CN118076241A

CN118076241A - Sweetener formulations

Info

Publication number: CN118076241A
Application number: CN202280067749.0A
Authority: CN
Inventors: D·赛文; L·比坦; N·拉哈夫; A·特拉赫滕贝格; M·法塔尔
Original assignee: Incrador Ltd
Current assignee: Incrador Ltd
Priority date: 2021-10-06
Filing date: 2022-10-06
Publication date: 2024-05-24

Abstract

An edible formulation and method of producing the same, the formulation comprising: (a) Sweetener particles comprising at least one of sweetener carbohydrate and sweetener polyol; and (b) a first protein disposed within the sweetener particles, the first protein comprising a vegetable protein; wherein the weight to weight ratio of the first protein to the sweetener within the sweetener particles is in the range of 0.02% to 0.7%; and wherein the sweetener within the sweetener particles is predominantly crystalline.

Description

Sweetener formulations

The present application claims priority from U.S. patent application Ser. No. 63/253,133, U.S. patent application Ser. No. 63/262,172, U.S. patent application Ser. No. 63/316,015, PCT patent application Ser. No. PCT/IB2022/050065, and PCT patent application Ser. No. PCT/IB2022/057310, filed on Ser. No. 2021, 10, and 6, 2021, 10, and 3, 2022, and 5, filed on 5, 2022, and 8, which are incorporated herein by reference for all purposes as if fully set forth herein.

Technical field and background of the invention

The present invention relates to sweetener formulations, and more particularly to edible formulations comprising one or more vegetable proteins disposed in sweetener particles.

Disclosure of Invention

According to an aspect of the present invention there is provided an edible formulation comprising: (a) Sweetener particles comprising at least one of sweetener carbohydrate and sweetener polyol; and (b) a first protein disposed within the sweetener particles, the first protein comprising a vegetable protein; wherein the weight to weight ratio of the first protein to the sweetener within the sweetener particles is in the range of 0.02% to 0.7%; and wherein the sweetener within the sweetener particles is predominantly crystalline.

According to a further aspect of the present invention there is provided a food formulation comprising the edible formulation; and additionally (b) fat; (c) optionally starch; and (d) optionally an edible filler; wherein the weight content of the first protein in the food preparation is in the range of 0.01% to 0.5% on a dry basis.

Additional aspects are provided below.

Detailed Description

The present disclosure describes improved sweetener formulations (or "edible" formulations), and methods for preparing such improved sweetener formulations and using them in food products. Such sweetener formulations comprise one or more vegetable proteins. These sweetener formulations, or the vegetable proteins in the formulations, may exhibit any of a variety of mucoadhesive properties.

The inventors have found that the presence of various proteins in a foodstuff (such as vegetable proteins) may adversely reduce the perceived sweetness of the foodstuff. Without wishing to be bound by theory, the inventors believe that this may be due at least in part to the contribution of such vegetable proteins to unpleasant sensory perception, such as astringency. Thus, it may be desirable to introduce additional amounts of sweetener (e.g., sucrose or fructose) to the food to counteract the detrimental effects of the vegetable protein on the sweetness of the food, the taste of the food, the mouthfeel of the food, etc. This in turn may damage or alter various food properties, including texture and baking properties, such that the formulation of the food and its preparation may require significant modification. This phenomenon may be more severe for pea protein isolates than for various vegetable protein formulations. In particular, pea proteins may adversely affect mouthfeel. Common examples of such vegetable proteins include rice proteins, pea proteins and chickpea proteins.

The inventors have further found that the location of the protein in the food may be critical, at least for the sweetness of the food. In particular, the inventors have found that when proteins such as vegetable proteins are incorporated into sweetener particles, the proteins may not adversely affect the sweetness of the foodstuff. Indeed, the inventors have unexpectedly found that the presence of such proteins/plant proteins in a food may actually enhance the sweetness of the food under certain conditions (e.g., within a particular concentration range of the proteins/plant proteins).

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

The inventors have further unexpectedly found that in certain low concentration ranges of proteins, such as vegetable proteins, disposed within sweetener particles, the increased mucoadhesion of the proteins appears to far offset various protein properties that adversely affect taste (including perceived sweetness). These deleterious properties include increased viscosity of the food (especially reduced dissolution kinetics and resistance to transport of sweetener molecules to the sweetness sensor/receptor site), coverage and blocking of the oral sweetness sensor/receptor site, and non-sweetness of the protein/vegetable protein itself. By far counteracting these deleterious properties, the presence of these proteins within the sweetener particles can impart a significantly enhanced sweetness to the foodstuff.

As will be described in detail below, the inventors have unexpectedly found that while a modest increase in the mucoadhesive properties of a sweetener may result in an increase in sweetness in the sweetener or a food product using such sweetener, a slightly higher increase in the mucoadhesive properties of a sweetener may counterintuitively result in a decrease in sweetness of the sweetener or a food product using such sweetener.

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

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

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

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

Sweetener carbohydrates produce sweetness when consumed by a typical human consumer. If on a weight basis, on a normalized sweetness scale with sucrose as standard 1, maltose is about 0.31 and lactose is about 0.22, the term "sweetener carbohydrate" will apply to lactose and to any sugar or other carbohydrate-containing nutritive sweetener having a sweetness in the range of 0.15 to 2.5 according to such normalized sweetness scale. Alternatively, it can be said that the minimum sweetness of sugar or other nutritive sweetener containing carbohydrate will be that of raffinose (raffinose has a sweetness of 0.15 according to the above scale). More typically, the sweetener carbohydrate has a sweetness of at least 0.2, at least 0.23, at least 0.25, at least 0.27, or a sweetness in the range of 0.23 to 2.5, 0.25 to 2.5, 0.35 to 2.5, 0.45 to 2.5, 0.25 to 1.8, 0.25 to 1.5, 0.25 to 1.2, 0.25 to 1.05, 0.25 to 1.0, 0.45 to 1.7, 0.15 to 1.7, or 0.35 to 1.5 according to the normalized sweetness scale.

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

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

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

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

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

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

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

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

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

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

The sweetener or edible formulation of the present invention may have a characteristically high degree of crystallinity.

In some embodiments, the sweetener in sweetener formulations and food formulations using such sweetener formulations is predominantly crystalline.

In some embodiments, the crystallinity is in the range of 70% to 100%.

In some embodiments, the crystallinity is in the range of 80% to 100%.

In some embodiments, the crystallinity is in the range of 90% to 100%.

In some embodiments, the crystallinity is in the range of 95% to 100%.

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

● X-ray powder diffraction (XRPD)

● Isothermal Microcalorimeter (IMC)

● Solution calorimetric method

● Dynamic vapor adsorption (DVS)

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

● Raman spectroscopy

● Near infrared spectroscopy (NIRS)

● Solid state nuclear magnetic resonance (SS-NMR)

● Reversed phase gas chromatography (IGC)

● Density (specific gravity) measurement.

Because highly crystalline sweeteners (sweetener carbohydrates and sweetener polyols) are known to have reduced dissolution kinetics (e.g., in water) relative to their amorphous counterparts, the use of such highly crystalline sweetener carbohydrates and sweetener polyols to enhance sweetness is counter-intuitive. However, the inventors have unexpectedly found that the highly crystalline protein-containing sweetener particles of the present invention can produce a significantly enhanced sweetness perception.

Various types and families of vegetable proteins may be used in the formulations of the present invention.

In some embodiments, the protein is or includes a globular protein.

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

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

In some embodiments, the storage protein is or includes albumin.

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

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

In some embodiments, the storage protein is or includes gluten.

In some embodiments, the storage protein is or includes 2S albumin.

In some embodiments, the globulin is or includes 7S pea globulin.

In some embodiments, the globulin is or includes legumain.

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

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

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

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

In some embodiments, the at least one vegetable protein is in the form of any one or any combination of a vegetable protein concentrate, a vegetable protein isolate, and a partially hydrolyzed vegetable protein.

In some embodiments, the at least one vegetable protein comprises an integrin, as defined below. Typically, at least one of the vegetable proteins comprises mainly (mainly) or mainly (predominantly) an integrin.

In some embodiments, the at least one vegetable protein consists essentially of an integrin.

In some embodiments, the plant protein comprises rice protein.

In some embodiments, the vegetable protein comprises pea protein.

In some embodiments, the vegetable protein comprises chickpea protein.

In some embodiments, the plant protein comprises lupin protein.

In some embodiments, the vegetable protein comprises mung bean protein.

In some embodiments, the plant protein comprises zein.

In some embodiments, the vegetable protein comprises soy protein.

Those skilled in the art will appreciate that proteins can be classified in various ways, typically by their solubility in various media and their sedimentation coefficients. The "units in s Wei Debei (Svedberg Unit)" of a protein or protein family are related to the sedimentation coefficient of the protein or protein family. "Style Wei Debei units" of a protein or protein family are denoted by the symbol S. As used herein in the specification and in the claims section that follows, the term "unit in Wei Debei" and the like are used in a manner known in the art of protein classification.

The osbeck fractionation (Osborne fractionation) involves classifying vegetable proteins according to their extractability and solubility. Vegetable proteins can be classified into four classes according to their respective solubilities in water, salt solutions, alcohol/water mixtures and alkaline solutions: albumin, globulin, prolamine and gluten.

Albumin of the albumin class and family is generally characterized as a water-soluble (osbeck-based fractionation) globular protein that can be coagulated by heat. In plants, albumin is usually present in the form of 2S storage albumin, depending on the sedimentation coefficient. 2S albumin is mainly present in legumes and soy proteins. As a storage protein, albumin is deposited in the protein bodies of developing seeds and is used as a nutrient source (amino acids and carbon skeleton) by plants during subsequent germination and seedling growth. The amino acid composition of 2S albumin from many plant species typically has a high content of sulfur-containing water-soluble amino acids.

Globulins are a class of globular storage proteins, generally having a higher molecular weight than albumin. Globulin is soluble in dilute salt solutions but is substantially insoluble in water. Globulins may be the predominant or dominant protein in a variety of legumes such as peas, chickpeas, lupins, and soybeans. They are present not only in dicotyledonous plants but also in various monocotyledonous plants, gymnosperms and ferns. Plant globulins can be classified into 7-8S, 11-12S and 15S families according to sedimentation coefficients. The 7S globulins are commonly referred to as pisiform globulins (or "pisiform family"), the 8S may be referred to as conglycinin-type globulins (or "conglycinin family"), and the 11-12S globulins may be referred to as leguminous globulins (or "leguminous family").

Prolamin class and family proteins are storage proteins and zein found primarily in seeds of gramineous plants such as rice. Prolamines are soluble in ethanol/water and may be substantially insoluble in water. Gluten is sometimes considered to be prolamine, the most abundant storage protein in rice, and is considered to have homology to the legumain family. Gluten, which typically accumulates in the endosperm, may be substantially insoluble in the saline solution, but soluble in dilute acidic and alkaline media.

For the avoidance of doubt, these terms (e.g. "globulin class", "pea globulin", "conglycinin family", "legumain family", etc.) are intended to be used as understood by those skilled in the art of protein classification.

Table 1 provides general classifications of various plant protein categories and families, as well as various quantitative examples of protein distribution (on a weight basis) in various common plant products.

TABLE 1

In the food formulation of the present invention, edible filler materials are typically used to supplement the reduced amount of sugar in the food formulation of the present invention. In general, the edible filler may be dietary fiber or soluble fiber, such as soluble dietary fiber.

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

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

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

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

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

Examples

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

Apparatus and method for controlling the operation of a device

Material

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

Example 1: production of protein-sweetener dispersions

The protein and carbohydrate sweetener powders are mixed or blended. The resulting powder mixture was gradually added to water. The desired amount of protein is calculated as a ratio (weight-weight) to carbohydrate sweetener. For example: to prepare a syrup of about 1 kilogram (typically 65 ° Bx) containing 0.1% protein relative to the carbohydrate sweetener, 0.65 grams of protein is mixed with 650 grams of carbohydrate sweetener. This mixture (under constant mixing) is gradually added to 350 grams of water, typically at room temperature. The mixing vessel is stirred using an overhead stirrer, typically at 50-800RPM for at least 45 minutes, or a high shear mixer for at least 7 minutes (up to 10,000RPM for IKA; up to 5,000RPM for Silverson) until the protein is completely dispersed.

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

Example 2: production of protein-sweetener dispersions-complete dispersion

Concentrated sweetener syrups containing one or more carbohydrate sweeteners and/or one or more polyol (typically sugar alcohol) sweeteners are prepared from room temperature to in some cases up to 80 ℃ before adding the protein. The default temperature is 60 ℃ for sucrose and any other disaccharides, and 70 ℃ for other sweetener substances. For most carbohydrate sweeteners and polyol sweeteners, the concentration is about 65wt%. Some lower solubility sweeteners may require higher water concentrations and/or temperatures in order to dissolve completely. The protein is then added stepwise or instantaneously with constant mixing. Once the protein addition has been completed, the mixing vessel is either continuously stirred using an overhead stirrer, typically at 50-800RPM, for at least 45 minutes, or continuously stirred using a high shear mixer for at least 7 minutes (up to 10,000RPM for IKA; up to 5,000RPM for Silverson) until the protein is completely dispersed.

The syrup is heated, if necessary, to promote dispersion of the proteins.

Example 3: production of protein-sweetener dispersions-complete dispersion

The protein is first dispersed in water. In some cases, it may be desirable to disperse (e.g., gradually disperse in hot water) according to manufacturer's instructions. Once the protein is completely dispersed, the sweetener (carbohydrate or polyol) is gradually introduced under constant mixing from room temperature to, in some cases, up to 80 ℃. The default temperature is 60 ℃ for sucrose and any other disaccharides, and 70 ℃ for other sweetener substances. Mixing may be by an overhead stirrer (50-800 RPM for at least 45 minutes) or by a high shear mixer (up to 10,000RPM for at least 7 minutes when IKA is used; up to 5,000RPM for at least 7 minutes when Silverson is used).

Thus, to prepare about one kilogram of a carbohydrate or polyol sweetener syrup containing about 65% carbohydrate sweetener and 0.1% protein relative to the carbohydrate sweetener, 0.65 grams of protein is first dispersed in 350 grams of water. Subsequently, 650 grams of carbohydrate sweetener was gradually added to the protein dispersion to produce a syrup.

Example 4: production of protein-sweetener dispersions- -partial Dispersion

Partial dispersion of the protein can be achieved intentionally. Concentrated sweetener syrups (carbohydrates or polyols) were prepared as described in example 2 prior to adding the protein. The protein is then added in a transient or substantially transient manner, without mixing or gentle mixing, typically up to about 1 minute, in order to intentionally create small aggregates. In this way, a concentrated syrup containing partially dispersed proteins is produced.

In such "partial dispersion" procedures, it may be desirable to deviate from the dispersion specifications of the protein manufacturer in order to mitigate dispersion.

Example 5: production of dry powders from concentrated syrups

Concentrated syrup (e.g., produced in any of the above examples) was transferred to a heated, double jacketed vessel of a vacuum dryer (e.g., stephan). The vessel is heated (typically 60 ℃ -70 ℃) and maintained under vacuum (typically 50-300 mbar) and mixed constantly in order to evaporate the water, typically at a low evaporation rate, to produce a predominantly or substantially 100% crystalline product. Optionally, the powder may be transferred to an oven operating at 65 ℃ for further drying for several hours or overnight.

Example 6: size reduction of protein-sweetener powders

Protein-sweetener particles typically in powder form (e.g., as produced in example 5) can optionally undergo size reduction. Depending on the particular protein or proteins in the concentrate, the protein-sweetener powder may be milled to produce a fine powder with a D50 typically in the range of 75 to 300 microns.

Example 6A: use of sweetener compositions to produce edible formulations

The protein-sweetener formulation (e.g., produced as in example 3 and crystallized as in example 5) is added as one ingredient along with the other ingredients and may be mixed and optionally further processed (e.g., baked) to produce an edible (food) formulation (e.g., cake, muffin, cookie).

Example 7

Preparation of a preparation containing 0.1% Rice protein according to example 2 [ (] A.79% Protein) dispersion: 0.65 g of the rice protein preparation was gradually added to a concentrated sucrose syrup containing 650 g of sucrose and 350 g of water. The syrup containing rice protein was then transferred to a heated double jacketed vessel of a vacuum dryer heated and maintained under vacuum, according to example 5, to produce a finely dried crystalline powder.

Example 8

Preparation of a preparation containing 0.2% Rice protein according to example 2 [ (] A.79% Protein) dispersion: a concentrated sweetener syrup containing 650 grams of sucrose was prepared followed by the addition of the rice protein formulation. 1.3 grams of the rice protein formulation was then dispersed in the concentrated sweetener syrup. The syrup was transferred to a heated double jacketed vessel of a vacuum dryer heated and maintained under vacuum, according to example 5, to produce a finely dried crystalline powder.

Example 9

Preparation of a preparation containing 0.3% Rice protein according to example 2 [ (] A.79% Protein) dispersion: a concentrated sweetener syrup containing 650 grams of sucrose was prepared followed by the addition of the rice protein formulation. 1.95 grams of the rice protein formulation was then dispersed in the concentrated sweetener syrup. The syrup was transferred to a heated double jacketed vessel of a vacuum dryer heated and maintained under vacuum, according to example 5, to produce a finely dried crystalline powder.

Example 10

Preparation of a preparation containing 0.5% Rice protein according to example 2 [ (] A.79% Protein) dispersion: a concentrated sweetener syrup containing 650 grams of sucrose was prepared followed by the addition of the rice protein formulation. 3.25 grams of the rice protein formulation was then dispersed in the concentrated sweetener syrup. The syrup was transferred to a heated double jacketed vessel of a vacuum dryer heated and maintained under vacuum, according to example 5, to produce a finely dried crystalline powder.

Example 11

Preparation of a preparation containing 0.8% Rice protein according to example 2 [ (] A.79% Protein) dispersion: a concentrated sweetener syrup containing 650 grams of sucrose was prepared followed by the addition of the rice protein formulation. Then 5.2 grams of the rice protein formulation was dispersed in the concentrated sweetener syrup. The syrup was transferred to a heated double jacketed vessel of a vacuum dryer heated and maintained under vacuum, according to example 5, to produce a finely dried crystalline powder.

Example 12

Preparation of a preparation containing 1% Rice protein according to example 279% Protein) dispersion: a concentrated sweetener syrup containing 650 grams of sucrose was prepared followed by the addition of the rice protein formulation. Then 6.5 grams of the rice protein formulation was dispersed in the concentrated sweetener syrup. The syrup was transferred to a heated double jacketed vessel of a vacuum dryer heated and maintained under vacuum, according to example 5, to produce a finely dried crystalline powder.

Example 13

Preparation of a preparation containing 1.2% Rice protein according to example 2 [ (]79% Protein) dispersion: a concentrated sweetener syrup containing 650 grams of sucrose was prepared followed by the addition of the rice protein formulation. 7.8 grams of the rice protein formulation was then dispersed in the concentrated sweetener syrup. The syrup was transferred to a heated double jacketed vessel of a vacuum dryer heated and maintained under vacuum, according to example 5, to produce a finely dried crystalline powder.

Example 14

Preparation of a preparation containing 0.85% Rice protein according to example 2 [ (] A.79% Protein) dispersion: a concentrated sweetener syrup containing 650 grams of sucrose was prepared followed by the addition of the rice protein formulation. Then 5.5 grams of the rice protein formulation was dispersed in the concentrated sweetener syrup. The syrup was transferred to a heated double jacketed vessel of a vacuum dryer heated and maintained under vacuum, according to example 5, to produce a fine dry crystalline powder having a concentration of protein of about 0.67%.

Example 15

Preparation of a preparation containing 0.02% Rice protein according to example 2 [ (]79% Protein) dispersion: a concentrated sweetener syrup containing 650 grams of sucrose was prepared followed by the addition of the rice protein formulation. Then 0.13 g of the rice protein preparation was dispersed in the concentrated sweetener syrup. The syrup was transferred to a heated double jacketed vessel of a vacuum dryer heated and maintained under vacuum, according to example 5, to produce a finely dried crystalline powder.

Example 16

Preparation of a preparation containing 0.05% Rice protein according to example 2 [ (] A.79% Protein) dispersion: a concentrated sweetener syrup containing 650 grams of sucrose was prepared followed by the addition of the rice protein formulation. Then 0.325 grams of the rice protein formulation was dispersed in the concentrated sweetener syrup. The syrup was transferred to a heated double jacketed vessel of a vacuum dryer heated and maintained under vacuum, according to example 5, to produce a finely dried crystalline powder.

Examples 17 to 26

The rice protein formulations of examples 7 to 16 were prepared, but fructose was used instead of sucrose.

Example 27

Preparation of a protein isolate containing 0.01% pea protein according to example 3 [ ]S85XF,83% -88% protein): 0.065 g of pea protein isolate was dispersed in 350 g of water. Subsequently, 650 grams of sucrose was gradually added to the pea protein isolate dispersion to produce a concentrated syrup. The syrup was transferred to a heated double jacketed vessel of a vacuum dryer heated and maintained under vacuum, according to example 5, to produce a finely dried crystalline powder.

Example 28

Preparation of a protein isolate containing 0.1% pea protein according to example 3 [ ]S85XF,83% -88% protein): 0.65 g of pea protein isolate was dispersed in 350 g of water. Subsequently, 650 grams of sucrose was gradually added to the pea protein isolate dispersion to produce a concentrated syrup. The syrup was transferred to a heated double jacketed vessel of a vacuum dryer heated and maintained under vacuum, according to example 5, to produce a finely dried crystalline powder.

Example 29

Preparation of a protein isolate containing 0.2% pea protein according to example 3 [ ]S85XF,83% -88% protein): 1.3 g of pea protein isolate was dispersed in 350 g of water. Subsequently, 650 grams of sucrose was gradually added to the pea protein isolate dispersion to produce a concentrated syrup. The syrup was transferred to a heated double jacketed vessel of a vacuum dryer heated and maintained under vacuum, according to example 5, to produce a finely dried crystalline powder.

Example 30

Preparation of a protein isolate containing 0.3% pea protein according to example 3 [ ]S85XF,83% -88% protein): 1.95 g of pea protein isolate was dispersed in 350 g of water. Subsequently, 650 grams of sucrose was gradually added to the pea protein isolate dispersion to produce a concentrated syrup. The syrup was transferred to a heated double jacketed vessel of a vacuum dryer heated and maintained under vacuum, according to example 5, to produce a finely dried crystalline powder.

Example 31

Preparation of a protein isolate containing 0.5% pea protein according to example 3 [ ]S85XF,83% -88% protein): 3.25 g of pea protein isolate was dispersed in 350 g of water. Subsequently, 650 grams of sucrose was gradually added to the pea protein isolate dispersion to produce a concentrated syrup. The syrup was transferred to a heated double jacketed vessel of a vacuum dryer heated and maintained under vacuum, according to example 5, to produce a finely dried crystalline powder.

Example 32

Preparation of 0.8% pea protein isolate containing about 0.7% protein according to example 3S85XF,83% -88% protein): 5.2 g of pea protein isolate was dispersed in 350 g of water. Subsequently, 650 grams of sucrose was gradually added to the pea protein isolate dispersion to produce a concentrated syrup. The syrup was transferred to a heated double jacketed vessel of a vacuum dryer heated and maintained under vacuum, according to example 5, to produce a finely dried crystalline powder.

Example 33

Preparation of a pea protein isolate containing 1.0% according to example 3 [ ]S85XF,83% -88% protein): 6.5 g of pea protein isolate was dispersed in 350 g of water. Subsequently, 650 grams of sucrose was gradually added to the pea protein isolate to produce a concentrated syrup. The syrup was transferred to a heated double jacketed vessel of a vacuum dryer heated and maintained under vacuum, according to example 5, to produce a finely dried crystalline powder.

Example 34

Preparation of a pea protein isolate containing 1.2% according to example 3 [ ]S85XF,83% -88% protein): 7.8 g of pea protein isolate was dispersed in 350 g of water. Subsequently, 650 grams of sucrose was gradually added to the pea protein isolate dispersion to produce a concentrated syrup. The syrup was transferred to a heated double jacketed vessel of a vacuum dryer heated and maintained under vacuum, according to example 5, to produce a finely dried crystalline powder.

Example 35

Preparation of a pea protein isolate containing 1.5% according to example 3 [ ]S85XF,83% -88% protein): 9.75 g of pea protein isolate was dispersed in 350 g of water. Subsequently, 650 grams of sucrose was gradually added to the pea protein isolate dispersion to produce a concentrated syrup. The syrup was transferred to a heated double jacketed vessel of a vacuum dryer heated and maintained under vacuum, according to example 5, to produce a finely dried crystalline powder.

Example 36

Preparation of a protein isolate containing 0.02% pea protein according to example 3 [ ]S85XF,83% -88% protein): 0.13 g of pea protein isolate was dispersed in 350 g of water. Subsequently, 650 grams of sucrose was gradually added to the pea protein isolate dispersion to produce a concentrated syrup. The syrup was transferred to a heated double jacketed vessel of a vacuum dryer heated and maintained under vacuum, according to example 5, to produce a finely dried crystalline powder. /(I)

Example 37

Preparation of a protein isolate containing 0.05% pea protein according to example 3 [ ]S85XF,83% -88% protein): 0.325 grams of pea protein isolate was dispersed in 350 grams of water. Subsequently, 650 grams of sucrose was gradually added to the pea protein isolate dispersion to produce a concentrated syrup. The syrup was transferred to a heated double jacketed vessel of a vacuum dryer heated and maintained under vacuum, according to example 5, to produce a finely dried crystalline powder.

Examples 38 to 49

Pea protein formulations of examples 26 to 37 were prepared, but pea protein hydrolysates [ ] were usedNutrition LLC HydroPea 100% hydrolyzed pea protein powder, containing about 95% protein) instead of pea protein isolate.

Example 50

A dispersion containing 0.1% chickpea preparation (ChickP G910,910, 89.7% protein) was prepared according to example 3: 0.65 gram chick pea preparation was dispersed in 350 gram water. Subsequently, 650 grams of sucrose was gradually added to the chick pea dispersion to produce a concentrated syrup. The syrup was transferred to a heated double jacketed vessel of a vacuum dryer heated and maintained under vacuum, according to example 5, to produce a finely dried crystalline powder.

Example 51

A dispersion containing 0.3% chickpea preparation (ChickP G910,910, 89.7% protein) was prepared according to example 3: 1.95 g of chick pea preparation was dispersed in 350 g of water. Subsequently, 650 grams of sucrose was gradually added to the chick pea dispersion to produce a concentrated syrup. The syrup was transferred to a heated double jacketed vessel of a vacuum dryer heated and maintained under vacuum, according to example 5, to produce a finely dried crystalline powder.

Example 52

A dispersion containing 0.5% chickpea preparation (ChickP G% 910, 89.7% protein) was prepared according to example 3: 3.25 g of chick pea preparation was dispersed in 350 g of water. Subsequently, 650 grams of sucrose was gradually added to the chick pea dispersion to produce a concentrated syrup. The syrup was transferred to a heated double jacketed vessel of a vacuum dryer heated and maintained under vacuum, according to example 5, to produce a finely dried crystalline powder.

Example 53

A dispersion containing 1.0% chickpea preparation (ChickP G910,910, 89.7% protein) was prepared according to example 3: 6.5 grams of the chickpea preparation was dispersed in 350 grams of water. Subsequently, 650 grams of sucrose was gradually added to the chick pea dispersion to produce a concentrated syrup. The syrup was transferred to a heated double jacketed vessel of a vacuum dryer heated and maintained under vacuum, according to example 5, to produce a finely dried crystalline powder.

Example 54

A dispersion containing 0.1% mung bean formulation (H-Protein 008, 85% Protein) was prepared according to example 3: 0.65 gram of mung bean formulation was dispersed in 350 grams of water. Subsequently, 650 grams of sucrose was gradually added to the mung bean dispersion to produce a concentrated syrup. The syrup was transferred to a heated double jacketed vessel of a vacuum dryer heated and maintained under vacuum, according to example 5, to produce a finely dried crystalline powder.

Example 55

A dispersion containing 0.5% mung bean formulation (H-Protein 008, 85% Protein) was prepared according to example 3: 3.25 g of mung bean formulation was dispersed in 350 g of water. Subsequently, 650 grams of sucrose was gradually added to the mung bean dispersion to produce a concentrated syrup. The syrup was transferred to a heated double jacketed vessel of a vacuum dryer heated and maintained under vacuum, according to example 5, to produce a finely dried crystalline powder.

Example 56

A dispersion containing 1.2% mung bean formulation (H-Protein 008, 85% Protein) was prepared according to example 3: 7.8 g of mung bean formulation was dispersed in 350 g of water. Subsequently, 650 grams of sucrose was gradually added to the mung bean dispersion to produce a concentrated syrup. The syrup was transferred to a heated double jacketed vessel of a vacuum dryer heated and maintained under vacuum, according to example 5, to produce a finely dried crystalline powder.

Example 57

A dispersion containing 0.2% mixed protein formulation was prepared according to example 3: 0.65 g of mung bean preparation (H-Protein 008, 85% Protein) and 0.65 g of chickpea preparation (ChickP G910,910, 89.7% Protein) were dispersed in 350 g of water. Subsequently, 650 grams of sucrose was gradually added to the mixed protein dispersion to produce a concentrated syrup. The syrup was transferred to a heated double jacketed vessel of a vacuum dryer heated and maintained under vacuum, according to example 5, to produce a finely dried crystalline powder.

Example 58

A dispersion containing 0.02% mung bean formulation (H-Protein 008, 85% Protein) was prepared according to example 3: 0.13 g of mung bean formulation was dispersed in 350 g of water. Subsequently, 650 grams of sucrose was gradually added to the mung bean dispersion to produce a concentrated syrup. The syrup was transferred to a heated double jacketed vessel of a vacuum dryer heated and maintained under vacuum, according to example 5, to produce a finely dried crystalline powder.

Example 59

A dispersion containing 0.1% zein formulation (a.f. suter81.9% -100%) was prepared according to example 3: 0.65 gram zein formulation was dispersed in 350 gram water. Subsequently, 650 grams of sucrose was gradually added to the zein dispersion to produce a concentrated syrup. The syrup was transferred to a heated double jacketed vessel of a vacuum dryer heated and maintained under vacuum, according to example 5, to produce a finely dried crystalline powder.

Example 60

A dispersion containing 1.0% zein (a.f. suter81.9% -100%) was prepared according to example 3: 6.5 grams of the zein formulation was dispersed in 350 grams of water. Subsequently, 650 grams of sucrose was gradually added to the zein dispersion to produce a concentrated syrup. The syrup was transferred to a heated double jacketed vessel of a vacuum dryer heated and maintained under vacuum, according to example 5, to produce a finely dried crystalline powder.

Example 61

A dispersion containing 0.5% zein (a.f. suter81.9% -100%) was prepared according to example 3: 3.75 grams of the zein formulation was dispersed in 350 grams of water. Subsequently, 650 grams of sucrose was gradually added to the zein dispersion to produce a concentrated syrup. The syrup was transferred to a heated double jacketed vessel of a vacuum dryer heated and maintained under vacuum, according to example 5, to produce a finely dried crystalline powder.

Examples 62 to 66

Pea protein isolate compositions of examples 28, 30, 31, 34 and 36 were formulated according to the procedure of example 2. Each syrup was then transferred to a heated double jacketed vessel of a vacuum dryer heated and maintained under vacuum, according to example 5, to produce a finely dried crystalline powder.

Examples 67 to 71

The rice protein compositions of examples 7, 9, 10, 12 and 15 were formulated according to the procedure of example 1. Each syrup was then transferred to a heated double jacketed vessel of a vacuum dryer heated and maintained under vacuum, according to example 5, to produce a finely dried crystalline powder.

Examples 72 to 73

Pea protein isolate compositions of examples 27 and 30 were formulated according to the procedure of example 4. Each syrup was then transferred to a heated double jacketed vessel of a vacuum dryer heated and maintained under vacuum, according to example 5, to produce a finely dried crystalline powder.

Examples 74 to 78

The rice protein compositions of examples 7, 9, 10, 12 and 15 were formulated according to the procedure of example 3.

Example 79

Preparation of a preparation containing 0.05% Rice protein according to example 3 [ (] A.79% Protein) dispersion: 0.325 g of the rice protein formulation was dispersed in 350 g of water. Subsequently, 650 g of maltitol was gradually added to the rice protein dispersion to produce concentrated syrup. The syrup was transferred to a heated double jacketed vessel of a vacuum dryer heated and maintained under vacuum, according to example 5, to produce a finely dried crystalline powder.

Example 80

Preparation of a preparation containing 0.1% Rice protein according to example 3 [ (] A.79% Protein) dispersion: 0.65 g of the rice protein formulation was dispersed in 350 g of water. Subsequently, 650 grams of sorbitol was gradually added to the rice protein dispersion to produce a concentrated syrup. The syrup was transferred to a heated double jacketed vessel of a vacuum dryer heated and maintained under vacuum, according to example 5, to produce a finely dried crystalline powder.

Example 81

Preparation of a preparation containing 0.3% Rice protein according to example 3 [ (] A.79% Protein) dispersion: 1.95 g of the rice protein preparation was dispersed in 350 g of water. Subsequently, 650 g of lactitol was gradually added to the rice protein dispersion to produce a concentrated syrup. The syrup was transferred to a heated double jacketed vessel of a vacuum dryer heated and maintained under vacuum, according to example 5, to produce a finely dried crystalline powder.

Examples 82 to 91

The rice protein formulations of examples 7 to 16 were prepared, but xylitol was used instead of sucrose.

Example 92

Preparation of a protein isolate containing 0.3% pea protein according to example 3 [ ]S85XF,83% -88% protein): 1.95 g of pea protein isolate was dispersed in 350 g of water. Subsequently, 650 grams of sorbitol was gradually added to the pea protein isolate dispersion to produce a concentrated syrup. The syrup was transferred to a heated double jacketed vessel of a vacuum dryer heated and maintained under vacuum, according to example 5, to produce a finely dried crystalline powder.

Example 93

Preparation of a protein isolate containing 0.3% pea protein according to example 3 [ ]S85XF,83% -88% protein): 1.95 g of pea protein isolate was dispersed in 350 g of water. Subsequently, 325 grams of sorbitol and 325 grams of xylitol were gradually added to the pea protein isolate dispersion to produce a concentrated syrup. The syrup was transferred to a heated double jacketed vessel of a vacuum dryer heated and maintained under vacuum, according to example 5, to produce a finely dried crystalline powder.

Example 94

Preparation of a protein isolate containing 0.3% pea protein according to example 3 [ ]S85XF,83% -88% protein): 1.95 g of pea protein isolate was dispersed in 350 g of water. Subsequently, 325 grams of sorbitol and 325 grams of sucrose were gradually added to the pea protein isolate dispersion to produce a concentrated syrup. The syrup was transferred to a heated double jacketed vessel of a vacuum dryer heated and maintained under vacuum, according to example 5, to produce a finely dried crystalline powder.

Example 95

Preparation of a preparation containing 0.3% Rice protein according to example 3 [ (] A.79% Protein) dispersion: 1.95 g of the rice protein preparation was dispersed in 350 g of water. Subsequently, 550 g of sorbitol and 100g of sucrose were gradually added to the rice protein dispersion to produce concentrated syrup. The syrup was transferred to a heated double jacketed vessel of a vacuum dryer heated and maintained under vacuum, according to example 5, to produce a finely dried crystalline powder.

Example 96

A dispersion containing 0.02% lupin preparation (ProLupin% to 99% protein) was prepared according to example 3: 0.13 g ProLupin g was dispersed in 350 g water. Subsequently, 650 grams of sucrose was gradually added to the dispersion to produce a concentrated syrup. The syrup was transferred to a heated double jacketed vessel of a vacuum dryer heated and maintained under vacuum, according to example 5, to produce a finely dried crystalline powder.

Example 97

A dispersion containing 0.05% lupin preparation (ProLupin% -99% protein) was prepared according to example 3: 0.325 g ProLupin g was dispersed in 350 g water. Subsequently, 650 grams of sucrose was gradually added to the dispersion to produce a concentrated syrup. The syrup was transferred to a heated double jacketed vessel of a vacuum dryer heated and maintained under vacuum, according to example 5, to produce a finely dried crystalline powder.

Example 98

A dispersion containing 0.1% lupin preparation (ProLupin% to 99% protein) was prepared according to example 2: 0.65 g ProLupin g was gradually added to a concentrated sucrose syrup containing 650 g sucrose and 350 g water. The lupin-containing syrup was then transferred to a heated double jacketed vessel of a vacuum dryer heated and maintained under vacuum, according to example 5, to produce a finely dried crystalline powder.

Example 99

A dispersion containing 0.2% lupin preparation (ProLupin% to 99% protein) was prepared according to example 2: a concentrated sweetener syrup containing 650 grams of sucrose was prepared followed by the addition of the lupin preparation. Then, 1.3 grams of lupin preparation was dispersed in the concentrated sweetener syrup. The syrup was transferred to a heated double jacketed vessel of a vacuum dryer heated and maintained under vacuum, according to example 5, to produce a finely dried crystalline powder.

Example 100

A dispersion containing 0.3% lupin preparation (ProLupin% to 99% protein) was prepared according to example 3: 1.95 g lupin preparation was dispersed in 350 g water. Subsequently, 650 grams of sucrose was gradually added to the dispersion to produce a concentrated syrup. The syrup was transferred to a heated double jacketed vessel of a vacuum dryer heated and maintained under vacuum, according to example 5, to produce a finely dried crystalline powder.

Example 101

A dispersion containing 0.5% lupin preparation (ProLupin% -99% protein) was prepared according to example 3: 3.25 g lupin preparation was dispersed in 350 g water. Subsequently, 650 grams of sucrose was gradually added to the dispersion to produce a concentrated syrup. The syrup was transferred to a heated double jacketed vessel of a vacuum dryer heated and maintained under vacuum, according to example 5, to produce a finely dried crystalline powder.

Example 102

A dispersion containing 0.8% lupin preparation (ProLupin% to 99% protein) was prepared according to example 3: 5.2 g lupin preparation was dispersed in 350 g water. Subsequently, 650 grams of sucrose was gradually added to the dispersion to produce a concentrated syrup. The syrup was transferred to a heated double jacketed vessel of a vacuum dryer heated and maintained under vacuum, according to example 5, to produce a finely dried crystalline powder.

Example 103

A dispersion containing 1.0% lupin preparation (ProLupin% to 99% protein) was prepared according to example 3: 6.5 g lupin preparation was dispersed in 350 g water. Subsequently, 650 grams of sucrose was gradually added to the dispersion to produce a concentrated syrup. The syrup was transferred to a heated double jacketed vessel of a vacuum dryer heated and maintained under vacuum, according to example 5, to produce a finely dried crystalline powder.

Example 104

A dispersion containing 1.2% lupin preparation (ProLupin% to 99% protein) was prepared according to example 3: 7.8 g lupin preparation was dispersed in 350 g water. Subsequently, 650 grams of sucrose was gradually added to the dispersion to produce a concentrated syrup. The syrup was transferred to a heated double jacketed vessel of a vacuum dryer heated and maintained under vacuum, according to example 5, to produce a finely dried crystalline powder.

Example 105

A dispersion containing 1.5% lupin preparation (ProLupin% 90% -99% protein) was prepared according to example 3: 9.75 g lupin preparation was dispersed in 350 g water. Subsequently, 650 grams of sucrose was gradually added to the dispersion to produce a concentrated syrup. The syrup was transferred to a heated double jacketed vessel of a vacuum dryer heated and maintained under vacuum, according to example 5, to produce a finely dried crystalline powder.

Examples 106 to 113

Pea protein isolate formulations of examples 26 to 33 and 36 to 37 were prepared, but using glucose instead of sucrose in the initial dispersion and 550 grams of water (instead of 350 grams).

Examples 114 to 115

The powder obtained from examples 39 and 31 was subjected to X-ray diffraction (XRD) using an X-ray diffractometer (D8 Advance series II, bruker). Both XRD patterns exhibited crystalline characteristics.

Example 116: preparation of muffin samples

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

The batter of each type of muffin contains sugar, 14.2% sunflower oil, 21.8% wheat flour (containing approximately 68% starch), 24.5% egg, baking powder (1.1%), flavoring or flavoring (0.1%), salt (0.1%) and about 16.4% water. The batter of type I muffins contains 21.8wt.% sugar.

Fructooligosaccharides were used as fillers to supplement the reduction in sugar in type II and type III samples. Typically Gofos ^TM (typically containing 2% sugar) is used.

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

Example 116A

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

Example 116B

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

Example 117: preparation of butter cookie samples

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

The batter of each type of butter cookie contained sugar, 14.6% palm oil, 49.42% wheat flour (containing approximately 68% starch), corn starch (4.2%), water (5.7%), eggs (3.6%), soy lecithin (0.19%), baking powder (0.3%), salt (0.2%), 1.2% invert sugar (containing 5% water), 1.5% concentrated cream (containing 37% fat and 3.5% lactose), flavoring or flavorant (0.1%), with the remainder being water. The sugar content of type I butter cookies was about 19.0%.

Inulin was used as filler to supplement the reduction of sugar in type II and type III samples. Typically, orafti highly soluble inulin (which contains 10% sugar) is used.

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

Example 117A

Typically, the type II reduced sugar butter cookies of the present invention contain about 40% less sugar relative to a type I "whole sugar" control butter cookie. For this exemplary case, the type II butter cookies 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 was about 7.7wt.% (19.0% -11.3%).

Example 117B

Essentially as in the case of the muffin samples provided above, in many cases, the type II reduced sugar butter cookies of the invention may contain reduced sugar in amounts other than typically about 40% reduction. For example (but not exhaustive), a type II butter cookie may contain 50% less sugar, 40% less sugar, 35% less sugar, 20% less sugar, or 10% less sugar. Strictly for comparison purposes, type II butter cookies contained at least 10% less sugar relative to type I "whole sugar" control butter cookies.

Example 118: preparation of hazelnut sauce sample

Three types of hazelnut paste samples can be prepared. Form I is a "whole sugar" control hazelnut puree, which may be similar in composition to typical commercially available hazelnut purees. Form II is the reduced sugar hazelnut puree of the present invention comprising the protein-sweetener or protein-sweetener concentrate of the present invention. Form III is a reduced sugar control hazelnut spread having the same composition as the reduced sugar hazelnut spread of the invention of form II, but without protein in the sweetener particles.

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

Fructooligosaccharides were used as fillers to supplement the reduction in sugar in type II and type III samples. Typically Gofos ^TM is used.

Type II hazelnut puree utilizes sweetener formulations from various exemplary formulations, many of which are described or exemplified above. Except for the formula differences, the preparation process of the hazelnut paste of the invention and the control hazelnut paste are the same.

Example 118A

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

Example 118B

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

Example 119: sensory evaluation

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

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

csi= (10/17) ·100=58.8=59 (rounding)

Example 119A

Another sensory method for evaluating samples is differential amplitude estimation (DME). Here, each panelist tasted two samples, selected the sweetest sample, and selected the difference in sweetness according to the following list:

● No difference at all

● Very small differences

● Small differences

● Moderate difference

● Large difference

● Great difference

Each selection was assigned a value of 0 to 5 ("0" means "no difference at all") and the average value of the group was calculated. When a protein-containing sample of the invention is indicated as sweeter, the value is considered positive and vice versa). In general, the difference is at most ±1.0 (i.e., within an absolute value of 1), and in some cases at most ±0.8 or ±0.5 is considered insignificant (i.e., the sweetness of the samples is substantially the same). The differences were not significant considered to be good results for the inventive formulation versus the control formulation.

Examples 120 to 121

The muffin samples were prepared according to examples 116 and 116A using the various formulations exemplified above.

The results of the paired comparison tests performed and evaluated according to examples 119 and 119A are listed in table 2 below.

TABLE 2

Examples 122 to 126

Butter cookie samples were prepared according to examples 117 and 117A using the various formulations exemplified above.

The results of the paired comparison tests performed and evaluated according to examples 119 and 119A are listed in table 3 below.

TABLE 3 Table 3

Example 127: exemplary starch content calculation

Cookies were made from fat (palm oil, 17%), white wheat flour (61%), sugar of the present invention (sucrose, 12%;0.1% WPI) and levan (inulin, 10%). The only starch-containing ingredient is white wheat flour, which contains about 68% starch. Thus, the starch content of the cookies is 68% of 61%, or about 41.5%.

Example 128: exemplary fat content calculation

Hazelnut paste is made from fat (palm oil, 24%), sugar of the invention (sucrose, 30%;0.1% rice protein preparation), pure hazelnut paste (13%, with 61% fat content), skimmed milk powder (6%), cocoa powder (7%, with 12% fat content) and levan (inulin, 20%). The total fat content of hazelnut paste is 61% +7% 12% of 24% +13%, or about 32.8%.

Example 129: tensile strength/peel force-texture analysis

The mucoadhesive properties of the sweetener formulations were evaluated by peel testing using a ta.xtplus texture analyzer. The effect of various mucoadhesive plant protein species on the adhesion properties of sweetener formulations at various concentrations was also studied.

Materials and methods

Before the peel test was performed, the following steps were performed: tablets were prepared from sugar samples, artificial saliva buffer was prepared, and fresh pig tongues were cut into 30mm X30 mm pieces, approximately 20mm thick. Tongue tissue was frozen at-20 ℃. Prior to testing, tongue tissue was heated to 37 ℃ for 5 minutes. For artificial saliva, solutions were prepared according to the following composition (table 4):

Table 4: artificial saliva composition

NaHCO₃	2.5mM
		KCl	10mM
NaCl	7.4mM
		CaCl₂	1.5mM
NaH₂PO₄	5.8mM

Tablet preparation

Tablets made from the various sweetener samples provided above were prepared for peel testing using a Tableting MINIPRESS MII machine. The "dry mix" sample was ground and mixed with magnesium stearate (as a lubricant) at 2w/w% in a roller mixer for 2 minutes. The mixture was introduced MINIPRESS and compressed with an 11mm upper punch penetration to produce a flat tablet. Sweetener samples produced according to example 3 and further processed according to example 5 (including further drying overnight) were pressed with a 7.5-9mm lower upper punch penetration. The preparation rate in the automated mode was about 40 tablets/min for all samples. The diameter of the tablet was 10mm.

Peel test

The cut pig tongue was secured between the plastic platform and the cover with four screw presses. A hole (13 mm in diameter) provided in the middle of the cap brings the tablet into tongue contact. The plastic platform and pig tongue arrangement were kept in an artificial saliva solution at a constant temperature of 37 ℃. Sweetener tablets were attached to Texture Analyzer (TA) probes (cylinders) by double-sided tape. The following procedure was used for measurement: the probe is lowered at a constant rate with the tablet until a predetermined force is applied for a fixed contact time with the tongue tissue. Once completed, the probe and tablet were lifted and the (maximum) peel force (F _max) and work of peel (area between curve and x-axis, also referred to as "total work of adhesion") were recorded for each sweetener tablet. The entire process was controlled by a TA adhesion test stand using the settings provided in table 5.

Table 5: measurement conditions for peel test

Speed before test	0.5mm/s
		Test speed	0.5mm/s
Post test speed	0.1mm/s
		Force is applied	200gr
Return distance	5.0mm
		Contact time	40sec
Trigger force	5.0gr
		Saliva buffer dose	100μL

As used herein, the peel test procedure described above is referred to as a "standard peel test".

Using the apparatus and procedure disclosed in example 129, tablets of various sweetener samples were evaluated to determine the maximum peel force and work of peel.

In some embodiments, the mucoadhesion of the sweetener formulation, as characterized by the maximum peel force, is greater than the mucoadhesion of a control composition (i.e., a formulation that does not contain a vegetable protein, but is otherwise identical in both composition and method of preparation to the sweetener formulation). Typically, the mucoadhesion of the sweetener formulation as characterized by the maximum peel force (or by the maximum peel force assay (F _D-D) defined below) is 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% greater than the mucoadhesion of the control composition.

The inventors have further found that at relatively high mucoadhesive levels (e.g., as characterized by at least one of maximum peel force and work of peel), the presence of vegetable proteins may actually be detrimental to the sweetness of the food or formulation, as perceived by taste testing.

Thus, in some embodiments, the mucoadhesion of the sweetener formulation, as characterized by the maximum peel force (or by F _D-D), is 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% greater than the mucoadhesion of the control composition.

In some embodiments, the mucoadhesion of the sweetener formulation as characterized by the maximum peel force (or by F _D-D) is greater than the mucoadhesion of the control composition by 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 30%, 4% to 25%, 4% to 20%, 5% to 60%, 5% to 40%, 5% to 30%, 5% to 25%, 6% to 8%, 10% to 30%, 10% to 10% as compared to the mucoadhesion of the control composition.

In some embodiments, the mucoadhesion of the sweetener formulation as characterized by work of exfoliation (or by work of exfoliation (W _D) as defined below) is greater than the mucoadhesion of the control composition (i.e., formulation that does not contain a vegetable protein as described above, but is otherwise identical in both composition and method of preparation to the sweetener formulation). Typically, the mucoadhesion of the sweetener formulation as characterized by work of exfoliation is 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% greater than the mucoadhesion of the control composition.

In some embodiments, the mucoadhesion of the sweetener formulation as characterized by work of exfoliation (or by W _D) is 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% greater than the mucoadhesion of the control composition.

In some embodiments, the mucoadhesion of the sweetener formulation as characterized by work of exfoliation (or by W _D) is greater than the mucoadhesion of the control composition by a value in the 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 peel force" (F _Dmax) refers to the maximum peel force as measured by a standard peel test.

As used herein in the specification and in the claims section that follows, the term "work of peel" (W _D) refers to the work of peel as measured by a standard peel test.

As used herein in the specification and in the claims section that follows, the term "work of exfoliation assay" (W _D-D) of a sweetener formulation containing a particular plant protein species within its sweetener particles refers to the work of exfoliation of a sweetener formulation containing the same plant protein but at a concentration of 1% relative to the sweetener of the particular plant protein species and prepared and measured according to the standard procedure of example 129, the work of exfoliation (W _D) obtained then being applied linearly using a coefficient K _{Concentration of} (in%) based on the actual concentration (C _{Actual practice is that of}) of the particular plant protein 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 peel force determination" (F _D-D) of a sweetener formulation containing a particular plant protein species within its sweetener particles refers to the maximum peel force (F _Dmax) of a sweetener formulation containing the same plant protein but at a concentration of 1% relative to the sweetener of the particular plant protein species and prepared and measured according to the standard procedure of example 129, the maximum peel force (F _Dmax) obtained then being applied linearly using a coefficient K _{Concentration of} (in%) based on the actual concentration (C _{Actual practice is that of}) of the particular plant protein species disposed within the sweetener particles of the formulation. Thus:

K_{Concentration of}＝C_{Actual practice is that of}/1％ (A)

F_D-D＝K_{Concentration of}·F_Dmax (B)

W_D-D＝K_{Concentration of}·W_D (C)

As used herein in the specification and in the claims section that follows, the term "mucoadhesion" with respect to a formulation is intended to mean mucoadhesion as exhibited by at least one of a maximum peel force (F _Dmax), a maximum peel force measurement (F _D-D), a work of peel (W _D), and a work of peel measurement (W _D-D).

Example 130: rheological characterization of mucoadhesion

The mucoadhesive properties of various plant protein species were characterized using rheological measurements. It is well known that the rheological behaviour of mixtures containing mucoadhesive plant proteins and mucins can be significantly affected by chemical interactions, conformational changes and chain interlocks between the two substances. Rheology techniques are used to study the deformation of materials under shear and their flow behavior. This measurement allows monitoring the interactions between polymers (Hassan and Gallo, 1990). The interaction between mucoadhesive plant proteins and mucins is manifested as an increase in viscosity such that the viscosity of the mixture exceeds the sum of the viscosities of mucins and plant proteins alone. Thus, by measuring the viscosity alone and the viscosity of the mucin-vegetable protein mixture, the mucoadhesive force between mucin and vegetable protein can be characterized according to the following equation:

ηt＝ηm+ηp+ηb

Where ηt is the total (measured) viscosity of the system (mixture), ηb is the bioadhesive viscosity component (viscosity enhancement), and ηm and ηp are the viscosities of the individual measured mucin and polysaccharide monocomponent dispersions, respectively.

A 2wt% dispersion of each vegetable protein in distilled water was prepared and gently mixed for 3 hours according to the manufacturer's instructions. The dried mucin was hydrated with distilled water (sufficient to make a 10wt% dispersion) by gentle stirring at room temperature for 1 hour, followed by sonication for 10 minutes (at room temperature). The mucin solution was then gently stirred for 2 hours to yield a 10wt% mucin dispersion. Equal amounts of each vegetable protein dispersion and 10wt% mucin dispersion were mixed to give final concentrations of 1wt% vegetable protein and 5wt% mucin for each mixed dispersion. All mixture systems were kept at 37 ℃ for 1 hour to reach equilibrium prior to analysis.

All measurements were made using an Anton Paar MRC92 rheometer with a Peltier temperature cell: C-PTD 180/AIR, rotary hammers (CC 27 concentric cylinders) and fixed cups (C-CC 27/SS/AIR) of diameter 28.992 mm. Each sample formulation was allowed to stand for an additional 2 minutes prior to measurement. The measurements were carried out at 37℃with a shear rate in the range between 0.1 and 350s ^-1 (logarithmic ramp).

Measurements of each vegetable protein (1 wt%) dispersion and 5wt% mucin dispersion were performed to obtain individual viscosities (ηp, ηm). The enhanced viscosity (bioadhesion) of each vegetable protein-mucin was then calculated according to the equation provided above.

The mucoadhesive properties of the various samples were characterized using the rheology apparatus and method provided in example 130.

It was found that a particular plant protein species can be considered mucoadhesive or mucoadhesive if the bioadhesive viscosity component (ηb) is at least 3 mPa-s at a concentration of 1% plant protein as measured according to the standard procedure of example 130. More typically, ηb is at least 5mpa·s, at least 7mpa·s or at least 10mpa·s. As used herein in the specification and in the claims section that follows, such mucoadhesion assays (i.e., whether a plant protein is considered mucoadhesive or mucoadhesive) are referred to as "standard rheology assays".

Typically, this bioadhesive viscosity component (. Eta.b) is in the range 2-400mPa·s、2.5-400mPa·s、2-350mPa·s、2.5-350mPa·s、3-400mPa·s、3-350mPa·s、3-300mPa·s、3-250mPa·s、3-200mPa·s、3-150mPa·s、4-400mPa·s、4-350mPa·s、4-300mPa·s、4-250mPa·s、5-400mPa·s、5-350mPa·s、5-300mPa·s、5-250mPa·s、5-200mPa·s、5-150mPa·s、6-400mPa·s、6-350mPa·s、6-300mPa·s、6-200mPa·s、6-150mPa·s、7-200mPa·s、7-150mPa·s、8-200mPa·s、8-150mPa·s、10-200mPa·s、10-150mPa·s、10-100mPa·s、12-200mPa·s、12-150mPa·s、15-200mPa·s、15-150mPa·s、20-200mPa·s、20-150mPa·s or 20-100 mPa.s.

As used herein in the specification and in the claims section that follows, the term "bioadhesive concentration of a vegetable protein" or the like refers to a specific concentration of at least one vegetable protein species disposed within sweetener particles of a formulation, said specific concentration of at least one vegetable protein species being sufficient to reach a value of at least 3 mPa-s of bioadhesive viscosity component (ηb) as measured according to the standard procedure of example 130, but at said specific concentration.

As used herein in the specification and in the claims section that follows, the term "bioadhesive content of vegetable protein" etc. in relation to a vegetable protein containing formulation refers to the actual concentration (C _{Actual practice is that of}) of at least one vegetable protein species disposed within the sweetener particles of the formulation, which is sufficient to achieve a bioadhesive viscosity increase (Δη _PS) of at least 1.0 mPa-s, wherein the bioadhesive viscosity component (ηb) is measured at 1% vegetable protein concentration according to the standard procedure of example 130, and then applied linearly to obtain Δη _PS using a coefficient K _{Concentration of} (in%) based on the actual concentration (C _{Actual practice is that of}) of at least one vegetable protein species disposed within the sweetener particles of the formulation:

K_{Concentration of}＝C_{Actual practice is that of}/1％ (I)

Bioadhesive viscosity increase (. DELTA.eta _PS)＝K_{Concentration of}. Eta.b (II)

Thus, when the bioadhesive viscosity increase (Δη _PS) is at least 1.0 mPa-s for C _{Actual practice is that of}, the formulation is considered to have a bioadhesive content of vegetable protein.

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 a vegetable protein and a bioadhesive content of a vegetable protein.

Additional embodiments

Additional embodiments 1 through 196 are provided below.

Embodiment 1. An edible formulation comprising:

(a) Sweetener particles comprising a sweetener selected from the group consisting of sweetener carbohydrates and sweetener polyols; and

(B) A first protein disposed within the sweetener particles, the first protein comprising a vegetable protein;

wherein the weight to weight ratio of the first protein to the sweetener within the sweetener particles is in the range of 0.02% to 0.7%;

and wherein the sweetener within the sweetener particles is predominantly crystalline.

Embodiment 2. The edible formulation of embodiment 1 wherein the mucoadhesion of the edible formulation is greater than the mucoadhesion of a control formulation, the control formulation being free of the first protein but otherwise identical to the edible formulation, the mucoadhesion of the edible formulation being from 3% to 200% greater than the mucoadhesion of the control formulation.

Embodiment 3. An edible formulation comprising:

Wherein the mucoadhesion of the edible formulation is from 3% to 200% greater than the mucoadhesion of a control formulation that does not contain the first protein but is otherwise identical to the edible formulation.

Embodiment 4. The edible formulation of embodiments 2 or 3 wherein the mucoadhesion of the edible formulation exceeds the mucoadhesion of the control formulation by at most 125%.

Embodiment 5. The edible formulation of embodiment 4 wherein the mucoadhesion of the edible formulation exceeds the mucoadhesion of the control formulation by at most 100%, at most 75%, at most 50%, at most 40%, at most 30% or at most 25%.

Embodiment 6. The edible formulation of any one of embodiments 3 to 5, wherein the mucoadhesion of the edible formulation exceeds the mucoadhesion of the control formulation by at least 4%, at least 5%, at least 6%, at least 7%, at least 10%, at least 15% or at least 20%.

Embodiment 7. The edible formulation of any of the preceding embodiments, wherein the sweetener has a sweetness of at least 0.25 according to a normalized sweetness scale.

Embodiment 7A. The edible formulation of any of the preceding embodiments, wherein the sweetener comprises, consists essentially of, or consists of the sweetener carbohydrate.

Embodiment 8. The edible formulation of embodiment 7A wherein the sweetener carbohydrate is sucrose, or predominantly sucrose.

Embodiment 9. The edible formulation of any of the preceding embodiments, wherein the sweetener and the first protein comprise at least 80% of the edible formulation.

Embodiment 10. The edible formulation of any of the preceding embodiments, wherein the vegetable protein comprises at least 25% of the first protein.

Embodiment 11. The edible formulation of any of the preceding embodiments, wherein the mucoadhesion of the edible formulation is determined by a standard maximum peel force assay.

Embodiment 12. The edible formulation of any of the preceding embodiments, the mucoadhesion of the edible formulation is determined by a standard work of exfoliation assay.

Embodiment 12A. The edible formulation of any of the preceding embodiments, wherein the crystallinity of the sweetener particles is determined by quantitative XRD analysis, such as XRPD.

Embodiment 12B. The edible formulation of any of the preceding embodiments, wherein the crystallinity of the sweetener particles is determined by Isothermal Microcalorimetry (IMC).

Embodiment 12C the edible formulation of any of the preceding embodiments, wherein the crystallinity of the sweetener particles is determined by dissolution calorimetry.

Embodiment 12D. The edible formulation of any of the preceding embodiments, wherein the crystallinity of the sweetener particles is determined by Differential Scanning Calorimetry (DSC).

Embodiment 12E the edible formulation of any of the preceding embodiments, wherein the crystallinity of the sweetener particles is determined by specific gravity measurement.

Embodiment 13. An edible or food formulation comprising:

(a) The edible formulation of any one of embodiments 1 to 12; additional ingredients including:

(b) Fat;

(c) Optionally starch; and

(D) Optionally an edible filler;

Wherein the weight content of the first protein in the food preparation is in the range of 0.01% to 0.5% on a dry basis.

Embodiment 14. The food formulation of embodiment 13, comprising at least 3% of the edible filler.

Embodiment 15. The food formulation of embodiment 13 or 14, wherein the total concentration of any of the fat, the edible filler, the starch, and the edible formulation, sweetener, and sweetener particles within the food formulation is at least 30%.

Embodiment 16. The food formulation of embodiment 15, wherein the total concentration is at least 60%.

Embodiment 17 the food preparation of any one of embodiments 13 to 16, comprising at least 10% of the fat, at least 10% of the starch, at least 5% of the edible filler, and at least 8% of any one of the edible preparation, the sweetener, and the sweetener particles.

Embodiment 18. The food preparation according to any of embodiments 13 to 17, which contains at least 15% of said starch.

Embodiment 19. The food formulation of any one of embodiments 13-18, wherein the ratio of the sweetener in the sweetener particles to the total amount of sweetener in the food formulation is at least 50%.

Embodiment 19A. The food formulation of embodiment 19 wherein the ratio is at least 65%.

Embodiment 19B. The food formulation of embodiment 19 wherein the ratio is at least 75%.

Embodiment 19C the food formulation of embodiment 19 wherein the ratio is at least 85%.

Embodiment 19D the food formulation of any one of embodiments 13-19C, wherein the crystallinity of the total population of sweetener particles within the food formulation is at least 75%.

Embodiment 19E the food formulation of embodiment 19D, wherein the crystallinity of the total sweetener particle population is determined by quantitative XRD analysis.

Embodiment 19F. The food formulation of embodiment 19D, wherein the crystallinity of the total sweetener particle population is determined by Isothermal Microcalorimetry (IMC).

Embodiment 19G. The food formulation of embodiment 19D, wherein the crystallinity of the total sweetener particle population is determined by dissolution calorimetry.

Embodiment 19H. The food formulation of embodiment 19D, wherein the crystallinity of the total sweetener particle population is determined by Differential Scanning Calorimetry (DSC).

Embodiment 19I the food formulation of embodiment 19D wherein the crystallinity of the population of total sweetener particles is determined by specific gravity measurement.

Embodiment 20. A method of producing the food formulation of any one of embodiments 13-19I, the method comprising:

(a) Providing an edible formulation as in any one of embodiments 1 to 12E;

(b) Contacting the edible formulation with the additional ingredient; and

(C) Optionally subjecting the product of step (b) to an elevated temperature.

Embodiment 20A. The method of embodiment 20, wherein the contacting comprises mixing.

Embodiment 20B. The method of embodiment 20 or 20A, wherein the product of step (B) is subjected to elevated temperature.

Embodiment 21. An edible formulation comprising:

(B) A first protein or vegetable protein disposed within the sweetener particles;

wherein the weight content of the first protein or the vegetable protein in the edible formulation is in the range of 0.005% to 1.5% on a dry basis.

Embodiment 21A. The edible formulation of embodiment 21 wherein the first protein comprises the plant protein.

Embodiment 21B the edible formulation of embodiment 21 wherein the first protein consists essentially of the vegetable protein.

The edible formulation of embodiment 21, wherein the first protein consists essentially of the plant protein.

Embodiment 22. The edible formulation of any one of embodiments 21 to 21C, wherein the sweetener is the sweetener carbohydrate.

Embodiment 23 the edible formulation of any one of embodiments 21 to 21C wherein the sweetener is the sweetener polyol.

Embodiment 24. The edible formulation of any one of embodiments 21 to 23, wherein the total concentration of the sweetener and at least one fat within the edible formulation is at least 10% by weight.

The edible formulation of any of the preceding embodiments, wherein the vegetable protein comprises a storage protein.

Embodiment 26. The edible formulation of any of the preceding embodiments, wherein the plant protein comprises a seed storage protein.

Embodiment 27. The edible formulation of any of the preceding embodiments, wherein the vegetable protein comprises globulin.

Embodiment 28. The edible formulation of any of the preceding embodiments, wherein the vegetable protein comprises gluten.

Embodiment 29. The edible formulation of any of the preceding embodiments, wherein the vegetable protein comprises albumin.

Embodiment 30 the edible formulation of any of the preceding embodiments, wherein the vegetable protein is prolamine.

Embodiment 31. The edible formulation of any of the preceding embodiments, wherein the vegetable protein comprises at least one integrated vegetable protein.

Embodiment 32 the edible formulation of any of the preceding embodiments, wherein the vegetable protein consists essentially of at least one integrated vegetable protein.

Embodiment 32A. The edible formulation of any one of embodiments 1 to 32, wherein the vegetable protein comprises at least one partially hydrolyzed vegetable protein.

Embodiment 33. The edible formulation of any of the preceding embodiments, wherein the total concentration of globulin or the globulin, gluten, or the gluten, albumin, or the albumin and prolamine or the prolamine is at least 80% of the total concentration of the plant protein.

Embodiment 34. The edible formulation of embodiment 33 wherein the total concentration of the globulin and the gluten is at least 30% of the total concentration of the plant protein.

Embodiment 35 the edible formulation of embodiment 33 wherein the total concentration of said globulin and said gluten is at least 60% of the total concentration of said plant protein.

Embodiment 36 the edible formulation of any one of embodiments 33 to 35 wherein the total concentration of said globulin and said gluten is at most 98% of the total concentration of said plant protein.

Embodiment 37. The edible formulation of embodiment 27 wherein the concentration of globulin is at least 30% of the total concentration of said plant protein.

Embodiment 38 the edible formulation of embodiment 27 wherein the concentration of said globulin is at least 60% of the total concentration of said plant protein.

Embodiment 39 the edible formulation of embodiment 37 or 38 wherein the concentration of said globulin is up to 99% of the total concentration of said plant protein.

Embodiment 40. The edible formulation of embodiment 39 wherein the concentration of said globulin is up to 90% of the total concentration of said plant protein.

Embodiment 41 the edible formulation of embodiment 28 wherein the concentration of gluten is at least 5% of the total concentration of the vegetable proteins.

Embodiment 42. The edible formulation of embodiment 28 wherein the concentration of gluten is at least 20% of the total concentration of the vegetable proteins.

Embodiment 43 the edible formulation of embodiment 41 or 42 wherein the concentration of gluten is at most 90% of the total concentration of the plant proteins.

Embodiment 44. The edible formulation of embodiment 43 wherein the concentration of gluten is at most 25% of the total concentration of the plant proteins.

Embodiment 45. The food formulation of embodiment 30, wherein the total concentration of prolamine is at least 2%.

Embodiment 46. The food formulation of embodiment 30 wherein the total concentration of prolamine is at least 10%.

Embodiment 47 the edible formulation of embodiment 45 or 46 wherein the concentration of prolamine is at most 75% of the total concentration of plant protein.

Embodiment 48. The edible formulation of embodiment 47 wherein the concentration of prolamine is at most 25% of the total concentration of plant protein.

Embodiment 49 the edible formulation of embodiment 29 wherein the total concentration of albumin is at least 2% of the total concentration of vegetable protein.

Embodiment 50. The edible formulation of embodiment 29 wherein the total concentration of albumin is at least 10% of the total concentration of vegetable protein.

Embodiment 51 the edible formulation of embodiment 49 or 50 wherein the concentration of albumin is at most 60% of the total concentration of the plant protein.

Embodiment 52. The edible formulation of embodiment 51 wherein the concentration of albumin is at most 35% of the total concentration of the plant proteins.

Embodiment 53 the edible formulation of embodiment 27 wherein the globulin comprises a soy protein and wherein the total concentration of said at least one soy protein is at least 30% of the total concentration of said plant protein.

Embodiment 54 the edible formulation of any one of embodiments 53 wherein the total concentration of said soy protein is at most 85% of the total concentration of said plant protein.

Embodiment 55. The edible formulation of any of the preceding embodiments, wherein the vegetable protein comprises legumain.

Embodiment 56 the edible formulation of embodiment 55 wherein the concentration of legumain is in the range of 20% to 80% of the total concentration of vegetable protein.

Embodiment 57 the edible formulation of any of the preceding embodiments, wherein the vegetable protein comprises pea globulin.

Embodiment 58 the edible formulation of any of the preceding embodiments, wherein the vegetable protein comprises the legumain and the pisiform.

Embodiment 59 the edible formulation of embodiment 58 wherein the total concentration of said legumain and said pisiform is in the range of 20% to 90% of the total concentration of said vegetable protein.

Embodiment 60. The edible formulation of any of the preceding embodiments, wherein the vegetable protein comprises pea protein.

Embodiment 61 the edible formulation of embodiment 60 wherein the vegetable protein consists essentially of pea protein.

Embodiment 62. The edible formulation of any of the preceding embodiments, wherein the vegetable protein comprises chickpea protein.

Embodiment 63 the edible formulation of embodiment 62 wherein said vegetable protein consists essentially of said chickpea protein.

Embodiment 64. The edible formulation of any of the preceding embodiments, wherein the vegetable protein comprises lupin protein.

Embodiment 65 the edible formulation of embodiment 64 wherein said vegetable protein consists essentially of said lupin protein.

Embodiment 66. The edible formulation of any of the preceding embodiments, wherein the vegetable protein comprises rice protein.

Embodiment 67 the edible formulation of embodiment 66, wherein said vegetable protein consists essentially of said rice protein.

Embodiment 68. The edible formulation of any of the preceding embodiments, wherein the vegetable protein comprises lentil protein.

Embodiment 69 the edible formulation of embodiment 68 wherein the vegetable protein consists essentially of the lentil protein.

Embodiment 70. The edible formulation of any of the preceding embodiments, wherein the vegetable protein comprises mung bean protein.

Embodiment 71 the edible formulation of embodiment 70 wherein said vegetable protein consists essentially of said mung bean protein.

Embodiment 72. The edible formulation of any of the preceding embodiments, wherein the vegetable protein comprises zein.

Embodiment 73 the edible formulation of embodiment 72 wherein the plant protein consists essentially of the zein.

Embodiment 74. The edible formulation of any of the preceding embodiments, wherein the vegetable protein comprises soy protein.

Embodiment 75. The edible formulation of any one of embodiments 21 to 74, wherein the weight to weight ratio of the first protein or the plant protein to the sweetener within the sweetener particles is in the range of 0.02% to 1.5%.

Embodiment 76 the edible formulation of any one of embodiments 21 to 74 wherein the weight to weight ratio of the first protein or the vegetable protein within the sweetener particles is in the range of 0.005% to 0.7%.

Embodiment 77 the edible formulation of any of the preceding embodiments, wherein the total concentration of the sweetener, at least one fat, or the at least one fat and at least one starch or the at least one starch within the edible formulation is at least 30% by weight.

Embodiment 78. The edible formulation of any of the preceding embodiments, wherein the weight to weight ratio of the first protein or the vegetable protein to the sweetener or the weight to weight ratio within the sweetener particles is in the range of 0.03% to 0.7%.

Embodiment 79. The edible formulation of any of the preceding embodiments, wherein the weight content of the first protein or the vegetable protein or the weight content within the edible formulation is in the range of 0.005% to 0.5% on a dry basis.

Embodiment 80. The edible formulation of any of the preceding embodiments, wherein the average particle size by weight of the sweetener particles within the edible formulation is at least 80 μm.

Embodiment 81. The edible formulation of any of the preceding embodiments, wherein the mucoadhesion of the edible formulation or the mucoadhesion is greater than that of a control formulation that does not contain the first protein or the vegetable protein, but is otherwise identical to the edible formulation.

Embodiment 82. The edible formulation of any of the preceding embodiments, wherein the mucoadhesion of the edible formulation or the mucoadhesion is at least 10% greater than the mucoadhesion of a control formulation that does not contain the first protein or the vegetable protein, but is otherwise identical to the edible formulation, and optionally at least 20%, at least 30%, at least 40%, at least 50%, at least 75%, or at least 100% greater than the mucoadhesion of the control formulation.

Embodiment 83. The edible formulation of any one of embodiments 1 to 81, wherein the mucoadhesion of the edible formulation or the mucoadhesion is greater than the mucoadhesion of a control formulation that does not contain the first protein but is otherwise identical to the edible formulation by a value of 5% to 200%.

Embodiment 84 the edible formulation of embodiment 83 wherein the mucoadhesion of the edible formulation is a value from 3% to 90% greater than the mucoadhesion of the control formulation.

Embodiment 85 the edible formulation of embodiment 83 wherein the mucoadhesion of the edible formulation is greater than the mucoadhesion of the control formulation by a value of 10% to 90%.

The edible formulation of embodiment 81 wherein the mucoadhesion of the edible formulation is 3% to 50%, 3% to 30%, 5% to 50%, 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% greater than the mucoadhesion of the control formulation.

Embodiment 87 the edible formulation of any one of embodiment 85, wherein the mucoadhesion of the edible formulation is greater than the mucoadhesion of the control formulation by a value of 10% to 70%.

Embodiment 88 the edible formulation of any of the preceding embodiments, wherein the value or value of mucoadhesion of the edible formulation is determined by a standard maximum peel force assay.

Embodiment 89 the edible formulation of any of the preceding embodiments, wherein the mucoadhesion of the edible formulation or the mucoadhesion is determined by a standard work of exfoliation assay.

Embodiment 90 the edible formulation of any of the preceding embodiments, wherein the total weight content of the sweetener particles within the edible formulation is at least 5%.

Embodiment 91 the edible formulation of embodiment 90 wherein the sweetener is at least 8% by weight.

Embodiment 92. The edible formulation of embodiment 90 wherein the weight content of the sweetener is at least 10%.

Embodiment 93 the edible formulation of embodiment 90 wherein the weight content of the sweetener is at least 15%.

Embodiment 94 the edible formulation of embodiment 90 wherein the sweetener is present in an amount of at least 20% by weight.

Embodiment 95. The edible formulation of embodiment 90 wherein the weight content of the sweetener is at least 25%.

Embodiment 96 the edible formulation of embodiment 90 wherein the sweetener is present in an amount of at least 30% by weight.

Embodiment 97 the edible formulation of embodiment 90 wherein the weight content of the sweetener is at least 40%.

Embodiment 98 the edible formulation of embodiment 90 wherein the sweetener is present in an amount of at least 50% by weight.

Embodiment 99. The edible formulation of embodiment 90 wherein the weight content of the sweetener is at least 65%.

Embodiment 100. The edible formulation of embodiment 90 wherein the weight content of the sweetener is at least 75%.

Embodiment 101. The edible formulation of embodiment 90 wherein the weight content of the sweetener is at least 85%.

Embodiment 102. The edible formulation of embodiment 90 wherein the weight content of the sweetener is at least 90%.

Embodiment 103 the edible formulation of embodiment 90 wherein the sweetener is at least 95% by weight.

Embodiment 104. The edible formulation of any of the preceding embodiments, wherein the total weight content of the sweetener particles within the edible formulation is in the range of 8% to 80%.

Embodiment 105 the edible formulation of embodiment 104 wherein the total weight content is in the range of 10% to 70%.

Embodiment 106. The edible formulation of embodiment 104 wherein the total weight content is in the range of 15% to 70%.

Embodiment 107 the edible formulation of any one of the preceding embodiments, wherein the sweetener particles have an average particle size (D _V 50) of at least 30 μm.

Embodiment 108 the edible formulation of embodiment 107 wherein D _V is in the range of 30 μm to 1500 μm.

Embodiment 109. The edible formulation of embodiment 107 or 108 wherein D _V is at least 50 μm.

Embodiment 110 the edible formulation of embodiment 109 wherein D _V is at least 100 μm.

Embodiment 111 the edible formulation of embodiment 109 wherein D _V is at least 200 μm.

Embodiment 112. The edible formulation of embodiment 109 wherein D _V is at least 350 μm.

Embodiment 113. The edible formulation of any of the preceding embodiments, wherein the weight to weight ratio of the at least one vegetable protein to the sweetener within the sweetener particles is in the range of 0.03% to 0.7%, 0.03% to 0.6%, 0.03% to 0.5%, 0.05% to 0.7%, 0.1% to 0.65%, 0.1% to 0.6%, 0.2% to 0.7%, 0.2% to 0.6%, 0.25% to 0.7%, or 0.25% to 0.6%.

Embodiment 114. The edible formulation of any of the preceding embodiments, wherein the weight to weight ratio of the at least one vegetable protein to the sweetener within the sweetener particles is in the range of 0.1% to 0.7%.

Embodiment 115. The edible (food product) formulation of any one of the preceding embodiments, wherein the weight content of the first protein or the weight content within the edible formulation is at least 0.005%, at least 0.007%, at least 0.01%, at least 0.025%, at least 0.05%, at least 0.075%, at least 0.1%, at least 0.2%, or at least 0.3% and at most 0.7% or at most 0.6% on a dry basis.

Embodiment 116. The edible (food product) formulation of any one of the preceding embodiments, wherein the weight content of the first protein or the weight content within the edible formulation is in the range of 0.005% to 0.45% on a dry basis.

Embodiment 117 the edible (food product) formulation of embodiment 116, wherein the weight content of the first protein or the weight content within the edible formulation is in the range of 0.015% to 0.3% on a dry basis.

Embodiment 118 the edible (food product) formulation of embodiment 116, wherein the weight content of the first protein or the weight content within the edible formulation is in the range of 0.015% to 0.1% on a dry basis.

Embodiment 119. The edible formulation of any of the preceding embodiments, wherein the sweetener carbohydrate is selected from at least one of the group consisting of: sucrose, glucose, fructose, maltose, lactose, mannose, psicose, tagatose, xylose, galactose, arabinose, lactulose (galactofructose).

Embodiment 120 the edible formulation of any of the preceding embodiments, wherein the sweetener carbohydrate comprises sucrose.

Embodiment 121. The edible formulation of any of the preceding embodiments, wherein the sweetener carbohydrate comprises or consists essentially of glucose.

Embodiment 122. The edible formulation of any of the preceding embodiments, wherein the sweetener carbohydrate comprises or consists essentially of fructose.

Embodiment 123. The edible formulation of any of the preceding embodiments, wherein the sweetener polyol is a sugar alcohol.

Embodiment 124 the edible formulation of any of the preceding embodiments, comprising a sweetener polyol or further comprising the sweetener polyol, 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 125 the edible formulation of any of the preceding embodiments, wherein the formulation is in the form of a particulate solid such as a powder, e.g., a free-flowing powder.

Embodiment 126. The edible formulation of any of the preceding embodiments, wherein the mucoadhesion of the edible formulation or the mucoadhesion is at least 5% greater by a first value as compared to the mucoadhesion of a control formulation, the control formulation being free of the first protein but otherwise identical to the edible formulation, the mucoadhesion of the edible formulation and the control formulation being determined by a standard work of exfoliation assay

Embodiment 127 the edible formulation of embodiment 127 wherein said first value is up to 200%.

Embodiment 128 the edible formulation of embodiment 127 wherein the first value is in the range of 5% to 180%.

Embodiment 129 the edible formulation of embodiment 127 wherein the first value is in the range of 10% to 150%.

Embodiment 130 the edible formulation of embodiment 127 wherein the first value is in the range of 10% to 125%.

Embodiment 131 the edible formulation of embodiment 127 wherein said first value is in the range of 15% to 110%.

The edible formulation of embodiment 127 wherein the first value is in the range of 5% to 150%, 5% to 125%, 10% to 100%, 10% to 80%, 15% to 125%, 20% to 180%, 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%.

Embodiment 133 the edible formulation of any one of embodiments 127 to 132 wherein said first value is at most 100%, at most 90%, at most 80%, at most 70%, at most 60%, at most 50%, or at most 40%.

Embodiment 134. The edible formulation of any of the preceding embodiments, wherein the mucoadhesion of the edible formulation or the mucoadhesion is at least 3% greater than the mucoadhesion of a control formulation, the control formulation being free of the first protein but otherwise identical to the edible formulation, the mucoadhesion of the edible formulation and the control formulation being determined by a standard maximum peel force assay.

Embodiment 135 the edible formulation of embodiment 134 wherein the second value is at most 150%.

Embodiment 136 the edible formulation of embodiment 134 wherein said second value is in the range of 3% to 125%.

Embodiment 137 the edible formulation of embodiment 134 wherein said second value is in the range of 5% to 125%.

The edible formulation of embodiment 138, wherein the second value is in the range of 5% to 100%.

Embodiment 139 the edible formulation of embodiment 134 wherein the second value is in the range of 5% to 75%.

Embodiment 140 the edible formulation of embodiment 134 wherein the second value is in the range of 5% to 50%.

Embodiment 141 the edible formulation of embodiment 134 wherein said second value is in the range of 5% to 35%.

Embodiment 142 the edible formulation of embodiment 134 wherein said second value is in the range of 7% to 50%.

Embodiment 143 the edible formulation of embodiment 134 wherein the second value is in the range of 7% to 25%.

Embodiment 144 the edible formulation of embodiment 134 wherein the second value is in the range of 10% to 50%.

The edible formulation of embodiment 134, wherein the second value is in the range of 3% to 100%, 3% to 60%, 3% to 40%, 7% to 100%, 7% to 80%, 7% to 70%, 7% to 60%, 7% to 40%, 8% to 60%, 8% to 40%, 8% to 30%, 10% to 80%, 10% to 60%, 10% to 35%, or 10% to 30%.

Embodiment 146 the edible formulation of any one of embodiments 134 to 145, wherein the second value is at most 65%, at most 60%, at most 55%, at most 50%, at most 45%, at most 40%, at most 35%, at most 30%, at most 25%, or at most 20%.

Embodiment 147. The edible formulation of any of the preceding embodiments, wherein the mucoadhesion of the edible formulation or the mucoadhesion is at least 5% greater than the mucoadhesion of a control formulation, the control formulation being free of the first protein but otherwise identical to the edible formulation, the first value being determined by a standard work of exfoliation assay; and wherein the mucoadhesion of the edible formulation or the mucoadhesion is at least 3% greater than the mucoadhesion of the control formulation by a second value determined by a standard maximum peel force assay.

The edible formulation of embodiment 147, wherein the first value is in the range of 5% to 150%, and wherein the second value is in the range of 3% to 75%.

The edible formulation of embodiment 149, wherein the first value is in the range of 10% to 125%, and wherein the second value is in the range of 5% to 50%.

Embodiment 150. An edible formulation comprising:

(a) Sweetener particles containing at least one sweetener selected from the group consisting of sweetener carbohydrates and sweetener polyols;

(b) A vegetable protein disposed within the sweetener particles;

(c) Fat;

(d) Optionally starch; and

(E) Optionally an edible filler;

wherein the weight to weight ratio of the vegetable protein to the sweetener within the sweetener particles is in the range of 0.02% to 1.5%;

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

Embodiment 151 the edible formulation of any of the preceding embodiments, further comprising an edible filler or the edible filler.

Embodiment 152 the edible formulation of any of the preceding embodiments, wherein the edible filler or the concentration of the edible filler within the edible formulation is at least 3.5%.

Embodiment 153 the edible formulation of embodiment 152 wherein the concentration of the edible filler is at least 5%.

The edible formulation of embodiment 152 wherein the concentration of the edible filler is at least 7%, at least 10%, at least 12%, or at least 15%.

Embodiment 155 the edible formulation of embodiment 152 wherein the concentration of the edible filler is in the range of 3% to 35%.

The edible formulation of embodiment 156, wherein the concentration of the edible filler is in the range of 3% to 30%.

Embodiment 157 the edible formulation of embodiment 152 wherein the concentration of the edible filler is in the range of 5% to 30%.

Embodiment 158 the edible formulation of embodiment 152 wherein the concentration of the edible filler is in the range of 7% to 25%.

Embodiment 159 the edible formulation of embodiment 152 wherein the concentration of said edible filler is in the range of 10% to 35%.

The edible formulation of embodiment 160, wherein the concentration of the edible filler is in the range of 10% to 25%.

Embodiment 161 the edible formulation of embodiment 152 wherein the concentration of the edible filler is in the range of 12% to 25%.

Embodiment 162 the edible formulation of embodiment 152 wherein the concentration of the edible filler is in the range of 15% to 25%.

Embodiment 163. The edible formulation of any of the preceding embodiments, wherein the edible filler within the edible formulation or the edible filler is a soluble fiber.

Embodiment 164 the edible formulation of any of the preceding embodiments, wherein the edible filler within the edible formulation or the edible filler is a dietary fiber.

Embodiment 165 the edible formulation of embodiment 164 wherein the dietary fiber is a soluble dietary fiber.

Embodiment 166. The edible formulation of any of the preceding embodiments, wherein the edible filler within the edible formulation or the edible filler is or comprises a polysaccharide filler.

Embodiment 167. The edible formulation of embodiment 166 wherein the polysaccharide filler is or comprises levan.

Embodiment 168 the edible formulation of embodiment 167 wherein the fructan is inulin.

Embodiment 169 the edible formulation of embodiment 167, wherein said fructan comprises inulin.

Embodiment 170. The edible formulation of any of the preceding embodiments, wherein the edible filler within the edible formulation or the edible filler is or comprises an oligosaccharide.

Embodiment 171 the edible formulation of embodiment 170 wherein said oligosaccharide is or comprises fructooligosaccharides.

Embodiment 172 the edible formulation of any of the preceding embodiments, wherein the soluble fiber within the edible formulation or the soluble fiber is or comprises a resistant maltodextrin.

Embodiment 173 the edible formulation of any of the preceding embodiments, wherein the soluble fiber within the edible formulation or the soluble fiber is or comprises soluble corn fiber.

Embodiment 174 the edible formulation of any of the preceding embodiments, wherein the soluble fiber within the edible formulation or the soluble fiber is or comprises polydextrose.

Embodiment 175. The edible formulation of any of the preceding embodiments, wherein the total concentration of the sweetener and fat or the fat is at least 10% by weight.

Embodiment 176 the edible formulation of embodiment 175 wherein the total concentration of embodiment 256 is at least 15% by weight.

Embodiment 177 the edible formulation of embodiment 175 wherein the total concentration of embodiment 256 is at least 20% by weight.

Embodiment 178 the edible formulation of embodiment 175 wherein the total concentration of embodiment 256 is at least 25%, at least 30%, or at least 40% by weight.

The edible formulation of any of the preceding embodiments, wherein the total concentration of the sweetener, fat, or the fat and starch or the starch within the edible formulation is at least 32% by weight.

Embodiment 180. The edible formulation of embodiment 179 wherein the total concentration of embodiment 261 is at least 40% by weight.

Embodiment 181. The edible formulation of embodiment 179 wherein the total concentration of embodiment 261 is at least 50% by weight.

Embodiment 182 the edible formulation of embodiment 179 wherein the total concentration of embodiment 261 is at least 60% by weight.

Embodiment 183 the edible formulation of any preceding embodiment, wherein the total concentration of the sweetener, fat, or the fat, starch, or the starch and edible filler or the edible filler within the edible formulation is at least 50% by weight.

The edible formulation of embodiment 184, wherein the total concentration of embodiment 268 within the edible formulation is at least 55%.

The edible formulation of embodiment 185 wherein the total concentration of embodiment 268 is at least 65%.

The edible formulation of embodiment 186, wherein the total concentration of embodiment 268 within the edible formulation is at least 75%.

Embodiment 187 the edible formulation of any of the preceding embodiments, wherein the concentration of cocoa powder within the edible formulation is at least 2%.

Embodiment 188 the edible formulation of any of the preceding embodiments, comprising at least 5% of the sweetener, at least 5% fat or the fat, and at least 5% starch or the starch.

Embodiment 189 the edible formulation of embodiment 188 comprising at least 2% edible filler or the edible filler.

Embodiment 190 the edible formulation of embodiment 188 or embodiment 278, comprising at least 10% of the sweetener, at least 10% of fat or the fat, and at least 10% of starch or the starch.

Embodiment 191 the edible formulation of embodiment 188 comprising at least 5% edible filler or the edible filler.

Embodiment 192 the edible formulation of embodiment 188 comprising at least 8% edible filler or the edible filler.

Embodiment 193 the edible formulation of any preceding embodiment, wherein the vegetable protein comprises at least 40% of the first protein.

Embodiment 194 the edible formulation of embodiment 193, wherein said vegetable protein comprises at least 60% of said first protein.

Embodiment 195. The edible formulation of embodiment 193 wherein the vegetable protein comprises at least 80% of the first protein.

The edible formulation of embodiment 196, wherein the vegetable protein comprises the entire first protein.

As used herein in the specification and in the appended claims section, the term "vegetable protein" is intended to include any natural vegetable protein, including those commonly found in beans, grains, rapes, nuts, edible seeds, tubers, leaves and fruits. As will be understood by those skilled in the art, the term "vegetable protein" is also intended to include non-natural vegetable proteins, including denatured proteins of natural proteins, or modified proteins of natural proteins.

As used herein in the specification and in the appended claims section, the term "vegetable protein" is also intended to include hydrolyzed vegetable proteins, such as pea protein hydrolysates or rice protein hydrolysates.

A "native" protein may have all four levels of biomolecular structure, where secondary to quaternary structures may be formed by weak interactions along a covalently bonded backbone.

As used herein in the specification and the appended claims section, the term "integrin" and the like refers to a protein that is non-hydrolyzed or at most partially hydrolyzed.

More specifically, as used herein in the specification and the appended claims sections, the term "integrated plant protein" and the like refers to a plant protein that is not hydrolyzed or at most partially hydrolyzed.

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

It is further emphasized that the term "hydrolyzed protein" (or "fully hydrolyzed protein" etc.) refers to a protein structure that has undergone such disruption of the primary protein structure, e.g., disruption of the amino acid sequence held together by covalent peptide bonds.

As used herein in the specification and the appended claims section, the term "globulin" refers to at least one globulin within the class of globulins.

As used herein in the specification and the appended claims section, the term "albumin" refers to at least one albumin within the albumin family (typically 2S).

As used herein in the specification and in the appended claims section, the term "prolamine" refers to at least one prolamine within the prolamine family.

As used herein in the specification and the appended claims section, the term "gluten" refers to at least one gluten within the gluten family.

Similarly, as used herein in the specification and the appended claims section, the terms "legumain," "conglycinin," "pisiform," and the like refer to at least one of such substances within its particular family.

As used herein in the specification and in the appended claims, the term "consisting essentially of" with respect to components within a formulation refers to the major components within the formulation on a weight basis.

As used herein in the specification and the appended claims section, the term "consisting essentially of" with respect to the components within the formulation means at least 65% by weight.

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

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

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

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

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

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

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

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

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

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

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

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

Claims

1. An edible formulation comprising:

2. The edible formulation of claim 1, wherein the mucoadhesion of the edible formulation is greater than the mucoadhesion of a control formulation, the control formulation being free of the first protein but otherwise identical to the edible formulation, the mucoadhesion of the edible formulation exceeding the mucoadhesion of the control formulation by 3% to 200%.

3. An edible formulation comprising:

4. The edible formulation of claim 2 or claim 3, wherein the mucoadhesion of the edible formulation exceeds the mucoadhesion of the control formulation by at most 125%.

5. The edible formulation of claim 4, wherein said mucoadhesion of said edible formulation exceeds said mucoadhesion of said control formulation by at most 100%, at most 75%, at most 50%, at most 40%, at most 30%, or at most 25%.

6. The edible formulation of any one of claims 3 to 5, wherein said mucoadhesion of said edible formulation exceeds said mucoadhesion of said control formulation by at least 4%, at least 5%, at least 6%, at least 7%, at least 10%, at least 15% or at least 20%.

7. The edible formulation as in any one of the preceding claims, wherein said sweetener has a sweetness of at least 0.25 according to a normalized sweetness scale.

8. The edible formulation as in any one of the preceding claims, wherein the sweetener comprises, consists essentially of, or consists essentially of sucrose.

9. The edible formulation as in any one of the preceding claims, wherein said sweetener and said first protein comprise at least 80% of said edible formulation.

10. The edible formulation as in any one of the preceding claims, wherein said vegetable protein comprises at least 25% of said first protein.

11. The edible formulation as in any one of the preceding claims, wherein said mucoadhesion of said edible formulation is determined by a standard maximum peel force assay.

12. The edible formulation of any one of the preceding claims, wherein the mucoadhesion of the edible formulation is determined by a standard work of exfoliation assay.

13. A food formulation, the food formulation comprising:

(a) The edible formulation of any one of claims 1 to 12; additional ingredients including:

(b) Fat;

(c) Optionally starch; and

(D) Optionally an edible filler;

14. The food formulation of claim 13, comprising at least 3% of the edible filler.

15. The food formulation of claim 13 or claim 14, wherein the total concentration of any of the fat, the edible filler, the starch, and the edible formulation, the sweetener, and the sweetener particles within the food formulation is at least 30%.

16. The food formulation of claim 15, wherein the total concentration is at least 60%.

17. The food formulation of any one of claims 13 to 16, comprising at least 10% of the fat, at least 10% of the starch, at least 5% of the edible filler, and at least 8% of any one of the edible formulation, the sweetener, and the sweetener particles.

18. The food formulation of any one of claims 13 to 17, which contains at least 15% of the starch.

19. The food formulation of any one of claims 13-18, wherein the ratio of the sweetener in the sweetener particles to the total amount of sweetener in the food formulation is at least 50%, at least 65%, at least 75%, or at least 85%.

20. A method of producing the food formulation of any one of claims 13 to 19, the method comprising:

(a) Providing an edible formulation according to any one of claims 1 to 12;

(b) Contacting the edible formulation with the additional ingredient; and

(C) Optionally subjecting the product of step (b) to an elevated temperature.