CN118139534A - Sweetener formulations - Google Patents
Sweetener formulations Download PDFInfo
- Publication number
- CN118139534A CN118139534A CN202280071173.5A CN202280071173A CN118139534A CN 118139534 A CN118139534 A CN 118139534A CN 202280071173 A CN202280071173 A CN 202280071173A CN 118139534 A CN118139534 A CN 118139534A
- Authority
- CN
- China
- Prior art keywords
- formulation
- sweetener
- edible
- protein
- mucoadhesion
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
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Landscapes
- Seasonings (AREA)
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 egg 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
The present application claims priority from U.S. patent application Ser. No. 63/253,133, filed on 7 th 10 th 2021, U.S. patent application Ser. No. 63/316,015, filed on 3 rd 2022, and PCT patent application Ser. No. PCT/IB2022/050065, filed on 5th 1 st 2022, and PCT patent application Ser. No. PCT/IB2022/057310 filed on 5th 2022, 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 egg 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 egg 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 may comprise one or more egg proteins. These sweetener formulations, or egg proteins in the formulations, may exhibit any of a variety of mucoadhesive properties.
The inventors have 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 egg 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 protein/egg proteins in a foodstuff may actually enhance the sweetness of the foodstuff under certain conditions (e.g., within a particular concentration range of protein/egg 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/egg 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 egg proteins, disposed within sweetener particles, the increased mucoadhesion of the proteins appears to far offset various properties of these proteins that may adversely affect taste (including perceived sweetness). These deleterious properties include increased viscosity of the food (especially decreasing dissolution kinetics and impeding transport of sweetener molecules to the sweetness sensor/receptor site), coverage and blocking of the oral sweetness sensor/receptor site, and any non-sweetness of the protein. 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 in the range of 0.25 to 2.5, 0.35 to 2.5, 0.45 to 2.5, 0.25 to 1.8, 0.45 to 1.7, 0.15 to 1.7, or 0.35 to 1.5 according to the normalized sweetness scale.
Notably, fructose reported in the literature has been reported to have a relative sweetness as low as 0.91 and as high as about 1.7. For the avoidance of doubt, the term "sweetener carbohydrate" is intended to include fructose, regardless of any relative sweetness values 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.
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.
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 egg proteins may be used in the formulations of the present invention.
In some embodiments, the egg protein comprises or consists essentially of albumin.
In some embodiments, the albumin comprises or consists essentially of ovalbumin.
In some embodiments, the egg protein comprises or consists essentially of a lipoprotein.
In some embodiments, the lipoproteins comprise or consist essentially of low density lipoproteins.
In some embodiments, the lipoproteins include high density lipoproteins.
In some embodiments, the at least one egg protein may be in the form of any one or any combination of egg protein, egg protein concentrate, and egg protein isolate.
In some embodiments, the at least one egg protein comprises an integrin, as defined below. Typically, at least one egg protein predominantly (mainly) or predominantly (predominantly) comprises an integrin.
In some embodiments, at least one egg protein consists essentially of an integrin.
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.
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 7
Use of sweetener compositions in the production of 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 8
A dispersion containing 0.02% ovalbumin (Pulviver, powder Sport Plus,99% protein) was prepared according to example 3: 0.13 g of ovalbumin was dispersed in 350 g of water. Subsequently, 650 grams of sucrose was gradually added to the ovalbumin 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 9
A dispersion containing 0.05% ovalbumin (Pulviver, powder Sport Plus,99% protein) was prepared according to example 3: 0.33 g of ovalbumin was dispersed in 350 g of water. Subsequently, 650 grams of sucrose was gradually added to the ovalbumin 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 10
A dispersion containing 0.1% ovalbumin (Pulviver, powder Sport Plus,99% protein) was prepared according to example 3: 0.65 g of ovalbumin was dispersed in 350 g of water. Subsequently, 650 grams of sucrose was gradually added to the ovalbumin 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 11
A dispersion containing 0.3% ovalbumin (Pulviver, powder Sport Plus,99% protein) was prepared according to example 3: 1.95 g of ovalbumin was dispersed in 350 g of water. Subsequently, 650 grams of sucrose was gradually added to ovalbumin 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 12
A dispersion containing 0.5% ovalbumin (Pulviver, powder Sport Plus,99% protein) was prepared according to example 3: 3.25 g of ovalbumin was dispersed in 350 g of water. Subsequently, 650 grams of sucrose was gradually added to the ovalbumin 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 13
A dispersion containing 0.65% ovalbumin (Pulviver, powder Sport Plus,99% protein) was prepared according to example 3: 4.2 g of ovalbumin was dispersed in 350 g of water. Subsequently, 650 grams of sucrose was gradually added to the ovalbumin 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 14
Preparation of a protein isolate containing 0.1% ovalbumin (Pulviver, powder Sport Plus,99% protein) and 0.1% pea protein according to example 3 [ (]S85 XF) dispersion: 0.65 g of ovalbumin and 0.65 g of pea protein isolate were simultaneously dispersed in 350 g of water. Subsequently, 650 grams of sucrose was gradually added to the 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 15
A dispersion containing 0.2% ovalbumin (Pulviver, powder Sport Plus,99% protein) and 0.1% milk protein (calcium caseinate-Fonterra 380) was prepared according to example 3: 1.30 g of ovalbumin and 0.65 g of calcium caseinate formulation were simultaneously dispersed in 350 g of water. Subsequently, 650 grams of sucrose was gradually added to the 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 16 to 23
The egg protein formulations of examples 8 to 15 were prepared, but using fructose instead of sucrose.
Examples 24 to 31
Egg protein formulations of examples 8 to 15 were prepared, but using sorbitol instead of sucrose.
Examples 32 to 37
The egg protein formulations of examples 8 to 13 were prepared, but using hydrolyzed egg protein (JamesWild Herbs) instead of ovalbumin.
Examples 38 to 43
The egg protein formulations of examples 8 to 13 were prepared, but using xylitol instead of sucrose.
Example 44: 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 44A
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 44B
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 45: 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 45A
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 45B
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 46: 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 46A
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 46B
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 47: 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 47A
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:
Completely no difference
Very small differences
Small differences
Moderate differences
Big difference
Great difference
Each selection was assigned a value of (0-5) and the average value of the group was calculated (when the first (protein-containing) sample of the invention was indicated as sweeter, the value was considered positive and vice versa). In general, differences of up to ±1.0 (i.e., within an absolute value of 1) and in some cases up to ±0.8 or ±0.5 are considered insignificant (i.e., the sweetness of the samples is substantially the same). The differences were not significant considered to be good results for the inventive formulation versus the control formulation.
Example 48: 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 49: 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 50: 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 egg 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 Table 4
Artificial saliva composition
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
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 50, 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 egg 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 protein/egg protein 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 egg 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 egg protein class within its sweetener particles refers to the work of exfoliation of a sweetener formulation containing the same egg protein but at a concentration of 1% relative to the sweetener of the particular egg protein class and prepared and measured according to the standard procedure of example 50, 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 egg 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 egg protein species within its sweetener particles refers to the maximum peel force (F Dmax) of a sweetener formulation containing the same egg protein but at a concentration of 1% relative to the sweetener of the particular egg protein species and prepared and measured according to the standard procedure of example 50, 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 egg protein species disposed within the sweetener particles of the formulation. Thus:
K Concentration of ＝C Actual practice is that of /1％(A)
FD-D＝K Concentration of ·FDmax(B)
WD-D＝K Concentration of ·WD(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 51
Rheological characterization of mucoadhesion
The mucoadhesive properties of egg proteins were characterized using rheological measurements. It is well known that the rheological behaviour of a mixture containing mucoadhesive egg 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 egg 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 egg proteins alone. Thus, by measuring the viscosity alone and the viscosity of the mucin-egg protein mixture, the mucoadhesive force between mucin and egg 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 mucin and egg protein monocomponent dispersions, respectively, measured separately.
Various egg protein dispersions at 2wt% in distilled water were 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 egg protein dispersion and 10wt% mucin dispersion were mixed to give final concentrations of 1wt% egg 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 egg protein (1 wt%) dispersion and 5wt% mucin dispersion were performed to obtain individual viscosities (ηp, ηm). The enhanced viscosity (bioadhesion) of each egg 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 51.
It was found that egg proteins can be considered mucoadhesive or mucoadhesive if the bioadhesive viscosity component (ηb) as measured according to the standard procedure of example 51 is at least 3mpa·s at an egg protein concentration of 1%. 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 mucoadhesive assays (i.e., whether egg proteins are considered mucoadhesive or mucoadhesive) are referred to as "standard rheometry".
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 egg proteins" and the like refers to a specific concentration of at least one egg protein species disposed within sweetener particles of a formulation, said specific concentration of at least one egg protein species being sufficient to achieve a value of at least 3 mPa-s of bioadhesive viscosity component (ηb) as measured according to the standard procedure of example 51, but at said specific concentration.
As used herein in the specification and in the claims section that follows, the term "bioadhesive content of egg proteins" and the like in relation to an egg protein containing formulation refers to the actual concentration (C Actual practice is that of ) of at least one egg 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% egg protein concentration according to the standard procedure of example 51, 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 egg 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 bioadhesive content of egg proteins.
Additional embodiments 1 through 155 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 egg 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:
(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 egg 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%;
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 egg 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:
(a) Sweetener particles comprising a sweetener selected from the group consisting of sweetener carbohydrates and sweetener polyols; and
(B) A first protein or egg protein disposed within the sweetener particles;
wherein the weight content of the first protein or the egg 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 egg protein.
Embodiment 21B the edible formulation of embodiment 21 wherein the first protein consists essentially of the egg protein.
The edible formulation of embodiment 21 wherein the first protein consists essentially of the egg 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 egg protein comprises albumin.
Embodiment 26. The edible formulation of any of the preceding embodiments, wherein the egg protein comprises a lipoprotein.
Embodiment 27. The edible formulation of any of the preceding embodiments, wherein at least a portion of the egg protein is in the form of an egg protein concentrate.
Embodiment 28. The edible formulation of any of the preceding embodiments, wherein at least a portion of the egg protein is in the form of an egg protein isolate.
Embodiment 29. The edible formulation of any of the preceding embodiments, wherein the egg protein comprises at least one integral egg protein.
Embodiment 30. The edible formulation of any of the preceding embodiments, wherein the egg proteins comprise predominantly at least one integral egg protein.
Embodiment 31. The edible formulation of any one of embodiments 1 to 30, wherein the egg proteins comprise at least one partially hydrolyzed egg protein.
Embodiment 32. The edible formulation of any one of embodiments 21 to 31, wherein the weight to weight ratio of the first protein or the egg protein to the sweetener within the sweetener particles is in the range of 0.02% to 1.5%.
Embodiment 33. The edible formulation of any one of embodiments 21 to 32, wherein the weight to weight ratio of the first protein or the egg protein to the sweetener within the sweetener particles is in the range of 0.005% to 0.7%.
Embodiment 34. 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 35. The edible formulation of any of the preceding embodiments, wherein the weight to weight ratio of the first protein or the egg protein to the sweetener within the sweetener particles or the weight to weight ratio is in the range of 0.03% to 0.7%.
Embodiment 36. The edible formulation of any of the preceding embodiments, wherein the weight content of the first protein or the egg protein or the weight content within the edible formulation is in the range of 0.005% to 0.5% on a dry basis.
Embodiment 37. 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 38. 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 egg protein but is otherwise identical to the edible formulation.
Embodiment 39. 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, and optionally a value of at least 20%, at least 30%, at least 40%, at least 50%, at least 75% or at least 100%, the control formulation being free of the first protein or the egg protein but otherwise identical to the edible formulation.
Embodiment 40. The edible formulation of any one of embodiments 1 to 38, 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 41 the edible formulation of embodiment 40 wherein the mucoadhesion of the edible formulation is a value from 3% to 90% greater than the mucoadhesion of the control formulation.
Embodiment 42. The edible formulation of embodiment 40 wherein the mucoadhesion of the edible formulation is greater than the mucoadhesion of the control formulation by a value of 10% to 90%.
Embodiment 43 the edible formulation of embodiment 38, wherein the mucoadhesion of the edible formulation is greater than the mucoadhesion of the control formulation by a value of 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%.
Embodiment 44 the edible formulation of embodiment 42 wherein the mucoadhesion of the edible formulation is a value from 10% to 70% greater than the mucoadhesion of the control formulation.
Embodiment 45 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 46. 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 47. The edible formulation of any one of the preceding embodiments, wherein the total weight content of the sweetener particles within the edible formulation is at least 5%.
Embodiment 48 the edible formulation of embodiment 47 wherein the sweetener is present in an amount of at least 8% by weight.
Embodiment 49 the edible formulation of embodiment 47 wherein the sweetener is present in an amount of at least 10% by weight.
Embodiment 50. The edible formulation of embodiment 47 wherein the sweetener is present in an amount of at least 15% by weight.
Embodiment 51 the edible formulation of embodiment 47 wherein the sweetener is at least 20% by weight.
Embodiment 52 the edible formulation of embodiment 47 wherein the sweetener is at least 25% by weight.
Embodiment 53 the edible formulation of embodiment 47 wherein the sweetener is present in an amount of at least 30% by weight.
Embodiment 54 the edible formulation of embodiment 47 wherein the sweetener is present in an amount of at least 40% by weight.
Embodiment 55 the edible formulation of embodiment 47 wherein the sweetener is present in an amount of at least 50% by weight.
Embodiment 56 the edible formulation of embodiment 47 wherein the weight content of the sweetener is at least 65%.
Embodiment 57 the edible formulation of embodiment 47 wherein the weight content of the sweetener is at least 75%.
Embodiment 58 the edible formulation of embodiment 47 wherein the sweetener is at least 85% by weight.
Embodiment 59 the edible formulation of embodiment 47 wherein the sweetener is at least 90% by weight.
Embodiment 60. The edible formulation of embodiment 47 wherein the sweetener is at least 95% by weight.
Embodiment 61 the edible formulation of any one 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 62 the edible formulation of embodiment 61 wherein the total weight content is in the range of 10% to 70%.
Embodiment 63 the edible formulation of embodiment 61 wherein the total weight content is in the range of 15% to 70%.
Embodiment 64 the edible formulation of any of the preceding embodiments, wherein the sweetener particles have an average particle size (D V 50) of at least 30 μm.
Embodiment 65. The edible formulation of embodiment 64 wherein D V is in the range of 30 μm to 1500 μm.
Embodiment 66. The edible formulation of embodiment 64 or 65 wherein D V is at least 50 μm.
Embodiment 67. The edible formulation of embodiment 66 wherein D V is at least 100 μm.
Embodiment 68. The edible formulation of embodiment 66 wherein D V is at least 200 μm.
Embodiment 69. The edible formulation of embodiment 66 wherein D V is at least 350 μm.
Embodiment 70. The edible formulation of any of the preceding embodiments, wherein the weight to weight ratio of the at least one egg 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 71. The edible formulation of any one of the preceding embodiments, wherein the weight to weight ratio of the at least one egg protein to the sweetener within the sweetener particles is in the range of 0.1% to 0.7%.
Embodiment 72. 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 73. 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 74. The edible (food) formulation of embodiment 73, 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 75. The edible (food product) formulation of embodiment 73, 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 76 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 77 the edible formulation of any of the preceding embodiments, wherein the sweetener carbohydrate comprises sucrose.
Embodiment 78 the edible formulation of any of the preceding embodiments, wherein the sweetener carbohydrate comprises or consists essentially of glucose.
Embodiment 79 the edible formulation of any of the preceding embodiments, wherein the sweetener carbohydrate comprises or consists essentially of fructose.
Embodiment 80. The edible formulation of any of the preceding embodiments, wherein the sweetener polyol is a sugar alcohol.
Embodiment 81 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 82. 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 83. 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 84 the edible formulation of embodiment 83 wherein the first value is up to 200%.
Embodiment 85 the edible formulation of embodiment 83 wherein the first value is in the range of 5% to 180%.
Embodiment 86 the edible formulation of embodiment 83 wherein the first value is in the range of 10% to 150%.
Embodiment 87 the edible formulation of embodiment 83 wherein the first value is in the range of 10% to 125%.
Embodiment 88 the edible formulation of embodiment 83 wherein the first value is in the range of 15% to 110%.
Embodiment 89 the edible formulation of embodiment 83, 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 90 the edible formulation of any one of embodiments 84 to 89, 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 91. 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 92. The edible formulation of embodiment 91 wherein the second value is at most 150%.
Embodiment 93 the edible formulation of embodiment 91 wherein the second value is in the range of 3% to 125%.
Embodiment 94 the edible formulation of embodiment 91 wherein the second value is in the range of 5% to 125%.
Embodiment 95. The edible formulation of embodiment 91 wherein the second value is in the range of 5% to 100%.
Embodiment 96 the edible formulation of embodiment 91 wherein the second value is in the range of 5% to 75%.
Embodiment 97 the edible formulation of embodiment 91 wherein the second value is in the range of 5% to 50%.
Embodiment 98 the edible formulation of embodiment 91 wherein the second value is in the range of 5% to 35%.
Embodiment 99 the edible formulation of embodiment 91 wherein the second value is in the range of 7% to 50%.
Embodiment 100. The edible formulation of embodiment 91 wherein the second value is in the range of 7% to 25%.
Embodiment 101. The edible formulation of embodiment 91 wherein the second value is in the range of 10% to 50%.
Embodiment 102 the edible formulation of embodiment 91 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 103 the edible formulation of any one of embodiments 91 to 102, 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 104. 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.
Embodiment 105 the edible formulation of embodiment 104 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%.
Embodiment 106. The edible formulation of embodiment 104, 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 107 an edible formulation comprising:
(a) Sweetener particles containing at least one sweetener selected from the group consisting of sweetener carbohydrates and sweetener polyols;
(b) Egg proteins disposed within the sweetener particles;
(c) Fat;
(d) Optionally starch; and
(E) Optionally an edible filler;
Wherein the weight to weight ratio of the egg proteins 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 108 the edible formulation of any of the preceding embodiments, further comprising an edible filler or the edible filler.
Embodiment 109 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 110 the edible formulation of embodiment 109 wherein the concentration of the edible filler is at least 5%.
Embodiment 111 the edible formulation of embodiment 109 wherein the concentration of the edible filler is at least 7%, at least 10%, at least 12%, or at least 15%.
Embodiment 112 the edible formulation of embodiment 109 wherein the concentration of the edible filler is in the range of 3% to 35%.
Embodiment 113 the edible formulation of embodiment 109 wherein the concentration of the edible filler is in the range of 3% to 30%.
Embodiment 114 the edible formulation of embodiment 109 wherein the concentration of the edible filler is in the range of 5% to 30%.
Embodiment 115 the edible formulation of embodiment 109 wherein the concentration of the edible filler is in the range of 7% to 25%.
Embodiment 116 the edible formulation of embodiment 109 wherein the concentration of the edible filler is in the range of 10% to 35%.
Embodiment 117 the edible formulation of embodiment 109 wherein the concentration of the edible filler is in the range of 10% to 25%.
Embodiment 118 the edible formulation of embodiment 109 wherein the concentration of the edible filler is in the range of 12% to 25%.
Embodiment 119 the edible formulation of embodiment 109 wherein the concentration of the edible filler is in the range of 15% to 25%.
Embodiment 120 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 121. 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 122 the edible formulation of embodiment 121 wherein the dietary fiber is a soluble dietary fiber.
Embodiment 123. 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 124 the edible formulation of embodiment 123 wherein the polysaccharide filler is or comprises levan.
Embodiment 125 the edible formulation of embodiment 124 wherein the fructan is inulin.
Embodiment 126 the edible formulation of embodiment 124 wherein the fructan comprises inulin.
Embodiment 127 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 128 the edible formulation of embodiment 127 wherein the oligosaccharide is or comprises fructooligosaccharides.
Embodiment 129 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 130 the edible formulation of any of the preceding embodiments, wherein the soluble fiber within the edible formulation or the soluble fiber is or includes soluble corn fiber.
Embodiment 131. 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 132 the edible formulation of any one of the preceding embodiments, wherein the total concentration of sweetener and fat or the fat is at least 10% by weight.
Embodiment 133 the edible formulation of embodiment 132 wherein the total concentration of embodiment 132 is at least 15% by weight.
Embodiment 134 the edible formulation of embodiment 132 wherein the total concentration of embodiment 132 is at least 20% by weight.
Embodiment 135 the edible formulation of embodiment 132 wherein the total concentration of embodiment 132 is at least 25%, at least 30%, or at least 40% by weight.
Embodiment 136. 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.
The edible formulation of embodiment 137, wherein the total concentration of embodiment 136 is at least 40% by weight.
The edible formulation of embodiment 138, wherein the total concentration of embodiment 136 is at least 50% by weight.
The edible formulation of embodiment 139, wherein the total concentration of embodiment 136 is at least 60% by weight.
Embodiment 140. The edible formulation of any of the preceding embodiments, 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.
Embodiment 141 the edible formulation of embodiment 140 wherein the total concentration of embodiment 140 within the edible formulation is at least 55%.
Embodiment 142. The edible formulation of embodiment 140 wherein the total concentration of embodiment 140 is at least 65%.
Embodiment 143 the edible formulation of embodiment 140 wherein the total concentration of embodiment 140 within the edible formulation is at least 75%.
Embodiment 144 the edible formulation of any of the preceding embodiments, wherein the concentration of cocoa powder within the edible formulation is at least 2%.
Embodiment 145 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 146 the edible formulation of embodiment 145 comprising at least 2% edible filler or the edible filler.
Embodiment 147 the edible formulation of embodiment 145 or 146 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 148 the edible formulation of embodiment 145 comprising at least 5% edible filler or the edible filler.
Embodiment 149 the edible formulation of embodiment 145 comprising at least 8% edible filler or the edible filler.
Embodiment 150. The edible formulation of any of the preceding embodiments, wherein the egg protein comprises at least 40% of the first protein.
Embodiment 151 the edible formulation of embodiment 150 wherein said egg protein comprises at least 60% of said first protein.
The edible formulation of embodiment 152, wherein the egg protein comprises at least 80% of the first protein.
Embodiment 153 the edible formulation of any of the preceding embodiments, wherein the first protein comprises milk protein.
Embodiment 154 the edible formulation of any of the preceding embodiments, wherein the first protein comprises a vegetable protein.
Embodiment 155 the edible formulation of embodiment 150 wherein the egg protein comprises all of the first 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 bioadhesive concentration of at least one of egg protein and bioadhesive content of egg protein.
As used herein in the specification and in the claims section that follows, the term "egg white" is intended to include any natural protein found in eggs (from poultry), including egg white (albumin) and egg white in egg yolk. As will be appreciated by those skilled in the art, the term "egg protein" is also intended to include denatured proteins of egg proteins or modified proteins of egg proteins.
As used herein in the specification and the appended claims section, the term "egg protein" is also intended to include hydrolyzed egg proteins, such as egg protein hydrolysates or egg white 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 appended claims sections, the term "integral egg proteins" and the like refer to egg proteins that are not hydrolyzed or at most partially hydrolyzed.
For the avoidance of doubt, it is emphasized that the term "denatured protein" (or "denatured egg protein" etc.) does not include disruption of the primary protein structure, such as disruption of amino acid sequences 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 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" and the like with respect to components within a formulation means a weight content of at least 65%. Thus, "predominantly crystalline" means a crystallinity of 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., based on pure protein), 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 (20)
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 egg 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.
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:
(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 egg 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%;
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.
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. An edible formulation as claimed in any one of the preceding claims wherein the egg protein comprises at least 25% of the 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;
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.
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.
Applications Claiming Priority (6)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US63/253,133 | 2021-10-07 | ||
| IBPCT/IB2022/050065 | 2022-01-05 | ||
| US202263316015P | 2022-03-03 | 2022-03-03 | |
| US63/316,015 | 2022-03-03 | ||
| IBPCT/IB2022/057310 | 2022-08-05 | ||
| PCT/IB2022/059586 WO2023057966A1 (en) | 2021-10-07 | 2022-10-07 | Sweetener formulations |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN118139534A true CN118139534A (en) | 2024-06-04 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202280054777.9A Pending CN117956906A (en) | 2021-08-05 | 2022-08-05 | Sweetener concentrate formulations |
| CN202280071173.5A Pending CN118139534A (en) | 2021-10-07 | 2022-10-07 | Sweetener formulations |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202280054777.9A Pending CN117956906A (en) | 2021-08-05 | 2022-08-05 | Sweetener concentrate formulations |
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| Country | Link |
|---|---|
| CN (2) | CN117956906A (en) |
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2022
- 2022-08-05 CN CN202280054777.9A patent/CN117956906A/en active Pending
- 2022-10-07 CN CN202280071173.5A patent/CN118139534A/en active Pending
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| Publication number | Publication date |
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| CN117956906A (en) | 2024-04-30 |
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