Low Density Amorphous Sugar

Abstract

The present invention provides a low density amorphous sugar comprising one or more sugars or alternate sweeteners and a density lowering agent. The sugar has a bulk density of less than 0.8 g/cm3 and preferably has a lower density than refined white table sugar. The invention further provides methods of making the amorphous sugar including by rapidly drying, such as spray drying and methods of food and beverage preparation using the amorphous sugar.

Claims

1. A low density amorphous sweetener, wherein the amorphous sweetener is a powder comprising aerated particles comprising (i) one or more sugars and/or alternate sweeteners, and (ii) one or more edible density lowering agent, and wherein the amorphous sweetener does not comprise a surfactant.

2. A sweetener according to claim 1, wherein the amorphous sweetener has a bulk density of less than 0.8 g/cm.sup.3.

3. A sweetener according to claim 1, wherein the density lowering agent has a bulk density of less than 0.8 g/cm.sup.3.

4-6. (canceled)

7. A sweetener according to claim 1, wherein the density lowering agent is from 1% to 60% w/w of the amorphous sweetener.

8-11. (canceled)

12. A sweetener according to claim 1, wherein the density lowering agent is a protein, carbohydrate, fibre or natural intense sweetener.

13. (canceled)

14. A sweetener according to claim 1, wherein the density lowering agent is selected from the group consisting of whey protein isolate, preferably bovine whey protein isolate, egg white protein, Faba bean protein, soy protein isolate, inulin and combinations thereof.

15. A sweetener according to claim 1, wherein the protein is whey protein isolate and/or coco powder.

16-18. (canceled)

19. A sweetener according to claim 1, wherein the one or more sugars or alternative sweeteners is one or more sugars selected from the group consisting of sucrose, glucose, fructose and combinations thereof.

20-24. (canceled)

25. An amorphous sweetener according claim 19, wherein the sucrose is white refined sugar, raw sugar, brown sugar, dried cane juice, dried beet juice, dried molasses or combinations thereof.

26-29. (canceled)

30. A sweetener according to claim 1, wherein the sweetener further comprises at least about 20 mg CE polyphenols/100 g carbohydrate.

31. A sweetener according to claim 1, wherein the sweetener has a maximum of 1 g CE polyphenols/100 g carbohydrate.

32-33. (canceled)

34. A sweetener according to claim 1, wherein the amorphous sweetener has good or excellent powder flowability.

35-36. (canceled)

37. A sweetener according to claim 1, wherein the particles have a D90 of less than 60 microns.

38. A sweetener according to claim 1, wherein the particles are stable for 12 months, or 2 years when stored in sealed low-density plastic in ambient conditions (ie room temperature and 50-60% relative humidity).

39. (canceled)

40. A sweetener according to claim 1, wherein the amorphous sweetener contains about 10% or about 15% less calories than an equivalent weight of white refined sugar and/or (ii) the amorphous sweetener contains about 20%, about 30%, about 40% or about 50% less calories than an equivalent volume of white refined sugar.

41-66. (canceled)

67. A sweetener according to claim 1, wherein the amorphous sweetener has a bulk density of less than 0.5 g/cm.sup.3.

68. A sweetener according to claim 1, wherein the ratio of the one or more sugar and/or alternate sweetener to density lowering agent is 99:1 to 60:40 by solid weight.

69. A low density amorphous sweetener according to claim 1, wherein the density lowering agent is either soluble or powdered version of silicon dioxide, cellulose gum, banana flakes, barley flour, beets, brown rice flour, brown rice protein isolate, brown whey powder, cake flour, calcium carbonate, calcium lactate, calcium silicon, caraway, carrageenan, cinnamon, cocoa beans, cocoa powder, coconut, coffee, coffee, corn meal powder, corn starch, crisped rice, crushed malted barley, crushed soy beans, dehydrated banana flakes, dehydrated potatoes, dehydrated vegetables, dehydrated whole black beans, diacalite, dried brewers yeast, dried calcium carbonate, dried carrots, dried celery, dried bell peppers, dried onions, dried whole whey powder, dried yeast, dry milk powder, egg protein, egg white protein, flour, ground almonds, ground cinnamon, ground corn cobb, ground potato flakes, ground silica, hazelnuts, peanuts, almonds, hemp protein, hydroxyethylcellulose, calcium carbonate, magnesium flakes, magnesium hydroxide powder, malted barley, malted milk powder, microcrystalline cellulose, milk powder, natural vanilla, parsley, peas, pea protein, potassium chloride, potassium sorbate, potato starch, potato starch flake, potato starch powder, powdered brown sugar, powdered soybean lecithin, quick oat, rice crispy treat cereal, rice short grain, rolled corn, rolled oats, sesame, silica, silicate powder, sodium caseinate, sodium silicate, soy bean mill, soya flour, sugar beet pulp, sunflower seeds, sunflower protein, vanilla, vanilla beans, vitreous fibre, wheat bran fibre, wheat germ, whey protein powder, white hulled sesame seeds, whole oat, yellow bread crumbs, whey protein isolate, or combinations thereof.

70. A low density amorphous sweetener according to claim 1, wherein the particles have a D90 of less than 30 μm.

71. A low density amorphous sweetener according to claim 1, wherein the particles have a D50 or less than 60 μm.

Description

BRIEF DESCRIPTION OF THE DRAWINGS

[0198] FIG. 1 is a diagram of a typical counter current spray dryer (G=gas/air, F=feed, P=powder, S=spray)

[0199] FIG. 2 depicts moisture content of 80:20 cane juice to whey protein isolate vs average drying chamber temperature for samples 2 to 4 of Table 6.

[0200] FIG. 3A is a scanning electron microscope (SEM) image of the 80:20 CJ:WPI % solids amorphous sugar, wherein the scale bar corresponds to 100 μm.

[0201] FIG. 3B is a scanning electron microscope (SEM) image of the 70:30 CJ:WPI % solids amorphous sugar, wherein the scale bar corresponds to 100 μm.

[0202] FIG. 4 graphs the results of an in vitro Glycemic Index Speed Test (GIST) on the 90:10 CJ:WPI sugar from Example 8 showing the sugar is low glycaemic.

[0203] FIG. 5A charts the results of a study on the effect of polyphenol content or polyphenol plus reducing sugar content on the GI of sucrose in the form of traditional refined white sugar. 30, 60 and 120 mg CE polyphenol/100 g carbohydrate content was tested. The GI for sucrose with 60 mg CE polyphenol/100 g carbohydrate was shown to be about 15. Adding 0.6% w/w reducing sugars (1:1 glucose to fructose) to the sucrose with 30 mg CE polyphenols/100 g carbohydrate raised the GI from 53 to 70. Adding 0.6% w/w reducing sugars (1:1 glucose to fructose) to the sucrose with 60 mg CE polyphenols/100 g carbohydrate raised the GI from 15 to 29. Adding 1.2% w/w reducing sugars (1:1 glucose to fructose) to the sucrose with 120 mg CE polyphenols/100 g carbohydrate increased the GI from 65 to 75. The presence of reducing sugar consistently increased the GI.

[0204] FIG. 5B graphs the GI of several samples from Table 10 in Example 9.

[0205] FIG. 6 depicts the sensory profile of the 90:10, 80:20 and 70:30 CJ:WPI % solids amorphous sugars from Example 8. The 90:10 and 80:20 sugars are sweeter than refined white sugar, while the 70:30 is equivalently sweet. The 90:10 and 80:20 sugars have a caramel taste. The 80:20 and 70:30 sugars have a milky taste.

[0206] FIG. 6A-E are SEM images of the aerated sugars of Example 11, wherein the scale bar in FIG. 6A corresponds to 20 μm, the scale bar in FIG. 6B corresponds to 20 μm, the scale bar in FIG. 6C corresponds to 10 μm, the scale bar in FIG. 6D corresponds to 10 μm and the scale bar in FIG. 6E corresponds to 20 μm.

[0207] FIG. 6 shows that in general, the particle size is not evenly distributed. Some particles are about 60 μm, others are less than 10 μm. A great number of porous particles were detected, especially from the chipped particle powders.

[0208] FIG. 7 shows an image of 3 g of white crystal sugar and 3 g of the aerated amorphous sugar prepared according to this Example 11. The image illustrates the difference in bulk density. The tapped bulk density of the white crystal sugar was calculated to be approximately 0.88 g/cm.sup.3. The tapped bulk density of the aerated amorphous sugar prepared according to this Example 11 was found to be approximately 0.47 g/cm.sup.3. Bulk density was calculated as described in Example 5.

[0209] FIG. 8A-D are SEM images that show the chocolate of Example 13 prepared with sugar crystals.

[0210] The sample indicates solid chocolate with tactile sugar crystals.

[0211] FIG. 8E-H are SEM images that show the chocolate of Example 13 prepared with the aerated amorphous sugar, wherein the scale bar in FIG. 8E corresponds to 10 μm, the scale bar in FIG. 8F corresponds to 10 μm, the scale bar in FIG. 8G corresponds to 10 μm and the scale bar in FIG. 8H corresponds to 10 μm.

[0212] These images show that the aerated sugar particles remain intact in the chocolate product and have not lost their aeration during food preparation. While the aeration is less evident due to a layer of fat coating the sugar, the particle remains aerated as it retains its pre-processing size and shape.

[0213] FIG. 9A-C are SEM images of product 1 from Table 13 (comprising rice syrup), wherein the scale bar in FIG. 9A corresponds to 500 μm, the scale bar in FIG. 9B corresponds to 50 μm and the scale bar in FIG. 9C corresponds to 30 μm.

[0214] FIG. 9A-C shows that in general, the particle size is reasonably evenly distributed, with most particles ranging from about 25 μm to about 50 μm in size. Porosity was observed.

[0215] FIG. 9D-E show SEM images of product 2 from Table 13 (comprising coconut sugar), wherein the scale bar in FIG. 9D corresponds to 300 μm and the scale bar in FIG. 9E corresponds to 20 μm.

[0216] FIG. 9D-E shows that in general, the particle size is reasonably evenly distributed, with most particles ranging from about 20 μm to about 55 μm in size. Porosity was observed.

[0217] FIG. 9F-G show SEM images of product 3 from Table 13 (comprising monk fruit), wherein the scale bar in FIG. 9F corresponds to 30 μm and the scale bar in FIG. 9G corresponds to 10 μm. This product was about 8 times sweeter than sucrose.

[0218] FIG. 9F-G shows that in general, the particle size is not evenly distributed. Some particles are about 100 μm, others are around 10 μm. Porosity was observed.

[0219] FIG. 9H-I show SEM images of product 4 from Table 13 (comprising maple syrup), wherein the scale bar in FIG. 9H corresponds to 300 μm and the scale bar in FIG. 9I corresponds to 20 μm.

[0220] FIG. 9H-I shows that in general, the particle size is reasonably evenly distributed, with most particles ranging from about 30 μm to about 60 μm in size. Porosity was observed.

[0221] FIG. 9J-K show SEM images of product 6 from Table 13 (comprising bagasse), wherein the scale bar in FIG. 9J corresponds to 100 μm and the scale bar in FIG. 9K corresponds to 10 μm.

[0222] FIG. 9J-K shows that in general, the particle size is reasonably evenly distributed, with most particles ranging from about 20 μm to about 30 μm in size. Porosity was observed.

[0223] FIG. 9L-M show SEM images of product 7 from Table 13 (comprising sunflower protein), wherein the scale bar in FIG. 9L corresponds to 200 μm and the scale bar in FIG. 9M corresponds to 50 μm.

[0224] FIG. 10 shows SEM images of the butter cookie prepared according to Example 15, wherein the scale bar in FIG. 10A corresponds to 10 μm and the scale bar in FIG. 10B corresponds to 10 μm.

[0225] These images show that the aerated sugar particles remain intact in the cookie product and have not lost their aeration during food preparation. While the aeration is less evident due to a layer of fat coating the sugar, the particle remains aerated as it retains its pre-processing size and shape.

[0226] FIG. 11 shows SEM images of the vanilla muffin prepared according to Example 15, wherein the scale bar in FIG. 11A corresponds to 20 μm and the scale bar in FIG. 11B corresponds to 10 μm.

[0227] These images show that the aerated sugar particles remain intact in the muffin product and have not lost their aeration during food preparation. While the aeration is less evident due to a layer of fat coating the sugar, the particle remains aerated and it retains its pre-processing size and shape.

[0228] FIGS. 12A-D show SEM images of product 7 from Table 17 (comprising pea protein isolate), wherein the scale bar in FIG. 12A corresponds to 30 μm, the scale bar in FIG. 12B corresponds to 80 μm, the scale bar in FIG. 12C corresponds to 80 μm and the scale bar in FIG. 12D corresponds to 20 μm.

[0229] Porosity was observed.

[0230] FIGS. 13A-D show SEM images of product 6 from Table 17 (comprising egg white protein), wherein the scale bar in FIG. 13A corresponds to 100 μm, the scale bar in FIG. 13B corresponds to 10 μm, the scale bar in FIG. 13C corresponds to 10 μm and the scale bar in FIG. 13D corresponds to 50 μm.

[0231] Hollow bubbles with thin skin were observed.

[0232] FIGS. 14A-G show SEM images of product 8 from Table 17 (comprising aeration prior to spray drying), wherein the scale bar in FIG. 14A corresponds to 30 μm, the scale bar in FIG. 14B corresponds to 100 μm, the scale bar in FIG. 14C corresponds to 30 μm, the scale bar in FIG. 14D corresponds to 50 μm, the scale bar in FIG. 14E corresponds to 30 μm, the scale bar in FIG. 14F corresponds to 8 μm and the scale bar in FIG. 14G corresponds to 30 μm.

[0233] Porosity was observed.

[0234] FIG. 15A shows an SEM image of a product prepared from 10% sunflower protein, 5% lecithin and 85% sugarcane juice, wherein the scale bar is 50 μm.

[0235] FIG. 15B shows an SEM image of product 7 from Table 14 (comprising 10% sunflower protein), wherein the scale bar is 50 μm.

[0236] The particles of the SEM images of FIG. 15A and FIG. 15B are both similar in size and morphology, with hollow bubbles with thin skin observed.

[0237] FIGS. 16A-D show SEM images of aerated sugar particles comprising 80% sugarcane juice, 19% digestive resistant maltodextrin and 1% fibre (phytocel-bagasse fibre and soluble fibre-xanthan gum); wherein the scale bar in FIG. 16A corresponds to 80 μm, the scale bar in FIG. 16B corresponds to 20 μm, the scale bar in FIG. 16C corresponds to 20 μm and the scale bar in FIG. 16D corresponds to 30 μm.

[0238] The presence of fibre altered the morphology of the particles, with a non-uniform surface observed.

[0239] FIGS. 17A-B show SEM images of aerated sugar particles comprising 80% sugarcane juice and 20% sunflower protein.

[0240] No significant porosity was observed in the particles.

[0241] FIGS. 18A-B show SEM images of aerated sugar particles comprising 90% sugar cane juice and 10% monk fruit juice.

[0242] Round particles with morphology consistent with hollow bubbles with a thin skin were observed. Non-uniform elongated particles with a rough surface were also observed.

[0243] FIGS. 19A-B show SEM images of aerated sugar particles comprising 80% sugar cane juice, digestive resistant maltodextrin (19%) and insoluble fibre (bagasse) (1%).

[0244] Round particles with morphology consistent with hollow bubbles with a thin skin were observed. Collapsed particles were also observed.

[0245] FIGS. 20A-B show SEM images of aerated sugar particles comprising 80% sugar cane juice, digestive resistant maltodextrin (19%) and soluble fibre (xanthan gum) (1%).

[0246] Amorphous particles were observed. String-like masses were also observed.

[0247] FIGS. 21A-B show SEM images of aerated sugar particles comprising 78% sugar cane juice.

[0248] Round particles with morphology consistent with hollow bubbles with a thin skin were observed. Collapsed particles were also observed.

[0249] FIGS. 22A-B show SEM images of aerated sugar particles comprising 80% sugarcane juice, 19% WPI and 1% prebiotic fibre (phytocel-bagasse fibre and soluble fibre-xanthan gum).

[0250] Morphology consistent with essentially smooth, hollow nodules was observed.

[0251] FIGS. 23A-B show SEM images of aerated sugar particles comprising 80% sugarcane juice, 19% digestive resistant maltodextrin and 1% fibre.

[0252] A mixture of round particles and particles of non-uniform shape were observed.

[0253] FIGS. 24A-B show SEM images of aerated sugar particles comprising 75% sugarcane juice, 19% digestive resistant maltodextrin, 5% lecithin and 1% fibre.

[0254] A mixture of round particles and surfaces with jagged edges were observed.

[0255] FIGS. 25A-F compare the sensory profile of white refined sugar with various aerated amorphous sweeteners, as follows: A) entry 4 of Table 17 (comprising 80% sugar cane juice, 20% whey protein); B) comprising 80% sugar cane juice, 20% sunflower protein; C) comprising 80% sugar cane juice, 20% monk fruit; D) comprising 90% sugar cane juice, 10% insoluble fibre (bagasse); E) comprising 90% sugar cane juice, 10% soluble fibre; and F) comprising low glycemic raw sugar (30 mg CE polyphenols/100 g).

[0256] A, C and F are sweeter than white refined sugar. E is equally sweet. A is mouth watering and has a caramel and milky taste. B has an off flavour and a caramel taste. C has aroma and is mouth watering. D has a caramel taste. E has a milky and caramel taste. F has aroma and is mouth watering. It also has a caramel taste.

[0257] FIGS. 26A-F compare the sensory profile of white refined sugar with various aerated amorphous sweeteners from Table 18; as follows: A) entry A; comprising low glycemic raw sugar (30 mg CE polyphenols/100 g); B) entry B; comprising cane juice; C) entry C; comprising cane juice with sunflower protein (20%); D) entry D; comprising cane juice with monkfruit (10%); E) entry E; comprising cane juice with digestive resistant maltodextrin (19%), insoluble fibre (bagasse) (1%); and F) entry F; comprising cane juice with digestive resistant maltodextrin (19%), soluble fibre (xanthan gum) (1%).

[0258] A, B and D are sweeter than white refined sugar. F is equally sweet. A has aroma, is mouth watering and has a caramel taste. B has aroma, is mouth watering and has a caramel and milky taste. C has an off flavour D has an aroma and is mouth watering. E has a caramel taste. F has a milky taste.

[0259] The taste profile of C suggests that this product would be more useful in foodstuffs that cover the flavour of C or in foodstuff where the amount of sugar required is reduced.

DETAILED DESCRIPTION OF THE EMBODIMENTS

[0260] Reference will now be made in detail to certain embodiments of the invention. While the invention will be described in conjunction with the embodiments, it will be understood that the intention is not to limit the invention to those embodiments. On the contrary, the invention is intended to cover all alternatives, modifications, and equivalents, which may be included within the scope of the present invention as defined by the claims.

[0261] Further aspects of the present invention and further embodiments of the aspects described in the preceding paragraphs will become apparent from the following description, given by way of example.

[0262] All of the patents and publications referred to herein are incorporated by reference in their entirety.

[0263] For purposes of interpreting this specification, terms used in the singular will also include the plural and vice versa.

[0264] One skilled in the art will recognize many methods and materials similar or equivalent to those described herein, which could be used in the practice of the present invention. The present invention is in no way limited to the methods and materials described.

[0265] The inventors of the present invention have developed a low density amorphous sweetener comprising a sweetener and a density lowering agent. The sugar has fewer calories per volume of sweetener than traditional table sugar and will be of assistance when seeking to lower the total calories in a food.

[0266] Low GI versions of the sweetener can also be prepared to reduce the GR, GI and/or GL of foods.

[0267] A prebiotic version of the sugar has also been developed. As many popular foods, particularly foods with high sugar content, have a less than ideal impact on to the gastro-intestinal microbiome, the preparation of prebiotic sugars is a highly significant advance. The prebiotic sugars of the invention provide sugar substitutes that avoid one of the less desirable aspects of sugar and introduce a desirable prebiotic effect into sugars that will increase the health benefits of foods comprising the prebiotic sugars.

[0268] The term “aerated” refers to including air. In particular, in the context of this invention an aerated particle is one that includes air pockets or air bubbles ie is porous in nature.

[0269] The term “amorphous” refers to a solid that is largely amorphous, that is, largely without crystalline structure. For example, the solid could be 80% or more amorphous, 90% or more amorphous, 95% or more amorphous or about 100% amorphous.

[0270] The term “bagasse” refers to sugar fibre either from sugar cane or sugar beet. It is the fibrous pulp left over after sugar juice is extracted. Bagasse products are commercially available, for example, Phytocel is a sugar cane bagasse product sold by KFSU.

[0271] The term “drying agent” refers to an agent that is suitable for rapid drying with sucrose to achieve a dry powder as opposed to the sticky powder achieved is sucrose is dried alone.

[0272] The term “high molecular weight drying agent” refers to a drying agent with a molecular weight above that of sucrose, for example, about the molecular weight of lactose or higher.

[0273] The term “density lowering agent” refers to an edible product with lower bulk density than bulk white sugar. Preferably, the density is less than 0.7 g/m.sup.3. Preferably, the product is soluble or in powder form.

[0274] The term “low glycaemic” refers to a food with a glucose based GI of 55 or less.

[0275] The term “very low glycaemic” refers to a food with a glucose-based GI of less than half the upper limit of low GI (ie the GI is in the bottom half of the low GI range).

[0276] The term “sugar” refers to a solid that contains one or more low molecular weight sugars (monosaccharides) such as glucose or disaccharides such as sucrose etc. In the context of the invention, the sugars referred to are edible sugars used in the production of food. The amorphous sugars of the invention could be spray dried cane juice or molasses but could also be spray dried fruit juice.

[0277] The term “reducing sugar” refers to any sugar that is capable of acting as a reducing agent. Generally, reducing sugars have a free aldehyde or free ketone group. Glucose, galactose, fructose, lactose and maltose are reducing sugars. Sucrose and is not a reducing sugar.

[0278] The term “phytochemical” refers generally to biologically active compounds that occur naturally in plants.

[0279] The term “polyphenol” refers to chemical compounds that have more than one phenol group. There are many naturally occurring polyphenols and many are phytochemicals. Flavonoids are a class of polyphenols. Polyphenols including flavonoids naturally occur in sugar cane. In the context of the present invention the polyphenols that naturally occur in sugar cane are most relevant. Polyphenols in food are micronutrients that are of interest because of the role they are currently thought to have in prevention of degenerative diseases such as cancer, cardiovascular disease or diabetes.

[0280] The term “refined white sugar” refers to fully processed food grade white sugar that is essentially sucrose with minimal reducing sugar content and minimal phytochemicals such as polyphenols or flavonoids.

[0281] The term “massecuite” refers to a dense suspension of sugar crystals in the mother liquor of sugar syrup. This is the suspension that remains after concentration of the sugar juice into a syrup by evaporation, crystallisation of the sugar and removal of molasses. The massecuite is the product that is washed in a centrifuge to prepare bulk sugar crystals.

[0282] The term “sugar juice” refers to the syrup or liquid extracted from sugar-rich plant feedstocks, such as the juice extracted following crushing/pressing sugar cane or the liquid exiting a diffuser during the processing of sugar beets.

[0283] The term “cane juice” or “sugar cane juice” refers to the syrup extracted from pressed and/or crushed peeled sugar cane. Ideally sugar cane juice is at least 60 Brix.

[0284] The term “beet juice” refers to the liquid exiting a diffuser after the beet roots have been sliced into thin strips called cossetes and passed into a diffuser to extract the sugar content into a water solution.

[0285] The terms “efficacious” or “effective amount” refer to an amount that is biologically effective. In this context, one example is an effective amount of polyphenols in the sugar particles to achieve a low GI sugar, ie, a sugar that causes a low increase in blood sugar levels once consumed such that an insulin response is avoided.

[0286] The term “hi-maize” or “high amylose maize starch” refers to a resistant starch, ie a high molecular weight carbohydrate starch that resists digestion and behaves more like a fibre. Hi-maize is generally made from high amylose corn. There are 2 main structural components of starch; amylose—a linear polymer of glucose residues bound via α-D-(1,4)-glycosidic linkages and amylopectin—a highly branched molecule comprising α-D-(1,4)-linked glucopyranose units with α-D-(1,6)-glycosidic branch points. Branch points typically occur between chain lengths of 20 to 25 glucose units, and account for approximately 5% of the glycosidic linkages. Normal maize starch typically consists of approximately 25 to 30% amylose and 75 to 80% amylopectin. High amylose maize starch contains 55 to >90% amylose. The structure for amylose is (with an average degree of polymerisation of 500):

##STR00001##

[0287] The structure for amylopectin is (with an average degree of polymerisation of 2 million):

##STR00002##

[0288] The term “inulin” refers to one or more digestive resistant high molecular weight polysaccharides having terminal glucosyl moieties and a repetitive frucosyl moiety linked by β(2,1) bonds. Generally, inulin has 2 to 60 degrees of polymerisation. The molecular weight varies but can be for example about 400 g/mol, about 522 g/mol, about 3,800 g/mol, about 4,800 g/mol or about 5,500 g/mol. Where there the degree of polymerisation is 10 or less the polysaccharide is sometimes referred to as a fructooligosaccharide. The term inulin has been used for all degrees of polymerisation in this specification. Inulin has the following structure:

##STR00003##

[0289] One option is to use Orafti Inulin with a molecular weight of 522.453 g/mol.

[0290] The term “dextrin” refers to a dietary fibre that is a D-glucose polymer with α-1,4 or α-1,6 glycosidic bonds. Dextrin can be cyclic ie a cyclodextrin. Examples include amylodextrin and maltodextrin. Maltodextrin is typically a mixture of chains that vary from 3 to 17 glucose units long. The molecular weight can be for example 9,000 to 155,000 g/mol.

[0291] The term “digestive resistant dextrin derivatives” refers to a dextrin modified to resist digestion. Examples include polydextrose, resistant glucan and resistant maltodextrin. Fibersol-2 is a commercial product from Archer Daniels Midland Company that is digestion resistant maltodextrin. An example structure is:

##STR00004##

[0292] The term “whey protein isolate” refers to proteins isolated from milk, for example, whey can be produced as a by-product during the production of cheese. The whey proteins may be isolated from the whey by ion exchangers or by membrane filtration. Bovine whey protein isolate is a common form of whey protein isolate. Whey protein isolate has four major components: β-lactoglobulin, α-lactalbumin, serum albumin, and immunoglobulins. β-lactoglobulin has a molecular weight of 18.4 kDa. α-lactalbumin has a molecular weight of 14,178 kDa. Serum albumin has a molecular weight of 65 kDa. The immunoglobulin (Ig) in placental mammals are IgA, IgD, IgE, IgG and IgM. A typical immunoglobulin has a molecular weight of 150 kDa.

[0293] The term “high intensity sweetener” refers to either a natural or an artificial sweetener that has a higher sweetness than sucrose by weight ie less of the high intensity sweetener than the amount of sucrose is needed to achieve a similar sweetness level. Sucrose has a sweetness of 1 on the sucrose relative sweetness scale. For example, monk fruit extract has a sweetness value of about 150 to 300 times sweeter than sucrose, blackberry leaf extract is about 300 times sweeter than sucrose and stevia is about 200-300 times sweeter than sucrose. Monk fruit extract, blackberry leaf extract and stevia are examples of natural high intensity sweeteners because they are sourced from plant by extraction and/or purification.

[0294] The term “stevia” refers to a sweetener prepared from the stevia plant including steviol glycosides such as Steviol, Steviolbioside, Stevioside, Rebaudioside A (RA), Rebaudioside B (RB), Rebaudioside C(RC), Rebaudioside D (RD), Rebaudioside E (RE), Rebaudioside F (RF), Rubusoside and Dulcoside A (DA) or a sweetener comprising the highly purified rebaudioside A extract approved by the FDA and commonly marketed as “stevia”.

[0295] The term “prebiotic” refers to a food ingredient that stimulates the growth and/or activity of one or more beneficial gastrointestinal bacteria. Prebiotics may be non-digestible foods or of low digestibility. A prebiotic can be a fibre but not all fibres are prebiotic. Oligosaccharides with a low degree of polymerisation ie are thought to better stimulate bacteria concentration than oligosaccharides with higher degree of polymerisation.

[0296] The term “water activity” (a.sub.w) is a measure of the partial vapor pressure of water in a substance divided by the standard state partial vapour pressure of water. Water migrates from areas of high a.sub.w to areas of low a.sub.w. Water activity is measured to determine shelf-stable foods. A water activity of 0.6 or less is preferred for foods and food ingredients of this type to inhibit mould and bacterial growth.

[0297] Particle size distribution can be defined using D values. A D90 value describes the diameter where ninety percent of the particle distribution has a smaller particle size and ten percent has a larger particle size. The particle size can be determined either by mass or by volume. Volume based measurement is preferred.

[0298] The D50, the volume basis median, is defined as the diameter where half of the population lies below this value. The D50 is described as the X50 when following certain ISO guidelines.

[0299] Optionally, the particle size of the sugar particles is measured dry or wet. A preferred instrument for measuring particle size dry is a Malvern Scirocco. Preferably, the instrument for measuring particle size dry is operated at reduced pressure, more preferably, at 0.5 bar. A preferred instrument for measuring particle size wet is a Malvern Mastersizer S. Preferably, the wet measurements are performed upon a suspension in isopropanol, more preferably, at a concentration of 0.5 g substrate to 50 mL of isopropanol. Both the Malvern Scirocco and Malvern Mastersizer S instruments express particle size distribution on a volume basis. For instance, the D50 provided by these instruments is the volume basis median.

[0300] Alternatively, particle size distribution can be expressed in other terms, for instance, in terms of the relative amount by mass, of particles according to size. The mass-median diameter provides the log-normal distribution mass median diameter and is considered to be the average particle diameter by mass.

[0301] Particle size distribution can also be described by particle size span. Particle size span=(D90−D10)/D50. It gives an indication of how far the 10 percent and 90 percent points are apart, normalised by the midpoint.

Glycaemic Response (GR)

[0302] GR refers to the changes in blood glucose after consuming a carbohydrate-containing food. Both the GI of a food and the GL of an amount of a food are indicative of the glycaemic response expected when food is consumed.

GI

[0303] The glycaemic index is a system for classifying carbohydrate-containing foods according to the relative change in blood glucose level in a person over two hours after consuming that a food with a certain amount of available carbohydrate (usually 50 g). The two hour blood glucose response curve (AUC) is divided by the AUC of a glucose standard, where both the standard and the test food must contain an equal amount of available carbohydrate. An average GI is usually calculated from data collected from 10 subjects. Prior to a test the person would typically have undergone a twelve hour fast. The glycaemic index provides a measure of how fast a food raises blood-glucose levels inside the body. Each carbohydrate containing food has a GI. The amount of food consumed is not relevant to the GI. A higher GI generally means a food increases blood-glucose levels faster. The GI scale is from 1 to 100. The most commonly used version of the scale is based on glucose. 100 on the glucose GI scale is the increase in blood-glucose levels caused by consuming 50 grams of glucose. High GI products have a GI of 70 or more. Medium GI products have a GI of 55 to 69. Low GI products have a GI of 54 or less. These are foods that cause slow rises in blood-sugar.

[0304] Those skilled in the art understand how to conduct GI testing, for example, using internationally recognised GI methodology (see the Joint FAO/WHO Report), which has been validated by results obtained from small experimental studies and large multi-centre research trials (see Wolever et al 2003).

[0305] In vitro GI testing is now also available, see Example 4.

GL

[0306] Glycaemic load is an estimate of how much an amount of a food will raise a person's blood glucose level after consumption. Whereas glycaemic index is defined for each type of food, glycaemic load is calculated for an amount of a food. Glycaemic load estimates the impact of carbohydrate consumption by accounting for the glycaemic index (estimate of speed of effect on blood glucose) and the amount of carbohydrate that is consumed. High GI foods can be low GL. For instance, watermelon has a high GI, but a typical serving of watermelon does not contain much carbohydrate, so the glycaemic load of eating it is low.

[0307] One unit of glycaemic load approximates the effect of consuming one gram of glucose. The GL is calculated by multiplying the grams of available carbohydrate in the food by the food's GI and then dividing by 100. For one serving of a food, a GL greater than 20 is high, a GL of 11-19 is medium, and a GL of 10 or less is low.

Cane Juice

[0308] Cane juice contains all the naturally occurring macronutrients, micronutrients and phytochemicals present in the syrup extracted from pressed and/or crushed peeled sugar cane that are normally removed in white refined sugar, which is 99.9% sucrose.

[0309] Molasses

[0310] Is a viscous by-product of sugar preparation, which is separated from the crystallised sugar. The molasses may be separated from the sugar at several stages of sugar processing. Molasses contains the same compounds as cane juice but is a more highly concentrated source of phytochemicals.

Spray Drying and Other Drying Methods

[0311] Spray drying operates on the principle of convection to remove the moisture from the liquid feed, by intimately contacting the product to be dried with a stream of hot air. The spray drying process can be broken down into three key stages: atomisation of feedstock, mixing of spray and air (including evaporation process) and the separation of dried product from the air. Other appropriate drying methods include fluidized bed drying, ring drying, freeze drying and low temperature vacuum dehydration.

Feedstock

[0312] The spray drying feed is liquid or suspension (preferably the sweetener and density lowering agent are dissolved). Combining the ingredients can result in bubbles. There is defoaming machinery available for use with spray driers if needed to reduce the foam generated before spray drying the feedstock. These often rely on pressure to collapse the bubbles.

[0313] It is also known in the art to add carbon dioxide (or other) gas to the feed stock (potentially under pressure) to increase the aeration of the feedstock before spray drying. With certain ingredients this approach can decrease the density of the particles produced.

Atomisation

[0314] In order to ensure that the particles to be dried have the maximum surface area available to contact the hot air stream, the liquid feed is often atomised, producing very fine droplets ultimately leading to more effective drying. There are several atomiser configurations that exist, the most common being the wheel-type, pneumatic and nozzle atomisers.

[0315] A pneumatic high pressure nozzle atomiser was used for the experiments described below.

Evaporation and Separation

[0316] The second stage of the spray drying process involves the evaporation of moisture by using hot gases which flow around the surface of the particles/droplets to be dried.

[0317] There are notably three different types of air-droplet contacting configurations that exist: co-current, counter-current and mixed flow, all of which have differing applications depending on the product to be dried.

[0318] Both co-current and counter-current drying chambers are able to be used for heat sensitive materials, however the use of mixed-flow drying chambers is restricted to drying materials that are not susceptible to quality degradation due to high temperatures.

[0319] Representations of typical counter-current and co-current dryer setup is shown below in FIG. 1.

[0320] The final stage of the spray drying process is the separation of the powder from the air stream. The dry powder collects at the base of the drying chamber before it is discharged or manually collected.

Glass Transition Temperature

[0321] The glass transition temperature (Tg) is the substance-specific temperature range at which a reversible change occurs in amorphous materials from the solid, glassy state to the supercooled liquid state or the reverse. The glass transition temperature becomes very important for the production of dried products, particularly in relation to the processing and storage stages of manufacture. The glass transition temperature of the powders can be determined via differential scanning calorimetry (DSC).

ICUMSA

[0322] ICUMSA is a sugar colour grading system. Lower ICUMSA values represent less colour. ICUMSA is measured at 420 nm by a spectrophotometric instrument such as a Metrohm NIRS XDS spectrometer with a ProFoss analysis system. Currently, sugars considered suitable for human consumption, including refined granulated sugar, crystal sugar, and consumable raw sugar (ie brown sugar), have ICUMSA scores of 45-5,000.

Prebiotic Testing

[0323] The prebiotic effect of the sugars and alternate sweeteners of the invention can be tested using the Triskelion TNO Intestinal Model 2. This in an in vitro model of the gastrointestinal tract including a model colon with a variety of bacterial species presence such that an increase in probiotic following consumption of the prebiotic can be measured.

High Intensity Sweeteners

[0324] A natural low calorie sweetener, stevia, has also been developed and approved for use in many countries. Stevia is a high intensity sweetener meaning that one gram is much sweeter than one gram of sugar. Stevia has been used, in combination with sucrose, in several commercial products. However, consumers consider stevia to have an undesirable metallic aftertaste.

[0325] Monk fruit extract and blackberry leaf extract are alternative natural high intensity sweeteners.

Monk Fruit Extract and Blackberry Leaf Extract

[0326] Monk fruit extract is of interest because it has zero glycaemic index, contains no calories and is a natural product. The sweetness is from the mogrosides which make up about 1% of monk fruit. Monk fruit extract is being cultivated in New Zealand by BioVittoria. Monk fruit extract is also heat stable and has a long shelf life making it suitable for cooking and storage.

[0327] Monk fruit extract is prepared by crushing monk fruit and extracting the juice in water. The extract is filtered and the triterpene glycosides called mogrosides collected. It is sold in both liquid and powdered form. The extract is often combined with a bulking agent in powdered form.

[0328] Monk fruit extract costs more than stevia but has a less intense metallic after taste than stevia.

[0329] The sweetness index for monk fruit extract is up to 300 ie it is up to 300 times sweeter than sucrose depending on the specific extract used.

[0330] Blackberry leaf extract is similarly prepared by extracting blackberry leaves.

[0331] Stevia can be prepared by extracting stevia leaves but it is often further purified to improve the proportion of Rebaudioside A to other components with less beneficial flavour profiles.

[0332] Both monk fruit extract and blackberry extract are available from Hunan NutraMax Inc, F25, Jiahege Building, 217 Wanjiali Road, Changsha, China 410016, http://www.nutra-max.com/

Food Grade

[0333] Food grade foods are those safe for human consumption. For example the metals present in traditional sugar are removed (for example using magnets) so that traditional sugar is food grade. Food grade edible products have acceptable levels of organic waste like bird droppings (achieved, for example, either by ensuring no access to birds following crushing of the cane/beet and/or by washing or other waste removal processes), and/or acceptable levels of pesticides, herbicides, heavy metal and/or other toxins. Food grade edible products meet the regulatory/quality control requirements for human food.

Bulk Density of Common Materials

[0334] Bulk density may be measured as described in Example 5. The table below provides the bulk density of some common materials that are suitable density lowering agents of the invention.

TABLE-US-00001 Bulk Density Bulk Material lb/ft.sup.3 g/cm.sup.3 Brown Rice Flour 20.5 0.33 Caffeinated Coffee Grounds 33 0.53 Cake Flour 33 0.53 Cheese Powder 40 0.64 Cheese Powder Blend 28 0.45 Chestnut Extract Powder 26 0.42 Chocolate 40 0.64 Chocolate Pudding Dry Mix 30 0.48 Chocolate Volcano Cake Base 30 0.48 Cinnamon 40 0.64 Coffee (Decaf) 34 0.54463 Corn Meal 40 0.64 Corn Starch 36 0.58 Dehydrated Potatoes 24 0.38 Dehydrated Soup 21 0.34 Dehydrated Vegetables 42 0.67 Dried Brewers Yeast 35 0.560646 Dried Yeast 31 0.5 Dry Milk 37 0.59 Dry Milk Powder (Non-Fat) 35 0.560646 Flour 39 0.62 Flour (High Gluten) 42 0.67 Flour (Pancake Mix) 37.5 0.6 Flour Breading 39 0.62 Flour Mix 31 0.5 Food Grade Starch 38 0.61 Fumed Silica 25 0.4 Ground Almonds 22 0.35 Ground Cinnamon 35.7 0.57 Ground Coffee 41 0.66 Guar Gum 23.5 0.38 Gum Premix (Guar Gum, Locust Bean Gum, 28 0.45 Kappa Carragenan) Ice Cream Powder (Chocolate) 27 0.43 Malt Mix 31.5 0.5 Malted Milk Powder 36 0.58 Maltitol Nutriose Blend 30 0.48 Marshmallow Mix 43 0.688794 Milk Powder 35 0.560646 Milk Powder Based Feed 35 0.560646 Milk Powder, Whole 31 0.5 Mixed Spices 31 0.5 Mustard Flour 27 0.43 Onion Powder 39 0.62 Pancake Mix 33 0.53 Pepperoni Spice 19 0.3 Potato Flour 34 0.54463 Potato Pancake Mix 31 0.5 Potato Starch 16 0.26 Poultry Gravy 33.6 0.54 Poultry Seasoning 32 0.51 Powdered Candy ingredients 40 0.64 Powdered Caramel Color 30 0.48 Powdered Dessert 40 0.64 Protein Drink Mix - Whey, Sweetener, 24 0.38 Nutrients Protein Drink Mixes (Vanilla, Chocolate) 27 0.43 Protein Mix (French Vanilla) 27 0.43 Salt 36 0.58 Salt & Milk Powder Mix 42 0.67 Salt & Vinager Seasoning Mix 41 0.66 Seaweed Powder 40 0.64 Silica 15 0.24 Silicate Powder 31.5 0.5 Sodium Benzoate 23 0.37 Sodium Bicarbonate 31.5 0.5 Sodium Carbonate 27 0.43 Sodium Caseinate 11 0.18 Sodium Citrate (Citric Acid) 40 0.64 Soya Flour 31 0.5 Whey (Protein) Powder 42.8 0.68 Whey Feed Supplement 32.8 0.53 Whey Powder 28.5 0.46 Whey Protein 26 0.42

REFERENCES

[0335] International patent application no PCT/AU2017/050782. [0336] Jaffé, W. R., (2012) Sugar Tech, 14:87-94. [0337] Joint FAO/WHO Report. Carbohydrates in Human Nutrition. FAO Food and Nutrition. Paper 66. Rome: FAO, 1998. [0338] Kim, Dae-Ok, et al (2003) Antioxidant capacity of phenolic phytochemicals from various cultivars of plums. Food Chemistry, 81, 321-26. [0339] Singaporean patent application no SG 10201807121Q. [0340] Wolever T M S et al. (2003) Determination of the glycemic index values of foods: an interlaboratory study. European Journal of Clinical Nutrition, 57:475-482.

[0341] A copy of each of these is incorporated into this specification by reference.

EXAMPLES

Example 1—Spray-Dried Cane Juice and Molasses with Various Low GI HMWCs

[0342] Solutions were prepared according to Table 1. Spray drying solutions were created at a ratio of 1 g of HMWC to 1 g of sucrose, in the form of either molasses or cane juice. These solutions were then made up to a concentration of 20% total solid and sprayed in 400 or 500 ml quantities.

TABLE-US-00002 TABLE 1 solutions for spray drying % w/w Total Number Sample Ratio Solids Viscosity Solubility 1, 2 & 3 Inulin + Cane Juice 1:1 20 <21 Mpas Yes*  4 Inulin + Molasses 1:1 20 <21 Mpas Yes*  5 Hi Maize + Cane Juice 1:1 20 <21 Mpas No  6 Hi Maize + Molasses 1:1 20 <21 Mpas No  9 Dextrin + Cane Juice 1:1 20 <21 Mpas Yes 10 Dextrin + Molasses 1:1 20 <21 Mpas Yes 11 Lactose + Cane Juice 1:1 20 <21 Mpas Yes 12 Lactose + Molasses 1:1 20 <21 Mpas Yes 13 Cane Juice control N/A 20 <21 Mpas N/A 14 Molasses control N/A 20 <21 Mpas N/A *These solutions were fully dissolved but formed suspensions after overnight refrigeration.

[0343] The dextrin used was digestive resistant dextrin derivative.

TABLE-US-00003 TABLE 2 spray drying of solutions of Table 1 Each solution was filtered before spray drying. The preferred method was stocking filtration. Gun Top Bottom Feed Number Temp Temp Temp pressure Powder  1 260 193 80 1.1 psi 50% Liquid  2 260 200 93 1.5 psi 75% Liquid  3 158  80 n/a 0.5 MPa powder  4 158  80 80 0.5 MPa powder  5 158  80 n/a 0.5 MPa powder  6 158  80 n/a 0.5 MPa powder  9 158  80 n/a 0.5 MPa sticky powder 10 158  80 n/a 0.5 MPa sticky powder 11 158  80 n/a 0.5 MPa powder 12 158  80 n/a 0.5 MPa Powder 13 158  80 n/a 0.5 MPa Very sticky powder 14 158  80 n/a 0.5 MPa Very sticky powder Control solutions 13 and 14 did not include a HMWC and show that a suitable powder cannot be prepared without a HMWC additive.

[0344] Solutions 1 and 2 were spray dried using a co-current spray drier and produced liquid products. Later experiments with a co-current drier were successful but lower temperatures were used.

[0345] Solutions 3 to 14 were dried using a counter current spray drier. The drier was a pilot scale unit at Monash University. Similar results are expected if commercially available models are used. Viable powders were formed using the HMWCs inulin, hi-maize (corn starch) and lactose. The dextrin powders were too sticky for commercial use. However, it is expected that dextrin will be a suitable density lowering agent, if desiccant is added.

[0346] After a 4 week period of storage at room temperature and humidity, the inulin and hi-maize containing powders remained flowable powders. The lactose powders caked, likely due to the hygroscopicity of the lactose, but addition of a desiccant is likely to improve the shelf life of the powder.

[0347] Interestingly, there was no significant difference between the results achieved from the cane juice and molasses solutions. Two minor differences were that Hi-Maize with molasses formed a stickier (but still acceptable) powder than Hi-Maize with cane sugar and inulin with molasses resulted in a greater yield of non-sticky powder than inulin with cane sugar.

Example 2—Analysis of Polyphenol Content in Amorphous Sugar, Cane Juice or Molasses

[0348] 40 g of sample was accurately weighed into a 100 ml volumetric flask. Approximately 40 ml of distilled water was added and the flask agitated until the sample was fully dissolved after which the solution was made up to final volume with distilled water. The polyphenol analysis was based on the Folin-Ciocalteu method. In brief, a 50 μL aliquot of appropriately diluted raw sugar solution was added to a test tube followed by 650 μL of distilled water. A 50 μL aliquot of Folin-Ciocalteu reagent was added to the mixture and shaken. After 5 minutes, 500 μL of 7% Na.sub.2CO.sub.3 solution was added with mixing. The absorbance at 750 nm was recorded after 90 minutes at room temperature. A standard curve was constructed using standard solutions of catechin (0-250 mg/L). Sample results were expressed as milligrams of catechin equivalent (CE) per 100 g raw sample. The absorbance of each sample sugar was determined and the quantity of polyphenols in that sugar determined from the standard curve.

[0349] An alternative method for analysis of the polyphenol content is to measure the amount of tricin in a sample using near-infrared spectroscopy (NIR). In these circumstances, (where the polyphenols are sourced from sugar cane) the amount of tricin is proportional to the total polyphenols. Further information on this method is available in Australian Provisional Patent Application No 2016902957 filed on 27 Jul. 2016 with the title “Process for sugar production”.

[0350] Sucrose sugars with 20 to 45 mg CE polyphenols/100 g carbohydrates and 0 to 0.5 g/100 g reducing sugars are known to have low GI (see international patent application no. PCT/AU2017/050782). Sucrose sugars with 46 to 100 mg CE polyphenols/100 g carbohydrates and 0 to 1.5% w/w reducing sugars (with not more than 0.5% w/w fructose and 1% w/w glucose) are also known to be low GI (see Singaporean patent application no. SG 10201807121Q).

Example 3—Analysis of the Reducing Sugar Content in Amorphous Sugar, Cane Juice or Molasses

[0351] There are several qualitative tests that can be used to determine reducing sugar content in a sample. Copper (II) ions in either aqueous sodium citrate or in aqueous sodium tartrate can be reacted with the sample. The reducing sugars convert the copper(II) to copper(I), which forms a copper(I) oxide precipitate that can be quantified.

[0352] An alternative is to react 3,5-dinitrosalicylic acid with the sample. The reducing sugars will react with this reagent to form 3-amino-5-nitrosalicylic acid. The quantity of 3-amino-5-nitrosalicylic acid can be measured with spectrophotometry and the results used to quantify the amount of reducing sugar present in the sample.

Example 4—Determining the Amount of Solids Dissolved in Cane Juice or Molasses

[0353] A volume of the cane juice or molasses is filtered into a flask via a stocking. A petri dish is weighed and several drops of cane juice are placed on the petri dish and quickly re-weighed to avoid any moisture loss to the surrounding air. The petri dish is then left in an oven containing desiccant pellets at 70° C. overnight and weighed the following day. The sample is re-weighed and left in the oven until a consistent mass is observed. This mass is devoid of moisture and is the total amount of solid from the drops of cane juice. After being weighed, the mass can be calculated against the initial mass to find the mass fraction of total solids in the cane juice for further dilution.

Example 5—Ratios of Drying Agent to Total Solids Tested

[0354] Once the total solids are tested, the drying agent (either hi-maize (HM), lecithin, whey protein isolate (WPI) or a combination thereof) is added in the specified mass ratio. The various solutions are then diluted to the final total solids percentage for the feed to be dried, and mixed thoroughly using a magnetic stirrer. The feed solution was prepared in a concentration that ensures that all solids are dissolved. The ratios and TS values of the tested samples are in Table 4.

TABLE-US-00004 TABLE 4 Spray dried cane juice prepared using the counter current spray drier as used in Example 1 with varied amounts of total solids (TS), ratios of cane juice (CJ), Whey Protein Isolate (WPI) and Hi-Maize (HM) and inlet air temperature. Total Solids CJ : WPI : Inlet Air Test No. (TS) % HM (TS) Temperature (° C.)  1 10 70 : 30 : 0 160  2 10 80 : 20 : 0 160  3 10 90 : 10 : 0 160  4 10 95 : 5 : 0 160  5 10 98 : 2 : 0 160  6 10 99 : 1 : 0 160  7 10 99.5 : 0.5 : 0 160  8 10 50 : 0 : 50 160  9 10 60 : 0 : 40 160 10 10 70 : 0 : 30 160 11 10 80 : 0 : 20 160 12 10 90 : 0 : 10 160 13 10 60 : 30 : 10 160 14 10 60 : 20 : 20 160 15 10 60 : 30 : 10 160 16 10 60 : 35 : 5 160 17 10 60 : 38 : 2 160 18 10 60 : 39 : 1 160 19 10 60 : 39.5 : 0.5 160

Results—Yield

Bulk Density

[0355] Two bulk density values were determined for the powder that was produced; free poured powder bulk density, and tapped density. Density is preferably measured at room temperature and/or 50-60% relative humidity.

[0356] In order to determine the free poured density, a 20 g mass of powder was poured into a graduated measuring cylinder and the volume occupied read off the cylinder markings.

[0357] Tapped bulk density for this sample will then be determined by dropping the 20 g sample in the measuring cylinder 20 times onto a rubber mat from a height of 15 cm. Some testing methods involve tapping 100 times.

[0358] Bulk density can be expressed as: bulk density=W.sub.x/V, wherein W.sub.x is the weight of the powder in g and V is the apparent volume occupied by the powder in the cylinder in cm.sup.3.

Flowability

[0359] The flowability of the powder obtained from the spray drying process, is determined using the Hausner ratio, and correlated to a flow property. These flow properties are shown in Table 5 below.

TABLE-US-00005 TABLE 5 Details of powder flowability vs Hausner ratio Powder Flow Property Hausner Ratio Excellent 1.00-1.11 Good 1.12-1.18 Fair 1.19-1.25 Passable 1.26-1.34 Poor 1.35-1.45 Very Poor 1.46-1.59 Very Very Poor >1.60 The Hausner ratio is calculated as the ratio of tapped powder density to freely poured density. This is represented in the equation below:

[0360] HR=ρT/ρF, where ρT and ρF are the tapped and free poured densities, respectively.

Moisture Content

[0361] Moisture content of the dried powders was determined by taking a 3-4 gram or 1-2 gram sample of powder, and placing this in an oven at 70° C. with a desiccant until the mass of powder remains constant. Moisture content is then determined as a percentage of the original mass of powder.

Susceptibility to Caking

[0362] Powders collected from the spray drying process were stored in zip locked bags or vacuum sealed bags, and left at either ambient and refrigerated conditions. The powder was qualitatively analysed to determine how susceptible it is to caking based on the size and number of cakes present in the powder, and also the ease of breaking up the cake (ie very easy to break up into powder again, or extremely tough and difficult to granulate).

Powder Solubility

[0363] Solubility of powder was determined by dissolving a sample of the dried product in water, and visually examining to indicate if there are any suspended solids present.

Counter Current Spray Drying

[0364] 500 g of solution was spray dried in each experimental run. The feed solution was prepared in a concentration that ensured that all solids were dissolved. The feed pressure was 500 kPa. The feed flows through a nozzle type atomiser at a rate of 15 ml/min. Results are shown in Table 6 below.

TABLE-US-00006 TABLE 6 Spray dried CJ:WPI Inlet Inlet Air Atomisation Chamber Moisture Run Air Pressure Pressure Temperature Powder Content Tg Number CJ:WPI Temp (° C.) (kPa) (kPa) (° C.) produced (%) (° C.) 1 70:30 180 350 400 68.0 Yes 8.02 N/A 2 80:20 190 350 500 69.8 Yes 9.42 22.81 3 80:20 200 350 500 72.7 Yes 5.03 26.19 4 80:20 210 350 500 76.0 Yes 6.09 33.49 5 90:10 200 400 500 72.7 Yes 8.82 — 6 90:10 220 350 500 79.5 Yes 6.27 —

[0365] Whey protein isolate was found to be a very effective additive in the spray drying of cane juice. The inlet air temperature was increased in 10° C. increments twice, whilst retaining the same feed solution conditions and it was found that the driest powder that displayed high flowability and minimal caking following storage was produced at an inlet air temperature of 200° C., with a moisture content of 5.03%.

[0366] It was initially thought that powder produced utilising higher temperatures would be drier than those produced at lower temperatures, however it was found that there existed an optimum temperature that would yield powders with minimal water remaining, and operating at temperatures higher or lower than this point would increase the residual moisture. FIG. 2 depicts moisture content versus temperature of the drying chamber.

[0367] Without being bound by theory, it is thought that the increase in air temperature increases the rate of evaporation from the droplet to the air resulting in lower moisture content until the evaporation occurs too rapidly and a crust is formed on the surface of the particle, which slows further evaporation from the particle, resulting in an increase. Using a similar inlet air temperature but only 10% drying agent increased the water content. When the inlet air temperature was increased to 220° C., the moisture content of the powder lowered back to 6.27%. The best sample with 20% WPI remained completely free flowing with no caking upon storage (row 3, Table 6) and is therefore the best of the sugars prepared.

[0368] The optimum ratio of cane juice to WPI was found to be 80:20 CJ:WPI at a total solids concentration of 20% w/w. Drying chamber temperature was found to have a significant influence on the stability of the powders formed, ultimately as a result of residual moisture content in the powder. An inlet air temperature of 200° C. corresponding to an average drying chamber temperature of 72.7° C. was found to give the lowest moisture content of the 80:20 powder at 5.03%. This yielded a free flowing, stable powder that did not exhibit caking.

[0369] Results of spray drying compositions comprising lecithin are shown in Table 7 below.

TABLE-US-00007 TABLE 7 Spray dried CJ:WPI:L Inlet Inlet Air Atomisation Chamber Moisture Run Air Pressure Pressure Temperature Powder Content Tg Number CJ:WPI:L Temp (° C.) (kPa) (kPa) (° C.) produced (%) (° C.) 10 80:15:5 200 350 500 72.7 Yes 6.85 — 11 80:10:10 200 350 500 72.7 Yes 5.33 52.76 12 80:5:15 200 350 500 72.7 Yes 4.14 35.2 13 90:7.5:2.5 200 350 500 72.7 Yes 5.62 — 14 90:2.5:7.5 200 350 500 72.7 Yes 4.48 — 15 95:1.25:3.75 200 350 500 72.7 Yes 5.74 —

[0370] Items 11 and 12 were also shown to remain free flowing and not cake upon storage.

[0371] The addition of lecithin improved the moisture content when compared to the use of WPI alone. As expected, flowability and storage stability were also improved. The powders that were dried using a ratio of 3:1 lecithin to WPI in the drying agent had moisture contents as low as 4.14%.

[0372] By adding lecithin, it was possible to produce powders with as little as 95:5 (CJ:Total Drying Agent) that did not cake upon storage.

[0373] The optimum ratio of WPI:Lecithin was determined to be 1:3, and using a ratio of 80:5:15 CJ:WPI:L the moisture content of 4.14% was achieved. Furthermore the addition of Lecithin eliminated wall deposition of powder in the spray dryer.

Example 7—Effect of Inlet Temperature and Protein Ratio

[0374] Food grade sucrose (CSR) and Whey protein (Bulk Nutrients) were used to prepare the Sucrose-protein model solutions of Table 8 below. Distilled water at room temperature was used to dissolve sucrose and whey protein in a 2 L glass beaker by a magnetic stirrer. The same spray drier was used as for Examples 1 and 5.

TABLE-US-00008 TABLE 8 testing refined sugar model solutions Solid in Inlet air total Sucrose: Moisture temperature solution protein Yield content Trial (° C.) (wt %) ratio (wt %) (%) Stability 1 160 10 90:10 4.4 3 Free flowing 2 160 20 90:10 11 9 Free flowing 3 160 40 90:10 29.2 14 Sticky and caking 4 180 20 90:10 17 10 Free flowing 5 180 40 90:10 20.8 10 Free flowing 6 180 20 95:5 8.5 7 Sticky,free flowing 7 180 40 95:5 9.7 14 Sticky and caking

[0375] 10% WPI of the total solids (WPI plus sucrose) was required for a non-sticky product, 5% being insufficient drying agent. Suitable powders had less than 14% moisture.

[0376] 10, 20 and 40% solids in solution with a 90:10 sucrose to protein ratio resulted in free flowing powder using inlet air at 160° C. (10%) or 160° C. and 180° C. (20 and 40%).

[0377] The best yield was at 160° C. with 40% solids in solution at 90:10 sugars to WPI. However, the resulting powder was sticky possibly because the temperature was too low for the quantity of solids. The % total solids suitable varies between spray driers and the skilled person is able to optimise the % total solids. Increasing the temperature to 180° C. resolved the stickiness and retained a good yield. However, lower moisture content was considered more likely to result in a long shelf life.

[0378] Therefore, the preliminary study indicated that 160° C. to 180° C. with 90:10 sucrose:WPI were settings worth optimising for the low GI sugar of the invention.

Example 8—Low GI Sugars Prepared with Co-Current Spray Drier

Materials

Sugar Cane Juice.

[0379] Non-Flavoured WPI from Bulk Nutrients

[0380] Feed solution mixture for spray drying was 40% w/w. The co-current spray dryer used had capacity to atomize high % feed solutions. A 90:10% cane juice to WPI solids solution was prepared: 1440 g sugar cane juice and 160 g WPI (20% w/w in solid base) were mixed with 2400 g Milli-Q filtered water and stirred well.

Equipment

[0381] Spray dryer in the experiments is fabricated by KODI Machinery co. LTD. Model is LPG-5. Scanning Electron Microscope (SEM) is used to analyse the particle morphology. SEM model is PhenomXL Benchtop. The test sample is coated by Sample Coater (Quorum SC7620 Sputter coaster) prior to analysis.

Method

[0382] The spray drier was set to inlet temperature 170° C. and outlet 62° C. and the feed stock spray dried.

Results

[0383] A free flowing powder is produced with 1% moisture and over 70% yield. The product does not cake and has good stability.

[0384] 80:20 and 70:30 CJ:WPI % solids sugars were also prepared.

[0385] SEM images of the 80:20 and 70:30 CJ:WPI % solids sugars are in FIGS. 3 and 4 respectively. There is some porosity in the 80:20 sugar. The 70:30 sugar shows more “chipped” or “damaged” particles. The porous and chipped particle sugars remain of commercial interest.

Example 9—GI Testing

[0386] Part A—GI Testing of 90:10 CJ:WPI Sugar from Example 8

[0387] FIG. 4 graphs the results of an in vitro Glycemic Index Speed Test (GIST) on the 90:10 CJ:WPI sugar from Example 8. The testing involved in vitro digestion of the sugar and analysis using Bruker BBFO 400 MHz NMR Spectroscopy. The testing was conducted by the Singapore Polytechnic Food Innovation & Resource Centre, who have demonstrated a strong correlation between the results of their in vitro method and traditional in vivo GI testing. The 90:10 cane juice to whey protein isolate % solids amorphous sugar is low glycaemic.

[0388] As the 90:10 sugar is low GI, the skilled person would expect the higher protein 80:20 and 70:30 sugars to also be low GI. The skilled person would also expect similar results for amorphous sugars with different drying agents, such as fibre, so long as the drying agent has no GI (like protein) or is low GI. Insoluble fibres have little effect on GI so the GI of the amorphous sugar should remain low when an insoluble fibre is the drying agent. Soluble fibres lower the glycaemic index so amorphous sugars having a soluble fibre drying agent will have even lower GI than the tested sugars with a protein drying agent. High intensity sweeteners like stevia or monk fruit sweeteners have a GI of zero. Therefore, amorphous sugars with high intensity sweeteners as a drying agent will also remain low GI.

[0389] The polyphenol content of the 90:10 CJ:WPI % solids amorphous sugar was tested for polyphenol content at the Singapore Polytechnic Food Innovation & Resource Centre using the Folin-Ciocalteu assay (UV detection at 760 nm) using an Agilent Cary 60 UV-Vis Spectrophotometer. The sugar has 446.80 mg CE polyphenols/100 g carbohydrates.

Part B—Preparation of Sugar with Very Low GI

[0390] The effect of polyphenol content on the GI of sugar was studied. Traditional white sugar ie essentially sucrose was used as a control. Sugars with varied quantities of polyphenols were prepared by adding various amounts of polyphenol content to traditional white sugar.

[0391] Table 9 shows the results of testing of an in vitro Glycemic Index Speed Test (GIST) on the sugars prepared. The method involved in vitro digestion and analysis using Bruker BBFO 400 MHz NMR Spectroscopy. The testing was conducted by the Singapore Polytechnic Food Innovation & Resource Centre, who have demonstrated a strong correlation between the results of their in vitro method and traditional in vivo GI testing. The results of the GIST testing is also graphed in FIG. 5A.

TABLE-US-00009 TABLE 9 Sugar polyphenol content v GI Sample Polyphenol content GI number GI 1  0 mg CE/100 g About 68 Medium 2  30 mg CE/100 g <55 (about 53) Low 3  60 mg CE/100 g <20 (about 15) Very Low 4 120 mg CE/100 g <68 (about 65) Medium

[0392] While the GI of fructose is 19, the GI of glucose is 100 out of 100. We therefore expect that the as glucose increases in less refined sugars the glycemic response also concurrently increases.

[0393] A second set of sugars were prepared in which reducing sugars (1:1 glucose to fructose) were added to some of the white refined sugar plus polyphenol sugars. The GI of these sugars was also tested using the GIST method and the results are in Table 10.

TABLE-US-00010 TABLE 10 Effect of polyphenol and reducing sugar content on GI Sample # Name of Material/Sample Sample Code GI Banding 1 Sugar + 30 mg/100 g PP + <0.16% RS GI103 Low 2 Sugar + 30 mg/100 g PP + 0.3% RS GI104 Medium 3 Sugar + 30 mg/100 g PP + 0.6% RS GI105 Medium/High (about 70) 4 Sugar + 60 mg/100 g PP + 0% RS GI106 Very low (about 15) 5 Sugar + 60 mg/100 g PP + 0.6% RS GI107 Low (about 29) 6 Sugar + 120 mg/100 g PP + 0% RS GI108 Med (about 65) 7 Sugar + 120 mg/100 g PP + 1.2% RS GI109 High (about 75) *PP = polyphenols; RS = reducing sugars (1:1 glucose:fructose)

[0394] The GI of several samples from Table 10 are graphed in FIG. 5B.

[0395] While this testing used crystalline sugar, the results are expected to apply to amorphous sugars with drying agents having no GI (eg protein, insoluble fibre or a high intensity sweetener). Other drying agents (such as soluble fibre may lower the GI further but are not expected to increase the GI).

[0396] Previous low GI sugars had a glucose based glycaemic index of about 50. The ability to prepare a very low glycaemic sugar achieving a GI of about 15, which is significantly less than half of the GI of previous low glycaemic sucrose sugars, is very surprising. In addition, it is surprising that the very low glycaemic sugar is palatable.

Example 10—Taste Profile for Sugars from Example 8

[0397] The 90:10, 80:20 and 70:30 sugars from Example 8 were taste tested by two qualified sensory analysts and two project researchers. The sensory profile is in FIG. 6.

[0398] The 90:10 and 80:20 sugars are sweeter than refined white sugar, while the 70:30 is equivalently sweet. The 90:10 and 80:20 sugars have a caramel taste. Without being bound by theory, this taste is thought to be associated with the cane juice. The 80:20 and 70:30 sugars have a milky taste. Without being bound by theory, the milky taste is thought to be associated with the WPI.

[0399] The 80:20 sugar had a good balance of sweet, milky and caramel tastes. The porosity of the particles did not cause a taste issue.

[0400] This testing demonstrates how low GI sugars can be prepared with different flavours for different applications.

Example 11—Low Density Amorphous Sugar

Materials:

[0401] 1) sugar cane juice.
2) Whey Protein Isolate from BULK NUTRIENTS
3) feed solution mixture (50% w/w): [0402] 1600 g sugar cane juice (40% w/w of solution) [0403] 400 g WPI (20% w/w in solid base) (10% w/w of solution) [0404] 2000 g Milli-Q water (50% w/w)

Equipment:

[0405] 1) Spray dryer: KODI Machinery co. LTD, Model: LPG-5

2) Scanning Electron Microscope (SEM): Phenom Benchtop SEM: Phenom XL

[0406] 3) Sample coater: Quorum SC7620 Sputter coater.

Test Procedure:

[0407] 1) Combine the feed solution ingredients.
2) Aerate the feed solution before atomization (by hand using a stirring rod) and create creamy/stable bubble. Stirring was consistent during drying.
2) Spray the solution into the dryer (Inlet 170° C.±1° C., outlet 62° C.±2° C., nozzle size 50 mm) to prepare the aerated amorphous sugar particles.
3) Collect powder from spray dryer. Coat the sample by Quorum SC7620 Sputter coater to prepare them for SEM analysis.
4) SEM analysis.

Results and Discussions

[0408] Aerated amorphous sugar particles were successful prepared. SEM images of the sugar powder are shown in FIG. 6A-E. The particle size is variable from less than 10 μM to about 60 μM. The aeration/porous nature of the particles is visible in the images of particles that are chipped or incompletely encased.

[0409] The sugar has a low bulk density. FIG. 7 shows an image of 3 g of white crystal sugar and 3 g of the low density, aerated amorphous sugar prepared according to this example. The bulk density of the white sugar is about 0.88 g/cm.sup.3. The bulk density of the aerated amorphous sugar is about 0.47 g/cm.sup.3.

Example 12—Sugar Reduction Potential of the Amorphous Sugar

[0410] The composition of the sugar prepared in Example 8 was analysed using Near Infrared technology by FeedTest Laboratory in Australia. The results of the analysis are in Table 11 below.

TABLE-US-00011 TABLE 11A composition of the 20% WPI:CJ amorphous sugar TEST Result Crude Protein (TP/026) Protein (N × 6.25) (% of dry matter) 23.5 Fat by Acid Hydrolysis (TP/050) Fat (dmb) (% of dry matter) <1 Saturated Fat (g/100 g) <0.1 Monounsaturated Fat (g/100 g) <0.1 Polyunsaturated Fat (g/100 g) <0.1 Trans Fat (g/100 g) <0.1 Ash (TP/024) Ash (dmb) (% of dry matter) 7.6 Crude Fibre (TP/098) Crude Fibre (dmb) (% of dry matter) 1.1 NFE (TP/FT/008) NFE (%) 62.5 Metabolisable Energy (Atwater) (TP/FT/008) .sup.∧ ATWATER_ENERGY (kcal/100 g dry matter) 321 Dry Matter (FT/002) .sup.∧ Dry Matter (%) 98.3 Moisture (%) 1.7 Starch (TP/037) .sup.∧ Total Starch (% of dry matter) 0.9 Sugar Profile (TP/036) Total Free Sugars (%) 63

TABLE-US-00012 TABLE 11B composition of the 20% Sunflower Protein:CJ amorphous sugar TEST Result Crude Protein (TP/026) Protein (N × 6.25) (% of dry matter) 19.0 Fat by Acid Hydrolysis (TP/050) Fat (dmb) (% of dry matter) <0.2 Ash (TP/024) Ash (dmb) (% of dry matter) 2.34 Total Dietary Fibre (TP/025) Total Dietary Fibre (%) 3.2 Carbohydrates (Difference) (TP/110) Carbohydrates (%) 75.1 Carbohydrates (no TDF) (%) 78.3 Energy (Human Nutrition) (TP/110) .sup.∧ Energy (calories/100 g dry matter) 389 Energy kJ/100 g) 1630 Oven Moisture (TP/022) .sup.∧ Moisture (%) <1.0 Sugar Profile (TP/036) Total Free Sugars (%) 67 Minerals (ICP) Calcium (mg/kg dry matter) 1,600 Potassium (mg/kg dry matter) 5,600 Magnesium (mg/kg dry matter) 1,000 Phosphorus (mg/kg dry matter) 990 Sodium (mg/kg dry matter) 2,700 Sulphur (mg/kg dry matter) 2,500

[0411] Crude fibre is the insoluble carbohydrate and NFE (Nitrogen free extract) is the soluble carbohydrate.

[0412] The amorphous sugar of Table 11A has 63% free sugars compared to 100% free sugars for refined white sugar, yet the sweetness of the sugar is comparable (see Example 11 and FIG. 6). This is a 37% reduction in sugar if the amorphous sugar is substituted for white refined sugar in a 1:1 ratio (by weight). However, based on the increased sweetness a substitution of 0.85:1 could be achieved. This would result in a 43% reduction in free sugar. The results for a non-aerated version of the sugar are expected to be identical as this comparison is based on weight not density/volume. The amorphous sugar of Table 11B has 75% free sugars compared to 100% free sugars for refined sugar, yet the sweetness of the sugar is comparable (see Example 18 and FIG. 25B). This is a 25% reduction in sugar if the amorphous sugar is substituted for white refined sugar in a 1:1 ratio (by weight).

[0413] Where the sugar source for the amorphous sugar of the invention is sugar cane juice (or something with equivalent composition), the reduction in free sugar is expected to be equivalent independent of the drying agent used (so long as the drying agent does not include free sugar).

[0414] White refined sugar is 1,700 kJ/100 g. The amorphous sugar of Table 11A is about 321 cal/100 g, which is about 1343 kJ/100 g. The amorphous sugar of Table 11B is about 389 cal/100 g which is about 1630 kJ/100 g. Therefore, the amorphous sugars of Table 11A and Table 11B contain about 79% and about 96%, respectively, of the total energy/total calories of white refined sugar. In other words, the total energy/total calories by weight of the amorphous sugar is reduced by about 20% and 5%, respectively, when compared to an equivalent weight of white refined sugar. These calculations are based on an aerated sugar and protein blend. The protein included has calories. Non-digestible/digestive resistant foods will have lower to no calories. A sugar with a non-digestible/digestive resistant ingredient instead of a protein will have increased calorie reduction.

[0415] Again, the results for a non-aerated version of the sugar are expected to be identical as this comparison is based on weight not density/volume.

[0416] The skilled person will understand that the reduction in total energy will vary depending on the nature and amount of the drying agent used. For example, if the drying agent is a fibre, a larger reduction in total energy is expected than where the drying agent is protein. A larger reduction in total energy is expected where a greater amount of drying agent is used, for example, 30% by solid weight.

[0417] The nutritional information for the composition of the sugar prepared in Example 8 is in Table 12 below. The % Daily Value (DV) in the table tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

TABLE-US-00013 TABLE 12 nutritional details of a serving size Serving size 100 g Calories 350 Content in % Daily Value Total fat 1 g  1% Saturated fat 0 g  0% Trans fat 0 g  0% Cholesterol 0 mg  0% Sodium 170 mg  7% Total Carbohydrate 63 g  23% Dietary Fiber 1 g  4% Total sugars 63 g Includes 0 g added sugars  0% Protein 24 g  48% Vitamin D 0 mcg  0% Calcium 1200 mg  90% Iron 29 mg 160% Potassium 170 mg  35% Magnesium  70% Zinc  30% Copper  60% Manganese 350%

[0418] This sugar has significantly more mineral content than traditional white crystal sugar.

[0419] Traditional white crystalline sugar is about 400 calories per 100 g serve. This 20% solids w/w whey protein isolate and 80% w/w solids sugar cane juice amorphous sugar has 87.5% of the calorie content of an equivalent mass of traditional crystalline white sugar. This is a reduction in calories of 12.5%. The protein in this sugar has calories, if a non-digestible carbohydrate drying agent was used, the calories present would be reduced and the calorie reduction larger. The results will be the same whether or not the sugar is aerated as density is not relevant to this measure.

[0420] As mentioned previously, as this amorphous sugar is sweeter than traditional sugar, it is thought that a substitution of 0.85:1 could be achieved. This would result in an about 25.6% reduction in calories by weight.

Example 13—Preparation of Chocolate Using Aerated Amorphous Sugar

[0421] 30 g of Lindt 70% dark chocolate was melted and combined with 30 g white crystalline sugar as a control. 30 g of Lindt 70% dark chocolate was melted on a water bath, mixed with 15 g aerated amorphous sugar prepared according to Example 8 and allowed to set. SEM images were taken using the SEM process described in Example 8 and are depicted in FIG. 8—A to D showing the chocolate with sugar crystals; and E to H showing the chocolate with the aerated amorphous sugar. As described in Example 22, the amorphous sugar particles are stable in the chocolate after manufacture.

[0422] FIGS. 8 A-D indicate solid chocolate with tactile sugar crystals. FIGS. 8 E-H indicate the chocolate is coated onto the aerated amorphous sugar particles. The chocolate coated amorphous particles are less than 25 μm and no bigger particles were detected.

Both Samples were Taste Tested

[0423] Solid chocolate with tactile sugar crystals: The first taste is bitter from cocoa. The sweetness comes quite late in aftertaste. Overall taste is less sweet than the chocolate coated aerated amorphous sugar particles despite the high sugar content.

[0424] Chocolate coated aerated amorphous sugar particles: First taste is sweet. The texture is creamy and full of aroma. The aftertaste is still sweet. The overall taste is almost double the sweetness of the white sugar chocolate blend but has only 50% w/w added sugar content.

Example 14—Amorphous Sugars Prepared with Varied Sugar Sources

[0425] In this example, the technology developed to prepare amorphous sugars was applied to prepare amorphous alternative sweeteners with soluble fibre, insoluble fibre or protein including vegan protein.

Materials

Recipe 1

1) Sweeteners

[0426] rice syrup—Pure Harvest: Organic Rice malt syrup [0427] coconut sugar—CSR: unrefined coconut sugar [0428] monk fruit—Morlife: Nature's Sweetener Monk Fruit [0429] maple syrup—Woolworths: 100% pure Canadian Maple syrup
2) Whey Protein Isolate from BULK NUTRIENTS 100% WPI.

Feed Solution Mixture

[0430] 360 g Sweeteners (a. Rice syrup, b. Coconut sugar, c. Monk fruit (300 grams, find the feed solution in the table below) or d. Maple syrup) [0431] 40 g WPI [0432] 600 g Milli-Q water

Recipe 2

1) Sweetener: Sugar Cane Syrup

2) Whey Protein Isolate

[0433] 3) Soluble fibres (Lotus: Xanthan Gum) or insoluble fibres (KFSU: Phytocel—100% natural sugarcane flour)

Feed Solution Mixtures

[0434] 3.1) Insoluble fibres [0435] 360 g Sugar Cane Syrup [0436] 36 g WPI [0437] 4 g Insoluble fibres [0438] 600 g Milli-Q water
3.2) Soluble fibres [0439] 500 g Sugar Cane Syrup [0440] 36 g WPI [0441] 4 g Insoluble fibres [0442] 400 g Milli-Q water

Recipe 3

1) Sweetener: Sugar Cane Syrup

[0443] 2) Vegan Protein (Bio Technologies LLC, Sunprotein: Sunflower protein powder).

Feed Solution Mixture

[0444] 500 g Sugar Cane Syrup [0445] 40 g Vegan Protein [0446] 300 g Milli-Q water

Equipment

[0447] 1) Spray dryer: LPGS, KODI Machinery co. LTD.

2) Scanning Electron Microscope (SEM): Phenom Benchtop SEM: Phenom XL

[0448] 3) Sample coater: Quorum SC7620 Sputter coater.

4) Vacuum Packaging Machine

Test Procedure

[0449] 1) Combine and mix the feed solution ingredients to create a stable solution (as opposed to a solution with a stable bubble) before atomization.
2) Spray the solution into the dryer (Inlet 170° C.±1° C., outlet 70° C.±2° C., nozzle size 50 mm).
3) Collect powder from spray dryer. Coat the sample by Quorum SC7620 Sputter coater to prepare them for SEM analysis.
4) SEM analysis.

TABLE-US-00014 TABLE 13 Ingredients in the amorphous sugars of Example 14 Water Recipe Sweetener g Protein g Fibre g (g) 1 1 Rice syrup 360 WPI 40 — — 600 2 1 Coconut 360 WPI 40 — — 600 sugar 3 1 Monk fruit 360 WPI 40 — — 600 4 1 Maple syrup 360 WPI 40 — — 600 5 2 Sugar Cane 360 WPI 36 Soluble 4 400 Syrup Xanthan Gum 6 2 Sugar Cane 360 WPI 36 Insoluble 4 600 Syrup Fibre Bagasse (Phytocel) 7 3 Sugar Cane 360 Sunflower 40 — — 300 Syrup protein

Results

[0450] In each case, a free-flowing powder was formed (prior to sputter coating) and aerated amorphous sugar particles were successfully prepared. The powders were aerated but less aerated than the powders prepared in Example 11, where the solution was actively aerated before spray drying using a hand stirring rod. These powders were only mixed ordinarily to achieve a homogeneous solution to spray dry rather than more vigorously mixed to achieve a stable bubble.

[0451] SEM images of products 1 to 4 and 6 to 7 from Table 12 are in FIG. 9 A-C (rice syrup), D-E (coconut sugar), F-G (monk fruit), H-I (maple syrup), J-K (bagasse), L-M (sunflower protein). There are no images for product 5 (xanthan gum).

[0452] The particle size is variable from less than 10 μm to about 60 μm. The aeration/porous nature of the particles is visible in the images of particles that are chipped or incompletely encased.

[0453] The bulk density of the powders was determined as for the products in FIG. 7. The results are in Table 14 below.

TABLE-US-00015 TABLE 14 Bulk density results Recipe Sweetener Protein Fibre Density g/cm3 1 1 Rice syrup WPI (10%) — 0.36 2 1 Coconut sugar WPI (10%) — 0.41 3 1 Monk fruit WPI (10%) — 0.37 4 1 Maple syrup WPI — 0.41 5 2 Sugar Cane Syrup WPI (9%) Soluble 0.52 Xanthan Gum (1%) 6 2 Sugar Cane Syrup WPI(9%) Insoluble 0.38 Fibre Bagasse (Phytocel) (1%) 7 3 Sugar Cane Syrup Sunflower — 0.55 protein (10%)

[0454] The bulk density of the aerated amorphous sugar is about 0.47 g/cm.sup.3. These results are similar despite the minimal mixing before spray drying (ie the feed stock was not stirred into a creamy bubble before spray drying). The sunflower protein resulted in aeration but was not quite as effective as the whey protein isolate at 0.55% g/cm.sup.3, a 37.5% reduction compared to traditional white sugar.

[0455] The rice syrup and monk fruit results were the least dense with a nearly 60% reduction in density. As density is likely to decrease with increasing WPI, a 70% reduction in density is plausible.

Example 15—Baked Goods Prepared Using the Amorphous Sugar of the Invention

[0456] Both butter cookies and vanilla cupcakes were prepared using the amorphous sugar of the invention (specifically, the sugar of Example 8 prepared from 80:20% cane juice to WPI solids).

[0457] The resulting products were analysed by SEM, as shown in FIGS. 10 and 11. These images show that the aerated sugar particles remained intact in both the muffin and cookie product and had not lost their aeration during food preparation. While the aeration is less evident due to a layer of fat coating the sugar, the particle remained aerated as it retained its pre-processing size and shape.

[0458] The cookies and cupcakes were prepared as below:

TABLE-US-00016 TABLE 15 Ingredients in the Butter Cookies of Example 15 Ingredient Quantity Plain flour 178 g Amorphous sugar of Example 8  72 g (prepared from 80:20% cane juice to WPI solids) Butter, softened 113 g Egg 1 Vanilla extract 2 teaspoons Baking powder ½ tablespoon Baking soda ¼ teaspoon Salt ⅛ teaspoon

Preparation of the Butter Cookies of Example 15

[0459] Half of the amorphous sugar of Example 8 was folded into the butter and vanilla extract. Egg was added and the mixture was mixed until combined. Sifted flour, baking powder, baking soda and salt were added and the mixture was mixed until just combined. The remaining half of the amorphous sugar of Example 8 was folded into the mixture and spoonfuls of the resulting mixture were placed on a greased baking tray and baked for 20-25 minutes at 150° C.

TABLE-US-00017 TABLE 16 Ingredients in the Vanilla Cupcakes of Example 15 Ingredient Quantity Plain flour 90 g Amorphous sugar of Example 8 75 g (prepared from 80:20% cane juice to WPI solids) Butter, melted 80 g Milk 40 g Egg 1 Vegetable Oil 1 taplespoon Baking powder ¼ tablespoon Vanilla extract 1 teaspoon

Preparation of the Vanilla Cupcakes of Example 15

[0460] Half of the amorphous sugar of Example 8 was folded into the flour. Milk, butter, eggs and vanilla extract were added to the flour and sugar mixture and the ingredients were combined. The remaining half of the amorphous sugar of Example 8 was folded into the mixture and the resulting mixture was spooned into a greased cupcake pan and baked for 20-25 minutes at 150° C.

Example 16—Water Activity

[0461] The water activity (or partial vapour pressure) of the sugar prepared in Example 8 (cane juice and 20% solid weight whey protein isolate) was determined to be 0.31. Water activity is measured to determine shelf-stable foods. A water activity of 0.6 or less is preferred for foods and food ingredients of this type to inhibit mould and bacterial growth.

[0462] It will be understood that the invention disclosed and defined in this specification extends to all alternative combinations of two or more of the individual features mentioned or evident from the text or drawings. All of these different combinations constitute various alternative aspects of the invention.

[0463] The bulk density of the powders was determined as for the products in FIG. 7. Products were prepared using a co-current spray drier using spraying conditions as for Example 8. The feed solution of Products 1-7 was stirred well prior to atomization as for Example 8. The feed solution of Product 8 was aerated before atomization as for Example 11. The results are in Table 17 below.

Example 17—Amorphous Sugars Prepared with Varied Density Lowering Agents

[0464] In this example, the technology developed to prepare amorphous sugars was applied to prepare amorphous sweeteners with additional substrates or density lowering agents including vegan protein, egg white protein and baking powder.

Materials

Recipe 1

1) Sweeteners

[0465] Sugarcane juice
2) Substrates or density lowering agents: [0466] i. Isolated pea protein powder (Hillside Nutrition) [0467] ii. Sorghum flour (Bob's Red Mill) [0468] iii. Egg white (fresh) (SunnyQueen Farm) [0469] iv. WPI (Bulk Nutrients)

Feed Solution Mixture

[0470] For recipe 1a: [0471] 360 g Sugarcane Juice [0472] 40 g Substrate [0473] 600 g Milli-Q water [0474] For recipe 1b: [0475] 320 g Sugarcane Juice [0476] 80 g Substrate [0477] 600 g Milli-Q water [0478] For recipe 1c: [0479] 280 g Sugarcane Juice [0480] 120 g Substrate [0481] 600 g Milli-Q water [0482] For recipe 1d: [0483] 365 g Sugarcane juice (moisture content 26%)˜270 g Solid Sugarcane [0484] 30 g Substrate [0485] 355 g Milli-Q water

[0486] For recipe 1 b* the feed solution was aerated before atomization to create a stable bubble (as described in Example 11). For the other recipes the other powders were only mixed ordinarily to achieve a homogeneous solution to spray dry rather than more vigorously mixed to achieve a stable bubble.

Recipe 2

[0487] 1) Sweetener: Sugar Cane juice
2) Substrates or density lowering agents: [0488] a. Isolated Brown Rice Protein Powder (Eden Health Foods) [0489] b. Soy Flour (Lotus) [0490] c. Sorghum flour (Bob's Red Mill)

Feed Solution Mixtures

[0491] 325 g Sugar Cane juice (moisture content 26%)˜240 g Solid Sugarcane [0492] 60 g Substrate [0493] 365 g Milli-Q water

[0494] To avoid nozzle blockage, soy and sorghum flour solutions passed through the sieve No. 250 μm before mixing with sugarcane syrup.

Recipe 3

1) Sweetener: Sugar Cane Syrup

2) Baking Powder (Lotus)

Feed Solution Mixture

[0495] For recipe 3a: [0496] 325 g Sugar Cane juice (Moisture Content 26%)˜240 g (80%) Solid Sugarcane [0497] 12 g Baking Powder [0498] 350 g Milli-Q water [0499] For recipe 3b: [0500] 325 g Sugar Cane juice (Moisture Content 26%)˜240 g (80%) Solid Sugarcane [0501] 12 g Baking Powder [0502] 48 g Flour [0503] 350 g Milli-Q water

Equipment

[0504] 1) Spray dryer: LPGS, KODI Machinery co. LTD.

2) Vacuum Packaging Machine

Test Procedure

[0505] 1) Combine and mix the feed solution ingredients to create a stable solution (except for recipe 1b* where a solution with a stable bubble was produced) before atomization.
2) Spray the solution into the dryer (Inlet 170° C.±1° C., outlet 70° C.±2° C., nozzle size 50 mm).
3) Collect powder from spray dryer.

Results

[0506] In each case, a free-flowing powder was formed and aerated amorphous sugar particles were successful prepared. Apart from product 8, the powders were not aerated prior to atomization (as described in example 11). The other powders were only mixed ordinarily to achieve a homogeneous solution to spray dry rather than more vigorously mixed to achieve a stable bubble.

[0507] SEM images of products 6-8 from Table 17 are in FIGS. 12A-D (pea protein), FIGS. 13A-D (egg white protein) and FIGS. 14A-G (comprising aeration prior to spray drying). Porosity was observed in these samples. There are no SEM images of products 1-5 and 9-13.

[0508] The bulk density of the powders was determined as for the products in FIG. 7, as described in Example 5. The results are in Table 17 below.

TABLE-US-00018 TABLE 17 Bulk density results Sugar Further Recipe source Protein Storage components Feed solution preparation Density g/cm3  1 — WPI — — Stirred 0.26 well  2 N/A Refined — — — N/A 0.88 white (crystal- sugar line material that was not spray dried)  3 1 a Brown WPI 1 year — Stirred 0.43 sugar (10%) well  4 1 b Cane WPI — — Stirred 0.44 juice (20%) well  5 1 c Cane WPI — — Stirred 0.37 juice (30%) well  6 1 d Cane Egg — — Stirred 0.42 juice white well protein (10%)  7 1 d Cane Pea — — Stirred 0.50 juice protein well isolate (10%)  8 1 b* Cane WPI — — Aerated 0.48 juice (20%)  9 Cane — — Digestive Stirred 0.67 juice resistant well malto- dextrin (19%), lecithin (5%), fibre (1%) 10 2 Cane — — Soy flour, Stirred 0.66 juice filtered well (20%) 11 2 Cane — — Sorghum Stirred 0.76 juice flour, well filtered (20%) 12 2 Cane Brown — — Stirred 0.63 juice rice well protein isolate (20%) 13 3 Cane — — Baking Stirred 0.38 juice powder well (4%) 14 3 Cane — — Soy flour, Stirred 0.34 juice filtered well (20%); Baking powder (4%) 15 3 Cane — — Sorghum Stirred 0.43 juice flour, well filtered (20%); Baking powder (4%)

[0509] The bulk density of the aerated amorphous sugar ranged from 0.34 g/cm.sup.3 to 0.76 g/cm.sup.3. These results are similar to other substrates used despite the minimal mixing before spray drying (ie the feed stock was not stirred into a creamy bubble before spray drying). The sorghum and brown rice protein resulted in aeration but was not quite as effective as the whey protein isolate at 0.44 g/cm.sup.3, but still a significant 27 to 39% reduction compared to traditional white sugar.

[0510] The formulation comprising soy flour and baking powder was the least dense (0.34 g/cm.sup.3). Apart from 30% WPI (0.37 g/cm.sup.3), the next least dense was baking powder (0.38 g/cm.sup.3) with a 63% reduction in density compared to white refined sugar. This was similar to WPI, but only used 4% substrate compared to 30% WPI or 24% for the combination of baking powder and soy flour.

[0511] 20% WPI when stirred normally or whipped into a bubble before drying had the same bulk density/porosity.

[0512] Also, 20% Sunflower Protein (with and without lecithin), 19% Resistant Maltodextrin & 1% soluble/insoluble fibre (with and without lecithin) had similar bulk density, demonstrating that a surfactant does not increase bulk density.

Example 18—Taste Profiles for Aerated Amorphous Sweeteners

[0513] The taste profiles of various aerated amorphous sweeteners were assessed. The results are depicted in FIG. 26.

[0514] A, B and D are sweeter than white refined sugar. F is equally sweet. A has aroma, is mouth watering and has a caramel taste. B has aroma, is mouth watering and has a caramel and milky taste. C has an off flavour. D has an aroma and is mouth watering. E has a caramel taste. F has a milky taste.

[0515] The testing demonstrates how different aerated amorphous sweeteners can be prepared with different flavours for different applications. The taste profile of B suggests that this product would be more useful in foodstuffs that cover the flavour of B or in foodstuff where the amount of sugar required is reduced.

TABLE-US-00019 TABLE 18 Taste profiles Product ingredients A B C D E F Attributes White Sugar Cane juice with Cane juice with Cane juice Low digestive resistant digestive resistant Cane juice with glycemic raw maltodextrin (19%), maltodextrin (19%), with sunflower sugar (30 mg insoluble fibre soluble fibre monkfruit protein Cane CE polyphenols/ (bagasse) (1%) (xanthan gum) (1%) (10%) (20%) juice 100 g) smell 1 6 4 2 3 1 2 (aroma) sweetness 4 5 6 3 8 3 4 caramel 1 5 6 2 2 3 2 milky taste 1 1 8 1 1 1 3 mouth 5 6 5 3 5 1 1 watering off flavor 2 1 1 4 1 1 1

Example 19—Preparation of Chocolate Using Aerated Amorphous Sugar

[0516] 70 g of Delphi 70% dark chocolate (60% cocoa solids+10% cocoa butter) was melted and combined with 30 g white crystalline castor sugar and white sugar as control. 70 g of 70% dark chocolate was melted on a water bath, mixed with 15 g aerated amorphous sugar and tempered then molded. The aerated amorphous sugar had a D90 of less than 30 microns.

[0517] The amorphous sugar readily produced a smooth chocolate after minimal mixing by hand. After 5 minutes of mixing the chocolate mixture was smooth and creamy. The traditional sugar remained grainy in the chocolate under the same mixing conditions.

[0518] Further conching may have required to make this mixture smooth and creamy. The amorphous sugar has the advantage of easier and shorter mixing. This is likely to reduce manufacturing time and cost. As described in Example 22, the amorphous sugar particles are stable in the chocolate after manufacture.

[0519] In order to achieve these results it is useful to avoid adding the amorphous sugar to the aqueous phase of chocolate, for instance, the amorphous sugar should be added after conching. Optionally, after conching and milling. Optionally after, conching, milling and refining. To maintain the structure of the amorphous particle in the chocolate, it is recommended to maintain the temperature of the formulation comprising the amorphous sugar below the glass transition temperature of the amorphous sugar.

Example 20—Preparation of 75% White Sugar/25% WPI and 35.7% White Sugar/35.7% Brown Cane Sugar/12.5% WPI/12.5% FOS (Fructooligosaccharide) Amorphous Sugar

[0520] The effect of the preparation method on particle size distribution, bulk density and moisture content was investigated for different formulations and preparations. The results are tabulated below in Table 19.

Testing Conditions

[0521] Testing was performed using a GEA SD-28 spray dryer. The drying chamber has a diameter of 2.76 m, a cylindrical height of 1.95 m and a 60° cone. The drying gas, ambient air, was heated indirectly by a gas-fired (propane gas) heater and entered the drying chamber through a ceiling air disperser.

[0522] Feed was supplied by a Mono pump to a nozzle which is placed in the center of the air disperser. The atomized droplets were dried to a particular powder by means of hot air. Product was separated and collected from the cyclone and bag filter through a rotary valve.

[0523] The outlet gas from the chamber was led through a cyclone, separating the fine particles from the drying gas, a bag filter and a wet scrubber for further purification of the outlet air before exhaust into the open.

[0524] Solids content was assessed using a Mettler HR73 (T4/105° C.). The samples for powder analysis were collected at the cyclone. Particle size was assessed using a Malvern Mastersizer (dry at 0.5 bar).

[0525] Free poured bulk density was determined as for Example 5. Tapped bulk density was determined as for Example 5 except that the samples were tapped 100 times.

Feed Preparation

General Ingredients

[0526] Whey protein isolate (WPI) from Arla Foods, white sucrose sugar, brown sucrose cane sugar (from Fiji) and fructooligosaccharide (FOS).

General Preparation

[0527] All feed were prepared at a concentration of 60% dry matter.

Ingredient and Preparation for Recipes

[0528] Recipe No. 1 and 2 ingredients: 200 kg demineralized water, 225 kg white sugar, 75 kg whey protein isolate.

[0529] Recipe No. 1 and 2 preparation: Water was heated to about 70° C. and then sugar and whey protein were added. The temperature was maintained in the feed tank before spray drying.

[0530] Recipe No. 3 ingredients: 100 kg demineralized water, 112.5 kg white sugar, 37.5 kg whey protein isolate.

[0531] Recipe No. 4 ingredients: 100 kg demineralized water, 54 kg white sugar, 54 kg brown cane sugar, 4.5 kg FOS and 37.5 kg whey protein isolate.

[0532] Feed 3 and 4: Water was heated to about 70° C. and then sugar, FOS and whey protein were added. However, heating was stopped before whey protein was added. The temperature dropped to about 38-45° C. in the feed tank before spray drying.

Observations

Test 1

[0533] Moisture in powder was 1.24%. Bulk density (loose/tapped) was 0.58/0.66 g/ml. Average particle size (D50) 142 μm. Some deposits were present after test 1 due to the sticky powder.

Test 2

[0534] Moisture in powder was 2.15%. Bulk density (loose/tapped) was 0.60/0.69 g/ml. Average particle size (D50) 78 μm. The nozzle pressure was higher in test 2 (142 bar) compared to test 1 (42 bar). Particles sizes decrease when nozzle pressure increases.

Test 3

[0535] Moisture in powder was 2.24%.

Test 4

[0536] Moisture in powder was 1.97%. Bulk density (loose/tapped) was 0.36/0.44 g/ml. Average particle size (D50) was 70 μm. The low bulk density of the powder, compared to test 1 and test 2, was probably a result of some air in the feed. The density of freshly made feed was about 0.9 g/ml due to air incorporation in the feed (the feed was milky white). After some time, the air bubbles in the feed rose to the surface and the density of the feed increased to about 1.2 g/ml, which is the correct density of the feed (without air). Then, the feed became more transparent and slight yellow in colour.

Test 5

[0537] Moisture in powder was 2.28%. Bulk density (loose/tapped) was 0.36/0.44 g/ml. Average particle size (D50) 95 μm. The low bulk density of the powder, compared to test 1 and test 2, was probably a result of some air in the feed.

Test 6

[0538] Moisture in the powder was 2.33%. Bulk density (loose/tapped) was 0.53/0.65 g/ml. Average particle size (D50) 55 μm.

Test 7

[0539] Moisture in the powder was 2.45%. Bulk density (loose/tapped) was 0.47/0.57 g/ml. Average particle size (D50) 51 μm.

Further Tests

[0540] These Tests were repeated with an inlet temperature of 140° C., resulting in stable free flowing powders and improved yields.

TABLE-US-00020 TABLE 19 Characteristics of prepared formulations, including particle size distributions and bulk densities Parameter Test 1 Test 2 Test 3 Test 4 Test 5 Test 6 Test 7 Drying gas Inlet 160 160 160 158 153 160 160 temperature, ° C. Outlet 86 88 92 98 94 80 80 temperature, ° C. Feed Recipe No. 1 2 3 3 3 4 4 Solids content, % 60.1 62.4 60.2 60.2 60.2 61.3 61.3 Density, g/mL 1.21 1.24 1.2 1.2 1.2 1.24 1.24 Viscosity 0.16 at 0.097 at — — — 0.20 at 0.20 at 25° C. 25° C. 60° C. 60° C. Feed rate, L/h 87 110 85 81 82 92 90 Feed rate, kg/h 105 136 102 97 98 114 112 Temperature, ° C. 74 68 38 38 38 42 45 Atomization Specification Pressure Nozzle Nozzle 42 142 141 140 135 185 180 pressure, bar Powder analysis Residual 1.24 2.15 2.24 1.97 2.28 2.33 2.45 moisture % Particle size, 142 78 — 70 95 55 51 D50, μm Particle size, 5.24 2.19 — 2.60 1.77 1.77 2.23 span Bulk density, 0.58 0.60 0.38 0.36 0.32 0.53 0.47 free poured, g/mL Bulk density, 0.66 0.69 0.56 0.62 0.55 0.65 0.57 tapped 100×, g/mL

Example 21—Effect of Feedstock and Preparation Recipe

[0541] The effect of the preparation method on particle size distribution, bulk density, yield and moisture content was investigated for different formulations and preparations.

[0542] Spray drying was conducted using the GEA Mobile Minor Spray drier. Wet particle sizing was performed using a Malvern Mastersizer S. Isopropyl alcohol was employed to stop the particles sticking together. Dry particle sizing was performed using a Malvern Scirocco at 0.5 bar pressure.

[0543] The results are tabulated in Table 20 below.

[0544] It was found that increasing the atomizing air pressure or reducing the percentage of feed solids reduced the D90 particle size (compare Trials 1, 2 and 3; as well as Trials 8, 9 and 10). In formulations comprising WPI (see Trials 1-3), it was found that increasing the atomizing air pressure to 2 bar (Trial 2) had a greater effect on the D90 particle size than reducing the percentage of feed solids to 50% (Trial 1). In contrast, in formulations comprising egg white protein and inulin (see Trials β-10), it was found that reducing the percentage of feed solids to 50% (Trial 10) had a greater effect on D90 particle size than increasing the air pressure to 1.5 bar (Trial 9). The skilled person will be able to use both techniques to achieve suitable particle size for a variety of density lowering agents.

[0545] Running Trials 12 and 13 with a solids content of 40% in the feed at a feed rate of 18 g/min did not affect D10, D50, D90 or bulk density values.

[0546] It was observed that the propensity of the feed to form bubbles upon mixing with water varied according to the type of protein present. Different formulations of the same total solids content comprising 80% white sucrose and 20% protein were mixed with water under the same conditions and left overnight. The volume of bubbles versus the volume of bulk liquid mixture present the next day was measured. The volume percentage of bubbles was found to be about 20% for the faba bean formulation, about 4% for the WPI formulation and negligible for the soy protein isolate formulation

TABLE-US-00021 TABLE 20 Characteristics of prepared formulations, including particle distributions and bulk densities Bulk density, Not recorded Not recorded Not recorded 0.48 g/cm.sup.3 Moisture Not recorded Not recorded Not recorded 1.75 ± content % 0.15 Particle D90 42.66 22.12 60.77 ± 12.11 60.77 ± size 12.11 distribution, D50 15.58 8.05 19.21 ± 2.63 19.21 ± μm 2.63 D10 3.95 2.82 4.77 ± 0.35 4.77 ± 0.35 yield, % Not recorded Not recorded Not recorded 91.3 Average feed Not recorded Not recorded Not recorded 30.7 rate, g/min Atomizing air 1 2 1 1 pressure,bar Outlet 85 85 85 85 temperature, ° C. Inlet 160 160 160 160 temperature, ° C. Water, kg 0.83 0.83 0.55 5.5 Dry mass of 0.83 0.83 0.83 8.3 feedstock,kg Feedstock 70% 70% 70% 70% sugar A, Sugar A, Sugar A, Sugar A, 5% Sugar B, Sugar B, Sugar B, Sugar B, 25% WPI 25% WPI 25% WPI 25% WPI Trial 1 2 3 4

Example 22—Stability of Amorphous Sugar Particles

[0547] The stability of the amorphous aerated sugar particles was assessed. The aerated amorphous sugar particles in the formulation were prepared from 75% sucrose and 25% WPI, in conditions analogous to those described in Example 21.

[0548] The chocolate formulation was stored for 12 months in a sealed low density polyethylene bag under ambient conditions of 25° C. and 50-60 RH. After this time, the particles remained free flowing. The morphology of the sugar particles after 12 months storage in sealed low density plastic and ambient conditions was assessed using SEM spectroscopy. A Magellan 400 FEGSEM instrument was employed. This is an extreme high resolution (XHR) instrument equipped with a monochromator allowing improved resolution at low accelerating voltages and elemental analysis. Prior to analysis the particle samples were mounted on stainless steel discs before being coated with iridium for analysis.

[0549] It was found and confirmed by SEM that the aerated sugar particles had retained their amorphous and porous morphology after 12 months storage in a sealed low density plastic bag in ambient conditions.

Example 23—Preparation of Ice Cream Using Aerated Amorphous Sugar

[0550] Ice cream was prepared using amorphous sugar prepared from 70% white refined sugar, 5% raw sugar and 25% WPI (by solid weight) (ie dissolved and spray dried to make amorphous sugar particles).

Preparation

[0551] Milk and cream were added to a saucepan and heated to about 30° C. Skim milk powder was stirred in and after the milk powder had dissolved, any granulated crystalline sugar/glucose syrup was added. The mixture was heated to 72° C. and held at this temperature for 20 seconds. The mixture was stirred during heating to prevent scorching. The pasteurized ice cream mixture was transferred into a plastic pouch and sealed. The plastic pouch was placed in an ice bath to allow the ice cream mixture to cool down before storage in the fridge overnight. The ice cream mixture was poured into a prepared ice cream machine and churned for 45-50 minutes. For recipes where amorphous sugar made from 70% white refined sugar, 5% raw sugar and 25% WPI was added, this component was added after churning for 30 minutes. For these recipes, the mixture was churned for another 20 minutes following addition of the amorphous sugar made from 70% white refined sugar, 5% raw sugar and 25% WPI was added. The ice cream was then transferred to a container and blast freezed at −18° C. before storage in a freezer.

[0552] The recipes for the different ice-cream formulations are tabulated below.

TABLE-US-00022 TABLE 21 Formulations of ice cream comprising granulated sugar as the primary sweetening agent Formula No. N1.0 (Control) N1.1 N1.2 Weight Weight Weight Ingredients percent percent percent (wt %) Weight (g) (wt %) Weight (g) (wt %) Weight (g) Granulated sugar 13.0 91.0 7.8 54.6 3.1 21.7 (Redman brand) Amorphous sugar made — — — — 6.3 44.1 from 70% white refined sugar, 5% raw sugar and 25% WPI Whipping cream 26.0 182.0 27.5 192.5 27.1 189.7 (President brand) Full cream milk 51.0 357.0 54.3 380.1 53.1 371.7 (Farmhouse brand) Skim milk powder 10.0 70.0 10.4 72.8 10.4 72.8 (Fonterra) Total 100.0 700.0 100.0 700.0 100.0 700.0

TABLE-US-00023 TABLE 22 Formulations of ice cream comprising glucose syrup as the primary sweetening agent Formula No. N2.0 (Control) N2.1 N2.2 Weight Weight Weight Ingredients percent percent percent (wt %) Weight (g) (wt %) Weight (g) (wt %) Weight (g) Granulated sugar — — 4.9 34.3 — — (Redman brand) Amorphous sugar — — — — 6.6 46.2 made from 70% white refined sugar, 5% raw sugar and 25% WPI Whipping cream 22.0 154.0 24.4 170.8 24.0 168 (President brand) Full cream milk 48.0 336.0 53.7 375.9 52.5 367.5 Skim milk powder 10.0 70.0 10.9 76.3 10.9 76.3 (Fonterra) Glucose syrup 20.0 140.0 6.0 42.0 6.0 42.0 (Redman brand) Total 100.0 700.0 100.0 700.0 100.0 700.0

Results and Discussion

[0553] The control formulae (N1.0 and N2.0) were formulated based on typical composition found in ice cream.

[0554] The amorphous sugar of the invention was added approximately 30 minutes into the churning stage when most of the water in the ice cream mixture had frozen. This was because the amorphous sugars of the invention are known to hold bulk density in a fat matrix and dissolve completely in an aqueous liquid matrix.

[0555] In the reduced sugar formulations, the amount of sugar, calculated as total solid content, was reduced by 40% (Tables 21 and 22). The total amount of sugar in the ice cream is best represented as total solids from sweetening agents, as glucose syrup exists as a liquid with a solid content of 81%.

[0556] Theoretical sweetness was also calculated as the intensity of sweetness differs among types of sugar. Sucrose, which is commonly known as table sugar, is used as the benchmark, and has a theoretical sweetness of 1. Relative to sucrose, glucose has a theoretical sweetness of 0.8 on a dry weight basis.

Taste Testing

[0557] The taste of the different ice cream formulations was assessed by qualified taste analysts. Comparing the sweetness of N1.0 with its reduced sugar counterpart, N1.2, both products were found to impart desirable sweetness. N1.0 was perceived to be too sweet by some assessors whereas the sweetness of N1.2 was generally perceived to be just about right by the assessors. A stronger milky and creamy flavour was also detected in N1.2 as compared to N1.0. This enhanced dairy note was found to desirable by the assessors. To determine if there was any difference in the intensity of sweetness perceived in the ice cream formulations between formulations comprising the granulated sugar and the amorphous sugar of the invention made from 70% white refined sugar, 5% raw sugar and 25% WPI; N1.1 was formulated. N1.1 had the same amount of total solid sugars as N1.2 (Table 23). The perceived sweetness for both N1.1 and N1.2 were found to be comparable, with N1.2 having a stronger dairy note,

[0558] Comparing the sweetness of N2.0 with its reduced sugar counterpart, N2.2, N2.2 was perceived by the assessors to be sweeter than its control, N2.0, despite a 40% reduction in sweetening agent and 32% reduction in theoretical sweetness (Table 24). Moreover, for a similar amount of sweetening agent used, N2.2 was perceived to be slightly sweeter than N2.1 by the assessors. This is in contrast to results for N1.1 and N1.2, where there was little perceptible difference in sweetness. Therefore, the amorphous sugar of the invention made from 70% white refined sugar, 5% raw sugar and 25% WPI was found to enhance the level of sweetness in a medium comprising glucose syrup.

TABLE-US-00024 TABLE 23 Theoretical sweetness of ice cream comprising granulated sugar as the sweetening agent Formula No. N1.0 (Control) N1.1 N1.2 Total solid sugars 13.0  7.80 7.83 = (3.1 + (6.3 * 75%)) Percentage reduction in — 40 40 solid content (%) Theoretical sweetness 13.00 7.80 7.82 Percentage reduction in — 40 40 sweetness (%)

TABLE-US-00025 TABLE 24 Sugar reduction in ice cream Formula No. N2.0 (Control) N2.1 N2.2 Total solid sugars 16.20 = 9.79 = 9.79 = (20 * 81%) ((6.01 * 81%) + (6.01 *81%) + 4.92) (6.56 *75%) Percentage — 40 40 reduction in sugar content (%) Theoretical 12.96 = 8.81 = 8.81 = sweetness (16.20 * 0.8) ((6.01 * 81% * (6.01 * 81% * 0.8) + 0.8) + 4.92) (6.56 * 75%) Percentage — 32 32 reduction in sweetness (%)

Overrun

[0559] The overrun of each ice cream was also measured as it affects the physical and sensory properties as well as the storage stability of an ice cream. Overrun is a measure of the amount of air incorporated into the mix that will determine the final volume of ice cream produced. The overrun was measured by comparing the weight of mix and ice cream in a fixed volume container according to the following equation:

O.sub.n %=100(W.sub.m−W.sub.ic)/W.sub.ic

where O.sub.n (%) is the overrun percentage, W.sub.m (g) is the weight of a given volume of mix and We (g) is the weight of same volume of ice cream.

[0560] As seen in Table 25, there was no significant difference among samples using granulated sugar (N1.0−N1.2), indicating that the amorphous sugar of the invention used in the ice cream formulations did not adversely affect the overrun of an ice cream. The amorphous sugar was stable in the emulsion and was able to retain its porous structure during churning of ice cream mix.

[0561] However, the overrun of N2.0 was low. High amounts of higher viscosity glucose syrup are known to affect foaming and lower overrun.

TABLE-US-00026 TABLE 25 Average overrun of all ice cream formulae Formula No. N1.0 (Control) N1.1 N1.2 Average Overrun (%) 34.93 ± 0.47.sup.a 40.13 ± 4.46.sup.a 37.07 ± 7.16.sup.a Formula No. N2.0 (Control) N2.1 N2.2 Average Overrun (%) 25.09 ± 3.00.sup.b 31.26 ± 3.64.sup.ab 33.05 ± 0.74.sup.a

Example 24—Amorphous Particles and Use to Prepare a Milk-Based Beverage

[0562] An amorphous sugar of the invention was prepared comprising 75% sugar cane juice and 25% stevia high intensity sweetener. The sugar was stable and free flowing.

[0563] The milk drinks of Table 26 were prepared with the cane juice and stevia amorphous sugar and with a stevia containing control—Jovia sweetener containing stevia and the low intensity sweetener erythritol.

TABLE-US-00027 TABLE 26 Formulations of milk-based beverages Ingredients Control A (%) Test 1 (%) Full cream milk (Meiji) 99.4 98.3 Jovia sweetener 0.5 — Amorphous sugar (75:25% — 1.6 cane juice to stevia) Vanilla Flavour 0.1 0.1 PCA.902366 (KH Roberts) Total 100 100

[0564] Test 1 had a similar sweetness to Control A but Test 1 did not suffer from the metallic aftertaste of stevia evident in Control A.

[0565] Further milk drinks were prepared with the stevia separate from the amorphous sugar. The formulations are below in Table 27.

TABLE-US-00028 TABLE 27 Further formulations of milk-based beverages Ingredients Control B (%) Test 2 (%) Test 3 ( %) Full cream milk (Meiji) 99.4 98.75 98.95 Jovia sweetener 0.5 0.25 0.25 White sugar — 0.9 — Amorphous sugar (80:20% cane — — 0.7 juice to WPI by solid weight) Vanilla Flavour 0.1 0.1 0.1 PCA.902366 (KH Roberts) Total 100 100 100

[0566] The perceived sweetness of all composition was matched to that of Control B. Test 3 has less amorphous sugar than Test 2 has white crystalline sugar because the cane juice based amorphous sugar is sweeter than traditional white sugar. The amorphous sugar of Test 3 masked the metallic aftertaste of stevia better than the ingredients in both Control B and Test 2. The caramel-like flavour present in Test 3 was also considered desirable.

[0567] The milk used in these examples included 3.3 g protein/100 ml, 4.1 g fat/100 ml, 11.5 mg cholesterol/100 ml, 5 g carbohydrate/100 ml, 44.6 mg sodium/100 ml and 109 mg calcium/100 ml in water.

Example 25—Effect of Feedstock and Preparation Recipe

[0568] The effect of the preparation method and feedstock on particle size distribution, bulk density and moisture content was investigated for different formulations and preparations. The results are tabulated below in Table 28.

Ingredients

[0569] The following ingredients were employed in Example 25:

Whey Protein Isolate (WPI—Bulk Nutrients Raw WPI Batch #21411001 BB: 11/1/2020)

[0570] Sugarcane Juice (Mossman Central Mill—collected October 2018) (Brix 66//75% total solids)

Isolated Pea Protein (100% Isolate Pea Protein, Hillside Nutrition, Australia.)

[0571] Guar Gum (100% guar gum powder, 3,000-3,500 cps, Natural Colloids and Chemicals, Singapore)
Bagasse Fibre (100% sugarcane fibre Phytocel, KFSU Australia)
Intense sweetener (erythritol, stevia glycosides 0.75%, natural flavours, WholeEarth, Czech Republic)
Sunflower Protein (100% sunflower protein, Sunprotein, Biotechnologies Russia)

Testing Conditions

[0572] Testing was performed using a GEA SD-28 spray dryer, as with the spray dryer and operation as described in Example 20. The inlet air humidity was approximately 10 g/kg.

[0573] Trials 8 and 9 were performed using a feedstock concentration of 50% total solids. The remaining Trials were performed using a feedstock concentration of 60% total solids.

[0574] The scale of all the Trials was from 1267 g to 1600 g of sugarcane juice. In all trials, distilled water was used as the diluent.

[0575] Wet particle sizing was performed using a Malvern Mastersizer S. Isopropyl alcohol was employed to stop the particles sticking together at a concentration of 0.5 g substrate to 50 mL of isopropanol.

Observations

[0576] It was observed that increasing atomization pressure significantly reduced particle size (see Trials 1, 3 and 5). A significantly higher yield was obtained by increasing the percentage of WPI in the feedstock (see Trials 4-6 versus Trials 1-3). Without being bound by theory, the inventors hypothesise that the increase in yield is due to an increase in the glass transition temperature of the product, with particle stickiness reduced such that dried particles stick less to the drying chamber.

[0577] Increasing the concentration of WPI from 20% to 25% increased yield.

[0578] In Trial 7 the nozzle of the spray drier blocked during the run. The phytocel bagasse fibre used in Trial 7 was specified to be <100 μm. However, subsequent sieve analysis of the phytocel bagasse fibre using a Endecotts Vibrating Sieve determined that >11.5% of the fibre was greater than 125 μm. The phytocel bagasse fibre was fractionated and the fibre <125 mm was used in Trial 11, which proceeded in good yield without obstructing the atomizer. It was found that reducing the inlet and outlet temperatures improved the yield when using this feedstock (see Trial 10 and Trial 11).

[0579] Spray drying compositions comprising the intense sweetener were challenging at higher concentrations (see Trial 15). Taste testing of samples containing the intense sweetener determined that the metallic aftertaste of the intense sweetener was masked, even at a concentration of 10% (see Trials 15 and 16).

[0580] The residual moisture of Trials 5, 6 and 12 were determined by LOD at 105° C. to be 1.49%, 1.43% and 1.11%, respectively.

TABLE-US-00029 TABLE 28 Characteristics of prepared formulations, including particle size distributions and bulk densities Particle size D90 40.71 to 41.63 Not recorded 60.02 to 60.54 Not recorded Distributions, μm D50 40.71 to 41.63 Not recorded  24.4 to 29.25 Not recorded D10 5.405 to 5.703 Not recorded 4.547 to 6.094 Not recorded Yield, % 80 88 84 89 Atomizing air 2 1 1 1 Pressure, bar Outlet Temperature,° C. 84 84 85 85 Inlet temperature,° C. 170 160 160 160 Feedstock 80% sugarcane 80% sugarcane 80% sugarcane 75% sugarcane juice,20% WPI juice,20% WPI juice,20% WPI juice,20% WPI Trial 1 2 3 4