WO2018138666A1

WO2018138666A1 - Low calorie, low glycemic index (gi), and sustained energy release brown sugar substitute

Info

Publication number: WO2018138666A1
Application number: PCT/IB2018/050451
Authority: WO
Inventors: Banibrata Pandey; Sibnath RAY
Original assignee: Petiva Private Ltd.
Priority date: 2017-01-25
Filing date: 2018-01-25
Publication date: 2018-08-02

Abstract

The present invention discloses a low calorie and low glycemic index (GI), and sustained energy release brown sugar substitute composition. The brown sugar substitute provides a suprising effect regarding cognitive performance, such as mood, of a subject compared to individual constituents. The brown sugar substitute comprises first sugar selected from a group comprising isomaltulose, trehalulose, D-allulose, isomaltulose- silicate, trehalulose-silicate and D-allulose-silicate; molasses or second sugar syrup; wherein the second sugar syrup is selected from a group comprising brown isomaltulose syrup, brown trehalulose syrup and brown allulose syrup. The present invention also disclosed a process for preparing the brown sugar substitute.

Description

LOW CALORIE, LOW GLYCEMIC INDEX (GI), AND SUSTAINED ENERGY RELEASE BROWN SUGAR SUBSTITUTE

This application claims the benefit of Indian provisional application number, 201741000153, filed on January 25, 2017 which is hereby incorporated by reference in its entirety.

TECHNICAL FIELD

The present invention relates to nutraceutical compositions, more particularly, a brown color sugar composition having low calorie, low glycemic index, and sustained energy release function and some additional health benefits.

BACKGROUND OF THE INVENTION

Brown sugar has health benefits and different properties than regular crystalized white sugar (sucrose). Because of its molasses content, brown sugar contains more minerals than refined white sugar. However, traditionl brown sugar content has high caloric content and lead to weight gain when consumed in large amounts. Moreover, people with certain medical conditions, such as various forms of diabetes and obesity, must severely limit their brown sugar intake. Accordingly, researchers have been attempted to reduce the caloric burden of traditional sucrose-molasses brown sugar. However, the existing brown sugar products/compositions have one or the other problems like having high glycemic index (GI), high calorie, high glycemic load (GL) and contain high intense sweetening agents to impart sweetness. Apart from this, zero calorie sugar substitutes are also available. However, recently it has been reported that zero calorie artificial sweeteners are mutagenetic and carcinogenic if consume on regular basis. Further, healthy individual might feel week after intaking no or low-calorie sugar alone.

Moreover, the existing compositions often focus on very particular diseases especially diabetes and obesity, rather than a broad range of life style disorders such as cardiovascular health, fat deposition and blood production from bone marrow.

Further, it is known that D-allulose (psicose), compared to sucrose, is a low calorie (0.2 cal/gram) and non-glycemic sugar, and isomaltulose and trehalulose are low glycemic and sustained energy release sugars. However, use of these sugars alone may have few limitations in some applications. Therefore, there is a need in the art to provide a brown sugar substitute that may address one or more of the above problems.

Accordingly, the present invention discloses a brown sugar substitute not only having low calorie and low GI but also offers additional health benefits such as control glucose homeostasis, reduce the risk of developing diabetics, improve stimulate and control blood production from bone marrow and immune response and reduce obesity. Surprisingly, it is found that the composition of the present invention provides an effect regarding cognitive performance, such as mood, of a subject compared to individual constituents. Moreover, the present composition is crafted in such a way to maintain a balance between energy supplement and gluco homeostasis along with health benefits. SUMMARY OF THE INVENTION

The present invention discloses low calorie, low glycemic index (GI) and sustained energy release brown sugar substitute composition and a process for preparing the brown sugar substitute composition. The composition of the present invention provides a surprising effect regarding cognitive performance, such as mood, of a subject compared to individual constituents. Moreover, the composition is crafted in such a way to maintain a balance between energy supplement and glucose homeostasis along with health benefits. The brown sugar substitute composition comprises first sugar selected from a group comprising isomaltulose, trehalulose, D-allulose, isomaltulose-silicate, trehalulose-silicate, D-allulose-silicate and a combination thereof; molasses or second sugar syrup; wherein the second sugar syrup is selected from a group comprising brown isomaltulose syrup, brown trehalulose syrup, brown allulose syrup and a combination thereof. The brown sugar substitute optionally comprise oligosaccharide, one or more natural high intensity sweetener, and bulking agent(s).

DETAILED DESCRIPTION OF THE INVENTION

Provided herein are brown colored low calorie, low glycemic index (GI), and sustained energy release, compositions suitable for use as a substitute for brown sugar, comprising first sugar selected from a group comprising isomaltulose, trehalulose, D- allulose, isomaltulose-silicate, trehalulose-silicate, D-allulose-silicate and a combination thereof; molasses or second sugar syrup; wherein the second sugar syrup is selected from a group comprising brown isomaltulose syrup, brown trehalulose syrup, brown allulose syrup and a combination thereof. The composition optionally comprises one or more of the following components: natural flavoring component, oligosaccharide, natural high intensity sweetener and bulking agent.

The proportions of constituents of compositions are chosen in such a way that the composition offers low calorie, low glycemic and sustained energy release, and additional health benefits. The sugar composition of the present invention stimulates mood response. Also, it does not provoke personality changes, and do not disturb mental illness, etc. Other advantages of the present compositions are that it can be used as a sugar substitute or mixed with other foods and beverages, which contains carbohydrate, protein, fat, minerals and vitamins.

In an embodiment, the first sugar (isomaltulose, trehalulose, D-allulose, isomaltulose-silicate, trehalulose-silicate, D-allulose-silicate or a combination thereof) may present in an amount from about 60% to about 99% by weight relative to the total weight of the brown sugar substitute. In certain embodiments, the first sugar may present in amount from about 75% to about 95% by weight. In a further embodiment, the first sugar may present in an amount from about 80% to about 95% by weight. In certain embodiments, the first sugar may present in amount of about 80% or about 81% or about 82% or about 83% or about 84% or about 85% or about 86% or about 87% or about 88% or about 89% or about 90% or about 91% or about 92% or about 93% or about 94% or about 95%.

In certain embodiments, allulose or allulose-silicate is used as a component of brown sugar substitute. Allulose-silicate component can be used to enhance allulose sweetness. The allulose-silicate can be prepared using any method known in the art. In certain embodiments, the allulose-silicate is prepared by treating alkali metasilicate or food grade silica with aqueous allulose solution at a temperature of about 50-70 °C followed by adjusting pH of the reaction mixture to a pH of about 6.5-7 to get a solution and then drying the solution. Examples of alkali silicates that can be used in this process include, but are not limited to sodium silicate, potassium silicate, rubidium silicate and cesium silicate. In certain embodiments, the alkali silicate is sodium silicate. In another embodiment, any method can be employed for adjusting the pH of the reaction mixture. In certain embodiments, the pH is adjusted using cation exchange resin. In a further embodiment, the resin is divinylbenzene cross-linked with polystyrene carrier functionalized with sulfonic acid. After the pH is adjusted, the mixture is filtered to remove resin. The obtained solution is dried to get the allulose-silicate. Any method can be employed for drying the solution. In certain embodiments, the solution is dried on hot- air oven at about 70-90 °C.

In certain embodiments, isomaltulose-silicate is used as a component of brown sugar substitute. Isomaltulose-silicate component can be used to enhance isomaltulose sweetness. The isomaltulose-silicate can be prepared using any method known in the art. In certain embodiments, the isomaltulose-silicate is prepared by treating alkali metasilicate or food grade silica with aqueous isomaltulose solution at a temperature of about 50-70 °C followed by adjusting pH of the reaction mixture to a pH of about 7-8 to get a solution and then drying the solution. Examples of alkali silicates that can be used in this process include but are not limited to sodium silicate and potassium silicate. In certain embodiments, the alkali silicate is sodium silicate. In another embodiment, any method can be employed for adjusting the pH of the reaction mixture. In certain embodiments, the pH is adjusted using cation exchange resin. In a further embodiment, the resin is divinylbenzene cross-linked with polystyrene carrier functionalized with sulfonic acid. After the pH is adjusted, the mixture is filtered to remove resin. The obtained solution is dried to get the isomaltulose-silicate. Any method can be employed for drying the solution. In certain embodiments, the solution is dried using spray drying method. The spray drying is carried out in a spray drier at a feed rate of about 10 RPM to about 20 RPM, in a vacuum of about -80 mmWC to about -150 mmWC, and at an aspiration speed of about 1200 RPM to about 1500 RPM. In certain embodiments, inlet and outlet temperature of the spray drier is from about 100 °C to 140 °C and 40 °C to 70 °C, respectively.

In certain embodiments, trehalulose-silicate is used as a component of brown sugar substitute. Trehalulose-silicate component can be used to enhance trehalulose sweetness. The trehalulose-silicate can be prepared using any method known in the art. In certain embodiments, the trehalulose-silicate is prepared by treating alkali metasilicate or food grade silica with aqueous isomaltulose solution at a temperature of about 50-70 °C followed by adjusting pH of the reaction mixture to a pH of about 7-8 to get a solution and then drying the solution. Examples of alkali silicates that can be used in this process include but are not limited to sodium silicate and potassium silicate. In certain embodiments, the alkali silicate is sodium silicate. In another embodiment, any method can be employed for adjusting the pH of the reaction mixture. In certain embodiments, the pH is adjusted using cation exchange resin. In a further embodiment, the resin is divinylbenzene cross-linked with polystyrene carrier functionalized with sulfonic acid. After the pH is adjusted, the mixture is filtered to remove resin. The obtained solution is dried to get the isomaltulose-silicate. Any method can be employed for drying the solution. In certain embodiments, the solution is dried using spray drying method. The spray drying is carried out in a spray drier at a feed rate of about 10 RPM to about 20 RPM, in a vacuum of about -80 mmWC to about -150 mmWC, and at an aspiration speed of about 1200 RPM to about 1500 RPM. In certain embodiments, inlet and outlet temperature of the spray drier is from about 100 °C to 140 °C and 40 °C to 70 °C, respectively.

In another embodiment, one component of the brown sugar substitute composition is molasses. In certain embodiments, molasses having a GI value of about 0-70 and calorie value of about 0.2-4 cal/gram is used in the present invention.

In certain embodiments, molasses of present invention includes light or dark molasses, palm molasses, date palm molasses, cane molasses, sugar beet molasses, sweet sorghum molasses, black strap molasses and the like. However, in other embodiments, other brown-colored flavorants may use in combination with the molasses, including, for example, brown sugar flavored syrups/extracts, dark (or black) treacle, dark honey, dark corn syrup, sorghum syrup, or maple syrup. Desirably the brown colored flavorant or flavorant/brown colorant combination is selected such that it closely resembles the flavor of molasses present in natural brown sugar. Preferably the composition comprises molasses, although in some embodiments it may be desirable to use imitation molasses or honey powder.

In certain embodiments, the molasses may present in an amount from about 1% to about 15% by weight relative to the total weight of the brown sugar substitute. In a further embodiment, the molasses may present in amount from about 1% to about 10% or from about 1% to about 5% or about 2% or 3% or about 4% or about 5% by weight. In certain embodiments, the molasses can be replaced with a second sugar syrup selected from a group comprising brown isomaltulose syrup, brown trehalulose syrup, brown allulose syrup and a combination thereof. The second sugar syrup may present in an amount from about 1% to about 15% by weight relative to the total weight of the brown sugar substitute. In a further embodiment, the second sugar syrup may present in amount from about 1% to about 10% or from about 1% to about 5% or about 2% or 3% or about 4% or about 5% by weight. The second sugar syrup can be light brown color or dark brown color and is prepared by wet milling process. The process comprises the steps of dissolving the corresponding second sugar (isomaltulose or trehalulose or allulose) in water; adjusting pH to about 8-9; and boiling the resulting solution at a temperature of about 110-150 °C. In certain embodiments, the pH is adjusted using alkali. Examples of alkali include, but are not limited to sodium hydroxide, sodium carbonate and sodium bicarbonate. In certain embodiments, the alkali is sodium hydroxide.

In certain embodiments, sugar syrup having a GI value of about 0-32 and calorie value of about 0.2-4 cal/gram is used in the present invention.

In certain embodiments, the sugar of first sugar and second sugar syrup do not represent the same sugar simultaneously in the brown sugar substitute.

Another component of the brown sugar substitute is oligosaccharide. Oligosaccharide is a saccharide polymer containing a small number (typically two to ten) of simple sugars (monosaccharides). In certain embodiments, the oligosaccharide a soluble oligosaccharide. Examples of oligosaccharide that can be used in the present invention include, but are not limited to, Isomaltooligosaccharide (IMO), Fructo- oligosaccharides (FOS) and Galactooligosaccharides (GOS). The oligosaccharide, if present, may present in amount from about 1% to about 5% by weight relative to the total weight of the brown sugar substitute. In certain embodiments, the oligosaccharide, may present in amount from about 1% to about 4% or from about 2% to about 4% by weight. Any soluble oligosaccharide having GI value of about 0 to 35 and calorie value of about 1.4-2.4 cal/gram can be used in the present composition.

As described above, the brown sugar substitute of the present invention may also comprise bulking agent. Examples of bulking agents that can be used, include, but are not limited to, sodium metasilicate, food grade silica (SiC ), micro crystalline cellulose, maltodextrin, starch, pectin and natural dietary fibers like carrot powder and jackfruit powder. The dietary fiber can be a digestible fiber or a non-digestible fiber. The dietary fiber partially or fully fermented depending on the type of dietary fiber used and passes through the small intestine without fermentation. The dietary fiber used in the present invention provides antioxidant properties and flavor to the brown sugar substitute products. In certain embodiments, bulking agent having a GI value of at least 85 is used in the present in the composition. In a further embodiment, the calorie value of bulking agent used is about 4 cal/gram.

In certain embodiments, the bulking agent, if present, is present in an amount from about 1% to about 20% by weight relative to the total weight of the brown sugar substitute. In a further embodiment, the bulking agent may present in an amount from about 1% to about 10% or from about 2% to about 5% by weight.

The brown sugar substitute of the present invention may also include one or more flavors. Any natural or artificial flavor known in the art may be used to highlight the taste of the brown sugar substitute of the invention to account for the natural variation in the molasses used.

In certain embodiments, the present invention disclosed a low calorie, low glycemic index, and sustained energy release brown sugar substitute comprising:

• from about 75% to about 99% by weight of first sugar selected from a group comprising isomaltulose, trehalulose, D-allulose, isomaltulose- silicate, trehalulose-silicate, D-allulose-silicate and a combination thereof;

• from about 2% to about 10% by weight of second sugar syrup selected from a group comprising brown isomaltulose syrup, brown trehalulose syrup, brown allulose syrup and a combination thereof;

• from about 0% to about 5% by weight of a soluble oligosaccharide; and

• from about 0% to about 10% by weight of a bulking agent.

In a further embodiment, the brown sugar substitute may comprise:

• from about 85% to about 95% by weight of first sugar selected from a group comprising isomaltulose, trehalulose, D-allulose, isomaltulose- silicate, trehalulose-silicate, D-allulose-silicate and a combination thereof; • from about 3% to about 5% by weight of second sugar syrup selected from a group comprising brown isomaltulose syrup, brown trehalulose syrup, brown allulose syrup and a combination thereof;

• from about 0% to about 5% by weight of a soluble oligosaccharide; and · from about 0% to about 10% by weight of a bulking agent.

In certain embodiments, the present invention discloses allulose brown sugar substitute comprising;

allulose or allulose silicate in an amount from about 80% to about 95% by weight; oligosaccharide (such as IMO) up to 5% by weight;

molasses or second sugar syrup in an amount from about 1% to about 15% by weight, wherein the second sugar syrup is isomaltulose syrup; and

bulking agent (such as maltodextrin) up to 20% by weight relative to the total weight of the brown sugar substitute.

The soluble oligosaccharide (such as IMO) used in the composition protect irritable bowel syndrome and improves overall gut health by expressing relative healthy gut bacteria. Also, the oligosaccharide(s) impart additional health benefits such as protect colon cancer, reduces risk of strokes, weight management and reduce the risk of gallstones and kidney stones.

The allulose brown sugar substitute of the present invention may not suppress the blood glucose and insulin concentration of blood. Consequently, prolonged intake of allulose brown sugar substitute may lower the blood glucose (hypoglycemia). Also, intake of brown sugar substitute by a healthy individual does not feel week as in the case of no calorie sugars where the energy supply is absence. Moreover, the allulose brown sugar substitute may supply energy to cell in sustained release fashion, enhance fat metabolism, improve physical performance and protect against hypoglycemia and weight management. Also, improve cognitive performance such as mood, improve episodic and working memory; and improve attention speed. Further, the presence of mineral content in molasses reduces glycogen to fat conversion rate and hence project the fat deposition in liver, muscle and adipose tissue.

All the ingredients of the allulose brown sugar substitute are slowly digestible in intestine. The slow digestion is due to inhibition of digestive enzymes such as a- glucosidase, α-amylase and isomaltase enzymes and glucose release to blood is slower as overall glycemic index is low. Initial feedback of blood glucose and source of energy comes from the glycogen and fat metabolism, which is stored in human body. Due to slow input of intestinal glucose to the blood might affect the energy balance and energy metabolism hormones such as ghrelin (Hunger hormone) secreted from the gastrointestinal track and leptin, secreted from the adipose tissue. Both hormones act on receptors in the arcuate nucleus of the hypothalamus to regulate appetite to achieve energy homeostasis. To maintain functionality of these two hormones, high GI and easily digestible bulking agent such as maltodextrin is used as an ingredient in present composition.

The allulose brown sugar substitute of the present invention provides potential health benefits including a reduced caloric content, reduced or no effect on blood glucose levels, and non-cariogenic effect, prevalence of low-digestible carbohydrates in processed foods is increasing.

The allulose brown sugar substitute of the present invention can be used as 100% sugar replacement and can be mixed with foods and beverages containing carbohydrate, protein, fat, minerals and vitamins. The allulose brown sugar substitute provides additional health benefits such as control glucose homeostasis, reduce risk of developing diabetics, improve cardiovascular health, improve serum lipid profile, reduce fat deposition and improve fat burning rate, protect from colon cancer, protect from kidney and gal bladder stone formation, stimulate and control blood production from bone marrow and immune response, improve mineral absorption and protect from irritable bowel syndrome.

In certain embodiments, the present invention discloses isomaltulose brown sugar substitute comprising;

isomaltulose or isomaltulose silicate in an amount from about 80% to about 95% by weight;

oligosaccharide (such as IMO) up to 5% by weight;

molasses or second sugar syrup in an amount from about 1% to about 15% by weight, wherein the second sugar syrup is allulose syrup; and bulking agent (such as maltodextrin) up to 20% by weight relative to the total weight of the brown sugar substitute.

The isomaltulose brown sugar substitute of the present invention has:

• calorie value of about 3.5-4 cal/gm;

· glycemic index 30-40; and

• glycemic load 15-19 per 50 gm of serving size.

Administration of isomaltulose brown sugar substitute, either alone or in combination with carbohydrate, to a subject may suppress plasma glucose to 20-50% and insulin concentration to 5-10%.

The isomaltulose brown sugar substitute can be used as 100% sugar replacement and can be mixed with foods and beverages containing carbohydrate, protein, fat, minerals and vitamins. This substitute can be used by body builder, diabetic, obesity, pregnant and hypertension. The isomaltulose brown sugar substitute may provide additional health benefits such as control glucose homeostasis, reduce risk of developing diabetics, provide sustained energy release and improve muscle building, improve cognitive performance, reduce obesity, improve cardiovascular health, improve serum lipid profile, enhance fat burning rate, protect from colon cancer, protect from kidney and gal bladder stone formation, stimulate and control blood production from bone marrow and immune response, improve mineral absorption and protect from irritable bowel syndrome.

In certain embodiments, the present invention discloses trehalulose brown sugar substitute comprising;

trehalulose or trehalulose silicate in an amount from about 80% to about 95% by weight;

oligosaccharide (such as IMO) up to 5% by weight;

molasses or second sugar syrup in an amount from about 1% to about 15% by weight, wherein the second sugar syrup is allulose syrup; and

The trehalulose brown sugar substitute of the present invention has:

• calorie value of about 3.5-4 cal/gm; • glycemic index 30-40; and

• glycemic load 15-19 per 50 gm of serving size.

Administration of trehalulose brown sugar substitute, either alone or in combination with carbohydrate, to a subject may suppress plasma glucose to 20-50% and insulin concentration to 5-10%.

The trehalulose brown sugar substitute can be used as 100% sugar replacement and can be mixed with foods and beverages containing carbohydrate, protein, fat, minerals and vitamins. This substitute can be used by body builder, diabetic, obesity, pregnant. The isomaltulose brown sugar substitute provides additional health benefits such as control glucose homeostasis, reduce rise of developing diabetics, provide sustained energy release and improve muscle building, improve cognitive performance, reduce obesity, improve cardiovascular health, improve serum lipid profile, enhance fat burning rate, protect from colon cancer, protect from kidney and gal bladder stone formation, stimulate and control blood production from bone marrow and immune response, improve mineral absorption and protect from irritable bowel syndrome.

As described herein, the brown sugar substitute of the present invention contains low calorie, low glycemic sugar and/or low calorie, low glycemic sugar with sustained release formulation in combination with soluble oligosaccharide and polysaccharide in the group of dietary fiber supplement or digestible carbohydrate supplement. Besides that, natural molasses or syrup derived from allulose, isomaltulose and trehallulose provide color and flavor to the products. The brown sugar substitute of the present invention is not only targeted the low calorie, low glycemic and sustained release properties as a dietary supplement, but also provides benefits such as predetermined carbohydrate metabolism and. fat metabolism. Also, may prevent microbial infection and facilitate the essential element absorption.

Further, addition of soluble oligosaccharides provides a prebiotic effect, that helps to overgrow the healthy probiotic organism present in guts. In other way, controlling healthy probiotic present in guts and reducing the gastrointestinal disorder such as bowel syndrome. GERD syndrome.

The brown sugar substitute of the present invention can be used directly or in combination with foods and beverages containing carbohydrate, protein, fat, minerals and vitamins. The brown sugar substitute of the present invention may help in controling glucose homeostasis and /or reducing the risk of developing diabetics, sustained energy release and improve muscle building, improve cognitive performance, reduce obesity, improve cardiovascular health, improve serum lipid profile, enhance fat burning rate, protect from colon cancer, protect from kidney and gal bladder stone formation, stimulate and control blood production from bone marrow and immune response, improve mineral absorption, protect from irritable bowel syndrome.

In certain embodiments, the brown sugar substitute of the present invention has:

• calorie value of about 0.2-4 cal/gm;

· glycemic index 1 -40; and

• glycemic load 0.8-20 per 50 gm of serving size.

Administration of the brown sugar substitute of the present invention either alone or in combination with carbohydrate, may suppress plasma glucose level to about 10-50% and concentration of insulin to about 5-50%.

The brown sugar substitute as disclosed herein is administered to 15 healthy individuals. The inventors find that, surprisingly, the mood response of the individuals is significantly improved.

In certain embodiments, the present invention also discloses a process for preparing a brown sugar substitute. The process comprises uniform mixing of first sugar with molasses or second sugar syrup, and, if desired, with oligosaccharide and bulking agent. Then the mixture is dried to get a solid of low calorie, low glycemic index, and sustained energy release brown sugar substitute. Any conventional mixing step may be used. For example, it may be possible to coat the sugar crystal such as isomaltulose, trehalulose and allulose sugar crystal by spraying the molasses in an agitated reactor to finely coat the sugar crystals. In certain embodiments, the mixing is done at a predetermined temperature for a predetermined period of time. In certain embodiments, the mixing is done at a temperature of about 60-90 °C for about 15-36 h. In a further embodiment, the mixing can be done at a temperature of about 70-80 °C for about 20-30 h. Then the solid obtained may be grinded to powder and filtered to make uniform particle distribution. Any conventional filtering method may be used. In certain embodiments, the powder is passed through a mesh to make uniform particle distribution. Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by those of ordinary skill in the art to which the invention belongs. Although any methods and materials similar or equivalent to those described herein can be used in the practice or testing of the present invention, preferred methods and materials are described. For the purposes of the present invention, the following terms are defined below.

Where a range of values is provided, it is understood that each intervening value, to the tenth of the unit of the lower limit unless the context clearly dictates otherwise, between the upper and lower limit of that range and any other stated or intervening value in that stated range, is encompassed within the methods. The upper and lower limits of these smaller ranges may independently be included in the smaller ranges and are also encompassed within the methods, subject to any specifically excluded limit in the stated range. Where the stated range includes one or both of the limits, ranges excluding either or both of those included limits are also included in the methods.

Certain ranges are presented herein with numerical values being preceded by the term "about." The term "about" is used herein to provide literal support for the exact number that it precedes, as well as a number that is near to or approximately the number that the term precedes. In determining whether a number is near to or approximately a specifically recited number, the near or approximating unrecited number may be a number which, in the context in which it is presented, provides the substantial equivalent of the specifically recited number.

The articles "a" and "an" are used herein to refer to one or to more than one (i.e. to at least one) of the grammatical object of the article. By way of example, "an element" means one element or more than one element.

As used herein, the term "comprises" or "comprising" is generally used in the sense of include, that is to say permitting the presence of one or more features or components.

As used herein, the term "subject" refers to an animal. Typically, the animal is a mammal. A "subject" also refers to any human. A subject also refers to for example, primates (e.g., humans), cows, sheep, goats, horses, dogs, cats, rabbits, rats, mice, fish, birds and the like. In certain embodiments, subject is a human. The invention will now be illustrated by means of the following examples. The examples are provided to further illustrate the compositions and methods of the present invention. These examples are illustrative only and are not intended to limit the scope of the invention in any way.

EXAMPLES

EXAMPLE 1: Preparation of allulose, trehalulose and isomaltulose syrup with light and dark brown color

Allulose golden (light brown) syrup was prepared by wet melting process. For this purpose, 100 gm of allulose powder dissolved in 20 ml water and heated at 110 °C for 30 minutes with constant stirring by magnetic stirrer. In this wet melting process, the water was evaporated to get desired brown color solution. Then, 0.2 gm of citric acid was added to stabilize the allulose in syrup form.

Dark brown allulose syrup was prepared by dissolving 100 gm of allulose powder in 20 ml of water. Then, pH was adjusted to 8.0 using 0.1 N aqueous sodium hydroxide (NaOH) solution. Thereafter, the solution was heated to 110 °C for 10 minutes to remove residual water until dark brown syrup was formed. The dark brown color was monitored by dissolving 10 mg of syrup in 1 ml of water and measuring the absorption at 430 nm to 2.0. The caramelization reaction was stopped by immediate cooling water bath at room temperature. The product was stored at room temperature.

Isomaltulose syrup and Trehalulose syrup were prepared using the similar method depicted above. However, in case of isomaltulose syrup, the solution was heated to 150 °C instead at 110 °C.

EXAMPLE 2: Preparation of allulose-silicate powder as a component of allulose brown sugar

Allulose-silicate component was made to enhance allulose sweetness. 1 gram of solid sodium metasilicate was treated with 100 gm of 90 molal (weight by weight) of aqueous allulose solution at 60 °C with constant stirring until it dissolved completely. The pH of the solution was 11.5. Then, the solution was treated with cation exchange resin (divinylbenzene cross-linked with polystyrene carrier functionalized with sulfonic acid) to adjust the pH to 7.0. Immediately, the solution was filtered through cheese cloth filter to remove the resin. Then, the solution was dried under hot air oven chamber at 70 °C for 24 hours to get allulose-silicate as a solid. The solid was grinded to powder in grinder machine and passed through the 100-500 micron mesh to get uniform particle distribution. The sweetness was observed close to table sugar in a 9-point hedonic scale.

EXAMPLE 3: Preparation of isomaltulose-silicate powder as a component of isomaltulose brown sugar

Isomaltulose-silicate component was made to enhance isomaltulose sweetness. 1 gram of solid sodium metasilicate was treated with 100 gm of 70 molal (weight by weight) of aqueous allulose solution at 60 °C with constant stirring until it dissolved completely. The pH of the solution was pH 11.5. Then, the solution was treated with cation exchange resin (divinylbenzene cross-linked with polystyrene carrier functionalized with sulfonic acid) to adjust the pH to 7.5. Immediately, the solution was filtered through cheese cloth filter to remove the resin. Then, the solution was spray dried, to get the isomaltulose-silicate as a pale brown colored powder, in a spray drier machine under the following conditions: Feed RPM: 15, Inlet Temperature: 130°C, Outlet Temperature: 40-50°C, Aspirator RPM: 1350, Vacuum applied: -100 mmWC. Then, the sweetness was tested to compare with table sugar.

EXAMPLE 4: Preparation of trehalulose-silicate powder as a component of trehalulose brown sugar

Trehalulose-silicate component was made to enhance trehalulose sweetness. 2 gram of solid sodium metasilicate was treated with 100 gm of 90 molal (weight by weight) of aqueous trehalulose solution at 60 °C with constant stirring until it dissolved completely. The pH of the solution was pH 11.5. Then, the solution was treated with cation exchange resin (divinylbenzene cross-linked with polystyrene carrier functionalized with sulfonic acid) to adjust the pH to 7.5. Immediately, the solution was filtered through cheese cloth filter to remove the resin. Then, the solution was spray dried, to get the trehalulose- silicate as a pale brown colored powder, in a spray drier machine under the following conditions: Feed RPM: 15, Inlet Temperature: 130°C, Outlet Temperature: 40-50°C, Aspirator RPM: 1350, Vacuum applied: -100 mmWC.

EXAMPLE 5: Preparation of allulose brown sugar substitute using light or dark brown isomaltulose syrup Allulose brown sugar substitute was prepared by uniform mixing of allulose (crystalline or powder form) with different amounts of soluble oligosaccharide, bulking agent and isomaltulose light or dark brown syrup. Then, the mixture was dried on hot air oven at 70 °C for 24 hours until it solidified. The solid was then grinded to powder in a grinder machine and passed through 100-500 micron mesh to get uniform particle distribution. Different compositions of brown allulose sugar substitute were prepared using the method describe above. The compositions and their calorific and glycemic index values are shown in Table 1 below.

Table 1: Allulose brown sugar with brown isomaltulose syrup

EXAMPLE 6: Preparation of allulose brown sugar substitute using allulose-silicate and light or dark brown isomaltulose syrup as component

Allulose brown sugar substitute was prepared by uniform mixing of allulose-silicate powder with different amounts of soluble oligosaccharide, bulking agent and isomaltulose light or brown syrup. Then, the mixture was dried on hot air oven at 70°C for 24 hours until it solidified. The solid was then grinded to powder in a grinder machine and passed through 100-500 micron mesh to get uniform particle distribution. Different compositions were prepared using the method describe above. The compositions and their calorific and glycemic index values are shown in Table 2 below.

Table 2: Allulose-silicate brown syrup with brown isomaltulose syrup

EXAMPLE 7: Preparation of allulose brown sugar substitute using date palm syrup

Allulose brown sugar substitute was prepared by uniform mixing of allulose (crystalline or powder form) with different amounts of soluble oligosaccharide, bulking agent and date palm syrup. Then, the mixture was dried on hot air oven at 70 °C for 24 hours until it solidified. The solid was then grinded to powder in a grinder machine and passed through 100-500 micron mesh to get uniform particle distribution. Different compositions were prepared using the method describe above. The compositions and their calorific and glycemic index values are shown in Table 3 below.

Table 3: Allulose brown sugar with date palm syrup

EXAMPLE 8: Preparation of allulose brown sugar substitute using allulose-silicate and date palm syrup as component

Allulose brown sugar substitute was prepared by uniform mixing of allulose-silicate powder with different amounts of soluble oligosaccharide, bulking agent and date palm syrup. Then, the mixture was dried on hot air oven at 70 °C for 24 hours until it solidified. The solid was then grinded to powder in a grinder machine and passed through the 100- 500 micron mesh to get uniform particle distribution. Different compositions were prepared using the method describe above. The compositions and their calorific and glycemic index values are shown in Table 4 below. Table 4: Allulose-silicate brown sugar with date palm syrup

EXAMPLE 9: Preparation of isomaltulose brown sugar substitute using light or dark brown allulose syrup as a component

Isomaltulose brown sugar substitute was prepared by uniform mixing of isomaltulose solid (crystal or powder form) with different amounts of soluble oligosaccharide, bulking agent and light or dark brown allulose syrup. Then, the mixture was dried on hot air oven at 70°C for 24 hours until it solidified. The solid was then grinded to powder in a grinder machine and passed through 100-500 micron mesh to get uniform particle distribution. Different compositions were prepared using the method describe above. The compositions and their calorific and glycemic index values are shown in Table 5 below. Table 5: Isomaltulose brown sugar with light or dark brown allulose syrup as a component

Example 10: Preparation of isomaltulose brown sugar substitute using Isomaltulose- silicate and light or dark brown allulose syrup as a component

Isomaltulose brown sugar substitute was prepared by uniform mixing of isomaltulose- silicate powder, with different amounts of soluble oligosaccharide, bulking agent and light or dark brown allulose syrup. Then, the mixture was dried on hot air oven at 70 °C for 24 hours until it solidified. The solid was then grinded to powder in a grinder machine and passed through 100-500 micron mesh to get uniform particle distribution. Different compositions were prepared using the method describe above. The compositions and their calorific and glycemic index values are shown in Table 6 below. Table 6: Isomaltulose-silicate brown sugar with brown allulose syrup

EXAMPLE 11: Preparation of isomaltulose brown sugar substitute using date palm syrup as a component

Isomaltulose brown sugar substitute was prepared by uniform mixing of isomaltulose (crystal or powder), with different amounts of soluble oligosaccharide, bulking agent and date palm syrup. Then, the mixture was dried on hot air oven at 70 °C for 24 hours until it solidified. The solid was then grinded to powder in a grinder machine and passed through 100-500 micron mesh to get uniform particle distribution. Different compositions were prepared using the method describe above. The compositions and their calorific and glycemic index values are shown in Table 7 below. Table 7: Isomaltulose brown sugar with date palm caramel as a component

EXAMPLE 12: Preparation of isomaltulose brown sugar substitute using isomaltulose-silicate and date palm syrup as a component

Isomaltulose brown sugar substitute was prepared by uniform mixing of isomaltulose- silicate powder, with different amounts of soluble oligosaccharide, bulking agent and date palm syrup. Then, the mixture was dried on hot air oven at 70 °C for 24 hours until it solidified. The solid was then grinded to powder in a grinder machine and passed through 100-500 micron mesh to get uniform particle distribution. Different compositions were prepared using the method describe above. The compositions and their calorific and glycemic index values are shown in Table 8 below. Table 8: Isomaltulose-silicate brown sugar with date palm syrup

EXAMPLE 13: Preparation of trehalulose brown sugar substitute using light or dark brown allulose syrup as a component

Trehalulose brown sugar substitute was prepared by uniform mixing of trehalulose syrup, with different amounts of soluble oligosaccharide, bulking agent and light or dark brown allulose syrup. Then, the mixture was spray dried in a spray drier machine under the following conditions: Feed RPM: 15, Inlet Temperature: 120°C, Outlet Temperature: 40- 50°C, Aspirator RPM: 1350, Vacuum applied: -100 mmWC. The dried was passed through 100-500 micron mesh to get uniform particle distribution. Different compositions were prepared using the method describe above. The compositions and their calorific and glycemic index values are shown in Table 9 below. Table 9: Trehalulose brown sugar with brown allulose syrup

EXAMPLE 14: Preparation of trehalulose brown sugar substitute using trehalulose- silicate and light and dark brown allulose syrup as component

Trehalulose brown sugar substitute was prepared by uniform mixing of trehalulose- silicate powder, with different amounts of soluble oligosaccharide, bulking agent and light and dark brown allulose syrup. Then, the mixture was dried on hot air oven at 70 °C for 24 hours until it solidified. The solid was then grinded to powder in a grinder machine and passed through 100-500 micron mesh to get uniform particle distribution. Different compositions were prepared using the method describe above. The compositions and their calorific and glycemic index values are shown in Table 10 below. Table 10: Trehalulose-silicate brown sugar with brown allulose syrup

EXAMPLE 15: Preparation of trehalulose brown sugar substitute using Date palm syrup as a component

Trehalulose brown sugar substitute was prepared by uniform mixing of trehalulose syrup, with different amount of soluble oligosaccharide, bulking agent and light or dark brown allulose. Then, the mixture spray dried in a spray drier machine under the following conditions: Feed RPM: 15, Inlet Temperature: 120°C, Outlet Temperature: 40-50°C, Aspirator RPM: 1350, Vacuum applied: -100 mmWC. The dried trehalulose brown sugar substitute powder was passed through 100-500 micron mesh to get uniform particle distribution. Different compositions were prepared using the method describe above. The compositions and their calorific and glycemic index values are shown in Table 11 below.

Table 11: Trehalulose brown sugar with date palm syrup

EXAMPLE 16: Preparation of trehalulose brown sugar substitute using trehalulose- silicate and Date palm syrup as component

Trehalulose brown sugar substitute was prepared by uniform mixing of trehalulose- silicate powder, with different amounts of soluble oligosaccharide, bulking agent and light and dark brown allulose syrup. Then, the mixture was dried on hot air oven at 70 °C for 24 hours until it solidified. The solid was then grinded to powder in a grinder machine and passed through the 100-500 micron mesh to get uniform particle distribution. Different compositions were prepared using the method describe above. The compositions and their calorific and glycemic index values are shown in Table 12 below. Table 12: Trehalulose-silicate brown sugar with date palm syrup

ADVANTAGES OF THE PRESENT INVENTION:

The brown sugar substitute of the present invention-

• improves cognitive performance such as mood control, mouth fullness and flavour. · functions as a blood sugar regulator to keep the blood glucose normal.

• provides steady-state glycemic response and steady-state insulin response

• enhances digestion of carbohydrate, protein and fat content present in the foods and beverages.

• promotes the growth of beneficial gut microbes and inhibits the growth of toxic gut microbes • simulate and control blood production from bone marrow and immune response

• can be directly used as 100% sugar substitute by all age and sex groups.

Although the foregoing invention has been described in some detail by way of illustration and example for purposes of clarity of understanding, it is readily apparent to those of ordinary skill in the art in light of the teachings of this invention that certain changes and modifications may be made thereto without departing from the spirit or scope of the appended claims.

Accordingly, the preceding merely illustrates the principles of the invention. It will be appreciated that those skilled in the art will be able to devise various arrangements which, although not explicitly described or shown herein, embody the principles of the invention and are included within its spirit and scope. Furthermore, all examples and conditional language recited herein are principally intended to aid the reader in understanding the principles of the invention and the concepts contributed by the inventors to furthering the art and are to be construed as being without limitation to such specifically recited examples and conditions. Moreover, all statements herein reciting principles, aspects, and embodiments of the invention as well as specific examples thereof, are intended to encompass both structural and functional equivalents thereof. Additionally, it is intended that such equivalents include both currently known equivalents and equivalents developed in the future, i.e., any elements developed that perform the same function, regardless of structure. The scope of the present invention, therefore, is not intended to be limited to the exemplary embodiments shown and described herein. Rather, the scope and spirit of present invention is embodied by the appended claims.

Claims

We Claim:

1. Low calorie, low glycemic index and sustained energy release brown sugar substitute comprising:

first sugar selected from a group comprising isomaltulose, trehalulose, D-allulose, isomaltulose-silicate, trehalulose-silicate, D-allulose-silicate and a combination thereof; molasses or second sugar syrup; wherein the second sugar syrup is selected from a group comprising brown isomaltulose syrup, brown trehalulose syrup, brown allulose syrup and a combination thereof; and

optionally, oligosaccharide, one or more natural high intensity sweetener, and bulking agent(s).

2. The low calorie, low glycemic index and sustained energy release brown sugar substitute as claimed in claim 1, wherein the first sugar is present in an amount from about 60% to about 99% by weight relative to the total weight of the brown sugar substitute.

3. The low calorie, low glycemic index and sustained energy release brown sugar substitute as claimed in claim 1, wherein the first sugar is present in an amount from about 75% to about 95% by weight relative to the total weight of the brown sugar substitute.

4. The low calorie, low glycemic index and sustained energy release brown sugar substitute as claimed in claim 1 , wherein the molasses or second sugar syrup is present in an amount from about 1% to about 15% by weight relative to the total weight of the brown sugar substitute.

5. The low calorie, low glycemic index and sustained energy release brown sugar substitute as claimed in claim 1 , wherein the molasses or second sugar syrup is present in an amount from about 1% to about 10% by weight relative to the total weight of the brown sugar substitute.

6. The low calorie, low glycemic index and sustained energy release brown sugar substitute as claimed in claim 1 , wherein the oligosaccharide is a soluble oligosaccharide and is selected from a group comprising isomalto-oligosaccharide (IMO), fructo- oligosaccharides (FOS), galacto-oligosaccharides (GOS) and a combination thereof.

7. The low calorie, low glycemic index and sustained energy release brown sugar substitute as claimed in claim 1, wherein the oligosaccharide is IMO.

8. The low calorie, low glycemic index and sustained energy release brown sugar substitute as claimed in claim 1, wherein the oligosaccharide, if present, is present in an amount from about 1% to about 5% by weight relative to the total weight of the brown sugar substitute.

9. The low calorie, low glycemic index and sustained energy release brown sugar substitute as claimed in claim 1, wherein the bulking agent, if present, is present in an amount from about 1% to about 20% by weight relative to the total weight of the brown sugar substitute.

10. The low calorie, low glycemic index and sustained energy release brown sugar substitute as claimed in claim 1, wherein the bulking agent, if present, is present in an amount from about 2% to about 10% by weight relative to the total weight of the brown sugar substitute.

11. The low calorie, low glycemic index and sustained energy release brown sugar substitute as claimed in claim 1, wherein the bulking agent is selected from a group comprising sodium metasilicate, food grade silica, micro crystalline cellulose, maltodextrin, starch, pectin, natural dietary fibers and a combination thereof.

12. The low calorie, low glycemic index and sustained energy release brown sugar substitute as claimed in claim 1, wherein isomaltulose-silicate or trehalulose-silicate or

D-allulose-silicate contain silicate in an amount from about 0.1% to about 2% by weight.

13. The low calorie, low glycemic index and sustained energy release brown sugar substitute as claimed in claim 1 comprising:

from about 75% to about 99% by weight of first sugar selected from a group comprising isomaltulose, trehalulose, D-allulose, isomaltulose-silicate, trehalulose- silicate, D-allulose-silicate and a combination thereof;

from about 2% to about 10% by weight of second sugar syrup selected from a group comprising brown isomaltulose syrup, brown trehalulose syrup, brown allulose syrup and a combination thereof;

from about 0% to about 5% by weight of a soluble oligosaccharide; and from about 0% to about 10% by weight of a bulking agent.

14. The low calorie, low glycemic index and sustained energy release brown sugar substitute as claimed in claim 1 ; wherein the brown sugar substitute has calorie value of about 0.2-4 cal/gm and gycemic index 1-40.

15. A process for preparing low calorie, low glycemic index and sustained energy release brown sugar substitute as claimed in claim 1, comprising the steps of:

uniform mixing of first sugar with molasses or second sugar syrup, and, if desired, with oligosaccharide and bulking agent, at a predetermined temperature for a predetermined period of time;

drying the mixture obtained to get a solid of low calorie, low glycemic index, and sustained energy release brown sugar substitute.

16. The process as claimed in claim 15, wherein the solid obtained may be grinded and filtered to make uniform particle distribution.

17. The process as claimed in claim 15, wherein isomaltulose-silicate is prepared by treating alkali metasilicate or food grade silica with aqueous isomaltulose solution at a temperature of about 50-70 °C; and adjusting pH of the reaction mixture to a pH of about 7-8 to get a solution and then drying the solution.

18. The process as claimed in claim 15, wherein trehalulose-silicate is prepared by treating alkali metasilicate or food grade silica with aqueous trehalulose solution at a temperature of about 50-70 °C; and adjusting pH of the reaction mixture to a pH of about 7-8 to get a solution and then drying the solution.

19. The process as claimed in claim 15, wherein allulose-silicate is prepared by treating alkali metasilicate or food grade silica with aqueous allulose solution at a temperature of about 50-70 °C; and adjusting pH of the reaction mixture to a pH of about 6.5-7 to get a solution and then drying the solution.

20. The process as claimed in any one of claims 17-19, wherein the alkali silicate is sodium metasilicate and the pH is adjusted using a cation exchange resin.

21. The process as claimed in claim 17 or claim 18, wherein the drying is a spray drying.

22. The process as claimed in claim 21, wherein the spray drying is carried out in a spray drier at a feed rate of about 10 RPM to about 20 RPM, in a vacuum of about -80 mmWC to about -150 mmWC, and at an aspiration speed of about 1200 RPM to about 1500 RPM.

23. The process as claimed in claim 22, wherein inlet and outlet temperature of the spray drier is from about 100 °C to 140 °C and 40 °C to 70 °C, respectively.