FR3103683A1 - REDUCED SUGAR FOOD COMPOSITIONS - Google Patents

Abstract

The present invention relates to a combination comprising at least one short-chain fructooligosaccharide and either at least one maltodextrin or vital wheat gluten.

Description

FOOD COMPOSITIONS REDUCED IN SUGAR

FIELD OF THE INVENTION

The present application relates to a combination of at least one short-chain fructo-oligosaccharide and either at least one maltodextrin or vital wheat gluten, aiming at least to reduce the sugar content and increase the fiber content. of a food composition into which it is inserted.

STATE OF THE ART

With the deepening of knowledge of the links between food and health, improving the diet of the population has become a major issue for public health policies. Thus, recommendations for limiting sugar, fat and energy intakes as well as increasing dietary fiber intakes are regularly issued by the health authorities, for example in "Update of PNNS benchmarks: development of nutritional references issued by the National Agency for Food, Environmental and Occupational Health Safety (ANSES) in December 2016, "Directive: Sugar intake in adults and children" issued by the World Organization of Health (WHO) in 2015, and “Rome Declaration on Nutrition” issued in 2014 by WHO and the Food and Agriculture Organization of the United Nations.

In order to meet these diet improvement objectives, new ingredients have been created and described in the prior art, in particular carbohydrates having osidic bonds not recognized by certain human intestinal enzymes such as beta bonds. . For example, fructo-oligosaccharides are resistant to hydrolysis by enzymes in the human small intestine and are therefore classified as indigestible oligosaccharides; they are then destroyed in the colon by bifidobacteria.

It was then considered to use these new types of carbohydrates in food. However, the replacement of sugars and/or lipids and/or the addition of fibers and/or proteins by these new ingredients does not always make it possible to preserve the good organoleptic qualities of the finished products, which is unattractive for the consumer. .

To the Applicant's knowledge, no ingredient or combination of ingredients has thus been described with a view to combining both the reduction in the carbohydrate content and both the increase in the fiber content of the food composition in which it (s) is (are) introduced, this while allowing the preservation of the organoleptic properties of said food.

Thus, the present invention aims to provide a means of reducing the sugar content and increasing the fiber content of a food composition, while allowing the preservation of the organoleptic properties of said food composition.

SUMMARY

The subject of the present invention is an association comprising:

• at least one short chain fructo-oligosaccharide (a), preferably selected from a mixture of a fructo-oligosaccharide containing one glucose unit and two fructose units, a fructo-oligosaccharide containing one glucose unit and three fructose, and a fructo-oligosaccharide containing one glucose unit and four fructose units; And
• or at least one maltodextrin (b), preferably having a dextrose equivalent of between 3.0 and 10.0 and comprising:
  • from 0.01% to 5.00% glucose, preferably 0.05% to 2.00%, preferably from 0.20% to 0.50%, preferably about 0.38%;
  • from 0.1% to 5% maltose, preferably 0.5% to 3%, preferably 1.5% to 2.5%, preferably about 2.1%;
  • from 0.1% to 5% maltotriose, preferably 1% to 3.5%, preferably 2.5% to 3%, preferably about 2.8%; And
  • from 85.00% to 99.79% higher sugars, preferably 92% to 98%, preferably 93% to 95%, preferably about 94.6%,
    the percentages being expressed by weight relative to the total weight of the dry matter of the maltodextrin (b);
• or vital wheat gluten (c).

The present invention also relates to a food composition comprising the combination according to the invention.

According to one embodiment, the food composition according to the invention, preferably an ice cream, comprises:

• between 6% and 25% of at least one short-chain fructo-oligosaccharide (a), preferably between 10% and 20%, more preferably between 12% and 16%, even more preferably around 14%, the percentages being expressed as weight relative to the total weight of the food composition; And
• between 2% and 20% of at least one maltodextrin (b), preferably between 5% and 15%, more preferably between 7% and 13%, even more preferably about 10%, the percentages being expressed by weight relative to the weight total food composition; And
• optionally, at least one ingredient chosen from: fresh cream, skimmed milk, skimmed milk powder, egg yolk, vanilla extract, stevia extract and a natural flavor.

According to another embodiment, the food composition according to the invention, preferably marshmallows, comprises:

• between 5% and 50% of at least one short-chain fructo-oligosaccharide (a), preferentially between 10% and 40%, more preferentially between 15% and 35%, even more preferentially around 33%, the percentages being expressed as weight relative to the total weight of the food composition; And
• between 1% and 20% of at least one maltodextrin (b), preferably between 1% and 10%, more preferably between 3% and 7%, even more preferably about 4.5%, the percentages being expressed by weight relative to the total weight of the food composition; And
• optionally, at least one ingredient chosen from: sucrose, glucose syrup, glucose-fructose syrup, sorbitol syrup, gelatin, a gelling agent, a bulking agent, natural flavor, beetroot, natural vanilla flavor.

According to another embodiment, the food composition according to the invention, preferably honey balls, comprises:

• between 2% and 30% of at least one short-chain fructo-oligosaccharide (a), preferably between 2% and 15%, more preferably between 5% and 10%, even more preferably around 7%, the percentages being expressed as weight relative to the total weight of the food composition; And
• between 0.1 and 10.0% vital wheat gluten (c), preferably between 0.5% and 5.0%, more preferably between 1.0% and 3.0%, even more preferably about 2.3 %, the percentages being expressed by weight relative to the total weight of the food composition; And
• optionally, at least one ingredient chosen from at least one glucose syrup whose dextrose equivalent is less than 39, corn flour, honey, salt, natural flavoring.

According to another embodiment, the food composition according to the invention, preferably cereal bars, comprises:

• between 2% and 30% of at least one short-chain fructo-oligosaccharide (a), preferentially between 10% and 20%, more preferentially between 12% and 17%, even more preferentially about 14.5%, the percentages being expressed by weight relative to the total weight of the food composition; And
• between 0.1 and 15.0% vital wheat gluten (c), preferably between 2.0% and 10.0%, more preferably between 4.0% and 8.0%, even more preferably about 6.0 %, the percentages being expressed by weight relative to the total weight of the food composition; And
• optionally, at least one ingredient chosen from at least one glucose syrup whose dextrose equivalent is less than 39, cereals, sorbitol syrup, invert sugar syrup, hazelnut flavoring, water, salt.

The present invention also relates to a liquid food composition comprising:

• between 0.010% and 5.000% of organic beet sugar, preferably between 1% and 4%, more preferably around 3%, the percentages being expressed by weight relative to the total weight of the liquid food composition; And
• between 0.001% and 2.000% of stevia extract, preferably between 0.001% and 0.100%, more preferably around 0.011%, the percentages being expressed by weight relative to the total weight of the liquid food composition.

According to one embodiment, the liquid food composition according to the invention further comprises at least one ingredient chosen from: an infusion of tea, natural peach flavoring, citric acid, ascorbic acid.

The present invention also relates to the use of the combination according to the invention or of a food composition according to the invention, as food or food supplement intended for humans or animals, preferably as a fat and/or sugar and/or energy substitute and/or as as a source of fiber and/or protein.

DEFINITIONS

In the present invention, the terms below are defined as follows:

• “ Food ” or “ food composition ” concerns any substance likely to be ingested orally and to be used for the nutrition of a living being by providing it with the materials and energy necessary for its life and development.
• “ Claim ” concerns, according to Regulation (EC) No 1924/2006 of the European Parliament and of the Council of 20 December 2006 concerning nutritional and health claims relating to foodstuffs, any message or representation, not mandatory under the terms of the Community or national legislation, including a representation in the form of images, graphic elements or symbols, in whatever form, which states, suggests or implies that a foodstuff has particular characteristics. “ Nutrition claim ” means any claim which states, suggests or implies that a food has particular beneficial nutritional properties because of: a) the energy (caloric value) it: i) provides, ii) provides to a certain degree less or more, or iii) does not supply, and/or b) the nutrients or other substances which it: i) contains, ii) contains in less or more proportion, or iii) does not contain. “ High in fibre ” refers to the claim defined by Regulation (EC) No. 1924/2006 as follows: the product contains at least 6 grams of fiber per 100 grams or at least 3 grams of fiber per 100 kcal. “ Source of protein ” relates to the claim defined by Regulation (EC) No. 1924/2006 as follows: at least 12% of the energy value of the foodstuff is produced by proteins. “ Low fat ” refers to a product that contains no more than 3 grams of fat per 100 grams in the case of solids or 1.5 grams of fat per 100 mL in the case of liquids. “ Low energy value ” refers to a product containing a maximum of 40 kcal (170 kJ) per 100 grams in the case of solids or a maximum of 20 kcal (80 kJ) per 100 mL in the case of liquids. “ Enriched with X ” relates to a product fulfilling the conditions applicable to the claim “source of” and if the increase in this content is at least 30% compared to a similar product. “ Reduced in X ” concerns a product whose reduction in nutrient X is at least 30% compared to a similar product.
• “ Starch ” relates to a polysaccharide formed of an alpha-glycosidic chain, the glucose units being bound for about 95% by alpha-1,4 bonds and for about 5% by alpha-1,6 bonds. The two constituent polymers of starch are amylose (which results from the linear chaining of glucose units linked by alpha-1,4 bonds) and amylopectin (which has a branched structure in which linear fragments of amylose type are linked by alpha-1,6 bonds); due to the presence of amylopectin, the starch is partially branched. Starch is naturally present in cereals, tubers and most pulses; for example, it is possible to use the following sources of starch: corn, tapioca, wheat, potatoes, bananas… Starch can be hydrolysed, for example by acid, thermal or enzymatic hydrolysis; regardless of the type of hydrolysis used, the product obtained is a mixture of low molecular weight starch, dextrins, maltodextrins, glucose and glucose syrups.
• “ Bloom ” relates to the unit of measurement of the gelling power of a gelatin. The higher the number of blooms, the stronger the gelling power of the gelatin. The bloom number is determined by measuring the force (unit: grams) required to lower the surface of a gel comprising 6.67% gelatin (after ripening at 10°C for 16-18 hours) at a distance of 4 mm .
• “ Food supplement ” refers to foodstuffs, marketed in the form of doses, which are intended to supplement the normal diet and which constitute a concentrated source of nutrients or other substances having a nutritional or physiological effect, alone or in combination. Doses are forms of presentation such as capsules, lozenges, tablets, pills and other similar forms, sachets of powder, ampoules of liquid, bottles fitted with a dropper and other similar forms of liquid or powdered preparations intended to be taken in small measured units.
• “ Included between X and Y ” concerns the range of values between X and Y, the X and Y terminals being included in said range.
• “ Brix degree ” or “ °Brix ” concerns the scale allowing to measure the sweetening power of a compound or a composition. The higher the Brix level, the higher the sweetening power. One degree Brix is equivalent to 1 gram of sucrose per 100 grams of solution.
• “ Degree of polymerization ” refers to the number of monomer units in a polymer chain.
• “ Dextrose ” or “ glucose ”, relates to a monosaccharide of the hexose type with the chemical formula C ₆ H ₁₂ O ₆ .
• “ Dextrose equivalent ” or “ dextrose equivalent ” or “ DE ”, relates to the content of reducing sugars, expressed in grams of anhydrous D-glucose (anhydrous dextrose) per 100 g of dry matter in the product, i.e. say calculated as a percentage (mass/mass) based on dry matter. For reference, the DE of starch is 0, the DE of glucose is 100, the DE of dextrins is between 3 and 10 and the DE of maltodextrins is less than 20.
• “ Approximately ” or “ approximately ”, placed before a digit or number, means plus or minus 10% of the face value of that digit or number.
• “ Stevia extract ” refers to an extract of the leaves of Stevia Rebaudiana or Stevia eupatoria , for example Stevia rebaudiana Bertoni. Eleven sweetening molecules, namely steviol glycosides (steviosides and rebaudiosides) have been identified in Stevia leaves; these molecules have a sweetening power 200 to 300 times greater than that of sucrose and zero caloric value. Among them, Rebaudioside A has a sweetening power 300 times greater than that of sucrose (and provides no energy).
• “ Dietary fiber ” concerns carbohydrate polymers (degree of polymerization greater than or equal to 3) of plant origin, whether or not associated in the plant, with lignin or other non-carbohydrate constituents (polyphenols, waxes, saponins, cutin , phytates, phytosterols, etc.). Dietary fibers also include transformed carbohydrate polymers (physically, enzymatically or chemically) or synthetic (degree of polymerization greater than or equal to 3) in particular from fructooligosaccharides, chemically modified fibers of plant origin, polydextrose, synthetic resistant starches, synthetic resistant starches, resistant maltodextrins, alpha-gluco-oligosaccharides (GOS), transgalacto-oligosaccharides (TOS) and xylo-oligosaccharides (XOS). Dietary fiber is neither digested nor absorbed in the small intestine; they are partially or totally fermented in the colon. They have at least one of the following properties: increase in stool production, stimulation of colonic fermentation, reduction in fasting cholesterolemia, reduction in postprandial glycemia and/or insulinemia.
• “ Water-soluble dietary fiber ” refers to water-soluble carbohydrates that are treated as dietary fiber because they are not hydrolyzed by amylases and therefore are not digested by human digestive enzymes.
• “ Fructo-oligosaccharide ” or “ FOS ” relates to oligomers with a maximum degree of polymerization of 10, composed of D-fructose linked by beta-1,2 bonds and which may contain a molecule of glucose at one of the ends. FOS are part of the fructans. They are not recognized by human digestive enzymes, so they are non-digestible carbohydrates; their degradation is carried out in the human digestive system by the intestinal flora. FOS have prebiotic properties, ie they promote the proliferation of probiotic bacteria. FOS are water-soluble dietary fibers. They are present in nature in a number of plants such as onions, chicory, artichokes, garlic, bananas, asparagus. They can also be produced industrially by two different processes: by partial hydrolysis of chicory inulin by a specific endoinulinase (inulin being a linear polymer of fructose linked in beta-2,1 with at one end a glucose linked in alpha1-beta2) or by enzymatic synthesis.
• “ Short Chain Fructo-Oligosaccharide ” or “ scFOS ” refers to fructo-oligosaccharides that consist of 2 to 4 fructose molecules and may contain a glucose molecule at one end.
• “ Dietary fiber content ” or “ fibre content ” relates to the ratio of the weight of dietary fiber to the total weight of a product, such as a food composition. In the case of dextrins and maltodextrins, resistant or not, this content is less than 100%, because these products consist of a heterogeneity of mono-, oligo- and polysaccharides, of which only the structures presenting osidic bonds not digestible by the human digestive system and a sufficiently branched structure can be regarded as dietary fiber.
• “ GF2 ”, “ GF3 ” and “ GF4 ” relate to names given respectively to 1-kestose, nystose and 1-beta-fructofuranosylnystose. The initial G corresponds to a unit of glucose and the initial F corresponds to a unit of fructose.
• “ Carbohydrate ” or “ carbohydrate ” relates to a polyalcohol comprising an aldehyde or ketone function.
• “ Complex carbohydrate ” concerns carbohydrates with a degree of polymerization greater than 2: oligosaccharides (degree of polymerization between 3 and 9) and polysaccharides (degree of polymerization greater than or equal to 10).
• “ Simple carbohydrate ” or “ saccharides ” or “ sugars ”, concerns monosaccharides (also called oses) and disaccharides.
• “Gluten” relates to the storage proteins contained in the grains of many cereals such as wheat, oats or barley, which make it possible to store trace elements or amino acids necessary for the development of the young shoot. Gluten includes proteins that are insoluble in aqueous solutions, namely gliadins and glutenins. Apart from proteins, gluten includes starch, reducing sugars and lipids.
• “vital wheat gluten" Or "VWG” refers to forms of dried wheat gluten that have been subjected to minimal or no thermal denaturation during drying and from which starch and soluble components have been removed by a washing process. When reconstituted with water, vital wheat gluten exhibits physical properties (e.g. elasticity) similar to those of freshly prepared moist wheat gluten. Wheat vital gluten powder typically has a protein percentage, on a dry basis, of about 80% or greater (as measured by AOAC 979.09; Kjeldahl method with a conversion factor Nx6.25).
• “ Fat(s) ” or “ fat ” refers to the lipids in a food.
• “ Osidic bond ” or “ glycosidic bond ” concerns a covalent bond resulting from the reaction between the hemiacetalic -OH (carried by the anomeric carbon) of a monosaccharide and another molecule (carbohydrate or not).
• “ Maltose ” or “ D-Glucopyranosyl-(α1->4)-D-glucopyranose ” relates to a disaccharide composed of two glucose units linked by an alpha(1->4) bond.
• “ Maltodextrin ” relates to derivatives of starch (therefore glucose polymers) obtained by its enzymatic or chemical (acid) hydrolysis. Any preparation of maltodextrins results in a very heterogeneous mixture of molecules of different molecular masses and presenting different branching configurations. They have a dextrose equivalent (which is higher the higher the degree of hydrolysis) of less than 20 and about 80% alpha-1,4 glycosidic bonds and 20% alpha-1,6 glycosidic bonds. Maltodextrins are highly water soluble and completely digested in the small intestine. The distinction between dextrins and maltodextrins is blurred, these terms being sometimes interchanged.
• “ Maltotriose ” or “ D-Glucopyranosyl-(α1->4)-D-Glucopyranosyl-(α1->4)-D-glucopyranose ”, relates to a trisaccharide consisting of three glucose units linked by alpha(1-> 4).
• “ Marshmallow ” relates to any confectionery which may be a marshmallow, a marshmallow-type confectionery or a preferably soft marshmallow.
• “ Nutri-Score ” concerns a simplified nutritional quality information logo that complements the mandatory nutritional declaration set by European regulations. It was designed by Public Health France following article 14 of the French law number 2016-41 of modernization of our health system of January 26, 2016. It is based on a scale of five colors (from dark green to dark orange) associated with letters (respectively from A to E), making it easier for the consumer to choose with regard to the nutritional composition of the products. Products classified A (dark green color) are the most favorable nutritionally, while products classified E (dark orange color) are the least favorable nutritionally. The Nutri-Score is assigned according to the content of nutrients and foods to favor (fibre, proteins, fruits and vegetables) and nutrients to limit (energy, saturated fatty acids, sugars, salt) for 100 grams or 100 milliliters of product .
• “ Sucrose ” refers to a disaccharide containing one unit of glucose and one unit of fructose, these two units being linked by an alpha1-beta2 bond.
• “ Glucose syrup ” relates to a glucose polymer resulting from the acid or enzymatic hydrolysis of starch, whose dextrose equivalent is between 20 and 95 depending on the intensity of the hydrolysis. The glucose syrups usually commercially available generally have a dextrose equivalent of between 39 and 42. A glucose syrup appears as a thick, colorless and transparent syrup. Its sweet flavor is proportional to its dextrose equivalent.
• “Glucose -fructose syrup ” relates to a syrup comprising glucose and fructose, the fructose content being at least 5% by weight relative to the total weight of the dry matter of sugars. It is obtained by hydrolysis of starch, for example corn or wheat starch, followed by an enzymatic treatment making it possible to transform a greater or lesser proportion of glucose molecules into fructose molecules. Glucose syrup can also be called HFCS (high-fructose corn syrup) or high-fructose corn syrup or isoglucose depending on the country and the fructose content.
• “ Added sugars ” concerns the monosaccharides and disaccharides added to foods during their manufacture or preparation, by the manufacturer, the cook or the consumer, as well as the sugars naturally present in honey and syrups.
• “Inverted sugar” relates to a mixture of glucose and fructose obtained by acid or enzymatic hydrolysis of sucrose.
• “ Reducing sugars ” refers to sugars containing a free aldehyde or ketone group which allows them to oxidize rapidly.
• “ Higher sugars ” refers to glucose oligosaccharides and polysaccharides with a number of glucose units greater than or equal to 4.
• “ Unit ” or “ monomer ”, refers to the repeating unit that represents the building block of an oligomer or polymer, such as a saccharide for an oligosaccharide or a polysaccharide.

DETAILED DESCRIPTION

According to a first aspect, the subject of the present invention is an association comprising:

• at least one short chain fructo-oligosaccharide (a); And
• either at least one maltodextrin (b),
• or vital wheat gluten (c).

According to one embodiment, the combination according to the present invention comprises:

• at least one short chain fructo-oligosaccharide (a); And
• at least one maltodextrin (b).

According to another embodiment, the combination according to the present invention comprises:

• at least one short chain fructo-oligosaccharide (a); And
• vital wheat gluten (c).

According to a preferred characteristic, the at least one short-chain fructo-oligosaccharide (a) is a mixture of two short-chain fructo-oligosaccharides.

According to one embodiment, the at least one short-chain fructo-oligosaccharide (a) is a mixture:

• a fructo-oligosaccharide containing one glucose unit and two fructose units, also called 1-kestose or GF2, with a degree of polymerization equal to 3; And
• a fructo-oligosaccharide containing one glucose unit and three fructose units, also called nystose or GF3, with a degree of polymerization equal to 4; And
• of a fructo-oligosaccharide containing one glucose unit and four fructose units, also called 1-beta-fructofuranosylnystose or GF4, with a degree of polymerization equal to 5.

According to a preferred characteristic, the fructose units of the fructo-oligosaccharides GF2, GF3 and GF4 are linked together by beta(2-1) bonds and the terminal glucose unit is linked to a fructose unit by an alpha1- bond. beta2.

According to one embodiment, the at least one short-chain fructo-oligosaccharide (a) is obtained by an enzymatic mechanism, preferably involving a beta-fructosyl-transferase on sucrose. According to an advantageous characteristic, said sucrose comes from beets. Preferably, the beta-fructosyl-transferase is produced by the microorganism Aspergillus niger or by the microorganism Aureobasidium pullulans . From sucrose molecules, the product obtained at the end of the enzymatic mechanism is a mixture of sucrose, glucose and fructooligosaccharides. Advantageously, this product is purified by chromatography.

According to one embodiment, the mixture of fructo-oligosaccharides according to the invention comprises between 30 and 45% of GF2, between 40 and 60% of GF3, between 5 and 15% of GF4 and between 1 and 10% of mono- and disaccharides (glucose and sucrose), preferentially between 35 and 40% of GF2, between 40 and 55% of GF3, between 7 and 12% of GF4 and between 3 and 8% of mono- and disaccharides (glucose and sucrose), more preferentially approximately 37% GF2, approximately 53% GF3, approximately 10% GF4 and less than 7% mono- and disaccharides (glucose and sucrose), the percentages being expressed by weight relative to the total weight of the mixture of fructo-oligosaccharides .

According to a preferred embodiment, the at least one short-chain fructo-oligosaccharide (a) is the product marketed under the brand name ACTILIGHT® by the company TEREOS®. More preferably, the at least one short-chain fructo-oligosaccharide (a) is the product marketed under the brand name ACTILIGHT® 950P by the company TEREOS®.

The presence of fructo-oligosaccharide(s) in the combination according to the invention acts as a fiber supply and makes it possible to enrich in fiber a composition administered orally, such as a food composition comprising the combination according to the invention.

According to one embodiment, the at least one maltodextrin (b) comprises:

• from 0.01% to 5.00% glucose, preferably 0.05% to 2.00%, preferably from 0.20% to 0.50%, preferably about 0.38%;
• from 0.1% to 5% maltose, preferably 0.5% to 3%, preferably 1.5% to 2.5%, preferably about 2.1%;
• from 0.1% to 5% maltotriose, preferably 1% to 3.5%, preferably 2.5% to 3%, preferably about 2.8%; And
• from 85.00% to 99.79% higher sugars, preferably 92% to 98%, preferably 93% to 95%, preferably about 94.6%,

the percentages being expressed by weight relative to the total weight of the dry matter of the maltodextrin (b).

According to one embodiment, the maltodextrin (b) has a dextrose equivalent of between 3.0 and 10.0, preferably between 6.0 and 9.0, preferably approximately 7.6, measured by the Lane- Eynon.

The Lane-Eynon constant titration method is a volumetric method which aims to determine the dextrose equivalent by determining the total reducing sugars in a solution. This method is based on the ability of reducing sugars to reduce cupric hydroxide to cuprous oxide. It consists of analyzing a solution by titration to the boiling point with a determined volume of Fehling's liquor, under well-defined conditions, using methylene blue as an indicator.

According to one embodiment, the humidity of the product of the maltodextrin (b) is less than 3.0% by weight relative to the total weight of the product.

Advantageously, an aqueous sample at 59.9 brix of maltodextrin (b) has a viscosity of 315 cP at 70°C, 838 cP at 50°C and 7342 cP at 20°C.

According to one embodiment, the at least one maltodextrin (b) is composed of 0.01-5% glucose, 0.1-5% maltose, 0.1-5% maltotriose and 85.00-99, 79% higher sugars, the percentages being expressed by weight based on the total weight of the maltodextrin (b), and has a dextrose equivalent of between 3.0 and 10.0, preferably between 6.0 and 9.0 .

According to one embodiment, said maltodextrin (b) is the product marketed under the brand name MALDEX® 060s by the company TEREOS®.

The presence of this maltodextrin (b) in the combination according to the invention makes it possible, when this combination is inserted into a composition administered orally such as a food composition, in particular to compensate for the loss of load induced by a reduction in the sugar content of said composition administered orally.

According to one embodiment, the vital wheat gluten (c) used in the composition according to the third embodiment has a protein content of at least 75% by weight relative to the total weight of the dry matter of wheat gluten vital. More preferably, the vital wheat gluten (c) is a product marketed under the name Amygluten by the company TEREOS®, even more preferably it is the product marketed under the brand name Amygluten 100 by the company TEREOS®.

According to a second aspect, the subject of the present invention is a food composition comprising the combination according to the invention as defined above.

Preferably, this food composition has the same characteristics as the combination according to the invention as defined above, in particular concerning the at least one short-chain fructo-oligosaccharide (a), the at least one maltodextrin (b) and vital wheat gluten (c).

According to a preferred characteristic, the combination according to the invention as defined above is introduced into a food composition according to the invention by mixing, dissolving, dispersing, application, coating, spraying, injection, solidification, crystallization, kneading, soaking , application and/or solidification.

Advantageously, the food composition according to the invention comprises the combination according to the invention, the contents of each compound of which are as follows:

- between 5 and 35% of at least one short-chain fructo-oligosaccharide (a); And

- either between 1 and 15% of at least one maltodextrin (b),

- either between 0.1 and 15.0% vital wheat gluten (c),

the percentages being expressed by weight relative to the total weight of the food composition.

According to a preferred characteristic, the combination according to the invention as defined above is incorporated into one or more of the following food compositions: fruit-based preparations, jams, compotes; preparation for biscuits, for cakes, for bread; breakfast cereals; cereal bars ; drinks, in particular milk drinks, sports drinks, nutritional supplement drinks, fruit juices and nectars, flavored waters, tea, fruit-based drinks, syrups, alcoholic drinks (degree of alcohol below 15 degrees), still and aerated drinks ; confectionery, chewing gum and refreshing pastilles, chocolates and chocolate confectionery; dairy products, ice cream and sorbets; spread ; desserts made from milk and fruit; diet products; food supplements ; sauces and soups.

According to an advantageous characteristic, the combination according to the invention as defined above is introduced into an ice cream composition.

According to a preferred characteristic, the combination according to the invention as defined above is introduced into a composition of marshmallows.

Advantageously, the combination according to the invention as defined above is introduced into a composition of honey balls.

According to a preferred characteristic, the combination according to the invention as defined above is introduced into a cereal bar composition.

According to a first embodiment, the food composition comprises:

- between 6% and 25% of at least one short-chain fructo-oligosaccharide (a), preferably between 10% and 20%, more preferably between 12% and 16%, even more preferably around 14%, the percentages being expressed as weight relative to the total weight of the food composition; And

- between 2% and 20% of at least one maltodextrin (b), preferably between 5% and 15%, more preferably between 7% and 13%, even more preferably about 10%, the percentages being expressed by weight relative to the total weight of the food composition.

Preferably, said at least one short-chain fructo-oligosaccharide (a) is a mixture composed of GF2, GF3 and GF4. More preferentially, this mixture comprises between 30 and 45% of GF2, between 40 and 60% of GF3, between 5 and 15% of GF4 and between 1 and 10% of mono- and disaccharides (glucose and sucrose), advantageously approximately 37% of GF2, approximately 53% of GF3, approximately 10% of GF4 and less than 7% of mono- and disaccharides (glucose and sucrose), the percentages being expressed by weight relative to the total weight of the mixture of fructo-oligosaccharides. Even more preferably, the at least one short-chain fructo-oligosaccharide (a) is present in the form of a product marketed under the brand name ACTILIGHT® by the company TEREOS®, advantageously the product ACTILIGHT® 950P.

Advantageously, the at least one maltodextrin (b) has a dextrose equivalent of between 3.0 and 10.0, preferably between 6.0 and 9.0, preferably approximately 7.6, measured by the Lane-Eynon method and includes:

• from 0.01% to 5.00% glucose, preferably 0.05% to 2.00%, preferably from 0.20% to 0.50%, preferably about 0.38%;
• from 0.1% to 5% maltose, preferably 0.5% to 3%, preferably 1.5% to 2.5%, preferably about 2.1%;
• from 0.1% to 5% maltotriose, preferably 1% to 3.5%, preferably 2.5% to 3%, preferably about 2.8%; And
• from 85.00% to 99.79% higher sugars, preferably 92% to 98%, preferably 93% to 95%, preferably about 94.6%,

the percentages being expressed by weight relative to the total weight of the dry matter of the maltodextrin (b).

More advantageously, said maltodextrin (b) is the product marketed under the brand name MALDEX® 060s by the company TEREOS®.

According to a preferred characteristic, said food composition further comprises at least one ingredient chosen from: fresh cream, skimmed milk, skimmed milk powder, egg yolk, vanilla extract, stevia extract and a natural flavor.

The vanilla and stevia extracts can be obtained by any method known to those skilled in the art, such as solvent extraction or mechanical extraction, for example by applying pressure. Preferably, the stevia extract comprises at least 95.0% steviol glycosides by weight relative to the weight of the dry matter of the extract and at least 45.0% Rebaudioside D by weight relative to the weight of the dry matter of the extract. Preferably, the vanilla extract comprises between 0.01 and 1.00%, more preferentially between 0.08 and 0.30% of vanillin by weight relative to the weight of the extract.

Preferably, said food composition is an ice cream. Advantageously, the composition of said ice cream is one of the two compositions presented in the following Table 1, the percentages being expressed by weight relative to the total weight of each composition:

INGREDIENTS (in % by mass) COMPOSITION FOR MAKING VANILLA ICE CREAM COMPOSITION FOR MAKING COCOA ICE CREAM sour cream 10.0000 to 20.0000 10.0000 to 20.0000 Skimmed milk 45.0000 to 55.0000 45.0000 to 55.0000 Skimmed milk powder 1.0000 to 10.0000 1.0000 to 10.0000 Egg yolks 2.0000 to 6.0000 2.0000 to 6.0000 Vanilla extract 0.0100 to 3.0000 0.0000 Defatted cocoa 0.0000 1.0000 to 5.0000 At least one short chain fructo-oligosaccharide (a) 10.0000 to 20.0000 10.0000 to 20.0000 At least one maltodextrin (b) 5.0000 to 15.0000 5.0000 to 15.0000 Stevia extract 0.0010 to 0.5000 0.0010 to 0.5000 Natural flavor 0.0005 to 1.0000 0.0005 to 1.0000 TOTAL 100.0000 100.0000

Advantageously, the fresh cream has a fat content of 30% by weight relative to the total weight of the fresh cream. Advantageously, the skimmed milk has a fat content of 0.05% by weight relative to the total weight of the skimmed milk.

Preferably, the stevia extract is the product marketed under the brand name DELTA® marketed by the company PureCircle®.

Advantageously, the natural flavor is the product marketed under the name NSF 06 and/or the product marketed under the name NSF 07 by the company PureCircle®.

According to a preferred characteristic, the at least one short-chain fructo-oligosaccharide (a) and the at least one maltodextrin (b) are as described above in the present first embodiment of the food composition according to the invention.

Such ice cream compositions according to the invention allow a reduction in the finished product of the energy content, of the fat content, in particular of saturated fatty acids, and of the sugar content, compared to a reference ice cream; the ice creams according to the invention are reduced in sugar, without added sugar, reduced in fat and reduced in energy. They're also high in fiber, a source of protein, and high in fiber. This leads to an improvement in the Nutri-Score of the finished product.

This is enabled in particular by the synergistic action of at least one short-chain fructo-oligosaccharide (a) with the at least one maltodextrin (b), for example the synergistic action between a mixture of short-chain fructo-oligosaccharides such as than that of ACTILIGHT® 950P and a maltodextrin (b) such as MALDEX® 060s. This synergistic effect makes it possible in particular to reduce the sugar content and the fat content of the ice cream.

Moreover, these advantages in nutritional terms do not lead to a reduction in the organoleptic qualities of the ice cream according to the invention. Indeed, in particular the taste and the texture are preserved in the ice creams comprising the composition for oral administration according to the first embodiment of the food composition according to the invention. In addition, as demonstrated in Example 1, the melting speed of an ice cream comprising an ice cream composition according to the invention is not modified compared to a reference ice cream.

More preferably, the composition of the ice cream according to the invention is composition 1 or composition 2 disclosed in example 1.

Advantageously, the ice cream compositions according to the present invention do not include added sugars.

According to a second embodiment, the food composition comprises:

• between 5% and 50% of at least one short-chain fructo-oligosaccharide (a), preferentially between 10% and 40%, more preferentially between 15% and 35%, even more preferentially around 33%, the percentages being expressed as weight relative to the total weight of the food composition; And
• between 1% and 20% of at least one maltodextrin (b), preferably between 1% and 10%, more preferably between 3% and 7%, even more preferably about 4.5%, the percentages being expressed by weight relative to the total weight of the food composition.

Preferably, said at least one short-chain fructo-oligosaccharide (a) is a mixture composed of GF2, GF3 and GF4. More preferentially, this mixture comprises between 30 and 45% of GF2, between 40 and 60% of GF3, between 5 and 15% of GF4 and between 1 and 10% of mono- and disaccharides (glucose and sucrose), advantageously approximately 37% of GF2, approximately 53% of GF3, approximately 10% of GF4 and less than 7% of mono- and disaccharides (glucose and sucrose), the percentages being expressed by weight relative to the total weight of the mixture of fructo-oligosaccharides. Even more preferably, the at least one short-chain fructo-oligosaccharide (a) is a product marketed under the brand name ACTILIGHT® by the company TEREOS®, advantageously the product ACTILIGHT® 950P.

Advantageously, the at least one maltodextrin (b) has a dextrose equivalent of between 3.0 and 10.0, preferably between 6.0 and 9.0, preferably approximately 7.6, measured by the Lane-Eynon method and includes:

• from 0.01% to 5.00% glucose, preferably 0.05% to 2.00%, preferably from 0.20% to 0.50%, preferably about 0.38%;
• from 0.1% to 5% maltose, preferably 0.5% to 3%, preferably 1.5% to 2.5%, preferably about 2.1%;
• from 0.1% to 5% maltotriose, preferably 1% to 3.5%, preferably 2.5% to 3%, preferably about 2.8%; And
• from 85.00% to 99.79% higher sugars, preferably 92% to 98%, preferably 93% to 95%, preferably about 94.6%,
• ,

the percentages being expressed by weight relative to the total weight of the dry matter of the maltodextrin (b).

More advantageously, said maltodextrin (b) is the product marketed under the brand name MALDEX® 060s by the company TEREOS®.

According to a preferred characteristic, said food composition further comprises at least one ingredient chosen from: sucrose, glucose syrup, glucose-fructose syrup, sorbitol syrup, gelatin, a gelling agent, a bulking agent, natural flavouring, beetroot concentrate, natural vanilla flavouring.

Preferably, said food composition is marshmallows. Advantageously, the composition of said marshmallows is the composition shown in Table 2 below, the percentages being expressed by weight relative to the total weight of the composition used:

INGREDIENTS (in % by mass) COMPOSITION FOR MAKING MARSHMALLOWS Sucrose 0.0000 to 15.0000 Water 15.0000 to 25.0000 Glucose-fructose syrup 15.0000 to 35.0000 At least one maltodextrin (b) 0.5000 to 20.0000 At least one short chain fructo-oligosaccharide (a) 20.0000 to 40.0000 Sorbitol syrup 2.0000 to 15.0000 Gelatin or gelling agent alone or in combination with a bulking agent 2.0000 to 8.0000 Beetroot concentrate 0.0100 to 1.5000 Natural vanilla flavor 0.0050 to 0.1000 Natural flavor (NSF 06) 0.0005 to 0.0500 TOTAL 100.0000

Preferably, the sucrose is sucrose marketed by the company TEREOS®.

Preferably, the glucose-fructose syrup has a dextrose equivalent of between 55.0 and 80.0, more preferably between 66.0 and 73.0. Preferably, this glucose-fructose syrup comprises:

• between 5.0 and 12.0% fructose, preferably between 8.0 and 9.9%;
• between 25.0 and 35.0% glucose, preferably between 28.0 and 33.0%;
• between 35.0 and 45.0% maltose, preferably between 38.0 and 43.0%;
• between 10.0 and 15.0% maltotriose, preferably about 12.0%;
• between 5.0 and 10.0% higher sugars, preferably about 8.5%;

the percentages being expressed by weight relative to the total weight of the dry matter of the glucose-fructose syrup.

Advantageously, said glucose-fructose syrup has a Brix index at 20° C. of between 75.0 and 90.0, preferably between 80.0 and 85.0, preferably between 81.1 and 82.0.

The dry matter of said glucose-fructose syrup advantageously represents between 71% and 85% by weight relative to the total weight of the glucose-fructose syrup, more advantageously between 80.5 and 81.5%. Preferably, the glucose-fructose syrup of the food composition of the second embodiment according to the invention is a product marketed under the brand name Glucosweet® by the company TEREOS®, more preferably it is the product marketed under the brand name Glucosweet® 461 by the company TEREOS®.

According to a preferred characteristic, the at least one short-chain fructo-oligosaccharide (a) and the at least one maltodextrin (b) are as described above in the present second embodiment of the food composition according to the invention.

Preferably, the sorbitol syrup has a sorbitol content of between 70.0 and 98.0% by weight relative to the total weight of the dry matter, preferably between 73.5 and 86.5%. The weight of the dry matter advantageously represents 65.0 to 80.0% of the weight of the syrup, more advantageously 69.0 to 71.5%. Advantageously, said sorbitol syrup has a Brix index at 20° C. of between 60.0 and 75.0, preferably between 65.0 and 70.0, preferably between 67.0 and 69.5. More preferably, the sorbitol syrup is a product marketed under the brand name Meritol® by the company TEREOS®, even more preferably it is the product marketed under the brand name Meritol® 160 by the company TEREOS®.

Advantageously, the gelatin has a bloom index greater than or equal to 120, preferably a bloom index equal to 200 According to a preferred characteristic, said gelatin is a pork gelatin, a beef gelatin or a fish gelatin , preferably a pork gelatin.

Advantageously, the gelling agent is chosen from: pectins, starch (of any origin, for example: corn, tapioca, wheat, potatoes, bananas), carrageenans, alginates, agar-agar and a combination of these gelling agents. According to one embodiment, said gelling agent is combined with a bulking agent, preferably the bulking agent is a protein, more preferably a soy, pea and/or potato protein.

According to one embodiment, said food composition comprises either gelatin or a gelling agent, said gelling agent possibly being combined with a bulking agent such as a protein, for example a soy, pea and/or apple protein. earthen.

Advantageously, the natural flavor is the product marketed under the name NSF 06 by the company PureCircle®.

Such marshmallow compositions according to the invention allow a reduction in the energy content and the sugar content of the marshmallows, compared to reference marshmallows; the marshmallows according to the invention are reduced in energy and reduced in sugar. These marshmallows according to the invention are also rich in fiber and allow an increase in the fiber content compared to reference marshmallows: they are enriched with fiber. This leads to an improvement in the Nutri-Score of the finished product.

This is made possible by the various advantages conferred by the ingredients specifically selected for the present food composition. Indeed, the sorbitol syrup allows a reduction in the energy and sugar contents in said food composition; the at least one short-chain fructo-oligosaccharide (a) such as a mixture of short-chain fructo-oligosaccharides, for example ACTILIGHT® 950P, makes it possible to reduce the sugar content and to compensate for the associated pressure drop, to reduce the number calories as well as fiber; the at least one maltodextrin (b), for example MALDEX® 060s, makes it possible to reduce the sugar content and to act as a bulking agent which compensates for the reduction in the glucose syrup content and contributes to obtaining an optimal texture and stability for the finished product that is the marshmallow thanks to the contribution of long polymeric chains.

Moreover, these advantages in nutritional terms do not lead to a reduction in the organoleptic qualities of the marshmallows according to the invention. Indeed, in particular the taste and the texture are preserved in the marshmallows comprising the composition for oral administration according to the second embodiment of the food composition according to the invention.

More preferably, the composition of the marshmallows according to the invention is composition 3 disclosed in example 2.

According to a third embodiment, the food composition comprises:

- between 2% and 30% of at least one short-chain fructo-oligosaccharide (a), preferably between 2% and 15%, more preferably between 5% and 10%, even more preferably around 7%, the percentages being expressed by weight relative to the total weight of the food composition; And

- between 0.1 and 10.0% of vital wheat gluten (c), preferably between 0.5% and 5.0%, more preferably between 1.0% and 3.0%, even more preferably around 2, 3%, the percentages being expressed by weight relative to the total weight of the food composition.

Preferably, said at least one short-chain fructo-oligosaccharide (a) is a mixture composed of GF2, GF3 and GF4. More preferentially, this mixture comprises between 30 and 45% of GF2, between 40 and 60% of GF3, between 5 and 15% of GF4 and between 1 and 10% of mono- and disaccharides (glucose and sucrose), advantageously approximately 37% of GF2, approximately 53% of GF3, approximately 10% of GF4 and less than 7% of mono- and disaccharides (glucose and sucrose), the percentages being expressed by weight relative to the total weight of the mixture of fructo-oligosaccharides. Even more preferably, the at least one short-chain fructo-oligosaccharide (a) is a product marketed under the brand name ACTILIGHT® by the company TEREOS®, advantageously the product ACTILIGHT® 950P.

Preferably, the vital wheat gluten (c) used in the composition according to the third embodiment has a protein content of at least 75% by weight relative to the total weight of the dry matter of the vital wheat gluten. More preferably, the vital wheat gluten (c) is a product marketed under the name Amygluten by the company TEREOS®, even more preferably it is the product marketed under the brand name Amygluten 100 by the company TEREOS®.

According to a preferred characteristic, said food composition further comprises at least one ingredient chosen from at least one glucose syrup whose dextrose equivalent is less than 39, corn flour, honey, salt, natural flavor .

According to one embodiment, said food composition comprises between 10% and 30% of at least one glucose syrup whose dextrose equivalent is less than 39, preferably between 15% and 25%, more preferably between 16% and 22 %, even more preferably about 19%, the percentages being expressed by weight relative to the total weight of the food composition.

Preferably, said food composition is honey balls, preferably honey balls for breakfast. Advantageously, the composition of said honey balls is the composition presented in Table 3 below, the percentages being expressed by weight relative to the total weight of the composition:

INGREDIENTS (in % by mass) COMPOSITION FOR MAKING HONEY BALLS Corn flour 60,000 to 75,000 At least one short chain fructo-oligosaccharide (a) 5,000 to 10,000 Vital Wheat Gluten (c) 0.500 to 5.000 At least one glucose syrup with a dextrose equivalent of less than 39 15,000 to 25,000 Honey 0.500 to 5.000 Salt 0.250 to 1.250 Natural flavor 0.001 to 0.100 TOTAL 100,000

Corn flour, honey and salt can be of any type known to those skilled in the art intended for use in a food composition.

According to a preferred characteristic, the at least one short-chain fructo-oligosaccharide (a), and the vital wheat gluten (c) are as described above in the present third embodiment of the food composition according to the invention. .

According to one embodiment, the at least one glucose syrup whose dextrose equivalent is less than 39 has a dextrose equivalent of between 20.0 and 39.0, preferentially between 25.0 and 35.0, more preferentially between 29.0 and 35.0, even more preferably 32.0.

According to a preferred characteristic, the at least one glucose syrup whose dextrose equivalent is less than 39 comprises:

• between 0.1 and 10.0% glucose, preferably less than 5.0%;
• between 2.0 and 12.0% maltose, preferably between 4.0 and 9.0%;
• between 5 and 17.0% maltotriose, preferably between 8.0 and 14.0%; And
• between 75.0 and 88.0% higher sugars, preferably about 81.0%;

the percentages being expressed by weight relative to the total weight of the dry matter of the glucose syrup.

According to a particular characteristic, the at least one glucose syrup whose dextrose equivalent is less than 39 comprises approximately 11.5% of mono- and disaccharides by weight relative to the total weight of the dry matter of the glucose syrup.

Preferably, the at least one glucose syrup whose dextrose equivalent is less than 39 has a dry matter which represents between 75.0 and 85.0%, preferably between 78.0 and 80.0% by weight per relative to the total weight of the syrup.

Advantageously, the at least one glucose syrup whose dextrose equivalent is less than 39 has a Brix index at 20° C. of between 75 and 90, preferably between 80 and 85, preferably between 81.6 and 83.8 .

More preferably, the glucose syrup is a product marketed under the brand name Mylose® by the company TEREOS®, even more preferably it is the product marketed under the brand name Mylose® 351 by the company TEREOS®.

As a reminder, the glucose syrups usually available on the market generally have a dextrose equivalent of between 39 and 42. The advantages of such a glucose syrup are firstly that it has a low sugar content and the other hand that it makes it possible to compensate for the pressure drop induced by the reduction in the sugar content of a composition administered orally into which the combination according to the invention would be inserted.

Advantageously, the natural flavor is the product marketed under the name NSF 08 by the company PureCircle®.

Such compositions of honey balls according to the invention allow a reduction in the sugar content as well as an increase in the fiber and protein contents of the honey balls compared to reference honey balls; the honey balls according to the invention are reduced in sugar and rich in fiber. This leads to an improvement in the Nutri-Score of the finished product.

This is made possible by the various advantages conferred by the ingredients specifically selected for the present food composition. Indeed, the at least one short-chain fructo-oligosaccharide (a) such as a mixture of short-chain fructo-oligosaccharides, for example ACTILIGHT® 950P, makes it possible to reduce the sugar content and to compensate for the associated pressure drop, as well as than to bring fiber; the at least one glucose syrup whose dextrose equivalent is less than 39 is a low-sugar glucose syrup which makes it possible to act as a bulking agent which compensates for the reduction in the sugar content in the composition of honey balls; the vital wheat gluten (c) makes it possible to enrich the composition of honey balls according to the invention with proteins.

Moreover, these advantages in nutritional terms do not lead to a reduction in the organoleptic qualities of the balls of honey according to the invention. Indeed, in particular the taste and the texture are preserved in the honey balls comprising the composition for oral administration according to the third embodiment of the food composition according to the invention.

More preferably, the composition of the honey balls according to the invention is composition 4 disclosed in example 3.

According to a fourth embodiment, the food composition comprises:

- between 2% and 30% of at least one short-chain fructo-oligosaccharide (a), preferably between 10% and 20%, more preferably between 12% and 17%, even more preferably approximately 14.5%, the percentages being expressed by weight relative to the total weight of the food composition; And

- between 0.1 and 15.0% of vital wheat gluten (c), preferably between 2.0% and 10.0%, more preferably between 4.0% and 8.0%, even more preferably around 6, 0%, the percentages being expressed by weight relative to the total weight of the food composition.

Preferably, said at least one short-chain fructo-oligosaccharide (a) is a mixture composed of GF2, GF3 and GF4. More preferentially, this mixture comprises between 30 and 45% of GF2, between 40 and 60% of GF3, between 5 and 15% of GF4 and between 1 and 10% of mono- and disaccharides (glucose and sucrose), advantageously approximately 37% of GF2, approximately 53% of GF3, approximately 10% of GF4 and less than 7% of mono- and disaccharides (glucose and sucrose), the percentages being expressed by weight relative to the total weight of the mixture of fructo-oligosaccharides. Even more preferably, the at least one short-chain fructo-oligosaccharide (a) is a product marketed under the brand name ACTILIGHT® by the company TEREOS®, advantageously the product ACTILIGHT® 950P.

Preferably, the vital wheat gluten (c) used in the composition according to the fourth embodiment has a protein content of at least 75% by weight relative to the total weight of the dry matter of the vital wheat gluten. More preferentially, the vital wheat gluten (c) is a product marketed under the name Amygluten by the company TEREOS®, even more preferentially it is the product marketed under the name Amygluten 100 by the company TEREOS®.

According to a preferred characteristic, said food composition further comprises at least one ingredient chosen from at least one glucose syrup whose dextrose equivalent is less than 39, cereals, sorbitol syrup, invert sugar syrup, hazelnut aroma, water, salt.

According to one embodiment, said food composition comprises between 10% and 30% of at least one glucose syrup whose dextrose equivalent is less than 39, preferably between 12% and 25%, more preferably between 15% and 21 %, even more preferably about 18%, the percentages being expressed by weight relative to the total weight of the food composition.

Preferably, said food composition is cereal bars. Advantageously, the composition of said cereal bars is the composition presented in Table 4 below, the percentages being expressed by weight relative to the total weight of the composition:

INGREDIENTS (in % by mass) COMPOSITION FOR MANUFACTURING CEREAL BARS Cereals 35.00 to 45.00 Sorbitol syrup 5.00 to 10.00 invert sugar syrup 3.00 to 8.00 At least one glucose syrup with a dextrose equivalent of less than 39 15.00 to 20.00 At least one short chain fructo-oligosaccharide (a) 12.00 to 17.00 Vital Wheat Gluten (c) 3.00 to 9.00 Hazelnut aroma 0.01 to 1.00 Water 5.00 to 10.00 Salt 0.01 to 1.00 TOTAL 100.00

Advantageously, the cereals are chosen from:

• a mixture of five cereals, preferably a mixture of oat flakes, spelled flakes, rye flakes, wheat flakes and barley flakes, more preferably in proportions of 20% each by weight relative to the total weight of five-grain mix;
• crispy cereal grains produced by cooking-extrusion of a mixture based on rice flour and wheat followed by toasting, preferably about 4 mm in diameter, for example the product CracRiz 511 from the company GEMEF INDUSTRIES;
• crispy cereal flakes produced by cooking-extrusion of a mixture based on pea proteins and wheat proteins followed by toasting, preferably with dimensions of approximately 5*7*3 mm, preferably the CRACRIZ product 1004 from GEMEF INDUSTRIES;
• cocoa biscuits produced by cooking-extrusion of a mixture based on wheat flour and cocoa powder followed by toasting, preferably in the form of balls of about 3.5 mm in diameter, preferably the CracCoa product 1359 from GEMEF INDUSTRIES; And
• a mixture of these.

Preferably, the cereals are composed for about half by weight of the aforementioned five-grain mixture and for about half by weight of the aforementioned crispy cereal grains produced by extrusion cooking of a mixture based on rice flour and wheat followed by toasting, preferably about 4 mm in diameter.

Preferably, the sorbitol syrup has a sorbitol content of between 70.0 and 98.0% by weight relative to the total weight of the dry matter of the sorbitol syrup, preferably between 73.5 and 86.5%. The weight of the dry matter advantageously represents 65.0 to 80.0% of the weight of the sorbitol syrup, more advantageously 69.0 to 71.5%. Advantageously, said sorbitol syrup has a Brix index at 20° C. of between 60.0 and 75.0, preferably between 65.0 and 70.0, preferably between 67.0 and 69.5. More preferably, the sorbitol syrup is a product marketed under the brand name Meritol® by the company TEREOS®, even more preferably it is the product marketed under the brand name Meritol® 160 by the company TEREOS®. According to an advantageous characteristic, the invert sugar syrup is obtained by hydrolysis of between 71 and 98% sucrose, preferably hydrolysis at 95% of the sucrose. More advantageously, the invert sugar syrup comprises more than 46.5% fructose, more than 46.5% glucose and less than 7% sucrose, even more advantageously about 46.5% fructose, about 46.5% glucose and about 7% sucrose, alternatively about 47.5% fructose, about 47.5% glucose and about 5% sucrose. Even more advantageously, the invert sugar syrup is the invert sugar syrup marketed under the name SI 95-71% by the company TEREOS®.

According to a preferred characteristic, the at least one short-chain fructo-oligosaccharide (a), and the vital wheat gluten (c) are as described above in this fourth embodiment of the food composition according to the invention. .

According to one embodiment, the at least one glucose syrup whose dextrose equivalent is less than 39 has a dextrose equivalent of between 20.0 and 39.0, preferentially between 25.0 and 35.0, more preferentially between 29.0 and 35.0, even more preferably 32.0.

According to a preferred characteristic, the at least one glucose syrup whose dextrose equivalent is less than 39 comprises:

• between 0.1 and 10.0% glucose, preferably less than 5.0%;
• between 2.0 and 12.0% maltose, preferably between 4.0 and 9.0%;
• between 5 and 17.0% maltotriose, preferably between 8.0 and 14.0%; And
• between 75.0 and 88.0% higher sugars, preferably about 81.0%;

the percentages being expressed by weight relative to the total weight of the dry matter of the glucose syrup.

According to a particular characteristic, the at least one glucose syrup whose dextrose equivalent is less than 39 comprises approximately 11.5% of mono- and disaccharides by weight relative to the total weight of the dry matter of the glucose syrup.

Preferably, the at least one glucose syrup whose dextrose equivalent is less than 39 has a dry matter which represents between 75.0 and 85.0%, preferably between 78.0 and 80.0% by weight per relative to the total weight of the syrup.

Advantageously, the at least one glucose syrup whose dextrose equivalent is less than 39 has a Brix index at 20° C. of between 75 and 90, preferably between 80 and 85, preferably between 81.6 and 83.8 .

More preferably, the glucose syrup is a product marketed under the brand name Mylose® by the company TEREOS®, even more preferably it is the product marketed under the brand name Mylose® 351 by the company TEREOS®.

As a reminder, the glucose syrups usually available on the market generally have a dextrose equivalent of between 39 and 42. The advantages of such a glucose syrup are firstly that it has a low sugar content and the other hand that it makes it possible to compensate for the pressure drop induced by the reduction in the sugar content of a composition administered orally into which the combination according to the invention would be inserted.

The hazelnut flavoring, the water and the salt can be of any type known to those skilled in the art intended for use in a food composition.

Such cereal bar compositions according to the invention allow a reduction in the energy, sugar and fat contents, in particular saturated fats, as well as an increase in the fiber and protein contents of the cereal balls compared to bars of reference cereals. The cereal bars according to the invention are reduced in energy, reduced in fat, low in fat, reduced in sugars, rich in fibers, source of proteins and enriched in proteins. This leads to an improvement in the Nutri-Score of the finished product.

This is made possible by the various advantages conferred by the ingredients specifically selected for the present food composition. Indeed, the at least one short-chain fructo-oligosaccharide (a) such as a mixture of short-chain fructo-oligosaccharides, for example ACTILIGHT® 950P, makes it possible to reduce the sugar content and to compensate for the associated pressure drop, as well as than to bring fiber; the at least one glucose syrup whose dextrose equivalent is less than 39 is a low-sugar glucose syrup which makes it possible to act as a bulking agent which compensates for the reduction in the sugar content in the composition of cereal bar; the vital wheat gluten (c) makes it possible to enrich the cereal bars according to the invention with proteins; sorbitol syrup such as Meritol® 160 makes it possible to reduce the energy and sugar content of cereal bars; and inverted sugar syrup reduces the sugar content of cereal bars.

Moreover, these advantages in nutritional terms do not lead to a reduction in the organoleptic qualities of the cereal bars according to the invention. Indeed, in particular the taste and the texture are preserved in the cereal bars comprising the composition for oral administration according to the fourth embodiment of the food composition according to the invention.

More preferably, the composition of the cereal bars according to the invention is composition 5 disclosed in example 4.

According to a third aspect, the subject of the present invention is a liquid food composition comprising:

- between 0.010% and 5.000% of organic beet sugar, preferably between 1% and 4%, more preferably around 3%, the percentages being expressed by weight relative to the total weight of the liquid food composition; And

- between 0.001% and 2.000% of stevia extract, preferably between 0.001% and 0.100%, more preferably around 0.011%, the percentages being expressed by weight relative to the total weight of the liquid food composition.

According to one embodiment, the liquid food composition further comprises at least one ingredient chosen from: an infusion of tea, natural peach flavoring, citric acid, ascorbic acid.

Preferably, said liquid food composition is an iced tea. Advantageously, the composition of said iced tea is the composition shown in Table 5 below, the percentages being expressed by weight relative to the total weight of the composition:

INGREDIENTS (in % by mass) COMPOSITION FOR MAKING ICE TEA Black tea infusion (prepared from organic black tea leaves) 93.700 to 98.987 Organic beet sugar 1,000 to 5,000 Citric acid 0.010 to 1.000 Natural peach flavor 0.001 to 0.100 Ascorbic acid 0.001 to 0.100 Natural flavor 0.001 to 0.100 TOTAL 100,000

Preferably, the organic beet sugar is an organic beet sugar marketed by the company TEREOS®.

Advantageously, the natural flavor comprises an extract of stevia, more advantageously it is the product marketed under the name NSF 05 by the company PureCircle®.

The tea infusion, organic black tea leaves, citric acid, ascorbic acid and natural peach flavor can be of any type known to those skilled in the art for use in a food composition.

Such iced tea compositions according to the invention allow a reduction in the energy and sugar contents of the iced tea compared to a reference iced tea. The iced tea according to the present invention is reduced in energy, low in energy and reduced in sugars. This leads to an improvement in the Nutri-Score of the finished product.

This is made possible by the various advantages conferred by the ingredients specifically selected for the present food composition. Indeed, the combination of organic beet sugar and stevia extract gives the finished product a sweet taste while reducing the intake of sugars and energy.

Moreover, these advantages in nutritional terms do not lead to a reduction in the organoleptic qualities of the iced tea according to the invention. Indeed, in particular the mouthfeel and the texture are preserved in the iced tea according to the third aspect of the present invention.

More preferably, the composition of the iced tea according to the invention is composition 6 disclosed in example 5.

According to a fourth aspect, the subject of the present invention is the use of the combination according to the invention as defined above or of a food composition according to the second aspect or the third aspect of the invention as defined above. above, as food or dietary supplement for humans or animals.

According to a preferred characteristic, the combination according to the invention as defined above or the food composition according to the second aspect or the third aspect of the invention as defined above is used as food or food supplement intended for the 'male.

Alternatively, the combination according to the invention as defined above or the food composition according to the second aspect or the third aspect of the invention as defined above is used as food or food supplement intended for animals.

According to one embodiment, the combination according to the invention as defined above or a food composition according to the invention as defined above is used as a fat and/or sugar and/or sugar substitute. energy supply and/or as a source of fiber and/or protein.

According to one embodiment, the combination according to the invention as defined above is used as a sugar substitute and as a source of fibers in a food composition intended for humans or animals.

According to one embodiment, the combination according to the invention as defined above is used to prepare a food composition rich in fibers, reduced in sugars and intended for humans or animals. Preferably, said food composition is ice cream, marshmallows, honey balls or cereal bars. Preferably, the combination according to the invention as defined above is used to prepare ice cream, marshmallows, honey balls or cereal bars, which are rich in fiber and reduced in sugar. embodiment, the combination according to the invention as defined above or a food composition according to the invention as defined above is used as a sugar substitute and as a source of fibre.

According to one embodiment, the combination according to the invention as defined above is used as a substitute for fat and/or sugars and/or for energy intake and/or as a source of fiber and/or as a as a protein source in an ice cream composition.

According to one embodiment, the combination according to the invention as defined above is used as a substitute for sugars and/or energy supply and/or as a source of fibers in a marshmallow composition.

According to one embodiment, the combination according to the invention as defined above is used as a sugar substitute and/or as a source of fiber and/or as a source of protein in a composition of honey balls .

According to one embodiment, the combination according to the invention as defined above is used as a substitute for fat and/or sugars and/or for energy intake and/or as a source of fiber and/or as a as a protein source in a cereal bar composition.

According to one embodiment, the combination according to the invention as defined above is used as a substitute for fat and/or sugar and/or for energy intake and/or as a source of fiber in one or more the following food compositions: fruit-based preparations, jams, compotes; preparation for biscuits, for cakes, for bread; breakfast cereals; cereal bars; drinks, in particular milk drinks, sports drinks, nutritional supplement drinks, fruit juices and nectars, flavored waters, tea, fruit-based drinks, syrups, alcoholic drinks (degree of alcohol below 15 degrees), still and aerated drinks ; confectionery, chewing gum and refreshing pastilles, chocolates and chocolate confectionery; dairy products, ice creams and sorbets; spread; milk and fruit based desserts; diet products; food supplements; sauces and soups.

In one embodiment, the animal is chosen from cattle, sheep and goats, fish, pigs, poultry, cats and dogs. In one embodiment, the animal is chosen from cattle, sheep and goats, pigs and poultry. In one embodiment, the animal is chosen from pigs and poultry. In one embodiment, the animal is chosen from cats, dogs.

BRIEF DESCRIPTION OF FIGURES

Figure 1 is a graph showing the melting percentages of an ice cream comprising composition 1 according to example 1 and the reference ice cream "Häagen-Dazs® Vanilla Ice Cream", at 20° C., under 80% d moisture, for 60 minutes, the percentages being expressed by weight of melted ice cream relative to the total weight of each ice cream.

EXAMPLES

The present invention will be better understood on reading the following examples which illustrate the invention without limitation.

Ex ample 1 : Examples of ice creams comprising the combination according to the invention

Example 1a): examples of ice cream compositions according to the invention

INGREDIENTS (in % by mass) VANILLA ICE CREAM COMPOSITION (composition 1) COCOA ICE CREAM COMPOSITION (composition 2) Cream (30% fat) 14.0000 14.0000 Skimmed milk (0.05% fat) 49.9835 48.4835 Skimmed milk powder 7.0000 7.0000 Egg yolks 4.0000 4.0000 Vanilla extract 1.0000 0.0000 Defatted cocoa 0.0000 2.5000 Mixture GF2+GF3+GF4 (ACTILIGHT® 950P) 14.0000 14.0000 Maltodextrin (MALDEX® 060s) 10.0000 10.0000 Stevia extract (DELTA®) 0.0130 0.0130 Natural flavor (NSF 06) 0.0035 0.0035 TOTAL 100.0000 100.0000

Example 1b): Example of Process for Preparing Ice Creams According to the Invention

The ice creams whose composition is composition 1 or composition 2 are prepared according to the following preparation process:

• mixing all the ingredients in an Ultra-Turrax® homogenizer mixer for 20 minutes at 10,000 rpm; Then
• heating the mixture to 75°C; Then
• homogenization at 200 bars in 2 stages (150 bars then 200 bars); Then
• heating at 85°C and pasteurization at 85°C for 2 minutes; Then
• storage at 2°C for 24 hours for maturation; Then
• making the ice cream in a Hubert Cloix ice cream maker at -5°C at turbine speed “0”; Then
• storage at -50°C for 4 hours; Then
• storage at -18°C until consumption.

Example 1c): comparison of the nutritional values of ice creams according to the invention with a reference ice cream

The nutritional values of vanilla ice cream according to composition 1 and their comparisons with the reference product "Häagen-Dazs® Vanilla Ice Cream" are presented in Table 7 below:

Nutritional values (per 100 grams of finished product) Vanilla ice cream (composition 1) Reference ice cream Compared to the reference product, ice cream of composition 1 has the following advantages: Energy 673 kJ / 161 kcal 1027 kJ / 247 kcal Reduced Energy Content: -35% Energy Lipids 5.3g 16.9g Reduced fat content: -69% fat of which saturated 3.1g 10.6g Reduced saturated fat content: -71% saturated fat Carbohydrates 17.0g 19.3g with sugar 7.2g 19.2g Reduced sugar content: -63% sugars (no added sugars) fibers 12.8g 0 Rich in fiber Proteins 5.0g 4.3g Source of protein Salt 0.12g 0.12g Nutri-score AT D Improvement of the nutri-score which went from D to A

The nutritional values of cocoa ice cream according to composition 2 and their comparisons with a reference product are presented in the following table 8:

Nutritional values (per 100 grams of finished product) Cocoa ice cream (composition 2) Compared to the reference product, composition 2 ice cream has the following advantages: Energy 703 kJ / 169 kcal Reduced Energy Content: -37% Energy Lipids 5.6g Reduced fat content: -69% fat of which saturated 3.3g Reduced saturated fat content: -71% saturated fat Carbohydrates 17.2g with sugar 7.1 g (naturally present sugars) Reduced sugar content: -66% sugars (no added sugars) fibers 13.7g Rich in fiber Proteins 5.5g Source of protein Salt 0.15g Nutri-score AT Improvement of the nutri-score which went from D to A

These results demonstrate that the combination according to the invention of short-chain fructo-oligosaccharides and maltodextrin has a synergistic effect making it possible to reduce the sugar and fat content and to increase the fiber content of foods, for example ice creams. The ice creams according to the invention are rich in fiber, reduced in sugar, without added sugar, reduced in energy, reduced in fat and a source of protein.

Example 1d): comparison of the melting time of an ice cream according to the invention with a reference ice cream

The melting time of an ice cream of composition 1 according to example 1 is analyzed and compared to the melting time of the reference ice cream “Häagen-Dazs® Vanilla Ice Cream”.

Material and method: the melting times of two ice creams are studied: the ice cream of composition 1 according to example 1 and the reference ice cream "Häagen-Dazs® Vanilla Ice Cream". For each ice cream, the following protocol is used:

• preparation of the sample: casting the sample in cardboard pots 50 mm high, 85 mm in diameter and having a flat surface, then placing the pots at -35°C for 24 hours for maturation, then storage at -18 °C; Then
• carrying out the test: the sample of ice cream is weighed, removed from its cardboard pot (the cardboard pot is then weighed empty) then placed on a sieve with a porosity of 1 mm, in suspension approximately 10 cm above the 'a Sartorius CP6201 14802891 balance, in a WTB Binder climatic chamber at 20°C, 80% humidity and 50% ventilation. The molten product is collected in a container placed on the scale. At regular intervals, the melt is recorded (the reading is automatic thanks to the fact that the balance is connected to a computer S 400 819: software SartoConnect YSCOIL V3.1.7).

Result: the results are shown in Figure 1. It appears that the melting curves of an ice cream according to the invention and of the reference ice cream are superimposed, up to a percentage of melting of 37% by weight per to the total weight of the ice cream, after 60 minutes. This result demonstrates that an ice cream according to the invention does not exhibit any alteration in the organoleptic property which is the rate of melting. Thus, the advantages in nutritional terms of the ice cream according to the invention, in particular the fact that it is rich in fibers and reduced in sugars, do not lead to a reduction in the organoleptic qualities of this ice cream compared to an ice cream reference.

Example 2 : Example of marshmallows comprising the combination according to the invention

Example 2a): example of marshmallow composition according to the invention

INGREDIENTS (in % by mass) COMPOSITION OF MARSHMALLOWS (composition 3) Sucrose 3.4232 Water 21.9286 Glucose-fructose syrup (Glucosweet® 461) 20.7399 Maltodextrin (MALDEX® 060s) 3.9057 Mixture GF2+GF3+GF4 (ACTILIGHT® 950P) 32.1109 Sorbitol syrup (MERITOL® 160) 12.2946 Pork gelatin (bloom index 200) 5.1637 Beetroot concentrate 0.4134 Natural vanilla flavor 0.0165 Natural flavor (NSF 06) 0.0035 TOTAL 100.0000

Example 2b): example of a process for preparing marshmallows according to the invention

The marshmallows whose composition is composition 3 are prepared according to the following preparation process:

• Preparation of gelatin in the proportions 1/3 gelatin and 2/3 water heated to 85°C; Then
• Filling filling trays with a mixture of 1/3 starch such as Meritena® brand starch marketed by the TEREOS® company and 2/3 icing sugar (or with 100% icing sugar or with 100 % dextrose); the composition of marshmallows will be deposited on this mixture; Then
• Mixture of sucrose, 48.8% of water (4.1% of the water will be used for cooling and 47.1% for the formation of gelatin afterwards), maltodextrin, GF2 mixture +GF3+GF4, sorbitol syrup, then cooking the mixture at 113°C; Then
• Mixing the previous cooked mixture with the glucose-fructose syrup and 4.1% of the water until cooling to 60°C; Then
• Add the gelatin solution, beetroot concentrate, natural flavor and natural vanilla flavor then mix for 5 minutes; Then
• Expansion of the mixture obtained at a speed between 700 and 900 revolutions per minute, until a density between 150 and 250 g/L is obtained; Then
• Depositing the pudding obtained on a bed of powder composed of a mixture of starch and icing sugar and dusting the mixture with the mixture of starch and icing sugar. Cutting into individual pieces and coating with this same mixture; Then
• Storage at 20°C under 60% relative humidity for 24 hours.

Example 2c): comparison of the nutritional values of marshmallows according to the invention with reference marshmallows

The nutritional values of marshmallows according to composition 3 and their comparisons with a reference product are presented in the following table 10:

Nutritional values (per 100 grams of finished product) Marshmallows (set 3) Compared to the reference product, marshmallows of composition 3 have the following advantages: Energy
966kJ / 232kcal Reduced Energy Content: -30% Energy Lipids 0.0g of which saturated 0.0g Carbohydrates 40.3g with sugar 22.3g Reduced sugar content: -67% sugars of which polyols 9.9g fibers 33.1g Rich in fiber Proteins 5.0g Salt 0.0g Nutri-score AT Improvement of the nutri-score which went from D to A

These results demonstrate that the combination according to the invention of short-chain fructo-oligosaccharides and maltodextrin makes it possible to reduce the sugar and energy content and to increase the fiber content of food compositions, for example marshmallows. The marshmallows of composition 3 according to example 2 are thus reduced in energy, reduced in sugar, rich in fiber and they have a Nutri-Score of A.

Example 3 : Example of honey balls comprising the combination according to the invention

Example 3a): example of composition of honey balls according to the invention

INGREDIENTS (in % by mass) COMPOSITION OF HONEY BALLS (composition 4) Corn flour 68.25 Mixture GF2+GF3+GF4 (ACTILIGHT® 950P) 6.87 Vital Wheat Gluten (c) (Amygluten 100) 2.25 Glucose syrup with an ED<39 (Mylose® 351) 19.37 Honey 2.50 Salt 0.75 Natural Flavor (NSF 08) 0.01 TOTAL 100.00

Example 3b): example of a process for preparing honey balls according to the invention

The honey balls whose composition is composition 4 are prepared according to the following preparation process:

• preparation of the biscuit: cooking-extrusion of the mixture containing the corn flour, 55% of the GF2+GF3+GF4 mixture (the remaining 45% being used for the preparation of the coating afterwards), the vital wheat gluten and the salt, with a little water (6.6% of the total mass of the product, evaporated during extrusion) then drying of the biscuits in a static oven at 100°C for 30 minutes (to reach 95% of the density mass), then cooling the biscuits at room temperature for 15 minutes; Then
• coating preparation: mixing the coating ingredients (glucose syrup with a DE<39, the remaining 45% of the GF2+GF3+GF4 mixture, honey, natural flavoring) with a little water (4.4% of the total mass of the product, evaporated during the coating) at 80°C; Then
• biscuit coating: use a device with compressed air to spray the coating liquid on the dry biscuits, in a mixer to ensure the homogeneity of the coating; then mix for 60 seconds, then dry the coated biscuits in a static oven at 100°C for 90 minutes, mixing the products every 15 minutes to prevent them from sticking together, then cool the final product for 15 minutes at room temperature .

Example 3c): comparison of the nutritional values of the honey balls according to the invention with reference honey balls

Composition of reference honey balls: corn flour, sugar, glucose syrup, honey, salt.

The nutritional values of the honey balls whose composition is composition 4 and their comparisons with the reference honey balls are presented in the following table 12:

Nutritional values (per 100 grams of finished product) Honey balls (composition 4) Reference Honey Balls Compared to the reference product, composition 4 honey balls have the following advantages: Energy 1604 kJ / 379 kcal 1636 kJ / 386 kcal Lipids 2.4g 2.2g of which saturated 0.3g 0.3g Carbohydrates 77.5g 85.5g with sugar 6.0g 31.2g Reduced sugar content: -81% sugars fibers 10.1g 2.9g Rich in fiber Proteins 6.9g 4.6g High in protein: +50% protein Salt 0.80g 0.8g Nutri-score AT VS Improvement of the nutri-score which went from C to A

These results demonstrate that the combination according to the invention of short-chain fructo-oligosaccharides and glucose syrup acts in synergy to make it possible to reduce the sugar content and to increase the fiber and protein content of food compositions, by example of honey balls. The honey balls according to the invention are reduced in sugar and rich in fiber.

Replacing sugar with short-chain fructo-oligosaccharides such as ACTILIGHT® without the presence of vital wheat gluten such as Amygluten, does not make it possible to maintain a texture similar to that provided by sugar in the biscuit. However, and without wishing to be limited by theory, it seems that the combination of Amygluten and ACTILIGHT® makes it possible to restrict the expansion of the biscuit during the extrusion process and thus to obtain, in the biscuit of the finished product, the same texture as that provided by the sugar in the cookie.

Example 3d): comparison of the sensory aspect of honey balls according to the invention with the reference honey balls

The sensory aspect of the honey balls according to the invention is analyzed and compared to the sensory aspect of the reference honey balls whose composition and nutritional values have been given above.

Material and method: the honey balls of composition 4 according to example 3 and the reference honey balls are blindly evaluated by jurors, responsible for noting different sensory criteria. The rating scale is 0 to 5, with 0 being the lowest rating and 5 being the highest rating. Among the sensory criteria, the stickiness on the tongue, the sweet taste, the taste of cereals and the overall evaluation of the product are evaluated.

Result: the evaluations show that the honey balls according to the invention stick less to the tongue, have a less strong sweet taste, a more pronounced taste of cereals, and their overall evaluation is similar to that of the reference honey balls i.e. a score higher than 4/5. These results demonstrate that the advantages in nutritional terms of the honey balls according to the invention do not lead to an alteration of the organoleptic characteristics of these honey balls compared to the reference honey balls.

Example 4 : Example of cereal bars comprising the combination according to the invention

Example 4a): example of composition of cereal bars according to the invention

INGREDIENTS (in % by mass) COMPOSITION OF CEREAL BARS (composition 5) Cereals 40.80 Sorbitol syrup (Meritol® 160) 8.00 Invert sugar syrup (SI 95-71%) 4.45 Glucose syrup with an ED<39 (Mylose® 351) 17.85 Mixture GF2+GF3+GF4 (ACTILIGHT® 950P) 14.50 Vital Wheat Gluten (c) (Amygluten 100) 6.00 Hazelnut aroma 0.20 Water 8.00 Salt 0.20 TOTAL 100.00

The 40.80% of cereals by weight relative to the total weight of composition 5 are divided into 20.00% of a mixture of five cereals and 20.80% of crispy cereal grains of about 4 mm in diameter produced by cooking-extrusion of a mixture of rice and wheat flour followed by toasting.

Example 4b): Example of Process for Preparing Cereal Bars According to the Invention

The cereal bars whose composition is composition 5 are prepared according to the following preparation process:

• mix glucose syrup with a DE<39, water, sorbitol syrup and invert sugar syrup in a container while heating to about 60°C; Then
• addition of the GF2+GF3+GF4 mixture while continuing to heat and mix, until the powder of the GF2+GF3+GF4 mixture is completely dissolved; Then
• adding vital wheat gluten, salt and hazelnut flavoring then mixing; Then
• heating to dissolve and obtain a homogeneous mixture, until a content of 71-73% dry matter is obtained; Then
• adding the cereals then mixing; Then
• inserting the mixture obtained into a mold having the desired shape for the cereal bars and pressing to agglomerate; Then
• storage at 4°C for 18 to 24 hours; Then
• storage in an air-conditioned room at 20°C and 35% relative humidity for 18 to 24 hours.

Example 4c): comparison of the nutritional values of a cereal bar according to the invention with a reference cereal bar

Composition of reference cereal bars: cereals, glucose syrup, hazelnut, humectant: sorbitol, sunflower oil, sucrose, salt, emulsifier: soy lecithin.

The nutritional values of the cereal bars according to composition 5 and their comparisons with the reference product are presented in the following table 14:

Nutritional values (per 100 grams of finished product) Cereal bars (composition 5) Reference Cereal Bars Compared to the reference product, cereal bars of composition 5 have the following advantages: Energy 1355 kJ / 322 kcal 2010 kJ / 479 kcal Reduced Energy Content: -33% Energy Lipids 0.9g 19.1g Reduced fat content: -95% fat of which saturated 0.2g 1.7g Reduced saturated fat content: -88% saturated fat Carbohydrates 61.6g 70.3g with sugar 8.8g 23.0g Reduced sugar content: -62% sugars of which polyols 6.5g 7.2g fibers 17.5g 3.5g Rich in fiber Proteins 10.6g 7.7g High in protein: +38% protein, protein source and protein enriched Salt 0.62g 0.63g Nutri-score AT VS Improvement of the nutri-score which went from C to A

These results demonstrate that the cereal bar composition according to the invention makes it possible to reduce the sugar, fat and energy contents and to increase the fiber and protein content of food compositions, for example cereal bars. Composition 5 cereal bars are energy-reduced, fat-reduced, fat-reduced, sugar-reduced, fiber-rich, protein-rich, and protein-enriched.

Without wishing to be limited by theory, in a composition of cereal bars according to the present invention, the glucose syrup and the invert sugar syrup allow the replacement of the reference glucose syrup which is rich in sugars; the mixture of short-chain fructo-oligosaccharides makes it possible to eliminate the powdered sugar of the reference and the oil and reinforces the effect of the binder to give more cohesion to the cereals; and vital wheat gluten provides protein.

Example 4d): comparison of the sensory aspect of a cereal bar according to the invention with the reference cereal bar

The sensory aspect of the cereal bars of composition 5 according to example 4 is analyzed and compared to the sensory aspect of the reference cereal bars.

Material and method: the cereal bars of composition 5 according to example 4 and the reference cereal bars are blindly evaluated by jurors, responsible for noting different sensory criteria. The rating scale is 0 to 5, with 0 being the lowest rating and 5 being the highest rating. Among the sensory criteria, the cohesion of the product and the overall evaluation of the product are evaluated.

Result: the evaluations show that the cereal bars according to the invention have a cohesion and an overall evaluation which are similar or even identical to those of the reference cereal bars. These results demonstrate that the advantages in nutritional terms of the cereal bars according to the invention do not lead to an alteration of the sensory characteristics of these cereal bars compared to the reference cereal bars.

Example 4e): comparison of the texture of a cereal bar according to the invention with a reference cereal bar

The texture of the cereal bars of composition 5 according to example 4 is analyzed and compared to the texture of the reference cereal bars.

Material and method: the two cereal bars, namely a cereal bar of composition 5 according to example 4 and a reference cereal bar, are subjected to a cutting test.

Result: no significant difference is observed between the forces required to cut each of the two cereal bars. These results demonstrate that the advantages in nutritional terms of the cereal bars according to the invention do not lead to an alteration in the texture of these cereal bars compared to the reference cereal bars.

Example 5 : Example of iced tea according to the invention

Example 5a): example of iced tea composition according to the invention

INGREDIENTS (in % by mass) COMPOSITION OF TEA ICE (composition 6) Black tea infusion (made from organic black tea leaves) 96,764 Organic beet sugar from TEREOS® 3,000 Citric acid 0.150 Natural peach flavor 0.060 Ascorbic acid 0.015 Natural flavor (NSF 05) 0.011 TOTAL 100,000

Example 5b): example of method for preparing iced tea according to the invention

The iced tea whose composition is composition 6 is prepared according to the following preparation process:

• preparation of the tea infusion by infusing 0.5 grams of organic black tea leaves in 100 mL of hot water (90°C) for 3 minutes; Then
• mix organic beet sugar, citric acid and ascorbic acid then add black tea infusion then mix; Then
• continuing to mix, adding natural flavor and natural peach flavor; Then
• conditioning of the mixture and pasteurization at 85°C for 10 minutes; Then
• storage at +6°C.

Example 5c): comparison of the nutritional values of iced tea according to the invention with a reference iced tea

The reference product is the "Drink with black tea infusion from organic farming, peach flavored" made up of the following ingredients: 95% black tea infusion (water, black tea infusion from organic farming) , sugar from organic farming 4.5%, natural peach flavor 0.06%, acidifier: citric acid 0.15%, antioxidant: ascorbic acid 0.015%.

The nutritional values of iced tea according to composition 6 and their comparisons with those of the reference product are presented in the following table 16:

Nutritional values (per 100 mL of finished product) Iced tea (composition 6) Reference Iced Tea Compared to the reference product, iced tea of composition 6 has the following advantages: Energy 56 kJ / 13 kcal 19 calories Reduced Energy Content: -32% Energy Lipids 0.0g 0.0g of which saturated 0.0g 0.0g Carbohydrates 3.3g 4.8g with sugar 3.0g 4.5g Reduced sugar content: -33% sugars Proteins 0.0g 0.0g Salt 0.02g Nutri-score VS D Improvement of the nutri-score which went from D to C

These results demonstrate that the iced tea of composition 6 has reduced sugar and energy contents compared to the reference composition. The iced tea according to the invention is reduced in energy, low in energy and reduced in sugars.

Claims (6)

Food composition comprising an association comprising:

• at least one short chain fructo-oligosaccharide (a), preferably selected from a mixture of a fructo-oligosaccharide containing one glucose unit and two fructose units, a fructo-oligosaccharide containing one glucose unit and three fructose, and a fructo-oligosaccharide containing one glucose unit and four fructose units; And
• or at least one maltodextrin (b), preferably having a dextrose equivalent of between 3.0 and 10.0 and comprising:
  • from 0.01% to 5.00% glucose, preferably 0.05% to 2.00%, preferably from 0.20% to 0.50%, preferably about 0.38%;
  • from 0.1% to 5% maltose, preferably 0.5% to 3%, preferably 1.5% to 2.5%, preferably about 2.1%;
  • from 0.1% to 5% maltotriose, preferably 1% to 3.5%, preferably 2.5% to 3%, preferably about 2.8%; And
  • from 85.00% to 99.79% higher sugars, preferably 92% to 98%, preferably 93% to 95%, preferably about 94.6%,
    the percentages being expressed by weight relative to the total weight of the dry matter of the maltodextrin (b);
• or vital wheat gluten (c).

Food composition according to claim1, preferably an ice cream, comprising:

• between 6% and 25% of at least one short-chain fructo-oligosaccharide (a), preferably between 10% and 20%, more preferably between 12% and 16%, even more preferably around 14%, the percentages being expressed as weight relative to the total weight of the food composition; And
• between 2% and 20% of at least one maltodextrin (b), preferably between 5% and 15%, more preferably between 7% and 13%, even more preferably about 10%, the percentages being expressed by weight relative to the weight total food composition; And
• optionally, at least one ingredient chosen from: fresh cream, skimmed milk, skimmed milk powder, egg yolk, vanilla extract, stevia extract and a natural flavor.

Food composition according to claim1, preferably marshmallows, comprising:

• between 5% and 50% of at least one short-chain fructo-oligosaccharide (a), preferably between 10% and 40%, more preferably between 15% and 35%, even more preferably around 33%, the percentages being expressed as weight relative to the total weight of the food composition; And
• between 1% and 20% of at least one maltodextrin (b), preferably between 1% and 10%, more preferably between 3% and 7%, even more preferably about 4.5%, the percentages being expressed by weight relative the total weight of the food composition; And
• optionally, at least one ingredient chosen from: sucrose, glucose syrup, glucose-fructose syrup, sorbitol syrup, gelatin, a gelling agent, a bulking agent, natural flavoring, beetroot, natural vanilla flavor.

Food composition according to claim1, preferably honey balls, comprising:

• between 2% and 30% of at least one short-chain fructo-oligosaccharide (a), preferably between 2% and 15%, more preferably between 5% and 10%, even more preferably around 7%, the percentages being expressed as weight relative to the total weight of the food composition; And
• between 0.1 and 10.0% vital wheat gluten (c), preferably between 0.5% and 5.0%, more preferably between 1.0% and 3.0%, even more preferably about 2.3 %, the percentages being expressed by weight relative to the total weight of the food composition; And
• optionally, at least one ingredient chosen from at least one glucose syrup whose dextrose equivalent is less than 39, corn flour, honey, salt, natural flavoring.

Food composition according to claim1, preferably cereal bars, comprising:

• between 2% and 30% of at least one short-chain fructo-oligosaccharide (a), preferably between 10% and 20%, more preferably between 12% and 17%, even more preferably around 14.5%, the percentages being expressed by weight relative to the total weight of the food composition; And
• between 0.1 and 15.0% vital wheat gluten (c), preferably between 2.0% and 10.0%, more preferably between 4.0% and 8.0%, even more preferably about 6.0 %, the percentages being expressed by weight relative to the total weight of the food composition; And
• optionally, at least one ingredient chosen from at least one glucose syrup whose dextrose equivalent is less than 39, cereals, sorbitol syrup, invert sugar syrup, hazelnut flavoring, water, salt.

Use of the food composition according to any one of Claims 1 to 5 , as food or food supplement intended for humans or animals, preferably as a substitute for fat and/or sugar and/or energy and/or as a source of fiber and/or protein.