-sweetener concentrate consisting of the sweetener particles, including the polysaccharide, when provided within a standard reduced sugar edible formulation, is less sweet with respect to a standard reduced sugar control edible formulation that is identical to the standard reduced sugar edible formulation, but devoid of the polysaccharide.
Embodiment 5. The sweet formulation of Embodiment 4, wherein, when the entire sweet formulation is provided within the standard reduced sugar edible formulation, the standard reduced sugar formulation exhibits improved sweetness with respect to the standard reduced sugar edible formulation.
Embodiment 6. The sweet formulation of any one of Embodiments 1 to 3, wherein a polysaccharide-sweetener concentrate consisting of the sweetener particles, including the polysaccharide, is less sweet with respect to a first control sweetener that is identical to the polysaccharide-sweetener concentrate, but devoid of the polysaccharide.
Embodiment 7. The sweet formulation of Embodiment 6, wherein the sweet formulation exhibits improved sweetness with respect to a second control sweetener that is identical to the sweet formulation, but devoid of the polysaccharide Embodiment 8. The sweet formulation of any one of the preceding Embodiments, wherein a second weight ratio of a total polysaccharide weight (PS
total) of the polysaccharide in the sweetener particles and any polysaccharide disposed in the crystalline sugar particles, to the total weight of the first sweetener and the crystalline sugar particles, is within a range of 0.02% to 50%.
Embodiment 9. The sweet formulation of Embodiment 8, wherein the second weight ratio is within a range of 0.02% to 20%.
Embodiment 10. The sweet formulation of Embodiment 8, wherein the second weight ratio is within a range of 0.02% to 10%.
Embodiment 11. The sweet formulation of Embodiment 8, wherein the second weight ratio is within a range of 0.02% to 3%.
Embodiment 12. The sweet formulation of Embodiment 8, wherein the second weight ratio is at most 1%, at most 0.6%, or at most 0.3%.
Embodiment 13. The sweet formulation of any one of the preceding Embodiments, wherein, within the sweetener particles, a weight ratio R is defined by R = Wsweetener-a / Wsweetener-c, wherein:
Wsweetener-a is the weight of any amorphous sucrose; and Wsweetener-c is the weight of the crystalline sucrose;
and wherein R is at most 5:1.
Embodiment 14. The sweet formulation of Embodiment 13, wherein the sweetener includes, or predominantly includes sucrose.
Embodiment 15. The sweet formulation of Embodiment 13, wherein the sweetener is sucrose.
Embodiment 16. The sweet formulation of any one of Embodiments 13 to 15, wherein R is at most at most 3.3:1.

Embodiment 17. The sweet formulation of Embodiment 16, wherein R is at most at most 0.8:1.
Embodiment 18. A food formulation comprising:
(a) the sweet formulation of any one of the preceding Embodiments;
(b) a fat;
(c) optionally, a starch; and (d) optionally, an edible filler;
wherein a total concentration of the first sweetener, the crystalline sugar, the fat, and the starch, within the food formulation, is at least 20%, on a weight basis;
wherein the food formulation exhibits improved sweetness with respect to a control edible formulation that is identical to the food formulation, but devoid of the polysaccharide;
and wherein, within the food formulation, at least 60% of the total amount of sweetener, by weight, is crystalline.
Embodiment 18A A food formulation comprising:
(al) sweetener particles containing a first sweetener;
(a2) crystalline sugar particles;
wherein a polysaccharide is disposed within the sweetener particles;
and wherein a first weight ratio of the polysaccharide to the first sweetener is within a range of 1:100 to 95:5;
(b) a fat;
(c) optionally, a starch; and (d) optionally, an edible filler;
wherein a total concentration of the first sweetener, the crystalline sugar, the fat, and the starch, within the food formulation, is at least 20%, on a weight basis;
wherein the food formulation exhibits improved sweetness with respect to a control edible formulation that is identical to the food formulation, but devoid of the polysaccharide;

Embodiment 18B. The food formulation of Embodiment 18 or 18A, wherein, within the food formulation, at least 60% of the total amount of sweetener, by weight, is crystalline.
Embodiment 19. The food formulation of any one of Embodiments 18 to 18B, wherein at least 95% of the total amount of sweetener, by weight, within the food formulation, is crystalline.
Embodiment 20. The food formulation of any one of Embodiments 18 to 19, wherein a total weight content of sweeteners within the food formulation is within a range of 10% to 80%.
Embodiment 21. The food formulation of any one of Embodiments 18 to 20, the food formulation containing at least 5% of the fat.
Embodiment 22. The food formulation of Embodiment 21, the food formulation containing at least 5% of the starch.
Embodiment 23. The food formulation of any one Embodiments 18 to 22, containing at least 2% of the edible filler.
Embodiment 24. The food formulation of Embodiment 23, containing at least 5% of the edible filler.
Embodiment 25. The food formulation of Embodiment 23, containing at least 10% of the edible filler.
Embodiment 26. The food formulation of any one of Embodiments 18 to 25, wherein a total concentration of the first sweetener, the crystalline sugar, the fat, the starch, and the edible filler, within the food formulation, is at least 50%, on a weight basis.
Embodiment 27. The food formulation of any one of Embodiments 18 to 25, wherein a total concentration of the first sweetener, the crystalline sugar, the fat, the starch, and the and the edible filler, within the food formulation, is at least 70%, on a weight basis.
Embodiment 28. The food formulation of any one of Embodiments 18 to 27, wherein the edible filler is a dietary fiber.
Embodiment 29. The food formulation of any one of Embodiments 18 to 28, wherein the control edible formulation is a standard reduced sugar control edible formulation.

Embodiment 29A. The food formulation of any one of Embodiments 18 to 29, wherein the food formulation is a flour confection.
Embodiment 30. The food formulation of any one of Embodiments 18 to 29, wherein the food formulation is a sugar confection.
Embodiment 30A. An edible formulation comprising:
a first population of sweetener particles, the sweetener particles including:
(a) crystalline sucrose; and (b) optionally, amorphous sucrose;
wherein a total amount of sucrose within the sweetener particles includes the crystalline sucrose and the amorphous sucrose;
wherein a polysaccharide is disposed as at least one polysaccharide particle in each sweetener particle of the sweetener particles;
and wherein, within the first population of sweetener particles:
(i) a first weight ratio of the polysaccharide to the total amount of sucrose is within a range of 1:100 to 95:5; and (ii) a second weight ratio of the amorphous sucrose to the crystalline sucrose is at most 5:1.
Embodiment 31. An edible formulation comprising:
a first population of sweetener particles, the sweetener particles including:
(a) crystalline sucrose; and (b) optionally, amorphous sucrose;
wherein a total amount of sucrose within the sweetener particles includes the crystalline sucrose and the amorphous sucrose;
wherein a polysaccharide is disposed as at least one polysaccharide particle in each sweetener particle of the sweetener particles;
and wherein, within the first population of sweetener particles, a first weight ratio of the polysaccharide to the total amount of sucrose is within a range of 6:100 to 95:5.
Embodiment 32. The formulation of any one of Embodiments 1 to 31, wherein the first sweetener and the at least one polysaccharide make up at least 30%
of the formulation.

Embodiment 33. The formulation of any one of Embodiments 1 to 32, wherein the first sweetener and the at least one polysaccharide make up at least 40%
of the formulation.
Embodiment 34. The formulation of any one of Embodiments 1 to 32, wherein the first sweetener and the at least one polysaccharide make up at least 50%
of the formulation.
Embodiment 35. The formulation of any one of Embodiments 1 to 32, wherein the first sweetener and the at least one polysaccharide make up at least 60%
of the formulation.
Embodiment 36. The formulation of any one of Embodiments 1 to 32, wherein the first sweetener and the at least one polysaccharide make up at least 70%
of the formulation.
Embodiment 37. The formulation of any one of Embodiments 1 to 32, wherein the first sweetener and the at least one polysaccharide make up at least 80%
of the formulation.
Embodiment 38. The formulation of any one of Embodiments 1 to 32, wherein the first sweetener and the at least one polysaccharide make up at least 85%
of the formulation.
Embodiment 39. The formulation of any one of Embodiments 1 to 32, wherein the first sweetener and the at least one polysaccharide make up at least 90%
of the formulation.
Embodiment 40. The formulation of any one of Embodiments 1 to 32, wherein the first sweetener and the at least one polysaccharide make up at least 95%
of the formulation.
Embodiment 41. The formulation of any one of the preceding Embodiments, wherein the first sweetener includes allulose.
Embodiment 42. The formulation of any one of the preceding Embodiments, wherein the sweetener carbohydrate includes sucrose.
Embodiment 43. The formulation of any one of the preceding Embodiments, wherein the sweetener carbohydrate is predominantly sucrose.
Embodiment 44. The formulation of any one of the preceding Embodiments, wherein the sweetener carbohydrate includes glucose.

Embodiment 45. The formulation of any one of the preceding Embodiments, wherein the sweetener carbohydrate includes fructose.
Embodiment 46. The formulation of any one 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 47. 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 48. The formulation of Embodiment 47, wherein the particulate solid is a powder.
Embodiment 49. The sweetener 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 50. The sweetener 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 51. The formulation of any one of the preceding Embodiments, wherein glycosidic linkages within the at least one polysaccharide are 0-glycosidic linkages [oxygenic linkages (-0-)];
Embodiment 52. The formulation of any one of the preceding Embodiments, wherein an average molecular weight of the at least one polysaccharide disposed within the sweetener particles, in Daltons, is within a range of 8,000 to 2,000,000.
Embodiment 53. The formulation of any one of the preceding Embodiments, wherein an average degree of polymerization of the at least one polysaccharide disposed within the sweetener particles is within a range of 50 to 40,000 monosaccharide building blocks.
Embodiment 54. The edible formulation of any one of the preceding Embodiments, wherein the at least one polysaccharide is a mucoadhesive agent.
Embodiment 55. The edible formulation of any one of the preceding Embodiments, wherein a or the mucosa] adhesion of the edible formulation is greater than that of a control formulation, the control formulation being devoid of the at least one polysaccharide, but being otherwise identical to the edible formulation.
Embodiment 56. The edible formulation of any one of the preceding Embodiments, wherein a or the mucosal adhesion of the edible formulation is greater than that of a control formulation by a value of at least 10%, and optionally, at least 20%, at least 30%, at least 40%, at least 50%, at least 75%, or at least 100%, the control formulation being devoid of the at least one polysaccharide, but being otherwise identical to the edible formulation.
Embodiment 57. The edible formulation of any one of Embodiments 1 to 56, wherein a or the mucosal adhesion of the edible formulation is greater than that of a control formulation by a value of 5% to 200%, the control formulation being devoid of the at least one polysaccharide, but being otherwise identical to the edible formulation.
Embodiment 58. The edible formulation of any one of Embodiments 55 to 57, wherein the mucosal adhesion of the edible formulation is greater than that of the control formulation by a value of 10% to 90%.
Embodiment 59. The edible formulation of any one of Embodiments 55 to 57, wherein the mucosal adhesion of the edible formulation is greater than that of the control formulation by a value of 10% to 50%, 15% to 90%, 15% to 80%, 15% to 70%, 15% to 50%, 20% to 90%, 20% to 70%, 25% to 90%, or 25% to 70%.
Embodiment 60. The edible formulation of any one of Embodiments 55 to 57, wherein the mucosal adhesion of the edible formulation is greater than that of the control formulation by a value of 10% to 70%.
Embodiment 61. The edible formulation of any one of the preceding Embodiments, wherein the a value of the mucosal adhesion of the edible formulation is determined by a standard maximum detachment force determination.
Embodiment 62. The edible formulation of any one of the preceding Embodiments, wherein a or the mucosal adhesion of the edible formulation is determined by a standard work of detachment determination.
Embodiment 63. The formulation of any one of the preceding Embodiments, wherein an average molecular weight of the polysaccharide disposed within the sweetener particles, in Daltons, is within a range of 10,000 to 2,000,000.

Embodiment 64.
The formulation of any one of the preceding Embodiments, wherein an average degree of polymerization of the polysaccharide disposed within the sweetener particles is within a range of 50 to 40,000 monosaccharide building blocks.
Embodiment 65. The formulation of any one of the preceding Embodiments, wherein the formulation is a bioadhesive formulation.
Embodiment 66.
The formulation of Embodiment 73, wherein the bioadhesive formulation contains a bioadhesive concentration of polysaccharide.
Embodiment 67.
The formulation of Embodiment 73, wherein the bioadhesive formulation contains a bioadhesive content of polysaccharide.
Embodiment 68.
The formulation of any one of the preceding Embodiments, wherein the average molecular weight of the polysaccharide disposed within the sweetener particles, in Daltons, is within a range of 15,000 to 2,000,000;
35,000 to 2,000,000; 50,000 to 2,000,000; 75,000 to 2,000,000; 100,000 to 2,000,000;
100,000 to 1,500,000; 100,000 to 1,000,000; 150,000 to 2,000,000; 200,000 to 2,000,000;
200,000 to 1,500,000; 200,000 to 1,200,000; 200,000 to 1,000,000; 300,000 to 2,000,000; 300,000 to 1,500,000; 300,000 to 1,200,000; 300,000 to 1,000,000;
300,000 to 800,000; 150,000 to 400,000; 100,000 to 800,000; 100,000 to 650,000;
100,000 to 500,000; or 100,000 to 400,000.
Embodiment 69. The formulation of any one of the preceding Embodiments, wherein the average molecular weight of the polysaccharide disposed within the sweetener particles, in Daltons, is within a range of 15,000 to 2,000,000.
Embodiment 70.
The formulation of Embodiment 69, wherein the average molecular weight of the polysaccharide disposed within the sweetener particles, in Daltons, is within a range of 35,000 to 1,200,000.
Embodiment 71.
The formulation of Embodiment 69, wherein the average molecular weight of the polysaccharide disposed within the sweetener particles, in Daltons, is within a range of 50,000 to 1,000,000.
Embodiment 72.
The formulation of Embodiment 69, wherein the average molecular weight of the polysaccharide disposed within the sweetener particles, in Daltons, is within a range of 15,000 to 400,000.

Embodiment 73.
The formulation of any one of the preceding Embodiments, wherein the average degree of polymerization of the polysaccharide disposed within the sweetener particles is within a range of 50 to 10,000 monosaccharide building blocks.
Embodiment 74. The formulation of Embodiment 73, wherein the average degree of polymerization of the polysaccharide disposed within the sweetener particles is within a range of 50 to 1,500 monosaccharide building blocks.
Embodiment 75.
The formulation of Embodiment 73, wherein the average degree of polymerization of the polysaccharide disposed within the sweetener particles is at least 120 monosaccharide building blocks.
Embodiment 76.
The formulation of any one of the preceding Embodiments, wherein the average degree of polymerization of the polysaccharide disposed within the sweetener particles is at least 400 monosaccharide building blocks.
Embodiment 77.
The formulation of any one of the preceding Embodiments, wherein the average degree of polymerization of the polysaccharide disposed within the sweetener particles is at most 700 monosaccharide building blocks.
Embodiment 78.
The formulation of any one of the preceding Embodiments, wherein the substituted monosaccharides contain an acetate moiety.
Embodiment 79.
The formulation of any one of the preceding Embodiments, wherein the substituted monosaccharides contain a methoxy moiety.
Embodiment 80.
The formulation of any one of the preceding Embodiments, wherein the substituted monosaccharides contain a pyruvate moiety.
Embodiment 81.
The formulation of any one of the preceding Embodiments, wherein the substituted monosaccharides contain a sulfate moiety.
Embodiment 82. The formulation of any one of the preceding Embodiments, wherein the polysaccharide is a homopolysaccharide.
Embodiment 83.
The formulation of any one of the preceding Embodiments, wherein the polysaccharide is a heteropolysaccharide.
Embodiment 84.
The formulation of any one of the preceding Embodiments, wherein the polysaccharide is a linear polysaccharide.
Embodiment 85.
The formulation of any one of the preceding Embodiments, wherein the polysaccharide is a branched polysaccharide Embodiment 86. The formulation of any one of the preceding Embodiments, wherein the polysaccharide is an anionic polysaccharide.
Embodiment 87. The formulation of any one of the preceding Embodiments, wherein the polysaccharide is a non-ionic polysaccharide.
Embodiment 88. The formulation of any one of the preceding Embodiments, wherein the monosaccharide building blocks are cyclic monosaccharides.
Embodiment 89. The formulation of any one of the preceding Embodiments, wherein the monosaccharide building blocks are, or include, unsubstituted monosaccharides Embodiment 90. The formulation of Embodiment 89, wherein the unsubstituted monosaccharides include hexose sugars.
Embodiment 91. The formulation of Embodiment 89, wherein the unsubstituted monosaccharides include pentose sugars.
Embodiment 92. The formulation of Embodiment 89, wherein the unsubstituted monosaccharides include heptose sugars.
Embodiment 93. The formulation of any one of the preceding Embodiments, wherein the monosaccharide building blocks are, or include, substituted monosaccharides.
Embodiment 94. The formulation of Embodiment 93, wherein the substituted monosaccharides contain an amine moiety.
Embodiment 95. The formulation of Embodiment 93, wherein the substituted monosaccharides contain an acetyl moiety.
Embodiment 96. The formulation of Embodiment 93, wherein the substituted monosaccharides contain a carboxylate moiety.
Embodiment 97. The formulation of Embodiment 93, wherein the substituted monosaccharides are, or include, a uronic acid.
Embodiment 98. The formulation of any one of the preceding Embodiments, wherein the unsubstituted monosaccharides include glucose.
Embodiment 99. The formulation of any one of the preceding Embodiments, wherein the polysaccharide includes xylose.

Embodiment 100. The formulation of any one of the preceding Embodiments, wherein the polysaccharide includes arabinose.
Embodiment 101. The formulation of any one of the preceding Embodiments, wherein the polysaccharide includes rhamnose.
Embodiment 102. The formulation of any one of the preceding Embodiments, wherein the polysaccharide includes mannuronate.
Embodiment 103. The formulation of any one of the preceding Embodiments, wherein the polysaccharide includes galactose.
Embodiment 104. The formulation of any one of the preceding Embodiments, wherein the polysaccharide includes mannose.
Embodiment 105. The formulation of any one of the preceding Embodiments, wherein the polysaccharide includes glucuronate.
Embodiment 106. The formulation of any one of the preceding Embodiments, wherein the polysaccharide includes galactopyranose.
Embodiment 107. The formulation of any one of the preceding Embodiments, wherein the polysaccharide includes galacturonic acid.
Embodiment 108. The formulation of any one of the preceding Embodiments, wherein the heteropolysaccharide includes mannose and glucose.
Embodiment 109. The formulation of any one of the preceding Embodiments, wherein the heteropolysaccharide includes mannose and galactose.
Embodiment 110. The formulation of any one of the preceding Embodiments, wherein a molar ratio of the mannose to the galactose is between 1:1 and 6:1.
Embodiment 111. The formulation of any one of the preceding Embodiments, wherein the heteropolysaccharide includes mannuronate and glucuronate.
Embodiment 112. The formulation of any one of the preceding Embodiments, wherein the heteropolysaccharide includes mannuronate and glucuronate disposed in a block polymer structure.
Embodiment 113. The formulation of any one of the preceding Embodiments, wherein the heteropolysaccharide includes mannuronate and glucuronate disposed in an alternating structure.

Embodiment 114. The formulation of any one of the preceding Embodiments, wherein the polysaccharide includes an arabinogalactan proteoglycan.
Embodiment 115. The formulation of any one of the preceding Embodiments, wherein the polysaccharide includes 13-D-mannopyranosyl units.
Embodiment 116. The formulation of any one of the preceding Embodiments, wherein the polysaccharide has a P-D-Glucose backbone having mannose and glucuronic acid side chains.
Embodiment 117. The formulation of any one of the preceding Embodiments, wherein the polysaccharide includes xanthan gum Embodiment 118. The formulation of any one of the preceding Embodiments, wherein the polysaccharide includes agar-agar.
Embodiment 119. The formulation of any one of the preceding Embodiments, wherein the polysaccharide includes gum Arabic.
Embodiment 120. The formulation of any one of the preceding Embodiments, wherein the polysaccharide includes Konjac Mannan.
Embodiment 121. The formulation of any one of the preceding Embodiments, wherein the polysaccharide includes an alkali alginate optionally selected from the group of sodium alginate and potassium alginate.
Embodiment 122. The formulation of any one of the preceding Embodiments, wherein the polysaccharide includes pectin.
Embodiment 123. The formulation of any one of the preceding Embodiments, wherein the polysaccharide includes guar gum.
Embodiment 124. The formulation of any one of the preceding Embodiments, wherein the polysaccharide includes gellan gum.
Embodiment 125. The formulation of any one of the preceding Embodiments, wherein the polysaccharide includes locust bean gum.
Embodiment 126. The formulation of any one of the preceding Embodiments, wherein the polysaccharide includes tara gum.
Embodiment 127. The formulation of any one of the preceding Embodiments, wherein the polysaccharide includes Karaya gum.

Embodiment 128. The formulation of any one of the preceding Embodiments, wherein the polysaccharide includes curdlan.
Embodiment 129. The formulation of any one of the preceding Embodiments, wherein the polysaccharide includes tragacanth.
Embodiment 130. The formulation of any one of the preceding Embodiments, wherein the at least one polysaccharide includes a carboxymethyl cellulose.
Embodiment 131. The formulation of any one of the preceding Embodiments, wherein the at least one polysaccharide includes a sodium carboxymethyl cellulose.
Embodiment 132. The formulation of any one of the preceding Embodiments, wherein the at least one polysaccharide includes a calcium carboxymethyl cellulose.
Embodiment 133. The formulation of any one of the preceding Embodiments, wherein an or the alkali alginate has an average molecular weight above 10,000.
Embodiment 134. The formulation of Embodiment 133, wherein the alkali alginate has an average molecular weight above 50,000.
Embodiment 135. The formulation of any one of the preceding Embodiments, wherein an or the alkali alginate has an average molecular weight of at most 1,000,000.
Embodiment 136. The formulation of Embodiment 135, wherein the alkali alginate has an average molecular weight of at most 600,000.
Embodiment 137. The formulation of Embodiment 135, wherein the alkali alginate has an average molecular weight of at most 300,000.
Embodiment 138. The formulation of Embodiment 135, wherein the alkali alginate has an average molecular weight of at most 125,000.
Embodiment 139. The formulation of Embodiment 135, wherein the alkali alginate has an average molecular weight within a range of 10,000 to 1,000,000.
Embodiment 140. The formulation of Embodiment 135, wherein the alkali alginate has an average molecular weight within a range of 10,000 to 250,000.
Embodiment 141. The formulation of Embodiment 135, wherein the alkali alginate has an average molecular weight within a range of 10,000 to 120,000.
Embodiment 142. The formulation of Embodiment 135, wherein the alkali alginate has an average molecular weight within a range of 20,000 to 350,000.

Embodiment 143. The formulation of any one of the preceding Embodiments, wherein a molar ratio of the alkali alginate to silicon within the sweetener particles is at least 3:1, and optionally, at least 5:1, at least 10:1, or at least 50:1.
Embodiment 144. The formulation of any one of the preceding Embodiments, wherein the alkali alginate includes sodium alginate.
Embodiment 145. The formulation of any one of the preceding Embodiments, wherein the alkali alginate includes potassium alginate.
Embodiment 146. An edible formulation containing the formulation of any one of Embodiments 1 to 145.
Embodiment 147. An edible formulation comprising:
(a) a first population of sweetener particles containing a first sweetener selected from the group consisting of a first sweetener carbohydrate and a first sweetener polyol;
(b) a second population of sweetener particles containing a second sweetener selected from the group consisting of a second sweetener carbohydrate and a second sweetener polyol;
(c) at least one polysaccharide disposed within the first population of sweetener particles;
(d) at least one fat; and (e) optionally, at least one starch;
wherein a second weight-to-weight ratio of total polysaccharide content to the second sweetener within the second population of sweetener particles is at most 0.1%;
and wherein a total weight-to-weight ratio of total polysaccharide content to the first and second sweeteners within the first and second populations is within a range of 0.02% to 0.99%.
Embodiment 148. An edible formulation comprising:
(a) a first population of sweetener particles containing a first sweetener including a first sweetener carbohydrate, (b) at least one polysaccharide disposed within the sweetener particles;
(c) at least one fat; and (d) optionally, at least one starch;

wherein a total concentration of the first sweetener, the at least one fat, and the at least one starch, within the edible formulation, is at least 30%, on a weight basis.
Embodiment 149. The edible formulation of any one of Embodiments 18 to 30 and 147 to 148, wherein a total concentration of the first sweetener, a or the second sweetener, the at least one fat, and the at least one starch, within the edible formulation, is at least 32%, on a weight basis.
Embodiment 150. The edible formulation of any one of Embodiments 18 to 30 and 147 to 149, wherein a weight content of the first sweetener and a or the second sweetener, within the edible formulation is at least 8%.
Embodiment 151. The edible formulation of any one of Embodiments 18 to 30 and 147 to 150, the edible formulation containing a total of at least 5% of the first sweetener and a or the second sweetener, and at least 5% of the at least one fat.
Embodiment 152. The edible formulation of any one of Embodiments 18 to 30 and 147 to 151, the edible formulation containing a total of at least 5% of the first sweetener and a or the second sweetener, and at least 5% of the at least one starch.
Embodiment 153. The edible formulation of any one of Embodiments 18 to 30 and 147 to 152, wherein a weight concentration of all sweetener particles within the edible formulation is within a range of 10% to 80%.
Embodiment 154. The edible formulation of any one of the preceding Embodiments, the edible formulation containing at least 5% of the first sweetener and a or the second sweetener, at least 5% of a or the at least one fat, and at least 5% of a or the at least one starch.
Embodiment 155. The edible formulation of any one of the preceding Embodiments, the edible formulation containing at least 2%, at least 5%, or at least 10% of an edible filler.
Embodiment 156. The edible formulation of any one of the preceding Embodiments, the edible formulation containing at least one edible filler.
Embodiment 157. The edible formulation of Embodiment 156, the at least one edible filler including a dietary fiber.
Embodiment 158. The edible formulation of Embodiment 156 or Embodiment 157, the at least one edible filler including a soluble fiber.

Embodiment 159. The edible formulation of Embodiment 157 or 158, the at least one edible filler including a polysaccharide filler.
Embodiment 160. The edible formulation of Embodiment 159, the polysaccharide filler including a fructan.
Embodiment 161. The edible formulation of Embodiment 160, the polysaccharide filler including inulin.
Embodiment 162. The edible formulation of any one of the preceding Embodiments, the edible formulation containing at least one edible filler including an oligosaccharide.
Embodiment 163. The edible formulation of Embodiment 162, the oligosaccharide including a fructooligosacchari de.
Embodiment 164. The edible formulation of any one of the preceding Embodiments, the edible formulation containing at least one edible filler including a soluble fiber, the soluble fiber including resistant maltodextrin.
Embodiment 165 The edible formulation of any one of the preceding Embodiments, the edible formulation containing at least one edible filler including a soluble fiber, the soluble fiber including polydextrose.
Embodiment 166. The edible formulation of any one of the preceding Embodiments, containing at least 10% of the first sweetener and a or the second sweetener, at least 10% of a or the at least one fat, and at least 10% of a or the at least one starch.
Embodiment 167. The edible formulation of any one of the preceding Embodiments, wherein the first reduced sugar edible formulation is a standard reduced sugar edible formulation.
Embodiment 168. The edible formulation of any one of the preceding Embodiments, wherein the polysaccharide includes a carboxymethyl cellulose.
Embodiment 169. The edible formulation of Embodiment 168, wherein the carboxymethyl cellulose includes a sodium carboxymethyl cellulose.
Embodiment 170. The edible formulation of Embodiment 168, wherein the carboxymethyl cellulose includes a calcium carboxymethyl cellulose Embodiment 171. The edible formulation of Embodiments 147 to 148, further containing any of the limitations of Embodiments 1 to 146.

As opposed to small molecules, which may have a unique molecular weight readily derived from their chemical formula, generally provided in grams/mole, polymers and other macromolecules typically exist as a diverse population of distinct molecules, which are therefore characterized by an average molecular weight often expressed in Daltons.
The molecular weight or average molecular weight of such materials is generally provided by the manufacturer or supplier thereof. In addition, the molecular weight or average molecular weight of such materials may be independently determined by known analytical methods, including, by way of example, gel permeation chromatography, high pressure liquid chromatography (HPLC), or matrix-assisted laser desorption/ionization time-of-flight mass spectroscopy (MALDI-TOF
MS).
As used herein in the specification and in the claims section that follows, the term "starch" is meant to include edible starches that are used or may be used in foodstuffs. Typically, such starches include at least one of amylose and amylopectin, and more typically, both amylose and amylopectin. It will be appreciated that various modifications of starch may be made, in order to impart to a particular foodstuff, or to the starch therein, specific chemical and/or physical properties, including, by way of example, the prevention of gelling at cold temperatures, withstanding low pH, or resistance to high shear or to high temperatures.
Often, starch is present in an ingredient, e.g., flour. In white wheat flour, the starch content is typically about 68%. In oats, the starch content is typically about 58%.
In addition to including fats that are solid at room temperature (25 C), e.g., beef fat, shortening, palm oil, and butter, as used herein in the specification and in the claims section that follows, the term "fat" is meant to include edible oils, including those that are liquid at room temperature, e.g., cooking oils. Specific examples of edible oils are olive oil, walnut oil, corn oil, and cottonseed oil.
Fats may be a separate ingredient, or may be an ingredient within a food ingredient. For example, hazelnut paste and cocoa powder both contain fat.

Average particle size (D50) may be based on the number of particles in the population ("DN50") or may be based on the volume of particles (Dv50). These measurements may be obtained by various known methods including static light scattering (SLS), dynamic light scattering (DLS), sieving, and various methods of microscopy. Some methods may be preferred for larger ranges of particles, others may be preferred for smaller ranges of particles.
As used herein in the specification and in the claims section that follows, the term "percent", or "%", refers to percent by weight, unless specifically indicated otherwise. However, with specific regard to formulations containing at least one polysaccharide and at least one sweetener, the weight-percent of the polysaccharide is with respect to the sweetener. By way of example, in such a formulation containing 1.95 grams polysaccharide dispersed in a syrup containing 650 grams sucrose and 350 grams water, the weight-percent of polysaccharide is 1.95/650 = 0.3%.
As used herein in the specification and in the claims section that follows, the term "concentration" refers to concentration on a weight basis, unless specifically indicated otherwise.
As used herein in the specification and in the claims section that follows, the term "polysaccharide-sweetener concentrate- refers to a population of sweetener particles containing a sweetener selected from the group consisting of a sweetener carbohydrate and a sweetener polyol; and at least one polysaccharide disposed within the population of sweetener particles; wherein a weight-to-weight ratio of the at least one polysaccharide to the sweetener within the population of sweetener particles is at least 0.01:1, at least 0.02:1, at least 0.03:1, or at least 0.05:1, and more typically, at least 0.06:1, at least 0.08:1, at least 0.1:1, at least 0.15:1, or at least 0.20:1. Typically, this weight ratio is at most 20:1, and more typically at most 4:1 or at most 2:1.
As used herein in the specification and in the claims section that follows, the term "reduced sugar", "less sugar" and the like, refers to a lower relative amount of sugar. Thus, if a Type II reduced-sugar muffin contains 40% less sugar with respect to a Type I "full sugar" control muffin, and the Type I muffin contains 21.8%
sugar, the Type II reduced-sugar muffin contains 60% (100% - 40%) of the sugar contained in the Type I muffin, i.e., 0.60 = 21.8% = 13.08 wt.% sugar.
As used herein in the specification and in the claims section that follows, the term "less sweet", typically used with respect to a polysaccharide-sweetener concentrate vs. a control sweetener, refers to a lower sweetness result as exhibited by the Comparative Sweetness Index calculated from paired-comparison test results, as described in Examples 76 and 76A.
As used herein in the specification and in the claims section that follows, the term -reduced sugar edible formulation-, -first reduced sugar edible formulation-, or the like, refers to any one of the "Type II" reduced sugar products as formulated according to any one of Examples 73B, 74B, and 75B.
As used herein in the specification and in the claims section that follows, the term "reduced sugar control edible formulation- refers to any one of the reduced sugar control products as described and formulated according to any one of Examples 73, 74, and 75.
As used herein in the specification and in the claims section that follows, the term "standard reduced sugar edible formulation- refers to any one of the Type II
reduced sugar products as formulated according to any pair of Examples 73-73A, 74A, and 75-75A.
As used herein in the specification and in the claims section that follows, the term "standard reduced sugar control edible formulation- refers to any one of the "Type III" reduced sugar control products as formulated according to any pair of Examples 73-73A, 74-74A, and 75-75A.
As used herein in the specification and in the claims section that follows, the term "exhibits improved sweetness" and the like, typically with reference to a first edible formulation (e.g., a reduced sugar edible formulation) containing a polysaccharide-sweetener concentrate relative to a control edible formulation (e.g., a reduced sugar control edible formulation) that is identical to the edible formulation, but devoid of the polysaccharide contained in that polysaccharide-sweetener concentrate, refers to a higher sweetness result as exhibited by the Comparative Sweetness Index calculated from paired-comparison test results, as described in Example 76 and/or the difference magnitude estimation (DME) as described in Example 76A. For evaluation purposes, the concentration of polysaccharide from the polysaccharide-sweetener concentrate distributed within the first edible formulation is 0.1%, 0.3%, or 0.5%.

As used herein in the specification and in the claims section that follows, the term "a 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 in the claims section that follows, the term -a 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 identity of the second sweetener may be identical to the "first sweetener", unless otherwise indicated.
As used herein in the specification and in the claims section that follows, the term "majority", with respect to the number of particles of a formulation component, refers to at least 50%, by number.
As used herein in the specification and in the claims section that follows, the term "majority-, with respect to the concentration of a formulation component, refers to at least 50%, by weight.
As used herein in the specification and in the claims section that follows, the term "predominantly-, with respect to the concentration of a formulation component, refers to at least 65%, by weight.
The term "ratio", as used herein in the specification and in the claims section that follows, refers to a weight ratio, unless specifically indicated otherwise.
The modifier "about" and "substantially" used in connection with a quantity is inclusive of the stated value and has the meaning dictated by the context (for example, it includes at least the degree of error associated with the measurement of the particular quantity). When used with a specific value, it should also be considered as disclosing that value.
In the context of the present application and claims, the phrase "at least one of A and B" is equivalent to an inclusive "or", and includes any one of "only A", "only B", or "A and B". Similarly, the phrase "at least one of A, B, and C" is equivalent to an inclusive "or", and includes any one of "only A", "only B", "only C", "A
and B", "A and C", "B and C", or "A and B and C".
It will be 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.
Although the invention 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 invention.

Claims (27)

WHAT IS CLAIMED IS:

1. A sweet formulation comprising:
(a) sweetener particles containing a first sweetener; and (b) crystalline sugar particles;
wherein a polysaccharide is disposed within said sweetener particles;
and wherein a first weight ratio of said polysaccharide to said first sweetener is within a range of 1:100 to 95:5.

2.
The formulation of claim 1, wherein at least 20% of the total amount of sweetener within the sweet formulation, by weight, is crystalline.

3 The formulation of claim 1, wherein at least 50% of the total amount of sweetener within the sweet formulation, by weight, is crystalline.

4. The sweet formulation of any one of claims 1 to 3, wherein a polysaccharide-sweetener concentrate consisting of said sweetener particles, including said polysaccharide, when provided within a standard reduced sugar edible formulation, is less sweet with respect to a standard reduced sugar control edible formulation that is identical to said standard reduced sugar edible formulation, but devoid of said polysaccharide.

5. The sweet formulation of clahn 4, wherein, when the entire sweet formulation is provided within said standard reduced sugar edible formulation, said standard reduced sugar formulation exhibits improved sweetness with respect to said standard reduced sugar edible formulation.

6. The sweet formulation of any one of claims 1 to 3, wherein a polysaccharide-sweetener concentrate consisting of said sweetener particles, including said polysaccharide, is less sweet with respect to a first control sweetener that is identical to said polysaccharide-sweetener concentrate, but devoid of said polysaccharide.

7. The sweet formulation of claim 6, wherein the sweet formulation exhibits improved sweetness with respect to a second control sweetener that is identical to the sweet formulation, but devoid of said polysaccharide.

8. The sweet formulation of any one of the preceding claims, wherein a second weight ratio of a total polysaccharide weight (PS,,tai) of said polysaccharide in said sweetener particles and any polysaccharide disposed in said crystalline sugar particles, tO the total weight of said first sweetener and said crystalline sugar particles, is within a range of 0.02% to 50%.

9. The sweet formulation of claim 8, wherein said second weight ratio is within a range of 0.02% to 20%.

10. The sweet formulation of claim 8, wherein said second weight ratio is within a range of 0.02% to 10%.

11. The sweet formulation of claim 8, wherein said second weight ratio is within a range of 0.02% to 3%.
12. The sweet formulation of claim 8, wherein said second weight ratio is at most 1%, at most 0.6%, or at most 0.3%.
13. The sweet formulation of any one of the preceding claims, wherein said first sweetener is sucrose, and within said sweetener particles, a weight ratio R is defined by R = Wsucrose-a / Wsucrose-c, wherein:
Wsucrose-a i s the weight of any amorphous sucrose; and Wsucrose-c is the weight of the crystalline sucrose;
and wherein R is at most 5:1.

12. The sweet formulation of claim 11, wherein R is at most at most 3.3:1.

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

14. A food formulation comprising:
(a) the sweet formulation of any one of the preceding claims;
(b) a fat; and (c) optionally, a starch;
wherein a total concentration of said first sweetener, said ciystalline sugar, said fat, and said starch, within the food formulation, is at least 20%, on a weight basis;

wherein the food formulation exhibits improved sweetness with respect to a control edible formulation that is identical to the food formulation, but devoid of said polysaccharide;
and wherein, within the food formulation, at least 60% of the total amount of sweetener, by weight, is crystalline.

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

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

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

18. The food formulation of claim 17, the food formulation containing at least 5%
of said starch.

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

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

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

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

23. The food formulation of any one of claims 14 to 22, wherein said control edible formulation is a standard reduced sugar 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 confection.

26. A formulation comprising:
a first popul ati on of sweetener parti cl es, the sweeten er parti cl es including:
(a) crystalline sucrose; and (b) optionally, amorphous sucrose;
wherein a total amount of sucrose within the sweetener particles includes the crystalline sucrose and the amorphous sucrose;
wherein a polysaccharide is disposed as at least one polysaccharide particle in each sweetener particle of the sweetener particles;
and wherein, within the first population of sweetener particles:
(i) a first weight ratio of the polysaccharide to the total amount of sucrose is within a range of 1:100 to 95:5; and (ii) a second weight ratio of the amorphous sucrose to the crystalline sucrose is at most 5:1.

27. A formulation comprising:
a first population of sweetener particles, the sweetener particles including:
(a) crystalline sucrose; and (b) optionally, amorphous sucrose;
wherein a total amount of sucrose within the sweetener particles includes the crystalline sucrose and the amorphous sucrose;
wherein a polysaccharide is disposed as at least one polysaccharide particle in each sweetener particle of the sweetener particles;
and wherein, within the first population of sweetener particles, a first weight ratio of the polysaccharide to the total amount of sucrose is within a range of 6:100 to 95:5.